Recipes and daily menus from the CCGS Jean Goodwill
I am home and well rested. The Christmas Season has started here in Sherbrooke. The annual Old Fashioned Christmas at Sherbrooke Village started last night with a visit from Santa Claus and a free concert by Dave Carrol. On Saturday and Sunday more events are …
The last full day this hitch. The Earl Grey is changing crews, so we are only providing sandwiches today. It is time to tidy up and get ready for the incoming crew. It rained most of the day, but there was a nice rainbow in …
This is the last day of hot meals for the CCGS Earl Grey. Tomorrow, they have a crew change, so This is the last day of hot meals for the CCGS Earl Grey. They crew change on Tuesday, so we will provide soup and a variety sandwiches to make things easier. As for us, deck crew were lashing things down, we took fuel, so it looks like we will be ready to be operational soon.
LUNCH
Vegan Onion Soup
Choice of Salads and Crudité
Spaghetti and Meat Sauce
Pork and Broccoli
Curried Sweet Potato Stew
Jasmine Rice
Focaccia
DINNER
Vegan Onion Soup
Choice of Salads and Crudité
Pork Loin Stuffed with Apple Sausage Dressing
Pan Fried Salmon
Mashed Potatoes
Brussel Sprouts
Gravy
CCGS Earl Grey
Spaghetti
Meat Sauce or Primavera Sauce
Honey Garlic Pork
Curried Sweet Potato Stew
Jasmine Rice
Garlic Herb Focaccia
The last Sunday, for me, on the Jean Goodwill this year. Our time feeding the Earl Grey is coming to a close too. Monday will be our last hot lunch for them. Feeding them has kept me busy for the last month. LUNCH Vegetable Beef …
It is our last Saturday this hitch. It is getting to the stage of the trip where I sit down for a minute, and a chair nap happens. I think there is an off switch that I sit on. I am trying to wind down …
LUNCH
Onion Soup
Choice of Salads and Crudité
Breaded Codfish
Chicken Shawarma
Falafel
Tabbouleh
Fries
Garlic Rice
Diced Squash
DINNER
Onion Soup
Choice of Salads and Crudité
Beef Rendang
Chicken and Dumplings
Boiled Baby Red Potatoes
Rice
Glazed Carrot Coins
CCGS Earl Grey
Onion Soup
Meatloaf
Scallops in Garlic Leek Cream
Mashed Potatoes
Falafel
Tabbouleh
Carrot Coins
Garlic Rice
It is Remembrance Day. A day to pay respect to those that have served and fallen. We are into the no-mores now. Less than a week before we are home. Today, being Thursday it is one of the few meals that I do on a …
We are done to our final week. It has been busy, so the time moved along quickly. The weather has been great, so my porthole has been open almost every day. There has been sailboats on the water every day this week. We have one …
LUNCH
Fish Chowder
Choice of Salads and Crudité
Roast Pork
Grilled Salmon
Mashed Potatoes
Roast Turnips and Apples
DINNER
Fish Chowder
Choice of Salads and Crudité
Butter Chicken
Swiss Steak
Potato Wedges
Jasmine Rice
Mixed Vegetables
CCGS Earl Grey
Fish Chowder
Salads
Roast Pork
Meat in Tomato Sauce with Spaghetti
Mushroom Stew
Gravy
Potatoes
Roast Turnips and Apples
It was a beautiful day. I had my porthole open all day. Sailboats were out in the basin, and I saw a couple kayaks going by. On today’s menu we have breaded pork steak, which is the same as country fried pork steak, or pork …
This is another variation of the squash and carrot soups that I make. I do quite a few versions of this soup. I like to use butternut squash because it is easy to peel and the amount of usable squash, but you can use whatever …
The bad news was, as part of our scheduled maintenance program, we had no power yesterday. The good news is they got they finished early and we have power today. Because we were unsure of having power, we will not be feeding our neighbors on the Earl Grey today, but will resume tomorrow.
