| Recipes from the Galley |
What's cooking in your galley!? |
1 pound fettucine
1 cup heavy cream
6 tablespoons sweet butter
Scant pinch of fresh grated nutmeg
Salt and ground black pepper
2 tablespoons chopped parsley
4 tablespoons grated Parmesan cheese
1 cup smoked salmon- julienne cut
Cook fettucine in boiling salted water about 7 minutes or until it is al dente. While the fettucine is cooking, heat the cream, butter, nutmeg,
Salt and pepper in large pan over low heat. Whisk the mixture constantly for 1 minute. Add the parsley. Drain the noodles and add them to
The sauce in the pan. Sprinkle with the grated cheese, add the smoked salmon and toss quickly to coat all the noodles. Serve immediately
With additional grated Parmesan and black pepper. Makes 6 servings.
2 tablespoons margarine
6 cups sliced onion
1/2 teaspoon minced garlic
1 bay leaf
1 cup white wine
6 cups beef stock
1 sprig fresh thyme
6 thick slices of French bread cut into rounds
1 cup shredded Swiss cheese
1 cup shredded Parmesan cheese
Heat margarine in large skillet; add onions, garlic, and bay leaf. Cook over low heat, stirring occasionally until onions are golden brown-about
45 minutes. Add 1/2 cup wine; cook until wine is evaporated stirring to loosen browned bits. Add remaining wine, stock and thyme. Season with salt and pepper. Bring mixture to a boil. Reduce heat to low;simmer until onions are very tender, about 1 hour. Remove bay leaf and thyme sprig.
Heat oven to 200 degrees F. Bake bread rounds until dry. Increase oven to 400 degrees. Mix Swiss and Parmesan cheeses. Place equal amounts of
Onions in ovenproof soup bowls. Fill bowls with soup. Place bread slice in each bowl; sprinkle with cheese mixture. Bake until cheese is golden brown and soup is hot, about 20 minutes. 6 servings
1 cup finely chopped carrots
1 cup finely chopped celery
1 cup finely chopped onion
1/2 cup vegetable oil
3 green onions- chopped finely
1 tablespoon of minced garlic
1 tablespoon of soy sauce
2 teaspoons jerk seasoning
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground cumin
3 lb. Boneless center cut pork loin
Combine all ingredients except pork; mix well. Place pork in container with cover; add marinade. Rub into meat. Cover and refrigerate 24 hours.
Remove from marinade;pat dry. Heat oven to 350 degrees F. Place pork in roasting pan. Roast for about 1 hour until meat thermometer reaches
160 degrees. Let roast stand about 20 minutes before slicing. 6 servings