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Summer Mixed Beery Galette

Summer Mixed Berry Galette

 

August always reminds me of the beginning of berry season back in the American North East where I come from. Irresistible just picked fresh berries are on display in all the local farmers markets and at roadside farm stands that dot the countryside. A cooks delight to be sure!

What vividly comes to mind is making all sorts of summery mixed berry galettes. This French free form tart is so easy to make you will be find yourself whipping them up not only throughout the berry season, but into the winter months as well using frozen berries that you have put up in your freezer. I have to say, a warm galette coming out of the oven in the dead of winter brings back a taste of summer that is a pure delight that lifts the spirit.

Preparing a batch or two of your favorite flaky tart dough and freezing rounds gets most of the work for making a galette out of the way in advance. The berries require just a bit of sugar, a dash of lemon juice, and a little flour, that is then tossed together. The berries are then placed in the center of the rolled out dough and the edges of the dough are folded over the berries to create a rim. The galette is then baked for about forty minutes and…voila!

Keep in mind this idea works beautifully with any combination of mixed berries as well as berries combined with seasonal fruit as well.

I have included a recipe for a flaky tart dough from Elizabeth M. Prueitt’s TARTINE cookbook which has come to be my very favorite tart dough recipe. It is easy to handle and consistently delivers a perfectly light and flaky crust when baked.

Flaky Tart Dough    makes two 10 to 12 inch tart or pie shells (or double the recipe and freeze dough for later use)

  • 1 tsp salt
  • 2/3 cup very cold water
  • 3 cups + 2 tbsp all-purpose flour
  • 10 ½ oz/300 g unsalted butter, very cold

In a small bowl combine the salt and water and stir to dissolve. Refrigerate so it is very cold when ready to use.

To make the dough in a food processor, put the flour in the work bowl. Cut the butter into 1-inch pieces and scatter the pieces over the flour. Pulse briefly until the mixture forms large crumbs and some of the butter is still the size of peas. Add the salted water mixture and pulse for several seconds until the dough begins to come together into a ball but not smooth. You should still be able to see some butter chunks.

On a lightly floured work surface divide the dough into two equal balls and shape each ball into a disk 1 inch thick. Wrap in plastic wrap and chill for at least 2 hours or preferably overnight.

Preheat the oven to 350 f /180 c with rack positioned in the center of the oven.

Line a large shallow baking tray with parchment paper.

Remove a round of well chilled dough from the refrigerator. Unwrap the dough and place on a lightly floured work surface. Let the dough soften for a couple of minutes before beginning to roll it out.

Then roll the dough out working from the center to the edges into a 12 or 13 inch round. Transfer the dough to the parchment lined baking tray and put it in the refrigerator to chill the dough while you prepare the berries.

Berry Filling     for 1 galette

As most berries are not grown here in the tropics I used imported blueberries and raspberries, and frozen lingonberries, but by all means use locally grown fresh berries when available.

  • 2 cups fresh blueberries
  • 2 cups fresh red raspberries
  • 2 cups other fresh berries of choice
  • 3 to 4 tablespoons granulated sugar or more to taste
  • 1 teaspoon fresh lemon juice
  • 2 tsp flour
  • 1 egg yolk
  • 1 tablespoon heavy cream or Greek yogurt
  • granulated sugar for sprinkling
  • 1 or 2 tsp corn starch mixed with cold water

Combine the all the berries in a large bowl and add the sugar and toss. Set aside for ten minutes and then drain off any excess juices and reserve to use later. If you are using frozen berries you will have considerably more juices to drain off and reserve. Taste the berries and add additional sugar if needed. 

Once the juices have been drained off add the lemon juice and flour and toss to combine and set aside for a couple of minutes.

Give the berries a final toss and again pour off any excess juices into the bowl of reserved juices.

Gently mound the berries over the center of the dough leaving a generous 2 inches of border. Then fold the dough over the fruit around the edges creating a rim that will retain the juices while baking.

