tag:blogger.com,1999:blog-89632080747643759362024-03-04T20:32:14.126-08:00Onboard CookingEating well is one simple decadence in which any one may indulge. It only takes a bit of invention and research. I hear so many people complaining that they'd love to make a decent meal but they only have one burner, or they have no refrigeration, or it's too hot out, or it's too cold out, or they're broke......
....trust me, we've been ALL those places.
And yet we've been able to make really amazing food in limited circumstances and we'd love to share that with you. Join us.
Unknownnoreply@blogger.comBlogger26125tag:blogger.com,1999:blog-8963208074764375936.post-22744446711876556292017-09-15T16:29:00.000-07:002017-09-15T16:29:04.161-07:00We've MovedHey, just a quick note. We've moved most of our cooking posts over to <a href="http://lifeartwater.blogspot.com/">lifeartwater.blogspot.com</a>, so after you've had your fill here, wander on over and check out the newer posts over there.<br />
<br />
MUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8963208074764375936.post-59913657046973426462015-07-12T08:46:00.002-07:002015-07-12T08:46:43.532-07:00The Joys of Foraged GoodsIf you've wandered over to our other blogs (<a href="http://thefloatingempire.com/">thefloatingempire.com</a> or <a href="http://lifeartwater.blogspot.com/">Life, Art Water</a>) you'll know we love eating local and we do a bit of foraging when we can. Here is one of our wonderful recent scores:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSIlkoxdcPgF7UFosccY6wXd5Yu49b8WG5WIxGJi4aE3K1YNpy7YyOAgscnNwLSTLTvSfUjGfHWkg8JuqChR9wO0x_MQPyiqr961bd-m7K-l1Hii1ehqq6toRBrpNrlsmrYlv7hP4nhPaY/s1600/overflowinggoodness.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSIlkoxdcPgF7UFosccY6wXd5Yu49b8WG5WIxGJi4aE3K1YNpy7YyOAgscnNwLSTLTvSfUjGfHWkg8JuqChR9wO0x_MQPyiqr961bd-m7K-l1Hii1ehqq6toRBrpNrlsmrYlv7hP4nhPaY/s320/overflowinggoodness.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">oh, yesssss</td></tr>
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These are wild black raspberries. You'll never find these in any store. They're only ripe for about two days, are fragile, and have to be hand picked. If you want to see some shots of us acquiring these, drop over to Morgainne's blog <a href="http://lifeartwater.blogspot.com/">Life, Art, Water </a>for some pictures. They're a beautiful, juicy, sweet and tart flavor bomb. In short, they rock.<br />
<br />
We could make a jam out of them, or a fruit compote, but when you have something this fresh and delightful, I rather think it's better to let them stand on their own. So they became dessert, real vanilla ice cream, frozen and shaved dark chocolate, and the wonderful, wonderful berries.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsSWjJ88qYgJASFZiF9UBqYCTgOQ53sfoDlNNoJF5BKMGYtOIv6TaoBieWPChQRmgDG-mF9hj7XkmKkLuEoK8sE-IrtJ8zCCvNfp9XCm3bJgLlcC1cmcbdgS6SuRgdGjhgTM3gQ36dH9Tq/s1600/aperfectend.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsSWjJ88qYgJASFZiF9UBqYCTgOQ53sfoDlNNoJF5BKMGYtOIv6TaoBieWPChQRmgDG-mF9hj7XkmKkLuEoK8sE-IrtJ8zCCvNfp9XCm3bJgLlcC1cmcbdgS6SuRgdGjhgTM3gQ36dH9Tq/s320/aperfectend.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, it was EXACTLY as good as it looks.</td></tr>
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The treat is all the better for being seasonal and rare, a sense of anticipation and treasure found that we've lost in our rather bland consumer world of instant gratification.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy7U0qZ7Z_WlS_4rGGvzKmYf48yUkYTaeZ__2xmbIh0j1-qCQVsSnWTOPpu0QZxky6E5D6QwmcGMyzG0eJWY8M9GKcer3TOzEnNQEPTAvvNVAUXAkZ9itubSJFzGWjt8wbx8tsNMvjlfCU/s1600/canyousayyum.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy7U0qZ7Z_WlS_4rGGvzKmYf48yUkYTaeZ__2xmbIh0j1-qCQVsSnWTOPpu0QZxky6E5D6QwmcGMyzG0eJWY8M9GKcer3TOzEnNQEPTAvvNVAUXAkZ9itubSJFzGWjt8wbx8tsNMvjlfCU/s320/canyousayyum.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ooooh, Ice Cream Headache.</td></tr>
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So look around, guys. Everywhere on the planet--well virtually anyway--every spring and summer there are treats to be found a few feet from your door, things no grocery will ever see, things most of your neighbors ignore or try to weed out. Enjoy!<br />
<br />
MUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8963208074764375936.post-9515735720333384772015-05-26T07:24:00.000-07:002015-05-26T07:29:32.053-07:00MEMORIAL DAY COOKOUTThe season at Middle River Landing is officially open with the celebration of Memorial Day's first 'annual' slipholders picnic. There was lots of yummy food, and beer, did i mention, lots of beer?<br />
Mungo made two excellent Key Lime pies, i made a fresh tomato salad and introduced pickled radishes to the gang. The radishes were a big hit, and since i had many requests for the recipe i thought that i would share it with all of you.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVykkPNnWINkp4x7mRFUhgX2-5d2rJYGj547_LHg1CP6-SOTL2EINo8PZvp48f-1vHoQWzDNthJQVt7EyuhyphenhyphenkXgJ6T0L-5eIPSnN0I9cNUBnNk8Ovf4QNtMoR4y9_2qgNC2bL14OKX_EM/s1600/wideshotmemparty.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVykkPNnWINkp4x7mRFUhgX2-5d2rJYGj547_LHg1CP6-SOTL2EINo8PZvp48f-1vHoQWzDNthJQVt7EyuhyphenhyphenkXgJ6T0L-5eIPSnN0I9cNUBnNk8Ovf4QNtMoR4y9_2qgNC2bL14OKX_EM/s320/wideshotmemparty.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The party begins!</td></tr>
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The recipe comes from Katy Sparks, via her book "Sparks in the Kitchen", it is quick and easy to make; all of the ingredients are readily available at your local supermarket, although you will find some of the ingredients less expensively at an Asian market. The closest Asian market to our marina is Ha Ha ( i kid you not), a Korean market off of Pulaski Highway, we make a trip down there about once a month as it is the best local source for Butane fuel canisters and most importantly high quality coconut milk. I also want to add that this recipe is rare, in that i have never fiddled with it.<br />
<br />
PICKLED RADISHES<br />
<br />
I SHALLOT, MINCED<br />
I TB GRATED FRESH GINGER<br />
2 TBS LEMON JUICE<br />
1/2 CUP RICE VINEGAR ( you can use any mild white vinegar)<br />
2 TBS SESAME OIL<br />
2 BUNCHES OF RADISHES (about 24- 30, depending on size), SLICED OR CHUNKED, YOUR PREFRENCE<br />
2 TBS SALT<br />
1 TSP SUGAR<br />
<br />
Combine shallot, ginger, lemon juice, vinegar, and sesame oil in a non-reactive bowl. Toss in the radishes and stir well to coat. Sprinkle with the sugar and salt and stir again. Let the radishes rest for several hours at room temperature before serving. I usually cover the bowl with a cloth napkin to protect the pickles while still allowing the pickles to breathe. The radishes will turn a beautiful pink, a reaction between the ginger, radishes and vinegar. Katy claims that these pickles will keep for two to three weeks in the refrigerator. I have no personal knowledge to back that claim, as i have rarely had them last for longer than a day or two. This makes about two cups. Don't throw out the pickling liquid, it makes a good base for a salad dressing.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_nVjxGFReVA7l38Yt-Oh2c4qT8rOaGeTxUhAo1Ax-74iWYw0TR24ZQip4pn5ID-Zsj064B3Ucb8akq6n-Ya0XrqN07LMff8y0X5s9K5Ijcqycp5DvJhZJO01m6d38zaFDl46VJMh8OkA/s1600/allpartiedout.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_nVjxGFReVA7l38Yt-Oh2c4qT8rOaGeTxUhAo1Ax-74iWYw0TR24ZQip4pn5ID-Zsj064B3Ucb8akq6n-Ya0XrqN07LMff8y0X5s9K5Ijcqycp5DvJhZJO01m6d38zaFDl46VJMh8OkA/s320/allpartiedout.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yup, i am definitely full!</td></tr>
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OOPS! I completely forgot to take a picture of the radishes. Oh well, i will make them again, soon and then publish a pic.<br />
<br />
Yummy!<br />
Morgainnemorgainnehttp://www.blogger.com/profile/16795923390337576592noreply@blogger.com0tag:blogger.com,1999:blog-8963208074764375936.post-1444004628186161442015-04-10T11:31:00.001-07:002015-04-11T07:26:19.269-07:00ON THE COOKING OF WHOLE FISH<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXTgPzvUWEJMKLuivFUHdZfXHzUrSnWpaytHfGCJ_SOHkj_Ni6TsrFcux5yDYno5SheZxsCXUqRyvnr3SFKZ6kc9wWQjzdrvwu1T9UoI-XJ25kJctXPqaZG3WA7Eeto38ln1R4mpeCk_m/s1600/firstpainkillers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXTgPzvUWEJMKLuivFUHdZfXHzUrSnWpaytHfGCJ_SOHkj_Ni6TsrFcux5yDYno5SheZxsCXUqRyvnr3SFKZ6kc9wWQjzdrvwu1T9UoI-XJ25kJctXPqaZG3WA7Eeto38ln1R4mpeCk_m/s1600/firstpainkillers.jpg" height="320" width="292" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First Painkillers of the season.</td></tr>
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This past Saturday we had to cook inside: although the sun was shining and the temperature mild, the wind was not. Sigh! I was practically drooling over the prospect of Grilled Branzino with Roasted Sweet Potatoes. Alas, this was not to be as we determined that an open fire in 20 m.p.h. winds was well, yes, a fire hazard. Okay, i'm adaptable, and with a little help from Chef Google, Mungo and i proceeded. Oh ya, the recipe that i looked at, well it did still have fish and bread crumbs in it by the time i was finished. Just saying that almost any recipe should be looked at as a guideline, or inspiration.<br />
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<br />
If you don't know, Branzino is an European Bass, almost always wild caught, it is very prevalent in the Mediterranean and let me tell you it is 'move over' Chilean Sea Bass in the flavor department. Usually i am far more likely to support and buy local. There are many reasons for this but how could i resist those brilliant shiny fish(whole) for only $4.95 a pound, increased carbon footprint not withstanding. They were worth it.<br />
<br />
By preference i will always buy whole fish: when you buy whole fish you are getting more than just your supper. The flavor palette is enhanced anytime you cook 'bone in; you can use the scraps, head, tail, etc to make a broth(why buy an overly salty, processed broth if you don't have to?) and most importantly when you buy whole fresh fish it is simply that - fresher - just of the boat so to speak. When you are in the fish market get as close and personal to the fish of your choice as your fish monger will allow: look at the eyes, they should be clear, not cloud, fish should be lying naturally, in contact with bed of fresh ice, there should be no 'off odor'! Of course fish will smell, well fishy, but it should be a good, briny, fish smell. There is a difference between the smell of fresh fish and three day old fish. The flesh should be wet and shiny and spring back when touched, so watch when your fishmonger picks it up. Be choosy, and by all means cultivate a relationship with your new best friend, a retailer who appreciates your insight and input and will be happy in the future to try ordering in fish that you are interested in.<br />
<br />
I know that a lot of people do not like dealing with or eating whole fish because they believe that fish with bones is something to be afraid of! What? Why? Yes, i know there is the very small risk of choking - no, not really -but even with the backbone removed you will occasionally find small bones in the filet. This is part of eating food, after all there are bones in chicken, beef and pork.<br />
<br />
Anyway, back to adaptability, we opted to bake the Branzino in a Mediterranean style. I greased a metal baking pan and surrounded the fish with a melange of chopped shallots, leeks, garlic, capers, drained tomatoes and lemon juice topped with bread crumbs seasoned with salt, pepper, thyme, smoked paprika and a few crushed fennel seeds. than poured a goodly amount of extra virgin olive oil over everything. This was baked at somewhere between 325 - 350 degrees F, until the fish was white and flaked.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvMTQgbVT-XR_VwnzfvxbxgIxPXgf8Sorc_tEJBe3VJJxfDS2-BtCSO7DoVOY2oT0eFbcCWAJr3b2b9-QjJ9daPu1UA7gSU_VLsDCetFMcPhR_1C_k7LY7lSMsPIrnu2EBWylaiwI23bY6/s1600/musslescu.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvMTQgbVT-XR_VwnzfvxbxgIxPXgf8Sorc_tEJBe3VJJxfDS2-BtCSO7DoVOY2oT0eFbcCWAJr3b2b9-QjJ9daPu1UA7gSU_VLsDCetFMcPhR_1C_k7LY7lSMsPIrnu2EBWylaiwI23bY6/s1600/musslescu.JPG" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Okay, so these are Mussels. We forgot to take plated pictures. Sorry.</td></tr>
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It was awesome! It was so awesome we both forgot to take pictures. I went from fish to filet to mouth - barely stopping for the plate.<br />
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Okay. just a bit more on adaptability and recipes: When adapting a recipe, do think about ratios and proportion. You should strive for a similar balance of dry to wet ingredients. Think about the base tastes in the original recipe, don't despair if you are missing a key taste, you can almost always find an acceptable substitute, like onions will work if you don't have shallots or leeks. Necessity is the mother of invention, and invention can be delicious.<br />
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More later,<br />
Morgainne<br />
