Tag archive for "stick blender"

Galley

Valentine Pecan Pie

No Comments 06 February 2011

Set the hook in the most fearless fisherman by serving a slice of wonderful pecan pie.  This recipe is guaranteed to promote the most humble galley-slave to Master and Commander.  And it’s so easy; any galley with a microwave and an oven can do this miracle in just over an hour.  Besides pecans, the key ingredient is Wax Orchards Fruit Sweet.  Don’t leave the dock without it.  Gram for gram is has fewer calories than sugar and it substitutes at about a 3/4 to 1 ratio.  Double win.   Baked goods stay fresh longer and they have a marvelous gentle sweetness very unlike the sharp glucose spike from refined sugar. 

Ingredients:

3 eggs

1 cup Wax Orchards Fruit Sweet

1/4 cup melted butter

2 cups roasted and lightly chopped pecans

1 tsp molasses

1/2 tsp salt

1/2 tsp vanilla

9″ pie crust.

First, roast the pecans…..

1.)  Toss 2 generous cups of pecans on a plate and microwave for 1 minute. 

2.)  Mix them all up and microwave for 1 more minute.

3.)  Cut the pecans in half.  OK, you can leave a few of them whole.

Then,

4.)  Blend the melted butter and Wax Orchards Fruit Sweet.

5.)  Whisk the eggs, molasses, vanilla and salt together and add it to the Fruit Sweet/butter mixture.

6.)  Stir in the pecans.

7.)  Pour the whole works into a 9″ pie shell and bake at 350° for 65 minutes.

Mmmmm, what a treat.  Bet you didn’t know how nutritious pecans are, or that April is National Pecan Month. When was the last time you baked a fresh pecan pie in your galley stove? This recipe is way too easy for the HUGE bonus points that come with it.

Galley

Anniversary Pumpkin Pie

No Comments 02 February 2011

Ok the secret is out.  Today, February 1, 2011, Luann and I have been married 30 years.  Now, that’s a lot of green water through the scuppers, matey.  I’m here to tell ya.  So I thought I’d bake Luann a loaf of banana bread, but I was fresh out of Wax Orchards Fruit Sweet, and I just don’t bake without it, anymore.  Their Woodinville location is close, so I cruised over to fetch a half gallon.  While there, they handed me a number of new recipies.  Now pumpkin pie is Luann’s all time favorite.  And there it was, right on top.  The banana bread idea went over the side and I set a course for QFC to garner a few components.

ANNIVERSARY PUMPKIN PIE

  • 2 eggs
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1 — 15 oz. can pumpkin
  • 1/2 cup Wax Orchards Fruit Sweet
  • 1 -1/4 cup evaporated milk (10 oz)
  • 1 — 9″ pie shell
  • Mix it all together until well blended (I use a stick blender, because it’s so easy.)
  • Pour the filling into the pie shell and bake at 350° for 60 minutes.

I could only find a 30 oz can of pumpkin pie mix, so I  doubled everything and made two pies.  Double the bonus points – just makes the case for that new boat toy a whole lot easier. 

So after a wonderful salmon dinner, Anniversary Pumpkin Pie was our dessert……with just a touch of vanilla ice cream.  You should be so lucky……..

This recipe is so easy.  What a delight it would be to have the aroma of fresh baked pumpkin pie fill the cabin after a full day of fishin’.  The only thing better would be the eatin’.  I guarantee it!

Galley

Ishmael’s Banana Bread

No Comments 24 May 2010

b-bread_tnBanana bread is always a big hit.  Any time, day or night, it’s just right; it fills the void and keeps the crankshaft spinnin’ when the wearies are about to take over.

Here’s Bert Bender’s recipe for an Ishmael favorite – a one-pan batch of banana bread.  Part of the appeal is that it reduces dish-washing, because you can mix it all in the same pan you bake it in (if you choose a pan that is a little larger than the volume of ingredients, and if your oven is large enough).  But of course, you can always mix it in a larger bowl and transfer the mixture into a loaf pan for baking. 

