Tapas ~ Potato Aioli and Potato Bravas

Potato Aioli and Potato Bravas
(Patatas Aioli and Patatas Bravas)
As shared from the Kitchen of Once Upon a Plate
Serves 4

These are two styles of delicious little Spanish potato tapas (appetizers/snacks) that take only a few minutes from start to serving time. You can serve one or the other, but I always serve the two together as the creamy Aioli compliments the spicy Bravas sauce perfectly.

4 to 5 potatoes, peeled
Olive Oil
Salt
Sauces (directions follow)

Peel the potatoes then cut them into bite-size cubes. The easiest way is to cut each peeled potato into quarters (lengthwise) into four long pieces. Then cut each of those lengths crosswise ~ 3 to 4 pieces each, cutting crosswise. (The pieces should be bite-size and large enough to be picked up with a toothpick.) Sprinkle with salt.

Pour olive oil in a large, deep frying pan, one with a heavy bottom (Cast iron is my choice, but a heavy Dutch or French oven also work.) Heat the oil on medium high until hot. It is important to heat the oil so one potato cube immediately sizzles and fries when placed in the oil. (If the oil is not hot enough the potatoes will absorb too much oil.) When oil is hot enough add potatoes in a single layer with a little space between each cube. Allow to brown lightly on one side then turn potatoes with a spatula and shake pan so the potatoes have a chance to cook on each side; turn and rotate as necessary until evenly golden brown on all sides; this takes about 10 to 12 minutes. Remove the potatoes from the pan to drain.

To make the quickie Aioli Sauce:

1/2 cup good quality Mayonnaise (Hellmann's or Best Foods)
1 clove garlic, peeled and minced
1/2 to 1 teaspoon fresh lemon juice

Stir all ingredients together until sauce is smooth and silky.

To make the Bravas Sauce:

4 ounces (1/2 cup) tomato sauce (from the can)
1 Tablespoon olive oil
1/2 teaspoon mustard (I prefer Dijon in this recipe)
1 to 2 teaspoons Smoked Spanish Paprika, or Sweet Spanish Paprika
Tabasco sauce
Salt to taste

In a small 8-inch frying pan, heat 1 tablespoon of olive oil over medium heat. Carefully add 1/2 cup canned tomato sauce to the pan, stir and cook the tomato sauce for about 5 minutes. Reduce heat, add the mustard, stir to blend thoroughly. Add the Tabasco and paprika, and mix well and cook for a minute to bring out the flavors. Add salt to taste. If desired add more Tabasco if you like it spicier.

To Serve:

Divide the potatoes between two cazuelas* or shallow bowls. Pour the Aioli Sauce over one dish of potatoes, and the Brava Sauce over the other. Serve hot with toothpicks to spear the potato chunks.

* Are you familiar with the traditional cooking vessels known as Cazuelas ? (If not, you can click the link to learn more.) They are useful for cooking and serving ~ they are inexpensive enough to have an entire collection, too. I use them very frequently for all kinds of dishes.

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Focaccia with Caramelized Onions, Applewood Smoked Bacon, Cracked Black Pepper and Thyme

Focaccia with Caramelized Onions, Applewood Smoked Bacon, Cracked Black Pepper and Thyme
As shared by the kitchen of Once Upon a Plate

Makes one 9 x 12-inch (or a thicker 8 x 10-inch) focaccia
Recipe can easily be doubled

Ingredients:

1 1/2 teaspoons rapid-rising dry yeast
1/2 cup warm water
1 tablespoon sugar
1 1/2 to 2 cups flour
1 1/2 teaspoons coarse salt
1/8 cup olive oil
Cornmeal, for dusting

Toppings:

Extra-virgin olive oil
2 thick slices of applewood (or other flavorful) bacon, cut into 1/4-inch strips across the streaky grain of the strips.
1 medium yellow (or brown) onion, peeled and cut 1/4-inch slices into rings.
pinch of salt, pinch of sugar
Leaves of thyme, off the stem, plus additional for final garnish after baking
A few generous very coarsely ground pinches of black pepper, or cracked black pepper if your mill does not adjust to a coarse grind.

