Cherry chocolate Gruyere galette

I’ve been hanging on this recipe for a while and couldn’t think of something to say about it.

I mean, it’s just a galette with a touch of bitterness from the super-dark chocolate, an unexpected salty bite from the Gruyere cheese, a rich and flaky crust, all capped off with sweet and juicy in-season cherries.

chocolate cherry Gruyere galetteDo I really need to say anything else?

Cherry Chocolate Gruyere Galette
Crust from Sweet Galette Dough by David Lebovitz for Fine Cooking

Serves 6-8

Crust
11 1/4 oz. (2-1/2 cups) all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces and chilled
5 oz. (about 2/3 cup) ice water

Galette
4 ounces cream cheese, softened
3/4 ounce Gruyere cheese, grated
1/2 ounce dark chocolate, roughly chopped
2 cups fresh cherries, pitted and sliced in half
1 tablespoon unsalted butter, melted

Stir flour, sugar, and salt in the bowl of a food processor. Add chilled butter and pulse until crumbly, but distinct chunks of butter remain — really, big chunks are good!Add ice water, then process just until dough comes together, no more than 30 seconds. Turn dough onto work surface and gather and knead together just slightly. If is fine if you see streaks of butter on the surface, as this is what will give you delightful flakiness. Divide into two equal pieces and shape into discs. Wrap in plastic wrap and chill in refrigerator for at least 1 hour. (This galette only requires one disc of dough. Wrap the other very well and freeze for later use, thawing in the fridge for one day before using. [I used a leftover disc for this one.])

While dough is chilling, mix grated Gruyere and chopped dark chocolate into the cream cheese. Set aside.

Preheat oven with baking sheet or pizza pan in it to 400 degrees.

On a floured surface, roll one disc of chilled dough out into an approximate circle about 13 inches in diameter. Transfer to a piece of parchment paper.

Spread cream cheese mixture on the dough, leaving a 2-inch border. Starting in the middle, place the cherry halves in a single layer, face down, over all of the cream cheese mixture. Fold the excess dough over the edge of the filling, pleating as you go. Brush the melted butter along the exposed crust with a pastry brush.

Slide the galette, parchment paper and all, onto preheated baking sheet. Bake for 45 to 50 minutes. When edges are browned, remove pan from oven. Slide the parchment paper and galette onto a wire cooling rack to prevent it from getting soggy while it cools.

Enjoy while slightly warm or at room temperature. Or, store covered in the fridge for up to 4 days and let come to room temperature before serving. If desired, garnish with curls of dark chocolate once cooled.

Fig and honeyed mascarpone galette

Fig season! Who can complain? Well obviously I can, because you know what sucks about figs? Because of their delicate nature, they’re so often in those horrible plastic clamshell packages to protect them during shipping. If you buy prepackaged figs, you’re going to end up with at least a couple that were picked too early. It’s my understanding that when you pick a fig too early, it will “ripen” on the counter in the sense that it will get softer. But that complex, oozy, honey-sweet taste? Not gonna happen.

So when my friend Laura told me that there’s a fruit bearing fig-tree in a park near my house? Shut the front door!

At the earliest opportunity, I rode my bike over there with a grocery-bag lined backpack, a vision of fig-filled galette running through my head. And then? I couldn’t find the damn tree if my life had depended on it. I texted Laura for further clarification of the location (what I actually asked was “uhhh, can you send me the Google Maps coordinates?”). I rode around for a bit waiting for a reply, and then remembered, oh yeah. She’s in Tanzania.

She hopped on the internet that weekend to email me a screenshot of the Google Map (and presumably do other things). But for this galette I had already filled my cart at the grocery store. It was still delicious, and, I must warn you, almost tooth-achingly sweet. It’s perfect for a brunch spread, especially since it can be made ahead of time and will hold in the fridge for several days. If you wanted it to, it could function as a dessert — seriously, all those figs make it fit for the most hardcore sweet tooth.

fig and honeyed mascarpone galette

Fig and Honeyed Mascarpone Galette
Crust from Sweet Galette Dough by David Lebovitz for Fine Cooking

Serves 6-8

Crust
11 1/4 ounces (2-1/2 cups) all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces and chilled
5 ounces very cold water

