This phyllo-crusted savory pie is packed with caramelized summer zucchini. It is a wonderful way to gobble up an abundance of fresh squash from the garden or your CSA share. 🙂 I loved that it was baked in a cast iron skillet too.
The recipe was adapted from thekitchn.com, contributed by Grace Elkus. We ate it for dinner with a green salad but it could also be served for a special brunch or lunch- an amazing summer meal.
My son and I made this dish together for our St. Patrick’s Day dinner. We’ve been keeping ourselves busy while we’re stuck at home! He is a big fan of mashed potatoes, so he made the topping himself. I loved the ridged pattern on the finished crust.
Although the recipe is streamlined to be made in one skillet, it was still a little bit time-consuming. (Thankfully, we had plenty of time!) The plus side is that it can be prepared with ingredients that are readily available in your pantry and freezer. It definitely created less dishes too. 🙂
This recipe was adapted from America’s Test Kitchen via The Associated Press. It was originally published in their book, Cook it in Cast Iron. I used a combination of Dutch yellow baby potatoes and red potatoes instead of russet potatoes, ground turkey instead of ground beef, increased the amount of garlic, and modified the method. Great comfort food.
Yield: Serves 6
2 pounds potatoes, Dutch yellow baby potatoes (unpeeled), red potatoes (unpeeled), or russets (peeled and cut into 1-inch pieces)
coarse salt and freshly ground pepper
1/2 cup milk (I used 1%)
1 large egg
6 T unsalted butter, divided (4 T melted)
2 carrots, peeled and chopped
1 large yellow onion, chopped
1 1/2 pounds of ground turkey or 93% lean ground beef
2 T tomato paste
4 garlic cloves, minced
2 tsp fresh thyme or ½ teaspoon dried thyme
2 T all-purpose flour
1 1/2 cups chicken stock
2 tsp Worcestershire sauce
1 cup frozen peas
Cover potatoes with water in large saucepan. Add 1 tablespoon salt, bring to simmer over medium-high heat, and cook until potatoes are tender, 15 to 20 minutes for unpeeled baby potatoes or 8 to 10 minutes for peeled and cut russet potatoes.
Drain potatoes and return them to saucepan. If using unpeeled baby potatoes, remove the peels at this point.
Using a potato ricer, process all of the potatoes. (Alternatively the potatoes can be mashed until smooth.)
In a measuring cup, whisk milk and egg together. Stir into potatoes along with 4 tablespoons of melted butter, 1 teaspoon coarse salt, and 1/2 teaspoon freshly ground black pepper; cover and set aside.
Heat a 10-inch cast-iron skillet over medium heat for 3 minutes.
Melt remaining 2 tablespoons butter in skillet.
Add carrots, onion, and 3/4 teaspoon salt and cook until softened, about 5 minutes.
Add ground meat and cook, breaking up meat with wooden spoon, until no longer pink, 8 to 10 minutes.
Stir in tomato paste, garlic, and thyme and cook until fragrant, about 1 minute.
Stir in flour and cook for 1 minute.
Slowly stir in stock and Worcestershire, scraping up any browned bits and smoothing out any lumps.
Bring to simmer and cook, stirring occasionally, until mixture has thickened slightly, about 10 minutes.
Off the heat, stir in peas and season with salt and pepper, to taste.
Adjust oven rack 5 inches from broiler element and heat broiler.
Dollop the mashed potatoes over the top of the filling. Smooth topping with a knife or the back of a spoon, then use the tines of a fork to make ridges on the surface.
Place the skillet in the oven and broil until topping is golden brown and crusty, 5 to 10 minutes.
Let the casserole cool for 10 minutes before serving.
Happy St. Patrick’s Day-Eve! I hope that this post finds you healthy and able to use this self-quarantine time to bake.
I typically make a sweeter version of soda bread to serve for breakfast on St. Patrick’s Day. This savory version was a nice change. It was reminiscent of the rosemary biscuits that my husband and I enjoy at our annual anniversary dinner at Volt in Frederick, MD. I loved that it incorporated whole wheat flour.
This recipe is from Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever. I used coarse salt and decreased the baking time. We ate it with salted Irish butter. It was wonderful- very moist and tender.
