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Posts Tagged ‘Main Course’

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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Orecchiette with Sausage, Broccoli, and Sun-Dried Tomatoes | Relishing It

As much as I love to dabble in the kitchen all day long, I admit that there are days when our family is busy or I just don’t feel like dedicating  that much time to dinner.  The problem is, I don’t like to fall back on some overly-processed meal-in-a-box as the alternative.  Sound familiar?  I’ve found that it’s helpful to have a few quick, delicious dishes up my sleeve, and in talking with friends and family I’ve come to realize that I need to blog more about those types of meals.  If you need a little inspiration, I hope you find it in a few of the coming recipes for quick meals that I’ll be writing about throughout the winter.

Orecchiette with Sausage, Broccoli, and Sun-Dried Tomatoes | Relishing It

This orecchiette with sausage, broccoli, and sun-dried tomatoes, takes barely any time at all.  Maybe 30 minutes to get it on the table, if even.  I love to load a meal up with a healthy vegetable– the broccoli (or broccoli rabe, if you prefer) is just lovely in this dish.  Pairing it with sweet italian sausage is always a good decision.  Make sure to buy a good sweet italian sausage– we get ours locally and the spices are amazing!  And remember all of those sun-dried tomatoes I’ve been making?  The ones I put in a jar of olive oil are absolutely sublime in here.  If you didn’t dedicate the time to preparing your own, you can always buy a jar at your local market.  I like to kick this dish up with a few sprinkles of red pepper flakes and some freshly grated parmesan.  So, even if you’re pressed for time, I hope you can sit down and enjoy a delicious home-cooked meal.  Enjoy!

Orecchiette with Sausage, Broccoli, and Sun-Dried Tomatoes | Relishing It

The Recipe:  Orecchiette with Sausage, Broccoli, and Sun-Dried Tomatoes

(serves 4)

1 pound sweet Italian sausage

1 large head broccoli, cut into small florets (around 4 1/2 cups)

1/2 pound dried orecchiette

4 garlic cloves, minced

1/4 – 1/3 cup extra virgin olive oil  (or substitute part of it with the olive oil from sun-dried tomatoes, if you can spare any)

1/3  cup chopped sun-dried tomatoes in olive oil

1/3 cup (or more) parmesan cheese, for garnish

red pepper flakes, for garnish

Fill a large saucepan with water and bring to a boil.

In a large 12-inch skillet over medium-high heat, brown the sweet italian sausage.  Drain grease.  Meanwhile, cook the pasta.  To the skillet add the olive oil (if you can spare any from the sun-dried tomatoes, the flavor is incredible), garlic, and broccoli and cook until the broccoli is tender, but not mushy– about 5 minutes.  When the pasta is al dente (follow the cooking instructions), reserve a bit of the water, and drain the rest.  Add the hot pasta to the pan of sausage and broccoli.  Toss in the sun-dried tomatoes.  If more moisture is needed, either loosen with more olive oil, or a bit of pasta water.  Salt and pepper, as needed.  This is big– don’t forget the salt!  Top with parmesan cheese and red pepper flakes.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

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Pad Thai via Relishing It

Let’s all give a big cheer for the fact that the weekend has arrived!  It is going to be a cold one here in Minnesota with highs below zero farenheit, and I am seriously excited!  Why am I looking forward to the coldest temperatures of the last four years?  Not surprisingly, because I  start thinking of what meals to make while we’re nuzzled in at home.  I’ve eyeballed a few of my favorites, but haven’t quite decided on which to make.  This Paprikash is the perfect cold-weather comfort food.  And this African Peanut Soup would certainly warm us up.  Then again, a hot sandwich made from this Cheddar and Stout Meatloaf is also tempting, or maybe these Roasted Root Vegetables .  Since we’ll likely be house-bound the whole weekend, I may even make this Ragu alla Bolognese on Sunday night, as Aria has been begging for pasta.  Bring on that frigid north wind!

