Kale Pesto

The reputation of kale is so big and so wonderful that it is surprising that cities are not named after it!  Kale is packed with nutrients, said to improve the health of eyes, skin, hair, bones and digestion.  It improves eye and heart health.  It is an antioxidant.  “Eat More Kale” is the phrase of the brain health community.  I appreciate that kale is so wonderful but I simply like to eat kale – it tastes good.  I like to lay chopped kale at the bottom of my soup bowl before I ladle soup in, add it to salads, make kale chips (I can easily eat a whole head of kale in the kale chip form), and now I like it as a delicious pesto.  It is tasty and hearty.  Add another star to kale because the pesto did not turn black when refrigerated like basil pesto.

I used the pesto as an addition to a quick bean soup but you can toss your pasta with it or spread it on a cracker or bread.  Who knows maybe there will be a town named for kale – Kale, California?

Kale Pesto

2 cups packed torn kale leaves, stems removed

1 cup packed fresh basil leaves

1 teaspoon sea salt

¼ cup olive oil

¼ cup toasted walnuts

3-4 cloves garlic

½ cup grated Parmesan cheese

In a food processor, combine the kale leaves, basil leaves, and salt pulsing until the kale is chopped up. With the motor running, drizzle in the olive oil.

Scrape down the sides of the processor.

Add the walnuts and garlic and process until a smooth paste is formed.

Add the cheese and pulse to combine. 

Vegan Potato Galette with Rosemary, Thyme and Caraway

The flow of life is generally steady, the course is chosen and followed and down that path surprises or stumbling blocks  show up.  Over the past year I was stricken with a sudden and swift dairy and nut allergy.  It literally showed up overnight but it took me a whole year to realize that I must be dairy free.  My beloved butter has been the last to go. So now I am on a quest to find creamy goodness without dairy or everything tasting like a coconut as many vegan recipes rely heavily on the coconut.  

This is a simple, crisp and delicious recipe.  For a non-vegetarian version swap out 2 tablespoons of the olive oil for 2 tablespoons of rendered and melted bacon fat.

If you prefer butter and a cast iron pan, see this recipe.

Vegan Potato Galette with Rosemary, Thyme, Caraway and Onions

¼ cup (4 tablespoons) extra virgin olive oil

2 tablespoons non-dairy butter like Earth Balance

1/2 teaspoon caraway seeds

1 teaspoon (or more) kosher salt

1/2 teaspoon freshly ground black pepper

2 pounds Yukon Gold potatoes cut into 1/8'-thick slices with a mandolin slicer

1 small thinly sliced sweet onion

Preheat to 425°.

Arrange a rack in middle of oven.

Line a baking sheet with parchment paper or use a Silpat rated for 425°.

Set the ring portion of your 9 inch spring form pan on the paper.

Toast caraway in a small skillet over medium heat until fragrant, about 1 minute and let cool slightly.

Crush in with mortar and pestle or with a rolling pin or meat mallet.

In a large bowl toss to coat potatoes, olive oil, salt, pepper, crushed caraway seeds.

Arrange 1/4 of potatoes in an even layer inside ring on baking sheet to create a solid overlapping base.

Toss onion in a large bowl with 1 Tbsp. melted dairy-free butter, or regular butter if using.

Arrange 1/3 of onion over potatoes.

Repeat layers two more times for a total of 3 potato and 2 onion layers.

Finish with a layer of potatoes.

Carefully remove ring.

Bake until potatoes are tender, about 45 minutes.

Dot the top of the galette with small bits of the remaining tablespoon of butter (vegan or regular).

Bake for 5 to 10 minutes until edges of potatoes are deep golden and top is crisp

Run a thin spatula under galette to loosen from foil and move to a serving dish.

Season the galette with salt and pepper.

Potato Galette

I love potatoes for many reasons, one being that they are so wonderfully delicious, they are comforting, they are satisfying, they are economical and they can be prepared in rustic dishes to very fancy dishes.  Potatoes were a mainstay on my family's table growing up.  My father would put a cast iron pan on the burner and douse it with a generous amount of oil, then large rings of onions, and thick sliced potatoes.  He would turn the heat up and vigorously turn the potatoes taking samples every so often until they were done. Those potatoes filled us up and stretched the grocery budget.  I serve my family of hungry teenagers potatoes at least 2 to 3 times a week, mashed, hash browns, baked, boiled, au gratin, and now a galette.  The extra effort  of drying the potatoes makes this dish delicious but also lovely enough to serve on a buffet or at a dinner party.

Potato Galette
Serves 6 

2½ pounds (5 to 6 large) potatoes (russet, Yukon, red), scrubbed and sliced 1/8 inch thick
5 tablespoons unsalted butter, melted
1 tablespoon cornstarch
1 teaspoon table salt
½ teaspoon ground black pepper
1½ teaspoons chopped fresh rosemary and/or thyme leaves

NOTE: In order for the potato cake to hold together, it is important to slice the potatoes no more than 1/8  inch (3 mm) thick using a mandoline slicer or the slicing blade of your food processor, and to make sure the slices are thoroughly dried before assembling. Lay your potatoes slices singly on a lint free towel laying another lint free towel on top of the slices dry of your potato slices. This is the only super fussy bit about the whole recipe.

