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Taco Salad with Chipotle Ranch Dressing

Taco Salad with Chipotle Ranch Dressing

52 weeks of cooking – Hot and Cold Summer is a time for salad and not just small side salads, big, hearty, filling, dinner salads. To me a dinner salad is your whole meal, lots of veggies, composed flavors and a spectacular dressing. This taco […]

Raspberry Chocolate Crumble

Raspberry Chocolate Crumble

52 weeks of baking – Cobblers, Crisps and Crumbles This creation was invented because I wanted to be different, I wanted to make something different than what I could already find. I didn’t want a chocolate cobbler on top of my fruit, I wanted something […]

Nautical Knitters

Nautical Knitters

I have been thinking about planning this menu since I heard this trip was happening last year, yarn and knitting needles are enough inspiration for food. I knew I wanted to make lots of noodley, yarn looking items, something braided to look like knitting and BBQ skewers for knitting needles. I don’t think anyone noticed I had a slight theme to my food and that it was all slightly related to knitting, but hey I’ll take my own fun where I can.

The crew member who had the idea for this trip talked to a local yarn store, Northwest Yarns and got them onboard for the trip. They suggested the instructor Franklin Habit. I didn’t have a chance to sit in on any of the talks, but it sounded like a good time, there was lots of laughter among the passengers. By the end of the trip everyone commented how much they enjoyed themselves, there seems to be interested to repeat this trip next year.

 

Day 1
Lunch: Buttery miso pasta with chili and cilantro bread and a green salad with ginger dressing
Dinner: Blackened rock fish with roasted potatoes and fresh succotash

We loaded up the passengers, a big group of nice ladies and Franklin, the instructor. We got off the dock and the passengers went bellow to have their first lesson and then the knitting began. After lunch they went ashore at Friday Harbor to visit a yarn store. In the evening the crew took down the old foresail in preparation of finally putting the new one one, we’ve been waiting quite some time for it to come back from the sail makers.

Day 2
Breakfast: Chocolate orange braided challah, oatmeal, fruit and yoghurt
Lunch: Taco salad with chipotle ranch
Dinner: Honey mustard chicken and bacon skewers with rice pilaf and broccoli with golden goddess dressing
Dessert: Red wine triple berry pie with cream

The day started off with another knitting talk while the crew bent on the foresail, we didn’t get underway till 11 and had lunch shortly after setting sail. Finally in the afternoon the crew got a chance to sit down and learn how to knit from Heather and Echo, the ladies who run Northwest Yarns. I already know how to knit, but only flat and long, so it was nice to have the guidance of an expert while learning how to knit in a round for a hat.

Day 3
Breakfast: Spaghetti squash hash browns with eggs and breakfast sausage
Lunch: Simple pho with pork loin bahn mi and homemade carrot and daikon pickles

Woo wee, lunch was a hard one to pull off, I’ve been planning this meal for three days. I had to make the carrot and daikon pickles in advance so  they’d have time to properly pickle, I made those the first day of the trip. The second day I made the broth for the soup, let it simmer away most of the day and then put it in the fridge overnight so I could remove a portion of the fat that solidified on top and I marinated the pork loin. Finally I made bread and the sauce for the banh mi today before everything got assembled. It was was so worth the extra effort, planning and organization that went into this meal, it was also a huge hit.

Zesty Stuffed Tomatoes

Zesty Stuffed Tomatoes

These tomatoes are packed with a zesty parsley mixture and heavily dusted in crispy breadcrumbs. As they bake in the oven the tomatoes soften and the bread crumbs toast to create a balance in flavor and texture. Feel free to use any combination of herbs, […]

History Cruise

History Cruise

Day 1 Lunch: Sri Lankan shrimp curry with streamed rice and turmeric and coconut green beans Snack: Hot artichoke dip Dinner: Flank steak tacos with pickled red onions and cilantro sauce, coriander black beans and grilled zucchini with cotija cheese Today’s lunch was really great, […]

Goat Cheez-Its

Goat Cheez-Its

52 weeks of baking – Copy-cat

I have a problem, I can’t follow a recipe, no matter how hard I try to use someone else’s well planned out recipe, I can’t. One of our current interns, Megan, is allergic to dairy and eggs, it’s been fun to experiment and make partially vegan food for her, sometimes people get jealous over her personal creations. Lucky for her she can still have other dairy products, just not ones that come from cows so I’ve been using a bit of goat cheese here and there to give her more cheese flavor in some foods. So if I’m going to make her Cheez-Its I might as well add some goat cheese to give them more flavor, and thus a new creation is born, goat Cheez-Its.

