Saturday, September 23, 2017

Crunchy Cornmeal and Tomato Galette

The following recipe is from JoanneWeir.com
The only reason I've added it to my blog is the hope I never lose it. I've made this recipe over 4 times this summer (sorry, summer is now over, but I'm in denial), because it's so dang delicious.
Thank you, Joanne.

Crunchy Cornmeal and Tomato Galette

Ingredients
1 cup all-purpose flour, frozen for 1 hour
1/4 cup yellow cornmeal or polenta, frozen for 1 hour
Coarse salt
8 tablespoons unsalted butter, cut into  1/2" pieces, frozen for 1 hour
3 tablespoons sour cream
1 teaspoon lemon juice
3 ounces coarsely grated mozzarella
3 ounces coarsely grated fontina
1/4 cup basil leaves, cut into thin strips
3 ripe but firm medium tomatoes, cored, thinly sliced
Freshly ground black pepper

Instructions
Place the flour, cornmeal and ½ teaspoon salt on a work surface.  Add the butter to the flour and with a pastry scraper, cut the butter until it is the size of peas and oatmeal.

Alternately this step can be done in a food processor by pulsing several times

Whisk together the sour cream, lemon juice and 1/3 cup ice water and add a tablespoon at a time using a fork to toss and distribute the water.  Add water until the dough holds together.  If you use all the water, add additional water, a teaspoon at a time, until it holds together.   Let rest 30 minutes in the refrigerator or overnight.

Preheat oven to 400oF.

Roll the dough on a floured surface to make a 12" circle.  Trim the edges to make a rough circle shape.  Place on a baking sheet.  This can be done several hours in advance and stored in the refrigerator until ready to finish.

In a bowl combine the mozzarella, fontina and basil.  Spread the cheese over the dough leaving a 2" border around the edge.  Place the tomatoes over the cheese overlapping slightly.  Season with salt and pepper.  Fold the uncovered edge of the pastry over the cheese, pleating it to make it fit.  There will be an open hole in the center.  Bake until golden brown, 35 to 45 minutes.  After 5 minutes, slide the galette off the pan and onto a serving plate.  Cut into wedges and serve hot, warm or room temperature.

Wednesday, March 29, 2017

Dear David

Dear David, friend of my youth.
Thank you for trying to save me.
Though no one knew how or what from.
How sweet the life you must have shared
with your family.
You were the glue in my youth.
My first kiss.
A reason to believe there is
living and breathing goodness in the world.
Your generosity of spirit
Will live forever on.
Thank you.

Sunday, March 5, 2017

Retirement Musings

It was sometime in my late 30's when people ceased to rib N that he had robbed the cradle when he married me. I had learned to laugh it off and quit calculating how old he would be when I was ??. Then he set the date he planned to retire.

When he first began to count off the work days he had left, I repeatedly and loudly proclaimed that I'd be working until I was 70. N humored me, until one day (shortly after he retired) he asked if I'd thought about how old he'll be when I'm 70. {sound of breaking glass} Oh, well then, that might be a hindrance to the number of years we can be active together.

Part of my reasoning for wanting to work longer was to keep my brain active, because (for me) that's what work does: Troubleshooting problems, educating and negotiating with small people, creating papers/ideas for lessons, organizing, being a sounding board, etc. And then I'm hit with the realization I've been selfish, despite my semi-valid concerns.

On the positive side, this school year, I've learned having a retired spouse does have its upside--I'm able to come home and chill while N makes dinner. Which wouldn't happen without adjusting my attitude. So far I've done well with keeping my critiques to myself, unless asked. I have a good thing going. Why oh why would I want to ruin it by telling him he's not shopping or cooking the way I would? I may still be younger than N, but I'm not stupid.