Wheatless Wednesday – Potato Crusted Spinach Herb Torta

by joycevandenbergporterMay 6, 2015

Elegant and delicious, perfect for Mother’s Day, this beautiful torta is made with creamy ricotta, feta, spinach and fresh herbs in a pretty crust that looks like a flowery pie crust but tastes like french fries. Not kidding! I warned that this week was all about Mother’s Day! Not that this dish can only be made for a special occasion, it’s just that I think all mothers deserve something beautiful and pretty on their special day. Moms are certainly worth a little extra effort to thank them for all their years of ~~servitude~~ wonderful mothering, which we all know is a 24/7 #lifelong #novacation job.

I adapted this lovely recipe from Grown To Cook but it is originally from Deborah Madison: Vegetarian Cooking for Everyone, Revised,.so thumbs up to both of them. The ingredients are simple, typical breakfast ingredients you would use to make an omlette and hash browns. With a bit of effort, you can turn them into a showpiece, great for a brunch or garden party. It’s not hard to make but cooking the potatoes first takes a bit of time since they won’t all fit in the pan at the same time. Otherwise it’s pretty easy to assemble. Potatoes are the ultimate gluten free crust substitute. Nutritionally speaking, potatoes win hands down over traditional crusts made with white flour and lard/butter. Potatoes are complex carbohydrates and a great source of vitamin C, potassium (one potato has more than a banana), vitamin B6 and a host of trace minerals and have NO fat, sodium or cholesterol (except for what you add). Use a good olive or avocado oil and even fried, they are still healthy.

Spoiler Alert! Stay tuned. On Friday I will be posting a compilation of 10 ideas to make for your Mother’s Day brunch, lunch or dinner.

TIPS: I used my fancy new mandolin to slice the potatoes and loved the perfection of each thin slice. I gave away my ‘professional’ mandolin, the one that real chefs use with lots of parts and adjustments, after my friend sliced off the end of her finger. I just didn’t trust it any more. This one, however, I would feel comfortable letting inexperienced or young cooks use (with supervision, of course). I also used a springform pan which makes the torta removal very easy, as you just release the spring and the sides magically come off. Springform pans come in many sizes. This recipe is for a 9 1/2 inch round springform pan which is on the smaller side. If you have a larger pan, you may want to double the filling recipe or make 1 1/2 times the amount listed or your filling will be quite thin. For the size of my pan (10 1/2), I should have made 1 1/2 times the filling. Next time…

POTATO CRUSTED SPINACH HERB TORTA

3 large russet potatoes
1/4 cup olive oil
4 cups spinach leaves, stems removed
2 eggs
1 cup ricotta
1 1/2 cups chopped spring herbs: parsley, chives, dill
2/3 cup feta, crumbled
grated zest of 1 lemon
salt, pepper

Peel the potatoes. Slice two of them crosswise into rounds about 3-4 mm (1/8 inch) thick using a mandoline or sharp knife. Cover with a damp papertowel to keep them from turning brown. Slice the third potato lengthwise, also 3-4 mm thick.

Brush some olive oil in a wide skillet and set over high heat. When it’s hot, reduce the heat to medium and place a layer of potato slices in the skillet. Fry on both sides until golden and tender when pierced with a knife. Remove to a paper towel and repeat with the rest of the potato slices. Sprinkle the long potato slices generously with salt while still warm.

Add the spinach to the same pan with the water clinging to its leaves (or add a little water if dry). Cook until wilted and tender, about 4 minutes. Transfer the spinach to a sieve and press out any excess water.

In a medium bowl, whisk together eggs and ricotta. Add herbs, feta and lemon zest.

Chop the spinach and add it to the mixture. The finer you chop it, the easier it blends. Season with salt and pepper.

Preheat oven to 375 degrees. Lightly butter a 24 cm (9 ½ inch) spring form pan. Arrange the long slices (salted side out) overlapping each other, around the sides, pressing to keep them in place. Line the bottom of the pan with the round potato slices, overlapping where necessary to cover the bottom completely.

Pour in the ricotta mixture and spread it evenly in the pan. If your sides have fallen in, try using a bit of ricotta mixture to ‘glue’ them together.

