Tuesday, July 18, 2017

Warm Honey Mustard Potato, Spinach, & Salami Salad + An Egg!

Let's talk about summer and easy summer meals. Have you guys done anything fun this summer so far? Any plans coming up? I honestly just want to buy a blow-up pool and lounge in it for days. We have a concert coming up which will allow us to get away for a weekend. I am REALLY looking forward to it. 

I've also been reading so much more, and it's making me wish I had a porch so I could spend the evenings out there. I usually like to read non-fiction, but summer always makes me want to read those summer specific books that come out every year. This is a great list from one of my favorite bloggers, and I'm hoping to work through a lot of those recommendations. Our vacation isn't until the beginning of October, so I'm extending my summer reading until then. 

On to the recipe! This is one of the most delicious recipes I've made in a long time, and it's so quick. It's also easy to customize to fit the produce that's in season, or the tastes of your family. Please make this, and tell me how you like it. 

Honey Mustard Potato, Spinach, & Salami Salad

2 lbs red potatoes
1/4 cup olive oil
2 tablespoons whole grain mustard
1 tablespoon apple cider vinegar
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon pepper
12 ounces of salami (I used pre-cut)
a few handfuls of baby spinach
2 green onions, sliced thin

Boil potatoes until tender.

Whisk together oil, mustard, vinegar, honey, salt, and pepper in a large bowl. Add potatoes, salami, green onions, baby spinach, and toss gently to coat in dressing and allow spinach to wilt. Serve warm with a poached or fried egg. This also tastes fantastic cold!

Tuesday, July 11, 2017

blackberry & nectarine galette

Ok friends. Let's talk about The Great British Baking Show. Have you seen it? Do you know what I'm talking about? My sister introduced me to the show a few weekends ago, and now I'm hooked. Like, hooked to the point that I watched all three seasons in their entirety in about 2 weeks. I consider the show educational (because it teaches you science and complicated baking techniques) so I can justify the amount of hours spent watching TV...it was basically school!

All that educational programing (HA) has me so inspired to start baking on a regular basis again, and it's given me some confidence to start trying things I wouldn't have tried before. The bakers on the show try their hand at pastries and treats that I've never even heard of, and they offer explanations on the "why" behind baking. 

Their explanation on why homemade crust works inspired me to make my own pie crust in this galette! This is my third attempt at homemade crust, and believe me when I say the first two were not pretty. This time the crust turned out perfectly, and it really is so delicious. 

This galette was originally supposed to be cherry a la How Sweet Eats, but I could find cherries or a cherry pitter, so I used what was freshest: blackberries and nectarines! I think what makes this galette work is the tart fruit with the sweet and buttery pastry. If you can't find blackberries or nectarines you can successfully sub in a tart fruit of any kind. 

Blackberry + Nectarine Galette

pastry recipe from How Sweet Eats
filling recipe adapted from The New York Times

For the pastry (makes two)

4 cups all-purpose four
1 tablespoon sugar
3 teaspoons salt
1 large egg, lightly beaten
1 teaspoon white vinegar
1/2 cup ice cold water
1 1/2 cups (24 tablespoons) unsalted butter, cut into chunks
sugar for sprinkling over crust
1 egg + a little water for brushing over the crust

Sift together flour, sugar, and salt in a large bowl and whisk together.

In a small bowl whisk together egg, vinegar, and water.

Add butter chunks into the flour mixture and combine together by hand until the mixture resembles a sandy texture. 

Pour egg mixture into the flour mixture and combine with a wooden spoon until the mixture comes together. 

Turn dough out onto your counter top and knead until the dough is smooth and pliable. Roll into a large ball.

Cut dough ball in half. Cover both dough balls in plastic wrap freeze one for later use, and refrigerate the other for no more than 30 minutes. 

Preheat oven to 400 degrees.

For the Filling

2 pounds nectarines, pitted and sliced 
6 ounces fresh blackberries
1/4 cup sugar
3 tablespoons cornstarch 
1 teaspoon cinnamon 
1/2 teaspoon vanilla

Toss all ingredients together in a large bowl and let rest while crust rests in the fridge. 

To Assemble the Tart

Roll dough into a loose circle shape on a floured surface to about 1/4 inch thick. 

Place dough on a parchment lined baking sheet.

Scoop fruit mixture into the center of the dough, leaving about a 2 inch border around the edges. 

Fold and pleat crust over the filling. Brush beaten egg and water over the exposed crust, and top the entire galette with a generous sprinkle of sugar. 

Bake galette for 40 - 45 minutes, or until crust is golden brown. 

Serve to friends with ice-cream, or eat in bed while watching reruns of The Great British Baking Show.