Leek & Roasted Garlic Galette With Sweet Potato

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You can never go wrong with a galette- they’re so easy to make and the filling options are endless! I like to make them for dessert sometimes, using ingredients like Nutella and fresh berries. This one was for dinner with friends, we had it with a simple salad and a big bottle of wine!

Tart Crust:
1 1/4 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 stick cold unsalted butter, cut into cubes
1 egg yolk
1 tablespoon cold water (plus more as needed)

Filling:
1 cup leeks, light parts only, sliced thin
1/2 cup chopped Swiss red chard
5 large garlic cloves, roasted
1 large sweet potato, peeled and thinly sliced
1 cup ricotta cheese
1/4 cup feta cheese
Olive Oil
Salt and pepper, to taste

Start by making the crust. In a large bowl, mix together the flour, sugar, and salt. Cut in the butter with a pastry cutter, or use your hands. If using your hands, you simply want to roll the butter chunks between your fingers with the flour until it resembles the texture of small peas. Next, stir in the egg/water mixture and mix with a fork until dough forms. If the dough is too dry and not forming easily, add tiny bits of cold water until the texture is able to stick together and hold when pinched. Shape into a disk, wrap in plastic wrap, and place in the fridge for at least an hour.

For the filling, start by preheating the oven to 375 and roast the garlic cloves for about 15-20 minutes, or until soft. In a large skillet, cook the leeks in some olive oil until softened, about 5 minutes, then add the Swiss chard, cooking another 3 minutes or so. Next, mash the roasted garlic into the ricotta cheese, then add the leek/chard mixture.

On a floured surface, roll out the dough to about the size of a medium pizza. Spread the ricotta mixture in the center, leaving a 2 inch boarder around the edges. Top with the sliced sweet potato and feta cheese. Cook for 30-40 minutes, or until the crust is golden and the potatoes can easily be pierced by a knife. Top with some fresh cracked black pepper!

 

 

 

Homemade Basil Fettuccine With Sun Dried Tomatoes & Mushrooms

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My mom gave me a pasta machine recently which I’ve been excited to use, so when I got some basil in my CSA this week, I figured I’d get fancy and make some basil fettuccine! I’ve never made my own pasta before and had a lot of fun doing it. It was a lot easier than I thought it would be, and it came out pretty good for my first try! You can add any herbs you like, or even beet juice to give the pasta a beautiful color- the options are endless!

Ingredients: Serves 4

Basil Fettuccine:
2 cups unbleached all-purpose flour (semolina is another option)
3 large eggs
2 tablespoons fresh basil, minced
2 tablespoons olive oil

Other:
1/4 cup sun dried tomatoes, diced
2 large garlic cloves, minced
1 large shallot (or a few mini ones like I had), chopped
1 cup crimini mushrooms, sliced
Olive oil
1 cup chicken broth
1 tablespoon capers
1/2 small lemon, juiced
1 teaspoon sherry vinegar
1/2 teaspoon red pepper flakes
Salt and pepper, to taste
Fresh basil, for garnish
Parmesan cheese, for garnish

Start by making the pasta. Place the two cups of flour on a clean surface and make a little well in the center. Add the eggs, fresh basil, and olive oil to the center and whisk the eggs until well incorporated. Start scooping in bits of the flour to the center, mixing to incorporate a little at a time. I made the mistake of breaking the circle and my eggs started to spill out, but I just simply used my hand to hold it back until I mixed enough flour into the eggs to keep it from running any more. Once all the flour is mixed into the egg, start shaping it with your hands. It’s going to be very sticky at this point, but continue kneading for about 10 minutes. There’s really no wrong way to knead the dough, just keep folding it over onto itself and massaging it like crazy! After a while you’ll notice that it pretty firm and no longer sticky. Wrap in saran wrap or with a kitchen towel and set aside for 30 minutes.

Once the pasta is ready, cut it into quarters. One chunk at a time (while the others stay covered as to not dry out) run it through the pasta machine on the thickest level, and continue running it through the other levels until you have the thickness you like (I started on 1 and ended on 5.) Lastly, run the pasta sheet through the fettuccine blades and toss onto a baking sheet with some corn meal to keep it from sticking. Cover the pasta with a dish towel and get a large pot of salted water boiling.

