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Month: December 2012

Sweet Potato Galettes

yholmes Leave a comment

Another Ottolenghi masterpiece. I’m continually amazed at his combinations of flavor & texture. Bonus – it looks impressive and is super easy!

INGREDIENTS

  • 2 medium sweet potatoes
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • 4 tablespoons crème fraîche (can substitute sour cream)
  • 3 1/3 ounces goats cheese
  • 2 tbsp pumpkin seeds
  • 1 medium hot chili, sliced thinly in rings
  • 2 tbsp olive oil
  • 1 crushed garlic clove
  • 2 tsp chopped parsley

DIRECTIONS

  1. Preheat the oven to 375 degrees. Bake the sweet potatoes in their skins for 35-45 minutes. When they are cool enough to handle, peel and cut into thin slices. Or you can microwave for about 5 minutes-8 minutes and save some time!
  2. Roll out the puff pastry slightly and cut into 4 equal rectangles and prick them all over with a fork. Put the rectangles on a baking sheet lined with baking parchment or greaseproof paper and leave to rest in the fridge for half an hour.
  3. Take them out and brush with the beaten egg. Spread a tablespoon layer of soured cream on the pastries, leaving a 5mm border around the edge.
  4. Arrange the potato slices on the pastry on top of the cream.
  5. Crumble on the goats cheese, sprinkle on the seeds and chilli and season with salt and pepper.
  6. Bake for 20-25 minutes or until the underneath is golden brown.
  7. While they are cooking, mix the olive oil, garlic, parsley and a pinch of salt. Brush this over the galettes when they come out of the oven. Serve immediately or at room temperature.

Serves 4.

Balsamic Glazed Brussels Sprouts with Pancetta & Blue Cheese

yholmes 1 Comment

Our Thanksgiving Feast included these crunchy, salty & sweet morsels. There wasn’t much leftover, but what wasn’t gobbled up for lunch my sister and I polished off the next morning for breakfast. Cold.

They are that good.

Make them for Christmas or heck for go crazy and make them for breakfast with some scrambled eggs.

INGREDIENTS

  • 1/2 pound pancetta, cut into small cubes (or bacon)
  • 3 pounds Brussels sprouts, quartered
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 cup balsamic vinegar
  • 2 tablespoons firmly-packed brown sugar
  • 1 teaspoon Dijon mustard
  • 1/2 cup to 1 cup of blue cheese, crumbled

DIRECTIONS

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.

Cook the pancetta until crisp in a large skillet. Remove using a slotted spoon, and drain on paper towels. Reserve 1/4 cup drippings in the skillet.

Combine the Brussels sprouts, olive oil and salt in a large bowl. Place the sprouts on the prepared baking sheet and bake until tender, about 20 minutes.

Add the vinegar, brown sugar and mustard to the reserved bacon drippings in the skillet. Cook over medium-high heat, stirring frequently, until the mixture is reduced by half, about 6 minutes. Pour the mixture over the sprouts, tossing gently to coat. Sprinkle with the bacon & blue cheese Serve immediately.

Serves 10.

Asparagus with Bacon, Shallots and Pine Nuts

yholmes Leave a comment

What a great side dish for the holidays. Fast, delicious and so addictive. Use bacon, use pancetta, use a different nut. Drizzle with a little meyer lemon olive oil if you have it on hand. You can’t mess this one up.

INGREDIENTS

  • 4 ounces bacon or pancetta, cut into 3/8 inch to 1/4 inch dice
  • 1 tablespoon butter
  • 1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
  • 2 large shallots, thinly sliced
  • 2 cloves garlic, minced
  • Zest of one lemon
  • 1 teaspoon orange zest
  • 2 tablespoons toasted pine nuts
  • Salt and freshly ground pepper to taste

DIRECTIONS

In a large non-stick pan, sauté bacon or pancetta, stirring frequently, over medium heat, until crisp and lightly golden.

Add 1 tablespoon of butter to pan. Add asparagus pieces and shallot and sauté until asparagus is tender crisp, about 3-4 minutes.

Add garlic, lemon and orange zest and toasted pine nuts and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.

Serves 4.

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