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I hope you'll find the information in my Galley to be not only interesting, fun and tasty, but I also hope you will get information to help you wisely provision and prepare for your sailing adventure.  Over the years I've found that long term cruising chefs are innovative and have developed great recipes.  If you have any recipes you'd like to share for the Galley, go to the Visitors Log page and send them in.  I'll be happy to publish them with credit going to you for your contribution.  Be sure to leave your email address or phone number so I can contact you if I have any questions.  If you're looking for something special, let me know and I'll try to find it for you.

Quick Links...
Associations & Publications    Bills Blog     Boat Services    Books   Book Reviews   Food Substitutions   Interesting Stuff    Loree's Blog    Parenting Afloat    Provisioning    SeaWolf   Links  

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Provisioning...  Provisioning for extended cruising trips is more than just filling the cupboards with what you think you need.  Provisioning is also making sure that your galley stores are nutritional and that there are plenty of fun foods for when boredom or unexpected guests arrive.

Hale Groves... I had to put Hale Groves on my galley page.  They have the BEST fruit and gift baskets and their prices are really good.   I use 'em and love 'em!  Use code 781194 for a 10% discount.

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Storage Tips...
Cut cheese into usable squares, place in a container with a strong sealable lid.  Cover cheese with extra lite virgin olive oil making sure that all cheese is covered.  Add red, black and green peppercorns and a slice of onion.  No refrigeration required.  I don't know how long the cheese will last, but I've used the cheese for several months after I've 'jarred' it.

Fresh eggs are a cruisers treat.  Be sure to buy unrefrigerated eggs.  Much to my surprise, on my first cruising adventure I was told that eggs don't need to be refrigerated, they just need to be turned over every couple of day to keep the yolk moving.  I've done this with previously refrigerated eggs for several weeks, but I don't know how long they will last.  Since I could never remember when I turned the eggs, I marked the top of the carton with an 'E' and the bottom side of the carton with an "O" and turned them over every day.  I'll let you figure out what the 'E' and the 'O' stand for.

DON'T keep cardboard boxes or paper bags on your boat.  I learned the hard way that they tend to harbor creepy crawly larva in the folds.  Gross!  Buy a bunch of airtight containers (or strong zip lock baggies) and transfer all cardboard and paper packaged goodies to the containers.  And get that nasty cardboard packaging off your boat ASAP so you don't get any nasty creepy crawlers.  Be sure to label what's in the container.  Putting little notes in the containers works for me.

Flies.  I hate them.  Fill a clear zip lock baggie with water, tie a string around the top corner and hang it from the table canopy.  For some ridiculous reason, the flies stay away.

Secrets...
Marinade steak in French Dressing (the creamy kind) and your stake will be fabulous.

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5 Minute Chocolate Mug Cake - The most dangerous cake in the world!
4  tablespoons flour
4 tablespoons sugar
2  tablespoons cocoa
1 egg
3 tablespoons  milk
3 tablespoons oil
3 tablespoons chocolate  chips (optional)
A small splash of vanilla  extract
1 large coffee mug (MicroSafe)

Place all dry  ingredients in mug and mix well.  Add the egg and mix  thoroughly.  Pour in the  milk & oil and mix well.  Add the chocolate  chips (if using) & vanilla extract and mix again.  Put  your mug in the microwave and cook for three minutes on high (1000 watts).  The cake will rise over the top of the mug, but don't be alarmed!  Allow to cool a little, then tip out onto a plate if desired.  A scoop of ice cream or some whipped cream makes it even more decadent.  Can  serve 2 if you want to feel slightly more virtuous.


And why is this the most dangerous cake in the world?  Because now we are all only 5 minutes away from a chocolate fix at any time of the day or night!

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Anna's pizza's:
First, give credit where credit is due.  Found AndamanSeaClub via Sailing Thailand on Twitter.  They have a great website and we're sharing recipes, so do visit http://sailingthailand.ning.com

1 cup of warm water
1 small spoon of salt
2 small spoons of yeast
Normal flour (I use bread flour)

Place water in a bowl, add salt and stir.  Sprinkle yeast on mixture and wait a few minutes.  When yeast flowers (gets puffy and mushy), add flour a little at a time.  Stir until a mushy dough forms.  Add more flour and knead until dough is no longer sticky. Put dough in a large, well oiled big bowl (preferably glass), cover with a wet cloth.  Leave 6/7 hours (depending on the warmth).  Divide into 7 parts and make into balls.  Flatten balls into pizza bottoms.  Bake each in a dry frying pan (no oil) until they are dry.  Allow to cool.  Use immediately or freeze for future use.   When ready to bake, put the toppings you like on the dry rounds and fry them with a cover to melt the cheese.  Ready!

