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Recipes

CARROTS PUREED WITH BUTTER AND CREAM

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 Carrots Pureed With Butter and Cream
Course Side Dish, Vegetarian
Cuisine French
Servings
Ingredients
Course Side Dish, Vegetarian
Cuisine French
Servings
Ingredients
Instructions
  1. Place 3 carrots in a pot. Cover with water and add 2 teaspoons salt. Bring to a boil and simmer for 20 minutes. Carrots should be tender to the point of a knife.
  2. Drain.
  3. Line a bowl with cheese cloth.Place carrots in a food mill and strain on top of the cheesecloth.
  4. Tie the corners of the cheesecloth. Push a stick through it and let it hang in a deep vessel to drain the pulp of excess moisture for 2 hours.Lift and press to extrude more liquid. Use the liquid for vegetable stock in soup. Place the pulp in a saucepan. Add heavy cream, butter, salt, and pepper to taste. Heat slowly on low heat and serve hot.
Recipe Notes

Prepare a day in advance. © Galley Chef All Rights Reserved

Holidays And Event Recipes

cranberries that are so good you’ll make them more than just twice a year

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 Cranberries
By far, the best cranberries I've ever had
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Combine sugar and water in pan and bring to boil. Add cranberries and bring to boil again then take right off the heat. Let cool then add the almond extract.
Recipe Notes

When fresh cranberries are out of season, frozen cranberries work great. Fresh cranberries can be frozen at home, and will keep up to nine months; they can be used directly in recipes without thawing © Galley Chef All Rights Reserved

Recipes

Fennel Braised with Garlic

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This braised fennel with garlic recipe really packs a punch with more flavor then you can imagine!  It’s perfect as an accompaniment with fish.

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 Fennel Braised with Garlic
The delicate flavor of licorice permeates every bite of this delicious braised fennel with garlic.
Course Side Dish, Vegetarian
Cuisine French
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Side Dish, Vegetarian
Cuisine French
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Heat oil and garlic in a medium saucepan for 30 seconds. Add fennel bulbs, salt, pepper, and fennel pollen. Cook for 5 minutes then add the water and cover. Cook for 20 minutes over low heat. Remove fennel from pan and set aside. Turn up the heat and reduce broth to about 1/4 cup. Add butter 1 tablespoon at a time. Pour sauce over the fennel and serve.
Recipe Notes

Fennel seeds that have been finely ground can be substituted for the fennel pollen. © Galley Chef All Rights Reserved

Holidays And Event Recipes, Menus

STUFFING FOR THANKSGIVING TURKEY WITH ITALIAN SAUSAGE

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Stuffing for Thanksgiving Turkey with Italian Sausage

Course Side Dish
Cuisine Italian

Prep Time 15 minutes
Cook Time 30 minutes

Servings
people


Ingredients

Course Side Dish
Cuisine Italian

Prep Time 15 minutes
Cook Time 30 minutes

Servings
people


Ingredients


Instructions
  1. Saute the sausage in a frying pan until cooked through. Remove the sausage and process in a food processor until finely chopped. Leave the oil in the pan you cooked the sausage in and add the butter and olive oil.

  2. Finely chop the onions and celery in a food processor and add to oil and butter. Chop the sage leaves and add to pan with salt and pepper. Saute until onions are translucent, about 5 minutes.

  3. Put the bread crumbs into a large bowl. Add the turkey stock to the bread crumbs and toss until completely absorbed. Add the rest of ingredients and mix thoroughly.


Recipe Notes

If you are not cooking the stuffing in the turkey, add 1/2 cup of additional stock, butter a casserole dish and bake uncovered at 350 for 30 minutes.

Recipes

GREEN BEAN CASSEROLE

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 Green bean casserole
Fresh crunchy green beans in a creamy cheese sauce make this dish perfect for Thanksgiving, Christmas, or any family gathering.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 350 degrees. Blanch the haricot vert until they are al dente, about 3 minutes. Melt 3 T butter in a dutch oven. Add flour. Stir and cook until the flour is a light brown color. Stir in the salt, onion, sour cream and green beans. Transfer the mixture to a casserole dish.
  2. Spread cheese over top. Add 1 T melted butter to bread crumbs and parmesan cheese, mixing thoroughly. Sprinkle over casserole. Bake for 30 minutes until golden brown and bubbly.
Recipe Notes

© Galley Chef All Rights Reserved

How To

HOW TO PEEL FRESH CHESTNUTS

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 How to peel fresh chestnuts
Course Appetizers, Side Dish, Vegetarian
Cuisine Italian
Servings
Course Appetizers, Side Dish, Vegetarian
Cuisine Italian
Servings
Instructions
  1. Cut an “X” in each nut on the flat side. Spread them out in a single layer on a cookie sheet and roast them at 350 degrees for 30 minutes.
  2. After the chestnuts have cooled, peel the leathery shell off. Then hold it between your thumb and forefinger to squeeze it out of the thin skin around it.
Recipe Notes

