Daily Menu, June 30
It is that time again. Check in at noon, and we are back at it. Rumor has it we are heading north in the near future. Sure hope I still have my sea legs. It has been a while since I have been in rough …
Month: June 2021
Salmon en papillote
Salmon en papillote, or Salmon in parchment is an easy way of doing salmon. Haddock, cod or halibut also work very well. When the parchment packets are sealed, you are essentially steaming the fish, and infusing it with whatever seasonings you have placed in the …
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YORKSHIRE PUDDING
This is another recipe I have been using a long time. I was taught to make this by Steve Conway at Pipers Pub in Antigonish. The recipe (more of method than actual recipe) he gave me was “equal parts water and egg plus 1 egg, whisk together, then whisk in flour until it ribbons when you lift the whisk”
A couple of important things to note when you are baking them. Have a pan under your muffin tins, when you add the batter and they start to bake the oil will over flow. A pan is needed to catch the extra oil. Next, the oil must be very hot when you add the batter, so that it cooks the batter instantly
This is not exactly a traditional recipe, as the old recipes called for the rendered fat from the roast beef. This way uses a vegetable oil, it make it a bit lighter.
YORKSHIRE PUDDING
2 cups egg
1 3/4 cup water
1oz oil
2 cups flour
1/2 tsp salt
Oil to fill the muffin pans
- Mix egg , oil, and water
- Slowly mix in flour until mixture coats the back of a spoon and makes a ribbon when you lift the whisk.
- Heat oven to 420 F
- Fill muffin tins (deeper tins are better) 1/4 full of oil . Place in oven ( no batter) on baking sheets
- When oil is hot, remove from oven and add batter. Place back in oven until pudding has risen and browned (approx. 12 minutes) . Then reduce heat to 350 F for 15 minutes..
- When finished, remove from the muffin pan.
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Chana Saag
Chana saag or curry chickpea and spinach is a dish I do quite often. It works as a protein dish for vegetarians and vegans, or as a side dish if I am doing an Indian themed meal. If I am using it as a vegetable …
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Apple Crisp
Apple crisp or apple crumble is a staple dessert in many homes. It is easy to do and delicious. If you want to make extra crumble, you can use what you need and place the rest in a bag or container and freeze the rest …
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Turnip and Apple Casserole
First of all, this recipe is using the yellow turnip, also known as rutabaga, or neep depending where you are from. I have been in Texas and the tag said Canadian Turnip. This is a variation of a Scottish recipe that I got at the same time as the recipe for the Scottish Scones.
The sugar and apple sweetens the turnip until it almost can be mistaken for a squash. When you are cooking squash, (or cabbage, or any cruciferous type vegetable) do not cover, the strong smell of the turnip will dissipate into the air rather than being reabsorbed by the water in a covered pot.
1 med. Turnip
1 tsp corn starch
2 med. apples
1/2 cup brown sugar
1 tbsp butter or margarine
1/2 tsp salt
Crumble
1 cups rolled oats
3 oz brown sugar
1/2 cup flour
3 oz butter
Directions
- Peel turnips; cut into 1-inch cubes. Cook until soft
- Place turnips in a casserole dish
- Peel and core apples and cut into 1-inch pieces.
- Add apples, brown sugar, butter, corn starch, salt, to turnips in casserole; stir gently to combine.
- Cover and cook at high 10 to 12 minutes until fork-tender, stirring gently with rubber spatula after 6 minutes..
- Mix crumble topping together until butter is cut in
- Sprinkle topping over the casserole. Just a light topping, do not pack it on heavily
- Bake at 350 for 35 minutes
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SHRIMP and PORK FRIED RICE
Quite a few years ago I did some cooking classes. I found it very nerve racking standing in front of 16 women explaining food. I had them work in pairs so we needed 8 tasks for each class. I set the evening menus to include …
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Lemon Roast Potatoes
These are a zesty flavorful way of doing potatoes. Most of the recipes for lemon roast potatoes call the Greek, but here in Nova Scotia they are mostly served as a side in Lebanese restaurants, so I generally class them in the group of Mediterranean …
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COQUILLE ST JACQUES
This an old school recipe. It was served in scallop shells or individual serving dishes. I probably would not do that now. I would likely finish it in a casserole dish, or in ramekins, with mashed potatoes on the side.
COQUILLE ST JACQUES
1 lb scallops
2 bay leaves
1 clove garlic
1 tsp peppercorns
1 tsp basil
salt
12 mushrooms, sliced, underside gills removed
3 oz butter
½ cup flour
1/2 tsp grated nutmeg
4 oz whipping cream
duchess potatoes
Grated Swiss cheese
Directions
- Place scallops, bay leaf, sliced mushrooms, garlic, basil, salt and pepper in a pot with 6 cups of water to cover. Bring to a boil and remove scallops and mushrooms. Strain liquid and reserve
- Melt the butter over a low heat, then add the flour to make a roux. Slowly add the reserved liquid stirring constantly. Cook for a few minutes. Stir the cream and nutmeg. Remove from heat
- Pipe potatoes around the edge of individual serving dishes or shells. Place scallops in the center and cover with sauce top with cheese.
