rustic apple galette.

preparing a crust from scratch is intimidating. there are so many unanswerables: how do you strike just the right level of buttery flakiness? what's the ideal baking temperature? how long should you cook it to ensure that the crust is cooked through but the toppings aren't charred?

luckily, this galette recipe - which beautifully accomodates both sweet and savory toppings - sidesteps many of the common challenges. it comes together easily and is ready to use on the spot. all you need is a food processor, 4 ingredients, and 15 minutes. 

i went with an apple topping this time for dessert, but if i were to venture into the savory world, i'd eagerly spring with some caramelized onions, chard, and goat cheese. 

rustic apple galette

from food and wine

dough

1 1/2 cups all-purpose flour

1 1/2 teaspoons sugar

1 stick plus 2 tablespoons cold salted butter, cut into small pieces

1/3 cup ice water

topping

4 apples

2 tablespoons sugar

1/2 teaspoon cinnamon

1 tablespoon honey, preferably wildflower

in a food processor, combine the flour with the sugar and butter and process for about 5 seconds. sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds. you should still be able to see small pieces of butter in it. transfer the pastry to a work surface, gather it together and pat into a disk. if there are extra clumps that aren’t sticking, pat them into the dough and then wrap the pastry in plastic or wax paper and refrigerate until chilled.

halve and core the apples and slice them crosswise 1/4 inch thick. you can peel them if you want, but you don’t have to. in a small bowl, combine the sugar and cinnamon.

preheat the oven to 400°. on a lightly floured work surface, roll out the pastry transfer to a large rimmed baking sheet. arrange the apple slices on top of the dough in concentric circles or in slightly overlapping rows. drizzle the honey and sprinkle the cinnamon sugar over the chopped apples. fold the pastry edge up and over the apples to create a 1-inch border.

bake the galette for about 40 minutes, until the pastry is lightly browned and crisp and all of the apples are tender. baking time will depend on the verocity of your oven! transfer the pan to a rack and let the galette cool. serve warm or at room temperature.

maple pecan granola.

given just how many high quality granola options line the supermarket shelves, it had never occurred to me to go to the trouble of making my own batch of cereal. that is, until a few weeks ago when curiosity got the best of me and i wanted to see just how nature's path does it. 

this maple pecan granola recipe is a great gluten-free creation that you can throw together in under 10 minutes and bake for another 20. rather than relying on traditional rolled oats, it's made with uncooked quinoa, millet, and buckwheat groats (all of which are available in the bins at any health food store). the rest of the mix-ins are up for grabs: you can't go wrong with a combination of nuts and seeds, but i think some additional coconut flakes or chocolate chips would take things to the next level.

what i like about the final product is that it isn't overly sweet. rather than using sugar, the syrup comes from a blend of apple sauce, maple, coconut oil, and vanilla extract. the result is toastily fragrant and slightly clumpy. you can also increase the crispiness by baking it a few extra minutes. i've been enjoying it with my morning yogurt these days, but it would also make a fantastic ice cream topping or afternoon snack.

maple pecan granola

adapted from anja’s food for thought

2 cups of roasted buckwheat groats (kasha)

1/4 cup uncooked millet

1/2 cup uncooked quinoa

1/4 cup rolled oats (or gluten-free oats)

1/2 cup chopped almonds

1/2 cup chopped pecans

1/4 cup chopped cashews

1/4 cup sesame seeds

1/2 cup sunflower seeds

1/4 cup unsweetened applesauce

3 tablespoons olive oil or coconut oil

3 tablespoons maple syrup

2 teaspoons vanilla extract 

preheat the oven to 160C/360F. line a large baking sheet with parchment paper.

in a large mixing bowl, combine the kasha, millet, quinoa, almonds, pecans, cashews, sesame and sunflower seeds. set aside.

in a small pot, gently heat all the wet ingredients until a syrup forms. remove the pot from the heat and let the flavors merge for a few minutes. pour the wet over dry ingredients and stir until well coated.

transfer the mixture onto a baking sheet and spread out in single layer. bake for 20-30 minutes or until millet and quinoa seeds have turned golden and the kitchen smells like maple. let cool completely before storing in airtight container.

