Sometimes I’m in the mood for an apple pie, but I don’t want to go to the trouble of making a full pie. The best solution is an apple galette, which is a more casual type of pie with only one crust that doesn’t have to look perfect since the pastry edge just fold up around the fruit in whatever style it wants to fall. Try this apple galette, eat it with your hands, and never bake a traditional apple pie again!
I love scones, whether they are sweet or savory. And they’re wonderful to make ahead by preparing the dough, cutting or scooping onto a parchment-lined platter and freezing. Once they’re frozen just drop them into a freezer bag. Whenever you want a freshly baked scone or two, just pull them out of the freezer and bake. These citrus scones are a big hit at brunches and breakfast on holidays. They require a bit of zesting and juicing, but it’s worth it!
I love the rustic look of a galette, which is a pie without the pie pan. It’s almost like pizza, but the buttery crust makes it more decadent. Of course, the best time to make this tomato galette is the end of summer when tomatoes are boldly delicious and juicy. But, I admit to making this all year when I can get delicious cherry tomatoes at the market. Either way, this is a great snack or main course served with a salad.
One of my favorite pastry cookbooks is Flour by Joanne Chang. Her recipes are easy to understand, and flawless. Her chocolate cream pie uses no starch in the filling, and the first time I made it I thought there was no way it would set up. I was wrong. I’ve made a few changes to the recipe to make it a bit simpler, but it is still the best chocolate cream pie I’ve ever eaten. Vanilla paste is one of my “secret” ingredients, and adding to both the filling and topping puts this pie on a whole new level! Also, be sure to use good quality chocolate.
I never became a big fan of Kale until I had a chopped kale salad in Dallas. It was so good, I went home and created my own version with a dressing flavored with sesame oil. The key to making this salad perfect is to really chop up that kale!
One of my favorite Disney movie characters is Remy, the rat who aspired to become a chef in the movie Ratatouille. That film brought recognition to the dish ratatouille, other than France where it originates. It’s simply a stew made from vegetables and seasonings. It is delicious on its own, but can also be tossed into soups, cooked with eggs, and stuffed into sandwiches. This is an easy recipe that can be varied according to what vegetables you have on hand. When you make it, give a little salute to Remy!