This post is a little different than usual and I don’t have any pictures of the food so I’ve substituted a few of my birthday flowers. I had dinner with a friend recently and she made the most wonderful food I just had to recommend the recipes! As we’ve pretty much established, I’m a picky eater and not too fond of anything beyond meat and potatoes and pasta so this is a real surprise. Having seen the recipe I’m sure I would have never tried it as it has some ingredients I’m not used to and it does take some time and effort, but the Fried Chicken with Poblano Mashed Potatoes and Chorizo-Thyme Gravy from Epicurious.com which she served, along with their recipe for Roasted Corn with Manchego & Lime was absolutely wonderful and I fully intend to make it myself. Everyone at the meal loved it and we all took home leftovers, which didn’t last long at our house!
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
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
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.
Add the sliced leeks and cook until wilted.
Add the garlic and pepper and sauté for 1 minute
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 the potatoes and mix well.
Add 1/2 of the cheese
Pour onto the partially baked tart shell and spread evenly.
Sprinkle with the remaining grated cheese. Bake for about 30 minutes or until the filling is browned and bubbling.
This month’s challenge was to make noodles, with a suggestion for Spätzle. A long (long) time ago I lived in Germany for several years and became very fond of them but although I’ve made lots of other types of noodles, for some reason just never tried these. I know my choice of meatballs in cream sauce really isn’t traditional with them, there was the usual time crunch and I had some ready made meatballs on hand that could be made quickly. Thanks for the great idea and I will be making these more often (and with more traditional meals – maybe schnitzel) now that I know how quick and easy they are!
Steph from Stephfood was our Daring Cooks’ July hostess. Steph challenged us to make homemade noodles without the help of a motorized pasta machine. She provided us with recipes for Spätzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with!
I followed the recipe given by Steph for the Spätzle but instead of the sauce she provides, I made the weekday meal version – prefab meatballs with a simple cream sauce to serve with them.
Meatballs and Cream Sauce
1 lb fully cooked meatballs (purchased or your favorite recipe)
1 medium onion finely chopped
2 TBS butter
2 TBS flour
1 TBS Better than Bullion (or 1 teaspoon bullion granules)
2 cups milk or half and half
Heat and brown the meatballs in a large skillet adding a little oil if needed, then remove and set aside. Add the onion to the skillet and brown well (add a little more oil if there is not enough fat from the meatballs).
Add the butter and stir in the flour and cook until it is lightly browned.
Stir in the Better than Boullion or bouillon granules then add the milk or half and half. Cook and stir until thickened and bubbly. Return the meatballs to skillet and heat through, about 1 minute.
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!
Ingredients for 4 side or 2 main course salads:
2 large sweet potatoes cubed into 1 inch pieces
2 tablespoons olive oil
1 teaspoon cinnamon
1 teaspoon bacon or regular salt
1 tablespoon brown sugar
6 pineapple rings
1 1/2 cup pecans toasted
1 cup coconut (1/2 toasted)
1 6 oz orange yogurt cup
1 11 oz can mandarin oranges
4 large fresh lettuce leaves
1/4 cup dried cherries
1 tablespoon marshmallow cream
Place the sweet potatoes on a baking sheet.
Drizzle with olive oil
Sprinkle with cinnamon and bacon salt
Mix to coat.
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.
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.
Drain the mandarin oranges, reserving the liquid. Mix enough of the liquid with the orange yogurt to thin it to a pouring consistency.
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.
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.
Top with a dollop of marshmallow cream.
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