Om Nom Nom: Galette des Blettes en L'Enfer
As I've said before, what constitutes a "simple pantry supper" is a function of what's in the simple pantry. The Trustee was here last Thursday, and I made pizza (white/whole wheat/semolina dough, fresh tomato-mushroom sauce, pepperoni for him, soy chorizo for me, and packaged shredded "six cheese Italian blend). (Cut for length)
I had leftover dough, half a bunch of chard, and half a bunch of radishes. So I stretched out the dough, sauteed the chard and radish greens with red onions, the leftover mushrooms, and a chili of unknown strength. I topped it with the leftover cheese and small dice of about an ounce and a half of cheddar hanging around in the fridge.
It turned out that the chili was VERY hot, hence the subject line ("Swiss Chard Pie in Hell" or, more simply, Charred). So I would definitely make this again, but with much less pepper heat. I ate the first galette with shredded radishes dressed with sour cream, the second one with thin-sliced cucumber ditto--I'm on a sour cream tear lately.
I got a package of--I think they're nectarines, maybe peaches--from the dollar bin at the greengrocer, cut out the pits and the banged-up pieces, and roasted them with balsamic vinegar and vanilla beans. After they'd been in the oven for a few minutes I said damn, shouldn't I have put in some sugar? So I sprinkled some on top. After about 45 minutes in the oven, some of the sugar was still on top. Weird. Anyway, the fruit is rich, soft yet chewy, and with a small amount of delicious sludgy brown syrup.
Loaf of wheat germ bread with a little rice syrup just out of the oven--still too hot to cut. It didn't rise hugely so I said friggit and put it in a smallish glass loaf pan and it rose nicely and has a very deliberate-looking golden crust.
I had leftover dough, half a bunch of chard, and half a bunch of radishes. So I stretched out the dough, sauteed the chard and radish greens with red onions, the leftover mushrooms, and a chili of unknown strength. I topped it with the leftover cheese and small dice of about an ounce and a half of cheddar hanging around in the fridge.
It turned out that the chili was VERY hot, hence the subject line ("Swiss Chard Pie in Hell" or, more simply, Charred). So I would definitely make this again, but with much less pepper heat. I ate the first galette with shredded radishes dressed with sour cream, the second one with thin-sliced cucumber ditto--I'm on a sour cream tear lately.
I got a package of--I think they're nectarines, maybe peaches--from the dollar bin at the greengrocer, cut out the pits and the banged-up pieces, and roasted them with balsamic vinegar and vanilla beans. After they'd been in the oven for a few minutes I said damn, shouldn't I have put in some sugar? So I sprinkled some on top. After about 45 minutes in the oven, some of the sugar was still on top. Weird. Anyway, the fruit is rich, soft yet chewy, and with a small amount of delicious sludgy brown syrup.
Loaf of wheat germ bread with a little rice syrup just out of the oven--still too hot to cut. It didn't rise hugely so I said friggit and put it in a smallish glass loaf pan and it rose nicely and has a very deliberate-looking golden crust.