Slice a few wedges of a savory galette and pack a few pieces of fruit, and maybe some raw vegetables to munch on – and and you’re all set for your picnic. It’s certainly more effort than making a simple sandwich, but it’s not difficult at all if you take advantage of store bought pie crust and whatever interesting ingredients or leftovers you might have hanging around in your refrigerator. We love recipes that use up our leftovers in a creative way, and a galette is the perfect vehicle for that. Continue reading
This blog is usually about our adventures with our kids, but today I am (strangely) inspired by what Stacie and I recently created in the kitchen, as she was teaching me how to make pie dough. We had a very “Nigel Slater” moment – though I really shouldn’t compare to him. He is a hugely talented cook and an epic writer, and well, we are just regular people. We opened the fridge – pulled out what we had and came up with this thing of beauty and great taste – a delicata squash tossed in pesto, caramelized onions with thyme, goat cheese and shavings of aged gouda galette. A little kitchen magic, in my humble opinion. And a smile I can’t seem to wipe off my face. Perfect day spent cooking with a good friend. There isn’t much better.
And yeah, pie dough isn’t that hard to make.
We really love this buckwheat crepe (galette) recipe from the always excellent David Lebovitz — it’s a little less eggy and a bit more crisp and delicate than other crepe recipes we have tried and we love the deep color and the nuttiness from the buckwheat. I’ve made this recipe so, so many times over the years, but realized that I have never shared it here on the blog. Now is the perfect time, with that foggy chill in the air and major cravings for cozy foods like cheese and chocolate setting in. Crepe season is here! Continue reading