 

Goat Cheez-Its

Ingredients

  • 1 c flour
  • 3 tbsp. cornmeal
  • 2 tbsp. nutritional yeast
  • 1 tsp. salt
  • ½ tsp. garlic powder
  • ¼ tsp. baking powder
  • 1/8 tsp. turmeric
  • 2 tbsp. olive oil
  • ½ c goat cheese
  • 2 -4 tbsp. cold water

Directions

  1. Preheat the oven to 350F and line two baking tray with parchment paper.
  2. Add the dry ingredients to a food processor and blend till thoroughly combined.
  3. Add the olive oil and goat cheese, pulse until the mixture becomes crumbly.
  4. Add the water 1 tablespoon at a time until it mostly comes together.
  5. Remove from the food processor and press the dough into a disc, cover with plastic wrap and chill for 30 minutes.
  6. Roll the dough out on a floured surface to about 1/8th of an inch thick, use a sharp knife to cut the dough into squares and a skewer to poke a hole in the center of each one.
  7. Bake at 350F for 12-17 minutes or until puffy and golden brown.
Broiled Green Beans with Pecans and Blue Cheese

Broiled Green Beans with Pecans and Blue Cheese

As Barbossa from Pirates of the Caribbean would say “the code is more what you’d call ‘guidelines’ than actual rules.” And that’s exactly how I like to look at most recipes. One of my husband’s old cook friends, aptly nicknamed Scook (sea cook), gave me […]

Malakoff Loaf

Malakoff Loaf

52 weeks of cooking – The Alps When cooking for a crowd I try to find alternatives to making individual appetizers, it takes too much time fiddling with small things, why not make a few huge ones and slice it up. This week’s Reddit challenge […]

Lemon Butter Boiled Potatoes

Lemon Butter Boiled Potatoes

Every time I make this potato dish someone asks abut it and I’m quite baffled, it’s just potatoes. I imagine when the average person cooks for themselves it’s not about making a new creation or a grand meal, it’s just food to fill the hole and they might not have had time to plan ahead. Then on the other side of the spectrum you have me, someone who loves to plan and plans well in advance, I usually know what I’m making a week in advance, who wants to go to the store more times than they have to. I put a lot of thought into all of my meals, sure when I cook for myself I’m a bit more relaxed but I still love flavor so I can’t have just boiled potatoes. I consider this one of the simplest potato dishes I make, just a handful of ingredients and you can really wow a crowd. Creamy potatoes slathered in a tart lemony butter sauce with bright green speck of herbs, that’s it, nothing more, but they are loved by all, I even like them and I’m not a potato lover.

Lemon Butter Boiled Potatoes

Ingredients

  • 5 lb small potatoes
  • ½ c butter
  • 2 ½ tsp. salt
  • 1 ½ tsp. fresh ground black pepper
  • 1 ½ lemons, juiced
  • 1 bunch of parsley, roughly chopped (a combination of other herbs like tarragon, dill or chervil work well)

Directions

  1. Boil the small potatoes in salted water until tender, very tender; a good indication of this is that some of the skins have burst.
  2. Drain and toss with the remaining ingredients, serve immediately.
  3. Note: To save time I place the bowl I plan on serving my potatoes in on top of the boiling pot of potatoes and add in the butter, this way the butter melts and the bowl is heated to keep the potatoes hotter longer.

 

Milk Chocolate Pots de Crème with Strawberries

Milk Chocolate Pots de Crème with Strawberries

This is a fantastic dessert, it’s very versatile, just change the liquid and you’ll have a completely different flavored dessert. Originally I made this with hot coffee, it’s not too much that you are having a mocha dessert, just a little hint of coffee creeps […]