Caramel Apple Spice Cookies



Thanksgiving has passed, and here comes Christmas!  Holiday drinks are drawing people in to coffee shops, and one of my favorites at this time of year is the "Caramel Apple Spice" at Starbucks.  My goal with this recipe was to channel those brilliant fall flavors in to a chewable version.  What better way than in a cookie?   After all, the holiday season and cookies go together like peanut butter and...cinnamon and bananas (yep, that's what I like. Especially on toast!). 

These delectable cookies have just a slight crunch that you bite through before hitting the soft, gooey center.  I highly recommend lining your baking sheets with parchment paper, as the caramel tends to ooze out.  I'm fairly certain you'd much rather enjoy a mouthful of cookies than scrub at a pan covered in a sticky caramel mess. 

I'm confident that once you share these with loved ones, they'll be a family favorite going forward. Luckily, these cookies are unbelievably easy, so satisfying their cookie request will be no problem at all!

Ingredients:

• 1 cup unsalted butter, softer than room temperature but not melted
• 1 cup granulated sugar
• 1/2 tsp sea salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 10 packages of Alpine Spiced Apple Cider Instant Drink Mix
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 3 cups all-purpose, unbleached flour
• 20 individually wrapped Kraft caramels, unwrapped and cut in half

Directions:

1.  Preheat oven to 350 F.  Line cookie sheets with parchment paper.  **Do NOT use silpat mats, as the cookies will be too soft and the caramel will get stuck**

 

2.  In a stand mixer, cream the butter, sugar, salt, cinnamon, nutmeg, and apple cider packets.  Whip up on medium high until the sugar dissolves and the mixture appears light and fluffy, taking time to scrape down the sides of the bowl as needed.  On medium-low, add the eggs and vanilla and mix until well incorporated.  Continue to mix, adding the baking soda and baking powder.  Stop the mixer and add the first cup of flour.  Mix on low until mostly incorporated and stop.  Scrape down the sides of the bowl.  Add the second cup of flour.  Repeat until all the flour is nearly fully incorporated.  Stir with a wooden spoon or spatula until all the flour has been incorporated.  **Be careful not to overwork this dough, or the cookies will not turn out as soft as they should**

 

3.  With a cookie scoop, scoop out 1" balls of the cookie dough.  Gently roll in to a ball and insert the cut caramel piece.  Lightly press the dough so that the caramel is covered, and roll in to a ball again.  Place the cookie ball on the lined cookie sheet, lightly pressing down just so the bottom becomes slightly flatted and doesn't want to roll around.  Continue until all of the cookie dough has been used, taking care to place each cookie at least 2 inches apart on the sheet. **The cookies spread out, and since the caramel oozes if not entirely sealed, there is a chance they will stick together.  If this happens, allow the cookies to fully cool before breaking them apart.**

4.  Place the cookie sheet in the oven and bake for 12-15 minutes, or until the cookies are just lightly golden.  **These cookies are best slightly under baked, so take care that they do not get too golden or crispy** Remove the cookies from the oven and let cool for 1 minute on their baking sheet.  Carefully slide the cookies (still on the parchment paper), directly on the counter to continue cooling.  Serve slightly warm or at room temperature. Enjoy!

Black Forest Ham & Gruyere French Toast

Is there anything better than Sunday brunch? The answer is yes.  Yes, because nobody honestly likes worrying about making food before they've had a big cup of coffee...or three.  And by nobody, I mean me.  I adore breakfast food.  I adore brunch altogether.  But let's be real - going out for brunch gets expensive.  Last night when facing this dilemma it hit me: why not make brunch for dinner?  Shall I call it brinch? Or brinner? I'm going with drunch. 

My inspiration for tonight's drunch came to me after my engagement photo session with my FIANCE!!!!!!!!!!!!!  Yes, Chris and I got engaged since my last post.  I'm sorry it's been so long.  I've been dealing with recovering from foot surgery, various other ailments, and starting my final year of law school.  It's been a little hectic. Anyways.

During yesterday's photo shoot, Chris and I did this little "picnic" session, and had this random loaf of olive bread from Trader Joe's afterwards.  It was getting stale quickly, and rather than toss it, I realized it would be perfect if I soaked it French toast style.  Then I got to wondering how that would work with olive bread, and I realized the only thing holding me back was what I was used to eating.  I've never had a savory French toast before.  I figured I'd leave it on the counter over night to dry out, and would work out my concept over my three cups of coffee.

