EZ As…Well, Frankly, Easier Than Pie

This crust is from one of my all time fave fruit based dessert cookbooks. I've filled it with fruit from just about every season. It is not hard to roll out. Just remember to flour your surface and rolling pin. Mistakes can be patched with extra dough. No judgement.

Galette Dough

Rustic Fruit Desserts by Cory Schreiber and Julie Richardson

One 10 inch galette

1 3/4 cups all purpose flour

1 T granulated sugar

3/4 teaspoon fine sea salt (I used Kosher)

3/4 cup cold unsalted butter, in 3/4 inch cubes

3 T ice water, more if needed

1 t fresh lemon juice

Combine flour, sugar and salt, freeze at least 10 minutes. Toss butter in flour. Blend butter into flour mix with pastry blender, food processor, mixer or your hands until it's a course mix. Stir water and lemon juice together, then drizzle over dough. Toss or pulse until it holds together. Turn it out and and press and fold a few times to hold the dough together. Flatten into a circle, wrap and chill at least an hour or up to 3 days.

Filling: about 3-4 apples, peeled, seeded and cut in 1/8ths, 2-3 tablespoons flour, 1/3-1/2 cup sugar – less with sweet apples, 1/2 teaspoon of cinnamon, a squeeze of lemon, pinch of salt and a few small knobs of butter (optional).

Roll out the dough on floured surface or floured baking paper, about 12 inches. Slide onto baking pan before filling. Spread apple mixture evenly but leave a couple inches from the outside free. Fold and pleat crust over the apples. You can brush with beaten egg and sprinkle with sugar if desired.

Chill 20 minutes. Preheat oven 400. Bake 25-30 minutes. Lower heat to 350, bake another 20-25 until filling bubble and apples are easy to pierce.

Filling note:

More or less of any ingredient won't change the dynamic. If you don't believe me, try baking the filling in a casserole without a crust. It's delicious topped with granola and or ice cream. If you use stone fruit (juicier), think about corn starch as a thickener instead.

Eat – B

 

 

As the Weather Turns…Beef Stew For 2 (or4)

 

A dip in the thermometer forced my cart to the beef aisle. In goes about a pound of cubed beef chuck. I'd like to say it was dinner for a family, but a teen boy and a hungry mom can (did) left only one serving as leftovers. No matter, it's EZ to double down.

1/3 cup flour with several heavy pinches of kosher salt and grinds of pepper.

1 lb beef cubed, toss in flour mix

Olive or veg oil for searing

Large onion, sliced or chopped

Clove or two of garlic, chopped

Shallot if available, chopped

2 tablespoons tomato paste

1 cup red wine

1 cup broth, chicken or beef, or water

A couple carrots, sliced 1/4 inch

Large russet potato or two, cubed and steamed (I used a leftover. Can also be cooked fully in stew or skipped entirely)

Heat oil in large, heavy bottom pot, medium flame. Sear beef, turning when it looks dark on each side. Takes about 8-10 minutes. Remove. Lower heat, add a drop of oil, cook onions 3-5 minutes until soft. Add a little broth if leftover flour in pan turns dark brown. Add tomato paste. Cook a minute. Add wine, bring to low boil to scrape up all the goodness on bottom of pan. Add beef back to pot. Cook almost 2 hours on very low flame or in oven at about 300-325. Very small bubbles.

Do laundry, walk dogs, write a financial report.

Add carrot slices & raw potato cubes if using. Cook another 45. Already cooked potatoes can be added for last 20.

Cooking time = about 2 1/2. Meat should be super tender.

Eat – B

Note: if doubling, sear beef in batches.

A bonus pic of the dogs who waited patiently…Note 2: don't use “lean” stew beef. It will disappoint.

 

 

The Perfect App For Gluten Avoiders…and the People That Love Them

 

Imitation = flattery. I stole this idea from a restaurant in Ohio, but riffed a bit. Start with a few basics and make it your own. Serve as an app, side salad or top chicken paillard.

Combine Ingredients:

1/2 colored pepper, finely diced

Large tomato or handful of cherries, diced

Pickling cucumber, peeled (or not) & diced

Feta to taste, crumbled

2-3 scallions, finely sliced

Fresh dill, finely chopped

A couple of dribbles of olive oil

Squeeze half a lemon

Salt pepper

Adjust all ingredient to taste & fill outer leaves from 2 heads of endive

Eat – B 🙂

*note: try replacing scallions and dill with your fave black olives and dried oregano