Galette
8 ounces mascarpone cheese
1 tablespoon honey
1/4 teaspoon orange blossom water
1/8 teaspoon salt
1 1/2 pounds fresh, ripe figs
1 tablespoon unsalted butter, melted
super flaky sea salt, to garnish

Stir flour, sugar, and salt in the bowl of a food processor. Add chilled butter and pulse until crumbly, but distinct chunks of butter remain — really, big chunks are good!Add ice water, then process just until dough comes together, no more than 30 seconds. Turn dough onto work surface and gather and knead together just slightly. If is fine if you see streaks of butter on the surface, as this is what will give you delightful flakiness. Divide into two equal pieces and shape into discs. Wrap in plastic wrap and chill in refrigerator for at least 1 hour. (This galette only requires one disc of dough. Wrap the other very well and freeze for later use, thawing in the fridge for one day before using.)

While dough is chilling, stir honey and orange blossom water into mascarpone until fully combined. Then slice figs into quarters.

Preheat oven with baking sheet or pizza pan in it to 400 degrees.

On a floured surface, roll one disc of chilled dough out into an approximate circle about 13 inches in diameter. Transfer to a piece of parchment paper.

Spread mascarpone mixture on the dough, leaving a 2-inch border. Layer fig quarters in concentric circles on top of the mascarpone. Don’t worry about being perfect — it’s rustic! Fold the excess dough over the edge of the filling, pleating as you go. Brush the melted butter along the exposed crust with a pastry brush.

Slide the galette, parchment paper and all, onto preheated baking sheet. Bake for 45 to 50 minutes. When edges are browned, remove pan from oven. Slide the parchment paper and galette onto a wire cooling rack to prevent it from getting soggy while it cools.

Enjoy while slightly warm or at room temperature. Or, store covered in the fridge for up to 4 days and let come to room temperature before serving. Sprinkle with a bit of super flaky sea salt just before eating for added flavor and crunch.

Guest post: strawberry honey ricotta muffins

The other week I wrote a guest post for my friend Ann Marie at her blog Let’s Give Peas a Chance. As a fellow Baltimorean vegetarian I was happy to share a recipe with her. She was kind enough to return the gesture and use her CSA bounty to whip up a little somethin’ for me. Someone is jealous that she’s not getting any.


I want to preface this guest post by letting you know two things about me: I love low-energy, high-taste cooking and I am terribly good at procrastinating. As you may know, Martine was so kind to do an amazing guest post for me over at my blog. I told her, “yeah, I will totally write one for you too and I’ll get it to you right away.” So, naturally, here we are, two weeks later and I am only now sitting down to write this. Luckily, I will be sharing these strawberry honey ricotta muffins with Martine, so she can’t be too mad. [Ed. note: Aww yee, muffins!]

strawberry honey ricotta muffins by Ann Marie

The whole thing about the low-energy, high-taste is totally relevant to this recipe, by the way. First off, I made a variation of this recipe about a year ago (you can see my ricotta basil muffins here), so I didn’t have to search too hard for a base recipe. I am part of a CSA with Baltimore’s own One Straw Farm, and we’ve been receiving strawberries because it’s that magical time of year. (Side note: if you didn’t know that you can only get fresh strawberries for a short period of time throughout the year, step away from the grocery store and head down to your lovely local farmers’ market. Trust me.)

strawberry honey ricotta muffins by Ann Marie

Strawberry Honey Ricotta Muffins

Makes about 12 fluffy muffins

2 cups all purpose flour
1 tablespoon baking powder
2 small handfuls fresh strawberries, halved
1 teaspoon salt
1 cup ricotta cheese
1 cup milk (I used almond milk)
1 large egg
4 tablespoons olive oil
3 tablespoons honey
1 tablespoon cinnamon

Preheat your oven to 275F degrees. Toss the strawberries in there for about 45 minutes to dehydrate them. If you decide to skip this step, add less liquid to the overall mix because the strawberries will leak. Once the strawberries are mostly dried, remove them and preheat your oven to 375F degrees for the muffins.

