Galley Essentials with Amanda

28 Galley Essentials

by Carol Buchan

FOOD PREPARATION FOR STORMY WEATHER

I was introduced to Carol Buchan through a mutual friend who noted that we both enjoy sharing the adventure of creating meals on the water. Carol’s wonderful blog and new book named Northwest Cooking Afloat celebrates local fare with delightful imagery and I’m honored to have Carol share her heavy weather go-to recipes with you this month. - Amanda Swan Neal

The barometer is dropping and the clouds have certainly gathered for the season. It’s time to batten down the hatches, shorten the sails, and check for any loose gear below—because once the wind hits, you’ve got to be prepared for the waves and heeling motion of rough seas.

Easy-to-reach, high-energy foods such as trail mix and hearty soups can keep the crew focused and warm. Choosing the best time to serve a meal, and offering food you can easily consume, will make a big difference. I opt for wraps versus sandwiches and forego salad for cut up veggies or fruit you can grab. Crispy saltines and crystallized ginger are staples in case someone starts feeling queasy.

All of these recipes could be prepared in advance, an important consideration when crew bandwidth may be occupied with other responsibilities. Whether cooking them underway, or in anticipation of their employment at sea, here are a few of my favorite recipes for inclement weather.

Carol Buchan is a native of the Pacific Northwest and has spent a lifetime learning to prepare fresh, local dishes with ingredients harvested from the sea or foraged from nearby forests and gardens. She has competed in multiday distance races as well as countless buoy races in the Northwest and around the world since the 1970s. These recipes are from her new book, Northwest Cooking Afloat. Available at: bit.ly/fhacookbook

SAVORY CORN MUFFINS

Makes 16 muffins For breakfast you can eat on the go, these moist, hearty corn muffins contain enough tasty sources of protein—cheese, ham, and buttermilk—to keep you fueled up for the day. And when the weather requires crew on deck in the early morning, the warm, easy-to-eat muffins provide a welcome wake-up call alongside a steamy mug of hot coffee. 2 cups cornmeal, yellow or white 1 teaspoon kosher salt 4 tablespoons (½ stick) butter, melted 1 cup all-purpose flour 1 cup buttermilk ¾ cup diced ham 1 tablespoon baking powder 3 eggs ¾ cup diced cheddar cheese ½ teaspoon baking soda 1 (15-ounce) can creamed corn ½ cup finely sliced green onions Heat the oven to 425°F. Grease 16 muffin cups or line the cups with cupcake papers or parchment paper squares. In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. In another medium bowl, whisk together the buttermilk and eggs; stir in the creamed corn and melted butter. Add the wet ingredients to the dry and stir until just blended. Fold in the ham, cheese, and green onions. Spoon the batter into the prepared muffin tins, filling them to the brim. Sprinkle green onions over the tops of the muffins. Bake for 18 to 20 minutes, or until the muffins are golden brown and slightly firm to the touch.

CHILI VERDE

Makes 8 servings A steaming mug of chili verde is a welcome offering to a shivering crew member. I usually make this recipe in advance if the forecast looks frigid. 3 cloves garlic, unpeeled 1½ pounds pork shoulder, cut into 1-inch cubes 1 medium onion, peeled and quartered 2 tablespoons vegetable oil 5 medium tomatillos, husks removed 4 cups chicken broth 3 Anaheim peppers 2¾ teaspoons ground cumin 2 medium jalapeño peppers 2 (16-ounce) cans Great Northern or cannellini beans 1 cup loosely packed cilantro, coarsely chopped, divided Avocado slices, for garnish 1 teaspoon kosher salt Chopped green onions, for garnish 1 teaspoon freshly ground pepper Heat your oven broiler to high. On a large rimmed baking sheet, arrange the garlic, onion, tomatillos, and peppers in a single layer. Cut slits in the chilies to keep them from popping. Broil, turning, until the skins are charred. Place all the vegetables in a large bowl; cover and let steam for 5 minutes. Peel the garlic and chilies under cool running water. Discard the seeds and stems. Transfer to the bowl of a food processor along with the onions, tomatillos and half the cilantro and purée until blended. Set aside. Salt and pepper the raw pork cubes. Heat the vegetable oil in a large Dutch oven over medium high. Add half the pork and cook until all sides are well browned; set the pieces aside in a bowl. Add the remaining pork and brown all sides. Return all the browned pork to the pot. Add the puréed garlic and pepper mixture, chicken broth, cumin, and Great Northern beans to the Dutch oven. Bring to a boil, then simmer for about 2½ hours, until the pork shreds easily on the fork. Remove from the heat and skim off any excess fat. Taste for seasoning. Serve with some avocado slices, chopped green onions, and the remaining cilantro sprinkled on top.

MOLASSES SUGAR COOKIES

Makes 30 cookies I’ve tried other versions of molasses cookies, but I always come back to this one. The cookies have an irresistible chewy center and an intense combination of flavors. On gray, stormy days I hanker for these cookies because molasses and ginger seem to calm a queasy stomach at sea. They store well for a multiple-day journey or as a treat in a packed lunch. ¾ cup (1½ sticks) butter 2 cups all-purpose flour ½ teaspoon cloves 1 cup sugar 2 teaspoons baking soda ½ teaspoon kosher salt ¼ cup molasses 1 teaspoon cinnamon More sugar, for rolling 1 egg ¾ teaspoon ginger Heat the oven to 375°F. Melt the butter in a medium saucepan over low heat. Remove from the heat and let cool. Add the sugar, molasses, and egg to the cooled butter and stir until well blended. In a medium bowl, stir the flour, baking soda, cinnamon, ginger, cloves, and salt. Add to the molasses mixture and stir until the dough forms into a ball. Cover and chill for at least 1 hour. Form the dough into 1-inch balls and roll them in sugar. Set on the cookie sheet 2 inches apart and bake for 8 to 10 minutes, or until they’ve spread evenly and look set in the center. Remove the cookies from the pan and cool on a wire rack. They’ll store well in the freezer for a month or in an airtight tin for a week.