Galette vs. Pie, it's like Skinny Jeans vs. Sweat Pants

We all know the obvious choice there, now don't we? 

Look, I'm not hater of pie, in fact, I love this time of year because it's totally OK to pig out on pumpkin pie whenever it's around! Since it's seasonal, I feel like you have an excuse, to gorge, but what about the other 9 months of the year? Should I just refrain from pie? But I love cooked fruit!?! (Believe me some people don't like it and I just don't understand those people). The answer is... eat a galette. 

Galette's are like a adult-version of a pie, often made out of pie crust, but without the heaviness of slicing into 3 inches of decadence! The best part is that it swoons with the seasons, so whatever fruits are in season, it will,  for sure, make for a tasty, buttery and sweet galette. Did I mention you can make them savory as well? Smitten Kitchen knows a thing or two about that.

Made this galette for a BYOP (bring your own pumpkin) carving party!

Another great thing about galette's: they are a fast and easy way to make an impressive dessert, without slaving away in the kitchen and using a long list of ingredients you may not have in your kitchen already.

Moral of the Story: If you DO NOT bake, this will make you look like Martha Stewart! I swear. It's even inspired by the French!

Rustic Apple Galette

Note: I used store bought pie crust, but here's a fantastic recipe for making your own pie crust in just 5 minutes. So go ahead, let your inner Martha out!

Adapted from Food and Wine

Ingredients:

• Pre-made, refrigerated pie crust (usually comes in a pack of two, so you can double this recipe and make two galettes if you'd like)
• 3 Honeycrisp apples, peeled, cored and sliced in 1/4-inch thick slices
• 1 1/2 tbl. honey or agave
• 2 tbl. sugar
• 1 tsp. ground cinnamon
• 1 tbl. unsalted butter, broken into small pieces

Directions:

1. Preheat oven to 400 degrees. On a nonstick baking sheet or cookie sheet lay out pie crust.
2. Lay sliced apples, leaving a 1-inch gap of pie crust. Arrange apples in concentric circles or slightly overlapping to give it a decorative look. 
3. Fold up edges of pie crust to create a 1-inch border. 
4. Drizzle honey or agave over apple slices. In a small bowl, combine sugar and cinnamon, then sprinkle evenly, over apples. Top apples with pieces of butter. 
5. Place in oven for 50 minutes (check around 40 minutes to make sure galette is not burning). Let cool for a few minutes. Serves about 6 hungry ladies, or 12 ladies watching their wasteline. :) Goes great with a side of French Vanilla ice cream or whipped cream. 

Redo Remix: This is the BEST Mac n Cheese, slightly amended version

So I felt like my attempt at the "best mac n cheese" was such a failure, the only thing I could do to make it right is to make it ALL over again! Guess what!?! I felt amazing about it after! In fact, I got several compliments on its, light yet creamy texture...all I gotta say is #winningwithgoatcheese.

I wrote a pretty, detailed, list of what I would do differently and I followed it to the tee, making sure to half the recipe (yes, I even used a calculator to make sure I know what half of 1/3 really was). 

A few changes I made included: omitting broccoli, using regular pasta instead of whole grain, leaving out the dried thyme, using less breadcrumb topping, sticking with just white cheddar, amongst other mishaps I redeemed myself from. It felt great, like I made the BEST mac n cheese....I think this could be a side dish winner for this year's Thanksgiving feasting.

Seriously, maybe it was my ego, but I sighed a, big, sigh of relief when this recipe gone wrong,  went right and turned out fabulously. 

Although I have the original recipe on this site, I wanted to add the amended version, in which I HIGHLY, recommend you try instead! 

Ingredients: 

• 6 oz package of center cut bacon ( 1/2 package)
• 1 box shell or elbow macaroni (cooking until just al-dente, or 2-3 suggested cooking time)
• 2 3/4 cups of whole milk, warmed until warm (VERY IMPORTANT STEP!)
• 1 1/2 tbs unsalted butter
• 1/4 cup all purpose flour
• 1/2 tsp dry mustard
• 1 tsp red pepper flakes
• 1 tsp kosher salt
• 1 tsp ground black pepper
• 6 oz shredded sharp white cheddar, divided
• 4 oz herb goat cheese of your choice ( I used a brand called Cypress Grove, its pretty mild, especially since I'm not using any thyme in this recipe)
• 1/4 cup grated Parmesan cheese
• 1/4 cup seasoned Italian Panko breadcrumbs

