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)

Back soon

Crab Ravioli

My messy work station, ravioli in the making
Photograph by Steve Rienecke

Crab Ravioli,

in a

Lemon Cream, Lobster Sauce

I packet of Won Ton Wrappers

8 oz Cooked Crabmeat

1 tbsp fresh Tarragon chopped

1 tbsp Chives, chopped

1 red chili pepper, seeded and chopped

½ tsp Lemon grass ( I use Gormet Garden, Lemon Grass herb blend, available in the fresh herb section of all good supermarkets)

½ tsp freshly ground black pepper

1/4 tsp sea salt crystals

1 tbsp Mascarpone cheese

pinch Paprika

Milk

Mix all ingredients except, won ton wrappers and milk, together in a bowl. 

Brush one won ton wrapper lightly with the milk, and place 1 tsp of the crab mix in the center, place another won ton wrapper over the top and press the edges together well to make a sealed package.

Repeat until all the crab is used.

Cover and place the ravioli in the refrigerator while you make the sauce.

Lemon, Lobster, Cream Sauce

2 tbsp unsalted butter

1 level tbsp plain flour

8 oz 2% Milk

6 oz heavy cream

1 tbsp Mascarpone cheese

Zest and juice of 1 lemon

½ tsp freshly ground black pepper

½ tsp sea salt crystals

8 oz cooked lobster meat

2 tbsp cooked crabmeat

Melt the butter over a medium heat in a heavy based pan, once the butter has melted remove from the heat and using a wooden spoon, stir in the flour. Gradually add the milk, stirring well, and return to the heat, reduce the heat to low and simmer for 5-6 minutes stirring continuously.  Add the cream and the Mascarpone and mix well to combine.  Stir in the lemon zest and lemon juice, lobster meat, crabmeat and season with salt & pepper.  Transfer the sauce to a liquidizer, and buzz well to make a creamy sauce.  Return the sauce to the pan and reduce the heat to lowest setting,  keep warm while you cook the ravioli.

Bring a large pan of salted water to the boil, drop the ravioli into the water in small batches, and cook for 2 minutes, or until the ravioli rise to the surface.  Remove with a slotted spoon and transfer to the sauce.  Repeat until all the ravioli are cooked.  Divide the ravioli equally among the serving plates, and sprinkle with the chopped parsley,  serve immediately.

I served the ravioli with caramelized carrots and broccoli sprouts.

Photograph by Steve Rienecke

Enjoy :o)

Pear & Raspberry Gateaux

This is a slight twist on my original pear gateaux, all I did was add a punnet of fresh raspberries.  I wish you could smell the sweet aroma that filled the house when this came out of the oven.

Photograph by Steve Rienecke

Pear & Raspberry Gateau

Large Tin Pear halves

1 punnet of fresh Raspberries

¼ cup granulated sugar

1 sheet of Puff Pastry

Round ovenproof flan dish

Preheat the oven to 400F

Drain the pears, and set aside on kitchen paper for a few minutes to absorb the extra juice.

Heat the sugar in a dry non-stick pan over a high heat, until it caramelizes, immediately pour the sugar into the flan dish and tip the dish to completely cover the base. 

The sugar will set very quickly, be extremely careful when pouring the hot sugar.

Slice the pear halves into approximately 4 – 5 slices each, and place into the dish on top of the sugar, laying the pieces side by side completely covering the base. Place the raspberries in the center and around the perimeter of the dish.

Roll out the puff pastry and place on top of the pears, shaping to cover the entire dish, tuck the excess pastry down around the edges.

Bake for 25-26 minutes.

Remove from the oven and place a serving plate over the top of the dish, then carefully flip it over so the pastry in now the base, and the caramelized pears and raspberries are on top. (see note below)

Serve either room temperature, or cold from the fridge with a dollop of whipped cream

Note: Use extreme caution when flipping the dish, as the sugar will be liquid and scolding hot.

Time for some Real Decadence!

A few of you may be scratching your heads wondering why on earth I have a chocolate shake in a martini glass.  Read on and all will be revealed...

For the last 2 weeks since Danni's surgery, I've been experimenting big time with a multitude of different  foods to liquidize into smooth drinks.  I've found myself peeling strawberries, pressing all sorts of fruits and berries through the strainer, I've even blended and strained shumi for crying out loud!  I've fed everything green and healthy that I could lay my hands on into my blender, which by the way is working overtime, there are simply no limits to my culinary experiments, in my quest for flavorful, interesting food that can be served as liquid, there really is very little I haven't tried.

This week Danni's fabulous friend Julie, brought over a couple of truly scrumptiously, delicious shakes for us.  Both Danni and I absolutely loved them, the shakes were flavored with peanut butter and chocolate.  The deliciousness was just too much I absolutely wanted more and had to have a go at making it.  It was really pretty easy, and OH SO delicious, but being me I just couldn't resist the urge to spice it up a bit, change a few of the usual ingredients, to make it even more special.  

The finished product was heavenly, loaded with calories, and pretty potent, so don't be tempted to over indulge, hence the martini glass rather than a tumbler.  I have a feeling that this shake could become be a regular "go to" drink onboard Daisy.

The Daisy Shake

Daisy Shake

2 cups good Chocolate Milk, ice cold

1/4 cup Creamy Peanut Butter (organic)

1/4 cup Nutella

1 cup Rich Dark Chocolate Ice cream

1/4 cup Baileys

Splash of cognac

Whipped Cream for garnish  (optional)

Put all the ingredients in a blender and buzz till throughly mixed, serve in martini glasses topped with a dollop of whipped cream...