- Bake at 450 until top is brown
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Shrimp and Asparagus Risotto
Risotto is very versatile, you can use almost anything in it,(within reason). This one has shrimp and asparagus, when using shrimp in a dish like this, I like to split the shrimp down the center, when cooked the shrimp will firm into a spiral shape …
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Pao de Queijo
Brazilian Cheese bread. Crisp balls of Tapioca flour and cheese. I find them rather addictive. They should be eaten warm, fresh out of the oven, or warmed slightly afterwards. They have no wheat flour, so they are gluten free. Pao de Queijo 2 cups milk …
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Hearty Tomato Sauce
This is the recipe I use for almost all my tomato based sauces. As it stands, it is a vegetarian tomato sauce. It has enough body to be used alone or it can be added to meat to make a rich meat sauce or as a sauce for meatballs. If you use white wine it will be a bit lighter, if I am using it for a meat based sauce, I will use red wine. To add a bit of richness you can add a tablespoon of butter just before serving.
This makes a fairly large batch for home use. I added some to meatballs, for one meal, the remainder I put in mason jars. I had enough extra to fill a 500 ml bottle and a 750 ml bottle. Once cool, they can be frozen for later use.
1 onion, diced
2 stalks of celery diced
1/2 red pepper
1/2 green pepper
1 carrot, grated, 1 cup more or less
3 cloves garlic
28 oz whole tomatoes
28 oz crushed tomatoes
2 bay leaves
1 tsp thyme
1 tsp oregano
1 tsp basil
1 tbsp chili powder
4 oz red wine, (or white wine)
1 tbsp sugar
4 oz frozen spinach
salt to taste
Directions
Sweat the onions, celery, and garlic, add the grated carrot, then both the peppers. Break the whole tomatoes a bit then add. Simmer for a few minutes then add the bay leaves, thyme, oregano, chili powder, and basil. Stir in and bring to a simmer, then add the wine and spinach. Check for salt.
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Homemade Italian Sausage
I will make this to make meatballs, some will be left unshaped to add to soups and pasta. I never make actual sausage. When at home I will make 3 or 4 pound batches. Some I form into balls the rest will be portioned into …
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Tiramisu Cheesecake
This was a project for today (yesterday really, but I couldn’t cut it then). I did one thing that is not in the recipe. in the center, over the top of the bottom layer of savoiardi, I put 4 oz of chocolate pate. A couple …
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Guysborough Journal Article
Eat like a sailor: chief cook elevates dining at sea
- June 16 2021
- By Lois Ann Dort
Barbecue grilled striploin steak, chicken jambalaya, beef stroganoff and cheese tortellini primavera: if you’re thinking this is a restaurant menu, you’d be wrong; these dishes are menu items, ones that can be found on the Canadian Coast Guard Service (CCGS) vessel Jean Goodwill.
Not exactly the hard tack sailors in the days of yore called supper. These meals – brought to the table by Sherbrooke native James Spears, chief cook on the 84m ice breaker – make life at sea a gourmet experience.
Now, thanks to a blog Spears started last March – Galley Porthole – landlubbers have access to CCGS Jean Goodwill menus and recipes to bring this gastronomic experience to their tables.
Spears has been a cook in various capacities and locations for decades. He started this kitchen journey as a youth at his aunt and uncle’s business, the Island View Restaurant in Spanish Ship Bay, later attending NSCC Strait Area campus, obtaining his Red Seal in the trade of cooking.
He’s worked in or on nine restaurants, 18 ships, four offshore rigs, three resource production camps, a hospital and a jail.
His most recent tenure with the Canadian Coast Guard started in 2016, where he’s most recently been on board the CCGS Jean Goodwill providing food service to a crew of 26.
Spears decided to start the cooking blog as a repository of recipes, where the many requests he receives for recipes can be directed. And, he said, it helps him “to remember what I actually put in things.”
The recipes, Spears said, are not exactly as he would make them on the ship. “When you’re writing a recipe, you’ll tone it down from what you would actually do … [it’s] to guide them to a taste they can adjust.”
Since he started the blog, Spears sees about 100 visits per day and many more to the Facebook page of the same name, linked to the blog. His recipes cover a wide variety of taste and cuisines, due to his wide breadth of experience and his desire to appeal to the palate of his audience.
During his years as a ship’s cook, Spears has set the table for crew members from many nations. He’s learned the tastes of Brazil, a handful of Asian countries – such as the Philippines – and the flavours of Cajun cuisine from his crewmates.