Additional coarse salt for sprinkling

Method:

Heat a pan over medium heat, add 1 scant Tablespoon olive oil. Add bacon pieces to pan and fry until crisp-tender (don't over cook as it will brown further in the oven.) Remove bacon and set aside to cool. Remove all but 1 tablespoon of fat from pan, lower heat to medium-low. Add onion slices to pan, stir to coat evenly in the oil. Sprinkle a pinch of granulated sugar, and a pinch of coarse salt over the onions. Allow to slowly caramelize, stirring occasionally. This will take anywhere from 10 to 15 minutes, depending upon how thick the onion slices. If onions begin to brown too quickly, lower heat and add a teaspoon or two of liquid to the pan (water, broth, or wine.) When the onions are deeply caramelized and tender remove from pan and set aside to cool.

Prepare dough in bread machine (choose 'dough' cycle), or in food processor. I make mine in my stand mixer:

In the bowl of a standing mixer fitted with paddle, combine yeast with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add 1 cup of the flour to the bowl. Switch to dough hook and add remaining flour. Dissolve salt in 1 tablespoons of water and add it to the mixture. Pour in 1/8 cup olive oil. When the dough starts to come together, increase the speed to medium. Periodically scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding a little flour as necessary.

Remove dough to a lightly floured work surface and fold over itself a few times. Shape the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil (to prevent a tough skin from forming.) Cover with cling film or a damp towel and allow to rise in a warm place until doubled in size, about 45 minutes.

Brush or rub a sheet pan with a little olive oil and sprinkle lightly with corn meal. When the dough has doubled turn out onto work surface. Shape and stretch the dough out to an oblong shape about 1/2-inch thick or so. Place the flattened dough on the pan and cover loosely with cling film. Let rest for 15 minutes. While dough is resting, position oven rack to lowest (bottom) position, preheat oven to 425* (F).

After 15 to 20 minutes uncover the dough and dimple with your fingertips all over. Brush the surface with more olive oil and then arrange caramelized onion slices evenly over the dough, followed by the bacon pieces, then sprinkle with cracked black peppercorns, thyme leaves and salt. Bake for 15 to 20 minutes. After removing from oven I allow the focaccia to cool a bit, then sprinkle a few additonal thyme leaves over all.

Delicious warm or at room temperature with your favorite beverage. Enjoy!

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Pacific Coast Seafood Chowder

Pacific Coast Seafood Chowder

~From the Kitchen of Once Upon a Plate

8 to 12 servings, depending upon portion size

Ingredients:

6 Tablespoons butter, softened to room temperature
6 Tablespoons all-purpose flour
1 Tablespoon vegetable oil
1 or 2 slices of bacon, diced
1 cup carrots, sliced
1 cup celery, sliced
1 medium onion (about 3-inches in diameter), small dice
1 garlic clove, minced
4 cups (about 2 or 3 medium size) potatoes, peeled, and cut into ½-inch to ¾-inch dice)
¼ to ½ teaspoon dried thyme
1 bay leaf
32 –ounces* chicken broth (homemade, canned, or boxed). May substitute part of chicken broth with bottled clam juice
2 cups milk (or more depending upon how thin you like your chowder)
Seafood:

(Total 1 ½ pound Seafood) ---Choose one or a combination of the following to equal approximately 1 ½ pounds:

- Shrimp, medium size (31 to 40 count per pound) raw, peeled, deveined,
- clam meat or 2- [6 ½ ounce] cans chopped clams with juice,
- diced raw, boneless firm-flesh fish (cod, halibut, snapper, salmon.)

