Weekday Cassoulet

I have been wanting to make a cassoulet for a long time.  It is a traditional French, slow cooking bean stew.  My first place to look for a recipe was Julia Child's cookbook.  I read the whole recipe.  About 3 times, which is what you have to do to understand Julia's recipes.  I love them but they also drive me crazy.  Least concise recipes ever.  

Anyways, the recipe in Julia's cookbook for a real deal cassoulet literally takes 3 weeks to make.  And I am busy.  

I have had Melissa's version saved for a while now and I thought I would finally give it a try.  Bacon.  Beans.  Chicken.  Really simple stuff.  And a pretty quick meal.  Nothing like the traditional French recipe, but a tasty general idea.    

I didn't think this would be enough veggies, so I also made a side of brussels sprouts with some of the bacon from the cassoulet and sliced almonds.  Turns out, the cassoulet would be perfectly enough on its own.  But Scot does love these brussels sprouts.  He said he would give them "at least a 9/10".  I make something similar a lot.  Just sautéed brussels sprouts with bacon or bacon grease.  I added almonds this time but don't always.  

Weekday Cassoulet

recipe courtesy Melissa d'Arabian via Food Network

4 bone-in, skin-on chicken thighs, cut in 1/2 through the bone

Salt and freshly ground black pepper

1/2 pound slab bacon, sliced into large lardons

1 large onion, chopped

3 celery stalks, chopped

2 carrots, chopped

4 cloves garlic, minced

1/2 cup white wine

2 cups cooked Northern white beans

1 bay leaf

2 teaspoons dried thyme

1/2 cup chicken stock

1 tomato, sliced very thinly

Garlic Bread Crumbs, recipe follows

1 baguette, sliced, for serving

Preheat the oven to 350 degrees F. Rinse and dry the chicken well and season with salt and pepper. Let sit at room temperature for 15 minutes.

In a large Dutch oven, over medium-low heat, add the bacon and slowly render the fat. Remove the bacon to a plate when crispy, leaving the fat in the pan. Raise the heat to medium-high and add the chicken, skin side down. Brown the chicken on both sides and then remove to a plate. Add the onion, celery, carrots and garlic and saute until soft, about 5 minutes. Deglaze the pan with white wine and reduce by half. Stir in the beans, bay leaf and thyme. Nestle the chicken thighs and bacon into the pot. Add the chicken stock, cover and bake in the oven for 20 minutes. Remove from the oven, remove the lid and top the cassoulet with sliced tomatoes and the Garlic Bread Crumbs. Return to the oven and bake, uncovered, 15 minutes longer. Serve the cassoulet with baguette slices.

Garlic Bread Crumbs

2 tablespoons extra-virgin olive oil

1 clove garlic, minced

3 slices slightly stale or dried bread, pulsed into crumbs in food processor

Kosher salt and freshly ground black pepper

In a small saute pan over low heat, add the oil and the garlic. Stir until the oil is fragrant, about 1 minute. Toss in the bread crumbs and cook until the bread crumbs start to turn golden, about 2 to 3 minutes. Season with salt and pepper, to taste, and remove from heat.

(Servings: 4, Prep time: 30 min., Cook time: 40 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  6/10

Scot (taste):  8/10

Effort:  3/5

Dishwashing Effort:  3/5

Potato and Yam Soup with Bacon and Spinach

As I walked to the bus after school/work the past couple of days, I have been shocked by the light.  The sun!  I forgot about you!.  On work days.  

How does this happen?  Every.  Single.  Year.  Having sunlight is like surprise gift for me.  I am so lucky that I am clueless.  

I should also talk about how it is warming up.  But living in Boulder, it isn't really ever that cold...for that long.  Plus, it seems to take me about a month longer than everyone else to phase out the gloves, hats, and coats.  It has happened more than a few times that I find myself with all the fixings and the guy next to me is wear shorts and t-shirt.  I basically don't expose my skin to the fresh air until mid-April.  

I love soup.  JTLYK.

