BoatUS Cooking - Lori Ross

The Vegetarian Epicure Bks I and II by Anna Thomas

Mon, 3 Dec 2012 01:00:00 EST

Cookbook suggestion by Lori Ross As a poor graduate student in the 1970s, I saved my pennies to buy this set of vegetarian cookbooks from the university bookstore. I was fascinated by the variety of delicious meals that featured vegetables, fruits, beans and grains rather than expensive meat and fish. Though now an avid meat eater, I have replaced these vegetar...

Nantucket Open-House Cookbook,Cold Weather Cooking

Fri, 5 Oct 2012 01:00:00 EST

Nantucket Open-House Cookbook and Cold Weather Cooking by Sarah Leah Chase 2 Cookbook suggestions by Lori Ross Published in 1987 and 1990 respectively, these two cookbooks are my very favorites for entertaining year round. Open-House focuses on recipes for Spring and Summer, while Cold Weather Cooking satisfies Fall and Winter cravings. Each ...

Saveur - Savor a World of Authentic Cuisine

Wed, 5 Sep 2012 01:00:00 EST

Recommendation by Lori Ross My new favorite cooking website for tasty and often easy recipes is www.saveur.com <http://www.saveur.com>. It is the website of a beautiful, glossy magazine, SAVEUR - Savor a World of Authentic Cuisine, that posts all its recipes online and uses an easy-to-search database. The recipes may be sorted by ingre...

PARTIES! by Ina Garten, Barefoot Contessa

Mon, 11 Jun 2012 01:00:00 EST

Cookbook suggestion by Lori Ross PARTIES! Ideas and Recipes For Easy Parties That Are Really Fun By Ina Garten, Barefoot Contessa. The Barefoot Contessa, elevates simple dishes to wonderful meals for entertaining. Her party philosophy is perfect for entertaining aboard. Keep it simple, get out of the galley quickly and spend most of your time with guests! Ina provides guidance on pl...

www.CoolThink.com

Fri, 4 May 2012 15:15:27 EST

Online Cooking Site Suggestion by Lori Ross WWW.COOKTHINK.COM - Cook what you crave! www.cookthink.com is a fun and useful cooking web site that allows readers to find recipes by ingredient, cuisine, type of dish and even your mood and cravings! I especially like that I can list a number of ingredients I have on hand in the search engine and I can find 10-20 recipes that use...

epicurious.com for people who love to eat

Fri, 6 Apr 2012 01:00:00 EST

Cooking site suggest by Lori Ross I love this site (www.epicurious.com) because it has all the recipes from previous Gourmet & Bon Appetit Magazine and offers menu ideas with many of the dishes. I use this site for entertainment planning all the time!...

Off the Shelf by Donna Hay

Mon, 27 Feb 2012 01:00:00 EST

Cookbook suggestion by Lori Ross Aussie chef Donna Hay's "Off The Shelf" features recipes with stuff you have on your kitchen or galley shelves. It suggests lots of canned/jarred goods to be used in wonderful ways! She also has a fabulous website where you can search for her recipes with the ingredients you have on hand. The website is www.DonnaHay.com.a...

Stone Soup Website by Jules Clancy

Mon, 27 Feb 2012 01:00:00 EST

Cookbook suggestion by Lori Ross The Stone Soup website and online cookbooks (http://thestonesoup.com/glob/start-here/) has recipes with 5 ingredients or less and most are canned/dried or easily stored on boats. Aussie blogger, food scientist, chef, educator Jules Clancy has yummy recipes that can be made in 10 minutes or less....

Risi E Bisi (Rice and Peas) - Italian

Mon, 6 Feb 2012 10:53:47 EST

By Lori Ross I love risotto and often make it with brown rice in the microwave when on the boat. Microwave risotto turns out a bit less creamy than stove-top but it is wonderfully cooked with only one stir during the cooking process. This is appealing on the boat as it dirties fewer dishes and allows me to wander away from the galley to be with my guests. Serves 4 to 6. 2 t...

Paella and Vegetables and Beans (Spanish)

Mon, 6 Feb 2012 01:00:00 EST

3 cups of very strong vegetable broth (or chicken broth) 1/4 tsp each of saffron and paprika 1 small onion, peeled 1/4 cup olive oil 1 small onion, chopped 2 tbsp chopped garlic ½ cup fresh or canned red peppers (mild) sliced 1 ½ cups brown rice 3 tbsp chopped fresh parsley or pinch of dried parsley 1 bay leaf 1/4 cup dry white wine ...

Asian Fried Rice w/ Beans and Vegetables (Asian)

Mon, 6 Feb 2012 01:00:00 EST

By Lori Ross 2 tbsp peanut oil 4 cups cooked day-old brown rice 1/2 tsp grated fresh ginger 1 tsp finely minced garlic 1 cup of your favorite vegetables diced (red bell pepper, chives, fresh mushrooms, broccoli, cabbage, asparagus, zucchini, onion, etc.) 1 cup green peas, edamame beans, lima beans or black beans 2 tsp soy sauce, tamari or light soy sauce 1 tsp sesame oil Freshly gro...

Mevantine Mujaddara (Lentils and Rice) of ME/India

Mon, 6 Feb 2012 01:00:00 EST

by Lori Ross - of Middle East and India Mujaddara is the Arabic word for smallpox; the lentils among the rice resemble pockmarks. The first recorded recipe for Mujaddara appears in a cookbook compiled in 1226. Mujaddara is a popular dish throughout the Arab world, and is generally made using green lentils and rice, that can be seasoned with cumin, coriander, or mint. It is topped with...

Challenge 9-Diabetes-Friendly Rice and Bean Dishes

Mon, 6 Feb 2012 01:00:00 EST

Dear Lori, I would enjoy 5 rice and bean dishes that are diabetes friendly (which means they are low carb, low sugar, and low fat and low starch). I use brown and wild rices for my rice of course. Cooking can be an everyday challenge for those of us with diabetes. 4 pitas with pockets or naan (or tortillas may be used successfully) 1 pound ground beef, turkey or lamb 3 tablespoons Worcestershire Sauce ½ teaspoon salt ¼ teaspoon black pepper 1 teaspoon toasted sesame oil (optional)&nb...

Asian Noodle Salad - No Refrigerated Ingredients

Fri, 2 Sep 2011 01:00:00 EST

By Lori Ross for Cooking Challenge Four - No Refrigerated Ingredients from Ellen Dawson, Haverford, PA. This is one of the most delicious salads I make on the boat. It requires no refrigerated ingredients. The noodles may be served plain with sauce and garnish; made into lettuce wraps with the addition of a head of iceberg lettuce, or as a main course with shrimp, tuna, salmon...

Quesadillas with Corn and Black Bean Salsa -NRI

Fri, 2 Sep 2011 01:00:00 EST

Quesadillas with Corn and Black Bean Salsa with No Refrigerated Ingredients By Lori Ross for Cooking Challenge Four - No Refrigerated Ingredients from Ellen Dawson, Haverford, PA. I love quesadillas, they are warm, delicious, flexible and very easy to make on the stove-top, in the oven or on a grill! Here’s a corn, cheese, onion and jalapeno version I love. Serv...

Clam, Shrimp and Crab Bouillabaisse -NRI

Fri, 2 Sep 2011 01:00:00 EST

Clam, Shrimp and Crab Bouillabaisse - Requiring No Refrigerated Ingredients By Lori Ross for Cooking Challenge Four - No Refrigerated Ingredients from Ellen Dawson, Haverford, PA. Bouillabaisse comes from the French word “bouilli” or boil. The basic flavorings are quickly boiled together with wine and tomatoes to emulsify, and then seafood is cooked at the last minute.&nb...

Challenge 4 - No Refrigerated Ingredients

Fri, 2 Sep 2011 01:00:00 EST

Dear Lori, I would like five delicious lunch or dinner recipes that require NO ingredients to be chilled or refrigerated. We do not have refrigeration on our boat, and usually do not carry any ice in the icebox. It is a challenge to prepare nutritious meals using only items that keep well at room temperature. Ellen Dawson, s/v Jolie Brise, a 28’ 1985 Bristol Channel Cutter Haverford...

Challenge 3 - Fun Vegetarian Meals for Kids

Mon, 1 Aug 2011 01:00:00 EST

Hi Lori! I would love to have a set of great vegetarian recipes that would appeal to kids! Thanks! Jessica Mackley Joyce, WA Fun Vegetarian Meals For Kids! I love this challenge because I have always loved cooking for my nieces and nephews and, now, their children. It constantly surprises me what broad palates kids have…an...

Vegetable Taco Salad

Mon, 1 Aug 2011 01:00:00 EST

Vegetable Taco Salad By Lori Ross Everyone likes Mexican food and taco salads are lots of fun for kids when they can pick what they want to go on their salads. Lay out each ingredient in a bowl on a big platter and give kids a bowl of lettuce, then let kids pick out what they want in their salad. 16 ounces canned beans (black, white, kidney, lentils, chickpeas...wh...

Veggie Egg and Cheese Puff

Mon, 1 Aug 2011 01:00:00 EST

Veggie Egg and Cheese Puff By Lori Ross Cheesy, eggy and tasty, this dish can be made ahead and reheated in the microwave. Great for breakfast, lunch or dinner! 1 ½ cups cooked vegetables, chopped (may be a mixture or just one type - e.g. broccoli, zucchini, potatoes, onion, corn, artichokes) 5 eggs 2 tbsp flour &frac1...

Thai Vegetable Lettuce Wraps

Mon, 1 Aug 2011 01:00:00 EST

Thai Vegetable Lettuce Wraps By Lori Ross Lettuce wraps are a staple of Pacific Rim and California-style Asian restaurants. In Thailand, cool lettuces and greens are used as wraps to create a contrast in flavors, such as in lettuce wraps where warm cooked warm noodles, meats or seafood are mixed with raw crispy vegetables and crunchy nuts or fried shallots then rolled and dip...

