Sunday, July 7, 2013

Turkey Potato Galette

I have been participating in Secret Recipe Club since June 2011.  Between the blogs I have been assigned and those I visit on reveal day I have checked out a lot of blogs, yet there are always new ones to discover.  And that was the case with this month's assignment.  I am not sure how I haven't come across Camilla's blog before, but I will definitely be going back there on a regular basis.

Just as the name implies, Culinary Adventures with Camilla is filled with great recipes and great adventures.  Food isn't just enjoyed at home, but experienced in many places and ways.  She talks about picking cherries and olallieberries (a fruit I'm not familiar with) with her kids,  food is incorporated into movies and she has a great collection Cooking Around the World recipes.  But what I love most is that she is passing her love of cooking and food on to her kids.  I love her goal to "grow conscientious, creative kids with fearless palates." and would say it seems she is definitely achieving it.

When it came time to actually making something I had trouble narrowing it down, so I combined a couple of different recipes.  My first choice was the Herb Potato Onion Galette.  It had been a long time since I  made a Galette.  It is one of those foods that I forget about and then become obsessed with,  I love dishes that can be either sweet or savory and can easily substitute or swap ingredients, plus I had a lot of potatoes that needed to be used.  I also wanted to try Camilla's Kale Garlic Turkey Meatballs, again I had some kale that needed to be used up. So, instead of deciding between the two I made both, resulting in a delicious Turkey Potato Galette.


When I made this the first time, I cooked everything separately, but found that to time consuming.  I made a second batch this time cooking the potatoes and onions together and cooking the turkey and kale together.  Not only is this faster, but it also helps bring all the flavors together.


Turkey Potato Galette (Printer Ready)

Ingredients:
5-6 yellow potatoes, thinly sliced
1 large sweet onion, thinly sliced
½ lb. ground Turkey
1 bunch kale, washed and roughly chopped
¼ teaspoon cumin
¼ teaspoon paprika
3-4 cloves roasted garlic
1 disc pate brisse


Directions:
Preheat oven to 375.  Place potatoes and onion in a single layer on large baking sheet.  Drizzle with olive oil and lightly sprinkle with salt and pepper.  Bake for 10-15 minutes or until the potatoes are just tender to the touch.  Remove from oven and set aside.


Place saute pan over medium high heat, add a tablespoon of olive oil.  Once pan and oil are warm add turkey, cumin and paprika.  Cook until turkey becomes light brown, add kale and continue cooking until kale is wilted.  Remove from heat.


On a piece of parchment paper roll brisse dough into a large circle. Move parchment paper and dough onto a baking sheet, it is ok of the dough hangs over the sides of the baking sheet.  Smash roasted garlic into a paste, rub onto dough.  Place turkey, kale, potatoes and onions in center of the dough, leaving about 2 inches of dough to fold over.  Fold dough over leaving some of the filling exposed.  Bake for 30-40 minutes or until lightly golden.


Savory Pate Brisee (Printer Ready)
(modified from a Roland Messier recipe)


Ingredients:
1 teaspoon salt
½ cup water
3 cups all-purpose flour
½ teaspoon garlic powder
2 teaspoon dried basil
1 teaspoon dried parsley
1 cup unsalted butter, chilled and cut into small pieces
1 egg
3 egg yolks


Directions:
In the bowl of an electric mixer combine salt and 1 tablespoon of the water, stir to dissolve the salt.  Add the flour, garlic, basil, parsley and butter.  Using the paddle attachment mix on low speed until the mixture feels like sand.  With the mixer still on low add the egg and yolks one at a time.  Add remaining water, mix until the dough just comes together.  

Turn the dough out onto a lightly floured surface, divide into 2 equal size pieces.  Shape each into a ball and then pat into a disc.  Wrap them tightly in plastic wrap.  Refrigerate for at least one hour before using.  Can be kept in refrigerator for up to 3 days or in freezer, wrapped in plastic wrap and aluminum foil, for up to 2 months.