When I took the job cooking on the Sea Fever I was proficient in 2 meals, bean + cheese burritos, and microwave popcorn. I accepted the job because I really felt like I could do anything. It was challenging to go from not cooking at all one day to preparing breakfast, lunch, hors d’oeuvres, dinner and dessert for 22 people the next. The way I got through it was the awesome cookbook “The New Basics”, a gift from my friend Janet who had done the job before me and had gone on to cook on tv sets in Vancouver. Captain Tom was also instrumental in teaching me to cook. When people ask if I went to culinary school I always say that I apprenticed under a great chef. Tom was passionate about food, and I’m grateful that I had no budget constraints at all when it came to ordering ingredients. This is a recipe from his Mom, and don’t be afraid to freeze leftovers and pop them in the toaster later.
- 2 cups sifted flour
- 3 tsp baking powder
- 1 tsp baking soda
- 2 cups buttermilk
- 4 eggs
- 1 cup melted butter
- Combine milk and eggs, then add dry
- ingredients, stir in butter and mix thoroughly.