Bake until firm and golden in places, 30-40 minutes. Check the first 10 minutes to make sure the sides are still in place.

Let cool slightly. Gently ease a knife between he edge of the pan and the potatoes. Release the spring and carefully remove the sides of the pan. If it seems floppy, let it sit a bit longer before removing the springform.

Serve warm or at room temperature.

Potato Crusted Spinach and Herb Torta

Servings: 6
Time: 90 minutes
Difficulty: medium
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Peel the potatoes. Slice two of them crosswise into rounds about 3-4 mm (1/8 inch) thick using a mandoline or sharp knife. Cover with a damp papertowel to keep them from turning brown.
Slice the third potato lengthwise, also 3-4 mm thick.
Brush some olive oil in a wide skillet and set over high heat. When it’s hot, reduce the heat to medium and place a layer of potato slices in the skillet. Fry on both sides until golden and tender when pierced with a knife.
Remove to a paper towel and repeat with the rest of the potato slices. Sprinkle potatoes with salt while still warm.
Add the spinach to the same pan with the water clinging to its leaves (or add a little water if dry). Cook until wilted and tender, about 4 minutes. Transfer the spinach to a sieve and press out any excess water.
In a medium bowl, whisk together eggs and ricotta. Add herbs, feta and lemon zest.
Chop the spinach and add it to the mixture. The finer you chop it, the easier it blends. Season with salt and pepper.
Preheat oven to 375 degrees. Lightly butter a 24 cm (9 ½ inch) spring form pan. Arrange the long slices (salted side out) overlapping each other, around the sides, pressing to keep them in place. Line the bottom of the pan with the round potato slices, overlapping where necessary to cover the bottom completely.
Pour in the ricotta mixture and spread it evenly in the pan. If your sides have fallen in, try using a bit of ricotta mixture to ‘glue’ them together.
Bake until firm and golden in places, 30-40 minutes. Check the first 10 minutes to make sure the sides are still in place.
Let cool slightly. Gently ease a knife between he edge of the pan and the potatoes. Release the spring and carefully remove the sides of the pan. If it seems floppy, let it sit a bit longer before removing the springform.
Serve warm or at room temperature.

Wheatless Wednesday – Creamy Morel Mushroom Soup

by joycevandenbergporterApril 15, 2015

I’m not saying good bye to soup yet. I know it’s spring and the sun is shining but as soon as the sun goes down it gets chilly and soup still seems like the perfect way to get warmed up from the inside out. I love soup and I love mushrooms, hence Creamy Mushroom Soup, however, for a short time in spring, my absolute favorite of mushrooms is available, the coveted morel. Much to my delight they were offered in my weekly CSA box and I clutched them in my hands like a prize. Yet, I was in a quandary of what to make with them. Morels offer so many possibilities and they can turn an ordinary meal into a five star feast. It was a rare drizzly day in California, so soup it was – this time. Spoiler Alert! This won’t be the last you see of morel mushrooms from me this spring…

Morel mushrooms are usually found in moist areas, around dying or dead Elm trees, Sycamore and Ash trees, old apple orchards and sometimes in our own back yards. After hitting ‘Google University’, of which I am a full time student since starting this blog, I have discovered that morels are a favorite for ‘shroomers’, avid mushroom hunters who take to the woods in spring in search of tasty morels. Apparently people who like to hunt mushrooms are colorful individuals who like to tell tall tales, as I also learned about “SWATS” (Scientific Wild Ass Theories) on how, where, and when to find them which apparently differ from shroomer to shroomer. I personally don’t ‘hunt’ mushrooms even though I have many that pop up in my garden because I don’t trust my ability to identify, and mistakes can have serious consequences. I’m quite happy to get them safely identified with my weekly produce, however, the brave and hearty can learn more about morel mushroom hunting along with a dose of humor from The Great Morel.

This version of mushroom soup derives most of it’s creaminess from a pureed potato and leek mixture rather than heavy cream or other thickeners. I love the extra nutrients that the potatoes provide without the added calories, fat or cholesterol. Carb-fearing folks can be assured that Potatoes are complex carbohydrates which is our main source of energy. They are also a surprisingly good source of vitamin C and potassium, among other nutrients. I also love the delicate flavor of leeks which is more sophisticated than onions but if you don’t have leeks, use onions or shallots. I like to swirl in a half cup of plain yogurt towards the end for extra creaminess but that is purely optional. In the spirit of eating farm to table, I use a yogurt from a local and animal friendly farm, otherwise I would probably use a coconut, almond, soy or any other great plain non-dairy yogurt.

