Lake Lure Cottage Kitchen

Free form galettes are probably one of the pastries that I love best.  I love the rustic beauty of them.  I saw a picture of this rendition on Pinterest, which is one of my new obsessions.  Pinterest is a virtual pin board where you can pin up pictures that you find on the internet.  You can categorize your boards if you wish.  I have pin boards for food that I would like to try, pin boards for places I would like to visit and many other categories.  This picture had a link back to the site where you can find the recipe.  In this case it was Better Homes and Gardens.

I love that this is a savory galette.  The pastry has smoked Gouda cheese blended into it.  You can see the flecks of cheese in the finished crust.  The pastry is spread with Dijon mustard.  Good quality ham slices are placed on it and then apple slices drizzled with melted butter and apple jelly.  This is absolutely perfect for Fall.  The recipe makes six individual galettes.  We had them for dinner last night with a simple salad.

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APPLE, HAM, AND SMOKED GOUDA GALETTES ( Better Homes and Gardens )

4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 to 3 teaspoons freshly ground black pepper
1 teaspoon salt
1 1/2 cups butter, cut into small pieces
4 ounces smoked Gouda cheese, shredded (1 cup)
2 egg yolks, lightly beaten
1/2 to 3/4 cup ice water
4 Granny Smith apples, cored, halved, and cut into 1/4 inch slices
1/4 cup butter, melted
2 tablespoons apple jelly, melted
2 tablespoons lemon juice
3 tablespoons Dijon-style mustard
12 slices smoked ham
1 egg
1 tablespoon water
Pinch of salt

In a food processor combine flour, sugar, baking powder, pepper, and the 1 teaspoon salt; cover and pulse with a few on/off turns to combine.  Add the 1 1/2 cups butter; cover and pulse with several on/off turns until the largest pieces of butter are no bigger than a small pea.  Add cheese; cover and pulse with a few on/off turns to combine.

Transfer the mixture to a very large bowl.  Gradually add 1/2 cup of the ice water, stirring with a fork until combined.  Squeeze a small handful of the dough together (it should easily hold together without crumbling apart).  If necessary, add enough of the remaining 1/4 cup ice water, 1 tablespoon at a time, until dough holds together, stirring between additions.  Gather mixture into a ball, kneading gently until it holds together.  Transfer to a cutting board; cut into six equal portions.  Place each dough portion on a sheet of plastic wrap; fold the plastic wrap tightly over the ball.  Pat each plastic-wrapped dough ball into a 4-inch disk.  Chill for 1 hour to 2 days.

For the galettes, place apple slices in a large bowl.  Add the 1/4 cup melted butter, the apple jelly, and lemon juice; toss to combine.  Line two extra-large baking sheets with parchment paper; set aside.

On a well-floured surface, roll a pastry disk to a 9 to 10 inch circle, about 1/4 inch thick.  Spread 1 1/2 teaspoons of the mustard over dough circle.  Overlap two slices of the ham in the center of the dough circle; arrange one-sixth of the apple mixture over the ham, making sure to leave a 3-inch border uncovered.  Fold dough edges over apple slices, loosely pleating the dough and leaving apple slices uncovered in the center.  Using a spatula, carefully transfer the galette to a prepared baking sheet.  Repeat with the remaining dough disks, mustard, ham, and apple mixture, placing three galettes on each baking sheet.  Cover and chill for 1 hour.

Arrange one oven rack in the upper-middle position and another oven rack ing the lower-middle position of the oven.  Preheat oven to 375 degrees F.

In a small bowl beat together egg, the 1 tablespoon water, and the pinch salt.  Using a pastry brush, brush the egg mixture over the edges of each galette.  Bake in the preheated oven for 35 to 40 minutes or until the dough is colden and the apples are tender.  Cool slightly on wire racks.  Serve warm.

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I will not bore you with the convoluted way that this soup came about.  Just know that it is good and quick to pull together.  I was supposed to be making a ham and pepper pot pie but it was a failure.  I rescued the filling for this hearty soup.

