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Potage Malakoff
I first came across this classic soup, created by Auguste Escoffier, whilst in Southeast Asia. I was catering a 14-day cruise, requiring 56 different soups. I was running out of ideas, so I asked the ship’s Executive Chef if he had an additional soup for me, so he...
British Isles by Sea: A Slow Odyssey from Portsmouth to Oban – England, Ireland & Scotland Site Inspection Cruise
British Isles by Sea: A Slow Odyssey from Portsmouth to Oban – KRC British Odessey Site Inspection Cruise By Malcolm Green There’s a special kind of magic in letting the sea do the stitching—turning separate islands and cities into one continuous story, port by port....
Stuffed Escalopes of Veal En Papillote
This is a quite simple recipe However, if your veal isn’t of the best quality, you will be eating shoe leather. Ask your butcher to give you the best quality escalope of veal. If he offers you something else, do not use it for this recipe. The escalopes should be very...
Melanzane Parmigiana
This a quite a speedy recipe. We have, I think, served this dish on everyone of our cruises. Although an original Italian dish, we have served it throughout the world. This is a good dish as a main course, or as a starter for a formal milky dinner. I have one...
Scotch Broth
As is our usual practice, wherever our cruises take us, we absorb some of the local cuisine. So, when we undertake our British Isles cruise, we will continue this process. Scotch Broth recipes can be found in every Scottish family cookbook, with recipes tending to be...
Kosher River Cruises Presents: Why Did Jews Travel? Exploring Five Historical Motivations
Jewish history is deeply intertwined with movement, migration, and exploration. Jews have traveled for many reasons, from ancient pilgrimages to modern wanderlust. Their journeys are shaped by necessity, opportunity, and spiritual devotion. Jews have traveled...