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Sweet Potato Galette

October 31, 2011 1 Comment

This sweet potato recipe is a breeze to make yet it looks like you really put a lot of time into it (let it be your little secret).  I always make it in cast iron skillet although you can also make it in a metal skillet (don’t use non-stick; the oven temperature is too hot for its surface).

I like to put a layer of grated gruyere is the middle – sweet potatos and gruyere are a wonderful taste combination.  But you can certainly leave it out.  Also else that is needed is a bit of unsalted butter and salt.

Don’t be put off by the picture below – the galette is not burned.  The dark edges are were the potatoes carmalelized and they are just oozing with sweet flavor!

This recipe is very similar to my Potato Galette recipe – take a look at it for step-by-step instructions on how to make a galette.

Sweet Potato Galette

  • 3 sweet potatoes
  • 2 T. unsalted butter
  • 1/2 cup Gruyere cheese, grated
  • Salt
  1. Preheat oven to 425F.
  2. Melt the butter.
  3. Using a mandolin*, cut the ends off the potatoes and then slice thin (no slicing device? Just take care to slice the potatoes very thin).  Using a pastry or basting brush, brush the bottom and 1/2” up the sides of a oven-proof skillet 9” or 10” skillet*.  Starting in the center of the pan, place one potato slice.  Then start laying potatoes slices around it, slightly overlapping.  Repeat until the bottom of the pan is covered.  Sprinkle with salt.  Add another lay of potatoes.  Sprinkle the grated cheese over this layer. Cover with another layer of potatoes, brush lightly with melted butter*. Continue layering with remaining potato slices, lightly salting one more time.  Then brush the top layer with butter.
  4. Cover the pan tightly with foil and put in the over for 25 minutes.  At that point remove the foil and cook another 20 minutes or so until the top is browned.
  5. Remove the potatoes from the oven.  Place a plate larger than pan over the top and very carefully turn over the pan so that the potato galette releases onto the place.  Cut** and serve (with a dollop of sour cream if you’d like).

* Only butter the bottom of the pan, one of the layers lightly, and the top of the layers.  Otherwise your galette will be soggy when you serve it.

**A pizza cutter is perfect to cut the galette into even pieces.

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Filed Under: Potatoes

Southern Tomato Pie

August 8, 2011 1 Comment

Diva Entertains Whole Tomato Pie

So I’ve been staring at southern tomato pie recipes for the last few years and haven’t taken the plunge because, well, they aren’t exactly healthy.  And that is an understatement.  Yes – you do use fresh tomatoes but that’s where the good stuff ends.  Because it also calls for lots of cheese, a cup of mayonnaise and usually a bottom and top crust.  On the recommendation of my dear friend, Karen, I decided to give this one a try.  After all – this recipe doesn’t call for a top crust.  Which I consider one step closer to ‘diet food’:)

Seriously, the reason to make this is simply because it is absolutely fantastic.  Heck, better than that!  Something about the combination of tomatoes, green onions and basil really works, as does the cheese/mayo topping.  The latter forms an absolutely beautiful crust.

best tomato pie

The recipe calls for peeled tomatoes which is kinda a pain.  It involves slicing an “X” at the top of each tomato and quickly blanching it in boiling water.  Then the skin comes off rather easily by peeling away from the “X”.  What this achieves is not having the skins come apart as you eat the pie.

Southern Tomato Pie (adapted from pauladean.com)

Serves 6 to 8

  • 4 large tomatoes, peeled* and sliced 1/4″ thick
  • 10 fresh basil leaves, chopped
  • 1/2 cup green onions, chopped
  • 1 pre-baked 9″ deep dish pie crust
  • 1 cup grated mozzarella cheese
  • 1 cup grated cheddar cheese
  • 1/4 cup mayonnaise
  • salt and pepper
  1. Preheat oven to 350 degrees.
  2. Place the tomatoes in a colander in the sink in one layer.
  3. Sprinkle with salt and allow to drain for 10 minutes. (If you don’t the pie could fall apart…too much liquid)
  4. Layer the tomato slices, basil and green onions in the pie shell.
  5. Season with salt and pepper.
  6. Combine the grated cheeses and mayonnaise together.
  7. Spread mixture on top of the tomatoes and bake for 30 minutes until lightly browned.
  8. To serve: cut into slices and serve warm. Enjoy!

* To peel tomatoes you’ll need to blanch them. First set a medium sauce pan filled with water on high heat and bring to a boil.  Fill a medium bowl with water and ice cubes.   With a paring knife, make an “X” on the bottom of the tomato (not the stem end) without cutting deeply.  When the water boils place the tomatoes in the boiling water and submerge them for 20 seconds.  Remove them and put them immediately in the bowl with ice water for 10 to 20 seconds.   Then, starting at the “X”, peel the skin away from the tomato – it should come off easily.