<br />morgainnehttp://www.blogger.com/profile/16795923390337576592noreply@blogger.com0tag:blogger.com,1999:blog-8963208074764375936.post-29712954959291450272015-03-16T15:02:00.002-07:002015-03-16T16:24:54.671-07:00Mussels Andorra<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvoDNbg4qDajY3QfT9e-rh27g1hKNpoHxLCxHhVwXT_s9B-njr2fzxZZhgcO58UP-vnV3ILqsztq2-nd0wXqP02-ceGJDCz6b7-gc9OMr2nyK2hwdFzDD2JL1PTSJrB2fq79rf1GCByxn/s1600/musslescu.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvoDNbg4qDajY3QfT9e-rh27g1hKNpoHxLCxHhVwXT_s9B-njr2fzxZZhgcO58UP-vnV3ILqsztq2-nd0wXqP02-ceGJDCz6b7-gc9OMr2nyK2hwdFzDD2JL1PTSJrB2fq79rf1GCByxn/s1600/musslescu.JPG" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh mussels and fresh bread.....very little better than this</td></tr>
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I first had these mussels on a trip to Spain during Spring Break 1973. I think that culinary experience may have been my first time eating shellfish, or at least shellfish that didn't come out of a can or had not been fried. I am, after all, a midwestern girl! Moving on: Needless to say I fell in love and have made them over and over again whenever high quality, fresh mussels are available! I have collected them from "the wild" but more often than not buy them from a reputable fish monger. Lucky for me, Geresbeck's, a local grocer, fills the bill nicely, and when i say local, I mean it. Mungo and i walk up there all the time from our boat slip. Often the mussels are "farm raised" and usually from New Jersey in this area, but occasionally we luck out and get wild caught Maine mussels. I snap them up in a flash! They have so much more delicious, briny flavor. Two other reasons for buying mussels: they are unbelievably inexpensive and take almost no time too cook!<br />
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There are many subtle variations on this dish but your basic "master" recipe goes like this : <br />
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(note: if you are using "wild caught" mussels, make sure you allow enough prep time to soak them in cold water brine with a little corn meal for at least half an hour so they will release any sand. If wild, you will also need to de-beard them before cooking with a pair of kitchen scissors. Make sure you discard any shell that has a crack or is otherwise broken, as well as any that will not close as those are dead, dead, dead and not at all good to eat!)<br />
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Mussels usually come in a net bag of around #3 pounds. Mungo and I have a hard time eating all of that. This recipe could easily serve 3 or 4 people with a salad, fresh bread, and a light antipasto.<br />
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You will need:<br />
<br />
3-4 TB good quality extra virgin olive oil,<br />
<br />
Onion of some ilk ( a medium yellow onion, roughly chopped or a couple of sliced leeks or 4-5 minced shallots). This is more about what you have than anything else, but it should be a fairly mild onion.<br />
<br />
2-4 cloves of Garlic,chopped<br />
<br />
2-6 mushrooms, if desired, sliced<br />
<br />
<br />
Sweat all of your veggies, starting with the onions (until they begin to get translucent) and adding garlic and mushrooms after a bit. Do NOT allow them to color. You want the sweet, subtle vegetable nature, not crisp fried and bitter. Add any dry spices you will be using. You will want to keep in the Mediterranean palate, so I usually use thyme, oregano, and basil. Coarsely ground black pepper to taste, perhaps 1/2 a teaspoon of red pepper flakes and a 1/4 tsp or so of saffron threads. DO NOT ADD SALT! There's plenty in the seafood. After the seasonings, add up to a cup of clam broth (you can also use a low sodium chicken broth) and about 1/2 cup of white wine (that you're drinking. If you wouldn't drink it, don't cook with it, please.) <br />
<br />
Bring to a boil, add all the mussels, cover, reduce the heat to a strong simmer and leave it alone for somewhere between 3-5 minutes. Remove the cover and, as the mussels begin to open, immediately begin dividing them between your plates. They should all be open within minutes. You may close the pot back up if needed but usually as you stir them they will open and release their briny goodness. Discard any that will not open.<br />
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Serve immediately with the broth and with a simple green salad, warm crusty bread, and good drinks. Depending on what you use to serve, you may need to serve the broth on the side in a separate bowl.<br />
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And don't forget a boneyard for the shells.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWs92HQ2LMc-jjzjNdSTOvHzRaNgBqqJQDf2Ef7W1vCvvgf0mxZIS6eGYOGNIG1VlhYO-l1lfEOC-BkSleTrUMojaKl7lOyplUxFcTI-ULHquJFVLI4tN1cDa4GIcKbAOObS86YVUNB-tL/s1600/musslestable.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWs92HQ2LMc-jjzjNdSTOvHzRaNgBqqJQDf2Ef7W1vCvvgf0mxZIS6eGYOGNIG1VlhYO-l1lfEOC-BkSleTrUMojaKl7lOyplUxFcTI-ULHquJFVLI4tN1cDa4GIcKbAOObS86YVUNB-tL/s1600/musslestable.JPG" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What a beautiful dinner.</td></tr>
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Bon Appetite.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8963208074764375936.post-68608701180914468892015-03-05T12:55:00.003-08:002015-03-05T12:57:51.968-08:00Key Lime Pie: A wonderful summer treat in the dead of winter<div class="separator" style="clear: both; text-align: center;">
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One
of my favorite treats growing up in Florida was the redoubtable Key
Lime Pie. Originally an uncooked confection (the filling is "cooked"
chemically by the highly acidic Key lime juice) using the fragrant juice
of the 'Swingle' (Citrus aurantifolia) lime as opposed to the more
common Persian limes, and mixing with sweetened condensed milk (which
required no refrigeration), it became a staple dessert in the early 20th
century in the south. It's also monstrously easy to make. Let's give
it a shot aboard ship:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtFAWZOQV1hX0UabdXarUyOf2Fmnfgay8HuF6Mvt3eGZrdgGNWy2p94g8zllpQDmC1LhQP1axHs8PwiCQ1LhO2xL9CULfbkBEtypsw4vEAW-eNYe5eosdsNLYKXvqjUzIpn8nFJ50kd2Fw/s1600/klpingred.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtFAWZOQV1hX0UabdXarUyOf2Fmnfgay8HuF6Mvt3eGZrdgGNWy2p94g8zllpQDmC1LhQP1axHs8PwiCQ1LhO2xL9CULfbkBEtypsw4vEAW-eNYe5eosdsNLYKXvqjUzIpn8nFJ50kd2Fw/s1600/klpingred.JPG" height="180" width="320" /></a></div>
<br />
<br />
You'll need: 1/2 cup of Key Lime Juice (available most places now in bottled form), three egg yolks (keep the whites for something else), a 14 oz. Can of Sweetened Condensed Milk, and a 9" graham cracker crust. What makes this a great on board ship dessert is none of this really requires refrigeration prior to making the dessert.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_-XyXih5u1URpiot89l8rcijO0RBAhQjpJVFBM2Xrks1rVTmCldBijPp2gACOq7VxvGwn98TfG-g5Rt_lHEv_MUDHDOmOtvJ3wCGAA63xG4_rHMCSZdt6TGxXgrw9RW0kOhYGq2Jqs_A/s1600/sepeggs.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_-XyXih5u1URpiot89l8rcijO0RBAhQjpJVFBM2Xrks1rVTmCldBijPp2gACOq7VxvGwn98TfG-g5Rt_lHEv_MUDHDOmOtvJ3wCGAA63xG4_rHMCSZdt6TGxXgrw9RW0kOhYGq2Jqs_A/s1600/sepeggs.JPG" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Separate the eggs and use the yolks....you can always use the whites for something later.</td></tr>
</tbody></table>
<br />
Separate the eggs and blend in the sweetened condensed milk while you're heating your oven (350 Fahrenheit). <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieumakdu5U1P8vITezxbptC9AKuyVDB5agbL99TfnPjF2rV1SKvh0xAegxrlQX9-L4kTgu448mtMqBulyJOYKUytYAENfwdre9kya0HuYVB2In9icXvrLdBkWALPXwM4hCEiMT7pTZQMo8/s1600/addscm2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieumakdu5U1P8vITezxbptC9AKuyVDB5agbL99TfnPjF2rV1SKvh0xAegxrlQX9-L4kTgu448mtMqBulyJOYKUytYAENfwdre9kya0HuYVB2In9icXvrLdBkWALPXwM4hCEiMT7pTZQMo8/s1600/addscm2.JPG" height="180" width="320" /></a></div>
Mix
them well. Remember, though, you're mixing, not whipping the mixture
(which makes for some funky texture). As soon as your oven hits
temperature, thoroughly mix in the lime juice, pour into the pie shell,
and cook. Don't let the combined mixture sit around in the bowl before you pour into the pie shell. You may have a bowl of cooked filler.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizWYm5qAM4-AJ4n9pPBlkbJzTBaDwN73-lGq4WCDsi4VYRFA58_X990ZIDUMbDXNn0KM61dP1AC2tKzeRvi-smGzt1rES7PvMBxpU-2lyBbIxr5fsnc2gDA1njXr2eghMuK7nwPdQQshLo/s1600/addjuice2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizWYm5qAM4-AJ4n9pPBlkbJzTBaDwN73-lGq4WCDsi4VYRFA58_X990ZIDUMbDXNn0KM61dP1AC2tKzeRvi-smGzt1rES7PvMBxpU-2lyBbIxr5fsnc2gDA1njXr2eghMuK7nwPdQQshLo/s1600/addjuice2.JPG" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the juice, mix thoroughly</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcAmQ52x3bVFSTZ5wSvODieQp8F9csW9PoTGK7TuHhEUEZH_w5_jvSvkabA8kDVWvEraV-_eouB_dIrZJCG4xOLPuVEldRY_l1ZjdU0N80N0b8f2WIEq-GYaIsiK5tT_74I6LtM8ZHHAGZ/s1600/fillpiecrust.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcAmQ52x3bVFSTZ5wSvODieQp8F9csW9PoTGK7TuHhEUEZH_w5_jvSvkabA8kDVWvEraV-_eouB_dIrZJCG4xOLPuVEldRY_l1ZjdU0N80N0b8f2WIEq-GYaIsiK5tT_74I6LtM8ZHHAGZ/s1600/fillpiecrust.JPG" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't dally. Fill the pie crust and get it in the oven</td></tr>
</tbody></table>
<br />
There are, indeed, places with certified eggs that do not cook this pie. If I knew for certain the health and province of my chickens, I might not either, but modern, commercial, factory laid eggs can't be trusted not to carry salmonella. The brief cooking is enough to kill any nasties in the filling without changing it's nature. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjArOo3f1y6gQIlzasPW2KyTKVq6fj8MXKZbstM2VvtRvh4MTggMF5GPPLuTB2OHpfFNVLD3isGCQQAOnFb-Tt0xt1hwOVoxlxYN5BNXrkRbyhyphenhyphenUbqNgBk0TqSUbRuEq8TAIjdJkRWso5Jv/s1600/bake.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjArOo3f1y6gQIlzasPW2KyTKVq6fj8MXKZbstM2VvtRvh4MTggMF5GPPLuTB2OHpfFNVLD3isGCQQAOnFb-Tt0xt1hwOVoxlxYN5BNXrkRbyhyphenhyphenUbqNgBk0TqSUbRuEq8TAIjdJkRWso5Jv/s1600/bake.JPG" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The smell is wonderful</td></tr>
</tbody></table>
Cook
at 350 degrees for 15 minutes, then set the pie to rest (if you can
keep your paws off of it that long) for about ten minutes before
refrigerating it (if you can keep your paws off it for that long) for
about half an hour.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVI6D4rleEgSu70ln9RVGCUID8dQXF8KYNSdIIl_VNHHHC5uVAuXx-jdw2B7wqqTZ5hLIS2ae7HkXqA-jkwyllR12k4gGR7Fox_FdMxkmVFb8YAPQUT7ZgX4cew7UAAh3NIkPUEKXU6VF_/s1600/100_1103.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVI6D4rleEgSu70ln9RVGCUID8dQXF8KYNSdIIl_VNHHHC5uVAuXx-jdw2B7wqqTZ5hLIS2ae7HkXqA-jkwyllR12k4gGR7Fox_FdMxkmVFb8YAPQUT7ZgX4cew7UAAh3NIkPUEKXU6VF_/s1600/100_1103.JPG" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">REAL whipped cream, mind you. Cream, a little sugar, drop of vanilla. </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyhurJ0rbMqSOy0qA8EsBuk9jmoSKl2fjU0RV_prZwn1jZqpkb2R2IGKuhWwvgvPPg-SScqn7mASeG15QbFTZcXMuAZSdYVPKkshBsdPpMksVodz10qhD_XRWtOsRxm7-hcQkKSMx-VzDi/s1600/100_1105.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyhurJ0rbMqSOy0qA8EsBuk9jmoSKl2fjU0RV_prZwn1jZqpkb2R2IGKuhWwvgvPPg-SScqn7mASeG15QbFTZcXMuAZSdYVPKkshBsdPpMksVodz10qhD_XRWtOsRxm7-hcQkKSMx-VzDi/s1600/100_1105.JPG" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oh, Yum, even if I did nearly drop it.</td></tr>
</tbody></table>
Serve with a dollop of fresh whipped cream and perhaps a thin lime slice. This would look prettier if I hadn't almost dropped the pie when taking it out of the oven....sigh. But it's still wonderful.<br />
<br />
The taste is a wonderful symphony of sweet and tart, with the crunch of the graham crust as a bonus. I just love it.<br />
<br />
Enjoy.<br />
<br />
MUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8963208074764375936.post-88343626851628208102015-03-01T11:05:00.002-08:002015-03-01T11:08:32.805-08:00Review: Butterfly Stovetop OvenHey, we've just posted a review of our new Butterfly Stovetop Oven over on our <a href="http://floatingempire.blogspot.com/" target="_blank">Floating Empire</a> blog.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpFQOur48egygyv9yyj473m440K0mtnKGp4elkya8ghPxswW2enjUGC7H5GsX2gdBOvoK9vtBFd33seYQQdAD4pHPcSutn8vpF16jTn3AM-tJQAwrDSn9BG4zKmpz5aGPB0MIXsxqaocwy/s1600/Combo-Unassem.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpFQOur48egygyv9yyj473m440K0mtnKGp4elkya8ghPxswW2enjUGC7H5GsX2gdBOvoK9vtBFd33seYQQdAD4pHPcSutn8vpF16jTn3AM-tJQAwrDSn9BG4zKmpz5aGPB0MIXsxqaocwy/s1600/Combo-Unassem.jpg" height="209" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Butterfly 16 wick Kerosene Stove and Stovetop Oven as sold by St. Paul Mercantile</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
It's a great new addition to the galley, but rather than be redundant, just hit the above link and have a look. We do a lot of outdoor dutch oven baking, but this gives us a really good option for lousy weather. Now we're sitting around plotting new recipes for it.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmO3FwTGB6sVYcXLgAbYNA0AlUW4CZLdfQ-iPfPIwn6pEb49vj_e9NtELJWZ5dQU_93at66dsO8JTSqeJ0ISyf0LUy-lRSABmCNZnlD9YjxwhVY4gQLRDW2JHQWbFmyJEbm-TzUbQ7FZzb/s1600/roast.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmO3FwTGB6sVYcXLgAbYNA0AlUW4CZLdfQ-iPfPIwn6pEb49vj_e9NtELJWZ5dQU_93at66dsO8JTSqeJ0ISyf0LUy-lRSABmCNZnlD9YjxwhVY4gQLRDW2JHQWbFmyJEbm-TzUbQ7FZzb/s1600/roast.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork Roast, plum sauce, Roasted potatoes. . . . oh yes.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
