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Broccoli and Feta Galette

We got a new cookbook! It is called Frame by Frame Baking. What makes this book awesome is that it gives you photos of each step of each recipe. It is pretty cool. The first recipe we chose to try was the Broccoli, Pancetta, and Bleu Cheese Galette. It says that it serves four and I think it could easily serve four people. If you were using it as an appetizer, it might even serve six. As you will see, I modified it a little bit from the original recipe.

Ingredients:
1 sheet of puff pastry dough (Half a box)
3 cups of broccoli florets – halved (I used frozen broccoli florets so I didn’t bother steaming them)
4.5oz/125g Pancetta, diced
1 small red onion (I substituted half a white onion because I already had it)
3.5oz Bleu cheese, chopped (I used crumbled feta cheese instead)
ground black pepper
toasted pine nuts, for garnishing (I left this out)
(I added 2 cloves of garlic as well)

Directions:
Preheat the oven to 400F/200C. Place the puff pastry – defrosted – on a baking sheet with a silicon mat or parchment paper (Or foil). Lightly score a line around the square only cutting halfway through the pastry to 1/2in(1cm) of the edge of the pastry square.

Steam or boil the broccoli for 4-5 minutes. If you use frozen broccoli, the cooking time in the saute pan is enough to warm it through.

Fry the pancetta with the onions and garlic, if you add it until everything is golden brown. Add in the broccoli and black pepper and stir.

Spread the filling over the puff pastry square, making sure to stay within the scored lines.

Scatter the pieces of cheese over the top evenly.

Bake in the preheated oven for 25-30 minutes until the pastry is golden brown and has risen up. Garnish with the toasted pine nuts and serve it warm.

The finished product:

It was very delicious. Ratalon said that it would be much better with the Bleu Cheese so next time, we will use that. I am just not a big fan of that type of cheese so I thought Feta would be a good replacement. This is looking good for our new cookbook. I always love when I get a new cookbook and the first recipe I choose to try is amazing like this one was. It gives me lots of faith that the rest of the recipes will be awesometastic as well! 😀

This one is simple and certainly worth trying!

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Posted by on September 11, 2010 in General Food, Meals!

 

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Po-ta-toes

So, since bfzzzzz asked me to put less recipes per post, I decided to make this one separate from the baked one. I made a simple dinner tonight but the recipe for the potatoes was good so I figured I would post it here. I made broccoli, roasted in a foil pouch with a little butter and salt and pepper. Also, a ribeye steak, mushrooms with onions and garlic, baked mashed potatoes, and garlic butter crescent rolls.
Most of these things are simple. I have posted my mushroom recipe before so I wont bother writing all that out and the steak just had some olive oil and salt and pepper on it when I cooked it. The crescent rolls were courtesy of the Pillsbury Dough Boy.

The real star here was supposed to be the potatoes. Giada DiLaurentiis made this on the food network Thanksgiving special I was watching yesterday and they looked yummy. Mine came out delicious but they needed more of something. Something spicy or salty – maybe crumbled bacon. It is a good base recipe for mashed potatoes tho!

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

Recipe courtesy: Giada De Laurentiis
Show: Everyday Italian Episode: Just for Two

Ingredients

* 1 tablespoon butter
* 4 pounds russet potatoes, peeled, cut into 1-inch pieces
* 1 cup whole milk
* 1/2 cup (1 stick) butter, melted
* 1 1/2 cups grated mozzarella
* 1 cup freshly grated Parmesan
* Salt and freshly ground black pepper
* 2 tablespoons plain dry bread crumbs

Directions

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.

Bake, uncovered, until the topping is golden brown, about 20 minutes.

This was a simple recipe and it makes a BUNCH of potatoes! Enjoy!!

 
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Posted by on November 22, 2008 in General Food, Meals!

 

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