The basis of this soup is a box of Imagine* Brand Organic Creamy Potato Leek Soup.  I don’t usually like canned or boxed soups, but this one is really good.  Other convenience items that make it so easy are frozen carrot slices, frozen corn and canned chicken broth.

The seafood I included was some of the halibut that we had shipped home from Alaska.  We are working our way through 16 pounds of it.  Halibut is a wonderful mild fish.  You could substitute flounder or tilapia if that is what is available in your market. The peppers, ham and Old Bay seasoning give it just the right kick.

With the soup I served an interesting twist on corn muffins.  The original recipe was one that I found on Foodgawker.  It came from Susan of Luna Cafe.  The corn muffins have lots of baking powder in them and they are baked in a popover pan.  They come out tall and proud.  You can add any fillings you like.  I added chopped green chilis, corn kernels and choppped scallions.

Not bad for a simple meal.  We were happy.

QUICK SEAFOOD CHOWDER FOR FALL

2 tablespoons unsalted butter
1 green pepper, diced
1 red bell pepper, diced
1 1 1/2 pound ham steak, cut into bite-sized chunks
1 32 ounce box Imagine* Brand Organic Creamy Potato Leek Soup
1 14 ounce can Chicken Broth
1 tablespoon Old Bay Seasoning
1 16 ounce bag frozen carrot rounds, thawed
1 cup frozen corn kernels, thawed
1/3 cup chopped chives
2 medium potatoes, peeled and chopped
1 pound firm fleshed fish, cut into bite size chunks

Melt butter in a soup pot.  Add diced peppers and cubed ham steak and saute until peppers are softened and ham is browned.  Add potato leek soup and chicken broth.  Stir to combine.  Add the Old Bay seasoning, carrots, corn, chives and potatoes.  Bring soup to boil, reduce heat and cook uncovered until potatoes are tender.  If soup is too thick add a small amount of water. Add the seafood chunks and cook briefly until fish is cooked.

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I have tried a lot of quick breads, but I have to say that this Pumpkin Chutney Bread is one of the moistest, flavorful breads I have ever had.  It is a recipe that I adapted from Gourmet Magazine.  The addition of chutney may be the reason why it is so good. 

The recipe also calls for buttermilk.  I don’t know about you but I am always buying buttermilk for a recipe and then the carton languishes in the refrigerator until it passes it’s expiration date.  Last month I was shopping at The Fresh Market and found this product.

It is a powdered mix that is added to the dry ingredients in a recipe.  Then water is added in the amount specified for the buttermilk.  It is so convenient having this in my pantry.

I am working very hard on my photography skills.  I recently had two recipes published in Foodgawker.  But I have had six rejections.  Foodgawker is great about telling you the reason that a photograph is rejected.  It is a learning tool and they are very selective in what is included on their site.

I am hoping that the above picture of my Pumpkin Chutney Bread will be added to their queue, but if not, we can just keep it amongst ourselves.  Enjoy.

PUMPKIN CHUTNEY BREAD

1 3/4 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon freshly grated nutmeg ( I used dry )
1/8 teaspoon ginger
1/3 cup butter softened
2/3 cup firmly packed dark brown sugar
2 large eggs, beaten lightly
1/4 cup buttermilk (I used 1 Tbls mix and 1/4 cup water)
1 cup canned pumpkin puree
2/3 cup bottled mango chutney or Majoy Grey’s chutney
1/2 cup chopped walnuts

In a bowl combine the flour, salt, baking soda, baking powder, cinnamon, nutmeg and the ginger.   In a large bowl stir together the butter and the brown sugar, add the eggs, and combine the mixture well.  Stir in the buttermilk,  the pumpkin puree, and 2/3 cup of the chutney, combining the mixture well, add the flour mixture and the walnuts and stir the batter until it is just combined.  Spoon the batter into a greased loaf pan and bake it in the middle of a preheated 350 degree oven for about 1 hour.  Let the loaf cool in the pan on a rack for 10 minutes.  Loosen the edge with a knife, turn the loaf right side up onto the rack, and let it cool for 2 hours.  The bread keeps wrapped tightly in foil and chilled, for up to 1 week or it may be frozen.

