During the summer I cook elaborate meals, well thought out themes with multiple dishes and lots of dessert. Then the ship docks for the season and I return to a life that I view as more normal, living on land and waiting out the days […]
I’ve been eating this dish since I was a kid, my mom would make it in California and when I lived in Singapore our housekeeper would make it. When I started cooking on boats and looking for recipes to make I looked back to my […]
My food mood changes during the winter, all I want to do is eat things that are bad for me, high in calorie and not as many vegetables as I pack into my summer meals. As the cold sets in I become less active and with the holidays in high swing I need to watch my diet. To combat the full fat and sugar cravings I push myself to incorporate more vegetables into my diet and why not start with breakfast.
This fancy toast recipe isn’t even really a recipe, it’s a list of ingredients as a guideline for making this toast. Make it however you like with whatever you have and in however large amount you want to, this is how I cook on a regular basis and I think it’s important that others learn to develop this playful attitude towards cooking.
My favorite ways to prepare potatoes is in salad form and the second best is roasted, this is the best of both worlds. Crispy roasted potatoes are sauced with fresh ranch style dressing, green onions, parsley and dill to make for a pleasing textural combination […]
I like to make food from everywhere, I pick up ideas on my travels but most of the time I make things that I haven’t eaten before. Researching and planning food is half the fun of my job, I get to be creative and look […]
When I make Mexican food I usually end up making salsa or pico de gallo, I like to remove the inside seed gooey bits, the tomato caviar. It’s perfectly good to keep in, but I remove it so that my pico de gallo isn’t too wet and juicy; don’t like to throw it away! I usually throw it into whatever else is going with the meal, some meat for a taco or Spanish rice, but now I harvest that tomato goo on purpose to make these corianders spiced black beans.
Lots of onions and coriander bring simple black beans to life, the tomato caviar adds fresh tomato flavor, some sweetness and best of all no food goes to waste. I like to finish my beans with a homemade Puerto Rican style hot sauce called pique, it combines just a bit of heat with sweet pepper flavor. Chiles, cilantro and garlic are soaked in white vinegar with a splash of pineapple juice and rum, then left to sit for a week or so before it’s ready to use. I really need to make a recipe for that too!
When I grill something for dinner over charcoal I feel bad letting the coals go to waist, so I try to plan ahead and grill a second item to use up that heat. Even if there is only enough heat to leave grill marks or […]
52 weeks of cooking – Tofu It may be hard to believe, but there are some days when I don’t want to cook, the key word there is some. And on those rare occasions where I don’t want to cook but still need to cook […]
The group of friends I made on Bounty will always be with me even if we are miles apart, we bonded over a shared love of the ship. Every few years a group of us gets together for some event, recently it’s been weddings, but other times it’s more casual, we just happen to be in the same location. The first occasion that we all got together after not having seen each other since departing Bounty was unfortunately at her memorial, she sank off the coast of North Carolina in 2012. My husband and I flew to Massachusetts, we stayed with a friend’s family, one of the nights we were just hanging out and reminiscing about the boat and I happened to be spying on my friend’s dad as he made dinner.
One dish in particular caught my eye, I could tell even from afar that the measurements were simple but were going to yield something magical. A stick of butter, 1 cup of sugar, 1 cup of flour, 1 egg and a pinch of salt. That’s it, melted, mixed together and poured over sliced apples dusted with cinnamon. Not only is the beauty of this pie in its simplicity but in the combinations of textures, at the bottom is cooked apples, followed by a soft cakey layer and topped off with a little crispy crunch from the sugar granules. It’s great served with vanilla ice cream, but even better yet, homemade cinnamon ice cream.
As the season finally begins to comes to an end I am burnt out. I can image that when you don’t live and work in the same location going home is relaxing, you get away from the stresses of your job and are able to […]
I’m a tall ship cook, I prefer to cook with water beneath me, no land in sight and lots of mouths to feed. I like to play with bold flavors, pushing people’s taste buds in new directions and using a recipe as a guideline, my hands are my measuring spoons. Read More about “About Me”…