- You are here:
-
Home
- Lifestyle
You can reduce your risk of food-borne illness by following these safety tips when buying, storing, handling, and preparing fresh fruits and vegetables:
Buying Fresh Fruits and Vegetables
• Examine the produce carefully and avoid buying items that are bruised or damaged.
• If buying pre-cut or ready-to-eat fruits and vegetables (e.g., cut melons, cut tomatoes, pre-washed salad), be sure they have been properly refrigerated (i.e., at 4°C or below). This means they should be displayed in a refrigerated container and should not just be sitting on top of ice.
Read more: Safe Handling and Storing of Fruits and Vegetables
Cooking onboard can sometimes be a challenge. At Canadian Yachting we are impressed with the new SilKEN Induction 2 Burner Cooktop from Kenyon. This comes with special high-temperature Silicone mats. The biggest benefit is that induction heats the inside of the pot (and quickly) right through the Silicone mat. The mat holds the pot in place and is shaped to offer spill retention and quick heat dissipation.
Good food is an important part of the cruising experience for our crew – just as important as it is at home. When we traded our 27’ sailboat for a 32’ trawler, a big attraction of the new boat was its well-equipped galley, extensive stowage, and refrigeration. Hog heaven, if you will, compared to the tiny galley and icebox on the sailboat.
But as we prepared for our first extended foray up the BC coast, we realized we needed one more component in our galley toolset: a freezer. We like our fish and seafood but we’re not avid fishers; a freezer would allow us to pack along our favourite “catch.” Same with meats, which are scarce and
Welcome to Canadian Yachting's Entertaining Onboard Recipes. The offerings in this section are recipes that have been contributed by Canadian Yachting readers, staff writers and some featured product manufacturers. Please browse through and have a look at the great meals and appetizers you can make onboard while enjoying the company of family and friends on the water.
You will need:
Salsa
Fresh pineapple
Red pepper
Cilantro
Red pepper flakes
Brown sugar
Grilled Lobster stuffed with scallops and shrimp and calamari with citrus butter
2 Lobsters 2 pounds each cut in half
8 Shrimp jumbo, peeled and de-veined
8 Sea Scallops Jumbo
4 Calamari tubes cut into ½ inch rings
Read more: Grilled Lobster stuffed with scallops and shrimp...
This recipe is adapted from Seasonings: Flavours of the Southern Gulf Islands by Andrea and Spalding (Harbour Publishing 2012), who credit it to Chef Hubertus Surm of the Saturna Café. The base is easy to make and refrigerate overnight, then serve with fresh West Coast seafood. We enjoyed it first with halibut, spot prawns, scallops and mussels, then saved the leftover stew for a second meal with calamari (squid). Squid is delicious, quick to prepare, and will travel well frozen in your boat’s new portable freezer. Freezing and thawing also helps tenderize squid meat. We found this dish especially tasty the second night, when the flavours of stew and seafood had time to blend.
This dish is best served with a green salad dressed with oil and Balsamic vinegar.
White Wine: Dry if possible. Chateau Screw Top is O.K. to mix with the nectar
Pasta; fresh if you’ve got it, dry if you haven’t. Linguini is traditional, but any pasta will do.
Butter if desired
Olive oil, cold pressed extra virgin if possible. Your local food coop or natural food store may have it in bulk for less than the big chain gets for lower quality oil. Extra virgin olive oil has more flavour.
Oysters with Chipotle Hot Sauce
Shuck Oysters or steam them open, squeeze on a drop of fresh lemon or lime, dip in the sauce and gulp ‘em on down. The smoky flavour of the Chipotle peppers fits oysters perfectly.
Chipotle hot sauce;
Chipotle peppers have a wonderful smoky flavour. Mix (with the hand blender in a bowl) a small can of Chipotle Peppers with a can of unflavoured tomato paste. Add water and the juice of one lemon, to the desired thickness for a hot sauce. It’s still plenty hot and it keeps for a month in the refrigerator. For
My name is Tatiana Zanardi, I’m Brazilian and I live in a sail catamaran called Ocean Eyes - a Voyage 43 2000 - with my husband Alcides Falanghe. We moved from Sao Paulo to the boat two years ago and we don’t regret one second of our decision. We have been sailing around Caribbean, from BVI till Aruba, stopping by almost all the islands in the Eastern Caribbean. When I have guests on board I like to serve this dish as the first one, to give them a taste of the Caribbean . They love it and in just a few minutes they are all relaxed and enjoying their vacations. The best place to serve it is in Bonaire, Dutch Caribbean, a paradise for divers and for everybody who loves nature.
