Strawberry-rhubarb mini galettes

June 9, 2011 § 10 Comments

It’s stinking hot out there!  Stinking.  Hot.  If you are anywhere in the eastern half of the country you know what I’m talking about.  And, being that I have an inborn ability to be a worry wort, the weather has me busy worrying about global climate change.  How can you not, with a heat wave that’s suffocating half the country?  Riding in on the coattails of tornados and floods and generally weird weather.  Oh dear, oh dear.  As Joel said this morning, it kind of makes me want to go all survivalist and move onto a farm in Nova Scotia, with a windmill.

Which would be kind of a cool thing to do anyway, come to think of it.

I get easily overwhelmed by the bigness of the problems we face.  Sure I’m working in a field where we’re trying really hard to make changes in some of the biggest problems we’re facing in health and the environment, and maybe that’s supposed to make me feel better.  But, most of the time it feels like we’re making about as much headway as a ramshackle raft trying to boat upstream, against the wind…with a waterfall right behind it too.  Some days, I find want to walk out into the street and scream at the top of my lungs, “will somebody please just do something??!!”

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Spinach, balsamic onion, and goat cheese galette

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.

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What to bring to a potluck with foodies – rustic butternut squash tart

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.

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