At any rate, pop over to <a href="http://floatingempire.blogspot.com/" target="_blank">Floating Empire</a> and have a look.<br />
<br />
MUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8963208074764375936.post-73213116950655751502015-02-26T09:01:00.002-08:002015-02-26T11:47:57.853-08:00WE GOT AN OVENYea, the oven we ordered from St. Paul Mercantile came yesterday! We set it up and immediately proceeded to do our best to burn a loaf of bread. Here's a helpful hint, the temperature gauge is widely inaccurate. Don't trust it!<br />
<br />
More later,<br />
Morgainnemorgainnehttp://www.blogger.com/profile/16795923390337576592noreply@blogger.com0tag:blogger.com,1999:blog-8963208074764375936.post-13457326300560804602015-02-03T10:29:00.001-08:002015-02-03T10:48:30.378-08:00Roasting Your Own CoffeeThis particular post was driven by two factors: One is, we love to play with stuff in the kitchen. The SECOND is that virtually all the coffee around the Marina here is very high in the suckage coefficent, is expensive, and more than often, stale.<br />
<br />
Full disclosure. Morgainne and I ran a coffeehouse for a number of years before venturing back into Academe. We're coffee snobs. We know the stuff. So the prospect of dealing eternally with underroasted low-quality beans or stale pre-ground coffee was NOT an option.<br />
<br />
Casting about for a solution, we were faced with a couple of problems. The nearest decent roast coffee was quite a distance away, and once roasted, coffee hits it's peak in about 14 hours and begins to fall off rapidly after that. After a few weeks, you've got something that is a long way from as good as it could be, though drinkable.<br />
<br />
Green beans, however, will literally keep for YEARS.<br />
<br />
Looking about on the internet, extremely high quality green beens were readily available even in small lots, and at a lot less than we were paying for crappy supermarket roasts, even considering the freight. So we bit the bullet and decided to do our own roasting.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH2gn3yKg24XbR5wKoHku_4KR8QnxNWFAlJ5CHY_JZyrh-Bb9uB1x3pnIOmP9Abg2RsToiwmZsBUTjypTNuWKyYdV6gfXTq1zp_v8HmDXEcTx6HxC8EG7s3N8wM9oANSl0fMe8TMS5ULy3/s1600/Photo+on+2-3-15+at+12.58+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH2gn3yKg24XbR5wKoHku_4KR8QnxNWFAlJ5CHY_JZyrh-Bb9uB1x3pnIOmP9Abg2RsToiwmZsBUTjypTNuWKyYdV6gfXTq1zp_v8HmDXEcTx6HxC8EG7s3N8wM9oANSl0fMe8TMS5ULy3/s1600/Photo+on+2-3-15+at+12.58+PM.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mungo and a bag of fair trade, organically grown, anti global warming,<br />
radiation resistant, non-GMO, magically enhanced, highly literary,<br />
multi lingual, trendy, style conscious, student loan deferring, internet friendly,<br />
and possibly immortality conferring green beans, which, as you can see<br />
are also highly effective at preventing hair loss.<br />
<br />
<div style="text-align: left;">
<br /></div>
</td></tr>
</tbody></table>
Now, if you're thinking "how nice, the wonderful odor of fresh coffee throughout my vessel," uh, think again. Roasting coffee REEKS. It smells like 40 pounds of burning popcorn, and smokes up the place something awful, but honestly, guys, it's worth it for the result.<br />
<div>
<br /></div>
<div>
Here's how to start: Rinse the beans in a colander, removing any remaining chaff and dust. We recommend 8 oz. to a pound, max. They don't need to be dry to do this process, in fact, it's better if they start a bit damp. Take a heavy vessel (we strongly recommend a cast iron dutch oven.....okay, so we pretty much recommend that for everything) and put it on the heat. You want this thing screaming hot, around 500 degrees F. Once you get it there, put the beans over heat and begin stirring (or shaking) and don't stop. You don't need to be <i>too</i> aggressive (which would damage the beans) but you want them to heat evenly and to brown evenly.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeSKVvA2KPUPMGtpa6NkD4bytUco_pcAt5wiys5Rk-Y8mOWqMJFKyepM8QQkNXxgXtf3yX5wwQRIbfsPqGCsEY-enyt6hmQ_sHVGhNVKcJVuYEmhrtu7EsFMrA69Z13DSCAG6NixriHG5j/s1600/coffeebeansroasting.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeSKVvA2KPUPMGtpa6NkD4bytUco_pcAt5wiys5Rk-Y8mOWqMJFKyepM8QQkNXxgXtf3yX5wwQRIbfsPqGCsEY-enyt6hmQ_sHVGhNVKcJVuYEmhrtu7EsFMrA69Z13DSCAG6NixriHG5j/s1600/coffeebeansroasting.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir stir stir cough cough cough stir stir cough.....</td></tr>
</tbody></table>
<div>
You'll hear coffee roasters speak of the "first crack" and the "second crack." These are literal noises made by the coffee as it roasts. At about 5 minutes you'll see the beans begin to become golden brown, you'll see some smoke, and you'll here the unmistakeable "first crack" from the beans. At this point, you have a very light roast, and the beans are palatable, so if that's what you like, you can stop there. If not, proceed, dropping the temperature a bit to around 400 F. and continuing to stir or shake. As the beans darken, the flavors become enriched and you'll begin to see oil coating the outside of the beans. After about another 10 minutes you'll hear the "second crack" which, like popcorn, can actually be a bit violent, catapulting beans out of your pan. At this point they'll begin to glisten with oil, and you're in the territory of the richest, darkest roasts.....you're also in the territory of charcoal and of ruining your coffee if you're not careful, so pay attention. As soon as the beans are <i>just </i>shy of the way you like them, take them off the heat and spread them on a plate to cool.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh18fON45oZtW9w-PfVVxinUGHJajSSmh4rEugfe5Ii8k4RBVoYQeX5DlK457UDj36E_1UPWmvBZNU5PTakZVLTNUG5fieRpwN3-r6KviNJXpG5Pu21_ExmjBU5aUpqOeQOdYB5A0wd-A5a/s1600/coffeebeansroasted.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh18fON45oZtW9w-PfVVxinUGHJajSSmh4rEugfe5Ii8k4RBVoYQeX5DlK457UDj36E_1UPWmvBZNU5PTakZVLTNUG5fieRpwN3-r6KviNJXpG5Pu21_ExmjBU5aUpqOeQOdYB5A0wd-A5a/s1600/coffeebeansroasted.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Now THAT is coffee! Oh yes.</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
And there you have fresh roasted coffee, fresher than anything you can buy and bring home. . .</div>
<div>
<br /></div>
<div>
. . . and a galley full of smoke, but trust me, its worth it.</div>
<div>
<br /></div>
<div>
If you find the roast isn't deep enough for your liking, you can simply put the coffee back on and roast it some more, even the next day if you like(by the way, this trick also works if you've bought store bought roasted beans and find them not roasted enough for your tastes). The roasted, cooled beans can be bagged and should be stored in a cool, dry (or dry-ish, we do live on a boat after all) place. Wait to grind them until just before you use them as whole beans stay fresher.</div>
<div>
<br /></div>
<div>
There you have it. It's simple and makes a superior brew. We recommend the French Press for coffees, but any method will taste better with fresh roasted beans.</div>
<div>
<br /></div>
<div>
Enjoy.</div>
<div>
<br /></div>
<div>
M</div>
<div>
<br /></div>
Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8963208074764375936.post-86063803515189321512015-01-26T08:10:00.003-08:002015-01-26T08:12:47.075-08:00WINTER COOKINGDinners served aboard the Floating Empire in the depths of winter tend heavily toward comfort food: warm, hearty one dish meals that are intended to feed and warm the soul as much as nourish the body.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7AEHt9eS8nbQP5ADUR9TCNWt_MWnVEXC8y0_PRkjXc_-urIKNdm3VLFQowYV3-a_jddB_jcdlb4pimN7AKbSER_B8CLM4Q_GpeG472e08IHrY8Hq2N6KgQibDY0HNX5smFhcp2hPEIiw/s1600/beefburgundy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7AEHt9eS8nbQP5ADUR9TCNWt_MWnVEXC8y0_PRkjXc_-urIKNdm3VLFQowYV3-a_jddB_jcdlb4pimN7AKbSER_B8CLM4Q_GpeG472e08IHrY8Hq2N6KgQibDY0HNX5smFhcp2hPEIiw/s1600/beefburgundy.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mungo's birthday meal in the making</td></tr>
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If you have been following (hint, hint) Onboard Cooking you will likely remember that we only have a cooktop; no oven yet, and really only have one burner. Well, now that its gotten cold enough to have our kerosene heater running full time i will admit to 'cheating' a bit by utilizing the heater top to heat and cook things like potatoes, pasta, and with care, rice. Still and all most meals are made with one pot, one cook top. This does present a challenge: not just the practical physical aspects of getting it all done, but the ingenuity required to come up with interesting variations on the themes of soup and stew.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOL5U3O1dbkWQ7kbK5Ba2gTTP-D_dFO9xcp6U8CNQxWLlpO98aQr7QBkGjH8PWhV-U1jq-P76sQaqw0-SqcUJsDr3MEaw1iCwbKRZQ2g4nSbrnyp401-02fL1Yw-9jQIj40DLjlhMIC7R/s1600/chickendumplingsoup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOL5U3O1dbkWQ7kbK5Ba2gTTP-D_dFO9xcp6U8CNQxWLlpO98aQr7QBkGjH8PWhV-U1jq-P76sQaqw0-SqcUJsDr3MEaw1iCwbKRZQ2g4nSbrnyp401-02fL1Yw-9jQIj40DLjlhMIC7R/s1600/chickendumplingsoup.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken and Dumplings, oh so yummy!</td></tr>
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From Mungo's birthday dinner of beef bourguignon, to cassoulet, to chicken and dumplings, the lovely stuffed peppers i made for dinner last night and all the beautiful Malaysian curries, soups and stews, we have been eating very well and, i need to point out, very affordably as well.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT4UV9hg1WjUrCoTHrXATxWIcM9UKhfduimdeCBzUvQwwzJI2lOQiBVV45D5RHgAgrOkt6mTznXHnwIWYmh2gdqrqv6xfaOGZu6k4uijVLESAAqOMQ3i9CX_YJ0xmLDQwHxRVzbGXufc2A/s1600/chickencurryinpot.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT4UV9hg1WjUrCoTHrXATxWIcM9UKhfduimdeCBzUvQwwzJI2lOQiBVV45D5RHgAgrOkt6mTznXHnwIWYmh2gdqrqv6xfaOGZu6k4uijVLESAAqOMQ3i9CX_YJ0xmLDQwHxRVzbGXufc2A/s1600/chickencurryinpot.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Without a doubt the best Chicken Curry soup, ever!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Mungo's birthday meal on the table!</td></tr>
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I have heard the arguments repeatedly that people living on a fixed income or gasp, 'assistance' should only be eating pink slime, spam and nasty surplus canned vegetables and other packaged an over processed food; people kibble if you will. Nothing's further from the truth. Over-processed factory food has little nutritional value, leaves the eater undernourished, hungry and unhappy. Cooking and eating is about more than filling your belly and satisfying your cravings for sweet, salt or fat. It is about nourishing and sustaining life: about love and comfort. A well set table with beautiful, lovingly made food should be one of the most important centers of the home. It is here.<br />
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<tr><td class="tr-caption" style="text-align: center;">I think he liked it!</td></tr>
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Bon appetite!<br />
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More later,<br />
MorgainneUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8963208074764375936.post-67678227649411712792015-01-17T08:21:00.000-08:002015-01-19T10:54:20.592-08:00Comfort Food, Italian Style<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica;">
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I imagine that most of you immediately think of a pasta dish(carbonara anyone?) when confronted with a title like this; but i was really thinking of risotto, specifically my favorite, mushroom and spinach risotto. I know more than a few people who find this dish challenging and or too time consuming for the home cook, but this is simply not so! Yes, there is a fair amount of stove top diligence required to produce a really yummy, creamy risotto, but its not rocket science and only takes as long to make as any simple pasta dish with the added advantage of being a one pot meal.</div>
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So what does it take to make a great risotto? 1. The right rice! Arborio is the most common risotto rice. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisRfyo2K7n_FIK2SHumxIro_H9VWPs3QyDaQKytFilYOCKu3kvoasQ-Xw-pyiG8GZnngVCAuITshyORrhFL7b6yzpVtkPUvu-wsd3s2YFqXOzKDSzQOwRpjmJ9uP3PzACswG_NPvIOgLoa/s1600/Arbiro.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisRfyo2K7n_FIK2SHumxIro_H9VWPs3QyDaQKytFilYOCKu3kvoasQ-Xw-pyiG8GZnngVCAuITshyORrhFL7b6yzpVtkPUvu-wsd3s2YFqXOzKDSzQOwRpjmJ9uP3PzACswG_NPvIOgLoa/s1600/Arbiro.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Short Grain Arborio Rice</td></tr>
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A risotto rice must be a short/medium grain, the typical long grain rice found in the supermarket will not do. It will break down, losing its shape and consistency in the face of all the liquid used, usually twice the amount used for a typical rice dish. The short grain rices will retain their ‘toothiness’, while exuding a lovely, creamy starchy sauce. 2. Excellent home made broth is best, but i will admit to many times reaching for the container of store bought chicken stock. Make sure that you use a low sodium! 3. Whatever ingredients you’ve chosen to highlight. Keep it simple, showcase one or two prime, seasonal ingredients. To make the risotto pictured here you will need the following. Please be aware that almost all of the ingredient measurements are approximate. I’m pretty sure that the only thing i actually measured was the rice.<br />