I ended up preparing a ham and cheese variant French toast.  It's first soaked in a batter that includes white wine, a bay leaf, and tarragon, is fried on the skillet, then placed on a baking sheet and covered in layers of thinly sliced apple and red onion, black forest ham, and shredded gruyere.  I then baked it in the oven for 10 minutes to soften the apples and onion slices, and get that cheese to bubbly, melty goodness. 

I chose to plate this with blanched asparagus spears and bearnaise sauce, although the toast really is good enough to eat all by itself. 

 

Ingredients:

• 1 loaf day-old, unsliced bread (I used olive)
• 6 eggs
• 3/4 cup milk
• 1/4 cup dry white wine
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 bay leaf
• 1/4 tsp. tarragon
• 1/4 tsp. ground mustard
• 1 tbsp. melted unsalted butter
• 4 oz. thinly sliced black forest ham
• 4 oz. finely shredded gruyere cheese
• 1 Granny Smith apple, peeled and thinly sliced in to 1/2" inch wide strips
• 1/2 red onion, thinly sliced in to rings

Directions:

1.  Slice your loaf of bread pieces just over 1" thick.  Slice each piece in half.  Place in a single layer in a 13"x9" baking dish.  In a small mixing bowl, combine eggs, milk, wine, salt, pepper, bay leaf, tarragon, ground mustard, and melted butter.  Whisk until well combined.  Pour the egg mixture over the bread.  Cover and refrigerate half an hour.

2.  While the bread soaks, peel and slice your apple so that it is in very thin strips.  Cut them so that they are about 1/2" wide.  Thinly slice your onion and separate the rings.  **You may find it easier when layering the French toast to have the onion rings sliced in half.  Shred the cheese and tear the ham in to pieces large enough to form a single layer on the bread.

3.  Preheat your oven to 350 F.  Lightly coat a large skillet with non-stick spray (butter flavor, if available).  Heat on medium until hot.  Pull the bread from the fridge and place in a single layer in the hot skillet for about 3 minutes.  While that cooks, coat a rimmed baking sheet with non-stick spray.  Flip the bread in the skillet and allow the other side to cook for an additional 3 minutes.  Transfer to the prepared baking sheet.  Repeat with remaining slices of bread.

 

 

4.  Begin layering your bread on the baking sheet.  First add the apple, then the onion, then the ham, and top with the cheese.  Place in the oven and bake on the middle rack for 8-10 minutes, until the cheese begins to bubble slightly and the ham begins to get a little crispy around the edges.  Remove from oven and let cool slightly before serving. 

5.  Serve with blanched asparagus, bearnaise sauce, and a glass of chardonnay if desired.  Enjoy!!

Blanching Vegetables

Here's a quick and easy way to prepare vegetables without oil or all those extra calories.  Use vegetables that are typically crunchy and in a single piece, like green beans, asparagus, or carrots. 

Directions:

1.  In a large pot, bring lightly salted water to a boil (like if you're going to cook spaghetti). 
2.  Once the water is boiling, add your desired about of vegetables for 3-5 minutes, just until tender.
3.  Pour the vegetables out in to a colander and let drain.  Serve warm.

Bearnaise Sauce

This bearnaise sauce is a great accompaniment to fish, poultry, and egg dishes.  It's similar to a hollandaise, but without the lemon and WITH the addition of wine, vinegar, and savory herbs. 

Ingredients: 

• 1/4 cup white wine vinegar
• 1/4 cup dry white wine
• 1 tbsp. finely minced shallots (substitute red or green onions, if desired)
• 1/2 tbsp. dried tarragon
• 1 bay leaf
• 1/8 tsp. pepper
• Pinch of salt
• 3 egg yolks
• 2 tbsp. cold butter, divided
• 1/2 cup melted butter
• Additional 1/2 tbsp. dried tarragon

Directions:

1.  In a small saucepan, boil the vinegar, wine, onions, herbs, and seasonings over medium heat until reduced to about 2 tbsp of liquid.  Remove from heat and transfer to a small bowl

.
2.  With a hand mixer in a small bowl, beat the eggs until they become thick and creamy.  They will appear light in color.  Transfer the eggs to the small saucepan, strain the vinegar mixture in to the eggs, and beat until well mixed.  Over low heat, add the first tbsp. of butter.  Using a wire whisk, mix the butter by hand so that it melts and begins to thicken.  Add the second tbsp and continue to whisk and thicken.  Slowly add the melted butter, one tbsp. at a time.  **Be careful not to add too much too soon or it may curdle.  It may also curdle if the heat is too high.**  Once all the butter is incorporated, continue whisking until the sauce is nice and creamy.  Remove from heat.  Stir in the extra tarragon.
3.  Add as desired to your fish, poultry, or egg dish.  Enjoy!

Orange Honey Grilled Chicken Skewers with Ginger Lime Couscous

Every couple of months, some friends and I gather together for a cook-off of sorts, which we call "Cast Iron Chef Seattle."  It's our spin on the classic Iron Chef.  The theme is decided by the previous winner, and there are no restrictions other than the dish cooked must feature the "theme."  Sometimes the theme revolves around an ingredient, other times it's a style of cooking or a method of preparation. 

Some of the food prepared for yesterday's Cast Iron Chef Seattle, Battle: Citrus

Yesterday it was Battle: Citrus.  Now I really love to bake and make a killer lemon meringue pie, but I was determined to cook a savory dish.  I kept going back and forth in my mind, struggling to settle on what I could make.  Finally it popped in to my mind: orange honey grilled chicken on a bed of ginger lime couscous.   I decided a more summer-friendly way of prepping the chicken would be to put in on skewers, rather than grilling whole drumsticks or wings.  It's much less messy, and still good finger food for an outdoor gathering.

Me with my trophy

I guess the dish went over well.  I ended up taking first place, which was a nice surprise considering how easy this meal is to make and how I honestly didn't spend a whole lot of time planning it!  While it doesn't take much actual time in the kitchen, the prep time is greater as you're going to want to let your chicken marinate in the fridge for at least an hour before grilling.  I opted to prepare mine the night before, since I knew I had a lot going on the next day and wanted to cut back on the amount of time I'd be in the kitchen.  There are some extra perks to this method.  Marinating the chicken over night gives more time for the flavors from the spice rub to penetrate deep in to the chicken. It also allows the chicken to become extremely tender, which adds a level of texture to the meat, as once it's grilled, it will become a little tougher and crispier on the exterior.

The spice rub on this chicken is one I use regularly when I want my chicken a little sweeter.  It draws from Caribbean jerk influences, Eastern flavors, and then I throw in brown sugar for good measure.  Brown sugar adds a wonderful subtle sweetness to the meat, but more importantly is a natural meat tenderizer.  Keep this in mind the next time you've got a tough cut of beef or pork.  I also threw in the zest of one orange.  Once the chicken was rinsed, patted dry, and cut, I tossed it in a shallow bowl and generously rubbed in the mixed-up spices before tossing the chicken in a shallow baking dish and adding the juices for my marinade.  **It's important to rinse and pat dry your chicken prior to adding the rub.  You want to remove that slimy layer of chicken juice.  The rub will better adhere to the meat and the flavors will be more powerful.**

If you are grilling your chicken that day, make sure that you place your bamboo skewers in a glass of water and allow them to soak for at least an hour.  The timing is great if you're only going to marinade your meat for the minimum hour.  **Soaking the skewers keeps them from burning once they're on the grill.**  Now I chose to keep my skewers simple and hors d'oeuvres-sized, so I only put three pieces on each skewer, which I trimmed down to about 7 inches in length.  These would be really delicious if you leave the skewers full-size and alternate bits of red onion, mushrooms, and bell pepper between the chicken.  This would then function as an entree.

The couscous can be prepared in less than ten minutes.  You can begin chopping your ingredients while your grill heats, and the grain itself takes only 3-5 minutes to cook.  It is equally good served warm, cold, or at room temperature, so feel free to make this in advance or after the skewers are off of the grill.  It's all a matter of comfort and preference. 

I'm very happy with the flavor pairings of this meal, and hope you will be too.  The sweet, chewy chicken is balanced by the zest and crunch of the couscous.  Happy cooking!

