Sunday, November 24, 2013

Home Lines s. s. HOMERIC Sunday, November 21, 1965


 One of a series of menu covers from Home Lines on West Indian Pirates.
These Swashbuckling Feminist of the the 1700's masqueraded as men and had ferocious tempers. They were considered the most famous female pirates of the western hemisphere! The back cover of the menus says " That the female of the species can be more dealy than the male was demonstrated by two pirates women."  Sounds intimidating!
Watch this You Tube video to learn all about Mary Read and Anne Boony


Sun - Way Cruises to Nassau in the Bahamas

In The Manner of the Far East JAVANESE CURRY WITH ALMOND RICE
ahhh Javanese Cuisine is the cuisine of the Javanese people a ethnic group in Indonesia, the province of Central Java, Yogyakarta and East Java. Known for its spiciness It has Indian and Arabic influence. The ingredients of Javanese cooking include coconut milk, peanut sauce, palm sugar (the food is heavily sweetened with it), chilies and rice is a staple food.
Rice is an important crop in Java and the Javanese worship The Goddess of Rice, Dew Sri
There are wonderful folk tales about the goddess on the Web.

The following is a curry dish that I often substitute the peanuts for almonds since one of my family members is allergic to peanuts.

Indonesian Chicken
Serves 4 people


4 chicken breasts, cut into large chunks
1 (270 ml) can low-fat coconut milk
1/2 teaspoon turmeric
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground ginger
2 teaspoons cayenne
3 tablespoons peanut butter
1 tablespoon coriander
1 tablespoon water
2 medium onions, finely chopped
2 garlic cloves, crushed
1 tablespoon olive oil
1 teaspoon grated lemon rind

Directions:
Combine turmeric, salt, ginger, pepper, cayenne, peanut butter, coriander, and water. Mix to a paste.
Sauté onions & garlic in a little olive oil until tender. Add the peanut butter paste, sauté 2 minutes.
Remove from heat. Combine well with chicken. Refrigerate in a covered bowl for at least 1 hour. (I left mine overnight, and the flavors were awesome).
In a large pan, bring the coconut to the boil. Add chicken pieces, paste, and lemon rind. Stir until all combined. Reduce the heat and simmer for 20 minutes.
Remove the chicken pieces from the pan, and place under the grill until browned. Spoon remaining sauce over the chicken to serve.
We served this with a garden salad, but next time I'm thinking of cutting the chicken smaller, and stirring some Singapore noodles through.
Recipe from Food.com



Fish Dish: FRIED STUFFED SILVER SMELTS
According to The University of Wisconsin Sea Grant site smelt, also called eulachon by Native Americans are small silver fish the size of herring approximately  6 to 10 inches. The Native Americans nick named the them "candle fish" from the fact that it is full of so much oil then when dried, placed upright and lit, the fish would burn end to end like a candle. The fish is 20 % oil by weight and in addition to being a healthy high energy food source, it was used by the Native Americans as moisturizer for the body. They were the first fish to arrive in the river after a cold long winter when most of the stored food supplies were depleted.  Hence the trading route of the precious oil of the fish was named the "Grease Trail".
My favorite way to cook smelt is soaked in beer and be sure to drink one while you are cooking!
Here is a great recipe for fried Smelt from www.Lakesuperiorfish.com and if you have trouble locating them in your local fish market then they will gladly ship you some frozen smelts

Smelt with Beer Batter

Serves 4 people

2 lbs dressed smelt

1/2 can cold beer
3 eggs
2 tsp. salt
1/2 cup of flour
1/2 cup of cornmeal
1 dash of Basil and 1 dash of Oregano
2 dashes garlic powder

Beat eggs until fluffy. Add beer and 1 tsp salt. In seperate bowl, combine flour, cornmeal, seasonings, and remaining salt. Dip fillets first into liquid batter then in dry mixture, and back into liquid batter.

Fry in butter until light brown and fish flakes with a fork.

Dessert: ITALIAN ICE CREAM, TORRONCINO

Rich creamy nougat gelato with amaretto liqueur. amaretto is my favorite cookie and liqueur!

I would also be inclined to order the Marsala water ice ( some how ice doesn't resonant creaminess like the word Gelato.)

My favorite way to have a boozy marsala wine ice cream is with fresh grilled peaches.

