Apple Galette with Almond Pastry

Apple Galette with Almond Pastry
Print Recipe
    Servings Prep Time
    8 slices 50-60 minutes
    Cook Time Passive Time
    40 minutes 1+ hours
    Servings Prep Time
    8 slices 50-60 minutes
    Cook Time Passive Time
    40 minutes 1+ hours
    Apple Galette with Almond Pastry
    Print Recipe
      Servings Prep Time
      8 slices 50-60 minutes
      Cook Time Passive Time
      40 minutes 1+ hours
      Servings Prep Time
      8 slices 50-60 minutes
      Cook Time Passive Time
      40 minutes 1+ hours
      Ingredients
      Pastry
      Filling
      Servings: slices
      Instructions
      Pastry
      1. In a large bowl combine flour, almond flour, sugar and salt. Cut butter cubes into the dry ingredients using a pastry cutter or a knife until the flour is crumbly with small bits of butter.
      2. Drizzle water and vinegar over flour mixture and toss with a fork until dough just starts to come together. Turn out onto a lightly floured surface and work gently to bring everything together and the dough has smoothed out.
      3. Roll dough into a ball and then flatten into an approximate 6" disk. Cover with plastic wrap and chill for at least one hour.
      Apple Filling
      1. Peel and core apples and then cut them into thin slices. Drizzle slices with the lemon juice as you slice to prevent oxidization.
      2. To the apples add the sugar, flour, cinnamon and nutmeg. Toss to combine.
      3. In a small bowl whisk together egg and milk.
      4. Preheat oven to 375°F.
      5. On a lightly floured surface roll dough to an approximate 13" circle adding a sprinkle of flour to the top and bottom as you go to prevent it sticking.
      6. Trim dough to a neat 12" circle by using a plate or pie plate as a guide (see note). Roll dough onto your rolling pin and transfer to a large parchment-lined baking tray.
      7. Pile filling in the centre and spread out towards the edge leaving a 1 1/2" border of plain dough.
      8. Fold the dough edge up and over the filling, crimping slightly as you go around. Sprinkle the apples with dots of butter. Brush the pastry with egg wash and sprinkle with coarse sugar if desired. Bake in preheated oven for 40 minutes until the pastry is golden and apples are tender.
      9. Remove from oven and allow to cool for at least 10 minutes before slicing into wedges and serving with ice cream.
      Recipe Notes

      -The pastry does not have to be a perfect circle. If you'd like a nice rustic look you can leave it as you roll it as long as it is an approximate 12"-13" in diameter and 1/8" thick.

      -If you like a neater look you can also arrange the apple slices in a concentric circle.  I'm partial to piling the apples in as they fall.

      Pickled Corn


      Pickled Corn
      Print Recipe
        Servings Prep Time
        5 cups 30-35 minutes
        Cook Time
        5 minutes
        Servings Prep Time
        5 cups 30-35 minutes
        Cook Time
        5 minutes
        Pickled Corn
        Print Recipe
          Servings Prep Time
          5 cups 30-35 minutes
          Cook Time
          5 minutes
          Servings Prep Time
          5 cups 30-35 minutes
          Cook Time
          5 minutes
          Ingredients
          Servings: cups
          Instructions
          1. In a large bowl, toss together corn, red onion, red pepper, jalapeño, and garlic. Divide into heat proof mason jars, leaving enough room to add liquid to cover. I used 3-500ml jars because it's nice to have one ready to use and two to keep stored. See note.
          2. In a medium sauce pan heat water, vinegar, lime juice, sugar, salt and pepper to a simmer. Pour hot liquid over corn mixture just to cover corn. Add hot water by the tablespoon to top up if needed. Seal jars and allow to cool at room temperature, then refrigerate.
          Recipe Notes

          Will keep up to 4 days once opened and up to one month if unopened.  This is why I chose to use 500 ml mason jars, so one or two can stay sealed if needed and one can be used right away.

