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Spring… Days are filled with sunny walks, whispering breezes and playing around in the crumbly earth.
A few weeks ago I had mentioned this beet root soup to you and here it is. Soups and other cool weather foods are slowly being replaced with lighter recipes.
Here at home the garden slowly emerges and by some sudden magic is filled with abundance. Alliums are pushing their way towards the sky and blankets of ground covers stretch far and wide. I love spring; everything takes on a new attitude. New vegetables break out into the market stands and appetites are excited to be tantalized by fresh experiences.
Earthy beets, sweet seductive carrots and creamy Japanese sweet potatoes all made it into this wonderful light soup.
And the color, so vibrant!
Continue below for the recipe and have a great weekend.
Beet Root Soup Recipe [Serves 4]
2 Tablespoons coconut oil
1 ½ cup leeks, halved & finely julienne
1 large garlic clove
3 beets, peeled & chopped [approx. 2 cups]
1 Japanese sweet potato, peeled & chopped [approx. 1 cup]
2 medium carrots, peeled & chopped [approx. ½ cup]
1 herb bouquet [2 parsley springs, 2 thyme sprigs, 1 bay leaf wrapped in a leek leaf & tied with twine]
5-6 cups chicken stock -or- vegetable stock
Sea salt & freshly ground black pepper to taste.
1. Sauté leeks in coconut oil on medium to low heat until tender.
2. Add garlic and cook for a few minutes, just to cook out the raw garlic flavor.
3. Add remaining ingredients and bring to a gentle simmer.
4. Cover and continue to cook until everything in tender.
5. Remove herb bouquet and puree soup.
6. Season with salt and pepper and serve with a little touch of cream or crème fraîche.
Already the warm spring weather is getting to me. Peaking outside at the garden from around the corner to see what’s out there, is there anything new to see?
I feel pulled by some mysterious force. Not only to get my hands dirty, but also to capture everything that happens. Even before things begin to bloom I like to envision what will this year look like. Flipping through past spring photos is a chance to see how things looked from the previous year and can be of great help in deciding what needs doing.
There are a few sparse gaps in the garden beds that need some fresh plants, something to merge the fuller areas into one whole planting. I love a densely planted garden space. Weeds are minimal and the tender crumb of the soil stays hydrated, but mostly everything looks lush, content and full of blooms.
Besides looking forward to spring, food is always something I look forward too and being in the kitchen fuels me. Salmon cakes such as these give me a boost when work is full and the “to do” list is long. The early spring chores in the garden are the everyday things that happen, your knees get sore and your back aches, but still my heart is happy knowing that everything will pay off later in the season when the garden can just be enjoyed.
There should be a picnic or two here or a few lazy afternoons there.
It is why I plant and care for this little place knowing that all this care is well worth it and sharing this space with friends is even better. Throw in some nourishing food, some laughter and call it dinner with a view.
For these salmon cakes you can replace the gluten free bread crumbs with Panko breadcrumbs if you are not going gluten free.
Delicious!
Gluten-Free Salmon Cakes [makes 9]