In a large mixing bowl, mix all of the dry ingredients (flour, baking powder, salt, cinnamon, dried strawberries). Use a whisk to sift and mix everything.

In a smaller mixing bowl, mix all of your wet ingredients (ricotta, milk, egg, oil, and honey). Once they are blended, slowly stir the wet ingredients into the bowl with the dry ingredients.

Once everything is blended, pour the batter into a lined muffin pan. Bake for 25 minutes or until done.

If you want, top with cinnamon sugar or butter when they come out of the oven. Let cool and enjoy!


annmariebrok
Ann Marie is a Baltimore-based blogger, freelance writer, and social media addict. She regularly blogs meatless recipes at Let’s Give Peas a Chance and tweets at @annmariebrok. When she’s not online, you can find her with a book in one hand and a beer in the other.

The secret to eggy tofu scramble: Indian black salt

Tofu scramble is one of those dishes that every vegan and most vegetarians have in their back pocket. It’s quick, it’s healthy, it’s infinitely adaptable, it’s suitable for any meal, and it’s damn good eatin’.

But nobody who eats eggs would ever actually say an average tofu scramble actually tastes like egg. It’s a delicious way of preparing tofu. But it doesn’t taste like egg.

That’s not a problem, really. It’s tofu, not egg. But some folks hear the word “scramble” and they get… eggspectations.

I’m sorry.

Anyway, this is where Indian black salt comes in. It’s a mineral salt used frequently in Indian cooking which has a high sulfur content, and thus a distinctly eggy flavor. I picked mine up from a Tea and Spice Exchange that I happened into while on vacation, because I hadn’t been able to find it in my local Whole Foods and hadn’t made it to the Punjab grocery to check there yet. But good places to find black salt in general: Indian grocery stores, health food stores, specialty spice stores, and of course, the internet.

Now, I still wouldn’t say this tastes… eggsactly (*ducks*) like scrambled eggs. But for a vegan who’s really missing eggs? Or someone who has ideas about tofu being gross because it’s “always flavorless”? Black salt is a very nice touch.

As I mentioned, the nice thing about tofu scramble is that it’s infinitely adaptable. I used red onion and baby spinach because I had it, but feel free to substitute with anything languishing in your fridge (or even prepare it plain and top with cheddar Daiya for a childhood throwback).

black salt tofu scramble

Black Salt Tofu Scramble

Serves 2-4

4 teaspoons olive oil, divided
5 ounces baby spinach
1 small red onion, thinly sliced in half moons
1 14-ounce package firm tofu
1 – 1 1/2 teaspoons Indian black salt
1/2 teaspoon nutritional yeast
heaping 1/8 teaspoon tumeric
1/8 teaspoon garlic powder
freshly ground black pepper, to taste

While preparing the rest of your ingredients, press tofu to remove some excess water. I have this tofu press and I compress the tofu about halfway and let it sit for 15 minutes.

Heat a cast iron skillet over medium-low heat, then add 2 teaspoons olive oil. Warm until oil is shimmery and easily coats pan, then add red onion. Saute until slightly softened, about 5 minutes. Add baby spinach, toss to coat, and cover. Let wilt for 3-4 minutes, stirring once. Transfer mixture from skillet to a colander and squeeze extra liquid out, then set aside.

Again heat skillet over medium-low and add 2 teaspoons of olive oil. Warm oil, then roughly crumble pressed tofu (I just use my hands) into the skillet. Sprinkle with black salt, nutritional yeast, turmeric, and garlic powder and stir to combine. Start with a teaspoon of black salt — you can add more to taste after you add the veggies.

Continue to heat and stir until tofu is warmed through and broken up to your desired texture. Add reserved veggies and stir to combine. Taste, and if desired, add additional black salt for more saltiness (obviously) as well as more eggy flavor. Add freshly ground black pepper to taste.

Heat again until everything is warmed through and serve immediately.

Happy New Year! Make this Baltimore pull-apart bread to bring to brunch tomorrow.

Do you have a brunch to go to tomorrow? I hope so. New Year’s Day is the perfect day for brunch.

And this is the perfect thing to bring to a brunch.

