Wednesday, August 22, 2018
I first made a version of these soon after I got my hands on Honey & Co’s debut cookbook. The Honeys, as I call them, are husband and wife team Itamar Srulovich and Sarit Packer, who run one of my favourite London restaurants, Honey & Co. With its whitewashed walls and Moorish tiled floor, it has a Levantine menu thatMonday, August 20, 2018
My name is Nicole Hartshorn, THE RIVER GAL. I am a wife, mother of two small children, and author of River Entertaining — Food and Drink Ideas for Boaters in the Thousand Islands. My husband, Captain Tom, our two children (the skippers), and I are avid boaters on the St. Lawrence River. For those of you who are not familiarFriday, June 22, 2018
CAPTAIN’S CUCUMBER BITES Stock your galley with: 1 large cucumber 1 container of your favorite hummus 1 cup of freshly chopped chives 1 fresh lemon Instructions: Wash cucumber and cut into 1/4 inch slices; you should get about 20 slices or so. Lay cucumber slices flat on a serving platter and top each one with a tbsp ofThursday, May 31, 2018
This is as complicated as Sunday lunch gets on the boat. Instead of roasted potatoes, there are mashed garlicky beans lifted with fresh cilantro, and instead of a steak, succulent chops with an aromatic rub – and all without spending too long at the stove. Serves 4 Ingredients: 8 lamb loin chops 2 tbsp olive or rapeseed oil 4Wednesday, March 28, 2018
This sweet treat is very simple and quick to make with ingredients you may already have in your pantry. They can be baked on a boat with a small oven or made ahead of time, stored and eaten on the boat straight from your storage container, but a little warm up is best! Apple Pie Taquitos Prep Time: 15 mins Cook Time: 15-20 minsMonday, March 26, 2018
Looking for a delicious and boat-friendly snack or appetizer? This Black Bean & Corn Salsa is ideal and it even qualifies as a healthy choice. It’s fast to make and even better when made a day or two ahead of time. Two added bonuses are that none of the ingredients need to be refrigerated and there’s nothing to spoilWednesday, January 31, 2018
Ingredients 8 oz Chorizo, cooked 8 oz Monterey Jack Cheese, shredded (See Note) 8 oz Pepper Jack Cheese, shredded (See Note) 8 oz Cream Cheese, softened 1/2 Cup Milk 1/2 Cup Salsa 1/2 Cup Cilantro, finely diced Scallions for garnish Instructions Cook chorizo in a skillet on medium-high heat, drain and set aside. Spray a largeMonday, January 29, 2018
Our first few weeks of cruising taught us the importance of happy hour for socializing with other boaters. We quickly discovered that it was imperative to have a bunch of recipes for easy-but-delicious appetizers, whether we were hosting new friends on our boat or wanted something to take when we went to theirs. We also learned thatFriday, November 10, 2017
Meeting people and trying foods from all over is a fun part of cruising. Dave and I enjoy trying local specialities as we go from place to place, as well as picking up new recipes from other cruisers. Over the years, we've learned to make a number of dishes from the people we've met. It usually starts with a casual conversation atFriday, November 3, 2017
This is a quick and easy soup to make and it is very tasty! You could also use leftover Thanksgiving turkey in place of the rotisserie chicken. King Ranch Chicken Soup 1 (10.5-oz) can cream of chicken soup 1 (10.5-oz) can cream of mushroom soup 2 (10-oz) cans Rotel diced tomatoes and green chiles, undrained 5 cups chicken broth 1 tsp
