Archives

Recipes

CAESAR SALAD

Leave a comment
Print Recipe
 Caesar Salad
You could call a Caesar salad Italian, after all, it was invented by restaurateur Caesar Cardini, an Italian immigrant. Or, you might call it Mexican, since it made it’s debut in Tijuana, Mexico at one of Cardini’s restaurants. Cardini’s daughter Rosa has said that her father invented the dish when a Fourth of July rush depleted the pantry at the restaurant. Cardini made do with what he had and ended up with Caesar salad. At the time, the romaine leaves were dressed whole and plated, and meant to be eaten by picking them up by the stem and eating them with the fingers, as opposed to cutting up the lettuce, as is done today.
Caesar Salad
Course Salads
Cuisine Italian, Mexican
Prep Time 10 minutes
Servings
people
Ingredients
For the croutons
Course Salads
Cuisine Italian, Mexican
Prep Time 10 minutes
Servings
people
Ingredients
For the croutons
Caesar Salad
Instructions
For the dressing
  1. In the bowl of a food processor, mix the egg yolks, anchovies, garlic, mustard, Worcestershire sauce and lemon juice. With the food processor on, slowly add the olive oil until the dressing thickens. Refrigerate.
For the croutons
  1. Preheat the oven to 350 degrees. Cut the crust off the baguette. Cut the baguette in long 1 inch thick slices. Put the bread on a sheet pan lined with parchment paper. Melt the butter in a small saucepan. Add the garlic, turn off the heat and let it sit in the hot butter for 5 minutes. Brush both sides of the bread with the butter mixture.
  2. Cut the bread into 1 inch cubes and cook for 10 to 12 minutes until golden brown.
To assemble the salad
  1. Wash and dry the romaine lettuce. Cut the leaves into bite size pieces. Put them in a large bowl and toss with just enough salad dressing to lightly coat. Add the parmesan cheese and toss. Divide among 4 plates and top with the croutons and extra anchovy.
Recipe Notes

If you don't like anchovies, or you can eat them due to allergies or pregnancy, substitute them with 1/2 teaspoon of salt. The dressing will still be absolutely delicious. © Galley Chef All Rights Reserved

Recipes

KEY LIME CHOCOLATE PIE

Leave a comment

How can you go wrong with a crunchy chocolate cookie crust, a layer of dark chocolate and a bright and tart lime filling?  This Key Lime Chocolate Pie is everything you would want in a dessert.  It’s like having a chocolate cream filled cookie together with a lime mousse!

Print Recipe
 Key Lime Chocolate Pie
This pie has a crunchy chocolate cookie crust, a layer of dark chocolate over the crust and a bright, tart lime filling.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 18 minutes
Servings
slices
Ingredients
For the crust
For the filling
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 18 minutes
Servings
slices
Ingredients
For the crust
For the filling
Instructions
For the crust
  1. Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. place chocolate wafers in a food processor and process to crumbs Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pie pan. Bake the crust until set, 8 minutes. Set aside on a wire rack; leave the oven on.
For the filling
  1. Meanwhile, in a double boiler, melt the chocolate. Pour it over the cooled pie crust. In a food processor, beat the egg yolks and lime zest until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has set. Cool on a wire rack, then refrigerate. For the topping:
For the whipped cream
  1. Whip the cream and the confectioners' sugar together. Put the whipped cream into a pastry bag with a decorative tip and decorate the pie with it.
Recipe Notes

© Galley Chef All Rights Reserved

Recipes

KEY LIME RASPBERRY PIE

Leave a comment


Print Recipe


Key Lime Raspberry Pie

This pie has a crunchy buttery crust, and a layer of raspberry coulis over the crust with a bright, tart lime filling.

Course Dessert
Cuisine American

Prep Time 30 minutes
Cook Time 18 minutes

Servings
slices


Ingredients
For the crust

For the filling

Course Dessert
Cuisine American

Prep Time 30 minutes
Cook Time 18 minutes

Servings
slices


Ingredients
For the crust

For the filling


Instructions
For the crust
  1. Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. place graham crackers in a food processor and process to crumbs Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pie pan. Bake the crust until set, 8 minutes. Set aside on a wire rack; leave the oven on.

For the filling
  1. Meanwhile, in a small pan over low heat, cook raspberries with the sugar for 10 minutes then strain. Pour raspberries over the cooled pie crust. In a food processor, beat the egg yolks and lime zest until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has set. Cool on a wire rack, then refrigerate. For the topping:

For the whipped cream
  1. Whip the cream and the confectioners' sugar together. Put the whipped cream into a pastry bag with a decorative tip and decorate the pie with it.


