What’s a galette?

A galette is a freeform pie that’s so much easier to put together than your classic pie. You don’t need a pie dish and you don’t even need a top crust. All you need is one bottom crust that you cover with your filling and then fold over. It’s that easy. You can fill a galette with anything from fresh fruit to savory vegetables. It takes no time and is always a hit. I make them several times a year and every time I wonder why I don’t make them more often. Yes, part of the problem is that I make my own dough and that takes a little more time, but the end result is absolutely worth the trouble.

Tomato vs. peaches or plums

While the stone-fruit galette is more popular, the tomato galette is a wonderful alternative, especially if you’re not a big fan of peaches and plums. I love them all, so my biggest issue is which one I’ll make that week. The sweet stone fruit galette can be made several different ways. You can do peaches or nectarines,  apricots or cherries, you could even do a mixture. And each one makes a wonderful dessert any night of the week, no matter if it’s for a special occasion or just your average family dinner.

On the other hand, a tomato galette is nice when you want a savory galette because the tomatoes can be sweet or sour. They come in a variety of bright colors and each one has a different flavor, but all of them have an acidity that can’t be beat. What makes this tomato galette so special  though, is that it isn’t just filled with a variety of heirloom tomatoes. There’s cheese as well. Even though you often find a lot of recipes using goat cheese, I opted for ricotta and a little Parmesan.

The end result was a salty, creamy base that added a lovely texture and added a nice contrast to the sweet-acidity from the tomatoes. So, while I’ll never give up the sweetness of a classic peach or plum galette, especially when served with a large scoop of vanilla ice cream, the tomato version is a nice change of pace and makes a delightful appetizer or even side dish.

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While you could make a pasta salad with everything from penne to rotini, orzo is a nice alternative. As a matter of fact, it’s one of my favorites. It’s a small pasta that’s easy to whip up,  goes with everything, and makes for a great pasta salad. Orzo has a delightful texture and is so easy to cook. It’s practically impossible to ruin as it rarely gets overcooked or mushy and it’s great hot, cold, or at room temperature, which means it’s the perfect choice for a pasta salad. But what makes it really great is the fact that you can add anything to it: meatballs, vegetables, shellfish… whatever your heart desires. They’ll all be good because the pasta is so versatile. And that’s what makes orzo one of my favorites.

But what I really love about this dish isn’t just the pasta or the veggies, it’s the roasted shrimp. Taking those fresh shrimp, peeling and deveining them, sprinkling them with salt, pepper, and a little fresh lemon zest, and then roasting them, you get a wonderful shellfish that’s tender and full of a subtle salinity that’s unbeatable and pairs perfectly with fresh dill, Persian cucumbers, and purple onions. It’s a dish that’s almost perfect. Almost. The only thing missing is a tangy dressing. A dressing that’s made with Meyer lemons, olive oil, salt and lemon pepper.

It’s true a lot of people buy their salad dressing from the grocery store. But I prefer to make mine. It may sound like a daunting task, but it’s one of the easiest condiments in the world to whip up. All you need is olive oil, a little vinegar or citrus, salt and pepper and maybe a dried herb or two. The key to a really good dressing though is the olive oil. A flavorful olive oil can make or break a salad dressing which is why I always use Garcia de la Cruz for mine. It’s herbal, full of olive flavor, and works well with a variety of vinegars as well as citrus. I absolutely love it! (I use it for my focaccias as well.) The delectable dressing ties this whole salad together, especially if you let it chill for a couple hours.

When all mixed together, the orzo, roasted shrimp, and tangy dressing make this pasta salad a great option for a simple family dinner or a big potluck. That fact that it’s completely satisfying, makes it a no brainer any day of the week.

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See, I love a tasty appetizer or dinner. Something comforting and absolutely delicious. Most of the time it’s great all on its own with just the herbs, spices, and salt that the recipe calls for. But every so often, adding a sweet ingredient just levels up the whole dish. See, adding a pop of sweetness really brings out the salt in the dish, just like adding a little salt to a dessert really brings out those sweet flavors. But it’s the tangy strawberries that really make this dish a spring treat! I don’t just top my protein with berries though. No, I followed Tori Avey’s lead and macerated them first in a sauce of balsamic vinegar, lemon zest, and salt.

The pepper, basil and balsamic give the berries a savory bent without taking away those sweet berry flavors. But the best thing about macerating the berries first is that it takes no time and the flavors can meld together in a symphony of awesomeness all in the 15 or so minutes it takes for the fish to cook. There is one thing to keep in mind, though. You want to use a really nice, aged balsamic here, and not that basic $5 balsamic you can buy at the grocery store. I know it sounds strange, but this is where quality is important. You really can tell the difference between a high end balsamic and your basic bottle. And if you’re enjoying a nice dinner, don’t you want it to be the best it possibly can be? So, do yourself a favor and go to an Italian market and splurge on that high end bottle of balsamic. You’ll be happy you did.

