I am a college student but here in UC Davis I don’t eat instant ramen very often. The Dining Commons (DC) is just that good and convenient enough that I don’t have to cook up ramen. However, this really cool infographic was brought to my attention:
Isn’t it cool? I thought so too and decided to make my own version of ramen. Granted this isn’t going to be super healthy but I did my best.
My ramen with egg and vegetables (red/black/green things). Photo taken using my smartphone's app called "PicsArt"; setting: Pastel.
Nell’s Quick Ramen
Ingredients
1 package of ramen
1 egg, boiled (takes 5-7 minutes, depends on how well you want the egg to be cooked)
1/2 cup frozen vegetables, thawed
ground cayenne pepper OR freshly ground black pepper to taste (optional)
Ramen Ingredients
Procedure
Cook ramen according to package. Usually this means 2 cups of boiling water per 1 package of ramen. Cook ramen in boiling water for 3 minutes (or package’s required time).
Thaw and warm up frozen vegetables in microwave. For my microwave, it took 1 minute. It will vary based on strength of microwave.
Slice up boiled egg in about 1/4 inch slices.
Once the ramen is cooked, pour the entire contents (water and noddles) into a medium bowl. Mix in vegetables and ground caynene pepper or black pepper to taste. Sprinkle a little bit of the spices from the ‘spice packet’ provided in the ramen package. Do NOTpour it all if you want to reduce the sodium (and unhealthiness). Top with sliced egg.
Eat and enjoy!
My thoughts taste-wise? Not too bad actually. Of course I didn’t use all of the spice packet so the flavor wasn’t as strong as usual but I added the ground cayenne pepper to give it a kick. Having the egg slightly “gooey” helps too.
Glad this infographic was shown to me. I’m tempted to try to Spaghetti Ramen and Breakfast Ramen too… :)
With no more school (until September – yay!), I’ve had a lot of time on my hands.
I’m not complaining though. I get to wake up late, lounge around the house, finally get dressed after 2 hours, go outside and walk around my neighborhood, and annoy my cat to no end. Of
course there are other days when I actually see friends but having all this me-time is wonderful. I can feel my batteries recharging. I suppose that
makes me a introvert, right?
Anyway, today started off as the same except that I knew that I was going to do some baking and cooking. Yesterday my mom was craving a “brownie-like chocolate cake without frosting” but because of my doctor’s appointment, I didn’t have time. And just last Friday I was craving chili because of the chilly weather, which then got my mom excited for chili too.
She told me that I had the option of making
either today but I decided that I had the whole day why not make both? So that’s exactly what I did. I even made fresh corn bread!
The Dinner Table Components
Bowl of chili sprinkled with chopped chives and cheddar cheese - turned out a little sweet due to the canned diced tomatoes but with the ground Cayenne pepper it still had a kick!
Buttermilk cornbread - reminded me of the potluck at UC Davis
Oranges and blueberries - to clean the pallet of course!
Chocolate almond torte - delicious, delicious delicious! A thin little slice of this dense (yet flaky) chocolate torte is all you need to satisfy any chocolate craving. Recipe from Joyofbaking.com
Mom and I also had an mixed green salad with chopped apples, mushrooms, and candied walnuts but I forgot to take a picture of it – whoops! Next time.
If you want any recipes, comment or email and I will be happy to share them with you.
Until next time, I hope summer is treating you well!
Summer Tip: Check out your local Farmer’s Markets because summer fruits (melons, blueberries!, peaches!, etc.) and veggies are in season. This means great-tasting produce for good prices and a big “thank you” from Mother Earth. :)
But either way, I think I just combined two holidays (St. Patrick’s Day and Christmas). Uh, that kind of shows you how much I know about St. Patrick’s Day lingo. And I just found out after I made the mini shepherd’s pies that they aren’t even Irish; they’re English. (I know I’m 1/8th Irish, but hey, I just found out a earlier this year.)
Anyway, if you’ve got nothing better to do, then sit back and enjoy my anecdote and lovely pictures.
For a recipe, please comment below or email me at nell.notebook@yahoo.com
Last weekend I made two medium-sized Ciabatta loafs. (I tweeted about it actually.) And the timing was perfect too since my mom and I were going to visit her friends (a young couple with a baby) in San Jose.
As always when I have anything dealing with bread, I turned to my good ol’ reliable Peter Reinhart cookbook, artisan breads every day. Thumbing around the glossy pages I found the page where the Ciabatta recipe was, which actually wasn’t that hard since I had gotten flour into the crease of the book (something I hate doing). The other place where the cookbook naturally opens up is for Reinhart’s Cinnamon Buns. (Ah, those fall Saturdays with fresh cinnamon rolls are the best!)
