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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
Download the Recipes
(120kb .pdf file)
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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