1/2 teaspoon salt (to taste)
1/4-1/2 teaspoon white pepper, ground
½ teaspoon hot sauce, OR a sprinkling of Cayenne powder; optional (more or less, to your liking)

Note: I don’t season with salt until the end of cooking time as the bacon, butter, chicken & clam broth add salt to the dish.

Method:
In a small bowl with a fork mix the butter and flour until thick paste forms; thoroughly blended and smooth. Set aside. (This is Beurre Manié, the classic French sauce thickener.)

• In a large pot or Dutch/French oven heat oil over medium heat and brown bacon until just crisp.
• With a slotted spoon remove crisped bacon and set aside.
• Remove all but 1 ½ Tablespoons oil/bacon fat from the pot.
• Add diced onions, celery and carrots to pot and cook for about 5 minutes, stirring occasionally. Don’t allow them to brown, just begin to soften.
• Next add minced garlic and diced potatoes to the pot; stir for a minute or two.
• Add bay leaf and thyme, then chicken broth (clam juice if using)
• Bring to a simmer and cook until potatoes and carrots are just tender.
• Stir in milk until mixture reaches a simmer.
• Stir in Beurre Manie, 1 tablespoonful at a time, stirring all the while, allowing each addition to dissolve and thicken the liquid before adding the next tablespoonful. Reduce heat slightly, if necessary so mixture does not scorch.
• Add seafood and reserved bacon; simmer gently until the shrimp and fish are just cooked through. This will only take a couple of minutes. Do not overcook.
• Taste for seasonings and adjust chowder to your taste.

If chowder is thicker than you like add additional broth or milk and heat through until hot. Ladle into bowls or mugs and garnish with fresh minced parsley or fresh thyme leaves. Serve hot.


** For this recipe I use 32-ounces of chicken broth, and keep one- 14.5 ounce can nearby to add more broth as needed.

Enjoy!

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Red Grape, Walnut, Rosemary and Pink Peppercorn Focaccia

Red Grape, Walnut, Rosemary and Pink Peppercorn Focaccia
(Tuscan Schiacciata Coll’uva)

As shared by the kitchen of Once Upon a Plate

Makes one 9 x 12-inch (or a thicker 8 x 10-inch) focaccia
Recipe can easily be doubled

Ingredients:

1 1/2 teaspoons rapid-rising dry yeast
1/2 cup warm water
1 tablespoon sugar
1 1/2 to 2 cups flour
1 1/2 teaspoons coarse salt
1/8 cup olive oil
Cornmeal, for dusting

Toppings:

Extra-virgin olive oil
15 to 20 red or green grapes, roasted
1/2 cup broken walnuts, (a little more if you like), toasted
A tablespoon or 2 granulated sugar
A few pinches of kosher salt
A few small sprigs of rosemary, off the stem
A few pink peppercorns, crushed between your fingers as you sprinkle them on the dough
Optional: A teaspoon or two of fennel seeds

Method:

Line a small, shallow baking pan with parchment or foil. Scatter grapes evenly over the prepared pan, drizzle with olive oil and toss to coat the grapes evenly, sprinkle very lightly with a little granulated sugar (1 or 2 teaspoons.) Roast in a hot 400* (F) oven for 10 to 20 minutes (depending upon the side of the grapes), until skins begin to shrivel and give up some of their juices. Stir once or twice to distribute evenly during roasting time. Remove from oven, set aside to cool.

Roast walnuts, set aside to cool.

Prepare dough in bread machine (choose 'dough' cycle), or in food processor. I make mine in my stand mixer:

In the bowl of a standing mixer fitted with paddle, combine yeast with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add 1 cup of the flour to the bowl. Switch to dough hook and add remaining flour. Dissolve salt in 1 tablespoons of water and add it to the mixture. Pour in 1/8 cup olive oil. When the dough starts to come together, increase the speed to medium. Periodically scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding a little flour as necessary.

