Beet and Sweet Potato Galette with Almond Crust

Galettes are just rustic one crust pies. Or at least that’s what I think. They’re my lazy, often savory, pies.

I’m a huge lover of buttery crust so I’m always on board when a dinner is tasty and has a ton of crust. It’s probably not the most healthful thing, but oh well, I’m eating all my veggies too in this one!

In order to make myself feel slightly better, I made the crust with mostly almond flour. You can let me know whether or not that’s actually “better.” 🙂

Ingredients

For the crust

  •  cups almond flour
  • ½ cup tapioca or all purpose flour
  • ¼ teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • tablespoons cold grass-fed butter, cubed
  • egg cold

For the filling

  • 4 oz softened cream cheese
  • 1/2 teaspoon paprika
  • 1/4 teaspoon thyme
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1 small sweet potato
  • 1 medium beet, peeled
  • 1 small sweet onion, diced
  • Salt and pepper and thyme, for garnish
  • Feta or goat cheese, optional
  • Honey, for drizzling, optional

Instructions

  1. Combine the almond flour, flour, seasonings, salt and butter in a food processor, or use a pastry blender in a bowl. Pulse or blend until the texture of coarse meal.
  2. Add 1 egg and pulse/mix again until dough comes together. If you’re mixing in a bowl, you may want to use your hands to bring the dough together at the end. Turn out the dough onto a piece of plastic wrap and refrigerate for at least 1 hour or up to overnight.
  3. When ready to bake, preheat oven to 375°F.
  4. In a small bowl, mix together the cream cheese, paprika, thyme, garlic, and salt. Set aside.
  5. Thinly slice the sweet potato and beet in rounds.
  6. Roll out the dough into a rough circle about 1/4″ thick and place onto a parchment or silicone mat-lined baking sheet.
  7. Spread the cream cheese filling on the bottom, leaving about 1″ of dough around the circle.
  8. Arrange and layer the sweet potato and beet slices over the filling, piling it up in the center. Sprinkle the sliced onions on top and the cheese if using.
  9. Gently fold the edges up, creasing the dough together as you go. Sprinkle with salt, pepper, and thyme.
  10. Bake the galette in the oven for approximately 40-60 minutes until sweet potatoes and beets can be pierced with a knife. This largely depends on how thinly you sliced them and how full your galette is.
  11. Remove from oven and let cool for 10 minutes before digging in! Feel free to drizzle some honey if you like the flavor combo.

Smoked Salmon, Butternut Squash, and Feta Sandwiches

This sounds like a weird combination but I think it comes out really well. I like the sweetness of the roasted butternut squash mixed with the salty bite of the smoked salmon and briney feta. It’s very simple to put together once you have all the ingredients! It’s somewhat modeled after my favorite, but unfortunately discontinued, smoked salmon sandwich from Songbird Cafe.

Processed with VSCO with a6 preset

Processed with VSCO with a6 preset

Ingredients

  • 2 slices of your favorite bread (I used my favorite homemade crusty bread)
  • 3 thinly sliced cucumber rounds
  • 2 pieces of smoked salmon
  • 1/2 butternut squash, peeled and cubed (1/2 inch)
  • Olive oil
  • Salt and pepper
  • 1 clove of garlic
  • 1 tablespoon feta, crumbled
  • Mayo, pesto, or stoneground mustard, optional

Instructions

  1. Preheat the oven to 425 F. Line a pan with parchment or silicone.
  2. Toss the butternut squash and garlic clove with some olive oil and salt and pepper and dump into single layer on the baking sheet.
  3. Roast the squash for 20-25 minutes until tender and caramelized. Mash lightly with a fork.
  4. Layer the mashed squash, smoked salmon, feta, and cucumber on the slices of bread to make a sandwich. Add other condiments if desired.
  5. To warm, either toast the sandwich briefly in a toaster oven, grill lightly in a panini press, or add some butter to a skillet on medium heat and brown both sides of the sandwich for a few minutes on each side.

 

Banh Mi

I don’t know exactly what made me decide to make banh mi for dinner recently. I think I was craving them and knew that I had some carrots and cucumbers in the fridge. So I went on a Google quest to look for recipes on how to make banh mi at home. There is a surprisingly few amount of Vietnamese banh mi baguette recipes out there–I went for one that was detailed and reasonably easy to make. I’m not going for 100% authenticity here, mainly because I know it’s not possible to do at home. But the results of this baguette recipe were SO FREAKIN’ GOOD. Crispy on the outside with a nice and fluffy interior. Please ignore my total bread scoring fail; we don’t have any sharp cutters or razors to slash the dough well enough…

I whipped up the pork with some fail-proof Asian seasonings and it was the perfect pairing with the pickled carrots and onions. I also had some leftover roasted garlic aioli I made the day before and used that as the mayo-based sauce. It was honestly so delicious–I was incredibly pleased with this meal. I don’t often say that about my cooking but this is a definite winner in my book. J and I both had 1.5 sandwiches because we’re gluttons it was that good. Don’t let the daunting amount of components deter you!! I promise it’s worth it.