Baltimore pull-apart bread

Especially if there are Old Bay bloody marys involved. Make the dough right now and let it rise in the fridge overnight. When you wake up tomorrow, you’ll have to get it out on the counter to rise for an hour, but then you can spend most of that time waking up the rest of the way until you actually have to do anything with it.

So, a lot of the pull-apart bread recipes out there are sweet rather than savory. It makes sense. This is basically a different shape for monkey bread, after all. But Deb over at Smitten Kitchen made a savory version inspired by Welsh rarebit and I knew I had to do something. I knew I had to give it the Baltimore treatment.

So obviously there’s a mess of Old Bay added to it.

Old Bay cheddar cheese

Aside from the immediately obvious, I used one of my favorite local Baltimore brews in the dough — Heavy Seas. Loose Cannon, which is an IPA, worked beautifully in it — though I intended to make it with the Peg Leg, an imperial stout, which was out of stock when I stopped by the liquor store. I think it would also be delightful with Black Cannon, the seasonal black IPA which just became available. Go get some! Even if just to drink it. Man, it’s so good. I’m not even a huge IPA person.

If you can’t get Heavy Seas in your region, just go for something that you like to drink, preferably something a bit dark. Or, you know, take a road trip to get some beer.

Baltimore pull-apart bread

Baltimore Pull-Apart Bread
Adapted from Cheddar, Beer and Mustard Pull-Apart Bread by Smitten Kitchen

Dough:
4 tablespoons unsalted butter
1/4 cup plus 1/3 cup Heavy Seas beer
2 1/2 cups all-purpose flour + 1/3 cup flour, divided
2 tablespoons sugar
2 1/4 teaspoons (1 envelope) instant (active dry) yeast
1 teaspoon salt
2 large eggs, at room temperature

Filling:
3 tablespoon unsalted butter
1 teaspoon mustard (I used Dijon)
1 heaping tablespoon Old Bay (I used low sodium)
4 ounces sharp cheddar cheese, shredded (about 1 1/2 heaping cups)

First off, dough time. In a small saucepan over low heat, heat the 4 tablespoons of butter with 1/4 cup beer until butter is just barely melted. Remove from heat and add remaining beer, then set aside to cool. If you have one, pop a thermometer in there — you want the mixture to be between 110 and 116 degrees. If you don’t, you want it to be warm to the touch, not hot.

Drink the rest of the beer. You deserve it.

While the butter/beer cools, prep your dry ingredients. In the bowl of the stand mixer with the paddle attachment, stir together 2 cups of the all-purpose flour, sugar, yeast, and salt until combined. With the mixer on low, pour in the warm butter/beer mixture and let stir until dry ingredients are just moistened. Add eggs, one at a time, and stir until just combined. Add the remaining all purpose flour and again stir until just combined.

Replace the paddle with the dough hook and turn the mixer on low. Let knead for 3-4 minutes, until dough is not quite as lumpy. It will still be wet and sticky.

Oil a medium bowl and transfer dough. Cover loosely with plastic wrap and let rise for 1 hour, until doubled in size. If you want to get this part over with before you’re battling a hangover, this is where you’d let the dough rest in the fridge overnight — wrap the bowl tightly with plastic wrap. The next day, let it rest at room temperature for 1 hour while you prepare the filling.

Speaking of filling: using the large holes on a box grater or your food processor, grate your cheddar cheese. Put in a storage container, dump the Old Bay on top, close it up, and shakeshakeshake. Pop it in the fridge while you’re waiting.

In your same small saucepan from before (no need to wash it out if you’re doing this all at once), melt your 3 tablespoons of butter over low heat. Once melted, stir in mustard and set aside.

Now it’s time to put it all together. First, spray or butter a 9″x5″ loaf pan and set aside.

Turn risen dough onto a floured work area, then roll out into a 20″x12″ rectangle. It may try to stick here and there, so pull it up every once in a while and add more flour as needed. Brush butter/mustard over the entire surface of the dough, all the way to the very edges. Really glop it on there. Then cut the dough into 5 4″x12″ strips — a pizza cutter is very handy for this.

Evenly sprinkle one buttered dough strip with a generously heaping 1/4 cup of Old Bay coated cheddar. Gently pick up the next dough strip and place it on top of the cheese. Repeat with all of your strips, ending with more cheese on top.

