Almond Peach Galette

Deep and reflective conversations at the kitchen table.

 

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“Mom, is daddy going to be a pirate now?”

“Hmmmm… I don’t think so… Why?”

“Well, he doesn’t have his teeth anymore.”

Aha! daddy had a wisdom teeth removal surgery a couple weeks ago. Trying hard not to laugh, “No, honey.  Those were special teeth – only VERY smart people get them.”

“I am very smart!”

“Yes, you are… Correction: very smart and OLD people get them!”

“Oh… Did daddy have teeth when he was a baby?”

“Hmm… No…”

“WAS HE A BABY PIRATE?!!!!!”

 

This is a recipe for becoming a pirate, because I’m sure it’s not so good for your teeth. For the crust I used half of the flaky pie dough recipe. Enjoy!

 

 

Almond Peach Galette

From While Chasing Kids | Desserts | American

Almonds and peaches are meant to be together. The combination of flavors is irresistible. Don’t like a soggy crust? Here is my little secret: coat the crust with a thin layer of almond paste. Yum!

cal Calories 121kcal

fat Total Fat 4g

sat-fat Free Saturated Fat 0g

chol Cholesterol 19mg

Low sodium Sodium 8mg

carbs Total Carbohydrate 21g

Serving size 73g Calories from fat 33kcal Fiber 1g Protein 2g Sugar 17g
10 servings

Ingredients

  • Filling
  • ½ cup granulated sugar
  • 3 tbs unbleached all-purpose flour
  • ½ tsp ground cinnamon
  • 3 large peaches peeled, halved, pitted, and cut into ¼ to 1/2inchthick wedges
  • 3.5 oz almond paste
  • 1 tbs sliced almonds
  • Egg wash
  • 1 egg
  • 1 tsp water
  • A pinch of raw sugar for sprinkling

Directions

  1. Prepare the dough as directed in the Flaky Pie Dough recipe up to step 5.
  2. Position a pizza stone on the middle rack of the oven. Preheat the oven to 375°F (190°C). Line a pizza peel with a sheet of parchment paper and lightly sprinkle it with flour.
  3. Mix sugar, flour and cinnamon together. Sprinkle the mixture over the peach wedges. Toss the peaches gently to evenly coat. Set aside.
  4. Make egg wash: beat up the egg with water.
  5. Position almond paste between two sheets of plastic wrap. Using a rolling pin, roll the paste into a thin disk.
  6. Lightly flour the work surface and roll the refrigerated dough into a 1/8-inch-thick disk. Transfer the disk to the floured parchment paper.
  7. Carefully peel off the plastic wrap of the rolled almond paste. Place the disk in the center of the dough.
  8. Line the peaches on the galette, leaving a 1 inch rim. Fold the edges. Brush the edges with egg wash and sprinkle with raw sugar. Sprinkle almonds over the peaches.
  9. Carefully slide the galette with the parchment paper on a pizza stone and bake for 50-60 minutes. Let cool completely before serving.

Tips

  • Rolling the dough and assembling the galette should be done as fast as possible. You want to keep the dough cool for flakier crust.

 

P.S. Husband, you are not old!!! I know you were carded at the grocery store last week!

P.P.S. If you are wondering what lack of teeth has to do with pirates, and if you happened to have a 2-5 year old running around – “How I became a pirate” by Melinda Long has the answer!

Happy Holidays with Bûche de Noël

Happy New Year!!! С Новым Годом!!!

Even though NyQuil was my drink of choice (paired with some other less fortunate selections), the holiday celebrations still brought so much of that child-like excitement! Well, it helped having two little ones running around, going crazy about Santa, reindeer and Christmas lights!

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In December we baked so much, we probably went through a ton of butter… what wouldn’t one do to spread the holiday cheer? I decided to end the madness with this beautiful Bûche de Noël.  It’s so rich and creamy that after indulging in just one slice you would feel like you are ready to kick start those New Year resolutions and quit desserts for ever and ever (or at least a few weeks), as it’s hard to beat this amazingness.