Remove dough to a lightly floured work surface and fold over itself a few times. Shape the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil (to prevent a tough skin from forming.) Cover with cling film or a damp towel and allow to rise in a warm place until doubled in size, about 45 minutes.

Brush or rub a sheet pan with a little olive oil and sprinkle lightly with corn meal. When the dough has doubled turn out onto work surface. Shape and stretch the dough out to an oblong shape about 1/2-inch thick or so. Place the flattened dough on the pan and cover loosely with cling film. Let rest for 15 minutes. While dough is resting, position oven rack to lowest (bottom) position, preheat oven to 425* (F).

After 15 to 20 minutes uncover the dough and dimple with your fingertips all over. Brush the surface with more olive oil and then press grapes evenly into the dough, followed by walnuts, then sprinkle with pink peppercorns, rosemary and salt. Bake for 15 to 20 minutes. I sprinkle a few additonal rosemary needles over after removing from oven.

It is wonderful warm or at room temperature with a fruity Chianti, or your favorite beverage. Enjoy!


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Spicy & Sweet Curry Glazed Chicken or Pork

Chicken With Curry Glaze, Grilled or Roasted
4 servings
As shared from the kitchen of Once Upon a Plate

4 chicken breast halves, each half-breast cut into 2 pieces if desired. (Bone-in, Skin-on is best for this recipe)

OR substitute 1 whole chicken ~ cut up, or chicken wings *
salt and pepper for seasoning chicken before cooking

Basting ingredients:
Note: If you want additional sauce for dipping ~ mix double amount of ingredients, then divide in half ~ heat one half in a small pot until warmed through and well blended. Use remaining sauce for basting. Discard any leftover basting sauce when finished. Keep sauces separated to avoid cross-contamination.

1/2 cup blue agave syrup, or mild honey
1/4 cup Dijon mustard
1/4 cup butter (melted), or vegetable (I recently have begun using only 2 tablespoons veg. oil in this recipe)
2 tablespoons finely chopped onion, shallots, or several springles onion powder
scant tablesppon water
garlic ~ 1 or 2 cloves, minced
1 tablespoon curry powder (I like Madras Brand)
1 teaspoon kosher or sea salt
1/2 teaspoon (or more to taste) red pepper flakes
1/2 teaspoon fresh ginger, finely grated (or 1/4 teaspoon dry ginger)

Prepare a grill if grilling, or if roasting preheat oven to 500* (F) and line a shallow baking pan with foil for easy clean-up.

Salt and pepper chicken and set aside.

Mix basting ingredients (all ingredients except chicken)

(Note~ since this basting sauce contains sugar, grill or roast chicken until nearly done, basting ONLY during the last couple of minutes of cooking or the sauce will burn before chicken is cooked through.)

Grill meat (or roast in hot oven) until nearly done. Start roasting with bone-side down for about 10 minutes or so, then turn so skin side is down, roast for another 10 minutes. Just before turning again, brush bone-side generously with curry baste, then turn so bone side is down. Continue roasting, during last few minutes of oven time brush or spoon additional marinade on skin side and continue baking until a deep caramel color is reached, but not burned. (Watch carefully.)

Remove chicken pieces to a platter, tent with foil and allow to rest for a few minutes before serving.

* This is a terrific baste for pork chops or pork tenderloin as well.

I hope you enjoy!

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No Cook Pizza Sauce

No Cook Pizza Sauce

Recipe from Thibeault's Table

I doubt you'll go back to store-bought pizza sauce once you try this no-cook pizza sauce created and shared by my friend Ann on her blog Thibeault's Table.

This is a recipe Ann devised after experimenting with several versions over the years. It is fabulous, and you can adjust the amount and ratio of herbs and seasonings according to your own preferences. It's my go-to pizza sauce.


1 -28 ounce can quality Italian Tomatoes
2 cloves of garlic
fennel seed
oregano
Basil
2 to 3 Tablespoons olive oil
salt and pepper

Puree tomatoes with the minced garlic. Grind the fennel seeds. Add the seeds and the oregano, basil, and the olive oil and mix together.

