Sourdough Starter:
2 cups flour
2 cups lukewarm water that potatoes had been boiled in
1 tablespoon pineapple juice/fruit juice/agave/sugar
1 envelope yeast
In a nonmetalic container, mix all ingredients to a smooth paste. Cover and set in a warm place for 2-3 days, stirring occasionaly. The starter will be thick.
Artisan Herbal Bread
We got more tasty Rock Fish from my former coworker/ friend/ fishing guide and decided to try a fish curry!
Fry the fish, onion, bell peppers and garlic in a pan with a little olive oil and salt and pepper to taste. When finished, set aside.
Boil potatoes until soft. add milk and mash, add curry powder and stir until thick. Add fish and veggies.
My now former coworker (and still friend) and fishing guide brought us some rock fish he had caught. We decided to go with something a little different than we usually do, because we heard that rockfish have a very soft flavor, and aren't very fishy tasting. So we did cajin style-wraps.
For the tortilla
1 can of canned milk
1 lbs potatoes
at least 30 large (3/4-1 inch) limpets
chopped garlic
chopped onion
8oz cheddar (or bacon cheddar) cheese, grated
wine, olive oil, or butter for steaming
On a boat, there is limited space and often, no refrigeration. This is a tasty recipe you can make from fresh sea food that takes this into account. You don't need lots of space (or refrigeration) for these ingredients, and I know, having lived in for a more than 18 months without those things. Enjoy!
2 cups wild nettle
2 cloves fresh wild garlic
2 wild goose eggs (unfertilized, but make sure not rotten)
clump of oyster mushrooms (if available)
tbls milk (or soy milk, water, coconut milk)
½ stick melted butter
1 cup sugar
1 cup flour
1 cup milk
2-3 cups fresh picked (washed) blackberries
sprinkle of cinnamon
For the filling
limpets (about 1-1.5 cups per person)
hummous (enough to hold filling together, depending on how mushy you like your mix)
4 radishes
Filling:
Salmon Fillet
1-2 cloves garlic
onion