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4-6 CUPS BROTH, HOT **</div>
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1 CUP ARBORIO RICE</div>
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2TB OLIVE OIL</div>
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3-4 DRY SHITAKE MUSHROOMS, sliced</div>
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1 LARGE PIECE DRIED BLACK FUNGUS, sliced</div>
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4-6 MEDIUM WHITE OR PORTABELLA MUSHROOMS, sliced</div>
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1/2 MEDIUM RED ONION, SLIVERED</div>
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1 MEDIUM SHALLOT, DICED</div>
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1-2 CLOVES GARLICE, MINCED</div>
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1# FROZEN, CHOPPED SPINACH</div>
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1/2TSP EACH, FRESH GROUND BLACK PEPPER, RED PEPPER FLAKES, THYME</div>
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1 TSP OREGANO</div>
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FRESH GRATED NUTMEG, TO TASTE, BUT AT LEAST 1/2 TSP</div>
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1-2 OUNCES BLUE CHEESE CRUMBLES</div>
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1-2 OUNCES SHREDDED SWISS OR MOZZARELLA CHEESE</div>
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**The amount of broth you will use depends on the age of your rice and of course your own personal taste, how juicy do you like your risotto? I usually use about four cups.</div>
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Start by soaking the dried mushrooms in two cups hot water for at least twenty minutes. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimOYM617jzevV5RoZYV5y5xDS9zCq8nwCovSDO6rQv3XGyU5uuk7kcvqOVAz-lRSPa5gNp70Q4kb9LDihJVCDUF9mDOQK-iQQf4YuGacOKgppmRA0sF5LdeF4Boy7y_q7gdC3fzrYBlh_q/s1600/IMG_1049.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimOYM617jzevV5RoZYV5y5xDS9zCq8nwCovSDO6rQv3XGyU5uuk7kcvqOVAz-lRSPa5gNp70Q4kb9LDihJVCDUF9mDOQK-iQQf4YuGacOKgppmRA0sF5LdeF4Boy7y_q7gdC3fzrYBlh_q/s1600/IMG_1049.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soaking dried mushrooms and some homemade chicken stock</td></tr>
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While the mushrooms are soaking prep all the rest of your ingredients. Drain the mushrooms, squeeze out the excess moisture, making sure to save the mushroom water which you can use for part of your broth. Heat the olive oil and gently saute the onion, shallot and garlic, do not allow to brown. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOa1KAG3DmpHs03OuGqpZNNvfpiYyMWlCCLLjH7BmCt-Q9JBdp7Cv-S1jGH0KVNpcP3eCcdzvqVl4jgHufo5pjIldCnd7P-NOe1jHudiCj6yZtJYH3dQvDxBwiOsXNNg4i4T8sHgYdRiv0/s1600/fungi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOa1KAG3DmpHs03OuGqpZNNvfpiYyMWlCCLLjH7BmCt-Q9JBdp7Cv-S1jGH0KVNpcP3eCcdzvqVl4jgHufo5pjIldCnd7P-NOe1jHudiCj6yZtJYH3dQvDxBwiOsXNNg4i4T8sHgYdRiv0/s1600/fungi.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Three Fungi, no waiting</td></tr>
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Add the fresh mushrooms and cook until they start to wilt and give off moisture. Add the rest of the mushrooms, stir to coat with the oil. Add the rice, stirring to coat evenly with the oil and saute for a few minutes. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJfsVB8R8VOo8pW9JHaqVUJcNvLGss1Ip5P_FHxqBxEOGboy-CxReMp2ZqQhWFikA4DZv3wxR9cIi34fFEbJlESmPpSUTM24VWKzk71x9EPgknYNLjUW2wZqxIkO0KI8Fk0Mz6hg5bwUE/s1600/sauteinstock.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJfsVB8R8VOo8pW9JHaqVUJcNvLGss1Ip5P_FHxqBxEOGboy-CxReMp2ZqQhWFikA4DZv3wxR9cIi34fFEbJlESmPpSUTM24VWKzk71x9EPgknYNLjUW2wZqxIkO0KI8Fk0Mz6hg5bwUE/s1600/sauteinstock.jpg" height="180" width="320" /></a></div>
Raise the heat to medium high and pour in one cup of the broth, it should be bubbling merrily, stir until almost all of the broth is absorbed. Usually this only takes a few minutes. Turn the heat down a little now and add more broth a half a cup or so at a time, stirring gently to make sure nothing is sticking to the pan. At this point you should add all of the seasoning except the nutmeg. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIz4SHyStlyDWL97LKF3ged7h6bc55RSCyNBzjTKW3E3PeXTNElygZm3TzLxmyp34Zv18Aj1grZ5I770BgGltO29ebNKyRozv-yvCFI0quEvRY47vr7nH3I2_c5__wsdTFa1WFLHNy_cyO/s1600/gettingthere.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIz4SHyStlyDWL97LKF3ged7h6bc55RSCyNBzjTKW3E3PeXTNElygZm3TzLxmyp34Zv18Aj1grZ5I770BgGltO29ebNKyRozv-yvCFI0quEvRY47vr7nH3I2_c5__wsdTFa1WFLHNy_cyO/s1600/gettingthere.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Developing its wonderful, creamy texture</td></tr>
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At this time you can pour yourself a glass of wine, go to the bathroom, set the table, etc. Just make sure that you come back and continue the stirring and broth addition every few minutes. The entire process, once you start adding the broth will take about twenty minutes. How will you know when its done? The rice should be tender, but retain its shape and have a little tooth (a la dente, like a good pasta). There should be a good robing of a creamy ‘sauce’ still visible. Add the spinach, and cook until its hot all the way through, add the cheeses and stir until they are almost melted. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYPd2BZYvdX3W4DIvHDBFW9vGcEQo-wDxAKYZq9VuR8uypSk544BmTL4i9HTI4RE5mb-IGOd00P29lRmMBytWRkexJrfdkNU6fQLN_hvEKX8M9_5y708v_S9sl3DDsukD7tj5bqdYBjSN0/s1600/withspinach.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYPd2BZYvdX3W4DIvHDBFW9vGcEQo-wDxAKYZq9VuR8uypSk544BmTL4i9HTI4RE5mb-IGOd00P29lRmMBytWRkexJrfdkNU6fQLN_hvEKX8M9_5y708v_S9sl3DDsukD7tj5bqdYBjSN0/s1600/withspinach.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the Spinach, Nutmeg, and Cheeses</td></tr>
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Grate in the nutmeg and check the seasoning. Serve immediately, preferably on hot plates. This will serve four people.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMR34tckTSiM6QkdVxRtS7XqnkeaNH9VaF4E8ULSxE3tYOe5zwACIzq7iCH9aZYvpnPGdhKJhx64FYrRHFt4e_yewddpQUd2VkhQXUcO471O1WQ0iB2yCzSjUaXP8QdPXmTevruaj6viqT/s1600/plating.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMR34tckTSiM6QkdVxRtS7XqnkeaNH9VaF4E8ULSxE3tYOe5zwACIzq7iCH9aZYvpnPGdhKJhx64FYrRHFt4e_yewddpQUd2VkhQXUcO471O1WQ0iB2yCzSjUaXP8QdPXmTevruaj6viqT/s1600/plating.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot, Rich, and Steamy</td></tr>
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So what makes comfort food? Certainly one factor is childhood tastes; although, since so many of us were picky eaters as children; it might be better to characterize comfort food as a taste of home, the aroma of love, the result of care, an act of magic that takes simple, everyday ingredients and transforms them into a culinary delight.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8963208074764375936.post-69397697473476895292015-01-15T14:02:00.005-08:002015-01-15T14:08:56.771-08:00Trail Pizza (No, not that kind)<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica;">
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This was a wonderful culinary side trip, and we thought we’d share it with you. Near where we are moored on Middle River, just a bit north of Baltimore Md, is the lovely little nature center at Marshy Point. We’ve come to love Marshy Point. It has some great hiking trails, wonderful views of the water, and an astonishingly active nature center full of exhibits, a whole range of programs and workshops, a great staff, and an entertaining host of rescued critters including ducks, chickens, and a turkey, that live at the center.</div>
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One of the coolest programs we hit there recently involved foraging for, making, and wood firing pizzas using wild found toppings. </div>
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<tr><td class="tr-caption" style="text-align: center;">No one said getting Cattail tuber was easy</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZyOM5FEn281HkxQQm0x7ESsUWE-sPo711FZDlC9jaYyq_4bK88u29gdl9jBH_EHYX8HtDZV0kYIzR4-txTBAt8TG0Tjy8BKO9QJr_D-O8FtRG8HDKNwo-U4jvVxBveeUe5aA6Tvd5dFAE/s1600/forgaingjohn.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZyOM5FEn281HkxQQm0x7ESsUWE-sPo711FZDlC9jaYyq_4bK88u29gdl9jBH_EHYX8HtDZV0kYIzR4-txTBAt8TG0Tjy8BKO9QJr_D-O8FtRG8HDKNwo-U4jvVxBveeUe5aA6Tvd5dFAE/s1600/forgaingjohn.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not even for John, who is presumably used to this. Mucky stuff.</td></tr>
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John, one of the excellent staff there, first took us on a walking tour of the trails and cultivation sites to collect ingredients. Some of the stuff local to here included cattail root (which grows near you. No, seriously, I don’t think there’s anywhere on the planet where it DOESN’T grow that isn’t permafrost or outright desert), wild carrot (also known as Queen Ann’s Lace), dandelion leaf and root, wild onion, and the star of the show this afternoon, Jerusalem Artichoke (also called Sunchoke. . . .actually the name is a total misnomer. It’s not an artichoke and has nothing whatsoever to do with Jerusalem. The plant is a sunflower relative, and early Italian settlers to the New World called it <i style="-webkit-text-stroke-width: initial;">girasole, </i><span style="-webkit-text-stroke-width: initial;">Italian for sunflower. The English, typically, mispronounced it. ). </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh76tJZZ2y4oQ1LCi_kucROCmSbVRoF9qjBcxSsWu3g7bBO11hznpK9bllZbFdsqBFgdIXG7Kp3PwR5-C8rSmCirA1Iot0junx-P9F3VnHIREI9HaNggKmOQtEoMLdG2Hx_9ybd83juDrgO/s1600/sunchokes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh76tJZZ2y4oQ1LCi_kucROCmSbVRoF9qjBcxSsWu3g7bBO11hznpK9bllZbFdsqBFgdIXG7Kp3PwR5-C8rSmCirA1Iot0junx-P9F3VnHIREI9HaNggKmOQtEoMLdG2Hx_9ybd83juDrgO/s1600/sunchokes.jpg" height="229" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jerusalem Artichoke and a bit of wild carrot</td></tr>
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We brought our booty back to the center and constructed a couple of pizzas from provided pizza dough and tomato sauce and cheese, then off to the Center’s outdoor earthen oven—made from locally dug clay— to fire them up.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBoWhNQZSDs6xNOmbaL1p9KixM2NFw71pQ0xy2X45-cMIwB14yYIUwOQeqxqzpKhkRBzBlOLyxXyj89HYKqh-tjRz9tTQ6zLX3nn3L2mamWQs9EEjbAsX1uJSu1ePCOdPjZjZJADpW59D5/s1600/Pizzasreadytogoin.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBoWhNQZSDs6xNOmbaL1p9KixM2NFw71pQ0xy2X45-cMIwB14yYIUwOQeqxqzpKhkRBzBlOLyxXyj89HYKqh-tjRz9tTQ6zLX3nn3L2mamWQs9EEjbAsX1uJSu1ePCOdPjZjZJADpW59D5/s1600/Pizzasreadytogoin.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to go</td></tr>
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If you’re not familiar with wood fired earthen ovens, these things are HOT. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6zdbCc8cNgwDMRsYkehuixLvKLWOyNFiiFbjrLvqlPchOVtuSXLkhPBzzWrGvF68859r8hB-4Tu33iV5_X_K7sxTgQzWRafY1OU2EZCsrNuTgWxBMjRASmOazIkUWyssiKzEC8FjpK-Rv/s1600/beehiveoven.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6zdbCc8cNgwDMRsYkehuixLvKLWOyNFiiFbjrLvqlPchOVtuSXLkhPBzzWrGvF68859r8hB-4Tu33iV5_X_K7sxTgQzWRafY1OU2EZCsrNuTgWxBMjRASmOazIkUWyssiKzEC8FjpK-Rv/s1600/beehiveoven.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eat your heart out, Surface of Venus</td></tr>
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Temperatures nearing 900F are possible, and they retain heat for hours. There’s no chimney, no grate, no nothing. You build the fire in the center of the oven, and when it’s hot, you rake the coals to the side, use a wet mop of strips of cloth to swab out the ashes, hit the center with a bit of corn meal (which prevents sticking and lets you know if the oven is hot enough/too hot. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3-O2Sbo86vzews8higfSwXh67czJK1pM_fyZCAY68emiKkoPo3RqQ8zOO8Ql1fTbD6CKzgQhVqPf8OIbZifLEFIhQa2EnUbPGacMlowAPgAFhJkH4a4jaS3wxio0sURNkX0AoWk_e347/s1600/johnpizzaoven.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3-O2Sbo86vzews8higfSwXh67czJK1pM_fyZCAY68emiKkoPo3RqQ8zOO8Ql1fTbD6CKzgQhVqPf8OIbZifLEFIhQa2EnUbPGacMlowAPgAFhJkH4a4jaS3wxio0sURNkX0AoWk_e347/s1600/johnpizzaoven.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Move the coals</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigqszBBERWNRkDWCDdCgZFdWEKeZ1Cf1vg1ZRrrs8xffJ2R9MEzMDYZye6HoYJAMeXzlNm1PHxFZ4Ki5L6VRE9qq4Ge-2or8yV5RAE799GhEsrtUrqJu0UkVw2IsrFy4Lad_YKzcqu9QEe/s1600/swabbingoven.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigqszBBERWNRkDWCDdCgZFdWEKeZ1Cf1vg1ZRrrs8xffJ2R9MEzMDYZye6HoYJAMeXzlNm1PHxFZ4Ki5L6VRE9qq4Ge-2or8yV5RAE799GhEsrtUrqJu0UkVw2IsrFy4Lad_YKzcqu9QEe/s1600/swabbingoven.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">swab the oven floor</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">In they go.</td></tr>