  • Mash 4 large bananas
  • Mix in 1-3/4 cups of pancake/baking mix (Bert now uses Trader Joe’s multigrain mix)
  • 3/4 cup old fashioned oats (or a combination of old fashioned oats, wheat or oat bran, wheat germ)
  • 1 cup sugar
  • 1 cup of chopped nuts
  • 1/2+ cup of dried cranberries or other chopped dried fruit
  • 1/3 cup canola oil (or other vegtable oil)
  • bake at 350° for 60 minutes

Bert recommends making a double batch of the batter and freezing half for future use.
However, if you can handle going first-class……buy Bert’s book: Catching the Ebb: Drift-Fishing for a Life in Cook Inlet and read it while feasting on his banana bread. Literary cusine par excellence!

….Velkommen Variation….

ingredients_tn All these ingredients have multiple uses, a big consideration on a boat with limited storage. Krusteaz for pancakes or biscuits. Oats for oatmeal or cookies. Nuts to go atop oatmeal, ice cream, salads and the same goes for dried fruits; perhaps some almonds sprinkled over baked cod or halibut. And everyone knows a carton of baking soda keeps evils odors away from the refrigerator. Of course, the uses for Bourbon are legendary.

Ingredients:
1.)  3/4 cup shelled walnuts
2.)  3/4 cup shelled pecans
3.)  3/4 cup dried cherries, cranberries or craisins
4.)  1-3/4 cup pancake or baking mix
5.)  3/4 cup oats
6.)  3/4 cup Wax Orchards Fruit Sweet (If you aren’t already using this product, it’s time to start.  Sugar is ancient history.)
7.)  1/3 cup canola oil or melted butter, if you prefer
8.)  2 eggs
9.)  1 tsp vanilla
10.) 1 tsp cinnamon
11.) 1 tsp baking soda
12.) 1 tsp baking powder
13.) 1/2 cup sliced almonds
14.) 3 very ripe bananas
15.) (optional) 1 Tbs bourbon…..and maybe several for the chef

First……roast the walnuts and pecans…..
1.)  Dump 3/4 cup of walnuts and 3/4 cup of pecans on a plate and microwave for one minute.
2.)  Mix them all up and microwave for one more minute.
3.)  Lightly chop the nuts into bits about the size of a raisin
4.)   Add the cranberries to this nutty mix and set aside.
Then……preheat the oven to 350°
5.)  Throw the remaining ingredients in a big bowl. (Yes, that includes the sliced almonds, too…they don’t get the roasting treatment.)
6.)  Mix well with a stick blender until you have a light brown goo.
7.)  Add the roasted and chopped walnuts and pecans plus the cherries/cranberries/craisins to the mix.
8.)  Still well with a big spoon.
9.)  Pour the final mixture into a greased or non-stick loaf pan.
10.) Bake at 350° for 55 minutes.
Finally……let cool a bit and enjoy………Mmmm, warm with a bit of butter…..heavenly.

Now you can mix everything in the loaf pan, but a high sided bowl is more user friendly.  If  you choose the one pan method, a light touch is required with the stick blender to keep all the ingredients in the pan.  A good stick blender like the Viking is more than handy; it’s indispensable.  Norpro makes some nice nonstick pans and they are local, too.  My particular favorite is the Norpro nonstick meatloaf/bread pan.  It’s exceptional for meatloaf and bakes a fine banana bread, too.

Galley

Velkommen’s liverburger doggie treats

2 Comments 22 March 2010

Lots of boaters enjoy the onboard companionship of their pets.  I’ve seen plenty of salty dogs and a few salty cats.  Most dogs handle the rigors of boating with more patience and grace than their owners.  But who is really the owner….shall we say, who is really in command, here? 

