We’re on a sailboat in the heart of the topics….where temperature and humidity combine to create LOTS of heat in our galley IF we run the oven. But I have options: we can bake in the Big Green Egg but space is limited or we can bake in the solar oven if there’s sun….or I can modify and cook the recipe on the stovetop. Duhhhhhh, we’re in rainy season in the tropics.
Like I’ve mentioned before, we eat what we can find on the local market…and we’ve found really good looking eggplant in Panama recently, so I cook it. So what does a creative cook like me do when I’ve just gotta have me some home cooked eggplant parmesan? In my case, I figure out how to cook the recipe as best I can on the stovetop….and it works well. Here we go….gonna drop some a great food idea on you:
Hell yeah we LOVE to cook on our own boat. We have a bitchin galley to cook in and there’s nothing better than making a great meal that my crew LOVES. The HelmsMistress doesn’t mind me cooking either…cause then she gets to relax and think about tomorrow’s school day. Cooking our own food on our own boat lets us control our own food intake, save money and keep close tabs on how much food we have…and when we need to provision again. I hope you enjoyed this blog post and let me know if you have questions or comments.
-Vegan Recipe- NOPE, but it could be if you took the time to make some GREAT tasting cashew cheese instead of the melty cheese I threw in the recipe. I love the nuanced tastes that come from all the fresh ingredients. Give this one a try for a hungry crew-
Tulum-5 is for sale. We would LOVE to have you take a look at Tulum on YachtWorld and let us know if you have questions or comments.
* Thanks to the Boat Galley Cookbook for the inspiration involved in this recipe.
