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 

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.

Sweet Noodle Kugel (non-dairy)

Sweet Noodle Kugel

 

Combine cooked egg noodles and egg/spice/apple mixture.

Peel and dice apples.

 

 

 

 

 

Pour kugel mixture into a baking dish and spread so it’s even. Bake.

Improvement Post!

I’d been using the same Non-Dairy Noodle Kugel recipe for years (see “Related Post” below), but found a version on Leah Cooks Kosher that sounded like an improvement on one of my family’s favorite dishes. I adapted that recipe and guess what? This easy, sweet side dish is tastier and fluffier. Plus, it got several thumbs up from my family!

Happy cooking, hon!

Sweet Noodle Kugel (non-dairy)

Ingredients:

  • 1 pound medium wide egg noodles
  • 6 eggs
  • 1/4 cup canola oil or margarine
  • 3/4 cup sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla
  • salt to taste
  • 1 Granny Smith apple, peeled and diced small (optional)
  • 1/2 cup golden raisins (optional)

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Boil pasta, then rinse in cold water and drain. Set aside.
  3. Mix eggs, oil, sugar, cinnamon, nutmeg, vanilla and salt together in a large bowl.
  4. Add the apples and raisins. Mix well to blend.
  5. Add the cooked pasta to the egg mixture. Toss well to coat. Grease a 9″ x 13″ baking dish well. Pour the kugel mixture into baking dish and spread so it’s even. Spray a piece of foil with oil and cover the kugel loosely.
  6. Bake for 45 minutes. Remove the foil and bake until the kugel is set and is lightly browned, about another 10 minutes.
  7. Remove from the oven and set aside for a few minutes. Cut and serve warm or at room temperature.

Yield: 9″ x 12″ pan, 16 – 20 servings

Related Post: Noodle Kugel (non-dairy)

Source: Leah Cooks Kosher

Crockpot Chicken and Wild Rice

Crockpot Chicken and Wild Rice

Cure for the Cold Weather

If you like chicken pot pie or risotto, then this easy chicken dish is for you. I was looking for a new crock pot recipe and found this “creamy stew” by Eileen Goltz . Her recipe calls for kosher breakfast beef but, since I have no idea what that is, I took it out! (Maybe it’s fake bacon or “F-acon?” Lol!) This yummy recipe not only made the house smell great, it warmed us up on another night in the “Arctic Zone” aka New Jersey!

Happy cooking, hon!

Gather ingredients.

Cook chicken for a few minutes, and then add onion and carrots to the skillet.

Cook chicken, onion, carrots and broth in crockpot.

Crockpot Chicken and Wild Rice

Ingredients:

1 pound boneless, skinless chicken breast cut into 1-inch pieces (used 6 chicken breasts)

1 chopped onion

2 chopped carrots

4 1/2 cups chicken broth

1/4 teaspoon dried marjoram leaves

1 1/2 cups wild rice

1/2 cup parve sour cream (I used Tofutti sour cream. I assume you can use regular sour cream if you want.)

Directions:

  1. In a large skillet, cook chicken for 3-4 minutes. Stir in onion and carrots for just a minute and then place mixture in the crockpot.
  2. In a medium bowl, combine the broth and parve sour cream and mix until smooth. Add marjoram to broth.
  3. Pour the broth over the chicken in the crockpot. Add the wild rice. Cover crockpot and cook on HIGH for 30 minutes. Reduce crockpot setting to LOW and cook for 6 hours until chicken is thoroughly cooked and rice is tender.

Yield: 6 servings.

Related Posts:

Crockpot Pepper Steak

Still Chilly Chili

Warm From the Inside Bean and Vegetable Soup

Still Chilly Chili

Chili in the crock pot.
Chili in the crock pot.

It might be Spring, but you’d never know it.

Yesterday in Alaska–umm, I mean New Jersey, schools were dismissed early, car windows needed scraping and driveways needed shoveling.  Backing out of my San Francisco-like driveway required expert driving (thanks, Hubby) so that the car wasn’t totaled a few feet from the front door!

Our Arctic Zone weather requires comfort food, and I consider Chili a warmer upper.  Chili also reminds me of skiing, and since I’m the Queen-of-Connecting-the-Dots (see post Toasty Tushy Melts the I.C.E. for more dot connecting), I’ll tell you why.

When you’ve been skiing and you’re wondering if frostbite has set in, Chili is practically required medicine.  I’ve been to ski lodges where plugged in electric cords lead from walls to crock pots clustered on tables.  At lunchtime, simmering chili is ready to serve.  (Skiers are such trusting people!)

We recently went skiing and I decided it would be great if dinner was waiting for us when we came home.  Enjoy this recipe.  Hon, I hope, it warms you from the inside out.

A ski day is a good day!
A ski day is a good day!

I made extra a froze some for another time.
I made extra and froze some for another time.

