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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Bite-size Beignets with Gruyère, Fennel & Piment d'espelette

These beignets are based on the French dough, pâte á choux. It’s the same dough used for profiteroles or éclairs. A very simple method which produces impressive results.

Beignets may be rolled out and cut then fried, however in this recipe the beignet dough is shaped with a spoon or a scoop, then dropped into hot oil to cook. You can also pipe them onto a baking sheet, brush with an egg wash and bake them.

Rather than the traditional sweet version, this time I added shredded Gruyère cheese, minced fennel bulb which I sweated in a little butter, and toasted fennel seeds to the dough, then fried them and sprinkled with the highly fragrant and spicy Piment d'espelette. Cayenne, or another ground red pepper could be substituted as well.

Please don't allow the length of this recipe to dissuade you from making them ~ they actually go together quite quickly.

I like to form the little balls with a very small food scoop (about 1-inch in diameter). This way the puffs cook quickly and perfectly, the exterior is crispy, crunchy, and the interior is moist and just cooked through. They are best best eaten immediately after cooking, which is a good thing because it is an effort in futility to resist these little morsels, as they drain on paper towels!

However, you can keep them for a short time by placing them on a pan, in a warm (200* F) oven for up to a half an hour.

Bite-size Beignets with Gruyère and Fennel

This recipe is easily doubled or tripled. The recipe as listed makes a generous serving for 3 to 4 people as an appetizer, or accompaniment with soups or salads.

You can blend this dough by hand, but I use an electric hand-held mixer.

Initial prep:

Line a shallow metal pan with paper towels, or brown paper. Set aside.

Ingredients:
1/4 cup water
2 ounces butter (1/4 stick), plus a teaspoon for sweating the minced fennel bulb
1/2 teaspoons kosher salt
1/4 cup all-purpose flour
1 large egg
1/3 cup grated Gruyère or other firm cheese
2 to 3 tablespoons minced fresh fennel bulb
1 to 2 teaspoons toasted fennel seeds
Vegetable oil for frying, I use canola oil
Piment d'espelette, Cayenne or other finely ground hot pepper for sprinkling

Method:

Toast fennel seeds in a pan over medium heat for a few moments until they release their fragrance. Remove to a dish and allow to cool.

In the same pan melt the butter and saute the minced fennel bulb. Add a tablespoon of water, stir and allow the fennel to sweat and become tender. Remove to a dish and cool, set aside.

For the dough:

Bring the water, butter and salt to a boil in a small saucepan.

Remove the pan from the heat and add the flour, stirring well until mixture is combined.

Return the pan to medium high heat and stir, or beat with hand held electric beater until batter pulls away from the side of the pan. Continue beating until the dough cools slightly for about a minute.

On low speed, add 1/3 of the beaten egg. After each portion of egg is added continue to beat until the egg is incorporated. (You can also beat by hand.)

Add the grated cheese and cooled fennel and fennel seeds. Beat well to combine and distribute additional ingredients evenly.

Either heat oil in an electric fryer, or heat oil in a deep heavy pot, stove top (only fill pot half full with oil). Heat oil to 365 to 370* (F) using a frying thermometer.
Drop scant teaspoon size portions of dough/batter into the hot oil very carefully. Only cook about 6 at a time or the oil will not retain temperature and beignets will be heavy and oily.

The dough will drop to the bottom of the pan then immediately rise and float during cooking. Turn occasionally with a slotted spoon, chopstick or wire ladle.

When the beignets are golden brown and puffed, remove from oil and place on paper towels to drain. Sprinkle sparingly with Piment d'espelette or other finely ground hot pepper powder if desired.
Best eaten immediately, so serve right away, but be careful. The interiors will be VERY hot.

If not eaten right after cooking, place in preheated 200* (F) oven, in a single layer and not touching each other, for up to a half an hour.

Serve on a plate, in paper cones, or in a pretty napkin-lined basket.