Ingredients

Roasted Garlic Aioli

  • 1 bulb of garlic
  • Olive oil
  • Salt and pepper, to taste
  • 1/4 cup mayonaise
  • 1/2 lemon, juiced

Pickled Carrots/Onions

  • 1 carrot
  • 1 small sweet onion
  • 1 small daikon
  • Salt
  • 1/2 cup rice vinegar
  • 3 tablespoons pure cane sugar

Seasoned Pork

  • 1 tablespoon sesame oil
  • 1/2 pound pork loin, minced
  • 1 small sweet onion, diced
  • 1 clove garlic, minced
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1/2 tablespoon oyster sauce
  • 1/8 teaspoon five spice seasoning
  • 1/4 teaspoon black pepper
  • 1 tablespoon sesame seeds
  • Red chili flakes, optional

For Assembly

  • 1 small cucumber, thinly sliced
  • 1 small fresh jalapeno, thinly sliced
  • 1 handful cilantro, chopped

Instructions

Baguette

I followed Danang Cuisine’s recipe to a T. Her video is really helpful too.

Roasted Garlic Aioli

  1. Preheat the oven to 400 F.
  2. Chop off the top of the garlic bulb just so the tops of the cloves are showing. Drizzle with a bit of olive oil and sprinkle with salt.
  3. Wrap in aluminum foil and roast for 30-40 minutes until golden brown.
  4. Carefully remove the cloves of garlic into a small bowl.
  5. Add the mayo and lemon juice and stir until all is incorporated and the garlic cloves are mashed. Season to your liking with salt and pepper.

Pickled Carrots/Onions

  1. Cut up carrot, onion, and daikon into small matchsticks and place in small bowl.
  2. Sprinkle a generous amount of salt over the veggies and massage for a few minutes until the salt starts to draw moisture out. Let sit for 5-10 minutes until liquid pools at the bottom.
  3. Strain the vegetables and rinse thoroughly with water.
  4. Return back to bowl and stir in vinegar and sugar until dissolved. Cover and let set for at least an hour before serving. Place into a jar and refrigerate for storage.

Seasoned Pork

  1. Heat oil in a skillet and add onions and garlic. Saute over medium heat until translucent and fragrant.
  2. In a bowl, mix together the pork and all the rest of the ingredients.
  3. Turn the heat high and add all of the pork mixture into the skillet. Let the pork cook and caramelize on the bottom before flipping. Turn the heat down to medium and cook the meat until brown and fully done.

Assembly

  1. Slice the baguettes in half, leaving a “hinge” to stuff the ingredients in.
  2. Add a layer of the roasted garlic mayo, then add the pork.
  3. Stuff the rest of the sandwich with your desired amount of the pickled veggies, cucumber, jalapeno, and cilantro. Enjoy!

Steamed BBQ Pork Buns (Cha Shao Bao)

I’ve been wanting to make homemade cha shao bao for a while now. I finally got my hands on some good BBQ pork (thanks mom!) and asked my grandma for her amazing man tou (steamed bread bun) recipe. Combine the two, and voila! You get these steamed pork buns.

When I called my grandma asking about her recipe, I should’ve expected that she would say she doesn’t have one. She just eyeballs and throws a bunch of things together. I was trying to listen to her list off her “recipe” in mandarin and translating it into something I could put numbers to. She said things like 3 spoons of oil and an unknown amount of warm water haha. I decided to give it a shot and it actually turned out!

This was my first time making them so they definitely didn’t come out 100%. I’ll continue learning with each time, but they’re still tasty either way. My first steam batch was a huge fail. I called my mom to ask what could’ve happened and she made me realize that I didn’t let the buns rise long enough the second time. My grandma didn’t mention a second rise so I’m glad my mom came to the rescue with that, saving the rest of the buns!

