This pear tart, typically Parisian, is called tarte bourdaloue in France, and is the pride of any French patisserie. Traditionally, it’s filled with almond cream, however, this recipe skips that (and the calories) without forfeiting any delicious flavor.
For some of the almond flavor, try adding a touch of almond extract to the marscapone instead of pear brandy
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Pear Tart - as delicious as it is lovely.
This pear tart has a buttery, flaky crust and a delicious pear filling with pear brandy added to kick up the flavor.
Instructions
For the pastry
Process the flour, butter, sugar and salt in a food processor fitted with a steel blade until butter is pea–size. Add the water and mix until dough gathers into a ball. Remove from machine, dust with flour, wrap with plastic wrap. Refrigerate 1 hour. Roll out the dough on a lightly floured surface. Line a 9 inch tart pan with the dough. Trim and crimp the edges. Prick the bottom of the dough with a fork. Freeze while preparing the filling.
For the filling
Preheat oven to 400 degrees. Cut eat of the pear halves crosswise into slices as thin as possible, maintaining the shape of the pear half by keeping the slices in place. Fan 5 of the pear halves in the tart shell filling in the gaps with the 6th pear half. (arrange to look like a flower) Sprinkle the pears with sugar. Dot the pears with butter. Sprinkle with pear brandy. Bake until the pears are caramelized and the crust is well browned, 50 to 60 minutes. Let cool 10 minutes.
For the glaze
While the tart is baking, make the glaze. Heat the apricot jam and pear brandy in a small sauce pan until melted and smooth. Spoon the glaze over the tart.
For the garnish
Mix the mascarpone cheese with the sugar and pear brandy. Cut the tart into wedges and serve warm topped with a dollop of pear flavored mascarpone cheese.
Recipe Notes
Recipe Notes Check tart 35 minutes into baking. If the crust is getting too dark, cover with foil. © Galley Chef All Rights Reserved
Moist and nutty with the added deliciousness of chocolate chips throughout. Heavenly!
Moist and nutty with the added deliciousness of chocolate chips throughout. Heavenly!
Instructions
For the cake:
Preheat oven to 350 degrees. Butter a 12 cup bundt pan and cover sides and bottom with pecans. In a medium bowl stir together flour, pudding mix, baking powder, baking soda and salt. Set aside.
Using an electric mixer, cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract, water and rum. Gradually add in flour mixture and blend until combined. Fold in chocolate chips and toffee bits. Pour batter into prepared bundt pan. Bake for 50 to 50 minutes, or until cake tester comes out clean. Cool slightly before adding 1/2 the glaze mixture, then cool completely before inverting.
For the Glaze:
Mix all ingredients together except the rum and cook on low heat until dissolved, stirring constantly. Remove from heat and add rum. Pour 1/2 of the mixture into slighly cooled cake before inverting. Remove cake from pan and pour remaining glaze slowly over turned out cake. Dust with powdered sugar.
Recipe Notes
Before glazing, poke the cake all over with a toothpick to allow the glaze to be more easily absorbed. If you find the cake starting to crack while baking, turn the oven temperature down to 325 degrees and continue cooking until cake tester comes out clean. For a short cut to this recipe, eliminate the flour, sugar, baking powder, baking soda and salt in the cake ingredients and substitute yellow cake mix. This recipe was made available with the help of Kaye Neuman and Laurie Hatch. Your email: Enter email address... © Galley Chef All Rights Reserved
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!
Instructions
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.
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.
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
Shepherd’s Pie is the perfect way to use leftover roasted meat of any kind and leftover potatoes of any kind. A St. Stephen’s Day pie is made using leftover turkey or ham. A Cumberland pie is a version using breadcrumbs on top instead of potatoes. The English also make a similar dish with fish known as fish pie.
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Shepherd's Pie
This is a savory dish of meat and vegetables topped with a cloud of whipped potatoes that will satisfy the manliest of appetites!
Instructions
Preheat oven to 400 degrees F. Place oil into a sauté pan and set over medium high heat. Add onion and sauté 5 minutes. Add the garlic and stir to combine. Grind the lamb in a food processor and add the lamb to the onion mixture. Salt and pepper to taste. Cook 2 minutes thten add the flour and stir. Add the tomato paste or ketchup, beer, Worcestershire, rosemary, lima beans and stir. Bring the mixture to a boil, reduce heat to low, cover and simmer 10 minutes. Spread mixture into a glass baking dish. Mix potatoes, carrots and half and half in a food processor. Top with potatoes, sealing the edges. Bake for 25 minutes or until the potatoes begin to brown. Cool for 20 minutes before serving.
For the potato topping
Put the potatoes, carrot puree and half and half in a food processor or blender and whip until combined.
Recipe Notes
© Galley Chef All Rights Reserved
Pernod is an anise-flavoured, or black licorice flavoured liqueur. This beverage becomes cloudy when diluting over ice because it is aniseed-based. It contains oils called terpeness, which are soluble in an aqueous solution that contains 30% ethanol or more by volume. When the solution is diluted to below 30% ethanol, the terpenes become insoluble causing the beverage to become cloudy.
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Shrimp Pernod with Spinach Cakes
A restaurant-quality dish with a creamy sauce and a hint of licorice flavor.
Instructions
For the Shrimp Pernod
Combine ½ teaspoon salt, cayenne and garlic powder and rub the shrimp with it. Heat olive oil in a skillet over medium heat. Saute the shrimp for 3 minutes. Add the onions, celery and garlic and sauté for 2 or 3 more minutes. Add the pernod and cook for 1 minute. Add the parsley and cream and bring to a boil. Season to taste.
For the Spinach Cake
Heat the butter in a skillet over medium-high heat. Add ¼ cup of flour. Stir constantly for 5 to 6 minutes to make a blond roux the color of sandpaper. Add the onions and cook, stirring for about 2 minutes until slightly wilted. Add the milk and stir until the mixture thickens. Add the spinach, salt, cayenne, pepper, nutmeg and garlic and cook stirring for about 4 minutes. Remove from heat. Add bread crumbs, parmigiano reggiano, and Pernod and mix well. Let cool for about 30 minutes.
Divide the mixture into 4 equal portions and shape into patties. Heat the oil in a non-stick skillet over medium high heat. Combine the remaining ¼ cup flour and the rub. Dredge the patties, coating evenly in the flour. Fry the cakes for about 2 minutes on each side until golden. Transfer to a warm platter. Spoon shrimp and sauce over the cakes and serve.
Recipe Notes
Shape the spinach cakes a day in advance, dredge in flour and refrigerate until ready to fry. © Galley Chef All Rights Reserved
This delicious standing rib roast is encrusted with seasoned flour for a juicier roast with a nice crust around it.
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Standing Rib Roast Mom's Way!
Instructions
Preheat oven to 425 degrees Insert garlic throughout the roast. In a small bowl, combine flour, salt, pepper and paprika. Rub flour mixture over entire roast. Roast fat side up standing on ribs at 425 degrees for 30 minutes. Reduce heat to 325 degrees. Roast for 18 minutes per pound for medium-rare. Transfer to cutting board and cover with foil to rest 30 minutes. Slice and pour carving juices over slices, serve. Divide the number of people who will be eating by 2 and that's the number of ribs you'll need.
Recipe Notes
© Galley Chef All Rights Reserved
