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Macaroni and Cheese with Bacon
Rich and creamy with a buttery, crunch crust. This comfort dish is irresistible!
Instructions
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Preheat the oven to 350 degrees. Cook the pasta according to the package directions. Meanwhile, melt a stick of butter in a large sauce pan. Add the flour and cook until golden brown - a few minutes. Slowly stir in the milk and cook until thick. Add the gouda cheese, cheddar cheese, pepper, nutmeg, cayenne and bacon. Pour into small ramekins or a large baking dish that has been prepared with oil.
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Mix the bread crumbs with the parmigiano reggiano. Sprinkle over the top of the pasta. Melt the remaining stick of butter and drizzle over the bread crumb mixture. Bake for 25 minutes until golden brown and bubbly.
Recipe Notes
Recipe Notes According to a wide-spread misconception, macaroni was brought to Italy by Marco Polo, returning to Venice from China in 1292. This hypothesis has long been disproved, since it seems that macaroni was already used in Italy at least a century before. Moroccan geographer Muhammad al-Idrisi, who lived in Sicily, documented macaroni in Sicily and in particular in Trabia. © Galley Chef All Rights Reserved
An elegant dessert with creamy chocolate and the fresh flavor of mint. The perfect sweet bite for any cocktail party.
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Mint Chocolate Spanakopita
An elegant dessert with creamy chocolate and the fresh flavor of mint. The perfect sweet bite for any cocktail party.
Instructions
Preheat oven to 375 degrees. In a large mixing bowl, combine feta cheese, mascarpone cheese, egg, and sugar. In a food processor combine spinach, mint, and nuts to make a pesto. Stir pesto into cheese mixture.
Thaw fillo sheets according to directions. Place one sheet on work area, brush with melted butter, sprinkle with sugar and continue until you have 5 layers. Cut those layers into 5 strips. Break up the chocolate bars and put a piece of chocolate at the end of each strip.
Add 1 teaspoon of the cheese-pesto mixture on top of the chocolate. Place another piece of chocolate on top of the cheese-pesto mixture and roll into a triangle. Brush top with butter and bake on a parchment paper-lined cookie sheet for 12 to 15 minutes until golden brown. Drizzle with melted chocolate or sprinkle with powdered sugar or both!
Recipe Notes
© Galley Chef All Rights Reserved
Moist and nutty with the added deliciousness of chocolate chips throughout. Heavenly!
Moist and nutty with the added deliciousness of chocolate chips throughout. Heavenly!
Instructions
For the cake:
Preheat oven to 350 degrees. Butter a 12 cup bundt pan and cover sides and bottom with pecans. In a medium bowl stir together flour, pudding mix, baking powder, baking soda and salt. Set aside.
Using an electric mixer, cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract, water and rum. Gradually add in flour mixture and blend until combined. Fold in chocolate chips and toffee bits. Pour batter into prepared bundt pan. Bake for 50 to 50 minutes, or until cake tester comes out clean. Cool slightly before adding 1/2 the glaze mixture, then cool completely before inverting.
For the Glaze:
Mix all ingredients together except the rum and cook on low heat until dissolved, stirring constantly. Remove from heat and add rum. Pour 1/2 of the mixture into slighly cooled cake before inverting. Remove cake from pan and pour remaining glaze slowly over turned out cake. Dust with powdered sugar.
Recipe Notes
Before glazing, poke the cake all over with a toothpick to allow the glaze to be more easily absorbed. If you find the cake starting to crack while baking, turn the oven temperature down to 325 degrees and continue cooking until cake tester comes out clean. For a short cut to this recipe, eliminate the flour, sugar, baking powder, baking soda and salt in the cake ingredients and substitute yellow cake mix. This recipe was made available with the help of Kaye Neuman and Laurie Hatch. Your email: Enter email address... © Galley Chef All Rights Reserved
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Basil infused Buerre Blanc Sauce
A delicious and elegant sauce that goes with anything from seafood to steak.
Instructions
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1st prepare the sauce: In a small sauce pan, combine the wine, vinegar, shallots, peppercorns and thyme sprigs. Scrape the seeds from the vanilla bean and add to the pan with the bean. Turn the heat to medium high and reduce the contents until the pan is nearly dry.
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Add the heavy cream and cook until slightly reduced and the sauce coats the back of a spoon. Remove the pan from the heat. Whisk the butter into the sauce a piece at a time. Add the basil and let rest 10 minutes. Strain the sauce through a fine sieve. Season with a bit of salt. Use right away or hold in a warm bath. Serve with fish or steak. Makes 1/2 Cup
Recipe Notes
Filet mignon is a cut of beef taken from the smaller end of the tenderloin, or psoas major of the beef carcass, usually a steer or heifer. In French this cut can also be called filet de bœuf, which translates in English to beef fillet. © Galley Chef All Rights Reserved
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Twice Baked Potatoes
Rich and creamy, these potatoes are a favorite at our house.
Instructions
Bake the potatoes in a 425 degree oven for 1 hour until cooked all the way through. Cut each potato in half lengthwise and scoop out the pulp. Put all the pulp into a bowl. Add 1 stick of butter, the cream, and salt and pepper to taste. Whip into mashed potatoes.
Liberally salt and pepper each potatoe skin. Put 2 tablespoons of mashed potatoes on each skin and spread evenly. Divid onion into 8 equal parts and sprinkle evenly over each shell. Add 1 tablespoon of butter to the center of each shell. Fill each potato skin with cheddar cheese.
Divide the remaining mashed potato mixture into 8 and add to shells, spreading evenly and sealing the edges as you go. Sprinkle with paprika and heat in a 350 degree oven for 20 minutes.
Recipe Notes
These can be prepared ahead of time and frozen.
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