Thursday, April 24, 2014

Trinxat: Pan-Fried Mashed Potato Cake with Swiss Chard



While living in Barcelona, my love of Catalan food quickly developed.  Trinxat (pronounced trin-shat) become one of my instant favorites.  Trinxat is a pan-fried mashed potato and greens (of any ilk) cooked in garlic-infused rendered bacon fat.  A traditional Catalan culinary oxymoron.  I decided to change the recipe to cut out the bacon (I love you bacon, but you're taking a toll on my waistline.) and saute the greens with garlic in olive oil, then add it to the mashed potatoes with the skins still on.  Added an egg for extra binding.

Trinxat: Pan-Fried Mashed Potato & Swiss Chard Cake
Ingredients:
  • Red potatoes, 3 pounds, cleaned, skin on, cut into 1/2" cubes
  • Olive oil, 4 tablespoons (divided)
  • Swiss chard, or any green of your choice, 1 bunch, remove core/vein and chiffonaded into fine strips
  • Garlic cloves, 2-3 cloves, minced/chopped/grated
  • Salt and pepper to taste
  • Egg, 1 large, lightly scrambled
Directions:
In a large saucepan filled halfway with water and about a teaspoon of salt, add in the cubed potatoes, heat over medium-high heat. Remove from heat and drain off water when fork tender, about 15 minutes.

Concurrently: In a large skillet/saute pan, heat 2 tablespoons olive oil over medium heat add in the chiffonaded chard and garlic. Saute until cooked through.

Place the cooked, strained potatoes back into saucepan.  Mash.  Stir in the cooked greens and garlic.  Taste for seasoning and add more salt and pepper to taste.  Then add in and stir in egg.  In the large skillet, heat up 2 tablespoons olive oil over medium heat.  Drop the mash into patty forms into the skillet.  Cook about 10 minutes per side until golden brown, and flip to brown other side.

-Erin Swing
The Sensitive Epicure

This is part of Food Network's Sensational Sides Feast. Check out The FN Dish.  This week we're focusing on something mashed.  On twitter, we're tagging #SensationalSides.  Here are other amazing mashed up recipes to try out from our other friends:


Thursday, April 10, 2014

PB&J and Apples Rice Paper Roll-Up (Gluten-Free)


A better name for these are PB&J Spring Rolls with Apples.  I don't have a kid, nor do I pretend to know the first thing about kids.  I know what I like with flavors and textures, and know that kids are much more sensitive and picky than I am.  For some reason, I've been thinking of new ways to use Vietnamese spring roll rice papers. I find the texture so appealing with its tender chewiness.  Why not do a spring roll with peanut butter and jelly, add in some apples for texture and nutrition?  Maybe for an adult version, add a little line of chili garlic sauce for a spicy complexity?

PB&J Spring Rolls with Apples
Ingredients:
  • Vietnamese spring roll rice papers
  • Apple of your choice, cored and julianned (cut into matchsticks), skin on
  • Peanut butter (or any nut butter) of your choice
  • Jelly of your choice (I used concord grape)
Directions:
In at least a 9" pan filled with cold water, soak one rice paper to hydrate for about 2-3 minutes. Carefully removed the softened rice paper onto a tea/dish towel or paper towels, and lay flat.  At this time, put another rice paper in the water. Then towards the bottom center, place a strip of peanut butter, a parallel strip of jelly, then a few of the julianned apples.  Fold up the bottom of the rice paper to cover the fillings.  Fold in each side.  Then gently, yet firmly, roll it up.  Place on a plate.  Repeat.  Note: do not allow the rolls to touch each other since they are so sticky.  To store, wrap individually in wax paper and keep in fridge.

-Erin Swing
The Sensitive Epicure

This is part of Food Network's Sensational Sides Feast. Check out The FN Dish.  This week we're focusing on kid-friendly.  On twitter, we're tagging #SensationalSides.  Here are other amazing kid-friendly recipes to try out from our other friends:



Thursday, April 3, 2014

Salmon and Brown Rice Casserole (Gluten-Free)


One of my clients was telling me about her father's favorite dishes he would ask for every year for his birthday.  She described it as a salmon casserole made with canned salmon, brown rice, artichokes in a creamy chicken sauce. Sounded like such the throwback to the 1960's, that I had to try to recreate it.  And the perfect way to use some choice items out of my pantry.  To be honest I've never made a casserole made from rice - that seriously intrigued me.  Yeah, casseroles are the prettiest (especially to photograph) nor the healthiest dishes, but they're great to share and seriously comforting. I tried to simplify this recipe by sauteeing the mushrooms, shallots, and garlic in the same saucepan to make the sauce. The sauce uses a potato starch (or flour) roux with the salmon juice, chicken broth, and milk (can leave out if need be).

Salmon and Brown Rice Casserole
Ingredients:
  • brown rice, 2 cups cooked
  • salmon, 1 large can, save the juice, remove skin
  • artichoke hearts, 1 small jar, drained and sliced
  • olive oil, 1 tablespoon
  • fresh mushrooms, 1/2 container, cleaned and sliced
  • shallot, chopped fine
  • garlic, 2-3 cloves, chopped fine
  • butter, 45 grams
  • potato flour/starch, 45 grams
  • chicken broth, 1 cup
  • milk, 1 cup
  • frozen peas, 1/2 cup
  • salt and pepper to taste
Directions:
  1. Cook the brown rice according to package directions.  Preheat oven to 350F.
  2. In a medium/large sauce pan, heating over medium low heat, saute the mushrooms, shallots, and garlic in olive oil until the mushrooms are slightly browned and the shallots are transparent. Add in the butter and potato flour. Stir with cooking for a couple of minutes. Add in and stir well: the salmon liquid, and stir until a smooth paste.  Slowly add in and stir in the chicken broth, followed by the milk. Heat with stirring until it thickens a bit.  Taste and adjust to seasonings.  Add in the chopped artichoke hearts, then the salmon.  If there are bones in the salmon - leave them, as they add great texture and extra calcium.  Then add in the rice and frozen peas. Stir well. Taste again for seasoning.
  3. Turn into a greased casserole dish and bake for about 30-40 minutes, or until the top is golden brown.  Remove from oven and allow to cool for at least 15 minutes before serving.
-Erin Swing
The Sensitive Epicure

This is part of Food Network's Sensational Sides Feast. Check out The FN Dish.  This week we're focusing on cleaning out the pantry.  On twitter, we're tagging #SensationalSides.  Here are other amazing pantry-friendly recipes to try out from our other friends: