RECIPES

 

Apple Pie Potato Galette

List of Ingredients

 

6 inch sauté pan

Large sauté pan

Potato grater

1 lbs (16 oz)        Russet potato, rinsed and dried

¼ cup (60 mL)    avocado oil, divided

¼ tsp (1 ml)         sea salt, divided

½ cup (125 mL)  maple syrup, divided

3 cups (750 mL) Granny Smith apples, medium diced

½ tsp (2 ml)         ground cinnamon

½ tsp (2 mL)        vanilla extract

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For Cookie Crumble Topping:

4 cups (1 L)         almond flour

½ cup (125 mL)  maple syrup

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1. Using the largest hole of a potato grater, grate potatoes into a bowl.

2. Using your hands or a strainer, press the grated potato over the sink to remove excess water. Set aside

3. In the non-stick pan, warm 1 tbsp (15 mL) of the oil over high heat. Add grated potato and, using a heat-proof spatula or wooden spoon, press down to compress potato and form a cake.

4. Turn heat to medium and continue cooking until the bottom of the potato is crisp and golden brown, about 10 minutes.

5. Using a spatula, flip the galette or slide the potato onto a plate, invert the sauté pan over the galette and flip the galette back into the pan, uncooked-side down. Remove plate.

6. Add 1 tbsp (15 mL) oil to the pan and continue to cook until crisp and golden brown, about ten minutes.

7. Transfer to a cutting board, cut into quarters and season with remaining salt.

8. Warm a large sauté pan over medium/high heat. Add remaining oil and diced apples and cook until apples are soft and golden brown, about 3-5 minutes. Add maple syrup, cinnamon and vanilla and cook until syrup has reduced by half, about 5 minutes.

9. Remove from heat and pour over the cut Galette. Serve immediately!
   
    

Potato Galette Smoked Salmon Salad

List of Ingredients

 

6 inch non-stick sauté pan

Small saucepan

Potato grater

¼ cup (60 mL)      red onion, finely sliced

¼ cup (60 mL)      coconut or apple cider vinegar

1 lbs (16 oz)          Russet potato

3 tbsp (45 mL)      avocado oil, divided

½  tsp (2 ml)         sea salt

½  tsp (2 ml)         freshly ground black pepper

0.25 lbs (4 oz)       sliced smoked salmon

1 cup (250 mL)     Romaine lettuce, finely sliced

2 tbsp (30 mL)      fresh lemon juice

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1. Using the largest hole of a potato grater, grate potatoes into a bowl.

2. Using your hands or a strainer press the grated potato to remove excess water. Set aside.

3. Warm 1 tbsp (15 mL) avocado oil over high heat.

4. Add grated potato to the pan and using a heat-proof spatula or wooden spoon, press down to compress potato and form a cake.

5. Turn heat to medium and continue cooking until potato separates from the side of the pan and the bottom of the galette is crisp and golden brown, about 8-10 minutes.

6. Using a spatula, flip cake or remove pan from heat. Place plate over the top of the pan creating a tight seal. Flip the galette onto the plate and slide the galette back into the pan, uncooked-side down.

7. Add remaining avocado oil to the pan and continue to cook until galette is crisp and golden brown and has released from the pan, about 10 minutes (see tips).

8. Remove from heat, season with salt and pepper and transfer to a cutting board to cool.

9. In a bowl, combine juice of lemon and salad greens. Toss gently to coat. Set aside.

10. Evenly layer smoked salmon over potato galette and cut into four equal portions.

11. Transfer galette to a plate and place salad greens immediately over top.

12. Serve immediately.