/The recipe is adopted from Lisabeth Prueitt’s Tartine/

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BÛCHE DE NOËL

INGREDIENTS:

Sponge cake:

  • 5 large eggs, separated
  • ¾ cup granulated sugar, divided
  • 2/3 cup cake flour, sifted twice
  • 1 tsp vanilla
  • ¼ tsp salt
  • ½ cup confectioners’ sugar

Buttercream:

  • 1 ¼ cups unsalted butter, at room temperature
  • 1 cup + 2 tbs granulated sugar
  • ½ cup egg whites
  • ¼ tsp salt
  • ¼ cup coffee, brewed at double strength

Meringue mushrooms:

  • ¼ cup + 1 tbs confectioners’ sugar
  • ¾ tsp all-purpose flour
  • 1 large egg white
  • 1 pinch of cream of tartar
  • ½ cup granulated sugar

Coffee syrup:

  • ½ cup coffee, brewed at double strength
  • 1/3 cup granulated sugar

Almond “Bark”

  • 1 cup sliced almonds
  • 6 oz (170 g) bittersweet chocolate, chopped
  • ¾ cup heavy cream

Pistachio “Moss”

  • ¼ cup Pistachio nuts

DIRECTIONS:

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Preheat the oven to 375⁰F/190⁰C. Spray baking pan with borders with cooking spray and line with parchment paper.  Spray the paper with cooking spray.

Make the batter. Mix egg yolks and ½ cup of granulated sugar in a bowl of a stand mixer fitted with a whisk attachment on high speed until the foam is 3 times its original volume and falls in thick ribbons when the whisk is lifted.  Transfer to a large mixing bowl, set aside.

Place egg whites in a clean bowl and beat them with a clean whisk attachment on medium speed until frothy.  Gradually add the remaining ¼ cup of granulated sugar and continue to whip until medium peaks form when the whisk is lifted.

Fold the egg whites into the yolk mixture with a rubber spatula in 2 or 3 additions. Scatter all flour, vanilla, and salt over the batter and fold it just long enough to blend the flour evenly.

Bake. Pour the batter into the prepared pan and spread gently with a spatula. Bake for 12-15 minutes until the top is golden brown and the edges star to pull away from the sides of the pan.

Make the roll. While the cake is baking, sift confectioners’ sugar over a clean flat-weave towel. When the cake is finished baking, insert it onto the sugar coated cloth.  Immediately remove the pan and parchment paper and, starting at a long edge, roll the cake into a log with the towel inside it.  Let cool completely.

Make the buttercream.

Cut the butter into 1 tbs chunks and set aside.

Combine the granulated sugar, egg whites, and salt in a small pan and cook on the lowest heat setting whisking constantly until the egg whites are hot to the touch (for about 4 minutes). Pour the mixture into a bowl of a stand mixer and whisk on high speed until it becomes very stiff – for about 5 minutes.

Add butter 1 chunk at a time, beating on medium speed waiting for each piece to fully incorporate before adding another one. Add coffee and beat until all incorporated. Set aside.

Make ahead: you can make butter cream a few days before using.  Store in an air-tight container in the fridge.  Bring to room temperature and beat with mixer till smooth before using.

Make meringue mushrooms. 

Preheat oven to 175°F (80°C).  Line a baking sheet with parchment paper. Sift together confectioners’ sugar and flour, set aside. In a small bowl combine egg white and cream of tartar and beat with whisk attachment until the egg white holds soft peaks.  Slowly add granulated sugar and beat until very stiff.  Add flour mixture and mix with a rubber spatula, working very quickly.  Place the mixture into a plastic bag, cut a little corner out and pipe out mushroom hats and legs to the prepared baking sheet.  Bake for at least 4 hours.

Make coffee syrup.

Combine coffee and sugar until sugar is dissolve.  Let cool before using.

Make “bark”.

Preheat the oven to 350°F (175°C). Toast almonds in the oven for about 5 minutes, stirring a couple times with a wooden spoon. Place chocolate in a small heatproof bowl.  Heat up the cream to just before boiling and pour over the chocolate.  Wait a couple minutes before mixing everything until all chocolate is dissolved.  Mix in the almonds.  Refrigerate until the mixture thickens (for at least 15 minutes).

Make “moss”. 

