Friday Favorites 6.28

Can you believe July starts next week?! Though we are coming up on one of the hottest months in Texas, I am so ready for it to be here! I remember loving July as a kid because the neighborhood pool, beaches, and rivers were less crowded. I remember the cheaper Sonic slushes, no happy hour needed. And I remember our air conditioner always breaking that month. So that last one wasn’t so great, but a little or a lot of sweat never killed anyone, right?

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Now that I’m older, I thank my lucky stars for a plethora of pools to crash in Denton, for adult slushes, and an air conditioner that has yet to break after 3 years of living in the Pearl House.

Speaking of the Pearl House and July, we have a tradition of throwing a huge 4th of July day party. Lots of friends, awesome homemade food, vodka watermelons, fireworks, the whole shebang. Because the 4th falls on a Thursday and we all have to work on a Friday, and the fact that my roomies are packing their lives up, we won’t be throwing one this year. It makes me sad. July will be bittersweet. At least I have memories on top of memories of Pearl House 4ths of July, birthdays, wine & craft nights, pets, tacky sweaters, and so much more. ImageImageImageImage

Just because our house is not the designated party spot this year does not mean I’m not going to have myself a good time. Here are my some of my top ideas for this years 4th of July.

  1. Vanilla Bean Angel Food Cake. I found this recipe on the Free People Blog. Isn’t it so pretty? I purchased 12 Mexican vanilla beans on Amazon for the purpose of infusing sugar, but I think I found something else to try out! I’ve never made an angel food cake from scratch! Here’s to hoping I’m not too hungover to try this! Image
  2. Patriotic Cocktails. From good ol’ Lonestar & PBR to Alcoholic Arnold Palmers and a vodka melon (always a good idea), America’s birthday wouldn’t be a party without something ice cold to sip on. I like to stray away from all the Pinteresty patriotic drinks. Blue gatorade mixed with lemonade, mixed with red koolaid? Ugh that sounds disgusting. I like using fresh fruit and homemade simple syrups for my cocktails. Think red and blue berries. I want to try this sans the basil. Pomegranate, the lesser know patriotic fruit? Image
  3. Flower Crowns. Yeah this is one trend that has yet to die in my heart. As made popular by Lana del Rey, I try to sport one for any occasion. I have a go-to sunflower crown but would like to make an obnoxious one with red roses for next week. DIY project!Image

Do you have any special plans/traditions for the 4th of July? I wanna hear them!

Happy Friday! I hope you all have a fabulous weekend!

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Spaghetti & Meatballs

Clarification, homemade sauce with spinach and Parmesan meatballs.

For two weeks I have been craving spaghetti and meatballs, which is strange because it was a dish I hardly enjoyed as a kid. My dad always made us spaghetti, but he always opted for meat sauce. When we were little little, my mother used to make me and all 5 of my siblings take our shirts off when spaghetti was on the menu, that way she would not have to deal with tedious stain removals from our clothes. Things still got messy. I do remember the one time my mother hosted a spaghetti dinner. . .almost all of our church members attended as well as our priest! We aren’t even Italian! Just Catholic. Same thing almost. I remember she made meatballs for the occasion which were then gone in 60 seconds.

Sometimes when I am bored and very hungry at work I will search meatballs on Pinterest and Food Gawker. It’s only a little bit awkward when a coworker sneaks up behind you and asks why you are drooling at balls of meat. (I do this on a weekly basis, including today.)

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Today I am finally going to put that craving to bed! I took the afternoon to help Jonathan move into his temporary place today. Having a semi-free afternoon meant adequate time to make HOMEMADE pasta sauce and baked meatballs. These days I am trying to stray away from buying things in a can or jar due to excess salts, sugars, and preservative. Plus, fresh is pretty much always better than the real thing. I also like being able to gloat, ‘yeah I made that. . . FROM SCRATCH!!). Aside from fresh basil which I bought from the store, I had all the ingredients lying around to make a garden sauce at home.

