I hope I'm not infringing on copy rights...I'll definitely give credit and ask for forgiveness...and my recommendations for an incredible cookbook, "Vegetarian Cooking for Everyone" by Deborah Madison. This cookbook has revolutionalized the way we eat. I was introduced to this cookbook in Ithaca, and it has definitely been well used. I love it's suggestions about how to use vegetables, I love how it's set up, and I love a lot of the recipes. Some of the recipes have become favorites and go-to recipes in our house. Check it out.
And, now on to the recipe. Ask Darrell's family what he would request for a meal, and they would probably tell you steak...well, now for his birthday, this is his request. And, it is completely meatless. My mouth is watering just thinking about this meal.
Galette Dough:
2 cups all-purpose flour
1/2 tsp salt
1 Tbs sugar
12 Tbs, cold, unsalted butter cut into small pieces
1/3 to 1/2 cup ice water as needed
Mix the flour, salt and sugar together in a bowl. Cut in the butter, Sprinkle the ice water by the tablespoon, and toss until you can bring the dough together in a ball. Press it into a disk and refrigerate for 15 min if the butter feels soft.
To form a galette, roll it out on a lightly floured counter into a 14" irregular circle (about 1/8" thick)...I actually divide the dough and do about 6 individual sized galettes...
Leek and Goat Cheese Galette filling:
6 large leeks, including an inch of the green
3 tablespoons butter
1 tsp thyme
1/2 cup dry white wine (I just use a little less water)
1/2 cream
salt and pepper
1 egg beaten
1 Tbsp tarragon
1/2 cup to 1 cup soft goat cheese (to taste)--about 4 oz.
Thinly slice and wash the leeks. You should have about 6 cups.
Melt the butter in a medium skillet. Add the leeks, thyme, and 1/2 cup water. Stew over med. heat, stirring frequently, until the leeks are tender, about 12 minutes. Add the wine and continue cooking until it's reduced, then add the cream and cook until it just coats the leeks and little liquid remains. Season with salt and plenty of pepper. Let cool 10 minutes, then stir in the egg.
Preheat oven to 400 degrees.as you roll out dough and fill.
Fill the galette (here with the recipe below), leaving a little space around the edges...crumble the cheese over the top then fold the dough over the filling (it's almost like a rugged looking pie that has the filling oozing out the top). Bake until the crust is browned, 25-30 minutes.
And, now on to the recipe. Ask Darrell's family what he would request for a meal, and they would probably tell you steak...well, now for his birthday, this is his request. And, it is completely meatless. My mouth is watering just thinking about this meal.
Galette Dough:
2 cups all-purpose flour
1/2 tsp salt
1 Tbs sugar
12 Tbs, cold, unsalted butter cut into small pieces
1/3 to 1/2 cup ice water as needed
Mix the flour, salt and sugar together in a bowl. Cut in the butter, Sprinkle the ice water by the tablespoon, and toss until you can bring the dough together in a ball. Press it into a disk and refrigerate for 15 min if the butter feels soft.
To form a galette, roll it out on a lightly floured counter into a 14" irregular circle (about 1/8" thick)...I actually divide the dough and do about 6 individual sized galettes...
Leek and Goat Cheese Galette filling:
6 large leeks, including an inch of the green
3 tablespoons butter
1 tsp thyme
1/2 cup dry white wine (I just use a little less water)
1/2 cream
salt and pepper
1 egg beaten
1 Tbsp tarragon
1/2 cup to 1 cup soft goat cheese (to taste)--about 4 oz.
Thinly slice and wash the leeks. You should have about 6 cups.
Melt the butter in a medium skillet. Add the leeks, thyme, and 1/2 cup water. Stew over med. heat, stirring frequently, until the leeks are tender, about 12 minutes. Add the wine and continue cooking until it's reduced, then add the cream and cook until it just coats the leeks and little liquid remains. Season with salt and plenty of pepper. Let cool 10 minutes, then stir in the egg.
Preheat oven to 400 degrees.as you roll out dough and fill.
Fill the galette (here with the recipe below), leaving a little space around the edges...crumble the cheese over the top then fold the dough over the filling (it's almost like a rugged looking pie that has the filling oozing out the top). Bake until the crust is browned, 25-30 minutes.
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