Potatoes, Bacon and Brie, Tartiflette Style

Recipes

Girl Cooks World

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April 12, 2019

Potatoes, Bacon and Brie, Tartiflette Style

Tartiflette. Sounds kinda fancy and maybe just a little bit uppity, right? Like the kind of dish that requires special cookware or a whole afternoon to make? Thankfully I was wrong on pretty much all counts.

Absent from most of the French cookbooks I’ve been using over the past month or so, I spotted the recipe for tartiflette in Anthony Bourdain’s Les Halles Cookbook. A rustic dish with potatoes, cheese and bacon? Count me in.

But I hit a roadblock when Reblochon cheese, the key ingredient to tartiflette, was nowhere to be found in Honolulu. I was even more discouraged when Googling “Reblochon substitute tartiflette” seemed to yield a whole bunch of opinions that there simply is no substitute. Bummer.

But as luck would have it, Food and Wine had an article about Bourdain in their December issue and I spotted an image of the very page in Les Halles which contained the recipe for tartiflette. And then there were those eight magic words written by Bourdain himself… “feel free to get creative with the cheese.”

Done and done. So while this isn’t technically tartiflette, I don’t think you’ll have anybody complaining at the dinner table. Bacon, onion, and potatoes are sauteed in rendered bacon grease and white wine and then layered with cheese. The whole thing is baked until nice and bubbly.

Something like brie will leave a visible rind while Gruyere or other rind-less cheeses should melt right in (for those of you who care about aesthetics). Slightly fancy-pants and pure comfort, I can’t imagine a better side or starch for a holiday meal.

Potatoes, Bacon and Brie, Tartiflette Style

Yield: 6-8 servings

Ingredients:

2-1/2 pounds potatoes, peeled
2 Tablespoons vegetable oil
1 medium onion, diced
1/2 pound thick-sliced bacon, diced
3/4 cup white wine
salt and pepper
1 pound wheel Brie (or substitute another cheese)
chopped parsley (optional)

Directions:

Preheat oven to 350 degrees. Place the potatoes in a large pot, cover with water and bring to a boil. Cook until a paring knife can pierce the potatoes. Remove from heat, drain and set aside until cool enough to handle. Cut the potatoes into a 1/2 to 3/4 inch dice and set aside.

In a very large sauté pan heat the oil over high heat add the onion and cook until softened. Add the bacon and cook until the bacon and onion are both browned. Add the potatoes, the wine and season with salt and pepper. Reduce heat to medium and cook for 10 minutes, stirring occasionally.

Remove the mixture from the heat. Place half of the mixture in a large, ovenproof dish. Cut the cheese in half horizontally, so that you have two identical rounds, each with one side of the rind.

Cut the wheels into several wedges. Scatter half of the cheese on top of the potato layer, rind side up. Repeat with the remaining potato mixture and the remaining cheese.

Bake until the cheese is melted and bubbling, about 20 minutes. Remove from oven, scatter with parsley, if using, and serve hot.

David’s Racines Cake

Girl Cooks World

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April 12, 2019

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Dessert may just be the easiest part of eating out at restaurants. There’s almost always a gluten-free ice cream or sorbet on the menu, occasionally crème brûlée, and, if I’m really lucky, a flourless chocolate cake.

I’m not one to complain about desserts being too rich or dense, but it was certainly a nice surprise when this flourless chocolate cake baked up much lighter than the typical flourless cake. The whipped egg whites helped create a cake with an almost mousse-like texture.

The recipe is from the Parisian restaurant Racines via David Lebovitz (David tells the story about how he found the recipe on the restaurant’s bathroom wall).

And may I state the obvious here? She’s not much of a looker, this one. Dark and craggly with a slightly sunken center and a scattering of intense cocoa nibs, you’ll want to serve it to folks who value taste over looks.

Since the original recipe was intended for 10-12 servings, I halved it to help avoid excessive amounts of tempting leftovers. Feel free to double it back up to the standard size and bake it in a 9-inch springform pan. Just know that you’ll have to let the cake cook slightly longer.

