Recipes and daily menus from the CCGS Jean Goodwill
Early Friday morning we were traveling along the west coast of Newfoundland. There is still snow on the hills (mountains), the sun was shining on them really showing the contours of the terrain. We passed by Wreckhouse and headed across the Cabot Strait. Our ETA …
We were relieved of our ice breaking duties. The Jean Goodwill is now headed toward Halifax. Estimated time of arrival is Sunday morning. This is our last Fish and Chip Friday this hitch, the time is winding down. Lunch Sweet Potato Ginger Soup Choice of …
Wednesday the task was to break the ice in Baie Saint-Augustin. It was close quarters getting to the inner bay. If anyone is interested, I will post the link to Ship Tracker to show our route today. The task Thursday is to return to escort the ferry between St Barbe and Blanc Sablon
https://www.marinetraffic.com/en/ais/home/centerx:-58.7/centery:51.2/zoom:9
Lunch
Chicken Noodle Soup
Choice of Salads and Crudité
Slow Roasted Beef Striploin
Sausage and Feta Pasta
Baked Potatoes
Roasted Root Vegetables
Gravy
Dinner
Chicken Noodle Soup
Choice of Salads and Crudité
Apple Roasted Pork Loin
Chicken Rendang
Vegetable Stir Fry
Fried Noodles with Peanut Sauce
Mashed Potatoes
The last week of the hitch is here. We are currently south of yesterdays position to break some ice for an escort, then back to our previous position to escort the ferry again. Then we may be headed back to our home base in Halifax. …
We are still in the Strait of Belle Isle escorting the ferry. We may be in the area for a few days as there is quite a bit of ice here. Lunch Ham and Pea Soup Choice of Salads and Crudité Toasted Pizza Subs Pan …
We are back in the ice. We are sitting off St Bart, Newfoundland. The ferry needs an icebreaking escort for a few days.
This hitch is down to single digits, only 9 more wake-ups. The time has went well, but it is always good to get home.
Lunch
Portobello Mushroom Soup
Choice of Salads and Crudité
Fried Pork Belly
Perogies with caramelized onions, cheese and sour cream
Pan Fried Cod Loins
Roasted Butternut Squash
Smashed Baby Red Potatoes
Dinner
Portobello Mushroom Soup
Choice of Salads and Crudité
Shepherd’s Pie
Lemon Chicken
Couscous
Sweet Potato Wedges
Zucchini with Garlic and Sundried Tomatoes
Shrimp and Asparagus Risotto
Overnight we sailed toward the Sydney area, after lingering off the end of Cape Breton for a few hours, we started to northward toward the strait of Belle Isle on a mission to break ice for a ferry. Sometime in the next few day we …
On the move again. We took on groceries in Mulgrave, then let go the lines and headed out. Rumor has it we are headed toward the Strait of Belle Isle. On today’s menu there is a chicken curry, this is a different version of curry. …
This version has a tomato based sauce, the main ingredients are much the same. It is relatively mild in regards to heat. It is easy to add more heat, not so easy to take it away.
Chicken Curry
1 whole chicken 3 to 4 lbs
1 onion medium dice
1 bell pepper medium dice
2 carrots, split, sliced
1 stalk celery sliced
1/4 cup grated fresh ginger
2 cinnamon sticks (or 1 tsp ground cinnamon)
3 cloves crushed garlic
2 tblsp curry powder (madras curry if possible)
1 tblsp cumin
1 tbsp brown sugar
1 tblsp garam masala
1 tbsp turmeric
2 tblsp tamarind paste (substitute lemon juice if necessary)
1 can (28 oz) crushed tomatoes
1 cup chicken stock
salt
optional crushed chili for additional heat
Directions
Cut the chicken into smaller pieces (12) (split the wings(4), legs(2) thighs (2),
breast cut in 2(4) trim excess skin to discard or save for stock)
Rub the chicken pieces with a tsp of salt and the grated ginger. Set aside while prepping the vegetables.
