Canadian Galley: Coast to Coast
Galley author Karen Evenden writes about three of her favorite Canadian recipes
In The Galley
No vessel is complete without a galley, and in this section, you’ll find stories about proper provisioning, how to organize and make the most of the space in your galley, and easy recipes to incorporate in your meal plans (and satiate that palate). It’s all about having a good time when you’re on the water and there’s nothing better than having a good time on a full belly!
Cruising Cuisine: Mastering Seafood Chowder
Quick and easy to prepare, packed with flavor, and simple enough to prepare in any seagoing galley, chowder has been a mainstay in sailor’s diets for centuries. Indeed, references to hearty, healthy chowders date back to the 16th century in both France and Britain.
Carolyn's Galley: Baked Praline French Toast
Breakfast, after all, is the most important meal of the day. So why not sweeten things up with a perennial favorite: Praline French Toast.
Carolyn's Galley: Three Bean Salad
We were in the Sea of Cortez, and temperatures were in the high 90s. I needed a dish that wouldn’t go bad in the heat and that I could make ahead of time, preferably without heating up our boat. Three Bean Salad is perfect for times like this.
Carolyn's Galley: Veggies On The Grill
Baked Veggies are great for any meal, but using an oven in a non-air-conditioned boat can be a bane. Why not take the kitchen outside?!
Carolyn's Galley: Baked Tuscan Chicken
After anchoring, we enjoyed a glass of wine while dinner was in the oven. I had done the prep work the day before—Baked Tuscan Chicken is a wonderful make-ahead meal for guests, needing virtually no last-minute attention.
Carolyn's Galley: Linguine And Scallops
Later on, our friends Robin and Martin invited us aboard their trawler, The Cat’s Meow, for dinner. Robin’s scallops—tossed with pasta—simply melted in my mouth. How did she do it?
Carolyn's Galley: Baked Crab Rangoon
Join Carolyn Shearlock, our galley gastronome, as she share some of her favorite cruising cuisines from aboard her trawler. This month in the galley features a recipe for Crab Rangoon.