Ann notes that she uses a stick blender and blends all of these ingredients right in the can.

If you try Ann's recipe, I hope you like it as much as I do.

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Asian-style Mini Pork or Chicken Burgers with Cilantro Sweet Chili Slaw

Spicy Asian Style Mini-Burgers with Sweet Chili Slaw

Makes eight 2-ounce (mini-burgers) or four 4-ounce burgers

from the Kitchen of Once Upon a Plate

Important: At least an hour before planning to cook them make patties as directed and refrigerate for at least 1 hour, up to 8 hours. *

Ingredients:

1 pound lean ground pork, chicken or turkey

2 tablespoons Panko (dry Japanese bread crumbs)

1 small to medium size Granny Smith apple, peeled (if desired), and very finely diced or coarsely shredded

1 tablespoon finely grated fresh ginger root ~ do not substitute (omit if unavailable)

1/2 teaspoon ground white pepper

1 to 2 teaspoons hot chili sauce ( Sriracha or Sambal Oelek ), more if you like spicy

1 garlic clove, finely minced

1 tablespoon fresh lemon juice, and 1 teaspoon grated zest

1 tablespoon soy sauce

1 tablespoon scallions, thinly sliced (white and green parts)

2 to 3 tablespoons cilantro leaves (or flat leaf parsley), finely chopped

Spicy Mayo Spread (Can make ahead, refrigerate):

1/2 cup Best Foods (Hellmann's) mayonnaise, mixed with 1 teaspoon Sriracha or Sambal Oelek Hot Sauce, (add more to taste)

For the Slaw: (Mix together at the last minute while burgers cook as it quickly wilts)

2 cups finely shredded cabbage (lightly packed)

1 tablespoon cilantro leaves, chopped

1 tablespoon scallion (white and green parts), thinly sliced

2 to 3 teaspoons (or to taste) Sweet Chili Sauce

Optional Garnishes:

Additional Cilantro leaves

Chopped Cashews or Peanuts

Drizzles of dark, flavorful Sesame oil

Additional hot sauce, or sweet chili sauce

To make the patties:

Important: Refrigerate for at least 1 hour (up to 8 hours) This step is necessary to firm the patties so they hold their shape while cooking (there is no egg to bind them in this recipe)

Place the ground meat of choice in a medium-large mixing bowl. Add the remaining ingredients, mix thoroughly so ingredients are evenly distributed through the meat. Shape into 8 mini burgers, or 4 regular size burgers. Chill in refrigerator for at least 1 hour.

To cook:

Preheat a heavy frying pan (well seasoned cast iron works great) over medium heat until hot. Add about 1 tablespoon vegetable oil. Add meat patties to hot oil (don't crowd). Cook for 6 to 7 minutes per side (depending upon how thick the burgers are), turning once, until meat is thoroughly cooked. (Mini burgers cook more quickly) Remove to a plate and allow to rest for 5 minutes; keep warm by tenting loosely with foil

To assemble:

Toast bun halves until golden, spread lower portion of bun surface with a generous amount of spicy mayonnaise, place burger on mayo, top generously with sweet-chili slaw and offer addtional condiments if desired.

*Note: The patties must be made ahead and allowed to chill in the refrigerator to help them hold their shape while cooking.

I serve the burgers on my own homemade sandwich buns, however, they would be wonderful in pita, on whole wheat buns, etc.

Enjoy!

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Delicious One Hour Sandwich Buns

For years Moomie's Sandwich Bun recipe has been my "go to" favorite, but recently my friend Lori on her blog "All That Splatters" shared this one, I bookmarked to make them. Oh my, they are wonderful and the fact that they can be prepared and baked in about an hour is an added bonus.

