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chocolate brioches

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 Chocolate Brioches
These moist and buttery cakes are popular for breakfast throughout France.
Course Breakfast
Cuisine French
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 120 minutes
Servings
Ingredients
For the sponge:
For the dough:
Course Breakfast
Cuisine French
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 120 minutes
Servings
Ingredients
For the sponge:
For the dough:
Instructions
To make sponge:
  1. In a bowl, dissolve yeast in warm water. Stir in flour, cover with plastic wrap and set in a warm place until foamy, about 10 minutes. (I like to place on the stove under the light).
For the dough:
  1. In the bowl of an electric mixer, combine 2 cups flour, sugar and salt; whisk by hand until well blended. Transfer bowl to mixer and attach dough hook. With mixer on low speed, add egg and milk. Increase speed to medium and knead 5 minutes. Add butter and knead 5 minutes. Stop mixer and add sponge. continue kneading on medium speed until dough is smooth and elastic, 7 to 8 minutes, adding more flour if needed. Cover the bowl with a towel and let rise in a warm place until doubled, about 1 hour.
  2. Butter 12 cupcake molds. Punch down dough, transfer to a lightly floured surface and knead in chocolate chips. Divide dough into 12 equal parts.
  3. Roll on the table in a circular motion to give body to the brioche. With your finger, "saw" a small piece of the brioche in a back and forward motion. This forms a small lump which should remain attached to the body of the brioche.
  4. Place the brioches into the buttered molds.and let rise in a warm place 45 minutes.
  5. Brush tops of brioches with egg mixture. Bake until golden brown, 15 to 20 minutes. Remove from molds and let cool completely. Store brioches in a plastic bag to avoid drying out
Recipe Notes

The first recorded use of the word "brioche" in French dates back to 1404. In 1611, Cotgrave's A Dictionarie of the French and English Tongues, described brioche as "a rowle, or bunne, of spiced bread" stated its origin as Norman. In France it developed as "a sort of bread improved since antiquity by generations of bakers, then of pastry-makers ... with some butter, some eggs, sugar coming later ... it developed from the blessed bread [pain bénit] of the church which gradually became of better quality, more and more costly, less and less bread; until becoming savoury brioche". © Galley Chef All Rights Reserved

Recipes

Guava Petite Pasties

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A pasty is a baked pastry, which is associated with Cornwall, the westernmost county in England. It is made by placing uncooked filling typically of meat and vegetables on a pastry circle and folding it to wrap the filling, crimping the edge to form a seal.  This Guava version is a sweet dessert in a petite size, making it the perfect little dessert for cocktail parties.

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 Guava Petite Pasties
The buttery, flaky crust is stuffed with sweet Guava fruit that melts in your mouth with every bite.
Course Dessert
Cuisine English
Prep Time 50 minutes
Cook Time 20 minutes
Servings
Ingredients
For the icing
Course Dessert
Cuisine English
Prep Time 50 minutes
Cook Time 20 minutes
Servings
Ingredients
For the icing
Instructions
  1. Preheat oven to 400 degrees F. In a food processor, mix flour and salt. Pulse in butter until pea-sized, add water, form into a ball. Wrap in plastic and refrigerate for 30 minutes.
  2. Flour your work surface. Roll out dough. Using a 4 inch biscuit cutter, cut circles out of dough.
  3. Divide guava into 16 equal pieces and put a piece of guava on each circle with about a ½ teaspoon of cream cheese.
  4. Brush the edges of the circles with beaten egg. Fold the upper half of the circle to make a half moon. Crimp the edges with a fork. Place on a parchment paper lined baking sheet and refrigerate for 30 minutes. Bake for 18-20 minutes or until golden brown. Cool 10 minutes.
For the icing
  1. While the turnovers are baking, mix the confectioners sugar with milk and almond extract and set aside. Drizzle icing over turnovers and serve warm or at room temperature.
Recipe Notes

Chocolate lovers can substitute melted semi-sweet chocolate chips for the icing and drizzle chocolate over the top. © Galley Chef All Rights Reserved

How To

HOW TO BREAD MEAT

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How to bread meat

A delicious and easy breading that enhances the flavor and texture of chicken, veal and pork.

Course Main Dish

Prep Time 20 minutes

Servings


Ingredients

Course Main Dish

Prep Time 20 minutes

Servings


Ingredients


Instructions
For the meat
  1. Using a meat pounder, thin out the meat (chicken, veal or pork) by pounding down and out from the center toward the edges. The meat should be the same thickness all over, about 1/8 inch. Wetting the pounder with cold water helps it slide on top of the meat without making holes.

Setting up the breading station
  1. In a shallow dish, beat together 1 egg, 1 tablespoon vegetable oil, 1 tablespoon water, and salt and pepper.

  2. Process bread in the food processor until finely chopped. Add salt and pepper to taste and place in a shallow dish.

  3. In a shallow dish, whisk flour with salt and pepper.

Breading the meat
  1. Dredge both sides of pounded meat through flour. Shake off excess flour and dredge through egg mixture. Remove excess egg mixture and place in bread crumbs. Refrigerate at least an hour before cooking to help breading adhere to meat. Saute in 1 tablespoon of oil and 1 tablespoon of butter until done.


