Small Galley, Big Flavor

Chef Steven Chitty doesn’t let modest working space limit flavor or creativity

Lucky me! Shortly after boarding a beautiful yacht called Charisma in Sicily (long story which I’ll tell you after three margaritas sometime), I settled in for a dinner of handmade pork and king crab rolls, seaweed and dashi salted rare tuna with wasabi and sour cream mash and pickled japanese cucumbers. By the time I got to the fresh pineapple and mint with homemade citrus sorbet, it was clear that this wasn’t going to be a routine food experience. Within a couple of days of similarly delicious, beautifully presented and inventive meals, being the foodie that I am, I had wormed my way into the galley to meet Chef, Steven Chitty. It turns out that he’s as charming and friendly as he is talented so we hit it off right away.

Every time the boat docked, Chef Steven was off prowling the local markets looking for the freshest local ingredients with which to work his magic. No pre-programmed shipboard menus here. Something unique was created from the best and freshest ingredients he discovered when he shopped.

I got the chance to follow him around in Palma, Mallorca’s Mercat Municipal de Santa Catalina while he picked out fish caught that morning, fine Iberico ham aged three years from pigs raised exclusively on acorns, fresh herbs, choice fresh vegetables and freshly ground spices. I could see the intense scrutiny with which he examined each purchase. At lunch the next day we were rewarded with the fruits of his labors: whole baked red snapper, roast herb & garlic Iberico pork loin and more.

One daily favorite on board were the feather lite muffins served each morning as part of an elaborate breakfast buffet. Each delicious version was created from the same base recipe to which he added a different fruit or chocolate just before baking. He generously shared the following recipe and let me video him while he prepared one morning’s batch. They are easy but oh so delicious and so light that they practically float off the plate.

Ingredients (makes about 12)
• 7.75 oz plain flour
• 2 tsp baking powder
• 4.4 oz granulated sugar
• ¾ cup whole milk
• ¾ cup vegetable oil
• 1 egg
• 7 oz of any fruit or chocolate you choose (blueberries, bananas, pineapple, etc.)

Directions
Preheat oven to 350 degrees and thoroughly grease 12 muffin tins with a little vegetable oil. Sift flour, baking powder and stir in sugar. Mix milk, oil and egg together. Whisk wet ingredients into dry ingredients thoroughly. Mix in the fruit or chocolate of your choice. Spoon batter into muffin tins until two thirds full. Bake for 20 to 25 minutes. Cool muffins on wire rack and serve.

In a future post we’ll share his recipe for Toblerone Cheesecake. And believe me it’s worth waiting for.

Meanwhile, I’m busy packing for my next trip, which is to India where I’m sure, we’ll find some more wonderful food and adventures. I’ll also be visiting the two villages in Tamil Nadu where the Salvador Molly’s family is supporting education programs. I’ll try to connect those students with Ridgewood Elementary students in an unofficial exchange program.