Tag Archives: galette

The Happy-ish Hunchback of Queens Humbly Presents… An Apple Galette!

25 Nov

There is a chance that all of this pre-holiday food prep is the best diet ever. No one ever talks about it, but prepping for Thanksgiving leaves a person with very little time to eat. Especially if you work a full-time job, live a half-mile’s walk away from the closest grocery store, insist on purchasing twenty pounds of Turkey Day-related food items at said grocery store right after work, and then head home… to start cooking. (Btw, I have absolutely no idea how people with children/various family members to care for also manage to do all of this. Props to you. I do not know what I will do when I make the babies. I will probably try to turn them into helper elves as soon as they’re strong enough to sit up unassisted.) Four hours later, here I am, watching some crappy medical procedural and nursing a fancy cocktail while also nursing some busted shoulders that are giving me serious Quasimodo vibes. 

I wouldn’t trade a single second of it. The last week and a half or so have been a whirlwind of ups and downs– awesome shows and get-togethers with people I love, but also moments of feeling forgotten and sort of inadequate for various reasons. This is a welcome distraction. It’s nice to be focused on what’s cookin’ in our small-as-all-hell kitchen and NOT on what I’m missing out on (or fearing missing out on) on social media. I highly recommend this as a form of rapid-fire therapy. 

Speaking of therapy… an apple a day something something hooray. Right? I’m so good at this. Anyway, how about working on a rustic, sweet n’salty apple galette to add to your Thanksgiving table? 

Apple Galette (adapted from Bon Appetit)

For the dough

1 tablespoon of sugar

1 teaspoon of cinnamon

1 cup of all-purpose flour

6 tablespoons of cold salted butter, cut into small chunks

1 large egg, beaten

For the filling

1/4 cup of salted butter

1 teaspoon of vanilla

1 pound of baking apples (I used Pink Lady apples and needed 2 big ones to fill this), washed and sliced to about 1/8″ thickness

1/4 cup of dark brown sugar

1 large egg beaten with 1 teaspoon of water

1 tablespoon of white sugar

So, I’m going to start off by saying this: a food processor would come in EXTREMELY handy for the recipe. I am proud and happy to say I have successfully made my first easy pie crusts by just sort of hanging back, not stressing, and using the bejeebus out of mine. 

On that note, if you are working with a food processor, here’s what I did. First, pulse together flour, sugar and cinnamon until combined. Add in cold butter chunks and pulse until pea-sized chunks form in the dough. With food processor running, pour in beaten egg and continue to pulse until dough forms in a ball, about one minute.

Jabba the Hutt, OR the easiest pie dough ever? You decide. (It's the second one, guys)

Jabba the Hutt, OR the easiest pie dough ever? You decide. (It’s the second one, guys)

If you’re not working with a food processor, sift together dry ingredients until combined, then cut in butter chunks with forks or a pastry cutter until pea-sized chunks are formed. Fold in egg mixture gently until dough is wet, then gently use fingers to bring dough together.

Form dough into a disk and wrap tightly in plastic wrap. Chill in refrigerator for at least two hours.

Now, preheat your oven to 375°F. (My food processor also hooked me up when it came to slicing apples, which is something I do not enjoy doing, especially when my hands are medium-rare from burns and I am bent over like a gargoyle. It’ll slice the apples for ya, people! Keep your apples set aside for the time being.)

Add butter and vanilla to a small saucepan and place over low-medium heat until browned and fragrant. Set aside. 

On a floured surface, roll out dough to a 14 x 10 inch rectangle or a 12 inch circle, whichever you prefer. Transfer dough to parchment-covered baking sheet. Overlap apple slices on top of dough, leaving a 1 1/2-inch border. Brush browned butter over apples, then sprinkle brown sugar evenly over the top. Fold edges of dough over gently to keep the shape you want. Brush egg/water mixture over dough, then sprinkle with white sugar.

Bake on the middle rack of your oven for 40 to 45 minutes, rotating the pan halfway through baking. Remove when the crust is browned and the apples are nice and bubbly.

