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

DIY Raincoat Crisps, Rosemary Raisin Pecan Crisps

IMG_0274

I had never heard of Raincoast Crisps until a friend served her homemade crisps with cheese as appetizers. I couldn’t stop eating them!  Thekitchn describes them perfectly.

“These crackers are thin, crispy, and packed with flavor. The raisins add their chewy texture and sweetness, while the nuts and seeds give the crackers substance. The fresh rosemary gives a breath of pine-y goodness to every bite, just like in the original crackers.”

Rosemary Raisin Pecan Crisps

Ingredients

2 cups all-purpose flour (to make these gluten-free, substitute with gluten-free flour or rice flour)

2 teaspoons baking soda

½ teaspoon salt

2 cups buttermilk (to make these gluten-free or non-dairy, substitute with 1 ¾ cups almond milk)

¼ cup brown sugar

¼ cup honey

1 cup raisins

½ cup chopped pecans

½ cup roasted pumpkin seeds (optional)

¼ cup sesame seeds1/4 cup flax seed (ground)

1 Tablespoon fresh rosemary (I used dried rosemary)

Directions

Preheat oven to 350 degree F.

  1. In a large bowl, stir together flour, baking soda and salt.
  2. Add buttermilk, brown sugar and honey and stir a few strokes.
  3. Add raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary. Stir until blended.
  4. Spray two 8 x 4 inch loaf pans with non-stick spray, then pour batter into two pans. Bake for about 35 minutes, until golden and springy to the touch. Remove pans and cool on a wire rack.
  5. The cooler the bread, the easier it is to slice really thin. When ready to continue baking, preheat oven to 300 degrees F. Slice loaves as thin as possible and place slices in a single layer on an ungreased cookie sheet. (Tip. One loaf can be sliced and baked, and the other can be frozen to be slice and baked at another time.) Bake for about 15 minutes, then flip over and bake another 10 minutes, until crisp and deep golden.

Yield. About 8 dozen crackers.

Source: Dinner With Julie

Tips from  thekitchn

–freeze loaves before slicing in order to get the thinnest crackers

–bake loaves in mini-loaf pans for the perfect cracker shape

–double quantity of rosemary if you love the rosemary taste

–replace half of all-purpose flour with whole wheat flour

–plump up raisins before mixing them into batter if you want them to stand out more in finished cracker

 

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

 

Bow-eautiful Holiday Wreath Linzer Cookies

IMG_8816

Holiday Linzer Cookies

I love these cookies. After seeing them decorated as wreaths by a judge from the t.v. show Top Chef, my daughters and I decided to do the same.  We added the bows. How festive! Wishing you and your families a peaceful holiday season.

Happy baking, hon.

Source: Previous post on Linzer Cookies, Williams-Sonoma Essentials of Baking cookbook, Top Chef judge Richard Blais’ Jelly Wreath Linzer Cookies

Right after cookies come out of the oven, decorate with sprinkles.

Right after cookies come out of the oven, decorate with sprinkles.

We added bows with vanilla icing dyed with red food coloring.

We added bows with vanilla icing dyed with red food coloring.

So pretty!

So pretty!

Ingredients:

2 cups (10 oz/315 g) all-purpose flour

1/2 teaspoon salt

1 cup (8 oz/250 g) unsalted butter, room temperature (or margarine)

3/4 cup (3oz/90 g) confectioner’s sugar, plus extra for dusting

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

6 Tablespoons seedless raspberry jam (I used strawberry jam)

Directions:

