September Salad

I love using fresh seasonal fruits and vegetables, and this salad was so spectacular I just had to share it with you. To make the salad I used a delicious fresh pomegranate, a beautiful ripe avocado, a sweet fragrant mango and some beautiful freshly baked beets. The juice from one lime and some salt and freshly ground black pepper. The beets were baked, wrapped in foil in a 300 degree oven for about 90 minutes, then allowed to cool overnight. Once cooled, I peeled them under running water, then removed the top and bottom and sliced them about 1/4" thick. I then marinated them in a watered down white vinegar, for about 20 minutes. (I used about 25% vinegar and 75% water.) I peeled the mango and avocado discarding the seeds, and medium diced them. I cut the pomegranate in half and removed all the delicate delicious seeds. I removed the beets from the marinade and diced them, then I tossed all the ingredients together in a large bowl and squeezed the juice of one lime over the salad. I seasoned with some sea salt and freshly ground black pepper and served with my caramelized onion, pear and brie flatbread… It was truly, really delicious. Yes, its that simple... The salad was super sweet from the mango, earthy from the beets, creamy from the avocado and crunchy from pomegranate seeds, the combination of the sweet and savory was heavenly, and the lime juice provided a delicious fresh and tart contrast to all the sweetness… I will be making this salad again and again.

September Salad

A Home At Last!

It's been so long since I've written anything on Daisy's Galley! Sorry. The last three months have been pretty hectic for me. Moving myself and my horses to Atlanta has been a test of patience, strength and endurance. But I'm now finally settled in my new home, at least for the next two years. My horses are happily situated their new home. Although I think they may be missing Danni, and the heat here really takes some getting used to, but we're all adapting slowly. I have an amazing new kitchen which I LOVE, LOVE, LOVE.

I have a small herb, vegetable garden. My fingers are turning quite green and despite the regular thieving attempts from a little chipmunk that seems to have taken up residence under my deck, all is wonderful in the garden. There's a daily race to see who can get to the ripe tomatoes first. Fortunately he doesn't seem interested in my peppers, chilies or baby aubergines, and has totally ignored (thankfully) my herbs, Basil, Tarragon, Thyme, Rosemary, Parsley and Cilantro. But the battle continues.

Just look at my harvest :o)

Daisy's demented life!

It's unlikely that I'll be posting anything on either of my blogs over the next 2 months while I'm busily searching for a house in Atlanta, and simultaneously packing up all my clutter and precious possessions in Columbus.  I'm hoping that once I'm settled into a new home I can (hopefully) locate all the dislocated pieces of my life, and put them all back in order once again.  

As Danni is now established in her new home, and the horses are close in a lovely (professional) barn, I can concentrate on my next move.

I'm so excited about establishing a routine, writing on a regular basis, starting a new catering business, planting a herb garden, rescuing a dog (or 2)  from the local pound, and pursuing my love of painting.

Having my feet firmly planted on solid ground once again is something I've dreamed about for the last 5 years.  As Bob puts everything in order for his 2013 circumnavigation I'll be planting tomatoes, and herbs, walking my dog/'s catering, writing and painting…

Hopefully I'll find some fun/slightly wicked stuff to write about…

Watch this space I'll be back :o)

Recipe photo's

Sadly I'm unable to put any photographs of my dish "Stuffed Pork Tenderloin" as my Mac seems to be having a dispute with my Nicon, hopefully I'll resolve the issues soon and the photos will be posted next week.

Pork Tenderloin with Sweet & Savory stuffing in a Rich Port Wine Sauce

This meal is a bit of a fiddle, and quite a bit of work but it really is so worth the effort.   The preparation of the tenderloin roll can be done ahead of time, stored in the fridge and cooked at a later time, the sauce can also be made ahead of time and warmed later to serve.  Obviously it's better when cooked immediately, but keeping it in the fridge for a few hours won't hurt.


1/2 cup Chopped dates
1/2 cup Chopped Dried Apricots
8oz White Port
1/2 cup Toasted roughly chopped Walnuts
2 tbsp Olive Oil
1/2 cup finely chopped Shallots
2 finely chopped Garlic Cloves
1 cup toasted Whole Grain Breadcrumbs
1 tsp chopped fresh Thyme leaves
Pinch Maldon Salt Flakes
1/2 tsp Freshly Ground Black Pepper
3 oz thinly sliced Prosciutto
1 Pork Tenderloin (about 1lb ) butterflied, and pounded flat between two sheets parchment paper.

Heat the port in a small saucepan and bring to a gentle simmer, remove from the heat, add the chopped fruit, still well and set aside to cool.

In a medium saute pan heat the olive oil, add the shallots and garlic and cook for about 2 minutes, add the walnuts, thyme, breadcrumbs, salt and pepper, stir well to combine, and remove from the heat to cool.

Drain the fruit in a sieve, and mix with the cooled breadcrumb mix to make the stuffing.

Lay the tenderloin out flat and lay the pieces of prosciutto over to cover the pork.  Starting 3/4" from the end spread the stuffing mix evenly along the center of the tenderloin, leaving 3/4" at the other end.  Fold the ends in and roll the tenderloin around the stuffing to make a thick roll.

Tie the roll with butchers twine.  Brush the roll with a little olive oil, and in a hot saute pan sear on all sides to lightly brown.

Place in a roasting pan, cover with foil and roast for about 25 minutes, remove the foil and continue to cook for another 10 - 15 minutes.  Using a meat thermometer test the internal temperature it should read 155 - 160 degrees.

Cover to keep warm and Rest the pork for a minimum of 10 minutes before carving.

