Our dog has been eating our food!
So not cool.
He is not allowed to have human food, he gets to eat dog food. No scraps from the table, period. I mean, if I drop a piece of something I’m chopping onto the kitchen floor, he is QUICK, and that’s fair game, I get it. But recently while I was out having coffee with my sister, he climbed his little self up onto the kitchen counter and took some nibbles from the Irish soda bread I’d made that morning. I could tell immediately because the loaf was scooted well off the cutting board.
A week or so later, I returned home from the gym to see he had gotten into a dish of mini Herseys (THAT COULD HAVE KILLED YOU, WALLACE!). Thankfully, he seemed to enjoy shredding the wrappers more than eating the candy. There were five or six scattered across the counter, a few on the couch, and several near his favorite sunny spot on the floor, shredded foil everywhere.
The worst of all was Sunday afternoon, after my long swim. I was SO HUNGRY and my blood sugar felt way too low to take time to cook anything. With an upscale local grocery on my way home from the gym, I decided it would be the perfect time to finally try their salad bar that tempts me every time I see it. I’ve never eaten a kale salad that I didn’t make myself so I was very interested in theirs. I got home and I set the clamshell container on the coffee table and went to fill a glass with water. I turned around and WALLACE HAD HIS FACE IN MY SALAD. I was furious! I smacked his butt and yelled quite a bit. Some profanities, I confess. Our neighbors probably thought the worst of me right about then.
I was so angry and so hungry. That little turd!
It seems ridiculous that this keeps happening, but I am unused to him being so brazen…. which I think is keeping me from taking proper preventative measures. He has never really been one to be aggressive about stealing food and I didn’t think he would change now at six years old. You know?
Last night I was getting out of the shower, and our stinky dog met me at the bathroom door happily licking his chops. “What did you do, Wallace!” I cried and ran downstairs. Yep: potato galette took a hit.
Good thing I’d already shot photos.
I know turning on the oven doesn’t seem very summery, but this is such a wonderful cookout or picnic side dish, I just had to share. Potatoes have always been at home alongside summer dishes, from smoked sausages to grilled chicken or hot dogs. Why does it have to be chips from a bag? A wedge of stacked, delicately sliced potatoes is a tasty grown-up variation. And if you’re picnicking or attending a potluck, a dish equally delicious served at room temperature, chilled or hot from the oven is always great to have in the arsenal. (And I think little slices wrapped in parchment and string would be welcome in anyone’s lunch bag at work.)
This freeform galette takes about 10 minutes to assemble, especially if you have a mandoline to make quick work of the slicing. Slice, layer and bake. The onions positively melt into the layers of paper-thin potatoes, which become velvety and flavorful, greater than the sum of their parts. I love the crisp edges and top of this galette, deep-brown and crunchy. In cooler months, I enjoy spicing up this dish with dried rosemary, some fennel seeds or smokey paprika. Shredded cheeses such as Gruyere or Parmesan are wonderful additions, too. But salt and pepper are all it needs to be something special.
Just don’t let our dog near it!
Three-ingredient potato galetteserves 10 as a side Note: the potatoes will weep liquid when sliced, but let it be; once I tried to be smart and patted everything dry before baking, which yielded a tough, chewy galette that no one dug. The moisture is totally necessary.
- 8 waxy potatoes such as Yukon Gold (about 2 pounds)
- 1 medium yellow onion, halved lengthwise
- 5 tablespoons butter or olive oil
Pre-heat oven to 425F and line a baking sheet with parchment.
Melt the butter in a large mixing bowl, or place the olive oil. Slice the potatoes into rounds and the onion into half-moons, very thinly, and toss with butter or oil in the bowl. Layer potatoes in concentric circles on parchment-lined baking sheet, letting onions mingle throughout. The galette should be roughly 10 – 11 inches in diameter. Every two layers of potatoes/onion, season generously with salt and pepper, including lastly on top. Use a little more salt than you think you might need; the potatoes need it.
Alternatively, arrange this in a cast-iron skillet — a layer of parchment helps it come out easily, but that’s up to you.
Bake for about 50 minutes or until tender throughout. Ten minutes before it’s done, take the galette out and brush or spray the top with butter or oil to finish baking. If top is browning too quickly, cover with foil.
Slice into wedges and serve hot, at room temperature or chilled.