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Filed Under: Sides

Goat Cheese and Chive Biscuits

June 13, 2011 Leave a Comment

I’m a carb kinda gal.  Love biscuits! (Wish I could stop at one).  Add goat cheese and chives to a good biscuit and…well…life is good!

I never had luck making biscuits until I discovered making them with self-rising flour.  And then my biscuits worked out perfect every time.  Like this recipe for delicious Homemade Buttermilk Biscuits.  The one caveat with using self-rising flour is do not add salt; it’s already in the flour.  (trust me – I learned the hard way).

Back to this recipe.  It only takes a few minutes to pull together.  So easy and so darn good!

Goat Cheese and Chive Biscuits (adapted from Southern Lady magazine, Jan/Feb. 2011)

Makes about 1 dozen

  • 3 cups self-rising flour
  • 1/2 cup unsalted butter, cut into cubes
  • 8 ounces goat cheese, crumbled
  • 1/4 cup finely minced chives
  • 2/3 cup half-and-half
  • 2 Tbsp. butter, melted
  1. Preheat oven to 425 F.  Line a baking sheet with parchment paper or spray the sheet with non-stick cooking spray.
  2. Place flour in a medium bowling.  Using a pastry blender, cut in butter and goat cheese until mixture is crumbly. (You can also use a food processor – but just be sure to ‘pulse’ until you achieve the desired consistency.)  Add chives; stir well.  Add half-and-half, stirring just until dry ingredients are moistened.
  3. On a lightly floured surface, roll dough to 1/2″ thickness.  Cut scones using a 2 3/4″ inch biscuit cutter and place on prepared pan.  Bake for 16 to 18 minutes, or until lightly browned.  Brush with melted butter.  Serve.

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Chive Mashed Potatoes with Yogurt

February 28, 2011 Leave a Comment

What’s so special about these chive mashed potatoes?  It’s the Greek yogurt that is used as a replacement for sour cream.  Greek yogurt tastes sinfully rich and luscious and adds depth of flavor to the typical sour cream mashed potato recipe.

Another flavor profile added to this recipe is garlic, but with a very light touch.  You actually infuse the milk used to make the mashed potatoes with a bit of garlic flavor by heating it (the milk) with two smashed garlic cloves.  You then strain the milk when adding it to the potatoes so you don’t have any over powering hits of garlic!

I use a potato ricer when making mash potatoes – it makes the lightest, fluffiest potatoes imaginable.  But if you don’t happen to have one – simply mash the potatoes like you normally do whether you mash by hand or in a mixer.

Chive Mashed Potatoes with Yogurt (adapted from Martha Stewart Living, 2010)

Serves 8 (can be cut in half)

  • 1 1/3 cups milk (skim is fine to use)
  • 2 garlic cloves, smashed
  • 3 lbs. Yukon Gold* potatoes, peeled and cut into 2″ cubes
  • 3 Tbsp. unsalted butter
  • 1/4 cup Greek Yogurt
  • 1 Tbsp. chopped fresh chives
  • kosher salt and freshly ground pepper
  • garnish with additional chopped fresh chives (optional)
  1. Bring milk and garlic to a boil in a small saucepans; remove from heat and let stand.  Meanwhile, place potatoes in a medium saucepan and cover with water by 2″.  Bring to a boil.  Cook until tender; 10 to 12 minute.  Drain; and pass through ricer or mash as you normally would.
  2. Strain milk (for pieces of garlic) as you add it to the mashed potatoes.  Stir in yogurt and chives; season with salt and freshly ground pepper.  Garnish with additional chives if you desire.  Serve warm.

*I have also made this recipe using russet potatoes and it is absolutely delicious that way too!

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Filed Under: Potatoes

Polenta Fries (The Easy Way)

February 21, 2011 Leave a Comment

Diva Entertains Polenta Fries

I love polenta but I make rarely make it because my husband thinks he doesn’t like it.  But that all changes when we are talking about polenta fried!  Like me, he can’t resist the crisp, golden crust that forms.  But don’t think high fat or calorie-laden, this recipe is oven-fried.

This recipe uses prepared polenta that you find in the Italian aisle of your supermarket.  If you can purchase fresh, prepared polenta (in the refrigerated section) of your supermarket – all the better.  If its the former you are working with – a word to the wise: “don’t salt prior to serving”.  The prepared package already has more than enough sodium.  A little pepper, however, is delicious with it!

You may also like to top each polenta with a bit of grated parmesan prior to going in the oven.  Or, when the polenta comes out – give it a spritz of lemon juice from a lemon wedge.

