Ingredients
crepeS:
1
cup
flour, all purpose
1
each
egg
1
each
egg yolk
1
cup
milk, or more
1
pn
salt
1
pn
pepper, black, ground
1
tablespoon
parsley, chopped
1
tablespoon
chives, chopped
2
tablespoon
butter, lightly salted
1
Oil, olive
FILLING:
8
oz
Cheese, goat, California at room temperature
2
tablespoon
Oil, olive
3
tablespoon
Basil, finely shredded
2
tablespoon
Parsley, chopped
2
tablespoon
olives, black, chopped
1
Pepper, black, ground
SWEET onion SAUCE:
1 1/2
tablespoon
Oil, vegetable
1
md
onion, sliced
1
cup
Veal, trimmings OR beef trimmings
1
cup
beef, trimmings *
2
tablespoon
Vermouth, dry
2
cup
stock, veal or beef stock
Directions:
To make the crepes:
Sift the flour into a mixing bowl; add egg, egg yolk and a little of the milk and stir to the consistency of smooth paste. Gradually add remaining milk and mix until smooth. Add salt and pepper, and 1 tablespoon of parsley and chives.
Heat 2 tablespoons of butter until the butter foams and turns a very light brown color. Whisk this into the batter. Let the mixture stand for at least 2 hours.
Thin the batter with milk, if necessary, to the consistency of whipping cream.
Brush a 7 inch non-stick skillet or crepe pan with a thin film of olive oil and place over medium heat.
When hot, add about 3 tablespoons of batter and swirl to coat the pan. Cook until lightly golden, about 1 minute; then flip and cook the second side for about 30 seconds. Continue with remaining batter, stacking crepes between sheets of waxed paper.
To make the filling:
In a mixing bowl, mash the cheese with 2 tablespoons of olive oil until soft and smooth. Stir in the basil, 2 tablespoons of parsley, olives, and pepper.
To make the Sweet onion Sauce:
In a heavy saucepan, heat the vegetable oil over medium heat, then add onion and meat. Cook uncovered, shaking the pan and stirring occasionally, until the meat and the onion are browned (about 20 minutes.)
Add the vermouth, stirring, to the meat and onions. Then add the stock and bring the mixture to a boil. Allow the mixture to boil gently, skimming the surface often until sauce has reduced to a light syrupy consistency (about 30 minutes or longer.)
Remove the saucepan from the heat and swirl in 2 tablespoons of butter, bit by bit. Strain the resulting sauce and season with little bit salt and pepper.
To assemble:
Preheat the oven to 375 F.
Use a narrow spatula or butter knife to spread 1 side of each crepe evenly with about 2 tablespoons filling. Fold each crepe into quarters, pressing neatly.
blanch cucumber slices in boiling salted water for 1 minute then drain well. Arrange the stuffed crepes in a shallow baking pan, brushing lightly with olive oil and place them in the oven until heated through (about 5 minutes.) Arrange 2 crepes, overlapping slightly, on each of 4 heated serving plates. Arrange 3 cucumber slices in a fan pattern next to the crepes and garnish with finely slivered olives.
Warm the sauce. Spoon some sauce around the crepes, and serve.
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How to make a savory galette | SNACKS Episode 1
Welcome to my first long-form cooking video! And for this first one, it's all about how to make the flakiest, cheesiest, savory galette. I got a ton of requests to make more slow, cook-with-me videos, and I really hope you like this one. If you have any requests for future videos please leave them below, and you can find the whole recipe here:
INGREDIENTS:
300 grams all-purpose flour
230 grams butter
6 tbsp ice water
2 tsp salt
1-2 small new potatoes
1 thin sweet potato
1 cup parsley, loosely packed
1 lemon
2-3 garlic cloves
1/4 tsp salt
1/3 cup olive oil
8 ounces gruyere cheese
1 tbsp maple syrup (optional as egg wash)
*Prepare the pie crust*
- Whisk together the flour and salt. Cut the butter into 1’ pieces and toss in the flour.
- Make a well in the center of the mixture and pour in the ice water. Mix with your hands and then pour the dough out onto a work surface.
- Laminate the dough.
- Press the dough down until it is about 1-2 inches thick and wrap in cling wrap. Use a rolling pin to roll out the dough into the edges of the cling wrap, forming a tight rectangle. Chill the dough for at least 30 minutes or up to 5 days.
*Prep the rest of the ingredients *
- Thinly slice the potatoes, about 1 mm thickness. Toss them in salt, pepper and olive oil and set aside.
- Make the parsley oil by blending together the parsley, garlic, salt, lemon juice and olive oil until very smooth.
- Reserve 1/3 of the cheese in a block form, and slice the rest of the cheese into thin slices.
*Assemble the galette*
- Take the dough out of the fridge and cut it in half. Put the remaining half in the fridge to use for later.
- Flour both sides of the dough and flour a work surface. Gently roll out the dough with a rolling pin, letting it warm up as you roll.
- Cut off the edges to make a circle (use the leftover pie crust to make pie crust bites - delicious) Roll this dough onto a piece of parchment paper.
- Put a thin layer of parsley oil in a circle in the middle of the galette. Grate the reserved cheese directly on top of the parsley oil.
- Then layer the potatoes around the outside ring of the parsley oil. Then add a layer of the cheese slices, then the potatoes. Repeat until the galette is covered. Top with a twist of black pepper.
- Fold the crust over the tops of the potatoes.
- Brush a thin layer of maple syrup on the crust. Sprinkle a bit of salt on the crust if you’d like.
*Bake*
- Bake at 375F for 35-40 minutes or until the crust is golden and the cheese is bubbling.
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