So it’s officially fall and I am officially in the mood for warm drinks, warm sweaters, warm food, and sick days.
I don’t mean that I want to actually get sick. No thank you, the reality of being sick is terrible, and that’s definitely not what I’m wishing for. However, there is something nice about having sick days. Those days when you’re sort of under the weather; enough to not feel good enough to get out of bed for school or work, but still feeling good enough to eat soup in bed and catch up on mindless television or read.
And, yes, I know that I’m being romantic about sick days. I know that it’s actually stressful to miss school and work and that most of the time I just feel crappy enough to be dissatisfied with the bad television. But I can’t help but wish for one of those romantic, perfect, pajama pants kind of sick days. I want to nap on the couch and eat soup! I want to watch movies and sleep during the time when I’m usually sitting in class or making glitter art at work.
And I guess I can do that without actually being sick or taking a sick day. I could turn a cold, blustery Saturday into a pseudo-sick day. And maybe I will. Maybe I’ll convert a Saturday into a bum-on-the-couch-urday. But if it stays so sunny and beautiful here there’s little chance that I’ll give up a perfectly lovely Saturday outside for a blanket based tv fest inside… I’ll keep you all updated.
In the meantime, while I’m busy mind-warring between my inner introvert and inner extrovert, I’m going to share this tasty vegetable galette. It’s the kind of dish that tastes warm and fresh just out of the oven, and then again flaky and comforting the next morning right out of the fridge. It’s the kind of dish that helps me transition happily (who am I kidding, I love this season) into fall. I’m not one to pass up a flaky crust any time of the year, but I think galettes are especially perfect during the fall. I don’t have any reasons to back up that assertion, I’m just a sucker for fall and a sucker for pie.
We got a big beautiful bunch of vegetables this past week. I didn’t post anything for The Thursday Stash, though, because I was feeling self-conscious about the fact that I’ve posted a lot of Thursday Stash updates without any recipes lately. So I skipped the stash, I gave you the Baba Ghanoush, and now I’m moving right into another recipe. But trust me when I say that this past week’s box was deee-vine. And I really wanted to take advantage of the bounty for a family dinner with my friends.
So I found this recipe for the crust and then pre-cooked some veggies and cooked it all up to create a galette that is rustic, simple, and tasty. Without further ado, here it is:
|Fall Vegetable Galette
Recipe type: Main
- 2 1/2 cups flour
- 1 tsp salt
- 1 cup cold butter in small pieces
- 1/4 cup ice water (or a little more)
- 1 small summer squash, chopped (or about 1 cup chopped squash-any kind)
- olive oil
- 3 small radishes, chopped
- 1 small turnip, chopped
- 1 onion, sliced
- about 1/3 cup finely chopped head of broccoli
- 2 tbsp goat cheese
- salt and pepper
- dried basil
- Pulse flour and salt briefly in food processor.
- Add butter and process, mixture should look coarse and the butter should be smaller than pea-sized.
- Add water slowly while processing. It should begin to come together and you should be able to press the dough into a solid ball. (add more water as needed to reach this state)
- Shape dough into a disc and store in the fridge for at least 1 hour, or overnight.
- Take dough out of the oven and let it warm up enough that it is pliable.
- Preheat oven to 400F.
- Toss chopped squash, radishes, and turnip with a little bit of olive oil and salt and pepper, then put in a dish or on a baking sheet and put in the oven for about ten minutes or until the pieces soften.
- Heat up a pan on medium heat and add a little bit of olive oil and then the onion slices. Add salt and pepper. You want to cook the onion until translucent.
- In the meantime, roll out the dough until you have a large circle. You want it to be about 1/4 of an inch thick.
- Spread the goat cheese onto the center of the dough in a circle. If you want, add a little dried basil at this point.
- Then, layer the vegetables on in your favorite order. I went with squash, radishes and turnip, broccoli, and then onion.
- Then you want to fold your edges over. Galettes are fun because they are supposed to look imperfect. If the dough tears, just pinch it back together.
