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Rosemary Sweet & White Potato Galette

Best CutGalette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes; sweet or savory. This flavor-packed, golden orb is a wonderful replacement for ordinary hash browns or when you want to make a broader dinnertime statement. Beautiful and herby; inside and out.

Best AllIngredients

2 large Yukon gold or other floury potatoes, scrubbed, skin on

1 large yam or sweet potato, peeled

1/3 cup olive oil

1/4 cup finely chopped fresh rosemary

5 tablespoons butter

Salt and pepper

Directions:

Grate potatoes coarsely using a box or food processor grater. Do not rinse or store in water, as you will wash away the starch needed to bind the galette.

Drizzle olive oil into a large skillet; place over medium heat until oil is hot but not smoking. Mix grated potatoes with chopped rosemary, salt & pepper. Place evenly in pan, pat potatoes down using a potato masher—this has a wide surface area and allows you to create a really even, flat pancake.

Once the galette starts to settle in the pan, add butter in very small pieces to the edges of the pan, letting it melt and run into the center, which will give the potatoes an exquisite, nutty flavor.

Cook for 8–10 minutes, until golden brown on the underside. Loosen the rim with a spatula, carefully slide the galette onto a wooden board or plate, place the pan over the galette and invert the board so the galette is back in the pan, cooked side up. Cook for 8–10 minutes, until the underside is golden brown and crunchy.

Loosen rim with spatula, remove galette from pan, sprinkle with additional rosemary, salt & pepper to taste. Cut into wedges, top with sour cream (optional). Serve while hot. Servings:4

Piece

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CinniBird: 2015’s Most Noteworthy Kitchen Gadgets

1-Main5No matter how many times we study our bestie barista artfully pour milk into a rich double shot of espresso, we just can’t recreate the foamy graphic as gracefully at home. (It’s a wrist thing, right?). Now this hand-held kitchen gadget is about to erase our latte art envy for good and help us up our presentation of desserts and dinners of all kinds. The chirpy device is called the CinniBird, a pen that lets you draw with granules like ground cinnamon, cocoa and sugar.

2-Main3Espresso drinks, cupcakes and creme brulees are CinniBird’s canvas and herbs + spices are its paint. Just fill up the white drawing instrument with ground natural ingredients, position it over your tastiest treats and press the button to release a steady stream of deliciousness.

SpicesRemember, you eat with your eyes first, so even though this gadget might not seem like a crucial kitchen aid, it will certainly single-handedly earn you major presentation points — and we +1 anything that makes you more creative in the kitchen. Besides decorating your delectables with allspice script, you can use CinniBird to impress your guests by adding artistry to your dishware: Scallop the edges of your dinner plates with parsley, connect the dots between hors d’oeuvres on a party platter with paprika or sketch a smiley face with basil around the rim of your S.O.’s tomato soup bowl :)

4-Main-1Don’t freak about free-handing it, though. The three person team behind CinniBird is set to develop a companion app that would act as a digital design template. The plan is for it to recognize the edge of whatever you so choose to CinniBird on and project a pre-loaded outline on your screen for you to “trace” IRL. Total perk.

0-Featured4Other uses for CinniBird? We can think of a few. Use it in place of messy frosting bags to “ice” a birthday cake. Or fill it with your signature spice rub and use it to season your steaks and other barbecue masterpieces without getting your hands dirty. We even bet the quirky contraption could act as a way for the kids to get involved in the culinary action without putting anything sharp or breakable in their tiny hands. Get yours on CinniBird or Amazon for just $35.

Source: Brit.co

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Guest Chef Jana’s Simple Oven Swiss Steak

SwissSTBakedWhile growing up, Jana’s mother prepared this delicious, uncomplicated dish frequently for her family and it was always a hit! Carrying on the tradition, Jana adapted the recipe to suit her family’s tastes, and often made it for Sunday dinners for family and guests. Jana fondly remembers this scrumptious, simple dish being her father’s most requested dinner and reminisces about the many times she prepared it for him.