Now that my balsamic rant is over, back to the dish at hand. Once you’re done roasting the salmon to a nice, tender flakiness, the strawberries should have started breaking down and combining their sweet tangy flavor with the balsamic, lemon and salt to create a salsa that would be wonderful over chicken or even spooned over a soft cheese on your next cheese board. (You could even enjoy it over cottage cheese for a breakfast.) But don’t wait too long to whip up this dish. Strawberries are only in season until June. Yes, they are available in the stores all year, but there’s no comparison to today’s berries and the ones available next month.

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Presley created these cookies to mimic the classic Mexican hot chocolate flavors that she says “most Latino children grew up on,” and she absolutely succeeded. They really are the cookie version of the chocolatey drink, a drink which I absolutely love and try to make as often as possible. But now I don’t need to make that hot chocolate. Now I can make these cookies instead! And I will, as often as possible as they’re everything I want in a cookie: super chocolatey, really rich, moist, and full of spice. But that’s just the beginning. Once they come out of the oven, those little discs are dipped in a semi-sweet Mexican chocolate ganache for an extra dose of decadence. It took everything for me not to eat the whole batch as soon as they came out of the oven. While they’re great all on their own, if you serve them up with a big glass of iced cold milk, you have a winning after school snack or delightful post dinner treat.

While the recipe calls for pine nuts, you could substitute with any nut you like. Walnuts, pecans or hazelnuts would work great in these cookies.  Presley says she chose pine nuts because they “complement the (Mexican hot chocolate) flavors immaculately.” I skipped the nuts this time because Hubs is allergic. But honestly, I didn’t miss them thanks to the crispy exterior. The nuts would add a nice texture and flavor, but they’re not necessary.

Just one of 46 recipes in Presley’s newest cookbook, Viva Desserts! has every kind of sweet from cookies to flans, and cakes to jellos. The photos make every recipe look amazing, and all are pretty easy thanks to her detailed instructions. I may have started with these cookies, but I can’t wait to make her unusual Crusted Peach Flan or Cherry Tres Leches Cake. If they’re anything like these spectacular Mexican Chocolate Cookies, I’m sure they’re going to be just as tasty.

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Now, I love a good shrimp recipe. But my first love when it comes to Chinese or Thai food has always been beef! I just love a good Mongolian Beef dish. Not only is the beef sliced super thin, but it’s also usually so tender that it melts in your mouth. Then add the savory sauce it’s marinated in and you have a delectable dish that’s a perfect way to celebrate the new year. But it’s not just the beef that’s lip-smacking good, it’s the veggies too. Often with Mongolian Beef, you’ll find broccoli or snow peas. But Mongolian Beef isn’t the only beef option when it comes to Asian dishes. There are several other possibilities out there. Recipes like this one which use gai lan, also known as Chinese broccoli.

I love gai lan. I’ve been eating it for years; ever since my college roommate introduced me to it at a dim sum restaurant. Growing up, whenever I had dim sum, there was plenty of har gao, dumplings, pork buns and egg rolls. All meat-based bites that disappeared almost as quickly as they landed on the table. I had no idea that veggies were even an option at a dim sum restaurant until my roommate ordered the Chinese broccoli. The waitress brought over a plate that was piled high with sautéed gai lan (Chinese broccoli) that was swimming in a savory oyster sauce. It was so good! Now every time I eat at a dim sum restaurant, I order a plate. So, you can imagine my reaction when Melissa’s sent me several pounds of it. I was thrilled!

But like I said, I’ve only ever had it sautéed as a side dish. It never even occurred to me to include it in an entrée. Again, Melissa’s came to my rescue with this unusual recipe that combines my two Asian-themed food loves: beef and gai lan. This time the gai lan is boiled and rolled up inside a thin strip of beef that’s marinated in a savory mixture of soy sauce, sesame oil, sugar and rice vinegar. Served over steamed rice, you’ve got an entrée worthy of celebration. But better than that, like most foods of the Lunar New Year, gai lan is symbolic. Where dumplings and noodles symbolize wealth and longevity, gai lan symbolizes harmony. Something families all over the world strive for, especially during this time of year. Unlike some Asian recipes though, this Beef Wrapped Gai Lan is so easy, there’s no reason not to make it. And with just a few simple ingredients it’s a meal that can be whipped up and put on the table in minutes.

