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Posts Tagged ‘Entree’

Sweet Potato and Black Bean Tacos | Relishing It

If you live in the Twin Cities and you frequent Farmers Markets during the summer months, chances are you’ve seen the food truck for ‘Chef Shack‘.  I stop by whenever I see it, because their food is interesting and fantastic.  So, when my good friend, Stephanie Meyer, from Fresh Tart asked me to test a recipe from the Chef Shack for her new book, Twin Cities Chef’s Table— I jumped at the opportunity.  And as it turned out, it was one of my favorite dishes from the truck.  I love these tacos and I was thrilled that I would have early access to this incredible recipe.

Sweet Potato and Black Bean Tacos | Relishing It

Sweet Potato and Black Bean Tacos | Relishing It

These tacos are a perfect alternative when you want to skip meat for a meal (or always).  The sweet potatoes are creamy and have a subtle cumin flavor, while the black beans are studded with white onion, jalapeños, lime, and a bit more cumin.  But, I think the absolute star of the dish is the quick pickled cabbage slaw.  It adds the necessary crunch and the flavors of the apple cider brine (with red onion, ginger, garlic, peppercorns, star anise, coriander, mustard, and fennel seeds) marry beautifully with the sweet potato and black beans.  The sour cream sauce is also brilliant.  It’s simple.  And I was honestly a bit surprised to find out that there was ketchup in it!  It works fabulously, trust me.  This is a perfect dish to serve to guests for a fun taco night.  It’s completely affordable and is a great vegetarian option.  It works well to make ahead and reheat.  But, most of all– the flavors will please you so much.

Sweet Potato and Black Bean Tacos | Relishing It

Sweet Potato and Black Bean Tacos | Relishing It

Not surprisingly these amazing tacos are just one of so many delicious recipes in Steph’s book.  It features some of the best eateries, food trucks, local farms, breweries, and co-ops from Minneapolis /St. Paul and a recipe from each of them.  I personally know many of these chefs– they are friends, they are neighbors.  These are extremely talented men and woman who can do phenomenal things with locally-sourced, high-quality ingredients.  This book is inspirational and will make you want to eat better. Not to mention it is brilliantly written.  Steph has poured her heart into this project and her dedication and care really show.  I am so proud of the current Twin Cities food scene and I am so proud of her for capturing it beautifully.  We have so much to offer here in Minnesota, and it’s nice to be able to point to a cookbook that proves this.  So, whether you are from here and would like to be able to make some of your favorite foods from your favorite places at home, or if you just want to have a little taste of our Minnesotan life– this book is one you must have.

Sweet Potato and Black Bean Tacos | Relishing It

Sweet Potato and Black Bean Tacos | Relishing It

The Recipe: Sweet Potato and Black Bean Tacos

(serves 6-8)

1/2 medium head red cabbage, cored and shredded

3 cups organic apple cider vinegar

1/2 cup granulated sugar

3 cups cold water

1 tablespoon each black peppercorns, mustard seeds,, coriander seeds, fennel seeds, and star anise

2 cloves garlic, smashed

1/4 cup peeled and grated fresh ginger

1/4 cup diced red onion

2 large sweet potatoes

olive oil

salt and freshly grated black pepper

1 tablespoon unsalted butter

1 teaspoon ground cumin, divided

4 cups canned organic black beans and their juices

1 cup small-diced white onion

1 tablespoon diced jalapeno

1 tablespoon hot sauce (such as Cholula, Tapatillo, or locally made Lucky’s), plus another dash for sauce

2 cups sour cream

2 tablespoons prepared organic mayonnaise

2 tablespoons organic ketchup

juice of one lime

fresh corn or homemade flour tortillas

Put cabbage in a colander and rinse with cold water.  Set aside to drain. In a large saucepan, combine vinegar, sugar, water, spices, garlic, ginger, and red onion to make the pickle brine.  Set over medium-high heat and bring to a boil.  Transfer cabbage to a large bowl and pour hot pickle brine over the cabbage.  Cover and set in refrigerator to chill.

Preheat oven to 375°F.  Place sweet potatoes in oven (I generally don’t wrap mine in foil) and bake for about 45 minutes, or until fork tender. Let cool a bit, the slice down the middle and scoop the flesh into a bowl and mash the butter, 1/2 teaspoon cumin, salt and pepper into it. Keep warm. (If in a rush, microwaving them is an option, too.)

