MACARONI AND CHEESE WITH BACON

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Macaroni and Cheese with Bacon
Rich and creamy with a buttery, crunch crust. This comfort dish is irresistible!
Prep Time 25 minutes
Cook Time 25 minutes
Servings
Ingredients
Prep Time 25 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 350 degrees. Cook the pasta according to the package directions. Meanwhile, melt a stick of butter in a large sauce pan. Add the flour and cook until golden brown - a few minutes. Slowly stir in the milk and cook until thick. Add the gouda cheese, cheddar cheese, pepper, nutmeg, cayenne and bacon. Pour into small ramekins or a large baking dish that has been prepared with oil.
  2. Mix the bread crumbs with the parmigiano reggiano. Sprinkle over the top of the pasta. Melt the remaining stick of butter and drizzle over the bread crumb mixture. Bake for 25 minutes until golden brown and bubbly.
Recipe Notes

Recipe Notes According to a wide-spread misconception, macaroni was brought to Italy by Marco Polo, returning to Venice from China in 1292. This hypothesis has long been disproved, since it seems that macaroni was already used in Italy at least a century before. Moroccan geographer Muhammad al-Idrisi, who lived in Sicily, documented macaroni in Sicily and in particular in Trabia. © Galley Chef All Rights Reserved

PEAR TART – AS DELICIOUS AS IT IS LOVELY.

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.
Course Dessert
Cuisine French
Servings
Ingredients
For the pastry
Course Dessert
Cuisine French
Servings
Ingredients
For the pastry
Instructions
For the pastry
  1. 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
  1. 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
  1. 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
  1. 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

PIE CRUST THAT’S TENDER, FLAKY, AND LIGHT


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Pie Crust that's tender, flaky, and light

The flakiest, lightest, butteriest, most tender pie crust in the world!

Course Dessert
Cuisine American

Prep Time 20 minutes
Passive Time 1 hour

Servings
shells


Ingredients

Course Dessert
Cuisine American

Prep Time 20 minutes
Passive Time 1 hour

Servings
shells


Ingredients


Instructions
  1. Add the flour, salt, lard and butter to the bowl of a food processor. Pulse a couple of times until the butter is the size of peas. Add the ice water a tablespoon at a time until the dough comes together to form a ball.


Recipe Notes

© Galley Chef All Rights Reserved

Rum Cake

Moist and nutty with the added deliciousness of chocolate chips throughout. Heavenly!

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Rum Cake
Moist and nutty with the added deliciousness of chocolate chips throughout. Heavenly!
Course Dessert
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
For the cake:
For the glaze:
Course Dessert
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
For the cake:
For the glaze:
Instructions
For the cake:
  1. 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.
  2. 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:
  1. 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

SACHERTORTE


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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

BUTTERMILK MONTEREY BISCUITS

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!
Prep Time 25 Minutes
Cook Time 20 Minutes
Servings
Biscuits
Ingredients
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

SHEPHERD’S PIE

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!
Course Main Dish
Cuisine English
Servings
Ingredients
For the potato topping
Course Main Dish
Cuisine English
Servings
Ingredients
For the potato topping
Instructions
  1. 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
  1. 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

SHRIMP PERNOD WITH SPINACH CAKES

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.
Course Main Dish
Prep Time 45 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 45 minutes
Servings
people
Ingredients
Instructions
For the Shrimp Pernod
  1. 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
  1. 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.
  2. 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

STANDING RIB ROAST MOM’S WAY!

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!
Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
Instructions
  1. 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

BLUEBERRY GOAT CHEESE PIE


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Blueberry Goat Cheese Pie

You'd be surprised at how the creamy goat cheese and the hint of fresh basil enhances the flavor of the blueberries in this pie.

Course Dessert

Prep Time 30 Minutes
Cook Time 40 Minutes
Passive Time 30 Minutes

Servings
People


Ingredients

Course Dessert

Prep Time 30 Minutes
Cook Time 40 Minutes
Passive Time 30 Minutes

Servings
People


Ingredients


Instructions
  1. For the crust: combine 2 cups flour, 1 stick cold butter, cubed, 1 tablespoon of sugar and a pinch of salt in a food processor. Pulse until crumbly. Add ice cold water 1 tablespoon at a time and pulse until the dough comes together in a ball. (about 5 or 6 tablespoons) Wrap in plastic wrap and chill in refrigerator for 30 minutes.

  2. For the filling: Mix together the goat cheese, heavy cream, egg, brown sugar, flour, salt and basil in a bowl. Add the blueberries and combine; the texture will be like a thick cake batter.

  3. For the topping: Mix together the walnuts, brown sugar and melted butter and set aside.

  4. Preheat oven to 350 degrees. Roll out the dough on a floured surface to 18 inch thickness and place into a 10 inch pie pan. Trim and crimp the edges and prick the bottom of the crust with a fork. (this is known as "docking". It keeps the crust from puffing up unevenly and helps it to cook evenly) Par-bake the crust for 15 minutes or until firm. Let cool slightly. Pour the filing into the crust and sprinkle the topping over the top. Bake for 40 minutes until slightly bubbly and the crust is golden brown. Rotating the pie halfway through helps it brown evenly. Let the pie cool for 30 minutes on a wire rack before serving.


Recipe Notes

© Galley Chef All Rights Reserved