the cruise chef

Our Favorite Recipes From Cruise Chefs Around the world

Our Favorite Recipes

ABOUT thecruisechef.com 

SOUPS & APPETIZERS

Moroccan Sweet Potato Stew
From Wind Star Cruises

                            

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The Cruise Specialists at SmallShipCruises.com share their favorite recipes from around the world.

 

thecruisechef.com has been created by experienced writers who have a wide knowledge of the cruise industry and the ports where ships call. The owners and writers have traveled on ships all over the world so that the information on the website comes from personal research and hands-on experience.

thecruisechef.com is a sister site to the award-winning website SmallShipCruises.com that has been featured on the Today Show and in Travel & Leisure, New York Times, Chicago Tribune, Newsday, Recommend, Best Fares Magazine, USA Today, Travel Weekly, Porthole Magazine, Marco Polo Magazine, Business Journal and many other newspapers, magazines, and website media.

FAQ's

Tips And Tricks

A COOK’S BEST FRIEND
If you buy only one kitchen tool this month, make it a good knife. Experts recommend knives that weigh at least 7 ounces or more. After that, what matters most is how well it fits your hand. Most cooks find molded plastic handles most comfortable. 

MAKE IT FRESH

For spring’s quick and easy meals, buy the freshest in-season fruits and vegetables you can find. The artisanal and organic produce available at many farmers markets produce exceptionally flavorful salads, slaws, frittatas and desserts.

PUT THESE ON YOUR SHOPPING LIST 

For most cooking and baking, regular ingredients are fine. There are a few items worth splurging on however. These include quality baking chocolate, extra virgin olive oil, maple syrup, pure vanilla, prosciutto and cheese. The difference in taste is remarkable. 

I NEED A GOOD CHILLED SOUP. SUGGESTIONS?

In addition to the classic Gazpacho, there’s a host of chilled soups – Sweet Pea with Mint, Cucumber Avocado, Curried Zucchini, and Summer Borscht with Tzatziki to name a few.


 

I HAVE SOME COCONUT THAT’S TURNED DRY AND HARD. SHOULD I TOSS IT?

No. Put it in a strainer over a steaming pot of water for a few minutes to rehydrate it.


 

HOW MUCH WATER SHOULD I USE TO COOK QUINOA?

This high-protein substitute for pasta and rice comes in white (golden), red or black varieties. Use a ratio of 1 part quinoa to 2 parts water. Great with curry, grilled vegetables or braised meat.


MEAT ENTREES

Pheasant Breast with Chanterelle Mushroom Stuffing
From Seabourn Cruiseline

                            

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BEVERAGES

Blue-Footed Booby
From Celebrity Xpedition

                            

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SALADS

Salad Nicoise
From Viking River Cruises

                            

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SEAFOOD ENTREES

Pan-Roasted Speckled Scorpionfish in Lemon Butter
From Quasar Expeditions

                            

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DESSERTS

Gateau Chaud au Chocolat
From Sea Dream Yachts 

                            

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