Scalloped Potatoes with an Italian Twist

If you've been reading for a while, you will know that I have a love affair with potatoes--the perfect go-with-anything food, full of nutrients, fiber, and low in calories (unless you prepare them the Carb Diva way).

Last night I was preparing dinner--two beautiful tilapia fillets that I topped with a crust of panko, grated Parmesan, and oregano. (Yes, I also love Italian food, but that's another story for another day). I wasn't in the mood for polenta or risotto. I wanted potatoes and was determined to give them an Italian flare. And "Scalloped Potatoes with an Italian Twist" were born.

Photo Credit: Photo by Some Tale on Unsplash

Carb Diva's Italian Scalloped Potatoes

Ingredients

• non-stick cooking spray
• 1/2 cup plus 2 tablespoons grated Parmesan cheese
• 6-8 medium-sized new potatoes (see note below)
• 2 cups chicken or vegetable broth
• 2 tablespoons basil pesto
• 1 large beefsteak tomato, seeded and chopped

Instructions

1. Coat the bottom and sides of a 1-quart casserole dish with non-stick cooking spray. Sprinkle in two tablespoons of the Parmesan cheese, rotating and tapping the dish to cover the bottom and sides with the cheese. Set aside.
2. Slice the potatoes about 1/8-inch thick. You should have about 3 cups of potatoes. Place in a wide saute pan and cover with broth. Simmer over medium heat until the potatoes are almost done. You should be able to pierce one of the slices with the tip of a knife, but there will still be some slight resistance. You don't want the potatoes to be soft--they will finish cooking in the oven.
3. Use a skimmer to remove half the potatoes; place them in the prepared casserole dish. Dot on the basil pesto, and then cover with a layer of chopped tomato. Place the remaining potatoes on top and cover with the 1/2 cup of Parmesan cheese.
4. Carefully pour the remaining broth over the potatoes. It should almost come to the top layer.
5. Bake at 400 degrees for about 20 minutes or until it is bubbly and the cheese begins to brown. Allow to sit 5 minutes before serving.

NOTE: You can use red, white, Yukon gold, or a combination of these. I left the skins on my potatoes, but if you prefer you can peel these before cooking.

Chicken Tart in Puff Pastry

I Have a Crush on Curtis Stone!

I did not use that title simply to drive more traffic to my article. Really, I didn't.

Those of you who know me know that I love my husband more than words can express. This year we will celebrate our 42nd anniversary. And, just like aged cheese, yes it does get better with age. (OK, my kids are probably rolling their eyes about now).

But ... do you remember when "Take Home ChefHome Chef" was on TLC (The Learning Channel)? No matter what I was doing, when 4 o'clock rolled around I would stop, turn on the TV, and for 30 minutes smile and sigh and swoon a little over Curtis. For those of you who have not heard of Curtis Stone (really? You must be from another planet), he is a professionally-trained chef from Melbourne, Australia who has cooked in the finest restaurants in Europe. He worked at the Mirabelle, London as Sous Chef, helping create the Mirabelle Cookbook.

Eventually, he became Head Chef at Quo Vadis in Soho, London. Curtis was included in a book about London's finest chefs titled "London on a Plate." The book led to Curtis getting an agent and a number of opportunities within the media. And the rest, as they say, is history.

Yes, I idolize him for his brain. (And did I mention that he was included in the 2006 People Magazine list of 100 Sexist Men?)

{{sigh}}

In December a few years ago, my younger daughter asked me what I wanted for Christmas. "Curtis" was my reply. Well, she couldn't actually give me Curtis--the shipping costs would have been exorbitant (after all, he's 6'4"!). But she gave me one of his cookbooks, and a wonderful one it is.

"Cooking with Curtis—Easy, Everyday, and Adventurous Recipes for the Home Cook" presents traditional seasonal favorites. And for each "featured" main ingredient there are three separate recipes—one for the novice, one for the semi-experienced cook, and one for the pro.

Today I leafed through the book searching for something special I could prepare for my husband (still my No. 1 guy!) and my older daughter. And my eyes landed on "Pigeon and Foie GrasTart." 

Why? I have no idea. I'll never eat pigeon (but I can substitute chicken breast). And, do you know what foie gras is? I do and I'll NEVER go there. So what could I use instead? What about the mushroom pate that is commonly used in beef Wellington, duxelles!!??

So, with a plea for forgiveness from Curtis, I present my own version of his recipe, "Chicken Tart with Mushroom Duxelles."

Chicken Tart in Puff Pastry

Ingredients

• mushroom pate (duxelles), (see below)
• 1 tablespoon olive oil
• 4 small or 2 medium boneless skinless chicken breasts
• 2 sheets of puff pastry
• 2 cups baby spinach, blanched and squeezed to remove excess moisture
• 1/2 cup oil-packed sun-dried tomatoes, pureed in a food processor
• 1 egg, mixed with a fork
• 3 tablespoons milk

