Ok I admit it, I lied. It is #NationalHamburgerDay and it’s been years now so I’m reposting this one. I’m also making them for the holiday. I know everyone is probably tired of these, but in honor of their being chosen in the Top 5 by the LA Times Battle …
Potato Leek Tart
I’m sad to say this dish was just not very photogenic. It has great flavor and was a big hit with family and friends but I just couldn’t get a good picture so I had put off posting it. However, it was very tasty and I’ve been requested to put it up so here it is! Printable Recipe for Potato Leek Tart
Ingredients:
1 pkg frozen puff pastry
4 slices of bacon chopped finely (optional)
2 large well washed and finely sliced leeks
3 cloves garlic
1/2 teaspoon pepper
1 lb peeled medium diced potatoes (I used Yukon Gold)
1 cup heavy cream
4 ounces finely grated Gruyère cheese
Procedure: Puff Pastry
Place both sheets of pastry on a jelly roll pan pinching together the sheets in the middle to make one single layers and bake at 400 degrees for approx 5 minutes – it will not be fully done. Remove from the oven and set aside, then reduce the oven temperature to 350 degrees.
Boil the potatoes in a large pot for 15-20 minutes, they should be firm but mostly cooked.
In a large skillet or dutch oven, fry the bacon pieces until crisp. Saute the leeks until wilted Saute Leeks
Add the sliced leeks and cook until wilted. Add garlic and pepper Saute with garlic and pepper
Add the garlic and pepper and sauté for 1 minute Add cream
Add the cream 1/4 cup at a time while stirring constantly and allow most of it to absorb before adding another 1/4 cup. Add potatoes Mix well
Add the potatoes and mix well. Add cheese
Add 1/2 of the cheese Spread on tart shell
Pour onto the partially baked tart shell and spread evenly. Add cheese
Sprinkle with the remaining grated cheese. Bake for about 30 minutes or until the filling is browned and bubbling. Baked potato leek tart
I admit it, I took the easy way out this time. As much as I love soups and really wanted to go all out, I’m preparing to travel to California to serve 40-50 people on Sunday (family, including a group from Canada who I can’t wait to see) and then …
As we have already established, I’m a picky eater. I generally don’t do salads of any kind mostly because I don’t like condiments – no ketchup, no mustard, no dressing (or anything with vinegar in it), absolutely no mayonnaise and healthy is clearly not my strength so coming up with a healthy potato salad recipe was a big challenge for me. I’m not a big yogurt fan either, but some of the flavored ones are ok so I went with that. The best part though is that I do love potatoes in pretty much any form so I had something to work with! This was inspired by the sweet potato casserole that usually goes with Thanksgiving dinner. Thanks to Jami for a great challenge.
Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!
On a second baking sheet place the pecans, 1/2 of the coconut and the pineapple cut into half circles and sprinkle the pineapple and pecans with brown sugar, cinnamon and bacon (or regular) salt.
Sprinkle
Roast both pans in 400 degree oven for approx 10 minutes until the coconut and pecans are toasted – watch carefully they will go from brown to burned quickly. Remove them from the pan and continue to roast the sweet potatoes and pineapple for a total of 30-45 minutes until tender and lightly browned. Remove from the oven and cool.
Roasted sweet potatoesRoasted pineapple
Drain the mandarin oranges, reserving the liquid. Mix enough of the liquid with the orange yogurt to thin it to a pouring consistency.
Roasted and ready to mix
Reserve 2 pineapple 1/2 slices and cut the remaining into bite sized pieces. Mix the sweet potatoes, pecans (reserving a few for garnish), toasted coconut and bite sized pineapple pieces together in a mixing bowl with the dressing.
Plated
On the serving plate lay down the lettuce, add the potato mixture, surround with the reserved pineapple half slices and the mandarin oranges, sprinkle with the untoasted coconut, reserved pecans and dried cherries.
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