Challenge 2 - Luau Themed Cocktail Party w videos

Fri, 1 Jul 2011 01:00:00 EST

Dear Lori, Please suggest a menu for a luau themed cocktail party on board. Best regards, Gale and Evelyn Alls Springfield, VA Luau Themed Cocktail Party Dear Gale and Evelyn Alls, One of the first fancy restaurants I ever went to with my parents was Trader Vic’s in New York City. It was my first taste of Polynesian food – rumaki, sweet and sour shrimp and teriya...

Poke (cubed raw fish salad)

Fri, 1 Jul 2011 01:00:00 EST

By Lori Ross for Cooking Challenge Two - Luau Themed Cocktail Party from Gale and Evelyn Alls, Springfield, VA. A popular Hawaiian dish, poke is a cubed raw fish salad. Serve and eat the day you make it. 1 -2 pounds fresh sushi grade tuna or salmon, chopped into ½ inch cubes 1 medium tomato, chopped 1⁄2 cup sweet onion, finely cho...

Trader Vics Chicken Salad in Lettuce Cups

Fri, 1 Jul 2011 01:00:00 EST

By Lori Ross for Cooking Challenge Two - Luau Themed Cocktail Party from Gale and Evelyn Alls, Springfield, VA. Trader Vic’s Chicken Salad in Lettuce Cups or Tostitos Scoops Tortilla Chips Inspired by the classic Polynesian-American restaurant this salad is easy to make and always refreshing. The salad is mild with a sweet curry flavor and needs a piece of crunch...

Teriyaki Beef or Pork Skewers

Fri, 1 Jul 2011 01:00:00 EST

By Lori Ross for Cooking Challenge Two - Luau Themed Cocktail Party from Gale and Evelyn Alls, Springfield, VA. Teriyaki Beef or Pork Skewers Classic luau fare, teriyaki beef or pork is always popular with guests. if you'd rather have shrimp or chicken, reduce marinating time to 2-3 hours and cook shrimp for 2-3 minutes maximum. Chicken may be c...

Rumaki

Fri, 1 Jul 2011 01:00:00 EST

By Lori Ross for Cooking Challenge Two - Luau Themed Cocktail Party from Gale and Evelyn Alls, Springfield, VA. Classic rumaki is made with chicken livers and water chestnut, but if you don’t like liver or water chestnuts, then feel free to use shrimp, scallops or pitted dates…or a mixture of all three! All are equally delicious wrapped in...

Tropical Fruit Boat or Skewers

Fri, 1 Jul 2011 01:00:00 EST

By Lori Ross for Cooking Challenge Two - Luau Themed Cocktail Party from Gale and Evelyn Alls, Springfield, VA. Tropical Fruit Boat or Skewers with Spicy Sugar, Salt and Lime Dip Find as many exotic fruits as possible for this dish in lots of pretty colors and offer with this exotic salty-spicy-sweet dip! 1 whole pineapple Papaya <...

Challenge 1 - Vegetarian Pasta Dishes

Mon, 6 Jun 2011 01:00:00 EST

Dear Lori, I'd love 5 recipes for vegetarian pasta dishes with no olives or peppers. Sauce/toppings can have cheese, cream, milk, sustainably caught seafood (no farmed anything), chicken stock, or beef stock--trying to cut down on meat but not all the way there yet. All hot (not pasta salads). Thanks! Kathy Dismukes Alexandria, VA 5 Vegetarian P...

Pasta with Spinach Carbonara

Mon, 6 Jun 2011 01:00:00 EST

By Lori Ross for Cooking Challenge One - Hot Vegetarian Pastas from Kathy Dismukes, Alexandria, VA. Authentic carbonara never uses cream but always uses bacon. I have successfully made this dish without bacon many times, so while not authentic, it is delicious (more eggy and cheesy than smoky). The key to this dish is to keep tossing cooked pasta with egg and cheese mixture until it c...

Pasta with Salsa Crudo (Uncooked Tomato Sauce)

Mon, 6 Jun 2011 01:00:00 EST

By Lori Ross for Cooking Challenge One - Hot Vegetarian Pastas from Kathy Dismukes, Alexandria, VA. I love this sauce when tomatoes and basil are in season. Make it ahead of time (I’ve even let it sit overnight in the refrigerator and then brought it to room temperature). Because it is room temperature, the pasta heats the sauce and melts the cheese and it tastes fresh and summe...

Pasta with Browned Mushroom Sauce

Mon, 6 Jun 2011 01:00:00 EST

By Lori Ross for Cooking Challenge One - Hot Vegetarian Pastas from Kathy Dismukes, Alexandria, VA. I first tasted this pasta sitting on the patio of an Italian restaurant at Tyson’s Corner, Virginia. It was warming and filling, perfect for a fall day. I have recreated it as closely as possible. 1 lb pasta (pappardelle or other wide noodles are nice) 2 tb...

Cabbage and Noodles

Mon, 6 Jun 2011 01:00:00 EST

By Lori Ross for Cooking Challenge One - Hot Vegetarian Pastas from Kathy Dismukes, Alexandria, VA. This is an easy, addictive, luscious pasta dish based on an Austrian classic dish. It tastes far better than it sounds! 1 large yellow onion, peeled 1/2 head large cabbage, cored 6 tbsp butter 1 tbsp vegetable oil Salt and freshly ground black pepper 1 lb egg or othe...

Pasta with Pesto, Lemon and Green Vegetables

Mon, 6 Jun 2011 01:00:00 EST

By Lori Ross for Cooking Challenge One - Hot Vegetarian Pastas from Kathy Dismukes, Alexandria, VA. I love this dish because it takes pesto to another level. The texture and flavor of green vegetables and lovely lemony bite transforms pesto pasta to a fresh summery dish! Unless I plan ahead and make it at home, I usually carry a couple jars of pesto aboard and just enhance them...

Six Simple Summer Salads and More with Spices

Mon, 2 May 2011 01:00:00 EST

by Lori Ross Photo: Lori Ross Summer is upon us and ‘tis the season for entertaining on your boat! Entertaining is challenging enough ashore, but on a boat, organization, planning and make ahead dishes are critical! With the abundance of f...

20 Things To Do With The Abundance of Fruit

Fri, 15 Apr 2011 01:00:00 EST

Story by Lori Ross Photo: Lori Ross I am addicted to Farmers Markets….I go to every one that I see, I buy tons of gorgeous produce and cook up a storm! Since there are only two of us, even after eating our 5 a day and entertaining, we often have an overabundance of fr...

Grill Crazy

Fri, 1 Apr 2011 06:45:08 EST

Story and Photography by Lori Ross Grilling is truly our favorite way to cook ashore or aboard. There is nothing to compare to the smoky flavor of grilled foods. Grilled foods are easy; they taste great and keep the cabin cool on a hot day! Our first boat, a 24 foot Hinterholler Shark sailboat, didn’t come with a grill and so we brought my little charcoal-burning Hibachi along. Everythi...

Al Fresco in the Spring and Fall

Tue, 15 Mar 2011 01:00:00 EST

Story and Photography by Lori Ross Today's power cruisers allow us to cruise and dine al fresco from early spring to late fall in many parts of the country. So here are some menu ideas to consider for your al fresco adventures! SPRING Printemps Brunch Aboard Pitcher of Bloody Marys Sliced pineapple with mint Egg salad with tarragon and spring onions Sliced assorted hams Thin-sliced rye a...

Blessed Be The Salad

Tue, 1 Mar 2011 01:00:00 EST

Story and Photography by Lori Ross When you’re anchored in a pretty little cove about mid-day, escaping the hot sun on your shaded fly bridge or aft deck, a beautiful, fresh salad with crisp, pale greens, ripe tomatoes and thin sliced radish married with bright vinaigrette is an oasis in the desert of mid-summer heat. Then, while spring or fall cruising, when the days are cool and crisp, im...

The Blessed Mother’s Beans

Tue, 15 Feb 2011 01:00:00 EST

Story and Photography by Lori Ross As a child in New Hampshire, the advent of Spring was marked by the family tradition of sugaring off. In late March, my father and I would take wooden buckets and hammer in hand to tap the two huge maple trees that dwarfed our Civil War era home. We’d check the buckets each day to collect and strain the clear sap which my Mother slowly boiled d...

Potluck Parties

Tue, 1 Feb 2011 01:00:00 EST

Recipes and photography by Lori Ross except where noted. Potluck parties are popular, inexpensive and enjoyable anytime, but while cruising, they are a terrific way to spend time at a friendly rendezvous or to get to know other boaters on a club or owners association gathering. Most potlucks involve bringing a dish to share for a meal, but I have also enjoyed impromptu "happy hour appe...

Great Galleys and Outfitting

Fri, 14 Jan 2011 01:00:00 EST

Story and photography by Lori Ross While the primary ingredient to successful cruising under power is The Holy Place (engine room power plant), delicious, nourishing meals from the galley (The Other Holy Place) are critical to maximizing the human power plant! And, outfitting The Other Holy Place with the right tools and equipment is critical to ensuring great meals keep coming regula...

A Celebration For Every Season

Thu, 30 Dec 2010 01:00:00 EST

Story and Photography by Lori Ross Throughout our cruising lives, we often find ourselves celebrating holidays, anniversaries and birthdays aboard our boats. Sometimes we do so because we have no choice—when we are delivering the boat from one place to another over a holiday or when we live aboard—but more often, we choose to celebrate holidays aboard our boats! As with land-boun...

Moveable Feasts

Wed, 15 Dec 2010 01:00:00 EST

Article and photography by Lori Ross Dining al fresco or “en plainer air” ("out in the fresh air,") is one the special benefits of cruising. I cherish the joys of a dawn breakfast watching the sun rise and the birds dive or a lively picnic lunch on the hook in beautiful cove or an elegant dinner with old friends on the aft deck in the moonlight. When the weather ...

Hot Drinks

Wed, 1 Dec 2010 01:00:00 EST

By Lori Ross I have a special place in my heart for warm drinks because my existence is a result of hot drinks on a cold winter night! According to my mother, my Dad came in from work later than usual on a snowy February night. He was chilly, so she made mulled wine for them both to drink. As Mom puts it, “one thing led to another and nine months later, to our delight, you...

The Vegetarians Are Coming!

