Archives
CARAMEL
| Prep Time | 5 minutes |
| Cook Time | 12 minutes |
| Servings |
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Ingredients
- Ingredients
- 1/4 cup water
- 1 cup sugar
- 1/2 cup brown sugar
- 1/4 cup honey
- 1 cup heavy cream
- 4 T butter
- 1 tsp vanilla extract
- 1 tsp kosher salt
Ingredients
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Instructions
- Line an 8 inch square baking pan with parchment paper, letting the ends hang over the sides. Spray evenly with cooking spray. Combine water, sugars and syrup in medium sauce pan. Bring to a boil over medium high heat and cook until it turns an amber color. Remove from heat. In a 2nd sauce pan, combine the cream, butter, vanilla, and kosher salt. Heat over medium heat. Once the mixture reaches a simmer, remove from heat and set aside. Slowly add the cream mixture to the sugar mixture. It will bubble violently so be careful. Turn the heat back on and continue cooking until the mixture reaches 245 degrees on a candy thermometer. If your mixture becomes any hotter the candy will be too firm, any cooler – it won’t set. Watch it closely. It takes about 12 minutes. Pour out the mixture into the prepared pan and pop in the fridge for a few hours to cool. Once firm, turn the caramel out onto a cutting board and cut into 1 inch slices lengthwise. Roll into logs and cut ¾ inch pieces. Roll into balls and wrap.
Recipe Notes
© Galley Chef All Rights Reserved
Fennel Braised with Garlic
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.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 2 T olive oil
- 3 cloves garlic sliced
- 2 fennel bulbs quartered
- salt and pepper to taste
- 1 tsp fennel pollen
- 2 cups water
- 3 T butter
Ingredients
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Instructions
- 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
GARLIC SCAPE PESTO PASTA
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Ingredients
- 6 ounces Garlic Scape Pesto see below for recipe
- 24 ounces cream sauce see below for recipe
- 2 pounds linguine pasta
- 1 pound italian sausage links
- 3 tablespoons olive oil
- 2 tomatoes
- 6 ounces parmigiano reggiano cheese
For the Garlic Scape pesto
- 30 young garlic scapes
- 1/2 tsp black pepper
- 1 bunch fresh parsley
- 2 ounces lemon juice
- 1 tsp crushed red pepper
- 1/2 cup Walnuts
- 1 tsp salt
- 1 1/2 cup olive oil
For the cream sauce
- 1 quart heavy cream
- 4 ounces parmigiano reggiano cheese
- 2 cups half and half
- 4 ounces butter
- 1 tsp salt
- 4 ounces flour
- 1 tsp pepper
Ingredients
For the Garlic Scape pesto
For the cream sauce
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Instructions
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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
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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
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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
GRAVLAX
| Prep Time | 15 minutes |
| Passive Time | 49 hours |
| Servings |
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Ingredients
Gravlax
- 3 lb fresh center cut salmon halved lengthwise and thoroughly boned
- 6 bunches fresh dill
- 1/2 cup coarse salt
- 2 Tablespoons whole black peppercornscrushed
- 4 T sugar
For the sauce
- 1 1/2 T dijon mustard
- 1 1/2 T whole grain deli mustard
- 1 T sugar
- 1 egg yolk
- 1/2 cup olive oil
- 1 T vinegar
- 1/2 cup dill finely chopped
- salt and pepper to taste
Ingredients
Gravlax
For the sauce
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Instructions
Gravlax
- 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
- 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
GRILLED HALIBUT WITH MUSTARD DILL SAUCE
Grilled Halibut is delicious because the technique of grilling brings out the sweetness of the fish. It is a highly regarded food fish, which is causing it to rapidly become depleted. The name is derived from haly (holy) and butt (flat fish), for its popularity on Catholic holy days.
Methods of Preparing Halibut
Grilled – Usually marinated first because of it’s low fat content.
Broiled – Usually marinated first because of it’s low fat content.
Seviche – When it’s freshly caught, there’s nothing better then make seviche using lot of fresh lime juice, some sweet and hot peppers and a little onion.
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
For the marinade
- 3 T dry white wine
- 3 T Fresh Lemon Juice
- 3 T olive oil
- 1 T chopped rosemary
- 4 halibut steaks
- pinch salt and pepper
For the Mustard Dill Sauce
- 1/3 cup fat free plain yogurt
- 2 T fresh dill minced
- 2 tsp dijon mustard
- 2 T mayonnaise
- 1/3 tsp kosher salt
- 1/8 tsp fresh ground black pepper
Ingredients
For the marinade
For the Mustard Dill Sauce
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Instructions
For the marinade
- Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.
For the Mustard Dill Sauce
- In a small bowl, combine the yogurt, mayonnaise, dill and mustard; cover and refrigerate. Sprinkle halibut with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill halibut, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork.