History of SS Homeric ship:

Originally the SS Mariposa. She was a luxury ocean liner launched in 1931; one of four ships in the Matson Lines "White Fleet" which included SS Monterey, SS Malolo and SS Lurline.
In the second world war she served the U.S. as a fast troop carrier, bringing supplies and support forces to distant shores as well as rescuing people stranded in foreign countries by the outbreak of war. In 1947 the ship was mothballed for six years at Bethlehem-Alameda Shipyard in California. Her engines were overhauled by Todd San Francisco Division and was bought by Homes Line 1953 and renamed SS Homeric. By 1955 Home Lines used the Homeric to make cruises from New York to The Bahamas.









Sunday, November 17, 2013

Home Lines SS Atlantic Mediterranean Cruise Luncheon Menu Sunday February 18, 1951

The art cover on this menu is part of a larger painting named Madonna in adorazione del bambino from 1478 that hangs in Florence, Italy at the Uffizi Gallery by Filippe Lippe. Filippe was a rival of Boticelli and colleague of Leonardo da Vinci


  
Melon cup with Liqueur
First wet the palate

                                                                 
                                             
Arlequin Canape (Harlequin from Italian Comedia dell'arte character)
According to The Post Graduate Cookery Book "small pieces of buttered toast, decorate to your fancy by forming stripes crosswise or lengthwise with chopped beef tongue, hard boiled egg, gherkin, truffle, smoked salmon, parsley served on a napkin."


                                                                                    
Sole a la Colbert


Described in The Every Woman Encyclopaedia 1910-1912 book: "Wash and skin two sole filets, twist filets around the finger putting the side with no skin on the outside; add salt, pepper & lemon juice and place grease paper on top and cook in the oven for 10 minutes. Then roll in bread crumb and place in a hot dish. Combine in saucepan on the stove a pint of white sauce, anchovy essence, salt, pepper, lemon juice to taste and pepper to taste. Put sauce in a hot tureen. Put a pad of Maitre d' Hotel on each piece of fish and serve with sauce."




Dessert: Pears Bordaloue
This Almond Pear Tart dessert was invented in the mid 19th century by a Parisian pastry cook named Fasquellor or Lesserteur who worked on the street Bourdaloue (9th arrondissment in Paris)
My favorite recipe for Pears Bordaloue is from a french man who conveniently refers to himself as a frog..fitting since he is french. His website has a beautiful photo of the Pear Bordaloue dessert www.frogcooking.com
I unfortunately have never made a pear dessert because they always seem to bruise beyond recognition before I can enjoy them. In the great words of 
Ralph Waldo Emerson
"There are only ten minutes in the life of a pear when it is perfect to eat."









This Ocean liner was built in 1927 for Matson Line named Malolo then renamed 1937 Matsonia, then Home Lines purchased the ship in 1948 and renamed it the Atlantic
 The Home Line Ships were registered in Panama; the Chairman of Home Lines was Greek Eugen Eugenides and the crew was Italian





















Saturday, November 9, 2013

Hamburg-Amerika Line Cruise Ship MS Milwaukee 1937




 HAMBURG-AMERIKA LINIE MS MILWAUKEE Wednesday August 18th, 1937 












MS Milwaukee Hamburg-Amerika Line was a German Oceanliner that was in service from 1929-1943 and did mostly Caribbean Service it was then captured in Kiel and renamed the "Empire Waveney"




Trifold Menu that opens up to a cover with a faux window pane for the glass bottom boat!


GLASS BOTTOM DINNER
                                                      
FRESH LOBSTER WITH MAYONNAISE
                                                                     
TURTLE SOUP
                                                      
GERENADIN OF VEAL WITH FRESH VEGETABLE
 Not the same as a Shirley Temple drink...Its made by creating a 'gastrique' sauce made of a caramel sauce mixed with vinegar or a sour element like lemon & lime combined with veal trimming, fresh ginger added then boiled and deglazed in a hot sauce pan

Bresse Poularde is Fattened Young Hen
                                                             
 DESSERT

"The Miracle of Loch Ness"  



VIENNA PUDDING WITH PISTACHIO
made with butter, eggs, sugar, lemon rind and Zwieback crumbs...yes the ones you gave your babies for tooth pain)

ngredients

  • 1/4 pound butter
  • 1 cup sugar
  • 9 eggs
  • grated rind of 1/2 lemon and the juice of 2
  • fine zwieback crumbs

