GOOD LIFE Living Well: The Island of Capri 1976! .Photographs -.White pesto and roasted curried vegetables

Monday, May 14, 2012

The Island of Capri 1976! .Photographs -.White pesto and roasted curried vegetables

for roasting salt both the eggplant and the squash to remove excess water

previous 2 market fresh produce washed and air drying

spicy yellow pepper for the chili

smokey chipotle peppers (toasted jalapeno pepper in adobe sauce - vinegar based)

July 3rd 1976..we had sailed most of the Aegean Islands for the past 6 weeks and we were now on the home stretch, sailing past the "toe of the boot" of Italy.
Our American passengers were still having the "time of their lives", as we passed Sicily at night and could see the flames from the rim of Stromboli, a fairly active volcano, which looked even more spectacular in the dark.
We stopped off in the Bay of Naples so I could go ashore to get more supplies for our big party which was going to be off the coast of Capri's famous Blue Grotto.

I had to move fast as the captain knew we had to set sail and make our way due south west as soon as possible if we were going to make it to Capri in time, and yet we had to stock up on fresh food and other supplies.
I was rushing round the markets and stores and discovered these fantastic ice cream bombs for the crew..they were going to have their own party as the guests had theirs, ( like a baked Alaska but covered in good chocolate) and some really good breads ( I like the fact that in the Med they bake fresh bread in the evenings and not just in the morning), the milk we bought in "bricks" and some great fresh fruit and vegetables.
The meat was questionable and one never buys fresh fish after 11am.

So with my armfuls of supplies I was happily greeted by crew and passengers as we left and sailed to Capri.

The passage was smooth sailing except when we arrived at Capri there was quite a large swell around the island.
I was planning a Feast to end all Feast's 4th of July and Bi-Centennial Party for all our American guests and our motley crew, all was going well, except the swell got worse.
I had to clamp down all the rods on my stove top so nothing could slide and lock the oven/fridge doors...and there is nothing worse than trying to remain upright when everything in the saucepans is swirling with the motion of the waves.

The table lost it's silverware twice before anyone sat down, and the Captain made sure everyone stayed 'happy" by opening Davy Jones's Locker very early with more than his fair share of "rum".

Because it was the Bi- Centennial we could not abandon the party, so we plodded on.
I was pressed up against the bulwark ( side of kitchen and ship) pushing with my knees to stay upright.
The stewards ( 2) were doing their best to serve their meals ( silver service tonight) without spilling anything...even though we all had to laugh as they twice ran past the galley door because the swell was pushing them.
Dessert was going to be a large Stars and Strips cake I had been working on all afternoon as guests swam and crew waited on...I say was going to be, as with candles blazing and cameras at the ready, the head steward proudly approached the dining table with the cake aloft, the boat swayed and my cake and salver went over the side!.

No one knew what to do next..everyone was shocked and some began to laugh, as fireworks erupted over Capri, my 2 stewards were serving my Naples ice Cream Bombs, explaining they were home made, and none of us, having any idea, what was inside...lol!! Oh the joys of sailing!...No one knew until today, and everyone remembers the Bi-Centennial Party in Capri.

I bring up this little story as on Thursday I am making a terrific White Pesto with cashew nuts, artichoke hearts and garlic, and as we all know the best artichokes are grown in Italy, they even made them into a terrific aperitif.

I am making other dishes but loved this story so I thought I'd pass it along, in case anyone has any ambitions for the "high life" on Yachts.

The White pesto is a mix of artichokes, lemon juice, olive oil, garlic, and pine nuts ..I always like to add lemon juice and sometimes even the zest to all my pesto's to add a nice clean touch, and finish to the palate.

The difference preparing Roasted vegetables to Grilled..where there is direct heat like grilling or even BBQ'ing, it is better not to salt the vegetables ,as the moisture helps keep the flavors in.
With roasting where the heat is indirect it is preferable to salt the vegetables well before hand( 2 hours minimum) to remove the moisture and ensure a good flavored roast..this also makes a more caramelized crust and a less watered down dish; and a fuller flavored vegetable.

Also don't be afraid of adding herbs, spices and other vegetables to your cooked rice, for the chili rice I am adding garden peas and for the roasted curry vegetables I have added cardamom pods & cilantro.
In any stew or ragout it is best to add the canned tomatoes (when fresh tomatoes are not in season, canned are the best choice) just broken up by hand..make sure to wear a waterproof apron, poncho, or you will be covered in tomato juice head to toe...the results are a far better chunky stew/sauce and not a blended mess.

The chipotle peppers come in cans, and are a MUST for any chili dish adding a smokey flavor that reminds one of food cooked on an open hearth..try and find them in your town, they are fantastic.