Category Archives: Recipes

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

Recipes

creamy broccoli soup

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 Creamy Broccoli Soup
Comfort food at its best. This recipe really lets the flavor of the vegetable of your choice shine!
Course Appetizers, Soup
Cuisine American
Servings
Ingredients
Course Appetizers, Soup
Cuisine American
Servings
Ingredients
Instructions
  1. In a saucepan combine chicken stock, onion, and vegetable of choice. Bring mixture to a boil, reduce heat and cover and simmer until the vegetables are tender. Place half the vegetable mixture into a blender and blend until smooth. Pour into a bowl. Repeat with remaining vegetable mixture. Set aside. In the same saucepan, melt the butter. Blend in flour, salt, pepper. Add milk all at once. Cook ad stir till mixture is thick and bubbly. Stir in the blended vegetables. Cook and stir till soup is heated through. Season to taste with salt and pepper. Season soup with your choice of thyme, garlic powder, basil, parsley, nutmeg, sage, curry powder. Garnish with croutons and bacon.
Recipe Notes

This soup can be made with virtually ANY vegetable. (asparagus, green beans, broccoli, carrots, cauliflower, mushrooms, peas, potatoes, tomatoes, zucchini) Just substitute the broccoli for your favorite vegetable. © Galley Chef All Rights Reserved

Recipes

compound butter gremolata

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Gremolata is an Italian garnish of raw, finely chopped garlic, parsley and lemon zest. It is usually sprinkled over slow-cooked braised meats, as in the Italian dish osso bucco, but it also makes a good garnish for grilled fish or chicken. Here, we are adding it to butter to make a compound butter for grilled steaks.

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 Compound Butter Gremolata
Gremolata is an Italian garnish of raw, finely chopped garlic, parsley and lemon zest.
Course Garnish
Cuisine Italian
Prep Time 5 minutes
Servings
Ingredients
Course Garnish
Cuisine Italian
Prep Time 5 minutes
Servings
Ingredients
Instructions
  1. Mix all the ingredients together in a bowl. Turn it out onto a sheet of plastic wrap and roll into a tube about 1 inch in diameter. Refrigerate until ready to use. When ready to use, slice off 1/2 inch piece and add to hot steaks while resting.
Recipe Notes

This compound butter can be stored in the refrigerator for up to a month. Use it as needed to add flavor to steaks, fish, pork, chicken, or use it to cook omelettes. © Galley Chef All Rights Reserved

Recipes

coconut key lime sorbet

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It has been said that Nero, the Roman Emperor, invented sorbet during the first century AD when he had runners along the Appian way pass buckets of snow hand over hand from the mountains to his banquet hall where it was then mixed with wine and honey.

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 Coconut Key Lime Sorbet
Creamy, light, tangy and sweet, this sorbet is the perfect ending to a great meal.
Course Dessert
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Dessert
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Combine water, sugar, vanilla bean (including the pod) and salt in a medium saucepan over medium-low heat. Bring mixture to a boil then remove from heat and let steep for 1 hour. Add the coconut milk, key lime juice, salt and coconut extract. Cover and refrigerate over night. Pour into ice cream maker and process for 20 minutes. Transfer to an airtight container and freeze for a minimum of 2 hours.
Recipe Notes

You can substitute fresh squeezed lemon juice for the key lime juice or coconut liquor for the coconut extract. © Galley Chef All Rights Reserved

Recipes

cocktail sauce

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Cocktail Sauce

This easy-to-make sauce has a wonderful kick to it.

Course Sauces

Prep Time 5 minutes

Servings


Ingredients

Course Sauces

Prep Time 5 minutes

Servings


Ingredients


Instructions
  1. Combine all ingredients in a bowl. Whisk. Chill in refrigerator for a couple of hours to enhance flavor. Serve with chilled shrimp or boiled and chilled chicken livers.


Recipe Notes

© Galley Chef All Rights Reserved

Recipes

CHOCOLATE CAKE THAT IS ABSOLUTELY PERFECT!

