I had a wicked time trying to cook a meal on the little two-burner propane stove the first few times. By the time I moved off the boat and into a house five years later, I could cook a full Thanksgiving dinner on the tiny stove – turkey, pumpkin pie, and all the trimmings.
There was a small oven on the stove, and I had this fantasy that people would be lured by the smell of baking bread as we sailed along. Probably no one else could smell it, but it was enough to tantalize myself and whatever crew was sailing with me at the time.
My recipe was simple – a no-knead whole wheat bread. Put 7 ½ cups of whole wheat flour in a large bowl and set it in a very low oven for about 20 minutes. Dissolve 6 teaspoons dry yeast in 1 cup lukewarm water and add 1 tablespoon honey. Mix 4 tablespoons molasses with 1 cup warm water. Combine yeast and molasses mixtures and add with 2 tablespoons salt to the warm flour. Add enough water to make a sticky dough, approximately 2 cups.
I usually get 2 large loaves out of this, or you can get 3 small loaves. Butter your pans and turn the dough into the pans. No need to knead the dough. Let it rise for an hour and preheat oven to 450 F. Bake about 50 minutes or until crust is brown. I let it stand in the oven for a bit after I turn off the oven. You are supposed to let it cool before you eat it, but I’ve never been able to do that!
I marked it in my cookbook that I fixed this for the first time on July 25, 1980 out of Avalon. Mark turned 21 years old the next day, so we celebrated that night.
Split pea soup with smoky pork became a tradition on all our homeward bound trips after a week or more at sea. It’s a good thing stoves on a sailboat are gimbaled so that they remain steady and the soup doesn’t slop out when we are heeled over on a good run.
I like to use bacon ends and scraps. Brown these in a pan, then add chopped onion and slivers of carrot and cook slightly. Add a package of split peas and water. Add seasonings. I put in pepper, oregano, marjoram, bay leaf, or whatever I have on hand. Simmer until peas and veggies are cooked, but I like to leave the peas slightly lumpy for a hearty soup. It thickens as it stands, but it rarely has time to stand.
A big mug of hot pea soup with freshly baked bread slathered in butter seemed to make it easier to head back home. There was no hardtack for us! http://en.wikipedia.org/wiki/Hardtack
There was a small oven on the stove, and I had this fantasy that people would be lured by the smell of baking bread as we sailed along. Probably no one else could smell it, but it was enough to tantalize myself and whatever crew was sailing with me at the time.
My recipe was simple – a no-knead whole wheat bread. Put 7 ½ cups of whole wheat flour in a large bowl and set it in a very low oven for about 20 minutes. Dissolve 6 teaspoons dry yeast in 1 cup lukewarm water and add 1 tablespoon honey. Mix 4 tablespoons molasses with 1 cup warm water. Combine yeast and molasses mixtures and add with 2 tablespoons salt to the warm flour. Add enough water to make a sticky dough, approximately 2 cups.
I usually get 2 large loaves out of this, or you can get 3 small loaves. Butter your pans and turn the dough into the pans. No need to knead the dough. Let it rise for an hour and preheat oven to 450 F. Bake about 50 minutes or until crust is brown. I let it stand in the oven for a bit after I turn off the oven. You are supposed to let it cool before you eat it, but I’ve never been able to do that!
I marked it in my cookbook that I fixed this for the first time on July 25, 1980 out of Avalon. Mark turned 21 years old the next day, so we celebrated that night.
Split pea soup with smoky pork became a tradition on all our homeward bound trips after a week or more at sea. It’s a good thing stoves on a sailboat are gimbaled so that they remain steady and the soup doesn’t slop out when we are heeled over on a good run.
I like to use bacon ends and scraps. Brown these in a pan, then add chopped onion and slivers of carrot and cook slightly. Add a package of split peas and water. Add seasonings. I put in pepper, oregano, marjoram, bay leaf, or whatever I have on hand. Simmer until peas and veggies are cooked, but I like to leave the peas slightly lumpy for a hearty soup. It thickens as it stands, but it rarely has time to stand.
A big mug of hot pea soup with freshly baked bread slathered in butter seemed to make it easier to head back home. There was no hardtack for us! http://en.wikipedia.org/wiki/Hardtack
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