Recipes

Eggplant Parmesan

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Eggplant Parmesan is rich, gooey, yummy and nutritious comfort food that can be used as a vegetarian main dish or a side dish to any meal.  It is unclear where this dish originated.  Both the Southern regions of Campania and Sicily, and the Northern province of Parma claim to have originated eggplant parmesan.

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 Eggplant Parmesan
A rich healthy vegetarian dish that can be used as a main course or a side dish.
Course Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Saute onion and garlic in 1/4 cup oil till lightly golden. Add tomatoes, sauce, salt and herbs. Cover and simmer 20 minutes, stirring occasionally.
  2. Combine bread crumbs, 1/2 teaspoon salt, and 1/2 cup parmesan cheese. Peel eggplant and cut into 1/2 inch thick slices. Dip each slice into egg then bread crumb mixture. Brown in remaining oil about 2 minutes on each side. Be sure to keep pan clean between additions of eggplant to eliminate burnt bits. Spoon sauce in the bottom of a shallow casserole pan to coat the bottom. Arrange eggplant over the sauce. Top with mozzerella cheese then more sauce. l Sprinkle with parmesan cheese. Bake at 400 degrees for 20 minutes until hot and bubbly.
Recipe Notes

Recipe Notes The onions add sweetness to the sauce. If you want to skip the onions, add a teaspoon of sugar to balance out the acidity in the tomatoes. To impress guests at a dinner party, purchase round molds and stack the eggplant, cheese and sauce in the individuals molds before baking. © Galley Chef All Rights Reserved

Recipes

Fennel Braised with Garlic

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This braised fennel with garlic recipe really packs a punch with more flavor then you can imagine!  It’s perfect as an accompaniment with fish.

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 Fennel Braised with Garlic
The delicate flavor of licorice permeates every bite of this delicious braised fennel with garlic.
Course Side Dish, Vegetarian
Cuisine French
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Side Dish, Vegetarian
Cuisine French
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Heat oil and garlic in a medium saucepan for 30 seconds. Add fennel bulbs, salt, pepper, and fennel pollen. Cook for 5 minutes then add the water and cover. Cook for 20 minutes over low heat. Remove fennel from pan and set aside. Turn up the heat and reduce broth to about 1/4 cup. Add butter 1 tablespoon at a time. Pour sauce over the fennel and serve.
Recipe Notes

Fennel seeds that have been finely ground can be substituted for the fennel pollen. © Galley Chef All Rights Reserved

Recipes

CAESAR SALAD

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Caesar Salad

You could call a Caesar salad Italian, after all, it was invented by restaurateur Caesar Cardini, an Italian immigrant. Or, you might call it Mexican, since it made it’s debut in Tijuana, Mexico at one of Cardini’s restaurants. Cardini’s daughter Rosa has said that her father invented the dish when a Fourth of July rush depleted the pantry at the restaurant. Cardini made do with what he had and ended up with Caesar salad. At the time, the romaine leaves were dressed whole and plated, and meant to be eaten by picking them up by the stem and eating them with the fingers, as opposed to cutting up the lettuce, as is done today.

Caesar Salad

Course Salads
Cuisine Italian, Mexican

Prep Time 10 minutes

Servings
people


Ingredients

For the croutons

Course Salads
Cuisine Italian, Mexican

Prep Time 10 minutes

Servings
people


Ingredients

For the croutons

Caesar Salad


Instructions
For the dressing
  1. In the bowl of a food processor, mix the egg yolks, anchovies, garlic, mustard, Worcestershire sauce and lemon juice. With the food processor on, slowly add the olive oil until the dressing thickens. Refrigerate.

For the croutons
  1. Preheat the oven to 350 degrees. Cut the crust off the baguette. Cut the baguette in long 1 inch thick slices. Put the bread on a sheet pan lined with parchment paper. Melt the butter in a small saucepan. Add the garlic, turn off the heat and let it sit in the hot butter for 5 minutes. Brush both sides of the bread with the butter mixture.

