Deluxe Potato and Celeriac au Gratin

The gnarly and nutty celeriac, or celery root, adds depth to these plain old potatoes making this an excellent side to any roast meat. Perfect on a cold winter night!

Ingredients:

3/4 cup vegetable or chicken broth

2 garlic cloves, crushed

3/4 cup 35% cream

1 tbsp olive oil

1 small onion, chopped

1 small celeriac, thinly sliced

3 medium potatoes, thinly sliced

1 tbsp flour

1 or 2 tbsp fresh chopped parsley

salt and pepper to taste

1/2 cup shredded cheese...swiss, cheddar, monterey jack

Place the garlic in a small saucepan with the broth and bring to a boil. Remove from heat and add the cream. Leave to cool on counter.

Fry the chopped onion in olive oil until lightly golden.

Scrub the celeriac, cut off the bumps, then peel and slice thinly along with the peeled potatoes. Toss both in a bowl with the flour, salt and pepper. Add the parsley and onion.

Butter a 2L baking dish and layer the potatoes and celeriac. Remove the garlic from the broth/cream and pour over the vegetables.

Top with cheese and bake uncovered at 400°F for 1 - 1 1/4 hours. Ready when it's tender and golden!

Serves 4-6

Perfect with this Rich Roast Beef and Onions recipe:

https://hotandcoldrunningmom.blogspot.com/2021/01/rich-roast-beef-and-onions.html

Rich Roast Beef and Onions

The secret ingredient adding flavour depth to this roast is Angostura Bitters. It's not just for cocktails and don't worry it really isn't bitter like the name suggests, but rather a little spicy enhancing the meat tremendously!

Ingredients:

2 lb top sirloin beef roast

2 tsp minced garlic

1 tbsp balsamic vinegar

1 tbsp olive oil

4 or 5 dashes Angostura bitters

1 tbsp steak spice (I used The Keg steak spice here)

1/4 tsp dry thyme

2 sliced onions

To start slice the onions and place on the bottom of your pan or baking dish. Sit the meat on top of the onions. Combine the rest of the ingredients and spoon over the roast. Cover and refrigerate for about 4 hours.

When ready to cook bring the meat back to room temperature, about 1 hour on counter, then roast uncovered at 400°F for 30-35 minutes for a nice medium rare to medium roast. Internal temperature should read 135°F. Remove to a plate and let rest 15-20 minutes before slicing.

While waiting, heat the pan on the stove top and add about 1/4 cup of broth or water and deglaze the pan creating a wonderful oniony au jus!

Serve with this decadent Deluxe Potato and Celeriac au Gratin.

https://hotandcoldrunningmom.blogspot.com/2021/01/deluxe-potato-and-celeric-au-gratin.html

Apple Blackberry Ricotta Pie

Delicately sweetened, with pops of juicy berries and creamy ricotta filling, this is next level apple pie!

Ingredients:

1 cup ricotta

1 egg

1/3 cup sugar

3 tbsps butter, at room temperature

3-4 apples, sliced

1 tbsp lemon juice

1 cup blackberries

2 tsps sugar

pie dough 

First roll out your pastry, either homemade or store bought, placing it in a 9" cast iron pan (or pie plate). Make sure there is a good amount of overhang because it will be folded up over the edge of the pie later for that rustic look.

In a bowl combine the sugar and butter then add the ricotta and egg. Mix well.

Fill the pie shell with the ricotta filling. Slice the apples and toss with lemon juice. Starting along the outside edge begin placing slices, slightly overlapping, around in 2 rows leaving just the center of the filling exposed.

Toss the blackberries with 2 tsps of sugar and place in the center and over the inner row of apples. Any leftover sugar may be sprinkled over the top of the pie. 

Begin bringing the sides of the pastry up and over the outer row of apples, pinch the dough together as you move around the pie, leaving the berries exposed.

On the lower rack of the oven, bake at 375°F for 50-55 minutes.

Cool, then refrigerate 3 hours before slicing.

Adapted from: instructables.com

Zesty Lemon Ricotta Spaghetti

One pot and less than 30 minutes to make this impressive but downright easy pasta dinner! You'll want to keep this recipe!

Ingredients:

1/2 lb (8 oz) spaghetti

1 cup creamy ricotta

4 cups packed baby spinach leaves

1/2 cup parmesan cheese

zest of 1 lemon

2 tbsps fresh lemon juice

1 tbsp olive oil

1 tsp minced garlic

1/2 tsp dry basil

1/2 tsp salt

1/4 tsp black pepper

red pepper flakes and parmesan to serve

In a bowl combine the ricotta, olive oil, parmesan, garlic, basil, lemon zest and juice, and salt and pepper.

