I think at this point I’ve posted four variations of this same galette. I can’t help it — to me there is nothing more delicious than the combination of flaky pastry, vanilla- or bourbon-spiked frangipane, and sweet slices of fruit ( peach , pluot , tomato ).
This is a longtime favorite David Lebovitz recipe. The pastry, which is impossibly flaky, slightly sweet, and completely delicious, can be made entirely in the food processor as can the frangipane — no need to clean the bowl in between activities. What’s more, the whole galette can be assembled and in your oven in about 15 minutes. Yesterday afternoon I made a little Facebook Live video of the entire process, and even though I forgot the butter in the fridge (oops!), the galette was ready for the oven in about 13 minutes.
Friends, Thanksgiving is fast approaching! If you’ve been charged with dessert duties, I suggest apple galette. Hope your week is off to a good start.
Description
This is a longtime favorite recipe from David Lebovitz. It was published in Fine Cooking years ago, and I think I’ve made it 1,000 times. I finally have my method down, which is reflected in the recipe below. Pastry dough yields 2 rounds. Don’t halve the recipe. Freeze the other round or keep it in the fridge for 3 to 5 days.
Frangipane can be made up to a week in advance. Double the recipe if you are making 2 galettes. Use 1 egg for a double recipe.
For the pastry:
- 2½ (320g) cups all-purpose flour
- 2 T. sugar
- ½ tsp . table salt
- 2 sticks (16 tablespoons | 8 oz | 227g ) unsalted butter
- ½ C. + 2 T. ice water
for the frangipane:
- 1/2 cup almond flour
- 2 tablespoons sugar
- pinch salt
- 2 tablespoons butter at room temperature
- 1 egg (small if possible)
- 2 teaspoons Bourbon, rum, brandy or vanilla
for assembly:
- 1 to 2 apples, I like Honey Crisp or Fuji, peeled and thinly sliced
- 2 tablespoons melted butter
- 1 to 2 tablespoons sugar, turbinado is nice
- vanilla ice cream for serving
- Preheat the oven to 400ºF and place a rack in the center of the oven. In the bowl of a food processor, pulse the flour, sugar and salt together. Cut the butter into small pieces, then add to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. See video for guidance. Lay two clean tea towels on a work surface. Dump half of the crumbly dough mixture into the center of each. Grab the four corners of the towel together and twist to create a beggar’s purse— the video really helps explain this step —pressing the dough into a disk. Use your hands to pack and pat the disk together. Store one of the rounds. Keep one handy.
- Don’t wash the food processor! Combine almond flour, sugar, salt, butter and egg in the dirty bowl of the food processor. Pulse until combined, then add vanilla or alcohol. Purée until smooth.
- On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheetpan. Spoon the frangipane into the center leaving a 1-inch border. Arrange the apple slices in concentric circles starting at the outer edge of the frangipane. Fold the exposed edge of dough towards the center to make a rustic enclosure— the video might help with this. Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed apples. Sprinkle the sugar evenly over the top. Bake for 35 minutes or until golden. Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes or until Silpat or paper is cool enough to handle. Grab the edges of the paper or Silpat and slide to a cooling rack to cool further or to a cutting board to serve. Cut into wedges. Serve on its own or with vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Food Processor
- Cuisine: American
I think at this point I’ve posted four variations of this same galette. I can’t help it — to me there is nothing more delicious than the combination of flaky pastry, vanilla- or bourbon-spiked frangipane, and sweet slices of fruit ( peach , pluot , tomato ).
This is a longtime favorite David Lebovitz recipe. The pastry, which is impossibly flaky, slightly sweet, and completely delicious, can be made entirely in the food processor as can the frangipane — no need to clean the bowl in between activities. What’s more, the whole galette can be assembled and in your oven in about 15 minutes. Yesterday afternoon I made a little Facebook Live video of the entire process, and even though I forgot the butter in the fridge (oops!), the galette was ready for the oven in about 13 minutes.
Friends, Thanksgiving is fast approaching! If you’ve been charged with dessert duties, I suggest apple galette. Hope your week is off to a good start.
Description
This is a longtime favorite recipe from David Lebovitz. It was published in Fine Cooking years ago, and I think I’ve made it 1,000 times. I finally have my method down, which is reflected in the recipe below. Pastry dough yields 2 rounds. Don’t halve the recipe. Freeze the other round or keep it in the fridge for 3 to 5 days.
