This is the perfect pie crust. It’s light, buttery, and flaky. The sweet strawberries come together with the tangy rhubarb for the perfect bite.
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Strawberry Rhubarb Pie
Sweet and tart with a buttery flaky crust.
Instructions
In the bowl of a food processor add the flour, salt, sugar and butter and pulse until butter is the size of a pea. Add the cold water 1 tablespoon at a time while pulsing until mixture comes together and forms a ball. Divide in half and wrap in saran wrap and refrigerate.
Mix all the filling ingredients in a large bowl Preheat the oven to 350 degrees.
Roll the dough out on a floured surface with a rolling pin. Place it on the bottom of a pie pan. After rolling the 2nd dough out, slice it into 1/2 strips to make the lattice work for the top of the pie. Brush with beaten egg and sprinkle with a tablespoon of sugar. Bake for 50 minutes.
Recipe Notes
Feel free to use all strawberries or all rhubarb when making this pie. If you use all rhubarb, you might want to add a little extra sugar to sweeten it up. © Galley Chef All Rights Reserved
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.
Instructions
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.
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.
Line cocktail glasses with slices of lemon and serve the couscous in the glasses.
Recipe Notes
© Galley Chef All Rights Reserved
This is the traditional Italian recipe for basil pesto made with lots of fresh basil. *Secret chef’s technique: Sprinkle fresh parmigiano reggiano on your pasta first, after the pasta is cooked, then add the pesto. The cheese will stick the pesto to the pasta and create the perfect texture.
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Basil Pesto (Traditional)
This pesto packs a flavor punch that will not be forgotten!
Instructions
Toast the pine nuts in a 300 degree oven for 5 minutes. Watch them closely. They will burn.
Put all the ingredients except the olive oil in a food processor and blend streaming in the olive oil slowly until everything is mixed. Add extra oil if needed.
Recipe Notes
This recipe will make enough pesto for 1 pound of dried pasta. Store in the refrigerator for up to one month. The best technique to use it is to sprinkle fresh parmigiano reggiano on your pasta first, after the pasta is cooked, then add the pesto. The cheese will stick the pesto to the pasta and create the perfect texture.
Brining will make your turkey moister by imparting flavored liquid on a cellular level to the muscle tissue of the meat before cooking. This is done via the process of osmosis, by allowing the cells to hold on to the water while they are cooked, via the process of denaturation. The proteins coagulate, forming a matrix that traps water molecules and holds them during cooking, preventing the meat from dehydrating – particularly useful for turkey since the breast meat often dries out. The salt is also desirable as a preservative. The flavor in the brine ends up flavoring the meat from the inside out so make sure you season your brine with flavors you want in your turkey.
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Turkey Brine
Brining your turkey is the best way to impart moisture and flavor into your turkey.
Instructions
Add all ingredients to a pot of water.
Boil 3 minutes and stir to dissolve sugar.
Add 4 cups ice water Cool completely before adding turkey.
Leave turkey in brine over night for about 12 hours.
Pat dry and roast as usual.
Recipe Notes
This makes enough brine for up to a 20 pound turkey.
This silky smooth yellow corn sauce melts in your mouth like butter. If you really want your plate to look beautiful and taste delicious, just pour this sauce in the center of the plate and top with your favorite protein. Try it with seafood, pork or chicken. You’ll have a home run!
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Yellow Corn Sauce - Great with fish!
A silky smooth sauce that glides on your pallet like butter. It's perfect for everything from seafood to pork.
Instructions
Cook corn in boiling water for 10 minutes. Cut the corn off the cob and set aside. Heat oil in a sauté pan over medium heat. Add the garlic, shallots and salt. Sauté for 1 minutes. Add the corn and cook for 2 more minutes. Increase the heat to medium high and add the white wine. Cook until reduced ¾ of the way. Remove from heat. Put the mixture into a food process and add the chives and heavy cream. Process until smooth. Strain through a Foley food mill. Add lemon juice. Season with salt to taste.
Recipe Notes
This sauce is perfect for any fish, shell fish, chicken or pork.
I’ve had lots of Zucchini flowers stuffed with a variety of stuffing’s, but this recipe is by far, my favorite. The sauce is light and airy, the batter is light and crispy and the cheese filling is rich and yummy!
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Zucchini flowers stuffed with ricotta cheese
The sauce is light and airy, the batter is light and crispy and the cheese filling is rich and yummy! You must be careful, these are highly addictive!
Instructions
For tomato sauce
Quarter the tomatoes and put them in a food processor and process until smooth. Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.
For the filling
Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper. Put cheese mixture into a piping bag. Carefully open each blossom and fill with ricotta filling, gently twisting end of blossom to enclose filling.
For the batter
Whisk together flour, remaining 1/3 cup Parmesan, 1/4 teaspoon salt, and seltzer in a small bowl. Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with salt. Serve with tomato sauce.
Recipe Notes
Tomato sauce and ricotta filling can be made 1 day ahead and chilled. Reheat sauce before serving. © Galley Chef All Rights Reserved