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Tomato Pate a Choux with Ricotta Filling

Tomato Pate a Choux with Ricotta Filling

52 weeks of baking – Pate a Choux These deep orange colored pate a choux are tomato flavored and filled with a herby ricotta mixture. My first attempt at making these I adorned the tops of the dough with very thin slices of tomato, they […]

Lapsang Souchong Lentil Salad

Lapsang Souchong Lentil Salad

52 weeks of cooking – Smoking As a tea appreciator and a seeker of new flavors lapsang souchong is something very interesting. It’s a black tea from China that is smoked with pinewood to dry it, the leaves soak up the smoky flavor and then […]

Seattle Day Sails

Seattle Day Sails

I have a love hate relationship with day sails. They are great because it’s a short sail, just a few hours of work, usually in the evening, but at the same time I’m waiting around all day for something to happen. Here in Seattle it seems worse, I know I could get up, go exploring and come back with enough time to come back to the boat and prep dinner. This week in Seattle has been a good time, we just haven’t had the best of weather like we’ve had in the years past.

Thursday Ales n’ Sails with Maritime Pacific
Cubano sliders and corn on the cob with cilantro butter
Szechuan chicken with cashews, rice and stir fried broccoli
Dessert: Chocolate stout ice cream on a cone

Ales n’ sails are some of my favorite day sails and I don’t even like beer. We pair with a brewery, they bring mini kegs for people to try their beer and I get to make a bunch of food. I like to make two entrees, it’s fun for me and then the passengers can try their beers with different flavors and find which one compliments the food the best. I also try to add beer to something I’m cooking that evening, this time around I chose a stout to go in my chocolate ice cream.

Friday Salmon Dinner
Salsa verde salmon with avocado
Tomato rice
Jalapeno creamed corn
Green salad with roasted tomato vinaigrette or chipotle ranch
Dessert: Coconut lime cupcakes

Now the summer is really starting, salmon dinners here we come. I’m always looking for new flavor combinations to go with salmon, I was really pleased with how this one turned out. Tart salsa verde packed with cilantro and a hint of cumin for earthiness paired beautifully with the oily pink flesh of salmon. The corn was also a really big hit, just enough jalapenos to give a little zip to warm creamy corn baked in the oven till the top layer of cheese was golden and crispy.

Saturday Surf n’ Turf
Steak au poivre (shallot and brandy cream sauce) with garlic shrimp
Smashed potatoes with parsley
Roasted garlic green beans with blue cheese and pecans
Green salad with roasted lemon or creamy roasted garlic dressing
Dessert: Vanilla chiffon cupcakes with coffee whipped cream and hokey pokey

Surf n’ turf is one of the hardest meals to pull off on your own, let alone for 60 people on your own in a small galley that’s moving around. This meal is all about timing, the steak and the shrimp both need to be cooked at the last minute, you want them hot and not overcooked. I try to plan the rest of my menu to be hands off at the late minute but it’s still always a challenge to find room in the oven or on the stove top. I handled the meal well, most of the steak were closer to medium than medium rare, but there is only so much I can do while my arms fly around doing three jobs at once.

Sunday Brunch
Potato salmon bake with poached eggs
Asparagus and pea stir fry
Almond Bundt cake
Yoghurt parfait with raspberries and oatmeal cookie crumbs

Rosewater Pavlova with Pistachios and Apricots

Rosewater Pavlova with Pistachios and Apricots

52 weeks of baking – Eid al-Fitr I’ve been making pavlova since the 7th grade. In social studies class we were assigned to report on the culture of a country of our choice. Back then I was obsessed with Lord of the Rings so I […]

Pork Belly Tacos (gua bao)

Pork Belly Tacos (gua bao)

52 weeks of cooking – Taiwanese Ever since moving to Singapore and tasting all the wonders of Asian street foods I’ve had a fondness for steamed bao. Lots of people know the classic steamed bao stuffed with BBQ pork but there are other flavors and […]

Pineapple Meringue Pie

Pineapple Meringue Pie

52 weeks of baking – Fresh Fruit

Inspiration for this recipe came from the fact that I had a pineapple that needed using and I seem to have endless amounts of egg whites on hand from making ice cream. I tried looking for a pineapple meringue pie recipe first, but couldn’t find one, so then I looked for a pineapple pie. There are several out there, but most of them used canned pineapple and they didn’t have eggs. I wanted egg yolks in my pie filling to give a velvety texture like a lemon meringue pie so I put together a few recipes to come up with the one I have here.

