Strawberry Galette

Strawberry Galette

I haven’t posted a recipe in awhile, but I’m still collecting them! Every time I see something interesting, I “Bookmark” it on my computer. So many recipes to try!

I discovered this recipe for Strawberry Galette by Naz Deravian in the Cooking section of The New York Times. Though not complicated, this recipe takes time. I read comments and found out some steps can be skipped. I needed to make this dairy-free and nut-free, so I used non-dairy whipping cream, margarine, and rice flour. Hubby whipped up whipping cream and, hon, the dessert was delicious!

A strawberry galette served with a side of fresh whipped cream or ice cream is a spring salve that is just as soothing to prepare for oneself as it is to share with others. Inspired by the baker Alice Medrich’s yogurt-butter pie dough, the dough in this recipe includes almond flour for a flaky, subtly nutty crust that comes together without much fuss. This dough is very forgiving and works well with the rustic charm of a galette. It’s OK if the edges of the crust crack and some juices leak. Even out-of-season strawberries would work, as there’s just enough sugar here to coax them back to life. Make sure you give the galette enough time to rest before slicing into it, so that the juices have time to set.

The New York Times Cooking Section

Strawberry Galette

INGREDIENTS

FOR THE CRUST: 

  • 1 cup/120 grams all-purpose flour, plus more for dusting
  • ½ cup/50 grams almond flour (from blanched, skinless almonds, not almond meal) I substituted rice flour.
  • 8 tablespoons/113 grams very cold unsalted butter I substituted margarine.
  • ¼ cup/60 grams cold plain whole yogurt (not Greek) I substituted nondairy whipping cream.
  • 1 tablespoon ice-cold water, plus up to 3 tablespoons more, if needed
  • 1 teaspoon granulated sugar, plus more for sprinkling
  • ½ teaspoon kosher salt (such as Diamond Crystal)
  • 1 egg beaten with 1 teaspoon yogurt or water (for the egg wash)

FOR THE FILLING:

  • ½ to ¾ cup/100 grams to 150 grams granulated sugar I used the smaller amount of sugar.
  • ½ teaspoon finely grated lemon zest
  • 1 ½ pounds stemmed strawberries (about 5 cups), sliced
  • 3 tablespoons cornstarch
  •  Small pinch of salt

