Apple Galette

The following recipe was prepared during my International Chefs Dinner. You can read about it and check out the other recipes that were made for the event HERE.

Apple Galette
shared at the event by Joelen
recipe courtesy of Jacques Pepin

1/2 recipe pate brisée (or prepared pie crust dough) 5 large apples

1/4 cup sugar
3 tablespoons butter, cut into small pieces
4 tablespoons apricot preserves
1 tablespoon Calvados or Cognac (optional)

Roll out the dough 1/8 to 1/16 inch thick, in a shape that fits roughly on a cookie sheet—approximately 16 X 14 inches. (The best cookie sheets are made of heavy aluminum that is not too shiny.) If the dough is not thin enough after you lay it on the cookie sheet, roll it some more, directly on the sheet.

Peel and cut the apples in half, core them, and slice each half into 1/4-inch slices. Set aside the large center slices of the same size and chop the end slices coarsely. Sprinkle the chopped apple over the dough. Arrange the large slices on the dough beginning at the outside, approximately 1 1/2 inches from the edge. Stagger and overlap the slices to imitate the petals of a flower.

Cover the dough completely with a single layer of apples, except for the border. Place smaller slices in the center to resemble the heart of a flower. Bring up the border of the dough | and fold it over the apples. Sprinkle the apples with the sugar and pieces of butter, and bake in a 400-degree oven for 65 to 75 minutes, until the galette is really well browned and crusty.

Slide it onto a board. Dilute the apricot preserves with the alcohol (or use 1 tablespoon of water if the jam is thick and you prefer not to use spirits) and spread it on top of the apples with the back of a spoon. Some can also be spread on the top edge of the crust. Follow the design so that you do not disturb the little pieces of apple.

Serve the galette lukewarm, cut into wedges.

Potato Galette

The following recipe was prepared during my International Chefs Dinner. You can read about it and check out the other recipes that were made for the event HERE.

Potato Galette

shared at the event by Joelen

recipe courtesy of Jacques Pepin

1/2 recipe pâte brisée (or prepared pie crust dough) 1 tablespoon butter
1 tablespoon oil
1 pound potatoes, peeled, cut into very thin slices, washed, and dried
1/2 cup heavy cream

Roll out the dough as indicated for the Apple Galette, about 1/16-inch thick and in a 1 3-inch circle. Place on a large cookie sheet.

Melt the butter in a skillet and add the oil. Add the potato slices and sauté for 3 to 4 minutes on high heat until the slices start to look transparent and a few are slightly browned. Let cool a few minutes and spread the potatoes on the dough. Fold over the border of the dough as for Apple Galette.

Bake in a 400-degree oven for approximately 45 minutes, until it is nicely browned. Spread the cream on top and bake for another 15 minutes. Serve lukewarm in wedges.

Butternut Squash Gratin

The following recipe was prepared during my International Chefs Dinner. You can read about it and check out the other recipes that were made for the event HERE.

Butternut Squash Gratin

shared at the event by Laura

recipe courtesy of Jacques Pepin

1 large butternut squash (3 1/4 pounds), peeled and seeded (2 1/2 pounds)

1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups heavy cream
3 tablespoons grated Parmesan cheese

Cut off and discard the stem of the squash, then cut the squash into two pieces by cutting through it horizontally at the bottom of the neck. This will make it easier to peel.

Peel the cylindrical neck lengthwise, removing enough skin so that the orange flesh underneath is revealed. (Under the outer skin there is a layer of green, which should be removed.) Peel the round part of the squash by cutting around it in a spiral fashion with a sharp knife; it is easier to peel a round object in this manner. Cut the rounded part in half lengthwise, and, using a spoon, scoop out the seeds. Then cut the squash into 1/8-to-1/4-inch slices either with a knife or in a food processor fitted with the slicing blade.

Preheat the oven to 400 degrees. Place the squash slices in a large saucepan, cover them with water, and bring to a boil. Boil over high heat for 1 1/2 to 2 minutes, then drain in a colander. The pieces will break a little in cooking. Arrange pieces in a gratin dish, and sprinkle with the salt and pepper. Pour on the cream, and stir gently with a fork to distribute the additions properly. Cover with the cheese, and bake for about 30 minutes.

At serving time, brown the top of the gratin by placing it under a hot broiler for 4 to 5 minutes. Serve immediately.

Read Watch & Eat!: French Fare

Some things I enjoy are reading and watching movies. At the beginning of the year, I came up with the idea of pairing these two things with food… and my Read, Watch & Eat events were born. I hosted these events for girlfriends and decided to share the event idea with my cooking group… since they love a reason to cook!

For the month of August, we read the book, The Diving Bell & The Butterfly by Jean-Dominique Bauby prior to coming together. Today, we watched the 2007 movie version and had a potluck of French inspired dishes. Unfortunately I was so busy in preparing and hostessing my event that I wasn’t able to get any pictures in of our French spread. However here are the dishes and links to the recipes of the items that came to the table:

Steamed Mussels in White Wine
shared at the event by Joelen

Spinach Quiche
shared at the event by Nina

Pate
purchased & shared at the event by Joyce

Baked Tomato w/Basil
shared at the event by Yumi

Potatoes Anna
shared at the event by John

To join in the fun, my fellow bloggers have submitted their favorite French inspired recipes! As I do with each blogging event I host, a lucky blogger receives a giveaway related to the food theme. This event’s winner is Laura of Laura’s Home Cookin! Laura will be receiving Herbs de Provence and dried Lavendar buds to play with in her kitchen. Congratulations Laura and thanks to all that participated in the blogging event! Read on to check out the recipes submitted by my fellow bloggers…

Laura of Laura’s Home Cookin
from Minnesota
Crepes
What’s a French Food blogging event without Crepes?! Laura shares with us her favorite crepe recipe and shows how versatile they are for something sweet or savory. For her recipe, check out her blog!
Kate of Paved With Good Intentions
from California
Brie and Ham Quiche
Kate shares with a one of my favorite French dishes – quiche! Her quiche takes brie cheese and ham to a whole new level and I’m anxious to make this myself. Check out Kate’s blog for the recipe!