Hello no1noz-ga:
It was a pleasure to answer your question. I did quiet an extensive
research for an answer to this question. Let’s talk about what
information am I providing you? Allow me to be straightforward by
saying that I listed the basic low carbohydrate foods that you can
easily get in Canaries and France before you embark on your journey.
As you explained that you know how to cook so I assumed that you only
needed an idea of what basic food you need to have during the voyage
that is low in carbohydrate and easily available in the Canaries.
Therefore, I came up with suggestions that I have summarized below.
I would also like you to consult books that are for ‘Sea Cooks’ and
advice them on how to prepare for a journey like yours and provide
several recipes. You can select anyone of these very useful books from
Paracy’s at http://www.paracay.com/Merchant2/merchant.mv?Screen=CTGY&Store_Code=P&Category_Code=CRUISE_COOK
Some of my other favorite books are listed at the end under the
heading, ‘Cruise Cooking Books’.
I would also recommend visiting Cruise Line Cuisine at
http://www.cruiselinecuisine.com/ . The website offers menus and
recipes of the dishes from the individual cruise liners.
Other two very useful websites offering recipes of the low
carbohydrate foods are:
ATKIN CENTER RECIPES
http://atkins.com/
BARBO’s LOW CARBO RECIEPS
http://thor.prohosting.com/~nwalshg/archives/
SUGESSTIONS AND SUMMARY OF WHAT IS AVAILABLE IN CANARIES
The sea voyages that commenced from the Ports of Spain in the historic
times had the same menu for centuries. Starting with Columbus and even
before him the cooks favored foods that would not spoil during the
journey and it would be easily preserved. The menu mostly consisted of
water, vinegar, wine, olive oil, molasses, cheese, honey, raisins,
rice, garlic, almonds, sea biscuits (hardtack), dry legumes such as
chickpeas, lentils, beans, salted and barreled sardines, anchovies,
dry salt cod and pickled or salted meats (beef and pork), salted
flour.
I am in no way suggesting that you should opt for these but only
providing you a vague idea on what would be most common foods that are
easily preserved for a sea voyage like yours and available in
Canaries.
There are lots of other Spanish dishes that are low in carbohydrates
and will suit your ‘meat & potato’ favoring crewmembers. These dishes
are local to Canaries and the ingredients should easily be available
in the local market. Two things stand out as being typically Canarian,
Mojo sauce and Canarian potatoes. For potato dish, Papas Arrugadas are
potatoes cooked in sea water and then baked. These "wrinkly" potatoes
taste wonderful. Another dish, Salsa Mojo - comes in two basic types,
red and green. The red goes well with the potatoes while the green
goes very well with fish. They are made with vinegar, a lot of garlic
and oil, flavored with red or green peppers.
A typical meal could be a local fish split open and cooked “a la
plancha” served with Canarian potatoes and green mojo (mo-ho) sauce,
preceded by a salad including bananas, coriander leaves and avocado,
as well as the usual tomatoes and green salad (lettuce may be replaced
by thinly sliced cabbage in the hotter islands).
Than, there are other favorites for a light meal including:
"Almogrote" is a hard cheese & garlic preparation, eaten with bread;
"Gofio" a grain meal that replaced bread for the pre Spanish natives;
"Puchero Canario" hearty chick pea vegetable stew and "Bienmesabe"
almond cream.
To spice things up, you may also want to buy a rabbit, goat and goat's
cheese, bananas, avocado and papaya from the local markets.
The ingredients for the following dishes are readily available in the
Spanish Markets which are common dishes on a cruise ship. They include
artichokes, tropical fruits, French onion soup, papaya soup,
Belgian-endive salad, tossed green salad, salmon, chicken, tenderloin
of beef, rack of lamb, spinach ravioli, mushroom quesadilla,
strawberry shortcake, chocolate mousse, baked Alaska and ice cream.
There are also many local canarian dishes that you can cook on your
voyage. Most of them are not only healthy and low in carbohydrates but
the ingredients are available in every store in the Isles. Fish is
usually filleted and topped with mojo sauce before being grilled. A
plate of papas arrugadas, grilled fish and lashings of mojo sauce,
plus gofio - a roasted mixture of wheat and barley that frequently
takes the place of bread - makes as authentic meal as you're likely to
get. Other dishes that are associated with the islands and are goof
for a sea voyage include rancho canario, a type of watercress soup,
and conejo en salmorejo - rabbit marinated in a seasoned combination
of vinegar, olive oil, sweet black pudding and avocado.
