Bill bought me a book from the sale table of our local Chapters book store.
Very inspirational, and appropriate considering what I am knitting just now. Sorry, can't show anything; you'll have to wait until next fall.
At the same time, I'm chugging away at the chunky seed stitch jacket. This morning I opened up the pockets and, like magic, there they were, fully formed.
|From the front.|
|From the back; look Ma, no sewing!|
Drove up to Westport yesterday for a little shopping. I'll show what I found another time, but here's a view of the lake up there with its receding ice.
The shopping is the cause of the Friday recipe arriving on the blog a day late. This week's addition is:
A galette is a free-form rustic sort of pie. It may be sweet, like a fruit pie, or savoury. I make them more often than double-crust pies because they’re so quick, and for company they look a bit special. Note that the recipe calls for the same amount of pastry as for a double-crust pie. The free-form shape requires a slightly thicker crust, so the same amount of pastry is required. Slightly less fruit and sugar is required than for a pie baked in a dish.
one recipe oil pastry
enough fruit to mound in the middle of your galette—remember that the fruit will shrink down during baking, so use a little more than you think is necessary
1/3 c sugar
pinch of cinnamon for apple pies only
1 tbsp flour; use more for very juicy fruits—2 tbsp for a plum tart (very delicious) up to ¼ c for frozen blueberries
a large baking sheet
Preheat oven to 400F. Prepare the fruit, if necessary. For frozen blueberries, nothing need be done; do not thaw before baking. For apples, peel and slice. For plums, leave the peel on, but remove the stones. Feel free to make fruit combos such as peaches with fresh blueberries. Use whatever’s in season. However, these instructions are not for anything with rhubarb, which is extra sour and watery (that recipe is for another day).
Mix the sugar and flour together in a large bowl. Add the prepared fruit and stir until the fruit is coated. Set aside.
Cut off two sheets of parchment paper much larger than the finished galette. Dampen the counter and place the bottom sheet on the counter. Top with the pastry and cover with the second sheet. Roll the pastry out from the centre to make a very large circle about ¼” thick—a little thicker than regular pie crust. Peel off the top sheet. Gently lift the circle of pastry on its bed of parchment paper and place the whole thing, paper and all, onto the baking sheet; let the edges hang off the sheet.
Fill the centre of the circle with the fruit mixture, leaving about 3” clear at the edges. Fold the edges up toward the centre. Sprinkle with a little sugar, if desired. Bake for about 40 min or until golden brown.
No sugar apple pie: Omit the sugar. After mounding the apples in the pastry, sprinkle with ½ c raisins and a dusting of cinnamon. Proceed as above.
Potato and mushroom galette: Make potato and mushroom pie filling (recipe given earlier) and use this to fill the pastry. Proceed as above. Perfect fall supper dish accompanied by homemade tomato soup.