Vegetable Tarte Tatin

 Jenny made this tarte for New Year's dinner 2022/2023.  The caramel was challenging but she persevered and the dish was worth the effort.  Any root vegetables will work.  Jenny made it with parsnips, beets, carrots and onions.

2 potatoes, peeled and cut into 1/2 inch rounds

2 medium sweet potatoes, peeled and cut into 1/2 inch rounds

2 medium parsnips, peeled and cut into 1/2 inch rounds

1 small onion,  cut into 1/2 inch rounds

4 cloves garlic, halved

3 tbsp. EVOO

salt and pepper

3/4 cup sugar

1 tbsp. white wine vinegar

1 tbsp. small fresh sage leaves

1 tbsp. fresh oregano leaves

6 oz. grated mozzarella, grated (about 1 cup)

1 8.5 oz sheet frozen puff pastry, thawed

Preheat oven to 400 degrees.  Toss vegetables, garlic, olive oil, 1 tsp. salt, 1/4 tsp. pepper in a bowl.  Spread in a single layer on a baking sheet,  bake until tender, about 45 minutes. Let cool slightly.

Meanwhile make the caramel.  Mix 2 tbsp. water and the sugar in a skillet and bring to a boil over medium heat.  Cook, swirling the pan, until amber, about 7 minutes.  Remove from heat, and stir in the vinegar and 1/4 tsp. each of salt and pepper.  Pour the caramel into a 9 by 13 inch glass baking dish and spread with a rubber spatula.  Sprinkle the sage and oregano on top.

Arrange the roasted potatoes and parsnips in a single snug layer on top of the caramel.  Scatter the onion and garlic over the roasted vegetables; sprinkle evenly with the mozzarella.

Roll out the puff pastry on a lightly floured surface into a 9 by 13 inch rectangle.  Pierce the pastry all over with a fork, then lay it on top of the mozzarella, folding the edges under to fit, if necessary.  Bake 20 minutes, then reduce the oven temperature to 350 degrees and continue baking until the dough is cooked through, 15 to 20 more minutes.

Let the tart cool 10 minutes in the baking dish, then carefully invert it onto a cutting board.  Replace any vegetables that stick to the dish, if necessary.

Makes a perfect side dish for a prime rib dinner.

Cabin Potatoes

Not only are cabin potatoes are an awesome choice for cabin meals but also are a hit for any meal where you want comfort, convenience and flavor.  If there happen to be any leftovers they are delicious fried as hashbrowns for breakfast.

Ingredients

Cooked baby potatoes

Bacon bits

Parmesan cheese

Butter

Green Onions

Salt and pepper

Put all ingredients together in pot and shake and enjoy.

 

Dutch Boerenkool Stamppot (Mashed Potatoes with Kale and Sausage)

 A VanVliet Tradition 

Dutch Boerenkool Stamppot is one of the oldest and 

most authentic Dutch dishes. 

Ethan, Tristan and Reegan's Great Grandma Bolten (Kevin's Grandma)  served this dish often at the farm.

Ingredients

3 lbs potatoes
1 large white onion (or onion flakes)

1 bay leaf

1 lb curly kale

1 tsp. salt

1 pinch ground pepper

1 lb. smoked sausage (like bratwurst)

1/2 cup milk

2 tbsp. butter

(can substitute carrots for kale)

1. Peel and dice potatoes and onion.

2. Clean, trim and slice kale.

3. Add the potatoes, onion, kale, a bay leaf, a pinch of salt and just enough water to cover all.

4.  Cover and boil gently for about 25 minutes.

5.  Meanwhile steam or grill the smoke sausage and then slice into bite size pieces.

6.  Remove the bay leaf, drain the vegetables, and  mash them.

7.  Add the milk and butter.

8.  Add in slice smoked sausage.

9.  Add salt and pepper to taste and serve with gravy.

     (gravy can be made with bacon fat or pkg. gravy works well too)