Jana uses whatever size round steak she finds at the market and adjusts the ingredients to match the size; using more or less vegetable. So easy and so delicious!

expatalien

photo source: expatalien

Ingredients:

Round Steak

2 Tablespoons flour

1/2 teaspoon salt & pepper

2 tablespoons canola oil

1 14 oz stewed tomatoes (Jana uses Muir garlic fire roasted no salt diced tomatoes to keep the sodium at a minimum, but you can also choose your favorite brand)

1/4 cup diced celery

1/4 cup diced carrots

1/2 cup onion, sliced thin

1/4 teaspoon Worcestershire sauce

2 tablespoons cheddar cheese

SSBeforeDirections:

Dredge pieces of round steak in flour, salt and pepper. Heat a large skillet over medium heat, add oil until hot. Brown both sides of steak until golden. Blend remaining ingredients with pan drippings, simmer until boiling. Place steak side by side in 9×13 baking pan. Pour veggie sauce over steak.

Bake uncovered for two hours at 350* Remove from oven, sprinkle with cheese. Serve with mashed potatoes, rice or noodles and a crisp side salad of choice or coleslaw.

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The Best Moist Banana Chocolate Chip Loaf Recipe…Ever!

kandktestkitchenToday we celebrate National Banana Bread Day! There are as many banana bread recipes as there are plantations in the Americas. However, this is mine with the addition of nibs of chocolate which add a rich, chocolaty depth. This lovely loaf is moist and luscious with a hint of spice to compliment the banana flavor. You should smell the aroma while it’s baking too! Well, you will if you read on and tackle this simple recipe in your kitchen. Bake on! Remember in baking: the browner the banana, the sweeter the sweet :-)

bowl-of-bananasIngredients:

2 cups all-purpose flour

1⁄4 cup granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 pinch salt

pinch of nutmeg

½ teaspoon cinnamon

1 cup chocolate chips

2 cups bananas, 2-3 bananas, ripe, mashed

1⁄2 cup butter, melted

1⁄4 cup milk or buttermilk

2 eggs

sallysbakingaddictionDirections:

Preheat oven to 350*

In large bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt; add chocolate chips.

In separate bowl, whisk together bananas, butter, milk and eggs; pour over flour mixture and stir just until blended. Spread in greased 9- x 5-inch (2 L) loaf pan.

Bake in center of oven at 350°F for 50 to 60 minutes or until cake tester inserted in center comes out clean. Let cool in pan on baking rack for 15 minutes. Turn out onto rack; let cool completely before slicing.

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Creamy Chicken Noodle Soup: Simple, Easy, Leftover Magic

nomadwife

photo source: nomadwife

The fragrant aroma of soups simmering in the kitchen during the cold winter months is a warming addition to the cold frigid air outside. However, what to do with the copious batches we make? Leftovers are welcomed the day after, but how do we change things up a bit? Make it creamy! By adding as few simple ingredients and making a quick roux out of simple butter and flour, you can have an entirely different delectable meal.

maxresdefault

ROUX photo source: maxres

Ingredients:

4-6 cups of leftover soup

2 tablespoons butter

3 tablespoons flour or arrowroot powder

1 cup sour cream

1 cup chicken broth (optional)

foodsitemagazine

Sour Cream photo source: foodsitemagazine

Directions:

Melt butter in large skillet or stock pot. Add flour, stir over medium heat until mixture is golden brown. Stir in sour cream, and chicken broth, if using, mix well. Add prepared soup, stir and simmer for about 10 minutes until soup is thicker and creamy. Delish!

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Stroopwafels: Crunchy, Buttery, Sugary Dutch Cookie Heaven!

wesealofapproval

photo source: wesealofapproval

Stroopwafels (Translation: syrup waffles) are thin Dutch waffles with a syrup filling. They were first made in Gouda in the Netherlands, in 1784. Large versions are sold in the streets as a snack.

