Sunday, May 7, 2017

Potato Tomato Galette with Watercress & Red Onion




Ingredients

1 1/2 cups of grated russett potatoes
8 oz. cherry, grape or mini heirloom tomatoes, chopped
3 T. flour
1 tsp. garlic powder
1/4 tsp. nutmeg
Coarse salt
Freshly ground pepper
2 - 3 T. olive oil
1 c. watercress, trimmed of bottom portion of stem
1/2 tsp. lemon juice
1/2 c. sliced red onions


Place grated potato in a bowl of cold water and let soak 10 minutes to remove excess starch.




Drain well in a salad spinner or squeeze in a clean kitchen towel or cheesecloth to remove excess water. Combine potato, tomatoes, flour, garlic powder, nutmeg, 3/4 teaspoon of salt and 1/4 teaspoon pepper.



Heat 2 tablespoons olive oil in a large, non-stick or cast iron skillet over medium heat.  Scatter potato mixture in skillet and gently press into an even layer with a spatula.  Cook until golden on bottom, about 6 minutes.




Run a flexible spatula around the edge of the skillet,  invert the galette onto a plate then slide galette back into the skillet.  Raise heat slightly to medium high and cook until other side is golden brown, about 4 to 5 minutes.

Slide galette onto final serving plate. In a bowl, toss watercress with lemon juice and 1.5 teaspoons of oil and place on top of the galette.  Scatter onion slices around and serve immediately.







Yields 8 wedges.

For a PRINTABLE copy of this recipe, CLICK HERE!

Sunday, February 26, 2017

Chicken Sausages with Caramelized Apples and Onions

A very quick & healthy meal - I  served it over cauliflower "rice" pulsed in a blender to keep it low-carb.




-- Ingredients
5 oz. onions
1-2 apples
Fresh marjoram
10 oz herb-flavored sausages
Oil,Butter

-- Prep
Cut onions lengthways into thin slices.
Cut apple lengthways into quarters, core it, then cut into 12 segments.
Strip leaves off 5 stems of marjoram.

-- Cook
Cut sausages into 6 pieces of similar size (optional).  Fry for 2 - 3 minutes until golden brown. Remove from pan.
Add 1.5 Tbsp butter to the pan and fry onion and apple slices until golden brown.
Add sausages back to pan, along with 2/3 of the marjoram and cooke for about 30 seconds.
Sprinkle finished dish with the rest of the marjoram and serve. Makes about 2 servings.

To keep this meal low carb, I served with cauliflower "rice" (basically put cauliflower in a blender and pulse it until it looks like rice grains.  Saute in a little olive oil and season to your liking).


Saturday, November 26, 2016

Turkish Meatball Soufflé

This one is a little different, y'all!  A traditional soufflé  is just egg-based, but this one incorporates bread - sort of cross between a soufflé  and a bread pudding.  Please give this one a try!



Ingredients
7 oz. ground beef
3 eggs
2 Tbsp. bread crumbs
2 Tbsp. minced oregano (or 1/2 tsp dried oregano)
Salt & Pepper
1/4 tsp paprika
1 medium onion
2 cloves garlic
3 Tbsp. olive oil
5 oz. flatbread
9 oz. Greek yogurt
1/4 teaspoon chili powder
8 cherry tomatoes


Apply a light coating of cooking spray to 10 x 6 ovenproof dish.  For extra flavor, rub the cut surface of a clove of garlic on the bottom and sides of dish. Break the flatbread into chunks and put in the dish. Toast under a hot oven broiler on the middle shelf for about 4 minutes.





Knead together the ground beef, 1 egg yolk, bread crumbs, oregano, salt, pepper and paprika. (Cook's Note: I doubled the seasonings for the meatballs.)   Mince the onion and add to the meat mixture, along with 1 crushed clove of garlic.

With wet hands (or using a small cookie scoop), shape into meatballs of similar size. Heat 3 Tbsp. oil in pan, add meatballs and fry for 10 minutes.






For the sauce, stir together the yogurt with 2 egg yolks,  1 - 2 tablespoons olive oil, salt, pepper and chili powder.


Pour the yogurt mixture on top. 


Cut the cherry tomatoes in half and add to the unleavened bread and yogurt mixture together with the meatballs. 




Bake in the oven at 350 degrees for about 15 to 20 minutes. Garnish with 1 tablespoon fresh oregano.



For a PRINTABLE copy of this recipe, CLICK HERE!