TIPS: Mushroom lovers might like to ramp up the mushroom flavor by adding 1/2 cup dry wild mushrooms(reconstituted in hot water) or 1 cup earthy fresh mushrooms to the leek mixture and then blending along with the potatoes. The longer the soup is allowed to sit, the more flavors will develop. In fact it is better the next day.

CREAMY MOREL MUSHROOM SOUP

2 cups fresh morels (or other fresh mushrooms)
4 tablespoons butter
3 cups vegetable stock
1 cup white wine
2-3 cups water
1 large or 2 small leeks
2 medium russet potatoes
Salt and pepper to taste
1/2 cup plain yogurt, any kind (optional)
1/4 cup pine nuts (optional)
1/4 cup grated parmesan (optional)

Peel and dice the potatoes and boil on medium low in water for 20 to 30 minutes, covered, in a large pot until very soft. Add more water if needed.

While the potatoes are cooking, remove the root and dark green ends of the leek and slice in half lengthwise. Clean by running water between the layers (fanning them like a deck of cards) to remove any dirt. Slice leeks into strips lengthwise and then chop by slicing crosswise.

Saute the leeks in 2 Tbsn butter in a skillet until very soft. Cover and add 1/4 cup water to make sure they get soft enough.

Let potatoes and leeks cool slightly and process in a blender or food processor until smooth. If mixture is too thick add water 1/4 cup at a time. Don’t overprocess as potatoes can get ‘gluey’.

Rinse out pot and return potato leek mixture to the pot. Add broth and stir to combine. Yum, look how creamy!

Roughly chop the mushrooms and saute them in remaining butter until they are beginning to soften.

Add wine and cook until it has almost entirely evaporated.

Add the morels to the potatoes and bring to a simmer.

Stir in the yogurt (if using), and add salt, and pepper to taste. Turn the burner to low or off and let sit until serving to let the flavors develope.

Toast pine nuts in a small dry pan for several minutes over medium heat until golden. Remove from heat and let cool.

Serve soup with toasted pine nuts and a sprinkle of parmesan (both optional).

Creamy Morel Mushroom Soup

Servings: 4-6
Time: 45 minutes
Difficulty: easy
Print

2 cups morels (or other fresh mushrooms)
4 tablespoons butter
3 cups vegetable stock
1 cup white wine
2-3 cups water
1 large or 2 small leeks
2 medium russet potatoes
Salt and pepper to taste
1/2 cup plain yogurt (optional)
1/4 cup pine nuts (optional)
1/4 cup grated parmesan (optional)

Peel and dice the potatoes and boil on medium low in water for 20 to 30 minutes, covered, in a large pot until very soft. Add more water if needed.
While the potatoes are cooking, remove the root and dark green ends of the leek and slice in half lengthwise. Clean by running water between the layers (fanning them like a deck of cards) to remove any dirt. Slice leeks into strips lengthwise and then chop by slicing crosswise.
Saute the leeks in 2 Tbsn butter in a skillet until very soft. Cover and add 1/4 cup water to hasten the process.
Let potatoes and leeks cool slightly and process in a blender or food processor until smooth. If mixture is too thick add water 1/4 cup at a time. Don’t overprocess as potatoes can get ‘gluey’.
Rinse out pot and return potato leek mixture to the pot. Add broth and stir to combine.
Roughly chop the mushrooms and saute them in remaining butter until they are beginning to soften. Add wine and cook until it has almost entirely evaporated.
Add the morels to the potatoes and bring to a simmer.
Stir in the yogurt (if using), and add salt, and pepper to taste. Turn the burner to low or off and let sit until serving to let the flavors blend.
Toast pine nuts in a small dry pan for several minutes over medium heat until golden. Remove from heat and let cool.
Serve soup with toasted pine nuts and a sprinkle of parmesan (both optional).