Process pistachios in a coffee grinder until powdered.

Assemble the log.

Place the cake on a plastic wrap.  Apply the syrup with a brush.  Spread the butter cream over and gently roll into a log.  Refrigerate for about 2 hours. Using a sharp knife, cut diagonally edges of the log.  Transfer it to the serving plate.  Add the edges to the sides of the log.  Apply the bark, and place mushrooms on top attaching the hats to the legs with a little bit of the “bark” cream.  Sift a little bit of “snow” confectioners’ sugar and chocolate powder on top.  Sprinkle moss over the log and around it.

Enjoy!

Poppy seed salad

So, last night during my hot yoga class all I could think about was that the French Crapes I made yesterday morning should be renamed to BAD IDEA crapes!  Oh, despite the usual gallon of water and no eating before the class I was dying out there! 

 

Hence, a healthy recipe today.

 

When my husband and I moved in together in (ohm) Taxes, we used to OD on this salad – it’s that good! The mango and strawberries go surprisingly well with steaks.  Now that we are out of TX, the steaks are not served as frequently in our household.  So, here is a vegetarian version.

The secret is in the dressing.  I bought this one at Whole Foods, thought they have them pretty much anywhere, even on Amazon.

Print this recipe

POPPY SEED SALAD

INGREDIENTS:

  • 3 cups of mixed greens
  • 1/4 bunch dill, chopped
  • 1 green onion stem, chopped
  • 1/2 mango, cubed
  • 4 strawberries, sliced
  • 2-3 tbs Briannas’ Poppy Seed dressing

DIRECTIONS:

Toss everything together.  Voilà!

“Where is my big spoon?” beef stew

The cold, and the dark, and the Christmas lights outside – all call for some comfort food.  This  hearty beef stew is one of my favorites. 

Print this recipe

“WHERE IS MY BIG SPOON?” BEEF STEW

INGREDIENTS:

  • 2 tbs olive oil
  • 3 cups vegetable juice
  • 1 cup water
  • 1 tbs Worcestershire sauce
  • 2 tbs beef demi-glaze
  • 3 tbs all-purpose flour
  • 1 tsp dried oregano, crushed
  • ½ tsp dried marjoram, crushed
  • 1/3 tsp black pepper
  • 2 lbs beef stew meet, cubed
  • 1 onion, cut into thin wedges
  • 1 bay leaf
  • 6 medium sized potatoes
  • 1 ½ cups frozen cut green beans
  • 1 cup frozen whole kernel corn
  • 2 large carrots, peeled and cubed
  • 1 fennel root, cubed

DIRECTIONS:

Combine the first 4 ingredients in the crockpot bowl.  Whisk the next 5 ingredients in. Mix in the remaining ingredients.

Cook for 4.5 – 5 hours on high or for 7-8 hours on low.

This girl enjoyed it, hope you do too!

Can models eat “Vinegret”?

What a wonderful day!  I think I’m still experiencing aftereffects of the yoga class last night.  We were up for a treat – our instructor (and the studio owner) ran a special class of Flow yoga (still in the hot room).  My entire body feels like new!
I still managed to work out today.  While Lil’ Jem was at school, baby Pea and I took the BOB out for a jog. 

 

By the way, I want to take a moment of your time.  My son goes to this incredible school in Hearing and Speech Center to work on his speech delay.  I am absolutely amazed by their talented, kind, and compassionate teachers.  It takes so much patience and dedication to spend your days working with disabled kids – I wholeheartedly bow to them.   The school is trying to win a big donation ($10k) from PG&E.  Please vote for them if you have a minute.  They truly deserve to win!

 
Now, back to jogging…  Day 2 of diet and workouts is going very well indeed.  Those Victoria’s Secret models’ bodies are so inspirational!  My husband e-mailed me a CNN article about them, here is a passage:

 

“It is important to remember, as with all fashion shows, that what you see on the runway is not what you will see in a store — it’s a projection of desire,” Esquire magazine’s Matt Sullivan said.
These angels aren’t always naturally blessed with the bodies they have. Many of the models follow a strict diet and exercise regimen.Lima admited to The Telegraph that she has been working out with a personal trainer every day since August.
Fast-forward to nine days before the show, and the only thing she eats or drinks are protein shakes made with powdered eggs. Speed up to the final 12 hours, and Lima doesn’t consume a speck of anything — not even water. /For the full article click here/

It wasn’t any less encouraging though.  I’m still as vain as they come! I’m still determined to work those baby pounds off!