LUNCH
Honey Ginger Squash Soup
Choice of Salads and Crudité
Pork Tocino
Beef Stroganoff
Buttered Egg Noodles
Rice
Parmesan Roast Cauliflower
DINNER
Honey Ginger Squash Soup
Choice of Salads and Crudité
Roast Chicken
Baked Codfish
Mashed Potatoes
Carrots
Dressing
Gravy
It is Friday, not that it matters here. The only day that really count are crew change days. The day we board is our Monday, and the day we leave is our Friday. Our weeks are 28 days long. Lunch Beef Barley Soup Choice of …
It is another day of just being tied up. We should be ready to go by the end of the hitch. Work seems to be proceeding close to on schedule. I am firing up the smoker to do a couple pork shoulders. They will become …
We made to the halfway point. It has been a good hitch so far.
On today’s menu we have egg drop soup. This is a fairly simple soup, chicken stock flavored this ginger and garlic. Thicken slightly with corn starch, then slowly drizzle beaten eggs into the hot soup to form threads. Garnish with chopped green onion.
We also have fried noodles with satay sauce (peanut sauce)
LUNCH
Egg Drop Soup
Choice of Salads and Crudité
Pan Fried Trout with Pecans
Octoberfest Sausage
3 Bean Chili
Boiled Potatoes
Braised Cabbage and Bacon
Broccoli Spears
DINNER
Egg Drop Soup
Choice of Salads and Crudité
Donair
Char Siu Pork
Fried Noodles with Peanut Sauce
Potato Wedges
CCGS Earl Grey
Egg Drop Soup
BBQ Seared Roast Leg of Lamb
Chicken Cutlets
Vegetarian 3 Bean Chili
Potatoes
Vegetables
Another day and another day feeding our friends on the CCGS Earl Grey. Our lunch menus will diverge again tomorrow. I don’t have a problem putting together meal for 2 ships, but I have to pay attention to my timing. It makes for a busy …
It is the first day of November. The weather was windy and wet today, but it was still mild enough that there was a sailboat on the water today. On today’s menu our soup is Tom Kha. It is a Thai shrimp soup. Tom kha …
This is a very simple recipe. It was something I grew up with, but is not seen very often now. The exception is my father who is almost 90, but made me stop and get a pumpkin for his preserves. This recipe is not very precise, it is one of my mothers, given to me by my sister.
The picture is 1 bottle of pumpkin preserves and 1 bottle of pumpkin orange marmalade.
Directions
Wash and sterilize mason jar type bottles
Pumpkin, seeds removed, peeled and diced into 1 inch pieces.
for every 3 cups of diced pumpkin, 1 cup of white sugar.
whole cloves, place 3 or 4 in each bottles.
In a large bowl, place diced pumpkin, cover with sugar. Let set for at least 4 hours.
After the pumpkin has set for a few hours, place the pumpkin and the sugar in a pot and bring to a boil. When the pumpkin comes to a boil and the juice turns clear place in the sterilized bottles.
Happy Halloween. I hope you are all nice to your spooks tonight. I will not be posting a separate menu for the Earl Grey today. They are getting the same menu as we are here on the Jean Goodwill. LUNCH Cock-a-Leekie Soup (chicken and Leek) …
The last Saturday of October. Looking out my porthole on Friday, there were sailboats out in the basin. This is late in the year to be seeing that. They should be hauled out of the the water by now. But, maybe that is just an …
It is almost November, the weather is staying mild so far. We can hope that that temperature stays above average for a few more months.
It is Friday again that means fish and chips for lunch. It is one of the few deep fried meals that I do on a regular basis. Every once in a while we need the opportunity to eat badly.
LUNCH
Chicken and Rice Soup
Choice of Salads and Crudité
Battered Haddock
Beef Rendang
French Fries
Basmati Rice
Mixed Vegetables
Dinner
Chicken and Rice Soup
Choice of Salads and Crudité
Crispy Chicken Wings
Deep Dish Lasagna
Garlic Focaccia
Potato Wedges
Spicy Roast Cauliflower
The second week is starting. Being tied alongside means there is no change in scenery We are staying busy, as well as feeding our own crew, we are feeding the crew of the Earl Grey for lunch. Being busy just makes the time go quicker. …
One week in the books. Things are rolling along quite well. I will have to make Italian sausage meat for the pasta other than that it is just standard fare. LUNCH Pea Soup Choice of Salads and Crudité Roast Pork Rotini with Homemade Sausage and …
This recipe called for hot smoked salmon. That is not referring to the temperature of the salmon, but the way it was smoked. As part of the smoking process the salmon was cooked, it usually gives the salmon a deeper smoke flavor.