PREPARATION

  1. Whisk the all-purpose flour and the almond flour in a large bowl, then set aside. (It’s best to stick it in the freezer for about 15 minutes until ready to use, to ensure a well-chilled dough.)
  2. Slice 3 tablespoons of the butter as thinly as possible without getting obsessive about it. (It’s OK if pieces break.) Cut the remaining 5 tablespoons of butter into 1/2-inch cubes. Keeping the sliced butter and cubed butter separate, set the butter in the fridge to chill until ready to use. 
  3. In a small bowl or measuring cup, mix the 1/4 cup yogurt with 1 tablespoon of the water and keep cold in the fridge until ready to use.
  4. Whisk the flour mixture with the 1 teaspoon sugar and the salt. Spread the cubed butter pieces over the flour and cut the butter into the flour using a pastry blender or your fingers until the chunks look slightly smaller than pea size. Toss the butter slices with the flour mixture, separating them as you go, then gently press them into the flour between your fingers into flat sheets. (This extra step is helpful in creating pockets of steam, which will make for a flakier crust, an added bonus for pie dough makers of any skill!) I used a food processor to make the dough. I skipped this step and in a food processor, I added the flour to the container, dropped sliced butter through the tube and pulsed.
  5. Drizzle the chilled yogurt over the flour and butter mixture. Use a spatula or a wooden spoon to toss and combine. If the dough seems dry, drizzle with 1 tablespoon of the ice water, and continue tossing and combining, incorporating any dry flour bits at the bottom of the bowl and scraping off the spatula as you go, until the mixture just comes together in a mound. If needed, drizzle more ice water, 1 tablespoon at a time, without allowing the dough to get too wet. I skipped this step, adding cold water through food processor tube a little at a time until dough came together in a mound.
  6. Transfer the dough to a large piece of plastic wrap, then press the dough into a 6-inch disk and wrap well. Refrigerate for at least 2 hours or up to 3 days. 
  7. Heat oven to 400 degrees with the rack in the center position. Line a sheet pan with parchment paper. 
  8. Prepare the filling: Place 1/2 cup sugar and the lemon zest in a large bowl and rub the lemon zest into the sugar with your fingertips. Add the strawberries, cornstarch and salt; mix well to combine, making sure the cornstarch is well incorporated. Add up to another 1/4 cup sugar if desired, depending on the sweetness of your strawberries and your desired level of sweetness.
  9. Dust your countertop with flour, then transfer the chilled dough to it and sprinkle a little flour on top of the dough. Roll the dough out to a 12- to 14-inch round, lightly flouring as needed. (It’s OK if the edges break and the shape isn’t perfectly round.) Gently transfer the dough by rolling it over a rolling pin and onto the prepared baking sheet. (At this point, if you’ve forgotten something, like preparing the egg wash, or if your dough has warmed up slightly, place the sheet pan in the fridge for a few minutes.) 
  10. Mound the strawberries and their juices in the middle of the dough and leave a 2-inch border. Fold the border over the fruit, pleating as you fold and leaving the center of the galette exposed. Brush the crust with the egg wash and sprinkle with sugar. 
  11. Bake until the crust is golden and the strawberries are bubbling, about 35 minutes. It’s OK if some juices leak. Cool on a wire rack for 1 hour and serve.
  • YIELD: 6 servings
  • TIME: 1 to 1½ hours, plus chilling and resting 

Cinnamon Swirl Apple Bread

Image source: Once Upon a Chef

This is the first time I baked Cinnamon Swirl Apple Bread, but it won’t be the last! I intended to bake Coffee Cake, but didn’t have sour cream or buttermilk on hand. Searching for a recipe that contained ingredients I already had in my kitchen, I came across Jen Segal’s blog Once Upon a Chef  and found just what I was looking for. Her recipes look so good, I’m sure I’ll be referring to her blog again. The Cinnamon Apple Swirl Bread smelled amazing while it was in the oven!

Happy baking, hon.

CINNAMON SWIRL APPLE BREAD

Ingredients:

  • 1/2 cup light brown sugar (packed)
  • 1-1/2 teaspoons ground cinnamon
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons baking powder
  • 1 cup peeled and finely diced tart baking apple (such as Granny Smith)

Directions:

  1. Preheat oven to 350°F and set oven rack in middle position. Spray an 8.5 x 4.5-inch loaf pan lightly with nonstick cooking spray. Optional:  line the long side of loaf pan with parchment paper “sling” and spray lightly with nonstick cooking spray again.
  2. In a small bowl, mix  brown sugar and cinnamon until evenly combined. Set aside.
  3. In a larger bowl, combine granulated sugar and eggs. Using an electric mixer with paddle attachment, blend on medium speed until pale and creamy
  4. With mixer on low, gradually add melted butter followed by milk and vanilla. Mix just until evenly combined.
  5. Add flour, salt, and baking powder to batter and mix on low speed until evenly combined.
  6. Add apples to batter and fold with a rubber spatula until evenly incorporated.
  7. Spoon about 2/3 of the batter into prepared pan. Sprinkle about 2/3 of brown sugar-cinnamon mixture on top of batter. Spoon remaining batter over top, followed by remaining brown sugar-cinnamon mixture. Using a butter knife, swirl layers by making a zig-zag motion through the batter once in each direction (don’t overdo it!).
  8. Bake for about 50 minutes, until bread is golden brown and a cake tester or toothpick inserted into center comes out clean. Let bread cool on rack for about 30 minutes, then use parchment sling to lift bread out of pan and onto rack. Let cool completely before slicing, a few hours or overnight. Store loosely covered with aluminum foil on the countertop for up to 4 days.

