There’s no question about it: On cruising sailboats, an efficient, safe marine stove is as important as good sails, functioning systems and top-notch safety gear. The ability to prepare and enjoy home-cooked meals on board makes for a happy and healthy crew, and at the heart of it all is a reliable stove.

Many owners of pre-owned vessels have inherited the stove that came with the boat—with either happy or hair-pulling results. If you’re in the latter category, or if you wish to retire your once-reliable galley workhorse, it might be time to ponder an upgrade. There are many considerations, but one of the first things you should decide is: Which type of marine stove?

For upgrades, the three most prevalent types of marine stoves rely on liquid petroleum gas (LPG, or propane), nonpressurized alcohol and, in recent years, electric. Other types, such as kerosene and compressed natural gas (CNG) burners, have fallen out of favor for various reasons: Kerosene spills are extremely flammable, burners require priming before lighting, the fuel smells unpleasant, and the odor often permeates interior fabrics and the food itself. While some sailors still swear by it—it’s widely available and burns fairly hot—use of kerosene is waning. CNG made its appearance (along with LPG) in the 1980s, and early on was touted as the “safe gas.” Unlike LPG, it’s lighter than air and can’t settle in the bilges, though fumes can collect in other areas of the boat that aren’t well ventilated—and it still can explode. Today it’s hard to find and rarely used.

Butane, another form of liquid gas, has been used for years to fuel small, portable one- or two-burner stoves equipped with small canisters of fuel. Popular on smaller sailboats for simple cooking, and on some cruising boats as an inexpensive backup to the existing galley stove, it can be useful for preparing coffee, tea or one-pot meals without heating up the galley too much, but probably isn’t under consideration for an upgrade.

Diesel stoves are not widely considered either, but if you dislike propane and alcohol, stoves and ovens that use diesel forced-air technology, such as those made by Wallas in Finland (imported by Scan Marine), might be worth a look. Prices range from $2,500 to $5,000.

Marine Propane Stoves

On most production cruising boats built from the mid-1980s on, marine propane stoves and ovens have been the rule. When you’re considering an upgrade, they are an excellent choice, though there remain skeptics who are either unwilling to install and maintain a propane system, or are downright terrified of propane and actually switch to an alcohol system for precisely this reason. LPG is heavier than air, and fumes can settle in the bilge if proper installation, usage and safety protocols aren’t followed, creating the potential for explosion. Most who use propane aboard safely feel that the benefits outweigh the risks: It’s available worldwide, the cost is reasonable, it burns hot and cooks food quickly, it’s odorless while burning, and it’s easy and safe to use as long as you practice strict safety measures. Propane stoves and systems on U.S. boats must meet American Boat & Yacht Council standards, which outline specific parameters for safe installation and use. The West Marine Advisor also offers tips on safe installation.

Marine propane stoves have improved over the years; most newer models have built-in safety thermocouples that automatically stop the flow of gas within seconds if a flame is not present. This feature, plus other required and optional safety measures—such as a leak-detection system, a dedicated exterior tank-storage locker, a simple electric solenoid switch that allows the gas to be shut off manually and remotely, and a vapor detector—are key to safe operation, along with careful use by all aboard. On today’s new-stove market, retailers report that the Force 10 gimbaled two- and three-burner series are top sellers. For a new two- or three-burner range, you’ll need to budget between $1,000 and $2,000, depending on make and model. If you’re short on galley space but still want propane, Eno makes compact two- and three-burner built-in and gimbaled propane cooktops, which sell for $300 to $400.

Marine Alcohol Stoves

Alcohol stoves burn denatured alcohol, and over the years they’ve suffered a bad rap: Older, pressurized models achieved widespread notoriety not for their cooking ability, but for their uncanny knack for setting anything above them (sometimes including the cook) on fire. Pressurized stoves were famously difficult to light; they required pumping and priming with alcohol to get the burners hot enough for sustained cooking, which often led to flare-ups and disaster. Compounding the problem was that an alcohol flame is nearly invisible, resulting in burns from touching a burner that was invisibly lit. Fortunately for fans of this fuel, newer, nonpressurized, highly functional models of marine alcohol stoves are available to eliminate the danger as well as the priming process. The Dometic Origo system uses canisters fitted with wool “wicks” that soak up the alcohol, allowing the fumes to be lit in a controlled way that avoids flare-ups. In addition to being nonexplosive, alcohol stoves are easy to install; every component needed comes with the stove.

But while alcohol has advantages, it also has drawbacks: Like kerosene, it has an odor when the stove is in use that makes some people queasy. It burns at a much lower temperature than either kerosene or propane, using more fuel and taking longer to cook food or even boil water, but fans of alcohol stoves claim they don’t notice or mind the slightly longer cooking times. Though more expensive overall than propane, stove alcohol is widely available in the U.S.; worldwide, it’s harder to come by. Nonetheless, alcohol marine stove proponents cite not having to worry about a possible onboard explosion and ease of installation as two benefits that outweigh all the drawbacks combined. According to retailers, the Dometic Origo 6000 is today’s top-selling alcohol stove/oven, followed closely by Dometic Origo stove-top units. New ranges are priced between $1,500 and $1,800; stove-tops are in the vicinity of $200 to $350.