Yield: One 8-inch loaf
2 cups (256 g) all-purpose flour, spooned and leveled, plus more for dusting
Making these savory cookies was more of a risky endeavor than trying a new type of soda bread for St. Patrick’s Day. I was happy with the results! They were flaky, cheesy, and biscuit-like. Lovely served as an appetizer with a glass of wine or beer.
A friend commented that they shouldn’t be called “cookies.” I absolutely agree, but it’s hard to argue with Dorie Greenspan. I’m also not sure what to call them instead. They were too cookie-like to call them crackers and too cookie-like to call them biscuits… too savory to be “cookies” though!
This recipe was adapted from Dorie’s Cookies by Dorie Greenspan. I refroze the cut shapes prior to baking. I weighed all of the ingredients and the texture was perfect. The shape could be adapted for any holiday or cut into simple circles for any occasion. Nice!
Yield: about 22 shamrock cookies
1/2 cup (1 stick; 4 oz; 113 g) cold unsalted butter, cut into 16 pieces
4 ounces (113 g; about 3/4 cup) smoked Gouda cheese, cut into tiny cubes
Combine cold butter, Gouda, cheddar, sea salt, black pepper, and cayenne pepper in a food processor; pulse until butter is in bits and the mixture forms small curds.
Add flour; pulse until dough looks moist and forms large popcorn-sized curds.
Turn dough out onto a flat surface; knead gently just until it comes together and you can shape it into a ball. Divide into 2 pieces. Pat each piece into a disk.
Place 1 disk between 2 sheets of parchment paper or plastic wrap. Roll to a thickness of 1/4 inch. Repeat with second disk.
Stack sheets of dough on a baking sheet. Wrap tightly with plastic wrap and freeze until firm, about 1 hour. (I froze the dough overnight.)
Preheat oven to 350 degrees F (175 degrees C), preferably on convection.
Line a baking sheet with parchment paper or a silicone baking mat.
Peel parchment paper/plastic wrap off 1 sheet of frozen dough. Cut into cookies using a 1 1/2-inch-diameter cutter, or cookie cutter of choice (my shamrock cookie cutter was larger). Stack the cut shapes with plastic wrap between each. Refreeze for 15 minutes prior to baking.
Arrange 1 inch apart on the prepared baking sheet. Repeat with the second sheet of dough.
Bake cookies in the preheated oven until lightly golden on the bottom, about 15 to 16 minutes, rotating the baking sheet halfway through baking. Cookies are done when bottoms are golden brown and tops are lightly golden.
Cool on the baking sheet for 2 minutes. Transfer to a rack to cool completely, about 10 minutes.
Gather dough scraps, roll to a thickness of 1/4-inch, and freeze until firm, about 15 minutes. Cut into cookies, refreeze cut shapes, and bake on a cooled baking sheet.
Note: The rolled-out dough can be wrapped airtight and frozen for up to 2 months; cut and bake directly from the freezer.
The baked cookies can be kept in a covered container for about 4 days at room temperature, or wrapped airtight for up to 2 months in the freezer.
When we lived in Chicago, one of our favorite weekend traditions in the winter was going to see a movie and then eating at La Creperie. The restaurant was cozy and warm and the food was delicious. This dish brought us back there. 🙂
This wonderful dinner was also reminiscent of the mushroom crêpes that my Mother-in-Law serves on Christmas Eve as part of a traditional multi-course Ukrainian feast. I loved that this version incorporated roasted wild mushrooms- it made them rich with mushroom flavor. Incorporating an egg made them hearty enough to serve for dinner. (This dish really could be served any meal of the day.)
This recipe was adapted from a Food and Wine “staff favorite” recipe contributed by Twin Cities chef Thomas Boemer. I increased the garlic and modified the proportions and method. We ate them with roasted asparagus on the side. Perfect!
10 ounces wild mushrooms, such as hen-of-the- woods or oyster, torn into bite-size pieces (I used sliced cremini mushrooms)
1 teaspoon finely chopped thyme, plus more for garnish
2 garlic cloves, thinly sliced
1 tablespoon finely chopped parsley
fine sea salt
freshly ground black pepper
For the Sauce:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup heavy cream, divided
1/4 teaspoon freshly grated nutmeg
fine sea salt
For the Crêpes:
10 large eggs, divided
1 cup whole milk
1 cup bread flour
1 tablespoon unsalted butter, melted, plus more for brushing (I used canola oil for brushing the pan.)