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If it burns immediately, you need to cool things off a bit), and then slide the pizzas off of the peel and onto the floor of the oven. At those temperatures, it only takes a couple of minutes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzND1p6WCRNrXwwQJWgGV_NGC-ikgCGtxLeb4PG2qV4twJrsbm2Y6jsOSK0ji-ccfBQfvW8ViDIEgAwRdIw51XkvTDHvAj4f9Z2auxxVGZDMcWS-54LefvEjenvWuhEexMCNslz0y4sLx-/s1600/pizzadone.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzND1p6WCRNrXwwQJWgGV_NGC-ikgCGtxLeb4PG2qV4twJrsbm2Y6jsOSK0ji-ccfBQfvW8ViDIEgAwRdIw51XkvTDHvAj4f9Z2auxxVGZDMcWS-54LefvEjenvWuhEexMCNslz0y4sLx-/s1600/pizzadone.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All done</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3iT_iX7XzBFWnByCK6DL4XJfVS68Yrp76CqPlQcQWRQeoHXONP4eV7AnRwRsKWWEwRw7RfLnzj-WeXJRmzmVYUnMqwg3bQ1xzk8h3x1MxHQhphw_YZaXe-Uw-Ss4FNFZKD8qv8ln4RDmn/s1600/slicingpizza.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3iT_iX7XzBFWnByCK6DL4XJfVS68Yrp76CqPlQcQWRQeoHXONP4eV7AnRwRsKWWEwRw7RfLnzj-WeXJRmzmVYUnMqwg3bQ1xzk8h3x1MxHQhphw_YZaXe-Uw-Ss4FNFZKD8qv8ln4RDmn/s1600/slicingpizza.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yeah, I know it's too hot, I'm slicing it anyway.</td></tr>
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The results were surprisingly delicious (The turkey and a couple of the chickens hung out just to see if maybe we dropped something. They were not disappointed.). <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0eQXyA5Ci-Q46A2oR8BGaRToOSg-1YINejW_-mM1y5RK0WRsRYvTentNERHFhlUyYxr4_X_OtMJCziNCTl6zuUIwoPIJcKXUOR6pOHPrQjcVnGHfoM2WxDhGBGwgszgznkoXB17dUowcq/s1600/friendturkey.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0eQXyA5Ci-Q46A2oR8BGaRToOSg-1YINejW_-mM1y5RK0WRsRYvTentNERHFhlUyYxr4_X_OtMJCziNCTl6zuUIwoPIJcKXUOR6pOHPrQjcVnGHfoM2WxDhGBGwgszgznkoXB17dUowcq/s1600/friendturkey.jpg" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drop something, dammit!</td></tr>
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The Jerusalem Artichoke lends a wonderful, mellow, nutty flavor to things. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpVpwqa549zr1nZAGYy4-mpaSSsQf2-5qLdJGM2cWM0BU6p0adjCuU7D8wE-N_5wM72zBSmIQns8e0A4iDcI8IKgoIpHJGfFIz_qZgYpMmJzD49K3zn08Pgk33ry_P3RlmK3QeJ7txY3S7/s1600/tohottoeat.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpVpwqa549zr1nZAGYy4-mpaSSsQf2-5qLdJGM2cWM0BU6p0adjCuU7D8wE-N_5wM72zBSmIQns8e0A4iDcI8IKgoIpHJGfFIz_qZgYpMmJzD49K3zn08Pgk33ry_P3RlmK3QeJ7txY3S7/s1600/tohottoeat.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oh, yum!</td></tr>
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Really, this was better than a lot of restaurant pizzas I’ve had.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisg3eBE_AytfDtrANxY_YdVddt1hrSo9Bt5Sf2XXSMGUL3Ol3W-vQPN05vKRcvaAzohNv7alMrBluhvjtT-up_QOl8p3r3k1uGZ7xuEsEMbdrzegY2znAAZK6YX5I_tCbfH_42y7E6xF9-/s1600/pizzavanish.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisg3eBE_AytfDtrANxY_YdVddt1hrSo9Bt5Sf2XXSMGUL3Ol3W-vQPN05vKRcvaAzohNv7alMrBluhvjtT-up_QOl8p3r3k1uGZ7xuEsEMbdrzegY2znAAZK6YX5I_tCbfH_42y7E6xF9-/s1600/pizzavanish.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yeah, we killed two of these in about three minutes.</td></tr>
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Nice job, guys. Marshy Point Nature Center is a local treasure.</div>
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Now we just have to talk our marina into letting us build one of these clay ovens.</div>
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Hey check out our other blogs, <a href="http://floatingempire.blogspot.com/">Floating Empire</a> and <a href="http://lifeartwater.blogspot.com/">Life, Art, Water</a>. You'll be glad you did.</div>
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Mungo</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8963208074764375936.post-22375825814093632712015-01-01T07:47:00.002-08:002015-01-01T07:47:55.907-08:00Cheap Chicken and Dumplings and other things<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px;">
CHEAP CHICKEN<span class="Apple-tab-span" style="white-space: pre;"> </span></div>
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You cannot beat a store roasted chicken in terms of meals for your dollar. I mean really you can’t even buy a roasting chicken to cook as cheaply as the chickens that are offered at your local market; plus you don’t have to cook it! Okay that can be a down side as well as a benefit. If you live and shop where there are Giant Supermarkets they have a couple of different seasoning styles; ranging from honey, Chesapeake, plain or my own personal favorite, Bourbon. Not to mention they do cheap chicken Fridays, where the bird is only $5. Our local market, Gersbecks, does a good plain chicken that sells every day for $5.99. Granted that all of these chickens are on the small side, still Mungo and I can always get three meals, at least out of one these birds, do the math people!</div>
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Meal one is almost always chicken, mashed potatoes and gravy, or stuffing. I’ve just started to play with stove top dressing and am not happy with the result to date. Next time i will try making it in the dutch oven. Meal two this time around was chicken and dumplings.</div>
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It was a cold rainy day and a yummy chicken stew with lots of veggies really hit the spot. You should note that the best dumpling recipes call for buttermilk, something that most of us do not keep in the fridge on a regular basis. Certainly living aboard there’s not really room for an extra quart sized container our 3.1 cubic foot refrigerator Not to mention after using the 1/2 cup or so of buttermilk the rest of it usually sits in the fridge until it goes really bad. Buttermilk, however, is really easy to make. Just measure out your regular milk, 1 cup, in a glass container and add between 3 - 4 tablespoons of lemon juice or white vinegar, stir it up and thirty minutes later you have buttermilk. Mungo and i can never eat all the dumplings you can make from a normal recipe, leftover dumplings just don’t cut it with me. However leftover dumpling batter will keep overnight with refrigeration and it is really easy to make awesome fruit dumplings for breakfast the next day. Try them with blueberries and maple syrup! Yum yum, but i digress.</div>
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Meal three is almost always a chicken salad or some sort. There are as many variations on chicken salad as there are cooks; but in my humble opinion there should always be chicken (well, duh!), celery, some sort of onion, mayo and of course in summer served on or in a perfect vine ripened tomato!</div>
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Bon appetite!</div>
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More later,</div>
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Morgainne</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8963208074764375936.post-56777919198476201222014-12-19T09:43:00.004-08:002014-12-19T09:43:52.386-08:00COOKING WITH A MALAYSIAN FLAIR<div class="p1">
<span class="s1">COOKING WITH A MALAYSIAN FLAIR</span></div>
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<span class="s1">Ooops! I guess we’ve simply been so busy living our lives here on the Empire to post about what we’ve been eating; and of course we have been eating, and eating well i might add. The addition of our Butterfly kerosene cook top has been a real plus. I still like our little butane stove top, however as the temperatures fell below 50 degrees we discovered that sadly its performance fell way off. The pressurized gas stoves, just like Mungo, don’t like the cold weather. Mungo’s research on alternatives led us in two directions; one, alcohol and two, kerosene. We dismissed the alcohol almost immediately because in Maryland you can’t get the high test stuff due to a relatively new law that forbids the sale of pure alcohol (can’t have irresponsible people drinking it) unless it has a methyl additive, which creates nasty fumes. Besides it doesn’t put out the BTUs. This led us to Kerosene, the fuel of choice for most of Asia, both for heating and cooking.</span></div>
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<span class="s1">Speaking of Asia: i spent the last week re-reading one of my favorite cookbooks; one of only four i allowed myself onboard, ‘The Cradle of Flavor’, by James Oseland. This book is a lovingly written survey of home cooking from the Spice Islands. If any of you are interested in learning about the food and cooking of Indonesia, Malaysia and the other islands this could be the book for you. He includes a thorough explanation of ingredients and methods complete with approximate locations in the store as well as possible spelling variations by ingredient. Awesome job!</span></div>
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<span class="s1">So last night we had a beautiful fish and greens dish for dinner. Don’t try to find the recipe in the book, it’s not there. I am an intuitive cook and an unabashed experimenter. It bothers me not at all to alter recipes i have never tried before. Recipes after all are for the most part guidelines, not mandatory rules. Well, except for baking, i usually pay attention when i am making sweets. Anyhow there are a couple of basics to keep in mind when you are cooking Spice Islands style: 1. keep a balance between sweet, salty, sour and hot and 2. Virtually all of your flavoring happens upfront. Almost all of the recipes start with a flavoring paste and go on from there. This is an important difference between this style of cooking and most others, particularly western styles. Most of the aromatics are ground together to form a paste that ranges in texture from salsa crude and mashed potatoes; the paste is than gently saluted in oil util the air in the galley is perfumed with the heavenly aromas of chiles, shallots, ginger, nutmeg and whatever else you’ve used. Unlike western cooking after the flavoring paste the ingredient list is simple; usually only one two ingredients per dish, all the better to showcase the flavors. Another important difference is the temperature that the food is served, warm, not hot, straight out of the and. A typical dish should be allowed to rest anywhere from ten to thirty minutes. This brings all of the flavors together and allows you to taste the incredibly delicious layers of spices. The rice of course is served piping hot. So, last nights dinner, pictured here is a hybrid dish featuring kale with garlic and chilies (greens are served at just about every meal) partnered with a mild white fish, Basa in this case, with a delicious range of spices, nutmeg, lemongrass, turmeric, shallots, and coriander. i served this with a lovely cucumber pickle.</span></div>
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<span class="s1">Yum yum!</span></div>
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<span class="s1">more later,</span></div>
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<span class="s1">Morgaine</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8963208074764375936.post-81433442961898635912014-11-21T08:33:00.002-08:002014-11-24T05:42:28.822-08:00Stalling for BandwidthHi folks. <br />
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Just a note to say we're sorry for the lack of posts recently. We're patiently (not) waiting for our Marina to finish installing fiber optic broadband before uploading SEVERAL entries we have for this Blog. Please stay tuned, and we'll have several videos, new recipes, and some cool new ideas for small kitchens for you......just as soon as they finish trenching the parking lot for the cable.<br />
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MUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8963208074764375936.post-34000052368732706892014-09-18T12:45:00.001-07:002014-09-18T12:45:10.714-07:00Clam Chowder<div class="p1">
<span class="s1"><b>CLAM CHOWDER</b></span></div>
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<span class="s1">So in my last post i left you with an admonition about hidden salt only to fall into that selfsame trap while making dinner…. mea culpa. I made the mistake of not checking the nutrition label on two products that i had never used that went into last nights chowder. I mean yes, of course i had used both clam juice and bacon, but not these particular ones and as we should all know not all brands are created equal. Corporations spend oodles of dollars to convince of just this fact. ahemmmm…. It gets worse, not only did i not check out the product but i seasoned before i tasted, yup, all around i would call that a strike out. Luckily i did not ruin the chowder with an overabundance of salt, far from it, however there was too much salt.</span></div>
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<span class="s1">I mentioned in the transitions post that Geresbecks does the eating public a real favor by packaging their cheese and meat ends from the deli, they also package slab bacon the same way. Incredibly good food products at very good prices. Not to mention the added benefit of not waiting at the deli counter which is always crowded!</span></div>
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<span class="s1">So, some great slab bacon to start your chowder with - dice up a chunk and fry it until it starts to color and crisp.</span></div>
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Remove the bacon, drain and set aside. I always take my bacon out at this point because i want it to retain its crispy crunchy nature, if you leave it it the chowder it will lose the crunch. <br />