Electric Marine Stoves

Until recently, electric stoves and ovens were found mainly on large powerboats and superyachts and would not have been a possibility for the average sailboat. But as new boats equipped with generators as standard equipment make their way into the mainstream market, and as more owners of older boats retrofit gensets, electric marine ranges and fixed or portable ceramic cooktops are making inroads. Most U.S.-made boat stoves require 120 volts; if a boat spends much of its nonsailing time at marinas with shore power available, or if running the generator each time the stove is used isn’t a problem, it may be a viable alternative. The price range for a new two- or three-burner electric marine stove and oven is $1,500 to $2,000; for one- and two-burner electric and induction cooktops, from the simple to the sublime, the price ranges from $100 to $900.

Induction Cooking

The newest trend in electric stoves is induction cooking, which cooks food using electromagnetic induction rather than conduction from electric heat or a flame. In simplified terms, when you turn on the stove burner, a metal coil beneath a ceramic cooktop uses alternating current to produce a magnetic field. When magnetic cookware is placed on top, voilà! The pot heats up, but the cooktop remains cool. The advantages seem endless: Induction stoves drastically reduce fire and burn risk, as the cooktop itself does not heat up; they don’t warm up the boat; they cook food fast and efficiently; and because it doesn’t ever get hot, the cooktop is easy to keep clean (and can double as extra counter space). One disadvantage to most electric ceramic cooktops on boats is the lack of rails or clamps to keep pots in place. Another is that induction cooktops require use of specific cookware with magnetic properties; when you replace your existing stove with one, you might also have to replace your pots. Kenyon Marine has addressed the problem of keeping pots on the stove with its innovative new Silken2 two-burner Trimline induction cooktop; it comes with a fitted, patented nonskid silicone mat that can be used during cooking. Another popular induction cooktop is the single-burner unit by Furrion. This technology is new and still evolving. If you’re on the fence about an upgrade, keep a close eye on marine induction stoves — they just may be the wave of the future.

Before You Buy a Marine Stove

Before you start to shop, answer some basic questions: How much stove do you need? How much room do you have in your galley? Where do you plan to cruise? The stove you select depends largely on how—and how often—you use your boat. If it’s a small boat with limited galley space, used mostly for daysails, weekend cruises, and the occasional overnight not far from home waters, a simple stove-top system (nonpressurized alcohol, butane or, if you have shore power, electric or combination alcohol-electric) might suffice. If it’s a midsize boat used for extended vacation or liveaboard cruising, you’ll likely want—and have room for—a marine stove with an oven. If there are only two of you aboard, a two-burner stove and oven might suffice; if you’re a family, consider a three-burner. Measure your space carefully and, unless you want to undertake a major carpentry project, be sure you select a boat stove that fits. (If you own a European-made boat, you’ll likely need to order a metric size.) If you cruise outside the U.S., choose a marine stove that uses fuel that’s available and affordable everywhere you plan to visit.

Depending on where and how you sail, there are also some stove safety features to consider. Almost all marine stoves and ovens are gimbaled, allowing them to swing back and forth, essentially remaining level when the boat is heeled (or rolling at anchor). Your best bet will be to go for a gimbaled replacement. Other safety features should include a sturdy, built-in safety rail around the outer edge to guard against pots sliding off the stove-top; a set of pot clamps to keep pots in place while cooking underway; and a latch that allows the oven door to be securely locked in place.

Choosing and installing a new marine stove doesn’t have to mean jumping from the frying pan into the fire. If you know exactly what you want before you shop and do your research on features and installation, outfitting your sailboat with a new stove that meets your needs will be worth its weight in comfort — not to mention delicious home-cooked meals.

Lynda Morris Childress and her husband, Kostas Ghiokas, cruise and charter their Atlantic 70 ­cutter, Stressbuster, throughout the Greek Islands.

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Slow cooking aboard a sailboat is a problem for one simple reason: Meals that require prolonged simmering or endless oven-braising use too much valuable cooking fuel. Even meals that don’t need prolonged cooking require the cook to remain nearby while he or she, well, cooks. The land-based cook’s solution — the Crock-Pot — is impractical to use aboard most sailboats. New Zealander Tish North, who is both a sailor and a trained chef, has designed a solution that’s ideal for cruisers. The Heylo Bag, a compact, washable pouch made of outer layers of polar fl eece and an inner layer of miniature Styrofoam balls, uses heat retention to cook food — a method Tish first encountered while living in Africa.

“Heat-retention cooking is a very old concept, commonly used,” she says. “To do my slow cooking there [in Africa], I used two beanbag-like cushions in a cardboard box. When I came to New Zealand, I brought the idea with me.” The result is the Heylo Bag. After a minimal initial cooking time on the stove-top, the insulated bag slowly cooks food by maintaining cooking temperature. As an added bonus, the bag also can be used to keep food or beverages hot, cold or even frozen for hours on end — or to cook simple staples like rice, pasta, soups or stews without having to hover over the stove.