Directions:

1. Preheat oven to 375 degrees. Butter or spray casserole dish and set aside.
2. Boil pasta to directions specifications, shaving 2-3 minutes off of suggested time. Drain pasta and set aside.
3. While pasta is boiling, in a shallow skillet (this is where we will be making our cheesy sauce) cook half package of bacon, until crispy. Set aside cooked bacon on a plate covered with paper towel and let oil drain, then cut into small pieces, when cooled.
4. Saved about 1 -  11/2 tbs of bacon fat, throw the rest away. In the same skillet, melt butter in medium heat. Slowly whisk in flour, about 1 minute, until thick and well-incorporated with the butter. 
5. Add warm milk and begin to whisk flour, butter and bacon fat on medium high heat until this mixture, or roux, thickens and begins to bubble (this takes about 3-4 minutes). 
6. Remove roux from heat and add dry mustard, salt, pepper and red pepper flakes. Add in 3/4 of white cheddar, reserving the rest of the cheese for pre-breadcrumb topping. Add in total amount of goat cheese and parmesan. Mix until cheeses are melted completely. The sauce should be soupy at this point. Add pieces of bacon. 
7. Stir in cooked pasta to the sauce and mix well. Transfer to greased casserole dish. Sprinkle remaining white cheddar and 1/4 cup of Panko breadcrumbs. 
8. Place in oven for 25 minutes. Make sure breadcrumbs are browning but not burning. Bake for an additional 5 minutes with foil cover if breadcrumbs are not browning. Serve immediately or eat leftovers for a week like me! :)

The true meaning of comfort food

We all have our own favorite dish that we instinctively reach for when stressed, in crisis or just full of joy. Either way, I was needing some soul food, literally food for my soul. Now, some of you may know that I have a particular penchant for macaroni and cheese, where finding the perfect mac n cheese is on my lifelong list of goals and bucket list, so to say (perhaps an odd one at that). This is the second time I've made this recipe, with a few tweaks to it here and there, it's still not perfect, but I gave it all my love anyways. 

Here's is exactly what I learned this time around and will not repeat the next time I make this self-proclaimed (and I really believe it in my heart), "best mac n cheese" recipe:

• Do not add dried thyme. I'm not sure if fresh thyme would have been a milder flavor, but I think herbed goat cheese is plenty of herb to take in. 

• Do not use sharp white cheddar/gruyere blend. God bless Trader Joe's for making all of us twenty-something year olds lives easier, but buying two cheese in one wasn't the best idea for this recipe! (Although, this would be excellent to melt into a cheese fondue). While I liked the idea of buying  two cheeses for the price of one, I'm not sure if I liked the nutty aftertaste in my mac n cheese. It's overpowering, with all the herbs already going on. Next time, I shall defer to the original recipe's suggestions, which call for parmesan, sharp white cheddar and herb goat cheese.

• In an effort to be healthy I added broccoli.  WOMP! If this was a creamier, yellow cheddar mac n cheese, broccoli would have been a fitting addition...not so great with goat cheese here. Mental note made. 

• Again, in another effort to be healthy I used wheat pasta. I mean it's MACARONI AND CHEESE WITH BACON...what was I thinking!! This particular recipe couldn't be that much healthier just because I used a whole grain elbow macaroni pasta. 

• Less flour in my roux. Roux's are tricky business, in one minute, flat, you can ruin your roux. I'm not kidding, as I've done this many times before. For those of you who have no clue what I'm talking about here, a roux is a type of butter, flour, milk, base or thickening agent for creamy sauces like a bechamel, alfredo or, say... a macaroni and cheese. My roux called for 1/2 cup of flour, which seems like a lot, so decided to agree on 1/3 cup, not exactly the right math. Typically, roux's have a few tablespoons of flour, I think I masked a lot of the cheesy flavors happening by adding too much flour, causing my mac n cheese to be really dense and thus lacking in flavor.

• I'm 50/50 about using Italian seasoned Panko breadcrumbs. Dare I say it was too crispy for my taste!? Maybe just using less of it would have been better. 

