This week went by in a haze almost as thick as the one that hovered over Civic Centre this past Sunday during the 420 festival. I’d like to say with certainty that the thick clouds around the Capitol building are bulging rain clouds but one can’t entirely be sure 🙂
Not that I actively participated in the annual Colorado tradition centred around our most laid back of recreational activities; smoking weed 🙂 The air was thick, heavy and sweetly scented. There were throngs of people and just as many police.
We happen to stumble upon the festivities as we drove through downtown Denver. I knew it was going on sometime (4/20) but the date just escaped our minds until we were stuck in traffic wondering why there was so much traffic on Easter Sunday. Then looking around and seeing the obvious state of oblivion of so many, we understood.
I hope everyone had a wonderful Easter and for those observing Passover, I hope that you all had a grand feast too. Last week was a short week for the kids and my hubby was off for three days too, so it ended up being a very nice weekend for us as well.
I was in Fort Collins doing a cooking demo for Specialty Appliance on Saturday and afterwards we took a drive to Estes Park. It was a beautiful day, albeit a bit cloudy with a scattering of ominous clouds but none threatened us until much later.
Like first time tourists, we walked through the little town of Estes Park, dipping in and out of the little shops that line the main street. We found an old time candy store with the sweetest of owners and a wonderland of sweets. We grabbed a few handfuls to occupy our hands and our mouths as we strolled the little town. A much needed snack of hot, gooey pizza pie and we piled back into the car, satisfied from a successful day at work and a great day out, and drove back home.
We don’t celebrate Easter in our family but it’s still a wonderful day and always filled with that holiday vibe. That’s what I love about all holidays, whether we celebrate them or not, the whole day has that special family and holiday feeling.
Our Sunday started off with a much anticipated viewing of the new Captain America movie. It was action packed and exciting, as expected and was enjoyed by all, especially our resident geek and comic book lover, my husband. A drive to downtown Denver to walk the luxury boutiques of Cherry Creek ended with a perfect and impromptu picnic at City Park.
It was an absolutely beautiful day for a picnic and I’ve decided that if we don’t plan one, the weather holds out better for us! We never have any success with planned picnics; it always hails, snows, rains or lightning strikes! A quick trip to the nearby Whole Foods provided us with all our picnic supplies. It was just nice to be with the family and enjoy time with the children.
So, this galette or crostata or tart, whatever you want to call it, is delicious. It’s the last instalment of the cooking for the guys series. Their dessert was this Apple and Rhubarb Galette. I just realised that I love this combination so much that it has appeared in my blog like 5 times! So, I promise, no more apple and rhubarb! At least for this spring, anyway.
This isn’t a fancy, unique or particularly difficult thing to make, but it’s a thing of beauty and people are always impressed, and it tastes fabulous. Lots of great reasons to make it (that, and the fact that I have been so busy I haven’t cooked or photographed for the blog in weeks and I have nothing else to post!)
It’s delicious; make it. Unless you are one of those people who doesn’t like rhubarb, then I don’t know what to say.
Serving size: 6
- 1½ cups/220g all purpose/plain flour
- ½ teaspoon salt
- 2 tablespoons sugar
- 1 stick/113g unsalted butter, cold, cut into medium dice
- 3-5 tablespoons ice cold water
- 1 teaspoon white vinegar
- 4 stalks/2 cups rhubarb, cut into medium pieces
- 2 medium Granny Smith apples, peeled, cored and chopped in medium dice
- 1 tablespoon flour
- ⅓ cup/60g sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- squeeze of lemon
- knob of butter
- Preheat oven to 375F/190C
- To make the pastry crust, place the flour, salt and sugar in the bowl of a food processor.
- Pulse a few times to mix.
- Add the butter cubes and pulse until the butter is the size of little peas.
- Add 3 tablespoons of the cold water and the teaspoon of vinegar.
- Pulse to let the dough come together.
- Add more water, a tablespoon at a time until the dough holds together when pinched between two fingers.
- If the dough holds, tip out the mixture onto the counter and knead gently to bring the pastry together.
- Roll into a disc and cover with plastic wrap.
- Allow to chill for 30 minutes.
- In the mean time get the filling ready.
- Once the dough has chilled for 30 minutes, lay out the disc on a lightly floured counter or on a piece of parchment paper (preferred)
- Roll out into an 12"/30 cm circle, about ¼" thick.
- Place the pastry circle onto a baking sheet, this is where it helps to roll out on parchment.
- Pile the filling onto the middle of the pastry circle leaving a 2 inch border all around.
- Pull up the sides of the pastry circle and pleat all around the filling.
- Dot the surface of the filling with the knob of butter.
- Place the baking sheet with the galette onto the bottom rack of a preheated oven for 30-40 minutes.
- Check to see the crust is browned and the filling is bubbling.
- Pay attention to the bottom crust and make sure it is browned and crisp as well.
- Place onto a rack to cool.
- Serve warm with ice cream or custard.
- Toss the apples, rhubarb, flour, sugar, lemon juice, vanilla and cinnamon together.
- Pile onto the middle of pastry crust.
Here I made 2 smaller galettes that cut into 6 pieces each. I have to mention that I baked these in a Jenn-Air convection double oven and the bottom crust on the galettes was phenomenal. The oven did such a fantastic job browning the bottom and the top crusts. Galettes, crostata and pies, in general, have a hard time not getting soggy bottom crusts. This oven made them ultra crisp that even after sitting and cooling whilst everyone ate, they still remained crisp when I cut into them an hour later. I was well impressed with the browning and the ease of use of the Jenn-Air ovens. Once again, this is my opinion and I wasn’t paid to rate or review!
I’m a little behind catching up with everyone’s news so please forgive me. I’ll be round the next couple of days. The kids’ long weekend kind of threw a spanner in my works but it was pleasant. At least, I didn’t have to pack lunches. Hope you’re all having an awesome week so far!