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Next sauté some chopped or slivered onion, about half of a “medium” one, add slice mushrooms, i usually use four medium large white ones, portabellas would be fine as well, sauté the mushrooms until they start to release liquid, add a couple of diced cloves of garlic, a large red-skinned potato and chopped celery. After all the veggies look well coated with oil and are starting to cook add some dry white wine, clam juice(or chicken stock), season with thyme, paprika and coarse ground black pepper. You should have enough liquid to slightly more than cover your veggies. Simmer until the veggies are crisp tender. <br />
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Before adding the clams you should soak them in fresh cold water for about a half hour. This will allow them to release most of the grit they have in their tummies and let you see if any of them are unusable, if they will not close you can not use them! <br />
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Pop them on top of the simmering veggies, cover them, preferably with a glass lid so you can see whats going on, and watch them carefully. <br />
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You do want to pull them off the heat as they open. Place the cooked clams on a plate or in a shallow bowl and allow them to cool enough so you can handle them. <br />
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Make sure that your stew is at a low simmer at this point. You will want to add approximately a cup of milk, your choice, cream, half and half or whatever. I usually use the 2 percent which we use for cereal. This is a very rich dish as it is, it really does not need the extra richness from the cream or half and half, but like i said, your choice. Make sure you bring the mixture up to a simmer, but don’t let it boil, as the milk fats will separate and look funky. It will not affect the taste however. At this point i add back in the bacon. I like to serve the stew with whole clams, i know a lot of people like to chop them up, but they are so lovely when they are cooked to perfection and i feel like i have gotten more clam for my money when i get to eat them whole, regardless of the fact that minced or whole it is the same amount of clam. I never put the clams back into the stew wether i mince them or leave them whole. You have a very narrow window between perfectly done to chewy tough and inedible. <br />
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Besides which if you simply put them in the bottom of the bowl after shelling them you can make absolutely sure that everyone gets exactly the same amount. (four is good, six is overkill). At this point i turn the heat off, add some worchestshire sauce or fish sauce. I garnished this chowder with roasted red bell pepper. Serve a chowder like this with a dry but fruity white wine and a cold crispy veggie,(radishes would be excellent). And of course a crusty bread. Awesome! Enjoy.<br />
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<span class="s1">More later,</span></div>
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<span class="s1">Morgainne</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8963208074764375936.post-53095988255141712722014-09-13T14:11:00.001-07:002014-09-16T08:09:08.356-07:00Transitions<div class="p1">
<span class="s1"><b>ONBOARD COOKING: TRANSITIONS</b></span></div>
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<span class="s1">Although we are still experiencing the summer’s bounty the weather and the way we eat will change soon. We are starting to see pumpkins, squash and the cool weather greens such as kale and cabbage. Soon fresh vine ripened tomatoes will be a fond memory. Fall and cooler weather means we will be doing more inside cooking. I am sure that we will also appreciate the extra heat that even our little one burner cook top will generate.</span></div>
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<span class="s1">Take today for example: we made plans with friends late night over dutch oven pizza to venture down to the celebrations surrounding the bicentennial of the war of 1812. We were going to leave around noon; it's about an hour by boat, watch the Blue Angels and stay for the fireworks. </span><br />
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<span class="s1">So lunch today; instead of sandwiches on board turned into one of the ultimate comfort foods:</span> mac and cheese. Of course it wasn’t just your mother's ordinary mac and cheese, but my own gourmet shipboard version. It’s called "what's in the frig"! Hmmm— about 1/4# of salt and pepper sausage (made fresh at Geresbecks) 1/2 an onion from the veggie bin, garlic, 1/2 a jalapeño, also from the veggie bin, mushrooms (4), and the leftover tomato garlic infused oil that i dressed the pizza tomatoes with last night. Add in the 1/2 tomato, also leftover pizza ingredients, the end of the cheese ends; another great Geresbecks offering, along with their luncheon meat ends, some suitable seasonings, thyme, oregano and basil. Voila! You have, even using only one burner, a soul and tummy satisfying meal which only took a half hour to make. An energy saving tip i learned years ago works really well if you only have one burner to use but two pots to cook. Start your starch first: ( potatoes, rice or pasta). Each of these will cook when off the flame. Bring your water to a boil and depending on what you’re cooking between a minute and five after you achieve a roiling boil you can take the covered pan off the flame and it will continue to cook on its own while you cook the sauce, stir fry, whatever. Pasta cooks the fastest, rice the slowest but it always seems to work out.</div>
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<span class="s1">Please note that it wasn’t an oversight; i did not add any salt or pepper to the seasoning. With the ingredients i used there was plenty of salt; salt sources included the sausage, the cheese, and the seasoned oil from the tomatoes. We live in a society that as a general rule ingests way too much salt than is good for us. It pays as a cook to be vigilant regarding hidden sources of sodium.</span></div>
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<span class="s1">Good eating to you.</span></div>
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<span class="s1">More late,</span></div>
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<span class="s1">Morgainne</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8963208074764375936.post-80729696040793931312014-09-07T07:46:00.001-07:002014-09-07T07:46:20.333-07:00The Dog Days of Summer<div class="p1">
<span class="s1"><b>ONBOARD COOKING: THE DOG DAYS OF SUMMER</b></span></div>
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<span class="s1">In Maryland the end of August heralds a super abundance of incredible fruits and vegetables. If you live here and don’t take advantage of the local produce easily available at farm stands and local markets, well, shame on you. You go right ahead and eat those pallid, overpriced supermarket veggies. I’ll eat your share of the good stuff. Check out the local options that we’ve found so far (listed below) and send us information about ones we haven’t found yet.</span></div>
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<span class="s1">If you haven’t noticed by now i am not real big on exact measurements for recipes, or even really very strictly married to an exact list of ingredients. Mungo laughs at me all the time - i will read or hear about a new recipe and say wow! that sounds really tasty, i want to try this for dinner tonight and then very calmly substitute 3 out of 5 key ingredients; still coming up with a very tasty if not better tasting version of the original recipe. How can i do this? Well, on the most basic level its because i thrust my food sense and my taste buds. Okay so i read cookbooks the way other people read novels. I look at a recipe and understand the basic logic of the five tastes (sweet, salty, bitter, sour and umami), how the textures, tastes, shapes and colors relate.</span></div>
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<span class="s1">A composed vegetable sandwich is a favorite lunch time treat for me and Mungo. Who wants a heavy, hot meal in the torrid temperatures of late summer? Even on the river mid-</span>day temps and humidity often approach the triple digits. Two of these sandwiches with all their possible variations are the VEGGIE BAGUETTE of Mungo Jerry's Fat Cat Cafe fame and smorrebrod, the luscious veggie versions of Danish open face sandwiches. Both of these sandwiches are easy to make. They must, it goes with out saying, be made with only the ripest tomatoes, peppers and cucumbers.</div>
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<span class="s1">The filling for the Veggie Baguette can be varied to suit your tastes and seasonal availability but should always include sweet onion absolutely ripe tomatoes, fresh, sweet red (or yellow, or orange…) peppers, good cured olives, fresh basil, some type of marinated or pickled veggie, a mild semi-soft cheese of your choice. Fresh mozzarella is my first choice, but store bought block mozzarella, swiss or havarti will do. You should use the best extra virgin olive oil you can afford and of course the bread. The bread must have a good dense crust and crumb. This cannot be a “traditional” soft, puffy white sandwich bread. If you are buying your bread most markets have bread baked on premise. Ciabatta or portuguese rolls are good choices. Most of the French, Italian or sub rolls are too soft.</span></div>
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<span class="s1">Get your ingredients together, wash and dice all of your veggies. It’s always tempting to cut paper thin slices of peppers, onions and tomatoes. Its pretty yes, but from a practical eating point of view messy. I recommend a medium dice for all of your ingredients. Slice your bread in half and try to compress the cut surfaces. I don;t tear out a hollow, you could, but i like to eat all of my bread. Drizzle the bottom piece of bread generously with the olive oil. rub it into the bread. Go ahead and lick your fingers. If you don’t like the taste of your oil y ou should be using a different one. If you don’t use a lot of olive oil it is a good idea to taste it occasionally as it can develop off flavors. Lay down a layer of basil chiffonade that covers the oil (3 to 5 large leaves for two sandwiches). Add some dice onion, bell pepper (i use roasted bottled peppers in the winter when the ‘fresh’ ones in the supermarkets becomes both tasteless and exorbitantly expensive). Next comes chopped olives and maybe some lightly pickled cucumbers(not pickles) or artichoke hearts or pepperoncini……choose one. I always put my cheese down next and like to use slices that cover the bottom layer instead of shredded cheese as the slices act as caps to hold the diced veggies in place. Next comes a generous layer of tomato, think major ingredient here. When i can’t get fresh ripe tomatoes, roughly October through June i go without, or use sun dried tomatoes packed in olive oil. Salt and pepper to taste, than a drizzle of balsamic vinegar and more olive oil. Top with the other half of the bread and gently press everything together. Wrap tightly and press it together some more. Weigh it down and let sit for up to three hours, covered, at room temperature.</span></div>
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<span class="s1">The class open face sandwich of Denmark unlike most American sandwiches is meant to be eaten with a knife and fork. They are beautiful works of art. When i make these sandwiches my preference for the bread is a thin, square pumpernickel or rye. This bread is also the traditional choice for these sandwiches. These breads are common all over Germany and Scandinavia. You can often find them at the deli counter in a supermarket. Aldi’s seems to carry these breads year round and at half the price of the big box stores. I usually cut the bread into halves. cocktail squares make a very nice serving size as is. The biggest difference between the french baguette style sandwich and smorrebrod is how you use the fat in the sandwich. With the veggie baguette you want the olive oil to work its way into the bread mingling the flavors and juices into a almost creamy texture in the bread. In the smorrebrod the fat acts as a barrier to this process. I’ve seen and tasted a wide variety of fats here, most common would be a thin slice of a semi-hard cheese. The sky’s the limit here and your choice should be based on whats affordable and fresh locally. I used softened left over brie on the example shown here. </span></div>
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<span class="s1">I got carried away here, usually there will only be a couple of ingredients on each one, but, what the hey! The principle is a clean fresh crisp rase instead of the slow gentle, infused melding of the veggie baguette. So say, cheese, lightly pickled fresh cucumber, a few twisted slivers of onion, fresh dill, salt and pepper, often served with a few crumbs of smoked salmon, or salmon roe. Strictly speaking most smorredbrod is not vegetarian as fine thin slices of smoked, cured or simply roasted meats are standard. Meat pastes are common as well, with liver predominating. Than of course are the shrimp salads, the pickled and smoked fish. All of which are garnished with the freshest herbs and appropriate pickles. Delicious, eat, drink and be merry! Skoal!</span></div>
