Text 22347, 92 rader
Skriven 2014-12-28 21:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: exploring desserts 492
==============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> we've encountered many dishes that straddle categories, so not
 ML> a big surprise.

And categories that straddle many dishes.

After 20 years I am still trying to figure out what a true galette
is, other than a round thing: is it a potato dish, tart, cake,
pancake, cookie, drop biscuit or a sandwich wrap?

This is also the tart/torte/torta/tortilla confusion.

--MM

galette rounds

1/4 cup Milk
3/8 c Unsalted butter; melted, cooled
3 large Egg yolks
1 large Egg
2 cups All purpose flour
1 3/4 teaspoon Salt
3 tablespoons Chopped fresh chives

In a bowl whisk together milk, butter, yolks, and whole egg. In
another bowl whisk together flour, salt, and chives and stir in milk
mixture until just combined. On a lightly floured surface with
floured hands knead dough about 8 times, or until just smooth. Wrap
dough in plastic wrap and chill 1 hour. Preheat oven to 450 degrees.
Divide dough into 4 pieces. On a lightly floured surface with a
floured rolling pin roll out each piece into an 8-inch round.
Transfer rounds to 2 baking sheets and crimp edges decoratively.
Chill dough 10 minutes and bake in middle and lower thirds of oven
about 5 minutes, or until golden brown. Transfer galettes to racks
and cool completely. Galettes may be made 1 day ahead and kept in a
sealable plastic bag at room temperature. This recipe yields 4
galette rounds.

Source: A Sara Moulton recipe, courtesy of Gourmet Magazine

---
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asparagus, Prosciutto, and Goat Cheese Galettes
 Categories: Vegetables, Ham, Cheese, Onion, Tnt
      Yield: 2 Servings
 
      2 md Onion, chopped
      1 tb Olive oil
      1 tb Unsalted butter
    1/2 lb Thin asparagus (about 15
           Spears), trimmed
      2    Galette rounds, baked
    1/4 lb Thinly sliced prosciutto,
           Cut crosswise into thin
           Slices
    1/3 c  Soft mild goat cheese (about
           2 ounces) at room temp
 
  In a skillet cook onions in oil and butter with salt and pepper to
  taste over moderately low heat 15 minutes, or until golden.
  Transfer onions to a bowl to cool.
  
  Preheat the oven to 450 degrees. Lightly toss the asparagus with 1
  teaspoon of olive oil, season with salt and pepper and spread the
  asparagus in a single layer on a foil lined baking sheet. Roast in
  the oven for 8 to 10 minutes, depending on the thickness, until
  crisp tender. Cool and cut the roasted asparagus into 1/2-inch
  pieces.
  
  Reduce the oven temperature to 400 degrees.
  
  Spread onions evenly onto galette rounds and top with prosciutto,
  asparagus, and goat cheese. Bake galettes on a baking sheet in
  middle of oven about 15 minutes, or until tops are lightly
  browned. Transfer galettes to a rack and cool.
  
  Source: A Sara Moulton recipe, courtesy of Gourmet Magazine
  
MMMMM



YK Jim


... He who eats til he is sick must fast til he is well.

___ Blue Wave/QWK v2.20
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)