Potato Galette with Red Onion, Yogurt and Capers

Using clarified butter in this dish really makes a difference since it has a higher smoke point.  The potatoes take time to cook and using clarified butter allows them cook without burning.

In case your wondering, a galette is a food prepared and served in the shape of a flat round cake.

To make clarified butter, in a small saucepan over low heat, melt 1 stick of unsalted butter, allowing the butter to remain undisturbed.  Melt the butter slowly being careful not to boil.  A foam will develop on top.  Remove the pan from the heat, skim the foam from the top and discard.  You will see a layer of milky solids in the bottom of the pan.   Slowly pour into a container (I use a jelly jar), leaving the milky solids behind.   Store leftovers in the refrigerator for several weeks.

Potato Galette

1/4 cup plain yogurt
2 tbsp. minced parsley
2 tbsp. capers, drained
2  russet potatoes
4 tbsp. clarified butter
Salt and freshly cracked black pepper, to taste
Red onion, thinly sliced


1. Mix yogurt, chopped parsley, and capers in a small bowl; season with salt and pepper.

2. Peel and grate potatoes. Heat 2 tbsp. clarified butter in a 10″ nonstick skillet over medium-low heat. Toss potatoes with salt and pepper; add to pan and stir to coat potatoes with butter. Gently press potatoes into a flat round, cook, shaking skillet occasionally, until edges are golden and crisp, about 10 minutes.

3. Place a plate, turned upside down, over skillet and invert skillet with plate, allowing potato cake to fall onto plate; slide potato cake back into skillet. Pour remaining butter around edges of potato cake and continue cooking until potatoes are crisp on the bottom, about 10 minutes. Remove from pan. Season with salt and pepper. Serve with thinly slice red onion and yogurt-caper sauce.


Chili with Quinoa

I’ve added a few things to my chili.  This was the first time I used quinoa in chili.  I used one cup of cooked quinoa, next time I’ll use two.  Here’s the result.



  • 1 large onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 1 green pepper, chopped
  • 1 jalapeno pepper, minced
  • 1 habanero pepper, minced
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 – 2 tbsp. chili powder
  • 1 tsp oregano
  • 2 cans fire roasted diced tomatoes
  • 1 can chicken broth
  • 1 can black beans, drained and rinsed
  • 1 can light red kidney beans, drained and rinsed
  • 1 1/2 cups frozen corn
  • 1-2 cups cooked quinoa

Saute onion, celery and carrot in large pot until softened.  Add peppers, garlic and spice.  Cook till peppers soften.  Add tomatoes then 1 can chicken broth plus 1 cup water, beans and corn.  Simmer for 15-20 minutes.  Add cooked quinoa.