David’s Racines Cake

David prefers the cake the day it’s made, but I liked it chilled after a night in the fridge.

Ingredients:

cocoa powder
3/4 cup plus approximately 1 Tablespoon bittersweet chocolate chips (or ~5 ounces chopped chocolate)
1/4 cup butter, plus extra for greasing pan
1-1/2 Tablespoons freshly brewed espresso
1/4 teaspoon vanilla extract
3 eggs, separated and at room temperature
3 Tablespoons sugar, separated
1 Tablespoon cocoa nibs
whipped cream (optional)

Directions:

Preheat oven to 350 degrees and butter the bottom and sides of a 6-inch springform pan. Dust with cocoa powder and then tap out any excess.

Place the chocolate chips, butter and espresso in a small bowl and microwave for 45 seconds. Stir until melted and smooth (if necessary, return the mixture to the microwave for 15-20 second intervals to melt the chocolate). Add the vanilla extract and stir to mix.

In a large metal bowl, whisk the egg whites using an electric mixer until the eggs begin to hold their shape. Add one Tablespoon of sugar and continue to whisk until the egg whites will hold soft peaks.

In a large bowl, using the same mixer beaters, beat the egg yolks on medium speed with the remaining 2 Tablespoons of sugar until the mixture is light and creamy.

Slowly pour the chocolate mixture into the egg yolk mixture while stirring with a large spoon. Mix until well combined. Gently fold in about one-third of the egg white mixture to lighten the batter. Gently fold in the remaining egg whites until no white streaks remain in the batter.

Pour the batter into the prepared pan and sprinkle with cocoa nibs. Bake until the center is barely set, approximately 15-20 minutes. Remove from oven, place on a wire cooling rack, and cool completely.

Remove the sides of the springform pan. Serve with a dollop of whipped cream, if desired.

Leek and Onion Tart

Recipes

Girl Cooks World

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April 12, 2019

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As much as I’d love to throw a big holiday party, it seems as though everybody’s evenings for December are always solidly booked with family obligations, work parties and other get-togethers.

But I’ve been toying with the idea of having a casual open house holiday party this year, when folks can stop in throughout the day on a Sunday for some small bites and a holiday drink or two.

I love the idea of having waves of small groups of friends coming over throughout the day. No loud music or crowds means I’d be able to have actual conversations with guests and wouldn’t have to worry about everybody being able to find a seat. And another bonus of not having a Friday night party? Having all of Saturday to prepare.

I’d make foods that could be pulled out of the fridge throughout the day as the food table needs replenishing. How easy would that be? Mini versions of this savory tart, with sautéed leeks and onions and a good sprinkling of shredded Gruyere, would be perfect.

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I can’t say that I really understand the difference between a savory tart and a quiche, but this tart has a slightly different egg to heavy cream ratio that I normally use for quiche. It’s also a bit heavier on the filling. And while you don’t get as many unbroken segments of smooth, savory custard as many quiches, the result is a more intense flavor from the sautéed leeks and onions.

But if the holiday open house doesn’t happen this year, this will still definitely be on the menu for a weekend brunch. And one final note: you can serve it warm or at room temperature the day you make it, but I found that the flavor was even better the next day after sitting overnight in the refrigerator.

Leek and Onion Tart

Yield: 4-6 servings

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 30 minutes

Ingredients:

Crust:
1/3 cup millet flour
h1/3 cup superfine rice flour
1/3 cup potato starch
2 Tablespoons sweet rice flour
2 Tablespoons tapioca starch
1/2 teaspoon sugar
1/2 teaspoon xanthan gum
1/4 teaspoon salt
6 Tablespoons cold butter, cut into at least 6 small pieces
1 large egg
2 teaspoons lemon juice

Filling:
2 small to medium leeks
1 Tablespoon butter
1 medium onion, diced
1-1/2 cups shredded Gruyere cheese
3 eggs
1 cup heavy cream
salt and pepper

Directions:

Crust:

Preheat oven to 375 degrees and spray a 10-inch tart pan with cooking spray and dust generously with rice flour.