The only thing I changed was to use Agave Syrup instead of honey, and I used my Kitchen Aid stand mixer, first with the paddle beater ~ then switched to the dough hook in lieu of hand kneading.

Homemade Hot Dog or Hamburger Buns ~ In About an Hour
As shared by the kitchen of Once Upon a Plate, (With GREAT thanks to Lori!)

1 cup milk
1/2 cup water
1 tablespoons honey (I used a scant tablespoon of Agave Syrup)
1/4 cup unsalted butter
1 egg, room temperature
4 1/2 cups flour (unbleached, whole wheat, or a mix)
1 package instant yeast (2-1/4 teaspoons)
1 1/2 teaspoons salt

Heat the milk, water, honey and butter until butter is melted. Check temperature. Depending on the temperature, let cool to 120F. Carefully beat in egg.

Mix 2 cups of the flour, yeast, and salt. Mix into the milk mixture. Stir in the rest of the flour, 1/2 cup at a time. Beat well after each addition.

When the dough pulls together, (it will form a soft ball) turn it out onto a floured surface and knead until smooth and elastic. This should take about 5 minutes. [See note above; I used my stand mixer, beating with the paddle attachment, then switched to the dough hook to knead. Adding a little more flour while mixing with the dough hook, a little at a time until dough is no longer sticky.]

Divide dough into 12 -16 equal pieces. This will depend on the size you want for the finished bun. Shape into smooth balls, flatten slightly, and place on a silcone mat (such as Silpat) covered baking sheet.

I cover loosely with plastic film and allow to rise for 30 to 35 minutes. When buns have almost doubled bake at 400 degrees for 10 to 12 minutes.*

*If desired, after buns have risen, brush tops with beaten egg for a shiny glaze, you may also add sesame seeds, sauteed minced onions (cooled), coarse salt, etc. to the brushed tops, then bake.

If you are making hotdog buns Lori recommends to roll the dough out into a large rectangle and cut into smaller rectangles. Allow them to rise with sides touching.

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Spicy Tuna Pasta with Lemon Zest Dressing

Spicy Tuna Pasta with Lemon Zest Dressing

2 servings

As shared from the kitchen of Once Upon a Plate

You can add or remove ingredients according to what you might have on hand; some other additions you might consider ~ olives, capers, marinated artichoke hearts, a different cheese, etc.

Ingredients:
1 cup rigatoni pasta, or other tubular pasta, uncooked
1 tablespoon olive oil
finely grated zest from one lemon (may reduce amount)
1 clove garlic, sliced
1 can Italian tuna in olive oil, drained
a pinch (or more) dried chili flakes
Cherry or grape tomatoes, cut in half
Cubes of fresh mozzarella (as little or as much as you would like)
Slivers of sweet red (bell) pepper, or roasted peppers from the jar
Fresh basil leaves
Fresh flat leaf parsley leaves
sea salt and cracked black pepper
shaved Parmesan cheese, to serve

Method:

Cook pasta in a large saucepan of salted boiling water until al dente. (about 10–12 minutes.) Drain, return to the saucepan and keep warm. Heat a small frying pan over medium heat. Add the oil, lemon zest and garlic and cook for 1 minute or until garlic is cooked and lemon zest is crispy. Combine the pasta with the tuna, mozzarella, tomatoes, sweet red pepper, basil, parsley, chili, salt and pepper and toss gently to mix. Drizzle lemon dressing over all. Top with Parmesan.

Recipe is loosely adapted from Donna Hay magazine, issue 37

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Mushroom Tarte Tatin

Mushroom Tatin ~

Shared from the kitchen of Once Upon a Plate

A gem of a recipe, adapted from a recipe by Donna Hay,

in her book No Time To Cook

2 servings

If you follow my blog you know I adore Donna's recipes, and this cookbook in particular because most of the recipes are designed to serve two. But they can be easily doubled, tripled, etc.

This makes an exquisite lunch or dinner when served with a simple green salad, or cut into small wedges it would be very nice served as an appetizer.

