Fog is a fact of life along the Maine coast, where my husband, Bud, and I cruise Opus, our 28-foot wood sloop. One day, we were anchored in the Barred Islands, a small archipelago in Penobscot Bay. It was isolated, beautiful and peaceful. We’d awakened early to a world of cottony gray, with fog so thick that visibility was reduced to near zero. A fine mist seemed to permeate everything, including our bones. 

Sailing in fog isn’t especially dangerous if you’re paying close attention to your navigation, but it can be nerve-wracking and tedious. At the time, we didn’t have a reliable radar aboard—and we were, after all, on vacation. We decided to stay put until the pea soup lifted, likely in a few hours.

For extended vacation cruising, we usually opt for Penobscot Bay because (to quote A Cruising Guide to the Maine Coast) if you “dream of perfect cruising grounds, of islands large and small…of intriguing harbors and ­alluring towns, of lonely ­outposts lost in time…that place is Penobscot Bay.”  

We’d departed our home port of Kittery Point, Maine, on an extended summer cruise in search of all of the above, plus a few reunions with old friends in ports along our route. Fog was a familiar foe; our record for fogbound days one previous summer was nine out of 14 days. We knew that with the dampness permeating everything aboard, life would be a bit uncomfortable till the sun came out again.

Opus is a true coastal-­Maine sloop, designed by Ralph Winslow and built in Camden in 1953. When we discovered her for sale from a boatbuilding school in Rockport in 1984, her hull was sound, but she needed ­significant refurbishing and repair. Fortunately, Bud is a boatbuilder by trade, so tackling all this was well within his wheelhouse. We bought her and lovingly brought her back to life. 

Among her classic charms is a tiny coal stove complete with Charlie Noble pipe on the cabin top, which we use for both cooking and heat (even in summer, Maine can be chilly). Because we were growing damper by the minute, we decided to fire it up. It was a good time to get busy in the galley and bake something quick and easy that would lift our spirits and help kill the chill.

It was a good time to get busy in the galley and bake something quick and easy that would lift our spirits and kill the chill.

We always carry plenty of staple dry stores aboard when cruising; I had some canned cherry pie filling, as well as sugar and flour. I had butter in the fridge. Making pie crust has never been my favorite galley activity, so I decided on an easy and relatively quick alternative: cherry crumble. It’s perfect for boat cooks with a sweet tooth who don’t want to spend a lot of time creating elaborate desserts. 

Crumbles (also called crisps or cobblers) are also ideal for cruisers because any fruit—canned pie filling, frozen fruit or fresh fruit—will work. Apples, peaches, cherries or berries are always a good bet. 

As the crumble baked, we were warmed in more ways than one. The baking crumble filled the salon with a delicious, buttery aroma, transforming our dank, chilly quarters into a warm, cozy refuge. 

A bit later, as often ­happens in New England, the fog vanished as fast as it had descended. The sun burned it off, revealing a bright day. We weighed anchor and sailed west for a prearranged reunion with friends in Camden. Later that evening, they came aboard for a grilled-steak dinner followed by my fogbound crumble. The verdict was unanimous: utterly delicious.

Fogbound Cherry Crumble (serves 6)

• 1 can (21 oz.) cherry pie filling
• 1 cup flour
• ¾ cup white sugar
• ¼ cup brown sugar, packed*
• ½ tsp. ground cinnamon (optional)
• ½ tsp. salt (optional)8 Tbsp. butter

*Use white sugar if you don’t have brown sugar.

Preheat oven to 375 degrees. Grease an 8-by-8-inch baking dish, and spread fruit evenly over the bottom. 

In a medium bowl, combine flour, sugar(s), cinnamon and salt. Mix well. 

Melt butter (alternatively, use cold butter, diced). Add butter to dry ­ingredients. Stir and blend with a fork or your hands. This should result in a slightly dry, crumbly mixture. With your hands, sprinkle the topping evenly over the pie filling. 

Bake for 20 to 25 minutes, or until the fruit is bubbly at the edges and the crumble turns golden (check after 15 minutes). Allow to cool slightly. Serve warm or at room temperature, plain or topped with a dollop of whipped cream, yogurt, or ice cream. Garnish with fresh mint leaves if available.

Cook’s Notes: If using fresh fruit, use firm pieces. Slice if needed. Mix with 1 teaspoon lemon juice and 2 teaspoons cornstarch. Depending on the fruit’s natural sweetness, you can add up to ½ cup sugar along with the cornstarch. If using frozen fruit, don’t thaw. Increase cornstarch to 2 or 3 tablespoons.

