Category Archives: Recipes

Recipes

CROQUE MONSIER

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A delicious, crunchy, buttery sandwich made with ham and Gruyère cheese.  This could be my favorite sandwich of all time!

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 Croque Monsier
A delicious, crunchy, buttery sandwich made with ham and Gruyère cheese. This could be my favorite sandwich of all time!
Course Sandwiches
Cuisine French
Prep Time 30 minutes
Cook Time 5 minutes
Servings
Ingredients
Course Sandwiches
Cuisine French
Prep Time 30 minutes
Cook Time 5 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 400 degrees F. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside. Lightly brush half the toasted croissants with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with the other half of croissant. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
Recipe Notes

For a Croque Madame Melt 1 tablespoon butter in a skillet over medium heat. Cook one egg for each sandwich sunny side up. Turn egg over and cook 3 minutes longer for soft-cooked egg. Place 1 fried egg on top each sandwich. Season egg to taste with salt and pepper and serve. © Galley Chef All Rights Reserved

Recipes

CROSTINI

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Crostini

Course Appetizers
Cuisine Italian

Prep Time 5 minutes
Cook Time 10 minutes

Servings


Ingredients

Course Appetizers
Cuisine Italian

Prep Time 5 minutes
Cook Time 10 minutes

Servings


Ingredients


Instructions
  1. Cut the bread into ½ inch slices. Lay the bread in a single layer on a parchment paper-lined cookie sheet. Melt the butter in a small sauce pan. Add the garlic and cook 1 minute until fragrant. Using a pastry brush, brush both sides of each slice of bread with the garlic-butter mixture. Bake in a 325 oven about 10 minutes, Turning once, until golden brown. Salt the crostini while it's still hot out of the oven.


Recipe Notes

© Galley Chef All Rights Reserved

Holidays And Event Recipes, Recipes

CRUDITÉS WITH GREEN GODDESS DRESSING

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 Crudités with Green Goddess Dressing
Crunchy, cold, and refreshing, this salad is perfect for a summer lunch.
Course Appetizers, Salads
Cuisine English
Prep Time 30 minutes
Servings
Ingredients
For the dressing
For the crudité
Course Appetizers, Salads
Cuisine English
Prep Time 30 minutes
Servings
Ingredients
For the dressing
For the crudité
Instructions
For the dressing
  1. In a food processor, combine all of the ingredients except the olive oil, salt and pepper. Pulse until very finely chopped. With the machine on, drizzle in the olive oil and process until the dressing is nearly smooth. Season with salt and pepper. Scrape the dressing into a bowl, cover and refrigerate until chilled, 30 minutes.
For the crudité
  1. In a large bowl, whisk the lemon zest and juice with the olive oil, chives and parsley. Add the rutabaga, cauliflower, kohlrabi, apple, Pecorino and almonds and toss well. Season with salt and pepper. Serve the crudités in the lettuce cups with the Green Goddess dressing on the side.
Recipe Notes

The Green Goddess dressing can be refrigerated for up to a week. © Galley Chef All Rights Reserved

Recipes

CARAMEL TRUFFLES

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 Caramel Truffles
Deliciously buttery soft caramels coated in chocolate
Course Dessert
Cuisine English
Prep Time 25 minutes
Cook Time 12 minutes
Servings
Ingredients
Course Dessert
Cuisine English
Prep Time 25 minutes
Cook Time 12 minutes
Servings
Ingredients
Instructions
  1. Line an 8 inch square baking pan with parchment paper, letting the ends hang over the sides. Spray evenly with cooking spray. Combine water, sugars and syrup in medium sauce pan. Bring to a boil over medium high heat and cook until it turns an amber color. Remove from heat. In a 2nd sauce pan, combine the cream, butter, vanilla, and kosher salt. Heat over medium heat. Once the mixture reaches a simmer, remove from heat and set aside. Slowly add the cream mixture to the sugar mixture. It will bubble violently so be careful. Turn the heat back on and continue cooking until the mixture reaches 245 degrees on a candy thermometer. If your mixture becomes any hotter the candy will be too firm, any cooler – it won’t set. Watch it closely. It takes about 12 minutes. Pour out the mixture into the prepared pan and pop in the fridge for a few hours to cool. Once firm, turn the caramel out onto a cutting board and cut into 1 inch slices lengthwise. Roll into logs and cut ¾ inch pieces. Roll into balls and freeze.
  2. Line a baking sheet with parchment paper. Melt the chocolate and using two forks, dip the caramel balls into the chocolate and then place them on the sheet tray. Sprinkle with kosher salt. Place in fridge until set.
Recipe Notes

© Galley Chef All Rights Reserved

Recipes

CRUMB CAKE

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 Crumb Cake
Moist and delicious with lots and lots of crunchy sweet crumb topping.
Course Dessert
Cuisine American
Cook Time 40 minutes
Servings
Ingredients
Course Dessert
Cuisine American
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 350 degrees. Butter and flour a 9 inch round baking pan.
For the topping:
  1. Combine the sugar, brown sugar, cinnamon and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake:
  1. Cream the butter and sugar in a bowl for 5 minutes until light. Add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add the flour mixture to the batter until just combined. If you are using fresh berries, fold them in. Spoon the batter into the prepared pan and spread it out evenly. Pour the topping evenly over the batter and bake for 40 to 50 minutes until golden brown.
Recipe Notes

For variety, fold into the batter 1 cup of fresh berries of any kind. (raspberries, blueberries, blackberries, etc.) © Galley Chef All Rights Reserved

Recipes

Eggplant Parmesan

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Eggplant Parmesan is rich, gooey, yummy and nutritious comfort food that can be used as a vegetarian main dish or a side dish to any meal.  It is unclear where this dish originated.  Both the Southern regions of Campania and Sicily, and the Northern province of Parma claim to have originated eggplant parmesan.