Beware, these are irresistible ~ I hope you enjoy!

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Dark Chocolate and Apple Packets

Dark Chocolate and Apple Packets

Makes 8

2 small apples or 1 large, sliced between 1/8th to 1/4-inch slices (if pieces are large, cut to size so they are slightly smaller than a wonton square.)
2 tablespoons butter, melted
3 to 3.5 ounces dark chocolate, cut into 8 pieces
16 wonton wrappers*
confectioner's sugar (powdered sugar), to serve

Preheat oven to 350* (F)

Lightly grease a shallow baking pan.

Arrange 8 wonton wrappers, evenly spaced, on the greased pan.

Place a slice of apple and a piece of chocolate in the center of a wonton wrapper. With a pastry brush, or your finger, dampen the edges of the wonton wrapper with water, top with another wonton wrapper and press the edges to seal.

Continue the same process with the remaining wrappers and filling.

Brush the tops with butter and bake for 8-10 minutes or until golden.

Allow to cool slightly, dust with powdered sugar and serve. Best served warm.
But I don't toss them out if they cool down. :)

*usually available in the refrigerated produce area of most grocery stores.

Recipe adapted from Donna Hay magazine.

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Creamy Turkey Soup with Herb Drop Dumplings

From the kitchen of Once Upon a Plate

Many times when I'm cooking I don't use a recipe, that's what makes cooking a fun and creative outlet for me. I think many of us home cooks do the same thing. But it can be aggravating if you are one who must have a recipe to follow, so I apologize in advance. This is another one which I'll describe rather than give an exact recipe.

But it's okay! Just follow your instincts adjust to the thickness you're looking for, and taste and season until you're satisfied.

I'll admit, I'm not a fan of shredded poultry in my chicken or turkey salads, ditto with my chicken or turkey soups; so I usually always make the chunky kind.

No "mystery" shreds; I like to see and taste the chunks, and they fit on the fork or soup spoon much more neatly, too but if you like shreds, by all means!

Creamy Turkey Soup with Herb Drop Dumplings

Use any vegetables you happen to like, or have on hand. My favs for this soup are onions, celery, carrots and (frozen) peas. Add the peas just before serving long enough to heat through, so they remain a bright green.

First, prepare the Beurre Manie (see below), and set aside. I like chunky chicken or turkey soups, not shredded so I cube the cooked meat.

In the soup pot heat about a tablespoon of vegetable oil, add the chopped onions & stir occasionally until just translucent. Add the sliced carrots, stir for a minute or two then add the celery.

Add chicken stock or broth to the pot, (add as much in volume as soup you would like to make). Add a sprig of thyme and/or a bay leaf if you like.

Bring to a simmer and allow to simmer until carrots are tender.

While vegetables are simmering make the Beurre Manie (recipe follows).

When veggies are tender, remove the thyme sprig & discard. I add about a cup of non-fat or low-fat milk until hot, then proceed ~

Blend in as much Beurre Manié , a bit at a time allowing the soup to simmer and thicken until it is to your liking, adding more Beurre Manie to achieve consistency you prefer.

Gently stir in the cooked turkey chunks and heat through; then stir in the frozen peas, they take no time to thaw and warm through.

Black Pepper and Herb Drop Dumplings

This is essentially a quick mix (like Bisquick), but with no hydrogenated fats.
Can mix these ingredients (omit herbs and pepper) and use in place of bisquick in any recipe.

1 1/8 cups flour
1 tablespoon baking powder
1/2 to 1 teaspoon teaspoon sugar
1/4 teaspoon salt
2 1/2 tablespoons vegetable oil

Mix together dry ingredients.
Add oil and combine using pastry cutter or 2 knives or pulse in food processor until blended

To make the dumplings ~

To the above dry mix, add about 1/2 cup of milk (I use non or low fat), may need a little more. Add enough to make a slightly soft dough
Herbs: Your choice, and as much as you like of fresh, minced herbs (can substitute dry herbs) I always add finely chopped fresh parsley, too.
Freshly ground black pepper (we like a generous amount)

Before serving soup, drop dough by spoonfuls onto boiling soup (or stew), Reduce heat, cook uncovered 10 minutes. Cover pot, cook additional 10 minutes.
Makes about 6 dumplings (depending upon size.)

