Thursday, July 24, 2014

galette, summer.

Summer wouldn't be summer with out all the activity;  thankfully workmen are finished tramping through our house, the experiment (for our family) of summer day camps is over, and we can get to mid-summer lazy-busy.  (After we cleaned up from all the workmen, we put the porch work on hiatus whilst we work on our next adventure.  I'm happy to take this break from it, and we will hopefully come back to it excited to keep working.)

The fresh pea soup (made from every pea harvested in the garden) was wonderful, Greta enjoyed the process from plant to supper all in one afternoon.  We used this recipe, but used onion instead of shallots.  We should have strained it, like the recipe said, but didn't and didn't too much mind the pea "shells."  We barely had the three cups of peas, so I guess I didn't want to lose any to straining!

I've had galettes on the mind recently, with their promise of summer easy.  After picking from this recipe and that, we've had raspberry galette twice now, with my cups of slightly over-ripe berries every couple days from the bushes.  It seems, even with picking often, the berries are always overripe!  Perfect for galette.  So easy!  Try for yourself.

Raspberry Galette
~ 4 very generous servings

Make dough first, must rest an hour:
Put ice in a cup of water, put in fridge.
Cut 6 Tbs cold butter into small cubes, set in fridge.

1 C (5 oz) all purpose flour
1 1/2 tsp sugar
1/8 tsp salt

Mix these briefly in food processor.  Add cold butter, pulse just until grainy (don't overmix).

With processor running, drizzle in ice water 1 Tbs at a time, until dough forms a ball, and no more.  (Will use maybe 2-4 Tbs.)  Place ball in a plastic bag, gently form a 1" thick disk, set in refrigerator at least one hour.

Meanwhile (about 1/2 hour later):

Preheat oven to 400 F.

2 C fresh raspberries
2 T sugar (can use more, quite tart)
2 tsp cornstarch

Sprinkle sugar and cornstarch over berries, mix gently.

On parchment paper, lay dough, then cover loosely with plastic wrap.  Roll out until approx 1/8" thick in a rough round or oval shape.  Pile berries in center and gently spread, leaving 1" edge of crust.  Fold this edge over the berries, around the sides.  Brush crust with milk, sprinkle turbinado sugar over everything.  Transfer parchment with galette onto cookie sheet, bake 35-40 minutes.

Excellent with ice cream (especially chocolate)!

(Now it's packing time again...  hooray!!)

Thursday, July 17, 2014

sandcastles, sunshine, cousins, grandparents, and all

(pictures 1, 2, 5, 7, 8, 9, 11, 12 mine;  the rest - others of us, including kids!)

Mom's side reunion:  Illinois, summer 2014.  Mega (and sometimes midnight) group mario cart racing, keeping kids out of (or throwing them into) the water, chatting-cooking-serving-cleaning, getting everyone into wiffle ball and sandcastle building.  Lightening bugs, fireworks, glow sticks, fishing (a first for Gret:  the girl from 10,000 lakes taught by her same age Illinois cousin), and no injuries or tears (no more than usual).

Starting with awkward looks among cousins-once-removed on Thursday evening, Saturday night brought "do we have to go already?!" 's, which was good.

Kaatje was right back out on the road two days later to Heidelberg Camp, but this time with friends instead of family, a break for her!

Lovely, busy, summer.