Smoked Salmon Cakes
3 cups mashed potatoes
2 cup hot smoked salmon
1 small onion
1/2 tsp nutmeg
1 tbsp cracked black pepper
1/2 tsp basil
1 tbsp white wine
1 tbsp lemon juice
1 egg
flour for dredging
Directions
In a large bowl break the hot smoked salmon into small pieces. Add the potatoes, onion, nutmeg, and pepper. Mix until salmon is evenly distributed.
Mix egg, lemon juice and white wine, pour over the salmon mixture. Mix in.
Form into 3 inch cakes and dredge in flour
Fry until evenly brown
Serve with sour cream and green chow chow
We have almost got a week put in this hitch. Our maintenance is going well, according to rumors we are on schedule. On our menu today for lunch, we have a Mediterranean meal for lunch that is usually popular when we run it. For dinner …
We have completed the routine maintenance on the the electrical systems, so we are back to our regular routine. Our meals today fall into the my category of old standards, except for the maple glazed smoked salmon. I will marinate the salmon for a couple …
This is a bit late for the daily menu, but I did not find out the I was going to have power in the galley until 0830 this morning. It made for a busy morning
LUNCH
Spicy Thai Chicken and Rice Soup
Choice of Salads and Crudité
Cod loins oven poached in Cream
Caramelized onions and Roast Beef on a Bun
Mashed Potatoes
Basmati Rice
Green Peas
Gravy
DINNER
Spicy Thai Chicken and Rice Soup
Choice of Salads and Crudité
Stir-fried Shrimp and Snow Peas
Beef Tapa
Pad Thai
Peanut Sauce
Crispy Chicken Breasts
Potato Skins
I am a bad blogger. I made this today and forgot to take pictures. I frequently do this, I never remember until I go to write out the recipe. That being said, we had this on the menu today and apparently I should have made …
I am starting to get back in the swing of things. My menu is roughed in for the coming week and I have started to have ideas for the next one. I have a few different dietary needs to take into consideration. Among the things to consider are lactose intolerance, celiac disease, a vegan, a person that does not eat red meat, and allergies to shellfish and pineapple. Overall that is not bad, I have had to deal with worse.
Lunch
Mushroom soup
Choice of salads and crudité
Battered Cod
Curry Chicken
Chana Saag
French Fries / Gravy
Basmati Rice
Green Peas
Dinner
Mushroom Soup
Beef Stew with fresh Biscuits on the side
Chicken Alfredo
Buttered Penne Rigate
Roasted Cauliflower
Although I did not cook much this time home, I was gifted with a bag of tomatoes. The result was a batch of fresh salsa. It made about 5 liters, which is way too much to eat at one sitting. By not cooking the salsa …
It looks like we have a couple weeks routine maintenance after the ship returned from the arctic. My view from my porthole will be towards Bedford Basin for now. Lunch Tomato and Pepper Soup Choice of Salads and Crudite Low and Slow Roasted Beef Striploin …
Well, it is time to go back to work on the good ship Jean Goodwill. The last round for me on the golf course was on the 18th. Once I got home there was a message on the golf course site saying that the course was closed for the season.
I have been trying to avoid food as much as possible, I am getting a bit fluffy. I will be back posting recipes and menus on a regular basis.
It is that time of year. Things are starting to finish up and the late crops are coming in. Pickles, relishes, and chutneys are either done or getting ready. I do not know where this recipe came from, but it has been in my file …
This was my project yesterday. Trim and rub a beef brisket, trim half of a pork leg (shank end) rub a side of ribs and cut and season diced pork for burnt ends. I will let the rub set for 2 or 3 days, then pop it all in the smoker.
