Marina Palma Cuarentena
IPM Group
La Boutique Del Té
Absolute Boat Care
Ashore Marine
Breaking News
Home > Features > Galley Goddess – November 2013

Galley Goddess – November 2013

Morning November! Hmmmmmm – Pinmar over, what fun – did anyone see me dancing on the table? Hope so!  I was the one falling off the stage in a NOT very elegant manner. Lets just not obsess on that, but, just can´t help myself………..Thinking about these things……………..

Obsess : Definition : Oxford Concise English dictionary : passive = to preoccupy, to haunt; to fill mind of (a person) continually.  Hmm, interesting,  I find this simple, yet controlling, even a consuming word –  very significant in my chaotic, but wonderful  life, and most of us chefs have a passion for food, whether it be preparing it, presenting it,  consuming it, thinking of it or shopping for it.  Me, I tend to take it a little more to the edge and focus on stalking – and can happily admit that if certain foods were a person or persons,  then there would definitely be a restraining order taken out against me.  Port de Soller prawns would be busy making a denuncia, foreign embassies would be sending out warnings to all blue cheese due to be exported to Mallorca and, drum roll…………….. my new fave fetish, the humble remoulacha would be searching the internet for a new identity.  But, dear friends, I love Beet, she´s so beautiful, such a  modest vegetable, celibate, chaste almost.  You rarely see Beetroot out there on the supermarket shelf trotting out her attributes, not like the pink, swollen papaya or the defiant, vibrant cherry (slut that she is). Beetroot is the often left out, flower on the wall, no one wants to dance with her kind of  vege. But I have some very interesting news here guys, Beetroot is the new Lois Lane, no, no, no, Beetroot is Anastasia Steele.  Combine Beetroot with something aged and salty. Christian Gorgonzola? I can just image his cravat, his mouldering blue eyes, his intimidating stance, his cheesy arrogance –  ¨whatever type of rod you insert must be sterilized or at least dipped in vodka¨ But what about the red room of pain? I think this is where our friend, our lovely friend, Beetroot really gets the short end of the stick……seduce her in risotto, cover her in chocolate, but she will always be the one that stains every good friendship, every good coupling – much to her own distain. And in the red room of pain, well, no one will ever notice her there.
I love Beet, she is very cool, very sexy and only a certain amount of people can or will appreciate her.
Roasted Beet Salad with Raspberry Balsamic Vinaigrette – 6 beetroot, 1 tablespoon olive oil, raspberry Balsamic Vinaigrette (Supermarket Cidon), baby lettuce, 1 cup walnuts, toasted, freshly ground black pepper, 170g gorgonzola, crumbled.  Preheat oven to 200C, rub beets with olive oil, wrap in foil, roast for 50 mins or soft in the center.  Please don´t take the easy way out and buy them already cooked, there is really no substitute for fresh beetroot. Cool beetroots, the skin will slip off easily, cut them into strips.  Really easy peasy. Assemble the salad in a large salad bowl by  tossing greens, beets and walnuts with half the dressing.  Please, do me a huge favour and don´t toss to early, everything gets so soggy if you do. And we all know, soggy is never good. Arrange the gorgonzola cheese on top and drizzle the rest of the dressing on top. Yum.
Love you loads,


Leave a Reply