With all that cooking came travel. Spears has been through the Panama Canal, without getting stuck. He’s ‘traced one warm line’ through the Northwest Passage, where he was thinking, ‘I wish I was in Sherbrooke now.’ In all that time, in all those places, he said he’s only ever missed serving one meal.
When seas are choppy, ship’s kitchens are designed to keep pots and pans in place with metal grids set on ranges and ridges along counter tops. Spears told The Journal, “In rough seas, some people just go to soup and sandwiches. I just put less fluid in the pots and go on as usual.”
Heavy seas are only one obstacle a cook faces on a boat, another is supplies. The ship schedule runs 28 days between crew changes, and this also means 28 days between supplies. Spears said, “A lot of times you are working around things; you modify recipes to suit your product. The plan is to refresh fresh vegetables once a month with crew change. We’ll try to make our fresh veg last for four weeks.”
When asked if he had a favourite recipe or type of cuisine, Spears said, “I am really partial to American-style BBQ and smoked foods. I have a smoker on board; I can do smoked foods and grilled foods on board the ship.”
He’s also very fond of his labour-intensive French onion soup recipe, “It takes me three days to make the stock at home … a glace de viande.”
While working in Brazil, Spears acquired a taste for feijoada, a black bean stew and pão de queijo – cheese bread that is “like eating cheese crisps.”
With more than two decades serving crews at sea, Spears notices that tastes are changing. “As time goes on you are starting to see more vegetarians, which isn’t a big thing for me because… [I] always try to have a lighter option. Almost every day I’ll put on a vegetarian meal of some kind.”
Spears is open to learning new things and hopes “to produce some items that are a taste of home” for everyone.
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Scallop and Smoked Salmon Soup
This came from a time when I was playing with a lot of smoked salmon. There was a Salmon smokehouse close to where I live, and I started thinking (obsessing) on how to use smoked salmon, both, hot and cold smoked. I came up with …
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Brazilian Pickled Potatoes
I tried this at a friends house in Rio de Janeiro. His mother made dinner for us and had a gallon of these curing on the kitchen counter. I had never had a pickled potato before and I was intrigued. I could see various uses …
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Cashew Fruit
Caju fruit
A fruit I came across while we were working off Brazil was the caju. The cashew nut sits on the top of the fruit. The fruit itself is very juicy and the Brazilians would use to make juice or smoothies. The cashew pod is has a substance the can cause contact dermatitis similar to poison ivy. That is the reason we rarely, if ever see them in stores in North America. Once roasted the shells are safe to open
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Frango con quiabo
Chicken with Okra Having worked with people that use a lot of okra, I have learned to really appreciate it The biggest thing is to fully cook it. Once cooked the it changes the feel in the mouth. Don’t eat it uncooked, it has an …
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Random Tips 2
Here are a few more tips. Nothing earthshattering, just little things that make life easier. Random Tips 2 Freeze ginger. It freezes well, when you take it out of the freezer wait 5 minutes, grate the amount you need, then put back in the freezer …
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Jelly Roll
This was always a staple in our house. My father is almost 90 and he still makes them. A couple tips,(1) do not roll the cloth into the cake. (2.) if you are using a smaller baking sheet or making multiples of the recipe do not spread the batter too thick. If it is too thick it will crack when you roll it. (3) roll the cake as soon as possible, rolling while warm makes it easier to roll without cracking.
Jelly Roll
3 eggs
1 cup of sugar
3 oz cold water
1 cup of flour
1 +1/2 tsp baking powder
1/4 tsp salt
12 oz strawberry jam. (or your favorite jam or jelly)
Directions
Beat sugar and eggs until fluffy.
Stir in the water
Mix the flour, salt and baking powder together and fold in to the eggs.
Preheat the oven to 375 F
Line a baking sheet with parchment. Grease with shortening or spray well with cooking spray.
Spread the batter evenly over the sheet.
Bake for 10 minutes
While the batter is cooking, wet a large kitchen cloth and wring it out well. It should be damp, not wet.
Spread the cloth out on the counter and cover evenly with sugar.
When the cake is done, remove from the oven and flip directly on to the sugar coated cloth.
Spread with the jam or jelly of your choice. Do not spread too thickly as it will just squeeze out as you roll.
Using the cloth as support, gently roll the cake, when fully rolled. let set until cooled.
