A Culinary Cruise

Jun 14th 11

By Victoria Allman

One of the perks of being a yacht chef is learning to cook new cuisines. As the boat travels from port to port this summer in the Med, the chef and guests are introduced to a menagerie of flavors. Mediterranean countries boast cuisines of the sun and though dishes from various countries and regions use similar ingredients, each meal will reflect the flavor and culture of each port you visit.

Each country and even region has its own traditions, recipes and methods of cooking. Eggplants, peppers and tomatoes may be the key ingredients to six different dishes in six different areas. But, the culinary history of each place makes each dish unique.

So, how do you keep them all straight? And, how do you learn the recipes when you don’t speak the language?

Take Dockwalk’s culinary cruise of the Internet through the Western Mediterranean and impress your guests with authentic regional dishes this summer. Each location will feature recipes for a starter or soup, a salad, a main dish, a side dish and a dessert. So as the captain plans the itinerary, chefs can plan the menus. Bon appetite!

Barcelona
Pa Amb Tomaquet
Tomato-rubbed bread
http://www.tienda.com/recipes/pancontomate.html

Xato
Curly endive, salt cod, anchovy and olive salad
http://recipespicbypic.blogspot.com/2010/02/xato-catalan-typical-dish-for-culinary.html

Escalivada
Roasted vegetable salad
http://www.victoriaallman.com/blog/2010/12/19/9-a-barbecue-salad

Fideua
Seafood noodle dish
http://recipespicbypic.blogspot.com/2007/08/fideu.html

Crème Catalan
Catalan burnt cream
http://www.victoriaallman.com/blog/2010/12/27/10-skipped-memories-cadeques

Palma de Mallorca
Trempo
Mallorcan summer salad
http://www.foodnetwork.com/recipes/pilar-sanchez/sepia-amb-trempo-squid-with-summer-salad-recipe/index.html

Coca De Recapte
Flatbread with roasted vegetables
http://www.gourmettraveller.com.au/coca-de-recapte.htm

Tumbet
Mallorcan-style ratatouille
http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article813476.ece

Lechon Asada
Roast suckling pig
http://www.spain.info/en_US/saborea/recetas/lechona_asada.html

Gato de Almendras
Almond cake with almond Ice cream
http://www.spain-recipes.com/gato-ametlla.html

Provence
Crudites avec Anchoiade
Raw vegetables with anchovy dip
http://www.chefmorgan.com/time-for-summer-panier-de-crudites-avec-anchoiade

Tapenade
Olive paste with toasts
http://www.epicurious.com/recipes/food/views/Tapenade-109065

Salade Nicoise
Tuna, hard-boiled egg and green bean salad
http://www.ochef.com/r189.htm

Bouilliabaisse
Fish soup
http://familystylefood.com/2009/08/julia-childs-bouillabaisse-recipe/

Tarte aux Abricots
Apricot tart
http://melangerbaking.com/2009/11/23/tarte-aux-abricots-apricot-tart/

Liguria
Focaccia
Flat bread
http://www.fornobravo.com/brick_oven_cooking/bread/flatbread/focaccia.html

Minestrone alla Ligure
Vegetable soup with pesto sauce
http://italianfood.about.com/od/heartysoups/r/blr0153.htm

Trofie al Pesto alla Genovese
Pasta with basil and pine nut sauce
http://www.victoriaallman.com/blog/17-rediscovering-pesto

Tuscany
Panzanella
Tomato and bread salad
http://www.foodnetwork.com/recipes/giada-de-laurentiis/panzanella-recipe/index.html

Cacciucco
Fish stew with five fish – one for each C in the name
http://www.turismo.intoscana.it/allthingstuscany/tuscanycious/cacciucco-alla-livornese-recipe/

Porchetta
Roasted pork loin
http://www.saveur.com/article/Recipes/Porchetta

Castagnaccio
Chestnut flour cake
http://www.foodnetwork.com/recipes/mario-batali/chestnut-cake-with-lemon-sauce-castagnaccio-recipe/index.html

Sicily
Caponata
Sweet and sour eggplant
http://www.saveur.com/article/Recipes/Caponata-1000087189

Arancine
Rice balls with cheese
http://www.bellalimento.com/2011/04/11/arancini-fried-rice-balls/

Pasta con le Sarde
Pasta with sardines
http://www.independent.co.uk/life-style/food-and-drink/recipes/pasta-con-le-sarde-1832821.html

Pesca Spada Alla Siciliana
Grilled lemon and oregano swordfish
http://www.foodandwine.com/recipes/swordfish-sicilian-style

Cannoli
Deep-fried pastry with sweetened ricotta cheese
http://www.epicurious.com/recipes/food/views/Sicilian-Cannoli-232015

Sardinia

Pane Carasau
Dry, light, thin bread
http://www.food52.com/recipes/8334_pane_carasau

Buttarigia
Bottarga pasta
http://fxcuisine.com/Default.asp?language=2&Display=48&resolution=high

Pears with honey walnuts and pecorino cheese
http://www.sardegnaturismo.it/index.php?xsl=87&s=4396&v=2&c=3160&t=1

Morocco
Zaalouk
Eggplant and tomato salad
http://moroccanfood.about.com/od/saladsandsidedishes/r/Zaalouk_Recipe.htm

Pastilla
Chicken and almond Pie
http://www.latartinegourmande.com/2007/02/25/an-air-of-morocco-with-a-chicken-pastilla-vent-du-maroc-avec-une-pastilla-de-poulet/

Tagine Daj
Chicken with preserved lemon and olive stew
http://www.foodnetwork.com/recipes/ina-garten/moroccan-chicken-tajine-recipe/index.html

Limun bel-Qerfa
Moroccan oranges in cinnamon and orange blossom water
http://simplyrecipes.com/recipes/moroccan_orange_dessert/

Tags: Essentials Chefs Guests

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2 Comments

Thank you for posting all these wonderful recipes. Great inspiration. Headed to Sausalito and the best farmer's markets so I can do my own Med cuisine cruise. P.S. still wondering how that freelance charter worked out??
Posted by T_1 18/06/2011 00:25:15
Have you prepared each and everyone? They all sound excellent! Thanks for the info!
Posted by Chef Peter_1 15/06/2011 14:09:57

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