Mouthwatering Boat Recipes (mainly plant based)

[weavis]

They do Queso de Aceite...keeps the young Manchego soft.
Cheese in olive oil.
Along with the mildly spicy chorizo next to the Jamon on the back wall...it is a lunch or snack to be happy with...

[Seaworthy Lass]

Originally Posted by weavis

one other thing I do, is put garlic in a blender with a light oil and blend till a smooth paste. I fill 2 freezer cube trays and freeze. Then remove and put in a plastic bag in the freezer.

Some of the paste I put in a small jar, cover the top with oil to keep sealed and place in fridge. I use that in cooking till gone... about a week or 2.

For larger meals, I place one of the frozen cubes in the dish as preparing..

Good tip.

Whenever Mum had a surplus of lemons she finally grated them, mixed with sugar and oil and packed this mix into small glass jars before freezing. It was not solid when frozen, so she simply spooned it out as needed. Fuss free freshly grated rind on demand .

On board where freezing is not an option for long term preservation, I soak finely grated lemon rind in alcohol for a week, then strain the liquid and discarding the solids. I posted the recipe for this earlier. This keeps "forever" and is just beautiful in cakes and rice pudding and dressings and fish dishes. As a bonus it also gives you the best ever Limoncello .

SWL

[weavis]

Originally Posted by Seaworthy Lass

On board where freezing is not an option for long term preservation,

SWL

Will you have a freezer on the new vessel?

[weavis]

I conclude from our discussions here the following:

1/. Olive oil is wonderful.
2/. Wherever you are, Olive oil is wonderful.
3/. Olive oil goes good with most everything..

[Seaworthy Lass]

Originally Posted by weavis

if you can tell me the name of the product or look at the ingredient list and see it contains vinegar... then that is the answer..

They were not mine - friends served these with pre dinner drinks. I didn't know the hostess well enough to ask to see the labels .

SWL

[Seaworthy Lass]

Originally Posted by Meanderthal

I'm not vegan, or even vegetarian, but really appreciate this thread's concept: accepting that storing meat requires boatwatts; and not everyone has either a freezer (capacity or existence), sufficient power supply, or budget to eat meat at every meal or for weeks on end. Huz and I have 100,000 miles of land travel with NO refrigeration--meat and most cheeses became delicacies we enjoyed immediately after provisioning. We usually carried dried or cured meat products to add flavor, but you do run out.

Plus, I have friends who are vegan or vegetarian, and while I wouldn't make every other guest eat to meet one guest's peccadillios, I'd certainly feel like a bad host if I didn't have one tasty dish the special sort (vegan or lchf-er) could eat!

I llllove tapas or antipastis, SFL. Marinated onions: save a glass container once you eat all the olives or pickles or whatnot, fill with about a pound of thin sliced onions, add 1:2 or 2:3 oil to vinegar ratio to cover the onions. Your choice of oil, vinegar. I usually use olive oil and a mix of red wine and white vinegar. Add a healthy amount of dried italian herbs mix (typically composed of basil, oregano, and rosemary) and an extra dash of basil. Add a few cloves of chopped garlic, and salt to taste. Secure lid and shake about to get the ingedients dispersed and the onions a little tenderized. Within a few hours, the onions may be used as dressing on a salad, coated and fried as tasty onion bits, grilled with mixed vegetables, served on bread (which may or may not also have a soft cheese spread) or broiled on focaccia. A jar of marinated onions goes surprisingly quickly.

MEANDERTHAL'S ONIONS

I tried your recipe this afternoon. It is absolutely scrumptious! Given I have an onion lover on my hands I know this will become a regular staple.

I used a 1:2 ratio of oil to vinegar. This is what I threw in to the mix:

1 + cup apple cider vinegar
1/2 + cup extra virgin olive oil
1 tablespoon mixed dried peppercorns
1 tablespoon dried rosemary
1 tablespoon dried thyme
500g bag of red onions, peeled, halved and thinly sliced
1 tsp freshly ground salt

I combined the marinating mix earlier in the day to give the flavours a chance to infuse and the herbs to soften. Salt was sprinkled on the onion and this was left to drain on a paper towel for about half an hour to leach out any bitter juices. The onions were then tossed in the marinade. An extra splash of vinegar and oil were needed to top up the jar.

This was good instantly (I have the patience of a two year old, so a couple of tablespoons was "taste tested" immediately) and even better an hour later. I think that jar will only last a couple of dinners for us. It will also make an excellent dish on a tapas platter or as suggested, grilled on focaccia.

Meantherthal, thanks so much for the recipe . This is absolutely perfectly suited to cruising. All the ingredients are long lasting without refrigeration and something delicious can be transformed quickly from very basic staples.

Any more great ideas like this?

SWL

[Sailor g]

Originally Posted by Meanderthal

Within a few hours, the onions may be used as dressing on a salad, coated and fried as tasty onion bits, grilled with mixed vegetables, served on bread (which may or may not also have a soft cheese spread) or broiled on focaccia. A jar of marinated onions goes surprisingly quickly.

These were amazing and I love how little it took to make these! All I had was white vinegar and rice vinegar but it made a good combination with the olive oil! These with bread and soft cheese and, maybe, some olives are a perfect summer dinner for me! Thanks, Meanderthal!