Well, I'm certainly a harsh critic on myself, but I truly believe I can make the best, darn, homemade mac n cheese, with a little bit of luck and persistence for nailing down the right recipe. 

Homemade Herb Goat Cheese Macaroni and Cheese with Bacon

Bacon, goat cheese and red wine... I'm in heavan!

adapted from Recipe Girl

Ingredients:

Breadcrumb Topping: 

• 2 cloves garlic 
• 3/4 cup Italian-style Panko breadcrumbs

Mac n Cheese: 

• 12 oz. (1 package) center-cut bacon, chopped into 1-inch pieces
• 2 tbl butter
• 1 pound whole grain pasta (elbows or shells), cooked until very al dente ( a little crunchy, as it will cook further in the oven)
• 3 1/2 cups whole milk, heated until warm
• 1/3 cup all-purpose flour
• 1tbl dried thyme 
• 1 tsp mustard powder
• 1 tsp red pepper flakes
• 3/4 tsp kosher salt, or more to taste
• 1/2 tsp freshly ground black pepper
• 12 oz (or 4 cups) sharp white cheddar/gruyere cheese blend, shredded & divided
• 8 oz herb & garlic flavored Chevre cheese (goat cheese), crumbled
• 1/2 cup grated Parmigiano Reggiano cheese

Directions:

1. Preheat oven to 375 degrees F. Butter a 3 to 4 quart casserole dish.

2. Cook pasta until almost al dente, strain and set aside. 

3. Prepare breadcrumbs: in warm skillet, brown Panko breadcrumbs for 3-4 mins, until light brown. Set aside to sprinkle on top of mac n cheese later.

4. In a large skillet, sauté bacon until it is almost crisp. Remove bacon to paper towels to drain. Spoon out oil from pan, reserving about 1/2 tablespoon of bacon drippings. Add 2 tablespoons butter to the bacon drippings and heat to medium. When butter sizzles, add flour and cook, stirring, for 1 minute. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until mixture bubbles up and becomes thick. 

5. Remove pan from heat and stir in thyme, mustard powder, red pepper flakes, salt and pepper. Then stir in 3 cups cheddar/gruyere and Chevre and Parmigiano cheeses.

6. Stir cooked pasta and cooked bacon into the cheese sauce. Pour mixture into prepared casserole dish. Sprinkle remaining cheddar onto the pasta. Scatter breadcrumbs over the top.

7. Bake until browned on top, about 30 minutes. Check at 15 minutes to make sure the breadcrumbs aren't browning too quickly (if they are, just place a sheet of foil loosely over the top). 

I "sort of" tried to half this recipe. Perhaps the next time around I will do a better job of that. Needless to say, this dish was still good, but it has the potential to be better! It still came out of the oven looking like a winner!

A girl can dream of a big ktichen

It's always a treat when I get to cook for others. Of course, we all seek the praise and affirmation of our friends and family, but they are also the most likely to be honest and blunt about whether or not you are the BEST or could be BETTER at something. 

I was going back and forth thinking I wanted to be really daring and ambitious, with such a large kitchen at my disposal, I wanted to whip up something complicated. But I was conservative and went with a favorite. A simple oven baked rosemary chicken dish that packs a lot of flavor without the calories; this recipe is originally from Cooking Light, with only one modification, believe it or not! 

A great insider's tip for any cook or baker: 1 cup of buttermilk = 1 cup of yogurt

BAM! The secret is out! Cut the fat, and maybe more than half, by substituting recipes with regular or greek yogurt instead. 

Side Note: I am a huge fan of Cooking Light, for two reasons: they provide great, everyday recipes that are slimmed down and their recipes cater to beginner cooks who want to learn basics that they can eventually build off of. 

Oven Baked Rosemary and Walnut Chicken

Crispy Panko breadcrumbs and the crunch of those walnuts give this chicken a bite like none other.

adapted from Cooking Light

Ingredients:

• 1/4 cup low-fat buttermilk ( I used yogurt here instead)
• 2 tablespoons Dijon mustard
• 4 thinly sliced, chicken cutlets
• 1/3 cup Panko (Japanese breadcrumbs)
• 1/3 cup finely chopped walnuts 
• 2 tablespoons grated Parmesan cheese
• 3/4 teaspoon minced fresh rosemary
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• cooking spray
• rosemary leaves (optional)

Directions:

1. Preheat oven to 425 degrees.
2. Combine yogurt and mustard in a shallow dish, stirring with a whisk. Add chicken to yogurt mixture, turning to coat.
3. Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, rosemary, pepper and salt in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge or coat chicken in panko mixture until evenly and completely covered.
4. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425 degrees for 20-25 minutes or until chicken is cooked. Garnish with rosemary leaves. This dish is great with a side of salad, vegetables or sliced into a salad, for a healthy leftover lunch. 

