A boat is a floating five-star hotel that changes locations constantly. Most of the time, those location changes are to the benefit of the guests and many times they are far from convenient for the crew. As convenience exits the building, it takes along with it the availability of fresh produce and replaces it with the ingenuity of replicating freshly picked vegetables with frozen or dried ingredients.
This doesn’t necessarily have to make our jobs difficult, but rather, we just need to adapt and get more creative and keep recipes such as this one at our disposal.
Although this dish is made from predominantly frozen and dried ingredients, it will still yield a fresh “straight-from-the-farm” flavor that sometimes your menu really needs when land and provisions are far from sight.
I served this as a thickened sauce with butter roasted Chilean sea bass and a chickpea ragout.
By doubling the stock quantity and still reducing it by half, you will thin the consistency and transform this sauce into a delectable soup
4 Tbsp olive oil
1 onion, finely diced
1 garlic clove, crushed
1 tsp dried thyme
1 tsp dried lavender
1 tsp onion flakes
Pinch of chili flakes
½ cup of chopped green onion tops (optional)
8 cups chicken stock (or veg stock)
4 cups of thawed frozen peas
In a heavy-bottomed stock pot set at medium, sauté the onions and garlic in olive oil until lightly browned.
Add the dried herbs and spices and sauté for a few minutes longer. Add the optional onion tops if desired.
Add the chicken stock and slowly simmer for ½ to 1 ½ hours, until it has reduced by half. Remember to stir occasionally. (If not needed immediately, remove from the stove until dinner service.)
Add the peas and stir for one minute, then transfer the mixture to a Vitamix and blend for one minute.
Serve immediately. Enjoy.
Mark Godbeer has been a yacht chef for more than 10 years. Contact him through chefmarkgodbeer.com.