Using my new handy dandy cookbook holder (thanks, mom!), I propped up the book and prepared the dough for its overnight fermentation on Friday. Then on Saturday, I split the dough into two balls and let it rise for another hour.
I must admit that I was super excited when making the dough because I actually had King Author’s Bread Flour – the best stuff around. Not only that, but I used a scale to weigh all my ingredients so the ratios would be as close to perfect as possible. I did notice a difference in the dough too; it was stickier and softer than I remember, but Reinhart wrote that it would be like this so I was just careful when handling the dough.
Since I didn't have a picture of the sticky dough, I thought I'd draw a cartoon version of myself with the dough. :)
Oh, but the extra carefulness and preparation that went into these loaves were worth it. I’m not too sure how the texture of Ciabbatta bread should be, but check out the pictures and let me know what you think. I did notice one major difference between my loaves and Reinhart’s pictures: my loaves were slightly yellow due to the olive oil I used.
The table set with bamboo mats, chicken Parmesan, pear salad, and my ciabatta bread.
The ciabatta bread all cut up and sitting pretty on a bread stone warmer.
The end slice of the ciabatta bread. Is this the right texture?
I have to say that this being the second time I made this bread, I think I improved a lot. In the end the seemingly unimportant things (like a steam pan in the oven, weighing ingredients, and a bread warmer) makes all the difference in making a good loaf of bread.
Now, what kind of foodie would I be without mentioning yesterday?
“What’s yesterday?” you may be asking.
Well, it was National Clam Chowder Bread Bowl Day (according to Boudin). I have no idea if this “holiday” was created by Boudin, but when the email in my inbox said that on February 25th Boudin would be selling a buy-one-get-one-free deal for their famously delicious clam chowder bowls, I knew exactly what I’d be having for dinner.
When I arrived to my local Boudin 10 blocks away from my house, I had to wait in line behind a couple of people who all had the coupon printed out too. I felt bad for the cashier/counter employee since she was the only one there to get all our orders. You’d think Boudin would have anticipated that with such a deal, there’d be more customers and hence a need for more employees. Oh well.
Anyway, I didn’t mind the wait. I chatted with the other ladies in line. And then, it was my turn and I ordered the bread bowls, gave a polite “thank you!”, and was on my home.
Let’s just say Friday’s dinner was absolutely delicious especially on a cold winter day in February. :)
So if you read my post earlier this afternoon, then you would know that I had a special evening planned for my mom and I. But, in case you didn’t have time to read it, I’ll just tell you now that you didn’t miss too much. I basically just talked (or wrote) about how today is my last day of summer vacation and that in the morning I spent it quite lazily. Then when 10:30am came, I was in the kitchen being productive!
Making the Baguettes
The Baguette Dough Sliced - can you see the little pockets of gas that the yeast left? :D When I make bread this is what is usually lacking.
Single Raw Baguette (total length was about 9 inches)
Raw Baguettes on Sheet
The Finished Baguettes
Finished Baguettes
Finished Baguettes (Triplets!)
Baguette Beauties - they baked perfect for me!
The Dinner: Spaghetti Bolognese with Bruschetta
Homemade Bruschetta - This is where I used one mini baguette. Perfect for the hot weather!
Bruschetta (adapted from Giada De Laurentiis, Food Network)
Mini Baguettes (Peter Reinhart’s Artisan Breads Everyday)
*Note: I can send you the recipe if you really want to know, but I’m running short on time at the moment to type it all out.
Anyway, I think I spent my day being productive, don’t you?
And last but not least, goodbye, Summer Vacation, it was nice seeing you again. And this year, we had an unforgettable visit. :)
So Christmas has come and gone – so sad, so sad. But that does not mean that you and I cannot bake still. The air is still crisp and the wind a bit nippy. It’s still winter and hot cocoa still tastes just as good.
Well, here are some photos of my family’s Christmas Eve dinner. I ended up having to use a Flavor Wave (one of those “info-mercials”) to cook the pumpkin pie and rolls so those did not turn out too well. Apparently, the Flavor Wave – which is like a microwave/oven because it can handle foil – cooks and toasts the food more on the top than the bottom. Ugh. It was basically a disappointing pie and batch of rolls. It was a good thing that I cooked the apple pies the night before in the good oven.
