f + b kitchen: nourish //01
I try to eat in season, sourcing as much food as possible from local farms. Farm to table eating. It's important, and I won't get on a soap box about it, just go read Animal Vegetable Miracle by Barbara Kingsolver. Please.
Let's be honest though...I fail...a lot. It's January. I don't have a garden. I didn't can or save anything from last growing season due to two cross country moves. So there's that. Yet, I believe in nourishment from the inside out. I believe we are temples, not trash cans.
Here is nourishment in a out-of-season, partially-local form, but nourishment none the less. (Drooling)
Pear, Bacon, Caramelized Onion, Spinach, and Smoked Gouda Galette:
9 tablespoons unsalted butter
1 1/4 cups flour
1/3 cup medium or fine grind yellow cornmeal
1 teaspoon Turbinado
1 1/4 teaspoons sea salt
1/4 cup ice-cold water
For Caramelized Onions-
2 tablespoons olive oil
2 medium yellow onions (diced)
Pinch of salt
1/4 teaspoon balsamic vinegar
1 cup Smoked Gouda cheese (I used Boars Head)
1/2 cup fresh spinach leaves (+caramelized onions from above)
4 thick slices of bacon (I used applegate organics Turkey bacon) 1 large Bartlett pear thinly sliced
1 large egg
1 TBSP milk or cream
4 thick slices of bacon (I used applegate organics Turkey bacon)
dice butter into cubes and set in freezer for 5 minutes.
Use a food processor to pulse flour, cornmeal, sugar and salt until well mixed. Add in butter and pulse until mixture is crumbly. Slowly add ice-water, pulsing until dough starts to form, and sticks together when pinched.
Divide dough in two separate sheets of plastic wrap. Flatten each (from outside the wrap, so the heat of your hands doesn't change the consistency) into a disc about an inch thick. Place in refrigerator for 45 minutes.
Preheat oven to 375ºF. Begin caramelizing onions. (Dice to desired size keeping in mind they will shrink. Add 2 tablespoons butter or olive oil cooking on medium low covered for 10 minutes, uncover, and cook for 20 minutes, stirring until onions are a deep brown. Add Balsamic vinegar, stir, and remove from heat). While cooking onions, cook turkey bacon halfway, and grate cheese.
Line baking sheet with parchment paper. Lightly flour your work surface, roll each dough in to a 10-inch circle. Fold circles in half and transfer onto prepared baking sheet.
Unfold one galette round and top the center with layer of caramelized onions and spinach, a layer of pears, and finally smoked gouda and bacon. Carefully fold dough over filling, pleating as you go. Brush egg-wash on folded crust. Place prepped galettes in the refrigerator for 5 minutes.
Bake until crust is golden brown, and cheese is barely browned (about 25 to 30 minutes). Place galettes on cooling rack for a few minutes. Dig in!