Posts tagged ‘Rustic’

May 6, 2011

Rustic Salmon Pie

My daughter baked this one while I was at work, so when I came home, it was all done and ready to eat.

As soon as I set foot in the doorway, I was floored. I just could not believe the smell that was emanating from my oven. I tell you, chocolate cake itself has NOTHING on that one. It was UN-BE-LEE-VA-BLE! I thought I had just died and went to heaven. Seriously, I never thought salmon pie could smell THAT good!

I think it has a little bit to do with the crust. This one is now my official alternative to pie crust. The fact that it was my daughter who made it probably helps too… you see, I think she has a special gift when it comes to making pie crust. Hers is always soooo much better, and this time was no exception. I mean, the thing was almost flaky, despite the fact that it contains close to no fat! I don’t know how she does it, but I sure wish she would share her secret! 😉

As for the filling… oh my yum! All those chunks of tender potatoes, and big pieces of salmon, the subtle taste of the cheese, the occasional crunch from the peas and corn, all this brought together by the creaminess of the potatoes that were mashed with buttermilk and plain yogurt. OOOOH! Wow. I’ve never tasted salmon pie that good before. From now on, for me, THIS, is salmon pie. Let’s just say that never again, I will wonder what to do with that leftover salmon!!!

And you know what the best part is? I think even Mr. Shy Salmon realized just how good a dish he had just served in creating, because this time, he accepted to pose proudly for the camera! YAY!!! (although my batteries did die half-way through the shoot and I had to give them a quick charge… did anybody say jinx?)

I chose to serve this with a super quick and easy fennel salad. I shall give you that recipe in a separate post.

 Ingredients
Serves 6

Crust

  • 1 cup spelt flour
  • ¾ cup whole wheat flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 4 tbsp extra-virgin olive oil
  • ¾ cup buttermilk
  • 1 egg

Filling

  • 700g (about 6-7) Yukon Gold potatoes, skin on, quartered
  • 500g cooked salmon
  • 1 cup low fat plain yogurt
  • 1 cup buttermilk
  • ½ cup frozen peas
  • ½ cup frozen corn
  • ¼ cup fresh parsley, chopped
  • ½ tsp salt
  • ¼ tsp pepper
  • 100g sharp cheddar cheese, grated

 

Instructions

Crust

  • Whisk flour, baking powder and salt. Whisk oil, milk and egg; pour over flour. Stir to form fairly smooth dough. On floured surface, knead until smooth, 2 minutes. Press into disc; wrap and refrigerate for at least 30 minutes.

Filling

  • Preheat oven to 375F
  • Cook potatoes in salted boiling water until nice and tender. Drain and transfer them to a large mixing bowl.
  • With a potato masher, give them a quick smash but don’t over do it. You want really chunky mashed potatoes.
  • Add plain yogurt, buttermilk, salt, pepper, parlsey, peas and corn. Stir gently until well combined.
  • Very delicately fold grated cheese and cooked salmon into the potato mixture. You want to have nice big chunks of salmon.

Assembly

  • On floured surface, roll out dough to form a 18 inch disc. Fit into greased (brush with olive oil) 9 inch cast iron skillet, letting excess hang over edge.
  • Mound filling in center; lift pastry up over filling, letting it fall naturally into folds and leaving 2-3 inch opening in the center. Brush dough with egg white, sprinkle with sesame seeds.
  • Bake in bottom third of oven until pastry is golden and filling is steaming, about 45 minutes. Let stand for 10 – 15 minutes before cutting into wedges.

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April 4, 2011

Rustic Sweet Potato Chestnuts Galette

Tracey, over at Tracey’s Culinary Adventures, gave me the inspiration for this dish . When I saw it, I thought that tart looked so amazingly good but I really didn’t like the idea of using so much butter in the crust. I think that, unfortunately, good old pie crust is a thing of the past for me… It requires way too much fat to be a part of my regular diet. But I refuse to cross pies entirely off my list! I like them way too much for that. I simply have to look for ways to make them a whole lot healthier.

Back to Tracey’s tart, I thought that the “bready” crust I had used for my rustic spinach feta galette would work great! Then I thought maybe if I was going to use that crust, that I could do the exact same technique as the one I had used for said galette but change the stuffing to match that of the tart! Aaaah, now there’s a great idea!

From there, I totally forgot about the recipe and let my imagination run wild. I had to use sweet potatoes, as to me, that was the base ingredient. I also wanted chestnuts in there. And spinach was also a must. For some reason, I really wanted to try the spinach, chestnuts and sweet potato combination. I wasn’t convinced it was going to work well with the feta cheese but still, I had to try it. If it didn’t work out, then I could always make a few adjustments next time…

Well, I think I made a pretty good call in the end. No adjustments necessary here. I think all the flavours and textures complemented each other just fine. This is another keeper, for sure. Oh, and I have some leftover in the fridge, so now I look forward to trying it cold. I’m hoping it’ll be just as good as the spinach / feta version was!

I just love easy, versatile dishes such as this one!

Ingredients
(serves 4-6)

Crust

  • 1 cup spelt flour
  • ¾ cup whole wheat flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 4 tbsp extra-virgin olive oil
  • ¾ cup buttermilk
  • 1 egg

Filling

  • 2 large onions, sliced
  • 1 large sweet potato, peeled and cubed
  • 450g spinach
  • 300g roasted and peeled chestnuts (pre-packaged)
  • 125g feta cheese, crumbled
  • 1 cup 1% cottage cheese
  • 1 egg
  • Freshly grated nutmeg
  • Salt and pepper to taste
  • Poppy seeds

Instructions

  • Whisk flour, baking powder and salt. Whisk oil, milk and egg; pour over flour. Stir to form fairly smooth dough. On floured surface, knead until smooth, 2 minutes. Press into disc; wrap and refrigerate for at least 30 minutes.
  • Preheat oven to 375F
  • In skillet, heat oil over medium heat; fry onions, stirring often, until caramelized, about 20 minutes. Every 2-3 minutes, add water, a few tablespoons at a time and let it evaporate completely before adding more. When onions are nice and caramelized, transfer to large bowl.
  • Add sweet potato and fry for 5-10 minutes, to give it a nice brown coloration. Add ¼ cup water and cook for another 5 minutes, until all water has evaporated. Transfer to bowl with onions.
  • Add spinach, in batches, and cook until wilted. Drain and squeeze out moisture. Mix into onions and potatoes, along with chestnuts, feta, cottage, egg, salt, pepper and nutmeg.
  • On floured surface, roll out dough to form a 16 inch disc. Fit into greased (brush with olive oil) 9 inch cast iron skillet, letting excess hang over edge.
  • Mound filling in center; lift pastry up over filling, letting it fall naturally into folds and leaving 5 inch opening in the center. Brush dough with egg white, sprinkle with poppy seeds.
  • Bake in bottom third of oven until pastry is golden and filling is steaming, about 45 minutes. Let stand for 10 – 15 minutes before cutting into wedges.

 

February 20, 2011

Rustic Spinach and Feta Galette

I don’t yet know what to think about that one. For the time being, I can’t say I am really impressed. With the dish or with my pictures… I have to say that in the cookbook where I found it, the picture is just plain mouthwatering; the galette looks incredibly scrumptious, the bread looks like it wants to just fall apart and melt in your mouth. In fact, it looks more like pie crust than bread. Oh well, professional photographers have a way, I guess. I still need to learn a trick or two… or a few hundreds!

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