Cheesy Potato & Rosemary Galette

Potato Galette

Two year olds are a wonder to behold.

Recently I spent five days in ‘Grandma mode’ marveling as our lil’ grandson zoomed about, climbed, danced (me, too!), made faces, sang songs, jumped, stomped, and figured out more settings on my digital piano than I knew it had.

Between fielding full body hugs (as only a two year old can give) and answering “What’s that?” (as only a two year old can ask), I couldn’t help but think we should all live life with so much intensity and curiosity.

I also took more naps than usual. ;)

After he and his lovely Mama and proud Papa headed home, the house seemed quiet. Too quiet. So did my brain. Since words weren’t readily forthcoming, I decided to poke around in my “idea file.”

When was the last time you looked through your drafts? I mean really looked? I tend to squirrel away recipes and ideas until later. Much later. (This one was from 2012!) Gotta love two year olds…

Earlier I’d published a post extolling the virtues of galettes, and judging by the searches it continues to generate, folks are intrigued by these flavorful layered beauties. (One bite transports me to a French country farmhouse, too.)

Then my friends at Cooks & Books & Recipes featured a potato galette and I knew I had to make it. Spuds in any way, shape, or form are a favorite, but the prospect of thinly sliced potatoes laced with fresh rosemary and cheese intrigued me.

The challenge, however, was to slice ’em without a mandolin. Mandoline?

Whatever works.

Without a Mandolin

Not too shabby for slicing by hand!

Cheesy Potato & Rosemary Galette

(adapted from this recipe)

3 Tbsp. extra virgin olive oil, plus more for the pan & drizzling

6 medium Russet potatoes, unpeeled

2 tsp. fresh rosemary, chopped (reserve some for top)

1/2 c. freshly grated Parmesan cheese, plus additional for sprinkling

1 c. shredded ColbyJack cheese, plus a handful for the top

Kosher salt & freshly ground pepper

Preheat oven to 375° F. Brush the bottom and sides of a spring form pan with oil; place on a baking sheet and set aside.

Thinly slice the potatoes with a mandolin — or a sharp knife and a lil’ patience. :) Place slices in a large bowl; toss with olive oil and rosemary.

Assemble the galette by forming a ring of potato slices around the edge of the spring form pan. Then cover the bottom, overlapping the slices. Season with salt & pepper and sprinkle with 1/3 of the cheeses.

Continue layering twice more — potatoes, S & P, and cheeses. Finish with a final layer of potatoes. (If you end up with extra, reserve for another use.) Drizzle with olive oil. Sprinkle with salt & pepper and additional rosemary and Parmesan.

Bake 50 to 60 minutes until the potatoes are tender and edges are golden brown. If your heart desires (mine did) sprinkle a handful of ColbyJack on top; return to oven for 5 minutes or until cheese is melted. Cool 10 minutes on a wire rack.

Run a sharp knife around the inside of the spring form pan before removing the ring. Gently loosen the galette from the base (aided and abetted by a lil’ coaxing with a spatula) and transfer to a serving platter. Slice into wedges and have at it!

Forgot to mention those crispy edges! Ahhhh...

Crispy edges…mmmmmm

Some ideas are worth revisiting… and some visits become etched in our hearts.

Enjoying the wonder of two year olds,

~ Kim

© 2011-2014 Kim Bultman and a little lunch

Easiest Homemade Gluten Free Crackers on the Planet

Gluten Free Crackers

Midwinter is a monochromatic marvel to me — sort of a Trojan horse time of year when Spring is concealed beneath the earth’s muted shades of tan and brown, waiting to pack a wallop.

That’s how I feel about these crackers, too.

At first glance they appear as benign as January’s palette, but don’t let ’em fool you. They’re the perfect example of “more than meets the eye.” I like surprises and these surprisingly tasty lil’ crackers are my go-to snack, speaking of which…

GF Crax ready to bake

Generally I’m not a snack-y person, but winter seems to ignite my appetite. (Why is that? Something to do with storing energy for shivering?) Anyway, a few crackers with a swipe of tapenade or a smear of hummus appeases random cravings quite nicely.

In a previous post, I extolled the virtues of Rosemary Olive Oil Crackers and I love ’em to pieces. These days I make them gluten-free. Bonus points for being quick’n’easy — thirty minutes from start to finish. And, there’s nothing like a warm cracker fresh out of the oven to soothe the savage beast in your stomach.

GF Crax

Gluten Free Rosemary Olive Oil Crackers
(adapted from this recipe — thanks, Erin!)

1-1/2 c. gluten-free all purpose flour (I used King Arthur’s)

1/2 c. hazelnut flour

1 tsp. baking powder

2 Tbsp. fresh rosemary, chopped

1/2 tsp. sea salt*

2/3 c. warm water

1/3 c. extra virgin olive oil

Garlic powder for dusting, if desired

*Note: The original recipe calls for a teaspoon of salt, but saltiness is subjective and it depends on what you’re going to dip, dunk, or dollop with later. Season to taste.

1. Preheat oven to 400° F. Lightly oil two large baking sheets.

2. Whisk dry ingredients together in a large bowl.

3. Measure oil and water into a liquid measuring cup and gradually add to dry ingredients. (Depending on the humidity, you may not use all of the liquid.) Stir with a fork until mixture comes together. Divide dough in two.

4. Pat each portion of dough as thinly as possible onto prepared baking sheets. (Use your hands — it’s fun!) Slice into cracker shapes with a pizza cutter or sharp knife.

