9x5” bread pan with a thin layer of light vegetable oil then a coating of corn. Pour 2 cups of flour onto a pastry board. With a spatula, slowly coax dough onto floured surface. Cover dough with a handful of flour. Gently fold dough in half, covering the flour. Repeat with flour and folding. Fold dough in half again then knead twice. Turn dough 90°, sprinkle with flour and fold like a letter (in thirds), knead once. Repeat. The dough should feel rounded and springy; starting to resist your pushing. Place in pan to proof (second rising), until dough is rounded and just begins to NOT spring back when lightly touched. Proofing time will depend on ambient temperature. Bake in pre-heated oven, 400° F 20 minutes, turn pan 180, lower temperature to 350° F and bake 30 minutes more. Turn off oven but DO NOT open oven door for 10-15 minutes. Tilt bread out onto a rack to cool. Yields one substantial loaf.


Clams Chez Penne “Chez Penne” is a lovely motor


yacht owned by Linda-Kay and Lyle who live aboard and cruise in the Sea of Cortez. One evening, while I was away picking up a repaired alternator, they hosted Leslie and the crew from Sparta for dinner of which the highlight was this imaginative dish. 1 dozen fresh clams in shell - approx. 3" in diameter, e.g., "chocolates" 1 onion


1 clove garlic 2 stalks celery


2 tablespoons olive oil ⅛ cup celery leaves 1 tomato pinch basil 1 cup grated sharp cheese such as Romano optional - 2 thin slices ham or smoked turkey From aluminum foil cut a dozen


wrappings 6 x 6 inches. Finely chop onion, garlic and celery stalk, add to sauté pan with olive oil and basil. Cook over low heat until translucent but not browned. Meanwhile finely chop celery leaves and tomato (and ham or turkey), add to onions and cook a few minutes. Turn off burner, add cheese and cover. Shuck clams and pour off liquid, retaining clam meat and shells with hinge intact. Finely chop clams, add to onion mix and cover. Fill clam shells with mixture, close halves and


Portland, OR Telephone: (503) 283-3670


haydenislandcanvas@yahoo.com www.haydenislandcanvas.com


Make this season’s cruising this relaxed with systems


that work! ✩


Heads’l & boom furlers Rod & wire standing rigging Custom spars


Line control systems


wrap tightly in foil. Place shells onto BBQ, cook on high for approximately 10 minutes. Serve immediately.


A pressure cooker is a must have


galley item. Our pressure cooker leftovers don’t get refrigerated, just brought back up to pressure to sterilize then left snugly covered and sterile on the stovetop for consumption later (one to two days has worked fine). We have a Duromatic Risotto maker. It was expensive but worth every penny.


New England Style Chowder 1 onion - chopped


1 tablespoon light cooking oil 2 potatoes - washed and cubed 1 12-oz. can of clams - drained 1 12-oz. can sweet corn - drained 1 tablespoon butter 2 cups milk 2 cups water


salt and pepper to taste In a pressure cooker, sauté onion in


oil until it is translucent. Add potatoes, cook 4 minutes. Add butter, clams, sweet corn and water. Seal lid, bring to pressure and cook 5 minutes. Turn


off heat and allow pressure to return to normal naturally. Open lid, add milk and heat over low heat until just boiling. Serve immediately. Fresh bread is an excellent accompaniment.


Lowtide A recent addition to our galley is a


gorgeous non-stick omelet pan which we use also for Quick Personal Pan Pizzas when it’s too windy to do pizzas on the BBQ. Our advice for potential cruisers –


Outfit with quality nesting pots with interchangeable lids. Don’t pack your boat full of canned things though the exotics you should bring are the unusual spices like a favorite Vindaloo or Thai curry paste. You can get most ingredients you are used to in larger markets everywhere …everyone in the world eats and as we say on our website: www.sv-carina.org “eating is part of the adventure.”


This month Amanda is sailing from


Samoa to Lautoka, Fiji via the coral reef strewn Bligh waters before blasting off on a broad reach to Vanuatu. Details on www.mahina.com


Dodgers • Biminis • Full Enclosures


✯ We are your professional rigging partners www.porttownsendrigging.com 48° NORTH, AUGUST 2011 PAGE 29


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