Mon, 15 Nov 2010 01:00:00 EST

Story and photography by Lori Ross According to the Vegetarian Resource Group (VRG), a quiet revolution is going on in America. A 2003 Harris poll commissioned by VRG confirmed that while nearly 5 million people in the U.S. are vegetarians, an additional 30-40 percent of the country's consumers regularly eat meatless items. In a 2003 Vegetarian Resource Group Harris Interactive survey, a ma...

Give Thanks for the Entree

Mon, 1 Nov 2010 01:00:00 EST

Story and photography by Lori Ross In America, we call the main dish of a meal the entrée. Across the pond, it is called by a wonderfully dramatic French term “piece de resistance” reflecting its importance as the centerpiece around which the menu is built. Creating delicious entrees worthy of the name “piece de resistance” is easy on today’s sophisticat...

Morning Meals - Wake Up With The Good Stuff

Fri, 15 Oct 2010 01:00:00 EST

Story and photography by Lori Ross Morning is a very special time of day for many cruisers, especially when hanging on the hook at a quiet anchorage. With a hot cup of coffee, we often watch the sun peeking over the horizon to reveal our surroundings in the early light of day and listen to the sound of water gently lapping at the hull, fish jumping and birds splashing into the water on their ques...

Hors DOeuvres Hot and Cold

Thu, 30 Sep 2010 01:00:00 EST

Story and Photography by Lori Ross At the end of a wonderful day on the water, as the sun sinks down behind the horizon, and the sky presents a stunning light show of colors around your boat, there’s nothing more pleasant than sharing the moment, as well as hors d’oeuvres and drinks, with cruising friends. It was the Scandinavians who started the custom of serving a drink as an appeti...

The Zen Of Easy Asian Cooking - Wraps and Rolls

Wed, 15 Sep 2010 01:00:00 EST

Story and Photography by Lori Ross Every Asian cuisine has some kind of rolls or wraps. Some of the most popular are Japanese sushi; Chinese Peking Duck, Mu Shu Pork, and egg rolls; Vietnamese table salad and hand rolls (spring and summer rolls); and Thai lettuce wraps. Wraps and rolls look beautiful, taste deliciously exotic, and are deceptively easy to make aboard a boat. There are endless...

The Zen of Easy Asian Cuisine-Part 1

Tue, 31 Aug 2010 01:00:00 EST

Story and Photography by Lori Ross I adore Asian – whether Thai, Vietnamese, Chinese, Japanese or even Burmese! In every place I visit, I seek out the Chinese, Japanese, Vietnamese and Thai neighborhoods for restaurants that served delicious Asian food. When I was asked to accompany a friend to Shanghai, China for a week where she was to speak at a conference, I researched the...

Chilling Out: Meals That Keep Your Galley Cool

Fri, 13 Aug 2010 01:00:00 EST

Story and photography by Lori Ross When the Chesapeake Bay’s languorous spells of hot, humid and hazy days take hold, cooking seems like a burdensome chore. Jim and I just want to retreat into cool, shady places on the boat and drink iced drinks and eat cool, soothing foods to reduce our body temperature. We want to lean back in a chaise or a hammock and eat iced melon or sip fr...

Getting Back To Our Roots

Fri, 30 Jul 2010 01:00:00 EST

Story and photography by Lori Ross Talk about comfort food! Whether mashed, boiled, steamed, fried, sautéed, baked, or grilled, my family ate potatoes and onions nearly every day. We made special dishes out of leftovers – soup, shepherd’s pie, or fried potato cakes out of leftover mashed potatoes. We made baked stuffed potatoes from leftover baked potatoes; and potato gratin fr...

Fast Food Aboard: Delicious Meals in 15-20 minutes

Tue, 13 Jul 2010 01:00:00 EST

Story and photography by Lori Ross There is a lot of attention given to the art of preparing quick meals from scratch as evidenced by the success of Food Network’s 30 Minute Meals with Rachel Ray, and the countless cookbooks by renown chefs promising quick meals. While there is great appeal to quick cooked meals – at home and aboard -- as I read these cookbooks and watch these p...

Thirst Quenching, Cold Drinks

Thu, 1 Jul 2010 01:00:00 EST

Story and photography by Lori Ross An iced cocktail, a chilled white wine or a frosty beer is always a welcome treat at the dock or on the hook, but most of the time, and especially while underway, we prefer drinks without alcohol. As I get older, I seem to feel the effects of alcohol more readily and too much imbibing just makes me feel too sleepy to do anything but take a nap. ...

Cooking for Special Diets: Food Allergies

Tue, 15 Jun 2010 01:00:00 EST

Story and photography by Lori Ross I’ve always enjoyed the challenge of cooking for friends and family with special dietary restrictions. Adapting recipes and menus to respond to food preferences, allergies or restrictions stretches my creative and culinary muscles while making guests feel individually appreciated and welcome. And, it is especially rewarding when it turns into a...

Adventures in Rice and Grains

Fri, 28 May 2010 01:00:00 EST

Story and photography by Lori Ross Here's to the wanderlust of youth! In 1974, several friends of mine decided to delay full-time jobs after graduating from college, and backpack and camp their way through Europe, the Middle East, Asia, and South America -- living on a few dollars a day, cooking on camp stoves, and shopping at local markets. They returned home tired and scruffy, but brimming ...

Sunny Caribbean Cooking

Fri, 14 May 2010 01:00:00 EST

Story and Photography by Lori Ross For many, the Caribbean evokes tantalizing images of turquoise water, cloudless blue skies, sea breezes, and warm, sunny days on a palm-strewn beach. For me, the Caribbean brings to mind exotic fruits, rainbow-colored fish and mollusks, hot sauces, and cool, refreshing rum drinks. The islands of the Caribbean—the Bahamas to the north; the...

From Mother, Dessert With Love

Fri, 30 Apr 2010 01:00:00 EST

Story and photography By Lori Ross Imagine how times have changed. When I was a child, my stay-at-home mother baked a cake, pie, or cookies every single day! At Halloween and Christmas, she made fudge, peanut brittle, popcorn balls, and other candies, and every year for my birthday she made my favorite cherry cheesecake dessert: Cherries in the Snow! She made everything from scratch with real b...

Boating and Cruising: A Recipe For Great Memories

Thu, 15 Apr 2010 01:00:00 EST

Story by Lori Ross The most remarkable moments of my cruising life are marked by fond memories of great food and drink! I discovered Chesapeake Bay crab cakes and mint juleps when I first met my husband, while he was teaching me to sail at Offshore Sailing School in Tidewater, Virginia. Six months later, while snowbound in a Connecticut nor’easter, we were inspired to buy our fi...

Lose While You Cruise!

Wed, 31 Mar 2010 01:00:00 EST

Story and photography by Lori Ross Lose 10 pounds on your summer cruise! These are words that we, who are weight challenged, dream about. Imagine losing, rather than gaining weight, on your two week cruise! The only time I ever lost weight on a cruise was last Spring when I took the our Fleming 55 from Ft. Myers, Florida to Annapolis, MD. I was learning to handle t...

Vegetables on the Side

Fri, 12 Mar 2010 01:00:00 EST

Story and Photography by Lori Ross As I was growing up, canned vegetables were all the rage. My family relished good food and liked cooking, so looking back it’s surprising to me that, although we enjoyed lovely raw vegetable salads, we ate canned vegetables at most meals, and when we brought home fresh vegetables from farm stands, my parents even prepa...

Flexible Provisioning for The Great Circle

Fri, 26 Feb 2010 01:00:00 EST

Story and Photography by Lori Ross Cruising the Great Circle offers ample opportunity to explore local specialties and dine ashore. Countless guides and articles describe the restaurants, bars and markets along the Great Circle route and the local delights available. In our cruises on the ICW and other parts of the Great Circle, we often provision with a goal of eating breakfast, lu...

Mardi Gras Cocktail Party

Fri, 12 Feb 2010 01:00:00 EST

Honoring the Holy Trinity - Mardi Gras Cocktail Party Story and Photography by Lori Ross Mardi Gras is the French term for "Fat Tuesday" -- the last day of the Mardi Gras carnival season and the final opportunity for celebration before Ash Wednesday and the austere season of Lent, a 40-day period historically marked by abstinence from meat and other indulgences by Catholics. Cel...

Basic Cream and Cheese Sauce:

Fri, 29 Jan 2010 15:47:01 EST

Recipe by Lori Ross For 1 lb. pasta: 8 oz. heavy cream 2 ½ cups parmesan, gorgonzola or other cheese 1/4 tsp salt 1/4 tsp black pepper Heat cream and cheese gently until cheese melts; add salt and pepper to taste. If too thick, add a Tbsp pasta water or if too thin, add more cheese. Add shelled shrimp, scallops or lobster for a special treat. &nb...

Vietnamese Spring Noodle Sauce:

Fri, 29 Jan 2010 15:43:59 EST

recipe by Lori Ross For 1 lb. rice sticks or other long noodle (vermicelli or angel’s hair) Sauce: 1 1/3 cups lime juice 1 cup fish sauce (also called seasoning sauce by some manufacturers) 1 cup water 8 Tbsps sugar 1 tsp red pepper flakes 1 clove garlic; minced Garnish: 2 cups diced cucumber 4 scallions, thinly sliced in rounds 2 cup fresh mint leaves whole 1/2 cup fr...

That’s Amore!

Fri, 29 Jan 2010 01:00:00 EST

That's Amore! - Pasta and Sauces - Story and Photography By Lori Ross I confess to a lifetime passion for pasta and noodles for which I readily blame my mother. As a newlywed, she and my dad lived in an apartment near an Italian woman who'd immigrated from Naples, who taught my mom how to make from scratch the wonderful spicy, rich tomato sauce she served over spaghetti - ...

Homemade Granola

Thu, 14 Jan 2010 13:58:20 EST

recipe by Lori Ross 3 cups rolled oats 1 cup each slivered almonds and cashews (or other nuts and seeds such as macadamia, walnuts, peanuts, pine nuts, hazelnuts, pumpkin seeds, etc.) 3/4 cup shredded sweet coconut (optional) 1/4 cup plus 2 tbsp dark brown sugar 1/4 cup plus 2 tbsp maple syrup 1/4 cup vegetable oil 3/4 tsp salt 1 cup raisins or other dried f...

