Saturday, October 22, 2016

Saturday Recipe

This looks and sounds delicious. I couldn't resist sharing it. Not only that, the pastry seems really easy to put together.

Spinach-and-Artichoke Galette

This buttery pastry evokes the classic flavors of Greece with its luxurious, creamy filling of spinach,
artichoke and a hint of citrus.

The Ultimate Savory Pie Crust dough (see below)
1/2 cup crème fraîche
1/2 garlic clove, finely grated
1/2 tsp hot sauce
1/2 tsp finely grated lemon zest
Freshly ground pepper
1 cup shredded Manchego cheese
5 oz frozen chopped spinach, thawed and squeezed dry
One 14-ounce can artichoke hearts—drained, quartered and patted dry
1 large egg beaten with 1 tablespoon of water
Thinly sliced scallions, for garnish

1. Preheat the oven to 450°. Line a large baking sheet with parchment paper. On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle; transfer to the baking sheet. Fold the dough edge over itself to form a 1/2-inch border all around and pinch the corners together. Refrigerate until firm.

2. Mix the crème fraîche, garlic, hot sauce and zest; season with salt and pepper. Spread over the dough. Top with the cheese, spinach and artichokes. Brush the edges with egg wash.

3. Bake the galette in the bottom third of the oven for about 25 minutes, until the edges are slightly puffed. Cut into squares, garnish with sliced scallions and serve warm.

Source: Food & Wine

The Ultimate Savory Pie Crust

This savory crust is perfect as the base for tasty appetizers, plus it comes together in just 10 minutes.

1 3/4 cups all-purpose flour
Kosher salt
Freshly ground pepper
1 stick plus 2 tablespoons cold unsalted butter, cut into cubes
1/3 cup ice water

1. In a food processor, pulse the flour with 1 teaspoon of salt and 1/4 teaspoon of pepper. Add the butter and pulse until the mixture resembles coarse meal, with some pea-size pieces of butter still visible. Sprinkle the ice water over the mixture and pulse until the dough just starts to come together; you should still see small pieces of butter. Scrape the dough out onto a work surface, gather up any crumbs and pat the dough into an 8-inch square. Wrap in plastic and refrigerate until well-chilled, about 1 hour or for up to 2 days.

Have a great day

Friday, October 21, 2016

Bowling, Rain, As We Know It,

I had a lousy day bowling. Don't know what was wrong with me, a few aches and pains, but that is par for the course these days. I didn't throw one strike all day. Matt had two very good games though. Not only that, the owner wouldn't give me my money back LOL Funny really, a kid had been bowling using a ramp so when he and grandpa had gone I had a go at using the ramp. First and only try I got 11 points. Then went and started my real game and got 2. Matt, on the other hand, couldn't go wrong.

It has been raining all day so of course the balcony workmen haven't been around much at all. We haven't had a lot of rain for a while so it is good for the ground - the grass and trees at least, although out back we don't have too much grass any more. Thank goodness we have the park to look at.

I have finished proofing my Carrie Butler's book,As We Know It. What an excellent story. A really good disaster book as well as a delightful love story with a great twist at the end. When it is released in December, I can thoroughly recommend it.

This is full of Kraft products, of course, but it looked really edible to me!! Simple enough to make too.

Cheesy Buttery Puff

Move over, potatoes. Six simple ingredients blend and melt and puff up into an airy, delicious side.
Be sure and serve it hot.

10 RITZ Crackers, crushed (about 1/3 cup)
1/2 cup milk
1/4 lb (4 oz.) VELVEETA®, cut into 1/2-inch cubes
4 oz (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
4 eggs, separated
3 Tbs chopped fresh chives

1. Heat oven to 375°F.

2. Spread cracker crumbs onto bottom of 9-inch square baking dish sprayed with cooking spray.

3. Microwave milk, VELVEETA and cream cheese in large microwaveable bowl on HIGH 1-1/2 min. or until cheeses are completely melted and mixture is well blended, stirring after each minute. Whisk egg yolks and chives until blended. Stir into VELVEETA mixture.

4. Beat egg whites in small bowl with mixer on high speed until stiff peaks form; gently stir into VELVEETA mixture. Pour into prepared dish.

5. Bake 20 to 25 min. or until top is puffed and golden brown. Serve immediately.

Servings: 6

Source: Kraft

Have a great day