To use, simply place ingredients in a pot and cook briefl y on the stove-top. Turn off the stove, remove the hot pot, place it in the insulated bag, seal and walk away. Let it sit until the ingredients are cooked to perfection. Initial and in-bag cooking times vary according to each recipe, but most dishes require 10 to 20 minutes of initial cooking, with a standing time in the bag of three to four hours. Tish off ers a selection of starter recipes on her website; you can easily adapt your own favorite recipes for slow cooking. Cruising World tested a standard-size bag using Tish’s recipe for slow-cooked baked beans, using pre-soaked dried (not canned) beans. The result was delicious.

Bags come in two sizes: standard for $38 and large for $49, plus shipping. (Prices online are in NZ Dollars; the website will automatically convert amounts to your currency before you buy.) For more information, or to order, go to www.heylobags.co.nz.

Hot Food — No Fuel

For stocking your ditch kit or life raft — or even for a quick hit of hot rations on rough-weather passages when the stove is off-limits — a new product line from Magic Cook is worth a look. The Lunch Box uses a combination of small, nesting stainless-steel and plastic containers, plus fl uid-activated, mineral-based heat packs to produce piping hot food or drinks in minutes — no stove, flame or microwave oven needed. Ideal for heating up canned items or even freeze-dried emergency supplies, it’s compact, lightweight and portable. The company says any fl uid can be used to activate the heat packs, including water, seawater or juice. Containers are reusable; heat packs are for one-time use only.

Cruising World tested the Lunch Box using canned chowder: After a few minutes in the sealed Lunch Box, the soup was piping hot and ready to eat right from the plastic container — no bowl needed. For more information, visit the website (magiccook.net). The Magic Cook Combo Cup and 10 heat packs are $40. The Magic Cook Combo Lunch Box and 10 heat packs are $55. (Additional heat packs are available separately.) Magic Cook products are also available online from Amazon, Sears and Kmart.

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My husband, Robb, and I had departed Fortaleza, Brazil, aboard Summer Love, our Montevideo 43, bound for Chaguaramas, Trinidad. We were approaching the Intertropical Convergence Zone — commonly known as “the doldrums” — but I was looking forward to it. I’d had enough of inclement conditions and little sleep. Warm and windless would be good.

The first squall crept up slowly and smacked us around like a handball. I pushed the hatch back, threw everything down below and wedged myself in the cockpit until it passed. I got soaked. Once we were back on course, I dried off and brought all the cushions back up while Robb kept an eye on the radar. Sadly, warm and windless wasn’t what we were in for.

By morning, we’d battled eight squalls. I made my way down to the galley through sleeping bags and pillows, cockpit cushions and wet towels. It was a mess. It looked like what the military calls a “soup sandwich” — someone who is very messy — which got me thinking about a bread recipe of mine with the same name. It’s a no-knead, no-rise, savory loaf. I cleared a work surface and rummaged through the cupboard. It didn’t take long to prepare, and soon we were wolfing down warm slices of cheesy bread with butter dripping down our chins.

“Don’t get too comfortable,” said Robb as I reclined in the cockpit. He pointed toward a black smudge up ahead. “They’ve started again!”

Quick “Soup-Sandwich Bread” Recipe

Ingredients:

• 3 1/4 cups self-rising flour*
• 1 packet onion soup mix (white or French onion)
• 1 1/2 cups cheddar cheese, grated
• 2 eggs
• 2 cups milk
• Cayenne pepper or paprika, to taste

Sift flour into a bowl and add dried soup mix. Stir to combine. Add 1 cup grated cheese. Stir to coat well with flour. Beat eggs and add to milk. Slowly pour liquid into dry ingredients, combining well with a wooden spoon. The “batter” will be soupy! Spoon mixture into a loaf pan, well greased or lined with baking paper. Sprinkle remaining cheese on top; dust lightly with paprika. Bake at 350 degrees F for 50 to 60 minutes, or until a skewer inserted in the center comes out clean. (Note: You can also add chopped ham, olives or sundried tomatoes, or use other kinds of cheese such as crumbled blue, feta or provolone.)

*( If you don’t have self-rising flour, make your own: Sift together 1 cup flour, 1/2 teaspoon salt and 1 1/2 teaspoons baking powder. Stir well to blend before using. Double or triple basic recipe as needed.)

CAN BE PREPARED: AT ANCHOR OR UNDER WAY
PREP TIME: 1 HOUR 15 MIN
DEGREE OF DIFFICULTY: EASY

Tip: How to Store Fresh Bread

If you don’t eat your freshly-baked loaf in one sitting, here are some tips for keeping it fresher for longer.

• Use a dedicated plastic container such as this Rubbermaid Bread Keeper
• Store in a plastic food-storage bag (soft bread) or paper bag (crusty loaves).
• Store at room temperature, in a dry place, away from direct sunlight.
• If you have a freezer aboard, freeze bread, pre-sliced, in a freezer bag or wrapped in heavy-duty aluminum foil.