Chicken, Veal or Fish Cutlets

Thu, 14 Jan 2010 13:56:00 EST

recipe by Lori Ross Four ¼-inch think chicken or veal cutlets or fish fillets 1/2 cup flour 1 tsp salt 1/4 tsp pepper 2 eggs 1 cup bread crumb mix 4 to 6 tbsp oil 2 1/2 tbsp butter 2 tbsp capers (optional) 2 tbsp chopped parsley Lemon wedges Gently pound chicken or veal cutlets between 2 sheets of plastic wrap to 1/8-inch thickness using rolling pin or meat pounder ...

Lemon-Sage Breadcrumbs

Thu, 14 Jan 2010 13:53:40 EST

recipe by Lori Ross 2 cups dried plain breadcrumbs or Panko (Japanese breadcrumbs that make a very crispy crust) 3 tbsp dried lemon zest 2 tbsp dried sage 1 1/2 tbsp coarse salt Cracked pepper Stir together breadcrumbs, zest, sage and salt, then season breadcrumbs with pepper. Delhi Breadcrumbs – replace lemon zest and sage with1/2 cup chopped, toasted sliced almonds and 2 tea...

Basic Herb Vinegers

Thu, 14 Jan 2010 13:40:50 EST

recipe by Lori Ross 1 cup fresh herbs, for example, sage, thyme, rosemary, 1 quart distilled white vinegar or cider vinegar Glass bottles with covers or stoppers Place herbs of choice, in bottle of vinegar. Place in cool, dark place (hanging locker, cabinet, under seats, in the bilge or in refrigerator for 2 weeks; after 2 weeks, the vinegar is ready to bottle....

Basic Flavored Salt and Pepper

Thu, 14 Jan 2010 01:00:00 EST

recipe by Lori Ross Makes one cup 1 cup coarse salt (kosher or sea salt) or 1 cup whole or cracked peppercorns* 8 tbs mixed spices (whole or ground depending on recipe you choose below) Pepper mills, salt mills, jars or bottles with stoppers or caps Mix salt or pepper and seasonings thoroughly and place in clear dry glass jars with cork, stopper or screw top lid or in salt or peppermi...

Basic Homemade Spice Rub Recipe

Thu, 14 Jan 2010 01:00:00 EST

recipe by Lori Ross Makes 1 1/4 cups (enough to season 5 to 10 pounds of meat, poultry, or seafood) 1/3 cup kosher, sea or regular salt 1/4 cup packed brown sugar 1/4 cup paprika 2 tbsp ground black pepper 2 tbsp dried oregano 2 tbsp dried thyme leaves 1 tbsp cayenne or other pepper, (optional) Directions In a small bowl, combine all the ingredients, using your hands to break up ...

Making Holiday Gifts Aboard

Thu, 14 Jan 2010 01:00:00 EST

Making Holiday Gifts Aboard –Articles and Photographs by Lori Ross Three years ago, we celebrated our first Christmas aboard the boat in Fort Myers. We entertained new and old friends and attended parties, parades and dinners throughout the holiday. As friends came aboard, some brought very special gifts they had made while on their own boats. Our longti...

Coleslaw with Fresh Lavender Dressing

Sun, 27 Dec 2009 15:52:30 EST

Recipe by Lori Ross Coleslaw becomes an elegant first course with this sophisticated salad dressing. While you don't need to use lavender, it makes a simple slaw a special gourmet treat. In place of lavender, try an equal amount of fresh herbs such as tarragon, thyme, basil, oregano or rosemary. 6 cups shredded cabbage Or a blend of:...

Sugar snap and Snow Pea Salad

Sun, 27 Dec 2009 15:50:24 EST

Recipe by Lori Ross This dressing is tangy and offers a sharp counterpoint to the sweetness of the peas. Pea shoots are the leaves from green pea plants and they taste mildly sweet and have the texture of a delicate lettuce. If you can find pea shoots, try them in this salad. 1 cup sugars snap peas 1 cup snow peas 1 cup green peas (fresh or frozen and thawed) 6 cup...

Radish Salad

Sun, 27 Dec 2009 01:00:00 EST

Recipe by Lori Ross I love radishes any time of year, but in early summer they taste the sweetest and make a wonderful salad. 12-18 radishes washed and sliced thin 6 scallions washed and sliced thin Dressing: 2 tbsp heavy cream 3 tbsp lemon juice Salt and pepper to taste Mix dressing ingredients and add salt and pepper to taste. Combine radishes and scallions in a ...

Celery Salad

Sun, 27 Dec 2009 01:00:00 EST

Recipe by Lori Ross Celery and blue cheese are delightful partners in this crisp, tangy salad. Try this salad with swiss cheese if blue cheese is not to your taste. 2 cups sliced celery 1/2 cup crumbled blue cheese 4 tbsp olive oil 1 tbsp tarragon or other white vinegar Salt and pepper to taste Fresh tarragon or chives (optional) Mix oil, vinegar or lemon juice ...

Corn Salad

Sun, 27 Dec 2009 01:00:00 EST

Recipe by Lori Ross Unlike spicy, complex corn salads, this one is simple, sweet and comforting and it is tasty warm or cool. 1 tbsp olive oil 1 small diced red onion or two medium shallots 4 cups corn kernels cut from fresh ears of corn (or canned or frozen corn works too) 1/4 tsp salt and pepper 1 tsp sugar 1/4 cup chopped scallions 1&nb...

Asian Vinaigrette

Sun, 27 Dec 2009 01:00:00 EST

Recipe by Lori Ross 1/4 cup lime juice, plus 4 limes, halved crosswise 2 tbsp Asian fish sauce 1 large garlic clove, minced 3 tbsp finely chopped fresh mint 1/4 cup finely chopped fresh cilantro 1 t. dried hot red-pepper flakes 1 t. salt 1/2 cup vegetable oil Whisk together lime ju...

Mushroom salad

Sun, 27 Dec 2009 01:00:00 EST

Recipe by Lori Ross This salad is great with grilled meats and very flexible. If you can’t get fresh mushrooms, try this with canned button mushrooms (just drain and rinse). I like adding sliced red peppers, black olives, hard boiled egg slices or a little Swiss cheese to this salad. 1 pound fresh mushrooms (any kind) 1/4 cup olive...

Garlic Spinach Timbale

Mon, 21 Dec 2009 17:50:50 EST

Recipe by Lori Ross This is an easy dish that offers an opportunity for beautiful presentation. 20 oz. frozen spinach (or 2 -10 oz. packages.) or 2 large packages of fresh spinach steamed 2 chopped cloves of garlic 1/8 tsp each of nutmeg, salt and pepper 1 small onion or large shallot chopped 1/2 cup cream 1 egg 3/4 cup grated parmesan Set oven to 375 degrees Defrost froz...

Caramelized Corn

Mon, 21 Dec 2009 01:00:00 EST

Recipe by Lori Ross This recipe makes even old starchy corn taste great! I have made this recipe with frozen white corn and canned white and yellow corn. All were good but the best was yellow canned niblets corn...it caramelized beautifully like really fresh corn and had a nice bite to it. The frozen corn was softer and less intense. I also liked a mix of yellow and white corn t...

Creamed Mushrooms

Mon, 21 Dec 2009 01:00:00 EST

Recipe by Lori Ross I like to use a combination of dried, canned and fresh mushrooms mixed together. It’s the best mushroom recipe I’ve ever had! 1.6 oz. dried exotic mushrooms (shitake, morel, cremini, porcini) 1/2 c. sherry 4-5 slices of bread; toasted, buttered, and cubed 1 Tbsp fresh thyme, chopped or 1 t dry 1 c. heavy cream Salt and pepper to taste Preheat oven to...

Maple Baked Beans

Mon, 21 Dec 2009 01:00:00 EST

Recipe by Lori Ross ½ pound navy or other small beans or 4 cups canned beans 1 cup onion chopped 2/3 cup maple syrup 7 oz. salt pork, ham, or bacon 1 tsp dry mustard 4 cups water 2 tsps salt and 1 ½ tsps pepper Heat oven to 300 degrees If using dried beans, place in heavy pot with enough water to cover beans. Bring water to boil, then strain and rins...

Cuban Black Beans

Mon, 21 Dec 2009 01:00:00 EST

Recipe by Lori Ross This is basically black beans with sofrito…delicious!  1 lb dried black beans or 8 cups canned white beans 1/3 cup olive oil 1 med. Onion diced 2 scallions minced 4 cloves garlic minced 1 bell pepper seeded and diced 1 fresh jalapeno seeded and minced (any color or half red/half greed) 1 ...

Curried Carrots and Lentils

Mon, 21 Dec 2009 01:00:00 EST

Recipe by Lori Ross Quick and easy microwave dish that can also be made on the stove top. Serve with lamb, chicken or seafood curry. ½ cup dried lentils (red are nice but any color will do) 1 1/2 cups water 3 carrots, peeled and cut into 2” pieces ½ cup chopped onion ¼ cup raisins 2 Tbsps butter ¾ tsp curry powder ½ tsp fennel seed (optio...

White Beans with Sage

Mon, 21 Dec 2009 01:00:00 EST

Recipe by Lori Ross ½ lb. dried navy or cannellini beas or 4 cups canned cannellini beans ½ onion chopped 6 cloves garlic whole 8 fresh sage leaves 1/3 cup olive oil Salt and pepper If using dried beans, place in heavy pot with enough water to cover beans. Bring water to boil, then strain and rinse beans and return to pot with fresh water. Add onion,...

Beans with Salsa Verde

Mon, 21 Dec 2009 01:00:00 EST

Recipe by Lori Ross This recipe can be made with just about any bean, however, heirloom white Aztec beans are the best because they are large, white and similar in texture to a potato when cooked. ½ lb cups dried or 4 cups canned white or other bean ½ chopped onion 1 bay leaf 1 sprig thyme or ¼ tsp dried thyme 2 garlic cloves If using dried beans, place in heavy ...

