Apple & Almond Galette

A galette is a rustic French term, used to describe various flat, round, free-form crusty tarts and cakes that are cooked on a baking sheet rather than in a pan.

Apple & Almond Galette

Skill level:

Serves 8

Ingredients

For the dough

2 1/2 cups all-purpose flour
1 teaspoon. salt
1 tablespoon. sugar
16 tablespoons (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1/3 to 1/2 cup ice water

For the filling

2 pounds apples, such as Granny Smith or Jonagold, peeled, cored and cut into 1/4-inch slices
1/2 cup sliced almonds

1/2 cup sugar
2 teaspoon fresh lemon juice
1 teaspoon. ground cinnamon
1/2 teaspoon. freshly grated nutmeg
1/4 teaspoon. salt
1 1/2 tablespoons cornstarch

1 egg
1 tablespoon of milk
Sugar for sprinkling

Optional

1/4 cup apricot jam (pear also works well)
Lightly sweetened whipped cream for serving

Preparation

1. To make the dough, put the flour, salt and sugar in a bowl. Put the butter in another bowl and place both bowls in the freezer for 10 minutes.
2. Transfer the flour mixture to a food processor and pulse about 5 times to blend. Add the butter and pulse 15 to 20 times, until the mixture resembles coarse meal. Add 1/3 cup of the water and pulse twice. Squeeze the dough with your fingers; it should hold together but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition.
3. Turn the dough out onto a lightly floured surface, gather into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 1 hour.
4. Place a baking sheet on the bottom rack of an oven (this will catch any run-off). Position another rack in the lower third of the oven and preheat to 400°F. 
5. Line a second baking sheet with a Silpat nonstick liner and spray with nonstick cooking spray. (I usually use a large, round cooking stone or a baking sheet, always lined with parchment paper).
6. Peel, core, and remove the stems from the apples, then gut into 1/4 inch thick pieces.



Peeled apples.



A mellon baller is a handy
tool for coring apples.



Cut away stems and bottoms.



Cut into irregular, 1/4 inch thick slices.

7. To make the filling, in a large bowl, stir together the apples, sugar, lemon juice, cinnamon, nutmeg, salt and cornstarch. Set aside.



Simply add sugar, spices, and lemon juice, all at once.



8. Brown the almonds in a shallow pan, or in the oven while it is warming.



Almonds being browned in a skillet.



Browned almonds, ready to add to the mix.



9. Add the browned almonds to the apple mixture, and stit to combine.



Add the almonds to the apple mix, and stir to combine.

10. Remove the dough from the refrigerator and let stand for 5 minutes. 
11. Place the dough between 2 sheets of lightly floured waxed paper and roll out into a 12-inch round. Brush off the excess flour. 
12. If edges of the round are jagged, which mine often are, use your hands to press edges into a round shape.



Rounding rough dough edges by hand.

13. Transfer the dough to the prepared baking sheet. 
14. Cover with plastic wrap and refrigerate for 30 minutes.
15. Combine the egg and milk, lightly whipping until smooth, and eggs are not "streaky."
16. Using a brush, thinly coat the dough round with the egg and milk mixture.  (Some of the egg and milk will be left over for use in Step 18).
    

    

    Egg and milk, ready to coat the pastry.

    

    I like to use a silicone brush to coat the pastry.

17. Arrange the apple filling in the center of the dough, mounding the fruit slightly and leaving a 2 inch border. 



Pile filling on the pastry dough, leaving a 2
inch border all of the way around.



18. Gently fold the edges of the dough over the apples, pleating loosely. Brush the dough with the beaten egg. Lightly sprinkle sugar over the apples.



Dough edges pushed up to make a rustic shell.



19. Brush outside of galette with the egg and milk mixture.



Brush outside of shell with egg & milk mixture.
This will give the shell a nice glossy look
when it is baked.



20. Bake until the crust is golden and the apples are tender, about 1 hour. Transfer the pan to a wire rack and let the galette cool completely, about 1 hour.
21. Optional: Just before serving, in a small saucepan over medium heat, warm the jam.  Brush the apples with the jam and let cool. When cut, and ready to serve, accompany each slice with a dollop of whipped cream.
    
    
    

Orzo Salad With Kalamata Olives & Goat Cheese

One of my favorite pasta salads is a simple orzo salad.  Orzo is Italian for "barley" and is a macaroni product, cut into short lengths, and shaped like long grains of rice.  Orzo is commonly used in Greek, Turkish, Italian, and Arab cooking.

My recipe is simple to prepare, and has a light and slightly rich flavor, reminiscent of foods commonly found around the Mediterranean.

Skill level:

Serves 4 to 6, as a side dish.