  1.  In a small bowl, combine flour and salt. Set aside.
  2. In a large bowl, combine butter (or margarine) and confectioner’s sugar. With mixer on medium speed, beat until smooth. Add vanilla and almond extracts and beat on low speed until well-blended.
  3. Add dry ingredients to butter/sugar mixture and beat until dough comes together in large clumps.
  4. Press dough together into a ball, divide into half, and form each half into a ball. Flatten each ball into a 5 inch (13 cm) diameter disk, wrap in plastic wrap, and refrigerate until firm, about 40 minutes.
  5. Position rack in middle of oven and preheat to 325 degrees F (165 C). Line two rimless baking sheets with parchment paper.
  6. Lightly dust work surface and rolling pin with flour.  (TIP:  Dough can be rolled out sandwiched between two pieces of wax paper.) Roll out dough 1/4 inch (6 mm) thick.  Make sure dough doesn’t stick to work surface by sliding a thin metal spatula under dough to loosen it.
  7. Cut out cookies with larger shape.  Cut out center of HALF the cookies with smaller shape. Place shapes on prepared baking sheets. Press dough scraps together and repeat rolling and cutting process. The small center cut-outs can be baked along with the cookies.
  8. Bake cookies until edges are light brown, 12-15 minutes. Let cookies cool on baking  sheets for 5 minutes, then transfer them to wire racks to cool completely.
  9. Decorate with sprinkles.
  10. Leaving a 1/4 inch (6 mm) border uncovered, spread about 1 teaspoon of jam over each cookie without a cut-out.  (TIP:  If cookies rise a tiny bit while baking and aren’t flat, spread jelly on the BOTTOM of the cookies without a cut-out. That way, the two flat halves will mesh seamlessly.)
  11. Decorate with bows. We mixed red food coloring in white icing and used a piping bag with a thin tip to create the bows.
  12. Store in an airtight container at room temperature up to 4 days.

Yield: This depends on the size of your cookie cutters. This batch yielded 24 cookies sandwiches and 24 miniature cookies.

Vegan:  There are no eggs in this recipe and margarine can be substituted for butter.

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

 

 

Linzer Cookies

Linzer Cookies

 Cookies that should Curtsey (they’re so fancy)!

Linzer Cookies

Linzer Cookies originated as Linzertortes, one of the oldest known tarts with a recipe discovered in an Austrian abbey in 1653.*  The recipe for this rich buttery dessert was introduced to America in 1856.  In Europe, the tart was filled with black currant preserves and topped with a lattice crust but, in America, raspberry has replaced black currant as the jam most often added.  Linzertortes may be a traditional European Christmas pastry, but I like them year-round!

I’ve only made Linzer Cookies a couple times in the past.  I remember them as complicated.  I was in the mood to try them again and came across this recipe in my Williams-Sonoma Essentials of Baking cookbook.  There are a bunch of steps to follow but–whew!–they weren’t complicated.

Happy baking, hon!

Gather ingredients.

Gather ingredients.

Make dough, roll, and cut out cookies.

Make dough, roll, and cut out cookies.

 

 

 

 

 

Bake both sides of cookies.

Bake both sides of cookies.

Cool cookies.

Cool cookies.

 

 

 

 

 

Sprinkle confectioner's sugar on top half of cookies.

Sprinkle confectioner’s sugar on top half of cookies.

Spread jam on bottom half of cookies.

Spread jam on bottom half of cookies.

 

 

 

 

 

 

Combine two halves. Enjoy!

Combine two halves. Enjoy!

Ingredients:

2 cups (10 oz/315 g) all-purpose flour

1/2 teaspoon salt

1 cup (8 oz/250 g) unsalted butter, room temperature (or margarine)

3/4 cup (3oz/90 g) confectioner’s sugar, plus extra for dusting

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

6 Tablespoons seedless raspberry jam (I used strawberry jam)

Directions:

  1.  In a small bowl, combine flour and salt. Set aside.
  2. In a large bowl, combine butter (or margarine) and confectioner’s sugar. With mixer on medium speed, beat until smooth. Add vanilla and almond extracts and beat on low speed until well-blended.
  3. Add dry ingredients to butter/sugar mixture and beat until dough comes together in large clumps.
  4. Press dough together into a ball, divide into half, and form each half into a ball. Flatten each ball into a 5 inch (13 cm) diameter disk, wrap in plastic wrap, and refrigerate until firm, about 40 minutes.
  5. Position rack in middle of oven and preheat to 325 degrees F (165 C). Line two rimless baking sheets with parchment paper.
  6. Lightly dust work surface and rolling pin with flour.  (TIP:  Dough can be rolled out sandwiched between two pieces of wax paper.) Roll out dough 1/4 inch (6 mm) thick.  Make sure dough doesn’t stick to work surface by sliding a thin metal spatula under dough to loosen it.
  7. Cut out cookies with larger shape.  Cut out center of HALF the cookies with smaller shape. Place shapes on prepared baking sheets. Press dough scraps together and repeat rolling and cutting process. The small center cut-outs can be baked along with the cookies.
  8. Bake cookies until edges are light brown, 12-15 minutes. Let cookies cool on baking  sheets for 5 minutes, then transfer them to wire racks to cool completely.
  9. Leaving a 1/4 inch (6 mm) border uncovered, spread about 1 teaspoon of jam over each cookie without a cut-out.  (TIP:  If cookies rise a tiny bit while baking and aren’t flat, spread jelly on the BOTTOM of the cookies without a cut-out. That way, the two flat halves will mesh seamlessly.)
  10. Using a fine-mesh sieve, dust cut-out cookies with confectioner’s sugar. Place cut-out halves on jam-covered halves.  Dust the miniature cookies with confectioner’s sugar.  Store in an airtight container at room temperature up to 4 days.

Yield: This depends on the size of your cookie cutters. This batch yielded 24 cookies sandwiches and 24 miniature cookies.

Vegan:  There are no eggs in this recipe and margarine can be substituted for butter.

*Source:  More interesting Linzertorte and Linzer Cookie info on the site Food Reference.

Warm From the Inside Bean and Vegetable Soup

Bean Soup (with barley added.)

Bean Soup (with barley added.)

All of the ingredients in the crock pot.

All of the ingredients in the crock pot.

In a Durango, Colorado restaurant this summer, one of my teen daughters and I ordered soup with our meal.  It was so delicious, we took note of the kinds of beans and veggies that were in it.  At home, we decided to try our own version.  We meshed a few different recipes to come up with this one.  The result turned out wonderfully.

In the mood for soup, hon?  This is a winner!

BEAN AND VEGETABLE SOUP

8 cups water

4 vegetable bouillon cubes (or chicken bouillon)

1 onion, peeled and finely chopped

2 stalks celery, diced

approximately 1-2 teaspoons garlic, minced

2 Tablespoons olive oil for sauteing

1-15 ounce can pinto beans, drain and rinse all beans and chick peas

1-15 ounce can black beans

1-15 ounce can red kidney beans

1-12 ounce can corn

1-15 ounce can chick peas

1 teaspoon basil, dried or fresh

1 teaspoon thyme

1/2 teaspoon coarse salt

1 Tablespoon lemon juice

pepper to taste

optional:  barley, prepared as per directions on bag

Directions:

Saute celery, onion and garlic before adding to soup pot. They can be sauteed together or separately depending on the size of your saute pan.  Heat about 1 Tablespoon of olive oil in pan first, then saute, stirring frequently, over medium heat for 3 -4 minutes.  Add remaining olive oil as needed.

Crush the vegetable bouillon cubes, add to 8 cups of water and heat in microwave for a minute or so.  Stir bouillon in water so it starts to dissolve.

Pour water/bouillon mix into a crock pot of soup pot.  Add sauteed onion, celery and garlic.  Add pinto, black and kidney beans, corn and chick peas and the remaining ingredients.

Optional.  If adding barley, prepare per directions on bag, then add to soup.

Crock Pot Directions:

Set crock pot to low and let cook for about 4 to 5 hours.  It could be done sooner, but if you are going out, you can leave it on low for quite some time.

Soup Pot Directions:

Cover soup pot and, over medium heat, bring to a boil.  Then simmer for 45 minutes.

Yield: 6 to 8 servings