Oven Baked Rice

Mon, 21 Dec 2009 01:00:00 EST

Recipe by Lori Ross 1 cup Uncle Ben's converted rice -- my favorite for every day 1½ cups chicken broth, water, or other stock 1 tsp each salt and pepper 1 Tbsp butter or olive oil 1 large onion, sliced This is the best long-grain white-rice dish I've ever tasted. It's simple and delicious, especially with roast chicken or grilled steaks. Serves 4. Preheat oven to 350...

Classic Stove-Top Risotto

Mon, 21 Dec 2009 01:00:00 EST

By Lori Ross for Cooking Challenge Four - No Refrigerated Ingredients from Ellen Dawson, Haverford, PA. 3 tbsps olive oil 1 medium onion, diced 2 cups Arborio rice 1 tsp salt 3 cups stock or water 1/2 cup dry white wine 1/2 cup grated Parmesan cheese I like Arborio rice, but if you can'...

Microwave Risotto w/Mush, Gr Onions-NRI

Mon, 21 Dec 2009 01:00:00 EST

Microwave Risotto with Mushrooms and Green Onions - Requiring No Refrigerated Ingredients By Lori Ross for Cooking Challenge Four - No Refrigerated Ingredients from Ellen Dawson, Haverford, PA. Microwave risotto turns out a bit less creamy than stove top but it is wonderfully cooked with only one stir during the cooking process. This is appealing on the boat as it dirties fewer dishe...

Paula Wolferts No-Stir Polenta

Mon, 21 Dec 2009 01:00:00 EST

Recipe by Lori Ross Cookbook author and writer Paula Wolfert has a recipe for baked, no-stir polenta that is delicious and easy. This cooking method brings out more corn flavor by toasting is as it cooks. And without the traditional stirring and dangerous sputtering from the pot, making polenta becomes easier on the cook. If you make soft polenta, serve it immediately with your fa...

My Favorite Creamy Gorgonzola Sauce

Mon, 21 Dec 2009 01:00:00 EST

Recipe by Lori Ross ½ cup heavy cream 3 oz. gorgonzola or other blue cheese broken into chunks Salt and pepper to taste Mix all ingredients in a microwave-safe bowl and cook on high, uncovered for 2-3 minutes or until cheese is melted and sauce is thickened. Pour over polenta with a grind of black pepper and sprinkle fresh herbs. This sauce can also be used with other cheese f...

Summertime Whole Wheat Berries

Mon, 21 Dec 2009 01:00:00 EST

Recipe by Lori Ross One of my favorite summer cookout dishes that everyone loves. Makes 6-8 servings. 1 cup whole wheat berries (or spelt or kamut) 1 tsp salt 3 cups water 1 red and 1 yellow pepper chopped 1 red or white onion (or 5 scallions) chopped 1 Tbsp olive oil Salt and pepper to taste 2 spring onions chopped 2 Tbsps of lemon juice Bring grains a...

Tabbouleh Salad

Mon, 21 Dec 2009 01:00:00 EST

Recipe by Lori Ross For the best version of this classic Middle Eastern salad, use a high proportion of parsley and serve with crisp inner leaves of romaine lettuce, using them as spoons to scoop the salad from the serving dish. Add hummus, pita bread, olives, feta cheese and a light red wine for a cool and tasty lunch aboard. 1/2 cup bulgur rinsed under running water and drained ...

Vidalia Restaurants Shrimp and Grits

Mon, 21 Dec 2009 01:00:00 EST

Recipe by Lori Ross I never liked grits until I tasted this dish in a wonderful Washington, DC restaurant owned by Southerners. The grits are a rich and creamy contrast to the zesty shrimp. 24 cooked, peeled shrimp ½ cup white old-fashioned grits (or use instant grits and cook for only 5 minutes) 1 onion (preferably Vidalia) sliced thin 1 ¼ cup heavy cream 1 ¼ c...

Chicken Tagine

Mon, 21 Dec 2009 01:00:00 EST

Recipe by Lori Ross The word tagine refers to the finished dish as well as to the earthenware pot topped with a conical lid in which it is traditionally cooked. Tagines are made of meat, fowl, or seafood, and fresh seasonal vegetables or fruit, and flavored with exotic herbs and spices.. Tagines are served from a communal dish set in the center of the table, and tradition warrants the use of chun...

Chicken Liver Pate

Mon, 21 Dec 2009 01:00:00 EST

Recipe by Lori Ross 1 lb. chicken livers, rinsed and dried 1 medium onion coarsely chopped 3 Tbsp butter or olive oil 2 hard-boiled eggs, coarsely chopped French or Italian bread, sliced and toasted until crispy Fresh sage, rosemary or thyme Salt and pepper Sauté onion in butter or oil until soft. Place livers on broiling pan, and salt and pepper generously. Broil until livers are...

Brunch Strata

Mon, 21 Dec 2009 01:00:00 EST

Recipe by Lori Ross 6 slices of bread, preferably day-old 8 oz. breakfast sausage or bacon, cooked and chopped 5 large eggs 2-1/2 cups milk 2 cups grated Swiss, cheddar or other mild cheese 1 tsp salt and 1/4 t. pepper Mix eggs, milk, salt and pepper. In a shallow baking dish (2-quart), arrange bread into a single layer. Spoon the sausage or bacon and half of the cheese over bread. Pour e...

Gravlax (fish)

Mon, 21 Dec 2009 01:00:00 EST

Recipe by Lori Ross This raw fish is cured with a mixture of salt and sugar. 1–2 lb. very fresh boneless fillet of salmon, red snapper, sea bass, striped bass or tuna 2 tbsp kosher salt 1 tbsp sugar 2 tbsp aquavit, vodka, brandy or cognac 1 tbsp fresh-ground pepper 1 tbsp chopped fresh herbs of your choice (rosemary, thyme, dill, tarragon) Cut the fillet ...

Crustless Cranberry Pie

Mon, 21 Dec 2009 01:00:00 EST

Recipe by Lori Ross 3 cups cranberries 1-1/2 cups sugar 2 eggs 3/4 cup flour 3/4 cup butter 1-1/2 cups chopped pecans or walnuts (optional) Grease a 10-inch pie pan. Spread berries on the bottom of the pan. Sprinkle with half the sugar and nuts. In a separate bowl, beat eggs, then add sugar, flour and butter until mixed well. Pour this mixture evenly over the berries. Bake at 325 degrees ...

Cranberry Tart

Mon, 21 Dec 2009 01:00:00 EST

Recipe by Lori Ross Cranberry Tart (sweet crust and tart cranberry topping) Dough: 2 sticks unsalted butter at room temperature (or Crisco or the shortening of your choice) 3/4 cup sugar 3 whole large eggs at room temperature 1 tsp vanilla extract 1/2 tsp ground nutmeg 1-1/3 cups flour Topping: 3 cups cranberries, washed and drained 3/4 cup sugar mixed with 1 tbsp cinnamon Pre...

Marie Ross Fruitcake Recipe

Mon, 21 Dec 2009 01:00:00 EST

Recipe by Lori Ross 1 lb. shelled Brazil nuts (about 3 c.) 1 lb. pitted whole dates 1 cup drained maraschino cherries 1/2 cup candied pineapple or dried pineapple chunks 3/4 cup sifted flour 3/4 cup sugar 1/2 tsp baking powder 1/2 tsp salt 4 eggs 1 tsp vanilla Put whole dates, nuts and cherries in large bowl. Sift dry ingredients over fruit and nuts and mix until well c...

Hot Buttered Rum

Mon, 21 Dec 2009 01:00:00 EST

Recipe by Lori Ross 5 cups water 2-1/2 cups Gosling’s or other dark rum 4 tbsp of brown sugar 4 tbsp of butter 1-1/2 tbsp nutmeg Mix all ingredients. Heat gently and serve in mugs or cups. ...

Vegetable Cream Soup

Mon, 21 Dec 2009 01:00:00 EST

Recipe by Lori Ross 1 stick butter 2 leeks or shallots or onions chopped 1 medium potato, peeled 3 cups vegetable (broccoli, leeks, spinach, carrots, zucchini, corn, artichoke hearts, radishes) 4 oz. white wine 1 tbsp chicken base Dash white pepper Dried or fresh herbs or spices of your choice (broccoli or spinach = nutmeg; leeks = dill; carrots = ginger; corn = chives; artichokes = r...

Clam, Shrimp and Scallop Bouillabaisse

Mon, 21 Dec 2009 01:00:00 EST

Recipe by Lori Ross Bouillabaisse comes from the French word “bouilli” or boil. The basic flavorings are quickly boiled together with wine and tomatoes to emulsify, and then fresh seafood is cooked at the last minute. The French do not consider a stew Bouillabaisse unless Mediterranean fish are used, however, this is the best stateside version I’ve tasted. 4&nb...

Shrimp and Sausage Gumbo

Mon, 21 Dec 2009 01:00:00 EST

Recipe by Lori Ross 2 tbsp butter 2 tbsp flour 1 cup boiling water 6 oz. tomato paste 2 bay leaves 12 allspice berries and 6 peppercorns, cracked 6 cloves Pinch of Cayenne Dash of Tabasco sauce 2 quarts water 2 stalks celery chopped 3 green peppers 3 tomatoes or 1 lb. canned whole tomatoes 2 med sliced cooked ham 4 onions sliced 2 garlic cloves chopped ...

Bermuda Beef Stew

Mon, 21 Dec 2009 01:00:00 EST

Recipe by Lori Ross The most well known and much maligned is beef stew. Badly prepared beef stew is agony but good beef stew is rapture! This is the beef stew we served aboard on our way to Bermuda. After several years of trying to “doctor” Dinty Moore Beef Stew, this version was a revelation and it still tastes terrific, even at the dock! Serves 6 to 8 2 pou...

Ratatouille -Requires No Refrigerated Ingredients

Mon, 21 Dec 2009 01:00:00 EST

By Lori Ross for Cooking Challenge Four - No Refrigerated Ingredients from Ellen Dawson, Haverford, PA. This is the most versatile dish I make. It can be used as a stew on its own, as a side to lamb or beef, a pasta sauce, a salad (cold and dressed with a little oil and red wine vinegar), a base for poached eggs or a warm filling for pita sandwiches with a little mozzarella or P...