Ingredients

3 cups water
1 cup dry (uncooked) orzo
1/2 teaspoon salt

2 to 3 ounces goat cheese

corn starch

1/2 cup loosely packed parsley
1/2 cup pitted Kalamata olives
8 turns of a pepper grinder (1/2 teaspoon of black pepper)
1/4 cup olive oil
1 1/2 teaspoons sesame seeds
1/2 of a Meyer lemon, juiced
1/4 cup pine nuts

Preparation

1. Bring water to a rapid boil.
2. Add orzo and salt, to the water, reduce heat to a rolling boil, and cook until minimum cook time of the orzo package.
3. While pasta cooks, crumble the goat cheese by sprinkling a small amount (less than 1 tablespoon) of corn starch on the cheese.  (The corn starch keeps the cheese from sticking together as it is crumbled). Spread around, and crumble to pea sized chunks. (Usually, a small log of goat cheese is 4 to 6 ounces, so I cut it the log in half, and keep the remaining for another day). 

4. Put the cheese in the freezer for about 10 minutes, or until frozen.
5. Put the olives, parsley, and paper in a food processor.  Pulse a few times until olives and parsley are roughly chopped.

6. When pasta is cooked, drain in using a colander or pasta strainer, and rinse thoroughly with cold water.

7. Put drained pasta in a bowl.  Dump the Olive and parsley mixture on top.  Add the olive oil, lemon juice, sesame seeds, and pine nuts.  Stir until combined.

8. Remove cheese from freezer, and gentley fold into the pasta salad.  The reason I freeze the cheese is to keep it a bit chunky when folding into the salad.  Unfrozen cheese sometime combines, and breaks down while stirring....so the quick freeze maintains the chunky texture of the cheese.
   
   
9. Chill for orzo salad for at least one hour before serving.  The pasta will absorb most of the oil and lemon juice while chilling.
10. When ready to serve, fluff lightly with a fork, while transferring to a serving dish

Bacon Wrapped Dates, Simply Decadent!

Bacon seems to be the food trend du jour, this year.  When I was in Los Angeles, last February, I was at an event catered by Tiara Café, and one of the appetizers they served was bacon wrapped dates.  They are incredibly simple to make, and only require two ingredients.  These are sweet, savory, and decadently delicious!

For my recipe, I buy applewood smoked bacon.  I count the slices in the pack, as the bacon to date ratio is 1:2 (one slice of bacon, for two dates).  I usually buy pitted dates in the bulk foods section of the supermarket, and pick out dates that are roughly 1 1/2 inches long.

Skill level:

Ingredients

Bacon
Dates

Preparation

1. Cut bacon slices in half, lengthwise.  (One slice of bacon will be used to cover 2 dates).



2. Wrap one half slice around a date, lengthwise





Lengthwise wrap.

3. Turn date, and wrap remaining end of bacon around the date 1 to 2 times. Use a toothpick to hold loose bacon end in place.





Lengthwise wrap completed, twist the bacon,
and wrap around until you are out of bacon "ribbon."



Secure loose end of the bacon with a toothpick.



4. Bake in oven at 375 degrees, for 35 to 40 minutes.  Turn over after the first 20 minutes.  
5. Remove from oven when done (nicely browned), and drain on a paper towel.
6. Put on a plate, and serve!

Additional Notes

The dates can be stuffed with cheese - blue, Parmesan, or Cambozola work well. I have also had a variation of bacon wrapped dates with two almonds inserted into the date. Typically, I do not stuff the dates, as they are perfect with just the meat and the fruit.

Safe Grilling: Food Temperature Chart

Summer is the time for outdoor grilling and barbecue. Unfortunately, it is also a season of food poisoning. Hot temperatures, under cooled, and undercooked foods can bring disaterous results to summer outings. Remember to always keep foods meats and condiments cold (40 degrees, or below) until time to grill!

Food Temperature Chart

Source: http://kalamazoogourmet.com/lifestyle/resources/temperature-chart/temperature-chart/

