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Posts Tagged ‘Fresh Mozzarella’

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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Tomato Galette with Herbs and Fresh Mozzarella | Relishing It

I have just a few more tomato recipes that I want to share with all of you before tomato season disappears with the nice weather.  The first is this wonderful Tomato Galette with Herbs and Fresh Mozzarella.  As my husband stated after taking a bite, “That’s one of the best things I’ve eaten all summer.  Maybe ever”.  True story.

Tomato Galette with Herbs and Fresh Mozzarella | Relishing It

Tomato Galette with Herbs and Fresh Mozzarella | Relishing It

Tomato Galette with Herbs and Fresh Mozzarella | Relishing It

Yes, yes, tomatoes and fresh mozzarella are a heavenly match– we all know that, right?  But generally, fresh mozzarella isn’t baked into a galette with tomatoes due to its water content.  Much harder cheeses are the norm.  Obviously I was a bit hesitant in trying the fresh mozzarella– I had visions of a huge sloppy mess ruining that wonderful crust.  There was even a moment during the baking time when I peered into the oven and almost cried.  There was a lot of liquid pooling.  I was certain the galette was ruined.  I mention this, because if you see the same pooling– just wait it out.  By the end of the baking time, the water was gone and a beautiful crisp crust was left behind with cheese that had bubbled up into a golden brown.  The smell of the the baked tomatoes and cheese with the herbs was unbelievable.

Tomato Galette with Herbs and Fresh Mozzarella | Relishing It

Tomato Galette with Herbs and Fresh Mozzarella | Relishing It

This galette comes together so quickly, especially if you have pie crusts hanging out in your freezer (have I mentioned that you definitely should get on that?).  And it’s a perfect meal when you want to fancy things up a bit.  Add a salad to the side, and perhaps a glass of wine and you’re set.  Now go and enjoy the heck out of those tomatoes before they’re gone for the season!

Tomato Galette with Herbs and Fresh Mozzarella | Relishing It

The Recipe:  Tomato Galette with Herbs and Fresh Mozzarella

(serves 4 or 1, depending upon how hungry you are)

1 single All-Butter Pie Crust

2-3 ripe tomatoes, sliced

about 1/4 pound of fresh mozzarella, sliced

a hefty sprinkling of chopped fresh rosemary and thyme, plus more for garnish

1 egg mixed with 1 teaspoon water, for egg wash

salt, pepper, plus olive oil for drizzling

Preheat oven to 375°F.

Follow the instructions for the All-Butter Pie Crust.  After it has chilled it will be ready to use.  Roll the dough out into an 11-inch circle (not the typical 12-inch, because I want the crust to be a bit sturdier) on a piece of floured parchment paper.  Place the mozzarella into the center of the dough, leaving about 1 1/2 inch border.  Sprinkle the chopped herbs on the cheese.  Then place the tomatoes on top of that.  Fold up the sides of the galette and pinch the seams together.  Using a pastry brush, apply the egg wash to the dough.  Then sprinkle salt and pepper onto the egg wash.  Slide the galette and parchment paper onto a large rimmed baking sheet.  Bake for 45-50 minutes or until the crust is a deep golden brown and the cheese has bubbled up and browned a bit, too.  Remove from oven and let cool for a few minutes.  Drizzle with olive oil and sprinkle with fresh herbs, salt and pepper before serving.  Enjoy!

Thanks for stopping by today!

Laurie

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Every once in awhile an idea for a recipe pops into my head, and I can’t believe I hadn’t considered it before.  On the one hand, I get a bit disappointed in myself for missing something so obvious.  But then I think, ‘Who cares?  This is going to be incredible!’  Today’s recipe came from one of those epiphanies.  I wanted something bursting with Spring flavors, and this pea shoot and mint pesto does just that.

Pea shoots should be showing up at your local farmers market right now.  If you haven’t tasted them before, please go buy some.   These tasty little shoots are the young tendrils and leaves of the pea plant.  They’re packed with nutrients, including vitamins A and C.  And they’re wonderful on sandwiches, salads, mixed into stir fry, pureed into soups– and of course, in this pesto.

Mint and peas make a great combination– remember this carbonara?  Pea shoots taste like fresh peas, but you don’t have to go through the fuss of shelling.  Here, I blanched the pea shoots for a few seconds to brighten their color.  I added a few mint leaves, and finished it off with a squeeze of fresh lemon.  Do not leave out the lemon!  It’s fine without, but we’re looking for better than ‘fine’ with this pesto.

A couple tips on the bruschetta:  First, make sure you grill the bread.  Season it with olive oil, salt, and pepper.  It makes a huge difference.  I also recommend tearing– rather than cleanly slicing– the mozzerella.  It creates nice crevices and curves to drizzle the olive oil into.  I think it also happens to  look much more interesting.  The radishes add an additional pop of color and fresh crunch.  Aside from using this pesto on bruschetta, you can add it to pasta.  If you think it’s going to be too thick to toss with pasta, add a little more olive oil and remember to always reserve a bit of hot pasta water to get the texture you want.  Either way, I think you’ll be happy with this fresh dish.  Enjoy!

The Recipe: Bruschetta with Pea Shoot Mint Pesto and Fresh Mozzarella

Pea Shoot Mint Pesto:

1 1/2 cups packed pea shoots

2-3 tablespoons freshly grated parmesan or grana padano cheese

1/4 cup lightly toasted walnuts, chopped

1 garlic cloves

10 fresh mint leaves

1/4 cup extra-virgin olive oil

squeeze of lemon juice, to taste

sea salt and freshly cracked pepper, to taste

hot pepper flakes, to taste

For the Bruschetta:

1-2 balls of fresh mozzarella

1 -2 cloves of garlic

extra-virgin olive oil

pea shoot  mint pesto

handful of radishes, diced

Good quality rustic bread, sliced  ( I used sour dough)

To make the pesto:  Bring a medium sized saucepan filled with water to a small boil.  Prepare an ice bath, set aside.  Place the pea shoots in the hot water for 30 seconds.  Remove immediately and submerge into the ice bath.  Remove pea shoots from water and gently “wring” them out.  It’s ok if they have a bit of water on them.  Let cool.

Place the pea shoots, mint leaves, and 1 clove of garlic in a mini-food processor.  Pulse a few times, until the greens are adequately chopped.  Add the parmesan or grana padano and walnuts, pulse a few more times.  With the processor running, slowly drizzle in the olive oil.  You may need to stop the machine and scrape down the sides of the bowl.  Once the pesto is thoroughly combined, taste it.  Stir in some salt, cracked pepper, hot pepper flakes, and a squeeze or two of lemon to brighten the pesto.  Use immediately or store in the refrigerator with plastic wrap placed directly on it.

To make the Bruschetta:  Fire up your grill.  Brush olive oil on both sides.  Sprinkle with salt and pepper. Place on a hot grill and let it toast on each side until it is beautifully golden, but not burnt.  Remove from the grill and while still hot, rub a clove of garlic on one side of the toast.  Spread the pesto on that.  Rip the mozzarella, to create crevices, and place on the pesto.  Top with the chopped radishes.  Drizzle with a bit of olive oil and finish with a sprinkle of sea salt.  Enjoy!

I’m currently in North Dakota with my kids — made the long 8 hour trip to spend Mother’s Day with my Mom.  I hope all of you Moms out there have a wonderful day.  Thanks to everyone for stopping in — see you next week!

Laurie

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