The fish was the wrong kind, the grilled endives were over-grilled, the beans in the bean soup were a little...not soft, but the wine was flowing (not for me, DD!) and there was cheese and good conversation!
Here is part one of the two part masterpiece of the evening: Apple and Brandied Currant Tart.
I had put Melanie in charge of it, since she knows how to make a pastry crust, and I think that's why it turned out as well as it did!
Here is the crust recipe, with the filling to follow later.
Galette Dough ~ Chez Panisse
2 c. All-Purpose Flour
1 tsp sugar
¼ tsp salt
6 oz. (1 ½ stick) unsalted butter
½ c. ice water
Combine the flour, sugar and salt in a large mixing bowl. Add half the butter to the mixture and work it in with your fingers until the dough is the texture of think oatmeal.
Add the remaining butter and quickly work it in until the biggest pieces are the size of large lima beans.
Dribble the ice water into the dough in several stages, tossing and mixing in between additions. Don’t try to dampen the dough evenly; it should look rather ropy and rough.
Stop adding water while there are still a few bits of dry flour remaining in the bottom of the bowl.
Gather the dough into 2 balls and wrap tightly in plastic. Press down to flatten into disks.
Refrigerate for several hours or overnight.
Roll each flattened ball in a 14 inch circle on a lightly floured board. Dough should be ¼ inch thick.
Refrigerate rolled dough at least ½ hour before using.
(Rolled out circles can be frozen and used the next day.)
Stay tuned for the filling! Coming up next!
No comments:
Post a Comment