Crispy Potato Cake (Galette De Pomme De Terre)

Crispy Potato Cake (Galette De Pomme De Terre)

Crispy Potato Cake (Galette De Pomme De Terre)

I made this delicious dish a long time ago and wanted to make it again many times, but I couldn’t find the recipe. (I didn’t trust myself to make it from memory). When I finally organized cut-outs from newspapers, chicken-scratched napkins, and a ton of loose recipes, I found it.  Yay!  It takes some patience, but it’s worth it.

Happy cooking, hon.

Layer potatoes in a spiral.

Slowly cook potatoes until well browned.

  Ingredients:

2 pounds (about 3 medium) potatoes, peeled and sliced very thinly

1 Tablespoon olive oil, or as needed

Freshly ground nutmeg

Freshly ground black pepper

1 Tablespoon minced fresh parsley

1 Tablespoon minced garlic

Salt

Fresh thyme leaves for garnish (optional)

Directions:

  1. Pat potatoes dry if very starchy or moist. In a sauté pan large enough to fit potato slices in just two layers, spread 1 tablespoon oil with and sprinkle with nutmeg and pepper to taste. Starting in center, arrange potato slices in a closely overlapping, attractive spiral. When pan is filled, repeat to make second layer.
  2. Place pan over medium heat and cover. Slowly cook potatoes until well browned on underside, about 15 minutes, occasionally shaking pan gently to avoid sticking. Wipe inside of lid as needed to keep it dry.
  3. Press potatoes down with a flat spatula and remove from heat. Place a larger platter over pan and flip it upside down, transferring potatoes to the platter. Check pan to make sure it is clean and has enough oil to keep potatoes from sticking.
  4. Slide galette, raw side down, back into pan, and return to medium heat. Cover and cook until browned, about 15 minutes. Meanwhile, prepare a persillade by combining parsley and garlic in a small bowl. To serve, slide galette onto a serving platter, season to taste with salt, and garnish with persillade or thyme.

Yield: 4 servings.

Source: “A Culinary Journey in Gascony” by Kate Hill

 

 

Italian Stew with Winter Squash and Chickpeas

Italian Stew with Winter Squash and Chickpeas

Italian Stew with Winter Squash and Chickpeas

Winter puts me in the mood for hearty soups, and this one is practically a meal. Serve it as a soup or over quinoa, brown rice or polenta. Yum.

Happy cooking and stay warm, hon!

ITALIAN STEW with WINTER SQAUSH and CHICKPEAS

3 cups chopped onions

1 1/2 teaspoons salt

2 Tablespoons olive oil

6 garlic cloves, minced or pressed

1/2 teaspoon ground Coriander

1/2 teaspoon dried Thyme

1/4 teaspoon ground black pepper

2 cups water

2 cups diced peeled butternut squash (I substituted yellow squash)

1 15-ounce can chickpeas, drained

1 28-ounce can diced tomatoes

1 cup diced carrots

1/2 cup diced bell peppers (optional)

5 cups chopped kale (see note)

1 Tablespoon chopped fresh basil

2 teaspoons red wine vinegar

Directions:

  1. In a soup pot on medium-high heat, cook the onions and salt in the oil, stirring often, until very soft and beginning to caramelize, 12 to 15 minutes.
  2. Add the garlic, coriander, thyme, and black pepper and stir for a minute. Stir in the water, squash, chickpeas, tomatoes, carrots, and bell peppers. Cover and bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 15 minutes.
  3. Stir in the kale, cover, and simmer for 5 to 10 minutes, until the greens are tender but still bright green. Stir in the basil and vinegar.

Note: About 1 pound of kale will yield 5 cups sorted (discard yellow or wilted leaves and large center stems), stemmed, and chopped kale.

