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Sail-World.com : Galley Guru vital to the life of the cruising sailor
Galley Guru vital to the life of the cruising sailor

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There's one sailing event, that, unlike bad storms and blissful moments, repeats reliably over and over every day when sailing - the necessity to eat. It may even assume a greater than usual emphasis, to relieve the necessary routine of repetitive watches, or be the climax to a happy day on the water.

So people like Corinne C Kanter, known to her fans as the 'Galley Guru', are vital to the life of a cruising sailor, and it's also why her books have been selling strongly for many decades. Corinne, sailing since 1969 and full time liveaboard for 15 years, is the author of three cookbooks.

Corinne Portrait, the Galley Guru and author of KISS -  .. .  


KISS -  .. .  
According to International Marine, 'The Cruising K.I.S.S. Cookbook II' is 'the best', and they add: 'Corinne sold more cookbooks than any others we ever put together.'

It has 478 pages of recipes, helpful hints, charts, provisioning, storing, etc. in the first 54 pages of text, and then a total of 645 recipes. They are for meat, fish, poultry, vegetables, drinks, and snacks for preparation aboard. There are extensive how-to sections on pressure cooking, growing sprouts, making yogurt, provisioning, making starting mixes and sauces from scratch, and much more. The original 'Galley K.I.S.S. Cookbook' has been condensed in a special section.

The book has other advantages as well: The recipes are not only delicious, nutritious, economical and convenient, it comes with rugged plastic-comb binding, heavy duty paper for years of use, water-resistant plastic coated cover, all recipes complete on the page, and with large readable type.

You can order the book with Amazon by clicking here, or directly with Corinne for an autograph copy: Write to: SAILco Press 2905 S. Greenleaf Circle, Boynton Beach, FL. 33426 FREE shipping, plus a free gift as well.

Not convinced yet? Here are some samples from Corinne's book:


SANDPIPERS ONION TART Serves 6-8
Shell: 1 cup all purpose flour
1 cup sharp cheddar cheese, grated
½ cup melted butter
Filling: 3 large or 4 medium onions, chopped
¼ cup butter
¼ cup all purpose flour
1 cup milk
1 egg, beaten
¼ cup sharp cheddar cheese, grated
dashes of kosher salt, pepper and small amount to sprinkle on top paprika
*Preheat oven to 350 degrees, use large pie plate or quiche dish.
*Mix shell ingredients to form a soft dough and press into pie plate or quiche pan.
In a nonstick skillet, saute' onions in butter till translucent, sprinkle with flour to give a coated look. Add a little milk to the beaten egg, then the remaining milk to the onions. Slowly cook to make a white sauce, stir often. Add egg and milk mixture to onions, slowly cook for 1 minute on low heat. Add cheese, salt, pepper and mix well. Remove from heat pour into prepared pie shell. Sprinkle with paprika, bake for 30 minutes. Serve warm.
*Optional to above recipe, add a topping of one of the following; ½ cup broccoli florets chopped or cauliflower just before baking

FRENCH ONION SOUP Serves 4-6
4 Tablespoons butter
3 large or 4 medium onions, thinly sliced
4 cups beef broth
1 cup white wine
8 slices French bread, toasted
½ pound Swiss or Mozzarella cheese, cut into strips
Melt butter in a large 6 quart pot. Add onions, cover and cook on low flame 20-25 minutes. Add beef broth and simmer 5 minutes. Add wine and simmer another 5 minutes. Pour soup in crockery bowls, float 2 pieces of toasted bread and strips of cheese on top. Place under broiler until cheese has melted. Serve immediately.

Quick and Easy and CHEESY Serves 4
2 cups of macaroni cooked 'al dente'
1 cup carnation milk
2 cups of cubed cooked chicken breast
¼ cup of blue cheese
1 cup of Mexican three cheese that's shredded or finely shredded cheddar cheese
dash of salt and pepper
¼ cup of bacon bits
Place macaroni into 4 cups of boiling water, and cook al dente, drain, and place back into pot. On a low heat, add carnation milk, cheese and stir thoroughly if needed add some more carnation milk. Add salt and pepper blend. Put cooked ingredients in small bowls, top with bacon bits and serve immediately. . Blend thoroughly and serve.
* If using cooked bacon chunks, blend when you add salt and pepper.

No-bake Key Lime Pie Yield; one 9-inch pie
1 8oz. Package cream cheese
1 can 14oz. Sweetened condensed milk
3 ounces of key lime juice
1 baked graham cracker pie shell
Blend cream cheese and condensed milk, it will have some tiny lumps of cheese. (okay)
Add one ounce of lime juice at a time, blend well each time, pour into pie shell, chill for at least one hour. At serving time top with one or more of the following, slices of strawberry, kiwi fruit, or other fresh fruit in season or keep a stock of pie fruit fillings, cherry, apple. Then top with whip cream.
*Note: You can substitute first three ingredients with low-fat or fat free.?


by Lee Mylchreest


  

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11:05 PM Sun 6 Jul 2014GMT


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