In need of a supremely easy summer dessert that will impress your guests? Or just yourself? Look no further than the galette. Not into artfully arranging fruit in a symmetrical pattern? This recipe is a straight mix and dump situation. Top with vanilla ice cream for sheer perfection.
2 cups flour
1 tablespoon sugar
1/8 teaspoon salt
1 1/2 stick cold butter
1/4 cup ice water
2 tablespoons sugar plus extra for the crust
2 tablespoons milk or almond milk
2 cups blueberries
3 to 4 tablespoons sugar
2 tablespoons cornstarch
Juice of half a lemon
Pinch of salt
1 egg yolk beaten with 1 teaspoon water (for egg wash)
In a bowl, mix the flour, sugar and salt. Using two forks, cut in the butter until the mixture becomes course in texture. Slowly pour in the ice water, a little bit at a time until the dough starts to stick together. Wrap the dough in plastic wrap and form into a flat round disk. Chill in the refrigerator for at least 30 minutes.
Mix the blueberries, sugar, cornstarch, lemon juice and salt in a bowl.
Roll out your dough into a 12-inch diameter circle on a piece of parchment paper. Dump the fruit in the center of the dough. Fold the edges toward the center of the galette. Brush edges with egg wash.
Post-vacation depression (PVD) affects an estimated 97% of vacation goers annually. It can occur as early as your last day on the trip and linger for months, sometimes lasting until your next vacation. After returning from my honeymoon in Hawaii, I developed a severe case of PVD. It struck when I least expected— walking through hot bus exhaust set off memories of warm tropical breezes and even a dripping air conditioning unit induced flashbacks of sipping fruity cocktails in the swim-up bar. Needless to say, the transition back to reality has been rough. What can I do to cope? Fish. Taco. Therapy. In Hawaii, I ate
some of the most insanely delicious fresh fish. The fish tacos were particularly unreal. Fresh ono nestled in a flour tortilla with shredded cabbage and served with pineapple salsa. It was a thing of beauty. Unlike beef tacos, fish tacos are more refined and don’t really require as many fixings. Fresh salsa, shredded cabbage and guac is all you really need. He me iki ia (you’re welcome).
Fish Tacos with Pureed Tomato Salsa
PVD set in early…
1 lb tilapia (feel free to use any white flaky fish such as mahi mahi, snapper or cod)
1/8 tsp ground coriander
1/8 tsp cumin
1/8 tsp smoked paprika
salt and pepper
4 medium sized tomatoes, chopped
4 cloves of garlic, minced
1 small onion, chopped
1 jalapeño, sliced
1/4 cup cilantro
hot sauce (optional)
shredded green cabbage
Sour cream or Greek yogurt
Heat a frying pan with about a tablespoon of oil over medium-high heat. Rub a little oil on your fish and sprinkle with spices and salt and pepper. Cook fish about 3-5 minutes per side, or until it flakes nicely.
Pureed tomato salsa:
Adapted from Bobby Flay
Sautee garlic and onions in about a tablespoon of olive oil until soft. Add tomatoes and jalapeño and cook for about 10 minutes. Add cilantro. Puree the mixture with an immersion blender. Add the juice of 1 lime, salt and hot sauce if you’re feeling frisky. Serve tacos with warm tortillas, shredded cabbage, guac, sour cream and a wedge of lime. Alcoholic beverage accompaniment encouraged.
Roasting vegetables is a sure-fire way to extract flavor and elevate nearly any vegetable. Throw down your favorite veggie, some olive oil, kosher salt and freshly ground pepper and roast at a high heat for a crowd pleasing side. You can never go wrong with basics like asparagus, sweet potato, squash, carrots or brussel sprouts. But, sometimes the basics can get a little boring. My sister in law, Devora, inspired me to think outside of the box and roast different veggies like fennel and artichoke hearts. I found that squeezing fresh lemon juice on the veggies just as they come out of the oven adds a bright citrusy freshness. The lemon-parsley dressing in this recipe takes that concept to a whole new level. The dressing really pumps up the flavor and enhances the delicious roasted cauliflower in the best way. Don’t bank on adding the leftovers to tomorrow’s salad— there won’t be any.
Roasted Cauliflower with Lemon-Parsley Dressing
Adapted from Bon Appetit
1 head cauliflower
6 tbsp olive oil
freshly ground pepper
1 cup fresh flat-leaf parsley
1/2 tsp lemon zest
2 tbsp fresh lemon juice
Preheat oven to 425. Toss the cauliflower with 4 tbsp of olive oil and season with salt and pepper. Put the cauliflower on a cookie sheet and roast for 35 minutes, tossing occasionally. Pulse the parsley, lemon juice, and remaining 2 tbsp of oil in a food processor until very finely chopped and season with salt and pepper. Toss cauliflower with lemon-parsley mixture and sprinkle lemon zest on top.