Ingredients:

For the Chicken:

• 1 lb. boneless skinless chicken breast, cut in to 1" thick pieces
• 1 tsp. salt
• 1 tsp. black pepper
• 1 1/2 tsp. paprika
• 1/2 tsp. curry powder
• 1/2 tsp. cumin
• 1/2 tsp. chili powder
• 1/4 tsp. ground mustard
• 1/2 tsp. ground ginger
• 3 tbsp. brown sugar
• 1 tbsp. olive oil
• 1 1/2 tbsp. tequila
• 1 1/2 oranges, juiced and zested
• 1/4 cup honey
• Bamboo wood skewers

For the Couscous:

• 2 tsp. olive oil
• 3/4 cup Walla Walla or other sweet onion, diced
• 1/4 cup green bell pepper, diced
• 1 clove garlic, minced
• 2 tbsp. ginger, minced
• 1 lime, juiced and zested
• 1 1/2 cups low-sodium chicken broth
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1/2 tsp. curry powder
• 1/4 tsp. cumin
• 1 cup couscous
• 1/2 cup scallions, chopped
• 1/3 cup sliced almonds, lightly toasted

Directions:

1. Rinse chicken and pat dry with paper towels.  On a plastic cutting board, cut the chicken in to 1" thick pieces.  Set aside.

1. In a large, shallow bowl, combine the salt, pepper, and other spices along with the brown sugar and zest from 1 orange. Mix with finger tips until well combined.  Toss pieces of chicken in to the bowl and rub in the spices until the chicken is well-coated on all sides.  Place in a shallow baking dish.  Juice the 1 zested orange and pour evenly over the spice-rubbed chicken.  Drizzle the olive oil and tequila over the chicken.  Cover tightly in plastic wrap and place in the refrigerator for at least one hour, up to overnight.

1. One hour before removing the chicken from the refrigerator, trim the skewers down to about 7" in length. Place the skewers in a tall glass of water to soak.  Heat grill to high heat before removing the chicken from the refrigerator.  Place 3 pieces of chicken on each of the skewers.  **See italicized note above for alternate preparation.** In a small bowl, add the zest and juice of half an orange, along with 1/4 cup of warmed honey.  Whisk until well combined.  Place the chicken on the grill, turning once the underside has grill marks.  With a basting brush, brush the honey glaze on only the cooked side of the chicken.  Continue rotating the chicken as it cooks, so that all sides may be evenly basted with the honey glaze. Remove chicken from heat on a clean plate and set aside.

1. In a large frying pan, heat the olive oil over medium heat.  Add in the onion, bell pepper, garlic, and ginger until tender and fragrant, about 5 minutes.  Add the lime juice, chicken broth, salt, pepper, curry, and cumin.  Stir once and cover with a lid until broth begins to simmer.  Add in the couscous and cook for 3-5 minutes, until broth is absorbed and couscous is tender.  Remove from heat and fluff with fork or slotted spoon.  Add in the lime zest, scallions and almonds, and continue to fluff until well combined.  Transfer to a large serving bowl.

1. Serve the couscous on a small plate and top with one or two of the mini-skewers, or on a large plate with a large skewer.  The couscous is good at whatever temperature, but the chicken is best warm or right off the grill.  Enjoy!

Southwestern Quinoa Stuffed Peppers

Food is great, we know that.  But think about how much more wonderful it becomes once it's stuffed with some other element of deliciousness.  Pizza? Good.  Stuffed crust?  Even better.  French toast? Probably my favorite breakfast food.  Stuffed French toast?  Oh my.  Chicken? Fine. But Chicken Cordon Bleu? Mmmmm...  I could go on and on.

Considering the recent heat wave I'm riding out, I've been craving something with a little kick.  I don't know why, but I always want Mexican food or something spicy when it's hot out.  Enter my idea to make stuffed peppers for dinner. 

Not only is this an easy meal, it's packed with flavor AND nutrition. Unlike most stuffed peppers which rely principally on ground beef or some other meat, I've opted to use quinoa for a vegetarian-based filling.   I feel like meat-based stuffed peppers are super heavy, and well...filling.  Heavy was something I definitely wanted to avoid with the high temperatures outside.  I then added all of my favorite flavors of the southwest: black beans, diced peppers, onion, roasted corn, lime, and topped it all off with some tequila and smokiness. **The version I prepared for this recipe also utilized some leftover rotisserie chicken from a couple days ago that I shredded.  It was a great addition, but absolutely not a necessity in preparing this dinner.**

Don't be discouraged by the list of ingredients; this recipe can be easily modified to fit your needs and palette. Also, unless you're extremely sensitive to spice, don't shy away from the amounts used.  The method in which this is prepared, along with the combination of cheese and sour cream, keeps the spicy levels down.  You'll get the flavor without getting the burn!