While the potatoes roast, place beans and their liquid in a large, heavy-bottomed saucepan.  Set over medium-high heat and bring to a boil, then reduce heat to low and simmer beans, uncovered until very tender and the liquid is absorbed, about 25 minutes.  Add onion, jalapeño, hot sauce, and remaining 1/2 teaspoon cumin and mash together with a fork.  Season to taste with salt and pepper.  Keep warm.

In a medium bowl, stir together sour cream, mayonnaise, ketchup, lime juice, and salt, pepper, and a dash of hot sauce to taste.

To assemble and serve the tacos: warm tortillas and top with a spoonful of black beans, a spoonful of sweet potatoes, a bit of cabbage and a drizzle of the sour cream sauce.  Enjoy!

Source: Recipe adapted from Chef Shack (Lisa Carlson & Carrie Summers, Chefs/Owners) via Twin Cities Chef’s Table by Stephanie A. Meyer

Thanks so much for stopping by!

Laurie

 

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Hamburger Potato Hotdish | Relishing It

We’re kickin’ it old-school today, friends.  If there was one dish that would represent the Midwest (or are we called the North now?) hotdish would definitely win the title.  I think I do a respectable job of exposing my family to worldly cuisines, but to be honest I’m a product of North Dakota and Minnesota, so there’s something that I find so comforting in a good hearty, potato hotdish.  It’s a bit of nostalgia from my childhood, but it also just tastes so good.

Hamburger Potato Hotdish | Relishing It

Hamburger Potato Hotdish | Relishing It

Hamburger Potato Hotdish | Relishing It

Hotdish can be made from a variety of ingredients– pasta, rice, or potatoes are generally combined with vegetables and proteins and a sauce of some sort.  My favorite is this one made with potatoes.  It holds together so well and the leftovers are fantastic.  Pasta hotdish leftovers, as you can imagine, become a bit mushy.  But potato versions?  They just keep getting better.

Hamburger Potato Hotdish | Relishing It

Hamburger Potato Hotdish | Relishing It

The hamburger potato hotdish of my childhood isn’t exactly the version I’m sharing with you today.  My mom would make a version, probably like most of the other moms in the Midwest, using a couple cans of condensed soup.  You know the brand.  It was fine.  It was lovely.  I’m thankful that she made us delicious food.  Do I make my own hotdish using that can of condensed soup? You already know I don’t because I like to keep processed food to a minimum in my house.  Maybe I’m a bit of a control freak and I hate that I can’t control what’s going into that soup.  Maybe I hate that it has been setting on a shelf for weeks, months, or longer.  Maybe I hate preservatives.  Or maybe it’s just so easy to mix up my own– it takes just a few minutes and it tastes about 1,000x better?

Hamburger Potato Hotdish | Relishing It

Hamburger Potato Hotdish | Relishing It

My point is, with whole ingredients, this hotdish is sensational.  This is mid-winter Midwest food at it’s best.  We love the peas and carrot version that I’ve photographed here.  But another classic combination that we enjoy is fresh green beans and corn.  So good!  Also, give brussel sprouts a try, as well– amazing.  You can really modify this recipe to suit your family’s taste.  Try using sweet potatoes instead of white. The same goes for the mushroom sauce– use any type of flour that your prefer to thicken it.  Make it gluten-free, if that’s what you need.  As I’ve mentioned before, the leftovers are incredible.  If this is your first time embarking on a hotdish, I hope you enjoy this delicious and legendary dish.  Bon Appétit!

Hamburger Potato Hotdish | Relishing It

The Recipe: Hamburger Potato Hotdish

(serves 4-6)

2 pounds ground beef, preferably grass-fed
1/2 white onion, chopped
3 garlic cloves, chopped
1 1/2 teaspoons kosher salt
black pepper
6-8 medium-sized yukon gold potatoes, evenly sliced (don’t even bother peeling them)
2-3 large carrots, peeled and diced small
1 10-ounce bag frozen peas, no need to thaw
chopped fresh parsley, for serving

Mushroom Sauce:
4 tablespoons unsalted butter
4 tablespoons flour (AP, White Whole Wheat, or Gluten-Free all work)
2 cups whole milk
1 cup finely chopped crimini mushrooms
1 teaspoon dried thyme or fresh
1 tablespoon minced fresh rosemary (don’t use dried– just omit if you don’t have any)
kosher salt and cracked black pepper, to taste

Preheat oven to 375°F.

