Today I’m celebrating the release of Deb Perelman’s second cookbook “Smitten Kitchen Every Day.” I’ve been looking forward to this for a while now because I’ve been such a big fan of Deb and her work for a very long time. There are so many food blogs nowadays, too many to keep track of, but when you think of the original pioneers from way back when, there are a few names that come to mind, three in particular; Deb, Joy and Ree. They set the tone for this business and inspired many of us to create out own blogs. For me, this was no exception and it especially rings true. I remember looking at Smitten Kitchen early on and loving the concept behind it. The idea of showing step-by-step photos and not just the final product, because to me cooking is very visual and I feel like it’s important to see the process for each recipe when cooking something for the first time. I remember thinking how much fun it must be to have a blog and share your recipes and have a voice somewhere. It was at Deb’s first book signing where I met Joy and started working with her/building an awesome friendship so it’s no surprise that I owe Deb for that.
This second book is beautiful, well written, and so inspiring. If you’re a fan of Deb and her blog as well, then you need this book. Lucky for you, I’m hosting a GIVEAWAY to one lucky winner! Just leave a comment below telling me all about which Smitten Kitchen recipe you’ve tried for yourself and have loved. If you haven’t made any yet, then head on over to her site, peruse, and let me know which recipe you would like to try! One lucky winner will be picked at random on Tuesday and notified via email. One entry per person and it’s open to anyone. Good luck to you all!
I’m making the Cacio e Pepe Potatoes Anna from the book. Which if you haven’t had cacio e pepe, you need to. Let’s focus on this cheese-pepper mixture because this is what’ll make it taste like cacio e pepe. In a small bowl, toss together the Parmesan and Pecorino, potato starch or cornstarch, salt and pepper.
**Note: Deb lists 1/2 teaspoon black pepper, but says that we can add more if we want, and I DEFINITELY want because I love black pepper. So I upped it to 1 tablespoons. And I did a mixture of Percorino and Parmesan because I like the two together in cacio e pepe.**
Coat the bottom of a 9-inch cast iron skillet with a tablespoon of melted butter or olive oil. Then layer sliced potatoes on the bottom in an even layer, in concentric circles. Then sprinkle with 1 teaspoon of melted butter and 2 tablespoons of cheese-pepper mixture.
Repeat four more times, or until the potatoes are all used up. Then lightly coat a sheet of foil with nonstick cooking spray and cover the skillet tightly. Bake in a preheated 375 degree F oven for 35 minutes. Remove from the oven and using oven mitts press down with the foil to firmly pack down the potatoes. Return to the oven uncovered for another 25 to 30 minutes.
Place the potatoes under the broiler just to evenly brown the tops of the potatoes. Remove from the oven and let cool slightly before slicing and serving.
**Note: There might be a pool of excess butter or oil, but you can just tip it over and discard the excess before inverting onto a plate and turning right side up.**
While the galette bakes let’s make a very simple salad. In a large bowl toss together the arugula, olive oil, white wine vinegar, salt and pepper. You want to keep the dressing lightly dressed.
**Note: Deb uses regular arugula for the salad, but I’m a really big fan of baby arugula so that’s what I’m using, but feel free to switch it out for what you love. Baby spinach would be great as well!**
Top the galette with the salad before cutting and serving. If you have any salad leftover you can serve it along side as well. I love a lot of it on the potatoes so I’m not complaining.
Sprinkle the top of the galette and salad with the reserved cheese-pepper mixture. It adds a nice salty-spicy kick to the top of the potatoes and I love it.
You can make the potatoes ahead of time and keep in the fridge for up to 3 days and then reheated in the oven covered with foil. Just make the salad the day you plan on serving the galette.
I love cacio e pepe in general because it’s so simple to make but packed with so much flavor and it’s vegetarian which is sometimes nice for me every now and then. This galette could be a great light lunch or quick weeknight dinner! It’s a great brunch recipe as well, so keep that in mind the next time you’re brunching.
Don’t forget to enter the giveaway below by leaving a comment on what your favorite Smitten Kitchen recipe is or what you’re dying to try! Remember that you have until next Tuesday to enter, it’s one entry per person and open to anyone. As always, my mamma will be picking the winner at random, BUT she loves reading your comments. It makes her day. Good luck, I’m rooting for ya!
- ¼ cup finely grated aged Pecorino Romano
- ¼ cup finely grated Parmesan
- 1 tablespoon potato starch or cornstarch
- ½ teaspoon salt
- 1 tablespoon coarsely ground black pepper
- 3 tablespoons melted unsalted butter
- 2 pounds Yukon Gold potatoes, peeled, cut into ⅛-inch thick rounds
- 4 cups loosely packed baby arugula
- 1 tablespoon olive oil
- 2 teaspoons white wine vinegar
- pinch of salt and pepper
- Preheat oven to 375 degrees F.
- In a small bowl, toss together both cheeses, potato starch or cornstarch, salt and black pepper. Set aside.
- Pour 1 tablespoon of the melted butter into the bottom of a 9-inch cast iron skillet, and swirl it around to evenly coat the bottom and sides. Arrange the potatoes in overlapping concentric circles in a single layer at the bottom of the pan. This will use approximately a quarter of your sliced potatoes. Drizzle with 1 teaspoon of butter and sprinkle with 2 tablespoons of the cheese-pepper mixture. Repeat four times, or until the potatoes are used up; you should have about 1 tablespoon of the mixture left over; reserve this.
- Lightly coat a sheet of foil with nonstick spray and tightly cover the pan. Bake for 35 minutes. Using pot holders, firmly press onto the foil to compact the potatoes a bit. Remove and reserve the foil, and bake for another 25 to 30 minutes, until lightly brown all over. Remove from the oven and press down again with the reserved foil. Place under the broiler briefly, until evenly golden brown on top.
- While the galette bakes, toss together the arugula with the oil and vinegar and season lightly with salt and pepper.
- Once the galette is out of the oven, let it rest in the skillet for a few minutes before running a knife around to ensure that it is loose. Gently tip the skillet over your sink to drain any excess butter or oil. Invert it onto a plate or cutting board, then flip right side up. Cut the galette into wedges, then top with the dressed greens, and sprinkle with the reserved cheese-pepper mixture. Enjoy!