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The only other 2 items I had to purchase for this were ground beef and a small (6 oz) can of tomato paste.

I didn’t really follow an exact recipe, but rather made things up as I went. I feel like if you have an understanding of the main food components of specific cultures then the rest is easy. I am making Italian food. Hmmmm should I use tomatoes and fresh herbs? Why yes. I also feel like once you have an understanding of what flavors work well together and how they work, making things up as you go isn’t so much a blindfolded walk in the park.

Ingredients

For Spaghetti Sauce

5 large red tomatoes, quartered then halved

1 handful (about 1 cup) yellow sunburst tomatoes

1 green bell pepper, chopped

1 sweet yellow onion, quartered then halved

1 entire bulb of garlic, crushed

10 fresh basil leaves

olive oil

6 oz tomato paste

1 tbs brown sugar

fresh rosemary

generous amounts of kosher salt and black pepper

For Meatballs

1 lb ground chuck beef ~80% lean

1 cup finely chopped spinach

3/4 cup Italian breadcrumbs

1/3 cup Parmesan cheese

1/3 cup mozzarella cheese

1 egg

2 tbs garlic powder

1 tbs red pepper flakes

1 tbs kosher salt

1 tbs black pepper

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The Process

  1. Chop vegetables as specified and layer into a baking dish. Drizzle with olive oil (about 2 tbs) and sprinkle generously with salt and pepper. Give a good mix with you hands making sure everything is nicely coated in olive oil. Sprinkle the brown sugar on top. You may be thinking, ‘”Whatttt brown sugar?” it gives the sauce a sweetness that nicely compliments the basil! I remember when my friend John was explaining to me his pizza sauce recipe, he said a tablespoon of sugar was his secret ingredient. in this case it is not a secret!ImageImageImage
  2. Roast your vegetable in a preheated oven at 425 degrees for about 40 minutes. Be sure to toss around with a spoon every 15 minutes. Your kitchen should smell like Little Italy be now and you may or may not be talking to yourself in an Italian accent.Image
  3. When vegetables are done roasting, transfer to a blender and pulse for about 20 seconds. Image
  4. In a large saucepan, saute your chopped green bell pepper. I do not include the pepper in the roasting process because I like having chunks in my sauce. I also did not want the peppers to alter the color of the sauce.Image
  5. Add your blended spaghetti sauce to the pan with green peppers along with a small can of tomato paste. Stir until the paste is incorporated with the rest of the sauce, deepened the reddish color. Season with salt and pepper to taste. ImageImage
  6. I transferred the sauce to a crock pot set on low to keep warm for a long period of time since dinner would not be for several hours later. You can now begin the meatballs!Image
  7. In a large mixing bowl, assemble your meatball ingredients: ground beef, breadcrumbs, chopped spinach, cheeses, garlic powder, salt and pepper, red pepper flakes, and 1 egg. ImageImage
  8. Mix all ingredient with your hands. Some people get grossed out by touching raw meat, but for some reason I really like it as long as it’s red meat. I guess it makes me think back to the days when I’d help my dad make hamburger patties. I swear, everything I like to cook is associated with some sort of childhood memory! Image
  9. Once your meat is mixed in with the other ingredients, form into balls resembling the size of a golf ball. this recipe should yield around 11-12. Image
  10. In a saucepan using a very small amount of olive oil, lightly brown the meatballs on each side. Be sure to pay attention! I accidentally burnt a few, but no worries! It still tastes good!ImageImage
  11. Transfer meatballs to a cookie sheet and bake at 350 degrees for about 30 minutes until fully cooked. ImageImage
  12. Once finished, transfer to the crock pot of sauce to keep warm. Image

These meat balls are delicious! Now all you have to do is boil water and cook your pasta! If you’re feeling really fancy, bake some garlic bread! Oh man! I can’t wait to eat the final final product!!

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(You could easily make this vegetarian/vegan by leaving out the meatball part or by subbing tempeh! )

Fish Tacos on Homemade Corn Tortillas

Do you guys want to know my favorite thing to eat? Alright I’ll tell ya!