Pad Thai via Relishing It

Then again, this pad thai is also a perfect cold-weather meal.  While it may sound odd, there’s just something about a piping-hot Asian noodle dish that reminds me of Winter in St. Paul.  I suppose it’s because we often trek to our favorite Thai restaurant for bowls of spicy coconut curry or pad thai once the season turns.  My kids– like most, I suppose– can be frustratingly picky eaters at times.  But they love ethnic food, and for that I am so thankful.  I never really had the opportunity to try ethnic foods while growing up in western North Dakota, but once we moved to a large city, I was hooked.  And Thai cuisine is one of my favorites.  While we still love to eat pad thai at our fantastic local hole-in-the-wall restaurant, I decided to look for a recipe to make this amazing dish at home.  It was surprisingly difficult to find one that perfectly captured the sweet richness of the peanut sauce, as well as the ‘tang’ I was looking for.  I tried several from various cookbooks, but was always disappointed.  In the end, I tried my own hand at it, and it turned out to be exactly what I was after.

Green onions for Pad Thai via Relishing It

Chopped Peanuts for Pad Thai via Relishing It

I also love that I can make pad thai healthier at home.  I like to use brown rice noodles, rather than the white; and I buy good locally-sourced free-range chicken that has been properly raised.  You can also make it with shrimp, or leave the meat out and go vegetarian.  This version has just the right amount of sweetness, perfectly balanced by vinegar.  Feel free to customize it a bit to fit your exact taste.  The one bit of advice I’ll give about making this dish, is to be prepared and work quickly.  This dish doesn’t take much time to get on the table, but, once it’s done you’re going to want to sit down and eat it right away.  If there’s one rule about eating pad thai, it’s that it doesn’t have a long table life.  Eat it while the noodles are steaming hot, or they’ll cool and begin to clump together.  Give it a try, and enjoy your weekend!

Pad Thai via Relishing It

The Recipe: Pad Thai

(Serves 4)

1/3 cup hoisin sauce

1/3 cup tamarind concentrate

3 tablespoons rice vinegar

1 1/2 tablespoons fish sauce

1 bunch green onions

8 ounces of bean sprouts

8 ounces Pad Thai brown rice noodles

1 pound chicken breasts, thinly sliced

2 eggs

reserved pasta water

Olive oil

1/2 cup chopped peanuts, or more to taste

1/4 cup chopped cilantro, or more to taste

Thai chiles, thinly sliced (optional)

1 lemon, cut into wedges

Sriracha sauce

Bring a large pot of water to a boil.

In a small bowl, mix the hoisin sauce, tamarind concentrate, rice vinegar, and fish sauce together.  Set aside.  In another small bowl, add the two eggs and mix with a fork.  Set aside.

Prepare the green onions by cutting them in half, and then slicing them thinly or at a diagonal — however you prefer.  In a 12-14 inch skillet add a bit of olive oil and begin the cook the chicken over medium heat.  This will not take very long, as it should be sliced a bit thinly.  Meanwhile, add the rice noodles to the boiling water.  Cook for about 8-10 minutes, or until the noodles are al dente.  Make sure not to over-cook them, as they will turn to mush rather quickly.

While the noodles are cooking, push the chicken to the outside of the pan.  Add a bit of olive oil to the center and scramble the eggs.  When they are scrambled, and about 2-3 minutes before the noodles are done, add the green onion.  Then a minute later, the sprouts (you’ll want these to remain crisp, but still get warm).  Pour the sauce into the pan, as well.  Stir.  Make sure to reserve some pasta water.  Drain the noodles when they are done.  And quickly add them to the pan.  Using tongs, begin folding all of the ingredients together.   Add a medium ladle of pasta water to loosen the mixture up.  Add more if needed.  When everything is combined, mound onto a plate and garnish with peanuts, cilantro, lemon, and Thai chiles and serve with sriracha sauce, if you can handle the heat.  Enjoy!

Thanks for stopping by Relishing It.  Hope you all have a wonderful weekend!  xo

Laurie

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Hello everyone!   Summer finally arrived in the Upper Midwest, and boy, did it show up with a vengeance!  Those living nearby probably don’t want to hear more about just how miserable the weather is, but for those of you in distant lands, the heat index has been flirting with 120 degrees here all week.  I’m seriously starting to look forward to a nice winter snow storm…which will probably be only a few months away.  Ahhh… Minnesota.

So where have I been, you ask?  Well, we’ve had a busy July.  As you know, I took the kids to North Dakota to visit family.  We had such a great time seeing everyone.   Shortly after we got back, we took our first trip to the world-famous Wisconsin Dells.  It was so much fun, and so cheesy (Wisconsin pun intended).  Waterslides, go-cart racing, food, a tour down the river on some sort of World War II vehicle.  Our kids are still talking about the trip.  They want to go back right away.