1 teaspoon coarse salt
mesclun greens, for serving
Make the Filling:
Preheat oven to 400°F, preferably on convection roast.
In a large cast-iron skillet (I used a 12-inch), melt 2 tablespoons butter over moderately high heat.
Add mushrooms, thyme, and garlic.
Transfer to preheated oven, and roast until mushrooms are tender and lightly browned, about 15 minutes. (I stirred them after 10 minutes.)
Stir in parsley and season with salt and pepper.
Make the Sauce:
In a medium saucepan (I used a 1.5 quart), melt 1 tablespoon butter over moderate heat.
Whisk in all-purpose flour until combined.
Gradually whisk in 1/2 cup cream and simmer until thickened, about 2 minutes.
Gradually whisk in remaining 1/2 cup cream, nutmeg, and 1/2 cup of the mushroom filling.
Simmer over low heat, stirring occasionally, until no floury taste remains, about 7 minutes.
Transfer to a food processor, blender, or using an immersion blender in the pot, purée until smooth.
Return sauce to pan and season with salt to taste. Keep warm.
Make the Crêpes:
In a medium bowl, whisk 4 eggs, milk, bread flour, melted butter, and kosher salt until smooth.
Heat a 10-inch nonstick skillet or crêpe pan over moderate heat; brush with melted butter or oil. (I did 2 pans at once.)
Add about 1/4 cup of the batter, about one-sixth, swirling to coat the pan evenly. Cook until lightly browned on bottom, about 2 minutes.
Using a spatula, flip crêpe; reduce heat to moderately low.
Arrange aboutone-sixth of the remaining mushroom sauce in a ring on crêpe, about 4 large spoonfuls, and immediately crack 1 egg in center of ring. Lift the ring and allow the egg white to spread around the crêpe.
Cook until egg white is set and yolk is still runny, about 3 minutes.
Top with a few mesclun leaves. Drizzle with one-sixth of the roasted mushroom filling, mushroom sauce, and garnish with thyme, salt, and pepper. Transfer to a plate.
Repeat procedure to make 5 more crepes. Serve immediately.
I made this galette for myself. I really did- which rarely (read: never) happens. As soon as I saw the recipe I had to make it. Such a seasonal and pretty vegetarian meal. The perfect use for my CSA butternut squash and red onions too. It took me a week to enjoy it and was worth every flavorful bite.
The crust was super flaky and fabulous thanks to grating frozen butter into the dry ingredients. Genius. I made the crust days in advance and kept it well wrapped in the refrigerator without any issues as well.
This recipe was adapted from Food and Wine, contributed by Justin Chapple. I used all butternut squash instead of a combination of varieties. I also adapted the crust preparation as well as the baking times for a convection oven. Lovely!
2 pounds butternut squash (or a combination of kabocha & butternut squash), peeled, seeded and cut into 1/4-inch-thick slices
1 large red onion, cut through the core into 1/2-inch wedges
1/4 cup extra-virgin olive oil
2 teaspoons Madras curry powder
coarse salt and freshly ground black pepper
1/2 cup sour cream (light okay)
1/2 cup finely shredded aged Manchego Anejo cheese, plus more for serving
To Make the Dough:
In a large bowl, whisk the flour with 3/4 teaspoon each of salt and pepper.
Working over the bowl, grate the frozen butter on the large holes of a box grater. Gently toss the grated butter in the flour.
Stir in 1/3 cup of ice water until the dough is evenly moistened.
Scrape out onto a sheet of plastic wrap. Gather up any crumbs and knead gently just until the dough comes together.
Pat into a disk, wrap in plastic and refrigerate until chilled, about 1 hour, or up to several days in advance.
To Make the Filling:
Preheat the oven to 425°, preferably on convection.
On a large rimmed baking sheet, toss the squash and the onion with the olive oil and curry powder. Season generously with salt and pepper. Roast for 15 to 20 minutes, until the squash is tender but not falling apart. Let cool.