1 pound salmon fillet
1 cup grated zucchini, squeezed of moisture
2 Tablespoons chives, thinly sliced
¼ cup corn meal
1 Tablespoon fresh dill, roughly chopped
1 Tablespoon Lemon Dill Aïoli [from the recipe below]
1 large egg, beaten
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ teaspoon crushed chilies
½ cup gluten-free bread crumbs
1. Roast salmon with a little olive oil in a 350°F oven for 20-25 minutes or salmon is firm and flakes easily.
2. Cool salmon and flake into large pieces and place in a mixing bowl.
3. Fold in remaining ingredients except bread crumbs with salmon.
4. Using a #20 scoop [approximately ¼ cup], scoop salmon mixture and form into cakes.
5. Coat each side with bread crumbs.
6. In a skillet, heat a little olive oil and cook salmon cakes 2-3 minutes per side over medium heat.
Lemon Dill Aïoli [makes ½ cup]
1 large egg yolk, room temperature
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
¼ -½ teaspoon sea salt
½ teaspoon lemon zest
1/3 cup olive oil -or- sunflower oil
1 teaspoon fresh dill, chopped
1. Whisk together egg yolk, lemon juice, mustard, garlic, salt and zest in a bowl.
2. Vigorously whisk in oil in a slow steady stream until emulsified and creamy.
3. Stir in fresh dill.
I hope you had a wonderful weekend. The sunshine and weather was gorgeous the past few days. It’s a marvelous time out in the garden to see everything bursting with life. There is definitely lots of garden chores ahead and getting things ready. The whole process to me is pure joy.
Today spring is finally here. I took a few photos of what I have found already growing quickly in the garden. I hope you enjoy them.
I couldn’t resist the temptation to dig and work in the garden. As you know the weather can take a turn for the worst this time of year. All of the gathered seed pods from last year’s blooms have been scattered about. This usually is the case so that plants I like can pop up everywhere and of course removing the strays that get too close to the more established giants.
I also couldn’t resist sharing some spring like recipes. Bright pink radishes, vibrant sweet peas and seductive purple carrots all favor a splash of fresh colorful flavor.
Can you smell spring in the air? It is glorious!
Dijon Glazed Salmon Recipe [serves 4]
4-8 ounce salmon fillets
2 Tablespoons fresh lime juice
1 Tablespoon strong Dijon mustard
½ Tablespoon olive oil
½ Tablespoon honey
Preheat oven to 350°F.
1. Whisk glaze ingredients in a small bowl and set aside.
2. Pan sear salmon in a little bit of olive oil until sides are golden, approximately 2-3 minutes.
3. Place salmon in an oven safe dish and brush with glaze.
4. Season with salt and freshly cracked pepper.
5. Bake for 15 minutes or until salmon is cooked through.
Sweet Pea & Chickpea Salad [serves 4]
15-ounce can chickpeas, drained & rinsed
1 ½ cups fresh or frozen peas
1 cup purple carrots, fine julienne or grated
2 watermelon radishes, fine julienne or grated
1/3 cup bleu cheese, crumbled [Fourme d'Ambert used here]
¼ cup roasted & salted sunflower seeds
1 large handful of pea shoots [optional]
3 Tablespoons olive oil or sunflower oil
1 Tablespoon fresh lemon juice
1 Tablespoon red wine vinegar
1 Tablespoon strong Dijon mustard
1 Tablespoon fresh oregano
½ teaspoon sea salt
½ teaspoon freshly cracked pepper
1. Assemble the salad ingredients and toss gently in a bowl.
2. Whisk together lemon juice, vinegar, mustard, oregano, sea salt and pepper until smooth.
3. Slowly whisk in oil to emulsify.
4. Toss dressing with salad and serve promptly.
With the weather feeling like late spring last weekend I couldn’t help but make a spring inspired tart and seeing all of those chives in the garden I didn’t hesitate one bit.
Every little bud I see peeking out of lifeless branches or silently emerging out beneath the damp earth always makes me stop to take a peak. The air definitely smells of spring. The buds are plump, the grasses appear like pin cushions and the bulbs have broken ground with force.
We definitely take daily walks through the garden to catch everything that is going on and to see how much the clumps of perennials have spread from last year.
Back in side from the amazing weather there was also a beet root soup cooking away in the kitchen that made it into the late afternoon meal that I must share with you soon. These two items were not intended to be eaten together, but I was hungry for a soup of beets so be on the lookout for this soup.
I am certainly making the beet soup again and a few others this weekend and finding more discoveries of spring outdoors.
Enjoy the sunshine!
