Apple Cinnamon Galette

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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.

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Apple Cinnamon Galette

(Adapted from Sally’s Baking Addiction)
Ingredients:
  • Crust
    • 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
  • Filling
    • 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
Instructions:
  1. 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.
  2. 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.
  3. Preheat oven to 425 degrees. Place a silicone mat (or parchment paper) on a large cookie sheet.
  4. 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.
  5. Bake for ~30 minutes. Let sit for 10 minutes before serving.

Peach & Burrata Salad

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As promised, here’s the recipe for the gorgeous salad hidden in the corner of one of our pictures from Saturday night’s Patatas Bravas with Super Garlic Aioli! Ally’s cousin Emily is responsible for this dish, and we’re hoping this is the first of many of her creations we’ll share on here (you should see some of the incredible desserts she makes). This salad is beautiful for your eyes and your taste buds – I mean, you can’t really go wrong with cheese, summer peaches, and prosciutto! The ingredient amounts are easily adjustable for different numbers or preferences of diners. Basically framework for a beautiful summer dish! Emily mentally combined a few recipes she’d come across to yield the final result of this one – inspiration from herehere, and here.

This salad came together, in part because of the THREE MASSIVE BAGS of fresh, juicy summer peaches that my aunt/Emily’s mom brought home from Saunders Brothers. August is National Peach Month, and we definitely know why! ❤ ❤

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Peach & Burrata Salad

Ingredients: 
  • Mixed greens
  • 3-5 peaches, peeled & sliced
  • 2-4 balls of burrata, cut into chunks
  • 6-8 slices of prosciutto, torn into bite-sized pieces
  • Fresh mint, chopped
  • Balsamic glaze (homemade or store-bought*)
Instructions: 
  1. *If making your own balsamic glaze, reduce balsamic vinegar with brown sugar in a 4:1 ratio (ie: 1 cup vinegar to a 1/4 cup sugar) at a simmer until thickened and syrupy.
  2. Assemble salad by placing mixed greens on a platter or in a large bowl. Top with the remaining ingredients.
  3. Oooh & aahh at your pretty salad!

Slow Cooker Chicken Enchilada Soup

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I don’t know if you noticed, but we haven’t shared too many posts this month so far (although our Sultan Selim Kofte was amazing & you should check it out!). A two-fold problem – we attempted a few recipes that we thought would be “blog-worthy,” that just didn’t turn out well, so we definitely couldn’t share our failures 🙄😬😣😉. And also, we used a few of our saved up vacation days to visit friends and watch UVA beat Wake Forest in Winston-Salem one weekend and to see our families in Nashville for a cousin’s wedding on another weekend! So we really haven’t cooked quite as much as normal this month!

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Us at Ally’s cousin’s wedding

Our lack of blogging this month is a little bit of a tragedy because January is National Soup Month, and I LOVE SOUP! I don’t know what month is better suited to officially be National Soup Month – what sounds more cozy and warming for chilly nights (and days!) than a big flavorful bowl of soup. It’s actually National Slow Cooker month too (probably for similar reasons…), so we just went ahead and did the two birds, one stone thing with this recipe – ✔️ & ✔️!

I’ve had this recipe saved on Pinterest for literally years I think. It comes from Gimme Some Oven, which actually is the very first blog I think I ever started following. I’ve made many of her recipes over the years, prior to the birth of our little infant blog. Check it out for some great recipes from a veteran blogger and much better pictures than ours! We tweaked her recipe just a tiny bit, adding a little extra vegetables & spices, because the entire world (or the 467 commenters on her post at least…) seems to love the original just as is! One little side note… one day we would like to make our own, traditional enchilada sauce, for this recipe or others. We were just feeling a little too lazy today for finding and roasting our own chilies. But we can only imagine how much better this soup would be when substituting authentic homemade enchilada sauce for the canned stuff!

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Slow Cooker Chicken Enchilada Soup

(Adapted from Gimme Some Oven blog)
Ingredients:
  • 2 boneless, skinless chicken breasts
  • 2 cups chicken stock
  • 1 10oz can red enchilada sauce
  • 2 bell peppers, chopped
  • 1 medium onion, chopped
  • 2 ears corn (~2 cups)
  • 5 cloves garlic, minced
  • 1 14oz can black beans, rinsed & drained
  • 1 4oz can chopped green chiles
  • 1 10oz can fire-roasted tomatoes, with liquid
  • 2 tsp cumin
  • 1/2 tsp cayenne
  • 1/2 tsp chipotle powder
  • Salt & pepper to taste
  • Optional toppings: cheese, sour cream/crema, avocado, cilantro, jalapenos, tortilla chips, etc
Instructions:
  1. Prepare all of the vegetables – chop up everything that needs chopping and slice the corn kernels off the cob. Cut the chicken into bite-sized portions.
  2. Put all of the ingredients, minus the toppings, into the slow cooker.
  3. Cook 3-4 hours on high or 6-8 hours on low. Taste and adjust salt/pepper if needed. Serve with optional toppings!
Serves ~8

Hummus Egg Salad

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Did you know that there is a week every year devoted to egg salad?? National Egg Salad Week is celebrated on different dates every year, starting on the Monday following Easter. (It all makes sense.) Both Christians and Jews use eggs in their traditional celebrations of Easter and Passover, with the eggs symbolizing new life. A beautiful and logical sentiment to be sure, but practically, it does result in an abundance of left-over eggs. In a CNN article from 2013, Americans were predicted to purchase 180 million eggs for decorating in that year. I can’t imagine that’s gone down a whole lot this year… So I’m assuming a few people might be looking for left-over egg recipes this week!

With that in mind, this seems as good a time as any to share my accidental new egg salad creation! I know egg salad is one of those divisive substances that you either love or hate, but I love it! (Selim isn’t really a fan…) My mom used to make delicious egg salad sandwiches for me growing up, and as per usual, I’ve never been able to make mine as good as hers. Awhile back, I craved egg salad and so I got up and hard-boiled a few eggs to make a batch for the week, only to open the fridge to see we were out of mayonnaise! What was a girl to do?? Run to the store or whip up some homemade mayo? Nah, I was feeling lazy per usual.

I looked around the house, trying to think what I could substitute for the mayonnaise and my eyes landed on the hummus. Hmm… I like hummus, it’s spread-able, and would probably hold the eggs together, I thought to myself. Then I thought, that’s weird Ally, hummus and eggs don’t go together… But I tried it and it’s actually good! You can’t mentally compare it to standard egg salad, because it just isn’t the same. But it works as its own new identity! And since the hummus itself is so flavorful, you really don’t need any extra ingredients (although you certainly could doctor it up some more if you wanted – I like a drizzle of hot sauce on top of mine!) So without further ado…

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Hummus Egg Salad

Ingredients:
  • 4 hard boiled eggs
  • 2 tbsp hummus
  • Few turns of fresh ground black pepper
Instructions:
  1. Take those left-over hard boiled eggs (or cook some up) and chop them up.
  2. Mix together with the hummus and pepper.
  3. That’s it!
Makes enough for ~3 sandwiches.

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