Tag Archives: Pie

Spring Potato Galette

16 Jun

Spring potato galette…or at least it was spring when I started cooking! Clearly, I have a lot of catching up to do!

Today was the first official day of summer. After a long but pretty wonderful year of teaching I’m ready for a bit of a break. Even though I start my summer job in just a week, I’m officially taking advantage of the longer, lazier days. Today I went to my first baseball game of the season (Go Sacramento RiverCats!) and lounged by the pool.

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I love summer break but sometimes August rolls around and it seems I’ve accomplished nothing. So I made a list this year and am hoping to slowly check things off. I need to organize my garage (always!) and make a beer bottle wind chime. There are too many books to read and a few lessons to revise, too. Some knitting and sewing project to start, and a few to finally finish. Plus cooking. Cooking and baking of course.

This recipe I think I have down. I found the recipe for the potato galette from Joy the Baker (she’s the best – have you gotten her cookbooks yet? Me either but I want them!) and severed it at my May beer dinner. Like Joy said, it’s the perfect comfort food. And also may have contributed to why last year’s bathing suit was a little tighter this season…

You start with potatoes and chives.

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I got to use my mandolin again to slice the potatoes before roasting.

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Next, toss the potato slices with olive oil and spices. Joy uses Old Bay but I have a giant bottle of Johnny’s Seasoning that gets used about once a year to make Chex mix at Christmas…

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Then, you lay the potato slices out to roast.

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Meanwhile, you can make the pie crust. I went ahead and used the tried and true Perfect Pie Crust Recipe. Divided up nicely, the recipe makes enough for eight smaller galettes.

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If you have any potatoes left after snacking, it’s time to layer them with cheese and chives.

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The chives are so pretty. I currently have some growing in my garden. Hopefully mine will survive my not-so-green thumb!

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Finally you fold the pie crust over the edges a bit and bake!

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The galettes came out a little crisp, totally rich, and wonderfully delicious. I served my with a salad and an IPA.

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Joy the Baker’s Roasted Potato Galette

Everything you’ll need: (I included measurements but didn’t really measure when I put mine together)

  • Your favorite pie crust recipe
  • 2 medium Russet potatoes, peeled and sliced
  • 2 tablespoons olive oil to coat
  • 1-2 teaspoons seasoning (Johnny’s or Old Bay)
  • 1/2 cup shredded cheddar cheese
  • 3 tablespoons chopped chives
  • 1 large, beat egg to coat the crust

Directions:

  1. Peel the potatoes and slice thinly. Coat the potato slices with olive oil and liberally season.
  2. Lay the potato slices in a single layer on a baking sheet and bake at 375 degrees for about 15 minutes.
  3. Roll out a small pie crust (I used 1/8 of the Perfect Pie Crust recipe) and add a layer of potatoes in the center. Add cheese and chives.
  4. Add a second layer of potatoes, cheese, and chives.
  5. Fold the edges of the pie crust over the potatoes and brush with the egg.
  6. Bake for about 15 minutes until golden and the cheese is melty!

*As Joy suggested, I assembled my galette directly on the sheet I was going to bake it on since it would be tricky to transfer.

 

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Quiche Co-Op Cook’s Challenge

19 Feb

My local Co-Op posted their first “Cook’s Challenge” on Valentine’s Day and I decided to give it a whirl. The challenge was for quiche – imaginary bonus points for making the crust yourself! I actually consider myself a fairly decent quiche maker already. Personally I love that you can throw basically anything in there with some cheese and eggs and it tastes delish. Usually I just toss ingredients together when I bake a quiche so this time I actually (mostly) followed the Co-Op’s “How To” guide and got some pretty good results.

I decided to make the crust the night before because 1) I already had the butter out for another cooking project and 2) I knew I’d never make the crust on a weeknight. First I cut the butter into small chunks. Oh sweet, sweet butter.

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Then I blended it with the flour and salt with my pastry cutter. I like my pastry cutter – I think it beats my mom’s technique of two butter knives, but I definitely dream of a food processor someday.

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After the butter was mixed in with the flour I added a few tablespoons of water until a dough formed. And let’s be honest – the dough doesn’t magically form the way recipes say. I got my hands in there and smushed that buttery-flour together. (See my new spatula? Purple! It’s the small things in life…)

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I planned on using the dough the next day so I wrapped it up and put it in the fridge.

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I’m sorry Co-Op, your dough recipe was good but I prefer this one. Maybe it was because I prepared it ahead of time, but it was hard to roll out and didn’t really stick together.

I did manage to get the dough rolled out though.

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And fit cutely into the pie pan.

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But….I forgot that it would shrink down when I baked it so it was less of a pie crust and more of a pie bottom. Whatever – it worked!

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For fillings I decided to go with zucchini and bell pepper. I had planned on mushrooms but the friend I was sharing dinner with isn’t a fan so I actually stopped at the Co-Op on the way home from work to get the peppers!

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Saute!

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Next, the best part. Layer the cheese on the bottom (I went with swiss this time, although often I just use whatever I have in the fridge) and add the veggie mix.

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Then, pour the egg and milk mixture on top.

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IMG_7792I was going to pair this with New Belgium Brewing Co.’s Trippel, a totally delicious beer with crisp spices, but my friend and I drank the beer while the quiche was cooking instead. Oops.

It was kind of a lot of prep for an after-work, weeknight dinner but with the good company (thanks Katy!), good beer, and good food at the end, it was worth it!

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Also, leftover pie crust….cinnamon-sugary dessert! (And yes, the corner is missing. Dessert got done before dinner so we just had to sample it!)

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Davis Co-Op’s Quiche Recipe (Original recipe here)

Everything you’ll need:

For the crust-

  • 3/4 cups cold butter
  • 2 cups flour
  • 1 teaspoon salt
  • 4-5 Tablespoons very cold water (stick it in the freezer!)

For the quiche-

  • 1/4 cup diced onions
  • 1 cup veggies (you choose!)
  • 1 cup grated cheese (you choose!)
  • 3 eggs
  • 1-1/2 cups milk
  • Salt and pepper to taste

Directions:

For the crust-

  1.  Cut the butter into small pieces and combine with the flour & salt.
  2. Use a pastry cutter, two knives, or a food processor to cut the butter into the flour. You’ll still have chunks of butter visible, but the more you cut the smaller they’ll be. (If you don’t have a pastry cutter, two butter knives work fine – literally, making a cutting or slicing motion in the mixture. You’ll feel silly because you’re not actually “cutting” anything but it works.)
  3. Add 4 Tablespoons of cold water and mix until the dough starts to stick together. Add extra water as needed.
  4. Turn the dough out onto a floured surface and mush together a bit more.
  5. Roll the dough out into a circle that’s about 2-1/2 inches bigger than the top of your pie plate. The less you have to handle and roll out your dough the better. Then, put your pie plate upside down on your dough and cut around it, about 2 inches away from the rim.
  6. Put your pie crust in the pan and bake for about 7 minutes at 350 degrees.

For the quiche-

  1. Saute the onion and veggies until tender.
  2. Sprinkle the shredded cheese onto the prepared and baked pie crust. Add the veggie mixture on top.
  3. Mix together the eggs and milk in a separate bowl, season to taste, then pour over the cheese/veggie mix.
  4. Bake at 375 degrees for 40-45 minutes until golden and just set. Let it cool for about 15 minutes before serving.