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Beef Samosas
I was given this recipe by Greg Lankin many years ago. We used this as a bar snack at Pipers Pub in Antigonish when I worked there. The filling can be made ahead and cooled. It is much easier to spoon on to your dough …
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CHILLED MANGO SOUP
As it was a bit warm here yesterday, I thought a chilled soup might be a thought. These make a light cool starter if you are having a warm weather dinner. It is a bit of an old style recipe, people now, would rather just …
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Pork Scaloppini with Tomato Sauce
A scaloppini is a thin cut of meat (usually flattened with a hammer), it can be veal, pork, or chicken. I have had similar things prepare by Spanish cooks called Escallop. If there are more coatings or breading you start getting to schnitzel, cutlets or the American chicken fried steak
This recipe calls for a tomato sauce, a simple, but good quality sauce always works better. When plating try not to over sauce. It is meat with a sauce, not soup.
Pork Scaloppini with Tomato Sauce
Canola oil
1/3 cups all purpose flour
24 oz pork loin
Salt and pepper
10 oz Tomato Sauce
2 oz butter
½ cups grated Parmesan cheese
Divide pork into 6 ounce chops. Cut each chop in 2 equal pieces. With a meat mallet pound pork to ¼ thickness
Combine flour and salt and pepper. Dredge the pork. Shake off the excess.
In a sauté pan bring the oil to a medium high heat. Cook the pork in batches, until lightly browned. Remove from heat as they are browned. Keep warm
Heat 1/2 the tomato sauce and the butter in the sauté pan. Pour over the pork. Warm the rest of the sauce and retain until plating.
When plating, spoon the remaining sauce over the pork. Garnish with parmesan cheese.
Serves 4
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Baked Beans
This bean recipe is almost the way my mother told me to make them. She would have used a piece of salt pork instead of the bacon and definitely no V-8. Like most of the recipes I use, this is not written in stone, my …
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Honey Ginger Carrot Soup
This is a variation on the Carrot Soup published yesterday The same as yesterday this version is gluten free, omit the cream and butter (substitute oil) and it is lactose free. Use vegetable stock instead of chicken and it is vegan. Because the onions and …
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Random Tips
These are just random tips. There will probably be more posts like this as thoughts wander through.
Random Tips
- Use a bigger pan or bowl Just because the all ingredients fit, doesn’t mean you have room to stir
- When making baked beans, do not add the sugar (brown sugar, molasses, honey, etc) before the beans are softened. Beans contain cellulose fibers. When boiled they soften, if sugar is added, the beans will absorb the sugar and firm up and no amount of cooking will make them soft again. Cook the beans until your desired softness, then add the sugars. This should lock the firmness in place and prevent the beans from going to mush.
- When cooking carrots to keep them firm add sugar. Carrots contain cellulose fibers and will absorb the sugar and will remain firm while holding for service
- Instant potatoes. I keep instant potatoes to use as a drying agent. I use them if my fishcakes are too wet, mashed potatoes, or places that may call for bread crumbs, but people have trouble with gluten
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Carrot Soup
This a recipe I got from a book of French cooking. It is called a Potage Crecy. Wikipedia says this “referred to in French as Potage de Crécy, Potage Crécy, Potage à la Crécy, Purée à la Crécy and Crème à la Crécy) is a soup prepared with carrot as a primary ingredient.” This version is gluten free, …
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Shepherd’s Pie
Another request from the menu a few days ago. I hope you enjoy Garret. This recipe is the North American version, it uses ground beef and corn, not lamb and vegetables. The would also be called a cottage pie because of the beef. If you …
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Daily Menu, June 3
There will be no formal menu today. I have provided a picture of my ship for the next 4 weeks. Hopefully it will not leave the dock often. On the other hand, I do hope to use the clubs often. It is the only sport I can participate in now. I can’t run, can’t throw, and have no stamina, but a fat guy still needs exercise. Golf if perfect, you hit a ball and then walk after it. It doesn’t run away it just sits there until you hit it again. If you hit it where you can’t find it, use another ball ( always carry lots of extra balls)
Have a safe and happy June
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Daily Menu, June 2
The last wake-up this hitch. There will not be a daily menu post until we get back 28 days from now. Already have Thursday planned, sleep late, mow the lawn, power nap, go golfing, nap. Looks like a full day. Everyone stay safe. Lunch Cream …
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Daily Menu, June 1
This is our last full day this hitch. We will be back in 28. To everyone that is following the page, there will be no menus, but I will be continuing with daily posts in between rounds of golf.
Lunch
Portobello Mushroom Soup
Choice of Salads and Crudité
Honey Baked Ham
Chicken Caesar Strudel
Potato Cheddar Casserole
Stir fried Asian Noodles with Peanut sauce
Asparagus
Dinner
Portobello Mushroom Soup
Choice of Salads and Crudité
Beef Filet and Mushrooms
Breaded Chicken Burger
Baked Sweet Potato Fries
Rice
Vegetable medley
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Pasta Alfredo
Once upon a time in a kitchen far away, I had a discussion about the presence of garlic in Alfredo. This was before google was a thing. I hit the books asked other cooks and looked everywhere I could think of. My conclusion was there …
