Archive for May, 2011
Posted on May 15, 2011 - by melinda
The name Martha Stewart equals the word daunting – at least to me! But I found this recipe in a copy of her magazine and it looked easy and fun and a change up, and it turned out to be all of those. (I skipped the watercress the second time I made it – unnecessary investment unless you love it.) See what you think.
Ok, as long as we’re here in the kitchen, let’s ‘fess up! Fill in the blank: “I don’t make a recipe when I see ___________in it!” (eg. how much time it takes, a particular ingredient or kitchen gadget needed)
I would say: coriander, double boiler (b/c I’d have to find it!), prep time longer than 30 minutes…I actually could go on and on…but how about you?
Potato and Leek Galette with Watercress
- 1 large russet potato, peeled and grated (1 1/2 cups)
- 1 small leek, white and pale-green parts only, thinly sliced crosswise and rinsed well
- 3 tablespoons all-purpose flour
- 1 pinch of freshly grated nutmeg
- Coarse salt and freshly ground pepper
- Extra-virgin olive oil
- 1 cup watercress, trimmed
- 1/2 teaspoon fresh lemon juice
- Place potato in a bowl of cold water, and let soak for 10 minutes.
- Drain well in a salad spinner or squeeze in a clean kitchen towel to remove excess water.
- Combine potato, leek, flour, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
- Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
- Scatter potato mixture in skillet, and press lightly with a spatula to make sure it holds together.
- Cook until underside is golden, about 6 minutes. Flip.
- Raise heat to medium-high. Cook until underside is golden, 4 to 5 minutes.
- Turn out galette.
- Toss watercress with lemon juice and 1 1/2teaspoons oil, and place on top of galette. Slice into 8 wedges.