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The Best Scampi Sauce Ever
1 stick of lightly salted Butter
fresh chopped garlic to taste
1 beef bullion cube
1 tablespoon of spaghetti sauce
1/4 cup of fresh parsley -
If fresh parsley is not available, use dried parsley to taste - 1- teaspoons should do it
1/2 lemon cut into quarters


I was given this recipe by a wonder chef I knew in NJ.  Thanks Frankie!  In a medium sized skillet, using a low flame, melt butter, add garlic, bullion cube and spaghetti sauce.  Stir until ingredients melt and blend.  Add parsley and fold into sauce.  Squeeze lemon quarters into mixture and add rinds.  Stir until hot and remove lemon rinds.  Add shrimp, vegetable or whatever suits your fancy. This also makes a wonderful sauce to pour over fish.  Serve with rice, pasta or with nothing.  Serves 2.  Enjoy!

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Scallops, Shrimp & Veggies
8-10 large bay scallops
8-10 large shrimp, peeled and butterflied split)
1 small green zucchini, cut into 1/4 inch by 2 inch slices
1 medium yellow zucchini cut into 1/4 inch by 2 inch slices
1 small red onion, cut in quarters and separated
Any other veggies you like (tomatoes, celery, whatever)
1 stick of lightly salted butter
fresh chopped garlic to taste
1 beef bullion cube
2 tablespoons of Salsa sauce
1/4 cup of fresh parsley
4 fresh basil leaves, chopped
1/2 lemon, ,but into quarters

In a medium sized skillet, using a low flame, melt butter, add garlic, bullion cube and Salsa.  Stir until ingredients melt and blend.  Fold parsley and basil into sauce.  Squeeze lemon quarters into mixture and add rinds.  Stir until hot and remove lemon rinds.  Turn heat to high and add shrimp, scallops and onion quarters.  Let shrimp and scallops brown on each side.  Lower flam to medium low and add vegetables.  Stir until vegetables are cooked to your liking.  Serve over rice or pasta.  Serves 2.

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Chocolate Wacky Cake
1/12 cups of flour                        1 Tsp vanilla
1 cup brown sugar                      1 Tbsp vinegar (yes, vinegar)
3 Tbsp cocoa                               5 Tbsp of vegetable oil
1 Tsp Baking Powder                  1 Cup of water
1 Tsp Baking Soda


A great recipe for cruisers as it doesn't require milk or eggs and is absolutely delicious.

In a large mixing bowl, mix flour, brown sugar, cocoa, baking powder and baking soda together.  Make a well in the center of the mixture and set aside.

Mix vanilla, vinegar, vegetable oil and water.  Pour into the center of the well of the flour mixture and stir (do not beat) everything together until a smooth batter results.

Grease a 9" cake pan (square or round).  Pour batter into pan.  For a special topping, sprinkle nuts or chocolate chips on top of the batter before baking.  Bake at 350 degrees for approximately 25 minutes.

When cooled, sprinkle with powdered sugar.

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Quick, Easy Clam Stew
2 tablespoons butter
1/2 cup onions
1/2 cup celery
1/4 teaspoon Worchestershire Sauce
A dash of Tobasco
1 teaspoon horseradish
1 pint of 1/2 & 1/2 or 1 large can of evaporated milk
                                    1 dozen fresh clams or 2 (6 1/2 oz) cans of minced clams (drained)
                                    1 tablespoon of sherry

In a large saucepan, saute butter, onions and celery until lightly golden.  Then add Worchestershire sauce, Tobasco, horseradish and milk.  Simmer slowly, stirring often until thoroughly heated.  Add clams, heat for 3 minutes, add sherry and serve.  Serves 4.