In the meantime, make the sauce! In a large skillet over medium heat, cook the garlic and shallots in some olive oil until translucent. Add the sun dried tomatoes and cook for a minute or two before adding the mushrooms. Once the mushrooms have cooked down a little, add some of the chicken stock and cook for about 5 minutes. Next, add another splash of stock, followed by the capers, red pepper flakes, sherry vinegar, lemon, salt and pepper. Cook for another 10 minutes, adding more stock every once and a while.

Place the pasta to the boiling water, making sure to swirl it around the pot to not get stuck. Cook for about 3-5 minutes depending on the consistency you like. Drain and add to the sauce, mixing well to cover the noodles. Add a splash of chicken stock or pasta water if it starts to dry out. Serve with some fresh grated Parmesan cheese and chopped basil. Enjoy!

Lemony Italian Wedding Soup With Chicken Meatballs

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I’ve been fighting a cold all week and decided to make some homemade soup to help knock it out a little faster. I had some ground chicken on hand, so I went with an Italian wedding type soup and added a lot of lemon and garlic, knowing those are two great cold-fighting ingredients. It was delicious the first night, but even better for lunch the next day! There’s just nothing like a homemade bowl of soup when you’re feeling a little under the weather…

Ingredients:

Meatballs:
1 lb ground chicken
1/2 small white onion, chopped
2 garlic cloves, minced
2 tablespoons fresh parsley, chopped
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/4 cup grated Parmesan cheese
1/2 cup breadcrumbs (or more as needed to form meatballs)
Good pinch of salt and pepper
Olive oil

Soup:
1 leek, lighter parts only, chopped
4 garlic cloves, minced
6 cups chicken broth
1 lemon, juiced
1 can white cannellini beans, drained and rinsed
2 cups cooked ditalini pasta
1 cup chopped spinach (I used frozen this time but fresh is great if you have on hand!)
1 teaspoon sherry vinegar
1/2 teaspoon cayenne pepper
Salt and pepper, to taste

Start by making the meatballs. Cook the garlic and onion in a little olive oil until translucent, about 1-2 minutes. In a large bowl, mix together (with your hands) the ground chicken, cooked onion/garlic, parsley, oregano, red pepper flakes, Parmesan cheese, breadcrumbs, egg, salt and pepper. Form the mixture into little meatballs and place on a plate until ready to cook. Add some olive oil to a large skillet and cook the meatballs in two batches over medium heat, turning them constantly to avoid sticking to the pan. Plate and set aside.

Get a large pot of salted water boiling and cook the pasta as directed on the box. In the meantime, sauté the garlic in some olive oil for about a minute then add in the leeks, cooking for another 3 minutes or so. Add the chicken broth, lemon juice, sherry vinegar, cayenne pepper, spinach, beans, and cooked meatballs. Salt and pepper to taste. Let the soup simmer for about 5 minutes before adding in the pasta, then continue simmering for an additional 5-10 minutes. Serve with a pinch of fresh parsley and grated Parmesan cheese. Enjoy!

Shepherd’s Pie With Garlic Spinach Mashed Potatoes

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My cutie grandma has had these certain bowls for as long as I can remember, and knowing how much I love them, she bought me a few when she recently came across some at a store. I was having a friend over for dinner this week, so I made us little personal shepherd’s pies using my new bowls! They’re great because they’re oven proof, so you don’t have to worry about the glass breaking in the oven. The shepherd’s pie was really great! I added a bunch of veggies from my CSA and also mashed some garlic and spinach into the potatoes to make it a little different as well. It’s such a comforting thing to eat in the winter. Thank you “Bumma” for my special bowls!