Yield: 4 to 6 servings or about 8 cups

Coq au Vin Blanc (Chicken in White Wine)

Coq au Vin Blanc

Coq au Vin Blanc

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Whenever I receive a William-Sonoma catalog, I study the dishes displayed in the dishes! Coq au Vin is “typically cooked with red wine, traditionally a bottle of Burgundy.” Williams-Sonoma changed this French recipe by calling for a dry white wine. Here’s my take on it:

Ingredients:
1 bottle (750 ml) dry white wine
5 fresh flat-leaf parsley sprigs, plus 2 Tbs. finely chopped parsley
3 fresh thyme sprigs
1 bay leaf
3 1/2 lb. (1.75 kg) whole chicken legs (I used chicken breasts.)
Kosher salt and freshly ground pepper
1 lb. (500 g) small white button mushrooms (I didn’t add mushrooms.)
3/4 lb. (375 g) shallots, peeled and quartered
3 Tbs. unsalted butter (I used margarine.)
3 garlic cloves, minced
2 Tbs. all-purpose flour
1/4 cup (2 fl. oz./60 ml) dry sherry
1 3/4 cups (14 fl. oz./430 ml) chicken broth
3/4 lb. (375 g) small baby carrots, peeled
Juice of 1/2 lemon
Directions:
1. Preheat oven to 350°F (180°C).

2. In a large saucepan over high heat, boil the wine until reduced by half, about 15 minutes.

3. Meanwhile, make a bouquet garni: Using a piece of kitchen twine, tie together the parsley sprigs, thyme sprigs and bay leaf. Set aside.

4. Season the chicken generously with salt and pepper. Set the pot over medium-high heat. Working in batches, sear the chicken, turning once, until browned on both sides, 8 to 10 minutes per batch. Transfer to a plate.

5. Discard all but 2 Tbs. of the fat from the pan. Return the pan to medium-high heat, add the mushrooms and cook, stirring occasionally, until they begin to brown, 6 to 8 minutes. Add the shallots and cook, stirring, for 2 minutes. Transfer the mushrooms and shallots to a bowl and set aside.

6. Reduce the heat to medium and add the butter. When the butter has melted, add the garlic and flour and cook for 1 minute. Add the sherry and deglaze the pan, stirring to scrape up any browned bits on the pan bottom. Whisk in the reduced wine and the broth, increase the heat to medium-high and bring to a simmer. Add the chicken, mushroom mixture, carrots and bouquet garni. Cover, transfer to the oven and braise until the chicken is tender, about 1 1/2 hours.

7. Transfer the chicken to a plate. Using a large spoon, skim the fat from the surface of the liquid. Set the pan over medium-high heat and simmer until the sauce is thickened, 12 to 15 minutes. Discard the bouquet garni. Add the lemon juice and season to taste with salt and pepper. Return the chicken to the pan. Garnish with chopped parsley and serve immediately. Serves 4 to

Hearty Tomato Soup

Hearty Tomato Soup

Hearty Tomato Soup.

Gather ingredients.

Gather ingredients.

Puree in blender.

Puree in blender.

 

 

 

 

 

 

 

 

Hearty Tomato Soup

I love a hearty, healthy soup and this delicious recipe is both. A food processor will make easy work of the chopping and grating, although you can certainly prep by hand. At first I used a hand-held blender but, when I didn’t get the right consistency, pureed it in a blender. This soup has body and texture, which is what makes it hearty.

Happy cooking, hon!

Ingredients:

1 small onion. finely chopped

1 small carrot, grated or chopped

2 cloves garlic, minced

2 stalks celery, chopped

2 Tablespoons olive oil

1 28-ounce can whole peeled tomatoes with juice

1 teaspoons chicken soup powder (I used chicken-flavored, parve soup powder.)

1 bay leaf

4 leaves fresh basil

2 Tablespoons lemon juice

Dried Thyme and Oregano, Salt and Pepper

Directions:

  1. In a soup pot, saute onion, carrot, garlic and celery in olive oil until translucent.
  2. Add tomatoes with juice, soup powder, bay leaf, basil, thyme and oregano. Bring to a boil and simmer 30-45 minutes.
  3. Puree in blender until smooth and season with salt and pepper and lemon juice.

Yield:  8-10 servings

Source: Kosher Chic, www.kosherchiccookbook.com

 

Italian Stew with Winter Squash and Chickpeas

Italian Stew w/Winter Squash and Chickpeas

Italian Stew w/Winter Squash and Chickpeas

IMG_8995

Italian Stew with Winter Squash and Chickpeas

Whether you are digging your way out of a blizzard like we are, or are just in the mood for warm soup, this recipe is delicious, hearty and healthy! Shout out to my niece and her hubby who served this at a family gathering. I took one spoonful and said, “Send me the recipe!”