Potato and Yam Soup with Bacon and Spinach

from bon appétit Magazine, March 2011

6 slices applewood-smoked bacon (about 6 ounces), cut crosswise into 1/2 inch pieces

1 large onion, chopped

2 garlic cloves, pressed

1 teaspoon dried thyme

1 14.5-ounce can diced tomatoes in juice

1 10-ounce yam (red-skinned sweet potato), peeled, quartered lengthwise, cut crosswise into 1/3-inch-thick slices

2 medium Yukon Gold potatoes (about 10 ounces), quartered lengthwise, cut crosswise into 1/3-inch-thick slices

2 medium red-skinned potatoes (about 10 ounces), quartered lengthwise, cut crosswise into 1/3-inch-thick slices

4 to 5 cups low-salt chicken broth

1 5- to 6-ounce package baby spinach

Sauté bacon in large pot over medium heat until crisp. Transfer to paper towels to drain. Add onion to drippings in pot; increase heat to medium-high and sauté until beginning to brown, about 7 minutes. Add garlic and thyme; stir 1 minute. Add tomatoes with juice. Stir until almost all the liquid evaporates, about 2 minutes. Add all potatoes; stir to coat. Add 4 cups broth; bring to boil. Reduce heat to medium-low, cover with lid slightly ajar. Simmer until potatoes are tender, stirring occasionally, 10 to 12 minutes. Add spinach and bacon; stir until spinach wilts, about 1 minute, adding broth by 1/2 cupfuls if too thick. Season with salt and pepper.

(Servings: 4-6, Prep time: 30 min., Cook time: 20 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:  

Shanon (taste):  7/10

Scot (taste):  7/10

Effort:  2/5

Dishwashing Effort:  2/5

Paysanne Salad

While I was in LA (actually, in Long Beach), I met up with of my long-lost friends.  It was amazing.  And we ate at this little cafe, La Creperie, where I got this 'paysanne' salad.  It isn't clear to me if that is really a good name for this salad, but I just went with it.  

The salad is romaine lettuce, crispy potatoes, and bacon tossed in a Dijon vinaigrette and topped with a poached egg and toasted goat cheese.  

I first had fried potatoes in a salad while I was working on a school project in Mali, Africa.  My team and I worked in a village during the day and some of the younger women in the village would bring us lunch each day.  It was always some sort of meat in a sauce with rice.  But there was sometimes vegetables or something different.  My favorite variation to the norm was the lettuce with fried potatoes tossed in some sort of vinaigrette.  Unfortunately, we were strongly advised not to eat uncooked foods like lettuce so that we didn't get sick from the water it was washed with.  I live on the edge, so I would nibble on it.  I figured they might not even wash it in the village.  Anyways, I just love the idea of fried potatoes in salad.  

Paysanne Salad

For potatoes:

2 medium sized russet potatoes

3 tbsp of vegetable oil

1 tbsp butter

salt and pepper

For dressing:

1.5 tsp of Dijon mustard

1 tbsp of white wine vinegar

2 tbsp of balsamic vinegar

salt and pepper

3-6 tbsp of olive oil

For poached eggs:

4 eggs

1 tsp of white wine vinegar

For salad:

4 slices of bacon, cooked and chopped

2 heads of romaine lettuce, chopped

5 ounces of goat cheese

Start potatoes: Preheat oven to 375 degrees F. In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them.

Meanwhile, prepare the dressing: Whisk together the mustard, vinegars, salt and pepper in a medium bowl. While whisking, slowly add in the olive oil, to taste.

Poach the eggs: In a large, deep skillet or sauce pan, fill with water and bring to boil. Reduce to simmer. Add vinegar. Poach one egg at a time for 4-5 minutes. Place in cool water bath while cooking the others.

To assemble salad: Toss half the lettuce, half the potatoes, and half the bacon with some vinaigrette. Put on plate. Top with two poached eggs and half the goat cheese (formed into a round ball). Optional: toast the goat cheese with a torch. Repeat for second salad.

(Servings: 2, Prep time: 10 min., Cook tie: 1 hour, Difficulty: Intermediate)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  7/10

Effort:  3/5

Dishwashing Effort:  3/5

Everything Autumn Pizza

I was super excited to try out this pumpkin pizza dough recipe I found on Eats Well With Others.  I was curious, does it taste like pumpkin bread?  Will it be too sweet?

Turns out, this pumpkin pizza dough has a very subtle pumpkin flavor.  It is slightly sweet.  I made mine with half wheat and half white flour.  I did that because I wanted to make it healthier.

That is a lie.  I actually just ran out of AP flour.  But, I thought this dough would lend itself well to some wheat flour.  And it really did.

I topped mine with brie, sauteed apples and caramelized onions.  To cut some of the sweetness, I added some blue cheese, bacon and pecans.  This is such a hearty pizza.  In fact, I was almost full after one piece!  I loved the combination of flavors.  And, of course, Scot loved it even more.  He loves these fall flavors.  