Cover the bottom of a pan with a small amount of oil. Bring to a medium heat.
Place the chicken in the hot pan, cook until starting to brown, add in the garlic, cinnamon sticks,and curry powder, Stir until the chicken is coated, add the vegetables, then add the brown sugar, cumin, garam masala, and tumeric.
Once the spices are mixed in, add the tamarind paste and chicken stock, cover and simmer for 30 minutes.
When the chicken is cooked through,, then add the crushed tomatoes. Simmer at a low heat with the lid off until sauce thickens.
Check for salt
We made it to Mulgrave. It was a bit bumpy on the way here. Not bad, but enough to ruin some peoples sleep. We are here for Friday, then we are off on another mission. The hitch has passed the halfway point, it is all …
The Jean Goodwill has left Sydney. Our current destination is Mulgrave. I am not sure when we are supposed to get there, but we have stores scheduled for Friday. Our scheduled task continues to be Search and Rescue, so we could be called away at …
Lunch
Potsticker Soup
Choice of Salads and Crudité
Slow Roasted Beef Sirloin
Fish Taco with Fresh Chunky Guacamole and Pico de Gallo
Butter Roasted Potatoes
Roast Squash
Gravy
Dinner
Potsticker Soup
Choice of Salads and Crudité
Roast Pork
Cabbage Roll Casserole
Cullen Skink
Mashed Potatoes
Mashed Turnips
Gravy
We are heading toward Sydney, the ship should arrive sometime Tuesday morning. The trip is moving along, there have been a couple minor calls but thankfully nothing more serious than a boat broken down and needed a tow. Lunch Turkey Rice Soup Choice of Salads …
Lunch Steak and Potato Soup Choice of Salads and Crudité Spaghetti and Meat Sauce Battered Shrimp Sweet Potato Fries Stir Fried Vegetable Medley Focaccia Dinner Steak and Potato Soup Choice of Salads and Crudité BBQ Baby Back Ribs Chicken and Peppers Roast Potatoes Buttered Green …
Happy Easter. We are still north of Shippagan. We are going to leave here around 7 am. Heading toward Sydney, we have to change some crew Wednesday.
Lunch
Seafood Chowder
Choice of Salads and Crudité
Roast Turkey
Octoberfest Sausage and Sauerkraut
Mashed Potatoes
Roast Turnips
Green Peas
Dressing / Gravy
Dinner
Seafood Chowder
Choice of Salads and Crudité
Hamburgers
with cheese, lettuce, tomatoes, onions, and pickles
Homemade Onion Rings
Stuffed Sole
Fries
White and Wild Rice
Vegetables
We dropped our tow early, very early on the 15th. We jogged alone slowly and dropped anchor somewhere north of Shippagan, New Brunswick Lunch Vegetable Soup Choice of Salads and Crudité Southern Fried Chicken Salmon garnished with Buttered Leeks Mashed Potatoes Brown Rice Roasted Cauliflower …
It was a nice day of sailing, yesterday, smooth and hardly a ripple on the water. We had to go get a fishing boat that lost power. We took him under tow about 5pm, I am not sure when we let go. I was asleep. …
When I was young I would watch my Aunt Marion make coleslaw in her restaurant. When she made it it would be chopped finer and this would just be the first stage before mixing it and adding mayonnaise. I liked it better without the mayo.
This will stay crisp for days, it is good as a side, or on a pulled pork sandwich. If you want, you can chop the cabbage finer and add mayo after draining the marinated cabbage
Deli style Coleslaw
1 head Cabbage
1 large Carrot
1 onion
2 tblsp salt
2 cups white sugar
1 cup white vinegar
1/2 cup vegetable oil
Directions
Cut the cabbage in half, cut each half into 3 wedges. Remove the core and slice the cabbage thinly.Place the cut cabbage in a bowl.
Grate the carrot, place in the bowl. Then cut the onion 2 half, thinly slice the onion. Place in the bowl.