          Bacon Jam Mozza Burger


          Bacon Jam Mozza Burger
          Print Recipe
            Servings Prep Time
            4 people 30 minutes
            Cook Time Passive Time
            60 minutes 3 minutes
            Servings Prep Time
            4 people 30 minutes
            Cook Time Passive Time
            60 minutes 3 minutes
            Bacon Jam Mozza Burger
            Print Recipe
              Servings Prep Time
              4 people 30 minutes
              Cook Time Passive Time
              60 minutes 3 minutes
              Servings Prep Time
              4 people 30 minutes
              Cook Time Passive Time
              60 minutes 3 minutes
              Ingredients
              Bacon Jam
              Servings: people
              Instructions
              Bacon Jam
              1. Chop bacon into 1/4" dice. Heat a large sauce pot or dutch oven over medium high heat. Add diced bacon and cook uncovered until crisp and rendered, stirring often. Scoop out bacon onto a paper towel lined plate, leaving behind approximately 2 tbsp of bacon fat.
              2. Reduce heat to medium and add chopped onion. Cook uncovered until softened and starting to caramelize, approximately 10 minutes. Add garlic and continue to cook for 1-2 minutes, stirring occasionally. Add remaining ingredients including cooked bacon and heat to a simmer. Reduce heat and cook for approximately 30 minutes until mixture is "jammy"
              3. Remove from heat and allow to cool slightly. If you like a chunkier texture, serve bacon jam as is. If you prefer a jammier texture, add 1/2 the bacon jam to a food processor and pulse several times to break down bacon. Stir together with unprocessed half and serve. Yields an approximate 1 1/4 cups of bacon jam and will keep refrigerated in a sealed container for up to one week. Rewarm gently prior to use once it has been chilled.
              Burgers
              1. Preheat grill to medium high.
              2. Line a baking sheet with parchment. Weight ground chuck into 6 ounce portions. Form each portion into 4 1/2"-4 3/4"patties using a press or your hands, making sure not to overwork the meat. Using your thumb, make an indent in the centre of each pattie. Place formed patties onto parchment lined tray and lightly brush both sides with oil. Sprinkle both sides generously with kosher salt and cracked black pepper.
              3. Place patties onto grill and cook for approximately 4-5 minutes per side for medium or 140-145℉. Flip patties only once. Remove from heat onto a plate and top with cheese. Cover loosely with foil and allow to rest for about 3 minutes, giving the meat time to rest and the cheese time to melt.
              4. While burgers are resting, toast buns and warm bacon jam. Assemble burgers with bacon jam and other toppings as desired and serve immediately.

              Wilted Spinach Tomato Salad


              Wilted Spinach Tomato Salad
              Print Recipe
                Servings Prep Time
                6-8 people 25 minutes
                Cook Time
                25 minutes
                Servings Prep Time
                6-8 people 25 minutes
                Cook Time
                25 minutes
                Wilted Spinach Tomato Salad
                Print Recipe
                  Servings Prep Time
                  6-8 people 25 minutes
                  Cook Time
                  25 minutes
                  Servings Prep Time
                  6-8 people 25 minutes
                  Cook Time
                  25 minutes
                  Ingredients
                  Crutons
                  Salad
                  Servings: people
                  Instructions
                  Croutons
                  1. Preheat oven to 350℉. In a large bowl toss together bread cubes, dill, salt and pepper. Drizzle with oil and toss until evenly coated. Spread out in a single layer on a large baking sheet. Bake for 15-18 minutes, turning once. Remove from oven and set aside until ready to use.
                  Salad
                  1. Place spinach in a large bowl. Whisk together mustard, apple cider vinegar and olive oil in a small bowl and set aside.
                  2. In a medium size skillet fry bacon until starting to crisp and most of the fat has rendered. Scoop out bacon with a slotted spatula to a paper towel lined plate, leaving approximately 3 tbsp of bacon fat in the pan. In same pan over medium heat sauté garlic in bacon fat until fragrant, about 1 minute. Add red onion and sauté for 1 minute. Stir in cherry tomatoes and cook, tossing often for 1 minute. Pour in dressing and add bacon, stir to combine Pour over spinach while hot and toss to coat the spinach. Season with sea salt and cracked black pepper. Garnish with shaved cheese, croutons and fresh dill. Serve immediately.
                  Recipe Notes

                  Add grilled shrimp or chicken for a complete meal.  Makes 6-8 side servings or 4 main course servings.

                  Sautéed Brussels Sprouts

                  Sautéed Brussels Sprouts is a delicious side of shredded brussels sprouts, bacon and pine nuts.
                  Sautéed Brussels Sprouts
                  Print Recipe
                  Wispy shreds of brussels sprouts sautéed with shallots, bacon and pine nuts.
                    Servings Prep Time
                    6 people 15 minutes
                    Cook Time
                    15 minutes
                    Servings Prep Time
                    6 people 15 minutes
                    Cook Time
                    15 minutes
                    Sautéed Brussels Sprouts is a delicious side of shredded brussels sprouts, bacon and pine nuts.
                    Sautéed Brussels Sprouts
                    Print Recipe
                    Wispy shreds of brussels sprouts sautéed with shallots, bacon and pine nuts.
                      Servings Prep Time
                      6 people 15 minutes
                      Cook Time
                      15 minutes
                      Servings Prep Time
                      6 people 15 minutes
                      Cook Time
                      15 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Using a food processor fitted with a thin slicing blade, add brussels sprouts a few at a time, creating thin wispy slices. Set aside.
                      2. Heat a large skillet over medium heat and cook bacon until most of the fat has rendered and the bacon is starting to crisp. Scoop out bacon onto a paper towel lined plate, leaving approximately 2 tbsp of fat in the skillet. Over medium heat add shallots and cook stirring frequently until starting to soften, about 3 minutes. Add minced garlic and continue to cook for 2 minutes. Stir in brussels sprouts and continue to cook until starting to soften, about 7-8 minutes. Add lemon juice, apple cider vinegar and pine nuts. Toss to combine. Season with salt and pepper. Serve immediately.