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This chocolate cake is a dark chocolate cake with a layer of raspberry jam, whipped cream filling and chocolate frosting. It has been a family favorite for birthdays and other special occasions for over 30 years.

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 Chocolate Cake That is Absolutely Perfect!
This chocolate cake is a dark chocolate cake with a layer of raspberry jam, whipped cream filling and chocolate frosting.
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 30 minutes
Passive Time 1 Hour
Servings
Ingredients
For the cake
For the frosting
For the filling
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 30 minutes
Passive Time 1 Hour
Servings
Ingredients
For the cake
For the frosting
For the filling
Instructions
  1. Preheat oven to 350 degrees. Mix cocoa, coffee and water and cool. Sift dry ingredients. In a bowl beat butter, sugar, eggs and vanilla at high speed for 5 minutes. At low speed add ¼ of the flour mixture alternating with 1/3 cocoa and ending with flour. Do not over beat. Divide into 1 - 9” square pan and a 12” rectangle pan, greased and floured. Bake for 25 to 30 minutes until a wooden toothpick stuck into the middle of the cake comes out clean.
For the frosting
  1. Combine chocolate cream and butter in a saucepan over medium heat. Stir until smooth. Remove from heat. Whisk in sugar, cool.
For the filling
  1. Beat the cream, powdered sugar and vanilla extract until stiff.
To assemble
  1. To assemble: When the 8” cake comes out of the oven, let it rest for 30 minutes then remove it to a plate. Spread the raspberry jam over it while it’s still warm and refrigerate it for an hour.
  2. Spread the whipped cream filling over the raspberry jam. Cut the other cake so it’s 9”x9” and set it on top of the filling. Run a thin coat of icing around the entire cake and refrigerate ½ hour. Add the rest of the icing and refrigerate.
  3. You can stop here for a delicious cake, however, if you want to decorate it, roll out some fondant in a large square.
  4. Decorate to look like a gift-wrapped present as seen in the picture.
Recipe Notes

© Galley Chef All Rights Reserved

Recipes

chocolate brioches

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Chocolate Brioches

These moist and buttery cakes are popular for breakfast throughout France.

Course Breakfast
Cuisine French

Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 120 minutes

Servings


Ingredients
For the sponge:

For the dough:

Course Breakfast
Cuisine French

Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 120 minutes

Servings


Ingredients
For the sponge:

For the dough:


Instructions
To make sponge:
  1. In a bowl, dissolve yeast in warm water. Stir in flour, cover with plastic wrap and set in a warm place until foamy, about 10 minutes. (I like to place on the stove under the light).

For the dough:
  1. In the bowl of an electric mixer, combine 2 cups flour, sugar and salt; whisk by hand until well blended. Transfer bowl to mixer and attach dough hook. With mixer on low speed, add egg and milk. Increase speed to medium and knead 5 minutes. Add butter and knead 5 minutes. Stop mixer and add sponge. continue kneading on medium speed until dough is smooth and elastic, 7 to 8 minutes, adding more flour if needed. Cover the bowl with a towel and let rise in a warm place until doubled, about 1 hour.

  2. Butter 12 cupcake molds. Punch down dough, transfer to a lightly floured surface and knead in chocolate chips. Divide dough into 12 equal parts.

  3. Roll on the table in a circular motion to give body to the brioche. With your finger, "saw" a small piece of the brioche in a back and forward motion. This forms a small lump which should remain attached to the body of the brioche.