Sprinkle the salt over the cabbage. Pour the sugar on the cabbage. Try to keep the sugar all in the center so it forms a small mound. Wet the sugar with the vinegar. Pour the oil over the wet sugar.
Place a plate over the top of of the cabbage. Quite a bit of liquid will come out of the cabbage.
Let set for 3 or 4 hours on the counter, longer if place in the refrigerator Mix the cabbage, and sugar, then drain.
The coleslaw will hold in the refrigerator for a week or more when made like this.
We made it to Cape Breton Wednesday morning. We dropped anchor and stayed there most of the day enjoying the view of the snowcapped hills. Later in the day we were tasked to go to Newfoundland to cover a search and rescue duties. Lunch Chicken …
This finishes up our first week. The seas have been smooth so far. We can hope they stay that way, I don’t mind rough weather, but my legs are not as stable as they once were. We did not stay in Shelburne long. We are …
It was a very nice day yesterday. We dropped anchor in Shelburne Harbour. We stayed there for the day, then picked up about 7 pm. I don’t know what our plan is, and I am too lazy to go find out.
We have old maritime favorites on the menu for dinner, fishcakes and beans with brown brown is as traditional fare as it can get.
Lunch is not quite so traditional. Southern US pulled pork and Filipino beef tapa are our main courses. As usual it is a varied menu. I am lucky because the crew is accepting of most of the dishes we present.
Lunch
Tomato Tarragon Soup
Choice of Salads and Crudité
Pulled Pork on a Bun
Beef Tapa
Butter Roast Potatoes
Steamed Broccoli with Cheese Sauce
Jasmine Rice
Deli style Cole Slaw
Dinner
Tomato Tarragon Soup
Choice of Salads and Crudité
Fishcakes
Baked Beans with Bacon
Crispy Chicken Sandwiches
Fries
Warm Oatmeal Brown Bread
This is usually served with curry or butter chicken. A bit of oil in the pan and brushed on top of the dough will speed up the cooking. It is fairly quick process to cook a batch of naan. If you use 2 pans at …
We let go and are at sea. Jogging along slowly, and rolling slightly makes for a good sleep. Lunch Pea Soup Choice of Salads and Crudité Butter Chicken Bratwurst Sausage Braised Cabbage Boiled Potatoes Rice Fresh Nan Bread Dinner Pea Soup Choice of Salads and …
From the Galley of the CCGS Jean Goodwill
I have been doing this for a bit more than a year now. I have come to understand that I have a hard time writing recipes, and have an even harder job to remember to take pictures of the dishes I make. That being said, I have never had my recipes collected in one place before, I have 3 or 4, or 5, maybe 6 notebooks will recipes in them. The following is the short version of my story.
I am a cook with a Certification of Qualification in Respect to the Trade of Cooking.
(Commonly called a Red Seal Cook.)
I am a journeyman in the trade. My job titles have varied depending on where I am working, my titles have been Chef, Catering Officer, Camp Boss, and Chief Cook
I have worked in 9 restaurants, 18 ships, 4 offshore rigs, 3 camps, a hospital and a jail. Meal service could be for as many as 1200 in Chelsea River Lodge (camp), to 400 on the DSV Balder (ultra large crane vessel) or restaurants serving 400 in an evening.
No matter where I am working, or who I am working with, I have tried to keep learning. I have over the years developed a style I call International home cooking. Regardless of where you are from, I try to produce some items that are a taste of home.
I will try to publish the recipes that are most requested, as well as the daily menus from the CCGS Jean Goodwill. it will be a varied content, as I try to produce a diverse and and entertaining daily product
We are officially on Search and Rescue duty. We are on 30 minute standby as of noon Saturday. Sometime today we should let go our lines and leave our home port. Lunch Chicken Noodle Soup Choice of Salads and Crudité Baked Ham Shrimp Etouffee Macaroni …
We are fueled up and ready. The latest rumor has us leaving Sunday, heading toward Shelburne. \ Lunch Haddock Chowder Choice of Salads and Crudité Maple Baked Salmon Hungarian Goulash Mashed Potatoes Buttered Egg Noodles Sautéed Zucchini with Cherry Tomatoes Dinner Haddock Chowder Choice of …
It will take a couple days, but we will be back in the swing of things soon. We should be sailing on the weekend. Not sure where we are going, but we will be back on search and rescue duty.