Related Articles
Boat Reviews
CY Virtual Video Boat Tours
We all love boats and nothing can break us up! So, what better way to spend our time than looking at interesting boats and going aboard in a virtual ride or tour. We have asked our friends at various dealers and manufacturers to help us assemble a one-stop online resource to experience some of the most interesting boats on the market today. Where the CY Team has done a review, we connect you to that expert viewpoint. If you can’t go boating, you can almost experience the thrill via your screen. Not quite the same, but we hope you enjoy our fine tour collection.
Read more about the CY Virtual Boat Tours....................
Hanse 418
By Katherine Stone
Optimized sailing performance and comfortable living – a sweet ride
The expression that came to mind immediately was “Sweet Ride” – and I wasn’t referring to the latest ride at the CNE, a chairlift, or a new Mercedes – it was the new Hanse 418, as it cleanly cut through the water in a gusty 15-20 knot breeze averaging 6-8 knots on Lake Ontario. She was easy to steer and manoeuver even in the big gusts. The extra length over the 388 has made a big difference, with German architects Judel/Vrolijk focusing on updates to the deck layout, cockpit and stern.
Destinations
Chemainus—the Little Town That Did
By Marianne Scott
The approach to the Chemainus Municipal Dock from Stuart Channel is straightforward and is protected from all but strong northerly winds. The only obstacle may be some large log booms often anchored in the harbour. The Dock is immediately south of the B.C. ferry terminal; the ferry runs to Thetis- and Penelakut Islands.
Harbourmaster Harmen Bootsma, who has been the cheerful, welcoming presence here for a couple of decades, is ready to catch your lines.
Plominski tries again
Skipper John “Drew” Plominski is hoping that lightning doesn’t strike twice. Plominski, whose boat was destroyed by lightening two years ago, was first in line to register for the 39th biennial Marblehead-to-Halifax Ocean race to take place this summer.‘We’re thrilled to see Drew back for another try,” said Richard Hinterhoeller, RNSYS co-race director Plominski’s 30-foot vessel, named Perseverance, was just about ready.
Along with his wife and three friends, he planned to compete in the 363-mile biennial race to Nova Scotia.The South Boston resident left his boat moored at the Columbia Yacht Club the night before the big race and was at his house...
The Association provides a forum for exchanging information, tips and access an advocate on behalf of the membership. Their Directors work with members to find solutions to issues in British Columbia. Members receive quarterly newsletter, with contributions by other members all along the BC coast.
The Association and its members continually update the list of marinas that allow little board moorings. This is a list of known and reported marinas that allow marine residents in British Columbia. We need your help to build and keep this list up-to-date. Please contact us with any additions or edits.
DIY & How to
Winterization Isn't Like Your Dad Did It: Modern Methods For Modern Boats
By Andrew McDonald, Lakeside Marine Services
“They don’t make ‘em like they used to”, is a phrase that many of us are familiar with. Most of the time it is in reference to a bygone era of better, and it’s used to lament the sorry state of what we have today. It is a phrase that can be applied to many areas of our lives: architecture, art, furniture, tools. Boats? I would argue that they don’t make them like they used to. But, is that lamentable, or is it progress?
Progress, I think. With this concept in mind, as we enter another season of putting boats to bed for the winter, why do we winterize as we always have?
Marine Products
Bold Sea Stories – Prizewinning Nonfiction
By Katherine Stone
There are places and things that we read, hear and dream about, that are on our “bucket list” to cruise. Lake Superior was not one of those places for me and I’m not sure it ever will be, as I remember all too well chipping ice out of the bottom of a Lightning there in early August before we went sailing in a championship regatta.
However, I feel that I have truly been there when I read of the many stories that Marlin Bree artfully describes in his book Bold Sea Stories. Hitting the bookshelves for the first time during the Covid-19 outbreak getting Bold Sea Stories might not be a bad idea, as you can easily acquire it on-line now from Indigo or Amazon for under $20.