Yield:  One 8.5 x 4.5 inch loaf (approx. 8-12 slices)

Turkey Chili with Sweet Potatoes

Image source: Kalyn’s Kitchen

When the temperature dips below 20 degrees F and we’re covering our faces not because of a virus, but because our cheeks may freeze, hot comfort food is in order! I’ve posted recipes for Vegetarian Chili and Beef Chili, but Turkey Chili with Sweet Potatoes is my new favorite warm-up-in-cold-weather recipe. I made this Turkey Chili in a crockpot, but it can be cooked on a stove. Have extra? Freeze it for another-ummm–chilly day. Do you make Turkey Chili? Do you add sweet potatoes? Have suggestions for other ingredients to add?

Stay warm, hon.

Turkey Chili with Sweet Potatoes

Ingredients:

  • 2 pounds ground turkey
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 1 sweet potato, peeled and cut into 1-2 inch chunks
  • 3 garlic cloves, minced
  • 2 (28-ounce) cans tomatoes (I used one can diced tomatoes and one can crushed tomotoes)
  • 1 (16-ounce) can red kidney beans
  • 1 cup water or 1/2 cup beef broth and 1/2 cup water
  • 2 Tablespoons chili powder (adjust if you like things more or less spicy)
  • 1/2 teaspoon cumin
  • 2 teaspoons paprika
  • 1 teaspoon cocoa powder (yup–cocoa powder)
  • 1 teaspoon salt
  • 1/2 teaspoon of pepper

Directions:

1.  Brown ground turkey.

2.  Place browned turkey and remaining ingredients in crock pot, stirring to blend.

3.  Cover and cook on low setting 6 hours.

Don’t have a crock pot?  Don’t worry.

1.  In a frying pan, saute ground beef and onions until soft.

2.  Drain off fat.

3.  Transfer mixture to a large pot.

4.  Add remaining ingredients.

5.  Bring to a boil, them simmer, covered, approx. 45 minutes. Chili’s ready when sweet potatoes can be sliced easily.

Yield:  Approx. 8-10 servings.

Thanksgiving Menu–Apple, Pumpkin & Pecan Pies

Apple Pie with Basket Weave Crust.

One of the reasons I love Thanksgiving holiday food so much is that I love pie, especially if it’s pumpkin, apple or pecan! Want the recipes to some of my favorite desserts? Click on the links to find out my tried and true recipes for Pumpkin Pie and Apple Pie. I’ve posted recipes for Pecan Pie in the past, but pecans burn easily making getting the recipe right a bit finicky. I’m ready to try a new one. The link below connects to a recipe from Sally’s Baking Addiction.

Happy baking, hon!

Thanksgiving Side Dish, Sweet Potatoes With Marshmallows

Image source: Home Made Interest
Image source: All Recipes

Thanksgiving is around the corner and that means recipes, recipes, recipes! My Sweet Potatoes With Marshmallows casserole is a family favorite, and the actual index card with the recipe is special to me because it was written by my Grandmother Ruth. It’s stained and yellowing and I keep it in a sandwich bag but, come to think of it, I should laminate it! For Thanksgiving, we prepare no less than three Sweet Potato With Marshmallow casseroles and, at the end of dinner and divvying “some to take home,” there might be about three quarters of one baking dish left over!

Happy holidays, hon!