Lunch
Curry Sweet Potato Soup
Choice of Salads and Crudité
Fish and Chips
Beef Stroganoff
Buttered Noodles
Green Peas
Gravy
Dinner
Curry Sweet Potato Soup
Choice of Salads and Crudité
Chicken Wings with a variety of Sauces
Pork Stir Fry
Fried Rice
Potato Wedges
Corn on the Cob
Back in the saddle again. I have a new second cook. I will miss Gord, he has been with me since we joined the ship out of drydock in Quebec. Today we have a slow roasted Beef Prime Rib as the headliner. We also have …
We are back on the Jean Goodwill for another trip. When this trip is over it will be golfing season again. Dinner Soup of the day Choice of Salads and Crudité Pan Fried Haddock Chicken with Peppers Mashed Potatoes Buttered Rotini Pasta Broccoli
This makes a cake into a simmering showpiece. It is easy, but looks very impressive. The picture is my first attempt, so it isn’t as good as I would like it, but for a first attempt, I was happy.
Mirror Glaze
1 filled and smoothly frosted 8- or 9-inch cake
3 envelopes powdered gelatine
1 cup water, divided
1 ½ cups granulated sugar
10 oz. sweetened condensed milk
12 oz. white chocolate, chopped
2 oz whipping cream
Food colouring in 3 to 4 contrasting colours
Place the smoothly frosted cake in the freezer until very cold and firm, at least 2 hours. Meanwhile, set up your glazing station by placing a wire rack over a rimmed sheet pan. Set aside.
Sprinkle the gelatine into a small bowl and stir in half of the water, ½ cup. Set aside for 5 to 10 minutes for gelatin to bloom. Meanwhile, stir together the remaining ½ cup water, sugar and condensed milk in a saucepan. Bring to a simmer over medium heat. Once the mixture is hot, remove from the heat and whisk in the bloomed gelatine until it melts.
Place the chopped white chocolate and whipping cream in a large, heat-safe bowl. Pour the milk and gelatine mixture over the top of the chocolate. Gently stir until the chocolate melts. Use an immersion blender to make sure the mixture is completely smooth. Keep the device submerged in the glaze to prevent air bubbles. Strain the mixture back into the saucepan using a fine-mesh sieve to make sure the glaze is smooth and to remove any air bubbles.
Divide the mixture into 3 to 4 bowls. Add a few drops of different gel food colouring to each and gently stir until the desired colours are achieved. There is no need to divided the colours evenly – create a larger base colour with a few smaller portions of accent colours.
Add the base colour to a spouted cup or large measuring cup. Pour in the remaining colours and gently stir a little (stirring too much will muddle the colours together). Allow the mirror glaze to cool below 92F when tested with a candy thermometre – pouring the glaze at the correct temperature is crucial to the cake’s success. If the glaze drops below 92 F, gently reheat in the microwave, 10 seconds at a time, and stir until the correct temperature.
As the glaze cools, place the chilled cake on the wire rack. Once the glaze hits 92 F, pour it over the top of the prepared cake. Starting in the centre, swirl the glaze around the cake. Make sure the glaze pours over each side of the cake as well. Immediately pop any obvious air bubbles with a toothpick. Allow the glaze to set for about 20 minutes before serving (the chilled cake with help the glaze set quickly). Cut the cake with a sharp knife and clean it between slices, and then serve
Lemon Meringue Torte A Torte is dessert made of several layers held together with whipped creams or buttercream icing. This cake is made from several components, baked at different times then put together when cooled, The mousse is very lemony and sharp to offset the …
