Barbara's Cooking
Barbara is in her element in the kitchen. Finding
places on the Barbara Ann for all her tools and ingredients was one of the
biggest design challenges.
Some of my personal favorites from her galley are Cornish
Game Hen with Morels, Trout Almondine, Chicken Marsala, Whiskey Flamed
Chicken D'Aosta, Fillet of Sole with Crabmeat Stuffing, Dutch Oven Roast
Pork Tenderloin with Prune-Apple Stuffing, and Bananas Flambé
from the
Magdalen Islands.
Barbara first learned to cook from Tita Jensen when we lived in
Switzerland in the mid-1970's. Later she learned many wonderful
stovetop recipes when we were in Holland. When we returned to the
U.S. in 1979 she studied under
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award winning chef
Madeleine Kamman,
known for her
books and
her restaurant in Annecy, France.
We've included a selection below of recipes from
Barbara's Recipe Box. These are in PDF format and require Adobe Acrobat®.
We'll be adding some annotation in the near future with some cooking
tips and history. Also, we plan to highlight some new and favorite
recipes in detail. If you have trouble viewing the
recipes, click here:
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S/V Barbara Ann