Sweet Potato Casserole

Ingredients

  • 2 lb can sweet potatoes (light or no syrup preferred), drained
  • 1 (8 or 15 oz) can crushed pineapple, drained (either size works, depending on desired sweetness) 
  • 1 egg, separated
  • 1/2 cup brown sugar (can lower sugar quantities if desired)
  • 1/2 cup granulated sugar
  • 1 bag mini marshmallows (can use less or more of bag as desired)
  • nonstick spray or margarine or butter for greasing

Directions

  1. Preheat oven to 350 degrees F. Grease 9 x 11 glass baking with non-stick spray, margarine or butter.
  2. With hand mixer, beat potatoes well. Add crushed pineapple to potatoes and mix.
  3. Separate egg and beat egg white until stiff. Set aside.
  4. Add yolk to potatoes/pineapple mixture and beat.
  5. Add brown and granulated sugars to mixture and beat.
  6. Fold egg whites into mixture.
  7. Pour mixture into greased baking dish. Dot the top with about half of the mini marshmallows.
  8. Bake for approx, 25 minutes and then dot the remaining marshmallows on top. Bake for about 15 more minutes. Remove from oven when marshmallows are lightly browned. Tip: Pay attention to marshmallows. They will puff in oven before settling. Add second half of marshmallows when first half is only slightly browned.)
  9. Total bake time is approx. 40 minutes.

Yield:  8

Prep Tip:  A day or two before the holiday, prepare casserole (steps 2-7) but do not top with marshmallows, and refrigerate. On Thanksgiving, remove prepared dish from fridge about an hour before baking. Bake following instructions to dot casserole with half of the marshmallows, bake partway, add remaining marshmallows, and finish baking.

Recipe in my Grandmother Ruth’s handwriting.

Chocolate Chip Pumpkin Bread

Pumpkin Bread on my hand built ceramic serving dish.

Have you heard of The Able Baker in Maplewood, NJ? It has the most delicious baked goods and the place I go to when I don’t have time to bake. Last week, I picked up a Chocolate Chip Pumpkin Bread and wondered why didn’t I think of that? This easy and delicious recipe can only be made better by adding chocolate!

Happy baking, hon.

CHOCOLATE CHIP PUMPKIN BREAD (OR MUFFINS)

Yield:  2 loaves

Ingredients

2 1/2 cups sugar

4 large eggs

1 cup vegetable oil

1 15-ounce can pumpkin puree

3 1/2 cups flour (I used a combination of whole wheat and unbleached flour)

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

3/4 teaspoon ground allspice

3/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2/3 cup water

1 cup chocolate chips, add more if desired

Directions

Preheat oven to 350 degrees F.  Beat first 11 ingredients at low speed with an electric mixer for about 3 minutes or until well blended.  Add 2/3 cup water and beat until blended.  Stir in chocolate chips and pour batter into 2 greased and floured 9-by-5-inch loaf pans.  Or, add batter to muffin tins.  Bake for 1 1/4 hours for bread, 35 to 40 minutes for regular sized muffins, or 30 to 35 minutes for mini muffins.  Test centers with toothpicks and when they come out clean, they’re done.  Cool in the pans on a wire rack for 10 minutes; remove from pans and cool completely on wire rack.

Note:  Bread may be well wrapped and kept frozen up to three months.

Roasted Cinnamon Sugar Pumpkin Seeds

My co-teacher, Hannah, scooping and sharing the insides of a pumpkin.
Image soure: Joy Food Sunshine

I like roasted seeds and nuts (do I sound like a squirrel?), but have never tried sweet roasted pumpkin seeds. When we were scooping pumpkins and saving the seeds for our two preschool classes, my co-teacher Hannah said she loved the seeds with cinnamon. Mind blown! What planet am I living on? How did I not know about these? Hon, here’s a healthy, vegetarian, vegan, gluten-free, dairy-free, paleo-friendly, kosher recipe from Joy Food Sunshine that I must try!

Happy carving, scooping and baking!

Roasted Cinnamon Sugar Pumpkin Seeds

Tips Before Roasting Cinnamon Sugar Pumpkin Seeds

Pumpkin seeds must dry completely before roasting. Remove the seeds from pumpkins and rinse thoroughly, discarding any stringy orange pieces. Drain seeds by lining a large baking pan with paper towels, spreading seeds evenly in a layer, and letting sit for 24 hours. At the 12 hour mark, change damp paper towels for dry ones, stir to air out pumpkin seeds.

