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brunch recipes

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Crispy, Cheesy, Potato Shallot Galette

I believe the title to this post really sums it all up. If you are a potato lover like me, this recipe is a MUST make. If you have a cast iron skillet and a mandolin, you will end up with a showstopping side dish.

I will admit that I actually made an error when making this recipe the first time, and the photos show you the end result. I should have sliced my potatoes much, much thinner, but it turned out to be a pleasant error. While the dismount of this galette was a major fail, it was absolutely delicious, crispy and cheese, so I see it as a win.

Essentially, if you would like to make a traditional galette that flips from the pan and looks like a giant potato cake that you can serve in slices, you want to use a mandolin to slice your potatoes razor thin. By doing so, it allows the potatoes to kind of meld together while baking and form the desired galette formation that slides beautifully from the pan when flipped.

This was actually my first official galette on my own, and as you can see, the potatoes were sliced a bit too thick and they came out as a beautiful cast iron skillet full of roasted potatoes, which is ok too. You can see that mine are too loose to flip onto a plate, so if this happens to you, I suggest serving right out of the skillet on the table…just be sure to use caution with the hot pan and dress it appropriately with towels. To be honest, I may intentionally make this mistake in the future because I was so pleased with how these turned out. They were an absolute hit with my family.

I will try a proper version next time around and post my results, but trial and error is the best way to learn, especially when the result is delicious, crispy, cheesy potatoes!

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Food, Recipes

Classic Buttery Popovers

For the longest time, I have admired popovers for their delicious simplicity, but have avoided making them because they call for their own, special pan with high walls with a thin cylindrical shape in order for the dough to rise and cook evenly and properly. But, my desire for warm, soft biscuits finally overtook my hesitation. Hunger always wins for me! This recipe calls for the simplest of ingredients that about everyone has in their pantry or fridge. Though most recipes advise against using a muffin pan, I decided to go for it anyway and finally give these a try, despite missing the proper tools…and you know what? They tasted delicious anyway!

I dislike purchasing unnecessary kitchen equipment, as I feel you can generally make due with something that you already have, and stockpiling specialty items can quickly get out of control. That said, these were delicious enough to be worthy of their own special pan. They are the perfect mix of warm biscuit, with a chewier eggy texture that reminds me a bit of a souffle. Give them a try and whip up a batch using your standard 12-well muffin tin and see what you think. Be sure to have plenty of room temp butter ready to go. These are a definite vehicle for it!

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Everything Bagel & Sausage Breakfast Casserole

If there is one thing that I have found all southerners love, it is a casserole. This one pot wonder is quintessential for gifting as a downright neighborly gesture. It can be presented as a meal to sick neighbors, and for celebrations, funerals, birthdays alike. You name the occasion and there is a casserole that fits. It is a catch all dish to show that you care, and there is something so endearing about that notion to me.

With the holidays upon us, we are all looking for ways to show the love to our guests. I am always thrilled to find great recipes that can be prepped ahead and don’t require too much maintenance, and can satisfy a crowd. No matter your guests, this one is always a crowd pleaser because it uses such classic comfort ingredients.

In previous posts, I have professed my deep love of bagels. Here, I am taking it to the next level with a soul warming, hearty breakfast casserole that calls for chewy, day old bagels, eggs, turkey sausage and cheese. Not only is it delicious, but it is easy to assemble and requires that you make it 24-hours in advance to allow it to set. So whip it up, pop it in the fridge and you are ready to go when company awakens, ready to eat.

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