Alton Brown suggests that a dip is defined based on its ability to “maintain contact with its transport mechanism over three feet of white carpet”.
Creamy with chunks of lobster and a kick of cayenne, this seafood dip is great with a variety of crackers or bread. Use crab or lobster in this dip, or use a combination.
Put milk, butter, cream cheese, lemon zest, lemon juice, onion, salt, paprika, and cayenne in a bowl. Blend until smooth; Use a rubber spatula to fold in the seafood. Chill until ready to use. Let sit at room temp for ½ hour before using.
Recipe Notes Crab can be substituted for the lobster or you can use a combinatioin of the two. © Galley Chef All Rights Reserved
Panna cotta, Italian meaning cooked cream, is an Italian dessert made by simmering together cream, milk, and sugar and gelatin. It is believed to have originated in the Northern Italian region of Piedmont, although it is eaten all over Italy. It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts. Earlier recipes for the dish did not directly mention gelatin, but instead included a step in which fish bones were boiled; this is now known to extract collagen from the bones, which turns to gelatin.
Panna Cotta with honey and berriesFrom: GalleyChef.org
Light as a feather, creamy and easy. This is a dessert that will satisfy that sweet tooth.
Place the half and half in a heavy saucepan. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, vanilla, nutmeg, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Pour mixture through a fine strainer to remove any lumps. Grease 4 ramekins. Pour mixture into ramekins. Cool slightly. Refrigerate until set, at least 6 hours. Remove the panna cotta from the ramekins onto a plate. Spoon berries over the top and serve. Decorate with chocolate drizzle or honey if desired.
© Galley Chef All Rights Reserved
Ragu bolognese originated in Belogna, Italy. This variation of the recipe uses ground lamb to really give the sauce a meaty flavor.
Ragu with ground lamb
Heat the oil in a dutch oven over medium heat. Add the onions, celery, carrots, crushed red pepper flakes and garlic. Season with salt. Cook until vegetables are tender, about 5 minutes. Add the beef and lamb and cook on high until brown. Add the tomato paste and cook 5 minutes. Add the tomatoes and half and half and cook for 10 minutes. Add the wine, nutmeg and parmesan cheese rind, reduce the heat to low and cook for 2 hours. Season with salt.
This is delicious with any shape pasta, however, traditionally it’s served with Tagliatelle. © 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.
This is a savory dish of meat and vegetables topped with a cloud of whipped potatoes that will satisfy the manliest of appetites!
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.
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