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 Eggplant Parmesan
A rich healthy vegetarian dish that can be used as a main course or a side dish.
Course Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Saute onion and garlic in 1/4 cup oil till lightly golden. Add tomatoes, sauce, salt and herbs. Cover and simmer 20 minutes, stirring occasionally.
  2. Combine bread crumbs, 1/2 teaspoon salt, and 1/2 cup parmesan cheese. Peel eggplant and cut into 1/2 inch thick slices. Dip each slice into egg then bread crumb mixture. Brown in remaining oil about 2 minutes on each side. Be sure to keep pan clean between additions of eggplant to eliminate burnt bits. Spoon sauce in the bottom of a shallow casserole pan to coat the bottom. Arrange eggplant over the sauce. Top with mozzerella cheese then more sauce. l Sprinkle with parmesan cheese. Bake at 400 degrees for 20 minutes until hot and bubbly.
Recipe Notes

Recipe Notes The onions add sweetness to the sauce. If you want to skip the onions, add a teaspoon of sugar to balance out the acidity in the tomatoes. To impress guests at a dinner party, purchase round molds and stack the eggplant, cheese and sauce in the individuals molds before baking. © 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

Recipes

CAESAR SALAD

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Caesar Salad

You could call a Caesar salad Italian, after all, it was invented by restaurateur Caesar Cardini, an Italian immigrant. Or, you might call it Mexican, since it made it’s debut in Tijuana, Mexico at one of Cardini’s restaurants. Cardini’s daughter Rosa has said that her father invented the dish when a Fourth of July rush depleted the pantry at the restaurant. Cardini made do with what he had and ended up with Caesar salad. At the time, the romaine leaves were dressed whole and plated, and meant to be eaten by picking them up by the stem and eating them with the fingers, as opposed to cutting up the lettuce, as is done today.

Caesar Salad

Course Salads
Cuisine Italian, Mexican

Prep Time 10 minutes

Servings
people


Ingredients

For the croutons

Course Salads
Cuisine Italian, Mexican

Prep Time 10 minutes

Servings
people


Ingredients

For the croutons

Caesar Salad


Instructions
For the dressing
  1. In the bowl of a food processor, mix the egg yolks, anchovies, garlic, mustard, Worcestershire sauce and lemon juice. With the food processor on, slowly add the olive oil until the dressing thickens. Refrigerate.

For the croutons
  1. Preheat the oven to 350 degrees. Cut the crust off the baguette. Cut the baguette in long 1 inch thick slices. Put the bread on a sheet pan lined with parchment paper. Melt the butter in a small saucepan. Add the garlic, turn off the heat and let it sit in the hot butter for 5 minutes. Brush both sides of the bread with the butter mixture.

  2. Cut the bread into 1 inch cubes and cook for 10 to 12 minutes until golden brown.

To assemble the salad
  1. Wash and dry the romaine lettuce. Cut the leaves into bite size pieces. Put them in a large bowl and toss with just enough salad dressing to lightly coat. Add the parmesan cheese and toss. Divide among 4 plates and top with the croutons and extra anchovy.


Recipe Notes

If you don't like anchovies, or you can eat them due to allergies or pregnancy, substitute them with 1/2 teaspoon of salt. The dressing will still be absolutely delicious. © Galley Chef All Rights Reserved

Recipes

FOOTBALL PETIT FOURS

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Rich, chocolaty and easy, a must for every superbowl party.

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 Football Petit Fours
Rich, chocolately and easy, a must for every football game party.
Course Dessert
Cuisine American
Prep Time 30 minutes
Passive Time 60 minutes
Servings
Ingredients
Course Dessert
Cuisine American
Prep Time 30 minutes
Passive Time 60 minutes
Servings
Ingredients
Instructions
  1. Put cookies in a food processor and chop finely then add the marscapone cheese and mix thoroughly.
  2. Shape into 1 inch football shapes. Freeze 10 minutes.
  3. Melt chocolate over a double boiler. Using 2 forks, dip cookies in chocolate. Place in a single layer on parchment paper-line cookie sheet. Use icing to draw laces on footballs. Refrigerate until firm.
For the icing
  1. Combine all ingredients in a bowl and stir until smooth. Put the icing into a pastry bag with a fine tip and draw laces on the footballs.
Recipe Notes

Super Bowl Sunday is the second-largest day for U.S. food consumption, after Thanksgiving Day. Some of the most popular game day snacks are chicken wings, pretzels, chips and dips, burgers and hot dogs, guacamole and pizza. © Galley Chef All Rights Reserved

Recipes

FRENCH ONION SOUP

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French Onion Soup

A classic French onion soup rich in umami flavor.

Course Soup
Cuisine French

Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 2 days

Servings


Ingredients

Course Soup
Cuisine French

Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 2 days

Servings


Ingredients


Instructions
  1. In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the vermouth and cognac and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes. Add the veal stock, salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with a crostini floating on top, grated Parmesan and a slice of provolone. Melt the cheese under the broiler until hot and bubbly.

For the veal stock
  1. Roast the bones slowly over night in a 275 degree oven until the are brown and caramelized. Add the bones to a stock pot and cover with water. Add carrots, onions and celery ,bay leaves, tomato paste and wine. Simmer on low for 48 hours. Continue to add water to cover the bones. Strain through a fine sieve. Refrigerate until ready to use.


Recipe Notes

© Galley Chef All Rights Reserved