BEEF STEAKS Rare Medium-Rare Medium Medium-Well	GOURMET 125-130ºF 130-140ºF 140-150ºF 155-165ºF	USDA 140ºF 150ºF 160ºF 170ºF	Guide to Grilling the Perfect Filet
BEEF ROASTS Rare Medium-Rare Medium Medium-Well	GOURMET 125-130ºF 130-140ºF 140-150ºF 155-165ºF	USDA 140ºF 150ºF 160ºF 170ºF	Recipe: Beef Tenderloin Roast with Zinfandel Reduction and Herbed Butter
RACK of LAMB Rare Medium-Rare Medium Medium-Well	GOURMET 125-130ºF 130-140ºF 140-150ºF 155-165ºF	USDA 140ºF 150ºF 160ºF 170ºF	Recipe: Roasted Rack of Lamb with Pomegranate and Fresh Savory
LAMB CHOPS Rare Medium-Rare Medium Medium-Well	GOURMET 125-130ºF 130-140ºF 140-150ºF 155-165ºF	USDA 140ºF 150ºF 160ºF 170ºF
PORK CHOPS Rare Medium-Rare Medium Medium-Well Well Done	GOURMET N/A N/A N/A 155-165ºF 175-185ºF	USDA 170ºF 170ºF	Recipe: Blueberry Pork Chops
VEAL RACKS Rare Medium-Rare Medium Medium-Well	GOURMET N/A 130-140ºF 140-150ºF 155-165ºF	USDA 150ºF 160ºF
VEAL CHOPS Rare Medium-Rare Medium Medium-Well	GOURMET N/A 130-140ºF 140-150ºF 155-165ºF	USDA
WHOLE CHICKEN	GOURMET 165-175ºF	USDA 180ºF	Recipe: Dry-rubbed Barbecue Chicken
WHOLE TURKEY	GOURMET 165-175ºF	USDA 180ºF	Recipe: Pulled Turkey Sandwiches
BURGERS	GOURMET 160ºF	USDA 160ºF or higher	Guide to Grilling the Perfect Burger
ROLLED ROASTS A temperature of 160º F is recommended when a roast of any type has been rolled, as surface bacteria may have been rolled into the center of the roast. FISH Fish is done when the meat flakes easily with a fork and appears opaque all the way through. If unsure by appearance, a temperature of 155º F is recommended.

Gazpacho!

Gazpacho, garnished with yogurt, balsamic vinegar, pine nuts, and olive oil,
served with cornmeal shrimp, and toasted bread.

It is going to be hot, hot, hot, in the Willamette Valley this weekend, making me not want to spend time in the kitchen tomorrow.  With that in mind, and summer vegetables readily available, I thought it was time to make this "make ahead" summer treat.

For those not framailiar with gazpacho, it is a chilled tomato soup, originating Andelucia region of Spain.  There are infinite variations to the recipes available, but I like this simple recipe.

Skill level:

Ingredients 

3 garlic cloves 

1/2 large cucumber, (not peeled) 

1 red bell pepper, cored and seeded 

3 large tomatoes 

1 yellow onion 

3 cups tomato juice 

1/4 cup white wine vinegar 

1/4 cup good olive oil 

2 teaspoons kosher salt 

1 teaspoons freshly ground black pepper 

1/2 cup chopped parsley 

1 teaspoon smoked paprika (if you do not have smoked, regular works well) 

Directions 

1. Roughly cut the cucumbers, bell peppers, tomatoes, and onions into 1 inch cubes. 
2. Put tomato juice,garlic, and 1/2 of the tomatoes in the blender. Blend two to three minutes, until smooth. 
3. Put the cucumbers, onion, peppers a food processor and pulse until it is coarsely chopped. 
4. Add remaining tomatoes, vinegar, oil, salt, paprika, black pepper, and chopped vegetables to the tomato juice mixture in the blender. Blend until vegetables are small, like one would find in salsa. 
5. Pour mixture into an air tight bowl, and add the parsley. Stir until combined. 
6. Place lid on container, and chill at least 2 hours 

Note: The longer gazpacho chills, the more the flavors develop. 

Garnish with fresh mint, pine nuts, balsamic vinegar, yogurt, sour cream, or cilantro

Deep Fried Macaroni & Cheese Balls

I have made several different recipes of fried macaroni & cheese balls, all of which have been flavorful.  What I have not liked about the recipes that I have tried, is that they are not super creamy, so I decided to experiment, resulting in this recipe.

There are seemingly a lot of steps, but each step is quite simple.  

As you work, the mac balls start off looking very rough and crude. These are very creamy inside, so the rounds require several steps of rolling, coating, and chilling to get the shape.  When you are ready to fry them, they will have a nicely rounded shape.  I seldom roll mine perfectly round, as I like them to have a slightly rustic, and homemade appearance.

When complete, these have a lightly crunchy crust, and very creamy interior.  These are a great as a side dish, or an unusual appetizer. When serving as an appetizer, I like to call these "fried pasta au gratin croquets." 

Recipe

Prep time, including freezing and cooking, 1 hour. (Half of this is waiting time, so it really is not as long of a process, as it seems).

