potato galette

If your family is anything like mine, there are some parts of a holiday menu that are nonnegotiable - certain staples that better show up on the buffet line or protests will fly. We're certainly not all that original in our house. In fact, we even repeat quite a few items from our Thanksgiving line-up on the Christmas menu - certain side dishes are are just too special to enjoy throughout the year but totally worthy of savoring on that special day in both November and December.

That being said, it's always fun to throw in one or two new dishes on those special occasions - to not only enjoy the hunt for the perfect recipe(s) in the days leading up to the big event but also mix up that predictable buffet line. And this, my friends, was this year's Christmas addition.

Super easy to throw together, it may just be the perfect galette technique. It came together in minutes and tasted amazing. The perfect combination. In fact, it was too good to wait until the next holiday to make and will most definitely be making a follow-up appearance in my kitchen in the very near future.

Potato Galette
Yield 6-8 servings

2 1/2 pounds (5-6 large) Yukon Gold potatoes, scrubbed and sliced 1/8 inch thick using a mandoline slicer to ensure even thinness
5 tablespoon unsalted butter, melted
1 tablespoon cornstarch
1 teaspoon table salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons chopped, fresh rosemary leaves (optional)

Adjust the oven rack to the lowest position and preheat the oven to 450°.

Place the potato slices in a large bowl and fill with cold water. Using your hands, swirl to remove the excess starch then drain in a colander. Spread the slices onto kitchen towels and dry thoroughly.

In a large bowl, whisk together 4 tablespoons butter, cornstarch, salt, pepper, and rosemary. Add the dried potatoes and toss until thoroughly coated. Place the remaining tablespoon butter in a large heavy bottomed 10-inch ovenproof nonstick skillet and swirl to coat. Place one potato slice in the center of the skillet then overlap slices in a circle around the center slice followed by outer circles of overlapping slices. Gently place remaining sliced potatoes on top of the first layer, arranging for uniform thickness. 

Place the skillet over medium-high heat and cook until sizzling and potatoes around the edge of the skillet start to turn translucent, about 5 minutes. Spray a 12-inch square of foil with nonstick cooking spray then place the foil, sprayed side down, on top of the potatoes. Place a 9-inch cake pan on top of the foil and fill with two cups of pie weights or dry beans. Firmly press down on the cake pan to compress the potatoes. Transfer the skillet to the oven and bake for 20 minutes. 

Remove the cake pan and foil from the skillet. Continue to cook until the potatoes are tender when a paring knife is inserted in the center, about 20-25 minutes. Return the skillet to medium heat on the stove-top and cook, gently shaking pan until the galette releases from the sides of the pan, 2-3 minutes. 

Off the heat, place a cutting board over the skillet. Carefully invert the skillet and board together and lift the skillet off the galette. Using a serrated knife, gently cut into wedges and serve immediately.

From America's Test Kitchen 

stuffed eggplant

During my recent vacation, I was thrilled to enjoy a few days visiting my sister and several dear high school friends in my one-time home of Lancaster County, PA. If you've never been to the area, please do so as soon as possible. With its rolling farmland and beautiful countryside barns...unique Amish influence...110 community fairs...theatres...and endless shopping options, it truly is a great place to live...and a vacationer's paradise. Oh, and did I mention that it also boasts an abundance of delicious food?? ;-)

In listing all of Lancaster's great qualities, I would be remiss in skipping over a local favorite, Central Market. Heralded as the country's oldest farmers' market, it can be found in a 120 year old building that is packed to the brim with area farmers and venders selling fresh produce, homemade breads and pastries, tasty jams and jellies, homespun crafts, aromatic coffees and teas, local meats and cheeses, and vibrant fresh flowers. Three days a week and year-round, locals flock to their beloved market, filling their bags with goodies and stopping to chat with friends and neighbors.

When my sister and I stopped by Market on the bright and sunny Saturday morning of my trip, I was determined to stock up on fresh fruits and veggies to take back to Northern Virginia with me. If I hadn't been limited by how much I could fit in my arms, I could have bought one of everything. Cantaloupe (big ones...for $1 each!), zucchini and yellow squash, green and red peppers, tomatoes...and eggplant. A produce treasure chest!

