Gremolata is an Italian garnish of raw, finely chopped garlic, parsley and lemon zest. It is usually sprinkled over slow-cooked braised meats, as in the Italian dish osso bucco, but it also makes a good garnish for grilled fish or chicken. Here, we are adding it to butter to make a compound butter for grilled steaks.
Compound Butter Gremolata
Gremolata is an Italian garnish of raw, finely chopped garlic, parsley and lemon zest.
Mix all the ingredients together in a bowl. Turn it out onto a sheet of plastic wrap and roll into a tube about 1 inch in diameter. Refrigerate until ready to use. When ready to use, slice off 1/2 inch piece and add to hot steaks while resting.
This compound butter can be stored in the refrigerator for up to a month. Use it as needed to add flavor to steaks, fish, pork, chicken, or use it to cook omelettes. © Galley Chef All Rights Reserved
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
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.
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 Check tart 35 minutes into baking. If the crust is getting too dark, cover with foil. © 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.
Buttermilk Monterey Biscuits
Moist, flaky, buttery and salty. These biscuits will make you happy, happy, happy!
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.
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