Frangipane can be made up to a week in advance. Double the recipe if you are making 2 galettes. Use 1 egg for a double recipe.
For the pastry:
- 2½ (320g) cups all-purpose flour
- 2 T. sugar
- ½ tsp . table salt
- 2 sticks (16 tablespoons | 8 oz | 227g ) unsalted butter
- ½ C. + 2 T. ice water
for the frangipane:
- 1/2 cup almond flour
- 2 tablespoons sugar
- pinch salt
- 2 tablespoons butter at room temperature
- 1 egg (small if possible)
- 2 teaspoons Bourbon, rum, brandy or vanilla
for assembly:
- 1 to 2 apples, I like Honey Crisp or Fuji, peeled and thinly sliced
- 2 tablespoons melted butter
- 1 to 2 tablespoons sugar, turbinado is nice
- vanilla ice cream for serving
- Preheat the oven to 400ºF and place a rack in the center of the oven. In the bowl of a food processor, pulse the flour, sugar and salt together. Cut the butter into small pieces, then add to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. See video for guidance. Lay two clean tea towels on a work surface. Dump half of the crumbly dough mixture into the center of each. Grab the four corners of the towel together and twist to create a beggar’s purse— the video really helps explain this step —pressing the dough into a disk. Use your hands to pack and pat the disk together. Store one of the rounds. Keep one handy.
- Don’t wash the food processor! Combine almond flour, sugar, salt, butter and egg in the dirty bowl of the food processor. Pulse until combined, then add vanilla or alcohol. Purée until smooth.
- On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheetpan. Spoon the frangipane into the center leaving a 1-inch border. Arrange the apple slices in concentric circles starting at the outer edge of the frangipane. Fold the exposed edge of dough towards the center to make a rustic enclosure— the video might help with this. Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed apples. Sprinkle the sugar evenly over the top. Bake for 35 minutes or until golden. Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes or until Silpat or paper is cool enough to handle. Grab the edges of the paper or Silpat and slide to a cooling rack to cool further or to a cutting board to serve. Cut into wedges. Serve on its own or with vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Food Processor
- Cuisine: American
Description
This is a longtime favorite recipe from David Lebovitz. It was published in Fine Cooking years ago, and I think I’ve made it 1,000 times. I finally have my method down, which is reflected in the recipe below. Pastry dough yields 2 rounds. Don’t halve the recipe. Freeze the other round or keep it in the fridge for 3 to 5 days.
Frangipane can be made up to a week in advance. Double the recipe if you are making 2 galettes. Use 1 egg for a double recipe.
For the pastry:
- 2½ (320g) cups all-purpose flour
- 2 T. sugar
- ½ tsp . table salt
- 2 sticks (16 tablespoons | 8 oz | 227g ) unsalted butter
- ½ C. + 2 T. ice water
for the frangipane:
- 1/2 cup almond flour
- 2 tablespoons sugar
- pinch salt
- 2 tablespoons butter at room temperature
- 1 egg (small if possible)
- 2 teaspoons Bourbon, rum, brandy or vanilla
for assembly:
- 1 to 2 apples, I like Honey Crisp or Fuji, peeled and thinly sliced
- 2 tablespoons melted butter
- 1 to 2 tablespoons sugar, turbinado is nice
- vanilla ice cream for serving
- Preheat the oven to 400ºF and place a rack in the center of the oven. In the bowl of a food processor, pulse the flour, sugar and salt together. Cut the butter into small pieces, then add to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. See video for guidance. Lay two clean tea towels on a work surface. Dump half of the crumbly dough mixture into the center of each. Grab the four corners of the towel together and twist to create a beggar’s purse— the video really helps explain this step —pressing the dough into a disk. Use your hands to pack and pat the disk together. Store one of the rounds. Keep one handy.
- Don’t wash the food processor! Combine almond flour, sugar, salt, butter and egg in the dirty bowl of the food processor. Pulse until combined, then add vanilla or alcohol. Purée until smooth.
