Potato | Spinach Galette

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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 Loin with Spinach & Goat Cheese

pork.jpg

A sophisticated stuffing of creamy goat cheese, silky spinach, and lemony herbs give this lean and mighty pork loin 5-star flavor. Topped with apricot-infused sweet and sour sauce, we tip our hats to the slow cooker for coaxing out this degree of decadence. To achieve the coveted crisp-tender texture of the pork, we recommend browning it on all sides before placing it in the slow cooker. Once cooked, use a serrated knife to slice the pork with ease. Pair this divine main with mashed potatoes and steamed green beans or garlicky Brussels for a well-rounded meal that is sure to impress.

 

How to Make It

Step 1

Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add shallots, garlic, and thyme; cook 5 minutes, stirring often, until shallots are caramelized. Add spinach; cook 1 minute, stirring constantly, until wilted. Remove from heat.

Step 2

Combine goat cheese, chives, parsley, and lemon rind in a small bowl.

Step 3

Holding knife flat and parallel to cutting board, cut horizontally through the center of pork loin, cutting to, but not through, the other side. Open flat, as you would a book. Starting at the center seam, cut horizontally through each half, cutting to, but not through, the other side. Open flat on either side. Place pork between 2 sheets of plastic wrap; pound to an even 1/2-inch thickness using a meat mallet or small, heavy skillet. Remove plastic wrap.

Step 4

Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread goat cheese mixture evenly over pork; top with the shallot mixture. Roll up pork jelly-roll fashion. Tie with kitchen twine at 1-inch intervals. Sprinkle with remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper.

Step 5

Wipe pan clean. Heat remaining 1 tablespoon oil over medium-high. Add pork; cook 3 minutes per side or until browned. Place stuffed pork in a 5-quart slow cooker.

Step 6

Add apricot preserves, butter, and mustard to pan; reduce heat to medium. Cook 1 minute, stirring constantly, until butter melts. Pour over pork loin in the slow cooker. Cover and cook on LOW 7 to 8 hours, or until a meat thermometer inserted in the thickest portion of pork registers 145°F. I cooked mine in the oven at 350 degrees for about 35 minutes and it was just great. 

Step 7

Place pork on a cutting board; let stand 15 minutes. Skim and discard fat from sauce in the slow cooker. Pour sauce into a saucepan; bring to a boil over medium-high. Cook 5 minutes, until reduced to about 1 cup. Stir in vinegar.

Step 8

Remove and discard twine. Slice pork into 12 slices; serve with sauce.

Pork Loin with Spinach & Goat Cheese

Simple yummy meals

Simple greens are always wonderful for a Spring Dinner.  These were purchased from a local farmer at a Farmer’s Market this last weekend.  Add a little avocado (always good), some cherry tomatoes, and a few blueberries and you have a delicious salad.  I like the Italian way with dressing, but use Champagne Vinegar instead of Balsamic, as it is a little lighter.  I add a teaspoon or so of the best Olive Oil I can find.  Perfection with a little freshly grated Regiano Parmesano added on the top.

*Note:  I try to buy Regiano Parmesano that has the rind on two of the sides, as it has much more flavor closer to the rind. I grate it right before serving, so the flavor is fresher.  I keep the rind in the freezer and throw into soups for additional flavor, just pulling out what remains before I serve.  I noticed our local gourmet grocery store has started selling the rinds.

Tonights main course was a recipe I found in the newest edition of Skinny One Pan Dining.  Almond crusted Chicken with Fresh Spinach.  It was a delight!

Almond Chicken

A couple of tips.  Start the pan very hot, then lower temperature, so it does not burn, but is cooked all the way through.  I used Glutton Free Panko and put it with the Almonds and the Rosemary in my little blender, so they were all the same size.

Rosemary grows like a weed in the Pacific Northwest, so I have it several places in my garden and on my deck in my potted herb garden.  I just added another pot this weekend, so I could Dill and Mint.

Take it from me, do NOT plant mint in your yard, as it will take over your yard.  I did this one of my first houses and it took over the whole side of the house, sort of like bamboo, or Creeping Jenny.

Simple yummy meals