Cook the pasta to al dente and when done reserve 1/2 cup cooking water before draining. After draining immediately add the spinach to the pasta and stir 1-2 minutes until the leaves turn a bright green.

Mix the ricotta sauce into the pot with about half of the reserved pasta water. Stir and add more water until smooth and the pasta is well coated. I did use the whole 1/2 cup of reserved water here.

Plate and serve with more black pepper, red pepper flakes and parmesan cheese.

Serves 4

Adapted from: theclevermeal.com

Fruity Celeriac Salad

Both crisp and creamy, this refreshing salad can be made hours before serving. And it can be changed up to suit your mood (or what's in your fridge!) 

Other add-ins could be: pecans, blackberries, capers, sliced gherkins, julienned pears, sliced celery... the possibilities are endless.

Ingredients:

1/2 celeriac, julienned

1-2 tbsps lemon juice

1 small carrot, julienned

1 small apple, unpeeled and julienned

1/2 cup blueberries

2 tbsps sour cream

salt and pepper to taste

fresh parsley and some pomegranate arils to garnish

Brush the celeriac well with a vegetable brush, then peel cutting off some of the knobby parts. Julienne the celeriac and apple first and toss with lemon juice to prevent browning. Add the carrot and blueberries.

Mix the sour cream, salt and pepper and add to the salad, coating well. The salad may be made to this point and refrigerated, covered for up to 8 hours before serving.

When ready to serve place in bowls and garnish with fresh parsley and/or pomegranate arils.

Personally I think the pomegranate makes the salad pop!

Makes 3 side salad servings

Turkey Florentine Lasagna

Still got turkey leftovers? Of course you do! With no-cook lasagna sheets, store bought sauce and leftover turkey all you need to do is assemble this baby and bake it! Easy peasy!

Ingredients:

2 cups chopped, cooked turkey (or chicken)

1 medium onion, chopped

1 tbsp vegetable oil

3 cups baby spinach

1/2 cup grated carrot

2 1/2 - 3 cups tomato sauce

1 cup ricotta

1 tsp garlic powder

1/2 tsp oregano

salt to taste

1 cup shredded mozzarella

6 no-boil lasagna sheets

parmesan cheese

In a small skillet brown the onion in vegetable oil then remove from heat and toss with the spinach. Set aside.

Mix the turkey, carrot and 3/4 cup sauce together. I used Classico's Florentine Spinach and Cheese, but any sauce will do. 

And we love these Delverde lasagna sheets... no boiling! But if you are using regular not instant lasagna sheets have them boiled and ready for stacking.

Combine the ricotta, garlic powder, oregano and salt.

Butter and 8 X 8" baking dish and spray with oil. Spread a couple tablespoons of sauce in the bottom of the dish then add a lasagna sheet. Top that with half the turkey mixture. and another pasta sheet.

Then half the spinach and 1/2 cup sauce and another sheet.

Spread all the ricotta evenly over that sheet and top with another.

Finally, the rest of the turkey mix, pasta, spinach and 1/2 cup sauce, and the last pasta sheet. Gently press down.

Spread the balance of the tomato sauce over the top and add mozzarella.

Cover with foil and bake at 325°F for 30 minutes. Then uncover and return to the oven for 20-25 minutes.

Let rest 15-20 minutes before cutting.

Serves 6

Sweet Potato with Bacon

This savory and sweet side dish pairs well with chicken, duck, pork or turkey dinner. But would go equally well on your breakfast or brunch plate! 

Ingredients:

4 slices bacon, chopped

1 large sweet potato, diced

sprinkle of cinnamon

2 tbsps maple syrup

vegetable oil

Cook the bacon in a non-stick skillet on medium heat, then remove to a plate. Reserve 2 tbsps of bacon fat in the skillet. If you don't have enough fat then top it up with vegetable oil.

Add the diced sweet potato to the pan and sprinkle with cinnamon. Toss together and cook 10 minutes.

Stir occasionally but let them sit a bit to brown nicely on the sides. After 10 minutes cover the skillet and cook another 4 or 5 minutes or until tender.

Return the bacon to the pan and add the maple syrup.

Serves 2 (but truthfully, I ate it all myself!! 😃🐷)