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Ratatouille Polenta Bake Recipe

Ingredients:

• 1 cup water
• 1/2 teaspoon salt
• 1/2 cup packaged polenta, cornmeal, or masa flour (Mexico)
• 1 tablespoon butter
• Olive oil
• 1 medium onion, chopped
• 1 medium bell pepper, chopped
• 1 clove garlic, minced
• 1 small eggplant, diced (about 2 cups)
• 1 medium zucchini, diced (about 1 cup)
• Salt and pepper, to taste
• 1 can (14 1⁄2 ounces) diced tomatoes
• 1⁄4 cup grated or shredded Parmesan cheese
• 1 cup mozzarella, Swiss, or cheddar cheese, shredded

Steps:

Prepare polenta: Bring water to a boil in a saucepan. Add salt. Gradually add cornmeal, stirring constantly for about one minute. Reduce heat to low and simmer, stirring, until polenta thickens to the consistency of grits or loose mashed potatoes, and is cooked. Remove from heat; stir in butter. Spread polenta into a lightly oiled 9-by-9-inch baking pan. Set aside to cool. This will become the bottom layer or “crust” of the dish.

Sauté the onion, bell pepper and garlic in a bit of olive oil over medium heat for two to three minutes, or until onion is translucent. Add eggplant, zucchini, salt and ground pepper. Turn the heat up to medium-high and sauté until veggies are crisp-tender. Add tomatoes and reduce the heat to low. Simmer until heated through. Sprinkle polenta crust with Parmesan cheese. Spread the ratatouille over it in an even layer. Cover with aluminum foil and bake at 350 degrees F for 30 minutes. Remove from oven; remove foil. Top with additional shredded cheese. Return to oven and bake, uncovered, for another 10 to 15 minutes, or until cheese is bubbly. Let cool for five to 10 minutes before serving. Serves four to six, depending on appetites!

Anchored in the crystal waters of Placencia, Belize, aboard Winterlude, our Passport 37, my husband, David, and I were invited to dinner aboard E2Motion, a neighboring boat. Our friends Mark and Liz treated us to a delicious meal that included ratatouille, a thick, tasty French veggie stew with eggplant as a key ingredient. Eggplant is unusual to find in Belizean produce markets, so Liz was ecstatic about her treasure. I’d never even heard of ratatouille. Luckily, I loved it.

Later, while searching for meatless recipes that were similar, I stumbled upon the idea for combining ratatouille with another of my favorites: polenta. After playing with it and modifying it for cooking aboard — including the very real possibility of not being able to find polenta while shopping in a foreign port — this Ratatouille Polenta Bake was born. It turned into one of our favorite meals aboard Winterlude.

What Is Polenta?
by Lynda Morris Childress

By strict definition, polenta is the name of the delicious Italian way of preparing cornmeal by boiling it in water — not the name for cornmeal itself. But the popularity of this dish has led to interchanging the terms “polenta” and “cornmeal” in speech as well as product labeling; packages labeled “polenta” on supermarket shelves actually are simply cornmeal.

The quality of polenta can vary; some takes longer to thicken when boiled, requiring up to 15 minutes of simmering/stirring time; some thickens to the proper consistency fairly quickly. Polenta made the Italian way is versatile — use a water-to-cornmeal ratio of about 2-to-1.

It can be served plain, as a delicious side dish, like grits or mashed potatoes, or with toppings such as grated cheese.

It can also be molded and baked (as in the recipe above) or grilled. Making polenta is quick and easy, so be sure to put cornmeal (or packaged polenta) on your boat’s provisions list before your next cruise!

The post Ratatouille Polenta Bake: Meatless and Magnificent! appeared first on Cruising World.

Sun Shower

Even if they have a watermaker, most cruisers find they need to conserve water. Here are four easy ways to significantly cut down on the water you use – without sacrificing too much.

1. Use a Foot Pump.
If you have a foot pump, turn off your pressure water except for times when you’re filling a large container. With pressure water, you waste some every time you turn the water on and off. And since most foot pumps put out a smaller volume, you don’t use as much when it is “running.” This is particularly effective for hand washing and tooth brushing.

If you’re thinking of installing one: Our boat had an in-floor Whale Tiptoe pump in the galley and although it pumped well, we never liked it. When it is not being used, it is supposed to latch down more or less flush with the floor by giving it a quarter-turn. We found that just the motion of the boat would cause the center “pump” part to pop up unexpepctedly, causing a number of stubbed toes. Despite the fact that it would have saved us water, we decided not to use it for this reason and taped it down with several layers of duct tape – not pretty, but it kept my toes happy!

Several friends have the Whale Cabinet Mount pumps and are very happy with them. I’ve spent two separate weeks on my friend Jan’s boat Winterlude with one, and think it’s a much better solution. Available from West Marine.

2. Use a Watering Can.
A small little houseplant watering can, like that shown at right, is great for rinsing off dishes. Before cruising, I read about people using spray bottles to conserve water when rinsing dishes, but I hated that system. My hand got tired squeezing the trigger, it didn’t produce enough spray to really get the soap off, and I got water lots of places I didn’t intend to.

A small little watering can worked much better – I could control the amount of flow and where it went, it was easy to fill and store, and it never broke in the 5+ years that I had it. A one-quart size works well, and the shorter the spout, the better. My choice is at Amazon.