Asparagus & Leek Tart Recipe [makes 3-6” Tarts]
¾ cup millet flour
½ cup sweet rice flour
¼ cup tapioca flour
½ teaspoon xanthan gum
½ teaspoon sea salt
8 Tablespoons unsalted butter, chilled
1 large whole egg
2 egg yolks
¾ cup leeks, halved & sliced thin
1 Tablespoons coconut oil
½ bunch asparagus, cut into 1” pieces
4 large eggs
½ cup cream
1 Tablespoons chives, finely sliced
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 large egg, beaten [for brushing the tart shell]
preparing the tart dough:
1. Combine the millet flour, sweet rice flour, tapioca flour, xanthan gum and salt in a food processor.
2. Add in the cold butter bits and process until a coarse meal forms.
3. Add egg and egg yolk and run the food processor until dough forms.
4. Pour mixture onto a cold work surface and knead until smooth.
5. Form dough into a disc shape and chill until firm, approximately 2-4 hours.
pre-baking the tart shell:
1. Allow dough to soften so it can be rolled out easily, approximately 30 minutes.
2. On a floured piece of parchment roll a third of the dough into a seven inch circle.
3. Press into a six inch tart ring and set aside. Repeat with remaining two rinds & chill for 15 minutes.
4. Bake in a 375°F for 15 minutes.
5. Remove from the oven and brush with beaten egg. Bake for another 15 minutes.
6. Set aside while you prepare the filling.
*note: Tart rings have no bottoms so line a baking sheet with parchment and fill with dough right on the sheet.
preparing the filling:
1. Saute leeks in coconut oil for a minute over medium heat.
2. Add asparagus pieces and cook until tender. Cool slightly.
3. Whisk together eggs, cream, chives, salt and pepper.
4. Divide asparagus and leeks amongst the tart shells and pour custard over.
5. Bake until custard is just set in the center, approximately 15-20 minutes.
A simple soup brewing away over a gentle flame is a comforting thought. What better to have while nestled quietly next to the window while the winter turns steadily to spring. Still the air is a bit chilly and the brisk wind swept outdoors makes one even hungrier for soup.
Thoughts of early spring have me anticipating new life. I believe the garden landscape is intact from little to no blankets of snow. But, whatever becomes of spring, I know the plants will be happy to awaken and ready to delight our presence.
I do enjoy the garden most at this time; it’s the time when the alliums bloom. The plantings will first break ground, sleepy eyed and ready for new life; soon grow quickly as if by magic to fill the space into a lush oasis eager to be admired. And there I will be, watching at every moment.
For now, there are many decisions to make, what will be added, and what will be transplanted. It’s the constant state of movement a garden goes through, from humblest of beginnings to what it is to become. I have relaxed over the years to allow the garden to let me know what it wants to be. And in doing so, the garden has evolved into a place I cherish.
There is still time to enjoy comforting bowls or cups of soup as the weather takes us on a roller coaster ride. This soup is great with this out of the oven quick bread infused with fresh thyme leaves. What can be more perfect than bread and soup?
Sweetly fragrant thyme and nutty Gruyere. mmm…
Spring time can wait just a bit longer, I am still enjoying soup!
Have a great sunny weekend everyone!
Roasted Carrot Red Lentil Soup Recipe [Serves 4]
1 pound carrots, peeled & cut into 1” pieces
2 Tablespoons olive oil
1 medium onion, diced
1 small fresh bay leaf
1 ½ Tablespoons olive oil
1-2 Tablespoons sherry [optional]
2/3 cup red lentils, picked over
5 cups chicken stock -or- vegetable stock
1 teaspoon freshly ground cumin seeds
½ teaspoon regular -or- smoked paprika
1 large garlic clove, minced
½ teaspoon turmeric
1 teaspoon cumin seeds
Sea salt to taste
Preheat oven to 375°F.
1. Coat carrots in olive oil and place in a baking dish. Roast covered for 30 minutes.
2. Uncover carrots and continue to roast until they start to brown.
3. Meanwhile, sauté onions with bay leaf in remaining olive oil over medium heat until they are tender and starting to color.