In a large skillet over medium-high heat, brown the ground beef. Drain the fat when finished. Add the onion, garlic, 1 1/2 teaspoons kosher salt, and pepper and sauté for a couple of minutes until the vegetables become somewhat aromatic. Remove from heat.

In a small saucepan over medium heat melt the butter.  When melted, whisk in the flour. When it bubbles, slowly whisk in the milk, followed by the thyme, rosemary, and mushrooms. Season to taste with salt and pepper. Continue stirring while the entire mixture becomes hot and starts to form bubbles. It will be done when the sauce has thickened a bit, about 5-10 minutes.

Place the meat mixture in a casserole dish, roughly 11 x 8 x 2.  Then toss the carrots and peas evenly over the meat. Layer the sliced potatoes next until they reach top of the dish. You may need more or less potatoes depending upon the size of your dish. Place the casserole on a large baking sheet to catch any drips while it bakes. Slowly and evenly pour the mushroom sauce over the potatoes. You may want to gently tap the dish to coax the sauce down in between the potatoes.  It will settle in more as it bakes, so don’t worry. Cover with a lid or use a tented piece of foil. Bake for about 1 hour, but remove the lid when there are just 10 minutes left to bake. Test the doneness of the potatoes using a fork.  Bake longer if need be. Remove from oven and let rest for about 15 minutes before serving, or the juices will run everywhere. Sprinkle with fresh parsley. Enjoy!

Thanks for stopping by Relishing It!

Laurie

 

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Roasted Tomatillo and Pork Stew | Relishing It

It has been a busy couple of weeks around our household lately.  School started for both of my kids and I’m happy to report that they are really loving it. Honestly, getting back onto the swing of things wasn’t that difficult despite the transition from late summer bedtimes and laid-back mornings around the house.  And I suddenly have a bit more free time now, which has fallen perfectly in-line with canning season! That wonderful time of the year when I dream of tomatoes. I’ve been busy in the kitchen stocking up on salsa, sauces, and plain tomatoes for the winter. Two more boxes I picked up from the farmers market this weekend are waiting for me as I write this. But, I wanted to share this ridiculously delicious recipe with you before I dive into chopping my day away again.

Roasted Tomatillo and Pork Stew | Relishing It

Roasted Tomatillo and Pork Stew | Relishing It

Roasted Tomatillo and Pork Stew | Relishing It

Roasted Tomatillo and Pork Stew | Relishing It

I was never exposed to tomatillos while growing up.  In fact, I didn’t really ever buy them before I moved to Minnesota.  Now, I just love them and making salsa with them is a no-brainer.  However, we’ve been getting a beautiful bag almost weekly from our CSA, so I wanted to do something a bit different, because how many chips can a girl really eat?  Kidding…I can eat A LOT of chips.  Pork and tomatillos are a perfect combination together– the tang from these little green gems is perfect.  This stew could not be easier to make or more satisfying. The flavors are bright and the pork is tender, yet doesn’t need to cook all day long, which makes it a bonus for a weeknight meal.  I love to serve it with a scoop of brown rice on top, but it can be equally satisfying if you prefer it without grains.  If your family loves heat, preparing it with jalapeños in the sauce would be ideal.  We put them on the side, because…kids.  I really hope you make this stew– it’s perfect with the changing weather.  Now, if you’ll excuse me– I need to get back to my little tomato factory.  Hope you are all well!

Roasted Tomatillo and Pork Stew | Relishing It

The Recipe: Roasted Tomatillo and Pork Stew

(serves 4)

2 pounds tomatillos, husks removed and tomatillos cut in half

1 bulb (yes, the entire bulb) garlic, separated into cloves

1 large white onion, chopped into large pieces

1/2 bunch fresh cilantro, roughly chopped

2 1/2 pounds – 3 pounds boneless pork shoulder, cut into 1-inch cubes

1 teaspoon cumin seed, toasted then ground with mortar and pestle OR 1 1/4 teaspoon ground cumin

fresh cilantro, jalapeño,and lime for garnish

olive oil, salt and pepper

1 cup uncooked brown rice, cooked according to directions, for serving

Preheat oven to 400°F.  Line a large baking sheet with parchment paper.  Place the tomatillos, onion chunks, and garlic cloves on the baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Roast for 30 minutes, then broil for 2-5 minutes until slightly browned.  Keep a watchful eye.

