Check out these recipes in Cruising World’s People & Food section:

  1. “A Hard Transition Home,” with recipe for Wahoo-sabi Salmon,
            January 2008

  2. “The Secret’s Out on Skipjack,” with recipe for Tangy Temaki Sushi,
            June 2006

  3. “A Magical Migrating Feast,” with recipe for Curry Pumpkin Soup,
            December 2004

I’m a horrible cook.

But every now and then I can pull it together.

Especially when Graeme’s the one making up the recipes.

Also check out Victoria Allman’s half memoir/half cookbook, Sea Fare, for some great recipes that can be made ashore or afloat.

Curious how to pronounce my name? It’s easy. 
JAN-nuh Course ES-uh-ree
Rhymes with banana of course yesiree

copyright © 2009 janna cawrse esarey
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No-Knead Yeast Bread

I used this recipe on Dragonfly since it was so easy.

1 envelope yeast

2 cups tepid water

1 TBS. sugar

1 1/2 tsp. salt

4 cups unbleached flour

  1. 1.Proof the yeast in small amount of tepid water with pinch of sugar. When it begins to foam, combine it in a bowl with remaining water, sugar, and salt. Stir in flour. Will be runny.

  2. 2.Cover bowl and allow dough to rise in warm place until it’s doubled in size. Punch it down and allow to rise again. Shape into 2 loaves and allow to rise once again. (Process takes 3-4 hours.)

  3. 3.Bake at 350F until done, about 45 minutes.

S/V Lady Jane’s Amazing Baigan Masaledar (Spicy Baby Eggplant)

This is hands-down THE best eggplant recipe I’ve ever had. Bursting with flavor.

8-10 tiny eggplants

2 TBS. vegetable oil

1 tsp. cumin seeds

2-3 TBS. water

Rice and yogurt to accompany

Spice mix for stuffing:

2 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. cayenne (hot) pepper

2 tsp. lemon juice

1 tsp. (or less) salt (coarse is best)

dash each: cinnamon, clove, cardamom, black pepper

  1. 1.Slice eggplants in quarters length-wise, but leave attached at stem so you can press each eggplant back closed. Soak in water 10 minutes. Meanwhile mix spices for stuffing.

  2. 2.Pat eggplants dry. Stuff with spice mix. Press closed.

  3. 3.In pan, heat oil until hot. Add cumin seeds and cook for 30 seconds. Add eggplants, rolling each in oil until coated. Add any extra spice mix. Turn every 3 minutes. After 6 minutes, add water. Cover and lower heat. Steam until dry and mushy. Turn every 10 minutes. Takes 20-30 minutes to cook. Serve with rice and yogurt.