Recipe Notes

© Galley Chef All Rights Reserved

Recipes

SACHERTORTE

Leave a comment

Print Recipe
 Sachertorte
Dark chocolate and raspberries come together to make this dense cake a sensational hit among chocolate fanatics.
Course Dessert
Cuisine Austrian
Prep Time 20 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Cake
Frosting
Course Dessert
Cuisine Austrian
Prep Time 20 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Cake
Frosting
Instructions
  1. Preheat oven to 350 degrees. Butter and flour a 9 inch cake pan. In a bowl, combine the chocolate and butter and melt over a double boiler. Set aside to cool. In a mixer, using a wire whisk, whip the egg yolks and 3 tablespoons of sugar until light and ribbony. Beat in the chocolate mixture.
  2. In another bowl, beat the egg whites and salt until soft peaks form. Slowly add the remaining 2/3 cups of sugar and continue to beat until stiff peaks form. Fold in the flour to the chocolate mixture and then fold in 1/3 of the egg whites into at a time until it's thoroughly incorporated. Pour into prepared cake pan.
  3. Bake for 35 miinutes or until done. To check for doneness, insert a paring knife or toothpick in the center of the cake. It should come out dry. Remove from the oven and cool on a rack.
To make the raspberry filling
  1. Puree the raspberry preserves in a food processor and stir in the liquor.
  2. After the cake has cooled, slice it horizontally into 3 equal layers. S
  3. Spread half of the raspberry filling on the bottom layer. Top with a second layer of cake. Spread the remaining raspberry filling and top with the last layer of cake. Chill for an hour.
To make the frosting
  1. In a bowl, combine the chocolate and butter. Melt over a double-boiler. Bring the cream to a boil. Sitr into the melted chocolate. Cool until it reaches glazing consistency. Spread over and around the cake. Chill for 30 minutes before serving. Serve with whipped cream or ice cream.
Recipe Notes

Eduard Sacher completed his culinary training in Vienna with the Royal and Imperial Pastry Chef at the Demel bakery and chocolatier, during which time he perfected his father's sachertorte recipe. The cake was first served at the Demel and later at the Hotel Sacher, established by Eduard in 1876. Since then, the cake remains among the most famous of Vienna's culinary specialties. © Galley Chef All Rights Reserved

Recipes

Tender, Buttery, Egg Noodles

Leave a comment

Print Recipe
 Tender, Buttery, Egg Noodles
Tender and buttery, these egg noodles are the ultimate comfort food.
Course Main Dish
Cuisine American
Prep Time 30
Cook Time 8
Passive Time 30
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 30
Cook Time 8
Passive Time 30
Servings
Ingredients
Instructions
  1. Sift flour and salt into a bowl. Make well and add yolks and a few tablespoons of water. Beat vigorously with a wooden spoon until combined adding more water as necessary.
  2. Mix well with hands. Dough will be stiff. Knead until smooth and elastic. (5 minutes) Let stand ½ hour.
  3. On lightly floured surface roll out as thin as you can get it into a rectangle.
  4. Slice 2 inch wide strips of dough and stack them on top of each other.
  5. Then cut ¼ inch wide.
  6. Arrange on a cookie sheet. Let dry a couple of hours before cooking. Dried noodles can be stored in a covered glass jar in a cool place.
Recipes

TIRAMISU (THE BEST TIRAMISU I’VE EVER HAD!)

Leave a comment

Tiramisù, meaning “pick me up” or “lift me up”) is one of Italy’s most famous desserts. This coffee-flavoured dessert goes great with a cup of coffee or espresso. Its origins are often disputed between Italian regions such as Veneto, Friuli Venezia Giulia, Piemonte and others.  Original versions of the recipe used raw egg yolks, egg whites, sugar, mascarpone cheese and biscuits.  This version has a sabayon-like mixture composed of cooked egg yolks making it safer to consume and giving it more longevity.

Print Recipe
 tiramisu
The best tiramisu I've ever had!
Course Dessert
Cuisine Italian
Servings
Ingredients
Course Dessert
Cuisine Italian
Servings
Ingredients
Instructions
  1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. This is your sabayon, remove from the heat and whip yolks until thick and lemon colored.Add Mascarpone to whipped yolks, beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.
  2. Mix the cold espresso with the coffee liquor and dip the lady fingers into the mixture just long enough to get them wet, do not soak them! Arrange the lady fingers in the bottom of a 8 inch square baking dish (or 6×9)
  3. Spoon half the mascarpone cream filling over the lady fingers. Repeat process with another layer. Refrigerate 4 hours or overnight. Dust with cocoa before serving
Recipe Notes

The ingredients can also be layered into individual serving glass serving dishes such as martini glasses for a festive and fun presentation. © Galley Chef All Rights Reserved