bscotch shenani tarts

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Made vegetable tarts the other night, mostly to use a summer squash that had been languishing in the fridge for nearly two weeks. It wasn’t on purpose, but they ended up being in the Butterscotch Shenanigans colors of purple and gold.

Made up of summer squash, purple potatoes, caramelized onions, pesto (with almonds instead of pine nuts because I didn’t have pine nuts on hand), and brie on puff pastry. Sprinkled with some tarragon.

a cancelled dinner party: sweet potato galettes

We have been trying to have a small get together with one of my friends and her husband for months now. It’s been hard to coordinate because her schedule is rather busy and she’s wrangling littles.

The plan, as most of our plans tend to be, was to have them over, ply them with drinks and childfree time, and have a nicely adult dinner.

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Vegetables! Textures! Being an adult!

She is vegetarian, so my usual dinner party stand-bys don’t really work. I don’t have much practice planning a vegetarian menu, but I knew that I wanted to stay away from the here-is-some-pasta-I-guess? vegetarian solution. I wanted to put together a meal that was still simple, but didn’t rely too much on bread/pasta/rice to act as filler.

Enter, my Ottolenghi cookbook. (And also the Serious Eats website, as per usual, for ease of referencing in the kitchen.) Between it and it’s predecessor Plenty, both by Yotam Ottolenghi, there are plenty (heh) of tasty and beautiful vegetarian recipes.

We settled on a date — it was supposed to be this past weekend — but at the last moment, childcare plans fell through and they had to reschedule.

At that point, I had already gathered ingredients for Ottolenghi’s sweet potato galettes, as seen on the cookbook cover. I could have abandoned the cooking plans altogether, but why waste the opportunity to try a new recipe and go meat-free for the weekend in the process?

It turned out, as has everything else I’ve made from these cookbooks, delicious.

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Sweet potato galettes.

I’m already thinking about possible future riffs:
– Purple potatoes, chili powder, cotija + parsley cilantro oil
– Beets, pistachios, goat cheese (plus figs if additional sweetness desired)
– Carrots, garam masala, spicy pecans
– Turnips and apples, parmesan, maybe some bacon + tarragon in the oil

But if you want to try to original, here’s the recipe.

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