Everything Autumn Pizza

pizza inspired by and pizza dough slightly adapted from Eats Well With Others

for pumpkin pizza dough (makes 2 pizzas):

1 tbsp yeast

3/4 cup warm water

1/3 cup brown sugar

2 tbsp unsalted butter

3/4 cup warm water

1 tbsp salt

3 cups white flour

3 cups wheat flour

1 1/2 cups pumpkin puree

for one pizza:

4 slices of thick cut applewood smoked bacon, diced

1 small onion, sliced

1 Granny Smith apple, cored and sliced

1 tbsp of butter

1 tbsp of olive oil

4 oz brie, thinly sliced

1 oz of blue cheese, crumbed

1 small handful of chopped pecans or walnuts

olive oil

In a bowl of a stand mixer, mix together the yeast, 3/4 cup water, and the brown sugar. Let sit for about five minutes or until it starts foaming. While the yeast is proofing, in a small microwave safe bowl, combine butter, salt, and 3/4 cup water. Heat mixture in microwave until the butter is melted. Let it cool until you can stick your finger in it without getting burned. Pour this into the yeast mixture. With paddle attachment, mix everything on low for a few seconds. Add pumpkin puree and mix on low until combined. Add all the white flour. Mix on low until well combined.

Switch to a dough hook and add most of wheat flour. Start on low until well combined and then increase speed. Continue to mix and add flour until dough pulls away from the sides and is mostly stuck to the dough hook.

Cover the bowl of the stand mixer with a damp paper towel and allow the dough to rise until doubled, about one hour.

Place pizza stone in the oven and preheat to 475.

Cook bacon in a skillet until it is about 80% done. Rinse and dry skillet. Add some olive oil and caramelize onion slices, about 7-10 minutes. Remove from pan and add more olive oil and apple slices. Cook for about 5 minutes until soft. Remove from pan and set aside.

After the dough has risen, cut off half of it. Sprinkle the half with flour and mold it into a ball. Place on a clean surface that's covered in flour and roll out to a desired thickness. Place dough in oven on the pizza stone, and prebake for two minutes.

In a small dish, melt 1 tbsp of butter and mix in 1 tbsp of olive oil. Brush prebaked crust with butter/olive oil mixture and top with slices of brie (leave the rind on), apple slices, caramelized onions, and bacon. Slide onto pizza stone and bake for about 10 minutes or until the bottom of the crust is golden brown. When the pizza is still hot, right out of the oven, sprinkle with blue cheese and nuts.

(Servings: 6, Prep time: 75 min., Cook time: 20 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10
Scot (taste):  9/10
Effort:  4/5
Dishwashing Effort:  3/5

Baked Potato Soup

I think it is funny that I chose to make this soup after the whole baked potato story in my post a few days ago.  One of the things I really love about reading food blogs is that I find recipes and get ideas to make things that I would never have come up with myself.  And even though I have always enjoyed a good baked potato soup, it is just something I would not normally think of making.  

This soup warms your soul.  It seriously does!  Something about the consistency and warmth of the creaminess and starchiness of the potatoes.  I feel like this is the kind of meal that just about everyone would love.  

And as a total and complete side note:  I love those miners.  I have been watching the coverage as much as possible.  Stayed up late.  Even kept up-to-date during a meeting.  Seriously amazing.  I have gotten into reading all the stories and learning about how they survived down there for so long.  I don't like to be all mushy gushy.  Actually, I totally do.  And this group of miners and rescuers has given me a new sense of respect for mankind.  It is awesomely refreshing.  It makes me want to do something about something.  Also, how incredible is the country of Chile?  

Baked Potato Soup

adapted from Our Best Bites

4 tbsp butter

2-3 cloves garlic, minced

1/2 cup flour

4 1/2 cup milk

1 14oz can chicken broth

4 medium baking potatoes (about 2 1/2 pounds) baked*

2 cups grated cheddar (or sharp cheddar) cheese, divided

1 1/2 tsp salt

1/2 tsp black pepper

1 cup sour cream, divided

1/2 cup chopped green onions, divided

8 slices bacon, cooked and crumbled, divided

*don't have time to bake potatoes in the oven? Just pierce them with a fork a few times and then pop them in the microwave. Cook in 5 minute intervals until a knife easily pierces through them. It usually takes 5-10 minutes. To bake in the oven, pierce each potato with a fork and place directly on oven rack. Bake at 375 for 45-60 minutes.

Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps. Add 1 1/2 cups grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 cup sour cream, 1/4 cup green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.

(Servings: 4-6, Prep time: 25 min., Cook time: 25 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  3/5

Fried Green Tomato BLT

Allllll summer I had been craving two things:

1.  Tomato sandwiches/BLT sandwiches (I am calling that one because they are so similar)

2.  Fried green tomatoes.

Also, because you can't have a fried green tomato without thinking about the movie.  I have to say that movies fall into 3 categories for me.

1.  My faves.  Movies I have seen way too many times.  Movies I would start watching halfway in if it happened to be on T.V. and I missed the first part.  

2.  Movies that I watch once and either love or hate.  But either way, I am really only interested in watching them once.  

3.  Movies that I fall asleep to.  And can never finish.  Even after trying 3-5 times.  

Guess with category Fried Green Tomatoes falls in?!?  

1!

Want to know some of the 1. category movies?  Sister Act II.  Center Stage.  Little Rascals.  How to Lose a Guy in 10 Days.  Yeah.  I don't have the best taste. 

Are you wondering what a 3. category movie is?  Harry Potter.  Lord of the Rings.  Spiderman?  Or what was the one series?  Superman?  Yikes.  I think you get the idea.  And you may hate me.  I'm sorry?

Anyways, let's just get back to the Fried Green Tomatoes.  The movie.  That is a pretty good one, I think.  And you cannot watch that movie and not want to eat a fried green tomato.  Or a candy bar.  Or human.  

Combine that with toasted bread, mayo, bacon, lettuce and a fresh red tomato.  It is awesome.  And it gives a little more substance to the BLT sandwich.  Don't get me wrong.  The BLT is basically perfect.  But, for the hearty men in the world, adding a little substance is always appreciated.  

Fried Green Tomato BLT

by Closet Cooking

4 strips bacon

1 green tomato (sliced 1/4 inch thick)

salt and pepper to taste

1/4 cup flour

1 egg (lightly beaten)

1/4 cup flour

1/4 cup corn meal

2 slices of bread

1 tomato (sliced 1/4 inch thick)

2 leaves bibb lettuce

1 tablespoon mayo

Fry the bacon and set it aside retaining the grease in the pan.

Season the tomato slices with salt and pepper.

Place the flour into one bowl, the egg into another bowl and mix the flour and cornmeal in another bowl.

Dredge the green tomato slices in the flour, then dip them in the egg and finally dredge them in the corn meal mixture.

Fry the breaded tomato slices in the bacon grease (or oil) until golden brown on both sides, about 1 minute per side.

Assemble sandwich.

(Servings: 1, Prep time: 5 min., Cook time: 25 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  6/10

Effort:  2/5

Dishwashing Effort:  2/5

California Club Chicken Burger

So, you know how everyone is going on and on about how great it is that fall has arrived?  So, they can start making pumpkin this.  And chili that.  Well, can we all keep in mind that some of us have been experiencing temps in the upper 80's and low 90's for the past TWO WEEKS!  

Ok, I am not complaining.  Bc I hate cold weather more than just about anything else.  Ever.  BUT, I do love pumpkin this and chili that.  And it is still too hot to heat up the kitchen.  And that is becoming borderline not ok.  I will give CO about one more week.  Then, I'm out.  

Anyways, as you may have noticed, I am still making quick dishes that don't use the oven or any excessive amounts of stovin'.  So......I am not a big fan of a chicken breast sandwich.  In fact, I would seriously never order that or eat that in a million years.  Yikes!  Strong statement.  But seriously, when I sit next to someone, at a burger place, for example, and they order a chicken breast sandwich with nothing on it, then put ketchup on it, I feel.....like all is wrong in the world.  I am not going to lie, it actually makes me angry.  I know, I have problems.

Anyways^2, this chicken burger is fun (and I like that it is ground chicken, which, in my opinion, is much more sandwich-able than a whole breast).  Love a club.  I do like the guac, but it does kind of squish out of the sandwich when you take a bit.  Makes it messy, but still delicious.  And, I did use a toasted english muffin and I liked it!

California Club Chicken Burger

from elly says opa!