With some help from my Healthy Recipes of course!  This one is from my motherland.  Not sure if models can eat it (with all the potatoes and oil), but it’s good enough for me!


I must say, Russians are cool! We ate beets way before they became so chic here!  Almost every holiday dinner had a beet dish, and the today’s recipe is one of the winter to-go salads. It’s called “Vinegret”, and it’s absolutely amazing if you manage to find good (big and juicy) beets.

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RUSSIAN BEET SALAD “VINEGRET”


INGREDIENTS:

  • 2 large beets
  • 3 mid carrots
  • 3 mid potatoes
  • ½ cup sauerkraut
  • 4-5 pickled cucumbers
  • ½ apple
  • 1 small onion
  • Salt
  • 2-3 tbs sunflower oil (unrefined)

DIRECTIONS:

Boil the beets till soft (about 20-30 minutes, depending on the size).Let cool.
Boil the carrots and potatoes till soft (about 10-15 minutes).  Let cool.
Dice pickles.  Peel, core, and shred the apple.
Finally chop the onion.
Mix all the ingredients and season with salt.


Bon Appetit!

Trim your waistline with yoga and cabbage!

I got my calorie counter in place and ready to roll!  The first challenge on the way to skinny me – bribing my kids with ice-cream this morning to get them smile for the Christmas photographs.  Oh… that ice-cream looked so good!   

And the happy-smiley-looking-at-the-camera-shot:

“You wish, mom”…

Mommy stayed strong and didn’t touch the ice-cream!  The kids won yet another battle – I didn’t manage to get a single image of them both smiling and looking at the camera at the same time!  

So, tonight’s plan is to load the kids on the husband and let them enjoy Russian Story Time (heh heh heh!  With Dave’s 5-word Russian vocabulary it’s going to be interesting…).  Meanwhile I’m going to be making myself gorgeous for 90 minutes at Ocean Avenue Hot Yoga!  The best way to lose 2 lbs in 1.5 hours!   If you never did hot yoga, and interested in trying, here is my  advice.  First of all – drink a lot.  I usually have about a gallon of water throughout the day before the class.  One more tip – don’t eat anything for 1.5 – 2 hours before the session.  With these two tricks it’s almost guaranteed you will enjoy the torture!

Here is a light yet delicious dinner idea for tonight. By the way, I find that LiveStrong.com is an excellent (and free!)  way to help you track your calories!

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HEALTHY CABBAGE SALAD

  • 1 small cabbage, shredded
  • 2 mid carrots, peeled and shredded
  • 1 mid apple, peeled, cored, and shredded
  • Salt, pepper, sukanat or sugar to taste
  • 1/3 long English cucumber, diced
  • 1/3 bunch cilantro
  • ½ bell pepper
  • Juice of 2 lemons
  • ½ tsp honey
  • 2 tbs sesame oil
  • Sesame seeds
  • 1 lb chicken breast, diced
  • ¼ cup peanuts, slightly crushed
  • Chow Mein Noodles (optional)

DIRECTIONS:

Mix the first 3 ingredients with a little bit of salt, sukanat or sugar, and pepper in a large bowl and push with your fist for about 1 min to let cabbage juice.

Add the next 3 ingredients

Make a dressing by combining lemon juice, honey, sesame oil.  Taste it before pouring over to make sure it’s not to sweet or sour, modifying the quantity of ingredients to your taste.

Sprinkle the salad with sesame seeds

Separate the mixture in half.

Pour the first half over the salad and let stand.

Preheat a medium frying pan and grease it with sesame oil.  Sauté chicken pieces on it until browned, add crushed peanuts, mix on the pan for about 30 sec, and pour over the rest of juice/honey/oil mixture.

Serve hot chicken on top of the cabbage salad.

Sprinkle with Chow Mein Noodles if you wish.

Yummy and healthy!

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