Crunchy, savory little snacks that are perfect for game day or an after-school snack. Make them ahead of time, freeze, and reheat for a quick and easy bite.
Crunchy, savory little snacks that are perfect for game day or an after-school snack. Make them ahead of time, freeze, and reheat for a quick and easy bite.
Instructions
Saute spinach 1 to 2 minutes until wilted. Add mozzarella cheese and basil leaves and stir till cheese is melted. Fill fillo cups with mixture.
Top each cup with a thin slice of tomato .
Add a Pepperoni slice. Bake at 350 degrees for 10 minutes. Garnish with fresh basil leaves.
Recipe Notes
Make these tasty treats in advance and freeze them for a tasty 10 minute pizza snack any time. © Galley Chef All Rights Reserved
Knowing the starch level of a potato can help you choose the right one for your recipe.
High-starch potatoes such as Idaho russet potatoes, have a light, mealy texture. They’re best for baking, mashing, potato pancakes and french-frying. According to food scientist Harold McGee, the cells of a high-starch potato separate when cooked. That means fluffy baked potatoes and mashed potatoes that readily soak up milk and butter and hold plenty of air when whipped. But high starch potatoes also absorb water, so they fall apart when boiled, making them not much good for salads.
Medium-starch potatoes or all-purpose potatoes such as yellow potatoes, purple potatoes or white potatoes, are moister than high-starch potatoes and hold their shape a bit better. They are best roasted or made into gratins. They’re fabulous cut into chunks, seasoned with olive oil and garlic, wrapped in foil, and roasted.
Low-starch potatoes such as red potatoes, Yukon golds, and fingerlings are best for salads. Often called waxy potatoes, these have a more cohesive cell structure and hold their shape better than other types of potato.
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POTATO VARIETIES AND THEIR STARCH
The humble potato originated in Peru and the extreme western portion of Bolivia. It is an essential crop in Europe (especially eastern and central Europe), where per capita production is still the highest in the world, but the most rapid expansion over the past few decades has occurred in southern and eastern Asia. China is now the world’s largest potato-producing country, and nearly a third of the world’s potatoes are harvested in China and India.
Floury, or mealy russet (baking) potatoes have more starch (20–22%) than waxy (boiling) potatoes (16–18%) and are better for baking or making french fries. The best varieties for potato salad are Yellow Finn, Yukon Gold, and red potatoes. Their high moisture content will give them a more pleasant texture when cold, and their waxier flesh holds up better to chopping and to tossing with dressing than drier, potatoes, like Russets. Fingerling potatoes are low in starch and tend to be good for potato salads as well as roasting.
In conclusion, before you make your next potato dish, give some thought to which potato will work best for the texture you are trying to achieve.
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Potatoes Dauphinoise, a French Tradition
A creamy, nutty potato side dish elegant enough to impress the most discerning individual, yet rustic enough to serve any time.
Instructions
Finely slice the potatoes using a mandoline and set aside in water until ready to use. Combine the cream, milk, nutmeg, garlic and a pinch of salt and pepper in a large saucepan and bring to the boil. Once boiling, remove from the heat and set aside. Strain the water off the potatoes and layer inside a small oven dish lined with parchment paper, sprinkling gruyere cheese between each layer and being sure to overlap each layer as you go. Preheat the oven to 350 degrees. Pour enough of the cream mixture over the potatoes to cover and bake in the oven for 45 minutes or until slightly golden on top and tender through the middle. Remove from the oven and allow to cool. Weigh down with butter, cheese or any other heavy square object and set aside in the fridge to press for up to 12 hours. Reheat the potato dauphinoise in the oven set to 350 degrees for 15 minutes. Divide into portions and serve immediately as a side dish.
Recipe Notes
* Make this a day in advance and reheat for your party. For a variation, layer with cooked mushrooms and truffle cheese. © Galley Chef All Rights Reserved
This sauce originated in Naples, Italy. It is said that the Prostitutes (puttana’s) needed to make something quick and nourishing between “appointments”. This sauce was created for just this reason. It has the flavors of Southern Italy – very intense, chunky and rich in flavor.
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PUTTANESCA SAUCE
Ragu bolognese originated in Belogna, Italy. This variation of the recipe uses ground lamb to really give the sauce a meaty flavor.
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Ragu with ground lamb
Instructions
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.
Recipe Notes
This is delicious with any shape pasta, however, traditionally it’s served with Tagliatelle. © Galley Chef All Rights Reserved
Moist and nutty with the added deliciousness of chocolate chips throughout. Heavenly!
Moist and nutty with the added deliciousness of chocolate chips throughout. Heavenly!
Instructions
For the cake:
Preheat oven to 350 degrees. Butter a 12 cup bundt pan and cover sides and bottom with pecans. In a medium bowl stir together flour, pudding mix, baking powder, baking soda and salt. Set aside.
Using an electric mixer, cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract, water and rum. Gradually add in flour mixture and blend until combined. Fold in chocolate chips and toffee bits. Pour batter into prepared bundt pan. Bake for 50 to 50 minutes, or until cake tester comes out clean. Cool slightly before adding 1/2 the glaze mixture, then cool completely before inverting.
For the Glaze:
Mix all ingredients together except the rum and cook on low heat until dissolved, stirring constantly. Remove from heat and add rum. Pour 1/2 of the mixture into slighly cooled cake before inverting. Remove cake from pan and pour remaining glaze slowly over turned out cake. Dust with powdered sugar.
Recipe Notes
Before glazing, poke the cake all over with a toothpick to allow the glaze to be more easily absorbed. If you find the cake starting to crack while baking, turn the oven temperature down to 325 degrees and continue cooking until cake tester comes out clean. For a short cut to this recipe, eliminate the flour, sugar, baking powder, baking soda and salt in the cake ingredients and substitute yellow cake mix. This recipe was made available with the help of Kaye Neuman and Laurie Hatch. Your email: Enter email address... © Galley Chef All Rights Reserved
A sweet cocktail with a touch of tartness that will take you to the Caribbean.
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Rum Punch with Strawberry & Blood Orange
A sweet cocktail with a touch of tartness that will take you to the Caribbean.
Instructions
Blend all ingredients in a blender and strain over ice. Garnish with strawberry and blood orange slices.
Recipe Notes
Sparkling water can be added for fizz. © Galley Chef All Rights Reserved