4. Add garlic and cook for a minute. Deglaze with sherry if using.
5. Stir in spices, excluding whole cumin seeds, roasted carrots and lentils.
6. Give them a quick stir and add stock.
7. Bring to a gentle simmer and cook until carrots are tender and lentil have fallen apart.
8. Puree soup until smooth and season with sea salt, adding more stock if necessary.
9. Pan roast cumin seeds until they start popping and are fragrant. Stir into soup.
Serve with or without cream.
Zucchini Gruyere Quick Bread Recipe [Makes 3 mini loaves]
1 ½ cups g/f baking mix*
1 teaspoon baking powder
½ teaspoon baking soda
¾ – 1 teaspoon sea salt [depending on the saltiness of the cheese]
1 teaspoon fresh thyme leaves
¼ teaspoon freshly ground black pepper
3 large eggs
½ cup buttermilk
¼ cup sunflower oil
1 cup grated zucchini, squeezed of moisture
½ cup Gruyere cheese, grated
Preheat oven to 350°F
Spray three mini loaf pans with oil [I used a coconut pan spray.]
1. Combine the dry ingredients with the fresh thyme in a bowl and set aside.
2. Whisk together eggs, buttermilk and oil until smooth.
3. Stir in cheese and zucchini.
4. Pour the egg mixture into the flour mixture and stir just until combined and there are no dry pockets.
5. Promptly divide the mixture amongst the loaf pans and bake for 25-30 minutes or until a knife inserted comes out clean.
6. Allow loaves to cool in their pans or enjoy right out of the oven.
Fresh, light and flavorful…
My mind has been on fresh flavors lately, gearing up for spring in anticipation for the farmer’s markets to open with loads of fresh produce. I mainly go for the spring peas and ramps at this time, but getting out and enjoying the warmer sunshine is welcoming after a bleak winter.
The raw fennel and beet salad made several days ago was simple, but it was what we needed; a good boost of nutrition. No brisk walk later!
The Chioggia beets were not intentionally used in this salad, but somehow a few landed in the cart while picking the deep red variety. I didn’t even know they were there! I love the look of these beets when shaved very thin and leaving them uncooked; vibrant and sweet with a bit of earthiness. So here they are, in this salad.
Another salad was made a few days later, for a light dinner. The wonderful Vietnamese type salads you can make are great for a more substantial meal where lettuce wouldn’t be enough. Of course J. sighs when I make a dish that will need to be photographed before we can eat. Luckily this was a quick recipe, a few quick snaps and it was time to eat. J. loves these kinds of meals; the flavors are fresh, garlicky and spicy.
The special ingredient is the sauce for this shrimp noodle salad. You take equal parts lime juice and sugar, and then season with fish sauce, garlic and chilies to your liking.
I think fresh energizing flavors is what we all need, and a little bit of warm sunshine to shake off the winter blues…don’t you think?
Coconut Shrimp Noodle Salad [Serves 2]
10 whole shrimp, peeled & de-veined
½ cup shredded coconut
1 egg white
Sea salt to taste
8 ounces rice noodles [cooked per package instructions]
1 large purple carrot, julienne
1 small cucumber, thinly sliced
2 large radishes, julienne
2 handfuls mixed greens -or- chopped romaine
¼ cup fresh mint leaves
¼ cup Thai basil leaves
¼ cup fresh lime juice
¼ cup cane sugar
2 Tablespoons fish sauce
½ garlic clove, minced
½ teaspoon crushed chilies
Mung bean -or- other kind of sprouts [optional]
Preheat oven to 350°F.
1. Coat shrimp with beaten egg white and coat with coconut.
2. Place shrimp on a sheet pan lined with parchment paper coated with coconut spray.
3. Bake for 15-20 minutes or until shrimp is opaque and coconut starts to color.
4. While shrimp is cooking, combine lime juice, sugar, fish sauce, garlic and chilies in a small bowl.
5. Fill bowls with lettuce then rice noodles.
6. Place shrimp and prepared vegetables over noodles and pour sauce over and enjoy.
*note: A traditional Vietnamese salad uses pickled carrots and radishes which you can do in a snap with some rice vinegar and a little sugar to balance. Drain the vegetables after 30 minutes of marinating and continue with recipe.
