Wednesday, September 7, 2016

Galette a lot?!

There is something wonderful about Galette.  It is a lovely and delicious pastry stuffed marvel.  Elegant and scrumptious.  Stuffed with fruit, or vegetables, or potatoes, or meat and potatoes.  The choices are endless!  My French teacher in high school Madame Durand introduced me to Galette. Madame Durand believed eating French food while learning the language heightened one's learning ability.  Madame Durand was Italian.  Maiden name Ricci.  Her husband was French.  Madame Durand was tri-lingual and a marvelous cook.  The galettes she would bring to class were fruit filled, or meat and potato filled, savory flat pies filled with flavor and texture.  One bite and my only ethnic group was French.  I felt French for the entire 55 minutes of class, and many times for the whole day!
The crust I have tweaked.  I used canola oil, 1% milk, salt, & flour, and because of this, the dough is fragile.  Taking a few extra seconds to use freezer paper, saran, or wax paper will set you up for success.  The rolling pin must not touch the dough.  Otherwise the dough will just stick to the rolling pin.
                                                              Galette Crust Recipe
                                                               2 c. flour
                                                               1/2 tsp. salt
                                                               1/2 c. milk
                                                               1/2 c. canola oil
Directions: Sift flour and salt together in a bowl.  Pour milk to 1/2 c. mark on measuring cup and pour canola oil until the combined milk and canola oil measures at the 1 c. mark.
Pour the canola oil and milk all at once in the flour salt mixture and mix with a spatula.  Divide dough in half and form into balls and place in storage bags. Take rolling pin and roll dough in storage bags in a flat circle.  Place in fridge for thirty minutes.
After the thirty minutes take the dough out and put on freezer paper or waxed paper and use saran or wax paper on top of dough and begin rolling out to desired thickness.  Replace top layer of wax paper with parchment paper and flip the whole works so that parchment paper is on the bottom and freezer paper or wax paper is on the top.  Peel back freezer paper or wax paper and pick up parchment paper with pie dough and place on cooking sheet.  You can continue to build your Galette directly on the cooking sheet.
Do the same with the other half of pie dough, and use for decorative cut outs, that I placed around the outside of my galettes to enhance the look. 
                                                        Cherry Filling Recipe
                                                3 c. cherries [whole or chopped]
                                                           1/8 c. sugar
                                                       1/8 c. brown sugar
                                                         3 Tbsp. flour
                                                       1/2 tsp. cinnamon
                                                     1/8 tsp. almond extract
                                                     1 Tbsp. Cherry Liqueur
                                                     1 tsp. fresh lemon juice
Directions: Toss all ingredients together, add to cherries and toss.  Let sit until cherries start to release their juices.  You may need to pour off some of the juice before placing the cherry filling into crust.  It is an individual preference and judgement thing.
                                                     Potato Onion Filling Recipe
       2-3 potatoes [your choice of potatoes/ sliced] [peeled or unpeeled, your choice]
                                    1 sweet onion, peeled and sliced [I used Walla-Walla Sweet]
                                                                 3 Tbsp. butter
                                                                 3 Tbsp. flour
                                                            salt & pepper to taste
                                                                1/8 tsp. cayenne
                                                                1/4 tsp. turmeric
                                                                 1-2 c. milk
Directions: Saute onions in two tablespoons canola oil over medium heat. Remove and sit aside.  Saute potatoes until slightly tender and a little golden. Remove and sit aside.  Add butter to same pan and when butter is melted whisk in flour and cook for 2-3 minutes. Pour in milk.  Keep stirring until it starts to thicken.  Add cayenne and turmeric, salt and pepper. Add onions and potatoes, and simmer for twenty minutes.  Remove from heat and let sit for twenty minutes.  Add to your galette pie crust and decorate to your preference.

Both galettes cook in a 375 degree oven for 40 minutes.  Let galettes sit for 30 minutes before slicing and serving.  I used non-stick spray with canola oil on outside of pie crust.  You can brush with a beaten egg with a tablespoon of water whisked in.

Being enthusiastic is one of Rooney's endearing qualities.  As with Madame Durand, as with Rooney.  Life is marvelous and to be enjoyed full speed ahead, in between naps, that is, and yet sleep and rest is to be enjoyed with as much zeal as how we enjoy life when we are awake.  Comfort during naps or rest is essential.  Blankets help us get to the drowsy comfort level desired.  Rooney always remembers to grab a blanket for nap times.  Rooney has much enthusiasm for blankets.  If she sees a blanket lying on an arm of the furniture, and the previous enjoyer was a grandchild who has moved on to some other activity, Rooney will commandeer the blanket, wrap it around her neck and chest, and enjoy a blissful nap full of chase-me-chase-you dreams.  Rooney enjoys her blankets as much as I enjoy a fabulous galette.

Enjoy a galette & a blanket cuddle this week,

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