Mom's honey glazed ham made (miraculously) in the Flavor Wave :P
What caused my little oven to crash? Well…that was actually my fault. >< I had been cooking another
Check out the different Christmas-y shapes for the top crust! There's a Christmas tree, snowman, horn....
pumpkin pie for a neighbor and the juicesspilled out and stained my little oven. It was late at night and I was too lazy to clean it, so I left it there…overnight…in freezing temperatures…so the stains got stuck there.
After baking something else the next afternoon, the juice basically burned and the oven was puffing out black plumes of smoke. This resulted in all five of my apartment’s firm alarms to go off. Who knew a tiny apartment had a fire alarm in every single room (except the kitchen). In
retrospect, it would have been funny to see myself running around like a headless chicken trying to unplug the fire alarms and
opening the windows. ^^; (Don’t worry, I replugged in the fire alarms later after the smoke stopped and I gave my oven the rest it needed). Today, I finally got the oven cleaner to clean the poor thing. I had to wait until today because of the fact that the grocery stores here were closed for several days for the holiday season!
Well, enough of my yapping away. Here is my cappuccino biscotti recipe. :)
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Toast hazelnuts for 10 – 15 minutes or until the skins start to blister. Remove from oven and place hazelnuts in a clean towel and let steam for about 5 minutes. Then briskly rub the towel back and forth to remove the skins of the hazelnuts. Let cool and then coarsely chop. Set aside.
Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.
In a small bowl whisk together the eggs and vanilla extract. Set aside.
In the bowl of your electric mixer (or with a hand mixer) beat the flour, sugar, baking powder, salt, spices, and espresso powder until combined. Gradually add the egg mixture and beat until a dough forms, adding the chopped nuts and chocolate chips about halfway through. With floured hands divide the dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide. Transfer logs to the prepared baking sheet, spacing about 3 inches (7.5 cm) apart, and bake for about 35-40 minutes, or until firm to the touch (logs will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.
On a cutting board, with a serrated knife, cut each log crosswise, on the diagonal, into 3/4 inch (2 cm) slices. Arrange the slices on the baking sheet and bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container.
And if I don’t get in another post soon enough, Happy New Year to you~!
Class were extra short today so I only had to be at school until 11:30 a.m. meaning that I could go home-home early, relax – well not really but hey – and to pay some overdue respect for my beautiful kitchen with black and white! My beloved bench scraper and mixing bowls have been gathering dust in the cupboards. Poor things! Oh, how I’ve missed you so!
Since I had time, I whipped up some flaky pie crust/galette dough that I was going to use for dinner; I had decided that I’d surprise my mom whom I haven’t seen in a while with dinner. (For recipe, click here). I placed the finished dough in the freezer to harden. I patiently waited for the time to past. To keep busy, I did my homework and studied. I diligently worked glancing at the clock every 20 minutes. As I have come to know from experience with working with homemade pie dough, getting the dough to harden so that the butter does not melt is very important when trying to roll out the dough. Remember this if you want to end up with a workable dough that doesn’t smear or tear as easily.
Anywho, when the time came for the dough to come out of the freezer, I had actually lost track of time. It was already 4:10 pm when I stood up from the study desk so I knew that I would have to work fast to get dinner in time. I chopped up some fresh string beans, sliced a couple pieces of garlic, half a red onion, (thinly sliced) 3 red potatoes, and defrosted Jenny-O’s Lean Ground Turkey – a personal favorite substitute for ground beef. :) I sauteed them starting with the garlic, the onion, the ground turkey, and the potatoes. I tossed in the green beans and mushrooms last. I even diced up a tomato too and threw that it – I was getting real creative now. I was just rummaging through the refrigerator, chopping and slicing, and tossing everything into the wok I had at home. The smell was beautiful. After the mushpot had cooled down, I added in 1/2 cup (4 ounces) of Gruyere cheese, pepper, Italian seasoning, garlic powder, and some Cayenne pepper powder. This is what gives the galette its powerful flavor. (But by no means is the flavor overpowering. It’s rather flavorful in a subtle way).
Of course, before I started my crazy rampage, I rolled out the dough and preheated the oven to 400 F so that once I was done and the mushpot was filled to the brim, the galette could just go in and cook for its usual 45 minutes. Oh, and yes, I did have the one-egg wash for the glaze over the dough. This is what gives the crust its glossy look.
Here was the experimental outcome. I tried not to over power the galette with too much of any one thing, and I think it came out pretty well. It sort of ended up burning a bit, but it was so delicious anyhow. Plus my mom gave it a thumbs up. I couldn’t tell whether she was happy that I had come home for a surprise or that I had made her a surprise dinner, or both.