Let cool for about 10 to 15 minutes before slicing. OR, you can make this up to two days ahead, just wrap it tightly and keep at room temperature.

Sooooo…. about that. This is a make-ahead deal for me, so it’s currently resting until Turkey Day. And our city apartment is such a city apartment that my galette is currently wrapped up and resting comfortably on our coffee table with a sign over it… 

Animal acts as a sort of bouncer. Earning his keep over here. 

Animal acts as a sort of bouncer. Earning his keep over here. 

Yep. If you, too, plan on resting this, you can reheat gently… 200°F for 15 minutes should do it. Then, you can serve this with cheddar ice cream. Oh you heard me correctly. Stay tuned, friends, recipe’s a-comin!

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Plum Galette, AKA One Appropriately Hot Mess Of A Pie

23 Jul

(This is here to distract you, but also this is here because Weird Al is a national treasure and is so, so right)

Hi guys. Wanna hear about the time I almost literally exploded on a busy street in Midtown? Yes, I am using the word “literally” correctly. I almost blew the &%(^ up two Fridays ago while walking to work. Instead of strolling down the street I normally take, I’d decided to cross in the middle of the block since the roads were empty– something I never do, since New York drivers be cray, but again, empty roads. Suddenly, there was a massive explosion– smoke, fire, giant boom– that shot up out of one of the grates I’d just been walking next to. That I’d just been centimeters from. Fortunately, as far as I’ve been able to surmise, no one else was hurt (I ran like a madwoman while a bunch of curious/dumb bystanders just…stood). An electrician friend of mine later confirmed that it had been a transformer explosion, which initially pissed me off because I thought he was trying to distract me from my shock with some garbage story about Optimus Prime. I’m not super duper bright when I’m scared. I guess the morals of this story are, 1. that Con Edison completely, utterly sucks and 2. it’s maybe time to reevaluate the way I’ve been doing things. As I told Sylvapotamus, it seems God moved the chess piece that is me, and perhaps there is a reason for that.

giphy

(Dance break)

When I was younger, I wanted to be an actress. Growing up, the only people who looked like me were Apu from the Simpsons (a cartoon man voiced by a white dude) and Jasmine from Aladdin (not Indian and…also not human). As a preteen, I went to a casting agent who sneered at me as she told me to come back when I’d lost some weight and fixed my teeth. Obviously, that hurt, even though I’d be the first to admit that, if placed in a casting call for adorable, sprightly, precocious children and every other child but me came down with a mysterious, food-borne illness… the agents would probably cancel the audition (unless the audition was for pint-sized Orville Redenbacher impersonators). And so, I stopped going to casting calls, I stopped sending out head shots (no, I do not have copies of them, I think because the photographer who took them just, like, couldn’t even deal), and I threw myself into writing, which ended up being a saving grace for me. I even applied for a dual screenwriting/theatre program at a fairly prestigious college in Boston… and got in! Aaand then I didn’t go, due to a combination of having twelve dollars to my name, disappointed parents, and a paralyzing fear of maybe making it all happen and maybe not making it happen at all.

So now I’m a little bit depressed, possibly because I feel like I once had something great, something that was mine, something only I could do, something that came to me with an ease nothing– not human interaction, not calculus, not baking– has ever come close to matching. And now it sort of feels lost, and I feel lost, and I don’t know how to get it back, or if that’s even possible. So, what do you do when it feels like that thing you had is gone? I’m always reminded of Kristen Wiig’s character in Bridesmaids, and how she saw her dream of owning a bakery (!!!) come true…and then go completely to hell. She spends most of the movie down and out while Maya Rudolph doles out free puppies and whatnot… that’s kind of how I feel about myself (Kristen Wiig) and the whole rest of the world (free puppy-giver-outers). Which I suppose is why I stayed off of Facebook for a good while. FOMO and shiz, feel me?

Can I do two gifs in one post?

Can I do two gifs in one post?