Ingredients

Steamed Bun Dough

  • 3 cups (360 g) all purpose flour
  • 1 tablespoon oil
  • 1 tablespoon pure cane sugar
  • 3/4 teaspoon yeast
  • Pinch of salt
  • 1 cup warm water (90-110 F)

BBQ Pork Filling

  • 1 tablespoon sesame oil
  • 1 small sweet onion, diced
  • 1 clove garlic, minced
  • 1 tablespoon rice wine or dry sherry
  • 3/4 pound BBQ pork, diced
  • 1 tablespoon corn starch
  • 1/2 cup water
  • 1 tablespoon honey
  • 1/2 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1/8 teaspoon five spice powder
  • 1/4 teaspoon white or black pepper
  • Red chili flakes, optional, to taste
  • 2 bunches scallions, chopped

Instructions

  1. In a large bowl, mix together all the ingredients for the dough with a wooden spoon or chopsticks. It should come into a shaggy ball and most all the flour should be absorbed. Add more water or flour in small increments as necessary if not the right consistency.
  2. Place dough on clean surface and knead until smooth and elastic, just a few minutes.
  3. Return dough to a well-oiled bowl and cover with plastic wrap or a damp towel to rise for about an hour or until doubled in size.
  4. In the meantime, make the filling. Add the sesame oil into a large pan and saute the onion and garlic on medium heat until translucent and fragrant, several minutes. Add in the rice wine and let it cook and evaporate. Then, add in the pork and cook together for a few minutes.
  5. In a small bowl, combine all the rest of the filling ingredients except for the scallions. Stir well to dissolve corn starch and make a slurry.
  6. Pour the sauce mixture into the pan and cook until filling has thickened. Remove from heat and let cool slightly. Add in the scallions and stir. Set aside.
  7. Cut up 16 little squares from parchment paper or gather 16 cupcake liners.
  8. Once done rising, remove the dough from the bowl and divide into 16 equally sized balls. Cover with a towel and let rest for 10 minutes.
  9. Roll each dough ball into rounds that are approximately 3.5″ diameter, making the middle portion thicker than the edges.
  10. Add 1 tablespoon of filling into the center of the round. Fold by pleating the tops and then pinching it all together at the center.
  11. Place the bun onto a parchment square and set aside. Repeat for all 16 buns and cover with a damp towel. Let rise until double in size, between 15-60 minutes, depending on the temperature.
  12. Prepare steamer (preferably bamboo) with water and place over high heat to get it boiling. Add buns to the steam basket and steam for 12 minutes on high heat. Be sure not to check on the buns/remove the lid.
  13. Turn the heat off and let sit for another 5 minutes before enjoying!

Honey Goat Cheese Heirloom Tomato Galette

I used to live close to an amazing farmers market that had very reasonably priced, local produce. I really miss it. I also just miss summer right now as I’m typing this post. This galette screams summer as it is filled with fresh heirloom tomatoes and herbs. I love the gorgeous color of beefy heirloom tomatoes, and at their peak, they’re sweet and delicious.

Ingredients

  • 1 cups (125g) flour
  • 1/4 cup (1/2 stick / 60g) cold unsalted butter, cut into 1/2-inch (12-mm) pieces
  • 1/4 teaspoon salt
  • 1/4 cup (60ml) ice water
  • Egg wash, for brushing
  • 2 – 3 heirloom tomatoes, sliced 1/4 inch (6 mm) thick
  • 1/4 cup (50g) freshly grated Parmesan
  • 2 ounces (57g) cream cheese, at room temperature
  • 1/4 medium onion, diced (about 1/4 cup / 40g)
  • 1/2 teaspoon fresh thyme leaves
  • 1/2 teaspoon fresh basil leaves
  • Goat cheese (or feta), for sprinkling
  • Honey, for drizzling
  • Salt, to taste
  • Fresh cracked black pepper, to taste

Instructions

  1. Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper.
  2. Make the filling: In a bowl, mix the Parmesan, cream cheese, onion, herbs, and salt and pepper to taste until well combined. Set aside.
  3. Make the crust: In a separate bowl, pinch together the flour, butter, and salt with your fingertips until most of the big chunks of butter are flattened or broken up. Add the ice water into the flour until the mixture binds together and forms a rough ball.
  4. Flatten the ball into a disk. Wrap in plastic wrap and place it in the fridge. Chill for 30 minutes or up to overnight.
  5. On a floured surface, roll the disk out to a circle slightly larger than 10 inches (25-cm) in diameter.
  6. Trim the dough into an even 10-inch (25-cm) circle. Gently wrap the dough around a rolling pin, then unroll it onto one of the prepared sheet pans. Spoon the Parmesan–cream cheese mixture in the center of dough circle, spreading the mixture out evenly to within about 2 inches (5 cm) of the outside edge.
  7. Place one to two layers of sliced tomatoes over the cheese mixture. Fold the edge of the dough over the tomatoes. Brush the crust with egg wash. Crumble feta or goat cheese on top of the tomatoes. Season crust and tomatoes with salt and pepper.
  8. Bake for 50 to 60 minutes, or until the crust is golden, rotating the pan halfway through so the galette will bake evenly. Drizzle with a bit of honey after it comes out of the oven. Serve warm or at room temperature.

Adapted from White on Rice Couple.