Tuscan Sweet Spinach Pie

My DH heard about this pie on NPR and suggested I try it. It is an Easter treat at some Italian tables. I found the recipe at All Things Considered's Found Recipe series. “During the Middle Ages and Renaissance, Italians didn't divide courses the way we do now. It wasn't unusual to have something sweet at the beginning of the meal. They thought balance with every course [would] keep the appetite interested throughout the feast." This was very tasty. The dough was rich and tender, almost like shortbread or sugar cookie. The spinach was a little sweet and savory.

Serves 10 to 12

For the crust:

3 cups flour

2 tsp. baking powder

1/4 teaspoon salt

3/4 cup granulated sugar

2 sticks plus 2 tablespoons unsalted butter

4 large egg yolks

Zest of 1 lemon OR ½ tsp lemon extract

1-2 Tbsp ice cold water

For the filling:

12 ounces frozen chopped spinach or 1 pound fresh baby spinach

1 cup almonds, finely ground

4 large eggs, separated

2/3 cup granulated sugar

1 Tbsp. lemon juice

1/4 cup Triple Sec or other aromatic liqueur

2 tablespoons pine nuts

In a large bowl, lightly mix the flour, sugar, baking powder and salt. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse sand. With a fork, stir in egg yolks, lemon and just enough water to form dough. Pat the dough into a disc, cover with plastic wrap and refrigerate for at least 30 minutes before rolling out.

Preheat oven to 350°F.

Cook the spinach in a few ounces of salted water until tender. Allow to cool. Squeeze out all the cooking liquids and chop. OR Thaw frozen spinach and squeeze out most of the liquid.

In a medium bowl, beat the yolks with 1/3 cup of the sugar until creamy and light yellow. Add the almonds and beat until well combined. Fold in the spinach, lemon and liqueur until well combined.

In a separate bowl, beat the whites until soft peaks form, then add in the remaining 1/3 cup of sugar and beat until it forms a glossy meringue. Slowly fold the meringue into the yolk mixture.

Lightly coat a 10 to 11 inch deep dish pie plate with canola oil spray.

Take dough out of refrigerator and rest at room temperature for 30 minutes. Roll out 2/3 of the dough, making it large enough to hang well over the sides. Trim overhang to about an inch. Roll up overhang and pinch to make rim. Roll out the remaining dough and cut into 1 inch wide strips for lattices over the top of the filling.

Pour prepared filling into the pie crust. Sprinkle with the pine nuts and top with the remaining dough in a lattice pattern.

Bake for about 1 hour, until golden.

Cool to room temperature before serving. (It was good while still warm.)

Adapted from: http://www.npr.org/2013/03/28/175478107/tuscan-pie-a-sweet-springtime-take-on-spinach

Crash Potatoes

My son told me about these potatoes, so I had to look them up and try them. They are different, delicious, attractive and so easy to make! This could become a new standard. While the original recipe calls for new potatoes, I have made them with red potatoes and russets. Just be sure to pick potatoes of small to medium size and shaped fairly round. Skins should be in good shape to be eaten.

Created by Australian food writer Jill Dupleix, and originally called “Crash Hot Potatoes”, I found them on the Pioneer Woman website. Here is my version.

Serves 6

6 potatoes

3 tablespoons extra virgin olive oil

salt and pepper to taste

1 teaspoon rosemary, chives, or thyme (whatever herb you have available)

Preheat oven to 450°F. Coat an 8x10 inch baking dish with canola oil spray.

Scrub potatoes, put them in a pot, cover with water and boil until just fork tender. Don’t let them get mushy!

Drain potatoes and set in prepared baking dish, leaving plenty of room between each potato.

With a potato masher, gently press down on each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again.

Drizzle olive oil over the tops of each crushed potato. Sprinkle with salt, pepper and the herb of your choice.

Bake for 20-25 minutes until golden brown. Serve immediately or keep warm until serving.

