Ice Cream and Berries

Ice Cream and Berries

When applying for an SOI expedition, you probably do not imagine yourself eating ice cream on a ship. For many of our alumni, ice cream is a fond memory of their time onboard – a deliciously sweet dessert eaten with friends after a jam packed day! This week with...
Roasted Beets with Lentils and Honey Mustard Vinaigrette

Roasted Beets with Lentils and Honey Mustard Vinaigrette

Recipe from The Galley By Jamie Kennedy (Canada C3 chef, Leg 14) Recipe for 6 people Farm-to-Table Farm-to-table is a social movement which promotes eating locally sourced ingredients. With the food industry having a major impact on the environment, the farm-to-table...
Fresh Mint Tea

Fresh Mint Tea

Recipe: Fresh Mint Tea Ingredients 4 cups boiling water 4 sprigs of fresh mint 1 tsp lemon juice 1/2 tsp honey (or desired amount to sweeten) Directions Add fresh mint and lemon juice to boiling water and let steep for 5-8 minutes (longer is stronger). Once tea has...
Sledging Biscuits & Antarctic Pemmican

Sledging Biscuits & Antarctic Pemmican

Recipe from The Galley: Sledging Biscuits Ingredients  150g flour half tsp baking soda half tsp salt 30g full fat unsalted butter 50ml cold water Directions Preheat the oven to 190C (375 F.). Sieve the flour and baking soda together into a mixing bowl, then add the...
Bannock

Bannock

Recipe from The Galley: Bannock Making Palaugaq HERE A BASIC RECIPE TO GET YOU STARTED. 5 cups flour 2 tablespoons salt 4 tablespoons baking powder Mix dry ingredients Make round indent in dry ingredients Add about two cups of water Add about two cups of milk  ...
Oven-roasted Arctic Char with Sorrel Sauce and Mushroom Sauté

Oven-roasted Arctic Char with Sorrel Sauce and Mushroom Sauté

Recipe from The Galley By Miche Genest (Canada C3 chef, Leg 11) Oven-roasted Arctic Char with Sorrel Sauce and Mushroom Sauté 4 servings On our first day in Kugluktuk, Leg 11 participants went ashore to hike to Bloody Falls and forage for berries and plants with...