Mashed potatoes tend to be a favorite side dish this time of year with the holidays lurking around the corner. When it comes to mashed potatoes, there are two camps of people. In the first camp are those who want mashed potatoes that are light and fluffy and sans lumps.
But then there those in the second camp who really don't care about lumps in the potatoes. We just want to make mashed potatoes as painless as possible. I tend to be in this camp. Look, I cook a lot. I can make perfect mashed potatoes if I really want to. But I don't. I have other things to worry about. My mashed potatoes will taste great but will contain lumps and skins. As a dietitian, I feel it is important to note that the skins contain most of the vitamins, minerals, and a touch of fiber. So eat the skins. They're good for you.
Here you have Roasted Smashed Potatoes. No peeling. No boiling. All you do is roast the potatoes until fork tender, then mash them up (skins and all) with butter, milk, and sour cream. I sound like an infomercial. Sorry.
Roasted Smashed Potatoes
Preheat the oven to 350ºF.
Toss the potatoes and garlic in the olive oil. Season lightly with salt and pepper. Spread mixture onto a sheet pan. Roast in the oven for 30-40 minutes or until the potatoes are fork tender.
Place the cooked potatoes in a bowl. Let them sit for 5 minutes or so to allow some of the steam to come off. Add the butter and sour cream. With a potato masher, mash the butter and sour cream into the potatoes and garlic. Stir in the milk until desired consistency. Season to taste with salt and pepper. Serve.
A galette is the French term for rustic pie or freeform pastry. These can be made with any fruit filling. For instance, I once catered a party and made 7 mixed berry galettes. I wanted to serve a lovely dessert but I don't own 7 pie plates and making galettes was relatively simple and easy to assemble.
Since it's apple season and there are a plethora of apples being sold at farmers markets or at your local apple orchard, I figured an Apple Galette was in store for us.
When making any apple dessert, I always use 2-3 different varieties of apples. Why? For flavor and texture. Some apples are tart, while others are sweet and juicy. I like a combination. My favorite varieties to bake with are Gala, Fuji, Macintosh, Braeburn, and Honey Crisp. There are several other varieties to choose from, however. Jonathan makes the best applesauce, but I rarely ever use it in pie. Red Delicious are only good for eating and even then they have a tendency to taste rather bland.
At any rate, go for a mix of apples. Your pie or galette will be even better.
Yield: 1 9-10 inch galette
In the bowl of a food processor, combine the white whole wheat flour, all-purpose flour, sugar, and salt. Add the butter and pulse for 15-30 seconds to create a coarse looking mixture. With the food processor running, add the water until the mixture forms into a ball. Mound the pastry dough into a ball and flatten slightly. Cover with plastic wrap and refrigerate for at least 1 hour before using. Can be made up to 2 days ahead of time.
Preheat oven to 400ºF. Line a baking sheet with parchment paper. Set aside.
In a medium sized bowl combine the apples, honey, orange zest, and orange juice. In a small bowl, mix together the 1/2 cup sugar, cinnamon, and cornstarch. Add to the apple mixture and stir to combine. Set aside.
On a lightly floured surface, roll pie pastry to a 12-inch diameter circle. Transfer pie crust to a baking sheet. Place the apple mixture in the center of the pie crust, leaving a 2-inch border around the edge of the crust. Dot the filling with the butter. Fold in the sides of the crust, overlapping as you go around the circle. Brush the crust with the cream and sprinkle with sugar. Bake for 25-30 minutes or until crust is golden brown and apples are soft.
Serve with ice cream or sweetened whipped cream.
Lentils: Pantry Gems by Marcy Gaston