Cooking on a Boat - Sicily 2022

Each time we go on a sailing trip for a week at some marvelous destination, I look up what other people have done for meals. It always feels like there are very few resources available, so I thought I would add my menus to the collective knowledge base, talk about what was easy to find, what was hard to find, and what I want to remember for next time.

For your reference, we sailed with Dream Yacht Charter out of Portorosa Marina in mid-September. This is considered shoulder season for the Aeolian islands. The weather felt like shoulder season, but the vibe on the islands was "off-season" - a lot less nightlife and fewer people.

The Menu

 Saturday 

Portorosa    

 Sunday

Panarella by dinner

 Monday

Panarella

 Tuesday

Panarella > Stromboli 

 Wednesday

Stromboli > Salina > Lipari

 Thursday

Lipari > Vulcano

 Friday

Vulcano > Lipari >  Marina

 

 Breakfast:

Yogurt with muesli (granola), biscotti, coffee

Biscotti, egg salad, coffee

(start caponata, pre-make polenta for tomorrow)

Fresh croissants and bread from Panarella, coffee

 Biscotti, coffee          

 Leftover steak and eggs, breakfast potatoes, and fresh bread from Lipari, coffee

 Yogurt with muesli, biscotti, coffee

Lunch prior to check in 

 Under sail: potato chips, meat, cheese and crackers

 Eggplant caponata on couscous

 Chicken club sandwiches

(chopped broccoli)

 Leftover steak sandwiches

(cleaned out fridge)

Pasta salad with pickled vegetable mix, salami, olives, capers, olive oil, white wine vinegar, mustard

 

Dinner: on shore in Portorosa, Ristorante La Plaza

 Pre-made gnocchi with genovese pesto, sundried tomatoes, diced chicken, and grana padano with argula salad, mozzarella and sliced tomato, with balsamic vinegar

 On shore in Panarella @ Broccia

 Steak, broccoli, and polenta fries

Dinner on shore: prosciutto, hot dog & artichoke anchovy, and tuna & vegetable pizza  roticceria @ Mancia E Fui in Lipari, gelato

Sausage, peppers and onions with couscous and sauteed zucchini

(cleaned out fridge) 

Pasta a la norma (eggplant, garlic, basil, and ricotta)

& 

Sausage ragu

with rigatoni


Aperitivo: tuna salad, tuna pate, hard cheese, olives, crackers, fresh bread

On-shore, @ Bar del porto, Panarella - roasted eggplant, bruchetta, fish pate, crostinis

Prosciutto and cheese sliders, apple 

 Fresh bruschetta, mozzarella, prosciutto, crackers, fresh bread

 Anchovies, tuna, crackers

 Anchovies, tuna, marinated artichokes, capers, crackers

Check out my next post for my thoughts on provisioning and how to be succssful!

Comments

Post a Comment

Popular posts from this blog

Image
In my search for easy recipes, I ended up on quite a few emailing lists - Better Homes & Gardens, Food Network, Tastebook all have the privilege of spamming me. At work today, I was browsing through recipes for "Crisp Summer Salads" and I was shocked at what passed for a salad. The first "salad" - The Layered Spinach and Pot Sticker Salad - on the list included potstickers, strawberries and strawberry jam as ingredients. Then to add insult to injury, they tell you to whip up a recipe of " Spiced Chips ". As is frozen chicken pot stickers weren't unhealthy enough. It isn't a salad just because it has spinach! Next is the Southern Cobb Salad , and to it's credit, it looks like a salad. However, I don't even want to think about what constitutes the " cheese dressing ". I'm terribly confused by the Smoked Salmon and Melon Salad . I guess it counts as fruit salad, but why I would mix salmon with cantaloupe, honeydew and blueber...
Read more

Eat This Not That Part I

Image
I recently saw a copy of the book, Eat This Not That , and I thought it was a cool idea, so I am starting my own version with products I use at home rather than at restaurants. First on my list is Eat ReddiWhip not Cool Whip. Cool whip is delicious, especially when frozen, but it was not until I bought some for myself to go with strawberries that I realized how horribly fake it is. According to Dietfacts.com, they include: INGREDIENTS:WATER, CORN SYRUP, HYDROGENATED VEGETABLE OIL (COCONUT AND PALM KERNEL OILS), HIGH FRUCTOSE CORN SYRUP, LESS THAN 2% OF SODIUM CASEINATE (FROM MILK), NATURAL AND ARTIFICIAL FLAVOR, MODIFIED FOOD STARCH, XANTHAN AND GUAR GUMS, POLYSORBATE 60, POLYSORBATE 65, SORBITAN MONOSTEARATE, SODIUM HYDROXIDE, BETA CAROTENE (COLOR). So, they don't actually have any milk in them, they have less than 2% of one milk derivative and a bunch of additives to maintain freshness and composition. We all know hydrogenated oils and high fructose corn syrup are bad for us, an...
Read more

End of Season CSA haul

Image
 I had every intention of doing monthly CSA check in's this year, but ultimately it got away from me... again! However, I do have time today to talk about our end of season haul, and how I stretch our farm goodies for as long as possible. First, I took 6 white onions and 5 red onions and hung them in a dark closet tied up in an old pair of panty hose. I throw in a knot between each onion to keep them separate and dry.  Then, I did the pickling. I have been saving tomato sauce and salsa jars for pickles all year. I thinly sliced watermelon radishes, daikon radishes, carrots, and hot peppers that have accumulated over the past 2-3 weeks. I also made a mix of matchstick carrots and daikon to sprinkle on sandwiches. I sprinkled in mustard seeds, black peppercorns, garlic cloves and crushed red peppers, and then covered them in boiling hot water & vinegar, mixed with salt. I used a 1/2 gallon of vinegar, and I made 3-4 tall jars and at least 3 small jars. This was also a great ...
Read more