In a large bowl combine the millet flour, rice flour, potato starch, sweet rice flour, tapioca starch, sugar, xanthan gum and salt. Add the butter and use a pastry cutter to cut the butter in. Add the egg and lemon juice and mix until the mixture comes together in a ball. Use the heel of your hand to quickly knead the dough to ensure even blending. Do not overwork the dough; you do not want to melt the butter.

Place the dough on a large piece of waxed paper. Cover with another sheet and roll out the dough to the appropriate size. If the dough feels tacky, you can refrigerate it for 10-15 minutes. Gently peel off the top layer of wax paper and invert the dough into the tart pan. Remove the other sheet of waxed paper and press into the pan.

Partially bake the crust for ten minutes. Remove from the oven and let cool slightly.

Pie Contents:

Finely slice the white and pale green section of the leeks, discarding the darker green sections (or save for making stock ). Wash and drain the sliced leeks.

Melt the butter in a medium saute or frying pan over medium heat. Add the sliced leeks and diced onion and cook, stirring occasionally, until soft. Spread the mixture into the prebaked crust and then sprinkle evenly with the shredded Gruyere. Beat the eggs in a medium bowl and then whisk in the heavy cream. Season lightly with salt and pepper. Pour over the leeks, onion and cheese mixture. Bake until the tart has set and the surface has lightly browned, about 15-30 minutes.

Remove from oven and let cool. Serve at room temperature or cover with a piece of plastic wrap and refrigerate until serving.

Coconut Friands- Mini Coconut Tea Cakes

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Girl Cooks World

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April 12, 2019

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Like Lindsay, I have a tendency to gravitate towards recipes that call for egg yolks. For a long time I didn’t have any go-to recipes for egg whites (and I’m far too lazy to use Lindsay’s impressive labeling and freezing system), so the best case scenario for those leftovers was a half-hearted egg white scramble.

I thought I’d found a solution to my egg white problem in a retro French dessert: floating islands.

I was wrong. They might be visually impressive, but whipped egg whites simmered in water just aren’t my jam… even when they’re floating in Crème Anglaise and topped with caramel sauce. This is one retro recipe I’m OK with not making a comeback.

But these coconut friands, sweet, mini tea-cakes made from dried, shredded coconut? Now this is the way to use up extra egg whites.

A lot of folks consider friands sort of a variation of financiers, those nutty and addictive tea cakes made from ground almonds. I’d be hard-pressed to decide my favorite between the two… they’re both so so good.

And it didn’t occur to me, but swapping out the butter for coconut oil would be a great way to take the coconut flavor up a notch or two as well.

Consider these a buttery and slightly more refined version of macaroon cookies. They’re a snap to throw together and are cute as a button plain plain or with a quick sprinkle of powdered sugar. I can happily say that I think my egg white problem is a thing of the past.

Coconut Friands- Mini Coconut Tea Cakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

* 4 large egg whites, preferably at room temperature
* 1-1/2 cups finely shredded unsweetened dried coconut (avoid the large unsweetened coconut ribbons)
* 2/3 cup sugar
* 1/4 cup plus 1 Tablespoon superfine rice flour
* 3 Tablespoons potato starch
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon salt
* 8 Tablespoons (1 stick or 1/4 cup) butter, melted
* powdered/confectioner’s sugar (optional)

Directions:

Preheat oven to 350 degrees and butter or spray two 12-cup mini-muffin tins or line them with paper liners.

In a large bowl, using an electric mixer or a whisk, beat the egg whites until they’re smooth and a little bit foamy. Switch from the mixer or whisk to a spoon and gently mix in the remaining ingredients, one at a time. The batter should have a nice sheen to it.

Spoon the batter into the prepared tins, filling them almost to the top of the cups. Bake for 17-20 minutes, or until the edges of the mini cakes are slightly golden and a toothpick inserted into the center of one of the cakes comes out clean. Remove from the oven and immediately unmold the cakes; I used a small cocktail fork to help remove them. Let the cakes cool on a wire rack. Serve warm or at room temperature. Sprinkle with a bit of powdered sugar, if desired, right before serving.

