Lunch

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Lunch

Fresh hot bread and brie - The perfect
French Polynesian cruising lunch

In French territories, lunch is usually simple and easy for us - fresh baguette, pate, brie or some other wonderfully delicious French cheese, often with slices of cucumber or seasoned tomato. But, surprisingly, that does actually get a bit boring after three weeks of it, nonstop. So we have to get inventive: We make our own herb-cheese bread. Crackers and cheese are a quick, last-minute lunch solution. Also, thanks to Karen & Jon, we also have big containers of both dried bean dip and hummus, which, reconstituted, go very well with cucumber or tomato. We've included the following recipes below:

	Herb-Cheese Bread
	Basil-Tomato Bread
	Pizza (from scratch)

Ocelot's Herb-Cheese Bread

Amanda's cheese-bread, ready for the oven

We invented this modification of "normal" bread on our own, to make it more flavorful. It's handy on passages when you don't want to have to put out a whole spread of cheese and stuff when the boat is moving all over the place. It keeps all the mess to the galley.

Use 1/4 of the freezer bread recipe on the Bread page, for 1 loaf.

Knead 1 Tb dried mixed herbs into the dough, until the herbs are distributed evenly. Roll the dough out into a rectangle so that the width is the length of your bread pan. It should be about 1/4 - 1/2 inch thick.

Spread over the dough

3/4 c. grated cheese (edam or cumin gouda - cheese that melts well is best)
3 cloves garlic, pressed

Roll the dough up into a cylinder the length of your bread pan. Allow to rise in the pan while the oven preheats, or longer. Bake 20-30 minutes at 350F, until golden on top. Allow to cool 5-7 minutes before slicing.

Ocelot's Basil-Tomato Bread

This is another variation on the herb-cheese bread that we invented when Chris was given a bag of fresh basil for his computer work in Tonga.

Use 1/4 of the freezer bread recipe on the Bread page, for 1 loaf. Roll the dough out into a rectangle so that the width is the length of your bread pan. It should be about 1/4 - 1/2 inch thick.

Reconstitute 4 oz. sun-dried tomatoes in minimal boiling water. Chop into fine pieces. OR, use fresh tomatos, finely chopped and mixed with the following:

Crush with mortar & pestle and add to tomatoes:

1/2 t. salt
2 cloves garlic, pressed
3/4 c. fresh basil leaves

Spread the mixture evenly over rolled-out dough. Roll the dough up into a cylinder the length of your bread pan. Allow to rise in the pan while the oven preheats, or longer. Bake 20-30 minutes at 350F, until golden on top. Allow to cool 5-7 minutes before slicing.

Ocelot's Pizza

This can be made as a dinner, but we frequently make it on passage as our big meal of the day - lunch. The toppings, of course, vary with whatever we have stowed under our salon seats or in our refrigerator.

Use 1/4 of the freezer bread recipe on the Bread page, for 4 people. Roll the dough out onto a cookie-sheet, on which it will cook.

Chris presents his
famous luncheon pizza

Mix and spread evenly over dough

1 small can tomato sauce
1 Tb dried mixed herbs
3 cloves garlic, pressed

Chop up and spread over sauce any combination of the following or anything else you think of

red onion
green pepper
canned drained mushrooms
pepperoni or dried sausage
olives
sun-dried tomatoes
fresh basil
minced Ocelot (that's a joke...)

Top with 3/4 c. grated cheese.

Bake 25-35 minutes or until cheese is melted and crust is golden brown.

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