CHESTNUTS SAUTEED IN BUTTER WITH ROSEMARY

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Chestnuts Sauteed in Butter with Rosemary
Chestnuts sauteed in butter are savory, salty caramelized treats. The rosemary makes it a perfect holiday snack.
Course Appetizers, snack
Cuisine Italian
Prep Time 3 minutes
Cook Time 5 minutes
Servings
cups
Ingredients
Course Appetizers, snack
Cuisine Italian
Prep Time 3 minutes
Cook Time 5 minutes
Servings
cups
Ingredients
Instructions
  1. Melt butter in a saute pan over medium-low heat. Add chestnuts and toss to coat well. Season with salt and saute until dark golden brown on both sides. Sprinkle in the rosemary, remove from heat, let cool. Chestnuts can be stored in an air tight container in the refrigerator for up to 2 weeks.
Recipe Notes

See "how to" to peel fresh chestnuts. © Galley Chef All Rights Reserved

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

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

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

FRIED CALAMARI

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Fried Calamari
Fried Calamari that is crispy and tender with just the right amount of spice.
Course Appetizers, snack
Cuisine Italian
Prep Time 45 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Appetizers, snack
Cuisine Italian
Prep Time 45 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. One day in advance: Slice the bodies into rings. Put them in a zip lock bag with the tentacles and pour the buttermilk over them. Squeeze the air out of the bag and put it in the refrigerator over night. There are enzymes in the buttermilk that will break down the squid and tenderize it. When you are ready to serve: Heat oil to 350 degrees. Line a sheet pan with parchment paper and set aside. Whisk the flour and spices together in a shallow pan. Drop the squid into the flour mixture. Toss to coat with flour. Set them aside on your lined sheet pan. Repeat with the rest of the squid until it’s all been dredged in flour. Fry the calamari in hot oil Pour about 3 inches of oil into a large, heavy-bottomed pot. Set it on the stove over high heat. While the oil is heating, line a sheet pan with paper towels. Set it aside. The oil is ready when you dip a piece of calamari into the oil and bubbles form around it immediately. Fry the calamari in batches. Don’t overcrowd the pot. Stir them around with a slotted spoon as they fry, turning them over so they cook on both sides. They’ll take about 3 to 5 minutes to fry, depending on size, thickness, etc. When they are beautifully golden brown, remove them from the oil. Drain them well over the pot. Then transfer them to your paper-lined pan. Sprinkle with plenty of kosher salt and chopped parsley. Serve with lemon wedges or a side of tomato basil dipping sauce.
Recipe Notes

* Time saving tip for parties: prepare the calamari in advance and freeze them on a cookie sheet. Once they are frozen, put them in a zip log freezer bag until ready to use. They can go right from freezer to the fryer. © Galley Chef All Rights Reserved

GLAZED WALNUTS WITH STILTON CHEESE AND PORT SAUCE

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Glazed walnuts with Stilton cheese
Crunchy, slightly sweet and savory, this is one very impressive party appetizer. CourseAppetizers
Course Appetizers
Cuisine English
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Appetizers
Cuisine English
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 350°. Toast the walnuts in a large saute pan for 8 minutes, or until lightly browned. Meanwhile, in a large saucepan, combine the sugar, port, pepper and bay leaf and bring to a boil. Cook over moderate heat, stirring occasionally, until slightly thickened, 3 to 4 minutes. Discard the bay leaf. Add the walnuts to the saucepan, stirring to evenly coat them. Using a slotted spoon, drain the nuts very well. Line a baking sheet with parchment paper and spread the walnuts on it in a single layer. Sprinkle with salt. Bake for 12 minutes, stirring once, or until the nuts are mostly dry; let cool. Separate any nuts that stick together. Meanwhile, simmer the syrup over low heat until it is thick enough to coat the back of a spoon, about 3 minutes. Set the Stilton on a serving platter and place the walnuts in a separate bowl. Drizzle the port syrup over the cheese and serve with the nuts.
Recipe Notes

Recipe Notes Encourage guests to dip the cheese in the port syrup. MAKE AHEAD The nuts can be stored in an airtight container for up to 1 day. The port syrup can be refrigerated for up to 1 day; rewarm before serving. © Galley Chef All Rights Reserved

