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

chicken cacciatore with red wine and herbs

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

LOBSTER WITH COUSCOUS AND BRUNOISE VEGETABLE SALAD

This recipe cam from the little town of Villefranche-sur-Mer on the French Riviera.  The beautiful people of this town show their love for tradition and old world style through many of their dishes.  Lobster with couscous and brunoise of vegetables salad is one of them.

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Lobster with Couscous and Brunoise Vegetable Salad
Lobster with couscous and brunoise vegetable salad is an impressive dish bursting with color and flavor from the French Riviera.
Course Main Dish
Cuisine French
Prep Time 1 hour
Cook Time 25 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine French
Prep Time 1 hour
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
For the lobster and couscous
  1. Boil a whole lobster for 15-20 minutes. Drain lobster and allow to come to room temperature. Remove the shells. Slice the tail thinly into medallions Boil chicken stock. Add couscous, cover and let sit for 5 minutes. Fluff with a fork and add the finely dice onion, tarragon, parsley, cilantro and chives and add to couscous in a bowl. . Add the juice of 2 lemons to cereal mixture. Add ½ cup olive oil and salt and pepper to taste.
For the vegetable brunoise
  1. Cut all of the vegetables into 1-2 centimeter squares, all equal in size. Mix all the ingredients in a bowl.
  2. For the garnish
  3. Thin slices of fennel, floured and fried 1 large tarragon leaf Browned butter
For the presentation
  1. Place a ring mold in the center of a plate. Place the couscous mixture into the ring mold and press gently. (about ½ inch thick) Decorate with thin slices of lobster tail medallions shingle-style. Knuckle meat and claws go in the center with a fried sage leaf. Spread the colorful brunoise around the plate to garnish. Remove the ring mold. Drizzle vegetables with lemon and olive oil.
Recipe Notes

© Galley Chef All Rights Reserved

POTATO LEEK SOUP


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Potato Leek Soup

Course Soup
Cuisine American

Prep Time 20 minutes
Cook Time 30 minutes

Servings
people

Course Soup
Cuisine American

Prep Time 20 minutes
Cook Time 30 minutes

Servings
people


Instructions
  1. Heat the oil in a dutch oven over medium heat. Add the potatoes, leeks, shallots, celery and thyme. Salt and pepper. Cook 10 minutes stirring every few minutes. Add the white wine and deglaze the bottom of the pan. Add the chicken stock and cook until the potatoes are tender. (about a half hour) Transfer everything to a food processor and blend until smooth. Add the mixture back to the pan and add the cream to it. Heat through. Salt and pepper to taste. Serve with the parmesan cheese on top.


Recipe Notes

Fried bacon crumbles and sour cream also make a great garnish for this soup. © Galley Chef All Rights Reserved

SAFFRON RICE WITH WHITE WINE

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.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Instructions
  1. 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

SHRIMP WITH SNOW PEAS IN GINGER GARLIC SAUCE

A Chinese stir fry of salty shrimp, sweet snow peas and a tangy garlic-ginger sauce.

Snow peas, along with sugar snap peas, are notable for having edible pods that lack inedible fiber (in the form of “parchment”, a fibrous layer found in the inner pod rich in lignin) in the pod walls. Snow peas have the thinner walls of the two edible pod variants. Two recessive genes known as p and v are responsible for this trait. p is responsible for reducing the schlerenchymatous membrane on the inner pod wall, while v reduces pod wall thickness (n is a gene that thickens pod walls in snap peas).

The green shoots can also be cut and served as a vegetable as is done in Chinese cooking, especially stir-fried with garlic or shellfish such as crab.

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Shrimp with Snow Peas in Ginger Garlic Sauce
A Chinese stir fry of salty shrimp, sweet snow peas and a tangy garlic-ginger sauce.
Cuisine Chinese
Prep Time 20 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Cuisine Chinese
Prep Time 20 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Mix all the corn starch and vermouth in a large bowl, then add the shrimp. Toss to coat. Let sit for 15 minutes.
  2. Heat a wok over high heat for 1 minute. Add the oil and let it get hot, about 30 seconds. Add the ginger and garlic and toss to combine. Stir-fry for about 30 seconds.
  3. Add the shrimp and all the marinade to the pan (scrape out all the marinade with a rubber spatula). Add the snow peas, soy sauce, hoisin sauce and chicken stock. Stir-fry until the shrimp turns pink, about 2 minutes. Add the green onions and stir-fry 1 more minute. Turn off the heat and add the sesame oil. Toss to combine once more and serve with steamed rice.
Recipe Notes

Any protein can be substituted for the shrimp. © Galley Chef All Rights Reserved

AVOCADO SOUP – CHILLED

Cool yet spicy and silky on the tongue, this chilled avocado soup is perfect in the heat of summer.

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Avocado Soup - Chilled
Course Soup
Cuisine American
Prep Time 10 minutes
Servings
people
Ingredients
Course Soup
Cuisine American
Prep Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Put the oil in a sautee pan over medium high heat and add the peppers, scallions and garlic. Season with salt and pepper and cook until slightly scorched.
  2. Place grilled vegetables, avocado and cilantro in a food processor and puree until smooth.
  3. Transfer pureed veggies to a bowl and add the lemon juice and stock whisking to combine. Season with salt and pepper.. Chill in frig. Garnish with additional chopped cilantro and sour cream.
Recipe Notes

If you like a richer soup, half and half or buttermilk can be added to taste and consistency. High avocado intake has been shown to lower blood cholesterol levels. © Galley Chef All Rights Reserved