© Galley Chef All Rights Reserved

Recipes

KIMCHI

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 Kimchi
This fermented napa cabbage dish is spicy and tangy, perfect to add depth of flavor to anything from pulled pork sandwiches to soups.
Course Side Dish
Cuisine Korean
Prep Time 30 minutes
Servings
Ingredients
For the Seasonings:
Course Side Dish
Cuisine Korean
Prep Time 30 minutes
Servings
Ingredients
For the Seasonings:
Instructions
  1. Cut the cabbage lengthwise into quarters. The best way to do this is by cutting the stem end in half about 3 inches from the end then slowly pulling apart the two pieces.
  2. In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Plunge each cabbage quarter in the saltwater one at a time, shake off excess water back into the bowl and then transfer to another bowl. Reserve salt water for later.
  3. Using the other half cup of salt and starting from the outermost leaf, sprinkle salt over the thick white part of each leaf. Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 8 hours, rotating the bottom ones to the top every 2 or 3 hours. Wash thoroughly 3 times with fresh water, especially between the white parts of the leaves. Drain well.
  4. Meanwhile, make the rice flour paste and cool. Prepare the other seasoning ingredients. Mix all ingredients well, including the rice paste. Set aside while preparing the other ingredients.
  5. Cut the radish into match sticks. Cut scallions into 1 inch long pieces. Transfer to a large bowl and combine with seasoning mix. Mix well. Let sit for an hour to let the flavors comes together.
  6. Cut the tough stem part from each cabbage quarter leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf using 2 tablespoons for the larger leaves and dividing it up evenly among the leaves. Fold the leafy part of the cabbage over toward the steam and wrap with the outermost leaf. Place it, cut side up, in a jar. Repeat with remaining cabbage leaves. Press down hard to remove air pockets. Rinse the bowl that contained the seasoning mix with 1/2 cup of water and pour over the kimchi. Leave it out at room temperature for 2 days to ripen. Store in refrigerator for about 2 weeks to develop it's flavor before eating.
Recipe Notes

Health magazine named kimchi in its list of top five "World's Healthiest Foods" for being rich in vitamins, aiding digestion, and even possibly reducing cancer growth. It is Korea's national dish and is consumed in Korea with almost every meal, every day. It is so important to the nation's culture and cuisine that Koreans say "kimchi" when posing for photographs. © Galley Chef All Rights Reserved

Holidays And Event Recipes, Recipes

MASHED POTATOES AND GRAVY

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 Mashed Potatoes and Gravy
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Fill a large bowl with cold water. Peel the potatoes and plunge them into the water as you finish peeling them. Fill a large saucepan half way with water. Cut the potatoes into ½ inch pieces. Add them to the saucepan as you cut to keep them from oxidating and turning brown. Bring the potatoes to a boil over medium heat. Lower the heat and cook for 20 minutes or until they are fork-tender. Drain the potatoes in a colander. Use a Foley Food Mill for a light and silky consistency. Add the butter, cream and salt.
For the Gravy
  1. Melt 3 tablespoons of butter in a saucepan. Add 3 tablespoons of flour to the melted butter and cook it for a couple of minutes until it’s a light golden brown. Add 2 cups of chicken or turkey stock to the pan. Continue to cook and stir until the gravy thickens. Salt and pepper to taste. (if you are cooking a turkey or chicken, use the drippings from the bottom of the pan in your gravy.
Recipe Notes

© Galley Chef All Rights Reserved

Recipes

MOM’S FAMOUS POTATO SALAD

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Growing up, Mom would make her famous potato salad all summer long starting with Memorial Day and continuing into the summer for the fourth of July and family picnics.  This is one comfort food that brings back some great memories.

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 Mom's Famous Potato Salad
A creamy, rich potato salad with a secret ingredient that causes an explosion of flavor.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Cover the potatoes with water and cook on medium until just tender - 35-40 minutes. Do not peel the potatoes and do not over-cook or they get watery. Drain right away and let cool.
  2. Meanwhile, cover the eggs with water, add the vinegar and cook on medium heat until they come to a boil. Low heat to medium-low and continue cooking 7 minutes. Plunge into cold water, cool, peel and finely chop in a food processor and put them into a large bowl.
  3. Finely chop the onion and celery in a food processor and add to eggs. Peel and chop potatoes into 1/2 inch pieces and add to the eggs, celery and onion mixture. Add the mayonnaise, celery seed, parsley, salt and pepper. Stir and refrigerate.
Recipe Notes

If you don't use Hellman's mayonnaise it won't taste the same. Adding vinegar to the water you cook the eggs in, changes the PH of the water so that the shells come off easier. © Galley Chef All Rights Reserved

Recipes

PASTA SALAD PUTENESCA

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This pasta salad has all the flavors of puttanesca sauce.

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 Pasta Salad Putenesca
This salad has the salty bite of feta cheese and kalamata olives with the briny flavor of capers and lemon resulting in a delicious puttanesca - ish taste.
Course Side Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 12 minutes
Servings
Ingredients
For the dressing
Course Side Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 12 minutes
Servings
Ingredients
For the dressing
Instructions
  1. Cook the pasta according to the package directions and drain. While pasta is cooking, combine all the dressing ingredients in a food processor and process until smooth. When pasta is done and drained and still warm, add dressing and tomatoes, olives, cheese and parsley. Season to taste with salt and pepper.
Recipe Notes

Recipe Notes Add cooked and cooled shrimp for a more substantial salad. © Galley Chef All Rights Reserved