Once home, I knew I wanted to do something special with the eggplant. Remembering a recipe from one of my favorite cookbooks that I had once made in medical school, I knew exactly what that finished dish would be.

Stuffed Eggplant
Yield: 4 as a main course or 8 as a side dish

4 Italian eggplants (about 10 ounces each), halved lengthwise
1/4 cup olive oil
salt and pepper
1 medium onion, minced
3 medium garlic cloves, minced (about 1 tbsp)
2 tsp minced fresh oregano leaves, or 1/2 tsp dried (I used dried)
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper
1 pound plum tomatoes (3-4 tomatoes), cored, seeded, and chopped medium
2 ounces Pecorino Romano cheese, grated (about 1 cup)*
1/4 cup pine nuts, toasted
1 tbsp red wine vinegar
2 tbsp minced fresh parsley leaves

Place a rimmed baking sheet in the oven and preheat to 400°.

Brush the cut sides of the eggplant with 2 tbsp of the oil and season with salt and pepper. Set the eggplant cut side down on the hot baking sheet and, using oven mitts, carefully cover with foil. Roast until the eggplant is golden brown and tender, 50-55 minutes. Carefully transfer the eggplant to a paper towel-lined baking sheet and let drain. Do not turn off the oven.

Meanwhile, heat the remaining 2 tbsp oil in a 12-inch skillet over medium heat until shimmering. Add the onion and 1/2 tsp salt and cook until softened and browned, about 10 minutes. Stir in the garlic, oregano, cinnamon, and cayenne and cook until fragrant, about 30 seconds. Stir in the tomatoes, 3/4 cup of the cheese, nuts, and vinegar and cook until warmed through, about 1 minute. Season with salt and pepper to taste and set aside.

Return the roasted eggplant cut side up to the rimmed baking sheet. (I used a large casserole dish). Using two forks, gently push the flesh to the sides of each eggplant half to make room for the filling. Mound about 1/4 cup of the filling into each eggplant. (At this point, the eggplants can be covered and refrigerated for up to 24 hours.**)

Sprinkle with the remaining 1/4 cup cheese and bake until the cheese is melted, 5-10  minutes. (If refrigerated, increase the baking time to 8-12 minutes.) Sprinkle with the parsley and serve warm or at room temperature.

*I actually only had Gruyère on hand and didn't feel like running up to Trader Joe's for the Pecorino, so I substituted...and loved that decision.

**I've made it both ways: cooked straight through...and refrigerated for 24 after assembly. It tastes just as good either way.

Barely adapted from The Best International Recipe

creamy parmesan risotto

Some foods merely feed the body. Others feed the soul. For me, risotto = soul food. Rich and creamy, cheesy and starchy - it's comfort food at its very best. Risotto is also extremely versatile with common additions like mushrooms, butternut squash, asparagus, saffron, truffles...etc. And oh how I love to try all of these variations and match the flavor components to the rest of the meal. It instantly takes a dish from good to out-of-this-world.

Ahhhh but sometimes I just crave the heavenly simplicity of traditional Parmesan. And this, my friends, was one of those days. Not only did this serve as the perfect companion to some fabulous chicken, but, for me, it also helped my parents and I celebrate a yummy end to my week and a half-long vacation home. Now that is a proper way to end an amazing vacation!

Creamy Parmesan Risotto
Yield: 6 servings

3 1/2 cups low-sodium chicken broth
3 cups water
4 tbsp (1/2 stick) unsalted butter
1 medium onion, diced fine
salt
2 cups Arborio rice
1 cup dry white wine
2 ounces Parmesan cheese, freshly grated (1 cup)
Ground black pepper

Bring the broth and water to a simmer in a medium saucepan over medium-high heat. Reduce the heat to the lowest possible setting to keep the broth warm.