Ingredients:
5 garlic cloves, minced (use 2 of cloves for the potatoes)
1/2 red onion, chopped
1 pound ground beef
4 sun chokes, peeled and chopped
2 medium carrots, peeled and chopped
1 leek, chopped
1/4 dried thyme
1/4 cup vegetable stock
4 potatoes, cubed small
2 cups fresh spinach
2 tablespoons unsalted butter
1/4 cup milk (or more as needed)
Grated Parmesan cheese
Salt and pepper

Add some olive oil to a large pot and cook the garlic and onion until translucent. Add the beef and cook through. Next add the carrots, sun chokes, leeks, beef stock, thyme, salt and pepper. Cover and cook for about 10 minutes or until the veggies are fork tender. Mix every few minutes and add additional splashed of beef stock as needed if it starts to dry out at all. While that cooks, boil the potatoes until fork tender. At the last minute toss in the spinach with the potatoes just to quickly cook it. Drain and add the butter, milk, and garlic. Salt and pepper to taste.

Preheat oven to 350 degrees. In a baking dish or oven safe bowls, put a good layer of the beef mixture on the bottom and top with the mashed potatoes. Cook for 10-15 minutes in the oven then top with a sprinkle of grated Parmesan cheese and put under the broiler for a few minutes.

Let cool for 5 minutes before digging in!

Brussels Sprout Quesadilla With Smoked Mozzarella & Pancetta

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9I was very excited to get Brussels sprouts in my CSA this week, they’re one of my favorite things! You can do a lot with them- pizza toppings, shaved raw for salads, roasted and tossed with a buttermilk/lemon dressing (my favorite!) This time I thought I would try something new, so I made a quesadilla! It was very easy to make and perfect for a quick weeknight meal. I also smashed some roasted garlic into my Greek yogurt to use as a sour cream substitute to be a little healthier. Ingredients: Brussels sprouts (about 20 small/medium sized) shaved 1 large shallot, sliced Smoked mozzarella 2.5 ounces Pancetta Flour or whole wheat tortillas 1/2 cup Greek yogurt 2 large garlic cloves Salt and pepper, to taste Preheat the oven to 350 and roast the garlic until soft, about 20 minutes. Remove and smash into the Greek yogurt, set aside. Alternatively, you can mince the garlic and cook with a little olive oil in a pan and mix into the yogurt. I just love roasting it! To make the filling, add some olive oil to a pan cook the pancetta. Next add the onions and cook until translucent, about 1-2 minutes. Lastly, add the brussel sprouts and cook until wilted, about 5 minutes. Salt and pepper to taste. Remove and set aside. In the same pan, place a tortilla and add some smoked mozzarella to one side, followed by the brussel sprout mixture. Fold the tortilla in half and let cook for about 1-2 minutes before carefully flipping and cooking for another 1-2 minutes. Repeat with other tortillas. Cut in half and serve with Greek yogurt!

Kale & Butternut Squash Pizza With Ricotta

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Pizza is one of my favorite things to make- the toppings are endless! And there’s something special about pulling a homemade pizza out of the oven. For me, it’s important to get the crust nice and thin, otherwise you feel like you’re eating a loaf of bread with stuff on top of it. Sometimes when I am feeling ambitious I will make my own pizza dough, but on a weeknight after work I tend to just grab a ball of dough from the grocery store, or better yet, I buy some at my local pizza place for a few bucks. Once you make your own pizza you’ll never go back to the boring stuff!

Ingredients:
1 small bunch kale, roughly chopped
1/2 large butternut squash, peeled and cubed small
1/2 small red onion, chopped
3 garlic cloved, minced
1 cup fresh ricotta cheese (plus more for topping)
Parmesan cheese, for topping
4-5 tablespoons honey
1/4 teaspoon paprika
Pizza dough, enough for (1) pizza
Salt and pepper, to taste
Olive oil

Preheat oven to 350 degrees. Place the squash on a baking sheet, and drizzle with olive oil, salt and pepper. Bake in oven for about 20 minutes or until fork tender. Next, add some olive oil to a pan and saute the garlic and onions until translucent. Add the kale and cook until wilted, about 5 minutes.

