Sentences with phrase «in galette»

Or will cooking the corn in the galette in the oven be sufficient?

Next time I may just forego the cooking of the tomatoes before hand and just let them do their thing in the galette or maybe just use this filling in a tart thats been pre-baked.

The beauty in a galette is that they don't have to be beautiful to be delicious.

The red ones were SO burst that I stopped the cooking before the orange ones burst, then I had unbursted orange tomatoes in the galette and didn't enjoy those.

I love showcasing seasonal fruit in a galette.

I LOVE Earthbound Farm, but would have never thought to use the kale in a galette!

Pears alone would work beautifully in this galette.

I've about eaten my body weight in galette now.

You can use all red tomatoes in the galette, but it is especially pretty if you have two or three colors (such as red, yellow, and green) to layer into the filling.

So, if I'm going to have a crust, I want a thick, folded over crust like you'll find in a galette.

I did it in the galette form and it was crispy and tender and flaky all over the place.

And this week it was a new bag of blood oranges sparking my imagination and begging to be used in a galette.

Not exact matches

It's the exact same cassava flour crust used in this gluten - free quiche lorraine with leeks, but the tomato galette was so good that I decided it merited its own post.

I made an apple galette first thing in the morning and we left for Atlanta around 11 to go to a big family Thanksgiving at Ben's cousin's house.

The galette will keep airtight in the fridge for up to 3 days, but it is best the day it's made.

How important is it to put the galettes in the freezer right before baking?

Posted in Recipes Tagged dessert for two, fresh produce, fruit pie, galette, Peaches Leave a Comment»

This galette is pretty easy to make... the crust and and streusel can be taken care of in advance, and of course you can buy a nice jam for this.

And if «sugar» looks like honey or maple syrup to you, I say go for it (though keep in mind the filling will probably be more likely to ooze out of the galette with the liquid sweeteners).

Peaches are LONG gone, but I saw this picture in some old iPhone photos and thought I would post the recipe, since (A) It's one of our favorite go - to desserts, and (B) I wanted a galette.

This Cranberry Wine Galette was created with holiday entertaining in mind and made to pair with a Robert Mondavi Private Selection wine varietal I received to try, taste, and pair.

-LSB-...] of nuts is a great snack - cashews, almonds and walnuts are my favourites; nut cheeses (see my courgette galette with cashew chèvre); an ingredient in salads and stir - fries; a key component of raw desserts; a lovely addition to -LSB-...]

This time of year, I love to make little tomato galettes, with either goat cheese or tapenade spread on the pastry before the tomato slices... hmm, what do I have in the fridge...:)

I started by creating a Cranberry Wine Sauce that would do double duty, on the holiday table, as well as in this party - ready galette.

Bacon mushroom galettes with broccoli and cheese: flaky, crisp pastry melts in your mouth to give way to a burst of crisp bacon, gooey cheese, soft yet firm mushroom and broccoli pieces, with a hint of parsley that just binds everything together in a fresh little bow.

Make the quick flaky pastry ahead of time, so when you set out to make these galettes you will be done and dusted in 30 minutes — perfect for a rushed evening or a day filled with festive baking and cooking.

Being the chocolate addict that I am, I wanted to switch up a regular strawberry galette and put in a whole half - cup of dairy - free chocolate chips to give me pouches of pure puddles of chocolaty goodness.

No doubt you can probably get great Breton galettes and crêpes in California, but I just had a fabulous meal at the Breizh Café in the Marais (109, Rue Vieille du Temple, 75003 Paris) on the wise recommendation of David Leibovitz.

CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358

I have yet to find a crêperie with GF galettes during my travels in France, though luckily there is a place near where we live that does make gluten free 100 % buckwheat galettes on the weekends (if you get there early enough before they run out!).

PLACE dough in a lightly greased 9 - inch round tart pan, or simply on a parchment - lined baking sheet if you wish to go free - form, or galette - style with it.

... and I would just have to «fork - shred» them... My husband would be utterly thrilled to have this deliciousness in his sarrasin (buckwheat) galette!

OVERLAP apples on dough in a ring 2 inches from edge if going galette - style, or up to the sides if using the tart pan.

I made the butternut squash galette tonight, and it was the perfect dish for a fall Saturday night in.

Mine came in on Friday and my weekend consisted of (all recipes in 1/2 or 1 / 3s because there are only 2 of us): maple bacon biscuits, potato, scallion, feta frittata, butternut squash galette, eggplant calzone, white chocolate pudding with blackberry curd, peach sour cream pancakes (with pears instead of peaches), risotto and corn stuffed poblanos, the black bean recipe, and finally the lemon bars!

In French Canada, we use the word galette to describe a large, flat cookie.

Breton Galette Recipe Baked Oatmeal Squares Recipe Fried Eggs In A Bell Pepper Ring Grain - Free Biscuits Served With Bacon, Egg, & Cheese Sundried Tomato and Sausage Egg «Cupcakes» Sausage & Swiss Stuffed French Toast Grain - Free Pancakes Chinese Tomato & Eggs Homemade Breakfast Sausage Patties Basic Breakfast Smoothies Authentic Whole Grain Buttermilk Pancakes Cold Cereal or Instant Oatmeal Blend

It seems like there's a new beautiful galette creation popping out in the blogosphere every week.

In all seriousness, galette's can be as uniformed or as rustic as you would like them to be.

Five of us created a Potato Lover's recipe for our loved ones: Potato and Beet Galette by Erika of In Erika's Kitchen, Romesco Fingerling Potato Salad on a Bed of Greens by Nancy of A Communal Table, Idaho Potato - Asiago Cheese Muffins with Herbs de Provence by Valentina of Cooking On The Weekends and Cream of Potato and Poblano Soup by Ericka of Nibbles & Feasts.

I love savory tarts and galettes in any form, but then throw some cheese into the crust and it's game on, people.

I've used it in the crust of my Herby Courgette Galette for a pleasant nutty flavour and think it would make a batch of rather special cookies.

If there can be no clearer indication that this will be the Summer of Pie at the Smitten Kitchen — as if a 6 - week onslaught of galette after pie smackdowns after savory tart built on a platform of tartlets crusted bettys and free - form pretties did not already lead us to that conclusion — my pastry blender broke this week after putting in five very good years.

I really wish I could say I was a planner and already had my lists of food to make for the holidays... sadly I really just wing it and end up using whatever is in the cupboards: — RRB - Your galette is so delicious looking.

An important note here: You will preheat the oven to 425F degrees but as soon as you put the galette in the oven, you need to turn it down to 400F degrees.

Back in the kitchen, I decided it was time for me to make my first galette, a French term for flat, free - form, crusty pies.

If you have never made a galette before (pronounced gah - let) then you are in for...

I'd still like to become competent at making a traditional pie and have it look fancy and all that, but in the meantime, a galette is great for a quick, easy, and impressive dessert.

If you're not sure what galettes are, they're basically free - form pies i.e. they're pies that don't need to be made in a pie tin.

In this savory galette, I use Swiss chard, onion and mushrooms on top of ricotta cheese blended with herbs and lemon.