Ideally there will be no leakage of juices, but to be honest that is usually not the case, but not to worry. The parchment will capture any leaked juices that will solidify on the parchment while baking. The parchment can be trimmed off later with a sharp knife before serving.

Mix the egg yolk with the cream (or Greek yogurt) and brush the dough overlapping fruit around the edges of the galette with the egg wash and generously sprinkle with sugar.

Transfer the galette to the oven and bake for 20 minutes. Then turn the baking tray 180 degrees and continue baking another 20 minutes or until the edges of the galette are nicely browned.

While the galette is baking place the reserved berry juices in a small sauce pan and bring to a simmer. Stir 1 or 2 teaspoons corn starch mixed with an equal amount of cold water and slowly stir into the simmering juices. Continue to stir until the juices thicken into a sauce. Taste the sauce and add sugar if needed. Transfer the berry sauce to a small pitcher and set aside to cool.

When the galette has finished baking remove it from the oven and place on a cooling rack. Once cool, trim the parchment paper around the galette and discard. You can then easily transfer the galette to a serving plate.

Serving

Slice the galette into wedges and place on individual dessert plates. As it is summer, vanilla ice cream is the perfect accompaniment, along with some of the berry sauce. Whipped cream is the alternative for fall and winter serving.

                                  Bon appetite!

 

 

Pan Asian Fragrant Roasted Chicken

Pan Asian Fragrant Roasted Chicken

 

A couple of busy days recently left me with very little time for cooking, but a good hearty meal was none the less still very much on my mind. I wanted to put together an easy flavorsome one pot meal that would come to the table with minimum effort but not lacking in attitude. With chicken in the freezer, a pantry stocked with every Asian ingredient imaginable, and many years worth of the tastes of Asia embedded in my memory, I surrendered to the idea of letting the melding of flavors from across the region rule. In this case a base of Thai flavors along with notes from Indonesia, the fragrance of Szechuan pepper, and a splash of a smoky aged tamari soy sauce from Japan to flavor the accompanying rice, brought all the flavors together seamlessly as if it was meant to be. Serendipitous cookery has a kind of kitchen magic that is the very essence of the joys of being a cook!

 

Pan-Asian Fragrant Roasted Chicken   serves 4

  • 1 whole chicken, divided; or 2 legs, 2 thighs, 2 breasts halved
  • 2 inch knob of fresh ginger root, peeled and minced
  • 3 garlic cloves, peeled and grated
  • 1 large red shallot, peeled and finely diced
  • 4 green onions, minced
  • 4 coriander roots, smashed and finely chopped
  • juice from 1 large lime
  • 2 teaspoons turmeric powder
  • 1 or 2 teaspoons minced hot red chiles
  • 1 tablespoon sweet soy sauce
  • 1 tablespoon light soy sauce
  • 2 tablespoons vegetable oil
  • 1 teaspoon Szechuan pepper oil (or chile oil)
  • ¼ cup shao Hsing Chinese cooking wine (or rice wine)
  • ½ cup water + more as needed
  • 1 teaspoon of sea salt + more to taste
  • 1 large head cabbage, thinly sliced
  • 1 large onion, peeled and diced
  • fresh coriander leaves as garnish

Prepare the chicken pieces and place in a non-reactive bowl, cover, and refrigerate.

Prepare the marinade at least four hours before you plan to roast the chicken.

In a stone mortar, or large non-reactive bowl, combine the ginger, garlic, shallots, green onions, coriander roots, lime juice, turmeric, and minced red chiles. Pound the ingredients with a pestle, or the back of a wooden spoon, until the combined ingredients resemble a coarse paste.

Then add the sweet soy sauce, light soy sauce, vegetable oil, Szechuan pepper oil (or chile oil) and continue to work the ingredients together until incorporated. Stir in the Chinese cooking wine, ½ cup water, sea salt and stir until well combined. Taste the marinade and add more salt if needed.