With a serrated knife, very gently and slowly, as gently and slowly as you can possibly manage, cut your dough stack into 6 to 7 segments, 2″x4″ each. The dough may or may not have stretched a tad bit with all that lifting and such, but it’s fine either way. Really.

Prop your loaf pan up on one short end to make this next part a little easier. Lift each segment, using a spatula if that helps, and plop it in the “bottom” of the pan, that is, on the short end. A 4″ wide cut end should be facing out towards you. Stack the rest of the dough pieces on top in the same way until your loaf pan is filled. If it’s a little under-filled, just shake it a bit to distribute the pieces. If you have more than it seems will fit, just squeeze everything together to jam the last bits in there. Once again, cover pan with plastic wrap and set aside to rise for 30 to 45 minutes.

When appropriate, preheat your oven to 350 degrees. Pop the risen loaf in there and bake for 30 to 35 minutes, until puffy and brown and the bits of cheese peeking out are bubbly and crisp.

Let cool in the pan for five minutes, then turn out to a cutting board. For the best pull-apart experience, enjoy warm and fresh. If it has cooled down and refuses to peel apart, use a serrated knife to cut thin slices. Or just continue to tear bits and pieces off like a pack of wolves, I won’t tell.

My love letter to Old Bay (eggs in the Bay)

So, I really love Old Bay.

Old Bay Seasoning, invented by a German immigrant to Maryland in the 1940s, is a blend of  (allegedly) eighteen herbs and spices. Buuuut, the only ones listed are: salt, celery seed, spices (including red and black pepper), and paprika. Speculation about the others include bay leaf, mustard, cinnamon, cloves, allspice, nutmeg, cardamom, and ginger. The actual blend is anybody’s guess. The thing is, technically, it’s a crab and shrimp seasoning, which wouldn’t give me a whole lot of reason to use it, seeing as how I don’t eat meat. But… it tastes good on anything. And anyone who lives in or is from Maryland is likely to have one of those distinctive yellow cans in their cabinet.

All that said, I rarely meet people who are not from the Chesapeake Bay region express the same fervor of Marylanders (and specifically, me) for this delicious spice blend. It can’t be for lack of availability: Old Bay was purchased by McCormick in 1990 and they have nationwide distribution, so you can get it anywhere in the United States. But people I’ve met elsewhere generally don’t have it, or if they do, they don’t really use it. My mister’s mother has had the same can in her cabinet for “probably like twenty years,” which is just mind-blowing to me.

Sometimes I feel like an Old Bayvangelist — I tend to talk about it when I travel. I even brought a can to Amsterdam with me. I was there for four or five months, and I knew I’d need it. Although he was skeptical, the exchange student from Utah I met there admitted that the french fries I made him try, dusted generously with Old Bay and sprinkled with malt vinegar, were indeed very tasty.

That’s the thing, though: most of my Old Bay is consumed by being dumped on top of fries. Don’t get me wrong, this is delicious and I will never tire of it. But recently I’ve been thinking that there have to be some healthier ways to consume massive amounts of sodium.

I kept drifting back to a favorite dish of mine from Smitten Kitchen of eggs poached in a spicy tomato sauce. It’s kind of a perfect dish: quick, easy, cheap, tasty, fairly nutritious, and good for breakfast, lunch, or dinner. The SK version, shakshuka, has an Israeli bent to it, though it’s roots are apparently Libyan. There’s also an Italian version called eggs in purgatory. And of course it bears similarities to huevos rancheros. Versions of this dish just seem to pop up in a bunch of different cultures; this is my contribution to the collection, tweaked to express my heritage. As a Marylander who really, really, loves Old Bay.