Instructions

1. Prepare the mushroom pate (duxelles) and set aside.
2. Next, assemble the tarts.
3. Heat a non-stick frying pan over medium-high heat. Add the olive oil, swirling to coat. Carefully add the chicken breasts and sauté about 4 minutes per side or until no longer pink in the center and nicely browned. Remove from the heat and leave to cool.
4. Cut each puff pastry sheet into 4 squares (a total of 8 squares). Place 4 pastry squares on a waxed paper-lined tray. Place a little spinach in the center of each disc to form the base of the tart. Next, add a spoonful of the pureed sun-dried tomato. Finally, place a cooked/cooled chicken breast on top. If using small breasts they should fit nicely. If small breasts are not available cut the medium-sized breasts to fit onto the puff pastry rounds.
5. Spread about 2 tablespoons of the mushroom pate on top of each (using 8 tablespoons total). Lay another pastry square on the top and press down the sides of the pie to make a tart that looks slightly like a ravioli.
6. Place the tarts in the refrigerator and chill for 30 minutes.
7. Preheat oven to 400 degrees F. Beat together egg and milk. Remove the tarts from the refrigerator and brush them with the egg and milk wash. Prick the tops 3-4 times with a small knife. Place the tarts on a baking tray and bake in preheated oven for 10-12 minutes or until golden brown.

Mushroom Pate (Duxelles)

Ingredients

• ·1/2 pound mushrooms (morels are great, but button mushrooms work)
• ·2 tablespoons unsalted butter; divided
• ·3 tablespoons finely chopped shallot
• ·Salt and pepper to taste
• ·1/2 teaspoon dried thyme or 1 1/2 tablespoons fresh thyme leaves
• ·1/4 cup dry vermouth, sherry, or white wine

Instructions

1. Finely chop the mushrooms in a food processor. Scrape mushrooms out into a clean, cotton towel. (Note: Do not use terry cloth, and choose an old towel as the raw minced mushrooms will stain it.) Twist the towel around the mushrooms and wring out as much liquid as you can over the sink.
2. Heat a large (10-inch) non-stick skillet over a burner set between medium and medium-high. Add 1 tablespoon of butter and swirl to melt and avoid burning. Add mushrooms, shallots, a pinch of salt, a pinch of black pepper, and thyme. Cook, stirring frequently until mushrooms appear dry and are beginning to brown; about 5 minutes. Stir in the remaining tablespoon of butter, and, when melted, the sherry or wine. Cook, stirring frequently until the vermouth has evaporated. Remove from heat and cool.

Grilled Orange Ginger Prawns

Summer in the Pacific NW

We are in the dog days of summer in the Pacific Northwest--hot humid days and (thankfully) evenings cooled with a sweet ocean breeze.

What ARE the "dog days of summer"?

The Romans associated hot weather with the star Sirius. They called Siris the "Dog Star" because it is the brightest star in the constellation Canis Major (Large Dog). "Dog Days" were the days when Sirius rose just before or at the same time as sunrise. The Romans sacrificed a red dog in April to appease the rage of the star Sirius--thinking that the star was the cause of hot weather.

Dog Days were thought to be an evil time when "the sea boiled, the wine turned sour, dogs grew mad, and all other creatures became languid" (Clavis Calendaria, 1813).

How this recipe came to be

This is prime grilling weather, but hamburgers, hot dogs, and even chicken on the grill can become a bit monotonous after a while. I love "shrimp on the barbie" and so played in my kitchen this afternoon to find a new flavor combination.

Orange Marmalade - Has absolutely nothing to do with this recipe,
but he got your attention, didn't he?

Grilled Orange Ginger Prawns

Equipment you will need

• bamboo skewers (soak in water for at least 20 minutes before cooking will begin)
• small saucepan
• pastry brush
• gas, charcoal, or electric grill

Ingredients

• 1 1/2 cups orange juice
• 2 tablespoons honey
• 2 tablespoons orange marmalade
• 2 tsp. fresh ginger root, grated
• 2 tsp. low-sodium soy sauce
• 1/4 tsp. lime juice
• 2 pounds large shrimp peeled and deveined, (about 1/2 pound per person)

Instructions

1. Pour orange juice into a small saucepan. Bring to a simmer over medium-high heat; cook until reduced to 1/2 cup (about 8 minutes). Set aside to cool slightly.
2. Remove the saucepan from the heat. Stir in marmalade, fresh ginger root, soy sauce, and lime juice. Set aside.
3. Thread 4 or 5 (depending on size) shrimp on each bamboo skewer, piercing each near the head and the tail. Don't crowd them together too closely--you want them to cook evenly.
4. Preheat grill to medium hot, or about 325 to 350 degrees. (The grill is medium hot if you can hold your hand about 4 inches above the coals for only 6 to 8 seconds).
5. Oil the grill lightly; place the skewered shrimp directly on the grill over medium heat.
6. Grill for 2 to 3 minutes on one side and then turn. Brush with orange sauce; continue grilling for 1 to 2 more minutes until they turn pink, then remove from heat immediately. Do not overcook or they will become tough and rubbery.
7. Brush shrimp once again with sauce. Serve additional sauce on the side.

Why this recipe works

• Reducing orange juice concentrates the flavor and makes it syrupy.
• Honey provides a distinctive, multi-layered sweetness unlike simple white or brown sugar
• Fresh ginger root provides a bit of heat
• Orange marmalade has a bit of bitterness to offset the tang of orange juice and the sweetness of the honey. The consistency of the marmalade also helps to thicken the sauce so that it will more easily cling to the prawns.

In all, many layers of flavors combine to create a complex (but simple to make) basting sauce.