The stiff batter for the waffles is made from flour, butter, brown sugar, yeast, milk, and eggs. Medium sized balls of batter are put on the waffle iron. When the waffle is baked, and while it is still warm, it is cut into two halves. The warm filling, made from syrup, brown sugar, butter, and cinnamon, is spread in between the waffle halves, which glues them together. Crunchy, buttery, sugary heaven!

4042080382_77f9845f28Ingredients:

Waffles:

4 cups all-purpose flour

1/2 tsp. ground cinnamon

1/2 cup white sugar

1 cup unsalted butter

2 large eggs

1 (.25 ounce) package active dry yeast

1/2 cup warm water

Filling:

1 1/2 cups packed brown sugar

1 cup unsalted butter

1 teaspoon ground cinnamon

6 tablespoons dark corn syrup

1/2 cup finely ground hazelnuts, optional*

Directions:

Dissolve yeast in the warm water. Cut one (1) cup of the butter into the flour. Mix in the sugar, cinnamon, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes. Roll dough into 12 small balls, squeeze each ball into the preheated pizzelle iron and bake for about 30 seconds. Cut the wafels into two thin wafels and spread with filling.

To Make Filling:

In a saucepan boil the brown sugar, the remaing one cup of the butter, cinnamon, and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C). Stir in ground hazelnuts at this point, if using.

To Assemble:

Cut each wafel into two (2) thin wafels and spread with filling. Repeat this process until all the filling is used.

Makes 12 wafels. Place over the rim of your steamy “cuppa” and Enjoy!

msflourgirl

photo source: msflourgirl

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In Honor of National Pancake Week: Savory Chicken Pot Pie Crepes

eatingwelllivingthin

photo source: eatingwelllivingthin

In the theme of National Pancake week I wanted to offer a savory pancake recipe to the repertoire. Chicken pot pie is undoubtedly one of the world’s favorites. So, my thoughts were to nix the crust and use crepes instead. These luscious, creamy creations are well worth the time and effort; especially, if you plan to freeze half for later use. This is a big batch and if you so choose (as mentioned), can freeze half. Simply make 2 pans and freeze one for a lazy evening meal when time is of the essence. I made this recipe for Sunday dinner and served it with a simple side salad and popped the rest in the freezer. Novel idea! ;-)

pancakesIngredients

16 crepes (store bought or homemade)

5 cups chicken stock

6 green onions, diced

2 cup peas & carrots, frozen

1/2 cup mushroom, diced

2 garlic cloves, minced

1/4 cup flour

5 tablespoons butter

1 teaspoon pepper

1/2 cup white wine

5 cups chicken, cooked, shredded

1 tablespoon chives

1 tablespoon parsley

1 tablespoon dill

1 teaspoon lemon zest

1 tablespoon lemon juice

pinch of nutmeg

1/2 cup cheddar cheese

Turkey-Pot-PieFilling:

Directions

Melt 2T butter and saute onions, garlic and mushrooms stir in peas and carrots.

Sauce:

Directions

Melt 3 T butter whisk in flour to make a roux stir in wine to make a stiff paste add enough broth to make thick gravy add stock gradually add rest of stock and cook down on low 20 minutes. Season with nutmeg, salt & pepper to taste. Pour half sauce over and mix sautéed veggies. Add chicken and mix carefully. Mince the herbs fold into chicken mixture. Add zest and lemon juice pepper.

Preheat oven to 350.

Grease 9×13 baking dish put in 1 cup sauce over bottom. Spoon 1/2 c chicken mixture into each crepe roll into fat rolls. Arrange them seam side down in baking dish setting close together. Pour rest of sauce over top. Sprinkle with cheese. Bake until sauce is bubbling and cheese is golden brown about 35-45 minutes. In the frozen state simply bump up the baking time to 1 hour.