The recipe selection for the baking group, Tuesdays with Dorie: Baking with Julia, is Berry Galette, page 377. The Galette Dough can be found on pages 371-372.
Host bakers: (recipes can be found on their blogs)
Lisa of Tomato Thymes in the Kitchen
Andrea of The Kitchen Lioness
Also, you can see the other bakers’ posts to view their Berry Galettes.
I soon discovered, I am not such a fan of baked strawberries. With that said, you know what’s coming…I didn’t care for the Strawberry Galette I baked.
Fruit juices oozing out of the dough wasn’t appealing. I know part of the appeal of a Galette IS the rustic look.. but…when the oozing is out of control, the rustic charm goes down several notches. And, yes, strawberries give off more liquid. My plan was to form the galette smaller. No dice. Spillage ensued like Niagara Falls.
What’s more, this pastry recipe is not one I would keep. Oh my, what a travesty. I love pastry…the more the merrier, as far as I’m concerned. But not in this case. This recipe just didn’t cut it for me. Didn’t care for the sour cream in the pastry dough…even my taste-testers weren’t impressed.
This recipe is called Berry Galette. Which means, berries are to be used. Recipe mentions the use of strawberries to be in moderation. Did I heed this advise? Nooo. Did you know that strawberries are NOT berries? I didn’t. Learn something everyday. Nothing like expanding the brain cells.😉 Read article here.
Can I share with you a recipe success in my kitchen, since today’s recipe was not? Yes? Ok. I’ll proceed. I made an Apple Crostata (adapted recipe from Ina Garten-Barefoot Contessa), and it was delish. I look forward to baking this apple dessert many times over in the Fall.
By the way, a Galette and a Crostata are the same. The first being of French origin, the latter, Italian origin. Hey, you say tomaaahto, I say tomaaayto… *grin*
I made POPOVERS, which is due for posting on 8/21/12 with the baking group TWJ:BWJ. Now, THIS is a good recipe. It’s so good, I made it twice.
Stop by in two weeks, (8/21/12), for the post on Popovers. A great recipe by Marion Cunningham. The Hosts listed below will post the recipe on their blogs.
Paula of Vintage Kitchen Notes
Amy of Bake With Amy
Popovers…a recipe I’m excited about…
~ BAKING TIP ~
PASTRY DOUGH TIPS
Source: King Arthur Flour
- Cold ingredients produce the flakiest crust. Be sure to use very cold fat. In warm weather, chill the flour ahead.
- Cut the fat in until your mixture resembles small peas or gravel. Do not overwork it. The more you incorporate the fat past that point, the less flaky your crust will be.
- If you are making a double crust pie, it helps to have more dough for the bottom crust. Divide the dough in two, making one part slightly larger than the other.
- Pastry handles better when chilled. Chill dough 30 to 40 minutes in the refrigerator before rolling.
- You can chill pastry in the refrigerator for longer than 40 minutes. Wrapped well, it keeps for 2 or 3 days. If stored this long, let it sit at room temperature for 5 or 10 minutes before rolling to allow the dough to become more pliable.
- Roll your pastry on a sheet of lightly floured wax paper or parchment. Invert the pastry right over the pan, or filling, and peel the paper off.
- You can fix tears in pastry by pinching or pressing it back together. Large gaps can be patched with trimmings cut from the overhanging dough.
- Don’t stretch the pastry when you are lining a pie pan with the bottom crust. Instead, ease the pastry into the pan, gently tucking it into the bottom crease.
- For a luster finish, sparingly brush your top crust with cream just before baking. In addition, sprinkle a large pinch or two of sugar over the top for an extra bit of sweetness. Turbinado Sugar is best for this application….read on.
WHAT IS TURBINADO SUGAR?
Turbinado sugar is a delicious alternative to table sugar. Unlike typical granulated sugar,Turbinado sugar crystals are much larger, and are made at an earlier period in the sugar cane processing method. It retains some of the flavor of molasses, a natural byproduct of the sugar process, which makes it a desirable addition to tea or coffee.
The first pressing of the sugar cane yields Turbinado sugar. It looks notably different from granulated sugar because it has much larger crystals and is golden to brown in color. It also is considered by some to be “healthier” since it receives less processing than does white sugar.
Unlike granulated sugar, Turbinado sugar tends to hold more moisture, and is lower in calories. A basic teaspoon of Turbinado sugar contains 11 calories, while granulated sugar contains 16. Because it is a little moister than white sugar, Turbinado sugar can become hardened if exposed to too much air. Those who manufacture turbinado sugar recommend storing it, like brown sugar, in an airtight container.
Some manufacturers refer to Turbinado sugar as raw sugar. It can be packaged and sold under numerous names, but one of the most popular of these is “Sugar in the Raw.” It is often sold in small single serving packages for use on restaurant tables, but with a little searching, one can find larger quantities of Turbinado sugar for sale.
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London Summer Olympics 2012 are still underway. The Summer Olympics began Friday, July 27, 2012, and ends on August 12, 2012.
Loved watching him swim with such focus and yet with a quiet calm and assuredness.! He is an inspiration to all…
What did Michael Phelps accomplish at the 2012 Olympic Summer Games?
- 51 Olympic swims
- Swam nearly 10,000 meters and 198 lengths of the pool in Olympic races
- Relay of August 4, 2012 was his 24th Olympic final
- In addition to his 18 gold medals, Michael Phelps has also won two silver and two bronze medals.
Michael Phelps is the Greatest Olympic Champion of all time!
Makes me want to stop sunbathing,
take off the sunglasses, get in the pool and
start doing some laps…
Peace in Baking,
Baking is my Zen…sweet nibbles for the soul
NOTE: DO NOT use my photography WITHOUT MY PERMISSION.