Prep time: 40 minutes
Difficulty: Easy
Can be made: At anchor or underway

Jean Kerr is the author of The Mystic Cookbook: Recipes, History and Seafaring Lore (Globe Pequot, 2018).

The post Sailor & Galley: Chasing Away the Fog With a Tart Cherry Crumble appeared first on Cruising World.

What do you when the stalk of green bananas hanging from the shrouds turns yellow overnight? Some cruisers manage to eat half and leave the rest dangling, a blackened, mushy admission of defeat. We don’t give up so easily. We stuff as many as we can into the fridge and start cooking and blending our way through them.

Bananas Flambe

Split bananas lengthwise. Melt equal parts butter and brown sugar in a pan, sprinkle some lemon juice over the fruit, and fry until golden. Pour rum into the pan, set the bananas on fire, and serve them in the glowing blue light of the burning rum.

Elvis sandwich

Slice bananas and spread them on bread with peanut butter or Nutella, drizzle with honey. This comfort sandwich is good for whatever ails you.

Banana daiquiri

Blend bananas, a squirt of lime and a sip of rum, and pour over crushed ice—the perfect sundowner at the end of a tropical day. Leave out the rum and blend with yogurt, milk or vanilla ice cream for a smoothie.

Banana chutney

Chop ginger, garlic, chiles and onions, and fry with a ­coriander, cumin and cinnamon powder mix. Add a squirt of lemon, pinch of brown sugar, salt and at least 10 bananas. Simmer gently for 20 minutes.

Banana swap

Swap bananas with another boat whose bananas are in a different stage of ripeness, or give them away—what goes around comes around in the cruiser’s world.

The post Going Bananas appeared first on Cruising World.

You’d be hard-pressed to find a dish more versatile than a frittata, which is probably why so many cultures and cuisines have something comparable. In Spain, tortilla Española is a regular part of a classic tapas spread; China has its egg foo yung; and France, of course, is famous for omelets and quiches.

A frittata is a simple Italian dish that can be served at any time of day. It’s a favorite aboard our wooden cutter, Opus, for either brunch or an equally tasty lunch or dinner, with a green salad and a loaf of good bread. It can be made quickly if surprise guests come aboard; it keeps well and makes a great snack while underway, during any watch. It can be vegetarian, gluten-free, served hot or cold, and made with just about any ingredients you have on hand. The main thing is: Don’t overcook it! You want a creamy, custardy consistency.

Cook’s Notes

If you’d prefer a lighter frittata, consider replacing sausage with 1/2 to 3/4 cup smoked, shredded salmon; add it to pan just before adding egg mixture. For a fancier touch, make a soufflé frittata by separating egg whites and beating into soft peaks before folding into the yolk mixture.

Check out more: Recipes and Food

Sausage Frittata with Spinach, Red Peppers and Cheese Recipe

• 2 Tbsp. olive oil
• 1 cup sausage, sliced
• 1/2 cup chopped onion
• 1/2 cup chopped sweet red pepper
• 2 cups raw baby spinach (or to taste)
• Salt and pepper, to taste
• 8-10 eggs
• 1/4 cup whole milk or cream
• 1 cup fontina cheese, coarsely grated (can substitute Gouda or Emmental)

Yields 6 servings.

Preheat oven to 375 degrees F. In a nonstick, lightly oiled, ovenproof 10-inch skillet (cast iron is ideal), heat the oil over medium heat. Saute sausage until it begins to brown. Add onions and peppers, and saute until slightly soft. Add spinach, and cook down until wilted. Season to taste with salt and pepper.

Break eggs into a large bowl. Add milk or cream and whisk lightly. Stir in 3⁄4 cup of the shredded cheese. (Reserve 1⁄4 cup to sprinkle on top.) Add egg mix to pan, and gently stir to mix ingredients. Cook on medium-low heat until edges just begin to firm up. Top frittata with reserved cheese.

Place on middle rack of oven and cook until center is just set, about 10-12 minutes. (Center might not be brown; this is OK.) Remove and let cool for about 10 minutes if serving warm. Either slide it onto a serving dish or serve from the pan. Cut into wedges and enjoy.

Preparation: at anchor

Time: 30 minutes

Difficulty: easy

The post Galley Recipe: Sausage Frittata appeared first on Cruising World.

What kind of coffee maker do you use aboard your boat? Recently, we posted this question to readers on Facebook. Responses revealed clear-cut winners — none require electricity, and all you need is a stove to heat water. A few readers with regular access to shore power or an onboard inverter singled out electric K-Cup coffee makers, such as Nespresso, Keurig or Nescafe Dolce Gusto, but the vast majority preferred simpler options.