Melt the butter in a 4-quart saucepan over medium heat. Once the foaming subsides, add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until the onion is very soft and translucent, about 9 minutes. Add the rice and cook, stirring frequently, until the edges of the grains are transparent, about 4 minutes. Add the wine and cook, stirring frequently, until the wine is completely absorbed by the rice, about 2 minutes. Add 3 cups of the warm broth and, stirring infrequently (about ever 3 minutes), simmer until the liquid is absorbed and the bottom of the pan is dry, 10-12 minutes.

Add more of the broth, 1/2 cup at a time, as needed, to keep the pan bottom from becoming dry (every 3-4 minutes); cook, stirring frequently, until the grains of rice are cooked through but still somewhat firm in the center, 10-12 minutes. Stir in the cheese, season with salt and pepper to taste, and serve immediately in warmed shallow bowls.

From The New Best Recipe

texas caviar

I had never heard of Texas caviar until a couple of years ago when one of my BFFs broke my heart by moving away from my dear Virginia to the much-much-too-far-away Lone Star State. Jen is one of the sweetest, most encouraging, most devoted, and, yes, most fashionable gals I know, and a send-off party for her deserved a full buffet of foods representing her new home. When my foodie research turned up this recipe, I immediately knew what my contribution would be to the menu. A black-eyed pea-based salsa full of peppers, tomatoes, onions, and garlic with a little kick of jalapenos and Tabasco? Yes, please.

Unfortunately, as is so often the case when you're eager to try new recipes, I forgot about this one after the party. Thankfully, it came to mind a couple of weeks ago when I was trying to decide on a dish for an outdoor movie soiree at another bestie's house. Craving something healthy after a week of indulgences and wanting a cool appetizer to combat the terribly hot and humid weather, I decided that this dish really should be brought out of retirement. Now I'm just left with the question of why I didn't do that sooner.

My alterations to the original recipe: swap out a jar of pimentos for a red bell pepper, exchange the parsley for cilantro, skip the oregano, and make my own vinaigrette - all of which I changed below.

Note: this dish really does taste best a day after it's made when the flavors have had a chance to sit and mingle together. Day 1 = good. Day 2 = great. You'll get the best results if you make it the night before and let it marinate for several hours.

Texas Caviar

3 16-oz cans black-eyed peas, drained and rinsed of all juice
1 bunch scallions, thinly sliced
1 tbsp Tabasco sauce
1 tbsp Worchestershire sauce
1 tsp black pepper
1/2 bunch cilantro, chopped
3 canned or fresh jalapeño chiles, chopped (I use fresh)
1 firm, ripe, chopped tomato
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
3 cloves fresh garlic, pressed or minced
salt and pepper to taste

Vinaigrette:
1/2 cup red wine vinegar
1 tsp cumin
1/4 cup canola oil

In a small bowl combine the cumin and vinegar. While whisking constantly, slowly add the oil in a thin stream until completely incorporated.

In a large bowl, combine the rest of the ingredients. Poor the vinaigrette over and stir until everything is well mixed. Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container.

Adapted from Epicurious

vegetable tian-stuffed zucchini

Ahhhh fresh summer produce. As someone who loves to cook according to what's in season, I must admit to being slightly twitterpated by this time of year. Don't get me wrong. I adore the spinach and strawberries of springtime and the pumpkins and peppers of autumn. But, nothing warms my heart like summer's abundance of fresh squash, tomatoes, eggplant, berries, peaches, and melons. True bliss.

Predictably, this season's crops also produce a common theme among backyard gardeners: What in the world am I supposed to do with of all this zucchini?! Sauteed, roasted, baked into bread, fried as fritters - imaginations run wild trying to come up with ways to utilize this vegetable that is so often known for its bountiful harvest. Tragically, I don't have this problem. Living in a city apartment and working 60-80 hours a week has a way of stunting any potential of a green thumb during this chapter of my life. But, thanks to the generosity of my dear friend, Mary Beth, who passed along some of her own garden's gems (including the best tomato ever!), I too was left with that age-old burning question: What am I going to do with this enormous zucchini?! And this, my friends, was the perfect answer.