5. Dust with garlic powder, if desired. (I do one batch “with” and one without.)

6. Bake 12-14 minutes, or until edges begin to brown and the crackers look “set.” (They’ll crisp up as they cool.) Transfer to wire racks to cool completely.

7. Store in a zip-top bag or airtight container between snack attacks.

GF crax w Tapenade v

Does winter change your eating habits? Do tell.

Enjoying Spring in disguise,

~ Kim

Soup’s On! (Creamy Broccoli & Cauliflower Soup with Rosemary Olive Oil Crackers)

Between the last post and this one, I ran away from home.

I spent four days in New England in the midst of autumn splendor, ate my weight in seafood, discovered the wonders of a Truffle Martini, treated myself to not one but two Triple Espresso Chocolate Martinis (not all in the same sitting, mind you…), took a carriage ride in historic Boston, rode on an antique carousel, strolled through Quincy Market, gazed at the harbor lights at dusk, and reveled in the presence of my beautiful daughter, whom I hadn’t seen in nearly two years.  (I also concocted a killer blackberry-balsamic reduction to drizzle over a baby arugula salad garnished with blackberries the size of my thumb — you didn’t think I’d abstain from cooking while I was away, did you?) ;)

If that’s not running away from home, I don’t know what is.

The best part was seeing my daughter. xo

Now that I’m back to “real life,” I’ve settled into the truth that it’s autumn here, too, and that means it’s soup weather.

Waaaay back in the 70’s, friends would host “progressive parties” (clarification: progressive dinner parties!) and meet at one home for an appetizer, trundle to the next for soup or salad, then onto another for the entree, and so on, until everyone ended up at the final destination for dessert.  Good times — and good food.

One soup that piqued my interest then (and remains a favorite to this day) consisted of tender cauliflower florets floating in what I can only describe as a “velvety broth.”  I made a batch recently using broccoli and cauliflower stems (recycled from this post), then ran it through the blender on a whim.  Oh my!  Creamy and velvety.

Creamy Broccoli & Cauliflower Soup

(adapted from my friend, Jane’s, recipe)

3 Tbsp. butter

3 Tbsp. flour

1/8 tsp. nutmeg

4 c. chicken broth

3/4 c. water

3 c. small cauliflower & broccoli florets (or pieces & stems)

1 egg yolk

3 Tbsp. heavy cream

Kosher salt, to taste

Freshly ground black pepper, for garnish

Olive oil for drizzling

Melt butter in a medium saucepan.  Blend in flour and nutmeg.

Slowly whisk in chicken broth and water; bring to a boil, stirring constantly.

Add cauliflower and broccoli; return to a boil, then reduce heat.

Simmer, covered, about 25 minutes or until vegetables are tender.

Remove from heat; cool slightly.

Transfer vegetables and liquid to a blender; puree until smooth.

Return mixture to saucepan (wash pan out in between); begin heating over low heat.

In a small bowl, blend egg yolk with cream; whisk into soup until thoroughly combined.

Increase heat to medium, whisking constantly until mixture just comes to a boil.

Remove from heat; season with salt to taste.  Ladle into bowls.

Drizzle with olive oil and grind black pepper over the top.

Sit back and enjoy vegetable velvety-ness!

.   .   .

Now about those crackers…

Earlier this year, Erin from Dinners, Dishes, & Desserts wrote about these and I’ve been hooked on them ever since.  Fast, easy, savory… what can I say?  They were the perfect crunchy accompaniment for “creamy velvety” soup.

They’re also versatile (translation: they stand up to my tinkering…) — I’ve added shredded cheese, sprinkled them with sea salt, brushed them with garlic butter, and/or added fresh rosemary to my heart’s content.  (For the recipe, click here.)  Can’t thank you enough, Erin — we’ve enjoyed them many times!

Soup’s on!

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Enjoying a blast from the past and blessings in the present,

~ Kim

“Love Grows Where My Rosemary Goes” (Rosemary Garlic Roast Chicken)

Did you know the fastest climbing #1 hit record in history was “Love Grows Where My Rosemary Goes”?  It was.  Deemed a one-hit wonder, the song was lip-synched by The Greenfields — aka Edison Lighthouse.

Music history aside, rosemary tops the charts at my house, too.

This Rosemary Garlic Roast Chicken is infused with flavor and, best of all, it’s easy peasy.

Rosemary Garlic Roast Chicken

1 whole roasting chicken

Olive oil

Kosher salt & freshly ground black pepper

2 sprigs of rosemary (reserve one for garnish)

1 whole head of garlic

Preheat oven to 325° F.

Remove giblets and neck from chicken cavity.  (Save “parts” to simmer for stock, or discard.)

Rinse chicken inside and out with cool water; drain, then pat dry with paper towels.

Place the chicken breast-side-up in a shallow roasting pan; rub skin with olive oil.  Season liberally with salt and pepper.

Insert one rosemary sprig into the chicken cavity.  Cut the garlic head in half horizontally (peel & all) and insert into cavity with rosemary.

Lasso the legs together :) — truss or tie the drumsticks together with kitchen twine.

Roast uncovered for 2 hours (adjust roasting time as needed, depending on the size of your chicken — mine was 5 pounds) and baste once, halfway through cooking time.

Chicken is done when juices run clear.  (Test by slicing between the drumstick and thigh; if in doubt, use a meat thermometer.)

Remove twine; discard rosemary and garlic.

Transfer chicken to a warm platter and garnish with the remaining rosemary sprig.

(For a printable version of this recipe, please click here.)

By the way, Rosemary is alive and well…

And growing.

Enjoying life’s musical interludes,

~ Kim

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