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Sunday, December 4, 2016

Crispy Potato Galette

Crispy * Potato * Galette*

Is that not music to your ears?

It's crispy, it looks like a dessert and it tastes like the bestest hash browns you have never yet had!

Really folks, why has it taken so long for me to find this recipe? Even my hubby thinks it's one of the greatest things ever (and mashed potatoes never fail to make his ultimate list!)

Grab a large russet potato and your mandoline - don't have a mandoline? Perfect reason to buy one right now!

A little more prep than just chopping up some potatoes and pan frying them for breakfast, but well worth the end result! Try it, you'll love it!

Sunday, November 27, 2016

Chocolate Ricotta Mousse

Eons ago, when I first consciously decided to become vegetarian - kind of on a whim, on Thanksgiving of 1992 - Moosewood Cookbooks were my first veggie cookbooks, and I adored them. Good, tasty, hippy food. And usually not requiring too exotic of ingredients. They introduced me to Arrancini, good homemade French bread and hummus.

As my culinary interest expanded, Moosewood figured less and less in my repertoire. So it was with a great sense of nostalgia that I came across this recipe for a simple chocolate ricotta mousse. Just three ingredients. I mean, really, how can you beat that! And ridiculously delicious!

If you are a frequent visitor and reader to Kirsten's Kitchen you know that desserts do not tempt me, and sweetness is not my favorite taste. But you can make this as sweet or not depending on your own desires, just adjust the type of chocolate you use!

Sunday, November 20, 2016

Pan Roasted Romanesco with Pear and Sumac

Romanesco is one of those truly seasonal vegetables - grab it while it's here, cause when it's gone, its sayonara until next year!

I love it roasted with olive oil and salt and pepper, but if you're feeling fancy (or perhaps getting really for a really big feast that includes something called a gobbler...) you might give this one a try.

It sounds exotic, sumac and tahini, but it's really just gourmet comfort food!

Sunday, November 13, 2016

Eggplant and Sardine Gratin, Sicilian Style

I know, I know, you are thinking, "What the hell kind of dish is this?" And, "she's taking an awful lot of poetic license with that name...!"

Yes and no.

It is cooked veggies - garlic, eggplant and some tomatoes (canned, pureed, I've even used a little leftover soup) plus sardines just for the fabulous taste of them, and mixed with some capers and hard cheese and baked with garlic breadcrumbs on top. So, sue me if the title doesn't quite fit the description. It is mind-blowingly delicious!

The Sicilian part is the eggplant and sardines; the gratin is the precooked portion mixed with cheese and topped with breadcrumbs. Now do you see how the name evolved? No? Forget about it! Just make it!

Sunday, November 6, 2016

Homemade Fresh Ricotta Cheese - DIY Pantry

When it dawned on me that fresh ricotta has been a staple in my kitchen for at least five years and had never made an appearance in the DIY Pantry section of my blog, I was incredulous! Even easier than paneer and more of an instant gratification than other DIY Pantry items, it was next on the list no matter what was in the blog queue!

I freely admit that buying ricotta is easier, when confronted with a price tag of $8 for 15 oz of organic ricotta, my thrifty self says, "it's cheaper to make" and better tasting to boot! If you have the time and inclination (and truly it didn't take more than 20 minutes to make, and so little involves cook prep time!) go for it!

Sunday, October 30, 2016

Blue Cheese Tart with Tomato Jam Topping

How many times do you have grand plans for an ingredient and then....it just doesn't happen. A hunk of blue cheese has been taunting me in the refrigerator for a couple of days because I didn't make the tofu "buffalo" wings that would have been accompanied by a great blue cheese dressing.

Enter a desire for a savory tart, a subsequent google search and the appearance of a "blue cheese tart." I mean really, could the universe have been more specific!

Not wanting to go to the store - this is how my laziness manifests - tomato jam was substituted for the fresh tomato and avocado and we pronounced it delicious! With some homemade ricotta on hand, this came together in a snap, but the extra egg was added due to the dryish nature of the homemade ricotta; most store bought is a little more loose.

I apologize for all of the abundance of sub-recipes. But really, use store bought crust and ricotta to make things easier, I just happen to have them on hand. If you don't have tomato jam - Really??!! You don't have it in your fridge at all times!! (wink wink). I would go with some thinly sliced tomatoes or even some salsa with a sprinkle of sugar and some lemon juice; it helps balance the richness of the tart.