3. Use a Half-Gallon Tank Sprayer.
We found that a half-gallon tank sprayer, like that at right, was perfect for all sorts of on-deck chores where we needed fresh water. We found the pump style much easier to use than the hand-squeeze type. We also preferred the type with an integrated nozzle rather than a hose and wand, making one-handed operation easy.

We used our sprayer for a variety of chores from washing snorkel gear to wiping salt spray off the windshield and sail bag zippers, as well as cleaning stainless. We also used it many times when we didn’t want to take a full shower, but wanted to quickly rinse salt water off ourselves – or our dog Paz.

The half gallon size was perfect for us – weighed just over 4 pounds full, held enough for most chores, and didn’t take up a lot of storage space. In five years of owning one aboard Que Tal, we had to replace our sprayer once, after about 3 years, when the spray nozzle broke off when the tank fell from the coach house roof through the companionway and onto the cabin sole after a pair of jet skis went by.

My recommendation is from Amazon (Sears and Home Depot carry similar ones, but where I live they charge about 30% more than Amazon).

4. Use a Sun Shower.
Finally, using a Sun Shower instead of a pressure-water shower will substantially reduce the water used by most people. Initially, we were very skeptical of how well we’d like using a Sun Shower – using a plastic bag for a shower just seemed, well, so Mickey Mouse. Our boat didn’t have a water heater, the previous owner had left a Sun Shower, and so we figured we’d try it before we installed a hot water heater.

We found the Sun Shower worked perfectly well – while there wasn’t a huge amount of water pressure, there was plenty to rinse shampoo. Cruising in the tropics, the water definitely was hot enough – sometimes we’d have to cover the bag with a towel and let it cool down some so that we didn’t scald ourselves. And by being able to see how much we had left, we were able to judge how long we could stand under the shower.

A 4 or 5 gallon Sun Shower (depending on which we could find when we needed a new one) gave each of us a nice shower. Cruising full-time in the tropics – using it every day with lots of UV exposure – a Sun Shower would last about a year. After several ill-fated experiments with buying other brands, we’re convinced that the true Sun Showers last the longest. Place a towel under it if it’s on nonskid, to prevent chafing.

Although they are available at many camping stores, I’ve always found the best prices at Amazon.

At the dock, conserving water means less time spent filling the water tanks. In anchorages, if you have a watermaker, it means less time running the watermaker as well as less power needed by the watermaker — leaving more power for other things. And without a watermaker, it means more time in anchorages before having to go to town to refill.

We found these conservtion measures didn’t detract from our cruising but in fact added to it, by giving us more time and power for things other than filling the water tank!

Click here to read more Boat Galley tips from Carolyn Shearlock.

_Do you have a simple solution for a problem on board? Send your idea and a photo to HOS@cruisingworld.com. If we use your tip in the newsletter, we’ll send you a cool **_Cruising World_ Hands-On Sailor t-shirt!**_

The post Reader Tip: Four Easy Ways to Conserve Water appeared first on Cruising World.

I’m a short-range cruiser. Rather than Tortola and Tahiti, my destinations are more like Poulsbo and Port Orchard, in my home state of Washington. I do, however, live aboard my Islander 30, Miramar, in Seattle, so I understand issues important to voyagers — such as refrigeration. My boat is small, and I quickly gave up on the icebox, needing its space for all my pots, pans and baking sheets. Instead, I installed an apartment-size refrigerator with a top freezer in the hanging locker at the foot of the companionway. It runs on AC, so when I’m away from shore power, I find other ways to keep things cold.

Before I leave the dock, I make one-pan meals that I freeze solid, then move them into the fridge, where they act as block ice as they thaw. When they’re defrosted, I just heat and eat! Or I buy items pre-frozen. One of my favorites is frozen sea scallops. I simply ask my supermarket for the quantity of scallops I need directly from their freezer. These are harder than the proverbial brick— the perfect refrigerant. I keep them frozen until I cast off. Once they’re thawed, this is one of my favorite ways to prepare them. I serve this as an entrée; it’s ideal with sauvignon blanc or any other dry white wine, but then again, what isn’t? To serve as an appetizer, just decrease quantities slightly.

Scrumptious Sea-Scallop Salad Ingredients:

• 10 to 12 large sea scallops
• 1 tablespoon butter
• 1 tablespoon olive oil
• 4 to 6 handfuls mixed salad greens
• 1 large avocado
• Juice of 1/4 lemon
• 1 tomato or 8 cherry tomatoes
• 1/4 cup fresh blueberries (optional)
• Fresh mint leaves, to taste

Dressing:

• 4 tablespoons olive oil
• 1 tablespoon white balsamic vinegar
• 1 to 2 teaspoons brown mustard
• Fresh ground pepper, to taste
• Salt, to taste

Steps:

Heat the butter and olive oil in a sauté pan over medium-high heat. Place scallops facedown in butter/oil and sear for 3 to 4 minutes, or until browned. Flip and repeat on other side. (The oil may smoke a bit). Remove scallops from pan and cool. They should be room temperature for the salad. While scallops cool, prepare salad ingredients. Place salad greens in a large bowl. Pit the avocado and cut into bite-size wedges. (Squeeze on a bit of fresh lemon juice to prevent browning). Slice tomato into wedges, or halve cherry tomatoes. Add to greens, along with blueberries (optional) and mint. Prepare dressing: In a large measuring cup or small bowl, combine oil, vinegar, mustard, salt and pepper. Whisk until emulsified. Add scallops to the salad and dress to taste. Reserve any extra dressing for future use. Toss and serve immediately. Serves two.