Recipe Notes
© Galley Chef All Rights Reserved
HOW TO PEEL FRESH CHESTNUTS
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Instructions
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Cut an “X” in each nut on the flat side. Spread them out in a single layer on a cookie sheet and roast them at 350 degrees for 30 minutes.
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After the chestnuts have cooled, peel the leathery shell off. Then hold it between your thumb and forefinger to squeeze it out of the thin skin around it.
Recipe Notes
© Galley Chef All Rights Reserved
ITALIAN SAUSAGE AND ONIONS IN PUFF PASTRY
Puff pastry seems to be a relative of the Middle Eastern phyllo dough. References to puff pastry appear before the 17th century indicating a history that originated through Muslim Spain and was converted from thin sheets of dough spread with olive oil to laminated dough with layers of butter, perhaps in Italy or Germany. Traditionally, however, credit is given to the French painter and cook Claude Gelée, who lived in the 17th century, for the discovery. The story goes that Gelée was making a type of very buttery bread for his sick father, and the process of rolling the butter into the bread dough created a croissant-like finished product.
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 package puff pastry
- 1 pound italian sausage links
- 2 medium onions
- 2 tablespoons grapeseed oil
- 2 tablespoons butter
Ingredients
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Instructions
- Preheat oven to 375 degrees. While puff pastry dough is thawing, saute onions in oil and cook sausage links thoroughly. Cut the sausage links into 1/2 inch slices and set aside.
- Roll out Puff Pastry on a lightly floured surface, into a 15'x15" piece. Cut pastry in 3" squares.
- Place a tablespoon of carmelized onions and one slice of sausage in the center of each square. Brush edges with water.
- Bring edges together to form a pouch, pinching the edges to seal. Brush with butter. Sprinkle with sea salt. Bake for 20 minutes until golden. Remove from oven. Serve with marinara sauce for dipping.
Recipe Notes
Recipe Notes Any type of sausage can be substituted for the Italian sausage and sautéed green peppers can be added for the authentic Italian sausage sub flavor. © Galley Chef All Rights Reserved
ITALIAN SEASONING
| Servings |
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Ingredients
- 2 T Dried Oregano
- 2 T Dried Rosemary
- 2 T marjoram
- 2 T dried cilantro
- 2 T dried savory
- 1 T red pepper flakes
- 2 T Garlic Powder
- 2 T salt
Ingredients
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KIMCHI
| Prep Time | 30 minutes |
| Servings |
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Ingredients
- 1 napa cabbage about 6 pounds
- 1 cup Coarse Sea Salt
- 5 cups water
- 1 pound Daikon radish
- 4 Scallions
For the Seasonings:
- 1 tablespoon rice flour
- 1/2 cup red pepper flakes
- 3 tablespoons fish sauce
- 3 tablespoons minced garlic
- 1 teaspoon grated ginger
- 1/2 cup water
Ingredients
For the Seasonings:
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Instructions
- Cut the cabbage lengthwise into quarters. The best way to do this is by cutting the stem end in half about 3 inches from the end then slowly pulling apart the two pieces.
- In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Plunge each cabbage quarter in the saltwater one at a time, shake off excess water back into the bowl and then transfer to another bowl. Reserve salt water for later.
- Using the other half cup of salt and starting from the outermost leaf, sprinkle salt over the thick white part of each leaf. Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 8 hours, rotating the bottom ones to the top every 2 or 3 hours. Wash thoroughly 3 times with fresh water, especially between the white parts of the leaves. Drain well.
- Meanwhile, make the rice flour paste and cool. Prepare the other seasoning ingredients. Mix all ingredients well, including the rice paste. Set aside while preparing the other ingredients.
- Cut the radish into match sticks. Cut scallions into 1 inch long pieces. Transfer to a large bowl and combine with seasoning mix. Mix well. Let sit for an hour to let the flavors comes together.
- Cut the tough stem part from each cabbage quarter leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf using 2 tablespoons for the larger leaves and dividing it up evenly among the leaves. Fold the leafy part of the cabbage over toward the steam and wrap with the outermost leaf. Place it, cut side up, in a jar. Repeat with remaining cabbage leaves. Press down hard to remove air pockets. Rinse the bowl that contained the seasoning mix with 1/2 cup of water and pour over the kimchi. Leave it out at room temperature for 2 days to ripen. Store in refrigerator for about 2 weeks to develop it's flavor before eating.
Recipe Notes
Health magazine named kimchi in its list of top five "World's Healthiest Foods" for being rich in vitamins, aiding digestion, and even possibly reducing cancer growth. It is Korea's national dish and is consumed in Korea with almost every meal, every day. It is so important to the nation's culture and cuisine that Koreans say "kimchi" when posing for photographs. © Galley Chef All Rights Reserved