Potato | Spinach Galette

2

Since I had already made the pie crust and there was enough for two, I thought a savory galette might be good.  I am staying with a friend while waiting for my new home to close escrow next week, and we both love to cook.  I was looking online and found a recipe for potato galette.  We have been trying to order our food online with the COVET 19 and she sort of accidentally ordered way too many potatoes.  So instead of nine potatoes, she received nine pounds of potatoes.  How to creatively use more potatoes.

Use the other half of the pie crust recipe that I made yesterday:

Ingredients:

 

3 cups (375g) Plain Flour (unbleached and unfortified)
2 tbsp Sugar

1 tsp Salt

2 sticks (220g) of Butter
(small cold cubed)
1 beaten Egg mixed with
3/4 cup Milk (cold)

 

HOW TO PREPARE PASTRY:

  1. Mix flour, sugar & salt to evenly distribute the dry ingredients
  2. Add cold butter cubes with the flour mix and work with hands or pastry knives until it transforms into small pea-sized crumbs
    (Use cold utensils )
    3) Add egg and milk mixture till the mixture comes together
  3. Make a well with the flour crumbs mixture adding the egg and milk mixture in the well and lightly handling the mixture
    (do not knead)
  4. Incorporate all ingredients together to form a dryish dough
  5. Wrap it well with cling film & refrigerate for 1 hour
  6. Roll out the dough split it in half for two pie crust and roll it out bigger than the pie dish
  7. Fit the rolled out pie dough in the greased and floured pie dish making sure pie dough is press all around the crevices of the dish so it doesn’t sink in or collapse when cooking.
  8. Cut around the edge of the pie dish and refrigerate again for 20 before egg washing it and filling it with pie filling and cooking in the oven.
    Enjoy!

FILLING

2 potatoes ( I used Yukon) slice thinly with a Mandolin (1/8″ thick)

4 TB unsalted butter

1 Yellow onion ( I had half a red and a shallot) so used those

Bacon – you pick how much, but be cooked and cut up (Maybe 2 slices)

Spinach = (one big bunch) cooked down with garlic

1/2 cup Parmesan or Romano Shredded Cheese

Egg wash – one egg whisked with a little water

Kosher salt

2 tablespoons chopped chives

3 tablespoons white vinegar

Freshly ground black pepper

Flaky salt, for topping

 

HOW TO PUT IT TOGETHER

  1. Directions

    1. In a large skillet, melt the butter over medium heat. Add the onions and a pinch of salt and cook, stirring occasionally, until caramelized, about 25 minutes.
    2. Meanwhile, preheat the oven to 375 degrees F.
    3. Heat 1 1/2 inches of oil in a large cast-iron skillet over medium heat until shimmering. Working in batches, fry the potatoes, flipping once, until just tender and beginning to brown around the edges, 3 to 5 minutes. Remove the potatoes to a baking sheet lined with paper towels to drain, then remove the paper towel. Sprinkle the potatoes with the chives, 2 tablespoons of the vinegar and salt and pepper to taste. Toss gently to combine.
    4. Roll your pie dough out into a 13-inch circle and place it on a baking sheet lined with parchment. Whisk the egg with a splash of water in a small bowl and brush it onto the dough, leaving a 2-inch perimeter. In the center of the dough, layer up the toppings in this order: half the onions, half the Parmesan cheese and then half of the potatoes, in a fanned even layer. Top with the remaining onions, remaining cheese, the other half of the potatoes and any additional chives or black pepper from the bottom of the pan. Brush the edges of the crust with egg and then fold them up around the potatoes. Brush the outside edges with egg and sprinkle with flaky salt.
    5. Bake until the pie crust edges are golden brown, about 25 minutes. Sprinkle the top of the galette with the remaining tablespoon of vinegar before serving.
Potato | Spinach Galette

Pork Chops with Wine & Garlic

Pork Chops with Wine & Garlic.jpg

  • 6 whole Pork Chops (medium-to-thin)
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • Salt And Pepper
  • 1-1/2 cup Red Wine
  • 1/2 cup Beef Broth (more If Needed)
  • 1 whole Bay Leaf
  • 1 Tablespoon Balsamic Vinegar
  • 18 whole Peeled Garlic Cloves
  • 1 Tablespoon Butter (additional)
Heat oil and butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them on both sides until they’re nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside.

Reduce the heat to medium-high, then throw in the whole garlic cloves. Stir them around and cook them for several minutes, or until they get nice and golden brown.