You'll see that this recipe calls for 6 red bell peppers.  As you can tell from my pictures, I used 4:  two red, one yellow, one orange.  Well, I ran out of red but no worries, since any color pepper works just fine.  It's all a matter of preference and presentation.  Also, the recipe does make enough filling for 6 peppers.  It's not that I ran out of peppers altogether.  I just really like saving the extra filling and re-using it later on for tacos or as a topping on nachos.  :-)

I hope you find this dish to be a fun option for a hot summer day.  To really savor the meal, try pairing it with a margarita or some sangria!  Enjoy!

Ingredients:

• 1 cup red quinoa: rinsed, drained, and patted dry
• 1 tsp. extra virgin olive oil
• 1 clove garlic, minced
• 1/2 yellow onion, diced
• 2 jalapenos, seeded and finely diced (or leave in the seeds for a little extra spice)
• 1/2 green bell pepper, finely diced
• 1 lime, juiced and zested
• 1/4 tsp. paprika
• 1/4 tsp. cumin
• 1/2 tsp. black pepper
• 1/2 tsp. sea salt
• 2 tbsp. gold tequila
• 1 (14 oz.) can low-sodium veggie or chicken broth
• 1/4 tsp. liquid smoke

• 1/2 cup low-sodium black beans, rinsed and drained
• 1/2 cup roasted corn
• 1/3 cup packed cilantro, chopped
• 2 tbsp. light sour cream
• 4 oz. queso fresco, crumbled (finely shredded cheddar cheese/ Mexican cheese blend is another option)
• 4 oz. shredded chicken (optional)
• 2 tsp. Chipotle flavored hot sauce (optional - I used Chipotle Tabasco)
• 6 large red bell peppers

Directions:

1.  While the quinoa is draining, over medium heat, add olive oil to a large frying pan with a lid.  Add the garlic, onion, jalapenos, and chopped bell pepper.  Stir until coated in the oil, and allow to soften for 2-3 minutes, until fragrant. Add the quinoa and toss gently to evenly mix.  Season the quinoa with the lime zest, paprika, cumin, black pepper, and sea salt.  Stir gently so that the seasonings are evenly distributed and allow the quinoa to lightly brown, about 5 minutes.

2.  Add the lime juice and then the tequila.  Stir quickly so that all of the tequila mixes with the quinoa before the alcohol cooks out.  Add the broth and the liquid smoke. Stir the pan a couple of times so that everything is well mixed.  Reduce the heat to low. Cover the pan with the lid and let cook undisturbed for 15 minutes.

3.  In the mean time, add the black beans, corn, cilantro, sour cream, cheese, plus the chicken and hot sauce (if using) to a large heatproof bowl.  **Roasting the corn isn't necessary, but it adds a little extra flavor.  If roasting, carefully place an ear of corn over an open flame or grill, or place frozen/canned corn in the oven and lightly bake at  ̊350 F until jusy slightly browned.**

4.  When the quinoa is done cooking, remove the lid.  Lightly fluff with a fork and keep on low heat until all the excess liquid has evaporated.  At this point, position a rack in the middle of your oven and preheat to 375 ̊ F. 

5.  While the quinoa is still hot, add it to the mixing bowl.  Gently stir all of the ingredients until well mixed, taking care not to mash the beans or corn.  The cheese will begin to melt and the filling will appear somewhat creamy.

6.  Carefully cut around the tops of the red bell peppers and pull off the top.  Remove any large excess portions of white from the inside of the pepper.  Lay the removed top on its side and cut off the seedy part.  Gently use a spoon to stuff the pepper, pressing down to ensure the filling is evenly packed.  Place the top of the pepper back on.  Transfer to the casserole dish.  Repeat for all peppers.

7.  Place the casserole dish in the oven and bake until the peppers are very soft and slightly charred on top, about 25 minutes.  Remove from oven and allow to cool 5-10 minutes before serving.  Serve with tongs as peppers will still be very hot.