Ingredients:

  • 3 cups pumpkin seeds dried for at least 24 hours
  • 3 Tablespoons coconut oil or butter (or vegan butter)
  • 1/2 teaspoon pur vanilla extract
  • 4 Tablespoons granulated sugar (or coconut sugar to make paleo)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon sea salt

Directions:

  1. Preheat oven to 325°F. Very lightly grease a large baking pan, set aside.
  2. In a small bowl, mix together sugar, cinnamon, and salt. Set aside.
  3. Melt coconut oil or butter in a large microwave safe bowl or on the stovetop in a 4-quart pot.
  4. Remove from heat and stir in vanilla.
  5. Mix in pumpkin seeds until they are all evenly coated.
  6. Add dry ingredients to the pumpkin seeds and mix until all they are evenly coated.
  7. Spread pumpkin seeds on your prepared baking pan in single layer.
  8. Bake for 25-35 minutes, stirring every 10 minutes. They are done when they start to brown.
  9. To test for doneness: remove a few seeds from the pan and let sit on the counter to cool. If they harden up the seeds are done. If they remain soft, return to the oven, checking them after 5 minutes. Continue baking in 5 minute intervals until done.
  10. Once seeds are done, transfer them from the warm pan to another pan lined with parchment paper to let cool.

Yield: 3 cups

Store pumpkin seeds in an airtight container for up to 1 week.

Farro Salad with Roasted Root Vegetables

Image source: David Malosh for Food & Wine.

One of my daughters loves to cook and another loves to bake. The third’s in college so she gets a pass until she lives on her own–lol! My son, also a self-declared chef, tells me about the dishes he puts together. When I requested he make dinner for hubby and me, he said, “When I come home, you cook!”

Morgan, the one who whips up delicious, healthy meals, introduced us to farro. I love its texture and taste and the way it forms a healthy base for an endless variety of additions. Mixing with roasted veggies are my favorite way to dress up this grain.

“Crispy roasted root vegetables like parsnips and celery root add an earthy, caramelized depth to this simple grain salad made with tender, chewy farro. Resist the urge to stir the vegetables during cooking to help the them develop the most color,” says Maria Sinskey for Food & Wine, whose recipe is shared here.

Farro Salad with Roasted Root Vegetables

Ingredients

  • 3 cups water 
  • 4 1/2 teaspoons kosher salt, divided, plus more to taste 
  • 1 1/2 cups uncooked pearled farro (about 9 1/4 ounces) 
  • 3 medium carrots, peeled and cut into 3/4-inch pieces (about 1 1/2 cups) 
  • 3 medium parsnips, peeled, cores removed and discarded, and cut into 3/4-inch pieces (about 1 1/2 cups) 
  • 1 small yellow onion, cut into 3/4-inch pieces (about 2 cups) 
  • 1 1/2 cups chopped peeled celery root (about 3/4-inch piece) 
  • 6 tablespoons extra-virgin olive oil, divided 
  • 1/4 cup chopped fresh flat-leaf parsley, plus parsley leaves, for garnish 
  • 3 tablespoons red wine vinegar, plus more to taste 
  • 1/2 teaspoon black pepper, plus more to taste 

Directions

Step 1

Preheat oven to 450°F. Bring 3 cups water and 2 teaspoons salt to a boil in a large saucepan over medium-high. Stir in farro. Cover and reduce heat to low. Cook until farro is tender and water is mostly absorbed, 25 to 30 minutes. Remove from heat, and let stand, covered, 10 minutes.

Step 2

While farro cooks, toss together carrots, parsnips, onion, celery root, 1/4 cup oil, and 2 teaspoons salt on a rimmed baking sheet; spread in an even layer. Roast in preheated oven until vegetables are tender and lightly browned, 25 to 30 minutes.