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Make sure you check out our other blogs of the life Aquatic: <a href="http://floatingempire.blogspot.com/">Floating Empire</a> is a saga of the building and adventures of our shantyboat "Floating Empire", <a href="http://lifeartwater.blogspot.com/">Life, Art, Water</a> is my (Morgainne) blog of being a working artist living on the river. Got any questions or comments? New recipes? Leave us a note in the comments. We promise to get back to you.</div>
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Morgainne</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8963208074764375936.post-54245553924684904902014-09-04T16:07:00.002-07:002014-09-05T07:23:00.790-07:00Beef Ribs<div class="p1">
<span class="s1">Dinosaur Ribs</span></div>
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<span class="s1">AKA Beef Back Ribs AKA “Will you look at the size of those things? What is this, a rerun of the Flintstones?”</span></div>
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<span class="s1">Doing beef ribs can be a challenge. As a BBQ, they are amazingly beefy, flavorful, and will stand up to just about any kind of rub, sauce, or dressing you care to put on them. On the down side, though, they can be stringy, tendon-y, and tough as shoe leather. Cooking on an open grill is a special challenge due to the lack of heat control.</span></div>
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<span class="s1">Let me say up front, no, we don’t precook them in a conventional oven for hours and no, we don’t boil the things. Boiling will render the meat tender. It will also render it rather flavorless.</span></div>
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<span class="s1">There are four keys to getting good grilled beef ribs.</span></div>
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<span class="s1">First: Remove the membrane. This is a solid sheet of protein on the back side of the ribs. Exposed to heat, you could bungee jump using the thing. To peel it off, use a blunt knife like a butter knife to loosen the edge at the end of one of the bones, grab hold of the membrane (using a cloth, paper towel, fish skinner, or pliers will help you hold on to it. Trust me.) and gently rip it off. It's a pain in the butt, but the payoff is you get to keep most of your teeth at dinner.</span></div>
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<span class="s1">Second: Brining: You can use either a wet brine (water, salt, sugar) or a dry brine (a simple salt rub). We use the latter, rubbing the meat with salt all over the night before. Brining does some wonderful chemical tricks with the meat, allowing the surface to hold onto more water during cooking and making the meat far more moist and tender. We use the same trick with chicken and pork, always to good results.</span></div>
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<span class="s1">Third: The Rub. Our Middle River Rub recipe is included below. Give yourself time for the rub to sit on the meat for at least an hour or so.</span></div>
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Yeah we made a LOT of rub for the Labor day party<br />
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No, not wine, just a used bottle with olive oil<br />
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<span class="s1"></span>Ahh, the joys of the Middle River Rub</div>
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<span class="s1">Fourth: Low and Slow: These things take some time to cook. A couple of hours is desirable at around 180-200 degrees F. </span></div>
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<span class="s1">To keep the temperature in line, we use aluminum pans to cover the meat and a water filled drip pan directly under the ribs, with the fire used as indirect heat around the fringes. Need additional control? Toss another tin pan over the coals to damp down the heat a bit.</span></div>
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<span class="s1">Even with the best of cooking, Beef Ribs can be at the very least firm flesh, not the sort of buttery, melt off the bone texture you get with pork, but the flavors are exceptional bordering on amazing. With a good rub and slow cooking, they’re a treat. Besides, you get to feel like Conan the Barbarian ripping the flesh off the bones. Now what could be better than that?</span></div>
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<span class="s1">Middle River Rub:</span></div>
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<span class="s1">First, rub the (hopefully brined) meat with lemon juice and olive oil.</span></div>
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<span class="s1">The Rub:</span></div>
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<span class="s1">(takes about 4-6 TBL of the rub per rack of beef ribs, but you should use as much as will stay on the meat)</span></div>
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<span class="s1">3 TBL Smoked Paprika</span></div>
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<span class="s1">3 TBL ground chili (ancho is what we used. 1 Large Dried Chili is about enough)</span></div>
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<span class="s1">3 TBL Black Pepper</span></div>
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<span class="s1">3 TBL Brown Sugar</span></div>
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<span class="s1">1 TBL Garlic Powder</span></div>
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<span class="s1">1 TBL Cumin Seed</span></div>
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<span class="s1">1 TBL Mustard Seed</span></div>
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<span class="s1">1 tsp Ground Ginger</span></div>
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<span class="s1">1 tsp Ground Allspice</span></div>
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<span class="s1">1/2 of a whole nutmeg, grated</span></div>
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<span class="s1">As much hot pepper flakes as you wish. We used about 1 TBL</span></div>
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<span class="s1">First toast the Chili, cool, and grind. Then toast the cumin seeds until fragrant, toast the mustard seeds until they begin to pop. Grind these as well.</span></div>
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<span class="s1">Mix cooled dried ingredients and put in a sealed container.</span></div>
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<span class="s1">Then drive your neighbors crazy with the smell of these cooking. Yum.</span><br />
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<span class="s1">Hey, check out our other blogs and the sagas of the Shantyboat "Floating Empire" over at <a href="http://floatingempire.blogspot.com/">floatingempire.blogspot.com</a> and <a href="http://lifeartwater.blogspot.com/">Life, Art, Water</a>, you'll be glad you did :)</span><br />
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<span class="s1">More stuff shortly</span><br />
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<span class="s1">M</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8963208074764375936.post-37032470469640068262014-08-28T08:29:00.001-07:002014-09-05T07:10:01.265-07:00PIZZA! Oh yes.....I'd be remiss if I didn't include this: As you've probably gathered, we love using dutch ovens for stuff, both aboard and on the charcoal grill. They're a really versatile tool, virtually immortal, and can make some tasty stuff.<br />
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One of our favorite things is do make breads in the dutch oven. We do crusty bread to go with meals, foccaccia, and KILLER pizzas, all from the same recipe:<br />
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So here's what you do: In a bowl mix:<br />
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3 Cups of Flour (your choice, everything seems to work pretty well)<br />
1TBL salt<br />
1/2 tsp of yeast<br />
and about 1 1/3 cups of water (the water will vary with the humidity and how dry the flour is)<br />
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Mix together to make a sticky dough. Don't overwork, just completely combine the ingredients. Then cover the bowl with a cloth and ignore it til tomorrow.<br />
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The next day you will have a larger amount of an even STICKIER dough. If you're making bread, flour the living daylights out of your hands and form it into a ball (again, don't overwork) and place on a floured towel or cloth and cover. If you're doing pizza, I'd recommend dividing the mass, putting half in an oiled ziplock back in your ice chest for tomorrow and let the remaining dough sit covered.<br />
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Let em sit for at least two hours.<br />
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Now, the dutch oven. There are a couple of kinds you can use. We have both the traditional kind intended to sit on coals and more modern ones. The traditional ovens have legs under them and have a lid with a lip so the coals can stay on top. We also use a "chicken fryer" which has a lid which is also a frypan. That's the one we use for pizza, though both will work.<br />
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Oil the pan well and stretch out your dough to match.<br />
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Then dress with your favorite ingredients. We like to sautee our vegetables first before adding them. If you REALLY like loading up the pizza, cook the crust for a bit first before adding stuff.<br />
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While that's going on, heat the top of the cooker. You're using this as a bake oven, remember, not as a frypan.<br />
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Then place the flat pan on the coals (you don't need to overdo the fire here, about 8 coals will do it for the bottom) put the larger pan on top, and add 8-10 coals to heat. </div>
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While this can vary a lot in cook time depending on your ingredients, in about 15 minutes you'll have a wonderful pie, with a lovely browned crust and wonderfully melded flavors.</div>
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Seriously, guys, this makes for killer pizza. We use fresh tomato when available, local sausage, sauteed onion, pepper, and garlic and a nice topping of mixed cheeses (mozzarella and romano work well).</div>
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Next foray into this well tell you how to make a great foccacia bread or just a nice crusty loaf for eating.</div>
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Enjoy.</div>
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M</div>
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Hey, check out our other blogs and the sagas of the Shantyboat Floating Empire over at <a href="http://floatingempire.blogspot.com/">floatingempire.blogspot.com</a> and <a href="http://lifeartwater.blogspot.com/">Life, Art, Water</a>, you'll be glad you did :)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8963208074764375936.post-45945375723600728642014-08-18T14:01:00.000-07:002014-08-18T14:01:20.939-07:00Compact Tools for Small KitchensI thought I'd take a moment to show you some of the space saving things we've done here aboard Floating Empire that might work in your small kitchen.<br />
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First of all, when not using the hearth, we use one of these single burner catering stoves.<br />
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The units are inexpensive (I found ours on the web for all of $10 apiece), compact, self lighting, will take a full sized stockpot or cast iron frying pan securely, and the butane burns quite a bit hotter than propane, so you can get a better sear, faster boils, etc. The only downside is that the fuel can be a bit tricky to find at times. Fuel is cheap on the web (as low as $1.50 a can) but we've been charged as much as $7 at marinas when we could find no other source. Just keep your stock up and you're fine.<br />
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For grinding coffee (well, ya gotta) and fresh pepper and spices (well, ya should), we use one of these little Kitchen Aid grinders with removable containers. It works well and provides us with a way of NOT mixing, say, the flavor of deep roast columbian with the flavor of tandoori spicing.<br />
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The most useful toy we've found was the addition of a stick blender in place of a regular bar blender.<br />
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They'll do about anything a bar blender will do, from smoothies to iced drinks to blending cream soups, take up very little room, and are easy to clean.<br />
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See? They break down into a really compact space, and only the blade section needs to be cleaned. They can do wonderful stuff like making smooth soups out of your leftover cooked vegetables:<br />