Now that you’ve had the family update, let’s talk food again.  Wow!  Do I have some exciting things to share with you!  Let’s start today with this gorgeous heirloom tomato galette.  You know I love fresh tomatoes, but are you aware that I’m that slightly-crazy person who refuses to buy one all winter long?  More than any other vegetable (cucumbers are a close second), tomatoes purchased out of season and shipped in simply do not taste the same.  Not even close.  Thankfully, they’re  in-season now, so you can expect to see several more tomato-based dishes in the coming weeks.

This show-stopper of a tart is the perfect way to feature the pure flavor of ripe tomatoes.  I’ve been waiting to make this recipe for awhile– not only because it looks incredible– but because it’s the creation of chef/owner Naomi Pomeroy from the fabulous restaurant Beast in Portland, OR.  Last October, Radd and I vacationed in the Pacific Northwest and stumbled into Beast– a communal-style locavore paradise.  We shared a table and company with six strangers.  The food was divine, and it was easily one of the best dining experiences I’ve ever had.  When I saw that this tart came from Beast, I knew I had to make it.

So how is it?  Better than you can imagine.  When I showed Radd, he thought it looked great, but he wasn’t exactly fired-up to try it.  After his third piece, he said it was one of the best things he’s eaten in a long, long time.  The crust is so delicate and flakey.  The manchego cheese adds a creaminess that perfectly compliments the acidity of the tomatoes.  Finally, the olive oil and herbs provide subtle complexity– the flavor really goes on and on.  It’s delicious warm, but even better at room temperature.  If you make only one savory dish from my blog over the next couple of weeks, it should be this one.  It’s that good.

The Recipe:  Heirloom Tomato Tart

Makes one 12-inch tart

Serves 4 to 6

For the Galette

1 cup all-purpose flour; plus more for work surface

1/2 teaspoon course salt; plus more for tomatoes

1 teaspoon baking powder

1 teaspoon chopped fresh thyme or rosemary for the dough, plus more for on top of the galette

1 stick (8 tablespoons), unsalted butter, chilled and cut into 1/2 – inch pieces

1/2 cup sour cream (full fat), chilled

1 pint tomatoes  (a combination of heirloom cherry tomatoes and other tomatoes, cut in half or sliced if large)

1/3 pound manchego cheese, or other semi-hard sheep’s milk cheese

1 egg white,  for an egg wash

For the Garnish (Optional)

1 bunch microgreens (arugala microgreens worked well)

Extra-virgin olive oil

Red-wine vinegar

Coarse salt

To make the dough: Combine the flour, salt, baking powder,  and 1 teaspoon of minced herbs in a food processor and pulse a few times to mix.  Then add the butter and pulse until the butter is just incorporated into the dry ingredients, making sure not to over-mix.  Some of the butter may be the size of a pea, which is fine.  This can also be done by hand if you don’t have a food processor.  Mix in the sour cream, being careful, once again, not to over-mix.  Turn the entire mixture out onto a cutting board and gently push it together into a ball.  Wrap it tightly with plastic wrap and refrigerate for 2 hours.

To make the filling: Put the tomatoes in a colander and sprinkle generously with coarse salt.  Lay the tomatoes on several sheets of paper towel to drain (dried tomatoes will make a crisp tart).

In the meantime: Heat the oven to 425°F.  Lay out a sheet of parchment paper that will fit onto your baking sheet.  Dust it with flour, as well as your rolling pin, and roll the dough out to a 12-inch circle about 1/8 – inch thick.   Leaving a  3 -inch border, scatter the cheese on the top of the dough, then arrange the tomatoes evenly over the cheese.  Sprinkle with a bit more thyme and rosemary.  Fold the edges of the dough over the tomatoes, making pleats as you fold and leaving the center of the tart open.  Make sure there are no holes in the dough; pinch the dough together if one appears.  Whisk the egg white and apply to the tart dough with a pastry brush or paper towel.  Transfer the tart with parchment paper still underneath to a baking sheet.

Bake the galette until golden brown, 30 -40 minutes.  Let cool on rack.

While the galette cools, lightly dress the microgreens with the olive oil, vinegar and salt.  Drizzle the top of the galette with olive oil and sprinkle it with course salt.  Slice the galette and serve with microgreens, of desired.    Enjoy!

Source:  Adapted from Harvest to Heat Cookbook via Naomi Pomeroy from Beast in Portland, OR

Thanks for visiting Relishing It today!  Hope you are all enjoying your summer.  See you soon.

Laurie

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