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On Deck » What's Cooking? »
Mmmm, mmmm. We're hungry! What's cooking? We're try to present a day to day journal of what meals are served on the Maggie B. We hope to have some recipes soon...
Bananas a Plenty
We ate the rest of the Mahi Mahi today for lunch, lightly steamed on bananas, with roast potatoes, onions and garlic. Greens were cauliflower and peas. Wine was Cloudy Bay Sauvignon blanc. We were twice blessed today with Theresa making bread this morning and Hannah banana cake this afternoon. Did I mention we have lots and lots of fresh bananas?
Breakfast in Raivavae
We got a bag of delicious grapefruit from another boat. Almost as sweet as an orange. Breakfast this morning was strong coffee, fresh local grapefruit and baguette with butter and manuka honey. Perfect!
Carrick Unravelled
Just to continue on the gastronomic theme, lunch today was venison sausages, in a tomato/mushroom/onion/garlic sauce on top of whole-wheat fettichini.
Lunch was washed down with a nice Central Otago Pinot Noir called Carrick Unravelled. At first I wondered if Carrick were the winemaker, but I learned it’s a name from the region of Bannockburn, NZ.
“Four Cloves” en route to NZ
We had a lovely lunch of garlic/ginger chicken breasts sautéed with broccoli and carrots accompanied by a garden salad with the Captain’s infamous “Four Cloves” balsamic vinegar dressing.
Three days from Fremantle, 2.15.2007
Supplies are getting low at least for fresh food, being 2 1/2 weeks out of Mauritius. But we continue to be inventive for our communal noon meal. Today, with the help of the “All Around the World Cookbook” by Sheila Lukins, I made Irish Soda Bread, which came out pretty well. We then had Butternut Squash soup and a horizontal Pissaladiere. We have lots of onions for the onion tart, and olives, but sardines instead of anchovies, and the Soda Bread instead of puff pastry. It was delicious!
Our Valentine’s Day feast
Hannah made a marvelous chocolate layer cake for Valentine’s Day. Chocolate with chocolate frosting on top and jam and yogurt inner frosting. Total pig out! It will probably not live to see sunset. We decorated the Crew Mess with cut-out red and silver hearts. Hannah had Valentine’s pencils for all of us. Owen burned a CD of all our best love songs. It was perfect, except for being absent from friends and family.
Bolognese & Beaujolais €” 08.22.06
A day from Cape Town, we had Spaghetti Bolognese for lunch with a nice fresh Beaujolais. We have to drink up the French wine shipped from Martinique to make room for all the great South African wines!
Alexandra’s Best Ever Lemon Cake €” 08.15.06
Last night’s culinary success was Alexandra’s Best Ever Lemon Cake, from the Maggie B’s Cookbook. It had mostly disappeared by dawn. I had to make it with limes, both because we had limes (not lemons), but also in honor of all the Caipirhinas we enjoyed in Brazil.
Lunch today will be chicken in garlic and oil with a bottle of Entre deux Mers (even though it’s the Dordogne and the Garonne, we’re between two seas — get it?) White Bordeaux.
Lunch €” Monday 08.14.06
Today we had the end of Max’s lovely Mahi Mahi (served with a white sauce with little shrinp and garlic). Six or seven meals for four from one fish! We will let Max start fishing again tomorrow. I want him to get another little Yellow Fin tuna, the others are favoring another Mahi Mahi. We have found the wasabi, so we are ready.
Lunch €” Sunday 08.13.06
Lunch was a ….Mahi Mahi fish soup, done Chinese style with rice and ginger. Lieve used just a bit of the famous Susie’s Hot Sauce from Antigua, which was enough to light all our fires.
Lunch €” Tuesday 08.08.06
After Monday’s excitement catching at 49″ Mahi Mahi, today’s lunch was Mahi Mahi steaks marinated in oil and garlic, lightly poached, with roasted potatoes and a cabbage/carrot salad.
Lunch €” Saturday 08.05.06
Lunch was Fish Stew, using the last of our fresh Yellow Fin Tuna, with onions, carrots, potatoes, a tomato, lots of garlic and 1/3 a bottle of a 2004 Graves, that went in the stew, not the cook (drinks only on even days….).
Lunch €” Friday 08.04.06
It’s been a while since we reported how well we are dining. Lunch today was shrimp in a garlic white sauce followed by fresh Yellow Fin Tuna steaks with potatoes and broccoli. Yum!
Rainy Day Lunch — 07.06.2006
Lunch today in the rain was €œcomfort food€ nice little steak filets well marinated and then done in garlic and butter, with baked potatoes and fresh (frozen) peas.
Wahoo for every meal — 07.05.2006
We are using the last of our lovely Wahoo in a fish stew with fresh potatoes and tomatoes.
Chef Max — delicious AND durable!
Max has made a culinary success out of Wahoo Fish Cakes, adding egg and corn meal to make a delicious and durable meal. Delicious in that they get eaten up promptly, either at the time of making or as a marvelous midnight snack. Durable in that if we had an emergency leak, they could be stuffed in and would hold for a week or so.
Lunch, Monday 06.12.2006
Lunch today is shrimp in garlic and oil with special spices from our friend Pierre, owner of Mango Restaurant in Barbados. Mixed greens salad with tomatoes and goat cheese.
Lunch, Sunday 06.11.2006
Lunch was a red and yellow pepper omelet with a tomato lettuce salad.
Dinner, Friday 4.14.2006
Dinner was scones and chocolate.
Lunch, Thursday 4.13.2006
Lunch today was Lecso, a traditional Hungarian dish of eggs, tomato and mushroom. Bori is a bit cranky because no paprika was available in Bermuda, so the dish lacked full authenticity. It is a tribute to the Maggie B’s sea kindliness that we could sit down all four and have a comfortable hot lunch in these conditions.
Breakfast, Wednesday 4.12.2006
Breakfast this morning was four minute soft boiled eggs with strips of prosciutto over and Salsa on the side, with cranberry juice and lots of French Roast coffee.
What We’re Eating, Tuesday 4.11.2006
Lunch today was “29th Parallel” sandwiches. Canned salmon doused with fresh onion and mayo, laid on a bed of snow peas (leftovers from last night) with mustard and mayo on 12 grain bread. Needless to say, Paul added a good dose of Tabasco. Delicious!