Honey-Balsamic Glazed Pork Tenderloin with Pears and Onions

Girl Cooks World

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April 12, 2019

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Honey-Balsamic Glazed Pork Tenderloin with Pears and Onions

If you avoid cooking pork because of too many bad experiences with tough, dry and sad-looking pork chops, I’d urge you to shake things up and try a pork tenderloin instead. Even though it’s an extremely lean cut of meat, it should still cook up tender and juicy. Perhaps because it’s cooked whole rather in slices?

If you’re a fan of the pork and apple combination, I think you’ll really like this one. Pears are nestled alongside browned pork tenderloin and wedges of red onion. They soften to create a sweet and savory side- even easier than having to make applesauce from scratch!

The tenderloin is coated in a honey-balsamic glaze and scattered with fresh thyme. It’s a quick and flavorful dish, simultaneously rustic and elegant, that you can put together in less than an hour. Perfect for last-minute company or a family Sunday supper.

Honey-Balsamic Glazed Pork Tenderloin with Pears and Onions

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

1 pound pork tenderloin, trimmed of excess fat
salt and pepper
1 Tablespoon olive oil
1 large red onion, cut into 1/4-inch wedges
4 Bosc pears, cored and cut into 8 wedges
3 Tablespoons honey
1-1/2 Tablespoons balsamic vinegar
leaves from 3-4 thyme sprigs

Directions:

Preheat oven to 400 degrees. Season the pork with salt and pepper. Heat oil over medium-high heat in an ovenproof sauté pan. Brown the tenderloin on all sides and remove to a plate. Add the onion and pears and cook for 1-2 minutes. Return the pork to the pan and drizzle with honey and vinegar and then scatter with thyme.

Place the sauté pan in the oven (alternatively you can place it in an ovenproof baking dish) and roast until the pork is cooked through and the juices run clear, approximately 15-20 minutes.

Remove from oven and let the pork rest for at least five minutes. Cut the pork into thick slices. Divide the pork, onions and pears onto four individual plates and then drizzle with the pan juices.

Fleur de Sel Caramel Ice Cream

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Girl Cooks World

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April 12, 2019

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Everybody has their own unique ranking for Halloween treats. The boxes of raisins, small bags of pennies and the toothbrush courtesy of the neighborhood dentist were, not surprisingly, my least favorite items as a child. I mean, do those even qualify as treats? Or as tricks?

What I wanted most, even more than the full-sized Snickers bars, the bags of M&Ms and the Reese’s Peanut Butter Cups, was a small slip of paper. A slip of paper that entitled me to a free ice cream cone at Friendly’s.

The fact that these coupons provided delayed gratification was, in my mind, a bonus. Because when all of the other candy was long gone, except for maybe a Necco wafer or two, there were still multiple trips to Friendly’s for a black raspberry ice cream cone, complete with chocolate sprinkles, to look forward to.

And while I certainly do my part to help keep Haagen-Dazs, Ben & Jerry’s (and even Friendly’s!) in business, I love to make homemade ice cream. But if I’m going to go through the effort of unearthing the ice cream maker from the bottom of the packed-to-the-gills pantry, it’s gotta be something extra special. You know… like a rich, creamy ice cream with the intense flavor of salted caramel.

I’m a girl who, if I’m not careful, could destroy an entire pint of ice cream in one sitting. Not this ice cream. It’s so rich and intense, you’ll probably want to dish it out in small servings. I served it over a small, flourless brownie, but it would be killer on top of apple crisp or sandwiched between two ginger cookies.

Fleur de Sel Caramel Ice Cream

Yield: about 1 quart

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 6+ hours

Ingredients:

* 2 cups whole milk
* 1 cup heavy cream
* 1-1/2 cups sugar
* 1/4 cup butter (how to make your own butter)
* 6 egg yolks
* 1 teaspoon vanilla extract
* 1/2 teaspoon fleur de sel, or another sea salt

Directions:

In a small saucepan combine the milk and heavy cream over medium-high heat and bring to a boil. Immediately remove from heat and set aside.

