Sunday, August 21, 2016

Spaces & Places: Baltimore


One of those weird days where stops at work didn't go as planned, so I made the best of it and snapped some pictures of buildings I liked.

I love when plant life take over brick and stone. On one hand it's really pretty; on the other, I love the subtle post-apocalyptic urban return to nature implied by the creeping vine.

Wednesday, August 17, 2016

Garden Galette: Summer Squash and Hard Salami

This squash came from our backyard garden and now I'm seriously questioning how big squash are "supposed" to be. I should have put a quarter by it to show scale because this doesn't really represent just how large it is, properly. 
I barely cut into it, yet had enough slices for two layers on the galette.

This is the consistency you want when you combine your flour, salt, and butter. 
For added flavor, I toasted some chopped fresh thyme and added it to the dough as well. (optional)


On some days you make this, you may find yourself needing more or less water than listed. The goal is to add enough water to get the dough to come together, but not so much it gets sticky.


Once it's in the ball, wrap it in plastic wrap and put it in the fridge for 10 minutes. On a lightly floured surface roll out the ball into a thin layer. Just thick enough to not bore holes.  I used parchment paper to make sure it didn't stick. Put that back in the fridge for another 10 minutes. 
Add the bleu cheese, zucchini, and salami in that order, and repeat. Crimp the edges in towards the center. Put it back in the fridge for 10 minutes.

Drizzle with olive oil
Bake @ 400 for 30-43 minutes



Filling 
1/2 cup Crumbled bleu cheese
~ 8 - 10 thin slices Zucchini
~ 8 - 10 slices of Hard salami. We're all adults here; I can't tell you how much meat to eat or not eat. 
Zucchini flowers (to desired topping). The thin layer gave them enough space to get crispy without burning.

Crust
2 cups Whole wheat pastry flour 
1/2 cup Butter (It needs to be real butter)
1 tsp Salt
couple sprigs of Thyme
1/2 cup Ice water (until proper consistency)
~1- 2 tbsp Olive oil


Monday, August 15, 2016

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