Tacos!

I could seriously eat them any time of the day! Hailing from San Antonio, I know tacos. I know that a taco is not a taquito. I know a taco is not a burrito. I know that tacos are easy and pretty hard to mess up, but sadly it can be done. I was raised on tacos. As far back as I can remember, my dad has taken me to the best hole in the wall, mom and pop places. Chorizo and egg tacos on fluffy homemade tortillas with a big glass of sweet tea was my go to!

I was raised on breakfast tacos. Never had I ever had a fish taco until I moved to the North Texas area. Strange thing! But now they are one of my favorite things! Oh yeah, I used to be a flour only kind of girl Now I die over homemade corn tortillas that are thick and chewy.

Fish tacos are actually very easy to make! So easy for a quick, delicious lunch or dinner!Image

Ingredients (For One)

Prepared masa mix (Maseca corn flour, salt, lime juice, water, oil)

queso fresco cheese

1 tilapia fillet

1 large Ziplock freezer bag

lime wedges

chopped yellow onion, red bell pepper, and cilantro

spices to taste: cumin, chipotle, salt, pepper, garlic

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I normally make my masa from scratch- very easy! But in this case I took the easy way out and bought premade masa mix because I plan to make papusas at some point during the week. This cut out about 15 minutes or prep time. No need for a tortilla press either! Tortillas can be formed and pressed easily and mess free using regular kitchen utensils.

The Process

  1. In your hands, form masa mix into golf sized balls. Cut the sides of a large freezer bag and place the masa inside the middle of the bag. Image
  2. Using a pie pan or plate, press down on top of the bag to flatten. ImageImage
  3. If need be, go over plastic bag with a rolling pin. Open the bag and peel the formed tortilla off. Non-stick! Image
  4. Heat 2 tbs oil in a cast iron skillet and cook for about 45 seconds to 1 minute on each side. ImageImage
  5. In the same skillet heat more oil and saute your onions and peppers and fish fillet. Season with the listed spices to taste. Image
  6. Now all you need to do is assemble your taco! Tortilla, fish, sauteed veggies, cheese, cilantro, lime juice!ImageImage

Now that you know how to make corn tortillas, your taco possibilities are endless! Next I will teach you how to make flour tortillas. Enjoy!

Tea Party!

Oh man, moving is tough! (I helped my boyfriend and his mom carry two boxes inside to store in my back room.) I don’t move into my cute yellow house until the end of summer, but it’s beginning to drain me mentally. Time for a break!

Time for a tea party!

I may be one of those weirdos who slurps down a hot bowl of soup during the warmer months, but I am not a fan of hot drinks. In fact, I only make myself drink hot beverages when there is snow on the ground or when I have the flu, neither of which are in my life currently. Summertime in the South calls for ice cold lemonade or super sweet tea. I actually like to combine the two. Teamonade!

Blackberry Teamonade & Lemon Shortbread Cookies.Image

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Spike with vodka and I found the perfect way to break in my Ball Heritage Blue masons. What goes well with tea? Why cookies of course! In this case, I decided to make lemon shortbread cookies to match my drink. The following are my recipes for both the cookies and cocktails. 

Lemon Shortbread Cookies Ingredients

1 cup butter, softened 

2/3 cup confectioner’s sugar

1/4 tsp vanilla

2 tbs finely grated lemon zest

2 cups all purpose flower

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The Process

  1. In a large mixing bowl, cream together butter, sugar, vanilla, and lemon zest. Does it not smell like you just walked into Williams-Sonoma? ImageImage
  2. Slowly add flower in parts incorporating as you go. The final dough product should not be sticky.Image
  3. On a lightly floured surface roll out with a floured rolling pin to a 1/4 inch thickness. use a champagne glass to cut the cookies into small, uniform circles.ImageImage
  4. Place cookies on a parchment paper lined cookie sheet. Put chocolate chips in the center and press with a fork on each side. Image
  5. Bake in a preheated over at 350 degrees for about 10 minutes or until slightly golden. Look how cute!Image