GRAVLAX

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Gravlax
This scandinavian, special occasion, dish will melt in your mouth like butter.
Scandinavian Gravlax
Course Appetizers
Cuisine Scandinavian
Prep Time 15 minutes
Passive Time 49 hours
Servings
Ingredients
Gravlax
For the sauce
Course Appetizers
Cuisine Scandinavian
Prep Time 15 minutes
Passive Time 49 hours
Servings
Ingredients
Gravlax
For the sauce
Scandinavian Gravlax
Instructions
Gravlax
  1. Place 2 large dill branches on the bottom of a deep glass dish. Place 1 piece of fish, skin side down on the dill. Mix salt, pepper and sugar together and rub half of the mixture into the flesh of the fish and top with 2 large bunches fresh dill. Rub the rest of the seasoning into the flesh of the other half of the fish and place it flesh side down over the fish in glass dish. Place remaining dill on fish. Wrap the whole thing in foil and put a cutting board on top and then a brick. Leave the fish in the frig for at least 48 hours. Turning every 12 hours. Scrape off al spices and the dill and clean with paper towels. Freeze for a couple of hours before slicing paper thin. Slice horizontally with a sharp filet knife. Serve with square black bread. Accompany with dill mustard sauce.
For the sauce
  1. In a food processor mix mustard sugar and egg yolk. Slowly drizzle in the oil and process until thick. Add remaining ingredients and blend.
Recipe Notes

Recipe Notes Freezing the gravlax is important because it has to be nearly frozen in order to slice. 1 hour before you are ready to serve, remove the fish from the freezer, let it rest at room temperature 1 hour, then, using a filet knife, slice into paper-thin slices diagonally. This recipe is courtesy of Pim Kovach. During the Middle Ages, gravlax was made by fishermen, who salted the salmon and fermented it by burying it in the sand above the high-tide line. The word gravlax comes from the Scandinavian word grav, which literally means "grave" and lax (or laks), which means "salmon", thus gravlax means "buried salmon". Today fermentation is no longer used in the production process. Instead the salmon is "buried" in a dry marinade of salt, sugar, and dill, and cured for a few days. As the salmon cures, by the action of osmosis, the moisture turns the dry cure into a highly concentrated brine, which can be used in Scandinavian cooking as part of a sauce. This same method of curing can be used for any fatty fish. © Galley Chef All Rights Reserved

HOW TO COOK SHRIMP FOR SHRIMP COCKTAIL

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How to cook shrimp for shrimp cocktail
Sweet and firm shrimp served cold with a tangy-hot sauce.
Course Appetizers
Cuisine American
Prep Time 10 minutes
Cook Time 3 minutes
Servings
people
Course Appetizers
Cuisine American
Prep Time 10 minutes
Cook Time 3 minutes
Servings
people
Instructions
  1. Peel and devein shrimp. (see "how to" page) Bring 2 quarts of water to a vigorous boil. Drop the shrimp into the water. Bring back to a boil and shrimp will be done if they are small. cook for 1 minute for medium shrimp, 2 minutes for large shrimp and 2 1/2 minutes for colossal shrimp.
  2. Immediately plunge shrimp into an ice water bath to stop the cooking and give them the perfect texture. Drain and chill.
Recipe Notes

Recipe Notes Traditionally, these shrimp are served with a red cocktail sauce made with ketchup, horseradish and lemon, however, it is equally good with a sauce made from mayonnaise, dijon mustard and lemon. © Galley Chef All Rights Reserved

HOW TO PEEL FRESH CHESTNUTS

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How to peel fresh chestnuts
Servings
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

HUMMUS WITH LEMON AND GARLIC

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Hummus with lemon and garlic
Course Appetizers
Cuisine Greek
Servings
Ingredients
Course Appetizers
Cuisine Greek
Servings
Ingredients
Instructions
  1. Cook chickpeas: The night before soak chickpeas in plenty of water: water should cover the chickpeas by 1-1.5 inches. Next morning rinse and drain the chickpeas well. Transfer them to a cooking pot and one inch over the chickpeas with water. Cook covered on low heat for about 1 hour. Drain, reserve the cooking liquid and wash the chickpeas in 2-3 changes of cold water. Now peel them.
  2. Process all the ingredients in a food processor. Stores in frig for up to a week. Garnish with olive oil, pine nuts, paprika and mint.
Recipe Notes

© Galley Chef All Rights Reserved