We all know and love potatoes. From rich and creamy mashed goodness to salty and savory roasted bites, they are an ideal vehicle for a variety of flavors, cooking methods and best of all, condiments! But for those times when you want to up the elegance of the humble potato, take a stab at this galette from Cook’s Illustrated, which was tried, tested and devoured by Emily from Cupcakes & Cashmere. Though requiring a smidge of patience and a bit of time, the resulting crispy gorgeousness is so worth it, especially during the holidays! Photo source: cucpcakesandcashmere.com
- 2½ pounds (5 to 6 large) Yukon Gold potatoes, scrubbed and sliced 1/8 inch thick
- 5 tablespoons unsalted butter, melted
- 1 tablespoon cornstarch
- 1 teaspoon table salt
- ½ teaspoon ground black pepper
- 1½ teaspoons chopped fresh rosemary leaves (optional)
- A pound of dried beans, rice, or coins can be substituted for the pie weights.
- In order for the potato cake to hold together, it is important to slice the potatoes no more than 1/8 inch (3 mm) thick and to make sure the slices are thoroughly dried before assembling the cake.
- Use a mandoline slicer or the slicing attachment of a food processor to slice the potatoes uniformly thin.
- Adjust oven rack to lowest position and heat oven to 450 degrees.
- Place potatoes in large bowl and fill with cold water. Using hands, swirl to remove excess starch, then drain in colander. Spread potatoes onto kitchen towels and thoroughly dry.
- Whisk 4 tablespoons butter, cornstarch, salt, pepper, and rosemary (if using) together in large bowl.
- Add dried potatoes and toss until thoroughly coated.
- Place remaining tablespoon butter in heavy bottomed 10-inch ovenproof nonstick skillet and swirl to coat.
- Place 1 potato slice in center of skillet then overlap slices in circle around center slice, -followed by outer circle of overlapping slices. Gently place remaining sliced potatoes on top of first layer, arranging so they form even thickness.
- Place skillet over medium-high heat and cook until sizzling and potatoes around edge of skillet start to turn translucent, about 5 minutes.
- Spray 12-inch square of foil with nonstick cooking spray. Place foil, sprayed side down, on top of potatoes.
- Place 9-inch cake pan on top of foil and fill with 2 cups pie weights. Firmly press down on cake pan to compress potatoes.
- Transfer skillet to oven and bake 20 minutes.
- Remove cake pan and foil from skillet.
- Continue to cook until potatoes are tender when paring knife is inserted in center, 20 to 25 minutes.
- Return skillet to medium heat on stovetop and cook, gently shaking pan (use potholder—handle will be hot), until galette releases from sides of pan, 2 to 3 minutes.
- Off heat, place cutting board over skillet. With hands protected by oven mitts or potholders, using 1 hand to hold cutting board in place and 1 hand on skillet handle, carefully invert skillet and cutting board together. Lift skillet off galette.
- Using serrated knife, gently cut into wedges and serve immediately. Recipe from Cook’s Illustrated:
Posted by destinationmaternity on December 11, 2013
Oh, how we love the fall! Whether you’re having an autumn themed baby shower or hosting a family party, this MOCKtail is sure to be a hit. Rachel Cooks created this delicious drink, which we are already salivating over! Photo Source: rachelcooks.comIngredients:
Ginger-Cinnamon Simple Syrup
- 1 cup sugar
- 1 cup water
- 2 cinnamon sticks
- 1-2 inches of ginger root, peeled and thinly sliced
For one Fake-tini:
- 2 tablespoons of Ginger-Cinnamon Simple Syrup
- 1 cup apple cider (make sure the label says “pasteurized”)
- ice for mixing
- cinnamon-sugar for rimming the glass
- apple slice or cinnamon stick to garnish (optional) For the entire how-to and additional recipes from Rachel Cooks, click here.
Posted by destinationmaternity on October 28, 2013
FitPregnancy is one of our favorite resources for all things related to health and nutrition both during and after pregnancy. As the leaves begin to change and the weather cools down, we find ourselves craving delicious seasonal specialties including apples, cranberries, pumpkin and especially butternut squash!
Try FitPregnancy’s simple, vitamin-packed and oh-so-tasty recipe for Butternut Squash Bruschetta. Whether as a healthy snack for yourself or when you’re entertaining a crowd, it will not disappoint. Photo Source: fitpregnancy.comIngredients:
- 1/4 cup pureed butternut squash
- 2 tablespoons fresh ricotta
- 1 teaspoon fresh lemon juice
- 1 teaspoon grated parmesan cheese
- 1 teaspoon minced scallion white
- Salt and black pepper
- 6 slices whole wheat baguette toast brushed with olive oil and rubbed with garlic
- Small handful baby arugula leaves, for garnish
- Minced scallion green, for garnish
In a bowl, combine the squash, ricotta, lemon, parmesan and scallion white. Season with salt and pepper and spread the mixture on the toasts. Scatter with arugula leaves and garnish with the scallion green.
Click here for more on this recipe and additional ideas from FitPregnancy.
Posted by destinationmaternity on October 25, 2013
We don’t know about you, but fall weekends sure seem to book up fast. Perhaps it’s because the lazy days of summer have come to a close; or perhaps the fresh air is calling our names. Though you may have places to go and people to see, do your best to take a breather this weekend by throwing on something cozy, chowing down on something comforting, doing something beautiful and creating something precious.
A cinch to put together, and even more scrumptious to devour, Cider-Glazed Chicken with Browned Butter-Pecan Rice is on the agenda.
Glorious brisk weather calls for a cozy-chic maternity sweater that ranks high on the style curve.
A rosy glow is the perfect remedy for summer’s fading sun-kissed skin; The 10 Commandments of Blush is sure to polish your skills.
A sweeter than sweet DIY that has all the makings of a treasured family heirloom, create a handkerchief nursery pillow for your impending little one.
Posted by destinationmaternity on October 19, 2013
Fourth of July is the perfect occasion to try out some delicious dessert recipe – and satisfy those pregnancy cravings! Mixing seasonal ingredients like fresh berries, vanilla ice cream, whipped cream and even star-shaped accents give your desserts a fun, patriotic look. Try the Fourth of July recipes below from Better Homes and Gardens. Apple, Rhubarb, and Raspberry Pie with Almond Star Crust , Cherry Berry Shortcake Stars, Red, White, and Blue Parfaits Photo Source: bhg.com
Posted by destinationmaternity on July 1, 2013