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During the new year, you’ll see red envelopes covered with gold writing, red and yellow lanterns, and plenty of oranges. Each one of these things is a symbol that represents happiness, luck, wealth, or good fortune. But colors aren’t the only important part of the festivities. Food is just as important because it also symbolizes wealth, happiness, and good fortune – all things we hope for in the coming year.

Some of the more common food choices for the festivities are dumplings, egg rolls, and noodles. So, for the next couple weeks, I’m going to bring you a few recipes to help celebrate the year of the rabbit. Today, I’m starting with these stir-fried noodles. Noodles symbolize longevity and the wish for a long and healthy life of the person eating them. They are often served boiled or fried and always, always uncut because the longer the noodle, the longer the person’s life.

While stir-fried noodles are great on their own, they’re kind of boring. I mean, when you order chow mein from your favorite Chinese restaurant you usually get them with vegetables or a protein of some kind, right? Not only do those extra ingredients add flavor, they make the final dish that much more interesting. Well, this year, Melissa’s Produce provided me with a ton of produce to use to make some delicious dishes to help usher in the 2023 Lunar New Year. Even though I found the noodles and shrimp on my own, Melissa’s gave me with the bok choy, carrots, garlic, and onions that I added to fill out this delicious dinner. The final product was not only a delectable meal, it was full of symbolism.

As I mentioned, the noodles represent a long and healthy life. But shrimp are also a popular choice for the new year because they symbolize good fortune. According to Umami Cart, eating shrimp is believed to bring you happiness in the new year. “The idea of good fortune is that of overall success and prosperity. It means more than just wealth, but also joy, health, laughter, success, and betterment.” In other words, this is a dish so full of good fortune and happiness, you should be grinning from ear to ear by the time you’re done… and believe it or not I was. The noodles, shrimp, and vegetables swimming in a mixture of soy sauce, sesame oil and rice wine vinegar were so good, I couldn’t wait to go back for more… and neither could the rest of my family.

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From early fall deep into winter, apples are always on my shopping list. I don’t care if we still have a few on the counter in the fruit bowl. I always buy more because you just never know when that apple craving is going to hit. While you can always get Red Delicious or Granny Smiths at the grocery store, I tend to buy my apples from the farmers market. Not only will the farmers markets have a wider variety, you can almost always ask the farmer what’s best. Do you want a sweeter apple or one that’s more tart? Which one is best for that apple pie or cake you’re making? And which variety is great to grab for a midday snack? My favorites are Sundowners, those cute little Crimson Golds, the Honeycrisp (which are never around long enough) and the Fuji. If I’m in a bind I’ll grab a Granny Smith or a Pink Lady but that’s only if I’m really desperate.

I also prefer a firm apple that has a nice loud crunch when you bite into it. They have a better mouthfeel as well, which is why they’re the best choices for cooking. See, unlike those more soft, mealy apples, the firmer ones won’t melt under the heat. While they will absolutely soften up as they cook, there will still be a nice firmness that lets you know you’re biting into a fresh apple. Those are the types of apples you want to use for this French Toast bake.

There’s nothing better for a lovely Sunday brunch than French Toast, especially when made with challah. It’s rich and comforting and one of the best breakfast treats I know. But if you don’t want to stand over a stove flipping slice after slice, an easy option is a French Toast Bake which is like a bread pudding. Instead of slices of bread, you get large chunks that are all soaked in a custard bath and then cooked together in a casserole dish. You get the same delicious breakfast treat, but baked all at once. That means no standing over a hot stove, which means more time spent enjoying the meal with your guests. And since it’s similar to bread pudding, it’s like having dessert for breakfast and who wouldn’t want that?

This French Toast, adapted from Martha Stewart, is made with fresh Honey Crisp apples, slivered almonds and plenty of maple syrup which makes for a delightfully indulgent sweet treat that could be served for breakfast, brunch or even act as dessert for an early Sunday dinner. And since it’s made up in a casserole dish, it will feed plenty. This French Toast Bake is so good, it’s going to become a fall breakfast staple for years to come, especially when guests come calling.

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While coffee is a great option, some like to pick up where they left off with a little hair of the dog. You know, a drink with the same alcohol you had the night before so that you can function until you level off. Even though I’m not a strong believer in this, I do love a good morning cocktail: something that’s a little sweet, a little sour, and has plenty of bubbles. It’s a great way to start the day, especially if it comes with a big plate of eggs and bacon.

Well, today’s cocktail has all that and more. It’s actually a great drink any time of day but was specifically created as a “morning after” tipple. Dating back to the late-1800’s, this cocktail was first spotted in O.H. Byron’s Modern Bartender’s Guide. It appeared again in Harry Johnson’s 1900 New and Improved Bartenders’ Guide where he describes it as an excellent choice for “a morning beverage, which will give a good appetite and quiet the nerves.”

