TIPS

I have been eating great food for as long as I can remember, and cooking for others about half my life now.  This is our second summer cooking for others on a boat and we have learned a few tricks that make cooking in a small space possible.  The secret to cooking on board is to prepare meals using minimal fresh ingredients and simple techniques that yield maximum flavor.  Space is at a premium, so choose your tools carefully. Pots and pans should stack easily, and the dishes should be both grill and table friendly. There are lots of space-saving options around, so take advantage of the latest camp and kitchen accessories.

Things you bring on board should have more than one purpose - a set of measuring cups is essential for measuring, but may also be used as ladles. On a telescoping boat hook, the hook pops off and becomes a mop or scrub brush.

Skip the canned goods - We don’t stock canned goods because of space, and lack of flavor or nutritional value.

Keep a master list of everything you stash on board, when something is used up cross it off so you remember to replace it the next time you shop.

If you’re missing an ingredient, be brave and substitute another.

Get a good knife, keep it sharp and store it safely; it will make life on board easier and cut down on preparation time.

Limit kitchen tools and essentials to what is needed for a weekend. Store things such as rice cookers, blenders, pressure cookers off shore.

Stock a pantry from the pantry list included here.

Stock a bar with wine, a few spirits and mixers that have many uses.

Keep plenty of water on board.

Use serving platters, utensils, dishes, pitchers, martini shakers that are vintage or antique for beautiful presentations.

PANTRY

Salt and pepper

Mrs. Dash

Thyme

Basil

Rosemary

Garlic

Onions

Lemons

Limes

Olive Oil

Cooking spray

Butter

Vinegar

Mayonnaise

Mustard

Honey

Sugar

Lea and Perrins

Red wine

White wine

Vodka

Rum

Carbonated water

Potable water

TOOLS

Tiffin food carrier

Nesting pots and pans

Cast iron skillet

Hot pads or skillet handle pads

Whisk

Chef’s knife

Pairing knife

Cutting board

Measuring cups

Measuring spoons

Spatula

Wooden spoons

Citrus zester

Small juicer