Adapted from: Crash Hot Potatoes

Ree, http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/, 02 JUN 2008

Garlic Cartago Potatoes

My friend, Stan, sent me this interesting and humorous recipe. I post it here in its entirety. For some more South American recipes visit the website of AM Costa Rica.
Thanks, Stan.

http://www.amcostarica.com/food.htm

Cardiologists do not recommend the
editor's bacon and garlic Cartago potato medley.
For recipe, see below.

Cartago shows off complexities
of its cuisine with contest

By the A.M. Costa Rica staff

There is a lot more to the Provincia de Cartago than potatoes, and cooks of the communities have joined together to prove that.

The event last month was another of the culture ministry's efforts to capture the nation's traditions.

When most Costa Ricans think of Cartago, the words chilly and potatoes leap to their minds. The province, centered around the Canton of Cartago is generally higher than communities in the Central Valley. Cartago itself at 1,435 meters is 274 meters (about 900 feet) higher than the bulk of San José.

That may be bad for sunbathing, but the weather is great for temperate vegetable crops, including the potato, carrot, onions and even the chayote. And these work their way into the area's traditional menus.

There are seven other cantons, La Unión, Jiménez, Turrialba, Oreamuno, Alvarado, El Guarco and Paraíso. Each has developed their own variations on food. After all, they have had plenty of time. Cartago was founded in the middle of the 16th century, and Spanish settled in the region due to the healthy climate. The city was the nation's capital until 1823.

The region is also known for its conservatism, so one can expect that the Spanish tradition will be a strong influence on the local foods.

Garlic Cartago Potatoes

By popular demand (Well, we got some e-mails, anyway), we include the editor's famous garlic potato medley shunned by cardiologists the world over.

Ingredients:

2 cans of Imperial (or similar) beer
half pound bacon (200 grams más o menos)
1 large onion
12 toes of garlic (more or less)
12 small (golf ball size potatoes or six tennis ball size) Cartago potatoes
cup of olive oil
Whatever extra seasonings you like such as Italian or Mexican or maybe you like parsley, thyme, bay leaves, or cilantro.

Procedure

Open and start drinking the first can of beer.

Cut into smaller pieces and start frying bacon in large fry pan.

In a few minutes combine chopped onion and chopped garlic in the frying pan. Put in the seasoning you like now. Add about half the oil. Keep heat moderate to let the tastes meld.

Don't forget the beer.

Wash and clean the small Cartago potatoes. Nuke them in a microwave for from 5 to 7 minutes. Then chop them into sixths or eighths.

Don't forget the beer.

Put the potatoes in the same frying pan with the onions, bacon, and garlic for a few minutes. Sprinkle with the rest of the oil. Then after a few minutes transfer the entire dish to a metal or glass baking dish and stick in a pre-heated oven.

Depending on the time for dinner, cover with foil to keep garlic, onions and bacon from burning. Make sure to remove the foil during the last 10 minutes to make the potatoes slices crisp.

Reward yourself with the second beer. (This is really a beer-type dish. But port after dinner goes well, too.)

Serve with beer and meat of your choice, perhaps a pork roast.

Green & Gold Potatoes

I was looking around for a new potato recipe for St. Patrick’s Day dinner. I found a recipe in my files from 1999 for Potato Spinach Casserole. There was no information about the origin of this recipe, so I looked it up on the WWW. It’s everywhere in some form or another.

First, I reduced the fat and salt. Then I had some Yukon Gold potatoes and spinach from Aldi’s. The potatoes had been half price and cheaper than regular. Their spinach is always inexpensive.

Any mashing type potato will do, but the gold gave a nice color with the green of the spinach and chives.

I prefer fresh spinach because it is so tender. Frozen tends to be tough and canned is mushy. I actually used chopped frozen chives, because that was the easiest way to preserve them from my yard.

These potatoes were not only pretty to look at, but very tasty to eat with my adaptation of West Cork Pork Chops posted next. I can’t wait for leftovers.

