Rustic Chicken Galette
(From Market of Choice; 6 servings)
(From Market of Choice; 6 servings)
Pastry:
3 1/4 c flour
1/2 c fine corn flour
3/4 T salt
3/4 T baking powder
3/4 c cold butter, cut into small cubes
1 1/2 T sugar
2 T sour cream
1 1/2 c ice water
1/2 c fine corn flour
3/4 T salt
3/4 T baking powder
3/4 c cold butter, cut into small cubes
1 1/2 T sugar
2 T sour cream
1 1/2 c ice water
1. Combine dry ingredients, cut into butter with mixer or by hand until crumbly.
2. Fold in sour cream and add water. Dough will be similar to biscuit dough, wet but dry enough to handle and roll out. Let rest 10 min.
3. On a generously floured surface, divide into six portions and roll out into thin 8-9” rounds 1/8” thick.
Basic filling:
1 1/2 T butter
1 ea lg Russet potato and yellow onion, diced
1 c mushrooms, sliced
1/2 T ea garlic, parsley, and fresh thyme, chopped
1 1/2 lb roasted chicken, shredded
3/4 c frozen peas
1/4 c ea white wine and chicken stock
1 c heavy cream
1/2 c Parmesan cheese, grated
1 t salt
1/2 t pepper
1 egg, beaten
1 ea lg Russet potato and yellow onion, diced
1 c mushrooms, sliced
1/2 T ea garlic, parsley, and fresh thyme, chopped
1 1/2 lb roasted chicken, shredded
3/4 c frozen peas
1/4 c ea white wine and chicken stock
1 c heavy cream
1/2 c Parmesan cheese, grated
1 t salt
1/2 t pepper
1 egg, beaten
1. Sauté butter, potato and onion for 5 min.
2. Add mushrooms and garlic and cook 2 min more.
3. Add chicken, peas, parsley, thyme, wine, stock and cream. Reduce by 1/3 (approx. 3 min).
4. Add Parmesan and season to taste.
5. Divide filling among dough rounds and fold edges in toward the center, leaving middle exposed.
6. Brush dough with beaten egg.
7. Bake at 350 degrees for 25-30 min until golden brown. Serve immediately.
(Serves 4)
Sausage with Cabbage and Apples
(Serves 4)2 T olive oil
1 slice bacon, chopped
1 slice bacon, chopped
1 t black peppercorns
1 t mustard seeds, cracked
1/4 t caraway seeds, cracked
1 large yellow onion, julienned
1 lb green cabbage, sliced 1/4" (about 1/2 to 3/4 head)
2 garlic cloves, minced
2 t salt
1/4 t pepper
2 firm apples, cored and wedged 1/4" (Honey Crisp or Pink Lady)
1/2 t thyme, chopped
4 thyme sprigs
1 T sugar
3 T apple cider vinegar (or white wine vinegar)
4 (approx. 1 lb) sausages or 1 large kielbasa, sliced
1/4 t caraway seeds, cracked
1 large yellow onion, julienned
1 lb green cabbage, sliced 1/4" (about 1/2 to 3/4 head)
2 garlic cloves, minced
2 t salt
1/4 t pepper
2 firm apples, cored and wedged 1/4" (Honey Crisp or Pink Lady)
1/2 t thyme, chopped
4 thyme sprigs
1 T sugar
3 T apple cider vinegar (or white wine vinegar)
4 (approx. 1 lb) sausages or 1 large kielbasa, sliced
1. Preheat oven to 375 degrees. Heat oil over med-high heat.
2. Sauté bacon for 3 min. Add cracked spices and cook 1 min more.
3. Add onion, cabbage, garlic, salt and pepper, stirring occasionally. Cook until soft and slightly browned.
4. Add apples, thyme, sugar and vinegar. Stir well.
5. Place sausages atop mixture and place in oven, uncovered. Cook 10 min.
6. Stir mixture and flip sausages. Bake an additional 10-12 min, until sausages reach 160 degrees internal temperature. Serve with stone-ground mustard.
Roasted Fingerling Potatoes:
1 1/2 lb bag fingerling potatoes, halved, rinsed and drained
1 1/2 T fresh thyme, chopped
1/2 T salt
1 t fresh black pepper, ground
3 T olive oil
1 1/2 T fresh thyme, chopped
1/2 T salt
1 t fresh black pepper, ground
3 T olive oil
Toss and roast potatoes in a single layer on sheet pan at 350 degrees for 25-30 min until tender.