Blackberry Teamonade Ingredients

4 black tea bags, brewed

zest & juice of 1 large lemon

1 cup fresh blackberries

1 cup granulated sugar

3 cups water

Sparkling soda

Vodka

The Process

  1. Brew 4 tea bags. Set aside to cool.
  2. In a small bowl, muddle together 1 1/2 cups fresh blackberries, lemon zest, and lemon juice. Image
  3. Add sugar and water to a saucepan over medium-high heat stirring constantly to create a simple syrup. Add the muddle fruit to make a flavored simple syrup. Image
  4. In a chilled martini shaker halfway filled with ice, add 4 shots vodka, 1 cup sparkling soda, 1 cup brewed tea, and fruit syrup. Give a good shake. Pour into glasses over ice. Top with one more tablespoon of the simple syrup and garnish with a lemon wedge and fresh blackberries. Image

I made the cookies first so I would not get too tipsy and burn them. This beverage is as refreshing as could be! It perfectly compliments the hint of lemon in the shortbread cookies. Tuesday Boozeday done right!

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Monday Comfort: Skillet Greek Yogurt Mac

After starting the day off on the wrong foot, I could already not wait for 4PM to roll around. I hadn’t even walked into the library before things went downhill! Not even talking about the bike ride! (Ha!) Monday called for some serious comfort.

 

Comfort. I believe the word is synonymous with a large ooey gooey bowl of macaroni & cheese.

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Honestly, I could not get that Gruyere Mac from the Libertine out of my head! Dallas was too far to go and these “All About Mac” chain restaurants suck. I could soooooo make this at home. I could also make it semi guilt-free! (Major emphasis on the semi.) Did you know that when a recipe calls for butter, milk, buttermilk, mayonaise, cream cheese, and/or sour cream you can totally sub in Greek Yogurt? I use it as a substitute in potato salad, coleslaw, alfredo sauce, white enchilada sauce, dressing, I could go on and on! Take a gander at this substitution chart. Where this recipe lacks in butter, it makes up for in a teency bit of bacon. If you leave that off, totally vegetarian!

Oh yeah, to make this even better, I baked it in my cast iron skillet for about ~25 minutes.

Ingredients

5 cloves garlic, minced

2 jalapenos, sliced

1/2 sweet yellow onion, diced

2 tbs olive oil 

1 cup mozzarella cheese

1 cup Monterrey jack cheese

1/4 cup Monterrey jack cheese (for sprinkling on top)

1/2 cup Parmesan cheese

1 cup 0% Greek yogurt

16 oz or about 4 cups macaroni pasta

1/4 cup Italian bread crumbs 

Sea salt and pepper to taste

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The Process 

If you have ever made boxed macaroni that later asks you to bake it in the oven for a little bit then this recipe will be easy peasy. If you are horrible at cooking, you can still make this creamy dish that may have The Libertine green with envy!

  1. In a large pot, bring salted water to a boil. After water starts to bubble, add in macaroni and cook til al dente.
  2. While your water is heating up, slice and dice the onions, garlic, and jalapenos. If you do not like extra spice, discard your jalapeno seeds.Image
  3. In a well seasoned cast iron skillet, heat up your 2 tbs of olive oil. Add the onions, garlic, and jalapenos. Saute and season with salt and pepper. Image
  4. When the onions become translucent, turn the heat down to medium-low. Slowly add your cheese mixture continuously whisking so the cheese does not stick or burn. ImageImage
  5. When the cheese has melted, add the Greek yogurt and more salt and pepper. Continue to whisk on low heat until creamy. Image
  6. By this point your macaroni should be finished. After draining, slowly add the noodles to the cheese sauce. Fold the noodles into the cheese with a large spoon. Sprinkle your remaining Monterrey jack cheese on top and evenly scatter the breadcrumbs across the top. If you are feeling adventurous (As I was) dice up a slice of bacon and sprinkle that on top too! You’ll be happy you did. Add one last dash of salt and pepper and you will have heaven after roughly 20 min of baking!ImageImage

See how easy that was! A well seasoned skillet makes this dish non-stick, making for less scrubbing and an easier cleanup.