Spoon the marinade mixture over the chicken pieces and massage to be sure all the chicken is well coated with the marinade, Press the chicken into the marinade so that it is completely immersed. Add a little water if needed. Cover the bowl and refrigerate for four hours.

Preheat the oven to 375 f/ 190 c

Remove the marinated chicken from the refrigerator 30 minutes before you plan to roast the chicken.

Select a large Dutch oven or deep baking dish.

Combine the sliced cabbage and onions in the Dutch oven, or roasting pan, and toss until well combine.

Place the pieces of marinated chicken over the cabbage and pour the marinade over all. Spread the marinade evenly over the surface. Cover with the lid, or foil, and transfer to the oven and roast for 45 minutes.

Turn up the heat to 400 f/ 200 c

Pan Asian Fragrant Roasted Chicken

Open the oven, remove the lid, or foil, from the Dutch oven and rotate the pan 180 degrees. Roast for another 15 minutes or until the chicken is nicely browned.

Remove from the oven and set aside to rest for 5 minutes

Serving:

Spoon the cabbage onto individual serving plates and top with chicken. Spoon pan juices over all and garnish with fresh coriander leaves.

Suggested (as pictured), serve the chicken with Thai jasmine brown rice (or brown rice) topped with dark Thai riceberry rice (or wild rice). Place the tamari soy sauce on the table. Just a splash of tamari over the rice adds a complimentary deep smoky flavor to the rice which compliments the chicken perfectly!

 

Zucchini is the very essence of summer for me. The shades of deep to light greens along with tinges of yellows tease your memories of endless summer meals gone by where zucchini’s presence on the table defined the taste of unforgettable midsummer meals with family and friends.

Preparation of zucchini is a lesson in less is more. A recipe is hardy required, but keep in mind, a lightness of touch and just a scent of fresh herbs is all that is needed.

Serving this roasted zucchini with a creamy polenta is a match made in heaven! (click here for polenta)

 

 

Roasted Zucchini with a Lemon Vinaigrette

Roasted Zucchini with a Lemon Vinaigrette

 

Roasted Zucchini with a Lemon Vinaigrette     serves 4

Needed: large shallow oven baking tray

Preheat oven to 375 f/ 190 c Have oven rack placed in the middle position.

  • 3 or 4 plump garden fresh zucchini, ends trimmed and cut into ½ inch thick wedges
  • 2 tablespoon olive oil
  • 2 tablespoons fresh lemon thyme leaves
  • sea salt
  • freshly ground black pepper

 

Place the wedges of zucchini in a large bowl. Drizzle the olive oil over the zucchini and toss to coat the wedges evenly.

Add the lemon thyme leaves, season with salt and pepper and toss until well combined.

Place the zucchini wedges in the baking tray in a single layer. Transfer the tray to the oven and roast for 6 to 8 minutes. Then reverse the tray and roast another 6 to 8 minutes. The zucchini should be very lightly colored and softened, but still firm around the edges.

If you like you can place the try under the broiler for a couple of minutes for added color.

Transfer the tray from the oven to a cooling rack and cool to room temperature.

 

Lemon Vinaigrette

  • 3 tablespoons minced shallot
  • 1 garlic clove, whole, peeled and pressed
  • ¼ cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon white wine vinegar
  • 1 teaspoon sea salt
  • freshly ground black pepper to taste
  • ¼ cup olive oil
  • ¼ cup extra virgin olive oil
  • pinch of sugar (optional)
  • freshly grated Parmigiano (optional)

In a non reactive bowl combine the shallots, garlic clove, lemon juice, lemon zest, white wine vinegar, salt, and pepper. Whisk until all the ingredients are combined.

Combine both oils in a pitcher. While whisking slowly begin adding the olive oils in a thin slow and steady stream while continuing to whisk vigorously. Once all the oil has been added and the vinaigrette has emulsified, taste the vinaigrette and add additional salt as needed. Adding just a pinch of sugar is optional. Cover and refrigerate the vinaigrette until you are ready to serve.