So, if you have a can languishing in your cabinet somewhere, here’s a recipe to use it in. If you’ve never thought to buy it or perhaps have never even heard of it, here’s a reason to purchase a can.

eggs in the Bay

Eggs in the Bay
Adapted from Shakshuka by Smitten Kitchen

Serves 2-4

1 14.5-ounce can whole peeled tomatoes, undrained
2 tablespoons olive oil
1 jalapeno, seeded and finely chopped
1 small yellow onion, finely chopped
2 cloves garlic, sliced
1 1/2 tablespoons Old Bay seasoning (low sodium if you have it)
1/2 cup water
4 eggs
1/4 cup sharp cheddar cheese, finely grated
1 tablespoon fresh flat leaf parsley, chopped

Dump your can of tomatoes (including liquid) into a bowl, or one of those giant measuring cups if you have one. Then squish ‘em up with your hands! Try not to squirt too much tomato juice on your light colored shirt, unlike me. Set aside.

In a medium skillet over medium-high heat, heat oil until shimmering. Add jalapeno and onion and cook, stirring occasionally, until browned and softened — about 5 minutes. Add Old Bay seasoning and garlic and cook until garlic is soft, stirring frequently — about 2 more minutes.

Pour your tomatoes and the water into your skillet and stir to combine. Lower to medium heat. Simmer, stirring occasionally, until slightly thickened — about 18-20 minutes. Give it a taste and add a touch more Old Bay if desired.

Carefully crack each egg into the sauce, evenly distributing them over the surface of the skillet. If you’re not a great egg cracker, you may want to crack them into a small bowl one at a time and pour them in to avoid any errant shell pieces. Cover skillet and cook about 5 minutes, until whites are set and yolks are just set. They’ll continue to cook a little bit once you serve it up, so err on the side of caution. Cut the heat and spoon up some of the tomato sauce to baste the whites with, then sprinkle the surface evenly with cheddar and parsley.

Serve up in bowls with a hearty roll on the side, or on top of a piece of toast. If you’re serving a salad or some other side, one egg per person is sufficient. If it’s the main meal, you’ll probably want two each. If you want to make this for more people, use a large skillet and a 28-ounce can of whole peeled tomatoes, and double everything else except for the water.

Ginger-almond breakfast cookies for hurried mornings (i.e. every morning)

Honestly, I’m usually pretty boring about weekday breakfasts. I just keep a jar of peanut butter and a sleeve of rice cakes in my desk at work. I used to supplement by picking up fresh fruit when I passed Whole Foods on my way in.

But it finally happened. My office moved to the suburbs. Yeah, there’s still a lot of businesses close by. But “close by” used to mean across the street. Now it’s a ten minute drive.

Gone are the days of popping over to pick up fresh fruit. Ditto on the days when I want to treat myself to a croissant or muffin.

So I decided to look for something else I can treat myself with. Something that is tasty, but still packed with fiber and protein. Something that will store well in the freezer. Something that will allow me to at least make an attempt to face my mornings with alacrity.

I must say that these zippy little breakfast cookies fit the bill.

ginger-almond breakfast cookie

Added bonus: these are accidentally almost vegan. The only non-vegan ingredient is honey. I’m not vegan and a big fan of the taste of honey, and the vegan friend that I see most often is willing to let it slide on honey, so that’s what I use. If you’re strict, you can easily use agave nectar.

Ginger-Almond Breakfast Cookies
Adapted from Oatmeal Breakfast Cookie by Laura

Makes 16 cookies

1/2 cup applesauce
1/2 cup almond butter
1/2 cup honey or agave nectar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 heaping cup quick-cooking oats
1/2 cup whole wheat pastry flour
1/4 cup ground flax seed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon baking soda
1/4 teaspoon salt (omit if your almond butter is salted)
1/3 cup roughly chopped crystallized ginger

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

In a medium bowl, combine oats, flour, flax, cinnamon, ginger, cardamom, salt and baking soda.

In your stand mixer with the paddle attachment, beat applesauce, almond butter, and honey or agave on medium speed until fully combined. Add extracts and beat again briefly.

Add dry mixture to wet mixture and stir on low. Once batter is fully integrated, fold in chopped crystallized ginger.

Drop by rounded spoonfuls onto prepared cookie sheets (use a big spoon from your cutlery set). I put 8 cookies per sheet — two rows of four, evenly spaced, which makes a medium-sized cookie.

Bake for 12-14 minutes, until browned. Rotate your pans halfway through baking time to ensure even browning. Transfer to wire racks to cool completely.