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Nana's Famous Macaroni Salad...
1 cup uncooked ditalini or elbow macaroni (we prefer ditalini)
1/2 lb crisply cooked bacon, chopped into small bits
1 cup diced celery
3/4 cup of mayonnaise
1/2 cup sweet pickle relish
1/2 cup chopped onion
2 tbsp pimento, cut in strips


Cook macaroni in salted water as directed on package.  Drain and place cooked macaroni in refrigerator to cool.  Add bacon, celery, mayonnaise, pickle relish and chopped onion to cooled macaroni.  Mix lightly to combine ingredients.  Garnish with pimento.  Serves approximately 4.

You may find that you have to add some mayo if you chill the salad overnight.

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Killer Banana Bread...
2 eggs
3 over ripe bananas
1/4 cup melted butter
1 cup of nuts (optional)
1-3/4 cups flour
1/2 tsp salt
2tsp baking powder
1/2 tsp baking soda
2/3 cups sugar
                                  1/2 fresh lemon squeezed into mixture (optional)
                                  Walnuts and/or pecans (optional)

Mix eggs, bananas and melted butter together.  Fold nuts into mixture and set aside.  Mix flour, salt, baking powder, baking soda and sugar.  Add to egg, banana, butter, nut mixture.  Squeeze lemon into mixture, if desired.  The batter will be wet and heavy.  Although I rarely used the lemon, I always threw in pecans or walnuts to make my banana bread extra special.  Bake for 1 hour at 350 degrees.

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Delicious, Easy Bread...

2-1/2 cups warm water
2 tbsp honey (never use sugar)
1 tsp salt
1 tbsp dry yeast
4 to 5 cups flour (1/2 bread flour and 1/2 whole wheat flour is best but not required)
2 eggs, well beaten for brushing loaves
Sesame or poppy seads for topping (Optional)





Baking bread was something I did every other day.  It wasn't a chore, it was a pleasure and the boat smelled heavenly.  Bill and the kids lined up waiting for a slice of hot bread right out of the oven, so I always had to have a sacrificial loaf to keep them from raiding our meal supply.  I hope you enjoy this recipe as much as we did and start to build your own find memories with it.

Place warm water, honey and salt in a large glass bowl and stir until blended.  Sprinkle yeast over the water, salt, honey mixture and let stand a few minutes to allow yeast to soften.  You will know when the yeast has softened as it gets 'puffy.'  Add about 2 cups of flour and stir until combined (I use a mixer for this stage).  Add flour one cup at a time and mix.  Eventually the mixture will become too thick for a mixer and you will have to use your hands to mix the dough.  When the dough is sticky and just firm enough to remove from the bowl, turn it out onto a floured surface and knead the rest of the flour into the dough until it is smooth and elastic.  This takes about 8 to 10 minutes of kneading.  Fold the dough into a round or rounded ball, placing it back into a glass bowl that has been well oiled.  Turn the dough over so both sides are oiled, then turn over again, tucking the ends under so that the loaf is smooth in appearance.  Cover the bowl (I use a clean dish cloth as a cover) and let the dough rise in a warm spot until it has doubled in size (about 1 hour). 

Af the dough has risen, punch it down and turn it onto a floured surface.  Knead a few time and divide the dough into 4 pieces.  At this point you can shape the dough as you like.  Roll the pieces into long 18 linch rolls for baguette style loaves; shape it into a rounded ball for country loaves or roll it for insertion into bread pans.  The formed loaves must be put on or into well oiled pans or sheets.  Baste the tops with the egg mixture and then slash the loaves (lengthwise for baguettes, obliquely for bread pans and with a corss for country loaves), sprinkle with sesame or poppy seeds if desired.  Once again, cover the loaves and place them in a warm spot to rise for about 45 minutes.

Bake in a preheated 350 degree oven for 20 to 30 minutes or until loaves are golden brown and sound hollow when tapped.  Cool on wire racks.

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Seafood Stew, Old Bay Style...
Sue Smith at Performance Cruising made me promise I'd put this recipe on the site, so here it is... in honor of the people who sold us our first cruising boat.  Sue and Tony turned out to be what my kids always called "keepers."  There simply aren't enough words to tell them or anyone else how much we loved our Gemini and have appreciated their friendship throughout the years.

Melt butter in large pot, add chopped onions, celery, pepper and parsley.  Saute until ingredients are tender.  Add water and bring to a boil.  Add Old Bay seasoning and stir until blended.  Add seafood.  Heat until seafood is done (about 5 minutes).  Check base and add Old Bay seasoning to taste.  Serves approximately 4.  Serve with rice or pasta.  Be sure to have plenty of fresh bread handy.