roasted delicata squash soup.

 i love so many things about autumn, from the changing foliage and holiday lights to the seasonal excuse to throw pumpkin and maple into just about everything. i also can't get enough of how many different kinds of winter squash abound at the farmer's market.

this is a great soup to use up any and all of those squash. i decided to go with delicatas for this version, but a pumpkin or acorn varietal would work just as well. this soup gets its depth of flavor from roasting the squash for a half hour before adding them to the pot. it also has a soothing, creamy texture thanks to a simple homemade cashew cream. below is the minimalist recipe you can start out with, but feel free to add in additional spices and herbs as desired. and of course, as with most soups, it tastes even better the day after once all of the flavors have spent some time melding.

roasted delicata squash soup

adapted from veganyumyum

3 delicata squash

1 tbsp oil for roasting


1 onion, minced

4 cloves garlic, minced

4 cups vegetable broth

1 tbsp fresh basil, chopped

salt and pepper to taste

for the cashew cream:

1 cup raw, unsalted cashews

1 cup vegetable broth

preheat oven to 400º F.

chop the ends off the squash. halve them and scrape out the seeds. place on a baking sheet cut-side down and brush lightly with oil. bake for 30-40 minutes until they are tender. flip them midway through if you need to prevent burning.

meanwhile, make your cashew cream. throw the cashews and brothin the blender and blend! let the blender run for 1-2 minutes until very, very smooth. set cream aside. 

remove squash from the oven.

in a large pot, sauté the onion and garlic in olive oil over medium heat for 3-4 minutes, until translucent. add the squash and using a spatula, break up the squash into chunks. add 4 cups of veggie broth. bring to a boil then turn down the heat and let simmer for 20 minutes, covered.

using an immersion blender, blend away. add half of the cashew cream and blend until very smooth. season with salt and more pepper.

serve in bowls and top with some fresh basil and a drizzle of cashew cream if you want. 

beginner stir fry.

i had the honor last year of helping dr. maya adam teach an undergraduate level class in child nutrition at stanford. the class involved 1 lecture and 1 cooking class each week. students learned everything from how to chop garlic to how to make crepes. the goal was to show them how easy (and not scary) cooking can be. this stir fry was one of my favorite dishes we learned to make. it has since become a staple in my kitchen.

stir fries are definitely my go to dish when i'm cooking for myself or one other person. i like to vary the vegetables and the sauce, and am always amazed how little tweeks lead to be big changes in flavor and texture. this particular combination could not be easier or quicker. it takes about 20 minutes from start to finish. throw some garlic, ginger, and onion into a hot pan. add the veggies. top with herbs and sesame seeds. consume.

if you're new to the world of stir frying, this dish is an unintimidating and delicious place to start. and if you're a veteran sauteer looking for some new flavors, plum sauce may just become your new favorite ingredient.

beginner stir fry

inspired by maya adam’s just cook

1/2 onion, minced

3 cloves garlic, minced

1 inch piece of ginger, peeled and minced

1 tablespoon olive or sesame oil

1 head broccoli, chopped in florets

1/2 yellow pepper, cut into strips

1/2 red pepper, cut into strips

1 cup shitake mushrooms

1 zucchini, diced

1/4 cup soy sauce

1/4 cup plum sauce

fresh ground pepper

1/2 cup fresh cilantro, chopped

1/4 cup sesame seeds

in a skillet or nonstick frying pan, heat the oil over medium high. once hot, add onion, garlic, and ginger. they should sizzle when they hit the pan. cook, stirring regularly, for about 5 minutes, until the onion starts to turn translucent.

add the rest of the vegetables and spread evening around the pan. let them sit and sear for 2-3 minutes before tossing. stir and cook for another 7-10 minutes until they are almost done.

whisk together the plum and soy sauces. add sauces to the pan and give it a toss so it coats the vegetables. cook for another 2-3 minutes until veggies are done. add a dash of ground pepper and cilantro. 

serve atop quinoa or your favorite grain. sprinkle with sesame seeds.