Pour in the red wine, then add the bay leaf. Stir around and let it reduce, raising the heat if necessary. Cook the sauce for several minutes, or until it’s nice and reduced and thick.

Stir in the beef broth (you can add more if it needs the liquid) and add the chops back into the cooking liquid, arranging them so that they’re swimming in the sauce. Allow the chops to cook in the liquid for a few minutes, then pour in the balsamic. Shake the pan to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.

Remove the chops from the pan once more, then let the sauce reduce a little more if needed until it’s very thick and rich and the garlic is soft. Swirl in 1 tablespoon of butter and sprinkle in a little salt and pepper.

Arrange pork chops on a platter, then pour the whole skillet of sauce (including garlic) over the top.

Serve with a green salad.

*You may substitute white wine for a slightly lighter sauce.

Pork Chops with Wine & Garlic

Spanish Spice-Crusted Pork Tenderloin Bites (Pinchos Morunos)

 

Tonight for a quick dinner I mixed together the spices in the morning and pulled a pork tenderloin from the freezer.  I buy them on sale, so it is a very inexpensive dinner.  Trying to keep the carbs down a little, I served it over cauliflower rice which I made from a head of cauliflower I had in the refrigerator.  I cooked it in a little ghee to give it a slight butter flavor.

The combination of spice and sauce made the entire meal delicious.  It was fast and very easy to make.  I grow my own herbs, so always have a fresh supply.

Pork

We usually prefer the flavor we get from grinding whole spices ourselves, but in this recipe, we found preground worked. Cutting the pork tenderloin into 1- to 1½-inch cubes produced more surface area, allowing the spice rub to quickly penetrate and season the meat. (Any smaller and the meat cooked too quickly)

INGREDIENTS
  • 1½ TEASPOONS GROUND CORIANDER
  • 1½ TEASPOONS GROUND CUMIN
  • 1½ TEASPOONS SMOKED PAPRIKA
  • ¾ TEASPOON EACH KOSHER SALT AND COARSELY GROUND BLACK PEPPER
  • 1 POUND PORK TENDERLOIN, TRIMMED AND CUT INTO 1- TO 1½-INCH PIECES
  • 1 TABLESPOON LEMON JUICE, PLUS LEMON WEDGES FOR SERVING
  • 1 TABLESPOON HONEY
  • 1 LARGE GARLIC CLOVE, FINELY GRATED
  • 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
  • 1 TABLESPOON CHOPPED FRESH OREGANO

In a large skillet over high heat, heat 1 tablespoon of the oil until just smoking. Add the meat in a single layer and cook without moving until deeply browned on one side, about 3 minutes. Using tongs, flip the pork and cook, turning occasionally, until cooked through and browned all over, another 2 to 3 minutes.


Off the heat, pour the lemon juice-garlic mixture over the meat and toss to evenly coat, then transfer to a serving platter.


Sprinkle the oregano over the pork and drizzle with the remaining 1 tablespoon of oil. Serve with lemon wedges.

Spanish Spice-Crusted Pork Tenderloin Bites (Pinchos Morunos)

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Shepherds Pie is so easy to make.  I had left over potatoes from a couple a nights ago, so did not them to go to waste.  The recipe calls to put it in a casserole pan, but I like individual servings, so put in smaller containers, so I could freeze two for later or eat later in the week.  I added mushrooms and four cloves of garlic and just cut and put in the blender to dice.  Fast and easy.

Easy Shepherd’s Pie

American favorite shepherd’s pie recipe, casserole with ground beef, vegetables such as carrots, corn, and peas, topped with mashed potatoes.

  • Prep time: 15 minutes
  • Cook time: 50 minutes
  • Yield: Serves 4

INGREDIENTS

  • 1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered
  • 8 Tablespoons (1 stick) butter
  • 1 medium onion, chopped (about 1 1/2 cups)
  • 1-2 cups vegetables—diced carrots, corn, peas
  • 1 1/2 lbs ground round beef
  • 1/2 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • Salt, pepper, other seasonings of choice

METHOD

1 Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes.

2 Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.

If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.

If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.

3 Add the ground beef, then Worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper.

Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.

4 Mash the cooked potatoes: When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste.

5 Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (8×13 casserole).

Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.

6 Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

This is comfort food for a rainy cold day and enjoyed with a nice Tempornillo Wine.

 

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