Step 3

Drain any excess water from farro. Stir together farro, chopped parsley, vinegar, pepper, roasted vegetables and any residual oil from roasting pan, and remaining 1/2 teaspoon salt in a large bowl. Let stand at room temperature at least 15 minutes or up to 3 hours, or cover and refrigerate up to 3 days. If chilled, let stand at room temperature 30 minutes before serving.

Step 4

Just before serving, stir in remaining 2 tablespoons oil. Season to taste with salt, pepper, and vinegar. Garnish with parsley leaves.

Tips

Farro and vegetables may be stored in an airtight container in refrigerator up to 3 days. Buy pearled farro for this recipe; it cooks more quickly than whole-grain.

Yield: 6-8 servings

Muffin-Tin Turkey Meatloaf with Garlic Mashed Potatoes

Image source: delish.com

I admit it. I’m not a huge fan of ground turkey, but I like it when cooked in savory Turkey Chili. Searching for a new recipe for an out of town guest who is a fan, I came across Delish.com’s Muffin-Tin Turkey Meatloaf. Hubby made his yummy mashed potatoes to serve on top. We added roasted cauliflower and broccoli and a side of whole-berry cranberry sauce. The meal was a winner!

Happy cooking, hon.

Muffin-Tin Turkey Meatloaf

Ingredients:

  • cooking spray or baking cups, for muffin tin
  • 2 lbs ground turkey
  • 1/2 cup Italian breadcrumbs
  • 2 large eggs, beaten
  • 1 clove garlic, minced
  • 1 tsp Worcestershire sauce
  • 1 tsp thyme
  • 1 Tbsp tomato paste
  • kosher salt
  • Freshly ground black pepper
  • 1/4 cup ketchup
  • 1 Tbsp brown sugar
  • Freshly chopped parsley, for garnish
  • garlic mashed potatoes, click here for a recipe

Directions:

Yield: 12 mini turkey loafs

Tip: Cook ahead of time, freeze, defrost and re-heat for about 30 minutes on 325 degrees F.

Gluten-Free Women’s Bliss Bites by Aviva Romm

Women’s Bliss Bites, recipe by Aviva Romm.

These may be called “Women’s Bliss Bites,” but guys will enjoy them, too!

My niece (Shout out to the new mom!) wanted to try recipes from Hormone Intelligence: The Complete Guide to Calming Hormone Chaos and Restoring Your Body’s Natural Blueprint for Well-Being by Aviva Romm, MD. I looked up Dr. Romm’s website and I’m a fan. Why? She says, “Being a woman is not a diagnosis.” Love it!

These gluten-free, rich, chocolatey bites are a healthy way to satisfy a sweet tooth. Guess what I’ll be making more of?

Women’s Bliss Bites

Ingredients:

  • 1 1/2 cup walnuts
  • 1/2 cup dates, pitted
  • 2 (or so) Tablespoons almond butter
  • 1/4 cup dark cacao powder (dark unsweetened), plus 1 Tablespoon for dusting
  • 4 level Tablespoons maca powder
  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon cinnamon powder
  • 1/4  cup coconut flakes, finely ground
  • optional, orange zest

Directions:

  1. In a food processor, grind walnuts until they are close to finely ground. Add dates and grind to from a thicker blend. Add in almond butter and mix until a dough forms. Tip:  A little extra almond butter may be needed to get the dough to form.
  2. In a separate bowl, combine the 1/4 cup cacao powder, cardamom and cinnamon. Pour into food processor and blend.
  3. In a small bowl, prepare the remaining 1 Tablespoon of cacao powder, coconut flakes and orange zest.
  4. Remove blade from food processor, then form round balls using about 1 Tablespoon of “dough” per ball. Roll these in your hands, then roll in the extra cacao powder mixture. Tip:  If dough is still crumbly, add a small amount of warm water to the mixture. Alternately, wet hands to make rolling dough into balls easier.
  5. Place on a platter or into a glass storage container. These can be eaten right away or kept in the fridge for 3-4 days. 

Yield: Approximately 16.