Hello! Long time, no write! (Wow, that’s exceptionally bad grammar). I realize that I’ve been away for about two weeks/fourteen days/336 hours. So I’ve come to remedy the situation…
Well, on a random Friday night when I was too tired to go out – frankly, I’ve forgotten the effort in walking from campus to campus – I decided that for dinner, I’d make myself and my roommate a pizza. I would have totally forgotten about the pizza had I not dared to look into the depths of my freezer. (I don’t really use the freezer very often so it was quite the adventure. I ended up throwing away tons of junk in there). I still wasn’t sure what exactly I had come across because it was a white mass in a ziplock bad. Tip #1: Always label and date the bags.
I figured that I hadn’t made any cookie dough lately nor did it look like cookie dough so I assumed that it was some kind of bread. I popped it out, defrosted it, and rolled it out. Instantly, I smelled the olive oil and even spotted the pieces of parsley I had added in two weeks before. Then, it hit me, it’s my pizza dough! (Recipe here) I was saved; I wouldn’t starve. My good old relationship with food was rekindled as ideas for toppings jumped into my mind: chicken-bell-peppers-cheese-tomato-sauce-ground-turkey-onions-cheese-and-anything-edible-in-the-fridge.
I was disappointed to find the rotisserie chicken I had bought was basically all bone, so I settled for lean ground turkey. I sauteed it with onions, bell peppers, and garlic seasoning it with black pepper and Italian spices like parsley, rosemary, and basil. The smell filled my dorm making my stomach rumble. “Feeeeeeeed meeeeee….”, it gurgled.
I lightly oiled my baking sheet and placed the dough on it. I spread the tomato sauce on the dough, then took the sauteed concoction, drizzled two different types of cheeses – Parmesan and fat-free cheddar (post on this later) – and mounded it on the pizza dough. I could see the result already: delicious cheesy mess. :)
I popped the pizza in the preheated oven and out came a wonderful cheese delight. I shared with my roommate, of course; I can’t – rather, shouldn’t – eat it all by myself!
Yum. My tummy was happy. If you want to try the recipe yourself, then check the link above or click here.
If you’ve been keeping up with me or looked at my previous archive, you’ll have realized that for a couple of weeks, I wrote about new recipes every few days. Why the sudden lack of recipes? What could possibly be keeping me from my one true love: food? Or the kitchen?
Well, it’s because I have quenched my need to bake by cooking a bowl of (lean) turkey fried rice every morning.
The Story Behind My Fried Rice
(recipe wayyyy below)
At first, my mom suggested that I make myself fried rice in the morning since I was looking for new breakfast ideas. Immediately, I thought, “Fried rice? Fried rice? Who makes fried rice for breakfast? It’s heavy and bulky. It’s so big. I like my usual breakfast of a piece of wheat toast, 1 egg, a yogurt, and a bowl of fruit. Who wants fried rice?” I didn’t tell her that because she wouldn’t understand so instead I said, “Okay, thanks, Mom. I’ll think about it”. She insisted that I try making myself fried rice so I told her that I would try it even though I detested the very thought of it.
The very next morning as I held my usual piece of bread ready to toast it, I saw the bowl of long grain rice that I had sitting in my refrigerator. Guilt starting creeping upon me. I knew that she would ask me how fried rice for breakfast was and I knew that I couldn’t lie to her. For one, it was my mom, I’d feel too bad. Second, she’s know I was lying. Third, I’m a terrible liar. Put those all together and it spells disaster. So I placed the bread back into the breadbox and proceeded to get the rice bowl.
I wasn’t quite sure how to start off making fried rice espeically since I hadn’t researched any recipes or watched any videos. The only experience I had was watching the chefs at Benihanna make their fried rice and how fried rice at Chinese and Thai restaurants tasted.
I remembered watching the Benihanna chef cook the egg first so that’s what I did. I heated a small nonstick pan with less than a teaspoon of vegetable oil. I scrambled the egg in a separate bowl while the pan was heating. Then once the pan was hot, I poured the egg mixture in the pan and watched the egg sizzle. While the egg was cooking, I defrosted the 25 ounce packet of lean ground turkey in the microwave. I heated the entire package for about 3 minutes since it came straight from the freezer.