Place the sugar in a large, heavy-bottomed saucepan over medium high heat. Let it sit, without stirring, until the sugar begins to melt around the edges. Continue cooking the sugar, stirring frequently with a long wooden spoon, until the sugar has all melted and turned a dark amber color.

Carefully add the butter (it will bubble up quickly and might splatter) and then very slowly pour in the heated milk and cream mixture while stirring constantly. Reduce heat to medium and continue to cook, stirring frequently, until the mixture is smooth and it has come to a low simmer. Remove from heat and set aside.

Fill a large bowl 3/4 full of ice water and set aside.

In a medium bowl combine the egg yolks and the vanilla extract. Beat using a whisk or an electric mixer on medium speed until the mixture has roughly doubled. While continuing to whisk, slowly add a large ladle or two of the caramel into the egg mixture. Whisk until smooth. Now pour the egg yolk mixture into the saucepan with the caramel while stirring.

Place the saucepan back on the stove over medium heat. Cook, stirring constantly, until the mixture can coat the back of a spoon. Do not let the mixture boil. Remove from heat and pour the mixture through a fine-mesh sieve into a heatproof bowl.

Set the bowl over the ice bath and stir until the mixture has cooled, adding fresh ice to the ice bath if necessary.

Remove the custard mixture from the ice bath, cover and refrigerate for at least three hours or overnight.

Freeze the mixture in an ice cream making according to the manufacturer’s instructions. Transfer to a freezer-safe container and stir in the fleur de sel or other salt. Taste and adjust salt, if necessary. Place the ice cream in the freezer for at least two hours to harden.

Indian Coriander Shrimp and Zucchini

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Girl Cooks World

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April 12, 2019

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In all honesty, I thought I’d posted this recipe months ago, just after my favorite Indian cookbook author released her latest treasure, Quick Fix Indian, back in May. But a quick search through the archives proved me wrong. I guess this is a case of better late than never.

Now if you’ve been reading along for awhile you know that I think Ruta Kahate’s first book, 5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices, is absolutely brilliant (and the good folks over at Amazon all agree as well).

I often peruse other Indian cookbooks to expand my horizons, but rarely actually cook anything from them. Even the simplest recipes usually call for 2-3 exotic ingredients that I’ve never even heard of. By contrast, I’ve probably cooked at least 30-35 dishes from 5 Spices, 50 Dishes and have yet to find a recipe that’s overly difficult or a dud.

And since I’ll soon exhaust all of recipes from her first cookbook, I’m thrilled to add 125 new dishes to my Indian food agenda. Even better? The dishes are all ready in 30 minutes or less.

This shrimp and zucchini dish actually took even less time than that since I had some frozen peeled and deveined shrimp on hand. If you’re in need of a quick and healthy meal, definitely give this dish, full of plump shrimp, juicy zucchini and Indian spices a try.

Indian Coriander Shrimp and Zucchini

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

* 1 pound medium shrimp, peeled and deveined
* 1 teaspoon turmeric, divided
* salt
* 3 Tablespoons oil, divided
* 1 bay leaf
* 3/4 teaspoon ground cayenne pepper
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2-inch piece freshly grated ginger (I freeze peeled ginger then use my Microplane zester)
* 2 medium-to-large zucchini, cut into 1/2-inch cubes
* 1/4 cup fresh cilantro leaves, roughly chopped

Directions:

In a medium bowl toss the shrimp with 1/2 teaspoon of the turmeric and a pinch of salt. Set aside.

Heat 2 Tablespoons of the oil in a large skillet or saute pan over high heat. Add the shrimp and cook, stirring constantly, until the shrimp is cooked through. Immediately remove from heat and, using a slotted spoon, remove the shrimp to a plate.

Add the remaining Tablespoon of oil and reduce the heat to medium-high. Add the remaining turmeric as well as the bay leaf, cayenne pepper, cumin, coriander, and ginger. Cook, stirring frequently, until very fragrant, about 1-2 minutes.

