Rustic Fruit Galette

A ‘galette’ (French) or ‘crostata’ (Italian) was an early way to form a pie crust in the absence of pie pans. The dough was rolled flat, the filling placed in the middle with the edges turned up to contain the filling.

The origin of the pie (pye) has been traced to Egypt where savory fillings were baked, using woven reeds as the baking vessel. The concept was brought to Greece and then to Rome. It is believed the ancient Greeks created pie pastry and the trade of ‘pastry chef’ was then distinguished from that of a baker. The use of lard and butter in northern Europe led to a dough that could be rolled out and molded into what has become our modern pie crust. Before the emergence of tin or ceramic pie pans, the ancient practice of using the bottom of the oven or fireplace was used to bake this rustic tart.

Galettes can be made in any size, as well as sweet or savory, using only a simple baking sheet. No technique to create an even, fluted crust is necessary. Rusticity is its charm! No worries about tearing the dough or if the final result is perfectly round or rectangular.

The crust of this galette is made with the addition of a small amount of cornmeal to give it a bit of crunch and is equally as good with a sweet or savory filling.

Rustic Fruit Galette
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Servings
6-8
Servings
6-8
Rustic Fruit Galette
Yum
Print Recipe
Servings
6-8
Servings
6-8
Ingredients
Servings:
Instructions
Galette Dough
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or finger tips, cut in butter until mixture resembles BOTH coarse crumbs & small peas. Sprinkle the cold sour cream mixture over the dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the sour cream, dough should be moist enough to stick together when pressed; if not, add additional cold water, 1 tsp at a time. Do not overwork dough.
  2. Press dough into a disk shape & wrap in plastic wrap. Refrigerate for at least 2 hours. The dough can be kept in the refrigerator for a day or two or it can be wrapped airtight & frozen for a month. Thaw, still wrapped in refrigerator.
Fruit Filling
  1. In a bowl, toss together the fruit, all but 1 Tbsp of the sugar, salt, lemon juice & zest & cornstarch.
  2. Preheat oven to 375 F. Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the chilled dough into a circle & set on baking sheet. Place the fruit filling in the middle, leaving a border of 1 1/2 to 2-inches. Gently fold pastry over the fruit, pleating to hold it in. Brush pastry with egg wash. Sprinkle the reserved 1 Tbsp sugar over the crust.
  3. Bake 35-45 minutes until the filling bubbles up & crust is golden. Cool for at least 20 minutes on a wire rack before serving. Best served warm or at room temperature.
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Chili Con Carne with Cornbread

At this time of year, this hearty, easy to prepare meal seems to fit in nicely. Here in northern Alberta, Canada we are still in the midst of those cold winter temperatures.

Since the first recorded recipe, chili has been reinvented to include different spices and ingredients changing basic things like beef to chicken, chili peppers to jalapeno peppers and tomato sauce to chicken broth. The fact remains, it’s a great meal no matter what recipe you use or what the weather conditions are. 

Chili con carne, which is Spanish for ‘chili with meat’,  is a spicy ‘stew’ containing meat (usually beef) chili peppers or spice, tomatoes, garlic, onions and beans. Geographic and personal tastes involve different types of meat and ingredients. There has been much discussion and dispute that the word ‘chili’ applies only to the basic dish, without beans and tomatoes.

When Brion and I spent three months in Ecuador, we had rented a furnished apartment. The kitchen was very basic, but I could still enjoy preparing our meals. Being in Ecuador, one would have thought something as common place as ‘chili powder’ would be no problem to buy. After much searching, we finally gave up and I concocted my own version using black pepper, garlic powder, cayenne powder, onion powder, dried oregano and cumin. It actually tasted quite good. Cooking in Ecuador was a real learning curve. Due to the fact that even though you could buy similar ingredients to home, they tasted somewhat different.

Thinking back to my mother’s cooking, I don’t recall much about her chili but the cornbread she served with it was ‘to die for’. Once again, I’m sure so much of it was time and place.

Cornbread is a generic name for any number of quick breads containing cornmeal and are leavened with baking powder. The quintessential late 20th to early 21st century recipe contains baking powder for convenience, sugar for sweetness and flour and eggs for lightness. Cornbread is an interesting recipe to track through the past few centuries. It is such a prolific crop, grown in America, that it was consumed across class, race and regional lines. Corn lends itself to change very easily, giving way to variations of cornbread recipes. Although traditional cornbread was not sweet at all, regional preferences for sweetness in the recipe have developed.

In order to bake some cornbread in Ecuador, we purchased a package of yellow corn meal. Although it seemed to be very finely ground, I was able to make it work and we really enjoyed it. One day, while we were out walking we came upon a street vendor selling something called ‘Humitas’. We purchased a couple to take back to the apartment to try. Humitas are made of ground young corn, seasoned with egg, butter and possibly cheese wrapped in a corn husk and steamed. These had a bit of anise flavor which gave them a real unique flavor. Humitas are one of the most traditional of Ecuadorian recipes. The ingredients can vary by region, town or even in family recipes and can be sweet or salty. They differ from corn tamales in that they are steamed rather then boiled or baked. The corn used in making them is called ‘choclo’, also known as Peruvian or Cusco corn (named for the capital city of the Incas). This Andean corn has extra large, bulbous kernels almost five times larger than North American corn with a creamy texture. Every so often during our stay in Ecuador, we made a point of treating ourselves to some.

My story has got a little ‘long winded’ today, but I hope you have enjoyed it. I am posting my ‘tried and true’ recipes for Chili & Cornbread.  Hope you give them a try and enjoy!

Chili Con Carne with Cornbread
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One of those 'stick to your ribs', comfort food meals!
Servings
4
Servings
4
Chili Con Carne with Cornbread
Yum
Print Recipe
One of those 'stick to your ribs', comfort food meals!
Servings
4
Servings
4
Ingredients
Cornbread
Servings:
Instructions
Chili
  1. In a large skillet, brown beef, onions, green pepper & spices until meat is thoroughly cooked & any liquid has evaporated. Stir in tomatoes, tomato sauce, beans & water. Cook over medium - high heat until bubbly. Reduce heat to medium; simmer, covered for 30 minutes, stirring occasionally.
Cornbread
  1. Preheat oven to 350 F. Line an 8-inch round baking pan with parchment paper or a mini loaf pan. In a food processor or blender, pulse first 5 ingredients for a few seconds. Place in a large mixing bowl. In a small bowl, whisk together melted margarine, milk & egg. Combine wet & dry ingredients, mixing only until moistened; batter should be lumpy. Pour into baking pan(s) & bake for 20 minutes or until test done. Serves 8
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