n preparation for full time cruising I have taken to reading cook books in idle moments. My favorite resource of late is the new edition of Joy of Cooking. The book is divided into very informative categories like Grains, Vegetables, Fish & Seafood, Beans & Tofu, Soups etc. reflecting modern inclinations towards healthful eating. What I particularly like about the book is that it deals with fundamentals like what are the different grains, how do you store them as well as what you can do with them. Ditto for beans. Ditto for various weird vegetables. Also it tells you how to make your own sour cream, cottage cheese, yogurt, mayonnaise. I haven't yet located a recipe for Brummel & Brown's Low-Fat Yogurt Butter!
This is useful in preparing my master provisioning list for cruising, which is very different than my charter provisioning list. Potatoes of many colors, white and whole wheat flours, cheddar cheese, butter and beer. Similarly, almost nowhere can I count on the stuff of green salads, including tomatoes! In the French islands, luxuries like baguettes, brie and great wine are plentiful. Elsewhere, bread is awful and meat is an adventure. Fish are all around you .. if you can catch them.
learly the focus of the galley changes from frivolous concoctions with twenty esoteric ingredients to fundamentals like baking interesting breads, making beans, grains and root vegetables interesting, maximizing parings and leftovers in soups, and still eating healthy. We are modifying one of the lockers in the aft cabin to be a pantry (hoping in the process to add some ballast to the starboard side to offset our port list!) and I'm about to invest in canisters in which to store all these flours, grains, rices, beans, raisins, sugars etc. etc. that one needs to go back to the basics.
Here is a simple, almost one-pot dinner, that relies on all tropical ingredients.
¾ cup tropical juice
In a two cup measure mix ¾ cup tropical juice (simple orange is fine, or a more elaborate mix) with rum, chutney and curry.
In an ovenproof baking dish, pour 1/3 of juice mix into bottom of dish. Layer yams slices across bottom of dish. Spread black beans on top of yams. Pour another 1/3rd of the juice over the beans. Lay chicken breasts on top of bean. Top chicken breasts with banana slices and pour last third of juice over top. Cover with foil and bake at 350 degrees 20-30 minutes until chicken is no longer pink. Serves 4.