I made a couple of adjustments to the recipe, which I've noted below.

Ingredients:

3 1/2 Tablespoons butter

1 leek, trimmed, cleaned and sliced or chopped

4 field mushrooms, thickly sliced (I used 2 large portabellas and a few chanterelles)

3 sprigs thyme

sea salt and freshly cracked black pepper

2 sheets store-bought puff pastry dough, thawed

beaten egg, for brushing top

Preheat oven to 355* (F), 180* (C)

Melt 1/2 of the butter in an 8 or 9-inch ovenproof frying pan. Add leek and cook approximately 1 to 2 minutes. Remove leek from pan, set aside. Add other half of butter to pan and saute mushrooms in batches for 2 to 3 minutes on each side. I add a splash of dry (non-sweet) sherry at the end of cooking time. Place thyme in pan and return leek and mushroom on top, arranging as you like.

Cut 2 rounds of pasty dough to fit just inside of the perimeter of pan. Place both (stacked) on top of the mushroom leek mixture. Brush with beaten egg, bake in preheated oven for 15 to 20 minutes** or until pastry has risen, is golden and has pulled away from edges of the pan. To serve, place a large plate, or a bread board on top of the tarte and invert, slice into wedges to serve.

**Note: I do not think the two layers of puff pastry are necessary, I would just use one next time and invert carefully.

I hope you enjoy!

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Gratin Dauphinois ~ Scalloped Potatoes

Gratin Dauphinois ~ Scalloped Potatoes
4 small servings *
Recipe can easily be doubled, tripled, etc.

As shared by Once Upon a Plate

Scant 3 tablespoons butter
2 , 3 or 4 whole potatoes, depending on size (May use Russet, Yukon, etc.) *
About 1 cup half & half
OR
3/4 cup heavy cream
1/4 cup whole milk
1 clove garlic, smashed
1/2 to 3/4 teaspoon kosher salt, or fleur de sel
Sprinkles of white pepper
A few gratings of freshly grated nutmeg
about 2 ounces Gruyère, or Jarlsberg, grated
Thyme leaves, minced parsley, or minced chives for garnish

Preheat oven to 375°F

For easy clean-up, line a shallow baking pan (jelly roll pan works great), with foil or parchment.

Butter 4 small ramekins, pour a bit of cream into each dish.

With a mandolin slice the potatoes into thin slices (about 1/16-inch thick). A mandoline does a quick, efficient job.

Arrange a firmly packed layer of of potatoes on bottom of each ramekin.

Place cream in a small pan, add 1 or 2 tablespoons of butter and the smashed clove of garlic, heat until very hot, reduce heat to low and allow to steep to bring out the flavor of the garlic. Stir in the nutmeg, salt and pepper. Swirl the pan to distribute the seasonings, then remove the garlic clove.

Arrange another layer of potatoes in the ramekins, sprinkle a little cheese, and pour hot cream over. Arrange another layer of potatoes on top. Sprinkle a thin layer of Gruyère. (Altogether 2 to 3 layers of potatoes. firmly and evenly packed.)

Pour the rest of the seasoned cream on each dish, until is just comes to the level of the top layer of potatoes. Sprinkle with a thin layer of cheese, top with little dots of butter.

Place ramekins on the prepared baking pan. Bake for about 25 to 40 minutes. Time will depend upon the size and depth of the ramekins. (Check for tenderness with the tip of a knife.) The tops should be beautifully browned.

Sprinkle with suggested garnish and serve immediately.

* Note: The ramekins in these photos are quite small, about 5-inches in diameter; 6 ounce (3/4-cup) capacity.

