Foodie Fave: Butternut Squash Galette

There’s just something about these galettes – we can’t get enough of them! Probably because they’re so damn easy to make (and eat). And because you can fill them with whatever your little heart desires. We found this savory gem of a galette on Matt Bites. It’s perfect for brunch, a quick lunch, or a cute app at a dinner party. (And how gorge are his pictures?! #goals). 

Dough:

  • 1 1/4 cups all-purpose flour
  • Pinch salt
  • 8 tablespoons (1 stick) cold unsalted butter, diced
  • 1 large egg, lightly beaten

Filling:

  • 1 large baking apple, such as Rome Beauty or Cortland
  • 1 small or 1/2 medium butternut squash (about 3/4 pounds), halved, seeded, and skin on
  • 1 small yellow onion, peeled, root end trimmed but intact
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons chopped fresh rosemary leaves
  • 2 teaspoons chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons whole-grain mustard
  • 1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)

For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don’t let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, and pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.

For the filling: Halve and core the apple. Cut each 1/2 into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges, and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again.

Preheat the oven to 400 degrees F.

Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles—if you have extra pieces of one or another, tuck them in where you can or double them up until to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apples, squash, and onions are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve.

GALETTE_550px

Happy Eating, XO.

Homemade Hummus

Listen, I’m a huge fan of store bought, however my mom made me a convert the last time she was visiting me in Philly. She blended up a batch of her home made hummus for me to dip with carrots and then a few other flavors for me to use with the kebabs she brought. My oh my, trust me when I say, its WAY better. Silver lining is, its almost as easy/quick as opening the store bought container.

  • Tahini (see it wasn’t JUST for that shaved brussels sprout recipe, you silly non-believers)
  • Garbanzo beans/chick peas (canned stuff kids)
  • 1 Lemon
  • Garlic (as much as you want really, 1-3 cloves)

Optional Flavor I: Roasted red peppers
Optional Flavor II: Cilantro & Jalapeño
Optional Flavor III: Black Olives
Optional Flavor IV: Avocado
Optional Flavor V: Jess’ Basil

So yea you get the point, there are multiple flavors, but even the original or base flavor is so yum! It’s also a nice way to use up anything you may have going bad. I always have cilantro leftover from my chimichurri sauce recipe or who doesn’t always seem to have an avocado that went from firm to ripe too fast? So throw it in the hummus and get to snacking! As you know hummus is also a good/healthy sub for mayo in wraps and sandwiches. Plus, recently, I ate a hummus stuffed omelet at this French/Lebanese brunch spot (shout out to Cafe La Maude) that rocked my world. So yeah, make some, you won’t be disappointed.

Happy Eating, XO.

Butternut Squash Soup

I don’t know about you, but there’s just something that feels really good about making homemade soup. Yeah, yeah it’s easy to just go to the store and buy it in a can. But where’s the fun in that? I guarantee if you make this soup yourself you’ll get a lot more kudos than if you just poured it out of the can. Plus, this recipe gives you a ton more than just 28oz. Bring on family dinner night…

PS. For a fun party app/snack, put the soup in tall shot glasses as shooters.

*Serves a ton of people (over 8 at least). You’ll definitely have enough to freeze for later. Hellooo mid-week meal.

The soup:

  • 1 tbsp olive oil
  • 1 medium carrot stick, chopped
  • 1 medium celery stick, chopped
  • 1 medium yellow onion, chopped
  • 4 cups of chicken broth
  • 1 tsp of fresh thyme, chopped
  • 3 packages of cubed butternut squash (or roughly 6 cups)
  • 1 tsp salt
  • Dash of pepper

The topping:

  • 1/2 cup crème fraîche
  • 1 tsp pure maple syrup

In a large soup pan, heat the olive oil over medium heat. Toss in the carrots, celery, and onion and cook for roughly 5 minutes, or until the onions are translucent. Add the chicken broth, 1/2 tsp of the thyme, butternut squash, salt and pepper. Let all of the ingredients simmer for 30 minutes, or until the squash is tender enough to fall apart. After the 30 minutes, I used an immersion blender but you can also just stir the crap out of it until all of the ingredients are blended and no longer whole. You’ll notice it’s still slightly grainy at this point. In small batches, pour the soup into a blender to get the final chunks out and really smooth it out.

