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Recipes

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

Recipes

chicken medallions with orange, wine, garlic and thyme

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 Chicken Medallions With Orange, Wine, Garlic and Thyme
Chicken medallions with orange, wine, garlic and thyme is a delicious and healthy meal that is as good looking as it is tasting.
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 300 degrees. Pound the chicken breasts to 1/4 inch and cut into thirds. Season the chicken on both sides with salt and pepper. Dredge them in the flour. Heat a non-stick skillet over medium heat. Add butter and sauté chicken on both sides, 2 minutes each. Place chicken in a single layer on a parchment paper-lined baking sheet and keep warm in oven.
  2. Meanwhile, add garlic to pan and cook for 30 seconds, then deglaze the bottom of the pan with wine stirring to scrape up the bits of fond on the bottom. increase the heat, and cook until reduced by about half. Add the thyme and cook for another 30 seconds. Stir in orange juice, and zest; Heat through. Drizzle the chicken with the orange sauce.
Recipe Notes

This dish goes great with broccoli and rice. © Galley Chef All Rights Reserved

Recipes

CROQUE MONSIER

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A delicious, crunchy, buttery sandwich made with ham and Gruyère cheese.  This could be my favorite sandwich of all time!

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 Croque Monsier
A delicious, crunchy, buttery sandwich made with ham and Gruyère cheese. This could be my favorite sandwich of all time!
Course Sandwiches
Cuisine French
Prep Time 30 minutes
Cook Time 5 minutes
Servings
Ingredients
Course Sandwiches
Cuisine French
Prep Time 30 minutes
Cook Time 5 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 400 degrees F. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside. Lightly brush half the toasted croissants with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with the other half of croissant. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
Recipe Notes

For a Croque Madame Melt 1 tablespoon butter in a skillet over medium heat. Cook one egg for each sandwich sunny side up. Turn egg over and cook 3 minutes longer for soft-cooked egg. Place 1 fried egg on top each sandwich. Season egg to taste with salt and pepper and serve. © Galley Chef All Rights Reserved

Recipes

CRUMB CAKE

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Crumb Cake

Moist and delicious with lots and lots of crunchy sweet crumb topping.

Course Dessert
Cuisine American

Cook Time 40 minutes

Servings


Ingredients

Course Dessert
Cuisine American

Cook Time 40 minutes

Servings


Ingredients


Instructions
  1. Preheat the oven to 350 degrees. Butter and flour a 9 inch round baking pan.

For the topping:
  1. Combine the sugar, brown sugar, cinnamon and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:
  1. Cream the butter and sugar in a bowl for 5 minutes until light. Add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add the flour mixture to the batter until just combined. If you are using fresh berries, fold them in. Spoon the batter into the prepared pan and spread it out evenly. Pour the topping evenly over the batter and bake for 40 to 50 minutes until golden brown.


Recipe Notes

For variety, fold into the batter 1 cup of fresh berries of any kind. (raspberries, blueberries, blackberries, etc.) © Galley Chef All Rights Reserved

Recipes

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

Recipes

GARLIC SCAPE PESTO PASTA

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 Garlic Scape Pesto Pasta
A rich and creamy pasta with the pungent flavor of garlic throughout.
Course Main Dish
Cuisine Italian
Servings
Ingredients
For the Garlic Scape pesto
For the cream sauce
Course Main Dish
Cuisine Italian
Servings
Ingredients
For the Garlic Scape pesto
For the cream sauce
Instructions
  1. Fill a pasta pot half full of cold water. Salt the water generously. Bring water to a roaring boil and add pasta. Cook pasta until al dente. Slice the sausage links into ½ segments. Sear in sauté pan and begin to heat. Add the cream sauce and pesto into the pan and fully incorporate. Remove pasta from water and add to the sauce. Toss to coat pasta. Serve in a pasta bowl and garnish with diced tomatoes and parmesan cheese.
For the Garlic Scape Pesto
  1. Cut garlic scapes into 1-inch segments removing and discarding the heads. Cut parsley off stems, place garlic scapes and parsley in food processor. Add crushed red pepper, salt, black pepper, lemon juice and walnuts into food processor; begin to pulverize until fully incorporated while slowly drizzle olive oil into the food processor. Pesto should be almost smooth.
For the cream sauce
  1. Heat heavy cream and half & half over medium heat in a medium sauce pot. Add salt and pepper. Melt butter in a sauté pan, slowly add flour and whisk together. Place roux (butter and flour mixture) in a 300˚F oven until blond in color. Add roux to cream mixture and whisk until completely dissolved. Continue to simmer until sauce begins to thicken. Once thick, remove from heat, add parmesan cheese and stir well. Garlic Scape Pesto • 15 garlic scapes • ½ tsp black pepper • ½ bunch parsley • ½ lemon, squeezed • ½ tsp crushed red pepper • ¼ cup walnuts • ½ tsp salt • ¾ cup olive oil Directions: Cut garlic scapes into ½ inch segments. Cut parsley off stems, place garlic scapes and parsley in food processor. Add crushed red pepper, salt, black pepper, lemon juice and walnuts into food processor; begin to pulverize until fully incorporated while slowly drizzle olive oil into the food processor. Pesto should be almost smooth
Recipe Notes

