The Galley Gourmet

Alright, there is just no excuse for this one.  Okay, maybe I could say that these dessert-like pancakes are hearty enough to fuel you up for the day.  When you are greeted with these on your plate for breakfast, the excuses can wait.  Dig in to the rich, cocoa infused cakes, er pancakes and you might think you're still dreaming.  Berries, whipped cream and chocolate sauce do nothing to keep up the breakfast hoax, but they do everything to enhance the indulgence.  

One note-- make sure you use a little butter when griddling these cakes.  I tried it without and... well... they didn't look (or taste) as nice.  Serve them with fresh berries (raspberries are nice), whipped cream, chocolate sauce, or a combination of all.  The smell of these cooking will quickly coax any sleepyhead out of bed!

If you enjoy a cappuccino or espresso after a meal rather than a cocktail, this little treat will be a cozy companion to that cup.  These cookies are crisp, yet delicate and tender.  They are filled with a chocolate ganache that is flavored with raspberry jam. 

This is a somewhat simple cookie that is loaded with flavor.  Both the cookie dough and the ganache are piped.  Therefore it is very important to spoon and level your flour and cornstarch.  Do not scoop the flour directly from the container or bag that you keep it in.  Too much will result in a dough that is too stiff to pipe.  To retain their piped shape, the cookies are  frozen for about 20 minutes or overnight.  The unfilled cookies can be frozen for up to a month.  Thaw and fill when ready to serve.  These are perfect for a last minute get together or unexpected craving for butter and chocolate ☺.

You've just had a delicious dinner for two.  Everything turned out just right.  Now for the perfect capper to round out a rich, rewarding, in-home dining experience.  It's a treat inside of a digestif. Chocolate and raspberry lusciousness is accentuated with a creamy top and a nice dusting of cocoa on the rim of the glass for a truffle-like kiss.  You might want to make four:)

Do you ever look at the lobster tails in the supermarket and think "I'm going to try to make those at home sometime"?  Chances are good that you won't get around to it.  Then that special occasion comes up and you end up going out when you could have had a fun dinner at home.  Rather than spending big bucks for a night out on the town with your sweetie, you might want to try an impressive and more affordable dinner for two.  Do you think lobster is overrated because you've had one too many experiences with dry, rubbery meat?  Fear not.  This method will produce lobster tail in all its delicious, succulent glory.

When buying frozen lobster tails, read the package and avoid ones that are soaked in Sodium trioyphosphate.  This is a preservative and it adds weight to the tail.  More weight means higher cost. Thaw tails completely to ensure even cooking.

Using sharp kitchen shears, cut through the shell from the meaty end to the base.  

Gently slide your finger between the meat and the shell from top to bottom leaving the tail end intact.

With a sharp kitchen knife, make a slice down the center of the tail about half the thickness of the tail.

Gently lift the meat up and out of the shell and lay it directly on top of the shell.  This is called piggy-backing.  Place the tails in a baking dish, brush the meat with clarified butter and add 1 cup of tap water.  Cover with foil and bake in a preheated 400º F oven until the internal temperature reaches 135º-140º F, about 10-16 minutes depending on the size of the tail.  Season with salt, fresh chopped parsley, lemon wedges and clarified butter.

Goat Cheese Truffles

Pot au Feu

Chocolate Paris-Brest

I should be having a meal like this after a long day of skiing, snow sledding, or even shoveling out of the blizzard that we had about this time last year.  But unfortunately, there is not a trace of the white stuff on the ground, in the air, or in the seven day forecast  (did I just write that is unfortunate that there is no snow?!).  I suppose a long walk in the woods will have to do to work up my appetite before our Sunday dinner.

These savory truffles are a variation of the Gorgonzola Truffles that I shared a while back.  Goat cheese, cream cheese, and a little seasoning are rolled into chopped pistachios for a tasty starter.  I particularly like this appetizer during the winter time when we are snacking on dried fruits and nuts.  They are wonderful paired with dried figs, dates, and apricots. But my favorite way to enjoy them is smashed on a cracker with a good schmear of fig preserves.  Creamy, crunchy, savory, and sweet-- it's all there!

I like a cookie after a sandwich.  Valentine's Day is just around the corner, so I thought I would make a batch of these and share the recipe with you.

I love red velvet anything, especially the cake.  The hint of chocolate and the rosy red color make it so appealing.  So when I came across this recipe I knew it would be a keeper, especially because it calls for a bit more cocoa powder than a usual red velvet recipe.  More chocolate flavor is fine by me!

Normally, I am a butter gal when it comes to red velvet, but I was willing to give the oil a go in this recipe.  To be honest, I actually tried it with both and oil won.  Not that the butter didn't taste good, but the texture and color weren't quite right.  They were flatter, chewier, and darker. So my only modifications to the original were to add some vanilla extract, reduce the oven temperature, and make some thumbprints out of the blossoms. Those of you who like to nibble around the chocolate and then pop the kiss in your mouth-- stick with the blossoms.  But if you are like me and you like a little chocolate with each bite of cookie, go with the thumbprint.  

If you are from the Chicago area, you probably recognize the bad boy in the picture above.  The Italian Beef sandwich is a culinary institution in the Second City.  Each beef stand has its own method and thus, flavor and texture, so everybody seems to have a favorite.  I was introduced to the sandwich in my late teens and after a few years and samples of many variations, I got the familiar voice in my head--"I want to try this at home."  After much searching and tweaking of recipes, I struck gold with this process.  If you have been transplanted to some other city or country and can't get it or if you're still around and always wanted to try your hand at making the succulent, juicy beef yourself-- have I got a plan for you!  

In order to help you make your very own Italian Beef sandwices at home, I have included a few step-by-steps below.