Beet & Fennel Salad Recipe [Serves 2-4]
1 large fennel bulb, shaved -or- julienne
2 medium golden beets, shaved into rounds
2 medium Chioggia beets, shaved into thin rounds
1/3 cup fresh peas
4 Tablespoons grape seed oil -or- olive oil
2 Tablespoons fresh lemon juice
2 Tablespoons fresh lime zest
3 Tablespoons fresh orange juice
2 ½ teaspoons cane sugar -or- honey
1 Tablespoons shallots, minced
¼ teaspoon sea salt
1. Toss fennel, beets, peas and some of the feathery fennel tops together in a bowl.
2. Whisk together everything except the oil and marinate for 10 minutes.
3. Just before serving, which oil into the juice in a little stream until emulsified.
4. Toss with vinaigrette and enjoy.
I look forward to the one day J. and I can sit down for breakfast. I am usually up early, running around while sleepy sounds are heard far from the kitchen. What will it be this morning? Coffee and croissants? Eggs with braised lentils and vegetables?
Perhaps something on the sweeter side…
I feel great excitement during the summer when I can make my way out to the herb garden and pluck a few fresh herbs to work into breakfast. Fresh thyme or rosemary for the scones or a mixture of sweet herbs for the scrambled eggs.
Such decisions… so early in the morning…
After the clanking, mixing and cracking of eggs, we can sit down to enjoy breakfast for some unhurried conversation before the day takes off. Since I rarely sleep in on the weekend, this quick pace early in the morning energizes me after a long restful night and sets the mood for a good day to come.
As with most recipes that have gluten in them, the conversion is pretty simple for gluten-free. Sometimes there are ones that need a little tweaking to have them turn out properly. Various gluten-free flours all have different reactions, but can easily be overcome if any issues arise. I like to think the gluten-free mix I make at home will work every time, but there are recipes I use this mix for poorly resemble the real thing. But not to worry, a few alterations and were back on track.
For these good morning muffins, I added just a bit more mix to have them looking and tasting like traditional muffins.
“Delicious,” J. replied as the final test muffins were inhaled.
Bingo! Mission accomplished.
If you are not going gluten free, I encourage you to give these muffins a try. I thank all of the wonderful creative gluten-free bakers out there who have paved the way for us to enjoy a better gluten free life!
Enjoy!
Coconut Apple Carrot Muffin Recipe [makes 12 small muffins]
1 ½ cups gluten-free baking mix*
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon freshly ground nutmeg
¼ teaspoon ground cardamom
¼ teaspoon sea salt
½ cup dark brown sugar
2 large whole eggs
½ cup buttermilk
6 Tablespoons sunflower oil
1 ½ teaspoons vanilla extract
1/3 cup flaked coconut
1/3 cup apples, diced
1/3 cup carrots, peeled & diced
1/3 cup currants
½ cup flaked coconut [optional topping]
Preheat oven to 350°F.
1. Whisk g/f mix, baking powder, baking soda, spices and salt together. Set aside.
2. Mix together buttermilk, oil and vanilla extract together and set aside.
3. Whisk eggs and sugar together until pale and airy.
4. Mix wet ingredients and sugar mixture into the dry ingredient just until smooth.
5. Fold in coconut flakes, apples, carrots and currants.
6. Place one #20 scoop of batter in each baking cup.
7. Bake for 25-30 minutes or until centers are done when tested with a toothpick.
*note: You can sprinkle the optional flaked coconut on the batter before baking or sprinkle a little sugar for a nice sugar crust.
I wasn’t planning on posting this recipe. However, I thought it looked rather delicious and I went ahead and arranged the chicken in my favorite copper pot and took this photo. Then right back to the table with dinner.