Pressed Coffee (the Immersion Method)

1. The Winner: French Press

This classic press was the overall favorite; users claim it makes the best-tasting cup of coffee, hands down. The design is simple: a cylindrical glass or metal carafe and plunger/lid with mesh filter. Just add hot water to ground coffee in the carafe, allow it to brew, then press grounds firmly to the bottom. Invented in France in the 1800s, the aptly named French press didn’t gain popularity in the United States until the mid-1970s and ’80s, when Danish company Bodum designed its own unit and launched a literal full-court press on the worldwide retail market.

Brewing Tips: Use hot, not boiling, water and coarse-ground coffee. Measure coffee into the carafe; add a small amount of hot water; let coffee puff up, or “bloom”; stir. Add remaining water, and let brew for three to five minutes before gently plunging. Brew time: about five minutes (excluding water-heating time).

Pros: Sweet, full-bodied coffee. Easy to use. Widely available; multiple styles (insulated stainless steel, glass, plastic), sizes and prices.
Cons: Cleanup can be messy. Occasional sludge in coffee, the occurrence of which varies depending on quality (and condition) of press and filter.

Good Bets: Planetary Design’s high-quality Table Top French press with Brü-Stop is ideal for onboard use: New technology creates a barrier between grounds and brewed coffee, so it never gets bitter. Its stainless-steel mesh screens ensure a clean brew (sizes small, medium, large; $40-$60). Bodum continues to make high-quality coffee presses, such as the thermal/stainless-steel Columbia; three sizes ($60-$80); also available on amazon.com. The Espro Press (also sold by Starbucks) is attractive and durable, with a vacuum-sealed/insulated double-walled stainless-steel carafe. A double micro filter guarantees sludge-free brew (sizes medium, large, $100-$120).

2. AeroPress

A close second to the French press was the less-familiar (but equally praised) AeroPress by Aerobie, invented and launched in 2005 by Alan Adler, an aerodynamic-toy designer. It’s a sleek, small, one-of-a-kind device: a cylindrical plastic chamber and plunger, filter cap with seal and a funnel, for placing over individual cups. Just scoop coffee into the chamber, add water, stir 10 seconds and gently plunge. The result is a liquid coffee concentrate. For Americano coffee, add water to fill a cup; for latte or cappuccino, add milk. For espresso — pronto! — it’s ready (amazon.com; about $30, price varies by retailer).

Brewing Tips: Heat water to a maximum temperature of 175 degrees Fahrenheit (185 degrees for light roasts). Use espresso- or fine-drip-grind coffee. Brew time: about one minute, excluding water-heating time.

Pros: Compact; portable (available with a zippered nylon tote bag); lightweight; quick; easy cleanup; used grounds can be ejected; makes excellent coffee.
Cons: Only makes one to three cups at a time.

3. Manual-Drip Coffee Makers (the Pour-Over Method)

This method was pioneered about a century ago by Dutch housewife Melitta Bentz. Evidently fed up with the lingering grounds in boiled coffee, she made the first pour-over filter using a perforated brass cup and a sheet of blotting paper. Today’s familiar coffee makers that bear her name are now synonymous with pour-over coffee. The technique is simple: Measure coffee into a filter-lined cone that fits snugly over a carafe (or cup), and pour hot water over coffee; it brews as water slowly drips through the filter.

Brewing tips: Use hot, not boiling, water. Add a small amount first; wait 30 seconds for coffee to bloom. Add remaining hot water slowly, in a circular motion. Brew time: about five to 10 minutes (excluding water- heating time).

Pros: Simple to use. Easy cleanup. Thermal carafes available; filters come in multiple sizes, including one-cup. Slow-drip method draws out flavor.
Cons: You can’t walk away while coffee brews. For a full pot, the slow-drip process can take time.

Good Bets: The Melitta thermal pour-over and stainless carafe (10-cup) is one of the few insulated stainless-steel/pour-over “sets” available (amazon.com; $30-$50); glass carafe sets are widely available. For one- or two-cup brewing, a patented filter device that’s both a pour-over and immersion brewer is worth a look: The Clever coffee dripper brews coffee right in the self-contained filter; a built-in lever automatically releases the brew when the cone is placed over a cup or small carafe (small, large; $15-$18; amazon.com).