So, do I still want to be a writer/actress extraordinaire? Uh… that’s hard. I don’t know. I don’t think I have the self-confidence to even attempt to take a risk like that, plus now Mindy Kaling exists so I can stop playing with my Princess Jasmine doll and wistfully sighing that “one day, I’ll just be you.” Actually, I stopped doing that a long time ago. Really. Promise. But if there was ever a time to figure things out, I imagine it’s now. While I do that, let me teach you how to make a galette, aka a rustic pie, aka lazy person’s pie, aka IT’S AWESOME.

Plum and Blueberry Galette with Fresh Rosemary Crust

for the dough (dough adapted from Savory Simple)

1 cup of all-purpose flour

1/2 teaspoon of salt

1 teaspoon of fresh rosemary, finely chopped

2 tablespoons of sugar

6 tablespoons of cold butter, chopped into small chunks

2-3 tablespoons of ice water

for the filling

4-5 red plums, sliced and core removed

1 1/2 cups of fresh blueberries

2 tablespoons of raspberry preserves, optional

2 tablespoons of sugar, plus more for dusting

1 egg, beaten

For the crust, you can either process the ingredients in a food processor or by hand. I prefer by hand, just because I’m a bit of a crusty control freak, but do as you please. By hand, toss together flour, salt, rosemary and sugar in a large mixing bowl. Cut in butter chunks gently, until mixture becomes crumbly. Slowly add in ice water, a little at a time, and stir together just until a dough forms. Cover and chill for at least two hours, and preferably overnight.

Once chilled, roll dough out to an approximate 9-inch round, then place either on a baking sheet covered with parchment paper or in a greased pie plate. Return this to the refrigerator.

SONY DSC

Do you SEE those glorious, oversized flecks of butter?

Preheat the oven to 375ºF. While dough is chillin’, set out a large bowl lined with paper towels, and place plum slices inside. Allow to drain at least until most of the moisture is gone, then toss with blueberries and sugar.

Take your dough back out, and brush lightly with beaten egg. Sprinkle sugar over dough, then arrange plum slices and berries however you’d like. Spread preserves on top, if using. Now, gently fold over the sides of the galette, like so:

...Better than this, even

…Better than this, even

Brush the sides with egg wash, and sprinkle sugar along sides as well. Send into the oven for 22-25 minutes, until the fruit is bubbly and the crust looks done. Let cool for at least an hour.

SONY DSC

See what I mean by “rustic?” Maybe I overfilled a little…

THEN YOU MUST SERVE WITH ICE CREAM.

SONY DSC

Not a lot, just a dollop, but… you must. You simply, simply must. #swoon

 

 

Plum Galette, AKA One Appropriately Hot Mess Of A Pie

23 Jul

http://www.youtube.com/watch?v=8Gv0H-vPoDc
(This is here to distract you, but also this is here because Weird Al is a national treasure and is so, so right)

Hi guys. Wanna hear about the time I almost literally exploded on a busy street in Midtown? Yes, I am using the word “literally” correctly. I almost blew the &%(^ up two Fridays ago while walking to work. Instead of strolling down the street I normally take, I’d decided to cross in the middle of the block since the roads were empty– something I never do, since New York drivers be cray, but again, empty roads. Suddenly, there was a massive explosion– smoke, fire, giant boom– that shot up out of one of the grates I’d just been walking next to. That I’d just been centimeters from. Fortunately, as far as I’ve been able to surmise, no one else was hurt (I ran like a madwoman while a bunch of curious/dumb bystanders just…stood). An electrician friend of mine later confirmed that it had been a transformer explosion, which initially pissed me off because I thought he was trying to distract me from my shock with some garbage story about Optimus Prime. I’m not super duper bright when I’m scared. I guess the morals of this story are, 1. that Con Edison completely, utterly sucks and 2. it’s maybe time to reevaluate the way I’ve been doing things. As I told Sylvapotamus, it seems God moved the chess piece that is me, and perhaps there is a reason for that.

