Vegetarian Cooking for Everyone

[Guest guest]

The Galette recipes in this cookbook fascinate me, though I have yet to try to

make one. I'll probably try this one soon -- this is just the type of thing my

husband would *love* -- I'll experiment on him -- he won't mind!

 

* Exported from MasterCook *

 

Galette Dough

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, pg 696

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Cooking For Everyon

 

Amount Measure Ingredient -- Preparation Method

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2 cups all-purpose or whole-wheat pastry flour

1/2 teaspoon salt

1 tablespoon sugar

12 tablespoons cold unsalted butter -- cut into small pcs

1/3 cup ice water -- (to 1/2--as needed)

 

Mix the flour, salt, and sugar together in a bowl. Cut in the butter by

hand or using a mixer with a paddle attachment, leaving some pea-sized chunks.

Sprinkle the ice water over the top by the tablespoon and toss it with the flour

mixture until you can bring the dough together in a ball. Press it into a disk

and refrigerate for 15 minutes if the butter feels soft.

To form a galette, roll it out on a lightly floured counter into a 14-inch

irregular circle about 1/8-inch thick. Fold it into quarters and transfer it to

the back of a sheet pan or a cookie sheet without sides. Unfold it. It will be

larger than the pan.

Add the fruit according to the recipe, leaving a border 2 to 4 inches wide.

Fold the edges of the dough over the fruit, overlapping them as you go.

Depending on how much of an edge you have left, the galette will be partially or

completely covered, almost like a two-crust pie. Brush the top with melted

butter--it will take about a tablespoon--or an egg beaten with a little milk or

cream. Sprinkle it heavily with sugar, using about 2 tablespoons, the bake

according to recipe instructions.

 

 

 

 

 

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* Exported from MasterCook *

 

Fresh Horseradish Sauce

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, pg 72

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Cooking For Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3 inch chunk horseradish root

1 cup drained yogurt, sour cream or cream,whippe

2 tablespoons finely snipped chives

1 tablespoon sugar or to taste

salt

white wine vinegar

 

Peel the horseradish, removing any green. Coarsely chop it, then partially

puree in a food processor or blender with enough water to loosen the mixture.

It should retain some texture, not be a puree. Drain it to get rid of the

water, then combine with the yogurt (or sour cream or cream), chives, sugar, a

pinch of salt, and a few drops of vinegar.

 

 

 

 

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* Exported from MasterCook *

 

Cabbage and Mushroom Galette with Horseradish Sauce

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, pg 498

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Cooking For Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Yeasted Tart Dough with Butter OR -- (page 489)

Galette Dough -- (page 696)

2 tablespoons butter

1 large onion -- finely diced

4 ounces fresh shiitake mushrooms, stems discarded -- caps thinly

sliced

1 teaspoon chopped fresh thyme (1/2 tsp. dried)

1 teaspoon chopped fresh tarragon (1/2 tsp. dried)

1 tablespoon chopped fresh dill (1 tsp dried)

6 cups sliced cabbage (preferably Savoy) OR

4 c cabbage plus 2 c other greens

such as beet, chard, or kale

salt and freshly milled pepper to taste

1/4 cup chopped parsley

1 hard-cooked egg -- chopped

1/4 cup sour cream or yogurt

1 teaspoon tarragon vinegar

2 tablespoons melted butter

Fresh Horseradish Sauce -- (page 72)

 

Make dough and set aside to rise or chill while you make the filling.

Heat the butter in a large skillet over medium heat. Add the onion,

mushrooms, and herbs, and cook until softened, about 10 minutes. Add the

cabbage, 1 tsp salt, and 1/2 cup water. Cover and cook slowly until the cabbage

is tender, about 15-20 minutes, turning it occasionally. Add more liquid. When

tender, uncover and raise the heat to evaporate any excess moisture. The

mixture should be fairly dry. Stir in the parsley, egg, and sour cream. Season

with vinegar and taste for salt and pepper.

Preheat the oven to 400 ° F. Roll the dough into a large thin circle and

set it on the back of a sheet pan or a cookie sheet. The edges will hang over

the sides. Add the filling, making a mound 7 to 8 inches across, then fold the

edges over and brush with the melted butter. Pour any extra butter into the

vegetables. Bake until browned, 25-30 minutes. Carefully slide it onto a

serving plate. Serve with the Fresh Horseradish Sauce on the side.

 

 

 

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