The post Scrumptious Sea-Scallop Salad Recipe appeared first on Cruising World.

It was our first Christmas as cruisers, and it arrived rather unexpectedly. We’d been anchored for a couple of weeks on Picaroon, our Hardin Sea Wolf, at Norman Island in the British Virgin Islands. Without the traditional holiday cues — decorations, holiday parties and snow — we’d hardly noticed it was Christmas Eve when we were invited to join local cruisers for a potluck dinner the next day.

“Make figgy pudding!” insisted Philip, my British husband. Figgy pudding is a fond nickname for what we Americans call plum pudding, and I know of it only from English Christmas carols and holiday stories. I’d obliged and made it for several holidays running, but now lacked key ingredients on the boat. Then it struck me: Plum pudding is pretty much a denser, richer version of Caribbean black cake, also traditionally served at Christmas. With a recipe for neither, and no Internet access, I decided to improvise. And use lots of rum, just in case.

The final result was still warm when we dinghied over to Willie T’s bar for the cruisers’ Christmas potluck. It was such a hit, even the bar’s local staff asked for the recipe!

Caribbean Christmas Pudding

Ingredients:

• 2 cups raisins
• 1 cup currants or dried cranberries
• 1/4 cup dried or fresh orange peel, chopped
• 2 cups water
• 2 cups flour
• 1 tablespoon cinnamon
• 2 teaspoons powdered ginger
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/4 teaspoon fresh nutmeg
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1 cup butter, softened
• 1 cup packed brown sugar
• 2 eggs
• 1/3 cup dark rum
• 1/3 cup Madeira
• 1/2 cups pecans or walnuts, chopped
• 1/4 cup candied ginger, chopped
• Confectioner’s sugar (optional)

Steps:

Chop half the raisins roughly. Combine all raisins, currants, orange peel, and water in saucepan. Simmer 20 minutes until water is absorbed; let cool. Sift together flour, cinnamon, ginger, cloves, nutmeg, and baking powder. In another bowl, cream butter and brown sugar until fluffy. Add eggs and whip until light. Whisk in rum and wine (or substitute ⅔-cup water). Fold liquid mixture into dry mixture. Add fruit mix, nuts, and candied ginger. Fold all ingredients together. Pour batter into a greased metal or heatproof glass bowl that fits into a larger pot. Cover bowl tightly with foil. Place a strip of folded foil underneath/around bowl to serve as a handle and place in pot. Add enough water to pot to come about halfway up the bowl. Bring to boil; reduce heat to medium-low, cover pot, and steam for about two hours, or until an inserted skewer comes out clean. Remove bowl, cool, then invert onto a serving plate. Dust with confectioner’s sugar or glaze (add 3 tablespoons rum or water to 1 cup powdered sugar and pour over cooled cake). Serves 10.

Tip: Use a Pressure Cooker
by Lynda Morris Childress

If you have a pressure cooker aboard, use it for this dessert. (Place covered bowl on the cooker’s steamer plate with one cup water beneath. Bring to pressure. Steam for one hour.) For anything that requires extended cooking time, a pressure cooker such as the 8-quart Vitaquick by Fissler is an invaluable galley item. Pressure cooking cuts cooking time significantly no matter what’s in the pot, and the energy savings alone make them worth the price.

Do you have a favorite boat recipe? Send it to us for possible inclusion in Sailor & Galley. Tell us why it’s a favorite, and add a short description of your boat and where you cruise. Send it, along with high-resolution digital photos of you aboard your boat, to sailorandgalley@cruisingworld.com.

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I recently got a note on The Boat Galley’s Facebook page from a reader who found the sheer number of recipes in The Boat Galley Cookbook almost overwhelming. He suggested that I regularly post some of my favorites and tips to go along with them. Here’s the first — beer bread. I’ll first tell why I like the recipe, show the recipe as it is in the cookbook, tell what/why I’m modifying it, other tips on making it, and finally give the recipe as I actually made it.

Why I Like This Recipe: It’s very quick to mix up (about 5 minutes), works in almost any pan, can be varied in all sorts of ways and I’ve never met anyone who doesn’t like it. It’s a good choice whether you’re in a marina, at anchor or underway in settled conditions (that is, calm enough that you can use the oven).

Recipe as in The Boat Galley Cookbook (page 382):

Beer Bread and Variations

Total Time: 50 minutes
Prep Time: 5 minutes
Bake time: 45 minutes
Makes 1 loaf—about 10 slices

• 3 cups flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 2 tablespoons chopped fresh dill OR 2 teaspoons dried dill
• 1 cup grated cheddar cheese or other cheese
• 12 ounces (1-1/2 cups) beer (use part water if needed)
• Optional glaze: 1 egg and 2 teaspoon water, beaten

Preheat oven to 375° F.

