Saffron is widely used in cooking in many cuisines, ranging from the Milanese risotto of Italy to the bouillabaisse of France to the biryani with various meat accompaniments in South Asia.
There is some evidence to suggest that saffron may help alleviate the symptoms of major depressive disorders. Preclinical studies indicate that saffron could be a promising candidate for cancer chemo prevention. Early studies suggest that it may protect the eye from the direct effects of bright light, and from retinal stress in additional to slowing down macular degeneration and retinitis pigmentosa.
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Saffron rice with white wine
This rice is fragrant and aromatic with a beautiful bright yellowish orange color and a fluffy texture making it the perfect side dish with just about anything.
Instructions
Toast the rice in a sauce pan over medium heat until it becomes fragrant. Add wine, remaining ingredients. Stir. Cover with a lid, turn the heat to low and cook for 20 minutes.
Recipe Notes
© Galley Chef All Rights Reserved
This recipe is compliments of Chef Mo Khan of Shooter’s Waterfront in Fort Lauderdale. It is one of his favorite menu items.
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Salmon Tartare
Wild Scottish salmon, frisee, shallots, chives, citrus vinaigrette, potato gaufrettes
Ingredients
For the Potato Gaufrettes
Ingredients
For the Potato Gaufrettes
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Instructions
For the Salmon Tartare
Dice salmon. Add shalllots, chives, citrus vinaigrette. Spoon mix into a mold. Top with dressed frisee and potato gaufrettes.
For the Potato Gaufrettes
Criss cross peeled potato on mandoline slicer and place directly into water to prevent browning and remove starch. Fry at 350 degrees until golden brown.
Recipe Notes
© Galley Chef All Rights Reserved
Scallop Crudo is a raw fish dish doused with lemon juice and chive oil with a creamy texture and a flavor that evokes the spirit of the umami Gods!
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Scallop Crudo
Instructions
Thinly slice scallops. Combine sriracha chili sauce and buttermilk. Drizzle over scallops. Sprinkle poppy seeds over the scallops and dot the dish with japanese chile paste. (yuzu kosho) Drizzle chive oil and lemon juice over the dish.
Recipe Notes
© Galley Chef All Rights Reserved
Moist, flaky, buttery and salty. These biscuits will make you happy, happy, happy! I like to serve these biscuits with fried chicken, but they make great sandwich bread for anything from a fried egg sandwich to a pastrami sandwich.
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Buttermilk Monterey Biscuits
Moist, flaky, buttery and salty. These biscuits will make you happy, happy, happy!
Instructions
Preheat the oven to 425 degrees F. Place 2 cups of flour, the baking powder, and salt in a bowl and cut in the butter with a pastry cutter until the butter is the size of peas.
Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. Add the buttermilk mixture to the flour mixture and mix only until moistened. Fold the cheese and jalapeno pepper into the dough. Mix only until roughly combined. Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to about an inch thick. With a 3 to 4 inch round cookie cutter, cut the dough. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt.
Bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.
Recipe Notes
Add crumbled bacon to dough for a smoky flavor. Biscuits can be used with fried chicken, for breakfast with sausage gravy, or you can make great sandwiches with them by filling them with your favorite lunch meat. © Galley Chef All Rights Reserved
Shepherd’s Pie is the perfect way to use leftover roasted meat of any kind and leftover potatoes of any kind. A St. Stephen’s Day pie is made using leftover turkey or ham. A Cumberland pie is a version using breadcrumbs on top instead of potatoes. The English also make a similar dish with fish known as fish pie.
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Shepherd's Pie
This is a savory dish of meat and vegetables topped with a cloud of whipped potatoes that will satisfy the manliest of appetites!
Instructions
Preheat oven to 400 degrees F. Place oil into a sauté pan and set over medium high heat. Add onion and sauté 5 minutes. Add the garlic and stir to combine. Grind the lamb in a food processor and add the lamb to the onion mixture. Salt and pepper to taste. Cook 2 minutes thten add the flour and stir. Add the tomato paste or ketchup, beer, Worcestershire, rosemary, lima beans and stir. Bring the mixture to a boil, reduce heat to low, cover and simmer 10 minutes. Spread mixture into a glass baking dish. Mix potatoes, carrots and half and half in a food processor. Top with potatoes, sealing the edges. Bake for 25 minutes or until the potatoes begin to brown. Cool for 20 minutes before serving.
For the potato topping
Put the potatoes, carrot puree and half and half in a food processor or blender and whip until combined.
Recipe Notes
© Galley Chef All Rights Reserved
Buccatini with white bean, asparagus, shitake mushrooms, lovage and parmesan compliments of Chef Samantha Buyskes and Anthony Road Wine Company.
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Buccatini With White Bean, Asparagus, Shitake Mushrooms, Lovage & Parmesan
This deliciously hearty dish is earthy and creamy with the bright celery-like flavor of lovage - unforgettable!
Instructions
Heat a pot of water until boiling. Add 1 tablespoon salt and 1 tablespoon olive oil to boiling water. Add pasta to boiling water and cook for 8 minutes until al dente; drain.
Meanwhile, heat ¼ cup butter with the remaining 2 T olive oil in a large skillet over medium-high heat. Add the mushrooms and asparagus, salt and pepper and cook for a few minutes until asparagus starts to soften. Add white beans and riesling and cook for about 4 minutes allowing the wine to cook down a little and the alcohol flavor to be removed. Toss in the pasta and lovage and mix it all thoroughly. Pour into a large serving bowl and top with parmesan cheese.
Recipe Notes
Celery leaves can be substituted for lovage.
© Galley Chef All Rights Reserved.