Most days in the kitchen, it’s just walking in and cooking. No recipes to follow, no precise measurements, just good clean cooking. Recipes are great as guidelines, but the fun part of cooking is adjusting, tasting and enjoying what comes to mind. Its excitement, a balancing act and I don’t think trying has ever hurt an impromptu meal.
We all find a particular style of cooking, preferring one method over the others. Braising is my top choice for cooking at home. Anything that has to do with infusing subtle flavors interests me. Fresh herbs, dried herbs, bundles, sachets and stocks all have a pleasant impact when braising.
Just about anything can be braised and any combinations can be tried, but the end result is always the same…tender.
So there you have it! Life is busy, braise with desire.
Braised Chicken w/ Chilies & Tomato Recipe [Serves 4]
4 chicken legs
2 Tablespoons sunflower oil -or- olive oil
½ medium onion, diced
1 large poblano pepper, diced
2 whole cloves
1 teaspoon cumin seeds
3 large garlic cloves, peeled & minced
1 teaspoon smoked paprika
½ teaspoon crushed red chilies
¼ – ½ cup chicken stock
15-ounce can diced tomatoes
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2-4 Tablespoons crème fraîche [optional enrichment]
1 cup cilantro leaves
1. Heat oil in a braising pan or large pot on low.
2. Place chicken in pan and lightly brown chicken on all sides.* Remove from pan and set aside.
3. Sauté onions and poblanos with cloves until tender.
4. Add garlic and spices and continue to cook for a few moments.
5. Add stock, tomatoes, salt and pepper. Bring to a simmer.
6. Return chicken to the pan and cover, simmer for 45 minutes or until tender.
7. Stir in crème fraîche and serve with cilantro.
*note: I prefer to gently sear chicken for braising as it keeps the chicken from falling apart towards the end. Then I remove the skin and discard. For a deeper flavor, brown the chicken well on all sides and continue with the recipe. Serve with potatoes or rice.
As it is with baking in the kitchen here at home I am always trying new ideas. This gluten free chocolate cake was a big hit back in September. So I changed things up a bit and worked in some fresh pears and pistachios. The cake again was really nice, but I didn’t want to revisit my failed attempt at making a Swiss buttercream just yet, to frost and decorate. The next best thing…trifles!
There are times I leave out the frosting and go for glazes or creams. With a few easy ingredients and some cute glasses, these trifles assemble quickly, sadly they disappear too fast. I now realize I should have spooned some chocolate glaze on them. With extra cake always around, there will definitely be some next time.
Soft whipped cream, tender chocolate cake and ripe pears… yum.
This chocolate cake recipe can be used for whole cakes, cupcakes, mini chocolate loaves, etc. It is very versatile, moist, and has beautiful texture. I think you will just love this recipe.
Have a great start to your week!
Chocolate Pear Cake Recipe [makes one 8 inch round]
¾ cup g/f baking mix*
1/3 cup cocoa powder, sifted
¼ cup pistachio flour [-or- use more g/f mix]
1 teaspoon cinnamon
1 teaspoon cardamom
¼ teaspoon black pepper
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon sea salt
½ cup dark brown sugar
4 Tablespoons unsalted butter, softened
2 eggs
1/3 cup buttermilk
1 ½ teaspoon vanilla extract
2 large firm pears, peeled, cored and grated
Preheat oven to 350°F
Butter and line an eight inch cake pan.
1. Whisk together g/f baking mix, cocoa powder, pistachio flour, spices, baking soda and sea salt. Set Aside.
2. Cream together butter and sugar together until light, approximately 5 minutes.
3. Whisk together eggs, buttermilk and vanilla.
4. Alternately mix in dry mixture and wet mixture into the creamed butter until fully incorporated.
5. Fold in grated pears and spread into prepared pan.
6. Bake for 35-40 minutes or until a knife inserted comes out clean. Cool 10 minutes in pan and invert onto a cooling rack to completely cool.