This is another old school recipe that is almost never seen anymore. They are more common in warmer climates. Chilled soups are generally lighter in fats, and meats. It has been warm this week and it is the season for fresh fruit. If you are …
I am supposed to be on a flight this morning heading for the arctic. I am not. I am taking annual leave, therefor my shipmates are travelling without me. Crew change is in Cambridge Bay. Here’s wishing everybody safe travels and good luck. There will …
From time to time, people ask what can I do with zucchini. This is one of the ways I use it.
I believe I started doing it after working with the Ukrainians. There are a few variations that I do. In this picture I substituted chickpea flour for all purpose flour. You can add chopped sundried tomato, grated lemon zest and lemon juice, chopped green onions. It all depends on what you are serving with it. The zucchini pancakes in the picture with this recipe came from 1 zucchini the same size as the one in the picture.
When I eat these, I like a bit of sour cream on the side.
Zucchini Pancakes
1 grated zucchini (approximately 2 cups)
1/2 cup finely diced onion
1 egg
1/2 cup flour
1 tsp salt
pepper
Directions
Grate zucchini, add the diced onions. Break the into a bowl and mix lightly. addthe egg into the zucchini and mix.
Add the salt and pepper. Then stir in the flour. If the zucchini is very wet, add a bit more flour. It should still look like a batter, not a dough.
Heat a frying pan over medium heat and oil to the pan.
When the oil is hot spoon the zucchini mix into the pan. Do not make them too big. 3 to 4 inches wide
When brown on the bottom, turn and fry the other side.
Today, I am playing with the smoker. I have fresh jalapeno peppers and a piece of pork belly. Jalapeno peppers. I cut the tops off, then put them on skewers and lightly salted them. I cut the tops to allow smoke to reach the inside, …
Here is a different twist on a lobster dish. I would recommend using a lighter type tortilla chip (usually called restaurant style) or frying your own. Fried flour tortilla are nice, but if you use them, you had better eat fast, or serve them on …
A few more tips. Nothing earthshattering, just everyday things.
Random Tips 4
This is usually popular when we serve it. The bacon here serves a couple of purposes. The bacon keeps the meatloaf moist, as well as adding flavor. The glaze serves the same purposes. I lay the strips of bacon on a piece of parchment to …
I once had a couple Trinidadian people on the ship. I was asked if I knew how to cook Stew Chicken. I did not, but, as is my wont, I did some research and ended up producing this. It passed inspection and received the approval …
I found this in one of my books, it was hand written and blurry, as most of my recipes tend to be. Just ingredients, no method, temperature, or baking time. I believe I got this while I was working in Antigonish, but I can’t be sure because that was more than 25 years ago.
This a close relation to a carrot cake. It is a very moist cake with more apple than cake.
Apple Cake
1 cup vegetable oil
2 cups sugar
8 eggs
4 cups diced apples
2 cups AP flour
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1 cup raisins
Beat together the oil, sugar, salt, eggs, and spices.
Mix the flour with the baking powder, Add to the wet ingredients
.Add the apples, and mix until just blended. Pour into a prepared 10 inch springform pan
Bake at 350 F for 30 to 40 minutes or until a tester comes clean
This is one of my go to recipes. It is good when it is too hot to bake, or the oven is full or not working. It is easy and people like them. I will frequently double the recipe, split it in 2 portions and …
When I was growing up, we didn’t have hodge podge, we had scouse. At least, that was what my mother called it. It was the first vegetables from the garden cooked with a small piece of salt beef of salt pork. The meat was just to flavor and salt the water. If you want hodge podge, just omit the salt meat.
Upon doing some research, I found that the term scouse probably has roots in Liverpool. A scouse there, was/is a meat stew. The meat used would usually be lamb or beef. A stew without meat would be referred to as a blind scouse.
Scouse
8 oz salt beef
1 lb small new potatoes
8 oz baby carrots
8 oz snow peas
8 oz green and/or yellow beans
1 cup milk
2 tbsp butter
flour and water mixed to a slurry
Cut the salt beef into small slices. Place in a pot and cover with water.
Simmer until the beef is tender. Check the water for salt. If the beef is very salty you may need to add more water.
Add the potatoes. Once the pot comes back to a simmer, add the carrots, when the potatoes and carrots are cooked, add the beans, then the peas, next pour in the milk
Bring back to a simmer, and thicken with the flour and water slurry. Do not thicken too much. It should be just thicker than cream
When the slurry is cooked in, add the butter.
