  Corn meal påte brisée
Filling for 2 Galettes:
A little beaten egg (or milk) and sugar for the top. Put flour, cornmeal, salt, sugar and butter in a food processor, pulse until the butter is pea sized. Add the water until it starts to come together. Put this on a counter, divide it in two. Roll each ball of dough out into a large 12-14 inch round and refrigerate for an hour. Preheat over to 375 °F Mix apples, sugar, lemon juice, corn starch and almonds in a bowl, once this is mixed add the raspberries and lightly mix. I of course used raspberries from Heidi's Raspberry Farm you pick. That's my mom, the u-picks at her field are one of my favorite parts of summer! Spread two or three tablespoons of jam in the center of each dough round. I used Urban Orchards White Apricot Sauce. On a cookie sheet with parchment paper put the fruit sugar mixture in the center of each round, leaving a couple inches of dough around the edge. Fold the edge of dough up around the fruit so it holds it in a bit. Brush the edge with egg or milk and sprinkle with sugar. Pop this in the over for about an hour, until it is golden and the juices are bubbling! 
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  Ingredients: 1 lb. pasta 5-6 baby yellow and green zucchini zest of one lemon juice of 1/2 a lemon 1 tablespoon fresh chopped Tarragon 1-2 cloves of garlic 2 T butter cherry tomatoes cut in half olive oil parmesan While cooking pasta, slice a zucchini with a potato peeler lengthwise. In a skillet, heat olive oil, add garlic and lightly sauté. Add butter and melt butter, add the zucchini, mix and turn. When zucchini starts to wilt add the Tarragon, cook for a few minutes, turn off the heat, add lemon juice and zest, mix.
Serve with fresh cherry tomatoes and parmesan. |
 AuthorIt seems incomplete to have a web-site about what I'm doing creatively and leave out the food bit. With the few hours we have in a day, most of my creative energy goes into cooking and all that surrounds it. Archives
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