growing recipes. growing belly.

Monday, June 27, 2011

zucchini and ricotta galette

12:07 PM Posted by patty , , No comments

Zucchini and Ricotta Galette
(adapted from smittenkitchen)

ingredients
  • 1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds
  • 1 Tbs and 1 tsp olive oil
  • 1 medium garlic clove, minced 
  • 1/2 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella
  • 1 Tbs slivered basil leaves
  • 1 ready-made pie crust

for glaze:
  • 1 egg yolk beaten with 1 tsp water

directions | filling
Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.


Prepare galette
Preheat oven to 400F. Roll the ready-made dough onto ungreased baking sheet. You can also roll it into a pie tin. Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.

Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.


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Saturday, June 25, 2011

Aunt Judy's Popovers

9:47 PM Posted by patty , No comments
Aunt Judy's Popovers
(makes 6) 

ingredients
  • 1 cup of low fat or 2% milk, warmed
  • 1 cup of flour
  • 2 eggs at room temperature
  • 1 +/- Tbs salt
  • 1 cup grated gruyere cheese
  • non-stick vegetable spray
  • Popover pan

directions
  1. Place the popover pan in the oven, heat the oven and pan to 350F
  2. Gently warm the milk over the low heat
  3. Whisk the eggs until frothy
  4. Slowly whisk the milk into the eggs
  5. Slowly add the flour and salt into the eggs mixture
  6. Once the combined mixture is smoothed, remove the pan from the oven, spray the non-stick vegetable spray.
  7. Fill each popover cup 1/2 full top and add the grated gruyere cheese to each cup
  8. Bake at 350F for 50 minutes