Slice the roll into 1/2" pieces, pour the port wine sauce over the meat and serve with roasted parsnips, and mashed potato.



Port Wine Sauce


2oz unsalted butter
4oz shallots, finely sliced
2oz button mushrooms, thinly sliced
8oz Tawny Port
1 tsp Orange zest
10oz chicken stock
pinch Maldon Salt flakes
pinch freshly ground black pepper

In a small saucepan over a medium heat, melt 1 oz of the butter, add the shallots and cook until soft but not brown, add the chopped mushrooms and continue to cook for 3 - 4 minutes.
Add the port and the orange zest to the pan and simmer until reduced by one-third.  Add the chicken stock and cook for another 25 minutes.
Strain the sauce through cheesecloth or a fine mesh sieve into a clean saucepan, gently whisk in the rest of the butter, and season with the salt and pepper.
Keep warm until ready to serve.

Profiteroles with Rum Caramel Sauce

Hear I am back in a professional kitchen again, I just never seem to be able to stay away from the culinary industry. I worked the dinner service at The Dock Restaurant, in Shelter Bay.  Chris Young the executive chef and manager of the hotel and restaurant decided to host a guest chef night, and my good friend Lynn and I were convinced to be the first participants.  It had taken Chris a few weeks to talk us in to doing it, not that we didn't want to, both Lynn and I were very keen, But one disastrous service could tarnish an otherwise spotless reputation. Getting used to a new kitchen takes time, especially a professionals one. To just become guest chef for one night with no prior time in that kitchen was taking a risk.  Anyway one boozy night at the bar Lynn and I accepted the challenge.  

We were to design a menu for the night's specials.  The usual menu would be made and served by the restaurant staff, but Lynn and I would be in sole charge of the nights specials.  The kitchen, while a professional one was quite small and about 120 degrees, and with 8 of us working in there it was going to be a challenge.  The restaurant and kitchen staff were unbelievably helpful, and patient with us.  Lynn and I spent the later part of the afternoon in the preparation of the entree and garnish.  Chris had ordered the food we requested,  showed us around the kitchen, how to prep our entree, then we were left to it.
I had spent the last two days making my desert on board Daisy, as the restaurants kitchen oven had been out of order for a day.  I wanted to make something that would require no cooking on the day, but could be quickly plated with all the preparation done ahead of time.  This alone had been a challenge because my oven is so small, I had to make about 200 profiteroles but was only able to cook 30 at a time. I was making cream filled profiteroles with a rum caramel sauce.  The profiteroles could be cooked a day in advance, the cream whipped and stored in the fridge until needed, along with the rum caramel sauce.  For the appetizer I made tapenade served on crostini with salad garnish.    Lynn was in charge of the entree.
At 3 in the afternoon we donned our chefs jackets and got to work. By 7 O'clock the restaurant was absolutely packed with all the tables both inside and outside full.  Our special proved to be really popular and we were both kept busy for the entire night.
I don't know when I've worked so hard and had so much fun.  I may even (given the opportunity) do it again.

The Dock Restaurant, Special

Tappenade 

served with Crostini

Almond & Coconut 

Crusted Fish

with a 

Creamy Pineapple, Cilantro & lime dipping sauce

served over 

Sweet Potato Fries

&

Red Beet Slaw

Cream filled Profiteroles

with a Rum, Caramel Sauce

My beautiful little puffs, cooling on the rack

Profiteroles with Rum Caramel Sauce

1/2 cup water
1/2 cup 2% Milk

1 stick (1/2 cup) butter (salted)

1 tsp sugar

1 cup all purpose flour (sifted)

1 tsp baking powder
1/4 tsp cinnamon (optional)

4 large (free range) Eggs

3 cups whipping cream (stiffly beaten)

Preheat the oven to 400 degrees

Line 2 baking sheets with wax paper

In a large saucepan, bring the butter, water, milk and sugar to a slow boil, stirring constantly until the butter has completely melted.  Remove the pan from the heat and add the flour, baking powder and cinnamon all at once and beat with a wooden spoon until a dough forms and comes away from the sides of the pan.  Remove the pan from the heat and tip the dough into a mixing bowl, leave for a few minutes to cool then using either a hand held or standing mixer, beat the dough and add the eggs, one at a time, making sure to scrape the sides of the bowl between each addition.  Your dough should now resemble a glossy paste.  Pour the paste into a piping bag and pipe about 30 balls onto the baking sheet.
Dip the tip of your finger in water, and lightly press down the pointed tips of the pastry balls, (any pointed tips will burn).

Bake for about 10 minutes at 400 degrees, then reduce the oven temperature to 350 degrees and bake for another 25 - 30 minutes.

The profiteroles should be golden brown and firm to the touch, place them on a cooling rack, and allow to cool completely before filling with the cream.  Place the profiteroles into the fridge until needed.

To make the Rum Caramel Sauce:

1/2 stick Butter

1 cup Dark Brown Sugar

3 tbsp dark rum

1/2 cup heavy cream

Over a high heat, in a small heavy based saucepan, melt the butter, add the sugar and rum whisking until all the sugar has melted, (the mix may ignite, if it does just blow it out). Add the heavy cream, continuing to whisk until the mix has heated through and thickened.  Remove from the heat, and leave to cool, when cooled refrigerate until needed.

To Serve:

To fill the profiteroles; make a small hole in the base of each, and using a piping bag gently squeeze the whipped cream into the rolls.  Pour the rum caramel sauce over the filled rolls and serve.

Enjoy :o)

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