Serving:

Place the roasted zucchini in a bowl and lightly drizzle the lemon vinaigrette over the zucchini, toss, and serve.

As suggested above, serve roasted zucchini along with creamy polenta is a perfect summer meal in itself.

Dusting with Zucchini and polenta with Parmigiano is optional, but a nice compliment.

Fig, Tahini, and, Dark Chocolate Cookies with Orange Peel

Fig, Tahini, and, Dark Chocolate Cookies with Orange Peel

I came across a recipe for these amazingly scrumptious cookies on David Lebovit’s food blog ( see recipe here)  that was inspired by Margarita Manzke’s recipe in her Baking at Republique cookbook. 

These cookies are decidedly Eastern Mediterranean in spirit along with a flourish of hearty home baked irresistible goodness. Gladly this recipe is open to personal interpretations that make for all that much more fun for the home baker.

My adaptations include using Lindt Intense Orange Dark Chocolate with Orange Peel that pairs perfectly with the dried Mission figs. I also used roasted sesame seeds instead of raw as the raw seeds which would not have enough time in the oven to to roast them and release their subtle flavor.

So without further ado…let’s get baking!

 

Fig, Tahini, and Dark Chocolate with Orange Peel Cookies  makes 20 cookies

Plan to make the dough the day before you intend to bake the cookies.

  • 1 1/3 cups + 1 tablespoon all purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 4 0z (115 g ) unsalted butter at room temperature
  • ½ cup (100 g) granulated sugar
  • ¾ cup (120 g) packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • ½ cup (120 g) well stirred tahini
  • 1 large egg
  • 1 cup chopped soft dried Mission figs, hard stems removed
  • 100 g Lindt Intense Orange Dark Chocolate, coarsely chopped
  • ½ to ¾ cup roasted sesame seeds (see recipe here)

In a small bowl whisk the flour, baking soda, and salt until well combined.

In the bowl of a stand mixer fitted with a paddle attachment, mix the butter, granulated sugar, brown sugar, and the vanilla extract on medium peed until well combined. Mix in the tahini and then the egg, Then stop the mixer and scrape down the sides of the bowl to make sure everything is incorporated,

Stir in the flour mixture on low speed, and then add the chopped figs, and finally the chopped chocolate, and mix until just combined.

Line a baking tray with parchment baking paper and portion the dough into balls using and ice cream scoop. Roll the balls gently between the palms of your hands and place them in the lined baking tray. Cover with cling film and refrigerate overnight.

The following morning preheat the oven to 350 f/180 c with the baking rack set in the middle of the oven. To insure even accurate temperature use an oven thermometer to verify the correct temperature.

Have 2 baking sheets on hand lined with parchment or silicone baking mats.

Put some of the roasted sesame seeds in a shallow bowl.

Remove the chilled cookie dough from the refrigerator and roll each ball gently, slightly flattening the dough. Then gently roll and press the top side of each cookie into the bowl of sesame seeds to coat evenly. Turn the cookie over and place on the lined baking tray. Be sure to allow about 2 inches between each cookie.

Transfer the tray of cookies to the oven and bake for 7 ½ minutes. Then open the oven and reverse the tray and bake another 7 ½ minutes. The cookies should be lightly browned around the edges and the centers slightly raised. This timing is accurate and insures that the cookies are baked to perfection without over baking.


Promptly remove the cookies from the oven and place the baking tray on a rack to cool for a couple of minutes.

Gently tap the top of each cookie with a flat spatula to pat down the domed tops of the cookies.

You can then transfer the cookies to a wire rack and cool to room temperature.

Follow the same procedure for baking the remaining tray of cookies.

Store the cookies in an airtight container for Up to a week or refrigerate for longer storage, though I am pretty sure they will be devoured in no time at all!

Best served at room temperature.

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