Category Archives: veggie

squash and ricotta galette

by

4


squash galette

I had this recipe on my counter to try for two weeks.  I was dying to make it for some reason, and today was the day dammit.  It was miserable outside, so getting the stove or the oven going is always a good remedy.  I don’t know if I was drawn to recipe’s simplicity, or the anticipation to devour it because of its resemblance to pizza.  Whichever it was, it doesn’t matter.  This dish is perfection.  Period.  Next time I make this, I think I will pair it with a tomato coulis.  Ok, so that sounds fancy and I’m not fancy.   I actually had made the coulis a few weeks ago for the first time, as part of an artichoke appetizer, and I couldn’t get enough of it.  I think because of the obvious ingredient marriage (tomatoes, basil, garlic), it would send this dish over the top.  Even the kids walked in from school today and wanted to know what smelled so good.  They thought I had made cookies, which makes no sense, but hey – ricotta zucchini cookies could be the next big thing…

galette

squash and ricotta galette (adapted from Cooking Light July 2012)

1 2/3  cups all-purpose flour
1/2  tsp. salt
1/2  tsp. baking powder
1/3  cup plus 1 TB extra-virgin olive oil, divided
1/4  cup water
1  medium zucchini, cut crosswise into 1/4 inch thick rounds
1  large yellow squash, cut crosswise into 1/4 inch thick rounds
2  garlic cloves, minced
pinch crushed red pepper
3/4  cup part-skim ricotta cheese
1/2  cup fresh grated Parmesan cheese
2  tsp. fresh thyme, chopped
1/2  tsp. lemon rind, grated
1  tsp. fresh lemon juice
1/4  tsp. fresh ground pepper
1  large egg, lightly beaten
1/4  tsp. kosher salt
1  large egg white
1/4  cup fresh basil leaves, chopped

olive oil

get started on dough:

Combine flour, salt and baking powder in a food processor.  Pulse two times to combine.  Combine 1/3 cup oil and 1/4 cup water in a small measuring cup.  With processor on, slowly add the oil and water mixture through the food chute.  Process until dough is crumbly but holds together.  Turn dough out onto a lightly floured surface.  Knead one minute and add additional flour if necessary in order to prevent the dough from sticking.  Gently press dough into a 5 inch disk and wrap in plastic wrap.  Chill for 30 minutes.

sliced squash

get started on the filling:

Combine remaining 1 tablespoon of olive oil, zucchini, squash,garlic and crushed red pepper in a large bowl.  Stir gently to coat completely.  Combine ricotta and next 7 ingredients (through salt) in a medium bowl, stirring to combine.

assembled galettegalette

assemble:

Preheat oven to 400.  Unwrap dough, and roll into a 14 inch circle on a lightly floured surface.  Place dough on a baking sheet lined with parchment paper.  Spread ricotta mixture over dough, leaving a 2 inch border.  Arrange zucchini and yellow squash alternately, slightly overlapping, in a circular pattern.  Sprinkle with kosher salt and fresh ground pepper.  Fold edges of dough toward center pressing gently to seal (dough will only partially cover squash).  In a small bowl, whisk together 1 teaspoon of water and egg white.  Brush dough edges with egg white mixture.  Bake at 400 for 40 minutes or until golden brown.  Cool 5 minutes and sprinkle with basil.  Cool an additional 15 minutes.  Cut into 6 wedges.