Increase the oven temperature to 450°.
Lightly flour the dough and place between sheets of plastic wrap. Roll out the dough to a 14-inch round.
Remove the top layer of plastic wrap and replace with a piece of parchment paper large enough to line a rimmed baking sheet. Invert and carefully transfer to a baking sheet.
Spread the sour cream over the dough, leaving a 1 1/2-inch border.
Sprinkle 1/4 cup of the cheese on top.
Arrange the squash and onion over the sour cream and sprinkle the remaining 1/4 cup of cheese on top.
Fold the pastry edge up and over the vegetables to create a 1 1/2-inch border.
Bake the squash galette for 25 to 35 minutes, until the crust is browned; let cool slightly.
Sprinkle with shredded cheese, cut into wedges and serve warm.
Make Ahead: The galette can be made a few hours early and rewarmed before serving.
Crêpes are a special dish in my family. Growing up, my dad made them every Sunday morning. He gave me my fabulous crêpe pans when I went away to college. 🙂 I made this dish to celebrate a BIG birthday coming up for my Mom when she and my brother came to visit. It was fun to eat with a group because the toppings could be mixed and matched to each persons’ taste.
This recipe was adapted from Food Network Magazine.
Yield: about 6 servings
5 tablespoons unsalted butter
2/3 cup buckwheat flour
1/3 cup all-purpose flour
1 3/4 cups whole milk
3 large eggs
1/2 teaspoon salt
1/4 cup chopped fresh parsley (optional)
canola oil, for the crêpe pans or skillet
Assorted fillings (see below)
For the Crêpes:
Combine the melted butter, both flours, the milk, eggs and salt in a blender and process until smooth. Let the batter rest at room temperature at least 1 hour or overnight. Stir in the parsley, if desired.
Preheat the oven to 300 degrees. Heat the crepe pans (I use 2 at a time) or a skillet over medium heat until a drop of water sizzles in it. Lightly oil the pan(s), then add a scant 1/3 cup batter and quickly swirl to coat the bottom of the pan. Cook until the crepe sets and browns around the edges, about 2 minutes. Carefully lift with a flexible metal spatula, flip over and cook about 30 more seconds. Transfer to a plate.
Repeat with the remaining batter, adding more oil as needed and stacking the finished crepes. Wrap the crepes in a damp dish towel and place in the oven to reheat, about 10 minutes.
Serve with assorted fillings.
Note: Crêpes can be made a day ahead. Just wrap in plastic and refrigerate, then reheat before assembling.
For the Creamy Mushroom Filling:
3 T butter
20 oz cremini mushrooms, sliced
2 fresh thyme sprigs
coarse salt and freshly ground black pepper, to taste
2/3 cup heavy cream
handful of fresh parsley, chopped
Heat butter in a large skillet over medium-high heat. Add wild mushrooms and 2 thyme sprigs; saute until the mushrooms are golden, about 10 minutes.
Season with salt and pepper and add 2/3 cup heavy cream; toss to warm through.
Remove from the heat and add a handful of parsley.
For the Caramelized Sweet Onion Filling:
2 T butter
2 sweet onions, sliced
2 fresh thyme sprigs
coarse salt and freshly ground black pepper, to taste
Heat butter in a large skillet over medium-low heat.
Add 2 sliced onions and 2 thyme sprigs. Season with salt and pepper and cook until the onions are lightly browned, about 20 minutes.
For the Sautéed Greens Filling:
2 T olive oil
16-20 oz (or more!) mixed greens such as spinach, kale, chard, beet greens (I used kale, chard & beet greens)
coarse salt and freshly ground black pepper, to taste
Heat olive oil in a large skillet over medium-high heat.
Add greens and cook until just wilted, about 4 minutes. Season with salt and pepper.
For the Citrus Shrimp Filling:
1 1/4 pounds shrimp (peeled)
1 strip lemon zest
2 sprigs parsley or tarragon
1/2 cup white wine
juice of 1/2 of a lemon
Sauté shrimp in 2 tablespoons butter with lemon zest, tarragon (or parsley) sprigs, and salt and pepper until the shrimp turn pink, 3 to 4 minutes.
Add lemon juice and white wine and simmer 1 minute. Remove from the heat.