The crust is thin and crisp with lots of golden brown flavor to compliment the creaminess of the rest of the pie. The pineapple filling is sweet with the smallest hint of something extra from the clove, it gives it a more tropical depth in my opinion. The texture of the filling is firm enough to hold its shape when slice but soft enough to eat the whole dessert with a spoon. Last of all the pie is toped with a hill of glossy vanilla meringue.

 

Pineapple Meringue Pie

  • Yield: 1 pie in spring form pan
  • Category: ,

Ingredients

Crust

  • 1 1/2 c flour
  • 1/2 c powdered sugar
  • 1/2 tsp. salt
  • 9 tbsp. unsalted cold butter, cubed
  • 1 egg

Filling

  • 1/2 c sugar
  • 5 tbsp. cornstarch
  • 1/4 tsp. salt
  • 1/2 c water
  • 5 c cubed fresh pineapple, about 1 large fruit
  • juice of 1/2 a lemon
  • 3 egg yolks, reserve whites for meringue
  • pinch ground clove

Swiss meringue

  • 6 egg whites, about 2/3 cup
  • 1 1/4 c sugar
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla bean paste (if using extract add it towards the end of whipping)

Directions

Crust

  1. Pulse the flour, powdered sugar and salt in a food processor, add the cubed butter and blitz a few times until you have small pea sized pieces.
  2. Add the egg and pulse for 10 seconds at a time until the dough comes together in large lumps, it will start off like clumpy sand and then the pieces will increase in size. It takes a little longer than you think.
  3. Press the dough together, shape into a disc, wrap in plastic wrap and chill for 1 hour.
  4. On a floured surface roll out the dough into a large disc big enough to cover the bottom of your pan and up the sides. I used a spring form pan because that’s what I had around, you could use a cute fluted tart pan.
  5. Gently flop the dough into the pan, work it in pressing with the flat of the back of your finger to get it snug into the edges. If using a tall spring form pan trim the edges of the dough at the top of the form and then fold edge down on itself to create a double layer around the outside rim.
  6. Chill in the freezer for 30 minutes.
  7. Preheat the oven to 375F.
  8. Grease a piece of tin foil and press it firmly grease side down to the crust.
  9. Bake at 375F for 20-25 minutes, remove the foil and bake an additional 10 minutes until it is golden brown all over.
  10. Let the crust cool while you make the filling.

Filling

  1. Combine the sugar, cornstarch and salt in a large pan, whisk together, add the water and whisk until there are no lumps.
  2. Add the cubed pineapple and cook over medium heat for about 10 minutes stirring occasionally or until the pineapple has softened and you can cut a piece in half with a spoon.
  3. Add the lemon juice and puree the mixture with a stick blender. At this point more juice will release and the mixture will loosen a little, it will also bubble and splatter so turn down the heat to low.
  4. Temper the egg yolks. Place the egg yolks in a medium bowl, while whisking the yolks drizzle in large spoonfuls of hot pineapple mixture, repeat until you’ve add about 1 cup of pineapple with the egg yolks.
  5. Return the egg mixture to the pot and cook over low heat for about 3 minutes or until the mixture thickens up again.
  6. Let cool for about 30 minutes until it’s just warm and spoon into the baked pie crust. Chill for at least 4 hours before topping with meringue.