4. Stove-top Percolators

Many readers remain faithful to stove-top percolators for onboard brewing. When water is heated in percolator pots on the stove-top, very hot water is drawn upward through a metal tube, cycling continuously through ground coffee in an attached filter basket, brewing coffee by cycling almost-boiling water through it. Enthusiasts say they prefer the resulting very hot coffee, as well as its stronger taste. The stove-top coffeepots still in use today were patented by an Illinois farmer in 1889, who called his brewing method “percolating” — hence forever coining the generic name.

Brewing Tips: Use coarse-ground coffee, moderate heat and avoid boiling. When perks are audible/visible, begin timing (maximum 10 minutes). Prolonged perking results in very bitter coffee. Remove filter and grounds before pouring. Brew time: about 20 minutes, depending on stove/heat setting.

Pros: Inexpensive, widely available and easy to use. Makes a strong, hot cup of joe.
Cons: Cleanup can be messy. Stray coffee granules can end up in brew. Takes time. Must be watched or timed carefully.

Good Bets: Farberware’s classic stainless-steel Yosemite eight-cup (amazon.com; $25) and Chinook’s Timberline six-cup ($27) or nine-cup (about $40) offer heavy-duty, high-grade stainless-steel construction, dent-resistance and durability (available at amazon.com).

5. Nonelectric Espresso Makers

Espresso fans were in the minority, but singled out some specific products (almost none of them electric).

Stove-Top: The Moka pot: Made of aluminum or stainless steel, two screw-together compartments plus a filter basket with tube fit together to make the complete pot. Just add water to the lower section and fit the filter basket holding coffee just above it. Screw top on and heat; water and steam are forced up through the coffee and into the upper container to create the brew. The first Moka pot was patented in Italy for manufacturer Alfonso Bialetti in 1933; Bialetti is still a market leader. Other popular brands include Cuisinox (pricey), Vremi and Amfocus.

Brewing Tips: Use espresso or Moka-grind coffee. Preheat water to avoid prolonged boiling. Use moderate heat. Lower heat when caramel-colored coffee spurts into top section (some leave lid open). Stir and pour immediately after top container is full. Brew time: about five minutes.

Pros: Various models and styles available. Unbreakable. Stable when placed on stove-top. Versatile. Makes espresso or (strong) conventional coffee.
Cons: Cleanup can be messy. Uninsulated handles get very hot. Must be watched carefully (not boiled) to avoid scorching coffee.

Good Bets: The Bialetti Moka Express (largely unchanged from the original design) remains one of the best. The octagonal pot is designed to diffuse heat for ideal coffee flavor. Available in one- to 12-cup sizes (bialetti.com, $25-$60). The Bialetti Venus four- or six-cup is stainless steel with an insulated handle, and can be used on all stoves, including induction ($40-$45); also available at amazon.com.

Espresso On The Go: The Minipresso and the Handpresso are unique, portable units that can go anywhere; all you need for a quick espresso fix is a way to heat water (or hot water from a thermos). Both use a hand-pump pressure-brewing technique (like pumping a miniature bicycle tire). Neither requires electricity or batteries, and they can also make Americano coffee — a shot of espresso with hot water added — or even cappuccino if you’ve got milk.

The Minipresso GR by Wacaco is lightweight and compact. Wacaco makes another model, the Minipresso NS, which is for use with Nespresso coffee pods. It includes a built-in espresso cup and scoop; a small carry bag is available (amazon.com; $50).

The Handpresso is small, lightweight and can use either coffee pods or ground coffee. Two basic models are available (handpresso.com; $80-$100), as well as options including coffee maker plus carry bag or case with thermos and cups ($129-$179).

Brewing Tips: Use espresso-grind coffee or pods. Don’t overfill coffee container.
Brew time: about one minute using preheated water from a thermos.

Pros: Made of lightweight, sturdy plastic or plastic with some metal. Quick. Very compact. Easy to use. Easy cleanup. Makes tasty coffee.
Cons: Small yield – one cup espresso (about 1.5 to 2 ounces) at a time.

No matter how you make it, coffee is an individualized taste — some want it strong; others like it weak or in between. Some prefer only the finest blends, and still others like supermarket brands. Whatever your preference, using one of these methods for onboard brewing will yield a pleasure like no other: savoring a steaming cup of fresh-brewed joe while watching the sun rise over your favorite cove, or as a welcome boost of warmth and aroma on a cold night watch at sea.

Lynda Morris Childress has cruised and chartered her Atlantic 70 cutter, Stressbuster, in the Greek islands for the past 15 years.

Fresh is Best

If you want a really fresh-tasting cup of coffee, consider buying whole beans and grinding them aboard. The Hario manual coffee mill is a popular, affordable choice and stows easily in a galley locker.

