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​You don't have to cook fancy or complicated masterpieces -
just good food from fresh ingredients. - Julia Child

7/20/2016 0 Comments

Berry Galette

Picture
 
Dough:
1 cup AP flour
1 Tbs sugar
1/2 ts kosher salt
6 Tbs chilled unsalted butter, cut into small pieces
1 large egg, beaten to blend

Filling:
8-10 oz fresh blueberries     or
10 oz fresh strawberries, sliced
Dried lavender flowers (optional)
Fresh mint, chopped (optional)
Fresh thyme, leaves (optional)
Demerara sugar
1 egg



Servings: 5 small galettes
Preparation time: 15 min plus dough should be chilled until firm, from 30 min to 2 hours
Baking time: 40-50 min

Directions:
- Whisk flour, sugar, and salt in a medium bowl.
- Add butter and rub in with fingers until mixture resembles coarse meal.
- Add beaten egg and mix until dough comes together.
- Knead the dough on a floured surface.
- Form a ball, wrap in plastic, and chill in a fridge until it is firm for about 2 hours (or at least 30 min).
- Preheat the oven to 350F.
- Divide dough into 5 pieces and roll out small circles.
- Place them on parchment paper on a baking sheet.
- Arrange blueberries or sliced strawberries in circles, leaving about 1" clear around the edge of the dough.
- Add dried lavender flowers to blueberry or chopped fresh mint or thyme to strawberry galettes to make berries sweeter.
- Fold the edges.
- Beat an egg, add 1 Tbs cold water and mix it.
- Brush the edges of galettes with this mixture and sprinkle with demerara sugar.
- Bake for 40-50 min until golden brown.
- Let cool about 15 min and serve warm.



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7/20/2016 0 Comments

Raspberry Ricotta Cake

Picture

1 1/2 cups AP flour
1 cup sugar
2 ts baking powder
3/4 ts kosher salt
3 large eggs
1 1/2 cups (15 oz) ricotta
1/2 ts vanilla extract
1/2 cup (1 stick) or 4 oz unsalted butter, melted
1 1/2 cups frozen raspberries, divided








 Servings: 8-10 pieces
 Preparation time: 15 min
 Baking time: 50-60 min

 Directions:
- Preheat the oven to 350F.
- Line the bottom of a 9" round cake pan with parchment paper.
- Whisk flour, sugar, baking powder, and salt in a large bowl.
- Whisk eggs, ricotta, and vanilla in a medium bowl until smooth.
- Fold into dry ingredients until blended.
- Add butter, mix thoroughly.
- Fold in 1 cup raspberries, do not crush berries.
- Scrape batter into prepared pan and scatter remaining 1/2 cup raspberries on top of this batter.
- Bake cake until golden brown 50-60 min, the tester should come out of the center of the cake clean.
- Let cool 30-40 min before serving.

Adapted from bonappetit.com

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