Ep04 A blown engine requires comfort food - Garlicky Brussel Sprouts with Fettuccine on a small boat
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- čas přidán 8. 09. 2024
- Ahoy! Welcome to "Love Grub Galley”
After our engine decided to give up the ghost in the channel departing Lake Macquarie we were faced with a pretty stressful 5 weeks delay, while we waited for news, parts and the rebuild to take place. Not only were we faced with the uncertaintly of the outcome of the engine repair.… we watched 5 weeks fade away putting us further behind in our journey North… These hard times called for many nights of COMFORT FOOD.
"Love Grub Galley" - Garlicky Brussel Sprouts with Fettuccine!!!
12 Brussel Sprouts (rinsed & dried) halved
1 tsp chilli flakes
4 cloves of garlic (roughly chopped)
3 Tbsp olive oil
1 Tbsp butter
Instructions: on a medium heat add oil & butter to a large fry pan until butter has melted, add in halved brussel sprouts coat and face down allowing these to cook and start to brown / caramelise, add garlic and chilli flakes mixing through, continue cooking these until you reach your desired texture. Use this time to prepare your cheese sauce & pasta.
Cheese Sauce
3 Tbsp butter
3 Tbsp plain flour
1 c milk of choice (I use oat)
3/4 c grated cheese of choice (I use tasty)
cracked pepper as desired
1/3 c fresh parsley (finely chopped)
Instructions: Add butter to a medium saucepan on a low to medium heat, once melted add flour and stir you want to cook the flour off a little (2-3 mins) add milk while stirring, place back on heat add cheese, add pepper and parsley. You can add more milk to reduce thickness of sauce (if you have any wine around throw in a dash) adds some great flavor and gloss :)
Once pasta is cooked either by the guidelines on packet or desired texture combine sauce and pasta. Taste & season if required. Top with cooked brussel sprouts, sprinkle with a little parsley & enjoy.
Rx
I Love Them...
But, I Love ,
The Two of You...!
It's such an Honor
To see you both Loving This Adventure..!!
Home cookin wherever home is.
Nothing better.
Absolutely!! Nothing beats it!
🤤these Brussel sprouts were soooooo gooood!
I really like the casual feel of your video. It's not formulaic, feels genuine. I'm looking forward to the next one.
Thank you. Just rolling with it for sure, muddling through it all and learning as I go. The next episode is a little different and has allowed me to get a bit more creative which is my vibe 😊 thanks so much for taking time to watch, really appreciate it.
These videos are solid gold. Keep ‘em coming please!!
Thanks so much, this warms my heart. The next once is fun, creating content that suits my style a little better…. Glad you are enjoying these.
I Totally Agree...!
Your cooking looks amazing, and you have such a beautiful presence! Your beauty adds a special touch to your wonderful recipes. Thanks for sharing from Canada 🇨🇦
Thank you I appreciate your lovely words. And thanks so much for watching.
My mouth was literally watering! Enjoying your channel Rhonda, keep up the great cooking. Much love to you both.😘
Thanks 🙏🏼 Everytime I see this post it makes me crave it!!
Its not small boat. Its Legendary Triteia. Bon appétit and fair winds. :)
I hated brussel sprouts as a kid, but I love them now. I love them with sauteed onions and mushrooms.
Funny isn’t it how our taste evolves as we age… I also think it has a lot to do with the control in which we can prepare them… 💚 thanks for watching.
Love Brussels sprouts on our boat , yummy.
Your food always looks and smells so good! Keep up the awesome Journey!👍
Thanks so much.
My mum loves brussel sprouts so I'll have a go at cooking this for her. I think she'll love it. Really enjoying all your fresh ideas, thank you. 😀
Edit: Devastating about the engine. So unexpected.
Awesome! Love this! Let me know how it goes!! I’d love to hear.
Very stressful. Learnt a lot about engines and sailing without an engine… silver linings and all.
Love this series! I'd be interested to see what you come up with on a long passage using "boat store" food. Glad you got a good engine fix in the end
Thank you. Looking forward to these “boat store” meals also. I love. Good food challenge with what’s left about… gosh me too. Was a rather stressful ordeal.
Never been a fan of Brussel sprouts but that actually looks fantastic!