* Beurre Manié: Literally; "hand butter".

In this magical French thickener equal amounts of butter and all-purpose flour are blended together to form a smooth paste, to be added to hot liquid, then simmered acting as a thickening agent. I double the amount, and store any unused portion in the refrigerator for later use.

Surprisingly, even though the flour is not cooked ahead of time, there is no raw flour taste when using this thickener.

I just mix it up as I need it (equal amount of soft butter and all- purpose flour, blended until smooth) no need to form into balls. Or you can make it in advance & shape it into convenient to use balls, to have on hand to thicken gravies, stews, soups and such.

4 tablespoons all-purpose flour
4 tablespoons butter

Method:
Blend butter and flour well; shape into 4 to 6 balls. Refrigerate if not using right away.

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Shellfish Roast

Shellfish Roast
2 servings

Note: Soft shell crabs, crawfish, petite lobster tails, mussels, etc. can be substituted or added to this roast, depending upon what is available. Mix the shellfish anyway you like to make enough for 2 servings.

4 raw scampi, or colossal prawns, halved and cleaned
6 raw large prawns, halved and cleaned
Sea Scallops, 3 to 6, if desired bake on scallop shells (optional)
about 8 or so small clams in the shell

For the mixture to spread on the seafood before baking:

5 tablespoons of butter (I use a combination of butter and olive oil)*
1 tablespoon salted capers, rinsed and chopped
2 cloves garlic, crushed
1 teaspoon chili flakes
1 teaspoon finely grated lemon zest
1 tablespoon thyme leaves (lemon thyme leaves are very good in this recipe, if you have them)
cracked black pepper
lemon halves, to serve

Preheat oven to 400* (F)

Arrange prepared shellfish on a large, shallow baking dish or pan lined with parchment paper or aluminum foil.

Mix together the butter, capers, garlic, chili, lemon rind, thyme and pepper. Spread or dot butter over the shellfish. Drizzle with olive oil, if using.

Place in hot oven and bake for about 10 minutes, or until seafood is just cooked through. Serve with lemon halves.

* I mix the garlic, capers, chili flakes, lemon zest with 3 tablespoons butter for the spread. Then drizzle about 2 tablespoons olive oil over the seafood.

Enjoy!

Recipe inspired by Donna Hay

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Parmesan French Toast with Wilted Garlic Spinach Topping

Parmesan French Toast with Wilted Garlic Spinach Topping

serves 4

4 large eggs

Scant 1 tablespoon milk
1 cup grated parmesan (use the best quality, and finely grate it yourself ~ it makes a difference)
sea salt and cracked black pepper
2 tablespoons butter (you may need a little bit more)
4 slices bread*
1 clove garlic, crushed
8 ounces baby spinach leaves, two to three big handfuls
finely grated parmesan, extra
lemon wedges, to serve

Note: In the original recipe the bread is simply dipped into the egg mixture, however, since I was using slices of more dense homemade 5-minute-a-day bread, I actually soaked the bread, turning occasionally for about 30 t0 45 minutes, then cooked it over lower heat, for longer that in indicated in the recipe below. If you are using a commercial French or Sourdough bread, there is probably no need to do this.

Directions:

In a bowl, whisk eggs, milk, parmesan* , salt and pepper until blended.

Melt half the butter in a large non-stick frying pan over medium heat until butter is hot. Dip the bread into the egg mixture, add to pan and cook, in batches, for 2–3 minutes each side or until golden. Remove from the pan and keep warm.

Add the remaining butter and garlic to the pan and cook for 1 minute. Add the spinach and cook for a further minute or until just wilted.

