Notes from the Galley of Sailing Vessel Solitaire

By Nancy Aadland

Notes from the Galley of Sailing Vessel Solitaire is a collection of over 250 recipes that are great-tasting and easy to prepare in the galley of your boat or in the kitchen at home. Nancy and her husband Jim live aboard their sailboat and travel the seas. For several years, Nancy wrote a monthly cooking column for boaters. This book contains all her favorite recipes plus photographs and helpful hints.

• Language: English
• Publisher: Lulu.com
• Release date: Mar 30, 2011
• ISBN: 9781257238101

Book preview

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Notes from the Galley of Sailing Vessel Solitaire

Nancy Aadland

Copyright © 2008 by Nancy Ann Aadland and James Leigh Aadland

Solitaire Productions

All Rights Reserved

Printing History

Publisher

Lulu.com

Aadland, Nancy

Notes from the Galley of Sailing Vessel Solitaire, Third Edition

9781257238101

Cooking; Cookery-marine, galley, sailing, boating, cruising, recipes

INTRODUCTION

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Since the day Jim and I purchased our first boat together, the challenge of creating gourmet meals on board has been my hobby. One of the captain’s hobbies is sampling the wares. It’s even more fun to share our culinary treats with friends and neighbors, and to sample some of theirs.

Originally, the term galley referred to an oared fighting ship and a galley slave was a prisoner who was used to row the ship. In modern nautical terminology, the kitchen of a boat is called the galley, and the cook is sometimes referred to as the galley slave. Although the term may sound negative, I love being Solitaire’s galley slave. Here is why.

On any vessel, there are important chores to be done and it’s up to each crew to figure out what works for them. On one hand, there are oil changes and the constant routine maintenance and repairs - frustrating, dirty, bashed knuckles kind of work that takes place in cramped, stuffy engine compartments. On the other hand, imagine the fun of exploring markets in foreign ports and meeting new people while you are provisioning your boat. Picture yourself concocting (and sampling) tasty dishes in a cozy galley. I don’t know about you, but I’ll take galley chores any day and leave the other stuff to the Captain.

Over the years, I have found some tried and true recipes that are easy to prepare in a galley and popular with the resident food critic and company alike. Many of the dishes require only a single burner and no elaborate equipment. Unless otherwise stated, most recipes serve four people. For nearly five years, I shared some of my favorite recipes in a monthly column for the Oklahoma City Power Squadron newsletter, The Dinghy Painter. This book is a compilation of my columns, plus some photos and additional recipes. Enjoy!

Nancy Aadland, Galley Slave of the Sailing Vessel Solitaire

Table of Contents

Title Page

Copyright Page

INTRODUCTION

BREAKFAST - THE MOST IMPORTANT MEAL OF THE DAY

HOW TO WRAP A BURRITO

GOOD FOR YOU MIDDAY MEALS

STARTE RS

ARTICHOKES

COLD APPETIZERS

MUSHROOMS

TO SERVE CAVIAR IS TO HONOR THE GUEST.

THE SOUP KETTLE

SEAFOOD STEWS AND CHOWDERS

CHILI

SALADS FOR CRUISERS

SIDE DISHES

SPRING DINNER MENU

MENU FOR A RIVER RUN

THEME DINNERS – COWBOY GOURMET

MENU FOR A DAY ON THE WATER

MUDBUG AND GUMBO FEST

LAST MEAL ABOARD THE TITANIC

GOURMET FRENCH CUISINE IN COAT CLOSET

PASTA

RECIPES FROM FRIENDS

SOUTH OF THE BORDER

CARIBBEAN NIGHTS

BAHAMIAN COOKING

CASSEROLES

SLOW COOKERS

WHO DOESN’T LOVE A GREAT CRABCAKE?