Instructions

Stir the butter with the sugar to a cream and add by degrees the yolks of 7 eggs, 2 whole eggs, the grated rind of and juice; set this in a vessel of boiling water and stir over the fire till it begins to thicken; then remove it, stir until cold and add the whites of the eggs, beaten to a stiff froth; butter a pudding form and sprinkle it with fine zwieback crumbs; fill in the mixture, put on the cover, set the form in a kettle of boiling water, cover closely and boil slowly for 1 hour; in serving turn the pudding onto a warm dish and send wine cream or fruit sauce to table with it. This pudding should be served immediately upon being turned out of the form.
- See more at: http://www.vintagerecipes.net/books/desserts_salads/vienna_pudding.php#sthash.cd9OVlnK.dpuf

Ingredients

  • 1/4 pound butter
  • 1 cup sugar
  • 9 eggs
  • grated rind of 1/2 lemon and the juice of 2
  • fine zwieback crumbs

Instructions

Stir the butter with the sugar to a cream and add by degrees the yolks of 7 eggs, 2 whole eggs, the grated rind of and juice; set this in a vessel of boiling water and stir over the fire till it begins to thicken; then remove it, stir until cold and add the whites of the eggs, beaten to a stiff froth; butter a pudding form and sprinkle it with fine zwieback crumbs; fill in the mixture, put on the cover, set the form in a kettle of boiling water, cover closely and boil slowly for 1 hour; in serving turn the pudding onto a warm dish and send wine cream or fruit sauce to table with it. This pudding should be served immediately upon being turned out of the form.
- See more at: http://www.vintagerecipes.net/books/desserts_salads/vienna_pudding.php#sthash.NDgcxnCz.dpuf

ngredients

  • 1/4 pound butter
  • 1 cup sugar
  • 9 eggs
  • grated rind of 1/2 lemon and the juice of 2
  • fine zwieback crumbs

Instructions

Stir the butter with the sugar to a cream and add by degrees the yolks of 7 eggs, 2 whole eggs, the grated rind of and juice; set this in a vessel of boiling water and stir over the fire till it begins to thicken; then remove it, stir until cold and add the whites of the eggs, beaten to a stiff froth; butter a pudding form and sprinkle it with fine zwieback crumbs; fill in the mixture, put on the cover, set the form in a kettle of boiling water, cover closely and boil slowly for 1 hour; in serving turn the pudding onto a warm dish and send wine cream or fruit sauce to table with it. This pudding should be served immediately upon being turned out of the form.
- See more at: http://www.vintagerecipes.net/books/desserts_salads/vienna_pudding.php#sthash.cd9OVlnK.dpuf































ngredients

  • 1/4 pound butter
  • 1 cup sugar
  • 9 eggs
  • grated rind of 1/2 lemon and the juice of 2
  • fine zwieback crumbs

Instructions

Stir the butter with the sugar to a cream and add by degrees the yolks of 7 eggs, 2 whole eggs, the grated rind of and juice; set this in a vessel of boiling water and stir over the fire till it begins to thicken; then remove it, stir until cold and add the whites of the eggs, beaten to a stiff froth; butter a pudding form and sprinkle it with fine zwieback crumbs; fill in the mixture, put on the cover, set the form in a kettle of boiling water, cover closely and boil slowly for 1 hour; in serving turn the pudding onto a warm dish and send wine cream or fruit sauce to table with it. This pudding should be served immediately upon being turned out of the form.
- See more at: http://www.vintagerecipes.net/books/desserts_salads/vienna_pudding.php#sthash.cd9OVlnK.dpuf

Sunday, November 3, 2013

Matson Lines S.S. Matsonia Enroute SF to Honolulu

This menu is from August 24th, 1959
The cover is a watercolor of San Francisco done by Louis Macoulliard ( of French descent and studied at the Art Student League in NYC.
Inside the Cover the author says"home port of Matson ships, gay, urbane, magnetic city if the Golden Gates. If an epicure, you discover a constellation of marvelous places to dine!"
The wine selection are also outstanding; my pick would be the Louis Martini Johannisberg 1951 Riesling ( fun fact is Louis's son was the first winegrower to use wind machines to combat frost in the vineyard)
Appetizers Hawaiian Poi cocktail ( made with milk, poi, sugar and or salt with personnal flavoring to appeal to Western taste!
Soup: consommé Printaniere (is vegetable flavored broth with peas. Asparagus tips and other spring veggies cut small pieces
Entree: Coq au Vin Rouge chicken in red wine sauce, buttered toast en casserole
To experience replicating the chicken recipe dish go to cooks.com and search COQ AU VIN ROUGE 


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