Serves 6 to 8

6 medium (3 lbs.) Yukon Gold potatoes
1 pkg. (9 oz.) fresh spinach, well washed
1 cup non-fat sour cream
1 Tablespoon dried chopped chives
1 cup (4 oz.) extra sharp yellow cheddar cheese, shredded
dash of salt and ground white pepper

Put 1 quart of cold water in a 3 quart saucepan. Peel potatoes and immediately put in pan of cold water. Cut potatoes into 1 inch pieces and immediately return to pan of cold water. Fill pan with enough cold water to cover potatoes by about 1 inch. Cover and bring to boil over high heat. Set cover off center to release steam, yet contain splashes. Turn heat to medium so that potatoes are just boiling. Cook for 10 to 15 minutes, until potatoes break easily when pierced with fork.

While potatoes are cooking, preheat oven to 350°F and coat a 10” x 6” (1 quart) glass baking dish with canola oil spray.

Put spinach in a 10” stainless skillet or 3 quart stainless saucepan with tight fitting lids. Just stuff it in there. Add ¼ cup water and cover tightly. Bring to boil over high heat. Stir it a bit, put cover back on and cook over low heat for 5 more minutes. Turn off heat and set aside.

Drain potatoes when they are done and mash them with a potato masher right in the pan.

Drain the spinach in its pan by holding the lid just off center and tipping over the sink. Using a hand chopper or two knives, chop the spinach roughly in the pan. Dump the chopped spinach over the potatoes.

Add rest of ingredients to the potatoes and spinach and fold them in gently.

Spoon into prepared baking dish, mounding potatoes as needed.

Bake for 20 to 30 minutes, until hot all through and just starting to brown on top. Check the interior temperature by sticking a fork or knife in the middle and touching it very carefully to your lips.

Hash Brown Potatoes à la Julia Child

Hash brown potatoes vary greatly depending on the region. They can be fried raw - diced, sliced or shredded. Or they can be fried from diced or sliced, leftover boiled potatoes. My favorite is raw fried shredded potatoes, like the frozen kind. I love them crunchy and browned on the outside and tender and white on the inside. But I always had a gray, gooey mess, until I discovered the secret to tender white hash browns from Julia Child’s very first TV show – The Potato Show.

Julia’s secret to white fried potatoes is to cut them and immediately soak them in cold water – diced, shredded or sliced. Then just before cooking, drain them, drape a linen towel over a colander and dump them into the towel. Then pick it up, wrapping the towel around the potatoes, twisting and squeezing all the moisture out. For wedges and French fries, soak them in water, drain and pat dry between two towels. Soaking in water immediately after cutting, works well when making boiled potatoes, mashed potatoes and scalloped potatoes, too.

These are so quick and easy, and much better (and much less expensive) than the frozen varieties. Serve them for breakfast or as a side dish with dinner. Fry them with added finely sliced or diced onions, peppers or ham. Or like Waffle Hut, top them with just about anything – chili, cheese, onions, peppers etc.

Serves 4

1 pound potatoes, about 2 large
1 Tablespoon oil, such as canola
1 Tablespoon butter
Salt and pepper to taste

1. Heat a 10 inch cast iron skillet until hot and dry. Remove from heat and lightly coat with canola oil spray. Return to very low heat while preparing potatoes.

2. Scrub the potatoes and peel if you like. Grate and immediately drop into cold water.

3. Just before cooking, drain them, drape a linen towel over a colander and dump them into the towel. Then pick it up, wrapping the towel around the potatoes, twisting and squeezing all the moisture out.

4. Add oil and butter to the skillet. When hot, add the drained and dried potatoes and push down with a spatula to spread evenly in the bottom of the pan.

5. Sprinkle the top with salt and pepper and cook until the bottom is browned and crispy, about 5 minutes.

6. Do not try to flip until bottom is browned, or the potatoes might stick. Flip the potatoes, in sections if necessary, and fry another 5 minutes, or until browned and crispy on the other side.

7. Serve immediately, or keep warm in a 200°F oven.

Potatoes Romanov

This makes an elegant but simple casserole for a special brunch. I first made it a couple of years ago, when we had a family Christmas brunch instead of dinner. It was a hit and has become a family favorite for dinners and pot-lucks, too! My daughter calls it Cheesy Potatoes.

