Continuing with the back-log, in the warmer months of summer I prepared myself a few of these lovely things: a galette - from the old French "rounded pebble", can have different styles depending on what origin you are using. Normandy has a different galette concept than Brittany, for example. Some are more like savory pancakes.
I got this altered recipe from my mother, and from there started playing around and changing things myself.
But oh, how simple it is! Truly, making something like this from scratch is a joy; to cop out and go for some boxed bakery mock up would be a sad thing indeed.
(Full recipe available upon request)
On the tail end of stone fruit season, I grabbed a bunch of peaches and a bunch of nectarines, pecans, lemons, (real) maple syrup, cardamom, safflower oil, pastry flour, sea salt, water, and whipped it up.
As you might have noticed, the galette crust recipe I use doesn't call for eggs, just flour, water, salt, and oil. I have used good butter before, but I find I like the safflower taste and baking effect better. It is very light and crispy.
For the filling, I slice up a large bowl of fruit, mix it with lemon and maple, spices, and agar (used to help soak up the juices while cooking) and pile it into two crusts. (I tend to make two at a time). Folding over the crust in a simple, rustic fashion, I place them on a sheet to bake, and all too soon they are out!
I got this altered recipe from my mother, and from there started playing around and changing things myself.
But oh, how simple it is! Truly, making something like this from scratch is a joy; to cop out and go for some boxed bakery mock up would be a sad thing indeed.
(Full recipe available upon request)
On the tail end of stone fruit season, I grabbed a bunch of peaches and a bunch of nectarines, pecans, lemons, (real) maple syrup, cardamom, safflower oil, pastry flour, sea salt, water, and whipped it up.
As you might have noticed, the galette crust recipe I use doesn't call for eggs, just flour, water, salt, and oil. I have used good butter before, but I find I like the safflower taste and baking effect better. It is very light and crispy.
For the filling, I slice up a large bowl of fruit, mix it with lemon and maple, spices, and agar (used to help soak up the juices while cooking) and pile it into two crusts. (I tend to make two at a time). Folding over the crust in a simple, rustic fashion, I place them on a sheet to bake, and all too soon they are out!
 |
| *You may be able to see that there was a second one here, but the knife is now taking it's place. They go fairly quickly, really! Caya 2011 |
No comments:
Post a Comment