  2. Cut the bread into 1 inch cubes and cook for 10 to 12 minutes until golden brown.

To assemble the salad
  1. Wash and dry the romaine lettuce. Cut the leaves into bite size pieces. Put them in a large bowl and toss with just enough salad dressing to lightly coat. Add the parmesan cheese and toss. Divide among 4 plates and top with the croutons and extra anchovy.


Recipe Notes

If you don't like anchovies, or you can eat them due to allergies or pregnancy, substitute them with 1/2 teaspoon of salt. The dressing will still be absolutely delicious. © Galley Chef All Rights Reserved

Recipes

FOOTBALL PETIT FOURS

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Rich, chocolaty and easy, a must for every superbowl party.

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 Football Petit Fours
Rich, chocolately and easy, a must for every football game party.
Course Dessert
Cuisine American
Prep Time 30 minutes
Passive Time 60 minutes
Servings
Ingredients
Course Dessert
Cuisine American
Prep Time 30 minutes
Passive Time 60 minutes
Servings
Ingredients
Instructions
  1. Put cookies in a food processor and chop finely then add the marscapone cheese and mix thoroughly.
  2. Shape into 1 inch football shapes. Freeze 10 minutes.
  3. Melt chocolate over a double boiler. Using 2 forks, dip cookies in chocolate. Place in a single layer on parchment paper-line cookie sheet. Use icing to draw laces on footballs. Refrigerate until firm.
For the icing
  1. Combine all ingredients in a bowl and stir until smooth. Put the icing into a pastry bag with a fine tip and draw laces on the footballs.
Recipe Notes

Super Bowl Sunday is the second-largest day for U.S. food consumption, after Thanksgiving Day. Some of the most popular game day snacks are chicken wings, pretzels, chips and dips, burgers and hot dogs, guacamole and pizza. © Galley Chef All Rights Reserved

Recipes

FRENCH ONION SOUP

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French Onion Soup

A classic French onion soup rich in umami flavor.

Course Soup
Cuisine French

Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 2 days

Servings


Ingredients

Course Soup
Cuisine French

Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 2 days

Servings


Ingredients


Instructions
  1. In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the vermouth and cognac and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes. Add the veal stock, salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with a crostini floating on top, grated Parmesan and a slice of provolone. Melt the cheese under the broiler until hot and bubbly.

For the veal stock
  1. Roast the bones slowly over night in a 275 degree oven until the are brown and caramelized. Add the bones to a stock pot and cover with water. Add carrots, onions and celery ,bay leaves, tomato paste and wine. Simmer on low for 48 hours. Continue to add water to cover the bones. Strain through a fine sieve. Refrigerate until ready to use.


Recipe Notes

© Galley Chef All Rights Reserved

Recipes

FRIED CALAMARI

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 Fried Calamari
Fried Calamari that is crispy and tender with just the right amount of spice.
Course Appetizers, snack
Cuisine Italian
Prep Time 45 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Appetizers, snack
Cuisine Italian
Prep Time 45 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. One day in advance: Slice the bodies into rings. Put them in a zip lock bag with the tentacles and pour the buttermilk over them. Squeeze the air out of the bag and put it in the refrigerator over night. There are enzymes in the buttermilk that will break down the squid and tenderize it. When you are ready to serve: Heat oil to 350 degrees. Line a sheet pan with parchment paper and set aside. Whisk the flour and spices together in a shallow pan. Drop the squid into the flour mixture. Toss to coat with flour. Set them aside on your lined sheet pan. Repeat with the rest of the squid until it’s all been dredged in flour. Fry the calamari in hot oil Pour about 3 inches of oil into a large, heavy-bottomed pot. Set it on the stove over high heat. While the oil is heating, line a sheet pan with paper towels. Set it aside. The oil is ready when you dip a piece of calamari into the oil and bubbles form around it immediately. Fry the calamari in batches. Don’t overcrowd the pot. Stir them around with a slotted spoon as they fry, turning them over so they cook on both sides. They’ll take about 3 to 5 minutes to fry, depending on size, thickness, etc. When they are beautifully golden brown, remove them from the oil. Drain them well over the pot. Then transfer them to your paper-lined pan. Sprinkle with plenty of kosher salt and chopped parsley. Serve with lemon wedges or a side of tomato basil dipping sauce.
Recipe Notes