Meanwhile, heat a large Dutch oven over medium-high heat with about 2 tablespoons of olive oil.  Sprinkle the pork shoulder with salt and pepper and begin browning the meat in two batches, so as to not to overcrowd the pan.  When meat is done place it all back into the Dutch oven.

Reduce oven temperature to 375°F.

In a large food processor, place the contents of the roasting pan, plus 1/2 bunch of fresh cilantro, and ground cumin seed and pulse a few times.  You don’t want the mixture to be completely pureed– a little texture is nice.  Add the mixture to the browned pork.  Stir.  Bring almost to a boil on the stovetop then immediately place in the oven.  Bake for about 1 hour, or until the pork is tender.  Reseason with salt and pepper, if necessary.  Serve immediately with a scoop of rice, jalapeño, more fresh cilantro and a wedge of lime.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

 

 

 

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Meyer Lemon and Thyme Roasted Chicken | Relishing It

Today’s recipe is one that looks impressive and tastes incredible, yet comes together with little effort.  Roasted chicken is another fine example of how good food does not have to be complicated.  It’s easy to prepare, and makes a perfect family meal that can be complimented by so many wonderful flavors.  I’ve used Meyer lemons for this version.  Whenever they are  in season, I prepare a lemon sauce and drizzle it over roasted chicken.  These lemons taste a bit different than traditional ones.  I detect a hint of a pine, as well as a little more sweetness.  They are perfect in this dish, since their skin is thinner and can be eaten– they almost become ‘candied’ when roasted.

Meyer Lemon and Thyme Roasted Chicken | Relishing It

I like to roast chicken on a high heat.  It creates such a nice, dark exterior that I just love.  Fear not, the inside remains wonderfully juicy.  One thing to be aware of– your chicken pieces should all be relatively the same size.  This will ensure even roasting.  The breasts should be cut in half if they are too large.

Meyer Lemon and Thyme Roasted Chicken | Relishing it

The sauce is a simple one.  It showcases the lemons perfectly.  I suppose it’s worth exploring the idea of marinating the chicken in a portion of the sauce for a few hours before roasting.  The lemon would really permeate the chicken.  But, to be honest with you, I’ve never bothered.  Let me know if you decide to give it a go.  If thyme isn’t your favorite herb, this dish is also delightful with rosemary.  Enjoy!

Meyer Lemon and Thyme Roasted Chicken | Relishing It

The Recipe:  Meyer Lemon and Thyme Roasted Chicken

(serves 4)

1 whole pasture-raised chicken cut into pieces (breasts cut in half, if too large)

1/2 cup fresh Meyer lemon juice (from about 5 Meyer lemons)

1/3 cup extra-virgin olive oil

2 tablespoons Dijon mustard

fresh thyme

1/2 tablespoon honey (more or less to taste)

1-2 Meyer lemons, thinly sliced for roasting

kosher salt and freshly cracked black pepper

Preheat the oven to 475°F.  Line a baking sheet with parchment paper.

In a small bowl, mix the lemon juice, Dijon, honey, and salt and pepper together.  Slowly whisk in the olive oil. Set aside.

Place the chicken on the parchment paper and pour 2/3 of the sauce over it, coating all sides of the chicken.   Reserve 1/3 of the sauce for serving.  Remove and discard the stems from some of the thyme and sprinkle the leaves over the chicken, along with salt and pepper.  Place the thinly sliced Meyer lemons on the pan, as well.  Bake for about 35 minutes on the middle rack.  Remove from the oven and serve with additional sauce and fresh thyme.  Salt and pepper, as needed.  Enjoy!

Thanks for stopping by Relishing It today!

Laurie

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Beer-Braised Pork Shoulder with Polenta | Relishing It

Another polar vortex, another no-school day for the kids.  So another cozy, cold-weather meal is in order.  It was difficult to come up with a name for this dish that would capture the flavors here.  It has so many things going on, but they don’t necessarily fit nicely into a category.  A little bit of Mexican from the ancho chiles and the cumin, and a little bit of Asian from the star anise and the cloves, brought together by the American craft beer.  At any rate, let me tell you about this delicious pork shoulder that you’re going to want to make more than once this winter.