This is close to a brioche dough. Most brioche dough recipes will have more butter and eggs. The eggs will usually be whole eggs not just the yolks. You could almost call this a poor man’s brioche The dough will be slightly sticky to to …
Bread Bread in it’s simplist form is flour, water and yeast. Other ingredients add flavor, texture, and color. Salt is an almost universal ingredient added for flavor. If you use the first 4 ingredients that is a simple French bread recipe. Wonderful and crusty while …
These come to mind as I am doing things. Some, I don’t think are are anything that I have to show or tell anyone until I am showing people things and they ask what did you do there. Since I started they galleyporthole, I have started to write them down. I hope they help.
Crew change day. We should be off the ship by 11 AM, and on the plane by 2 PM. If all goes according to plan, arrival in Halifax is 6 PM local. I am taking the next hitch off, so the will not be any …
Our last full day (hopefully) for this hitch. Time to finish the final cleaning, pack our bags and get ready to go. The weather was nice once the fog burned away this morning. It got to 18 C this afternoon. I have been noticing the …
We are at anchor just off the new dock in Iqualuit. This hitch is growing to a close. We only have 2 days left, then we are back home. I will post some short movies of the scenery on the Facebook page. It was a good hitch, everything went well for the Jean Goodwill’s first Canadian Coast Guard arctic voyage
Lunch
Seafood Chowder
Choice of Salads and Crudite
Sheppard’s Pie
Smoked Meat Sandwich
Macaroni and Cheese
Roast Cauliflower with Peppers
Rice
Gravy
Dinner
Seafood Chowder
Choice of Salads and Crudite
Poached Salmon
Baked Chicken Breasts
Mashed Potatoes
Risotto with Petit Pois
Spinach
We arrived in Iqualuit today. The scenery was magnificent. We sailed along the the Hudson strait , then up the bay toward Iqualuit. I took pictures, but they don’t do justice. Lunch Thai Chicken Rice Soup Choice of Salads and Crudite Roast Striploin Tortellini with …
We have weighed anchor and are headed toward Iqualuit. It should take a day or two to reach our destination. For lunch we have fresh Clams and chips to go with the coconut squash stew and a few other things. The schedule for crew change …
We are at anchor off Cape Dorset. Just waiting to be tasked with an escort job. The thing is, there is not much ice. From where we are sitting, we can not see any ice. There is none on the land that we can see either.
Our time is getting short this trip only 5 more days to go before we fly home.
Lunch
Beef Vegetable Soup
Choice of Salads and Crudité
Battered Cod
Beef Fajitas
French Fries
Rice with Black Beans and Corn
Carrots
Dinner
Beef Vegetable Soup
Choice of Salads and Crudite
Beef Rendang
Chicken Stew with Biscuits
Fried Potatoes
Steamed Rice
Roast Cauliflower
We are in the area of Cape Dorset. Finally down to the last week. It has been a good trip, but there has not been much ice. Most of what we have seen is broken and melting. Almost nothing that would be considered pack ice …
We went for a sail today. We left the coast of northern Quebec and went north. We are now near Cape Dorset. We are in an area that has cell service and that means better internet signal. There was a walrus sighting earlier, but not …
We are now at anchor, it is a beautiful sunny evening. From where we are sitting, we can see what looks like a glacier remnant. I will ask the Ice Observer tomorrow. Our trip is starting to wind down, we are down to single digits. We should be getting travel details soon. It has been a good trip but, it will be good to get home
For lunch we have a Cuban Sandwich. This sandwich features pulled pork, black forest ham, dill pickle, and swiss cheese on rye bread.
Lunch
Mushroom Soup
Choice of Salads and Crudite
Cuban Sandwich on Rye
Sauteed Scallops in Lemon Butter
Potato Wedges
Baked Haddock
Lemon Garlic Couscous
Broccoli Cheddar Casserole
Spinach
Dinner
Mushroom Soup
Choice of Salads and Crudite
BBQ Back Ribs
Herb Garlic baked Chicken Breast
Roast Potatoes
Vegetable Fried Rice
Sweet Buttered Corn