Chili

Ingredients:

2 pounds ground beef

1 green pepper, chopped

1 onion, chopped

1 garlic clove, minced

2 (16-ounce) cans tomatoes (I used chopped tomatoes)

1 cup water

2 Tablespoons chili powder (depending on how spicy you like your chili, I used 1 Tbl)

1 teaspoon salt and dash of pepper

1/2 teaspoon cumin

Optional:  2 (16-ounce) cans kidney beans, drained; other spices, such as paprika, dried mustard or whatever you want to sprinkle in

Directions:

1.  In a hot frying pan, brown ground beef.

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

3.  Cover and cook on low setting 4 to 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, 45 minutes.

Yield:  4-6 servings

Classic Black-and-White Cookies

Classic Black-and-White Cookies
Classic Black-and-White Cookies

Cake or cookie?  Or both?

Black-and-White Cookies are one of my family’s favorites. Whether they’re bigger than your head or bite size, everyone ooh’s and ahh’s at the sight of icing dripping over the edges of the part cake/part cookie dessert. They weren’t hard to make, but they took time and were messy. So, put on an apron, clear the counter, and get ready for some serious Cookie Therapy.

These cookies were so delicious, everyone in my house said, “Just one more.”  This recipe yields a lot of cookies so I froze a bunch. Even defrosted, they were yummy. You know I love a party.  How fun would it be to make these using food coloring on the white icing to match a color scheme?

Happy baking, hon!

Measure ingredients.
Measure ingredients.

Use a paddle attachment to mix ingredients.
Use a paddle attachment to beat until light and fluffy.

 

 

 

 

 

_________________________________________________________________________

Drop batter onto cookie sheet.
Form tablespoon size dough balls.

Bake until
Bake until edges begin to brown.

 

 

 

 

 

_____________________________________________________________________

Spread white icing on 1/2 of cookies.
Spread white icing on half of each cookie.

Spread chocolate icing on other half of cookies.
Spread chocolate icing on the other half of each cookie.

 

 

 

 

 

Let icing set
Let icing set.

Classic Black-and-White Cookies

Ingredients:

2 sticks (1/2 pound) unsalted butter (I used margarine*), at room temperature

1 3/4 cups granulated sugar

4 large eggs, at room temperature

1 cup whole milk (I used almond milk*)

1 teaspoon vanilla extract

2 1/2 cups cake flour

2 1/2 cups all-purpose flour

1 teaspoons baking powder

Icing Ingredients

4 cups confectioners’ sugar

1/3 cup boiling water

1ounce bittersweet chocolate, melted

1.  Preheat oven to 375 degrees F.  Line 2 baking sheets with parchment paper.

2.  Place flours and baking powder in a bowl and mix well.

3.  Place butter (or margarine) and granulated sugar in a mixer fitted with a paddle and beat until light and fluffy. Add eggs, one at a time, mixing well between additions. Add milk (or almond milk) and vanilla and beat well. With mixer running, gradually add dry flour ingredients to butter mixture, beat until completely mixed

4.  Form the dough into tablespoon-size balls and place about 2 inches apart on prepared baking sheets.  Transfer to oven and bake until edges of the cookies just begin to brown, about 25 minutes.  Transfer to a wire rack and repeat with remaining dough.

5.  Icing:  Place the confectioners’ sugar in a large mixing bowl and add water, 1 Tablespoon at a time, until the mixture is spreadable but still thick.  Transfer half the icing to another mixing bowl and stir in the melted chocolate. Set aside to cool.

6.  Spread half of one side of the cookies with the white icing and the other half with the chocolate icing. Set aside until the icing hardens.

Yield:  about 6 dozen cookies

Substituting margarine for butter and almond milk for milk made these cookies dairy-free.

Source:  Family Circle magazine

Noodle Kugel (non-dairy)

Basic Sweet Noodle Kugel
Basic Sweet Noodle Kugel

Ready to bake.
Ready to bake.

Basic Sweet Noodle Kugel

Noodle Kugel is a sweet side dish, and I paired the one above with brisket.  There are many kinds of Kugel but the two I like best are this recipe, which is non-dairy, and the Kugel that is loaded with cottage cheese, cream cheese and sour cream (please pass the Lactaid!). Since not everyone likes raisins, I added them to a small portion of the dish.  Watch the cooking time because the noodles on top tend to cook quickly.  Chewy is good, crunchy is overcooked so I err on the side of less oven time.  You could even cover the dish with foil part-way through to protect those precious noodles.  Happy baking, hon!

Ingredients:

3 eggs

1/2 cup sugar

1/4 cup non-dairy margarine, melted

1/2 teaspoon salt or to taste

1 teaspoon cinnamon

1/2 teaspoon vanilla

1/2 cup raisins, optional

1 package wide egg noodles, cooked and drained

Directions:

Beat eggs and sugar together. Add margarine, salt, cinnamon and vanilla. Fold in cooked and drained egg noodles. If you are adding raisins, add to noodle mixture. Pour into a greased baking dish. Bake at 350 degrees F for approximately 20 to 25 minutes or until noodles start to brown. The original recipe calls for a longer cooking time, but I don’t know why. You want the top of the noodles to cook without becoming crunchy.  (Next time I make this Kugel, I may also try a lower cooking temperature.)