  4. Place the brioches into the buttered molds.and let rise in a warm place 45 minutes.

  5. Brush tops of brioches with egg mixture. Bake until golden brown, 15 to 20 minutes. Remove from molds and let cool completely. Store brioches in a plastic bag to avoid drying out


Recipe Notes

The first recorded use of the word "brioche" in French dates back to 1404. In 1611, Cotgrave's A Dictionarie of the French and English Tongues, described brioche as "a rowle, or bunne, of spiced bread" stated its origin as Norman. In France it developed as "a sort of bread improved since antiquity by generations of bakers, then of pastry-makers ... with some butter, some eggs, sugar coming later ... it developed from the blessed bread [pain bénit] of the church which gradually became of better quality, more and more costly, less and less bread; until becoming savoury brioche". © Galley Chef All Rights Reserved

Recipes

chili con carne texas-style without beans

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This texas-style chili con carne recipe was adapted from the Arkansas Razor Back chili team and provided to me by Nancy and Wes Fetzer. It is rich and spicy without the beans.

After making your chili con carne, try a “slinger”: two cheeseburger patties, hash browns, and two eggs, all smothered in chili. Other great chili combos: french fries and chili, hot dogs and chili, baked potatoes smothered in chili and cheese

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 Chili Con Carne
A rich and spicy chili con carne that's perfect for a cold, rainy day or any football game.
Course Main Dish
Cuisine American
Prep Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Brown the meat in the oil. Add onions and green peppers and sauté until translucent. Add other ingredients and simmer on low, uncovered, for a minimum of 2 hours add more beer if necessary.
Recipe Notes

For a great party, keep the chili warm on low in a crock pot. Provide some or all of the following accoutrements along side your chili: chopped scallions, shredded cheddar cheese, sour cream, guacamole, corn chips, tortilla chips, chopped cilantro, or corn bread. Let all the guests help themselves and garnish their chili to their liking. © Galley Chef All Rights Reserved

Recipes

chicken medallions with orange, wine, garlic and thyme

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Chicken Medallions With Orange, Wine, Garlic and Thyme

Chicken medallions with orange, wine, garlic and thyme is a delicious and healthy meal that is as good looking as it is tasting.

Course Main Dish
Cuisine American

Prep Time 20 minutes
Cook Time 12 minutes

Servings
people


Ingredients

Course Main Dish
Cuisine American

Prep Time 20 minutes
Cook Time 12 minutes

Servings
people


Ingredients


Instructions
  1. Preheat oven to 300 degrees. Pound the chicken breasts to 1/4 inch and cut into thirds. Season the chicken on both sides with salt and pepper. Dredge them in the flour. Heat a non-stick skillet over medium heat. Add butter and sauté chicken on both sides, 2 minutes each. Place chicken in a single layer on a parchment paper-lined baking sheet and keep warm in oven.

  2. Meanwhile, add garlic to pan and cook for 30 seconds, then deglaze the bottom of the pan with wine stirring to scrape up the bits of fond on the bottom. increase the heat, and cook until reduced by about half. Add the thyme and cook for another 30 seconds. Stir in orange juice, and zest; Heat through. Drizzle the chicken with the orange sauce.


Recipe Notes

This dish goes great with broccoli and rice. © Galley Chef All Rights Reserved

Recipes

chicken cacciatore with red wine and herbs

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Cacciatore means “hunter” in Italian. “Hunter-style” refers to dishes made with the hunters catch of the day, such as rabbit or chicken, with tomatoes, onions, herbs, bell peppers and sometimes wine. The northern Italian chefs often used white wine in this dish, whereas in southern Italy, red wine is often used.

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 Chicken Cacciatore with Red Wine and Herbs
This classic Italian dish is perfect on a cold winter night with a good red wine and some crusty bread.
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Salt and pepper the chicken on both sides. Sauté in olive oil over medium heat until light brown on each side. Transfer to a plate and set aside.
  2. Add the bell pepper, onion, and garlic, crushed red pepper, and oregano and cook until tender, about 10 minutes. Season with salt and pepper.
  3. Add the tomatoes with their juice, chicken stock, red wine, capers and oregano. Return the chicken to the pan and coat in the sauce. Add the rosemary. Bring the sauce to a simmer over low heat and cook for about 10 minutes. Transfer to a platter, sprinkle with basil and serve.
Recipe Notes

Serve this with pasta and some good crusty bread to sop up the sauce with. © Galley Chef All Rights Reserved