1 lb. ground chicken

1/2 tsp. ground cumin

1/2 tsp. oregano

1 clove garlic, finely minced or pressed

3/4 tsp. kosher salt ground pepper

4 thick cut slices of bacon, cooked and cut in half

1/2 cup guacamole or 1 sliced avocado

4 toasted buns

Lightly mix together the chicken, cumin, oregano, garlic, salt and pepper. Form the mixture into 4 patties. Grill, pan-fry, or broil the patties until cooked through. Top with 1 slice (2 pieces) of the cooked bacon and guacamole, and serve on toasted buns.

(Servings: 4, Prep time: 25 min., Cook time: 15 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  5/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

Bacon Cheddar Scones

I made these for Scot's exam a few weeks ago (along with the amazing coffee cake).  I wanted something simple and quick that I could make the morning of the exam.  And these were perf.  

These are totally better the day thet are made.  By a lot.  So, I recommend serving them the same day.  

I have made some biscuits in the past with green onions and/or cheese in them.  When I saw a scone version of the same idea, it sounded so so good.  And they really were.  Probably my favorite scone ever.  But a cinnamon scone with coffee is a close competitor.  

This recipe also strongly encouraged me to buy an electric pepper grinder.  Recipes can encourage.  Don't worry.  Hand grinding tsps or even a tbsp of pepper sucks.  Stinks.  Shucks.

Bacon Cheddar Scones

from Annie’s Eats

3 cups all-purpose flour

1 tbsp. baking powder

1 tsp. salt

1-2 tsp. ground black pepper (depending on your preference)

8 tbsp. cold unsalted butter, cut into small cubes

11/2 cups grated cheddar cheese

4 green onions, thinly slices

10 slices bacon, cooked and chopped or crumbled into small pieces

1 cup buttermilk (plus up to 1/2 cup extra, if needed)

1 large egg

2 tbsp. water

Preheat the oven to 400° F. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, salt and black pepper; mix briefly to combine. Add the cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are about the size of small peas. (Alternatively, this can be done in a regular mixing bowl, using a pastry blender or two knives to cut the butter into the dry ingredients.) Add in the grated cheese and mix just until incorporated.

Mix in the green onions, bacon, and 1 cup of the buttermilk into the flour-butter mixture. Stir by hand just until all the ingredients are incorporated. If the dough is too dry to come together, mix in the remaining buttermilk a tablespoon or two at a time until the dough can be formed into a ball. Transfer the dough to a lightly floured surface and pat the dough into an 8-inch disk. Slice the dough into 8 to 10 wedges.

In a small bowl combine the egg and water and whisk together. Brush each wedge lightly with the egg wash. Transfer the scones to an ungreased baking sheet. Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

(Servinngs: 8, Prep time: 30 min., Cook time: 20 min., Difficulty: Easy)

Printable Version

Bacon Cheeseburger Pizza

I am going to start by saying that I normally hate combo food. Examples of combo food: s'more granola bars, buffalo chicken sandwiches, cheese flavored chips, cheese flavored popcorn, french toast bagels, etc. There are a lot more. Basically, if I want a s'more, I will eat a s'more. Buffalo wings? I love them, but I don't want them turned into a sandwich. Flavored chips, crackers, etc...eeeeeee. Those are really the worst.

Bacon cheeseburger pizza is definitely a combo food. But, it is so gooooooood. Pizza is one of the most flexible halves of a combo food.

So, I first had this when I was really young, probably less than 10. Godfather's Pizza. That is where I had it. It had pickles and everything. I loved it. I grew up in Omaha. I always thought having ground beef on pizza was normal. Until someone told me that it wasn't. Must be because of all the beef laying around Omaha. In fact, it smells like ground beef in Omaha. Actually, South Omaha for real smells like beef. Or maybe it is just dirty cows. Maybe it just smells? It definitely smells.

Well, the point is, about a year ago, I remembered this Bacon Cheeseburger Pizza. The first thing I did, was search for it on all the pizza places online menus. One place had something like it, but it wasn't exactly right. Finally, I realized that I can cook! I just put everything on it that I remember: onions, green peppers, ground beef, cheddar and mozzarella cheese, bacon and, of course, pickles!

Oh yeah, one last thing. I have a real problem when pizza toppings are raw. The worst: mushrooms. The second worst: onions. Saute that up!