The post Making Coffee Aboard appeared first on Cruising World.

Click here for the list in a PDF, which your computer may have an easier time reading.

Provisioning List

Voyage________________
Dates_________________
Number of days______________
Crew___6___________

Perishables

Milk (for cereal / coffee/cooking?)
OJ?
Yogurt? Cheese
Butter
Mayo (miracle whip)
Eggs
Fruit
* Bananas – use early
* Apples – last well 2 dozen
* Grapes 2 – 3 big bunches
Vegetables
* Lettuce – use early
* Tomatoes
* Cucumbers
* Limes (or lemons)
* Celery
* Onions?
Meat
* Hamburger – frozen – in 1 & 2 # packages
* Chicken – frozen – in 1 & 2 # packages
* Lunch meat
* Hot dogs
* Kielbasa type sausage
* Bacon
* Breakfast sausage links
Bread – for a crew of six, a loaf a day works out about right
* Hot dog buns

Staples, dry goods

dry cereal
instant oatmeal
pancake mix (complete – needs no eggs or milk)
syrup
jelly or preserves
peanut butter
saltines
ketchup
mustard
olive oil
salad dressings
pasta
garlic
pre packaged black beans & rice
pre-packaged beef stroganoff
Other pre-packaged?
Dried fruit
Raisins
Chili powder
Coffee / Tea
Hot Chocolate mix packets
Gatorade powder mix
Soda – can/person/day
Cookies
Potato chips? (Pringles stow well)

Canned goods & Emergency Food

Soda (cans)
Vegetables
* Beans
* Peas
* Corn
* Any other favorite
* Tomatoes
Tuna fish
Hash
Canned stew (e.g. Dinty Moore)
Small canned ham?
Spam
Canned soups for lunch
Baked beans (w/ hot dogs)

Condiments & extras

Salt, pepper, and something like Tony Chachere Creole seasoning
Salad Dressings
Sugar / Equal
Cream substitute powder
Candy

Expendables & Cleaning supplies

Toilet paper
Paper towel (~roll / day)
Ziploc bags – Qt & Gallon
Garbage bags –large & small
Long neck lighter
Dish soap
Vinegar for cleaning
sponges
bleach
Coffee filters &/or perc pot
Paper plates (not plasticized)

The post Sample Provisioning List appeared first on Cruising World.

Easy Shepherd’s Pie Recipe

Shepherd’s Pie Recipe

• 1 tablespoon oil
• 1-2 large onions, finely chopped
• 1½ to 2 pounds lean ground beef
• 1 large or 2 medium carrots, finely chopped
• 2 tablespoons flour
• 1 cup beef stock
• 4 tablespoons Worcestershire sauce
• Salt and pepper, to taste
• 1-2 cups peas (canned, or frozen and precooked)
• 4-5 cups mashed potatoes (pre-prepared)
• Sharp cheddar cheese, to taste

Heat oven to 375 degrees F. Sauté onion in oil until soft. Add meat, sauté until browned. Add carrots and cook until just tender-crisp. Sprinkle in flour. Stir and cook 1 minute. Stir in stock and Worcestershire sauce; bring to a boil, reduce heat. Simmer for two to three minutes, until thickened. Season with salt and pepper. Add peas, stir, and transfer to a deep, greased, 11-by-7-inch ovenproof dish. Cover with mashed potatoes to desired thickness. Place on cookie sheet and bake until heated through, about 30-40 minutes. Top with cheese, return to oven, and heat until cheese is melted. (Ovens vary; time and temperature may need adjustment.) Serves six (or two, with leftovers!)

My husband, Robert, and I sail our Pearson 31, First Look, out of Waukegan, Illinois. We’ve spent two of the last three summers cruising to, through and back from Lake Huron’s North Channel. Several years ago, we removed our icebox and replaced it with a fridge, but it’s so small I’m always looking for recipes requiring few ingredients that require refrigeration — especially since supplies can often be three or four hours away in the North Channel.

I love shepherd’s pie, and spent many years looking for a perfect recipe. The first few times I served it on First Look, the recipes were composites of many I have collected over the years. Unfortunately, none of them was as good as I’d hoped.

A couple of years ago, my daughter-in-law, Lida, shared this basic recipe, and I’ve used it many times since. I’ve tweaked it for a richer flavor, but it can be made milder using less Worcestershire sauce and substituting vegetable stock for the beef stock. Last summer was a miserable weather season in the North Channel and, along with a green salad and hot bread, this pie was delectable after cold and rainy sails — the ultimate comfort food! It’s so easy to make and clean up, I wanted to share it with other cruisers.