[Wotname]

Originally Posted by Seaworthy Lass

MEANDERTHAL'S ONIONS

I tried your recipe this afternoon. It is absolutely scrumptious! Given I have an onion lover on my hands I know this will become a regular staple.

I used a 1:2 ratio of oil to vinegar. This is what I threw in to the mix:

1 + cup apple cider vinegar
1/2 + cup extra virgin olive oil
1 tablespoon mixed dried peppercorns
1 tablespoon dried rosemary
1 tablespoon dried thyme
500g bag of red onions, peeled, halved and thinly sliced
1 tsp freshly ground salt

I combined the marinating mix earlier in the day to give the flavours a chance to infuse and the herbs to soften. Salt was sprinkled on the onion and this was left to drain on a paper towel for about half an hour to leach out any bitter juices. The onions were then tossed the onions in the marinade. An extra splash of vinegar and and oil were needed to top up the jar.




This was good instantly (I have the patience of a two year old, so a couple of tablespoons was "taste tested" immediately) and even better an hour later. I think that jar will only last a couple of dinners for us. It will also make an excellent dish on a tapas platter or as suggested, grilled on focaccia.

Meantherthal, thanks so much for the recipe . This is absolutely perfectly suited to cruising. All the ingredients are long lasting without refrigeration and something delicious can be transformed quickly from very basic staples.

Any more great ideas like this?

SWL

Curious???

What effect (in your opinion) would using fresh rosemary and thyme have on the keeping qualities of this mix???

[Seaworthy Lass]

Originally Posted by Wotname

Curious???

What effect (in your opinion) would using fresh rosemary and thyme have on the keeping qualities of this mix???

It would not improve it .

To extend the keeping quality of the liquid a bit, I will strain the contents when I use the last of the onions tonight (all the little bits of onion will be impossible to remove otherwise), so I think it would have made little difference whether fresh or dried rosemary and thyme were used. Personally, I would not use fresh herbs with a high water content here, so no basil or parsley, chives etc.

Maybe someone else can chime in here. Herbs like thyme are low growing and therefore suffer from contamination easily, so it may make more of a difference than I imagine. Onions at least are peeled.

This technique is not in any way akin to preserving, even short term. It is simply marinating. Think of the mix as a salad dressing. I plan to stick with dried flavourings and replace the liquid frequently. It costs peanuts and the ingredients are readily available.

SWL

[Wotname]

Originally Posted by Seaworthy Lass

It would not improve it .

To extend the keeping quality of the liquid a bit, I will strain the contents when I use the last of the onions tonight (all the little bits of onion will be impossible to remove otherwise), so I think it would have made little difference whether fresh or dried rosemary and thyme were used. Personally, I would not use fresh herbs with a high water content here, so no basil or parsley, chives etc.

Maybe someone else can chime in here. Herbs like thyme are low growing and therefore suffer from contamination easily, so it may make more of a difference than I imagine. Onions at least are peeled.

This technique is not in any way akin to preserving, even short term. It is simply marinating. Think of the mix as a salad dressing. I plan to stick with dried flavourings and replace the liquid frequently. It costs peanuts and the ingredients are readily available.

SWL

Thanks for your opinion - its sounds sound and I will take heed.

The thing is I have swags of fresh thyme & rosemary and am too lazy to dry it...

[StuM]

Originally Posted by Wotname

Thanks for your opinion - its sounds sound and I will take heed.

The thing is I have swags of fresh thyme & rosemary and am too lazy to dry it...

2-3 minutes in the microwave between a few sheets of kitchen paper towel should do it.

[weavis]

So this morning, I went to breakfast.
This was on the table, also one filled with Rosemary. I forgot to take photo of rosemary one. She said they make fresh about every 3 weeks. Have done so for 40 years.

Both tasted delicious.

Just washed and dried and put in raw.

[Wotname]

Originally Posted by StuM

2-3 minutes in the microwave between a few sheets of kitchen paper towel should do it.

Yeah, I suppose you'e right but using a microwave just doesn't seem kosher...
I gotta get with the modern ways

Maybe use some sort of irradiator - that's got to the 21st century surely...

[Seaworthy Lass]

Originally Posted by weavis

So this morning, I went to breakfast.
This was on the table, also one filled with Rosemary. I forgot to take photo of rosemary one. She said they make fresh about every 3 weeks. Have done so for 40 years.

Both tasted delicious.

Just washed and dried and put in raw.

I think the key is that it is replaced about every 3 weeks .

How did they react to a doctor asking about their standards of practice for "health and safety"?

SWL

[Seaworthy Lass]

Originally Posted by Wotname

Yeah, I suppose you'e right but using a microwave just doesn't seem kosher...
I gotta get with the modern ways

Maybe use some sort of irradiator - that's got to the 21st century surely...

Wottie, no fancy equipment or fuss is needed. Do it the old fashioned way and hang the branches of thyme and rosemary high in a warm room. Think of French farmhouses .

Here in the NL in winter I put the branches on paper towel on the hydronic heater. In summer in the Med I simply left them outside in the shade on a metal tray, usually under the dodger so they did not blow away. The best way to preserve flavour and colour is without high heat or UV.

The leaves are very easy to strip off after they are dry. Just rub the twigs gently between your hands.

SWL