About the Boat
Meals on the Boat
Check back for recipes and info soon!
Azucar is a Cuban bakery in Ocean Beach, San Diego. They make amazing coffee and pastries, including a variety of scones. On the boat we have frozen peach champagne scones and blueberry scones that we can bake fresh for ourselves! You can visit azucar here: https://iloveazucar.com/
Coffee Cake Recipe
1 ½ cups nuts
½ cup sugar
1 ½ cups brown sugar
1 cup flour
2 tablespoons cinnamon
1 stick softened butter
Mix ingredients together and set aside.
1 stick butter
1 cup sugar
1 teaspoon vanilla extract
1 cup yogurt
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
1 ¼ teaspoons baking soda
Cream butter, sugar, and vanilla together. Add eggs and yogurt; blend well. Mix dry ingredients together, then add them to the wet ingredients. Pour the batter into an oiled 9x13” pan and sprinkle the topping over it. Bake at 350º for one hour or until done.
We made a few packets of various kinds of sautéed mushrooms, ready to go in any meal. One packet includes trumpet mushrooms and hen of the woods — we set that one aside for our Ramen dinner.
Watching our basil seedlings grow (thanks Denise!) inspired us to make homemade fresh pesto for our trip. Here’s the recipe we used.
2 cups basil
½ cup olive oil
2 cloves garlic
3 tablespoons pine nuts
½ cup grated parmesan or romano cheese
salt and pepper to taste
Put all ingredients in a blender and blend until smooth
The meatballs for our spaghetti and meatball dinner were sourced from Poma’s Italian Delicatessen in Ocean Beach. They have amazing sandwiches and are open for take-out. Check out their website: https://pomasdeli.com/
This quiche recipe was passed down through a family of French cooks. It may not be your traditional quiche, so be creative with your own recipe and the vegetables (or meat!) you have on hand. Remember the most important ingredient: love.
1 ½ cups flour
½ stick butter
¼ cup milk
3 tablespoons oil
Mix flour and softened butter together with a pastry blender or your hands. Make a hole in the center, add the rest of the ingredients, and mix. Roll out the dough and put in a pie pan. Bake the crust at 350º for a few minutes.
Veggies (spinach/chard, mushrooms, onion, garlic, etc. you choose!)
Spices (herbs, nutmeg, salt, pepper, etc.)
3 tablespoons creme fraiche
4 eggs, separated
¾ cups grated cheddar cheese
Saute your veggies of choice and add your spices. In a bowl, mix the veggies with the creme fraiche, egg yolks, and cheese. Beat the egg whites with an electric mixer until stiff peaks form. Fold in the egg whites. Put the filling in the pre-baked crust and bake for 20-30 minutes until the center is solid and the top is slightly browned.
Supannee House of Thai is possibly the best Thai food in San Diego. It is located right around the corner from Simon’s boat on Point Loma. They grow their own vegetables and their food always tastes impossibly fresh. Some of our favorites that we brought with us on the boat are Pad Thai, Eggplant, and Kabocha Curry. Visit their website here: https://sdthai.com/