Swiss meringue

  1. Place all of the ingredients for the meringue into the bowl of a stand mixer and place over a pot of simmering water to create a ban marie. Cook the mixture stirring constantly with a rubber spatula until the eggs reach a steady 175F, about 8-10 minutes.
  2. Move to a stand mixer fitted with a whisk attachment and beat on high speed for about 5 minutes or until the meringue is glossy and stops growing up the sides of the bowl, it should hold stiff peaks.
  3. Turn on the broiler.
  4. Remove the pie from the spring form pan and place on a large flat tray. Slather the top of your chilled pie with the meringue making swirls and peaks or you could pipe it on for a fancy design.
  5. Broil the pie for about 3 minutes, rotating often or until the top is golden brown all over and the peaks are a little darker.
  6. Let the pie cool for about an hour at room temperature before serving… if you can resist.
Jaffa Cakes

Jaffa Cakes

52 weeks of baking – Tiny Treats The first time I went to Europe was over spring break with my mom and brother in 8th grade. We decided to go to London, it was our first time traveling just the three of us so we […]

Odamaki-mushi

Odamaki-mushi

52 weeks of cooking – Eggs Passengers often ask me where I went to school and are quite surprised when I inform them I’m self taught. When I was teaching myself I spent hours reading about food and watching a lot of Food Network, but […]

Memorial Day Weekend Escape

Memorial Day Weekend Escape

Memorial Day weekend in Bellingham means Ski to Sea, it’s a race the starts on Mount Baker and ends on the shore of Bellingham Bay. There are several legs: cross country skiing, downhill skiing, running, road biking, canoeing and kayaking. As long as I work on Zodiac I’m not likely to see any of the events because we always work that weekend, but I’m not crazy about watching sporting events anyway.

Day 1
Lunch: Fish tacos with shredded cabbage and chipotle crème, pineapple cucumber salad and toasted corn salad with black beans and tomatoes
Dinner: Braised lamb with orange, sweet potatoes and cinnamon, egg noodles and roasted cauliflower with pea mint sauce

Unlike the last trip we actually had some good wind getting off the dock and were able to set sail before lunch. This trip is more family oriented and there are a few kids aboard, one of them brought a game called Dutch Blitz, it’s a more complicated version of Speed. After dinner a bunch of people played games, I joined in on Dutch Blitz and there were several games of cribbage underway.

Day 2
Breakfast: Corned beef Reuben hash, fried eggs and fruit
Lunch: Spanish Pizza: manchego, red onion, banana peppers, green olives and anchovies, pizza Margherita, white pizza with caramelized onion, bacon and spinach and a green salad
Dinner: BBQ pork ribs with grilled vegetable salad and lemon sweet potato salad
Dessert: Grilled peaches with burnt honey ice cream and pistachio lemon langues de Chat

Most of the meals I make on the boat are ones I haven’t made before, of coarse I’ve made things like it, but I always try to go for new flavor combinations. Today’s breakfast was something new for me and it turned out better than I thought, basically a Reuben sandwich chopped up and tossed together with roasted potatoes. I finally got to use some of the herbs from our little garden, I used fresh basil to garnish the pizzas for lunch. We anchored in the late afternoon, about half the passengers went ashore and I fired up the grill for dinner. To get the ribs the right texture without being able to have them slow roasted on the grill for hours I cooked them for an hour and a half in the oven first and then put them on the grill slathering them in BBQ sauce for a sticky glaze.

Day 3
Breakfast: Bostock (frangipane toast), breakfast sausage, fruit and yoghurt
Lunch: Korean lettuce wraps with chicken and rice, kimchi pancakes, marinated cucumbers and cold broccoli salad

Breakfast this morning was yet another new recipe, bostocks: a thick slice of brioche bread spread with apricot jam, frangipane, sliced almonds and baked till golden brown. I had wondered if it would be dry or soggy, but the edges of the toast were crisp while the center was moist and the whole thing a lovely golden brown. Lunch was another big hit, I look forward to eating the leftovers in the coming days off.

Lemon Lime Coleslaw

Lemon Lime Coleslaw

52 weeks of cooking – On Sale Boats and budgets go together in my mind, I started my carrier working for a boat where I was told the budget needed to be around $5 per person, per day for food expenses. That’s all three meals […]


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