- Turn the oven down to 375F and then plop the galette in there. Let it cook for about forty-five minutes to an hour, depending on how done your crust looks.
Yes, it looks like a long recipe, but if you make the crust the day beforehand it’s really not bad. Just some chopping and pre-cooking and then the long wait for the galette to finally be ready for chow time. Whether or not you’re in a sick day mood, this makes a beautiful meal to share or to keep all to your selfish self. This time I shared it, but next time it’s all mine, baby.
Posted in CSA, Dinner, Lunch, Recipe
Tagged Broccoli, Butter, Crust, Galette, Goat Cheese, Onion, Pie, Pie Crust, Radish, Squash, Summer Squash, Turnip
Somehow I took a pretty sizable hiatus, sorry everybody! I don’t really know how it happened… I posted the Thursday Stash, and then had a very busy last day of work on Friday, then ran my HALF MARATHON on Saturday, and then headed down to my parent’s house. I’ve been staying with them for almost two weeks and just haven’t gotten around to updating at all. I feel like such a slacker.
Me with my celebratory post-race Its-It
I’m usually really motivated to update, and even though I usually only do it about twice a week (more if you’re lucky), most of the time my updates are sparse because I’m still figuring out how to fit life around blog and blog around life. This time, however, there has been no excuse. I’ve been lounging. I’ve been watching too much food network. I’ve been drinking too many beers. And I’ve just been reallllllly lazy. It’s like I took the fatigue after the run and let it seep into the other aspects of my life… for almost two weeks.
But I’m about to go into a very busy semester, so I’m going to say that it’s a preemptive measure. I’m trying to hit one extreme so that I’ll be ready when the other extreme comes hurtling my way.
Either way, I’m back folks. I’ve been missing the blog, so here I am. Rock you like a hurricane.
I thought I’d share with you all the vegetable tart I made two Fridays ago. It turned out to be a bright, savory meal that was gobbled up almost immediately. It definitely didn’t hurt that I used cherry tomatoes, green bell peppers, sweet corn, and basil that was fresh from the farm. Think of it as an apology for the unannounced break. And believe you me, this would be a great apology for any veggie lovers in your life. Or maybe a great way to get some non-veggie lovers to become veggie lovers. Really, what better way to convert somebody than with a buttery crust and cheese-sprinkled vegetables? And it can be easily altered depending on what’s fresh and in your fridge.
I first got inspiration from this post on Sweet Pea’s Kitchen. I knew that I wanted to make a vegetable entree for a potluck, and after a few brainstorming searches I settled on a savory vegetable tart. I used Christina’s recipe for the crust as well as her idea of using basil and goat cheese as a base. Then I adapted the actual filling to fit with what I got in my CSA box. The result? Vegetable perfection in a pie crust. Yep, it doesn’t get any better than that.
So, again, I’m sorry for the long break. But hopefully this lovely little dish will make up for it!
Summary: Versatile and fresh, this tart is the best way to gobble up those summer vegetables that are bursting with color and flavor.
- 1 1/2 cups flour
- 1/2 tsp black pepper
- 1/2 tsp salt
- 9 tbsp cold butter, cut into pieces
- 3 tbsp ice water
- 1 1/2 cups chopped basil
- 2 cups shredded goat cheese
- 2 sliced green bell peppers
- 1 cup sliced cherry tomatoes
- 1 head of corn
- Stir together flour, pepper, and salt.
- Add the butter either with your hands, a pastry cutter, or a food processor. You want the consistency to be coarse.
- Add the water until everything becomes a thick dough. Don’t over mix.
- Roll the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. (I refrigerated overnight).
- Preheat oven to 375F.
- Roll out dough and line a pie pan or tart pan, cutting off excess dough. I decorated the edges with fork tines.
- Line the dough with aluminum foil and fill with dried beans.
- Bake crust for 25 minutes.
- Remove foil and beans and bake for another 5 minutes.