Polenta Fries (or Polenta Wedges)

  • 1 package prepared polenta
  • 1 to 2 Tbsp. olive oil
  1. Preheat oven to 425 F.  Spray a rimmed baking sheet non-stick baking spray.
  2. Cut the prepared  polenta in either fries or wedges, approximate 1/4″ to 1/2″ thick.
  3. Lay the polenta pieces on the prepared baking sheet and brush lightly with olive oil.  Turn over and brush the remaining side.
  4. Bake in the oven 20 minutes without turning.  At 20 minutes, check doneness by turning over one piece.  If nicely browned, turn all pieces over and cook another 10 minutes.  (If not quite browned yet, keep checking every 5 minutes until they are to your liking, then turn over and cook for another 10 minutes.)
  5. Serve & Enjoy!

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Filed Under: Sides

Baked Gnocchi Recipe

December 20, 2010 1 Comment

Just in time for family gatherings.  This decadent gnocchi ‘pasta’ is really the gnocchi equivalent of mac ‘n cheese.  But this is so much more sophisticated (and better tasting)!

This gnocchi sauce recipe combines Fontina, Gruyere and Parmesan cheese; it’s a delicious combination.  And the gnocchi cheese sauce quickly comes together by first creating a roux and then adding the grated cheese (fontina and Gruyere) to it.  Before the dish goes into the oven it is topped with the grated Parmesan.  In the words of my dear mother, “Yum Yum”!

One word of advice:  if you use a heavy hand with the cheeses like I did, you may need to blot off a little liquid from the top of the gnocchi before serving (similar to cheesy pizza).  Simply blot excess with a paper towel.

Baked Gnocchi Recipe (adapted from Cuisine At Home, October 2010)

  • 1 package (16 oz.) prepared gnocchi*
  • 2 Tbsp. unsalted butter
  • 2 tsp. minced garlic
  • 1 Tbsp. flour
  • 3/4 cup milk
  • 1 tsp. Dijon mustard
  • 1/4 cup grated Gruyere cheese
  • 1/4 cup grated fontina cheese
  • salt and pepper to taste
  • 1/3 cup grated Parmesan cheese
  1. Preheat oven to 375 F.  Coat a 1 1/2 quart shallow baking dish with nonstick spray.
  2. Prepare gnocchi according to package directions.  Remove them from the water with a slotted spoon and transfer them to baking dish, arranged in a single layer if possible.
  3. Melt butter in a medium saucepan over medium heat.**  Stir in garlic and cook until fragrant, 1 minute.
  4. Whisk in flour until it thickens and bubbles, then whisk in milk and add Dijon.  Continue to cook until slightly thickened, about 2 minutes.
  5. Add the Gruyere and Fontina to the saucepan by the handful, stirring until melted before adding the next handful.  Once all cheese is melted, season sauce with salt and pepper. Pour sauce over gnocchi and sprinkle the Parmesan on top.
  6. Bake gnocchi until the cheese is golden and bubbly, about 25 minutes.  Let gnocchi rest for 5 minutes before serving.

* Typically found in the Italian aisle of your supermarket.

** You’ll want to use a metal skillet so that you don’t ruin a nonstick finish with the whisk (unless you have a nonstick whisk).

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Filed Under: Pasta, Potatoes

Spinach and Feta Muffins

October 28, 2010 1 Comment

These feta muffins, also filled with spinach and roasted red peppers, were a great find.  Something a little different, a little ‘fancy’, delicious and….they took just minutes to make.  Now I call that a heck of a recipe!

With just a large bowl and a whisk, the batter comes together very quickly.  Then fold in your spinach, feta and red peppers – that’s all there is to it.

Although I love the combination of this savory muffin recipe, I can see myself playing with it in the future.  Maybe swapping out feta for goat cheese and adding chopped kalamata olives.  Blue cheese and pear with a touch of honey in the batter?  The sky’s the limit!

Spinach and Feta Muffins (adapted from Bon Appetit, September 2010)

Makes 12 standard muffins or 6 large muffins

  • non-stick cooking spray
  • 2 3/4 cups all-purpose flour
  • 1/4 cup sugar
  • 2 tsp. baking powder
  • 1 tsp. paprika
  • 1/2 tsp. salt
  • 3/4 cup whole milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup thinly sliced spinach leaves
  • 3/4 cup crumbled feta cheese
  • 1/2 cup chopped roasted red peppers
  1. Preheat oven to 375F.  Spray 12 standard (1/3 cup) muffin cups or 6 large (3/4-cup) muffin cups with nonstick spray.  Whisk flour, sugar, baking powder, paprika, and salt in medium bowl.  Whisk milk, oil, and eggs in large bowl to blend.   Add dry ingredients; whisk just until blended.  Add spinach, feta, and peppers; fold to incorporate evenly.  Divide batter among prepared muffin cups (cups will be filled to top).
  2. Bake muffins until tester inserted into center comes out clean, 22-28 minutes for stand muffins and 33 to 35 for large muffins.  Cool 5 minutes.  Run knife around muffins to release from pan.  Remove from pan and let cool completely.