Serves 8 - 10

6 large potatoes
2 cups (16 oz.) non-fat sour cream
½ cup finely diced onions
1 cup shredded extra-sharp white cheddar cheese
1/4 tsp. ground white pepper
1 Tbsp. butter
1 cup Panko bread crumbs
1/8 tsp. ground sweet paprika

1. Preheat oven to 350°F.

2. Coat a 2 quart glass baking dish lightly with canola oil spray.

3. Scrub potatoes well and boil whole until just fork tender.

4. Drain and cool potatoes very well or they will not shred!

5. Peel potatoes and shred into a large bowl.

6. Gently fold in sour cream, onion, cheese, and pepper.

7. Turn into prepared baking dish.

8. Put butter in 1 quart mixing bowl and cover with wax paper to prevent spatters. Melt on low in microwave, about 30 seconds.

9. Stir in bread crumbs and sprinkle over potatoes. Sprinkle paprika over bread crumbs.

10. Bake uncovered for 30 to 40 minutes until bubbly and lightly browned.

Adapted from: http://www.recipe-a-day.com, 2/26/1999

Creamed Zucchini and Cilantro

This French inspired recipe is adapted from Zucchini with Cilantro and Cream, by Hélène Wagner-Popoff, Corsica, France; Bon Appetit; May 2002.

“Hélène Wagner-Popoff writes, "My husband, Ivan, and I moved to Corsica from Madagascar eleven years ago on a whim. We restored an abandoned convent and saved the thousand-year-old olive grove surrounding it. Today we produce an olive oil called 'de pays de Corse Ivan Popoff.'

Although I was born in Lyons, the subtle flavors typical of Corsican cooking have definitely influenced my style. My dishes are extremely varied and well thought-out, but most of all simple. I like to surprise my family and guests with unexpected flavor combinations that don't take a lot of effort."

While this is delicious on its own as a side dish, Hélène also recommends it as a sauce spooned over roasted fish.”

I served this with Cajun Grilled Catfish. Yumm! I substituted olive oil for butter, chopped garlic for cloves and milk with cornstarch for cream - lower fat and ingredients on hand. Of course I really liked this recipe to use up the fresh cilantro growing abundantly now.

2 tablespoons olive oil
2 Tbsp. chopped garlic
1 3/4 pounds (2 medium) zucchini, trimmed, cut into 1/3-inch-thick rounds
4 tablespoons chopped fresh cilantro
salt and pepper to taste
1 Tbsp. cornstarch
1 cup milk

Heat iron skillet, until hot and dry. Remove from heat and lightly coat with vegetable oil spray. Return to very low heat while slicing zucchini and chopping cilantro.

Sauté zucchini, garlic and cilantro in olive oil over medium heat for five minutes until zucchini is crisp tender.

Put cornstarch in cup and stir in the milk.

Turn heat to low and pour milk over zucchini, stirring constantly until thickened, about one minute.

Salt and pepper to taste.

Serve immediately.

Serves 4 to 6.

Adapted from: http://www.epicurious.com/recipes/food/views/Zucchini-with-Cilantro-and-Cream-106491

Orange Broccoli Almondine

Here is another flavor for broccoli – orange. If you happen to have a fresh Clementine or tangerine, you could use a peeled one here.

Sliced almonds are sometimes hard to find, even during the holiday season. I look for them then and stock up for the rest of the year. Nuts freeze well. I would dearly love to learn of a home method or device for slicing almonds. I haven’t found one yet. If you know of one, please leave a comment here for the rest of us. Thanks!

Below, I have listed the recipe that inspired this dish. Thanks to Cyndi.

1 bunch (2 - 3 heads) broccoli
1 can (4 oz.) mandarin orange segments, drained
2 Tbsp. butter or margarine
¼ cup sliced almonds
1 cup orange juice
1 Tbsp. sherry
1 Tbsp. cornstarch

Wash, trim and steam broccoli in spears as in previous recipe for Steamed Broccoli.

