Wednesday, September 04, 2013

Ethan Turns 20 + Hassleback Scalloped Potatoes and Peach Almond Tart Recipes

Yesterday my boy turned 20. How is that possible? I don't feel old enough to have a 20 year old son, but I sure am proud of who he is and who he is becoming.
The time has gone by so quickly; it seems like just a few days ago that he was still a boy.
We will host a birthday BBQ this weekend.

HassleBack Scalloped Potatoes
Via; Tasty Kitchen

2 whole Golden Potatoes
2 Tablespoons Butter
1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly
⅛ teaspoons Garlic Powder
¼ teaspoons Kosher Salt
2 teaspoons Olive Oil
¼ cups Heavy Cream
¼ cups Cheddar Cheese Blend

Preheat oven to 400ºF. Scrub potatoes.
You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.
Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and kosher salt. Drizzle the potato with olive oil.
Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.
Place back in the oven for 10-12 more minutes. Remove and serve!


Peach Almond Rustic Tart

via: Karmelowy (in Polish)

Here's a translated version of the recipe,with a few small adjustments by me.

Ingredients for the dough:

1 cup all-purpose flour
1 teaspoon sugar
pinch of salt
6 TBL cold butter, cut into cubes
4 tablespoons cold water

For the filling:

1/4 cup ground almonds
1/4 cup sugar
4 ripe peaches, cut into 1 cm slices
1 tablespoon melted butter
1 tablespoon brown cane sugar (demerara)
¼ cup apricot jam, honey or maple syrup (optional, optional for brushing the dough)

In a large bowl, mix flour, sugar and salt. Add the butter and start to knead using your hands until the consistency of the dough will become grainy. Then pour in the water and continue kneading until the dough becomes a solid (not too long).The goal here is to mix the dough as little as possible and keep it as cold as possible, while still having it workable. Wrap the dough in plastic wrap and place in the fridge for at least 45 minutes. If you have a food processor you can use the pulse function to make the dough. Pulse the mix until it becomes similar to sand. Then add in the water and mix just until the dough begins to cling together.

Turn on the oven and set it to 375° . Remove the dough from the refrigerator and on a floured surface roll it out into a circle with a diameter of 30 cm. Then transfer them to the baking tray lined with parchment paper.

In a small bowl, mix the ground almonds with 1/4 cup of sugar. Place 3/4 mixture into center of the dough, leaving 1.5" to 2" margins. Place the peaches in the shape of two circles and sprinkle with the rest of the fruit mixture with almonds.

Then fold the free edges of the dough in toward the center of tarts, pressing the edges every few inches to get the right shape. Brush the folded edges with melted butter and sprinkle with brown sugar.
Place on one of the lower shelves and bake for 45-50 minutes until the pastry is nicely browned. Remove from oven and allow to cool for 20 minutes.

Then you can optionally heated oil cake jam, honey or maple syrup.


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