[for young chefs] Corn and Cheese Galette (Tart)

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This freeform buttery pastry tart (“galette” in French) is as beautiful as it is delicious – full of sweet corn and cheesy goodness! The puff pastry sheet makes this recipe extra easy and extra quick. In the time it takes for the oven to preheat, your galette will be ready to go in the oven. Anyway who sees (and tastes) this galette will never know just how easy it is to put together! Easy enough to make for our young chefs at home, of course under adult supervision!

Galettes have all of the deliciousness of pies and tarts, with just a fraction of the effort. Following a few basic steps when handling puff pastry sheets opens up a whole world of quick and delicious appetizers and desserts, so its definitely an ingredient worth getting to know! Typically sold frozen (by Pepperidge Farms and Pilsbury), it can be super easy to work with if handled with care!

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Ukad (rice flour and buttermilk porridge)

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This recipe is very close to my heart, almost family heirloom status. It’s one of my mom’s favorite recipes, a modified version of which she happily fed my sister and I since we were 7 or 8 months old. Something my grandmother fed my mom since she was a baby herself! It is quick, comforting and resembles a warm hug in food form. Not that I’m biased or anything.

A mixture of rice flour-buttermilk (or yogurt thinned out with water), flavored with finely chopped ginger, green chilies, asafetida (hing) and salt, is cooked in a quick tempering of mustard seeds, sliced garlic and curry leaves (sometimes with turmeric, sometimes without), until its a soft, smooth and tangy pillow. The porridge is served with a drizzle of raw oil, and is to be enjoyed in complete peace and quiet – at least the one you can control, in your head. If peace is eluding you, this Ukad will help you get there. And that’s all there is to it.

Shall we?

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Pasta with Pea-Mint Pesto

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When I first read about a pea pesto, it sounded (and still does) so perfect – why rely on temperamental herbs like basil which look perfect when you buy them at the store and are sure to wilt by the time you get around to making the pesto? Pea pesto is easy, substantial, and can be made from things you already in the kitchen – frozen peas, almonds or pine nuts, a bit of hard salty cheese like Parmigiano Reggiano or Pecorino Romano (although I often times skip it to keep things dairy-free), garlic and good olive oil!

Hot pasta tossed in freshly made pesto with a splash of pasta water is all you need to have a great, perfectly light spring or summer meal, in less than an hour. The pesto can be made while the pasta water boils, and while the pasta cooks, maybe you can set the table, make a salad maybe (but you already got the green covered in the pesto so not necessary) and pour yourself a glass of something white and chilled!

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Mushroom and Potato Pelmeni (Russian Dumplings)

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My obsession for dumplings is well-documented. Whether it’s chicken and dumplings, or potstickers, or Indian Chakolya (called Dal Dhokli or Varan Phal; these are mildly spiced whole wheat and gram flour dumplings cooked in a spicy lentil stew) or wontons, or Dhokle Papdi (bite-sized gram flour patties stewed in flat beans and spices) my love for all things doughy knows no bounds. It’s what I crave on Sunday nights, cold evenings, or after a long tiring day.

I first made pelmeni and pierogis couple years ago, after my husband visited Russia and simply could not shut up about them. He brought me back some cookbooks from Moscow and I got right to it, I was blown away by how simple and scrumptious they were! Pelmeni are a type of Russian/Ukrainian rustic, savory dumpling filled with meat or mushrooms or potatoes or cheese. I made the pelmeni with a potato and mushroom filling similar to what I’ve shown here, and a handful of pierogis with diced apples. As someone living in the United States for so many years, I felt like I needed to alert the authorities – the apples were NOT tossed in cinnamon, nor were they dusted with it. The serving recommendation was to just serve them piping hot with some butter. I resisted the urge to add cinnamon and was rewarded. Something happens to the apples inside the pierogis that we cannot explain.

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Garlic Whipped Parsnips

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As someone who routinely dreams of sleeping on a pillow made of mashed potatoes, the carbs add up. I think they add up even if I’m innocently thinking about potatoes; one doesn’t even need consume them.

So one must look for alternatives that are lower in carbohydrates, still good with respect to fiber, and yet don’t taste like pressed sawdust. Parsnips happen to live in just that precise neighborhood, and in the winter months, are just begging to be enlisted to be whipped into perfection. Lower in calories, higher in fiber, a slightly sweet taste – if I wasn’t a potato-head I would switch to them permanently. Just kidding!

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Russian Cabbage Soup (Shchi)

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This soup is essentially a warm hug.

Russian soups tend to be meat-heavy for all the good reasons so it’s difficult to find something vegetarian and light in the soup category; I do make a vegetarian Borscht from time to time but this time I wanted something light, bright and clear, and this Cabbage Soup, or Shchi, totally hit the spot.

This soup is basically a Russian mixed vegetable soup starring cabbage, carrots and potatoes, in a base made with onions sautéed in butter. Bay leaves and whole peppercorns are added, leaving the soup clear, bright and sharp (not muddled due to addition of ground pepper). Sometimes sauerkraut is added, as are greens, but I’ve added neither to keep it simple. I also used this soup as a vehicle to use up odds and ends in the fridge (I’m looking at you, diced celery and turnip from 2 weeks ago).

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