Honestly give it a go, so long as you don’t over cook them… which I think is why many dislike them… I recall my Grandmother cooking them until they basically fell apart… not something I could stomach. It actually wasn’t until I started cooking myself that I learned I actually like a lot more than I thought as a teenager.
@@LoveGrubGalley That's me exactly. I do not like vegetables if they are over cooked. Will give it a try!
This may just open some new doors for you then.
Those sprouts looked solid, damn. James is a lucky guy to have some real cooking now :) lol
Thanks for watching Justin!!
Yall are so cute. Im glad to see yall having a good feed.
Thanks for watching!
Thanks wonderful combo always liked B sprouts looks great
Incredible alright… watching this again, makes me want them! Haha
One word Rhonda. Yum.!! Sorry that's four words. 😂
We rarely eat noodles but just had to make this after watching it because we just happened to have everything, it was so lovely! The spinach adds a nice touch.
Great videos btw, been fallowing James for awhile and his and now your journey is fueling our inspiration for making our own journey out into the pacific. So seeing the cooking in the boat is incredibly fun to see too! Keep it up 👍🏻
Thanks so much for watching!!
My mouth was watering while watching this 🤤
Excellent!!
That was great. A whole bunch of ideas I now have to try. Brussel sprouts with a pan sauce. One thing I do which I’d love to see how some one else would improve it was a side I had at a Cheesecake Factory in Chicago. You’d call it spicy green beans. Chopped green beans/par boiled in medium pot/drain/pull the beans to one side in the pot to bare half the bottom/big chunk of butter/melt/add a quantity of sesame seeds/toast the seeds to light brown/add lots of white pepper and ginger/light sprinkle of chili/when nearly toasted a big squeeze of honey into the butter and over the beans/when ready mix the lot together/ sprinkle of flour over mix to make a rue so the seeds stick to the beans/mix together,……and its done. It’s really fast and tastes great. The only way I have green beans now. Hat off to the Chef who thought this up. The original was very subtle, mine is more brutal. I’d love to know what you add to this, or how you would adapt it.
Yummmm!! I did green beans in a pan with leek … lots of butter and garlic soooo goooood!!!
That looks soo good WOW yumo 😊 Definitely gana try
Definitely do it! It’s incredibly! I haven’t seen Brussel Sprouts in store lately… been craving this!! Let me know how you get on!
Now that's a rue!
Indeed!!! A delicious rue!
yum. looks great
Was incredibly!!
Kmart or Big W next time you go shopping. Probably the same as the store you mentioned.
Love your work.…
Ian
Hi, yeah been to both of those, not quite the quality I was after. But all sorted now with what I needed… thank you though. Thanks for watching 😊
Hi y'all
Yay
I just made ur frittata for the second time. Yum! And I’m a Brussel sprout lover 😊
Brilliant!! Mmmm yum!!
Those brussels sprouts looked so delicious! I love them. I'm a rarity though and don't like, nor does my body like creamy/white/cheesy sauces lol. Dairy isn't my friend. I can tolerate just a little plain cheese. I'd be happy to the brussels sprouts alone though!
The trick is to not overcook them :) I get that, my tummy doesn’t do to well with full cream (cows) much these days either. I used oat milk and like I mention I used to make this dish vegan. Swap out the cheese with nutritional yeast. It’s delicious. Thanks for watching hun 😊
Those sprouts looked delicious 😋 I bloody love sprouts, especially in bubble n squeak 😊 nice recipe Rhondda, whatever i eat tomorrow I'm definitely having cheese sauce with it, thank you both 🤘👍 how are you finding life at sea?
Thanks so much, they were delicious. I did a poll over on Instagram about them… I was surprised that most poor loved them! Must be a childhood thing haha… yummm cheese sauce, we enjoyed some of that last night with our meal also! Total comfort food! Finding it good thanks, mentally there’s a bit to adjust to, but getting there I think 🤔 thanks again for watching means a lot.
@@LoveGrubGalley Great stuff, happy sailing 🤘👍
Thanks so much 😊
The spoon scraping 😫
Hahaha
Excellent when well cooked and lots of butter and pepper. I do hope you go into provisioning more, storing food with limited refergration has to be an issue. How do you keep milk, for example?
