April 1, 2010 § 4 Comments
It’s plausible (actually, make that highly probable) that I have talked your ear off about galettes before, in the guise of rustic tarts that is. But, I simply have to do it again because I’m practically giddy with how great they are! I mean look at them! They look lovely – fancy even! They taste amazing, with unbeatably flaky, buttery crusts and complex, savory fillings. And what are they doing? They’re using up my leftovers!! At the moment I’m kind of feeling like this is the cleverest way ever to use up leftovers, so please forgive me if I’m practically crowing, er, and using excessive quantities of exclamation points. (!!)
Also, I used a new galette dough recipe (I felt adventurous, otherwise I just make pie crust) that I made up by looking at several recipes specifically for galettes. I noticed that several recipes called for sour cream and lemon juice. I didn’t have either of those, but I had Greek yogurt, which is similar in texture and function (tangy, cultured dairy), and I had rice vinegar, which provides acid like lemon juice. I am never going back!!! Flaky beyond belief people! It was almost more like having a croissant for a crust, which is a very, very good thing.
December 11, 2009 § 9 Comments
No, I don’t consider myself a foodie. Seriously, I don’t. Sure I like to eat, but come on, that’s just human nature. The species wouldn’t have survived very long if we were anti-eating. I like to eat good, high quality food, but I’m not going to freak if the texture or flavor of something I make doesn’t measure up to an ideal standard in my head. And I like to cook (well, on my good days), but I think I have too utilitarian of an approach to food preparation to be a foodie. Most of my cooking adventures are born out of the desire to make something that will taste good and be nourishing, without having to make an extra trip to the grocery store. And, If I see a recipe that looks inspiring, my first step is usually to figure out how I can do it with fewer steps, less complicated techniques, and fewer dirty bowls.
That said, now and then we all want to be a little bit impressive, whether it’s cooking for a date, a special party, or as was my case yesterday, for a potluck for a bunch of friends who actually are foodies. For these occasions, I have discovered that the best ways of being impressive are: making something actually complicated and unbelievable – probably involving phyllo dough, bringing a really nice big salad because that’s really hard to screw up, or making something that is visually impressive but is quite easy to make like a trifle (ie. layers of whipped cream, cake chunks, and berries) or a rustic tart.