When in Boston...

Well, Boston is about the prettiest and cleanest city that I have seen in a long time... one for the bucket list really; Boston in the fall, CHECK! 

My trip consisted of walking, and eating, and then more walking...and the more eating, sprinkled with some historical landmarks and a fashion show, in between. It was the perfect getaway from the SF hustle and bustle. My bestie, Grace, is an unpretentious but, equally critical foodie, like myself, and we had a grand time eating our way through Boston (well minus the slight food poisoning!)

Inspired by a sample at Trader Joe's (true story!) we made an impromptu, Monday night dinner in her adorably, cozy studio by Fenway. Using our imaginations, we combined marinara sauce, polenta and  andouille chicken sausage, amongst a few other ingredients, to make a healthy and quick dinner for two. But first, I have to indulge y'all in all the wonderful food I consumed during my short, but memorable time in Boston. Check out my photo homage to Boston's finest, food offerings: 

Lemon Ricotta Pancakes,  perfect amount of sweetness, fluffy and melts in your mouth. (From Cafe Luna)

Breakfast Mac n Cheese, the best idea ever. That runny egg on top and bits of  bacon, plus that cheddar jalapeno sauce, made this dish extra special. (From Cafe Luna)

The alleged, culprit of Grace's food poisoning?! (An A for presentation though!) 

The perfect Fall beer, creamy yet light! I am huge fan of Abita. Try the Raspberry Wheat and Strawberry Wheat, they are both lovely.

Fried Oysters. (From B & G Oysters)

My first Lobster Roll. It was fresh and the fries were crispy, loved them both!

Home brewed coffee and a Pecan Sticky Bun from flour bakery. Best post-food poisoning breakfast? I think so. 

Spotted this Pistachio Cream Cupcake after hanging out at Harvard (NBD!); what great presentation. (From Crema Cafe)

Yup that's me getting my caffeine fix, I'm totally in my element. 

Sipped on a latte and munched on this Hazelnut Cannoli from Mike's Pastry, a MUST DO in Boston. 

Andouille Chicken Sausage atop Italian Style Polenta

What happens when I cook with my best friend, this gorgeous and tasty thing! Check out the recipe below. 

So this recipe is a Sonya and Grace original! I would make this dish again, except I would cook the polenta discs in the marinara sauce, that way the sauce is totally absorbed into the polenta, rather than just adding a tomato-ish flavor on top of this dish. Really easy ingredients here, with interesting textures and, a surprisingly, more complex flavor profile than I expected.

Ingredients:

• 1 cooked polenta roll from Trader Joe's, cut into 1/4-inch, round discs (we cut 4 discs from this roll, allotting 2 discs per person. But you can use as many as you like!)
• 3-4 tbs. of your favorite marinara sauce
• 1 or 2 links of cooked andouille chicken sausage from Trader Joe's, sliced
• 1/2 zucchini, cut into thin slices
• a handful of cremini mushrooms, diced
• shredded mozzarella cheese
• olive oil
• salt and pepper to taste

Directions: 

1. In a a few teaspoons of olive oil, pan fry polenta discs on medium high heat for 3-4 minutes on each side. I've been told that using butter make for a crispier and less "wet" polenta; I'll have to try that next time!  
2. In another skillet, add olive oil to medium heat. Add zucchini, mushrooms, salt and pepper. Cook until zucchini is translucent and mushrooms are soft. 
3. Heat marinara on the stovetop or in the microwave. I think this step would be better added to cooked polenta, letting the discs stew in the sauce, letting the sauce seep in.
4. Remove polenta from heat and add sliced, sausage. Cook until slightly browned. 
5. Plate marinara sauce, add polenta discs on top. Pile veggies and sausage atop polenta. Finally, top with shredded mozzarella cheese. This recipe serves 2, but can easily be scaled up to served more people.