- On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheetpan. Spoon the frangipane into the center leaving a 1-inch border. Arrange the apple slices in concentric circles starting at the outer edge of the frangipane. Fold the exposed edge of dough towards the center to make a rustic enclosure— the video might help with this. Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed apples. Sprinkle the sugar evenly over the top. Bake for 35 minutes or until golden. Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes or until Silpat or paper is cool enough to handle. Grab the edges of the paper or Silpat and slide to a cooling rack to cool further or to a cutting board to serve. Cut into wedges. Serve on its own or with vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Food Processor
- Cuisine: American
Find it online : https://alexandracooks.com/2016/11/14/apple-frangipane-galette/
My least favorite part about making breaded cutlets is standing at the stovetop frying them. Even with two large pans going, I can never get away with cooking all of the pieces at once. Stovetop frying demands monitoring — adjusting the temperature here and there, replenishing oil as needed.
This is why I love the chicken fingers recipe in A New Way to Dinner , the latest cookbook from Food52’s Amanda Hesser and Merrill Stubbs. The breaded strips of chicken bake on briefly preheated sheet pans. After 20 minutes (with a flip at the 10 minute mark), they’re done — there’s no monitoring, no oil replenishing. Why have I never done this?!
In the recipe notes, Amanda describes these as “the best chicken fingers on earth,” crediting the use of thighs (as opposed to breasts) for more flavor and the inclusion of both parmesan and oregano in the seasoning.
I have to confess I’ve yet to use the oregano — the little people in my house might protest — but even without it, these chicken fingers are utterly delicious. The crust gets incredibly crispy thanks to both panko and parmesan, which browns so nicely, and the meat remains juicy.
I’ve been making a “special sauce,” A&M’s suggested condiment if you intend to make sandwiches — for the adults and squirting ketchup out for the littles, who would be happy if I never made them anything else for the rest of their lives. Winner winner chicken finger dinner!
Special sauce:
Description
Adapted from Food52’s latest cookbook A New Way to Dinner , which has already being put to great use: I’ve made the shaved Brussels sprouts salad with anchovy dressing, Tad’s roasted potatoes (seriously irresistible), spicy roasted cauliflower, and I have the ricotta gnocchi shaped and ready to be boiled then browned with Brussels sprouts, sage, and pine nuts. I’ll keep you posted!
Note: The original recipe calls for the traditional flour-egg-breadcrumb assembly, but I’ve combined the flour and the eggs with a little water — my friend Holly taught me this trick, and I use it often when breading to save time. I’ve also adjusted the quantities of panko and parmesan to account for using 2 lbs. of chicken thighs, but know that you can’t really go wrong here. If you want to follow the recipe exactly, it’s here on Food52 .
Also, if you want to make the chicken fingers ahead of time, you can. Store them in the fridge, then reheat on a baking sheet at 300ºF uncovered until heated through. This book, if you are unfamiliar, is all about preparing ahead — making lots of things over the weekend to use in various meals throughout the week — so it’s filled with lots of good information in this regard. One of the suggested uses for these chicken fingers are a sandwich with pickles and a special sauce, which sounds incredibly delicious.
- 2 eggs
- 1/4 cup flour
- 2 tablespoons water
- 2 cups panko
- 3/4 cup grated parmesan
- 2 lbs. boneless, skinless chicken thighs, cut lengthwise into 1 -inch strips
- kosher salt and pepper to taste
- neutral oil
- 2 tablespoons unsalted butterfor the special sauce:
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon ketchup
- few dashes favorite hot sauce, I’ve been using Cholula
- Set your oven to 450ºF. Whisk together the eggs, flour and water in a large bowl. Season generously with salt and pepper. Toss the panko and parmesan together in a 9×13-inch or other large vessel. Have ready another sheet pan or large vessel for placing the coated chicken pieces.
- Drop the chicken strips into the bowl with the egg mixture. Toss to coat, then transfer a few at a time to the panko-parmesan pan. Coat in the crumbs, pressing them to adhere, then transfer to the clean sheet pan. At this point, the breaded strips of chicken can be refrigerated for up to a day (maybe longer).
- Coat a rimmed baking sheet with neutral oil (a teaspoon or so). Add the 2 tablespoons of butter. Place the baking sheet in the oven for 3 to 4 minutes or until the butter has finished foaming and just starts to brown. Remove pan from oven, and gently lay the chicken strips on the baking sheets. Cook for 10 minutes, until the bottoms are golden brown and crispy. Use tongs to turn them over and cook for another 10 minutes, or until both sides are evenly browned and the chicken is cooked through. Let cool briefly then serve with special sauce: In a small mixing bowl, combine the mayo, mustard, ketchup, and hot sauce to taste
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Baked
- Cuisine: American