Serve the French toast with the spinach, parmesan and lemon wedges. Serves 4.

* Thick white sourdough is a great bread for this dish as it soaks up the egg cheese mixture.

Recipe adapted from Donna Hay by Once Upon a Plate

I hope you like it as much as we did!

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Caramelized Pear Salad with Walnuts and Brie

Caramelized Pear Salad with Walnuts and Brie

4 servings

Ingredients:

3-4 tablespoons butter
3 tablespoons white wine vinegar
1 tablespoon brown sugar
2 firm pears, quartered and cored
1/2 cup walnuts
1 bag (about 5 ounces) arugula leaves, spring or field greens
About 4 to 5 ounces Brie, Camembert, or soft blue cheese, sliced

Place butter, vinegar and sugar in a frying pan over medium heat. Add the pear and walnuts and cook for 4 minutes or until the pear is just soft.

Place the arugula or field greens on serving plates and top with the pear and walnuts. Spoon over the pan juices and top with the cheese.

Recipe adapted from Donna Hay

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Evil Jungle Prince with Chicken (or Vegetables)

Evil Jungle Prince with Chicken (Or Vegetables)

4 servings

From the Once Upon a Plate blog ~ In this case evil translates to tasty!

The delicious and spicy stir-fry is served atop a bed of chopped cabbage. There are many versions of this recipe, I devised this one from several I found on the internet. I hope you enjoy it as much as we do.

Ingredients:

1/2 pound boneless, skinless chicken or turkey (or lean, boneless pork)
1/2 pound mixed vegetables ~ see suggestions below
4 small red chili peppers (I use fresh Thai chilis)
1/2 stalk lemongrass
2 kaffir lime leaves (optional)
2 tablespoons vegetable oil
1/2 cup coconut milk
2 tablespoons fish sauce (I use 1 tablespoon fish sauce, and 1 tablespoon soy sauce; you can omit the fish sauce and use 2 tablespoons soy sauce instead.)
15 basil leaves
1 to 3 cups cabbage chopped

If you choose to include meat in the recipe, thinly slice chicken or turkey or pork into 2-inch strips. Next cut veggies into thin strips or slices.

I like to stir fry the chopped cabbage in a little oil for just a minute or two to soften it just slightly and allow the cabbage to mellow in flavor. I plate it on a warmed platter or serving dishes and keep it warm while making the remainer of the recipe.

The traditional recipe indicates to simmer the meat and vegetables together in the coconut milk mixture, but I prefer to cook them first then simmer briefly in the sauce.

I stir fry the meat next over high heat, in a little oil until just barely done, then set aside. Stir fry vegetables of choice until crisp tender, set aside with the chicken while continuing with recipe.

Grind together red chili peppers, lemon grass, and kaffir lime leaves in a food processor or with a mortar and pestle.

Heat oil and sauté pepper mixture for two to three minutes. Stir in coconut milk and cook for one to two minutes. Add the cooked chicken (or other meat, if using) and stir well to heat throughout. Reduce heat to medium-low. Stir in fish sauce and basil. Serve on bed of chopped cabbage.

Note: Some suggestions for the mixed vegetables~ bell peppers (any color), string beans, water chestnuts, cherry tomatoes, bamboo shoots, miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant, mung bean sprouts, mushrooms.

I hope you enjoy!

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Green Bean and Bacon Salad

Green Bean and Bacon Salad
4 to 6 servings

Ingredients

• 1 pound slender green beans, stems trimmed
• 1/4 pound thick-cut bacon, cut in 1/4" pieces
• 1 large shallot, finely chopped
• 1/2 cup walnut halves and pieces, toasted
• 1 handful fresh flat-leaf parsley, leaves chopped
• 1 Tablespoon grainy mustard
• 1 Tablespoon hot water
• pinch sugar
• 1 lemon, juiced
• salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil (I reduce to a scant 1/4 cup)

Method:

Blanch green beans in a large pot of boiling salted water for about 4 minutes. Drain and plunge into a bowl of ice water to stop the cooking. Drain and transfer to a large bowl or platter.

