News Home Video Gallery Newsletters Photo Gallery Cruising Int
Sail-World.com : Galley Guys meet the Spice Lady
Galley Guys meet the Spice Lady

The Galley Guys

They say: what you dare to dream, dare to do.

Quit your job, sell your house, kiss family and friends goodbye and set sail for the adventure of a lifetime. We suggest you give yourself a bit of time to plan and adjust though. It’s quite a jump from Bay Street to Montego Bay. Why not start by warming up to the tropics with some amazing island food and a good book?

That is what the Galley Guys are doing by preparing some of the island recipes taken from Ann Vanderhoof’s new book, called The Spice Necklace. Her first book, An Embarrassment of Mangoes, gathered great praise while undoubtedly encouraging more Canadian Yachting readers to depart for the Caribbean.

   The Galley Guys  
The Spice Necklace is sure to do the same. We invited Ann to join us in the galley last August to talk about her travels, tantalize us with a few of her recipes and encourage us with some great stories.

Her adventure began when Ann and her husband, Steve Manley, devised a five-year plan to leave their high-pressure jobs in Toronto and try out life down south. They bought a sailboat, rented out their house, put all their possessions in storage and sailed to the Caribbean on the two-year adventure that she detailed in An Embarrassment of Mangoes. But it didn’t take long after coming back to Toronto to decide on a return engagement with paradise. Six years later, after replenishing the cruising kitty, they sailed back to the islands. Ann’s second book, The Spice Necklace, which was released in Canada early in 2010, is the story of their adventures on this second voyage.

She was back in Canada this past summer, and the Galley Guys invited her to join us onboard (hoping she would bring along a sampling of her favourite recipes!).

As Ann started unloading ingredients (all available in Toronto, she told us), she described Receta, their 42-foot cutter-rigged sloop. 'Receta' is Spanish for recipe, which is a clear indication of their interests. The passage in The Spice Necklace that describes provisioning the boat when they originally sailed from Toronto to the Caribbean will amuse any cruiser. She packed every nook and cranny with long-lasting North American canned goods, not truly realizing that of course there would be plenty of places to buy food in the Caribbean – and that it would be far more fresh, interesting and flavourful than the dull stuff stowed in their lockers!

But they caught on quickly enough once they were in the islands. Ann explained to us that food became their way of meeting strangers and making their way into the fabric of island life. As Ann said, 'Food is a common language. Ask a question about an ingredient or a dish in one of the local markets, restaurants, or food stands and people want to help. We learned that food starts conversations.'

It sure got the conversation going with the Galley Guys the afternoon of our visit. She brought along a basket of ingredients to prepare four sample recipes for us: Happy Hour Blue Cheese Spread, Pickled Christophene Cubes, Mango Chow and Geera Pork and Lamb. Reflecting the relaxed pace of island life, the dishes Ann picked could all be served as finger foods, suitable for almost any time of day and perfect for entertaining new friends and acquaintances who find themselves on your boat.

From Left - Greg Nicoll, Ann Vanderhoof, John Armstrong -  The Galley Guys  
Her samples instantly sold three copies of The Spice Necklace! The intense flavours are unforgettable and delicious. My favourite was the Happy Hour Blue Cheese Spread, served with crackers and slices of Christophene (a pear-shaped relative of squash that’s also called chayote). I love blue cheese anyway, but combined with cream cheese and dark rum and sprinkled with pecans, I wanted to make a main course out of this appetizer!

The Pickled Christophene Cubes, Ann told us, are a good accompaniment to cocktails. Seasoned with lime, garlic, onions, peppercorns, mustard seeds, and cilantro, they packed some real heat, thanks to Scotch Bonnet peppers, a close relative of the Habañero. As she put together a bowl of Mango Chow – a quick-to-make hors d’oeuvre that uses under-ripe mangoes – she explained these dishes would be called 'cutters' in Trinidad – because they 'cut' the hunger when you’re having drinks.

The sampling of Pork and Lamb Geera was also mouth-watering. The meat is seared in demerara sugar that’s been caramelized until it’s dark brown, and then seasoned with geera – ground roasted cumin seeds – and hot pepper sauce. Ann served the pieces of meat on skewers, to be dipped in either a mango chutney or a hotter tamarind chutney.

Clearly, these are unique recipes from the islands, yet Ann has been able to easily locate the ingredients in Toronto, and other large centres are likely as well to have what you need to try out the fabulous recipes from The Spice Necklace.

However, the book is also a detailed and compelling story of how Ann and Steve ventured far from the beaten path and into the real island life where they have made many new friends and experienced the sort of Caribbean adventure that so many people dream of.

You can get your own copies of either The Spice Necklace or Ann’s first book, An Embarrassment of Mangoes at www.chapters.indigo.ca, www.nauticalmind.com, and www.amazon.ca.

Happy Hour Blue Cheese Spread

This quick spread became a favorite on Receta when we got to St. Martin, because the store shelves are laden with wonderful French cheeses. I like to make it with creamy, mild Forme d’Ambert, but you can use whichever blue cheese you prefer. Although it’s excellent served with slices of firm pear—also imported and available in St. Martin’s marchés—for a real island twist, I serve it with thin fingers of christophene (chayote) along with crackers, breadsticks or slices of toasted baguette.

4oz. cream cheese
6-8 oz. Forme d’Ambert or other mild, creamy blue cheese
One tbsp. dark rum
1/4 cup chopped pecans
Crackers, breadsticks, or slices of toasted baguette
One Small Christophene (chayote), Peeled and Sliced

1. Combine cream cheese, about 6 oz. of the blue cheese, and the rum in a small bowl and mash with a fork until mixture is smooth. Taste and add a bit more blue cheese if desired.