Recipe Notes

Recipe Notes The breading can be done up to 2 days in advance of cooking. This is also a delicious way of preparing goat cheese to top a salad with. © Galley Chef All Rights Reserved

Recipes

MINT CHOCOLATE SPANAKOPITA

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An elegant dessert with creamy chocolate and the fresh flavor of mint.  The perfect sweet bite for any cocktail party.

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 Mint Chocolate Spanakopita
An elegant dessert with creamy chocolate and the fresh flavor of mint. The perfect sweet bite for any cocktail party.
Course Dessert
Cuisine Greek
Prep Time 20 minutes
Cook Time 12 minutes
Servings
Ingredients
Course Dessert
Cuisine Greek
Prep Time 20 minutes
Cook Time 12 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees. In a large mixing bowl, combine feta cheese, mascarpone cheese, egg, and sugar. In a food processor combine spinach, mint, and nuts to make a pesto. Stir pesto into cheese mixture.
  2. Thaw fillo sheets according to directions. Place one sheet on work area, brush with melted butter, sprinkle with sugar and continue until you have 5 layers. Cut those layers into 5 strips. Break up the chocolate bars and put a piece of chocolate at the end of each strip.
  3. Add 1 teaspoon of the cheese-pesto mixture on top of the chocolate. Place another piece of chocolate on top of the cheese-pesto mixture and roll into a triangle. Brush top with butter and bake on a parchment paper-lined cookie sheet for 12 to 15 minutes until golden brown. Drizzle with melted chocolate or sprinkle with powdered sugar or both!
Recipe Notes

© Galley Chef All Rights Reserved

Holidays And Event Recipes, Recipes

RACK OF LAMB

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Rack of lamb

Course Main Dish
Cuisine French

Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 15 minutes

Servings
people


Ingredients

Course Main Dish
Cuisine French

Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 15 minutes

Servings
people


Ingredients


Instructions
  1. Season the racks of lamb with salt and pepper. Let stand at room temperature for 1 hour. In a bowl, stir together the bread crumbs, rosemary, salt and pepper. In a small bowl mix the mustard, egg and garlic. Preheat an oven to 375°F. Brush the meaty side of each lamb rack with 1 Tbs. mustard mixture.

  2. Pack the bread crumb mixture onto the meaty side.

  3. In a large fry pan over medium-high heat, warm the olive oil until just smoking. Add the lamb racks, bread-crumb side down, and brown on both sides, about 2 minutes per side. (you can prepare the lamb up to a day ahead of time and stop here, then finish 40 minutes before you're ready to eat.) Bake in the oven for 20 to 25 minutes. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 15 minutes. Carve the racks into double chops and serve immediately. Place the racks, bread-crumb side up, on a rack in a roasting pan. Transfer to the oven and roast until the crust is nicely browned and an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 130°F for medium-rare, 20 to 25 minutes, or until done to your liking.


Recipe Notes

When placing the racks in the roasting pan, set them so the bones are crossed at the top. © Galley Chef All Rights Reserved

Recipes

BUTTERMILK MONTEREY BISCUITS

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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!
Course Sandwiches, Side Dish
Cuisine American
Prep Time 25 Minutes
Cook Time 20 Minutes
Servings
Biscuits
Ingredients
Course Sandwiches, Side Dish
Cuisine American
Prep Time 25 Minutes
Cook Time 20 Minutes
Servings
Biscuits
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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

Recipes

STUFFED CABBAGE ROLLS ITALIAN STYLE

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There’s no comfort food that brings back childhood memories like stuffed cabbage rolls. These Italian style stuffed cabbage rolls are moist, tender and packed with flavor!

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 Stuffed Cabbage Rolls Italian Style
These Italian style stuffed cabbage rolls are moist, tender and packed with flavor!
Course Main Dish
Cuisine Italian
Prep Time 45 minutes
Cook Time 1 hour
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 45 minutes
Cook Time 1 hour
Servings
Ingredients
Instructions
  1. Preheat oven to 350°F. Bring a large pot of water to a rolling boil and season with Salt to taste like the sea. Blanch the Cabbage until tender and bright green, about 5 minutes. Shock in ice water and set aside to dry. Remove leaves.
For the sauce
  1. In a large sauté pan, add a few tablespoons of Olive Oil over medium-high heat. Add Pancetta and cook until the fat renders out and the Pancetta Crisps. Add the Onion, Garlic, Crushed Red Pepper Flakes and cook until fragrant. Add a teaspoon of Dried Thyme and Dried Basil. Add the Tomatoes and a generous pinch of Salt. Simmer until it comes together, about 5 minutes, and then set aside.
For the filling
  1. In a large bowl, combine the Ground Beef, Sausage, Pecorino, Parsley, Currants, a teaspoon of Dried Basil and Thyme, Breadcrumbs, and Egg. Season generously with Salt and Freshly Ground Pepper. Using your hands, mix until just combined.
  2. In a baking dish lightly greased with Olive Oil, ladle a thin layer of sauce. Spoon some of the filling into each of the leaves of Cabbage, and roll up. Arrange over the Arrabiata sauce in the baking dish. Once full, ladle more of the Arrabiata sauce over the stuffed Cabbage and sprinkle with more Pecorino-Romano. Transfer to oven and bake for an hour to an hour and a half, until the filling is completely cooked through. Serve.
Recipe Notes

For big dinner parties, prepare these a day in advance and simply pop them in the oven an hour before ready to serve. © Galley Chef All Rights Reserved