To make scrambled eggs – rather egg – I followed a technique that I saw online. Let the egg cook a little bit so that the bottom is firm but the top is still liquid egg. Using a spatula, move the edges of the egg to the center so that the liquid egg spills over and starts to cook. Once the scramble eggs are made, I placed them on a paper towel to keep warm while I was going to cook the ground turkey.
I used about 1/5 of the package of turkey (5 ounces). By now, it was soft and ready to cook. I put the turkey into the same small nonstick pan that I cooked the egg without any extra oil. The turkey looked like it had it’s own juices so I figured that I could skip out on the oil. If I ended up needed it, I’d add in some. But to my relief, I didn’t need the oil. :)
Once the turkey was in the pan, I started to smoosh the meat so it wasn’t in one big clump. When it was all smooshed, I kept moving the meat around in the pan so it didn’t burn. I took a break and risked my chances of burning the meat, I went into the spices cabinet took out ground pepper, garlic powder, and parsley. I sprinkled out some black pepper on the cooking meat to flavor it. When the meat was cooked thoroughly cooked and well browned, I added in enough rice to fill the pan. (Later, I measured that amount to fill the pan to be about 1 cup of rice).
Now, I was really confused on how to know if the rice was cooked or not, but then after about five minutes of cooking with the meat, it started making popping noises like popcorn, only it wasn’t popping around. Thank goodness because it would have made a big mess. I quickly sprinkled some parsley and some garlic powder. I must have used about 1.5 teaspoons of garlic powder. I love garlic. :)
I added in the egg and of chopped it in the pan with the spatula. You should have seen it: I was just going by sheer instinct. I added in a bit more pepper to give the fried rice some more flavor.
After cooking it the turkey, rice, and egg concoction for about two minutes, I turned off the stove and tasted a spoonful. It tasted so delicious and flavorful and nothing that I’ve ever tasted before. Let’s just say that I’ve had my bowl of turkey fried rice every morning for 3 weeks excluding the weekends since I like to go out for breakfast. But man, that fried rice was so good. :) My mom was right (as usual).
Just in case, you’d like to try my original homemade recipe, here it is.
Nell’s Original Healthy Turkey Fried Rice
Makes about 1.5 cups of fried rice; good for 1
Ingredients
5 ounces of lean ground turkey
1 cup of rice (white, long grain, or brown); personally I use brown now
1.5 teaspoons of ground black pepper; mostly for taste
1.5 teaspoons of garlic powder; mostly for taste
1 tablespoon of parsley
1 teaspoon of vegetable oil
1 egg
Directions
Defrost the ground turkey. If you bought a package of 25 ounces, then take the package and warm it up in the microwave for about 3 minutes, give or take depending on the power of your microwave. Or you could always set out the package and let it defrost by itself. It’d take a while and I’m not too sure about the exact time.
Heat the small nonstick pan with the oil on low to medium heat. Scramble the egg in a bowl and pour into the pan. Follow the video for exact instructions to make scrambled eggs.
Once your egg is done, place the egg on a paper towel to keep it warm.
Place the 5 ounces of ground turkey into the same pan with medium heat. Kind of mush it and break it up into small pieces. Add in about 1/2 teaspoon of the ground pepper and continue to brown the ground turkey into its well cooked with no more pink.
Add in about 1 cup of pre-cooked rice into the pan with the meat. Add in the the rest of the spices. Feel free to add more if need be.
Cook for about 5 minutes on medium heat before adding in the scrambled egg so the egg doesn’t burn. After the 5 minutes, add in egg. Break up the scrambled egg with your spatula or whatever utensil you are using.
Cook for another 2 minutes on low medium heat. Taste the rice and more spices if you need too. Then you’re done! Serve warm.
I love this fried rice because it makes a great breakfast, lunch, or dinner. Double the recipe if making for two people; this is originally for 1 person. What I like about it is that it’s low in oil, but tastes so great.
Recipe from Sur La Table; recipe also available on blog
I attended baking class at my local Sur La Table downtown. I’ve learned good tips about baking with cookies, pies, tarts, souffles, and just kitchen tips in general. One of the best things is that I got to keep all 25 recipes. :) The Onion, Potato, Gruyere (Cheese) Galette was a big hit at home so I decided I’d try to recreate the galette at home by myself (without the crew at the class). In case you don’t know what a galette is, a galette is a French pastry tart that can either be made sweet with fruit or savory for a dinner.
Here’s my result!
Here’s the recipe in case you wish to tackle it. You can also use your own high-quality pie dough from the store, but if you’re extra ambitious you use the following recipe for flaky, homemade pie/tart crust.