Combine flour, sugar, salt, baking powder, dill, and cheddar in a large mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick. Spread in a greased 9” x 5” loaf pan, brush with egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.

Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.

Variations:

Garlic and Herb:
Eliminate the dill. Add 1 teaspoon each of dried rosemary, oregano, thyme and garlic powder to the basic mix.

Rosemary and Feta:
Eliminate the dill and cheddar. Add 2 teaspoon dried rosemary and 3/4 cup crumbled feta cheese (about 4 ounces) to the basic mix.

Italian:
Eliminate the dill and cheddar. Add 1 teaspoon each dried basil, oregano and garlic powder and 1/2 cup grated Parmesan or Romano cheese to the basic mix.

Situation and How I’ll Modify the Recipe:
It’s only going to be Dave and I, so I’d like a little smaller loaf. Also, I’m going to use my small round Magma pan instead of a 9″ x 5″ loaf pan. This recipe is easy to cut by 1/3, so that’s what I’ll do. Since it’s about the same thickness in the pan, it’ll take about the same time to bake.

Dave is allergic to milk and milk products, and so can’t have cheese. I’ve learned that most recipes turn out just fine if I omit the cheese, so that’s what I’ll do here (for those who don’t have a milk allergy, you can use just about any kind of cheese — I’ve used all sorts of types in the past — and it’s even better).

I’m going to be serving this with pasta and a red sauce, so I’ll make the Italian version (without the cheese).

I’m not going to use the optional glaze as I’m out of eggs.

Other Tips:

The beer that you use will greatly affect the flavor of the bread. Using a fairly generic beer (Bud in my case) will produce a bit of flavor in the bread, but nothing particularly strong and it’s very unlikely that anyone will even identify it as beer. Very light beers, such as Corona, will be almost unnoticeable. Using more flavorful beers and ales — say, Sam Adams, will have more flavor and dark beers even more. These are great with chili and bean soups. If you have a choice of beers, choose whichever one you think would best accompany the meal if you were drinking it.

If you’re making a partial recipe as I am, it’s hard to measure beer since it foams. Pour slowly and let it settle between pours. This isn’t a problem if you’re making a full recipe as most beers come in 12-ounce cans and bottles in the US.

If you’re not comfortable using a toothpick to determine if the bread is done, a more definitive test is using an instant read thermometer — it should read about 200º F. (read more about using an instant read thermometer and get a downloadable chart of “done” temperatures).

For those baking in an Omnia Stove Top Oven, make the full-size recipe (for the 9″ x 5″ pan) and bake it 45 minutes. The top won’t be as golden brown, but the other tests for doneness still work.

The Recipe as I Made It

Italian Beer Bread
Total Time: 50 minutes
Prep Time: 5 minutes
Bake time: 45 minutes
Makes 1 6″ diameter loaf

• 2 cups flour
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon each dried basil, oregano and garlic powder
• 1 cup Budweiser beer (the cook gets the other 1/2 cup!)

Preheat oven to 375° F.

Combine everything except beer in a mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick.

Grease a 6″ round pan (this is the smaller saucepan in my Magma nesting pan set). Spread batter in pan and place in oven.

Bake until golden brown and a toothpick stuck in the center comes out clean (or instant read thermometer reads 200º F.), about 45 minutes.

Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.

Click here to read more Boat Galley tips from Carolyn Shearlock.

The post Reader Tip: Making Beer Bread appeared first on Cruising World.

Pita Bread for Cooking on a Boat

My husband, Billy, and I were sailing the Exuma Islands chain of the Bahamas aboard Bonnie Christine, our Catalina 380, when I realized we were out of bread. We were far away from provisions. Then I remembered a recipe I’d clipped and saved from Cruising World ages ago, for pitas that could be made in a skillet (“A Peaceful Offering,” CW July 2000). This was years before we set off cruising ourselves. At the time I’d thought, “How exotic! I want to do that!” I’d saved the basic recipe, dreaming of the day when I too could bake bread while sailing far from civilization.

So as we sailed toward Lee Stocking Island, I pulled out the yellowed clipping and began to mix and knead the simple ingredients — but (like most boat cooks) I couldn’t resist adding some personal touches. This is my own version of that recipe. Not only did the pita feed us — that first recipe fed my cruising dreams for years before we actually set sail.

Editor’s Note: Before the recipes from People & Food were available online, this recipe was one of those most often requested. We think readers will appreciate Linda’s twist on this bread. Find this recipe and more old and new favorites online at cruisingworld.com/people/people-and-food.