Vegetable Tian-Stuffed Zucchini

1 large zucchini (about 1 pound) or 2 medium zucchini
2 1/2 tbsp extra virgin olive oil, divided
2 medium yellow onions, halved and sliced 1/4 inch thick
salt
1 medium garlic clove, minced or pressed through a garlic press
1/2 pound yellow squash, trimmed and sliced 1/4 inch thick
1/2 pound plum tomatoes, cored and sliced 1/4 inch thick
1 teaspoon minced fresh thyme leaves, divided
ground black pepper
2 ounces Gruyère cheese, shredded (about 1/2 cup)

Preheat the oven to 375°F.

Cut the zucchini in half lengthwise. Scrape out the seeds and soft center flesh, leaving hollow shells. Set aside.


Heat 2 tbsp extra virgin olive oil in a large nonstick skillet over medium heat until shimmering. Add the onions and 1/3 tsp salt and cook until softened and lightly browned, 12-15 minutes. Stir in the garlic and 1/2 tsp thyme and cook until fragrant, about 30 seconds. Divide the onion mixture between the zucchini shells and spread into an even layer, covering the bottom of each shell.


Beginning at one end of the zucchini, alternatively shingle the sliced yellow squash and tomatoes into a single layer in a single row on top of the onions. Sprinkle with the remaining 1/2 tbsp oil and 1/2 tsp thyme and season with salt and pepper to taste. 

Place the shells in a 9x13 inch baking dish and cover with aluminum foil. Bake until the vegetables are tender, about 30-35 minutes. Remove the foil, sprinkle the cheese over the top, and continue to bake until the cheese is bubbling and lightly browned on top, 20-30 minutes. Let rest for 5 minutes before serving.


Generously adapted from The Best International Recipe

roasted cauliflower with kalamata vinaigrette

Anyone who has ever lived with me can testify to the fact that I have an addiction a reasonable love for roasted vegetables. Sweet potatoes. Broccoli. Onions. Red peppers. Butternut squash. Carrots. Zucchini. Asparagus. Et cetera, et cetera, et cetera. Nothing is safe in my kitchen. Whatever is in season inevitably gets tossed with some oil and herbs/spices and thrown into a hot oven until the smell of caramelized goodness dancing through the air is too much for me to resist. Oh, mercy.

So when I saw this recipe, I immediately knew that at least half of the dish would be amazing. If you've never had roasted cauliflower before, I urge you to rectify that right away. Roasting this otherwise bland, nondescript, and often looked-down-upon veggie transforms it into something magical, giving it a nutty flavor that can't be beat. Add a garlicky, salty Kalamata dressing, and this homely plant food becomes the perfect side dish or first course.

While I loved the fun presentation of the thick slices of cauliflower, I'll admit that it was a bit messy and crumbly to work with. Next time, I'll most likely simply cut it into bite-size chunks and toss it with the vinaigrette. And there will most definitely be a next time.

Oh, and as a bonus, any leftover vinaigrette would be fabulous on a Greek salad!

Roasted Cauliflower with Kalamata Vinaigrette
Yield: 4 servings

1 head cauliflower (2 1/2 to 3 pounds)
1/4 cup extra-virgin olive oil, divided
1 small garlic clove
1 to 2 tablespoons fresh lemon juice or red wine vinegar
1/4 cup pitted Kalamata olives, finely chopped

Preheat oven to 450°F.

Cut cauliflower lengthwise into 3/4-inch-thick slices and place in a large 4-sided sheet pan coated with 1 tbsp of oil. Brush a 2nd tbsp of oil onto the top-side of the cauliflower and season with salt and pepper. Roast, turning once or twice, until golden and just tender, about 25 minutes.

While the cauliflower roasts, mince and mash the garlic to a paste with a pinch of salt. In a small bowl, whisk together the garlic, lemon juice or vinegar, remaining 2 tablespoons oil, olives, and salt and pepper to taste. Serve the cauliflower drizzled with the Kalamata vinaigrette.

Adapted from epicurious