I’ve done a little research to give you an accurate and succinct background on the origins of a Ragù alla Bolognese. A Bolognese sauce is an Italian meat-based sauce served with egg pasta which originated in the northern Italian city of Bologna. In Italian cuisine, this sauce is traditionally used to sauce a tagliatelle and […]
Eggs are always hard to peel without damaging the cooked egg white. To make the egg’s shell easier to peel off, add 3/4 teaspoon of baking soda to the water when making hard boiled eggs.
I always seem to have left over heavy cream for a recipe. Instead of leaving it the refrigerator forgotten, make an herb or flavored butter. Pour the cream into your food processor and pulse until it firms up and holds a shape. Then throw in the herbs and pulse a few more times. You can […]
Kali, the Cat that Survived in the Bucket I’m thrilled that everyone has enjoyed my hurricane story, and a lot of you have expressed interest and concern regarding Kali’s survival… I didn’t realize I’d left some of you hanging! I’m happy to report that Kali was one of the few small pets that actually did […]
Slicing a fresh ball of mozzarella thinly and evenly can be a real pain and impossible to do. I freeze my ball of mozzarella about 45 minutes before I need to cut. Use a serrated knife and work quickly. You’ll find it a lot easier and your slices will be uniform.
![A Yacht Chef's Old Hurricane Story [Part 5] The Final Installment](https://www.portsidecuisine.com/wp-content/uploads/2014/08/blog_hurricane_rhiannon_5e.jpg)
Several weeks later, we ended up living back in St. Thomas on a dear friend’s boat that was one of 20 or so boats that remained floating (out of about 300). He was dismasted, and the mast came through his cabin top, and he sustained some additional damages, but, thankfully, his 65 foot sloop made […]
![A Yacht Chef's Old Hurricane Story [Part 4]](https://www.portsidecuisine.com/wp-content/uploads/2014/07/blog_hurricane_rhiannon_4.jpg)
We were so happy to be alive and on land, that we stood on the road and just looked around… I can’t even describe what I saw. We knew we had to get to higher ground because trees, pieces of houses, roofs, even conch shells were just whizzing by over our heads. We spotted a […]
![A Yacht Chef's Old Hurricane Story [Part 3]](https://www.portsidecuisine.com/wp-content/uploads/2014/07/blog_hurricane_rhiannon_kali_3.jpg)
Our engine was already running in an effort to keep strain off our anchor lines… but we could no longer overpower the wind. We tried to turn Rhiannon around to run her up into the mangrove that used to be behind us but were now only a couple of trees jutting out of the water. […]
![A Yacht Chef's Old Hurricane Story [Part 2]](https://www.portsidecuisine.com/wp-content/uploads/2014/07/blog_hurricane_rhiannon_2.jpg)
We arrived in Culebra with “Rhiannon” 1.5 days before the onset of the storm… We worked feverishly that whole time preparing for a storm that would probably give us 60 to 80 knot winds with gusts up to a very unlikely 120 knots. We were as ready as we could be and had all of […]
I know this is a culinary blog, but my yachting stories are what has defined my cooking “portside”, and I think you might find this particular story interesting… In the late 80’s to the mid 90’s, for about 8 years I lived aboard a couple of sailboats with my Ex and a beautiful cat named […]
Well, I hadn’t either, until… In the early 1990’s I was eating at a restaurant on the top of the mountain in Estate Dorothea on the Caribbean island of St. Thomas in the USVI over looking Magen’s Bay. I was dining with friends at an Italian restaurant named Ferrari’s Ristoranté, that was partnered, managed and […]
Hi everyone. I want to welcome you to my little space on the World Wide Web, where I am excited to share some of my favorite recipes and stories of close friends, quiet nights at anchor enjoying great food, surviving several very scary hurricanes, several Thanksgivings at sea, an earthquake at anchor, flying fish, moon […]
