I focus on food and recipes in this blog and the way we make the different dietary needs work in our family. I haven’t written about the food relationship though and it’s something I am intending to do in an upcoming post. But for starters I wanted to share this wonderful post written by a blogger I follow. Sara is a funny, creative and all around excellent human being. Read her. (For my friends and family who read me but don’t blog, a ‘reblog’ is the equivalent of an email forward).
I guess it’s fitting that Sanjay Gupta weighed in on whether sugar is ‘toxic’ on 60 Minutes last night. So this galette is probably a bad idea. But it’s a mouthwateringly delectable bad idea. Everything in moderation, right? So make it for when you have company and not when you’re at risk of hanging out alone with your pie. Unless you’re one of those f
reaks of nature people who can eat just a small, reasonable amount of dessert.
Me? I can’t be trusted.
This is super easy. (Yes, Stacie, even you, self-confessed ‘poser in all culinary endeavours’ can make this 🙂 – though I suspect you are a better cook than you profess given how fit you look!) I was lazy and bought frozen pie shells and it rocked. Put the frozen pie shell (remove from tin plate) on a baking sheet lined with parchment paper. Leave it to warm up and soften. Then cut up the fruit, toss in sugar and flour, pile in the middle, fold up the sides and bake. See? How hard was that?
Peach Blueberry Galette
adapted from Dinner with Julie
Preheat oven to 400°. Line a baking sheet with parchment paper and place frozen pie shell on the parchment. The sides should relax as it warms up and eventually lie flat. If you make your own pastry, roll it out to about 10″ diameter. Stir together the sugar and flour and then toss in the diced fruit. Pile the fruit in the middle of the pastry spreading out to within one inch of the edge. Fold up the sides of the pastry folding it wherever. You can brush the pastry with cream or milk and sprinkle with coarse sugar if you want to. Bake for about 30 min or until bubbly and brown. Don’t worry if the berry juice leaks out. Just let it cool and it will be fine.
1 single crust pie shell (~10″)
2 peaches, diced
1 cup berries
1/3 cup sugar
1 tbsp all purpose flour
I’ve been having trouble with wine lately. Not the fun kind of trouble, like <insert posh accent> “Oh you simply MUST try this lovely red we picked up on our last visit to Sonoma/Provence/Piedmont…such a PITY it’s our last bottle”. Or, “...we have GOT to get our architect to design us a larger wine cellar…” As if.
No, my wine troubles are more like this conversation between me and my body: “WTF body, you used to love red wine…remember the time we toured little wineries in Sonoma with Bob? Remember when we all learned what a real zinfandel was? What happened?”
My body answers, “What do you want? We’re 43 now. We can’t eat whatever we want and still feel 20-something! Especially since you can’t be bothered to exercise me very often. Geez. No respect”. Gulp, ok, guilty on the last charge. My punishment? Reflux, a rapid heartbeat and big time flushing. Sigh. But a least I can still cook with wine!
And no self-respecting red sauce should be without a healthy dose of red vino to deglaze the pan and add flavour depth. Experts disagree on how long you need to keep your dish cooking to burn off the alcohol, some say 20-30 seconds and some say it must boil for several minutes or simmer for a few hours! So if alcohol is something you really need to stay away from, check out this handy table. It’s from Wikipedia so use it as you will…I tried to link to the US Dept of Agriculture Nutrient Laboratory who did the study but the link was corrupt. Fortunately for me, I don’t have to worry that much about it but I thought it was interesting.
So throw some veggies in a pan with some onion, garlic and olive oil, add some basil and oregano, deglaze with some wine and a can of diced tomatoes and go to town!! You can add a touch of cream near the end if you like….or not. It’s super yummy and perfect for spring.
3-4 cups diced vegetables (eg peppers, zucchini, asparagus, mushrooms, snap peas, broccoli, cauliflower etc)
1 onion, diced
1-2 cloves garlic, minced
1 19oz can diced tomatoes
1 19oz can tomato sauce (ie pureed tomatoes)
2 tsp dried basil (or 2 tbsp chopped fresh)
2 tsp dried oregano ( or 2 tbsp chopped fresh)
1/3 cup red wine
salt and pepper to taste
2-3 tbsp heavy cream (optional)
Short pasta, like penne, farfalle, rigatoni.
Dice onion and vegetables roughly the same size. Toss in a deep skillet with some olive oil and a few grinds of pepper on med-high heat. Sauté for 4-5 minutes and add the minced garlic and the herbs. Sauté for another 2-3 minutes. Add wine and let it bubble for about a minute and then add in the tomatoes and a pinch of sugar (and cream). Turn down the heat, add the cooked pasta, salt to taste, and let the sauce simmer for a few minutes to allow the flavour to permeate the pasta. Garnish with grated parmesan and serve.
In our family, we fish out the pasta for Evan so he gets all the flavour but none of the ‘lumps’ of vegetables. We give him a small dish of the vegetable sauce in a separate dish that he usually doesn’t touch but it’s served to him anyway. One day he’ll try it…