Beer Braised Pork Shoulder with Polenta | Relishing It

For those of you who have a fear of tackling a large cut of meat, this recipe is an ideal entry point.  Braising a pork shoulder could not be easier and the results are dynamite.  For starters, and not to sound like a broken record– please use a piece of meat that has been raised properly, preferably local.  Braising can be done using any variety of liquids– broth, wine, milk, or plain water.  In this recipe I used a local craft beer that paired with the spices to develop a deep, wonderful flavor.  The pork works wonderfully with the sweeter tones of cinnamon/cloves/star anise/and allspice.  It also works well with ancho chiles and cumin.  Marrying the two combinations together is fantastic.  You’ll love it.  Be sure to top it with a bit of fresh jalapeño– it’s not that hot and the freshness really brightens up the flavors.

Beer-Braised Pork Shoulder with Polenta | Relishing It

We generally serve the pork shoulder on top of  polenta.  I love a creamy, hot bowl of polenta when it’s cold outside.  Polenta is basically just yellow cornmeal.  It’s origin is Italian and from what I gather, true Italians wouldn’t dream of putting dairy into their polenta, instead making it only with water.  I’m not Italian.  So, I opted for a couple pats of butter and a sprinkle of parmesan mixed in with mine.  I think my Fortify friends may have influenced this a bit.  You will find different variations of the grind size when buying polenta.  Medium ground seems to make the most satisfying polenta.  Some people think making polenta is fussy, but I haven’t found that to be the case.  I do however advise you to be ready to sit down and eat the moment the polenta is done.  It doesn’t stay creamy all that long before it starts to harden and become a bit clumpy.  While it still maintains it’s lovely flavor, the silky texture will be lost.  So, be ready to sit down at the table and enjoy this lovely meal.

Beer-Braised Pork Shoulder with Polenta | Relishing It

The Recipe: Beer-Braised Pork Shoulder with Polenta

(serves about 4 with leftovers)

For the Pork Shoulder:

2 tablespoons olive oil, for browning

about a 4-pound pork shoulder (bone-in gives a great flavor)

1 medium white onion, diced

7-8 garlic cloves, minced

1 tablespoon ancho chile powder

1 teaspoon ground cumin

1/2 teaspoon ground allspice

1/4 teaspoon chipotle chile powder

1/4 teaspoon ground cloves

1/4 teaspoon ground coriander

1 4-inch long cinnamon stick

1 whole star anise

1 dried bay leaf

Kosher salt and freshly cracked black pepper

1 12-ounce bottle of really good craft beer (Locally,  Fulton’s Lonely Blonde or Indeed’s Midnight Ryder work really well.  One is a lighter beer and the other is a black ale.  The end results are each different, but both equally delicious.)

For the Polenta:

5 cups water

1 cup polenta, preferably medium grind

salt

a couple pats of butter

a few grates of fresh parmesan cheese

Pre-heat oven to 250 °F.  Over a med-high flame, heat a large Dutch oven coated with olive oil until it is hot.  Pat the pork shoulder dry with a paper towel and season both sides of it with salt and pepper.  Place the pork in the Dutch oven and brown every side (ends, too) until a deep, dark caramel color has formed on all sides.  Remove from the pot and place on a plate.  In the same pot, add the onion and garlic, and a bit more olive oil, if needed.  Sprinkle with salt and pepper.  After about 3 minutes, add the the entire list of spices.  Stir and then add the beer.  Place the pork, along with any juices back into the pot.  Bring to an almost boil, then remove from heat.  Cover and place in the heated oven for about 3 hours.  You will know when the pork is done when you touch it with a fork.  It should feel tender, not tough.  It should practically fall off of the bone when gently tugged at.  If there is too much resistance, roast it a bit longer.  Be sure to have an oven thermometer, so you know the accuracy of your oven.

Meanwhile, begin the polenta.  In a large saucepan heat 5 cups of water seasoned with salt.  When it is boiling, sprinkle the polenta on the top.  Whisk everything together and reduce the heat to a medium simmer.  Continue to whisk every so often to avoid the bottom burning.  The mixture will eventually thicken up– the exact time will depend upon the size of the grain and how high you have the heat– so, I won’t give an exact measurement in minutes (anywhere from 20-40 minutes), just look for it to be the thickness that you desire.  When it is done, remove from heat and mix in a couple of pats of butter and a few grates of fresh parmesan cheese.  Polenta requires a decent amount of salt, to bring out the flavor– re-season, if necessary.  (Note:  leftover polenta can be spread out smoothly onto a baking sheet.  Refrigerate, then cut into squares.  You can bake or fry it and top it with all sorts of things– use your imagination!)

