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RHUBARB & ORANGE ‘CHEVRON’ Galette
Recipe: Dimity Jones.
Click on link above for video by Tara Sgroi. Check out her fabulous work, here.
Preheat Oven to 400 degrees.
Rhubarb: Prepare the 1 lb (or 4-6 sticks) of Rhubarb. Try to purchase rhubarb of differing shades, which makes the pie pretty, but the pie will come together best if the stalks are of similar thickness. (Depending on the thickness of the stalks, you may need only 4 sticks, but I’ve also tried it with thinner stalks and I needed 6.)
To Prepare: Trim off stalk ends. Cut the stalks diagonally, keeping them all the same size, (about an inch and a half long, or shorter if you want a tighter ‘knitted’ look) then slice down the middle, giving you a flat surface on either side of the Rhubarb.
Place all the Rhubarb pieces in a bowl and add the zest (or 1 tablespoon), and the juice of (at least 4 tablespoons) of one Medium-large, very ripe Orange. Add to the bowl 1 quarter cup of granulated sugar and one tablespoon of all purpose flour. Toss to coat. Let the rhubarb sit in the bowl for at least 10 minutes, or until you are ready to start placing the pieces in a pattern.
Dough: Roll out pie dough on a lined baking sheet. I’m a fan of the tried and tested Pate Brisee shortcrust dough, from Martha Stewart, (which is a ratio of 2 and a half cups of flour to 2 sticks of butter, plus sugar, plus salt.) Click here to get the recipe.
Spread dough with a layer of Orange-Apricot Marmalade (I love Sarabeth’s Kitchens brand, which is readily available. It is a sweeter version of Marmalade, which is what you want, as it pairs well with the naturally tart Rhubarb,) leaving about an inch and a half around the edges.
Mix and match Rhubarb ’tiles’ into a Chevron pattern, until Marmalade surface is completely covered. (Or any pattern you desire. Play around!) Mix up the tones of the rhubarb to get a pretty effect. Tuck stray marmalade pieces between the cracks.
Fold up the pastry edges, (cut off any overhanging rhubarb so pastry can fold over), and crimp slightly. Sprinkle and then press pastry edges with Demerera Sugar.
Place in 400 degrees for 35-45 minutes, or until crust is golden brown and Rhubarb is soft to the touch. Let cool on a wire rack. Serves with vanilla ice-cream, cream or traditional custard. Serves 8, (at least.)
I started cutting sticks of Rhubarb into neat, angled wedges to form a chevron pattern, then kept going, in fact, …I couldn’t stop until I completed the entire surface in about 7 minutes flat. What emerged was something that looked almost like knitting. Almost like I’d knitted a ‘rhubarb’ sweater… with a distinct “Chevron” pattern. The pastry recipe is from @MarthaStewart It’s her Pate Brisee. Which is always a great pastry to house a fruit pie. The galette was for my mother, who turned 77 on Monday. Happy Birthday Mum! x
Good morning! After shooing my Australian guests onto a train to DC, I sat down to a simple Raspberry Porridge with shredded Coconut and Pistachio. You don’t need to add any sugar to the stewed Raspberries, because you can add it in the way of sweetened toppings to suit… Honey, diced Apple, etc, so it’s basically 2 ingredients: Raspberries + Cream of Wheat, and then toppings.
Recipe was inspired by My Blue & White Kitchen’s recipe for Whipped Cranberry Porridge. It’s too early in the season for us to get Cranberries here, so I substituted frozen Raspberries.
Recipe: 1 and a half cups of water with 1 cup of frozen Raspberries boil for 10 min. (I did not add Sugar, but you could at this stage should you wish. I found my chosen toppings had enough Sugar, to balance the inherit tartness of the raspberries.) Whisk in 3 tablespoons of Farina (Cream of Wheat) and stir constantly over simmer till mixture thickens. Cool. (Alas, I did not ‘whip’ the porridge, per the original recipe because I did not have the time this morning, so mine is not as ‘pink’ as it possibly could be… I will try to do that next time) Add Milk, or your choice of Nut Milk, and any toppings you wish. I used shredded Sweetened Coconut, and Pistachios, but you could add Yogurt, diced Apples, Raisins, zested Orange, Walnuts, or other Dried Fruit, Honey, or Agave if you wish. It’s up to you! Serves 2-3.
Inspiration for what I cook at home, comes from many places. This recipe from the new Gjelina Restaurant Cookbook, based in Venice, California: Lemon-y Tahini and Garlic Dressing over Pan-Roasted Romesco Cauliflower, with sweet Sultanas and a huge sprinkling of Sumac. The recipe in the cookbook called for Golden Raisins but I didn’t have any so I used regular Sultana’s and it was perfectly fine. To pick up the Cookbook to get this, and other recipes. Click here.
(Photo: Dimity Jones)
I met Husband-and-wife Davide Luciano (photographer) and Cl