Cook the bacon until crispy. Drain on paper towels, then sprinkle or arrange over the green beans along with walnuts, and parsley.
3.In a jar with a tight-fitting lid, combine shallots, mustard, water, sugar, and lemon juice. Add the oil, put the cap on and shake vigorously to emulsify. Taste for seasonings, adding salt and pepper as desired.

Dress the beans just before serving, tossing well to coat with the dressing.

Recipe adapted from Tyler Florence

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Oven Baked Parmesan Risotto

Oven Baked Parmesan Risotto

12 servings *

3 cups arborio or other short-grained rice suitable for risotto

6 cups chicken stock (I use Pacific Organic Broth, from the box)

2 cups finely grated Parmesan cheese

3 ounces butter

Salt and cracked black pepper

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

In an oven-proof pot with a tight fitting lid stir the rice into the chicken stock.

Cover tightly with foil and/or lid and place in preheated oven and bake for about 40 to 45 minutes or until the liquid is almost all absorbed and the rice is al dente.

* [Back to Edit: After making this the second time, I found it turned out much more like traditional risotto by stirring a few times while the rice is baking ~ adding more liquid as needed.]

Remove from oven; stir in the Parmesan and butter until creamy, season with salt and pepper to taste. Stir in more stock if the rice mixture is too thick. Serve hot.

* Note:

I halve this recipe and have found that it is necessary to increase the broth by a couple of tablespoons, and to reduce cooking time to about 35 to 40 minutes. (The baking time will depend upon the size and construction material of your baking vessel.) But don't worry if your risotto bakes a little drier than you like ~ simply stir in additional stock at the end of baking time.

Recipe adapted from Donna Hay

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Pan Seared Nectarines with Caramelized Vanilla-Scented Yogurt

Pan Seared Nectarines with Caramelized Vanilla-Scented Yogurt

Serves 4

1/2 cup brown sugar

4 nectarines, peaches, or a few plums or pears ~ halved and stones/seeds removed

1 1/2 cups thick, natural, unflavored yogurt (Greek yogurt works great)

2 teaspoons vanilla extract

2 tablespoons brown sugar

Sprinkle the 1/2 cup brown sugar on a flat plate & press fruit halves, cut-side-down into the sugar. Place fruit, cut-side-down in a wide frying pan which has been heated over medium-high flame. Allow to cook for 1 minute or until golden brown, remove fruit from the pan and place (cut side up) on serving plates, spoon any juices evenly over each piece of fruit.

To make the caramelized yogurt:

Stir vanilla extract into the yogurt, place in a serving bowl (or individual serving bowls), sprinkle remaining brown sugar evenly over the yogurt and allow to stand for about one minute or until sugar has dissolved.

Serve right away.

Recipe adapted from Donna Hay

Frico Wafer, Apple, Goat cheese and Arugula Salad

Frico Wafer, Apple, Goat Cheese and Arugula Salad

4 servings

1 cup grated Parmesan cheese

2 red apples, thinly slices

About 3 to 4 ounces arugula leaves (I like baby arugula),

can use spring greens or baby spinach leaves

5 ounces soft goat cheese

Whisk dressing ingredients together and set aside:

1 1/2 tablespoons balsamic vinegar

1 tablespoon olive oil

sea salt

freshly cracked black pepper

Method:

Preheat oven to 350* (F). Place eight portions of grated Parmesan in flattened rounds (about 1 1/2 tablespoons each) on a baking tray lined with non-stick baking paper, or on a silicone baking mat. Bake for 10 minutes or until crispy, set aside to cool.

Divide greens evenly among four plates, arrange apple and goat cheese slices on top.

Drizzle dressing evenly over each portion of salad. Place two frico wafers on each plate.

Serve with additional black pepper if desired.

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