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Not to mention their utility at turning ice, fruit and rum into some really interesting mixed drinks.<br />
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More recipes and ideas shortly, so stay tuned. And, hey, comment and subscribe, we'd love to hear ideas from you, and we promise to respond.<br />
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MUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8963208074764375936.post-10111349272331750312014-08-15T09:50:00.002-07:002014-08-15T10:16:26.417-07:00PANZANELLA!Morgainne makes the classic Italian bread salad in the galley of Floating Empire.<br />
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Join us in our other blogs, <a href="http://floatingempire.blogspot.com/">Floating Empire</a> and <a href="http://lifeartwater.blogspot.com/">Life, Art, Water</a>, you'll be glad you did.<br />
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MUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8963208074764375936.post-47298335270717745292014-08-11T07:52:00.004-07:002014-08-11T07:57:38.698-07:00Spots before our eyes...or the charm of "trash fish"<br />
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This is a tale of the lowly, prickly, and often delicious Virginia Spot, a fish widely used by fishermen for bait and by locals for lunch. The fish is small, usually under a pound and less than 5 inches in length, and distinguished by a coloration fading from steel grey on the dorsal to yellow in the ventral side and by a large, eye-like spot behind the gills. They are often referred to as Spots, or Spot Croaker, or Croaker Spots. Like most fish around the Chesapeake, they spend their winter adult lives in the Atlantic and are caught there in nets or with worms, and then they migrate into the brackish waters of the bay and its estuaries to spawn and grow....<br />
<br />
...wherein six of them ran afoul of my crab traps.<br />
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You know, it seems everywhere I've lived, there are some little swimmers that get derided as "trash fish" or "bait fish" that, if you dig a bit, you discover the locals have been eating for centuries. Look, guys, unless a fish is poisonous (like Fugu) or raised in a toxic environment, it's edible, and some of the smaller, bonier varieties have amazing, delicate flavors. Now as to the lowly spot:<br />
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The Spots are small, with spiny fins, and a bit of a bear to clean.<br />
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I've read dozens of recipes on how to prepare these little things, but the one we went with was this: Scale and gut, removing the fins. We then tossed them in flour (so the egg will stick), then in an egg wash (so everything else will), then in cornmeal spiced with salt and a generous amount of pepper.<br />
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As its summer, we're doing a lot of outdoor cooking in the dutch ovens, which make great fryers. You just plop the little rascals in, turning occasionally, and fry until golden brown.<br />
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A bit of fresh corn never hurts either :)<br />
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Now for a bit of a simple side, we did a bit of cole slaw.<br />
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And for this one I have to thank Erik over at <a href="http://gardenfork.tv/">Garden Fork</a>, a great site for recipes and DIY if you don't know it.</div>
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This is so simple: Head of cabbage, two carrots(both shredded), half a cup of good olive oil, 2 tbl apple cider vinegar, 2 tbl maple syrup (Erik uses 4, but I find that a bit sweet), salt and pepper.....<br />
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and a good tablespoon full of caraway seeds. Blend well and set aside to mellow for at least an hour. It just gets better with time.</div>
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Yum</div>
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The fish is delicate and sweet, with a flavor very much like really good fluke, but bony, so be careful. We've also heard they make GREAT fishcakes.</div>
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More shortly</div>
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M</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8963208074764375936.post-71986635236300222902014-08-07T07:27:00.001-07:002014-08-07T07:27:53.127-07:00Country Ribs w. Sweet Potatoes and grilled Tomatoes <div class="p1">
<span class="s1">I had really intended to do more video or at least more pictures of this meal, but we fell to discussing an upcoming event (and dinner) at the Marina, so you get the barest of images….</span></div>
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<span class="s1"></span><br /></div>
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<span class="s1">But the meal turned out so well and was so simple that I really felt I should pass this along. This cooks on a single outdoor grill (closed is best), on a single heat of coals.</span></div>
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<span class="s1">(Morgainne wishes me to note that all measurements are estimates and you need to adjust to your tastes)</span></div>
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<span class="s1"></span><br /></div>
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<span class="s1">You will need for 2 people:</span></div>
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<span class="s1">Country ribs (rapidly becoming my favorite cut of pork, these are inexpensive, largely boneless, and yummy)</span></div>
<div class="p1">
<span class="s1">A large ripe tomato</span></div>
<div class="p1">
<span class="s1">2 medium sweet potatoes</span></div>
<div class="p1">
<span class="s1">1 medium sweet onion</span></div>
<div class="p1">
<span class="s1">garlic (about 4 cloves)</span></div>
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<span class="s1">rosemary</span></div>
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<span class="s1">salt and pepper</span></div>
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<span class="s1">basil</span></div>
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<span class="s1"></span><br /></div>
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<span class="s1">A cantaloupe or other ripe melon</span></div>
<div class="p1">
<span class="s1">some chocolate</span></div>
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<span class="s1">balsalmic vinegar</span></div>
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<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">And for the sauce:</span></div>
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<span class="s1">olive (or other ) oil for sautee</span></div>
<div class="p1">
<span class="s1">onion (part of the one for the rest of the meal, finely chopped)</span></div>
<div class="p1">
<span class="s1">about 3 cloves of garlic</span></div>
<div class="p1">
<span class="s1">1 tbl of mustard seeds</span></div>
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<span class="s1">salt</span></div>
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<span class="s1">black pepper</span></div>
<div class="p1">
<span class="s1">1/2 fresh jalapeño, diced</span></div>
<div class="p1">
<span class="s1">1/4 cup of tomato catsup</span></div>
<div class="p1">
<span class="s1">2 tbl baker’s molasses (not black strap)</span></div>
<div class="p1">
<span class="s1">2 tbl cider vinegar</span></div>
<div class="p1">
<span class="s1">a splash of worcestershire sauce</span></div>
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<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">and for the brine:</span></div>
<div class="p1">
<span class="s1">1/4 cup sugar</span></div>
<div class="p1">
<span class="s1">1/4 cup salt</span></div>
<div class="p1">
<span class="s1">1 qt. potable water</span></div>
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<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">Start by brining your pork, at least an hour ahead of time, three is better, overnight is overkill. Mix your salt and sugar in a qt of water and immerse your pork, turning occasionally. Brining makes a huge difference in most meats, rendering them tender and succulent and facilitating the absorption of sauces and spices into the meat.</span></div>
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<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">Start your coals. We prefer to use lump charcoal, but briquettes will work just fine too.</span></div>
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<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">First, in a small pan, make your sauce. Sautee the onion until clear, add your garlic, mustard seeds, and the diced jalapeño and sautee for about five minutes. Add your remaining ingredients, salt and pepper to taste, bring back to a simmer to help it meld and reduce a bit (simmering until you get the consistency you like) , and then set it aside.</span></div>
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<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">Cube your onion and potato, toss with oil, a bit of garlic, pepper, and rosemary. Put in a slotted grill pan if you have one, and cook until it begins to get color. Some nice caramelized brown patches really enhance the flavor. When the potatoes are tender, remove to a covered plate or bowl.</span></div>
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<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">Pat dry your pork, oil lightly, and drop it on the hot grill. Turn it after about two min (you should be hot enough to see grill marks) and paint with your BBQ sauce. Continue until just before done to your liking. Set aside, covered, to rest.</span></div>
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<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">Cut two THICK slices of the tomato, dress with a bit of oil and a LOT of basil, and either use your slotted pan or drop them directly on the grill. Sear until tender.</span></div>
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<span class="s1"></span><br /></div>
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<span class="s1">Bring your remaining (if any) BBQ sauce up to a simmer for serving with the meat.</span></div>
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<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">Dress your tomatoes on the the plate with a bit of balsamic vinegar, then serve with your potato and onion roast and the pork.</span></div>
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<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">The flavors are amazing, the pork will be tender and spicy, the potato dish heavy with rosemary and aromatic, sweet garlic.</span></div>
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<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">….don’t even get me started on the tomatoes.</span></div>
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<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">Now dessert: Mix up some chocolate….it can be from cocoa powder or using a chocolate syrup, with a bit of sea salt and some balsamic vinegar. Cube up some ripe melon and either drizzle the chocolate/balsalmic glaze over it or use it as a dipping sauce. </span></div>
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<span class="s1">The meal, including a glass of decent wine, runs about $5 per plate or less, and you can do it on a single grill or burner.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpyNi9YCz9o-JHvzgIzF721vIL_rKETGtLEDaBAhYeObc1Ww7nMoaYENJ6i1UU_Utdaw-z7sFkbVxJUOBhGoC-i0zvz8LoT67lWo8A3P81t2RKQqSnpt_l9FUXH8j83xQsSdTsBzvSC91q/s1600/meal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpyNi9YCz9o-JHvzgIzF721vIL_rKETGtLEDaBAhYeObc1Ww7nMoaYENJ6i1UU_Utdaw-z7sFkbVxJUOBhGoC-i0zvz8LoT67lWo8A3P81t2RKQqSnpt_l9FUXH8j83xQsSdTsBzvSC91q/s1600/meal.jpg" height="180" width="320" /></a></div>
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<span class="s1">enjoy</span></div>
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<span class="s1">M</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8963208074764375936.post-87782564444666256992014-08-05T08:02:00.001-07:002014-08-05T08:02:25.952-07:00Morgainne makes a Pan Sauce (gravy to you Americans)So here's a simple pan sauce aboard the galley of Floating Empire to accompany a meal of roasted chicken (store bought) and homemade colcannon (potatoes and cabbage, an Irish classic).<br />
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Enjoy<br />
<br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/cb3IcDYQh7I?feature=player_embedded' frameborder='0'></iframe></div>
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We're still working on the video quality, so plan on some better lighting and framing in future iterations.<br />
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Also please check out the adventures aboard the MV Floating Empire in our <a href="http://floatingempire.blogspot.com/">Floating Empire</a> blog and Morgainne's blog of an artist's life on the water at <a href="http://lifeartwater.blogspot.com/">Life, Art, Water</a><br />
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enjoy<br />
MUnknownnoreply@blogger.com0