Then, to complete your meal, perhaps a little cheese will do the
trick. The islands have their own varieties made from goat and cow's
milk. Ask for Queso de flor, which has a light, flower-like aroma, or
the soft, creamy majorero.
If you choose not to go for variety, every day than your best bet is a
la carte choices of meat, fish or chicken; a set menu (menu
degustation) consisting of appetizer, soup or salad, main course, and
dessert; or simple selections such as grilled salmon, a filet or a
vegetarian dish. Everything can be mixed or matched to your desire.
Also for side menus, traditional hamburgers, chicken sandwiches and
salads will do well. French fries, cookies and ice cream can be served
anytime day or night.
Add to the above dishes, some of the favorite cuisine of the
Mediterranean that is still served in small sailing ships around the
world and the ingredients are available worldwide. These include Grand
Mariner French Toast, Belgian waffles, Spicy potato and Onion Rostis,
Eggs Benedict for breakfast. As for lunch Seafood and Spinach
Feuilletees and Italian Seafood Salad serves the mariners and seamen.
For Hors D’oeuvres Brie cheese baked in Fillo pastry, Mushroom-sun
dried tomato- Olive or Chevre Cheese Pizzas and crab cakes will do the
trick. Of course you can vary the style by choosing your own servings
with each dish.
Rice has always been one of the main dishes. In Spain you can easily
find ‘Paella’ everywhere. The typical Paella Valenciana may have
chicken or rabbit, a little broad green bean and white bean. Paella
Andalucia is the most commonly known paella. This is the variation
that has prawns (large shrimp), mussels, clams, chicken or rabbit, a
little pork and sometimes sausage, and usually no green beans. Paella
Marinera is, of course, all seafood and also makes a good choice.
On the other hand, the French markets are overflowing with "fielasses"
or conger eels, Mediterranean congers, "favouilles" - which are small
crabs, and many other species, often used in soups. To eat light, a
“salade niçoise” with fresh peppers, tomatoes and black olives, or
even a ratatouille - a subtle mixture of vegetables and herbs cooked
slowly, is recommended. For dessert, a fleshy melon or a sugared fig
is just right. Many tropical fruits such as lemons, oranges, bananas,
peaches, apricots, nectarines, grapefruits, etc. are readily
available.
You can also shop for plenty of seafood in Canaries. These includes
prawn that swims freely in these waters and form the basis of one of
the Coast's most popular dishes, gambas pil pil, which consists of
prawns served in a hot chilli oil (or variant). Mussels and clams are
available in many different styles and are the basis of rich seafood
soups. Shellfish also form the filling of various paellas. Fish such
as tuna, swordfish and salmon are plenty and can be served as fish
steaks with sauces. These can be made into fish specialties including
Fried squid rings (chewy but tasty); Fresh chunks of lobster meat on
kebabs, roasted barbecue style; Seafood stew; Mejillones Gratinado
(Fresh mussels served with garlic and herbs and topped with cheese).
All of these are low in carbohydrates and ingredients are available in
even small stores along Spanish and French coasts.
CRUISE COOK BOOKS
“Cruising Cuisine: Fresh Food from the Galley” By Kay Pastorious and
Hal Pastorious
“Feasts Afloat” By Jennifer trainer and Elizabeth Wheeler
Both of these are available at http://www.Amazon.com
SEA CUISINE
http://www.sailnet.com/collections/cruising/cuisine/index.cfm
LOW CARBOHYDRATE CUISINE WEBSITES
http://www.smbessentials.com/link_directory/low_carb_recipe.htm
LINKS TO OTHER CRUISE COOKBOOKS
http://www.searoom.com/sekolah1.htm
http://www.amazon.com/exec/obidos/tg/detail/-/0924486929/104-7531035-4797556?v=glance
USEFUL KEYWORDS
‘Cruise cuisine’
‘Cooking at sea’
‘Cruise cookbook’
‘Low carbohydrate cookbook’
‘Sailor’s recipes’
I hope this helps. Please clarify, if you need any clarification. I
wish you a very good luck with your voyage and HAPPY FOOD HUNTING.
Sincerely,
Leader-ga. |