Once cool, wrap individually in plastic wrap. Put wrapped cookies in a gallon size freezer bag, suck out the air with a straw, then store for up to three months in the freezer.

Let thaw for about a half hour before eating (or overnight in the fridge). Alternatively, zap a frozen cookie for about 15 seconds in the microwave to thaw and slightly warm it.

These are smaller than the average breakfast cookie you might get from the store or from most other recipes — I have a small appetite in the morning. Feel free to either make them bigger (and cook for a bit longer), or smear on a bit of Greek yogurt as “frosting” to add a bit more heft.

Poutine home fries, when you need to indulge

We’ve been trying to eat healthier lately. Lots of salads.

See, my mister got hit by a car while he was on his bike several months ago. Broken collarbone, surgery, physical therapy, and no running or biking for about two months. This was extra unfortunate, because he had just started training for the Army Ten Miler that he’s running in October. He’s tip top now, except for having a rod and some screws in his shoulder. (Despite the worries from apparently everyone, he does not set off the metal detector at the airport.) But he missed a lot of training time, and got a bit out of shape when he was unable to exercise.

I, on the other hand, am a bit out of shape just because my main form of exercise is getting down on all fours and chasing her around the house.

So, we’re trying to eat healthier.

But sometimes you have to indulge yourself, right? Sometimes you just need to eat a disgustingly huge pile of greasy potatoes, cheese, and gravy.

poutine home fries

Poutine Home Fries
Serves 2

5 smallish-mediumish red skin or yukon gold potatoes (about 1 1/2 pounds)
3 tablespoons canola oil
3 tablespoons butter*
3 tablespoons flour
1 1/2 cups water
3 tablespoons nutritional yeast
1 teaspoon vegetarian Worcestershire sauce
1 teaspoon soy sauce
1/2 heaping teaspoon Marmite
1/4 teaspoon freshly ground black pepper
1/4 heaping teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
4-6 oz white cheddar cheese curds*
salt and freshly ground black pepper to taste

Wash and dry your potatoes, then dice ‘em up. Leave those skins on — fiber makes it healthy, right?

Preheat a cast iron skillet over low heat, then add oil and heat until it shimmers and easily coats the bottom of the pan.

Add diced potatoes and a few dashes of salt and grinds of pepper, then stir to coat and cover. Cook covered over low heat, flipping with a metal spatula occasionally to prevent sticking, for 20-25 minutes until fork tender.

While potatoes are cooking, microwave water in a measuring cup with a spout for 2 minutes or until hot. Then add nutritional yeast, Worcestershire sauce, soy sauce, Marmite, pepper, salt, garlic powder and onion powder; stir to dissolve. Put the 1/2 teaspoon with the Marmite directly into the water and stir to ensure that all of that weirdly delicious paste dissolves off the teaspoon into the broth.

Melt butter in a small saucepan over medium low heat. Add flour and cook, whisking frequently with a gravy whisk, until it turns light brown and no longer smells like raw flour. You have a roux!

While whisking constantly, slowly pour the broth into the roux. Do not add it too quickly or your gravy will take forever to thicken up properly. It will get very thick as you pour the liquid in slowly, and you’ll have to whisk aggressively along the bottom to make sure everything gets integrated. Make sure to scrape any sludge from the bottom of the measuring cup in there, too.

Once all of your liquid has been added, continue to whisk constantly until your gravy is smooth. Leave over medium-low heat and let cook for 8-10 minutes, whisking occasionally, until gravy is sufficiently thickened. Take a taste and add more salt if needed — just remember that you’ve salted your potatoes and the cheese curds will be salty as well.

While your gravy thickens, check to see if your potatoes are fork tender yet. When they are, raise heat to medium-high and brown the potatoes. Keep a close eye and flip frequently to prevent burning.

Scoop browned potatoes onto two plates. Add 2-3 ounces of cheese curds to the top of each potato pile. Smother with gravy, and let sit for a minute or so until the cheese curds start to melt. Grab fork, shovel into your mouth, repeat.

* To make this recipe vegan, substitute olive oil or vegan margarine for the butter when making the roux for the gravy. Cut up some hearty chunks of a cheddar Daiya wedge to substitute the cheese curds.