For this meal, I wanted something winter-y (pork and apples) and pretty (sweet potato galette). It was a good one.
Gluten-free, paleo-ish
Sweet Potato Galette with Pan Seared Pork Chops and Apple Whiskey Compote
Sweet Potato Galette
2 large sweet potatoes
1 Tbsp. ghee
Sprinkle parmesan (optional if strict paleo)
Salt & pepper
Preheat oven to 425. Brush some ghee over the bottom and up the sides of a large oven-safe pan. Peel and slice your sweet potatoes thin (I used a mandoline). Place a layer of potatoes – fanned out like cards – in the pan (I started in the middle and worked my way out, making sure to overlap a bit) and hit with a sprinkle of salt and few cracks of black pepper. Make another layer and hit with the cheese (if using). Stack another layer and brush with ghee. Continue layering until out of potatoes.
Cover the whole pretty shebang with foil and bake 25 minutes. Remove the foil and bake an additional 20 minutes, or until browned. Take out of the oven and let cool.
When cool, place a large plate (larger than the pan) over the pan and flip quickly. Your galette – if you used a sufficiently nonstick pan – should flip onto your plate. If you’re lucky, this will be in one piece. If you’re me and weren’t careful while doing your layers and let some cheese snake its way to the bottom, yours will come out in pieces. It’s still good, even if it isn’t pretty.
Serves 4
Apple Whiskey Compote
While your potatoes are baking, make a sauce.
1 shallot
2 tsp. ghee
1 apple (I used Fuji)
1 tot Honey Jack (or your favorite brown alcohol)
1/4 cup water
Sprinkle salt
Sprinkle cinnamon
Sprinkle nutmeg
Peel your apple and chop into half-inch pieces. Dice the shallot.
In a small pan over medium-low heat, sautee the shallots in ghee until beginning to soften. Add the apple and honey jack and let cook 1-2 minutes. Add the water, salt and spices and let simmer, stirring occasionally, until the apples have softened and most of the water evaporates.
Whiz with a blender if you want a smooth sauce.
Serves 4
Pan Seared Pork Chops
1 pork chop per person (I used inch-thick boneless butterflied chops)
Salt & pepper
1 Tbsp. coconut oil
Heat a large pan over medium high. Add the coconut oil and bring up to almost smoking. While that is working, pat your chops dry with paper towels and sprinkle both sides with salt and pepper. Place in the pan and sautee 3 minutes per side, or until your desired doneness has been reached.
Let rest 5 minutes before serving.
Serves however many you need to serve
Gastography 