I will be filming a galley tour, I’ve not had to worry to much regarding massive provisions as we have been so near land. That being said I am starting to buy extra of things so to have a bit more of a stock.. I think I’ve almost got everything I want in terms of a “pantry” it’s taken time to get this dialled in. As have to carry everything… then transport it to the boat quite often. We have a small fridge. We use Oatmilk and that is stored in the fridge 😊
How come you stand sideways with the leg up it looks like it's awkward in that space cooking...am I wrong?
I’ve never been aboard an Alberg 30 but I believe the curvature of the hull prevents you from standing feet-flat. I know many larger boats have the same issue.
Haha nah it’s comfy as, and the hull floor is totally flat. Thanks for watching.
OMG
CAPTAIN JAMES
YOU ARE SO LUCKY🛡️🛡️
RHONDA'S VEGGY DELIGHT COOKING IS BEAUTIFUL BEAUTIFUL BEAUTIFUL BEAUTIFUL BEAUTIFUL 😍😁🛡️
SO RICH SO HEALTHY SO HAND MADE WITH SUCH LOVE 😁💎💎🤗🤗💎💎
HOW MANY PEOPLE ARE BLESSED WITH HOMEMADE PASTA? WHAT A TREAT FOR THE BODY😍 I HOPE SOMEDAY I CAN SEE YOU PREPARE THAT🙏🤗🤗🤗🤗🤗🤗
I LOVE HOW YOU APPRECIATE THAT GORGEOUS GREEN AS BRUSSELS ARE IN SKILLET WITH OLIVE OIL AND BUTTER AND I LOVE THAT YOU ADD FRESH CUT GARLIC AFTER BRUSSELS HAVE BEEN SAUTEING FOR A FEW MOMENTS.😊😊😊
ADDING THAT SPLASH OF WHITE WINE TO YOUR SAUCE SOUNDS ABSOLUTELY DELIGHTFUL
AND I DO SEE THE FUTURE OF AN UPGRADED TRIATEA
WITH ENOUGH GARDEN ROOM FOR ENOUGH PARSLEY KALE TOMMIES AND MABE EVEN A FRESH EGG LAYING HEN AREA FOR OVER FLOWING GARDEN FRESH GOODIES ALL THE TIME😁😁😁😁😁😁😁😁😁
I JUST LOVE THAT YOU HAVE THE DESIRE TO GROW FRESH PARSLEY ON BOARD AS YOU KNOW HOW EATING FRESH HERBS AND GREENS ARE SO IMPORTANT FOR OUR VITALITY AND HEALTH❤️❤️💎💎
THANKYOU FOR SHARING THIS BEAUTIFUL PASTA ENTREE AS WATCHING YOU INCORPORATE EVERY SINGLE INGREDIENT GAVE ME AN OVERLOAD IN THE SENSORY DEPARTMENT OF DEEEEEELISHOUSNESS🤗🤗😊😊😍😍😁😁😁😁😁😁😁😁😁😁😁😁😁😁❤️❤️❤️
ABSOLUTELY BEAUTIFUL 😍💋💋
Wonderful!! Thanks so much. I am a little envious of boats with enough space to grow a few things I have to say. But, I have to accept what I do have and work within these boundaries 😊 thanks once again so much for watching and I’m glad you enjoyed it. The next episode will be a little different, as I push my creative boundaries further.
@@LoveGrubGalley I LOVE YOUR CREATIONS AND HOW MUCH TLC AND LOVE GO INTO EVERY ENTREE I HAVE WATCHED YOU CREATE 😍😍😍😍😍😍😍😍😍😍😍
I LOVE TO WATCH LOVE GRUBS AND JAMES AND YOU ENJOYING YOUR MASTERPIECE EDIBLE ART 😍😍😍😍😍😍😍😍😍 YOU HAVE TAPPED INTO A FOREVER THING🌈🌎✍️🌈💎💎💎💎💎💎
🥰🥰🥰 food made with love and intention can’t be bet!
Grilled in half , with light olive oil and garlic , then balsamic vinegar drizzled over .🦘🇭🇲👍
Yummmm!!!