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.
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| From the front. |
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| 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:
Galettes
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
parchment paper
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.
Variations
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.