FISH

PEEL AND EAT

My Dad’s BBQ Salmon

PORK – A PERFECT MAIN COURSE FOR SPRING

SUNDAY DINNER

QUICK & EASY GORMET FOIL COOKING

BARBEQUE

BEER CAN AND OTHER EASY CHICKEN RECIPES

COOKING WITH BUTTERMILK

NEW YEAR’S EVE

CHRISTMAS AND OTHER FESTIVE OCCASIONS

‘TIS THE SEASON FOR GIVING

HOLIDAY ENTERTAINING

SWEET TREATS

MY CHEMISTRY LAB

SAUCES AND GRAVIES

Libations, Potables and Darn Good Boat Drinks

PLANNING AND PROVISIONING

Acknowledgements

RECIPE INDEX

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Solitaire anchored in the Dismal Swamp

BREAKFAST - THE MOST IMPORTANT MEAL OF THE DAY

You’ve often heard it said that breakfast is the most important meal of the day. This is particularly true on a boat – where your crew needs something warm, nutritious and good tasting to start their day out right.

BOATER’S SPECIAL

4 slices of bacon, fried

½ onion, chopped, sautéed

1 can cream of mushroom soup

1 small can evaporated milk

8 eggs

8 slices of buttered toast

Mix bacon, onion, soup and milk in skillet and bring just to the point of boil. Poach eggs in mixture. Serve eggs on toast with sauce.

PERFECT FRIED EGGS

Heat butter over high heat in a pan until just melted. Add eggs and cover pan. Keep on high until the butter starts to bubble (about 1 minute). Turn off the heat and wait for 5 minutes.

OMELET IN A BAGGIE

Put two eggs and 1 T. milk in a freezer zip-loc™ bag. Add ham, bacon, cheese, onion – whatever sounds good. Drop the bag into boiling water. In 5 minutes, you’ll have an omelet – with no fuss, no oils, and no dirty dishes. Serve with toast and fresh fruit.

HAM BREAKFAST ROLLS

Dress up refrigerated crescent roll dough by unrolling, placing a thin slice of ham and a little mustard on top of each before rolling back up and cooking according to package directions.

HUEVOS RANCHEROS

8 each corn or flour tortillas

2 cups Jack cheese, grated

2 cups Salsa

8 eggs

Heat 2 cups of homemade or purchased Salsa in a sauté pan until almost boiling. Break each egg onto a plate and slide gently into the salsa. Begin with 2 eggs in the center of the pan and then add the remaining 6 eggs around the sides of the pan. Cover pan and poach eggs for about 3-5 minutes until done. While eggs are cooking, warm tortillas in an oven or microwave and sprinkle with grated Monterey Jack or Cheddar cheese. To serve, top each tortilla with an egg and provide garnishes: lettuce, sour cream, olives, and salsa.

BACON HASHBROWN CASSEROLE

This is a great breakfast for the day after Thanksgiving.

1 cup turkey gravy

1/2 cup grated cheddar cheese

1/2 cup green onion, thinly sliced

16 oz. Frozen Hash Browns

8 oz. carton sour cream

2 slices bacon, fry and crumbled

1/2 cup grated cheddar cheese

Preheat oven to 350. Combine first six ingredients in 1-quart buttered casserole. Bake for 35 minutes. Sprinkle with bacon and cheese. Salt and Pepper to taste. Bake 5 more minutes.

PULL APART ROLLS

A co-worker gave me this easy sweet roll recipe years ago.

12 frozen dinner rolls

1 Cup brown sugar

1 pkg. Butterscotch Pudding Mix

1 cube Butter

Combine sugar and pudding mix Melt butter in saucepan. Dip frozen rolls in butter and then roll in sugar mixture. Put rolls in an angel food cake pan and let them rise all night. Bake at 350 degrees for 20-25 minutes.

EGGS FOR A CROWD

The Captain came up with this idea for serving eggs to a crowd.

Line the sides of each cup in muffin tin with a piece of partially cooked bacon and break an egg in the middle. Bake for about 30 minutes at 350 degrees until the eggs are set.

WILLIAMSBURG SAMPLER

Potlucks on the dock (or at anchor) are always fun, but don’t confine yourself just to dinner potlucks. Consider organizing a brunch sometime and enjoy a combination of breakfast and supper dishes. Stephen and Annette shared this brunch recipe with us one morning.

