October has been kind of a low volume blogging month for us. Honestly, we haven’t made a whole lot worth remembering. This is a little sad because there are so many good food holidays we should have been celebrating in October. (We’ve missed Noodle Day AND Pasta Day – though why those are two separate holidays is beyond me! We also bailed on Dessert Day, Gumbo Day, Pumpkin Pie Day, Taco Day, Red Wine Day, and Chocolate Cupcake Day ☹️ So many missed opportunities! We were also at an event on World Food Day, which I was hoping to make a yearly celebration after discovering what it was all about last year (see: Syrian Mini Meatballs (Dawood Basha)).)
Enough about what we haven’t done this month. One thing we did this month was visit Selim’s hometown of Cleveland, Ohio. We love our visits to Cleveland for many reasons (family and friends chief among them 🖤), but we also always have excellent food! Cleveland is by far one of the most underrated food cities. Cleveland is definitely a city of immigrants, from the Central & Eastern Europeans of the 1900s to the Hispanic and Middle Eastern newer arrivers. And luckily, that creates a delicious melting pot of foods of all ethnicities.
We tried Brazilian food for the first time outside of those yummy, but kitchsy Brazilian steakhouses. Batuqui was delicious and definitely not kitschy, though Selim did have an amazing garlic-rubbed steak! We also stopped at Selim’s favorite Italian bakery, Presti’s, in Cleveland’s Little Italy neighborhood. And to round out the culinary highlights of the trip, Selim took me on my first milkshake date to Tommy’s. The milkshakes definitely live up to their reputation 😍
So, in conclusion, no recipe today, but some pictures of Selim with his favorite Cleveland treats!
In my mid-to-late 20s, there was this salad I used to make myself all the time. I’m talking maybe two or three times a week for months to years. (Katie & Terry probably remember this phase of my life well 😂🤣). I saw it originally in a magazine somewhere I think, though I can’t remember where. I got away from making it when Selim and I started dating, probably for two reasons. One, I stopped cooking for just one person and this is the perfect dinner for one. And two, Selim is morally opposed to anything trendy, and for awhile there everyone was putting an egg on top of everything! Happily, the thought popped into my head to make it for my dinner tonight, and now we have the recipe to share here. It’s really easy to throw together, easily modified, and simultaneously healthy and filling. The salad portion itself can be whatever you want it to be – I generally use mixed greens as the base, with carrots, cucumbers, and bell peppers for additional veggies. The consistent components are a poached egg, balsamic vinegar, and lots of fresh pepper. When you break the poached egg open, the runny yolk combines with the balsamic vinegar to essentially create an eggy vinaigrette. The thick fat of the egg yolk replaces the oil of a normal vinaigrette.
As I was writing this post, I figured out that the original recipe inspiration for this salad is likely the Salade Lyonnaise – which is a classic French bistro salad with a bed of frisée, bacon, a poached egg, and a vinaigrette. Sounds familiar… I like my salad just how it is, though I’m sure many people would happily take the additional bacon.
Dinner Salad with a Poached Egg
- ~3 cups mixed greens
- Assorted raw crunchy vegetables (carrots, cucumbers, peppers, celery, broccoli, radishes, whatever!), chopped into bite-size pieces
- 1 egg
- ~2 tbsp balsamic vinegar
- Fresh ground black pepper
- Poach the egg. [Many people have different tips and tricks on how this can best be accomplished. This is what I do: bring a small saucepan of water to a light simmer, not a boil; crack the egg into a small ramekin; swirl the water with a spoon to create a vortex in the center of the water; gently pour the egg into the vortex and immediately stop stirring; watch the pot to make sure it doesn’t start simmering and let the egg bathe in the water for about 4 minutes. I do not use vinegar or salt or anything else in the water, but you do you.]
- Assemble the salad – greens spread out on the plate, topped with the chopped veggies.
- Remove the egg from the water with a slotted spoon and place on a paper towel to dry briefly. Then place it on top of the salad.
- Drizzle the balsamic vinegar over top. Crack a lot of fresh black pepper over that. Then break open the egg and toss the salad together!
It’s well documented on this blog (and if you know me in real life…) that I don’t like/am mildly terrified of baking. But every fall, like clockwork, I feel the need to bake something with apples in it. It’s a personal rite of fall passage, along with my need to decorate with tiny gourds, take pictures of leaves changing, carve a pumpkin, and cook a batch of chili (see: Finally Fall Chili). Around here we’re a little desperate for fall’s arrival. We’ve had a few glorious days here and there, including a gorgeous weekend when we were in Charlottesville, but the days keep reverting back to a hot, humid, sunny, and mid-80s. So instead of being inspired by the fall weather for this dessert today, I’m hoping by making it, I’ll convince the fall gods to stick around for good here soon! And furthermore, October is not only National Apple Month, it’s National Dessert Month! So it’s only right that we celebrate, even though it doesn’t quite feel like fall yet.
The even better news about this baking attempt is that on the scale of baking things, galettes are definitely closer to a zero than a ten. So even I can’t screw it up! They’re not even supposed to look neat or perfect! Imperfection is perfection 🙂 Which is why I’m not sure why I’ve never made one before. Imperfection is my kind of baking.
Apple Cinnamon Galette
- 1 1/2 cups AP flour
- 1 tbsp cinnamon
- 1/4 cup sugar
- 1/4 tsp salt
- 1/2 cup (1 stick) cold butter
- 1 tsp vanilla
- 1/4 cup cold water
- 3 Granny Smith apples, sliced
- 2 tbsp white wine
- 1/4 cup brown sugar
- 1 tbsp flour
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- Put the stick of butter in the freezer for 30 minutes prior to making the dough. Meanwhile, mix all of the dry dough ingredients together. When the butter is cold, use a grater to cut the butter into the mix. Add the vanilla and then stir the water in slowly until a dough forms. Knead a few times and form into ball. Then flatten into a disc, wrap in plastic wrap, and refrigerate for at least an hour.
- Slice the apples and place in a large bowl with all of the other filling ingredients. Cover and refrigerate until time to assemble the galette.
- Preheat oven to 425 degrees. Place a silicone mat (or parchment paper) on a large cookie sheet.
- Roll out the dough into a large circle on a floured surface. Arrange the apples in the center, keeping them as flat as possible and leaving a 2-3 inch border. Fold the edges over, pressing them down.
- Bake for ~30 minutes. Let sit for 10 minutes before serving.