Savory Skillet Pocket Bread Recipe
Ingredients:
2 cups lukewarm water
1 tablespoon yeast
1 tablespoon salt
2 tablespoons sugar
2 tablespoons olive oil
5 cups flour (plus 1 cup for kneading)
2 tablespoons dried herbs (sage, thyme, oregano, basil)
1/4 cup sesame seeds
Sea salt, to taste

Steps:
Whisk together water, yeast, salt, sugar and oil. Let sit five minutes. Add 5 cups flour and mix with a wooden spoon until dough is very stiff. Tip dough onto floured work surface, lightly flour hands, and knead for five minutes. Shape into a ball, place in a lightly oiled, clean bowl, roll around to coat, and cover with a dish towel. Let rise until doubled (1 to 2 hours depending on air temperature). Tip dough onto floured surface. Shape into 12 fist-size balls. Place balls on a sheet of baking paper, cover, and let rise again for 20 minutes. Cut more baking paper into 10-inch squares. Roll balls into 1/8-inch-thick circles. Firmly pat on your choice of dried herbs, sesame seeds, and sea salt, and stack, separated by squares of baking paper. Heat a dry nonstick or cast-iron skillet over high heat, then reduce to medium-high. Don’t use oil or butter in pan. Dry-fry each pita until top begins to form air pockets and bottom begins to brown (5 to 30 seconds per side, depending on stove). Makes 12 6- to 8-inch pitas.

CAN BE PREPARED: UNDER WAY OR AT ANCHOR
PREP TIME: 3 TO 4 HOURS (DEPENDING ON RISING TIME)
DEGREE OF DIFFICULTY: MEDIUM

Tip: Pita-Making Tools
by Lynda Morris Childress

Whether you’re safely at anchor in a peaceful cove or under way on a calm day, making this bread will be easier if you have the following items. Do use a wooden spoon. Wood is strong, and won’t bend or break when stirring thick, elastic dough batter. Do use a nonstick spatula — it won’t scratch or damage nonstick cookware.

• One or two large mixing bowls
• A wire whisk
• A wooden spoon
• Baking paper
• 12-inch nonstick or cast-iron skillet
• Heat-resistant plastic spatula

The post Savory Skillet Pocket Bread appeared first on Cruising World.

Chicken Enchiladas

Simplicity is the name of the game aboard Outrider, our Westsail 42. We live aboard and cruise in Mexico for eight months of the year. Mostly we enjoy the bountiful harvest the ocean provides, but there are times when we’re just not lucky enough to catch anything. Fortunately, fresh or frozen chicken is readily available in all the cities and bigger towns of Mexico, and usually is less expensive than beef or pork, so we always have a good supply of it onboard. Whenever we come away empty-handed from fishing, we head for the freezer and pull out a couple of chicken breasts to turn into an easy, tasty meal. Because we eat a fair amount of chicken, we experiment with different recipes to keep our meals fun and interesting. Some are a success, some aren’t! This one was a huge hit with both of us, and is our favorite of all the enchilada recipes we’ve come up with.

Recipe for Creamy Chicken Enchiladas

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 medium onion, chopped
• 1-2 tablespoons cooking oil
• 8 8-inch flour tortillas
• 2 cups cheddar and/or Monterey jack cheese, grated
• 1/4 cup butter
• 1/4 cup flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 4-ounce can green chilies, chopped (or more to taste)

Steps:

Cut chicken into 1-inch pieces. Sauté chicken and onion in oil on medium-high heat until chicken is done. Let cool slightly, shred chicken, and divide chicken and onions evenly among the eight tortillas. Add 1/8 cup cheese to each tortilla. Roll the tortillas and place them seam side down in a greased 9-by-13-inch baking dish. Melt butter in a saucepan and gradually add flour to make a roux, stirring constantly. Add chicken broth a little at a time, still stirring constantly, until mixture is smooth and thickened. Let it come to a boil, then immediately remove from heat. Stir in sour cream and green chilies, then pour sauce evenly over the enchiladas. Top enchiladas with remaining cheese. Bake at 375 degrees F for 25 minutes, or until the cheese is melted and golden and sauce bubbles at the edges. Serves four, or two with leftovers for the next day — this keeps well in the fridge. Note: If you use pre-cooked chicken in this recipe, just add the sautéed onions to the sauce when you add the chilies.

CAN BE PREPARED: AT ANCHOR
PREP TIME: 1 HOUR
DEGREE OF DIFFICULTY: MEDIUM

Tip: Roast Your Own Chilies
by Lynda Morris Childress

If you can’t find canned green chilies wherever you’re cruising, if fresh peppers are available, it’s easy to roast your own. Banana chilies (also called yellow wax peppers) are a good, mild pepper to roast for this recipe, but choose the pepper that suits your own palate. Important: If you use hot chili peppers, wear disposable latex gloves when handling them.

To roast peppers: Preheat oven to 500 degrees F. Place whole peppers on an ungreased cookie sheet and roast for 30 to 40 minutes, or until skins are charred on all sides and peppers are soft, turning frequently with tongs. Remove and place in a paper bag to steam until cool enough to handle.

When cooled slightly, gently peel off skins, remove stems, scrape out seeds, and discard. Slice and dice pepper for use in recipes or salads.

Ready for dessert? Click here to find recipes to satisfy your sweet tooth.

The post Creamy Chicken Enchiladas: Simple but Sublime appeared first on Cruising World.