Zucchini and Ricotta Galette (a borrowed recipe)

Melissa sent a blueberry muffin recipe from Smitten Kitchen, and browsing along I knew I had to make this Zucchini and Ricotta Galette. It seemed perfectly simple but not at all boring, comfort food (buttery pastry + 3 kinds of cheese!) but still summery.

I was a little worried this would be too zucchini-y, so I used one medium zucchini for a fairly thin layer. I baked it 35 minutes, which left the zucchini perfect done -- still fresh tasting.


My crust was not as glorious as the original seemed to be, but I also didn't chill it quite long enough and my butter bits were perhaps too big. Note: take care with pastry, the little details make a difference!

You can visit the beautiful Smitten Kitchen for the recipe and additional thoughts. Now me and the men (er, man and dog) are off to Blaine for a festival of crab! Plus appropriate cocktails, horseshoes, and lounging around in the sun. :)

2 Teaspoons, Meet Joe Black (and my peanut butter cookies)

So I watched Meet Joe Black for the first time ever tonight (how did I miss this film??), and among other exciting moments, we see Brad Pitt discovering peanut butter. Which of course makes one want a spoonful of peanut butter right this instant.

Fortunately, I had the last three of these no-bake chocolate and peanut butter oatmeal bars in the freezer. I recommend "blending" the peanut butter layer ingredients in the food processor -- it may take away some of the oatmeal texture, but it made the process super speedy. Storing in the freezer has two benefits: 1, it ensures non-melty chocolate and 2) it keeps the bars semi-hidden, and therefore they last longer.

Super easy to make. Ideal for peanut butter lovers. You hear that, Brad?

Dumplings, rediscovered

Dumplings evoke ultimate old-world kitchen charm: they seem to exist everywhere, from potstickers to pirogi, matzo to gnocchi. Drop dough -- shaped, filled, flavored, or plain -- into a hot liquid, and there you have it: Dumplings, just like grandma made (whether she made them in Armenia or Korea).

Also, "comfort, value and simplicity" are really hot right now. The very definition of dumpling.

Still, I was hesitant to write about dumplings. I mean, really? Is this soggy biscuit worth documenting? But these are delicious -- think mid-century American Sunday supper. Awesome comfort food, showing some semblance of planning and effort (but really requiring very little of either). A more contemporary version might include whole-wheat flour or different spices and herbs, but for now this will be a staple.

Still have turkey in the freezer from Thanksgiving? Defrost it. You might reduce the initial cooking time by 5 or so minutes, if using leftovers -- just make sure the sauce still reduces to the desired consistency.

Chicken and Dumplings

From Everyday Food.

For chicken + sauce:

• 3 T butter
• 1 onion, cut into 1-inch pieces
• 5 carrots, cut crosswise into 1 1/2-inch pieces
• 1/2 tsp dried thyme
• 1/4 C flour
• 14 oz low-sodium chicken broth
• 1 1/2 lbs boneless, skinless chicken thighs (or turkey), in large pieces
• 10 oz frozen peas

For dumplings:

• 3/4 C flour
  
• 2 T chopped fresh dill, or 3/4 tsp dried dill weed
• 1 3/4 tsp baking powder
• 1/2 C + 2 T milk

In a Dutch oven, heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft. Add 1/4 C flour and stir briefly; add broth. Stirring constantly, bring to a boil. Reduce heat to medium-low. Arrange chicken in pot. Cover and simmer 20 minutes.

Now dumplings: In a bowl, whisk 3/4 cup flour, 1 3/4 tsp baking powder, 1/2 tsp salt, and dill. Stir in 1/2 C milk. Dough/batter should be very soft -- if it will not plop readily from a spoon, add additional 2 T milk.

Come back to the pot. Stir in peas. Drop dumplings on top, evenly-spaced, in 10 large tablespoons. (I use this medium cookie scoop, which keeps everything evenly sized.) Cover. Simmer 20 minutes, till dumplings are just firm -- they'll still look soft, certainly not baked, but should be delightfully fluffy to eat.

The Ultimate Comfort Food

I have a confession that you most surely will not believe: I cannot cook a grilled cheese sandwich. Really, I'm not lying. While I liked to think of myself as a pretty decent cook, the most basic of all food preparations - the grilled cheese - still seems to elude me. Cheese, bread, and butter. What could go wrong. Well, I'll tell you what can go wrong -- a not just singed, but completely charred, burnt mess of a sandwich. My mom will attest. Growing up, she faithfully prepared those I-got-home-late-I-need-to-eat-NOW grilled cheesy goodness because she knew if she didn't, a whole loaf of bread and block of cheese may end up in the trash.

That is, until last night. Last night I decided to meet my fear of the grilled cheese sandwich head-on. Oh, yes, I would make the mother of all grilled cheeses. No Kraft Singles here folks.

The goods:
- In my opinion, any good grilled cheese starts with the bread - Macrina Bakery's Rustic Potato was my loaf of choice for the night - though next time I may try to use Essential Baking Company's Rosemary Diamante.
-And, any grilled cheese is only as good as the type/quality of cheese you use. I decided to use a Gruyere (brand uncertain) & Beecher's Smoked Cheddar (all sliced paper thin for maximum melting)
- Caramelized onions: Saute about 1/2 an onion in butter with a splash of olive oil, a pinch of brown sugar, and salt and pepper to taste for a good 10-15 minutes. Onions should be soft, drippy and delicious.
-Thinly sliced Roma tomatoes

You know the drill. Slather some butter on the bread, and layer the cheese, onions and tomatoes in order of preference. Now, here's where 27 years of failed grilled cheeses went wrong - the temperature. I always tried to cook mine too quickly and cranked up the heat. The result - burned bread, and cheese that never fully melts.

But not this time. This time, I turned my heat down low -- way low (probably too low now that I think about it, as it took the sandwiches about 20 min to cook!) You want the cheese and bread to cook SLOWLY together. Flip often so both sides get equal amounts of heat. Remove from skillet when the bread has turned a lovely golden brown.

Serve with with a bowl of delicious homemade tomato soup (recipe from Giada's Kitchen, New Italian Favorites) and you've got the ultimate comfort food for a wintry evening in.