* Time saving tip for parties: prepare the calamari in advance and freeze them on a cookie sheet. Once they are frozen, put them in a zip log freezer bag until ready to use. They can go right from freezer to the fryer. © Galley Chef All Rights Reserved

Recipes

GARLIC SCAPE PESTO PASTA

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 Garlic Scape Pesto Pasta
A rich and creamy pasta with the pungent flavor of garlic throughout.
Course Main Dish
Cuisine Italian
Servings
Ingredients
For the Garlic Scape pesto
For the cream sauce
Course Main Dish
Cuisine Italian
Servings
Ingredients
For the Garlic Scape pesto
For the cream sauce
Instructions
  1. Fill a pasta pot half full of cold water. Salt the water generously. Bring water to a roaring boil and add pasta. Cook pasta until al dente. Slice the sausage links into ½ segments. Sear in sauté pan and begin to heat. Add the cream sauce and pesto into the pan and fully incorporate. Remove pasta from water and add to the sauce. Toss to coat pasta. Serve in a pasta bowl and garnish with diced tomatoes and parmesan cheese.
For the Garlic Scape Pesto
  1. Cut garlic scapes into 1-inch segments removing and discarding the heads. Cut parsley off stems, place garlic scapes and parsley in food processor. Add crushed red pepper, salt, black pepper, lemon juice and walnuts into food processor; begin to pulverize until fully incorporated while slowly drizzle olive oil into the food processor. Pesto should be almost smooth.
For the cream sauce
  1. Heat heavy cream and half & half over medium heat in a medium sauce pot. Add salt and pepper. Melt butter in a sauté pan, slowly add flour and whisk together. Place roux (butter and flour mixture) in a 300˚F oven until blond in color. Add roux to cream mixture and whisk until completely dissolved. Continue to simmer until sauce begins to thicken. Once thick, remove from heat, add parmesan cheese and stir well. Garlic Scape Pesto • 15 garlic scapes • ½ tsp black pepper • ½ bunch parsley • ½ lemon, squeezed • ½ tsp crushed red pepper • ¼ cup walnuts • ½ tsp salt • ¾ cup olive oil Directions: Cut garlic scapes into ½ inch segments. Cut parsley off stems, place garlic scapes and parsley in food processor. Add crushed red pepper, salt, black pepper, lemon juice and walnuts into food processor; begin to pulverize until fully incorporated while slowly drizzle olive oil into the food processor. Pesto should be almost smooth
Recipe Notes

This recipe is for garlic lovers! Rich and creamy with a pungent flavor. The "scape" of the garlic is the immature flower stalk of the plant . Other parts of the garlic plant are also edible. The leaves and flowers (bulbils) on the head (spathe) are sometimes eaten. They are milder in flavor than the bulbs, and are most often consumed while immature and still tender. The scapes are also used in many stir-fry recipes. Garlic scapes are only available for about 1 month out of the year. In the northern regions of the United States they are available during the month of June. If you are lucky enough to get some, try this pesto recipe then freeze some of it for future use. © Galley Chef All Rights Reserved

Holidays And Event Recipes, Recipes

GLAZED WALNUTS WITH STILTON CHEESE AND PORT SAUCE

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 Glazed walnuts with Stilton cheese
Crunchy, slightly sweet and savory, this is one very impressive party appetizer. CourseAppetizers
Course Appetizers
Cuisine English
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Appetizers
Cuisine English
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 350°. Toast the walnuts in a large saute pan for 8 minutes, or until lightly browned. Meanwhile, in a large saucepan, combine the sugar, port, pepper and bay leaf and bring to a boil. Cook over moderate heat, stirring occasionally, until slightly thickened, 3 to 4 minutes. Discard the bay leaf. Add the walnuts to the saucepan, stirring to evenly coat them. Using a slotted spoon, drain the nuts very well. Line a baking sheet with parchment paper and spread the walnuts on it in a single layer. Sprinkle with salt. Bake for 12 minutes, stirring once, or until the nuts are mostly dry; let cool. Separate any nuts that stick together. Meanwhile, simmer the syrup over low heat until it is thick enough to coat the back of a spoon, about 3 minutes. Set the Stilton on a serving platter and place the walnuts in a separate bowl. Drizzle the port syrup over the cheese and serve with the nuts.
Recipe Notes