2. Cover and refrigerate until just before serving to give flavors a chance to blend.

3. Return spread to room temperature before serving. Mound in a small bowl and sprinkle with chopped pecans. Serve with crackers and christophene slices.

Makes about one cup.

Excerpted from The Spice Necklace: A Food-Lover’s Caribbean Adventure. Copyright 2010 by Ann Vanderhoof. Published by Doubleday Canada, a division of Random House of Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Canadian Yachting magazine is Canada's premiere source for compelling boating lifestyle experiences, travel destinations, boat reviews, tips on gear, marine events and breaking news for sailors and power boaters. Enjoyed by readers in digital, online and print formats six times yearly.


by Greg Nicoll, Andy Adams and John Armstrong


  

Click on the FB Like link to post this story to your FB wall

http://www.sail-world.com/index.cfm?nid=125281

3:07 PM Wed 6 Aug 2014GMT


Click here for printer friendly version
Click here to send us feedback or comments about this story.


Related News Stories:

31 Jul 2014  Lobster Thermidor - Making Julia proud
23 Jul 2014  Northern Scotland: Voyage to Orkney and Shetland Isles (Part 2)
22 Jul 2014  Northern Scotland: Voyage to Orkney and Shetland Isles, more photos
20 Jul 2014  'Flankly' Speaking - how to prepare a great steak meal onboard
20 Jul 2014  Tranquil, colourful and funky, Genoa Bay is a must stop for West Coast
11 Jul 2014  Northern Scotland: Voyage to Orkney and Shetland Isles (Part 1)
11 Jul 2014  Northern Scotland: Voyage to Orkney and Shetland Isles, photos
10 Jul 2014  The Galley Guys' favourite shrimp recipe
01 Jul 2014  A Beer Bummel on the Thames River




Cruising USA

The Galley Guys take on the Vancouver International Boat Show by Greg Nicoll with Frank Leffelaar and Friends,


Are you ready to enter that marina? by Captain John Jamieson, Florida










Remember to properly dispose of obsolete distress beacons by Australian Maritime Safety Authority,




World ARC fleet bids farewell to Bali by World Cruising Club,














World ARC crews in Bali by World Cruising Club,


Could your sailing navigation use a tune-up? by Captain John Jamieson, Florida








The Boat Cookbook by BoatBooks,








World ARC fleet now arriving in Bali by World Cruising Club,










Pack this sailing gear for 'hands-free' lighting by Captain John Jamieson, Florida








NOAA expedition discovers ship’s timepiece silent for nearly 200 years
Blue Planet Odyssey - Northwest Passage gate opens
A Cruising Guide to the Dominican Republic 6.0 now available
Africa Europe Challenge introduces 'Spectator's Package'
Niagara-on-the-Lake, a popular cruising destination in Canada
The crowd-pleasing comforts of catamaran cruising
'Sailing Stones' of Death Valley seen in action for the first time
20 coral species listed as threatened under the Endangered Species Act
A case of crossed wires? A shocking situation!
OHPRI Teen Summer Camps make a splash
How amazingly awe-inspiring the Arctic really is
Boaters urged to attend anchoring meetings next week in Florida
New atlas provides thorough audit of marine life in the Southern Ocean
Canal Boating in the Alsace with the Galley Guys
World ARC fleet arrives in Darwin
Timeless Tonga - Charter sailing in a Polynesian paradise *Feature
A fine conclusion to the ARC Baltic 2014
Where in the world are our strongest corals?
Incredible efforts to save yacht from being lost at sea
ARC Baltic fleet visit six countries and six capitals in six weeks
Helen Island, Palau -a beautiful and unique place   
Barnacle Busting   
From Penguins to Polar Bears   
Cornell turns back from the North West Passage   
Polar research: Six priorities for Antarctic science   
Missing German tourists in the hands of Abu Sayyaf Group   
NCI granted dedicated VHF Channel   
Positive news for cruising boats in Greece   
Bivalves' ability to clean chemicals from waterways   
Are You Sailing with 'Weak Links' in your sailing rigging?   
Week-long cruise turns into 16-year round-the-world voyage   
World ARC fleet cruising the Coral Coast   
Yacht penalized for calling unannounced into Port Resolution   
Galley Guys on the Malty Seas   
Blue Planet Odyssey - Beset in Arctic Bay ice + Video   
Garcia Yachts Exploration 45 - Jimmy Cornell's newest adventure   
Sustainable Seafood - How to purchase with confidence   
Risks to penguin populations continues   
ARC Baltic fleet head from Helsinki to Stockholm   
Follow these tips when anchoring   


For this week's complete news stories select    Last 7 Days
   Search All News
For last month's complete news stories select    Last 30 Days
   Archive News





Sail-World.com  


















Switch Default Region to:

Social Media

Asia

Australia

Canada

Europe

New Zealand

United Kingdom


http://www.sail-world.com/event_images/image/Twitter_logo_small.png http://www.sail-world.com/event_images/image/FaceBook-icon.png  

United States

Cruising Northern

Cruising Southern

MarineBusiness World

PowerBoat World

FishingBoating World

 

Contact

Commercial

News

Search

Contact Us

Advertisers Information

Submit news/events

Search Stories/Text

Feedback

Advertisers Directory

Newsletter Archive

Photo Gallery

 

Banner Advertising Details

Newsletter Subscribe

Video Gallery

Policies

 

 

 

Privacy Policy

 

 


Cookie Policy

 

 



This site and its contents are © Copyright TetraMedia and/or the original author, photographer etc. All Rights Reserved.  Photographs are copyright by law.  If you wish to use or buy a photograph contact the photographer directly.
XLXL NEW Cru USA
LocalAds   DE  ES  FR  IT