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Smooth Tomato Soup with Crispy Capers and Oregano

Tomato Soup with Crispy Capers and Oregano
4 servings

1 tablespoon olive oil
1 brown onion, chopped
1 tablespoon balsamic vinegar
2 teaspoons brown sugar
3 cups (750ml) tomato purée
1 cup (250ml) chicken stock
1 tablespoon olive oil, extra
1 tablespoon salted capers, rinsed
2 tablespoons fresh oregano leaves
1 ~ 14 ounce can cannellini (white) beans, drained
shaved or grated parmesan, to serve

Method:
Heat a large saucepan over medium high heat. Add the oil and onion and cook for 2–3 minutes. Stir in the balsamic and sugar and cook for 1 minute, add the tomato and stock, stir and bring to the boil and cook for 10 minutes.

In the meantime, heat a small frying pan over high heat. Add the extra oil, capers and oregano and cook for 1 minute or until the capers and oregano leaves are crispy. Watch carefully, the oregano leaves burn easily. Set aside.

Stir the beans through the soup, ladle into warmed bowls and top with the capers, oregano and parmesan.

Recipe adapted from Donna Hay

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Fast, Thin and Crispy Crust Pizza

This is the recipe my family always uses when we need a fast pizza dough, it requires virtually no rise-time and bakes up firm and very crisp.

But don't worry if you want to make it ahead, or if you have left over dough, just form into a ball (or balls) and wrap in cling film and store in the refrigerator up to one day, or freeze for longer storage. (See below for directions.)

Fast Pizza Dough
Yields 1 large, 2 medium, or 4 small pizza crusts

Preheat oven t0 500* (F), preferably with a Pizza Stone in place.

Ingredients:
Scant 1 Tablespoon active Quick Rise* dry yeast, or 1 packet
Pinch granulated sugar
3/4 cup very warm (not hot) water
1 3/4 cups all-purpose flour
1/2 teaspoon salt
Optional: may mix in 1 tablespoon olive oil to the dough mixture
Pizza sauce and toppings of your choice
In a small bowl or glass measuring cup dissolve the yeast and sugar in warm water, stir and set aside for 10 minutes. Mixture should begin to bubble and foam at the end of the time (indicating that the yeast is activated & alive.)
In a medium bowl, combine flour and salt, set aside.
Add the liquid yeast mixture (and olive oil if using) to the dry ingredients and stir until well combined.
Flour a work surface and knead dough for a couple of minutes until smooth and elastic.
Shape the dough into 1 large, 2 medium, or 4 small pizzas using whatever method you prefer; rolling pin, stretching or off the board between your two hands, in the air.
If you have a pizza peel, sprinkle lightly with corn meal and build your pizza. If not, lightly grease a flat cookie sheet (or inverted jelly roll pan) and build your pizza.
I brush the formed dough very lightly with olive oil (optional), then pizza sauce (not too generously), cheese then any other other ingredients. Keep toppings rather sparse if you want a really crispy crust.

Bake in hot oven until as crispy as desired. Usually 8 to 12 minutes, but this will vary depending upon pizza stone vs. pan and the toppings you have chosen.
You can also make this in a food processor ~
Mix the water, sugar and yeast as directed in a small container.
Place flour and salt in bowl of processor and pulse a few times to mix. Add the liquid yeast mixture (and olive oil, if using) and pulse until blended; adding more flour until mixture just forms a ball and the dough follows the blade around the bowl. (Additional flour is needed when using food processor method, because you are not hand-kneading on a floured board). To remove from food processor bowl, flour your hands well, form dough into a ball (or balls) and shape as directed.
* I have made this with regular active, dry yeast and instant yeast with very little difference in outcome. For the past couple of years I have been purchasing SAF Instant yeast in bulk exclusively, so that is what I always use.
Notes for making dough ahead, (or for leftover dough):
If dough has been refrigerated, unwrap, and place on a lightly floured surface, cover lightly with a floured cloth or cling film and allow to come to room temperature before forming the dough.
If frozen, loosen cling film (but keep covered so it doesn't dry out and form a 'skin') allow to thaw in refrigerator, then bring to room temperature and form dough.

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