Gourmet Galley Preparation, simplicity keys to cooking on a small powerboat

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This summer, after more than 20 years of cruising the waters of Penobscot Bay, we traded our beloved 34-foot sailboat for an Albin 28 powerboat, and joined the ranks of what some affectionately term “stink-potters.” While I will miss the relaxation of a leisurely sail down Eggemoggin Reach, or the brisk run from Camden to Islesboro, there are benefits to powerboating, primarily, speed. This past Sunday, we motored from Bucks Harbor over to Rockland to listen to the Blues Festival, then brought the boat up the river to Bangor, a trek that previously would have taken almost three days.

The cuisine of boating is very similar to that of camping. Limited refrigeration and cooking surfaces present challenges that don’t allow for elaborate meal preparation. My strategy is to plan ahead, prepare the food in advance and keep it simple. Summer is the perfect time to enjoy the bounty of Maine’s farmers, and I find my menu inspirations from a trip to the local farmers market.

This week we will keep Enigma tied up at the Bangor public docks, and treat visiting family and friends to supper cruises down the river. The high, wooded banks of the Penobscot remind me of the Rhine, a river that flows from the Alps into the Netherlands. Against the majestic backdrop of Fort Knox or the Verona Island bridge, our simple meal is another joyous moment of a perfect Maine summer.

I am always looking for alternatives to the empty calories of processed snacks. Spicy Red Bean Dip has a fresh and “addictive” taste. When it is served with an array of crunchy vegetables from your local farmers market, your family and guests will enjoy the numerous vitamin and mineral benefits of fresh vegetables and never miss the high-sodium, highfat calories of chips.

It’s the lemon zest that adds the flavor in Lemon-Herb Grilled Chicken. I will keep a jar of this marinade in my refrigerator all summer. Be creative and vary the herbs, it is also delicious on grilled fish and vegetables. The key to perfectly cooked chicken is to pound the chicken breasts so that they are the same thickness throughout. That way they will cook more evenly on the grill, and not dry out.

The inspiration for Penne Pasta Salad was from a recipe of my friend and co-worker Maureen Cormier. I like to vary the vegetables and herbs with whatever is fresh at the farmer’s market. I have also made this recipe with a whole-wheat penne pasta (available at the health food store) for even greater health benefits. Complete with grilled chicken or shrimp for a meal that tastes like the very essence of summer.

Spicy Red Bean Dip

1 15-ounce can red kidney beans

3 tablespoons low-fat sour cream or yogurt

2 teaspoons minced garlic

2 tablespoons fresh lime juice

1/4 cup chopped red onion

3/4 teaspoon cumin

1/4 cup chopped fresh cilantro

Drain and rinse the beans. Place all ingredients in the bowl of a food processor, and pulse until the dip is well combined. Serve with a selection of fresh vegetables for dipping: snow peas, green beans, carrot and celery sticks, julienne peppers, asparagus. Store in a sealed container in the refrigerator. Keeps well for several days.

Lemon-Herb Grilled Chicken

1 tablespoon finely grated lemon zest

2 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

1/4 teaspoon sea salt

1/4 teaspoon fresh pepper

2 tablespoons olive oil

1 pound chicken breasts (four, 4 ounce pieces)

Combine the lemon zest, herbs, salt and pepper and olive oil in a small bowl and mix well. Trim the fat from the chicken breasts, pound them with mallet until thin, and coat with the herb mixture. Store in a tightly sealed plastic container until ready to grill.

Grill over medium heat, about 3-4 minutes per side, basting with the remaining marinade.

Serves four.

Penne Pasta Salad

4 ounces penne rigate pasta

2 ripe fresh tomatoes (about 8 ounces)

1 teaspoon minced fresh garlic

2 tablespoons olive oil

Salt, fresh pepper to taste

1/4 pound sugar snap peas, blanched and sliced

1 teaspoon minced fresh thyme

2 tablespoons chopped fresh basil

1 teaspoon minced fresh parsley

6 Greek black olives, pitted and sliced

1 tablespoon feta cheese, crumbled

Bring to a boil a large pot of salted water. Blanch the sugar snap peas by cooking them for a minute in the boiling water, then cool them quickly with cold water. Slice the peas and set aside. Using the same pot of water, cook the pasta until al dente. Drain the pasta and toss with 1 tablespoon of the olive oil to prevent sticking. Add the chopped tomatoes and the sugar snap peas. In a small bowl, combine the herbs, salt and pepper, chopped garlic and the remaining 1 tablespoon of olive oil. Coat the salad with the herb mixture, then add the chopped olives and feta cheese. Store in a tightly sealed plastic container in the refrigerator until ready to serve. This salad will keep for 2 days.

Serves four.

Almond Cornmeal Pound Cake

3/4 cup cornmeal

1/4 cup flour

3/4 teaspoon baking powder

2/3 cup blanched and peeled almonds

3/4 cup sugar

1/4 pound butter, softened

3 large eggs

1 teaspoon vanilla

Preheat oven to 325 degrees. Grease two small (3 inch by 6 inch) loaf pans. In a medium bowl, whisk together the corn meal, flour and baking powder. Grind the almonds in a food processor with 1/4 cup sugar and then stir into the cornmeal mixture. Cream together 1/2 cup sugar and the butter in the bowl of an electric mixer. Beat in the eggs and vanilla. Beat in the cornmeal and almond mixture until just combined. Spoon into the loaf pans and bake until a toothpick comes out clean, about 50 minutes. Let cool on a rack, then wrap tightly with plastic wrap. This cake freezes well.

To prepare the dessert:

2 ripe peaches

1 tablespoon butter

3 tablespoon sugar

1 tablespoon fresh lemon juice

1/4 cup fresh raspberries (or more, to taste)

Remove the pit from the peaches and slice them. Melt the butter in a saute pan over medium heat. Add the peaches and gently cook. Sprinkle with the sugar and lemon juice, and continue to gently saute until a nice syrup has formed. To serve: slice the cake, spoon over the peaches and syrup and top with fresh raspberries.

Serves four.