Savory Galette

I was searching for a recipe where I could use all my leftover veggies in my fridge so they wouldn’t go to waste but also didn’t want to go to the store to buy more ingredients. This galette is literally a savory pie crust filled with the toppings of your choosing!! It’s amazing!

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Ingredients for galette crust

  • 1 1/4 cup flour
  • 1/4 tsp salt
  • 1 stick cold butter
  • 1/4 cup and then some of cold water

Ingredients for filling

  • 1/2 cup chopped sautéed mushrooms
  • 1/2 cup parmasan
  • 1/4 cup feta cheese
  • 1 tomato sliced
  • basil chopped
  • parsley chopped
  • thyme
  • 1 clove garlic
  • 1/2 cup raw spinach
  • heavy cream
  • extra seasonings: salt, pepper ,garlic salt, garlic powder, red pepper flakes

Instructions

1- Preheat oven to 400 degrees.

2- Mix together your flour, salt and cold butter. I mixed by hand but you can also use your electric mixer. You want the butter to where it’s in small pieces.

3- Slowly add in your water until  it’s blended. You may need to add in more water to blend  it.

4- Add in some fresh herbs, extra salt, Pepper and any other seasonings you’d like. I added thyme, garlic salt, garlic powder and pepper to my dough.

5- Flour a smooth surface, and begin rolling out dough into a circle/oval.

6- Once ready put on a nonstick baking sheet.

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7- Your filling can literally be anything but I started with sautéing mushrooms and garlic in a little olive oil.

8- So your tomatoes don’t get your crust soggy first put a base. I started with feta cheese, and a little Parmesan.

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9- Then add on your mushrooms, spinach and tomato slices. I mixed my tomatoes with fresh basil and parsley, then seasoned with salt pepper and crushed red pepper; before adding to the galette dough.

10- Finally fold in the edges and  make your crust as large or small as you’d like.

11- Wash your crust with heavy cream, and sprinkle with Parmesan. (If you don’t have heavy cream you can also do an egg wash)

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12 – Bake in the oven for 30-40 minutes. Be sure to check on it to ensure your crust isn’t burning.

13- Serve and enjoy !

 

 

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Tomato Gratin

This is a custom French summer dish that I tweaked slightly. The entire thing cost me $4 to make $2 for a French Baguette and $2 for some tomatoes. Easy, cheap and delicious ?! Okay now! This is also perfect for warming up at work for leftovers! The bread stays crispy and it tastes amazing!

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Ingredients

  • 4-5 medium size tomatoes
  • 1 Baguette, either 1 large one or probably 2 small (Can also use whole grain bread)
  • Olive Oil
  • Fresh Basil, Parsley and Thyme (If you don’t have thyme, just go with basil and parsley!)
  • 2 cloves garlic minced
  • 1 sweet onion ( I just used half of one)
  • Parmesan cheese
  • Salt, pepper, red crushed pepper and Italian seasoning
  • Baking dish

Instructions

  1. Preheat oven for 425 degrees. Slice your tomatoes thin, you can probably get at least 6 slices out of one tomato.
  2. Place tomatoes in bowl, season with salt, pepper, red crushed pepper, Italian seasoning and stir. Place tomatoes in rows in baking dish.
  3. Sprinkle Parmesan cheese over tomatoes.

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4. Take baguette and cut into small cubes, put in a medium mixing bowl.

5. Chop your basil and parsley and put in bowl along with Thyme.

6. Finely dice your onion and mince garlic, add to bowl.

7. Season  bowl mixture with salt and pepper, then pour in olive oil. You want bread coated evenly in the oil, so pour at your own discretion. This allows the bread to become crispy.

8. Toss the cubed baguette in the fresh herbs, oil and seasoning.

9. Pour bread over tomatoes and use anything left in the bowl to drizzle over top.

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10. Bake for 25-30 minutes, around 20 minutes check that your bread is golden and not burning…everyone’s oven cooks differently so better to be on teh safe side.

11. Serve and enjoy!

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French Carrot Salad

This is probably the best discovery since sliced bread…French carrot salad—taking the regular side dish to a whole new level! It’s easy, it’s cheap and it’s damn good! Not only is it fancy looking, it’ll easily impress all your friends! Take Memorial Day weekend up a notch with this dish!

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Ingredients

  • 6-7 large carrots, peeled and then grated or use a mandolin to slice thin
  • 3/4 TBSP honey
  • 1 TBSP Dijon mustard
  • 2 TBSP olive oil
  • 1-2 TBSP dices shallots
  • 1clove garlic minced
  • 2-3 TBSP parsley
  • 1-2 TBSP lemon juice
  • salt/pepper to season

Instructions

  • Grate your carrots, they should be shoestring/paper thin. You’re pretty much going for a coleslaw cabbage consistency. I used my mandolin on the 1 setting to get them thin. I broke the carrots in half to keep the size consistent so they weren’t long strings.
  • Once your carrots are ready, add in your garlic, shallots, honey, Dijon and olive oil.
  • Give everything a big stir then season with salt and pepper.
  • Add in your parsley and finish with a good spritz if lemon juice! Adjust seasoning as needed.
  • Serve and enjoy !!A24FBDB3-16B7-4F9F-B6E9-EAC559F2F01B

Jacques Pepin’s French Potato salad

This is probably the most elegant potato salad I’ve ever mad. Its sure to be a household favorite with its zesty, light flavors.