1 dozen eggs, beaten

1 Cup Pancake Mix

1 Cup Milk

1 Cup Link Sausage

2 T. Melted Shortening

Slice and cook link sausage. Combine eggs, milk, shortening and pancake mix. Beat until smooth. Pour into a greased pan and top with sausage slices. Bake at 450 degrees for 20 minutes. Cut into squares and serve hot with butter and syrup.

FRESH FRUIT PIZZA

1 roll refrigerated cookie dough

1 jar Marshmallow Cream

8 oz. Cream Cheese

Fresh Fruit

Start with a roll of sugar cookie dough and pat on to a pizza pan or cookie sheet. Bake at 375 degrees until golden brown - about 15 minutes.

Flatten middle section with a rolling pin - leaving a crust around the edges.

Spread with a mixture of 1 jar of marshmallow cream and 8 oz. of cream cheese.

Arrange fresh sliced fruit on top.

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My niece, Emma, makes the best fruit pizza.

HAM AND EGG CUPS

12 thin ham slices

3 slices bread, cut in 4 pieces

12 ounces Egg Beaters™

Grated cheddar cheese

Preheat oven to 400 degrees and lightly oil muffin. Fit ham slices into cups. Divide bread and eggs among cups. Sprinkle with cheese. Bake 15 minutes or until set. Garnish with chives.

CRUSTLESS CRAB QUICHE

1-1/2 cups Mushrooms, sliced

2 Tablespoons butter

4 eggs or egg substitute

1 cup light sour cream

1/2 cup low-fat cottage cheese

1/4 cup grated parmesan cheese

1/4 cup flour

1 teaspoon onion powder

1/4 teaspoon salt

4 drops hot pepper sauce

1/2 cup crab meat

2 cups cheddar cheese, grated

Preheat oven to 350 degrees. Sauté mushrooms in butter. Combine eggs, sour cream, cottage cheese, parmesan cheese, flour, and seasonings in blender. Add mushrooms, crab and grated cheese to egg mixture. Pour into a pie pan and bake 45 minutes until set.

ARTICHOKE FRITTATI

2 Tablespoons Parsley, chopped

2 tablespoons Olive oil

2 Tablespoons Butter

6 eggs, beaten

1 Can Artichoke Hearts, Sliced

1 each Zucchini, Sliced

3 each green onions, Sliced

1 Can Red Bell Pepper

1/4 Cup Romano cheese, grated

1/4 Cup Parmesan, grated

Preheat oven to 450 degrees. Season eggs with salt and pepper. Heat oil and butter in skillet. Add eggs and stir until loosely scrambled. Spread eggs over bottom on pie tin. Add artichokes, zucchini, scallions, peppers and parsley. Sprinkle with cheeses. Place in oven for six minutes until golden brown and cheese is melted. Cut into wedges and serve.

RUM FRENCH TOAST

So yummy that you don’t even need syrup!

Combine: 6 eggs, ¼ Cup Cream, ¼ Cup Dark Rum, 1 teaspoon nutmeg, and 1 Tablespoon Brown Sugar. Soak 8 slices of cinnamon raisin bread in egg mixture for one minute each. Cook over medium heat until golden brown and puffy.

TORTILLA OMELET WRAP

2 eggs

1 Tablespoon Half and half

1 large flour tortilla

1/3 cup jack cheese, grated

1/3 cup cooked ham, diced

2 T. bell pepper, diced

2 T. scallion, diced

1 T. Jalapeno seeded and diced.

Whip eggs and cream, and season with salt and pepper. Warm tortilla in skillet and set aside Melt butter in nonstick skillet coated with cooking spray over high heat. Pour in egg mixture and cook. Top with filling ingredients. Slide omelet onto warmed tortilla and roll. Let rest 1 minute then slice in half. Repeat for each person. Serve with salsa or avocado-tomato relish.

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Joe and Peggy cooking breakfast at the dock on our grill.

STEAK AND EGG WRAP

Marinate a 1 lb. Sirloin steak in