Sausage and Beef Chili

Mon, 21 Dec 2009 01:00:00 EST

Recipe by Lori Ross 1/4 cup best-quality olive oil 2-3 large yellow onions, coarsely chopped 1 pound sweet Italian sausage meat, removed from casings 4 pounds beef chuck, ground 2 tbsp each of pepper and salt 1 - 12 oz. can tomato paste 2 tbsps minced fresh garlic 1.5 oz. ground cumin 2 ounces chili powder 1/4 cup prepared mustard 2 tbsp each: dried basil, oregano, dill,...

The Slow Roast (vegetables)

Mon, 21 Dec 2009 01:00:00 EST

Recipe by Lori Ross 2 lbs. cleaned, trimmed vegetables 3-4 tbsp of olive oil ½ tsp salt ½ tsp pepper 2-3 tsp fresh herbs (rosemary, thyme, sage, garlic, ginger) or 1 tsp dry herbs This takes little prep, hardly any clean-up, and offers terrific flavor. Preheat oven to 325 degrees. Line cookie sheet with foil and brush with olive oil. Clean and trim whole carrots, parsnips, ...

Szechwan Vegetables

Mon, 21 Dec 2009 01:00:00 EST

Recipe by Lori Ross Quick sautéing keeps veggies crisp, brightly colored, and results in a sharp fresh flavor. Sautéing requires a skillet or wok large enough to hold veggies in one layer or they’ll “steam” rather than quick fry. This recipe is perfect for whole green beans, but can also be used for broccoli and cauliflower florets, shredded cabbage, spinach or oth...

Easy Entertaining Aboard

Sun, 20 Dec 2009 01:00:00 EST

Entertaining Aboard: The Weekend Cruise - Story and Photography by Lori Ross Entertaining friends or family during a weekend aboard our boat is one of the things I enjoy most about cruising. I love planning a cruise – selecting a destination, identifying special events or activities that everyone would like and, of course, developing delicious menus for meals aboard...

Hummous

Sun, 20 Dec 2009 01:00:00 EST

Recipe by Lori Ross 14 oz. can garbanzo beans 4 cloves of garlic, chopped 4 tbsp of sesame seed paste (tahini) 2 tbsp lemon juice Cilantro or parsley, salt and pepper Drain and mash garbanzo beans, garlic and sesame paste together (or process in blender or food processor until smooth). If hummous is too thick , add a couple tbsps of water or olive oil to thin it out. Add lem...

Babaganoush

Sun, 20 Dec 2009 01:00:00 EST

Recipe by Lori Ross 1 medium eggplant 2 cloves of garlic, chopped 4 tbsps of sesame seed paste (tahini) Juice of ½ lemon (or 2 T lemon juice) Cilantro or parsley, salt and pepper Cut eggplant in half lengthwise, place on aluminum foil-lined baking sheet in 350-degree oven for 20-30 minutes until tender (alternatively you may wrap in aluminum foil and place on hot grill for 15-2...

The Blessed Vinaigrette

Sun, 20 Dec 2009 01:00:00 EST

Recipe by Lori Ross 6-8 cups of salad greens ½ cucumber, seeded, quartered and sliced thin ½ red onion quartered and sliced thin 4 radishes sliced thin ¼ cup olive oil 1 tbsp red wine vinegar 1 tbsp Dijon mustard (e.g. Grey Poupon) 1 large clove of garlic minced or pressed Salt, pepper to taste Clean and dry salad greens and toss with olive oil. Add cuc...

Asian Cabbage or Noodle Salad w/ Chicken

Sun, 20 Dec 2009 01:00:00 EST

Recipe by Lori Ross This salad dressing is unusual in that it is equally wonderful on cabbage and cooked noodles, staples of many long term cruisers. It has a light, sharp, bright, and spicy flavor that is absolutely addictive. I recommend thin or medium sized rice or bean thread noodles, but I’m sure it works well with wheat noodles too. Meats like shrimp, tuna, salmon chicke...

Zesty Black Bean Salad

Sun, 20 Dec 2009 01:00:00 EST

Recipe by Lori Ross 1 can of black beans 1 diced red onion 1 diced red pepper 1 diced green pepper 1 diced carrot 1/4 cup chopped fresh coriander (cilantro) Vinaigrette: 1 lime -- grated zest and juice 1/4 cup freshly squeezed orange juice 4 cloves of garlic, minced 1/2 cup sherry wine vinegar, or cider vinegar with sherry 1 tb chili powder 1 tb toasted cumin powder 2 tsp sal...

Rouille - Sauce

Sun, 20 Dec 2009 01:00:00 EST

Recipe by Lori Ross Ingredients: 3 tbsps water 3/4 cup coarse fresh bread crumbs (preferably from a baguette, crust removed) 3 garlic cloves 1/2 tsp coarse sea salt 1/2 tsp cayenne 3 tbsps extra-virgin olive oil 1 pimento pepper A Gallic tradition for good reason, rouille is French for "rust," after th...

Blender Hollandaise - sauce

Sun, 20 Dec 2009 01:00:00 EST

Recipe by Lori Ross 3 egg yolks 1/2 tsp salt Dash of cayenne pepper 1 tbsp cream 1 cup (1/2 pound) melted sweet butter, heated until bubbling but not brown 1 tbsp lemon juice Place yolks, salt, pepper, and cream in blender for a few seconds at high speed until you have a smooth frothy mixture. Still at high speed, start adding hot butter in a thin, steady stream, not too slowly. As ...

Bearnaise Sauce

Sun, 20 Dec 2009 01:00:00 EST

Recipe by Lori Ross 1/3 cup white wine 1/3 cup tarragon vinegar 1 chopped shallot 1 tbsp each fresh tarragon, chervil or parsley, and fresh ground pepper (plus the ingredients for Hollandaise, sans lemon) Follow the recipe for Hollandaise above. But instead of lemon juice, in a saucepan, mix the Bearnaise ingredients, heat and reduce to ¼ cup. Strain and use one or two tbsps of t...

Green Chimichurri - sauce

Sun, 20 Dec 2009 01:00:00 EST

Recipe by Lori Ross 10 minced, peeled cloves garlic 1/2 cup minced fresh flat-leaf parsley 1 tbsp. red pepper flakes 1 cup olive oil 1/4 cup red wine vinegar salt and freshly ground black pepper to taste This Argentine Green Sauce is a perfect compliment to fish, chicken, or meat. Combine all ingredients and let flavors develop for 2-3 hours. ...

Charmoula - sauce

Sun, 20 Dec 2009 01:00:00 EST

Recipe by Lori Ross Ingredients: ½ cup chopped cilantro ½ cup chopped parsley 5 cloves of garlic 5 tbsp lemon juice 1 ½ tsps salt and cayenne pepper 1 tsp paprika 1/3 tsp ground cumin ½ cup olive oil, or more Combine first seven ingredients and add enough olive oil to make this thick Moroccan herb sauce....

Chocolate Ganache Cake

Sun, 20 Dec 2009 01:00:00 EST

Recipe by Lori Ross This is one of the easiest, prettiest and most delicious chocolate cakes I’ve had. You can make this cake a week in advance, wrap tightly in plastic and refrigerate. Glaze only the day you will serve it. Ingredients: 1 stick butter 1 cup sugar 4 eggs 16 oz. Hershey’s chocolate syrup 1 Tbsp vanilla extract 1 cup flour Preheat ...

Fast Fudge

Sun, 20 Dec 2009 01:00:00 EST

Recipe by Lori Ross My mother made terrific fudge and always used a candy thermometer to make it on a stovetop. These days I wouldn't know what to do with a candy thermometer! So, thinking fudge was a complicated process requiring alien equipment, I never even attempted it, until I found this recipe in my boat's microwave cookbook. It's delicious, a rich chocolate flavor, and very easy! Place ...

Chicken Nachos

Sun, 20 Dec 2009 01:00:00 EST

Recipe by Lori Ross Ingredients: 1 whole poached chicken breast, skinned, boned and diced 2 cloves garlic, chopped 3 tbsp chopped onion 2 jalapeño peppers, seeded and minced (fresh or pickled) 12 oz. cream cheese at room temperature (low fat is good) 1 tbsp cumin 1 tbsp chili powder Salt and pepper 1-1/2 cup grated cheddar or jack cheese Mix first 7 ingredients ...

Colorful Flavored Vinegar Gifts

Fri, 18 Dec 2009 01:00:00 EST

Recipes by Lori Ross Flavored Vinegars Flavored vinegars add excitement to salads, marinades and sauces. They also make special gifts that are easy to make aboard the boat. Because vinegar is high in acid, it does not support the growth of botulism bacteria. I usually use distilled white vinegar or cider vinegar (USDA Extension service says that rice and wine vinegars are susceptible to E.Col...

Marinated Chopped Salad

Tue, 15 Dec 2009 15:33:59 EST

recipe by Lori Ross This salad is a cruising classic that our friends Ann and Ron Peterson used to make for the crew. It looks good, tastes great and uses all the leftovers from your vegetable drawer (or if you want, just buy already cut up dipping vegetables at the grocery store) in an unbelievably easy salad. 9 cups of mixed raw vegetables cut into bite sized pieces (broccoli, cau...

Confetti Grain Salad

Tue, 15 Dec 2009 15:27:38 EST

recipe by Lori Ross 1 cup wild rice (or spelt, wheat berries, brown rice, rye berries), rinsed 1/2 tsp salt 2 tbsp butter or oil 3 cloves garlic, minced 1 cup onion, chopped 1 cup green or red bell pepper 2 cup frozen peas or corn Salt and pepper to taste Rinse grain in cold water, then place in covered pan. Stir in ½ tsp salt. Bring to a boil, uncovered. Reduce heat ...

Savory Sausage Stew

Tue, 15 Dec 2009 15:25:19 EST

recipe by Lori Ross This is a unique and filling way to make great use of leftover sausages after a cook out. 4 lbs. mixed cooked sausages (Italian Mild, Italian hot, chorizo, kielbasa, bratwurt or knackwurst) 3 tbsp olive oil 6 cloves garlic chopped 2 tsp ground cumin 1 ½ tsp dried oregano 3 cups diced canned tomatoes, undrained 1 cup red wine 1 cup roasted red peppers, ch...