7. Cut or break cake into bite sized pieces.
*note: If your pears are ripe and very juicy, drain or squeeze out the moisture. This will help the cake from becoming soggy.
Spiced Pear Recipe
4 firm ripe pears
1 Tablespoon unsalted butter
1 Tablespoons cane sugar -or- honey
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1. Peel, core and chop pears.
2. Melt butter on medium-low heat and add remaining ingredients.
3. Gently sauté until pear are just tender. Cool.
to complete trifles:
2 cups cream
4 teaspoons sugar
1 teaspoon ground cinnamon
¼ – ½ cup pistachios, roughly chopped
1. Whip cream with sugar until just soft peaks.
2. Layer ingredients: sautéed pears, whipped cream, pistachios, cake.
3. Repeat step 2 until the serving vessel is full then top with whipped cream and pistachios.
Serves 8 portions.
Last weekend I was working on a few recipes and one of them was for this sweet treat. In the midst of tackling the weekly dust buffalos at home, I managed to come up with a nice recipe for gluten free galettes.
As un-romantic as cleaning sounds, these galettes were perfect for the two of us. Forgive me as I find myself lost in these galettes. Sometimes it’s just the way it goes.
As we sat enjoying the galettes, my mind starts to wander off dreaming of new house projects, a new coat of paint for the office, one for the bathroom, a few new furnishings, and of course some new kitchen essentials. I am definitely ready for some bright new kitchen towels, updating some cookware and more baking supplies… where to start?
Spring is on the way and approaching fast, lists need to be made; paint needs to be bought, projects checked off before gardening and outdoor fun can begin. January and February are still times of nestling away and daydreaming of spring. Certainly a great time to refresh the home where time is still a bit relaxed.
Cleaning continues, unfortunately. Each time I passed the galettes, dustpan in hand, I smiled, sneaking another bite. When you’re alone in the kitchen, who’s to see!
Do you have any favorite desserts for two? I would love to hear about them!
Pear-Berry galette Recipe [serves 4]
1 cup millet flour
½ cup tapioca flour
1/2 teaspoon xanthan gum
8 Tablespoons unsalted butter, softened
6 Tablespoons confectioner’s sugar
2 egg yolks
1 whole egg
½ teaspoon sea salt
2 large firm, ripe pears, cored and thinly sliced
2 Tablespoons sugar
2 teaspoons cornstarch
1 large egg, beaten
2 Tablespoons granular sugar
2 teaspoons cinnamon
1 Tablespoon finely chopped pistachios
½ cup fresh raspberries
Preheat oven to 350ºF.
preparing the galette dough:
1. Combine millet flour and tapioca flour together, set aside.
2. Cream the butter with the salt and whip in confectioner’s sugar until smooth.
3. Beat in egg yolks and whole egg.
4. Add flour mixture and mix until smooth and dough forms.
5. Press into a flat disc and chill for 4 hours.
preparing the fruit filling:
1. Core and slice pears.
2. Combine the granular sugar and cornstarch and toss with pears. Set aside.
assembling & baking the galettes:
1. Divide dough into four equal pieces.
2. Roll out each dough piece on a millet floured parchment paper into a rustic circle shape.
3. Place one-fourth of the pears in the center and gather up edges; place on a parchment lined baking sheet.
4. Repeat with remaining dough.
5. Combine the remaining sugar with cinnamon.
5. Brush the dough with beaten egg and sprinkle with cinnamon sugar.
6. Bake for 20-25 minutes or until galettes are lightly golden.
7. Garnish galettes with fresh raspberries and finely chopped pistachios.
*note: When working with this gluten-free galette dough, allow the dough to warm up a bit before rolling, as cold dough will crack. Keep the rolling surface well-floured so the dough will not stick to the parchment. This dough is rather soft at room temperature, so if it needs a quick chill down, throw them in the refrigerator for a few minutes and continue. Once you have the time limit down you will enjoy making these as much as I do!
*note: If you are not going gluten-free then try this galette dough recipe.