On a floured surface, roll out the pizza dough. Place on a floured baking sheet and drizzle with a little olive oil. Spread the ricotta cheese all over the pizza, then add the kale mixture and the butternut squash. Top with some more ricotta cheese, Parmesan cheese, and salt and pepper. Cook for 25 minutes or until crust is golden. In the meantime mix together the honey and paprika. Let cool for a few minutes then drizzle the spiced honey over the top of the pizza. Alternatively, you can leave on the honey on table for guests to drizzle themselves!

 

Mitzuna Quiche with Ham & Ricotta

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I love quiche, it is so easy to make and you can really add anything you want and it’ll be delicious! I had a bag of mitzuna which I haven’t cooked with much, so I wanted to see what I could do with it. Mitzuna is a green that looks similar to arugula but has a more of a bitter, peppery taste to it. It was a little strong for me to make a salad with (unless I mixed it with other greens) so I decided to make a quiche with it, and it ended up being one of my favorite quiches I have made so far! Rather than making the usual crust I decided to use thinly sliced potatoes instead, which I loved, because potatoes and eggs are just meant to be together. I will definitely be making this again!

Ingredients:
1 large potato (or two medium) half cut the long way, and the rest sliced (see photo)
2 cups mitzuna, chopped
3-4 garlic cloves, minced
1/2 red onion, chopped
4 pieces Canadian bacon or ham (about 1 cup worth chopped)
6 eggs
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/3 cup fresh parsley, chopped
Salt and pepper, to taste
Olive oil

Preheat oven to 375 degrees. Heat some olive oil in a large skillet and add the long sliced potatoes, cooking until slightly golden and fork tender. Plate and repeat with the other sliced potatoes. In the same pan, saute the garlic and onion until translucent. Add the mitzuna and cook until wilted, then toss in the ham and cook until heated through. In a large bowl beat the eggs and ricotta together, then add the Parmesan cheese, parsley, salt, pepper, and lastly the mitzuna mixture.

The assemble, cover the bottom of a pie dish (which has been lightly rubbed with butter or non-stick spray) with the smaller potatoes, covering the best you can. Use the longer sliced potatoes along the edges. Pour in the egg mixture and bake for about 30-40 minutes or until the egg has set. Let cool for 5 minutes before slicing. Enjoy!

 

 

Golden Beet Ravioli With Brown Butter

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There is a little restaurant in Brooklyn called Testo that I love to go to with friends. Every time we go, one of us orders the beet ravioli- it’s so delicious and has such a nice light earthy taste to it. I decided to make it at home with some golden beets that I had. I took a shortcut with the pasta and used wonton wrappers, but you can make your own dough if you have the extra time! For the sauce I just made a simple brown butter as I didn’t want the sauce to outshine the beet flavor. They came out great! I think Testo would have been proud.

Ingredients:
1 package wonton wrappers
3 golden beets, peeled and quartered
4 garlic cloves
1/3 cup walnuts
1/2 cup ricotta cheese
Parmesan cheese, for serving
Fresh parsley (optional)
Salt and pepper, to taste

Preheat the oven to 350 degrees. Place the beets and garlic on a baking sheet, drizzle with olive oil, and roast for 25 minutes or until fork tender. Add the walnuts to the pan for the last 5 minutes.

Place the beets, garlic, walnuts, and ricotta in a food processor. Blend until smooth then salt and pepper, to taste. To make the raviolis, wet the perimeter of two pasta wrappers and add a spoonful of the beet mixture to the center. Place the second wrapper on top and press the edges together until sealed all the way around. Repeat until you have the desired amount of raviolis. I cut my wrappers into circles with my pasta trimmer, but you can leave them square or simply fold in half for a triangle shape!

Place the raviolis in a pot of boiling salted water. I always add a drizzle of olive oil to my water to help prevent the pasta from sticking together. Boil for about 4 minutes. In the meantime, heat 4 tablespoons of butter in a pan over medium high heat, cooking until the butter begins to turn golden brown and has a nutty fragrance. Plate the raviolis, and top with the browned butter, Parmesan cheese, and fresh parsley.