I know that there looks like there is a lot of directions to read, but it’s actually a lot easier than that. Don’t be intimidated!
Pie/Tart Crust Recipe
*Can be made up to 2 days ahead, cover with plastic wrap, and keep refrigerator.
Ingredients
1 stick (4 ounces) cold unsalted butter, cut into 1/2 inch pieces
3 to 4 tablespoons cold water (I ended up using more; you need just enough water to allow the flour and butter to come together to make a dough)
1 1/4 cup (6 1/4 ounces) unbleached, all-purpose flour
1 1/4 teaspoons sugar (omit for an savory crust; I forgot to do this and it turned out fine)
1/4 teaspoon salt
Equipment: small measuring cup, pastry blender or food processor, large bowl rolling pin, pastry brush(/span>
Directions:
Potato, Onion, & Gruyere Galette Recipe
Ingredients:
1 recipe Pie/Tart Dough (see above)
1 1/4 tbs olive oil, plus 1 tbs for drizzling
1 large onion (12 ounces), thinly sliced
1/4 tsp finely chopped fresh thyme or rosemary (I used both)
1/4 tsp plus 1 pinch kosher salt
black pepper
4 ounces Gruyere cheese; coarsely grated
1 lb red potatoes, washed (left unpeeled) and cut into 1/4-inch thick slices
1 egg, lightly beaten
Equipment: rolling pin, baking sheet, parchement paper or a sillicone mat, medium saute pan large bowl, pastry brush, pairing knige, metal spatula, cooling rack, cake lifter or two metal spatulas, tart pan bottom, chef’s knife
Directions:
Preheat oven to 400 degree Fahrenheit and position an oven rack in the lower third. Line the baking sheet with parchment paper or a silicone mat. Roll the dough out starting from the center outward while rotating the dough until the dough is circular and about 13 inches in diameter. Transfer to baking sheet and chill for 1 hour.
Heat the 1/2 tbl olive oil in the medium saute pan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly colored, about 8 to 10 minutes. (It only took me 8 minutes). Stire in the thyme, 1/4 teaspoon salt, and 5 grinds pepper and blender well. Transfer to a plate and set aside to cool.
Combine the cooled onion mixture, cheese, and potatoes in a large bowl. Mound the filling in the center of the chilled tart shell, leaving a 1.5 inch border at the edge. Fold that border up around the filling, pleating it to make a pretty enclosure and leaving the center open. Drizzle the filling with the remaining 1 tbp olive oil and sprinkle lightly with salt and 3 grinds of pepper. Lightly brush the pleated dough with the beaten egg to give it a shine and help it brown in the oven.
Bake the galette for 45 to 50 minutes. (It took my galette only 45 minutes), or until the pastry is golden brown and the potatoes are soft when tested with a pairing knife or skewer. Use the metal spatula to life the edge of the galette sightly and check underneath to see if the bottom crust is a beautiful brown color. If so, transfer to a rack to cool for 5 to 10 minutes.
Transfer galette to a serving plate with the cake lighter or 2 spatulas or tart pan bottom supporting the bottom as you move it. Slice with a chef’s knife and serve warm. If you like, serve with dollops of creme fraiche and spoonfuls of caviar.
Storing:
Store uncovered at room temperature for up to 6 hours, or cover with plastic wrap and refrigerator for up to days. Reheat in a 400 F for 10 to 15 minutes before serving.
whipped up some flaky pie crust/galette dough that I was going to use for dinner; I had decided that I’d surprise my mom whom I haven’t seen in a while with dinner. 
track of time. It was already 4:10 pm when I stood up from the study desk so I knew that I would have to work fast to get dinner in time. I chopped up some fresh string beans, sliced a couple pieces of garlic, half a red onion, (thinly sliced) 3 red potatoes, and defrosted Jenny-O’s Lean Ground Turkey – a personal favorite substitute for ground beef. :) I sauteed them starting with the garlic, the onion, the ground turkey, and the potatoes. I tossed in the green beans and mushrooms last. I even diced up a tomato too and threw that it – I was getting real creative now. I was just rummaging through the refrigerator, chopping and slicing, and tossing everything into the wok I had at home. The smell was beautiful. After the mushpot had cooled down, I added in 1/2 cup (4 ounces) of Gruyere cheese, pepper, Italian seasoning, garlic powder, and some Cayenne pepper powder. This is what gives the galette its powerful flavor. (But by no means is the flavor overpowering. It’s rather flavorful in a subtle way).
Notebook Worthy 