It has everything one of these classic morning drinks should: a strong shot of liquor, a touch of citrus, an egg white and plenty of bubbles. I mean, it’s practically breakfast in a glass. Not that I think you should imbibe this all by itself. It should absolutely be served with a large stack of pancakes and plenty of greasy bacon and sausage. But the Morning Glory Fizz is a delicious drink that will definitely get the job done, especially if you’re a scotch lover. Served up, this drink can be sipped or shot depending on how bad your hangover is. But however you choose to enjoy the drink, don’t feel guilty about continuing the party. It is New Year’s after all, and who says the party has to end at midnight? We even have an extra day off this year since the first falls on Sunday. So, drink up and be merry. Reality starts on Tuesday.

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Bundt cakes are one of my favorite kinds of cakes. It takes the same amount of time as making a regular cake in a spring-form pan, but at the end of it all, you don’t need to spend any time making it extra pretty with frosting and sprinkles. Instead, you can just pop it out of the pan dust it with a little powdered sugar and serve. It still looks amazing and you barely had to do a thing; all thanks to the Bundt pan.

When I was growing up there weren’t many choices when it came to a Bundt pan. They were pretty much just round with a few bumps along the top and a hole in the middle. But today, Bundt cakes are all the rage. And with a new-found rage comes newer and better cookware. The Bundt pan is no different. Now, this is not a sponsored post and I’m not pitching any specific brand, but if you have the time (or are still trying to come up with a gift suggestion) a new Bundt pan should absolutely be at the top of your list. It was at the top of mine. Don’t get me wrong, I love my classic Bundts. I mean, I even have one from my great-aunt. But a brand new, shiny one with an interesting pattern… well that’s just going to make your dessert pop! And like I said you didn’t even have to do anything!

This cake, which is full of holiday flavors thanks to the orange and cranberry, is the perfect recipe for your new (or vintage) Bundt pan. Not only does it taste amazing, it looks great as well. But this cake isn’t just full of all those wonderful fall and winter flavors. It’s got a little something extra to really take it over the top. It is the holidays after all. That extra something is a glaze that’s made with champagne! But if a cake topped with a champagne glaze isn’t special enough for you, just wait. That same glaze saturates the whole cake inside and out. So, now you not only get that sweet champagne glaze over the top, you and your guests can enjoy it with every single bite! And there’s nothing better during this festive season than a boozy dessert with which to end the evening… unless it’s served with a boozy cup of coffee.

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This time of year, I love a good cocktail that’s full of fall flavors. And by fall flavors I mean apples, ginger and maybe a few bubbles. While this drink lacks the bubble aspect, (I know, can you believe it?) it’s still a delightful tipple and one that’s perfect for this time of year. It’s also a reason to pull out that bottle of Calvados that’s been gathering dust at the back of your liquor cabinet.

What is Calvados? It’s an apple brandy distilled in the north of France. Normandy to be specific. Yes, that large piece of land that’s famous for a certain WWII invasion. While I usually make cocktails with Applejack around Thanksgiving, this year, I wanted to go with a liquor that has a little more apple flavor. Unlike the Applejack which is distilled by taking hard cider and freezing it until all your left with is a high octane whiskey with hints of apple, Calvados is a brandy that’s distilled from four different types of apples, according to Wine Enthusiast and then aged for at least 2 years in oak barrels. What you’re left with is a brandy that has way more apple flavor than the well known Applejack. Now, that’s not to say that I don’t love Applejack. It’s just, like most liquors out there, both Calvados and Applejack have their place. When I’m in the mood for an apple whiskey with some serious kick, it’s Applejack no question. But when I’m in the mood for something a little more mellow with plenty of apple flavor and not nearly as high a proof, I reach for the Calvados.

It’s because of the Calvados, that I picked this drink as a starter for your Turkey Day feast. Not only does it have plenty of apple flavor thanks to the Calvados, but the dry vermouth and Dubonnet Rouge balance out the cocktail to give you something distinctly fall. Created by the infamous Harry Craddock in 1922 for Princess Mary’s marriage to Henry George Charles Lascelles, the drink was immortalized when Craddock included it in his famous Savoy Cocktail Book.  And I’m so glad he did. Since it does includes vermouth which is an aperitif, the Pride, is a great way to get your Thanksgiving feast started. Not only do you begin the evening with a cocktail (which is never a bad thing), those wonderful fall flavors will definitely get you ready for all that apple and pumpkin pie to come.

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