Asian Adventure Salad

Tue, 15 Dec 2009 15:22:03 EST

recipe by Lori Ross This is a light but flavorful main course salad 4 cups shredded or chopped cooked chicken, sliced beef or pork, or medium cooked shrimp 2 cups sliced water chestnuts, drained or chopped celery, sugar snap peas or a mixture of all three 8 cups mixed shredded red or white cabbage and carrots (or cole slaw mixes from grocery store) 1 cup chow mein noodles ½ cu...

Shortbread

Tue, 15 Dec 2009 14:58:29 EST

recipe by Lori Ross ½ cup cornstarch 1 cup flour ¾ cup softened butter 1 cup confectioner’s sugar Sift together cornstarch, sugar and flour. Blend in butter until a soft, smooth dough forms. Shape into 1 inch balls and place 1 ½ “ apart on an ungreased cookie sheet then flatten with fork or roll out dough about ¼ inch thick and use cookie cut...

Lemon or Lime Squares

Tue, 15 Dec 2009 14:42:25 EST

recipe by Lori Ross Crust: 1 ½ cup crushed graham crackers or other cookies (gingersnaps, shortbread, animal crackers) 1 tbsp sugar ½ tsp cinnamon ½ cup butter Filling: 2 ounces cream cheese 1 tbsp lemon or lime zest grated Pinch of salt 14 ounce can of sweetened condensed milk 1 egg yolk ½ lemon or lime juice (fresh is best) Crust: Mix crushe...

Snowball Cookies

Tue, 15 Dec 2009 01:00:00 EST

recipe by Lori Ross Makes 2 dozen 1⁄4 lb. or 1 stick butter 2 tbsp confectioner’s sugar 1⁄2 tsp vanilla 1 cup flour 1 cup finely ground almonds, walnuts or pecans Preheat oven to 375°. Cream butter until fluffy. Add confectioners' sugar and vanilla. Beat until smooth. Gradually beat in flour. Stir in ground nuts. Shape dough into 1" balls, using about 1 Tb...

Cherries in the Snow

Tue, 15 Dec 2009 01:00:00 EST

recipe by Lori Ross Crust: 1-1/2 cups graham-cracker crumbs 1/3 cup butter melted (3/4 stick) Filling: 1/2 tsp grated lemon rind and ½ tsp lemon extract 1/2 cups confectioner's sugar 8 oz. cream cheese 1 tbsp milk 1-1/2 tsp. vanilla or almond extract 1 bottle Redi-whip or other whipped cream Topping: 1 can cherry pie filling, refrigerated (or other pie filling). ...

Microwave Fudge

Tue, 15 Dec 2009 01:00:00 EST

recipe by Lori Ross I found this recipe in my boat's microwave instructions. It's delicious, a rich chocolate flavor, and very easy! 3 cups semisweet or milk chocolate chips; 14 oz. (1 can) sweetened condensed milk; ¼ cup butter. Place the above ingredients in a large microwave-safe bowl. Microwave at MEDIUM (50%) for 3-5 minutes until chocolate chips melt, stirring eve...

Lemon Rice Pudding

Tue, 15 Dec 2009 01:00:00 EST

recipes by Lori Ross 3/4 cup rice, jasmine or Basmati 3 pints half and half 4 1/2 tbsp sugar 3 tbsp rum (optional) Bake: Preheat the oven to 250F. Peel the lemon with a vegetable peeler and cut the peel into fine strips. Mix the peel, rice, sugar, half and half and rum, if you want it, in a small ovenproof dish. Put in the oven and cook uncovered for about 2 1/2 hours, stirring every ...

Balsamic Peppers

Tue, 15 Dec 2009 01:00:00 EST

recipe by Lori Ross 1 tbsp olive oil 6 bell peppers, seeded and quartered lengthwise 3 tbsp balsamic vinegar 1 tsp sugar Mix vinegar with sugar in a small bowl until sugar dissolves. Heat olive oil in skillet and add bell peppers. Cook for 5-8 minutes on medium high until peppers are soft but not browned or wilted or put peppers on grill for several minutes on each side to soften...

Garlic Potato Salad

Tue, 15 Dec 2009 01:00:00 EST

recipe by Lori Ross This is basically a potato salad with creamy Caesar salad dressing. Don’t use bottled dressing, it is worth making your own for this salad! 1 ½ lbs new potatoes, skin on, cubed and steamed until just tender 4 scallions sliced 1 cup sun-dried tomatoes in oil, drained and chopped 1 cup parsley, minced 1 cup grated parmesan cheese Dressing:...

Hot Queso Dip

Mon, 14 Dec 2009 15:55:55 EST

recipe by Lori Ross 1 lb ground beef, turkey or chicken 8 oz. cream cheese 2 cups canned Rotel tomatoes( with chilis) 1 cup diced green chiles 2 pkgs shredded Mexican cheese Tortilla Chips for dipping Cook ground meat for 10-12 minutes and if needed, drain fat. Mix cream cheese, tomatoes, chiles and cheese in a microwave oven and warm until cheeses are melted. Blend and ad...

Sloppy Joes

Mon, 14 Dec 2009 15:51:58 EST

recipe by Lori Ross 1 tbsp extra-virgin olive oil 1 1/4 pounds ground beef 1/4 cup brown sugar 1 tbsp pepper 1 medium onion, chopped 1 small bell pepper, chopped 1 tbsp red wine vinegar 1 tbsp Worcestershire sauce 2 cups tomato sauce 2 tbsps tomato paste 4 crusty rolls, split, toasted, and lightly buttered Heat oil and add meat to the pan breaking it up as it cooks. Add br...

Chilaquiles with Sour Cream

Mon, 14 Dec 2009 15:51:10 EST

recipe by Lori Ross 12 oz. corn tortilla chips 24 oz canned tomato puree, drained 2 yellow onions chopped 1 ½ tbsp oil ¾ cup diced fresh or pickled jalapeno peppers (or more if you like it hot) 2 tbsp cilantro chopped ½ tsp. sugar 1 lb grated cheese ½ cup milk ½ cup sour cream Sauté onions in oil until golden. Add tomatoes, chilies, salt,...

Pasta Salad with Pesto and Peas

Mon, 14 Dec 2009 15:49:07 EST

recipe by Lori Ross 1 lb pasta (fusilli or bow ties or orchiette is nice) ¼ cup olive oil ½ cup store bought pesto sauce 1 ½ tbsp lemon juice ¾ cup mayonnaise (light mayo is terrific with this) ¼ cup grated parmesan cheese ¾ cup fresh or frozen peas, defrosted Salt and pepper Cook pasta for 10-12 minutes until al dente. Drain and toss...

Country Pate

Mon, 14 Dec 2009 15:38:54 EST

recipe by Lori Ross Making this pate is a lot like making a meat loaf wrapped in bacon, except you have to cook the ground meat in advance. It is delicious and freezes beautifully. Serves 40-50 as an hors d’oeuvre. 2 tbsp oil 1 large onion chopped 3 cloves of garlic minced 1 tbsp fennel seeds 1.5 lbs sweet Italian sausage meat (casings removed) 1 cup beer ½ lb gro...

Champagne Cocktail

Mon, 14 Dec 2009 15:31:34 EST

recipe by Lori Ross 4 sugar cube 12 dashes Angostura bitters 1 bottle Champagne or Cava or Prosecco 4 oz brandy 4 orange slices for garnish 4 maraschino cherry for garnish Place the sugar cube in the bottom of each champagne flute. Sprinkle 2-3 dashes of Angostura bitters on each sugar cube. Pour Champagne into the flute. Add 1 oz. brandy to each glass. Garnish with the orange slice...

Chili Noodles

Mon, 14 Dec 2009 15:27:44 EST

recipes by Lori Ross 8 oz dried rice noodles soaked or cooked until tender and drained 4 tbsp peanut oil 3 chopped small red chilies 2 tbsp grated ginger 2 cloves of garlic, chopped 2 tbsp each of chopped basil leaves and scallions Sauté chilies, ginger and garlic in peanut oil for 3 minutes. Add sauce to noodles and toss gently. Top with chopped basil leaves and scallions ...

Bellinis

Mon, 14 Dec 2009 15:17:47 EST

recipe by Lori Ross 2 cups peach nectar (or 2 fresh peaches, peeled and pureed in blender) 2 tbsp lemon juice 3 tbsp orange juice 1 bottle pink champagne Blend juices and pour over ice. When ready to serve, pour ½ glass juice into ½ glass chilled champagne. Serve in tall crystal flutes....

Cayman Island Pepper Lime Marinade

Mon, 14 Dec 2009 13:57:28 EST

recipe by Lori Ross Said to be a favorite marinade for fish at Chef Tell's Cayman Island restaurant, it is spicy and flavorful. 1 tbsp paprika 1 tbsp sage 1 tbsp marjoram 2 tbsp garlic 6 scallions 1 tbsp hot peppers chopped 3 tbsp black pepper 3 tbsp lime juice 3 tbsp olive oil ¼ tsp ground cloves Combine all herbs and spices. Mix in blender or food pro...

Anguillan Beef Marinade

Mon, 14 Dec 2009 13:55:13 EST

recipe by Lori Ross This delightful marinade from the small island of Anguilla where it is used primarily as a marinde for beef. I love it on pork and lamb too. 1 tbsp of salt Black pepper to taste 2 tbsp of molasses 1/2 cup pineapple juice 1/4 cup wine vinegar (white or red) ...

Lime Pepper Rub

Mon, 14 Dec 2009 13:51:57 EST

recipe by Lori Ross This tangy rub hails from Cayman Brac where it is used to flavor meats for grilling. 1/2 cup of sea or kosher salt 1/2 cup of course ground black pepper 1 cup dried lime zest or fresh grated lime zest dried in a 150 degree oven for 24 hours ½ cup dried lemon zest or fresh grated lemon zest dried in a 150 degree oven for 24 hours Mix ingredients thoroug...