If you have a food processor, it’ll make quick work of the chopping and dicing. One of my daughters and I made this together. We made some for now and some for later so I’m hoping it freezes well.

Happy cooking, hon!

Ingredients:

3 cups chopped onions

1 1/2 teaspoon salt

2 Tablespoons olive oil

6 garlic cloves, minced

1/2 teaspoon ground coriander

1/2 teaspoon ground black pepper

2 cups water

1/2 teaspoon thyme

1 15-ounce can chick peas, drained

1 28-ounce can diced tomatoes

1 cup diced carrots

2 cups diced, peeled butternut squash

1/2 cup diced bell peppers (optional)

5 cups chopped kale (about 1 pound kale=5 cups sorted, stemmed, chopped kale)

1 Tablespoon chopped fresh basil (I used about 1/2 Tbl dried basil)

2 teaspoons red wine vinegar

Directions:

  1. In a soup pot on medium-high heat, cook onions and salt in oil, stirring often, until very soft and beginning to carmelize, about 12 to 15 minutes.
  2. Add garlic, coriander, thyme, and black pepper, and stir for a minute. Stir in water, squash, chickpeas, tomatoes, carrots, and bell peppers. Cover and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes.
  3. Stir in kale, cover and simmer 5 to 10 minutes until greens are tender but still bright green. Stir in basil and vinegar.

Prep Time:  1 hour, Serves:  4-6 cups, Yield:  8 cups

 

Red Wine Minestrone with Swiss Chard and Pearl Onions

Minestrone

Minestrone.

It’s that time of year again. Thanksgiving and the winter holidays turn me into a cooking/rearranging/cleaning whirling dervish! I was looking for a new soup recipe when I came across this one in Hadassah Magazine. It accompanied an article about kosher food trucks, specifically The Cinnamon Snail which travels all over the Eastern seaboard. I like the The Cinnamon Snail’s tagline, “Food to Inspire Peace and Bliss.”

If you have a food processor, the chopping and dicing in this recipe will go quickly. The preparation is worth it because this minestrone is tasty.  Happy cooking, hon!

Red Wine Minestrone with Swiss Chard and Pearl Onions

Gather ingredients.

Gather ingredients.

Almost done.

Combine ingredients in a soup pot.

 

 

 

 

 

Ingredients:

2 Tablespoons extra-virgin olive oil

16 small pearl onions, peeled

1 small yellow onion, diced

2 celery stalks, finely chopped

2 garlic cloves, minced

1 medium carrot, finely chopped

3 cups vegetable broth

2 cups red wine

1, 28-ounce can diced tomatoes (juice included)

1 cup ditalini, elbow or small-shell pasta

1 cup drained, rinsed canned pinto beans

1/8 teaspoon crushed red pepper flakes (the original recipe calls for 1 teaspoon but I wanted to cut the spiciness. season to your spiciness-taste level)

1 teaspoon dried thyme

1 1/2 teaspoons dried oregano

1/4 cup chopped fresh basil leaves (I used about a Tablespoon dried basil leaves)

1 bunch Swiss chard, stems removed, chopped (I used about half the bunch)

Salt to taste

Directions:

  1. Heat oil in large soup pot over medium-high heat. Add pearl onions and cook, stirring frequently, until lightly browned, 5 minutes. Add onions, celery, garlic and carrot and continue to sauté until vegetables soften slightly, 5 minutes.
  2. Add broth, wine and tomatoes, bring to a boil, add pasta and boil until pasta is only partially cooked, 4 minutes.
  3. Stir in beans, red pepper flakes, thyme, oregano, basil and Swiss chard and cook until pasta is al dente, 2-3 minutes. Season to taste.

Makes about 3 quarts.

Source: Street Vegan:  Recipes and Dispatches from the Cinnamon Snail Food Truck by Adam Sobel

 

 

Crock Pot Pepper Steak

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Crock pot Pepper Steak.

Crock Pot Pepper Steak.

I’m interrupting Series of Blue to bring you dinner. Pull up a chair, sit at my table, and join me for this delicious dish served over a bed of rice. We have lots to catch up on. Afterwards, there’ll be dessert because…well, hon…there’s always room for dessert.

