Posts in eat
peach + red onion & ricotta mini galettes

sweet baby sage is two weeks old today and it really feels like we are settling in to our new life as a family of three. we took her for her two week check up today and she is chubbing up nicely and is the picture of baby health.

it has been nice taking a break from teaching, catering and cakes to truly slow down and enjoy this new phase of life, but our little nugget sleeps pretty long stretches until she parties hard from eight to midnight. plenty of time for me to stretch my legs in the kitchen.

of course my first trip out of the house was to my local produce store. i picked up some gorgeous summer peaches to cook up with some leftover homemade ricotta i had made. these galettes are great to bring to those end of summer parties you are headed to as an appetizer or a dessert.

peach + red onion & ricotta mini galettes

serves: 24 mini galette

prep time: 10 minutes

active time: 10 minutes

bake time: 25-30 minutes

total time: 45-50 minutes

ingredients: 1 large yellow peach, quartered and sliced thin. 2 frozen pie crusts, thawed (usually you can purchase them in a pack of two). .25 of a red onion, thinly sliced. ..5 cup whole milk ricotta (you can make it yourself or purchase from the store). 2 tbs balsamic glaze. 5 large basil leaves, thinly sliced. 5 tsp kosher salt. .25 tsp freshly ground pepper. 1 cup of all purpose flour for dusting. parchment paper. baking sheet. rolling pin. large round cookie cutter (mine was 4 inches in diameter).

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start by preheating your oven to 375 degrees f. dust your working surface with flour and roll out the dough to about an eighth of an inch thick. use a large round cookie cutter to cut out 24 rounds. you may need to roll out the excess dough a couple of times to get as many rounds as you can. line your baking sheet with parchment paper.

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place the dough rounds on your baking sheet. you can use two baking sheets if you have them, or you can bake your galettes by the dozen.

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in the middle of each dough round, place a teaspoon of ricotta in the center of your round. top with 3 slices of peach, 3 slices of red onions, season with the salt and pepper and a drizzle of balsamic glaze.

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fold over the edges of your dough rounds containing the filling.

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bake for 25-30 minutes, until the edges of your galettes are golden.

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sprinkle them with thinly slice basil.

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serve hot or at room temperature.

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xo, a

peach + red onion & ricotta mini galettes

serves: 24 mini galette

prep time: 10 minutes

active time: 10 minutes

bake time: 25-30 minutes

total time: 45-50 minutes

ingredients: 1 large yellow peach, quartered and sliced thin. 2 frozen pie crusts, thawed (usually you can purchase them in a pack of two). .25 of a red onion, thinly sliced. ..5 cup whole milk ricotta (you can make it yourself or purchase from the store). 2 tbs balsamic glaze. 5 large basil leaves, thinly sliced. 5 tsp kosher salt. .25 tsp freshly ground pepper. 1 cup of all purpose flour for dusting. parchment paper. baking sheet. rolling pin. large round cookie cutter (mine was 4 inches in diameter).

start by preheating your oven to 375 degrees f. dust your working surface with flour and roll out the dough to about an eighth of an inch thick. use a large round cookie cutter to cut out 24 rounds. you may need to roll out the excess dough a couple of times to get as many rounds as you can. line your baking sheet with parchment paper. place the dough rounds on your baking sheet. you can use two baking sheets if you have them, or you can bake your galettes by the dozen. in the middle of each dough round, place a teaspoon of ricotta in the center of your round. top with 3 slices of peach, 3 slices of red onions, season with the salt and pepper and a drizzle of balsamic glaze. fold over the edges of your dough rounds containing the filling. bake for 25-30 minutes, until the edges of your galettes are golden. sprinkle them with thinly slice basil. serve hot or at room temperature.

stilton & summer tomato salad with chimichurri

over the years i have made no secret about the fact that i am in love with tomatoes. fresh summer tomatoes from the vine are unparalleled as far as i’m concerned. and now that my friend’s and family’s tomato plants are pumping out plump summer gems, i’m getting many texts and emails asking me what to do with them.

and my best advice is to keep it simple. don’t put them in your fridge. don’t cook them. don’t marinate them. try to eat them in their rawest forms as soon as you can. each different variety (try as many as you can from your market or produce store while they are in season and at their best) has it’s own unique flavor. i like to enhance those flavors with a little salt on the tomato itself and rich, bold, but cooling flavors to enhance the sweet, tangy flavor of tomatoes. pistachios, sharp stilton blue cheese and peppery arugula really increase the glory of summer tomatoes in this dish.

the best part is, no cooking required (no one wants to turn on the stove or oven right now) and can be made up in a matter of minutes.

stilton & summer tomato salad with chimichurri

serves: 4

prep time: 10 minutes

active time: 5 minutes

total time: 15 minutes

ingredients: 1.5 lb mixed summer tomatoes, sliced about one fourth an inch thick. 4 cups arugula. .5 cup sliced stilton cheese. .25 cup pistachios, roughly chopped. 1 tbs chopped fresh chives. 1 tbs chopped fresh parsley. 1 tbs chopped fresh basil. .5 cup olive oil. .25 cup red wine vinegar. 1 tbs honey. .1 tsp minced garlic. 5 tsp red pepper flakes (you can leave this out if you don’t want your dish to be spicy at all). 1 tsp kosher salt. .5 tsp freshly ground pepper.

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start by making your chimichurri. combine the herbs, oil, vinegar, honey, garlic, half the salt and pepper and the pepper flakes together in a bowl. stir well to combine and set aside.

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layer your tomatoes onto a platter. season with the remaining salt and pepper.

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top with arugula, stilton and sprinkle with the pistachios.

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drizzle your chimichurri over the salad.

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serve and enjoy.

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xo, a

stilton & summer tomato salad with chimichurri

serves: 4

prep time: 10 minutes

active time: 5 minutes

total time: 15 minutes

ingredients: 1.5 lb mixed summer tomatoes, sliced about one fourth an inch thick. 4 cups arugula. .5 cup sliced stilton cheese. .25 cup pistachios, roughly chopped. 1 tbs chopped fresh chives. 1 tbs chopped fresh parsley. 1 tbs chopped fresh basil. .5 cup olive oil. .25 cup red wine vinegar. 1 tbs honey. 1 tsp minced garlic. .5 tsp red pepper flakes (you can leave this out if you don’t want your dish to be spicy at all). 1 tsp kosher salt. .5 tsp freshly ground pepper.

start by making your chimichurri. combine the herbs, oil, vinegar, honey, garlic, half the salt and pepper and the pepper flakes together in a bowl. stir well to combine and set aside. layer your tomatoes onto a platter. season with the remaining salt and pepper. top with arugula, stilton and sprinkle with the pistachios. drizzle your chimichurri over the salad. serve and enjoy.