Editor’s notice: Beginning this week, the WJ brings again a column that was cherished by readers up to now: Cook’s Corner will supply suggestions, insights and recipes for towboat cooks—and anybody concerned with good meals and towboat life. The column is deliberate to seem month-to-month.
Introduction: My title is Mary Ann Kuper. I at the moment work as a prepare dinner for American Commercial Barge Line. I’ve proudly labored right here for three-1/2 years. The vessel I work on is the mv. Capt. Carl Page. I’m a younger grandma at age 60 who enjoys her job very a lot. Prior to my years on the boats, I used to be a household and client science trainer within the bootheel of Missouri. A household and client science trainer is the nice previous residence economics class the place you be taught to prepare dinner, sew and perceive little one care in addition to well being courses.
I’m married and dwell in a cute little log cabin residence. Being married to my husband has introduced me 32 years of blissful love and three grown children. OK, that sounds slightly corny, however I’ve obtained an important household. I even have three brothers and three sisters. We all like to prepare dinner. Family gatherings convey loads of meals with at all times exchanging recipes. I grew up in Wisconsin and moved to Missouri. I largely take pleasure in and prepare dinner consolation meals. My husband’s favourite meal is meatloaf, mashed potatoes, corn, inexperienced beans and pecan pie, however I’m fairly good at making do-it-yourself apple pies.
During my training years I had the chance to arrange meals for the hospitality room, veterans dinner and the college board. I additionally guided my college students in classes on how one can run a restaurant and put together meals. Before being a trainer, I labored at a nursing residence as an exercise director. During this job, I engaged the aged in cooking. This introduced them many recollections. Before that, in my early 20s, I used to be a flight attendant serving meals on airplanes.
I take pleasure in creating sturdy relationships, professionally and personally. My crew I work for in the present day is like household. They are terrific folks to be with for 28 days on the river. The sunrises and sunsets on the river are remarkably lovely. With that I wish to shut with stating:
Live effectively, chortle typically and eat a lot!
Cooks Add Variety To Weekly Meal Routine
Being a barge prepare dinner, my crew members depend on my potential to serve nutritious and attractive meals. This additionally means I have to observe the norms and expectations that every boat follows. Because the vessel works 24 hours a day, meals are supplied at 5 a.m., 11 a.m. and 5 p.m. every day. In addition to that, weekends even have their expectations. Friday night time is barbecue. Saturday is steak day, and Sunday is fried hen day. We wish to roll in taco Tuesday.
However, there may be nothing worse than consuming the identical previous factor each week. Yes, it’s simpler to prepare dinner one thing that you understand how to arrange. However, how about making an attempt one thing new? Still supply the identical fried fish that’s anticipated, however sneak in slightly twist on the aspect to see how effectively it goes. I labored for a captain for a few years who shared a shrimp étouffée recipe with me. It is admittedly good and higher than a few eating places that serve this. The recipe might name for a number of canned items, however it is extremely tasty. Best of all, this recipe is so easy, it gained’t take away an excessive amount of time out of your busy day frying fish.
Mark’s Shrimp Étouffée
2 lbs. shrimp (peeled and deveined is finest)
1 stick butter
1 massive candy onion, largely chopped
1 massive purple pepper, largely chopped
1 massive inexperienced pepper, largely chopped
1 Tablespoon minced garlic
1 teaspoon Old Bay seasoning or Tony Chachere’s Creole seasoning
1 teaspoon all-goal Greek seasoning
1 Tablespoon dried parsley
2 cans cream of mushroom soup
1 can cream of celery soup
1 can Rotel tomatoes
Peel and put together shrimp. Melt ½ stick butter in a kettle over medium warmth. Add onion, peppers and garlic. Cook till tender. Remove greens from kettle. Add peeled shrimp to kettle and remainder of butter. Cook till pink. Add seasonings, soups and Rotel tomatoes. Return greens to kettle. Salt and pepper to style. Serve over rice. Serves four-6.
How Well Should A Cook Know The Crew?
Being a prepare dinner on a ship is rather like being a prepare dinner anyplace. However, the galley is yours. You’re fairly clear to prepare dinner what you need apart from your weekend expectations of fish (Friday), steak (Saturday) and hen (Sunday).
It is a good suggestion to know your crew. Why is that this necessary? Someone could possibly be severely allergic to mushrooms and will not have seen this within the meals you will have ready. Now you will have an issue. So get to know your crew! This makes for nice introduction dialog should you’re simply beginning or a brand new individual comes aboard. Showing an actual appreciation for them with the meals they like and dislike will construct a way of belief. Besides, you’re there to prepare dinner for them similar to a prepare dinner anyplace.
Try to know a weight-reduction plan your crew member could also be on so you may fulfill these wants. By providing wholesome consuming decisions that work with somebody’s weight-reduction plan, the meals will likely be eaten. Why put together one thing that won’t be eaten? When on the office, you will have your crewmembers to really feel comfy and inform you what they wish to eat. This solely offers you concepts what to make, so roll with it.
One captain I labored with preferred the Keto weight-reduction plan. This is a enjoyable weight-reduction plan since you get to eat meals excessive in fat however low in carbohydrates. The recipe under requires cream cheese, which is an effective supply of vitamin A, low in lactose and a superb supply of antioxidants.
Rodney’s Lemon Fluff
three bricks of cream cheese (eight ounces every)
1 quart heavy cream
2 packing containers sugar free lemon pudding (1 ounce packing containers)
¾ cup Splenda
Use a typical mixer with whisk attachment. Be positive to relax the bowl. This could be accomplished shortly with ice for a minute. Cut up your cream cheese into small, 1-inch chunks. Add one brick of cream cheese and 1/three of the heavy cream. Whip till clean. Continue so as to add remainder of cream cheese and heavy cream till all is whipped. Mix in pudding and Splenda till absolutely mixed. Continue to whip till mushy, clean and silky. Using a spatula, unfold right into a 9 x 13 pan. (I like utilizing a glass pan.) This dessert is admittedly good with any chopped up fruit.