Buttery Leeks

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Slow cooked buttery leeks – so simple and oh so delicious.

Ingredients:
6 – 8 small leeks, white and light green parts, sliced into 1/2 thick rounds
2 TBSP butter
1/4 c water
Salt and pepper

In a medium skillet, melt butter over medium heat, add leeks and cook for 5 minutes until softened. Add water, reduce heat to low and cook for 30 – 40 minutes until soft, adding more water if pan starts to dry out. Salt and pepper to taste.

Serves 4 – 6.

Apple Galette

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This is from Bon Appetit. It’s a quick and easy dessert that looks impressive and tastes heavenly.

Ingredients:
1/4 c salted butter
1 vanilla bean, split lengthwise
All-purpose flour (for dusting)
1 pound baking apples, scrubbed, sliced 1/8″ thick
3 TBSP dark muscovado or dark brown sugar
1 egg
1 TBSP granulated sugar

Tart Dough:
1 TBSP sugar
1/2 tsp salt
1 c flour
6 TBSP chilled unsalted butter, cut into pieces
1 egg, beaten to blend

Pulse sugar, salt, and 1 c flour in a food processor. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and pulse a couple times until dough just comes together.

Turn out dough onto a lightly floured surface and knead until smooth (a few dry spots are okay). Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.

For the galette:
Place a rack in middle of oven and preheat to 375°.

Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5-8 minutes. Remove pan from heat and remove pod.

Roll out dough on a lightly floured surface into a rough 14×10″ rectangle about 1/8″ thick.

Transfer to a parchment-lined baking sheet. Arrange apples on top, overlapping and leaving a 1 1/2″ border.

Brush apples with brown butter and sprinkle with muscovado sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape.

Beat egg with 1 tsp water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40-50 minutes. Let cool slightly on baking sheet before slicing.

Serve with whipped cream.

Serves 6 – 8.

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Bavette Steak with Garlic Butter Sauce

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Bavette steak is one of those cuts that is hard to find, if you can’t find it use flank steak instead. Let the steak marinade for at least an hour and be sure to top it with the garlic thyme butter.

Ingredients:
1 1/2 to 2 lbs. bavette steak or flank steak
2 tablespoons olive oil
1 shallot, chopped
1/2 tsp salt and pepper
2 tablespoons butter
1 garlic clove, minced
Leaves from 3 sprigs fresh thyme, chopped

Put steak in a resealable plastic bag with olive oil and shallot. Spread mixture evenly. Seal bag and chill until ready to cook, at least 1 hour and up to 2 days ahead.

Heat grill to high. Bring steak up room temp for at least 20 minutes, then remove from bag, scraping off shallots, and sprinkle with salt and pepper. Grill, covered, turning once, until done, 8 to 10 min for medium-rare. Transfer to a cutting board and let rest 10 min.

Melt butter in a small frying pan, then add garlic and thyme and cook until simmering and fragrant, 2 minutes. Pour warm butter mixture over steak and slice thinly.

Serves 6 – 8.

Roasted Butternut Squash with Sage

IMG_9861.JPGThis is the ultimate fall pasta recipe, roasted butternut squash with sage and brown butter.

Ingredients:
1 butternut squash, peeled, seeded and cubed
Olive oil spray
20 sage leaves
8 oz pasta
4 TBSP butter
Parmesan cheese
Salt and pepper

Preheat oven to 400. Place squash on a large baking sheet, toss with salt, pepper and 10 of the sage leaves and spray with olive oil. Roast 20 minutes then use a spatula to toss. Roast another 15 – 20 minutes until nicely browned. Set aside.

Cook pasta according to package.

In a 12 inch skillet, melt butter over medium heat, watch it closely, as it starts to darken add sage leaves, remove them as the crispy up, add squash and pasta, toss to coat well, stir in sage leaves.

Serve topped with a little parmesan.

Serves 4.

Rosa’s Biscuits

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This recipe is from Bon Appetit and it is amazing! These sweetish biscuits are addictive! I cut the recipe in half since I was just baking for 4. Glad I did because we would have inhaled all 2 dozen if I had not.

Ingredients:
1 1/4 c flour
1/3 c sugar
1 1/4 tsp baking powder
1/2 c butter, chilled, cut into small pieces
1/3 c buttermilk

Preheat oven to 350.

In a food processor, combine dry ingredients and pulse to combine. Add butter and pulse until fine meal forms. Pour in buttermilk and pulse 2 or 3 times until just combined.

Use a 1 TBSP cookie scoop and place dough onto a parchment lined baking sheet. If the dough get too warn pop the sheet into the fridge for 15 minutes.

Bake for 25 – 30 minutes until golden brown.

Makes 12 small biscuits.

Potato Cake

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This one is from Patricia Wells’ Bistro Cookbook. It is amazing, but a LOT of work. I have a huge non-stick skillet and had to do 3 batches of potatoes. Thee recipe is amazing, so it’s worth the work.

Ingredients:
2 lb potatoes, sliced thin
4 TBSP butter
Salt and pepper
3 cloves of garlic, minced
4 TBSP parsley, chopped

Preheat oven to 400.

In a large skillet melt the butter over medium high heat. Add a layer of potatoes, sprinkle with salt and cook them until crispy, flip over and repeat. Using tongs transfer them to a cast iron skillet. You want to make layers of potatoes, so do one layer then top with the next. Repeat until all the potatoes are cooked. Press down on the cake and place in the oven.

Bake for 20-25 minutes until nicely browned. Place little bits of butter on the sides on the pan allowing to melt, turn on stove if needed. Then carefully flip onto a plate. Top with garlic and parsley.

Serves 6-8.

Hassleback Potatoes

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A friend tagged me on FB with this recipe from Bon Appetite so I had to try it. Use a wooden spoon on either side of the potato to keep from slicing all the way through.

Ingredients:
4 – 6 small potatoes
½ c unsalted butter, melted, plus more for brushing
32 fresh sage leaves
Sea salt

Preheat oven to 400°. Cut potatoes crosswise into thin slices, stopping ¼” before cutting all the way through (use a wooden spoon laid next to potato to keep from slicing through).

Place potatoes on a rimmed baking sheet and gently press down on them to fan slices in one direction.
Brush potatoes all over with ½ c butter. Tuck 4 – 6 sage leaves into each potato; season with salt.

Roast potatoes, brushing occasionally with more butter, until fork-tender, golden brown, and crisp, 25–30 minutes.

Serves 4.