Enjoy :o)

Apple Pie Ice Cream

Earlier this week I dragged out my ice cream machine, dusted off the cobwebs, and shortly after splashed out on a fabulous new book "jenis splendid ice creams at home" by Jeni Britton Bauer, which I found found in Barns & Noble.
All my children have told me of Jenis fabulous ice creams, so when I saw her book I just had to buy it.
Edi absolutely raves about the 'salty caramel ice cream', so I made a batch, carefully following her recipe, it was so easy and absolutely delicious; after having successfully made my first ice cream in 5 years, I decided to create a flavor of my own.

Everyone loves apple pie and ice cream,  so I thought "how about making an apple pie ice cream"?
This was very much an experiment, but judging by how fast it disappeared I think It's good enough to share.  It was exactly like eating apple pie and ice cream, just minus the crust.

I tweaked Jeni's recipe for the base ice cream, just a bit.  The result was a rich, creamy apple and cinnamon ice cream, with little chunks of chewy apple; the flavors and smells reminded me of Christmas, delicious...

Apple Pie Ice Cream

1 1/2 cups heavy cream

1 3/4 cup whole milk

1 1/2 tbsp cornstarch

2 ounces cream cheese, softened

1/4 tsp fine sea salt

3/4 cup vanilla sugar, recipe follows

2 tbsp light corn syrup

seeds from 1 vanilla pod

3 apples (I like to use granny smiths)

1 tbsp brown sugar

1 level tbsp cinnamon

1/4 tsp ground cloves

zest of 1 lemon

juice of 1 lemon

1 ounce unsalted butter

Peel and medium dice the apples, in a sauce pan over a medium heat melt the butter and then add the apples with the lemon juice, lemon zest, cinnamon, ground cloves and sugar, bring to a boil, reduce to a simmer and cook for about 4-5 minutes until the apples are soft but not mushy.
Remove from the heat and set aside to cool.


In a small bowl mix a little of the milk (about 2 tbsp) with the cornstarch to make a smooth slurry.


In a medium size bowl whisk the cream cheese and salt together until smooth, and set aside.


Mix the remaining milk, cream, vanilla sugar and corn syrup together in a large saucepan over a medium-high heat, and bring to a boil.   


Continue to boil for 4 minutes.


Remove the pan from the heat and stir in the cornstarch mix. 


Return the pan to the heat and continue to cook until the mixture has thickened slightly, remove the pan from the heat and stir in the vanilla seeds.


Slowly pour the hot mix into the bowl with the cream cheese, and whisk until smooth, set aside to cool for about 45 minutes.


Buzz the apple mix in a blender for about 30 seconds, just enough to puree some of the apples, but still leaving about half the mix with apple pieces.


Pour the apple mix into the cream mix, and using a spatula stir to evenly incorporate the apple with the cream.


Pour the entire mix into the frozen ice cream canister, and spin until the mix resembles thick ice cream (about 30 - 40 minutes).


Put the mix into a storage container with an air tight lid, and freeze for 2 - 4 hours.

Vanilla Sugar

1 lb fine sugar

1 vanilla bean, split

Put the sugar into a screw top jar,  push the vanilla bean into the center of the sugar, and leave for a minimum of 7 days.  


Enjoy :o)

What To Do?

So, here I am, sitting at my desk in between the hours of blending, pureeing and straining food, and simultaneously trying desperately to dream up tasty, nutritious rich liquids, that Danni can stomach, and will also provide her with all the goodness her body needs to remain healthy, without turning her stomach as she drinks it.
Because of the fractures in her jaw her teeth are wired together for the next four and a half weeks, so I need to get my game on and produce some tasty food.  I've poured over countless web sites and books for blended diets, and honestly they all seem to be so uninteresting and bland, apple and cabbage, beet and carrot, potato and kale... I've tried several of them without success,  Danni was unable to drink most of them, sipping just a teaspoon and looking at me with sad eyes because they were "nasty"!

We're currently one and a half weeks into the 6 week period, and Danni is already sick to death of the liquid diet, and I'm finding it really hard to conjure up new recipes.  Her food has to be totally smooth liquid, no seeds, lumps, or mash, or even thick liquid; it really limits the options.
Tonight however I actually hit on a successful blend, it sounds bizare and really quite unpleasant, but it was the first mix that Danni enjoyed.  I made a Chinese Hot and Sour soup, which is really more of a broth than a soup and then I added shumi, just before blending and straining, and she liked it.

Anyway I digress;  today I dragged out the ice cream machine, as I have a multitude of ideas for delicious home made ice creams, that I can serve soft to Danni so she can drink them.
So stay glued to this spot for some yummy ice cream recipe's...

No More Recipe's !

I probably won't be able to post much over the next 5 - 6 weeks,  as my daughter Daniela is recovering from jaw surgery, and has her teeth wired shut.   She's unable to eat anything other than liquid, blended food, not something any of the readers of my blog would be interested in, and as I'm trying to take care of her, I don't want to fill the house with yummy cooking smells of stuff she can't eat.

So I'm doing the liquid diet too (after all misery loves company) as a way of supporting her, it helps me understand a little of what she's going through, with the exception of not having to take the nasty tasting medicine or deal with the pain :o(

But in the meantime, I'll be making notes, and dreaming up new yummy dishes that I can post once I can start cooking again.

Happy Labor Day Weekend :o)