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26 Sep
CATALAN SALAD

Serves 4 as an appetizer INGREDIENTS: 2 fennel bulbs, each cut into 6 pieces 1/4 cup first pressed olive oil 8 oz anchovies packed in oil, drained, finely chopped 2 red and 2 yellow bell peppers, roasted and torn into broad strips 2 tbsp roasted garlic, finely minced ½ Italian parsley, coarsely...

19 Sep
PURÉE OF SALT COD – BRANDADE DE MORUE

Serves 6 INGREDIENTS: 1 lb 6 oz salt cod, cut from the thick part, soaked in cold water for 24 hours, water changed often 8 oz baking potatoes, peeled and cut into small chunks 1 cup first pressed olive oil 3/4 cup coconut milk 1/4 cup roasted garlic, minced squeeze of fresh...

12 Sep
GRILLED TURKEY WITH PEPPER SAUCE AND DRIED FIRED ROASTED TOMATOES

Serves 4 INGREDIENTS: 3 tbsp first pressed olive oil 1 large red bell pepper, chopped 1 large yellow bell pepper, chopped ½ cup finely chopped red onion 1 cup chicken broth sea salt and fresh pepper to taste 2 tbsp roasted garlic, chopped 2 turkey breasts tenderloins 3 cups hot cooked brown rice fettuccine 3 tbsp...

05 Sep
QUICK POLENTA BREAD WITH ROSEMARY AND KALAMATA OLIVES

Serves 10 INGREDIENTS: 1 tsp first pressed olive oil, for oiling the pan 11/2 cups instant polenta ½ tsp baking soda 3/4 tsp sea salt 1 egg, lightly beaten 11/4 cups buttermilk, shaken to blend 2 tbsp finely chopped fresh rosemary ½ cup Kalamata olives, pat dry, chopped PREAPRATION: Preheat the oven 425 F. Oil cake...

29 Aug
BOUILLABAISSE OF SALT COD

Serves 4 INGREDIENTS: For the bouillabaisse: 1 ½ lbs salt cod, soaked in cold water for 24 hours changes occasionally 4 tbsp olive oil 1 large red onion, finely chopped 1/3 cup roasted garlic 12 oz tomatoes, peeled and coarsely chopped 1- bouquet garni containing fennel, bay leaves, and thyme 10 oz small, red...

22 Aug
TROPICAL SEVICHE

Serve 6 appetizers INGREDIENTS: 16 oz fresh bay scallops 1 large orange 1 grapefruit 2 fresh lime juice ½ cup finely chopped red onion 1 fresh jalapeno pepper, seeded and finely chopped 2 tbsp roasted garlic 4 tbsp first pressed olive oil 1 large mango peeled, seeded and cubed 2 tbsp snipped fresh parsley 1 tbsp fresh...

15 Aug
MIDDLE-EASTERN MINESTRONE

Serves 6 INGREDIENTS: 3 tbsp first pressed olive oil 1 large red onion, peeled and chopped sea salt to taste 1 butternut squash, peeled, seeded, and chopped into 1-inch cubes 2 medium tomatoes, coarsely chopped 3 tbsp roasted garlic 2 tbsp cumin seeds 2 tbsp coriander seeds 3 preserved lemon, finely chopped 2 cups chickpeas, home-cooked...

08 Aug
COUSCOUS SALAD WITH MINT, LAVENDER, PARSLEY, AND HEIRLOOM TOMATOES

Serves 8 INGREDIENTS: 11/4 cups instant couscous 1 tsp sea salt 2 tbsp first pressed olive oil 11/2 cups water 6 tbsp freshly squeezed lemon juice 2 cups loosely fresh parsley, finely minced 4 cups loosely fresh mint, finely minced 1/4 cup dried lavender 4 medium heirloom tomatoes, cored, peeled, seeded, and chopped fresh pepper rice crackers PREPARATION: In...

01 Aug
PROVENÇAL CHICKPEA SPREAD WITH CUMIN AND BLACK OLIVES

Quantity: 1 1/2 cups INGREDIENTS: 1-15 oz can chickpeas, drained (reserve liquid) and rinsed ½ cup freshly squeezed lemon juice 3 tbsp sesame paste (tahini) 1 tsp sea salt 2 tbsp liquid from the canned chickpeas 1 tbsp cumin seeds ACCOMPANIMENT: black olives cured green toasted almonds fresh celery sticks toast or crackers PREPARATION: Combine all the ingredients in a...

29 Jul
SHRIMP-MANGO AND HEIRLOOM TOMATO SALAD

Serves 4 INGREDIENTS: 1 lb uncooked shrimp, peeled and deveined ½ cup Essential Thai Peanut Sauce 3 tbsp first pressed olive oil 1/4 cup roasted garlic 1 cup snap peas 1 large yellow heirloom tomato, cut into pieces 3 green onions, green and white parts, cut into 2-inch lengths 3 cups mixed salad greens 2...