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And the use of Greek yogurt over butter and milk makes me eat more than just this little baby plate! Image

Oh Monday, you just got infinitely better in my book!

Over the weekend: Food, Fun, and Friends

It is always a great weekend when great food and even better friends are involved. It is also nice getting out of Denton for a little bit. Combine all of those aforementioned things, and you have my recipe for the last three days. Food, friends, places, and spaces.

Friday night was spent drinking two of my favorite beverages: frozen margaritas and ice cold palomas. My great friend and the other half of Casa Y Cocina lives in walking distance from so many cool places in Dallas. One of these places is Gloria’s Mexican Restaurant on Greenville Avenue. A little more upscale that your typical Mexican eatery, I normally just go for the drinks and patio camaraderie. I ended up trying one of their papusas. It was pretty good, and I am now on the search for an easy yet authentic recipe. Image

Saturday was also spent in Dallas, but before making our way south, our hangovers needed to be cured. Some people swear by a big bowl of menudo, I swear by an overstuffed carne guisada gordita. A tiny hole in the wall restaurant here in Denton specializes in both of these! I think my liberal addition of spicy salsa verde helps me to sweat out all the alcohol. Wash it all down with mango juice and *bam* your headache is gone. ***WARNING*** Taco Lady does induce naps.Image

Later that afternoon I got to patronize a Dallas establishment that’s been on my list for quite some time. The Libertine Bar, also on Greenville Avenue, has a wide selection of local beers, mouthwatering dishes that surprise you as bar food, and the kind of environment that makes you want to stay awhile. I wish I had been in the mood for beer that day. Instead I settled for a decadent Gruyere Mac & Cheese with jalapenos and Sirracha. So spicy! So creamy! Tres riche!Image

It was at the Libertine that my boyfriend brought up that it was our 11 months. I guess I had been so busy with life or maybe it was the night before, but it totally slipped my mind! Ahhh, I felt awful. 11 months of getting to know my best friend & 11 months of cooking wonderful meals together, one more to go and we’ll have a solid year!Image

In light of our 11 months together, Jonathan made me a lovely (and so deliciously amazing) brunch on Sunday. My mouth is still watering over those perfectly seasoned scrambled eggs speckled with peppers, onions, and spinach. Image

After brunch, I satisfied my craving for Mexican pastries and spent some time out in the sun. I hope you all had a lovely weekend filled with food and friends as well. This week, I am excited to share with you some new recipes I have been meaning to try as well as a back burner DIY project! It is also the last week of June! My how time flies! Image

Friday Favorites 6.21

ImageWell, it’s finally Friday again! What an exciting week this has been for me and my blog! Yesterday we reached the 1,000+ view landmark! I know this might not seem like a lot to you, but to me it means the world. I hope you enjoy what you’ve read so far. Though in Texas it’s felt like it for a few months now, today is the first official day of summer! Have a look at some of my favorite summery things.

      1. Deep Eddy Ruby Red Vodka. Texas is home of the ruby red grapefruit variation and God bless it for that! It is no news that I am absolutely obsessed with this fruit! When I discovered that the Austin based distillery Deep Eddy produced a RUBY RED VODKA I had to have it. Honestly, I don’t even need a mixer when drinking this, but to stay on the safe side: 4 parts Deep Eddy Ruby Red, 1 part Topo Chico mineral water, 1 part fresh lime juice, mint leaves, and a lime & grapefruit wedge. I sipped on these all last weekend and definitely plan to do it again! Celebrate summer! Celebrate Texas!Image
      2. Anthropologie’s Summer Sale. So on Wednesday, Anthro announced their summer sale. Last year I purchased their Rivulets quilt in a nice shade of marigold. Absolutely love it. Look how good it makes my room look! Unfortunately my bank account will not allow me to make such splurges right now. These are my top 3 affordable sale picks:ImageAnthro Aprons in bright summer colors, and not to mention citrus! $19.95
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        Monogrammed Note Cards. Give me an A! $9.95
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        Sombrero Sheet Set $119.95
      3. Ball Mason Jars in Heritage Blue. I ordered these babies on a whim last Sunday. Definitely one of my better impulse buys! The color is absolutely beautiful! Reminds me of the deep, clear Texas springs. I can’t wait to find uses for each and every one of them. I may have to use them as pint glasses that way I can keep them all for myself!Image
      4. Vintage Babes. Did y’all know that Martha Stewart used to model? Way, way before she spent some time in the big house! I consider her the Hilary Clinton of the house and home department (it’s probably because they have the same haircut). Anyway, she is one of my idols and just check out those cheekbones! Her street cred also adds to her babeness.Image

