Savory Brussels Sprout & Caramelized Onion Galette

Savory Galette

Every Superhero has one great nemesis. Batman has Joker. Superman has Lex Luthor. My nemesis is named Inertia. Inertia convinces me to sleep an extra hour; she calls me to my comfy couch, and encourages me to get lost in formulaic television rather than creating something of my own. Inertia’s power frightens me. Without her, there’s no telling what I can do, yet I don’t know how to rid myself of her. This layoff has given me approximately 40 weeks to reinvent myself. 40 weeks seems like plenty of time, but not when Inertia sits at my left hand, whispering to me, “Tomorrow, tomorrow, start tomorrow.”


Savory Brussels Sprouts & Caramelized Onion Galette


Ingredients

  • 1 Tablespoon butter
  • ½ onion, sliced
  • 4 Large Brussels sprouts, cut in half and finely shredded (about 1 1/2 cups of leaves)
  • 1/3 cup Canadian bacon, finely diced
  • 1/3 cup crumbled feta cheese
  • 1 1/3 cup All-purpose flour
  • ½ teaspoon salt
  • 2 teaspoon fresh thyme, chopped
  • 1/3 cup canola oil
  • 3 Tablespoons plus 1 Tablespoon milk

Directions

  1. Sauté onion in butter until beginning to soften. Add Brussels sprouts and bacon and continue cooking until onions are soft and golden. Sprinkle with salt and pepper and set aside.
  2. Preheat oven to 350 degrees. In a medium bowl, combine flour, salt and thyme. Combine canola oil and 3 Tablespoons milk in a measuring cup. Pour oil mixture over flour mixture and mix well. Place dough between two sheets of waxed paper and roll into a 12” circle. Place on a sheet pan, remove waxed paper.
  3. Spread filling on dough, leaving a ¾” border. Sprinkle filling with feta cheese. Brush border with remaining 1 Tablespoon milk, fold border towards center, just barely enclosing filling and pleating as you go. Brush top of dough with any remaining milk.
  4. Bake galette 25-30 minutes until crust is golden brown.

Roasted Corn and Chimichurri Salad

Corn Salad

Remember how you suffered through the last week of school before summer vacation? You couldn’t wait for summer to begin, concentrating seemed impossible, time in the classroom dragged on forever, and you were incensed if teachers asked you to do any actual work. You just had to get through those…last…few…day.

Déjà vu. I’m one week away from being officially laid off and the hour can’t arrive soon enough. I’m anxious for the moment when my time is once mine to spend as I desire. Sign my yearbook already and let’s get on with it.

In honor of the season (although it doesn’t officially begin until Monday), today’s recipe highlights a summer produce classic – freshly-picked sweet summer corn.


Summer Roasted Corn and Chimichurri Salad

Sweet summer corn pairs well with Argentina’s zesty chimichurri sauce used as a dressing.

Ingredients

  • 1 clove garlic
  • 1 bunch flat-leaf parsley, tough stems removed
  • 1 bunch cilantro
  • ¼ cup white vinegar
  • 1/3 cup olive oil
  • ¼ teaspoon cayenne
  • ¼ teaspoon salt
  • 3 ears corn, roasted
  • ½ cup yellow or red cherry tomatoes, cut in half
  • ½ cup red bell pepper, diced
  • ¼ cup red onion, cut in half and thinly sliced

Directions

  1. In a food processor, finely chop garlic. Add parsley, cilantro, vinegar, oil, cayenne, and salt. Pulse until finely chopped. Set chimichurri aside.
  2. Cut corn from cobs. In a medium bowl, combine corn, tomatoes, bell pepper, and onion. Drizzle with ¼ cup chimichurri and combine (you will have leftover chimichurri).
  3. Side aside for 30 minutes to allow flavors to blend. Serve with 7-minute eggs, if desired.

Golden Beet Salad with Warm Goat Cheese

Beet Salad with Warm Goat Cheese

Hearing your manager say the words, “Laid off” strikes fear and panic in most of the corporate set. When those words rang in my ear last week, I heard “freedom” and “new beginnings” and “free time.” I’m sure the severance package softened the blow considerably. So, if all goes as planned, I happily become a member of the unemployed starting in mid-June.