While the polenta is cooking, tend to the pork.  When the pork is done, remove it from the pot.  I like to make a smooth sauce out of the liquid, but the choice is entirely yours.  You can certainly skip this step.  Strain the liquid.  Then pour the liquid portion into a gravy separator to remove the fat, or use a spoon to skim it from the top.   Remove the cinnamon, star anise, and bay leaf and discard.  Place the remaining onions and garlic into a blender.  Then pour the liquid (sans fat) into the blender and blend it together (always be careful when blending hot liquids).  Return the mixture to the Dutch oven and re-season with salt and pepper, if necessary.  Meanwhile, separate the meat from the bone and tear it into big chunks.  Place the meat into the sauce.  Serve with jalapeños and polenta, if desired.  This is a wonderful dish to re-warm, as the flavors deepen even more overnight.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

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Rustic Potato, Sauerkraut, and Beef Galette | Relishing It

Autumn.  The best of all the seasons, even if it’s only brief here in Minnesota.  Yes, Spring is a close second, but when Autumn rolls around, I’m really, truly happy.  I love the brilliantly colored, crisp, maple leaves that my daughter brings me as bouquets for our dining room.  We live in an old Victorian with dark wood and decor in our living and dining rooms.  I always think about re-painting to brighten things up, but when Fall rolls around, it feels so comfortably warm and cozy, and I’m thankful I haven’t changed a thing.

Rustic Potato, Sauerkraut, and Beef Galette | Relishing It

Rustic Potato, Sauerkraut, and Beef Galette | Relishing It

Rustic Potato, Sauerkraut, and Beef Galette | Relishing It

Rustic Potato, Sauerkraut, and Beef Galette | Relishing It

On of my favorite Fall (and even winter, for that matter) dishes is this amazing Rustic Potato, Sauerkraut, and Beef Galette.  The combination of beef and sauerkraut is incredible.  It’s also a bit nostalgic for me.  I grew up with huge pots of meatballs that had been simmering in tangy sauerkraut for hours.  Wonderful stuff.  This galette showcases those flavors.  Just like my other galettes, the crust is crisp and light.  The potatoes add substance, while the fresh mozzarella ensures that the dish is moist enough.  Of course, you can substitute another mild cheese, like grated regular mozzarella, if you like.  I really wanted the tang from the sauerkraut to be showcased here, rather that hidden underneath a more assertive cheese.  I’m planning to share with you all a quick sauerkraut recipe and technique very soon.   I really hope you give this galette a try– I think you’ll really enjoy it!

Rustic Potato, Sauerkraut, and Beef Galette | Relishing It

The Recipe:  Rustic Potato, Sauerkraut, and Beef Galette

Use this pie crust recipe  (with 1/2 tablespoon chopped fresh rosemary and 1/2 tablespoon chopped fresh thyme mixed into the dough)

1/2 pound ground beef

1/4 cup chopped white onion

2 garlic cloves, minced

1/2 teaspoon kosher salt

black pepper

3/4 pound small steamed yellow potatoes, sliced

1/2 cup sauerkraut, drained a bit

6 slices of fresh mozzarella  (or a bit more)

1 teaspoon fresh chopped parsley, plus more for garnish

olive oil

1 egg mixed with 1 teaspoon water, for an egg wash

Follow these directions to make the pie dough.  You will only be using one of the dough balls for this recipe.  Freeze the other one for another time.  Add the fresh herbs when you are mixing the dough.  Refrigerate for 2 hours.  Proceed.

Preheat your oven to 375°F.

In a large skillet, brown the ground beef over medium/high heat.  Drain and discard the grease.  To the skillet of ground beef add the chopped onions, garlic, 1/2 teaspoon kosher salt, and a bit of black pepper (you may want to add a glug or two of olive oil, if the pan seems a little dry). Sauté for a couple of minutes until the onions are tender.  Remove from heat and set aside.

On a lightly floured piece of parchment paper, roll the pie dough out to a 12-inch circle using a lightly floured rolling pin.  Place the sliced potatoes on the dough, leaving about 1 1/2-inch space around the edge.  Sprinkle salt and pepper on the potatoes.  Next, put the sauerkraut on top, followed by the chopped parsley.  Then add the ground beef mixture, and finally place the fresh mozzarella on the very top.  Fold the edges of the dough up and pinch together to seal the seams as much as possible.  Use a pastry brush to apply the egg wash to the edge of the dough.  Sprinkle salt and pepper on the egg wash.