These are some of my favorite things this week. I hope you all enjoy your weekend! Mix a cocktail, put on some sunglasses, and go outside!

xoxo

A

ONE THOUSAND!

Thank you everyone for stopping by, liking, and following Casa Y Cocina! Today we made it to 1,000 views and it would not have been possible without you guys!

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Stay tuned for more posts!

XOXO

A

Roasted Cabbage & Potato. Soup’s On!

Oh hey! Remember that soup I briefly talked about in my first Friday Favorites post? See picture below.Image

Well, as promised and the whole point of this post, here is the recipe. Today I used cheddar cheese and red peppers to garnish rather than diced jalapeno and Swiss (above).

I take a lot of heat (literally) for liking soups in the summertime. My boyfriend made fun of me for slurping down a huge bowl last week after laying out at the pool. The temperature outside almost matched up with the temperature inside my stomach! I think this soup is good for all seasons because it tastes pretty good cold. That’s how seasonal soups work, right? Hot in the winter? Cold in the summer?

Whatever. Any kind of soup is good anytime of the the year!

After my supply of baby spinach dwindled away and I was left with only potatoes and onions in my produce stash, I decided to make a soup. I dreamed this up while laying in the blazing sun. Oh yeah, I had some cabbage that was going to go bad, too. Why not throw it all in together! Irish-German heritage unite! I came up with a Roasted Cabbage & Potato Soup. Image

Once you know how to make a soup base, in this case a cream soup, you can sub different veggies as you go! Cream of potato! Cream of cabbage! Creamed broccoli! You get the idea. This recipe can easily made vegetarian by using vegetable broth instead of chicken and not using that ONE slice of bacon. I actually make my chicken broth homemade so I don’t have to deal with all the salt and other bad things in canned food.

Ingredients

6 small red potatoes, cubed

1/3 green cabbage, about 4 cups roughly chopped

4 garlic cloves, crushed

1 tsp fresh rosemary

2 tbs olive oil

1 slice of bacon, diced

1/2 sweet yellow onion

3 tbs butter

3 tbs flour

1 cup water

1 can chicken broth

1 cup 2% milk

Seasoning mixture: 2 tbs sea salt, 1 tbs chipotle pepper, 2 tsp black pepper (all spices can be used more or less according to your taste bud’s preferences. 

Garnishes: sharp cheddar cheese and diced red bell pepper or Swiss cheese and diced jalapenoImageImage

The Process

This soup is pretty simple. The majority of time is dedicated to roasting your veggies. Then it’s just simmer time. Also, you will need a blender or food processor.