“Steady now, steady….don’t trip over my water bowl.  Remember….bow-wow in, starboard tie.  Most convenient when I want to dash out the transom door.  Fenders deployed?  Dock lines ready?  Step lively there, and don’t you dare step on my tail.  Quickly, make her fast.  First, a B-I-G stretch, then I need a little stroll on the beach.  You did pick a port with a sandy beach or nicely manicured lawn, didn’t you?  We canines have to think of everything, for everyone, and all-the-time, too. Captain, schmapton…..there is only one leader of the pack here.”

Well, my two boneheads are landlubbers.  The boat is fine, when tied to the dock, albeit small, but the noise of those two diesels while underway combined with a little rockin’ and rollin’……well, it’s tolerable, but just barely.  So to keep my hounds happy and to stretch my boating dollar…….(Have you seen how expensive top quality dog treats are?)  Let me introduce you to Velkommen’s liverburger doggie treats.

7-liverberger-dog-treats_tnThese little squares are just bound to have Bowser beggin’ for more.  And the cool part is they are easy to make, hound-healthy and wallet-friendly.  They keep for ages in the freezer and they make perfect gift packages for your Lassie-lovin’ friends with the added personal touch of being able to say, “I made ‘em myself.”

I’ll bet cats would find their way around one of these little treats, too.  Now I don’t  have a cat, myself, but I have a friend with a couple of mousers.  Maybe I should see what kinda beer he’s drinkin’ and experiment on his finicky felines.  Betcha two to one they pass up their Fancy Feast in favor of Velkommen’s liverburger treats.  Now, I’ve got nothin’ to sell here, so don’t go lookin’ for any shoppin’ carts.  I’m just sharin’ a dandy recipe, ya gotta make it yerself.  But I gaurantee it’ll make your faithful pet cuddle a little closer when the weather sets in.

You need the proper tools.  I use a stick blender, I’m using a 200 watt Cuisinart CSB-77.  It is plenty adequate but more power is better.  Next time I’ll go for the 300 watt Viking.  Then you need a good heavy-duty mixer, like a 325 watt KitchenAid Artisan KSM150PS.  Then you need a large bowl that fits your mixer and three large cookie sheets.  And it’s easiest to use a non-stick silicone baking mat like Silpat on top of the cookie sheets.  Next, the ingredients:

  • 2 pounds raw liver
  • 1 pound hamburger
  • 3 eggs
  • 3 cups all-purpose flour
  • 1-1/2 cups corn meal
  • 1 tsp oregano
  • 1 tsp brewers yeast

Click on a thumbnail for a larger pic.

1-liver-berger_tn 2-puree_tn 3-ingredients_tn
  1. - Cut the liver into medium-sized chunks and puree it with the stick blender.
  2. - Toss in small chunks of hamburger, pureeing it into the liver mixture.
  3. - Throw in the eggs and get ready to use the big mixer.  The soup gets really thick from here on and you need some decent horsepower.
  4. - Preheat the oven to 350° – it’s nice to have a double oven, or 3 oven racks because this recipe makes 3 cookie sheets worth of treats. 
  5. 4-thick-mix_tn 5-oven-ready_tn 6-squares_tn
  6. - Add the flour and corn meal slowly, while mixing.  You can see it’s very thick.
  7. - Toss in the oregano and brewers yeast.
  8. - Place the non-stick silicone baking mat on the cookie sheet and spread the mixture almost edge to edge, about 1/4 to 1/2 inch thick with a heavy spatula.
  9. - Bake at 350° for 30 minutes.
  10. - Slide the liverburger off the silicone mat onto a cutting board and slice into 1 inch squares while warm. 
  11. – Refrigerate or freeze after they cool.

Of course these treats are best made at home.   But afloat or ashore, they’ll be an instant favorite; White Fang and Buck will be drooling for more.  Looking for the main ingredients?  Double D Meats at 5602 – 232nd SW in Mountlake Terrace (425) 778-7363 can fix you up in short order.


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