(sans pickles if that offends you)

Bacon Cheeseburger Pizza

by foodforscot

1/2 recipe for pizza dough

pizza sauce

olive oil

1/2 small onion, chopped

1/2 green pepper, chopped

1/2 lb ground beef

salt

pepper

corn meal

2 slices of bacon, cooked and crumbled

4 oz. of cheddar cheese grated

4 oz. of mozzarella cheese grated

sliced pickles

Place pizza stone in oven and preheat to 450°.

In a small skillet, add some olive oil and the chopped onions. Sauté for about 5 min. Remove onions from pan and set aside. Add a little more oil and green peppers. Sauté for about 5 min. Remove green peppers from pan and set aside.

Add ground beef to pan. Brown, season with salt and pepper, and take off heat. Roll/stretch out dough to make a circular pizza shape. Or whatever happens happens. Sprinkle pizza peel with corn meal. Place rolled out dough on pizza peel. Slide into oven on pizza stone. Cook for 1-2 min. This is just to cook the dough slightly, it makes it much easier to work with once all the toppings are on top.

Remove dough from oven. Top with sauce, onions, green peppers, ground beef, cheese and bacon pieces. Put in oven on pizza stone and cook for about 12 min. or until cheese and crust are golden brown.

Remove from oven. Let cool for a few minutes. Put pickle slices on top (not really optional).

(Servings: 2-3, Prep time: 2 hours (dough) 20 min (toppings) , Cook time: 15 min., Difficult: Easy)

Printable Version

Potato-Bacon Torte with Green Salad

Pie and salad? Yes, that is basically what this is. I guess Melissa D'Arabian is taking over my blog for the time being. She does do a really nice job of creating recipes that are actually affordable. This torte is just a basic pie crust, filled with potatoes, swiss cheese, bacon and heavy cream. Believe it or not, the salad is key. The torte is rich and creamy and it tastes best when each bite has a little salad in it. The acid from the balsamic dressing cuts into the heaviness of the torte perfectly. This version of a balsamic vinaigrette is one of my favorites. I might make it my staple balsamic vinaigrette recipe.

If you have made pie crust before, this is a piece of cake to make. If you haven't, the most important thing when making pie crust is to keep the dough (mostly the butter in the dough) really cold. That is why the recipe says to use ice water and to keep putting the dough in the refrigerator. This is a great recipe for first-time pie crust makers, so give it a shot. I also recommend that you use a mandolin (1/16 inch setting) or food processor to slice the potatoes (for consistency), if you have one. I didn't because I was too lazy to get anything out.

Lastly, this would be a great brunch meal but worked for dinner too. It looks kind of dainty, but the photo is what I ate and I was completely satisfied after eating it for dinner. I was worried about Scot, but he had twice as much torte and probably 4 times as much salad and was also satisfied. I always avoid making meals like this for Scot because he needs a lot of carbs to fill him up, but this worked.

Recipe courtesy Melissa D'Arabian

Ingredients

• 4 strips bacon
• 3 sprigs fresh thyme
• 2/3 cup heavy cream
• 2 Pie Crusts, recipe follows
• 3 medium baking potatoes, peeled
• Salt and freshly ground black pepper
• 1/4 cup grated Gruyere cheese
• 1 egg yolk, whisked with a splash of water

Directions

Preheat the oven to 375 degrees F.

In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.

Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.

Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)

Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.

Pie Crust:

• 1 cup butter (2 sticks), cubed and chilled
• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 8 to 10 tablespoons ice water

Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

Yield: 2 (9-inch) pie crusts

Printable Version

Salad and Dressing Recipe

Ingredients

Mustard Vinaigrette:

• 1 garlic clove, sliced in 1/2
• 1 teaspoon Dijon mustard
• 1 tablespoon balsamic vinegar
• Small splash soy sauce
• Salt and freshly ground black pepper
• 3 tablespoons olive oil

Directions

3 cups mixed greens, the darker the better (not iceberg)

Rub the inside of a large wooden bowl with the garlic clove and then either discard it or save it for another use. Put the mustard in the bowl and whisk in the balsamic vinegar and soy sauce (a French secret!) vigorously for about 10 seconds to get a creamy consistency. Season with salt and pepper, to taste. Drizzle in the olive oil as slowly as possible with 1 hand while whisking as quickly as possible with the other hand to emulsify. Lay the salad greens on top of the dressing and toss just before serving.

Printable Version

PS: Here is a pic of the entire torte. I didn't measure the cream and put a little too much in. It exploded over the sides, but that's fine. UPDATE: Actually, my genius friend pointed out the real reason it exploded...I forgot the steam holes!!!