These delicious little treats are great along side a cheese tray with the honey and port wine reduction sauce drizzled over a soft cheese.
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Pecans Glazed with honey and Port wine
These delicious pecans glisten with their tasty coating of honey and port. With their crispy, crunchy texture, they are easily a favorite snack food at our house.
Instructions
Preheat the oven to 350°. Spread the pecans on a rimmed baking sheet and toast for 8 minutes, or until lightly browned. 2. Meanwhile, in a large saucepan, combine the honey, 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. 3. Add the pecans 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. 4. Meanwhile, simmer the remaining syrup over low heat until it is thick enough to coat the back of a spoon, about 3 minutes. Drizzle it over cheese and serve with nuts.
Recipe Notes
© Galley Chef All Rights Reserved
Knowing the starch level of a potato can help you choose the right one for your recipe.
High-starch potatoes such as Idaho russet potatoes, have a light, mealy texture. They’re best for baking, mashing, potato pancakes and french-frying. According to food scientist Harold McGee, the cells of a high-starch potato separate when cooked. That means fluffy baked potatoes and mashed potatoes that readily soak up milk and butter and hold plenty of air when whipped. But high starch potatoes also absorb water, so they fall apart when boiled, making them not much good for salads.
Medium-starch potatoes or all-purpose potatoes such as yellow potatoes, purple potatoes or white potatoes, are moister than high-starch potatoes and hold their shape a bit better. They are best roasted or made into gratins. They’re fabulous cut into chunks, seasoned with olive oil and garlic, wrapped in foil, and roasted.
Low-starch potatoes such as red potatoes, Yukon golds, and fingerlings are best for salads. Often called waxy potatoes, these have a more cohesive cell structure and hold their shape better than other types of potato.
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POTATO VARIETIES AND THEIR STARCH
A sweet cocktail with a touch of tartness that will take you to the Caribbean.
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Rum Punch with Strawberry & Blood Orange
A sweet cocktail with a touch of tartness that will take you to the Caribbean.
Instructions
Blend all ingredients in a blender and strain over ice. Garnish with strawberry and blood orange slices.
Recipe Notes
Sparkling water can be added for fizz. © Galley Chef All Rights Reserved
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