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Nov 03

Herbed Summer Squash and Potato Torte with Parmesan

Holy moly there was a humongous typo here that I hope you didn't read. And damn this was delicious! My thyme wasn't as pickable as I'd like it to be, so we used dried thyme. Probably should have used half a tablespoon if not less, but oh well. It was thymie and thyme is good. :D

Ingredients:

  • 1 bunch green onions, thinly sliced
  • 1 cup grated Parmesan cheese
  • 2 tbsp all purpose flour
  • 1 tbsp chopped fresh thyme
  • 1 1/2 tsp salt
  • 3/4 tsp ground black pepper
  • 2 lbs Yukon Gold potatoes, peeled, cut into 1/8 in. thick rounds
  • 12 oz yellow crookneck squash, cut into 1/8-inch-thick rounds
  • 6 tsp olive oil
Directions:

  1. Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
  2. Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
  3. Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
  4. Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

Source (Thanks Mugsy!!!)

Jul 13

Dinner + Blackberry Cobbler

Grilled chicken tenderized and coated in olive oil and secret spice. Potatoes, carrots, brussel sprouts, yellow onion slices, garlic, lemon wedges, rosemary, oregano, and thyme sprigs drizzled in olive oil and baked at 400F for 40 minutes. And then dessert...

I found this on the cover of the July 2008 Southern Living magazine and had to make it. I think I should have pulled it out of the oven about 2 minutes early, but it was tasty regardless.

Easy Blackberry Cobbler

Ingredients:

  • 4 cups blackberries and raspberries
  • 1 tbsp freshly squeezed lemon juice
  • 1 large egg
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 6 tbsp butter, melted
Directions:

  1. Preheat oven to 375F. Place 6 ramekins on foil lined baking sheet.
  2. Divide 4 cups fresh blackberries and raspberries between 6 ramekins. Sprinkle with the lemon juice.
  3. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit.
  4. Drizzle butter over topping.
  5. Bake at 375 for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes.

Serves 6
Source


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