(Of course, I made some adjustments to the recipe for my own take on it and have them listed below. My suggestion is create it like normal then if you need a little more something in flavor you can add the extra seasonings like I did.)

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Ingredients

  • Fingerling or waxy potatoes, I used red potatoes myself
  • 1 1/2 TBSP Dijon mustard (I actually added a little extra mustard after tasting)
  • 3-4 TBSP of olive oil
  • 1/3 cup white wine
  • 1/2 cup finely diced sweet onion
  • 2-3 cloves garlic minced
  • 3 tablespoons chopped chives
  • 4 tablespoons of a mix of chopped basil and  parsley, tarrgon if you have it
  • Salt, pepper, garlic powder and garlic salt ( I added a little red crushed pepper and cayenne for a little extra)

Instructions

  1. Clean your potatoes and place them in a pot. Bring water to boil and reduce the heat and cook potatoes until they are tender. They should be ready when you can easily pierce them with a sharp knife. (About 15-20 minutes normally, also depends on the size of your potatoes)

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2. Drain potatoes (scrap the skin off one long side of the potatoes if you’re looking for a decorative look. I left my skins on for the most part)

3. In a small saute pan add 2 TBSP of olive oil and saute your onion and garlic for about 3-5 minutes. Do not let it brown, remove from heat when ready.

4. Dice potatoes into quarter pieces and put in a bowl.

5. In the bowl with your potatoes, add  your wine, 3-4 TBSP of olive oil and stir.

6. Now add in your onion garlic mixture, mustard and fresh herb mixture.

7. Begin to season and taste, taste, taste! Correct seasoning as needed.

8. Serve at room temperature and enjoy!

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Hollandaise sauce

Hollandaise is a sauce that should be velvety, tangy, and something you can’t stop eating.

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Ingredients

For 1-3 servings

  • 2 egg yolks
  • 1 stick of butter PLUS 2 slabs aka 2 tbsp
  • 1 Tbsp of Lemon juice
  • salt and pepper
  • (pinch of cayenne if you like heat)
  • 1 Tbsp of water

For 4-5 servings

  • 3 egg yolks
  • 2 sticks of butter plus 2tbsp aka slabs
  • 1 Tbsp of Lemon juice
  • salt and pepper
  • (pinch of cayenne if you like heat)
  • 1 Tbsp of water

Instructions

The best way to cook hollandaise is having several  sauce pans –1 small, 1 medium

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  1. Crack  eggs, put egg yolks in your medium sauce pan—discard the egg whites and shells.
  2. Take your stick or sticks of butter, cut into slabs and place in sauce pan. Set sauce pan to the side for now.
  3. In the medium sauce pan that is now holding your egg yolks….add in your 1 tbsp of water and 1 tbsp of lemon juice.
  4. You will now put this on your stove….if you have gas put it on low…and move it slowly to medium, if you have electric you can set it to medium since it will take longer to cook. THE GOAL — slowly warm up your sauce.
  5. As you put your sauce pan on the stove you will add in 1 slab of cold butter…this is  one of your 1 tbsp of butter that you’ve left behind.
  6. This will slowly melt….like slowly 3-5 minutes. The goal is not to 1–not over whisk…and 2–not curdle our eggs by making it too hot. So watch it pan, begin slowly whisking/stirring your butter into the egg yolk mixture. If for any reason your eggs begin turning into scrambled….your pan is too hot and you need to start over. (It happens…)
  7. As your egg yolk mixture is melting your cold butter–turn to melting the rest of your butter in the small sauce pan. You will put the small sauce pan over low heat and make the butter frothy. Once the butter becomes frothy and totally melted—- REMOVE FROM THE HEAT.

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8. Back to the medium pan, your butter should have melted by now and your sauce become thick….if it hasn’t …no worries! Slowly add in small amounts of lemon juice and up the temperature–carefully. You will know the sauce becomes thick because it will coat your whisk every so lightly. If its still soupy add in more lemon juice and keep it on the heat. Once the mixture becomes slightly thick–remove from heat!

9.Remove the medium sauce pan from the heat and add in your last tbsp of butter. As you whisk together you should notice it melting easier. Your medium sauce pan will remain off the heat, FYI.

10.Once melted, slowly pour in your melted butter and whisk….this should thicken the sauce a bit more.

11. Once all butter is poured in and whisked…add in your salt/pepper and cayenne if wanted. Taste, taste, taste–season till you’re happy and then serve immediately.

FYI the sauce can’t be  kept on the heat cause it will curdle and you can’t keep the sauce past like an hour because it will separate. SO SORRY YOU WILL NEED TO EAT RIGHT AWAY…ITS AWFUL I KNOW.

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