BoatU.S. - January/February 2010

family) served with oil and vinegar. For those who didn’t want olive oil dip, a garlicky non-fat yogurt dip was also served. A platter of Italian prosciutto, cheeses with bread and crackers, plus a bowl of kalamata olives rounded out the hors d’oeuvres. Low-fat dieters could have veggies and yogurt dip, a few olives and a slice of cheese or prosciutto, while the Atkins followers could eat everything but the crackers and bread, and the lacto-vegetarian could eat all but the prosciutto — and simply avoid adding pepper to her olive oil dip.

A simple salad of Asian greens and non-nightshade vegeta-

tip!

HAPPY HOLIDAYS When celebrating holidays and milestones on a long cruise, planning, creativity, and spontaneity are the keys to success. Consider local customs and traditions, and participate in celebrations and events. Experiment with seasonal and locally available foods when designing your menu, and plan to bring along “must have” ingredients (cranberries, for example, are not available in the Caribbean). Bring a few cherished decorations and your favorite music to make the celebration complete!

bles with optional cashews and Asian chili oil was followed by an assortment of skewers of grilled chicken, shrimp, and beef. In addition, we prepared a huge platter of more than a half-dozen perfectly roasted non-nightshade vegetables along with wild rice pilaf with a gremolata of lemon, garlic, and parsley, plus a bowl of silky white beans with sage and garlic to round out the meal. We served all this with several sauces ranging from a spicy harissa to a mild horseradish. Everyone was happy.

BERMUDA BEEF STEW

After several years of trying to “ doctor” Dinty Moore Beef Stew, I gave up. This version was a revelation and it still tastes terrific, even at the dock! (Serves 6 to 8)

2 lbs. chuck roast ( 1½-inch cubes) 1½ tsp each, of salt and pepper 3 tbsp vegetable oil 2 medium onions, chopped ( 2 cups) 3 minced cloves garlic 3 tbsp flour 1 cup red wine 2 cups beef broth or stock 2 bay leaves 1 tsp dried thyme 6 potatoes, boiled (peeled, halved) 4 large carrots (sliced ¼-inch thick) ½ cup fresh parsley, (minced)

Place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 tablespoons of oil over medium-high heat in large nonreactive soup kettle; add beef in two separate batches. Brown meat on all sides, about 5 minutes per batch, add remaining tablespoon of oil if needed. Remove meat; set aside. Add onions

to empty kettle; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; sauté about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that have stuck to kettle. Add stock, bay leaves, thyme; bring to simmer. Add meat; return to simmer. Cover and simmer about 1 hour. Add potatoes and carrots, cover and simmer until meat is just tender, 1½ to 2 hours. Stir in parsley, adjust seasonings, serve.

Variations: Replace potatoes and carrots with: mushrooms and pearl onions; or tomatoes, orange zest and olives; or tomatoes, cinnamon, and cloves

Now, with a fully provisioned galley on their
55-foot Fleming, and decades of fabulously con-
cocted meals behind her, Ross has a wealth of
experience on how to make the perfect meal
aboard. Join her online: www.BoatUS.com/cooking

Holidays On
The High Seas

Planning is critical to success in celebrating holidays aboard. One of the most disappointing holidays we ever spent aboard was simply the result of a lack of planning, and our not keeping some provisioning staples aboard. Several years ago, we brought our boat to

Dinner Key Marina in Coconut Grove, Florida, for the winter. When we flew into Miami for Thanksgiving, our anniversary and my birthday — all the same day! — our flight was delayed, and by the time we got to the boat, most grocery stores and restaurants were closed. We didn’t have a backup plan and hadn’t bothered to shop on our way to the boat, so the long-awaited celebration of my birthday and our anniversary turned into a meal of crackers and squeeze cheese, boxed macaroni, and Girl Scout cookies for dessert. Happily, this story has a good ending — Jim ended the day by taking me up to the flybridge, and giving me a bottle of vintage Bordeaux from the year of our marriage, and we toasted our anniversary and my birthday under a full moon and canopy of stars! For boaters, so much of our pleasure is about the food we eat along the way, but the thing that makes eating aboard magical is how our boats transport us and our moods, and heighten our appreciation of what and who we have around us.

I made this risotto on the “lose 10 pounds” trip and it met with rave reviews. The first time, I used bay scallops; the next time, fresh morel mushrooms; the third time, lobster. I also made it once with brown rice and barley! It can be served with saffron and fresh or frozen peas (added at end of cooking) or unadorned, as is. Serves 4 SEAFOOD OR VEGETABLE RISOTTO

LORI ROSS

Chilled shrimp and a cool creamy dip make the perfect appetizer for a party or warm-weather meal.

4 cups low-fat chicken broth

1 tsp olive oil

3 tbsp finely chopped onion

¾ cup uncooked Arborio rice, brown rice, or barley

3 tbsp minced fresh parsley, rosemary or thyme ½ tsp each of salt and ground pepper

2 tbsp grated Parmesan cheese

½ lb. cooked seafood

(shrimp, scallops) or fresh mushrooms or peas (not included in nutritional information)

Heat broth in a saucepan to a simmer.

Meanwhile, in another saucepan, heat oil over medium-high heat. Add onion; sauté 2 minutes. Add rice; reduce heat to medium and cook rice 3 minutes, stirring constantly. Add broth, 1/2 cup at a time, stirring constantly; cook until each portion of broth is absorbed

by the rice before adding the next 1/2 cup. This should take no more than 20 minutes total or about 2-3 minutes per addition of broth. Once rice is cooked al dente, stop adding broth and stir in parsley, other herbs or seafood or vegetables, and cook 2 minutes or until thoroughly heated, stirring constantly. Spoon onto plates; sprinkle with cheese. I also like to make this risotto with about 2 tablespoons of fresh lemon juice and ½ teaspoon fresh-grated lemon peel at the end of cooking. (Per serving, without seafood or mushrooms: 229 Calories; 3g Total Fat; 21g Protein; 30g Carbohydrate; 292mg Sodium)

Slice or chop fish and put into a glass or plastic container. Cover completely with freshly squeezed citrus juice. Add finely chopped coriander, chilies, onion, and tomato. Make sure all the ingredients are covered with lime juice, cover with a lid, refrigerate for at least 4 hours. Serve within 24 hours with tortilla chips and salsa.