Saturday, September 24, 2016

"Smoked" Crock Pot Brisket






So, I currently live in an apartment, and we have many restrictions on BBQ units and outdoor grills. Sometimes, ohhhhh how I miss the undeniable flavor of meats done in a smoker!

Well, after doing a little research, I found you can "smoke" meats in both the oven and slow cooker! With the crock pot method, however, there is no actual "smoke," (which means you don't need a lot of effort to ventilate your home).  But, it does impart a little extra flavor to your meat!  I used a very mild wood chip (hickory) but I would suggest a more robust variety like apple wood to maybe get a more intense flavor.  Here's what I did.... :)


Ingredients
4-6 lb beef brisket
3 cups of wood chips of your choice (mesquite, applewood, hickory)

Injector Juice (Optional)
2 tbsp. Worcestershire sauce
2 tbsp. soy sauce
2 tsp of teriyaki sauce (optional for a little sweetness)

Brisket Rub:
2 tbsp sea salt
2 tsp lemon pepper
2 tsp smoked or sweet paprika
1 tsp cayenne
1 tsp oregano
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp ground white pepper

Other equipment: 
Parchment Paper
Flavor Injector



Instructions
OPTIONAL STEP:  Combine Worcestershire sauce, soy sauce and teriyaki sauce in a small bowl and use food injector syringe to pierce down into the meat at least an inch to impart extra flavor. Do this in multiple places around the meat.











Combine all of the spices above and mix well in a small bowl.

Rub spice mixture on ALL sides of the brisket.


Wrap the brisket in about 4 layers of plastic wrap and store in the refrigerator for at least 4 hours, preferably over night.


When ready to start your crock pot, soak your wood chips in water for 30 minutes.
Remove your chips from the water, strain in a colander and make a packet for them with your parchment paper.


Using a knife or scissors make a few tiny holes throughout the parchment paper to allow smoky steam to escape into the meat while cooking.  Place this packet at the very bottom of your crock pot.




Unwrap your brisket from the plastic wrap and place directly on top of the parchment paper packet in the slow cooker.


Add 1/2 cup of water to the bottom of your crock pot. You can also use other liquids - such wine, chicken/vegetable stock, juice etc. - in place of the water.



Cover and cook on low for 5 - 10 hours (depending on how big your brisket is) - until a fork EASILY slips out from piercing the meat. For a small brisket, I start fork-checking at 4 hours.   If your meat "moves" when pulling out a fork, it's NOT READY.  Leave it in!  LOL  You want to get this to the point where it "almost" falls apart but still stays together when cut with a knife.


Let rest for at least 20 minutes.  Slice and enjoy!  :-)

Now, because I wanted a little "crust" and more color, I took my cooked brisket and hit it in a hot skillet with a little oil.  This isn't necessary; just thought wanted to give that fat cap a little crispiness, so it reminded me more of cooking outdoors.



For a PRINTABLE COPY, click here !

Sunday, July 17, 2016

M.'s Strawberry Shortcake Soup

So, in the test kitchen, I was toying around with this idea of a dessert "soup."  Fresh blended fruit and juice eaten from a bowl on a hot summer day.  No turning on a hot oven required - need I tempt you more?  LOL Come Join Me on Instagram:  marronmelange




Ingredients

1.5 lbs. Organic Strawberries
1/2 c. Fruit Juice of your choice (I used cranberry)
1/4 tsp. Ground Cinnamon
1/4 c. Granulated Sugar
2 T. Lemon Juice
1 pkg. of shortcake cups
2 T. Butter



PLEASE NOTE:  It's VERY important to use ORGANIC STRAWBERRIES for this recipe, because you will be using and eating the the leaves. Strawberry leaves ARE edible, but if not buying organic, do not consume the leaves, because they may contain pesticides!



Wash and prepare strawberries by cutting the tops off and slicing into quarters.


Dice the leaves from the tops, cover and refrigerate.





Using a blender, purée approximately 16 ounces of the cut strawberries with the fruit juice, sugar, cinnamon and lemon juice.





Add the remaining 8 oz. of cut strawberries to the puree (not shown lol), cover and refrigerate for 2 hours.


Cut the shortcake cups into 1/4 - 1/2 inch cubes.


Heat 2 tablespoons butter in a non-stick pan until foamy.  Add the cubes and fry until golden brown over low heat.


Serve strawberry soup chilled and top with the organic leaves and shortcake "croutons!"  Enjoy!




For a printable copy of this recipe, CLICK HERE!