Thoughts: Happy Birthday to a Great Inspiration!

For those of you who aren't aware, today would have been the 100th birthday of a true pioneer in household cooking: Julia Child.



Aside from the wide array of cooking skills I learned directly from countless hours spent at my grandma's and mom's sides when I was little, I suppose I used Ms. Child to fill in the blanks when I'd watch old black and white re-runs of "The French Chef" on PBS.  I learned some very important lessons from her:

1. All great dishes stem from very basic recipes: everything is a variation from the basic form. 
2. There is no substitute for butter.  Butter is butter, and nothing else is even remotely sufficient. 
3. Sometimes mistakes happen when cooking.  No need to stress.  Be patient, go with it, and get creative if necessary.
4. You don't need fancy kitchen tools to get the job done.  Sometimes you just need to think outside the box, like getting around not having a double boiler. I don't have one, so I nest saucepans and it works just fine! 
5. (...and this is my favorite, which I'm certain was never explicitly stated, but I maintain that Julia Child taught me anyway) French cooking is the center of the culinary universe.  I've decided this based on lessons 1 and 2, listed above. :-)

My parents, ever supportive of my kitchen ventures, gave me "Mastering the Art of French Cooking," written by Julia Child, Simone Beck, and Louisette Bertholle for my 22nd birthday.  This has probably been the most useful birthday present I have received to date.  It is so much more than a cookbook.  Aside from fabulous, authentic French recipes, the book is filled with explanations behind the recipes, technical tips, and step-by-step guidance with diagrams for some of the more extravagant endeavors.  It has become a standard reference in clarifying points of confusion as well as in attempting to reinvent traditional dishes. 

I must also give praise to Ms. Child's having paved the way for cooking shows as we know them today.  Without her quirky show as precedent, I shudder to imagine my world without the Food Network and my personal idol, Giada de Laurentiis.  So thank you, Ms. Child, and I promise to bake a belated gateau in your honor when my home isn't bursting at the seams with sweets.  Perhaps a genoise or dacquoise? 

Sweet Fig Galette with Peaches and Blackberries

Ingredients:
Master Fig Galette Recipe

For the filling

• 18 fresh black figs, stemmed and quartered lengthwise (should yield about 2 cups)
• 1 cup fresh blackberries, rinsed and drained
• 1 large yellow peach, chopped in to 1/2" chunks
• 1/2 tsp. almond extract
• 1/4 tsp. ground ginger
• 2 tbsp. firmly packed brown sugar
• 1/2 tsp. grated lemon zest
• Butter flavored cooking spray
• 2 tbsp. granulated sugar, for dusting

Directions

1. Prepare all of your fruit and place in a medium sized mixing bowl.  Add in the rest of the filling ingredients.  Stir gently with a spoon or spatula until all the ingredients are well mixed, taking care not to break apart the blackberries.  Set aside and allow the sugar to dissolve for 10 minutes.

• Meanwhile, preheat the oven to 400 ̊ F. Roll out your galette dough from the Master Fig Galette Recipe and place on baking stone or baking sheet. If using baking stone, lightly dust with cornmeal first.
• Spoon the filling ingredients on the to center of the rolled out dough, and spread the filling so that it extends across the dough, but leaves a 1 1/2" border. Fold the border over the filling, so that there is overlap.  Lightly spritz the cooking spray along the folded border. Sprinkle 1 tbsp. of the granulated sugar along the sprayed surface, and the other 1 tbsp. along the top of the fruit filling.

• Place the galette in the oven and bake for 30 minutes, until crust is lightly crispy and golden brown. Allow to cool for 5 minutes before cutting in to slices with a pizza cutter. Serve warm.

Savory Fig Galette with Caramelized Onions, Goat Cheese, and Prosciutto

Ingredients:
Master Fig Galette Recipe

For the filling

• 18 fresh black figs, stemmed and quartered lengthwise (should yield about 2 cups)
• 1/2 small yellow onion, thinly sliced
• 1 tbsp. unsalted butter
• 1/2 cup crumbled goat cheese (gorgonzola can be a great substitute)
• 4 oz. thinly sliced prosciutto, cut in to 1" pieces
• 1 tsp. extra virgin olive oil
• 1/2 tsp. coarsely ground black pepper
• 1 tsp. dried rosemary
• 1 tsp. drief oregano
• 1/2 cup fresh arugla

1. Prepare and set aside your figs.  In a medium skillet, melt the butter over medium heat.  Add the onions and cook for 5 minutes or until soft and transluscent, stirring occassionally.  Remove from heat and set aside.