Skill level:

Ingredients 

Macaroni Balls 

1 1/4 dry, uncooked macaroni (I prefer fusilli) 

1/2 teaspoon of salt 

1 tablespoon of unsalted butter 

3/4 cup sour cream 

1/4 teaspoon of rosemary, very finely chopped 

1/4 cup milk 

2 teaspoons flour 

1 tablespoon parsley, roughly chopped 

8 turns of a pepper grinder (1/4 teaspoon of ground black pepper, if you do not have a pepper grinder) 

1 cup (heaping) of sharp cheddar or Gruyère cheese 

1 egg 

1 tablespoon milk 

1/2 cup flour 

1/2 cup breadcrumbs or Panko (I prefer seasoned & herbed bread crumbs) 

Cooking Oil 

Tomato Wine Sauce (optional)

1 tablespoon butter 

2/3 cup red wine 

2 teaspoons balsamic vinegar 

1/4 cup of tomato paste 

16 turns of pepper grinder (1/2 teaspoon black pepper) 

1 tablespoon of honey 

1 teaspoon Worcestershire sauce 

pinch of salt 

Preparation 

Macaroni Balls


1. Boil water, and add salt and macaroni. Cook macaroni to minimum cook time suggested on the package.
2. While macaroni is cooking, and in a separate sauce pan, brown 1 tablespoon of butter. (If you are not comfortable browning butter, melted is fine).
3. When butter has browned, add 1/4 cup of milk, 2 teaspoons of flour, black pepper, and 1/2 cup of sour cream. Bring to light boil.
4. Reduce heat, and add 1/2 cup of the cheese, stirring rigorously.
5. When cheese has melted and mixed with the milk mixture, remove from heat, and set aside. Sauce will be quite thick.
6. When macaroni is done cooking, pour into a colander, and rinse with cold water. This stops it from cooking. Allow to drain.
7. Add macaroni to the sauce mixture.  

8. Add rosemary, and parsley to the macaroni and sauce mixture. 
9. Using the back of a large spoon, pack macaroni and cheese flat in the bottom of the pan, and put in the freezer for 5 to 10 minutes, to set the macaroni.
10. When macaroni and cheese is cool, and the sauce begins to “harden” add remaining cheese and sour cream. Stir until combined, and cheese shreds are visible in the mix.
11. Again, pack down, using a large spoon, and return to the freezer for 10 to 15 minutes.
12. At the end of the chill, roll pasta balls in your hand, like rolling a dough ball, and then roll in the 1/2 cup of flour after each is rolled in the flour, re-roll with your hands. If the balls become sticky, just roll in the flour again. When each ball is rolled, return to the freezer for 5 more minutes. At this step, you may feel ice crystals, or a slight "crunchiness" to the balls as you roll them.  That is fine, just do not allow the mixture to completely freeze between steps 11 and 12.

13. At the and of the chilling, using a scoop or tablespoon, scoop the macaroni and cheese onto roughly formed balls (1 1/4 to 1 1/2 inches across) onto a plate lined with parchment or waxed paper. You should be able to make 8 to 10 mounds with the mixture.
14. Using your hands, pack the macaroni balls a bit. and return to the freezer for 5 to 10 minutes. Do not worry is the pasta balls are rough looking, we are not done with the rolling process.
15. While the balls chill, heat coking oil in a deep frier to 325 degrees. (If you do not have a fryer, fill a tall sauce pan with oil, until oil is roughly 3 inches deep. DO NOT OVER FILL PAN).
16. Remove the floured pasta balls from the freezer.
17. Mix the egg, and remaining tablespoon of milk. Whisk until combined, and eggs are not streaky. One by one, dip the balls in the egg mixture, and immediately roll in the 1/2 cup of bread crumbs.
18. Each ball should be nicely coated. Using your hands, roll balls again to smooth the shape. If there are sticky spots on the balls, re-roll in the breadcrumbs.

19. Refrigerate until ready to cook.
20. About 15 minutes before you want to serve, remove the pasta balls from the refrigerator. (I like to give the pasta rounds one last quick roll at this point).

21. Drop 1/2 of the batch (4 to 5 balls) in the hot oil, and cook for about 5 minutes, until deep golden brown.  (If you have a very large deep fryer, these can be cooked all at once, skipping the remaining steps, other than draining on a paper towel).
22. Drain on paper towels, and keep warm in 350 degree oven while you wait for the last half of the batch to fry.
23. Fry remaining balls in the oil, as above, for 5 minutes, until deep golden brown.
24. Drain on paper towels.
25. Remove balls from the oven. Serve while hot/warm with a drizzle of the sauce (see below).

Sauce (optional)

This can be made while waiting for the balls to chill, at Step 11

1. Brown 1 tablespoon of butter. (If you are not comfortable browning butter, melted is fine).
2. When butter is lightly browned, add (all at once) the wine, balsamic vinegar, a pinch of salt, tomato paste, and Worcestershire sauce. Stir over high heat until combines.
3. Add the pepper, and bring to a rapid boil.
4. When boil is achieved, reduce heat to medium high, and reduce mixture by 1/4 to 1/3 (stir occasionally), and has the thickness of chocolate syrup.

 
5. Reduce heat to low, and keep sauce warm on the stove. Stir occasionally to keep from scalding.

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For a simpler recipe, using mac & cheese leftovers, I have made this version as well: http://norecipes.com/blog/fried-mac-cheese-balls-recipe/. Frankly, I like my recipe better  ;)

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