Here’s a Super-Easy Version

by Lynda Morris Childress

When I’m really pressed for time, I make my own very simplified version of shepherd’s pie. Aboard our Atlantic 70, Stressbuster, it’s one of our favorite “homey” foods when we don’t have guests aboard. You can use the recipe above, but substitute two large (12-ounce) cans of sweet corn (drained) for the peas and carrots, and omit the flour, stock and Worcestershire sauce. Just sauté onions and ground beef in oil, salt and pepper to taste, add corn, heat through and spread into a prepared pan. Top with mashed potatoes, dot with butter, sprinkle with a bit of paprika, and bake at 375 degrees F for 25 to 30 minutes. Dinner’s ready! (It’s even good without the cheese!)

This article first appeared in the November 2014 issue of Cruising World.

The post Shepherd’s Pie: The Ultimate Comfort Food appeared first on Cruising World.

My husband, Robb, and I had departed Fortaleza, Brazil, aboard Summer Love, our Montevideo 43, bound for Chaguaramas, Trinidad. We were approaching the Intertropical Convergence Zone — commonly known as “the doldrums” — but I was looking forward to it. I’d had enough of inclement conditions and little sleep. Warm and windless would be good.

The first squall crept up slowly and smacked us around like a handball. I pushed the hatch back, threw everything down below and wedged myself in the cockpit until it passed. I got soaked. Once we were back on course, I dried off and brought all the cushions back up while Robb kept an eye on the radar. Sadly, warm and windless wasn’t what we were in for.

By morning, we’d battled eight squalls. I made my way down to the galley through sleeping bags and pillows, cockpit cushions and wet towels. It was a mess. It looked like what the military calls a “soup sandwich” — someone who is very messy — which got me thinking about a bread recipe of mine with the same name. It’s a no-knead, no-rise, savory loaf. I cleared a work surface and rummaged through the cupboard. It didn’t take long to prepare, and soon we were wolfing down warm slices of cheesy bread with butter dripping down our chins.

“Don’t get too comfortable,” said Robb as I reclined in the cockpit. He pointed toward a black smudge up ahead. “They’ve started again!”

Quick “Soup-Sandwich Bread” Recipe

Ingredients:

• 3 1/4 cups self-rising flour*
• 1 packet onion soup mix (white or French onion)
• 1 1/2 cups cheddar cheese, grated
• 2 eggs
• 2 cups milk
• Cayenne pepper or paprika, to taste

Sift flour into a bowl and add dried soup mix. Stir to combine. Add 1 cup grated cheese. Stir to coat well with flour. Beat eggs and add to milk. Slowly pour liquid into dry ingredients, combining well with a wooden spoon. The “batter” will be soupy! Spoon mixture into a loaf pan, well greased or lined with baking paper. Sprinkle remaining cheese on top; dust lightly with paprika. Bake at 350 degrees F for 50 to 60 minutes, or until a skewer inserted in the center comes out clean. (Note: You can also add chopped ham, olives or sundried tomatoes, or use other kinds of cheese such as crumbled blue, feta or provolone.)

*( If you don’t have self-rising flour, make your own: Sift together 1 cup flour, 1/2 teaspoon salt and 1 1/2 teaspoons baking powder. Stir well to blend before using. Double or triple basic recipe as needed.)

CAN BE PREPARED: AT ANCHOR OR UNDER WAY
PREP TIME: 1 HOUR 15 MIN
DEGREE OF DIFFICULTY: EASY

Tip: How to Store Fresh Bread

If you don’t eat your freshly-baked loaf in one sitting, here are some tips for keeping it fresher for longer.

• Use a dedicated plastic container such as this Rubbermaid Bread Keeper
• Store in a plastic food-storage bag (soft bread) or paper bag (crusty loaves).
• Store at room temperature, in a dry place, away from direct sunlight.
• If you have a freezer aboard, freeze bread, pre-sliced, in a freezer bag or wrapped in heavy-duty aluminum foil.

The post Quick “Soup-Sandwich Bread” Recipe appeared first on Cruising World.