Crock Pot Pepper Steak

Ingredients

2 pound pepper steak strips

3 Tablespoons olive oil

1 Tablespoon corn starch

2 Tablespoons cold water

1 beef bouillon cube

1/4 cup hot water

3 Tablespoons soy sauce

1 teaspoon white sugar

1 teaspoon salt

dash pepper, ginger and garlic powder

1/2 cup onion chopped

2 large green peppers (or a mix of peppers), seeded and cut into strips

1 (14 1/2 ounce) can stewed tomatoes with liquid

honey to drizzle

Directions:

  1. Rinse pepper steak and pat dry. In a skillet, heat olive oil over medium-high heat. Cook beef in skillet about 8 minutes, turning once, until brown.
  2. In a small bowl, blend cornstarch with cold water until smooth.
  3. In a separate bowl, blend hot water with crushed beef bouillon cube.
  4. Stir soy sauce, sugar, salt, pepper, ginger and garlic powder into bouillon mixture.
  5. In 3- to 4-quart slow cooker, layer beef, onions and stewed tomatoes.
  6. Pour bouillon mixture on top of layers. Pour cornstarch on top of bouillon mixture.  Add peppers.  Drizzle honey on on top of that.
  7. Cover; cook either on Low heat setting 6 to 8 hours or until beef is tender, or High setting for about 3 hours and then turn to Low for approximately another 2 hours.  
  8. Test beef for doneness and tenderness. Length of cooking time will depend on thin/thickness of steak to be cooked.

Yield:  4 servings.

Sources:  bettycrocker.com  and joyofkosher.com

Roasted Cauliflower

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Brown cut-up cauliflower in olive oil over medium .heat

Brown cut-up cauliflower in olive oil over medium heat.

Mix browned cauliflower with spices.

Mix browned cauliflower with spices.

 

 

 

 

 

_________________________________________________________________________

Spread cauliflower on a greased baking pan.

Spread cauliflower on a greased baking pan. 

Bake at 400 degrees F, uncovered, for approx. 20 minutes, until top is golden. Serve.

Bake at 400 degrees F, uncovered, for approx. 20 minutes, until top is golden. Serve.

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Roasted Cauliflower–Easy, Delicious and Healthy.

I used the recipe from David Tanis’ City Kitchen column* as guidance, and then altered the spices. Tanis baked his cauliflower with pre-cooked rigatoni and added cheese for a main dish. Click Rigatoni and Cauliflower Al Forno to see the his recipe. I’ll definitely be making this side dish again.

Happy cooking, hon.

Ingredients:

–1 cauliflower

–olive oil

–1 or 2 garlic cloves, minced

–salt, pepper, thyme, about 1 to 2 Tablespoons chopped cilantro or any spices you think will go well with cauliflower

Directions:

  1.  Preheat oven to 400 degrees F.
  2. Cut cauliflower in half from top to bottom, cut out tough core, stem and extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices.
  3. Put 3 Tablespoons olive oil in skillet over high heat. Brown cauliflower for about 2 minutes, then turn pieces over to brown other side. Cook for about 2 minutes, or until cauliflower is easily pierced with a fork. Some pieces won’t be brown.  Season with salt and pepper and stir to coat.’
  4. Put cauliflower in a mixing bowl. Add cilantro, garlic and thyme.
  5. Spray a foil-lined baking sheet.
  6. Spread cauliflower evenly on the baking sheet.
  7. Bake, uncovered, for approximately 20 -30 minutes, until top is crisp and golden.

*Source:  City Kitchen column in The New York Times

Stuffed Green Peppers

Stuffed Green Peppers

Stuffed Green Peppers

It all started with salad.

I was shopping for salad ingredients when bright green peppers caught my eye. I hadn’t cooked Stuffed Green Peppers in awhile and I don’t know why.  They’re easy to make, delicious and healthy. If you’re a vegetarian, substitute a beef alternative and I bet this dish will still be delish.  Next time, I might add more spices and golden raisins.  There was enough rice to serve as a side.  So yummy!

