A couple of weeks ago, I made a recipe that required a few sheets of phyllo dough and then I was stuck with an open roll in the fridge. What to do? What to do? Well, this for one…
Now, you can make this recipe as written, making one galette of each or you can just double the ingredients for the kind of galette you want to make and make 2 of those. The 5 sheets of dough, 1 apple, squirt of lemon and 1 tbsp of butter will make two galettes, no matter which variation you choose.
Apple, Rosemary & Gruyere Galette vs. Apple, Pecan and Cinnamon Galette
5 sheets phyllo dough, thawed
1 apple (I used a gala)
squirt of lemon juice
2 tbsp sugar + 1 tsp cinnamon mixed together
1 handful pecans (about 1/4 cup)
1/2 tsp chopped, fresh rosemary
1 tbsp honey
1/3 cup gruyere, grated
1 tbsp butter, melted
Preheat your oven to 350 degrees F. Lay one piece of phyllo down on a work surface. The long way. You know, horizontally. Cover the other pieces you are not using with a damp paper towel to keep them from drying out. Brush some melted butter on the dough. Sprinkle one half . . . → Read More: Leftover Phyllo Project: Fun with Apple Galettes
This is super simple pasta. I first came across the recipe in like, 1997 or 1998 on, of all places, the 4AD mailing list. I know, wacky! I couldn’t find the original recipe when I set out to recreate it but what I could remember was: cottage cheese, milk, diced tomatoes, hazelnuts and tarragon. And I remembered thinking, huh, cottage cheese and pasta? But, it was quite tasty. You could also, of course, probably use ricotta.
So, here’s how I have been recreating this around the house lately. This dish also works excellently as a work lunch. In fact, that has been its purpose for us. I just pop it into containers and when it’s reheated in the microwave at work, the sauce is all creamy and good.
To eat right away, you probably want to toss the cottage cheese and everything in the hot pan, after you’ve drained the pasta, and then all the pasta back in. Heat gently over low heat.
Oh and if you see this and this was basically your idea and you posted the recipe to 4AD-L about 10 years ago, let me know and I’ll give you credit! So, everyone dig out your Cocteau . . . → Read More: Rigatoni with Hazelnuts, Tarragon and Tomatoes
Image from Wooden Shoe Tulip Farm’s Website
I have been putting off calling the farm where we are purchasing bulk tulips for a crazy-awesomely low price, as I was scared all of the tulips had been killed off in our Freak April snow and 20 degree lows. I wanted to call and ask how the tulips were doing but I was kind of scared to know.
But after a quick check of their field report, it seems the tulips are alive! And the tulip fest has even been extended, as the flowers are in such good shape still! Hooray!
It seems tulips are tough . . . → Read More: Hooray! The Tulips are Alive!
Here’s a super, tasty soup recipe, especially if your weather is crappy (like ours has been). Or, if there are some sniffles and complaints of sore throats around the house. Oh and last weekend, when it was uh 80 degrees and sunny out, I took the flannel sheets off the bed. Note to self: the flannel sheets stay in the bed until June. Grr.
Ah, hey, I don’t want to scare anyone that’s heading this way in say, uh 2 weeks or so, but it we had hail, rain and uh, snow this weekend. But, I bet in a couple of weeks the weather will be B-E-A-U-T-I-F-U-L! Really! Sure it will!
Okay, back to the food. This recipe is from the Shoalwater Restaurant and it is really good. I found it online a couple of days ago and couldn’t wait to try it. The lime and the ginger and fish sauce are just a fabulous combination. I altered the amounts a little bit to accommodate a whole can of coconut milk and I added some veggies that I needed to use up. Hooray!
Asian Chicken and Coconut Soup
Adapted from a recipe by Shoalwater restaurant
1 tbsp canola oil
1 small onion, . . . → Read More: Great for Cold, Rainy Weather: Asian Chicken Coconut Soup
I have been lazy. No other excuse. With that out of the way — Oh, little big head. You have such big teeth but you usually have such tasty recipes. Coincidence? I dunno.
If you can score some salmon, this is what you should do with it. I picked some up on sale! at Whole Foods. It was Alaskan salmon that was frozen on the boat and only $10.99 a pound. And it was very good here. I added pasta to the recipe to make it more of a one bowl meal. Also, I like pasta.
Salmon in Lemon Brodetto with Pea Puree
Recipe adapted from Giada De Laurentiis
1 tbsp olive oil
1 shallot, diced (you can also use a green onion, if you don’t have a shallot)
1 lemon, juiced
1/2 lemon, zested (use the lemon you’ll be juicing — so you only need one lemon total)
1 cup chicken broth
1/2 tbsp chopped fresh mint leaves
1 cup frozen peas, thawed
2 tbsp fresh mint leaves
1 clove garlic
1/4 cup extra-virgin olive oil
1/4 cup grated Parmesan
Salt and Pepper to taste
2 tbsp olive oil
2 (6 – 8 ounce) salmon filets
Freshly ground black pepper
1/2 lb pasta of your choice (orecchiette, rigatoni and penne . . . → Read More: Salmon in Lemon-Mint Broth with Orecchiette and Pea Puree