Tag Archives: baking

Cooking with Morgan

19 Sep

Sometimes I want to cook a labor intensive meal… and other times I want to cook something tasty, but simple… and not from a recipe. Last night was one of those nights. I had my friend Devora over for dinner – I needed to do some serious catching up with this girl. I wanted to cook something simple and that didn’t require my attention too much. So what did I cook you may be asking yourself? A fresh veggie and sausage ragout over quinoa penne pasta. BTW – I am getting to know my DSLR camera… so bare with me on some of these images :)

VeggieAndSausageRagu
I used a basic tomato and basil sauce but added some fresh veggies – zucchini, onion, garlic, tomatoes, more basil, crimini mushrooms and some mild italian sausage. I also added some Rockwall Zinfandel… about a 1 1/4 cup of wine. I kind of just glugged it into the sauce.

This was a nice weekday meal. It was flavorful, healthy and simple to make.

I also served a caesar salad – with a fantastic dressing! Recipe here.

Remember last week I said I was going to make Cranberry-Pecan Cheese Wafers?! Well I did. They are fantastic!

CranberryPecanCheeseBiscuits
They don’t look as pretty as the picture… but they are yummy. Next time, I will add some lemon zest and maybe some sort of cream on top – greek yogurt? Crème fraîche? I will have to do some testing. (Thank you Devora for the tip!)

  • 1 1/2 cups chopped toasted pecans
  • 1 1/2 cups coarsely chopped sweetened dried cranberries (I also used dried pomegranate seeds and some other random dried fruit I had in my pantry)
  • 2 cups butter, softened
  • 4 cups (16 oz.) freshly shredded extra-sharp cheddar cheese
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground red pepper
  • 4 cups all-purpose flour
  • Parchment paper

Boil the dried fruit in water for about 15 minutes. When done, drain and pat dry with a paper towel.

Beat the butter, cheese and salt in a stand mixer until blended. Gradually add the flour into the butter mixture. Then mix in the dried fruit and toasted pecans.

Shape dough into 4 (12-inch-long) logs. Wrap each log with plastic wrap and chill for 8 hours or over night.

Preheat oven to 350˚.  Cut each log into 1/4 inch pieces and place on a cookie sheet lined with parchment paper. Bake for 13-15 minutes until lightly browned. Let cool for about 20 minutes and enjoy! Nom nom nom!

This recipe made sooooo much… I froze the other logs for later :)

Nectarine Almond Galette

16 Sep

NectarineGalette

Adapted from Sprouted Kitchen

 

This was the first time I had ever made a galette before… and I think I’ve found my new favorite dessert to make! This was relatively easy… and you can put any kind of fruit inside! I decided to put some beautifully sweet nectarines inside, with some figs on top. Next time I make this – I am going to leave out the figs. They were ok… didn’t add much to the dessert.

I served this with some Berkeley Bowl vanilla ice cream and some Dave’s Gourmet Ginger Peach hot sauce. Next time I think I will put the hot sauce on it all! It added a little more sweetness and a bit of heat – which was the perfect combo for this dessert.

The wonderful thing about galettes is that you can add any kind of fruit you want – plums, grapes, strawberries, cherries… you could even make a savory galette with tomatoes. The combinations are endless.

Enjoy!

  • 3/4 cup unbleached all purpose flour
  • 1/2 cup spelt flour
  • 1 Tbsp. natural cane sugar
  • 1/2 tsp. sea salt
  • 4 oz. / 1 stick cold unsalted butter, cut in cubes
  • 2 tsp. lemon juice
  • 2 Tbsp. yogurt (I used goat yogurt, use what you have)
  • 1/2 tsp. almond extract
  • 3 Tbsp. ice water
  • 4 ripe, almost over ripe, nectarines
  • pinch of salt
  • 2 tsp. of fresh orange juice
  • 1 Tbsp. unbleached all purpose flour
  • 1/4 tsp. fresh grated nutmeg
  • 1/3 cup muscavado or natural cane sugar
  • 1 egg
  • splash of water
  • turbinado sugar, optional
  • 1 cup toasted almonds, chopped
  • vanilla bean ice cream, for serving

Combine the first 4 ingredients. Then work in the cold butter into the flower mixture with your hands. Work it until the butter is the size of small peas. In a small bowl mix the lemon juice, yogurt, extract and water together. Then add it to the flour-butter bowl – mix with your hands… be sure not to over mix! Shape the dough into a ball and wrap with plastic. Chill for about an hour in the fridge.

Preheat oven to 400˚. Line a baking sheet with parchment paper. Slice the nectarines – about a 1/4 inch thick. Put the slices in a mixing bowl and add salt, orange juice, flour, nutmeg and muscavado and stir to combine.

When the dough is ready, lightly flour your working surface and roll out to about 12″ round. Transfer the dough to the baking sheet. Add the nectarine mixture in the middle – making sure you have about 2″ border of dough. Fold the dough towards the center – pleat the dough so it sticks together when baking. Also, don’t make the folds too thick.

Mix the egg and water together and brush onto the dough using a brush. Sprinkle some turbinado sugar on top. Bake for 40-45 minutes. Cooking times vary on your oven. When the galette is done, remove from oven and transfer to a wire rack to cool before serving. Serve with some vanilla ice cream and a sprinkle of some toasted almonds.

Serves between 4-6.

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