Eggs Florentine With Kale

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Eggs Florentine is one of my favorite breakfast items, so when I woke up to a cold rainy morning, I decided to stay in and make it at home! It is usually made with spinach, but I used kale instead this time. I made my own hollandaise (it’s easier than you think!) but a few places sell it pre-made, like Trader Joes.

Ingredients: (serves 1)
1 cup chopped kale
1/2 small white onion, chopped
2 garlic cloves, minced
2 eggs, poached
1/3 cup feta cheese
Olive oil
Salt and pepper, to taste

Holladaise:
2 egg yolks
1/2 teaspoon lemon juice
1/2 stick unsalted butter, melted
Salt and pepper, to taste
Pinch of cayenne pepper

Heat some olive oil in a pan over medium heat and saute the garlic for a minute. Add the onion and cook until translucent. Next add the kale and cook until it wilts down a bit, about 5 minutes. Add the feta cheese and salt and pepper to taste. Keep on low heat until ready to plate.

Next make the hollandaise! Add about two cups of water to a pot and bring to a simmer, keep on low. Melt the butter in the microwave and set aside. In a metal mixing bowl, add the egg yolks and lemon juice, whisking vigorously until it thickens and almost doubles in size. Next, place the metal bowl on top of the pot and turn off the heat. Immediately start whisking very fast, slowly pouring in a tablespoon or so of the melted butter. Don’t stop vigorously whisking the entire time! Add a little more butter and repeat until all the butter is added. Make sure to do just a little butter at a time. Set aside and whisk in a little black pepper, cayenne, and a few sprinkles of lemon juice.

To poach the eggs, boil some water in a medium sized pot. Add about a teaspoon of apple cider vinegar (helps make them fluffy!) and pour the eggs in one at a time. Cook for about :30-:60 seconds before removing them with a slotted spoon. I usually lift them slightly out of the pot and gently poke the centers until it feels a little firm but runny in the center.

To plate, place some of the kale mixture on your toasted English muffin, then top with poached eggs and hollandaise!

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Romanesco “Couscous” With Seared Flank Steak

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Romanesco cauliflower is one of the coolest looking vegetables. I always take a few days to cook it because I like opening my fridge and seeing a spiky green diamond in there! I read somewhere that “It’s the Lady Gaga of Cauliflower,” which is a pretty accurate description. Despite it’s funky look, it tastes just like regular cauliflower. I had seen a recipe recently that used cauliflower as mock couscous and thought that would be a fun experiment. I loved it! I even mixed some of the leftovers into my scrambled eggs in the morning, which was delicious. I will definitely be making this again!

Ingredients:

Couscous:
1 large romanesco cauliflower (or two if really small)
1/4 cup water
2 garlic cloves
2 green onions, chopped
1 small carrot, shredded
1/3 cup sliced almonds
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon fresh ginger, minced
Salt and pepper, to taste
Olive oil

Steak:
1 pound flank steak
1/2 white onion, sliced
2 tablespoons butter
Salt and pepper
Olive oil

Salt and pepper the steak and let it sit for about 15 minutes. Doing this makes it more flavorful! In the meantime, make the couscous.

Chop up the romanesco and add it to a food processor, blending until it resembles the texture of couscous. Best to do it in smaller amounts so it breaks up evenly. Add a little olive oil to a pan and saute the garlic for a minute or so, then add 1/4 cup water and the romanesco. Cook, stirring enough that it doesn’t burn at all. Add the shredded carrot, green onions, and ginger. Next add the cumin and tumeric, then salt and pepper to taste. Lastly, toss in the almonds. Set aside and cover to keep warm.

For the steak, add a tablespoon of butter to a cast iron pan. When it’s nice and hot throw on the steak and cook for 3-5 minutes on each side, depending on the thickness of the cut. Remove from the pan, cover with aluminum foil, and let rest for at least 5 minutes. The steak continues to cook after it comes off the pan, so resting it lets it do its thing and get nice and juicy. While the steak is getting awesome, add a little more butter to the pan and cook the onions until translucent, and making sure to scrape up any goodness leftover from the steak. Cut the steak against the grain and plate with the couscous and onion!