Sunday, June 28, 2009

Stainless Steal Inspiration

Ahhhh. Inspiration in its finest form … a new kitchen! What better moment in my life to move back to Ventura than the year my “roommates” decide to renovate their kitchen: a Viking refrigerator, a Dacor stove, a wine cooling unit and a peaceful outlook on the garden. My only problem is what do I make first?

Stone fruits come to mind as our plum tree’s branches tickle the ground due to their weight from the plump, purple plums. The apricot tree, one I didn’t always appreciate, stands majestically next to the tomato garden, its ripening fruits slowly turning to a vibrant orange… I think I’m in heaven! Summer is almost here and we are baking a rustic Galette!

Rustic Apricot-Raspberry Galette with Walnuts
adapted from Martha Stewart's Baking

Cornmeal Pate Brisee
2 cups whole grain pastry flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon sugar
2 sticks (1 cup) unsalted butter, cold, cut into small pieces
1/4 - 1/2 cup ice water

Place the pastry flour, cornmeal, salt and sugar in the bowl of a food processor and pulse several times to combine. Add the butter chunks, and process until the mixture resembles a coarse meal. With the machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together. According to Martha, do not process for more than 30 seconds.

Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Flatten each to form a disk. Wrap, and refrigerate from at least an hour to up to a full day. (whoops, I had mine in the fridge for 30 minutes and it turned out fine!)

The Galette
Whole Wheat pastry flour for dusting
1/2 recipe of Cornmeal Pate Brisee
1 cup walnuts + 1 tablespoon sugar
12 fresh apricots, pitted and sliced into sixths
1 cup raspberries
1/2 cup granulated sugar
juice of 1/2 lemon (about 1 tablespoons)
2 tablespoons cornstarch
1 pinch of salt
1 large egg, lightly beaten
sanding sugar for sprinkling

Roll out dough on a floured surface into a 14-inch round, about 1/8 inch thick. Transfer dough to a large parchment-lined baking sheet. Refrigerate until ready to use, up to 1 hour. Meanwhile, preheat oven to 375 degrees F.

In a food processor, pulse the walnuts and sugar until a coarse meal. Set aside.

In a large bowl, gently toss together apricots, raspberries, sugar, lemon juice, cornstarch and salt. Sprinkle about 1/2 cup of walnut meal on dough. Next, Arrange fruit mixture on top of dough, leaving a 2 inch border all the way around. Fold border over the fruit mixture, press gently to adhere the folds.

Brush edges of dough with egg and sprinkle with sanding sugar and walnut meal. Bake until crust is golden brown or, the best indicator, when the juices in the galette are bubbling. It should take about an hour. Transfer the baking sheet to a wire rack to cool the galette. Best served warm with a scoop of vanilla ice cream!

Psst... This dessert is perfect for the non-perfectionist in all of us!

Monday, June 22, 2009

Thursday, June 11, 2009

Phew, almost done!

...Patience is a virtue, for every cook!