giphy

When I was younger, I wanted to be an actress. Growing up, the only people who looked like me were Apu from the Simpsons (a cartoon man voiced by a white dude) and Jasmine from Aladdin (not Indian and…also not human). As a preteen, I went to a casting agent who sneered at me as she told me to come back when I’d lost some weight and fixed my teeth. Obviously, that hurt, even though I’d be the first to admit that, if placed in a casting call for adorable, sprightly, precocious children and every other child but me came down with a mysterious, food-borne illness… the agents would probably cancel the audition (unless the audition was for pint-sized Orville Redenbacher impersonators). And so, I stopped going to casting calls, I stopped sending out head shots (no, I do not have copies of them, I think because the photographer who took them just, like, couldn’t even deal), and I threw myself into writing, which ended up being a saving grace for me. I even applied for a dual screenwriting/theatre program at a fairly prestigious college in Boston… and got in! Aaand then I didn’t go, due to a combination of having twelve dollars to my name, disappointed parents, and a paralyzing fear of maybe making it all happen and maybe not making it happen at all.

So now I’m a little bit depressed, possibly because I feel like I once had something great, something that was mine, something only I could do, something that came to me with an ease nothing– not human interaction, not calculus, not baking– has ever come close to matching. And now it sort of feels lost, and I feel lost, and I don’t know how to get it back, or if that’s even possible. So, what do you do when it feels like that thing you had is gone? I’m always reminded of Kristen Wiig’s character in Bridesmaids, and how she saw her dream of owning a bakery (!!!) come true…and then go completely to hell. She spends most of the movie down and out while Maya Rudolph doles out free puppies and whatnot… that’s kind of how I feel about myself (Kristen Wiig) and the whole rest of the world (free puppy-giver-outers). Which I suppose is why I stayed off of Facebook for a good while. FOMO and shiz, feel me?

Can I do two gifs in one post?

So, do I still want to be a writer/actress extraordinaire? Uh… that’s hard. I don’t know. I don’t think I have the self-confidence to even attempt to take a risk like that, plus now Mindy Kaling exists so I can stop playing with my Princess Jasmine doll and wistfully sighing that “one day, I’ll just be you.” Actually, I stopped doing that a long time ago. Really. Promise. But if there was ever a time to figure things out, I imagine it’s now. While I do that, let me teach you how to make a galette, aka a rustic pie, aka lazy person’s pie, aka IT’S AWESOME.

Plum and Blueberry Galette with Fresh Rosemary Crust

for the dough (dough adapted from Savory Simple)

1 cup of all-purpose flour

1/2 teaspoon of salt

1 teaspoon of fresh rosemary, finely chopped

2 tablespoons of sugar

6 tablespoons of cold butter, chopped into small chunks

2-3 tablespoons of ice water

for the filling

4-5 red plums, sliced and core removed

1 1/2 cups of fresh blueberries

2 tablespoons of raspberry preserves, optional

2 tablespoons of sugar, plus more for dusting

1 egg, beaten

For the crust, you can either process the ingredients in a food processor or by hand. I prefer by hand, just because I’m a bit of a crusty control freak, but do as you please. By hand, toss together flour, salt, rosemary and sugar in a large mixing bowl. Cut in butter chunks gently, until mixture becomes crumbly. Slowly add in ice water, a little at a time, and stir together just until a dough forms. Cover and chill for at least two hours, and preferably overnight.

Once chilled, roll dough out to an approximate 9-inch round, then place either on a baking sheet covered with parchment paper or in a greased pie plate. Return this to the refrigerator.

SONY DSC

Preheat the oven to 375ºF. While dough is chillin’, set out a large bowl lined with paper towels, and place plum slices inside. Allow to drain at least until most of the moisture is gone, then toss with blueberries and sugar.

Take your dough back out, and brush lightly with beaten egg. Sprinkle sugar over dough, then arrange plum slices and berries however you’d like. Spread preserves on top, if using. Now, gently fold over the sides of the galette, like so:

...Better than this, even

Brush the sides with egg wash, and sprinkle sugar along sides as well. Send into the oven for 22-25 minutes, until the fruit is bubbly and the crust looks done. Let cool for at least an hour.

SONY DSC

THEN YOU MUST SERVE WITH ICE CREAM.

SONY DSC

Not a lot, just a dollop, but… you must. You simply, simply must. #swoon

 

 

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