- Chop your basil, shred your cheese, and slice your bell peppers and tomatoes. Also, cut your corn off of the cob.
- After you take the crust out of the oven, let it cool and then fill the bottom of the crust with the basil and 1 cup of cheese.
- Add your bell peppers, tomatoes, and corn, sprinkling cheese throughout and then on top.
- Bake for about 30 minutes, or until the edges are golden.
Prep Time: 20 mins
Cook Time: 1 hour
Happy late Fourth of July folks. Yesterday I headed to a friend’s house and enjoyed some lovely company as well as some tasty veggie dogs. I’m usually not a big processed soy faux-meat fan, but there’s just something about eating food straight from the grill and loaded up with ketchup and mustard. Especially on the Fourth.
To prepare for the festivities I ran out and bought some puff pastry and some strawberries. Earlier last week I saw this recipe for Cherry Hand Pies on Tracey’s Culinary Adventures, and was stuck with the idea as a perfect treat. I looove me some pie and the idea of bringing it on the go made me swoon. No bothering with slicing or plates or forks for me, just a delicious handheld single pie. It’s the sophisticated cousin to the poptarts of my childhood. Oh and not to mention the fact that having a set size makes my inner food-hog very satisfied. No waffling between big and small slices or trying to hide the fork from the (always stealing bites of my food) boyfriend…
In short, the hand pie is a perfect dessert.
So, not wanting to be one who shows up empty handed to a party, I hauled ass to the grocery store and bought a package of puff pastry and a quart of strawberries. I liked that Tracey made her hand pies with cherries, but I was really feeling in the mood for fresh strawberries. They were calling out to me from the berry stand.
I ended up following the recipe almost exactly. I changed the cherries out for strawberries and just ended up cooking the entire quart. It was more than I needed, but I froze the extra filling for another day (mini pie? crumble? ice cream mix-in?). Also, oh by the way, I was amazed at how quick and easy the whole process was. The only time I found myself nail-biting was during the “chill for 30 minutes in the fridge” moments. And the only suggestion I have for the other impatient cooks out there is to put on a good show or pull out your current book. The time goes by fast as long as you aren’t in a hurry to get to a barbecue.
|4th of July Strawberry Pie
Recipe type: Dessert
Prep time: 40 mins
Cook time: 30 mins
Total time: 1 hour 10 mins
The perfect dessert for a summer barbecue, they’re handheld and simple, yet oh so delightful.
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons cold water
- 1 quart sliced strawberries
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 1 lb puff pastry
- 1 large egg white
- 1 tbsp water
- Combine the cornstarch and cold water in a small bowl and set aside.
- Add the strawberries, sugar, vanilla, and salt to a saucepan and heat on medium.
- You want to cook them for about five minutes until they get juicy, then add the cornstarch mixture.
- Bring to a boil, making sure to stir pretty consistently.
- When it reaches a boil, take off the heat and let cool to room temperature (I popped the pan in the freezer for a few hot seconds to speed the process up).
- Unfold your puff pastry (there should be two sheets in a package) and cut each sheet into 6 equal rectangular shapes (they’ll be adorably miniature).
- Place a spoonful of filling into the center area of each rectangle and fold over until you make a nice little pocket. Seal the edges with a fork’s tines and slice steam vents in the top of each mini pie.
- Beat the egg white and tablespoon of water together and then wash over the top of each hand pie. Then let sit in the refrigerator for 30 minutes.
- Preheat oven to 375F.
- Bake the pies for 30 or so minutes. You’ll know they’re done when they’ve puffed up and turned a nice golden brown color. Also the aroma in the kitchen will be driving you wild.
- Cool and devour!
And, oh by the way, these babies were kind of a hit. You’ll amaze your friends into thinking you’re some kind of genius baker. And I guess making such a tasty yet easy dessert does make you some kind of a genius baker. I give them two thumbs up, you should definitely try them next time you’ve got a barbecue to attend or an extra quart of strawberries.