1. Cook rice and gather ingredients.

1. Cook rice and gather ingredients.

2. Cut and seed green peppers.

2. Cut and seed green peppers.

 

 

 

 

 

3. Mix ground beef (or beef substitute), egg, parsley and 2 T tomato sauce.

3. Mix ground beef (or beef substitute), egg, parsley and 2 T tomato sauce.

4. Stuff peppers with ground beef mixture.

4. Stuff peppers with ground beef mixture.

 

 

 

 

 

 

 

5. Combine tomato sauce, wine, water and oregano.

5. Combine tomato sauce, wine, water and oregano.

6. Pour tomato sauce mixture over peppers.   Bake.

6. Pour tomato sauce mixture over peppers.
Bake.

 

 

Out of the oven.

Out of the oven.

Stuffed Green Peppers

Ingredients:

1 lb green peppers (I used 4), cut and seeded (pepper body is abt 3/4 & top is

1 lb lean ground beef (or beef substitute)

1 egg

1/2 cup cooked rice (I used brown rice)

1 Tablespoon chopped parsley

1 (8 ounce) can tomato sauce

3 Tablespoons dry red wine

1/2 teaspoon oregano, optional

1 cup water

Directions:

1.  Preheat oven to 350 degrees F.

2.  In a baking dish, place green peppers, cut side up.

3.  Mix together ground beef, egg, rice, parsley and 2 Tablespoons tomato sauce.

4.  Stuff peppers with ground beef mixture.

5.  Combine remaining tomato sauce, water, wine and oregano and pour over peppers.

6.  Cover and bake at 350 degrees F for 1 hour

 

Coconut Cake

Coconut Cake c/o Ina Garten

Coconut Cake c/o Ina Garten

Satisfy your Sweettooth

I can’t take credit for baking this, but I can for eating it! One of my daughters found this recipe in Ina Garten’s cookbook Barefoot Contessa at Home.  I’m not usually a big fan of cream cheese icing (chocolate icing is another matter), but this icing was the perfect complement to the buttery, vanilla cake and coconut shavings. Guess what I’m in the mood for now?

Coconut Cake

Ingredients:

3/4 pounds (3 sticks) unsalted butter, at room temperature, plus extra for greasing pans

2 cups granulated sugar

5 extra-large eggs, at room temperature

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons almond extract

3 cups all-purpose flour, plus extra for dusting pans

1 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup milk

4 ounces sweetened shredded coconut

Icing Ingredients:

1 pound cream cheese, at room temperature

1/2 pound (2 sticks) unsalted butter, at room temperature

3/4 teaspoon vanilla extract

1/4 teaspoon almond extract

1 pound confectioner’s sugar, sifted

6 ounces sweetened shredded coconut

Directions:

1.  Preheat oven to 350 degrees F.  Grease two 9-inch round cake pans, then line them with parchment paper.  Grease them again and dust lightly with flour.

2.  Using the paddle attachment of an electric mixer, cream butter and sugar on medium-high speed for 3 to 5 minutes,  until light yellow and fluffy. Crack eggs into a separate bowl one at a time, adding to butter/sugar mixture one at a time.  Mixing on medium speed also add vanilla and almond extracts.  If mixture looks curdled, don’t be concerned.

3.  In a separate bowl, combine (recipe says to sift together, but I don’t usually sift) flour, baking powder, baking soda, and salt.  With mixer on low speed, alternately add dry ingredients and milk to batter in three parts, beginning and ending with the dry ingredients.  Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

4.  Pour the batter evenly into the 2 pans and smooth the top with a knife.  Bake in center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester (we use toothpicks) comes out clean.  Cool on baking racks for 30 minutes, then turn cakes out onto baking racks to finish cooling.

5.  Icing:  Using the paddle attachment of an electric mixer again, combine cream cheese, butter, vanilla and almond extract on low speed.  Add confectioner’s sugar and mix until just smooth (don’t whip!).

6.  To assemble, place one layer on a flat serving plate, top side down, and spread with icing.  Place second layer on top, top side up, and frost the top and sides.  To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides.  Serve at room temperature.

Tip:  To make in advance, bake cakes and wrap well.  Refrigerate for up to 5 days.  Ice cakes before serving and serve at room temperature.

Want a piece?

Want a piece?