This recipe is for garlic lovers! Rich and creamy with a pungent flavor. The "scape" of the garlic is the immature flower stalk of the plant . Other parts of the garlic plant are also edible. The leaves and flowers (bulbils) on the head (spathe) are sometimes eaten. They are milder in flavor than the bulbs, and are most often consumed while immature and still tender. The scapes are also used in many stir-fry recipes. Garlic scapes are only available for about 1 month out of the year. In the northern regions of the United States they are available during the month of June. If you are lucky enough to get some, try this pesto recipe then freeze some of it for future use. © Galley Chef All Rights Reserved

Recipes

GREEN BEAN CASSEROLE

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 Green bean casserole
Fresh crunchy green beans in a creamy cheese sauce make this dish perfect for Thanksgiving, Christmas, or any family gathering.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 350 degrees. Blanch the haricot vert until they are al dente, about 3 minutes. Melt 3 T butter in a dutch oven. Add flour. Stir and cook until the flour is a light brown color. Stir in the salt, onion, sour cream and green beans. Transfer the mixture to a casserole dish.
  2. Spread cheese over top. Add 1 T melted butter to bread crumbs and parmesan cheese, mixing thoroughly. Sprinkle over casserole. Bake for 30 minutes until golden brown and bubbly.
Recipe Notes

© 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

KRINGLE

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Don’t let the word “Kringle” full you into thinking that this is going to  be a difficult recipe to prepare.  It is easier then making donuts and much more delicious.  This recipe is chock full of walnuts and brown sugar but you can also use a variety  of other ingredients such as cream cheese and jam or pecans and cinnamon.

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 Kringle
Course Breakfast, Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Passive Time 8 hours
Servings
Ingredients
For the dough
For the filling
For the frosting
Course Breakfast, Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Passive Time 8 hours
Servings
Ingredients
For the dough
For the filling
For the frosting
Instructions
For the crust
  1. In a large bowl, cut the butter into the flour until the butter is the size of peas. Stir in the sour cream, form into a ball. Cover with saran wrap and refrigerate 8 hours or over night.
For the filling
  1. Combine 1 cup soft butter, brown sugar, 1/2 cup regular walnuts and 1/2 cup of black walnuts
To prepare
  1. Preheat the oven to 375 degrees. Prepare a cookie sheet by lining it with parchment paper. Roll the dough out as thin as you can get it on the parchment paper into a long rectangle about 24 inches by 12 inches. Cut slices about 4 inches long into the sides of the rectangle at 1/2 inch intervals. Add the filling all the way down the center. Fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Sprinkle with the remaining walnuts. Twist the entire Kringle into a circular shape. Place onto the cookie sheet and bake for 30 minutes. It will come out all gooey and bubbly with sugar running out of it everywhere and you will think you have a disaster on your hands, but it's not, to be sure. Transfer onto a clean plate and let cool for 30 minutes
For the frosting
  1. While the Kringle is cooling, mix together the confectioner's sugar and water and drizzle over the top of the warm danish.
Recipe Notes

© Galley Chef All Rights Reserved

Recipes

LEMONY YOGURT CAKE

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Light and lemony with no butter fat.  Super light and super moist.

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 Lemony Yogurt Cake
Light and lemony with no butter fat.
Course Dessert
Cuisine Greek
Prep Time 30 minutes
Cook Time 45 minutes
Servings
Servings
Ingredients
Course Dessert
Cuisine Greek
Prep Time 30 minutes
Cook Time 45 minutes
Servings
Servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees Grease a 9 “ round cake pan and line the bottom with parchment paper. In a small bowl, sift together flour, baking powder and salt. In a large bowl whisk together yogurt, 1 cup sugar, eggs, lemon zest and vanilla. Whisk in the dry ingredients. Add the oil. Pour into prepared pan and bake for 45 minutes. Meanwhile, heat juice from 2 lemons and 1/3 cup sugar in a small pan until sugar dissolves. When cake is done, remove it from the pan onto a plate and pour the lemon mixture over the cake. Cool. Serve with vanilla ice cream or whipped cream.
Recipe Notes

© Galley Chef All Rights Reserved