• Preheat the oven to 400 ̊ F.  Roll out your galette dough from the Master Fig Galette Recipe and place on baking stone or baking sheet.  If using baking stone, lightly dust with cornmeal first.
• Drizzle the center of the dough with the extra virgin olive oil.  Spread evenly.
• Begin layering the filling ingredients.  Sprinkle 1/4 of the goat cheese directly on the dough in very small crumbles.  Add the figs, then the onions, then the prosciutto, and then the remainder of the goat cheese.  Season evenly with the pepper, rosemary, and oregano.  Spread the filling so that it extends across the dough, but leave a 1 1/2" border.  Fold the border over the filling, so that there is overlap.

• Place the galette in the oven and bake for 30 minutes, until crust is lightly crispy and golden brown.  Allow to cool for 5 minutes and top with the fresh arugula.  Use a pizza cutter to slice in to individual servings. Serve warm.

Master Fig Galette Recipe

I have been waiting the past year for figs to come in to season. With so much built-up anticipation of their arrival, I knew that I once I bought the little fruits, I would want to use them in more than one way. I started brainstorming easy, versatile dishes when it dawned on me - why not a galette?

Galettes are indeed versatile. Originating from French cuisine, there is a lot of latitude in how they can be prepared, as they can be served either savory or sweet. If you haven't tried a galette before and are trying to understand the dish, envision a cross between a pizza and a pie. The best way I can think to describe it is as a rustic tart. Since galettes can be savory or sweet, the combinations of fillings are endless, and the crust can range from soft and pastry-like to much more crispy.

My plan in constructing the fig galettes was to utilize them in both a sweet and savory rendition. To save time and allow the dishes to be served together as a dinner and a dessert, I wanted to create a dough that would function equally well as a backdrop for both presentations. The result was a crispier, whole wheat crust which provided the perfect canvas for showcasing the mouthful of flavors in each galette.
Ingredients:

• 2 cups whole wheat flour
• 1/4 cup blue cornmeal, finely ground
• 1/2 tsp. sea salt
• 1 tsp. sugar
• 10 tbsp. cold unsalted butter, cut in to 1/2" cubes
• 3 tbsp. sour cream
• 4 tbsp. ice water
• Fig galette filling

Directions:

• Finely grind cornmeal in a spice grinder or food processer. In the large bowl of a stand mixer, combine the flour, cornmeal, salt, and sugar. Mix until well combined.

• Sprinkle the butter cubes over the flour mixture. Turn the mixer to medium-low speed and mix for 2-3 minutes, or until large crumbs begin to form. Turn the speed up to medium and beat for an additional 30 seconds, so that the crumbs flake apart and begin to resemble coarse sand.
• In a small bowl, combine the sour cream and ice water. Make sure you remove the ice cubes! With the mixer off, drizzle half of the sour cream and water over the flour mixture. Turn the mixer on to medium-low speed and beat for 15 seconds, until the crumbs become moist. Allow the mixer to continue mixing and gradually add in the rest of the sour cream and water. Mix until the dough forms a large mass and pulls cleanly away from the sides of the bowl.

 

• Divide the dough in to two even disks. Wrap each disk tightly in plastic wrap and refrigerate for one hour.

• Place a rack in the center of your oven. Pre-heat the oven to 400 ̊ F. If using a baking stone, sprinkle lightly with cornmeal and place in oven to warm while the oven pre-heats.

• Roll out the chilled dough disks to rounds that are 1/8" thick (approximately 14" diameter). Place the rolled dough on either the heated baking stone or a non-stick baking sheet. Place the fig galette filling in the center and spread evenly across the dough, leaving a 1 1/2" border. **See my Savory and Sweet posts for the filling recipes.** Fold the border over the filling, rotating around the galette so that the foldings overlap. Bake for 30 minutes, until crust becomes lightly brown on edges and the bottom appears crispy when gently lifted.
• Allow to cool for 5 minutes before cutting with a pizza wheel. Serve warm.