Regarding what I’m going to do next, I plan on taking a nice chunk of time off and then I have a few ideas. I’m quite sure cooking will be on the agenda – and possibly buying an Inn.


Golden Beet Salad with warm goat cheese

I hated beets growing up, but can’t get enough of them as an adult, especially golden beets. This recipe is adapted from one I learned during culinary school.

Ingredients

  • 6 golden beets, peeled and cubed
  • 4 Tablespoons red onions, finely chopped
  • 2 Tablespoons fresh thyme, finely chopped
  • 2 cloves garlic, grated
  • 2 Tablespoons Sherry Vinegar
  • 1 Tablespoon Dijon Mustard
  • 1 teaspoon fennel seeds, toasted and slightly crushed
  • 4 Tablespoons Olive Oil
  • 1 log Chèvre (goat cheese)
  • ½ cup panko bread crumbs
  • 1 egg, well beaten
  • 1 Tablespoon butter

Directions

  1. Cook beets in salted water until knife pierces beets easily 10-20 minutes. Drain beets.
  2. Meanwhile, in a medium bowl, combine onions, thyme, and garlic
  3. In a small bowl, make vinaigrette by combining sherry vinegar, mustard and fennel. Slowly whisk in olive oil.
  4. Gently combine warm beets and vinaigrette with onion mixture. Season with salt and pepper. Cover and let flavors combine for at least 30 minutes.
  5. Cut Chèvre into 6 even rounds (this is most easily done with unflavored dental floss). Dip each round in egg and then cover well with bread crumbs. Freeze rounds for 15 minutes.
  6. Melt butter in a medium skillet over medium high heat. Add Chèvre and sauté on both sides until bread crumbs are golden brown and cheese is beginning to melt.
  7. Serve beet salad with warm goat cheese rounds.

Cranberry Panna Cotta

Panna Cotta

I’m staring at everything and everyone with a lighter in one hand and gas can in the other, prepared to burn bridges and incinerate it all. Nothing is sacred. This isn’t some high-school massacre, but a phoenix-from-the-flames rebirth. Career, home, friends, family– I’ll torch the entire lot and walk anew on freshly scorched and purified earth.

But I’ll set my gas can down for now and make one of my favorite Italian treats.


Cranberry Panna Cotta

I love fresh cranberries! To ensure I have access to them year-round, I buy extra bags in Fall and freeze them for use the rest of the year.

Ingredients

  • 1 cup fresh cranberries
  • ½ cup sugar
  • ½ cup water
  • 1 ½ teaspoon gelatin
  • 2 cups heavy whipping cream
  • ½ cup sugar
  • pinch salt
  • ½ teaspoon vanilla extract

Directions

  1. Lightly spray 6 ramekins with unflavored oil. Pour gelatin in a small bowl with 4 T. of water. Stir and set aside for 5-10 minutes.
  2. Combine whipping cream, sugar, and salt in a saucepan and whisk over medium heat until sugar is dissolved and small bubbles appear, but before the cream comes to a full boil. Remove from heat, whisk in the softened gelatin until dissolved. Add vanilla, whisk again and let cool 3-5 minutes. Remove any bubbles from top of custard.
  3. Pour the custard into the prepared ramekins. Cover with plastic wrap (it doesn’t have to touch the surface like pudding) and refrigerate at least 4 hours.
  4. To unmold ramekins, fill a small baking dish with boiling water. Slip a sharp knife around the inside of the ramekin loosening the custard, place the ramekin in the water for about 10 seconds and invert it onto serving dish.

Classic Lemonade

Homemade Lemonade

Last night’s sankalpa was an uncharacteristically nebulous “Love” rather than her customary litany of qualifiers.  That was careless.  His email was waiting for her the next morning.  Impossible love.  Foolish love.  Lost love.

Next time, her sankalpa will be crafted with finer precision.  Actionable Love.


Classic Lemonade

A shot of vodka turns this simply classic lemonade into a decidedly adult beverage.

Ingredients

  • 1 cup fresh lemon juice, from about 5 lemons
  • 2 cups cold water
  • 1/3 to 1/2 cup simple syrup, depending on your sweetness preference

Directions

  1. In a pitcher, stir all ingredients together until well blended. Pour over ice and enjoy!