Add the zucchini and toss to coat. Cook, stirring occasionally, until the zucchini has softened and is slightly browned. Add the shrimp back into the pan as well as the cilantro. Toss well and remove from heat.

Serve immediately.

Cucumber and Citrus Mocktail

Detox
Drinks

Girl Cooks World

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April 12, 2019

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I have a subscription to Food and Wine magazine, but only because I cashed in some airline miles that were in danger of expiring. It’s not that I don’t like food magazines, but I have a major problem with getting rid of them. They just get lost in the stacks of travel magazines (again, airline miles) and catalogs that I can’t seem to part with.

But I recently did a coffee table clean-up/magazine purge and spotted this mocktail recipe, which reminded me of a classed-up version of my Cucumber Agua Fresca with Mint. I knew I had to make it during my cleanse.

Cucumber juice combines with lemon and lime juice and sweetened with agave nectar. The mixture is then topped with club soda for a little fizz while some muddled dill adds just a hint of herby goodness. If you’re not on a cleanse, I imagine this would be great with a splash of your favorite versatile hard liquor.

Cucumber and Citrus Mocktail

Yield: 3-4 servings

Total Time: 10 minutes

Ingredients:

3 or 4 thin, lengthwise slice of cucumber, for garnish
Ice

1 teaspoon chopped dill, plus extra sprigs for garnish
1/4 cup lime juice
1/4 cup lemon juice
1 cup cucumber juice (see note)

1/4 cup water
1 cup club soda

1/4 cup agave syrup

Directions:

Press the cucumber slices against the inside of three or four glasses and add ice to keep slices in place. In a cocktail shaker or a large jar with a tight-fitting lid, muddle the chopped dill, agave syrup, lemon, lime juices and water until the agave syrup has dissolved.

Add the cucumber juice and some ice. Cover and shake well. Strain into the prepared glasses and top with club soda. Garnish with the dill sprig.

Note: If you don’t have a juicer, you can process the cucumber chunks in a blender and then strain the liquid.

Boozy Mint Caipirinha Sorbet

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Girl Cooks World

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April 12, 2019

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My timing, I realize, could not be much worse on this post. All around the blogosphere I’m reading that folks are ready to close the door on summer and embrace all things fall. You know, things like pumpkins, tall leather boots, chunky sweaters, and hearty soups and stews.

But you know what? Let’s not jump the gun on this thing. My vote is that we all wait until September 22nd to welcome fall and instead break out our ice cream makers for one last hurrah. This recipe is worth it, I promise.

Existing somewhere on the spectrum between a mojito and a caipirinha, the base of this sorbet is made from lime juice, lime zest, sugar and mint. It’s pleasantly tart and minty, a perfect palate cleanser.

The smidgen of liquor has a duel purpose: it gives the sorbet just the slightest bit of edge and gives the sorbet a nice, scoopable texture just out of the freezer. I used cachaça but you’re welcome to use rum if that’s all you have on hand.

Summer, this one’s for you. I, for one, am not ready to see you go just yet…

Boozy Mint Caipirinha Sorbet

Yield: 6 servings

Ingredients:

* 1 cup sugar
* 2 cups water
* 5-6 springs fresh mint
* 1 cup freshly squeezed lime juice
* grated zest from 1 lime
* 1-1/2 Tablespoons cachaça
* 1 Tablespoons light corn syrup
* 1-2 drops green food coloring (optional)

Directions:

Combine the sugar, water and mint in a small saucepan over medium heat. Cook, stirring, until the sugar dissolves. Bring to a boil and let simmer for 3-4 minutes without stirring. Remove from heat and let cool for at least 30 minutes.

Strain the mixture into a bowl, discarding the mint sprigs, and add the lime juice, zest, cachaça, corn syrup and food coloring, if using. Cover and chill until the mixture is very cold.

Freeze the mixture in an ice cream maker according to manufacturer’s instructions. Transfer the mixture to a freezer-safe container and freeze for at least 3-4 hours.