Recipe Notes Encourage guests to dip the cheese in the port syrup. MAKE AHEAD The nuts can be stored in an airtight container for up to 1 day. The port syrup can be refrigerated for up to 1 day; rewarm before serving. © Galley Chef All Rights Reserved

Holidays And Event Recipes, Menus

STUFFING FOR THANKSGIVING TURKEY WITH ITALIAN SAUSAGE

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 Stuffing for Thanksgiving Turkey with Italian Sausage
Course Side Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Saute the sausage in a frying pan until cooked through. Remove the sausage and process in a food processor until finely chopped. Leave the oil in the pan you cooked the sausage in and add the butter and olive oil.
  2. Finely chop the onions and celery in a food processor and add to oil and butter. Chop the sage leaves and add to pan with salt and pepper. Saute until onions are translucent, about 5 minutes.
  3. Put the bread crumbs into a large bowl. Add the turkey stock to the bread crumbs and toss until completely absorbed. Add the rest of ingredients and mix thoroughly.
Recipe Notes

If you are not cooking the stuffing in the turkey, add 1/2 cup of additional stock, butter a casserole dish and bake uncovered at 350 for 30 minutes.

Holidays And Event Recipes, Recipes

GRAVLAX

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 Gravlax
This scandinavian, special occasion, dish will melt in your mouth like butter.
Scandinavian Gravlax
Course Appetizers
Cuisine Scandinavian
Prep Time 15 minutes
Passive Time 49 hours
Servings
Ingredients
Gravlax
For the sauce
Course Appetizers
Cuisine Scandinavian
Prep Time 15 minutes
Passive Time 49 hours
Servings
Ingredients
Gravlax
For the sauce
Scandinavian Gravlax
Instructions
Gravlax
  1. Place 2 large dill branches on the bottom of a deep glass dish. Place 1 piece of fish, skin side down on the dill. Mix salt, pepper and sugar together and rub half of the mixture into the flesh of the fish and top with 2 large bunches fresh dill. Rub the rest of the seasoning into the flesh of the other half of the fish and place it flesh side down over the fish in glass dish. Place remaining dill on fish. Wrap the whole thing in foil and put a cutting board on top and then a brick. Leave the fish in the frig for at least 48 hours. Turning every 12 hours. Scrape off al spices and the dill and clean with paper towels. Freeze for a couple of hours before slicing paper thin. Slice horizontally with a sharp filet knife. Serve with square black bread. Accompany with dill mustard sauce.
For the sauce
  1. In a food processor mix mustard sugar and egg yolk. Slowly drizzle in the oil and process until thick. Add remaining ingredients and blend.
Recipe Notes

Recipe Notes Freezing the gravlax is important because it has to be nearly frozen in order to slice. 1 hour before you are ready to serve, remove the fish from the freezer, let it rest at room temperature 1 hour, then, using a filet knife, slice into paper-thin slices diagonally. This recipe is courtesy of Pim Kovach. During the Middle Ages, gravlax was made by fishermen, who salted the salmon and fermented it by burying it in the sand above the high-tide line. The word gravlax comes from the Scandinavian word grav, which literally means "grave" and lax (or laks), which means "salmon", thus gravlax means "buried salmon". Today fermentation is no longer used in the production process. Instead the salmon is "buried" in a dry marinade of salt, sugar, and dill, and cured for a few days. As the salmon cures, by the action of osmosis, the moisture turns the dry cure into a highly concentrated brine, which can be used in Scandinavian cooking as part of a sauce. This same method of curing can be used for any fatty fish. © Galley Chef All Rights Reserved