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11 Jul
CHICKEN SOUP WITH COCONUT AND LEMONGRASS

Serves 6 INGREDIENTS: 4 lemongrass stalks 21/2 cups fresh chicken broth 1/1/2 lbs boneless, skinless chicken breasts, cut into ½ inch pieces 2 cups fresh or frozen corn kernels 1 cup fresh or frozen green peas 1/4 cup fresh lime juice 1 - 14 oz can unsweetened coconut milk 2 tsp fish oil...

04 Jul
SEA BASS WITH GRILLED BANANAS AND AVOCADO

Serves 4 INGREDIENTS: 4 - 6 ounce sea bass fillets 1 cup of chili garlic sauce, Vietnamese style not too hot first pressed olive oil for brushing the grill 3 medium bananas 1/4 cup coconut oil 1 cup Papaya-Mango salsa 1 large avocado 2 tbsp fresh lemon juice fresh cilantro for garnish PREPARATION: Place the fish in...

27 Jun
ANCHOÏADE SALAD

  Serves 6 INGREDIENTS: For the Garlic mayonnaise: 1 egg yolk, 1 tbsp roasted garlic, and 3/4 cup first pressed olive oil For the salad 12 oz slender asparagus 3 tbsp first pressed olive oil 8 oz cherry tomatoes 10 oz green beans 8 oz baby carrots 4 eggs, hard-boiled 1 fennel bulb 2 red bell peppers, roasted 8...

13 Jun
CHICKEN WITH SAFFRON RICE

  Serves 4 INGREDIENTS: 1 - 4lbs free range chicken 1/4 cup roasted garlic 2 tbsp duck fat or olive oil 2 tbsp olive oil 8 shallots peeled, chopped 6 medium tomatoes, peeled, cut in half few sprigs thyme and marjoram ½ cup celery, diced 2 bay leaves 2/3 cup white wine and 2/3 cup chicken stock 1...

30 May
LAMB STEW WITH RED AND YELLOW BELL PEPPERS

  Serves 4-6 INGREDIENTS: ½ cup duck fat or first pressed olive oil 3 lbs lamb shoulder, boneless, trimmed and cut into large pieces 2 orange bell peppers, seeded and cut into large strips 2 red bell peppers, seeded and cut into large strips 2 red onions, coarsely sliced 1/4 cup roasted garlic ½...

16 May
BRAISED LAMB SHANKS WITH BEANS AND BLACK OLIVES

  Serves 4 INGREDIENTS: 11/2 cups dried rose coco (cranberry) beans, soaked overnight and drained ½ cup first pressed olive oil 4 lamb shanks 12 shallots, peeled, chopped 8 carrots, peeled, halved widthwise and quartered lengthwise 1/4 cup roasted garlic 2 tomatoes, peeled and chopped 4 bay leaves 1 cup of Chablis wine or Burgundy wine ½...

02 May
STUFFED TOMATOES WITH BLACK OLIVES – CATALAN STYLE

  Serves 4 INGREDIENTS: 4 large beefsteak tomatoes ½ tsp sea salt ½ cup first pressed olive oil 2 red bell peppers, seeded and cut into strips 2 red onions, thinly sliced 24 black olives, pitted ½ cup panko, Japonese breadcrumb 8 fillets of anchovies PREPARATION: Preheat the oven 250 f. Cut the tomatoes in half across the...

22 Apr
EASTER BRUNCH 2018

Easter Brunch 2018 Celebrating the Spring Season Rectory Abbey, April 1st 2018     Smoked Salmon on Wheat Sprouted Tartine with Dill Creamy Goat Cheese mixture Red Beets and Pinto Beans Salad Tossed with Baby Spinach - Honey Dijon Balsamic Vinaigrette Grilled Italian Chicken Sausages - Caramelized Onions - Colored...

18 Apr
RAGOÛT OF ARTICHOKES AND LAMB

  Serves 4 INGREDIENTS: 1 small, young shoulder of lamb, about 5 lbs, boned and cut into 21/2x13/4x1/2 inch pieces 4 tbsp all-purpose flour 4 tbsp duck fat or olive oil 2 tbsp olive oil 12 shallots, peeled 3 fresh tomatoes, peeled and coarsely chopped bouquet garni, parsley, fennel, thyme, and bay leaves 1 cup...