Ratatouille Polenta Bake Recipe

Ingredients:

• 1 cup water
• 1/2 teaspoon salt
• 1/2 cup packaged polenta, cornmeal, or masa flour (Mexico)
• 1 tablespoon butter
• Olive oil
• 1 medium onion, chopped
• 1 medium bell pepper, chopped
• 1 clove garlic, minced
• 1 small eggplant, diced (about 2 cups)
• 1 medium zucchini, diced (about 1 cup)
• Salt and pepper, to taste
• 1 can (14 1⁄2 ounces) diced tomatoes
• 1⁄4 cup grated or shredded Parmesan cheese
• 1 cup mozzarella, Swiss, or cheddar cheese, shredded

Steps:

Prepare polenta: Bring water to a boil in a saucepan. Add salt. Gradually add cornmeal, stirring constantly for about one minute. Reduce heat to low and simmer, stirring, until polenta thickens to the consistency of grits or loose mashed potatoes, and is cooked. Remove from heat; stir in butter. Spread polenta into a lightly oiled 9-by-9-inch baking pan. Set aside to cool. This will become the bottom layer or “crust” of the dish.

Sauté the onion, bell pepper and garlic in a bit of olive oil over medium heat for two to three minutes, or until onion is translucent. Add eggplant, zucchini, salt and ground pepper. Turn the heat up to medium-high and sauté until veggies are crisp-tender. Add tomatoes and reduce the heat to low. Simmer until heated through. Sprinkle polenta crust with Parmesan cheese. Spread the ratatouille over it in an even layer. Cover with aluminum foil and bake at 350 degrees F for 30 minutes. Remove from oven; remove foil. Top with additional shredded cheese. Return to oven and bake, uncovered, for another 10 to 15 minutes, or until cheese is bubbly. Let cool for five to 10 minutes before serving. Serves four to six, depending on appetites!

Anchored in the crystal waters of Placencia, Belize, aboard Winterlude, our Passport 37, my husband, David, and I were invited to dinner aboard E2Motion, a neighboring boat. Our friends Mark and Liz treated us to a delicious meal that included ratatouille, a thick, tasty French veggie stew with eggplant as a key ingredient. Eggplant is unusual to find in Belizean produce markets, so Liz was ecstatic about her treasure. I’d never even heard of ratatouille. Luckily, I loved it.

Later, while searching for meatless recipes that were similar, I stumbled upon the idea for combining ratatouille with another of my favorites: polenta. After playing with it and modifying it for cooking aboard — including the very real possibility of not being able to find polenta while shopping in a foreign port — this Ratatouille Polenta Bake was born. It turned into one of our favorite meals aboard Winterlude.

What Is Polenta?
by Lynda Morris Childress

By strict definition, polenta is the name of the delicious Italian way of preparing cornmeal by boiling it in water — not the name for cornmeal itself. But the popularity of this dish has led to interchanging the terms “polenta” and “cornmeal” in speech as well as product labeling; packages labeled “polenta” on supermarket shelves actually are simply cornmeal.

The quality of polenta can vary; some takes longer to thicken when boiled, requiring up to 15 minutes of simmering/stirring time; some thickens to the proper consistency fairly quickly. Polenta made the Italian way is versatile — use a water-to-cornmeal ratio of about 2-to-1.

It can be served plain, as a delicious side dish, like grits or mashed potatoes, or with toppings such as grated cheese.

It can also be molded and baked (as in the recipe above) or grilled. Making polenta is quick and easy, so be sure to put cornmeal (or packaged polenta) on your boat’s provisions list before your next cruise!

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I’m a short-range cruiser. Rather than Tortola and Tahiti, my destinations are more like Poulsbo and Port Orchard, in my home state of Washington. I do, however, live aboard my Islander 30, Miramar, in Seattle, so I understand issues important to voyagers — such as refrigeration. My boat is small, and I quickly gave up on the icebox, needing its space for all my pots, pans and baking sheets. Instead, I installed an apartment-size refrigerator with a top freezer in the hanging locker at the foot of the companionway. It runs on AC, so when I’m away from shore power, I find other ways to keep things cold.

Before I leave the dock, I make one-pan meals that I freeze solid, then move them into the fridge, where they act as block ice as they thaw. When they’re defrosted, I just heat and eat! Or I buy items pre-frozen. One of my favorites is frozen sea scallops. I simply ask my supermarket for the quantity of scallops I need directly from their freezer. These are harder than the proverbial brick— the perfect refrigerant. I keep them frozen until I cast off. Once they’re thawed, this is one of my favorite ways to prepare them. I serve this as an entrée; it’s ideal with sauvignon blanc or any other dry white wine, but then again, what isn’t? To serve as an appetizer, just decrease quantities slightly.