Slide the parchment paper with the galette onto a baking sheet and bake for 43-45 minutes or until the crust is a deep golden brown.  (Keep in mind that every oven is a bit different.  If you don’t already have an oven thermometer, I highly recommend you get one.  Cheap ones are about $7 and work great.  My oven runs 15 degrees hot.)  Top the galette with chopped parsley and a drizzle of olive oil before serving.  Enjoy!

Thanks for stopping by Relishing It today!

xo

Laurie

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Carnitas Tacos and Fresh Tomatillo Salsa via Relishing It

I’m now well into my sixth month of being obsessed with tacos.  Seriously, we’ve been eating them at least once a week for more than a half year, and I’m not even close to getting sick of them.  Tacos al pastor?  Sure.   Spicy shredded beef?  Yes.  And then there are these amazing carnitas tacos that we’ve been enjoying.  They’re perfect to prepare in advance (and I live for meals like this in the summer), they’re healthy (if you don’t go overboard), and they’re oh so tasty.

Carnitas Tacos and Fresh Tomatillo Salsa via Relishing It

Carnitas Tacos and Fresh Tomatillo Salsa via Relishing It

Carnitas Tacos and Fresh Tomatillo Salsa via Relishing It

Carnitas, or “little meats”, can be served simply as a stand-alone dish, but I love it in these tacos even more.  It’s a new addition to my repetoire, which also includes these, and these— both of which are also favorites.  This carnitas version combines the lively flavors of lime and orange, which pair beautifully with pork, cumin, and garlic.  The recipe couldn’t be simpler–  you can make it on the stovetop.  Perfect for when firing up the oven in the summer heat doesn’t sound so tantalizing.  Put all of the ingredients into a pot, no sautéing required.  When cutting your pork shoulder up into cubes, don’t trim off any fat– you’re going to need that so the meat doesn’t get dry.  Let it cook down for about 2 hours and then sear the pork at the end.  That’s it.  Did I mention that it’s completely delicious?

Fresh Tomatillo Salsa via Relishing It

Carnitas Tacos and Fresh Tomatillo Salsa via Relishing It

The fresh tomatillo salsa is a fantastic compliment to the carnitas.  You may be tempted to buy a ready-made salsa from the store, but don’t.  The freshness of this topping cannot be bottled and you’ll end up spending more on a store-bought version that pales in comparison.  It only takes a minute to either chop or pulse the ingredients together– definitely worth your time.  And as far as toppings go, I’m stuck on queso fresco cheese, white onions, and cilantro.  The combination is sublime and it tastes so fresh.  Hope you enjoy them as much as my family does.

Carnitas Tacos and Fresh Tomatillo Salsa via Relishing It

The Recipe: Carnitas Tacos and Fresh Tomatillo Salsa

For the Carnitas:

4 pounds boneless pork shoulder, cut into 2-inch cubes (do not trim the fat)

2/3 cup freshly squeezed orange juice (about 3 oranges)

1/3 cup freshly squeezed lime juice (about 3 limes)

1 1/2 teaspoon cumin seed, toasted then ground

2 teaspoons kosher salt

6-7 garlic cloves, chopped

Corn tortillas, queso fresco cheese, limes, cilantro, and white onions for toppings

For the Tomatillo Salsa:

4 tomatillos

1/2 medium white onion

4 garlic cloves

1 jalapeño

small handful of cilantro (around 1/3 cup)

juice of 1 lime

kosher salt

To make the Carnitas:  Place all of the ingredients into a large Dutch oven.  Add enough water to just cover the pork.  Bring to a boil, then simmer the pork uncovered for about 2 hours.  Do not touch the pork.  Let it do it’s thing.  After 2 hours, bring the heat up to medium/high and begin reducing the liquid for about the next 45 minutes.  When the liquid is mostly gone, sear all the sides of the pork pieces.  They will be tender and practically fall apart.  Keep a watchful eye at this point, as you don’t want them to burn.

To make the Tomatillo Salsa:  Rough chop the ingredients and place them into a food processor and give them a few pulses until the salsa is your desired consistency.  Alternatively, you can chop all of the ingredients by hand.  Make sure to season correctly with salt.

Source:  Carnitas recipe adapted from The Homesick Texan

Thanks for stopping by Relishing It today!

Laurie

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