galette with basilslice

note:  serves six

cucumber, mustard and dill salad

by

2


Thanksgiving 2012 came and went.  It amazes me how quickly the meal can be eaten.  All the time spent preparing for the big day – one day devoted to what recipes to try, and what ones to remove from the menu because they weren’t a hit.  One day pulling together the shopping list, dividing perishables from non-perishables for easier navigation through the mayhem that is the grocery store.  And four days of shopping and cooking as if all of New Jersey was coming to my house for dinner.  I have hosted for the past 10 years, ever since my fist child was born, bringing both sides of the family to my house.  Over the years I have tried three different turkey stuffings trying to find my own, broken potato ricers, forgotten pre-prepared dishes in the garage fridge and learned to brine a turkey.  It’s always an adventure hosting a crowd ranging from 10-15 every year but I thrive on it.  This dish is an ode to my dad’s mother who made this with cucumbers, onions and vinegar.  My mom took to making that dish herself and I continue to make that version as well.  This one is a little more dressed up I like to think, and it kicks off my Thanksgiving meal prep.  Plus it gives me an excuse to buy dill which I never do any other time of the year.  I feel a sense of accomplishment getting this one easy dish out of the way, before tackling the rest of the groceries….way too many groceries…just look at all of them.  I need a drink.

cucumber, mustard and dill salad (adapted from Gourmet Magazine)

4  tsp white wine vinegar
2  tsp Dijon mustard
1/2  tsp salt, or to taste
1  tsp sugar
2  TB olive oil
1  large seedless cucumber (usually comes plastic wrapped), peeled, halved and seeded
2  TB fresh dill, chopped

get started on the cucumber salad:

Peel cucumber and halve lengthwise.  Using a teaspoon, scrape down the center to remove the seeds.  Using a mandolin (or sliced manually), slice cucumbers in 3/16″ thick slices.  Whisk together vinegar, mustard, salt and sugar in a bowl, and then add oil in a slow stream, whisking until combined.  Add cucumbers to the vinaigrette, tossing to coat.

note:  I felt 1/8″ slices were too thin and 1/4″ slices were too chunky, hence the kooky 3/16″ thickness….go with what you like.  Oh and adding crushed red pepper is always welcome!

roasted onions with gruyere

by

2


roasted onions with gruyere

It’s football day again.  We decided on flank steak sandwiches, but I needed something different from the usual coleslaw or potato salad to go with them.    In meal planning for football, it isn’t allowed to be fussy.  Fussy food is banned on football day which is understandable, but I was tired of the same old sides.  Maybe others didn’t care, but I was on the hunt to cook up something else.  Well, the ooh la la’s came out when I made this, because it looks fussy, but is actually super simple, and the FLAVOR is huge.  Duh – what goes on steak sandwiches?  Onions?  Check.  Cheese?  check.  Why didn’t I think to make this before?  Plus, you can easily use this as a component in a day-two dish.  This one is a keeper.  Oh, and our team won.  Win-win.

roasted onions with Gruyère cheese (believed to have been adapted from Food & Wine)

non-stick cooking spray
12  small boiling onions, peeled
8  large shallots, peeled, halved through the root end
6  large green onions, dark green tops trimmed
2  medium Vidalia onions, peeled, cut into 1″ wedges through the root end
1  large red onion, peeled, cut into 1″ wedges through the root end
1  large yellow onion, peeled, cut into 1″ wedges through the root end
3  TB extra virgin olive oil
1  TB fresh thyme leaves
kosher salt and freshly ground pepper
crushed red pepper
1  cup low-salt chicken broth
6  oz Gruyère cheese, grated

shallots

get started on the onions:

Preheat oven to 450.  Combine all onions in a large rimmed baking sheet coated with cooking spray.  Drizzle with olive oil, then sprinkle with the thyme, salt, pepper and crushed red pepper.  Toss gently to coat.  Shake pan to spread out onions into one layer.  Roast onions until tender and beginning to brown in spots, 25-30 minutes.  Spoon broth over onions to moisten.  Loosen any onions from the pan with a spatula.  Sprinkle with cheese.  Bake until heated through about 5 minutes.

onion medleyroasted onions

note:

This recipe called for croutons in the mixture but I just wanted the cheesy onions this time.  If you want this to be a more substantial side dish, bake about 3 cups of 1/2 inch pieces of a crusty bread until golden brown, 7-8 minutes and add to the roasted onion mixture and top with the cheese.