After draining, return broccoli to bottom of steamer and toss with oranges.

While broccoli is steaming, make sauce:

Melt butter in small saucepan. Add almonds and sauté until they turn a pale golden color.

Put cornstarch in bottom of small bowl. Slowly add orange juice, stirring to dissolve.

Stir in sherry. Add juice to pan with almonds and slowly bring to boil, stirring constantly until thickened.

Pour sauce over broccoli and serve.

Serves 4 - 6.

--------------

To: FamilyFare@yahoogroups.com
From: “Merrill and Cyndi Bowan” sparrow@XXXXXX
Date: 5/24/2003 2:40 PM

Steamed Broccoli with Almond Orange Butter

1 bunch fresh broccoli
3 T. butter
1/4 c. thinly sliced almonds
2 tsp. grated orange rind

Remove tough stems from broccoli; cut into florets about 2" long. Place in a microwaveable glass baking dish just large enough to hold all in one layer. Sprinkle with 2-3 T. water; cover tightly and microwave on HIGH for 6-8 minutes or until crisp-tender.

Meanwhile, in a small skillet, melt butter. Add almonds and sauté until almonds begin to turn pale golden. Stir in orange rind. Pour over broccoli and serve.

Serves 4-6.

Broccoli with Cheese Sauce

This is probably the most favorite of all broccoli dishes. Even my son that refuses to eat cooked broccoli likes this. The flavor and texture depend on the cheese used. Don’t use a stringy cheese like Mozzarella. You want a cheese that will melt and has good flavor.

1 recipe Steamed Broccoli

Cheese Sauce ( see Basic Cheese Sauce)

2 cups milk

¼ cup flour

1 cup shredded extra sharp cheddar cheese

Stir milk and flour in blender.

Pour into 6 cup microwaveable bowl.

Microwave on high for 2 minutes. Stir with whisk, scraping sides and bottom of bowl and breaking up any lumps that may have formed.

Microwave for 1 ½ minutes. Repeat stirring with whisk.

Microwave for 1 minute. Repeat stirring.

Add cheese and stir.

Microwave another minute and stir, if needed, to completely melt the cheese.

Pour over steamed broccoli and serve.

Serves 6 to 8

Steamed Broccoli

This is the easiest and best way to cook broccoli. It’s my favorite and I could eat broccoli like this several times a week. As a child, I hated broccoli the way my grandmother cooked it. She put the whole head in a large kettle and boiled it until it was mushy. Yechh!

This recipe requires a stovetop setup for steaming vegetables. I have a set of Revere Ware I received as a wedding present from my family many years ago. It included a three piece vegetable steamer: the 3 quart saucepan, a 2 quart perforated-on-the-bottom pan that fits tightly over it and a tight fitting lid. As a back-up steamer, I use the 4 ½ quart Dutch oven and cover with a collapsible steamer basket set inside. You can just put it in water, but then it is watery. Steaming gives a much better texture.

2 fresh heads broccoli

Wash the broccoli.

Cut off the stalk where it branches and trim the head into spears, cutting off leaves if you prefer. Slice the larger spears in half lengthwise.

Hold the stalk upright and use your trimming knife to slice thinly down the side of the stalk, just cutting off the peel. Turn it one quarter and slice again. Keep turning and slicing until peeled. Trim the corners of any remaining peel as needed. Trim the rough harvested end. Slice the stalk lengthwise in similar size to the spears.

Put about an inch of water in the bottom pan.

Put the broccoli in the steamer basket and set it over the water.

Cover tightly and bring to a boil.

Check it after five minutes. The broccoli is done when it is bright green and you can barely pierce it with a fork.

Remove the steamer basket and pour off the water. Put the broccoli in the now empty saucepan to keep it warm or to season it.

Serve it as is or add your favorite seasonings: Butter or olive oil; grated parmesan; toasted sesame seeds or sliced almonds.

You definitely don’t want to overcook broccoli. If you will be using it immediately in another dish, cook it even less.

Serves 6 to 8 depending on how much your diners like broccoli.