Berry Galette

just like becoming an expert in wine, you learn by drinking it, the best you can afford. You learn about great food by finding the best there is, whether simply or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.  Julia Child.



Thank you Julia, that's just what we're doing.  Sampling, baking, cooking then photography and writing all about it to share and learn from one another's experiences.   If she only knew what a great impact she made on all of us.

This summer I've been making galettes with peaches and pears for the farmers' market.  The crust is a simple pate brisee, with frangipane (baked almond cream) and sliced fruit.   They'so so tasty and sell out right away.   This week's Baking with Julia galette is slightly different.  This one is made with berries, and no filling.   The crust is made with flour and cornmeal, making it crunchy and very earthy.   If you 'd like to follow allow and make a galette, Lisa of Tomato Thymes in the Kitchen and Andrea from The Kitchen Lioness  will have the reicpe written on their blogs.   The best part about this recipe, is you don't need a fancy schmancy tart ring or pan.   Just a baking sheet and some parchment paper.


The dough goes together quickly in the food processor.  I found it to be a little dry so I added about 1 T of water.  I also used Greek yogurt instead of sour cream.  After a good chill, it was very nice to roll, and shape. I used strawberries, blueberries, blackberries.


After 40 minutes of baking, the galette was golden and so wonderfully fragrant!  I feel like I should have added a little more sugar to the top.  The crust doesn't have a lot of sweetness, and it could have been just little sweeter.  I did really like the additional of cormeal. the earthy crunchy texture was perfect for the freeform beauty.    HOpe you enjoy this one!  Your friends will love it!



Our Dear Julia

Over the past few weeks I've been thinking and referencing the great works of dear Julia Child.   Her personality radiates through the pages of her books. At the recent demo day at Bekah Kates, a kitchen store in Baraboo, I used Le Crueset cookware to demonstrate its wonderful uses.  The recipe I made was Julia's Boeuf Bourguignon.   I made it three times, actually.  Once at home before the store opened for tasting during the morning, and another while people shopped.  The smell of the deep, rich sauce greeted shoppers as they entered the store.   Several times people asked me, "it that "HER" recipe?", or, "did you see the movie?"   We all knew who we were talking about.   It just wasn't right not to make it just one more time the next day while spending time with friends.   Julia would have insisted!   As the leaves fall, give it a try!

About a month ago, I had a surprise arrive in the mail.  I had pre-ordered a cookbook and it arrived.   Not just any cookbook.  One of the best I've seem in a long time.   Dorie Greenspan, author of Baking With Julia, just wrote another amazing book,  Around My French Table.   Each recipe is well written and looks delicious.   While it's a beautiful book, it will be used and will be marked with the little sauce here, and a drip or two there.   Ms. Greenspan has a great blog if you're interested in learning more.

Another piece of Julia news!  In late October, ahead of schedule, As Always, Julia: The Letters of Julia Child and Avis DeVoto is being released.   I can't wait!   It's hard to imagine a book being better then her My Life in France but it will be fun to see. 

My most recent Julia moment was on Friday.   I made a wedding cake with spice cake and apricot lekvar filling.   The lekvar recipe was Julia's from Baking with Julia.  It's a delicious apricot paste with almonds and hint of brown sugar.  It's similar in consistence to thick applesauce.   The color is a deep pumpkin color which makes it a wonderful topping for scones, too.

Here's my recipe: 1 bag dried apricots (about 1 1/2 cups) 1/2 cups slivered almonds 1/4 - 1/3 cup brown sugar 2 tsp.  grated lemon or orange zest dash of lemon juice 2/3 cup water

Simmer the apricot, water and zest until the apricots are soft.  Combine apricots, brown sugar and almonds in a food processor and mix until smooth.  Spread in a pan, and cool, covered with plastic wrap.  Enjoy on scones, muffins or even as a cake filling.  Will keep 7-10 days in the refrigerated.

Enjoy autumn baking, cooking and entertaining.  Until next time, Bon Appetit!