LEMONY YOGURT CAKE

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

PASTA SALAD PUTENESCA

This pasta salad has all the flavors of puttanesca sauce.

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Pasta Salad Putenesca
This salad has the salty bite of feta cheese and kalamata olives with the briny flavor of capers and lemon resulting in a delicious puttanesca - ish taste.
Course Side Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 12 minutes
Servings
Ingredients
For the dressing
Course Side Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 12 minutes
Servings
Ingredients
For the dressing
Instructions
  1. Cook the pasta according to the package directions and drain. While pasta is cooking, combine all the dressing ingredients in a food processor and process until smooth. When pasta is done and drained and still warm, add dressing and tomatoes, olives, cheese and parsley. Season to taste with salt and pepper.
Recipe Notes

Recipe Notes Add cooked and cooled shrimp for a more substantial salad. © Galley Chef All Rights Reserved

BLT COUSCOUS

This dish feeds a crowd and holds up well in the heat.

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BLT Couscous
BLT fans - Here's a great recipe for you. Smoky bacon flavored couscous with lettuce and tomato.
Cuisine American
Prep Time 30 Minutes
Cook Time 5 Minutes
Passive Time 5 Minutes
Servings
People
Ingredients
Cuisine American
Prep Time 30 Minutes
Cook Time 5 Minutes
Passive Time 5 Minutes
Servings
People
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Place the bacon on a cookie sheet and and bake for 10 minutes then turn baconover and cook another 5 minutes or until crisp. Drain reserving 2 Tablespoons of bacon fat. Add the bacon fat to a large sauce pan with 2 Cups of water. Bring to a boil. Add couscous, put the lid on it and remove from heat. Let sit for 5 minutes.
  2. Meanwhile, crumble the bacon into a large bowl and add the lettuce, tomato, onion, and cucumbers. In a small bowl, mix, lemon juice, lemon zest, salt and pepper. Toss everything together. This salad holds up well in the heat.
  3. Line cocktail glasses with slices of lemon and serve the couscous in the glasses.
Recipe Notes

© Galley Chef All Rights Reserved

BLOODY MARY’S, THE BEST EVER

Fernand Petiot claimed to have invented Bloody Mary’s in 1921, while working at the New York Bar in Paris, which later became , a frequent Paris hangout for Ernest Hemingway. They are fabulous made with vodka or gin, although my favorite is the gin. Gin adds a little more depth of flavor. People add a myriad of garnished to bloody mary’s. You can put anything in them from pickled asparagus to sushi. In this recipe, I use a slider with an olive and a carrot.

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Bloody Mary's, The Best Ever
This delicious cocktail is perfect for any brunch.
Course Cocktails
Cuisine American
Prep Time 10 Minutes
Servings
Quarts
Ingredients
Course Cocktails
Cuisine American
Prep Time 10 Minutes
Servings
Quarts
Ingredients
Instructions
  1. Stir everything together in a pitcher except the liquor. Pour 2 ounces of vodka or gin in a glass filled with ice and top with tomato juice mixture. Garnish with your choice of celery stalk, cucumber spears, carrot sticks, olives, miniature sliders or a combination of all of the above.
Recipe Notes

I have found that the type of tomato juice used in this recipe is the key to a really thick and delicious Bloody Mary. Don't use V-8 juice or Clamato juice as it changes the consistency and makes it too watery. The name "Bloody Mary" is associated with a number of historical figures — particularly Queen Mary I of England, who was nicknamed as such in Foxe's Book of Martyrs for attempting to re-establish the Catholic Church in Britain — and fictional women from folklore. Some cocktail aficionados believe the inspiration for the name was Hollywood star Mary Pickford. Others trace the name to a waitress named Mary who worked at a Chicago bar called the Bucket of Blood. However, another argument for the origin of “Bloody Mary”, that the name in English simply arose from “a failure to pronounce the Slav syllables of a drink called Vladimir” gains some credibility from the observation that the customer at Harry’s Bar in Paris for whom Fernand Petiot prepared the drink in 1920 was Vladimir Smirnov, of the Smirnoff vodka family. © Galley Chef All Rights Reserved

BASIL MINT LEMON SORBET


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Basil Mint Lemon Sorbet

Course Dessert

Prep Time 10 minutes
Passive Time 20 minutes

Servings
people


Ingredients

Course Dessert

Prep Time 10 minutes
Passive Time 20 minutes

Servings
people


Ingredients


Instructions
  1. In a small saucepan, combine the water, sugar, lemon zest and lemon juice. Bring to a simmer and cook until the sugar is dissolved, about 10 minutes. Add the basil and mint and set aside to steep for 3 minutes. Strain syrup through a fine mesh sieve and set aside to cool. Transfer to the refrigerator until thoroughly chilled, then process in an ice cream machine. Transfer to a freezer-proof container with a lid and freeze until ready to serve.


Recipe Notes

© Galley Chef All Rights Reserved