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I had never heard of  Ebelskivers ( Able-skeevers ) before.  While browsing in William Sonoma I found this book, Ebelskivers; Danish-style filled pancakes and other sweet and savory treats by Kevin Crafts.  They also had the speciality pan with rounded wells in which to cook the pancakes.

I thought to myself, “Oh no, you don’t need another speciality pan to cook things in.”  But reading the cookbook containing mouthwatering dishes like iced gingerbread ebelskivers, molten chocolate ebelskivers, and mushroom and pancetta ebelskivers, I became intrigued.   Who knew there were so many things you could do with a round stuffed pancake.  Just the plain round pancakes would be fun to cook for kids.  But you can add jams and jellies, cooked apples, lemon curd or anything else that you have on hand.

I did not buy the pan or the book while I was at William Sonoma, but I did find both of them on Amazon later.  They arrived this week and I have started to experiment.  These spicy corn ebelskivers with tomatillo salsa went well with our chili last night.

The ebelskivers are easy to make.  I loved the flavor of these cornmeal pancakes filled with jalapeno pepper, corn, scallions and Monterrey jack cheese.  Here is what I am making next.

Who could resist?

What Cassoulet is to France, Cocido is to Spain.  This Spanish soup has many variations depending on the region in which it is made.  Basically it is a brothy pot of chickpeas, with many kinds of meat and vegetables.  In Madrid the main meat is beef, but this version from Galicia, where pork is produced, relies more on the meat from the pig.  The original recipe came from The Dean and Deluca Cookbook by David Rosengarten.  I made a few changes to it.

The amount of meat called for sounds staggering.  I kept the butcher at the Fresh Market busy gathering together what I needed.  There was the stewing chicken which I could not find, so substituted whole chicken legs.  There was the pork loin which was easy enough.  It called for a veal shank, but I chose to use a beef shank which was half the price.  A ham hock was added to my purchases and then chorizo sausages.  By this time the butcher was ready to throw in an extra sausage for free.  It was nice of him.

The soup takes a while to cook.  The dried chickpeas have to be soaked overnight and the meat simmers in the broth and chickpeas for 2 1/2 hours.  Then the vegetables are added; onions, carrots, parsnips, potatoes and cabbage if you have room.  My largest stock pot was full to the brim with no room for cabbage.  The recipe I was following didn’t call for it anyway.

I was thinking to myself by this time that I had much too much soup.  I would suggest that you halve the recipe.  But I have a feeling that it will freeze well and I will be happy with all of the leftovers.  It was a very satisfying soup and I will make it again.

COCIDO (Adapted from The Dean and Deluca Cookbook)

3 cups dried chickpeas, soaked in water overnight ( 1 1/2 lbs dried chickpeas)
3 Whole large chicken legs skinned and separated into legs and thighs
1 pound pork loin cut into 3-inch chunks
1 pound ham hock
1 pound beef shank
2 cups dry white wine
1 quart chicken stock
1 quart water
6 chorizo sausages
1 large onion, minced
3 large garlic cloves, mionced
4 medium waxy potatoes, peeled and cubed
3 parships, peeled and coarsely diced
3 carrots, coarsely diced
1 bay leaf
1 fresh red hot chili pepper (optional)  I used red pepper flakes at the end of cooking

Drain the chickpeas and place then in a large stockpot.  Add the chicken, pork loin, ham hock, beef shank, wine, chicken stock, and water.  Bring to a boil, remove froth, reduce heat to moderate, and simmer gently, uncovered, for 2 1/2 hours.

Add the chorizos, onion, garlic, potatoes, parsnips, carrots, bay leaf, and chili.  Simmer gently, uncovered for 1 hour more.

When ready to serve cocido, remove ham hock and beef shank.  Cut meat off of the bones, discard bones, and return shredded meat to stock pot.  Remove the bay leaf.  I also had to remove the bones from the chicken because it had cooked to shreds.

Divide among soup bowls and serve.  Serves 6.  I would say it serves more, especially if you cut the chorizos into pieces.

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