DIRECTIONS
Adjust oven rack to lowest position and heat oven to 450 degrees.
Place potatoes in large bowl and fill with cold water. Using hands, swirl to remove excess starch, then drain in colander.
Spread potatoes onto kitchen towels and thoroughly dry. 
Whisk 4 tablespoons butter, cornstarch, salt, pepper, and rosemary (if using) together in large bowl.
Add dried potatoes and toss until thoroughly coated.
Place remaining tablespoon butter in heavy bottomed 10-inch well seasoned cast iron pan or an ovenproof nonstick skillet coat the pan well.
Place 1 potato slice in center of skillet then overlap slices in circle around center slice, followed by outer circle of overlapping slices.
Place remaining sliced potatoes on top of first layer without disturbing the top decorative layer (or the bottom layer in the pan - top when you unmold the galette), arranging so they form even thickness. 
Place skillet over medium-high heat and cook until sizzling and potatoes around edge of skillet start to turn translucent, about 5 minutes.
Butter or oil a 12-inch square of foil and place foil, oiled side down, on top of potatoes. Place 9-inch cake pan on top of foil and fill with 2 cups pie weights or dried beans.
Firmly press down on cake pan to compress potatoes.
Transfer skillet to oven and bake 20 minutes.
Remove cake pan and foil from skillet. Continue to cook until potatoes are tender when paring knife is inserted in center, 20 to 25 minutes.
Return skillet to medium heat on stove top and cook, gently shaking pan (use potholder—handle will be hot), until galette releases from sides of pan, 2 to 3 minutes.
Off heat, place cutting board over skillet. Cut gently with into wedges and serve immediately.
Recipe seen on Cook's Illustrated

Double Stuffed Potatoes

When my father worked the night shift, my Mom made all-in-one meals because he liked his meals to have meat, potatoes, and a vegetable, separately.  Some nights she made a big salad with everything in it from boiled eggs, fruit, vegetables, ham and cheese served with ranch dressing or she would doctor up ramen noodles with all kinds of things.  The night she made double stuffed potatoes as a meal in a potato when I was a teenager, I was instantly in love!  They were super cheesy with scallions, sour cream and kielbasa.  It was an exciting change to have a meal in a potato as it broke the monotony of daily meals. Breaking the rut of serving the same meals week after week is a challenge especially as I now see the lackluster look on my own children's faces as we eat one of my ten or so go to weekly meals.  Thanks Mom for the new taste experiences!  

The tang of buttermilk gives these potatoes a mouthwatering savoriness. These are a great accompaniment to burgers, meatloaf, or any grilled meat.  I would mix in kielbasa if all family members enjoyed  so I serve it on the side.

Double Stuffed Potatoes

makes 12 half potatoes

6 medium russet potatoes scrubbed

¾ cup buttermilk -

½-¾ cup sour cream

6 ounces grated sharp cheddar cheese

3 tablespoons softened butter

2 shallots, 4 scallions, or ½ small onion (yellow, red, Vidalia) finely chopped

Handful of  parsley finely chopped

Salt and Pepper to taste

Bake potatoes in oven at 450 F° until fork pierces flesh easily. Allow to cool 10 minutes.

Slice potatoes in half and scoop out potato and put in a large bowl. Scrape out the potatoes leaving enough flesh on the inside of the skin to give the skin enough structure to stand on its own.

Mix in the butter, cheese, buttermilk, sour cream, onions, parsley, salt and pepper in with the potato flesh. 

Mash to a smooth consistency - I do this with a fork.

Spoon the potatoes into the skins.

Bake  until potatoes are crisp and brown. 
Served with Juicy Lucy hamburgers for a stuffed theme!

Pear and Parsnip Puree

This year my goal is to be healthy. I tried to eat 9 servings of fruits and vegetables after a new report came out that we should be eating not 5 or 7 servings but 9 servings of fruit and vegetables a day, but that turned into always thinking about how and when I could get my next serving in. If I wasn't eating all the time, I was thinking about how I could fit the vegetables in.  I tried the 9 a day for a week and now I am back to the 5 fruits and vegetables a day. I can manage the 5. 

I heard this puree mentioned on the radio and never having parsnips before, I decided to try new things. I was surprised by the smell and flavor of parsnips - they have an spice sort of like licorice and there is a sweetness to them. If you are trying to get your 5 or 7 a day in try this. 

Pear  and Parsnip Puree

serves 4

6 cups parsnips, peeled and chopped into 1/2" slices

2 carrots, peeled and chopped into 1/2" slices

4 tablespoons butter

2 medium d'anjou pears, peeled and chopped

1 tablespoon cognac

1/2 cup sour cream

1/4 teaspoon allspice

salt and pepper to taste

  

 Boil parsnips and carrots in water until tender (about 20-30 min.). Drain.

While the veggies boil, melt the butter in a small frying pan. Saute the pears 5 minutes over medium heat, then add cognac.

In a food processor (or a deep bowl mixer) puree the parsnips, carrots and pears in pulses until smooth. Do not over process.

Add the sour cream, allspice, salt and pepper and blend until just mixed.

Serve hot.

Note: I would reduce the sour cream the next time I make this.