358 days – the little red ship

Original name: Lindblad Explorer
Shipyard: Nystads Varv AB, Finland
Tons: 550
Length oa 72.86 m
Length bp 64.5 m
Delivered to SAL: 1969
Sold: 1982
Today: Sank on November 23, 2007, Antarctic Ocean

MS Lindblad Explorer – the biggest adventure of my life– 07.07.1978– 13.07.1979

From Price Rupert, Canada to Hong Kong .. over Antarctic, Bali, Pitcairn Islands, Philippines, Easter Island, Bora Bora, Japan, Chile, South Pool, Tahiti, Samoa Islands, Argentina, China, Tonga, Thursday Island, North Island, Indonesian, New Guinea, Borneo, Great Barrier Reef, Falkland Islands, Alaska, Robinson Crusoe Island, Fiji …. And more and more .. and more. Can’t remember them all. Today I wish that I had kept a diary.

Most memorable ???!! Without any doubts – Antarctic, Pitcairn Island and Borneo Orangutan Survival Center – today called BOS

The only cold larder chef .. we where a brigade of 4 chef’s that serviced up to 120 passengers and 58 crew, 18 different nationalities.

Unforgettable journey – unforgettable year – and I got US dollars tax free for doing it and quite a few!

Will share …. but not the money (all gone) …

“A ship in port is safe,
but that’s not what ships are built for.”
Grace Hopper

about 3000 caloriers; white chocolate and whiskey croissant pudding

This recipe I found a magazine, ”New Woman” for about 10 years ago .. and with a bit of coup against one my colleagues I manage to get this dessert on our cooperate menu (we toke the decision while he was on the gents) and I think it became one of the most memorable dishes we ever did, both for guest and staff  (reasons vary). Still do it for my friends and it’s a winner with everybody … be careful with all the leftover bits – they really fill you up.

Have tried to do this in indv. dishes .. but it became to dry for my taste.

6 croissants, day’s old
400 ml standard milk
400 double cream
200 gr sugar
1 vanilla pod – cut lengthways
6 egg yolks
3 whole egg
30 gr sultanas
20 gr butter – melted
150 gr white chocolate, in pieces
45 ml whiskey

Pre-heat oven 180C degrees, baking time 40 min, 6 portions

1. Slice the croissants in 3 slice – place them in a greased baking tin – overlapping. It has to look bulky.
2. Sprinkle the sultanas over the croissants and drizzle the melted butter over.
3. Whisk to together eggs, egg yolks and sugar.
4. Pour the milk and cream to a pan with the vanilla pod with a lengthways cut – gradually bring to the boil for 5 min. Remove from the heat to cool down a bit.
5. Pick up the vanilla pod, place on a grease proof paper (so the vanilla is easier to be transferred back to the milk/cream mixture) – open up and scrape the vanilla out and put back to milk/cream.
6. Stir in the egg mixture into the milk/cream and add the chocolate – stir until all the chocolate has dissolved. Add whiskey.
7. Strain the mixture over the croissants through a chinos – the mixture have to be above the croissants. Cover with folio.
8. Bake for 25 min, until almost se then remove the folio for the last 10 min .. to get the crust without burning.
9. Has to be cold when being cut out. I use a special high pastry cutter – a high coffee mug will work too. Dip it in cold water between every portion cutout.

When it comes to serving I cheat – buy ready made custard that I mix with ready made chocolate sauce. Use that as the base under the “pudding” and on top of the pudding I place a ball of high quality vanilla ice cream.

As one our guest that said .. .. – it’s better then the sex I had last night!

photo provided by: fickr.com