Scrumptious Sea-Scallop Salad Ingredients:

• 10 to 12 large sea scallops
• 1 tablespoon butter
• 1 tablespoon olive oil
• 4 to 6 handfuls mixed salad greens
• 1 large avocado
• Juice of 1/4 lemon
• 1 tomato or 8 cherry tomatoes
• 1/4 cup fresh blueberries (optional)
• Fresh mint leaves, to taste

Dressing:

• 4 tablespoons olive oil
• 1 tablespoon white balsamic vinegar
• 1 to 2 teaspoons brown mustard
• Fresh ground pepper, to taste
• Salt, to taste

Steps:

Heat the butter and olive oil in a sauté pan over medium-high heat. Place scallops facedown in butter/oil and sear for 3 to 4 minutes, or until browned. Flip and repeat on other side. (The oil may smoke a bit). Remove scallops from pan and cool. They should be room temperature for the salad. While scallops cool, prepare salad ingredients. Place salad greens in a large bowl. Pit the avocado and cut into bite-size wedges. (Squeeze on a bit of fresh lemon juice to prevent browning). Slice tomato into wedges, or halve cherry tomatoes. Add to greens, along with blueberries (optional) and mint. Prepare dressing: In a large measuring cup or small bowl, combine oil, vinegar, mustard, salt and pepper. Whisk until emulsified. Add scallops to the salad and dress to taste. Reserve any extra dressing for future use. Toss and serve immediately. Serves two.

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Throughout our Pacific crossing on Namani, our Dufour 35, we not only became more accomplished sailors, but better foragers too. From fishing to gathering coconuts, wild limes and juicy mangoes, we learned to provide for ourselves. In New Zealand, however, we found a promised land: It’s a magical place where supermarkets and chandlers could once again be counted on to provide exactly what we wanted, when we wanted it. Yet just a few weeks after our arrival in this lovely corner of the world, we found ourselves foraging again — this time for sheer pleasure.

We were at Great Mercury Island, a pastoral 4-mile-long swath of green dotted with white sheep just 65 miles outside Auckland. Namani was one of only two boats anchored off a long, golden arc of sand, the perfect place to gather local pipi and tuatua clams. Standing in ankle-deep water, we plunged our hands into the loose sand, groped around, and soon had a harvest of clams sitting happy as — well, clams! — in our bucket, destined for our galley and our rumbling stomachs.

New Zealand often reminded us of our home waters of New England — more for the quiet, easygoing feel of the place than any similarity in landscape. In tribute, we dubbed our dinner Kiwi Clam Chowdah, putting a twist on a traditional recipe by using a local beer instead of wine as a base. With the sun setting over the rugged landscape of the Coromandel Peninsula to the west and the spectacular windward cliffs of Great Mercury to the east, we savored every spoonful of this hearty, fulfilling soup.

Kiwi Clam Chowdah

Ingredients:

• 2 cups clam meat*
• 1 12-ounce bottle dark beer
• 1 tablespoon cornmeal
• 1 large onion, chopped
• 3-4 strips bacon, diced
• 1 tablespoon olive oil or
• 2 tablespoons butter
• 2 medium potatoes, cubed
• 4 sprigs fresh thyme (optional)
• Salt and pepper, to taste
• 2 cups pan broth
• 2 cups milk or light cream
• 3 tablespoons flour

*The number of whole clams you’ll need for this will depend on the type of clam.

Steps:

Soak clams in salt water mixed with cornmeal for two to four hours to help remove sand. Rinse and clean the clams, then steam in half the beer until shells open. Remove clams and cool; reserve broth in pan. Remove meat from shells and chop coarsely. Fry onions and bacon in oil or butter until onions are golden. Pour away excess fat and add broth from pan plus remaining beer to make two cups. Add potatoes, clam meat and thyme leaves; salt and pepper to taste. Bring to a boil; simmer for about 15 minutes, or until potatoes are done. Stir in the milk or cream. To thicken soup, dissolve flour in a bit of water to make a paste and stir in slowly. Simmer briefly and serve. Serves four.

Tips for Cleaning Clams
by Lynda Morris Childress

If you don’t want to spend the time to clean clams using Nadine’s cornmeal trick, here’s a faster way:

1. Sort through the clams and discard any with broken or cracked shells.

2. Place the clams in a clean bucket and fill with fresh water to cover. Soak the clams for at least 20 minutes. As the clams breathe, they will filter sand from their shells.

3. Remove clams from bucket, one by one, and set aside. The filtered sand will be at the bottom of the bucket; do not pour soaking water over clams.

4. Use a scrub brush to remove any additional sand or other material clinging to the shells. Rinse. The clams are ready for cooking!

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