French West Indian Sauce Chien (Hotter)

Mon, 14 Dec 2009 13:46:31 EST

recipe by Lori Ross Sauce chien is translated literally as “dog sauce, ” named for the fierce bite of its peppers! Serve with grilled fish, shrimp or lobster. 3 cloves garlic, peeled 2 medium shallots or a small onion, peeled and quartered 1{3 jalapeño, Scotch bonnet, or habanero chilis, seeded and quartered 2 tsp. chopped fresh ginger 1/2 cup parsley leaves 1/4 c...

Sweet Plantains

Mon, 14 Dec 2009 13:35:07 EST

recipe by Lori Ross Near our Florida home is a great little Caribbean restaurant called Calypso in Pompano Beach that makes the most delicious plantains I’ve ever tasted. I spent the winter trying to replicate the recipe and here is the one that comes closest to the original. 3 ripe black plantains, peeled* and cut into 1” inch rounds 5 tbsp butter 1 tsp ground cinnam...

Spicy Cucumber Salad

Mon, 14 Dec 2009 13:33:53 EST

recipe by Lori Ross 1 large cucumber 1 tsp seeded chili peppers, minced 1 cup white, cider or rice vinegar 1/2 tbsp sugar Salt and pepper to taste Wash the cucumber, cut it in half lengthwise, scrape out the seeds, and slice it into moon-shaped, 1/3-inch-thick pieces. Place it in a bowl along with the chili peppers. Mix vinegar, sugar, and salt and pepper. Pour onto cucumber mixture,...

Tropical Coleslaw

Mon, 14 Dec 2009 13:32:05 EST

recipe by Lori Ross There are more variations on coleslaw recipes in Caribbean cuisine than I can count. This is one of the best I’ve tasted. 2 tbsp chopped green pepper 1/2 cup diced apple 1 tsp each salt and sugar 1/4 cup vinegar 3 cups shredded cabbage 1 cup shredded carrot 3 slices pineapple, chopped Combine all ingredients and serve. ...

Tropical Fruit Salsa

Mon, 14 Dec 2009 13:27:38 EST

recipe by Lori Ross 3 cups mixed fruit, diced (e.g., mango, papaya, pineapple, star fruit, lychee, orange, cantaloupe, peaches, plums, nectarines, apricots) 3 tbsp. chopped cilantro leaves 1/4 c.up diced red onion 1/4 cup diced sweet pepper 1-3 hot peppers, seeded and diced (I used one Scotch bonnet, and it was pretty hot!) 2 tbsp lime juice Salt and pepper to taste In a medium b...

Cuban Black Beans (Frijoles Negros)

Mon, 14 Dec 2009 12:32:38 EST

recipe by Lori Ross The sofrito gives fabulous flavor to the beans. 1-1⁄2 lb. dried black beans Water (for cooking beans) Sofrito: 1/4 cup olive oil 1 small onion, chopped 2 scallions, trimmed and finely chopped 4 cloves garlic, peeled and finely chopped 1 small sweet bell pepper, cored, seeded, and finely chopped 1 jalapeño pepper, seeded and chopped 2 tbsp tomat...

yellow rice

Mon, 14 Dec 2009 12:27:47 EST

recipe by Lori Ross 2 tbsp. olive oil 2 tsp. cumin seed 1/4 tsp. crumbled saffron threads or turmeric 2 c. long-grain rice 4 c. water 3/4 t. salt 1/2 cup raisins (optional) In a heavy 3-quart saucepan, heat oil over moderately high heat until hot but not smoking; sauté cumin seeds 10 seconds, or until seeds turn a few shades darker and are fragrant. Stir in saffron and rice ...

JERK CHICKEN

Mon, 14 Dec 2009 12:22:43 EST

recipe by Lori Ross 3 lb. bone-in, skin-on, cut-up chicken pieces (or 2 lb. boneless chicken breasts or thighs cut into 1- to 2-inch cubes) Homemade Jerk Marinade:* 4 scallions, chopped 4 large garlic cloves, chopped 1 small onion, chopped 1 sweet pepper, chopped 1-4 fresh Scotch bonnet, jalapeño, or habanero chilis, stemmed and seeded (depending on how much heat you desire) ...

Snowball Cookies

Mon, 14 Dec 2009 12:01:45 EST

recipes by Lori Ross Makes 2 dozen 1⁄4 lb. or 1 stick butter 2 tbsp confectioner’s sugar 1⁄2 tsp vanilla 1 cup flour 1 cup finely ground almonds, walnuts or pecans Preheat oven to 375°. Cream butter until fluffy. Add confectioners' sugar and vanilla. Beat until smooth. Gradually beat in flour. Stir in ground nuts. Shape dough into 1" balls, using about 1 T...

Date Balls

Mon, 14 Dec 2009 11:54:04 EST

recipe by Lori Ross These date balls are sweet, soft, crunchy and chewy and a snap to make stovetop or in the microwave. 2 tbsp butter 3/4 cup sugar 1 egg 1 ½ cup dates, finely chopped Pinch salt 1 pkg. shredded coconut (enough to roll date ball in) or confectioner’s sugar 2 cups. Rice Krispies 1/2 c. chopped walnuts or pecans 1 tbsp vanilla Melt butt...

Chocolate Truffles

Mon, 14 Dec 2009 11:51:57 EST

recipe by Lori Ross Truffles are simply classic chocolate ganache formed into small balls and rolled in cocoa powder to resemble their namesake -- the French black truffle (the most expensive mushroom in the world). While truffles are easy to make, do not skimp on the ingredients – use heavy cream (not half and half, light cream or fat free cream), real butter (to complement th...

Muesli Recipe

Mon, 14 Dec 2009 10:53:01 EST

recipe by Lori Ross For four servings: 8 oz. apple juice or other fruit juice 2 cups non-citrus fresh fruit (cut into bite-sized pieces if necessary) such as berries, pear, apple, banana, peach, nectarine, plum. 3 cups plain yogurt (thick Greek yogurt like FACE is best) Pour contents of jar of muesli in a bowl and mix well. Add fruit juice and yogurt to muesl...

Bircher Muesli Mix

Mon, 14 Dec 2009 10:51:56 EST

recipe by Lori Ross The origin of the Birschermuesli is Swiss-German; the word muesli means “mush” or cereal. This recipe is based on the most delicious muesli I ever had. The restaurant, Hotel Deidesheimer Hof, was in the Pfalz wine region of Germany. Makes 4 cups of mixture. Make sure to include the recipe that follows so that your gift recipients will know how to make thi...

Homemade Granola

Mon, 14 Dec 2009 10:49:17 EST

recipe by Lori Ross Makes 4-5 cups 3 cups rolled oats 1 cup each slivered almonds and cashews (or other nuts and seeds such as macadamia, walnuts, peanuts, pine nuts, hazelnuts, pumpkin seeds, etc.) 3/4 cup shredded sweet coconut (optional) 1/4 cup plus 2 tbsp dark brown sugar 1/4 cup plus 2 tbsp maple syrup 1/4 cup vegetable oil 3/4 tsp salt 1 cup raisins or other...

Homemade Granola or Muesli Mix

Mon, 14 Dec 2009 10:48:21 EST

recipe by Lori Ross Homemade granola is so much tastier than commercial blends, your gift recipients will delight in its flavor and texture. A friend of mine made 6 quarts of this homemade granola for his vegetarian son replacing the nut and fruit combination with each quart. When granola is unsweetened and added to yogurt, it becomes Muesli (a Swiss word meaning "mush”), a pop...

Chicken, Veal or Fish Cutlets

Mon, 14 Dec 2009 10:47:16 EST

Fri, 11 Dec 2009 09:24:06 EST

Green Salad with Honeyed Goat Cheese

Fri, 11 Dec 2009 09:21:07 EST

recipe by Lori Ross 4 cups lettuce leaves (romaine or butter lettuce or mesclun) 4 oz. goat cheese spread evenly on 8 slices french bread 1 tbsp of honey 1 Tbsps sherry vinegar 6 Tbsps olive oil Wash and dry lettuce leaves, toss with vinegar and oil, then salt and pepper to taste; divide among 4 salad plates. Broil bread topped with goat cheese in oven for 2-3 minutes until chee...

Antipasto Salad

Fri, 11 Dec 2009 09:16:28 EST

Pasta with Sage Butter

Fri, 11 Dec 2009 09:15:17 EST

Chicken, Shrimp, Andouille Sausage on Skewers

Fri, 11 Dec 2009 09:02:15 EST

recipe by Lori Ross 4 boneless chicken breast halves cut into 36 1” cubes or 36 medium or large shrimp 1 clove garlic, crushed 2 to 3 tbsps lemon juice 2 tsps Creole seasoning 1/4 cup olive oil 1 lb. andouille or other spiced sausage (kielbasa) 36 (10-inch) wooden skewers, soaked in water Preheat grill to medium. In a plastic food storage bag, combine crushed garlic, l...

Fri, 11 Dec 2009 01:00:00 EST

recipe by Lori Ross ½ pound ground beef ½ pound ground pork ¼ cup minced onions ¼ cup minced celery ¼ cup minced red bell peppers 1 tbsp minced garlic 2 eggs salt and cracked black pepper to taste pinch of thyme pinch of basil Louisiana hot sauce to taste ¾ cup Italian bread crumbs Method: In a large mixing bowl, combine meats, onio...

Fri, 11 Dec 2009 01:00:00 EST

Moroccan 7-Vegetable Couscous

Fri, 11 Dec 2009 01:00:00 EST

recipe and photo by Lori Ross 2 tbsp olive oil 1 medium onion chopped 2 celery stalks chopped 1 large garlic clove, chopped 1 medium tomato chopped 1 tbsp sun-dried tomato chopped ½ sweet green, red or yellow pepper chopped ½ cup raisins 1/2 tsp ground ginger Pinch of cayenne pepper 1 cup canned chickpeas ½ cup black olives 1 cup dry couscous 1 ½ cups wa...

Singing the Praises of Soups and Stews - Story and photography by Lori Ross Nothing is more satisfying than a cup of soup or stew aboard a boat. A hot bowl is a blessing when you are on watch and chilled to the bone, while a cool, light soup on a scorching day is an oasis in a desert of heat. My appreciation for soups and stews aboard began when we sailed to Bermuda in our 3...