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Filed Under: Sides

Cilantro Rice with a Touch of Lime

August 30, 2010 Leave a Comment

Diva Entertains Cilantro Rice

One of the great cooks on the recipe site I frequent lauded the beautiful look of this dish as well as its wonderful taste! Its a perfect summer recipe whether served hot or cold.  Easy to make too!  You just need a blender or food processor (well, I’m sure you could also make it by hand – just chop up the ingredients as finely as you can).  Then add it to cooked rice and stir to incorporate the cilantro mixture throughout the rice.

Cilantro Rice

For every cup of uncooked rice (double, triple the recipe according to your needs):

  • 2/3 cup cilantro, loosely packed
  • 1/3 cup chopped onion
  • 1/4 cup chopped scallions
  • 1 jalapeno pepper, chopped (optional)
  • 1 Tbsp. lime juice
  • 1 tsp. olive oil
  1. Add all ingredients to a blender or food processor.  Process until well blended.  Add to cooked rice.
  2. Serve and enjoy!

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Filed Under: Sides

Sweet Corn Grilled – Served Two Ways!

August 5, 2010 Leave a Comment

Diva Entertains Grilled Corn

Until I tried this recipe I had never had corn cooked on a grill.  I had come across recipes for it, seen pictures of it (and the lightly charred kernels looked delicious), even had it offered at outdoor parties.  But I had never taken the plunge.  Ah…what a fool.  Because let me tell you, it’s darn good!  Easy too (although I’m not exactly against complicated, time consuming recipes occasionally …I’m surely for easy recipes that taste outstanding!).

I tried this recipe based on the recommendation of one of the outstanding cooks on the recipe website I frequent.  It called for rubbing husked corn with oil, salt and a bit of chili powder.  Then cooking on an oiled grate.  Then slathering it a delicious, creamy ‘sauce’.  And the ‘two ways’ came about because although it is a wonderful slathered in the Mexican style sauce – it is also fantastic straight off the grill!

Diva Entertains Grilled Corn with Sauce
Sweet Corn Grilled – Served Two Ways (Adapted from Cook’s Illustrated Magazine, Sept. 2009)

Serves 6

  • Vegetable oil for grate
  • 1/4 cup regular or light mayonnaise*
  • 3 Tbsp. sour cream
  • 1 tsp. minced garlic
  • 3/4 tsp. chili powder
  • 1/4 tsp. ground black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 tsp. juice from 1 lime
  • 1 ounce Pecorino Romano cheese, grated (about 1/2 cup) or the same amount of Parmesan.**
  • 4 tsp. vegetable oil
  • 1/2 tsp. kosher salt or 1/4 tsp. table salt
  • 6 large ears of corn, husks and silk removed

  1. Heat grill (charcoal or gas).  Scrape grate clean with grill brush.  Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.
  2. While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 tsp. chili powder, black pepper, cayenne (if using) lime juice, and cheese in a large bowl; set aside.  In second large bowl, combine oil, salt and remaining 1/2 tsp. chili powder; add corn and toss until coated evenly.
  3. Grill corn, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total.  Remove from grill and either serve as is or place in bowl with mayonnaise mixture; toss to coat evenly.  Serve and enjoy!

*If you would prefer to lighten this dish, try substituting plain, Greek yogurt for the mayonnaise.  You can even substitute the sour cream with it.  It will give the sauce all the richness without the fat or calories.

**If you can find queso fresco or Cotija, you can substitute for the Pecorino Romano.

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Filed Under: Sides

Delicious, Moist Cornbread Recipe

July 19, 2010 1 Comment

Diva Entertains Corn BreadMy mother, who is a fabulous cook,  has been making this recipe for years.  And so have I.  It is so much moister than the cornbreads I’ve had when eating in restaurants – the latter always seem to disappoint.  But this moist cornbread recipe won’t.  It only takes minutes to mix and no need for beaters or a stand mixer; simply mix by hand.

This recipe easily doubles.  If you decide to make a double batch, bake it in a 9″ x 13″ baking pan.  You can even freeze the left overs!

Delicious, Moist Cornbread

Makes one 11″ x 7″ pan of cornbread

  • 1 (8.5 oz) pkg. corn muffin mix (I use Jiffy)
  • 1 (8 oz) can of cream style corn, (drain partially but leave some liquid)
  • 1 (8 oz) can whole kernel corn, drained
  • 1 (8 oz) container sour cream
  • 1/2 cup (1 stick) butter (I prefer unsalted)
  • 2 large eggs
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Stir together all ingredients and pour mixture into a greased 11″ x 7″ baking dish.   Bake for approximately 35 minutes or until top is lightly golden and a toothpick inserted in the center comes out clean.
  3. Serve and enjoy!  (I told you it was easy!)

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Filed Under: Sides
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