  1. After chopping your vegetables, place in an oven safe baking dish, toss in olive oil and top with half of your seasoning mixture, diced bacon, and rosemary. Roast in a preheated oven at 375 degrees for about 45 minutes.ImageImage
  2. About 15 minutes before you take your roasted veggies out of the oven begin to make your soup base! We’re gonna make a roux! Saute the chopped onions in the 2 tbs of butter over med-high heat. Be careful not to burn the onions. Whisk in flour. Whisk in remaining spices. Whisk in chicken broth. Whisk in water. Voila! You made a soup base! Doesn’t it smell amazing? Image
  3. Add your roasted vegetables to the soup base along with your cup of milk. Stir continuously so that the milk does not curdle. After about 15 minutes of simmering, you should be ready to transport the mixture to a blender or food processor.Image
  4. Pulse in the blender for about 5 seconds. You may have to do this in multiple steps. Pout into bowls and serve immediately with cheese and diced peppers! The cheese should melt after a few swirls with you spoon!Image

This soup is so deliciously hearty! The roasting, chipotle, and red bell peppers give it that Southwestern feel! Imagine this as the precursor to a huge salad with roasted corn, avocado, and grilled chicken! Why didn’t I make that? Until next time!Image

A Tuesday Tart

Why have I been craving wintertime food? Summer has not even officially started and all I want are tarts, quiches, and warm and hearty soups. After coming across this beautiful potato and kale tart on The Kitchy Kitchen/Pinterest I HAD to experiment! After making a few adjustments to the recipe, I came up with A Most Delicious Potato and Arugula Tart with Parmesan and Ricotta Cheese! Image

I have never worked with Phyllo dough before (but I guess I had planned to since I had it in the freezer?), so I was a little intimidated. Other than that, the recipe seemed pretty easy. A quick trip to the grocery store for some produce and a sneaky snip from my next door neighbor’s rosemary bush was as extensive as it got. The majority of time was dedicated to slicing and buttering. Once you get over the fact that Phyllo is the tissue paper or doughs, you find yourself in a rhythm > layer, butter, repeat! This is the perfect recipe for a brunch, tea party, baby shower, special occasion, or any occasion! The Phyllo makes it lighter than a quiche, and my generous use of garlic and rosemary really bring out this tart’s savory side!

Ingredients

6 small red potatoes, thinly sliced

1/2 large sweet yellow onion, thinly sliced

2 cups baby arugula

6 garlic cloves, minced

3 sprigs fresh rosemary

1 cup Parmesan cheese

1 cup Ricotta cheese

2 tbs melted butter

2 tbs extra virgin olive oil

Seasoning mixture: 1 tbs sea salt, 2 tsp fresh black pepper, 1 tsp basil, 1 tsp oregano, 1/2 tsp crushed red pepper Image

The Process

As I mentioned earlier, once you get your chopping done, the majority of time will be spent buttering and layering your Phyllo.

  1. Thinly slice your onion and potatoes. If you have a kitchen utensil called a mandolin, I suggest you use it! I was unable to locate one at the grocery store so I carefully sliced away with a sharp knife, trying very diligently to not cut off my fingers. Image
  2. Next, melt your butter, mix your spices, and wash your rosemary. Image
  3. Lightly butter and dust a pie dish before you begin the layering process. Also be careful with the Phyllo! Treat is as you would damp tissue paper since that is basically what it is. ImageI used about 1/3 of a sealed package. There were two packages in the box. So much left over! I may just have to jump in to Greek food next! (I feel like today really allowed me to dip my toes in.)  Carefully layer your Phyllo into the pie dish starting in the middle and allowing it to hand over the ends and outside of the pan. We will fold this over later. You want your bottom layer of Phyllo to be about 1/4th inch thick, or roughly about as thick as a pie crust would be. Image
  4. Layer your veggies, cheese, and spices starting with the potatoes. Be sure to liberally drizzle that olive oil between layers, too! I made a pattern that went sort of like this: potato, onion, arugula, cheese, garlic, spices, olive oil, repeat. See what  mean about layering?! Once you’ve used everything up, carefully brush those Phyllo edges and fold over. ImageImage
  5. Bake in a preheated oven at 350 degrees for about 40 minutes or until the Top layer of Phyllo reaches a golden brown color and begins to flake. Image

Allow about 10 minutes for cooling then you may slice and serve. This tart is almost like eating air, if air were light and savory. I can’t wait to make a seasonal tart using the same method. Summer squash and roasted tomato? Sounds good enough to me! Enjoy & happy Tuesday!

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XOXO