Tortilla Española

Ingredients: 

• olive oil
• 5 potatoes sliced thin (I used russet because that's what I had) 
• 1 large spanish onion, diced
• 8 eggs
• salt

Method:

It's a beast, but I cut the potatoes thin by hand. Actually, I don't my sous chef and lovely wife, Margarita does ;). The mandolin just cuts them too thin, but if you have a mandolin with a setting use that.

You'll need 2 non-stick pants for this.

In one pan heat olive oil over medium heat and add the diced onions. Season with salt and sauté until soft. 

In the other pan, heat 1/4 cup of olive oil over medium-low heat, add the potatoes and cover. Cook until soft, but do not let them get crispy. 

Once the potatoes and onions are soft, strain into a large bowl and drain as much of the oil as possible. Let cool. 

In another bowl, whisk the eggs. Add the cool potatoes and onion mixture and season well with salt. 

Heat 2-3 tablespoons of olive oil in a nonstick pan over medium heat. When hot, add the egg, potato and onion mixture. Reduce to medium-low and cook until the eggs set and the bottom begins to get a little golden. About 10 minutes. 

Now the hard part. The flip. Place a large enough plate to cover the fry pan on top of the pan and carefully flip the tortilla. Add a little more olive oil to the pan, and slide the tortilla back onto the pan with the cooked side facing up until this side is golden, 5-7 minutes. 

Flip back onto the plate, and serve!

Loaded Potato & Cauliflower Soup

Ingredients:

• 1 yellow onion, diced
• 2 cloves garlic, minced
• 4 russet potatoes peeled and cut into 1 inch cubes
• 1 head of cauliflower, florets 
• 32 oz chicken broth
• 2 cups of water
• salt
• pepper

For garnish:

• bacon
• green onion
• shredded cheddar cheese

Tools: Immersion blender 

Method:

In a stock pot, swirl 1-2 tablespoon of olive oil on medium heat. Add diced onions and sauté until they begin to soften. Add the garlic to onions and sauté together for a couple more minutes. Add cauliflower florets and mix with the onion and garlic, salt and pepper to taste, and cook together for 3 minutes.

Add potatoes, chicken broth, water, and a good bit of salt to stock pot (you do you, but I probably add 2 teaspoons). Let simmer at a med-low heat until potatoes are cooked through (I do the fork poke test).

Blend using immersion blender. If the soup looks too dense add more water at this point. Salt and pepper to taste. Let simmer on low for another 10 minutes so flavors can meld. 

Serve and garnish.

Mushroom & Onion Galette

Ingredients:

For Crust:

1 1/2 cup AP flour / 1/2 cup herbs de provence asiago + 1/4 cup extra for top / 1/2 teaspoon salt / 1/2 cup unsalted butter (8 tablespoons) cubed / 6 tablespoons ice cold water / 1 egg (for egg wash) 

For Veg:

1 large container of mushrooms (sliced) / 1 large red onion (sliced) / Olive oil / 1 teaspoon Worcestershire / 2 teaspoons fresh thyme / salt & pepper to taste
Instructions:

Method:
Make the crust - Combine flour, salt and butter in stand mixer until mix is crumbly. Add 1/2 cup cheese to mixer. Drizzle in 5-6 tablespoons of water, mix on low until the dough is evenly moistened. Make a disk and wrap in plastic wrap and refrigerate for at least 30 min. Preheat oven to 425. ·

Make the veg filling: add olive oil to 2 pans and sautè onions and mushrooms separately. For the mushrooms, season with salt, pepper and teaspoon of Worcestershire. Cook on med high stirring occasionally. For onions: Season with salt and pepper, Cook on medium heat, stirring occasionally for 30 min until very soft. Combine the mushrooms and onions in one pan, combine well, add thyme and salt and pepper to taste.

Assemble the galette: On a lightly floured work surface, roll the dough into a 12" circle. Transfer the dough to a parchment-lined baking sheet. Spread the mushroom and onion veg mixture over the dough, leaving a 2"-wide bare strip along the perimeter. Fold the edges of the dough into the center. Brush the exposed edges of the crust with egg wash, and sprinkle remaining shredded cheese and a bit of thyme over the entire galette (including the crust). Bake the galette for 25 to 30 minutes, until the crust is golden brown. Remove the galette from the oven and allow it to cool for 5 to 10 minutes before serving.

Spicy Korean Beef Bowl with Cauliflower Rice

Spicy Korean Beef Bowl

Ingredients for 4 servings:

For the Beef:
1 lb thinly sliced beef (I used flap steak)
½ an asian pear grated
2 T. tamari
1 T. minced ginger
2 cloves garlic minced
1 T. toasted sesame oil
1 t. gochujang (medium spice, but I’m a weenie, so spice to your level)
1 T. light brown sugar (you can take this out, just add more pear)
Salt (to taste)
5 scallions – the green part, sliced.
1 T. of olive oil

For the cauli rice:
1 head of cauliflower riced OR I used 2 bags Whole Foods 365 frozen riced cauliflower.
1 T. of olive oil
5 scallions – the white part from above
1 T. minced ginger
2 garlic cloves minced
Salt (to taste)
1-2 tablespoons of toasted sesame oil

Method:
Marinate the beef: add pear, tamari, ginger, garlic, sesame oil, gochujang, sugar and salt in a bowl and mix. Add beef and toss to cover all pieces. Cover and set aside at room temp for 30 minutes. 
While the beef marinates, make the cauli rice. In a nonstick pan heat olive oil at medium to medium low heat, add the scallions (white parts). Cook until they begin to soften. Add the garlic and the ginger, cook for about a minute stirring constantly so they don’t burn. Add the cauli rice and mix all together well. Salt to taste. Cover, but stir occasionally. When the cauli rice is soft and nearly cooked through, swirl in the sesame oil and some sliced scallions (green part) and mix. Cover and take off the heat. 
Cook the beef: Heat olive oil in a nonstick pan and add beef. Cook on medium high heat tossing with tongs until cooked through. 
Top the cauli rice with the beef in a bowl and top with the chopped green scallions.