In a small bowl, whip together the crème fraîche and the maple syrup until fully blended. Pour the soup into a small bowl and dollop the crème mixture smack dab in the middle. Top with the other 1/2 of the thyme.

To make the baguette to go with it, check out our recipe here.

Butternut Squash Soup - damndelish

 

Happy Eating, XO.

Store Bought Savior

This is for the people like my sister that never really want to cook food and are 100% ok with just “preparing food”. Luckily, this quick and yummy week night fix requires no actual cooking. Simply assemble and bake. I got the idea from an appetizer at one of my favorite fusion Indian spots. Hope you guys dig it as much as I do. It’s ridiculous easy and tasty, what’s not to love about Naan Pizza.

  • Store bought naan (I buy the Trader Joe’s garlic naan, but plain or onion naan works)
  • Store bought tikka masala curry (Again the TJ stuff is great)
  • Spinach salad packet (I mean ‘cuz your not actually gunna make salad out of it, are you?)
  • Fresh mozzarella (Any cheese would work really)
  • Rotisserie chicken (or if you wanna make it veggie friendly try eggplant slices or mushrooms)

Smear a tablespoon or two (depends on how saucy you want your “pizza” to be, I do 2 myself) on to the slice of naan then take a fistful of spinach and layer on with the cheese and shredded chicken. Bake for 10-12 minutes at 350 degrees or until the cheese melts and everything is warmed through. You can cut up and serve as an appetizer or have it as dinner with wine at about a naan piece per person. Package has four naan pieces usually and that’s generally enough for the chicken, spinach, curry, and cheese to cover.

Happy Eating, XO.

Fancy Flatbread

Since Jess is such a rockstar and makes her own pizza dough, I wont even tell you that I cheated and bought some pre-made garlic & herb pizza dough from Trader Joe’s. I know, shame on me. Don’t do it guys, the fresh stuff is EASY and so good. Steal her recipe and freeze it if you have leftovers.

Anyway, I love anything that pairs well with wine, I don’t know if you guys had picked up on that subtle piece of information through out our numerous appetizer posts. I was inspired by a farmers market in the Hamptons last month that had these plump, jammy fresh FIGS! I needed to buy a whole box of them and went to town with making this flatbread. I went on the same premise as we have on most of our salad recipes and wanted to hit all sorts of taste bud pleasers: salty, sweet, crunchy, creamy, etc. I shit you not, I knocked it out of the park. So grab your glass of Pinot Noir or chilled Rose and EAT up!

  • 3-4 oz. of goat cheese or shredded Manchego (My 1st attempt I did mozz and while delish, doesn’t pack the bite and sharpness this flatbread needs.)
  • 1 tbsp. of fig preserves OR balsamic glaze (emphasis on the OR. Again on the 1st attempt I did both and it was coyingly sweet especially if males plan on eating this.)
  • 6 oz. of thinly sliced Prosciutto (I am almost certain Pancetta would do the trick also but that’s a whole extra step of crisping that up, so just start tearing and placing on dough.)

Now, I could do thinly sliced red onion of 2 fistfuls of arugula on this just for that peppery crunch but my company wasn’t a fan of either so I left it off. But hey, it was still good, so what do I know? Anyway roll out the dough, smear the preserves or glaze, then nestle the globs of cheese with the crumpled up slices of prosciutto around the surface. Yes, crumpled is a technical culinary term, jerks!

Anyway, last but not least is the FRESH sliced figs, go nuts, as many or as little as you have. If you must have some guidance, try using 6-7 whole figs, sliced. I drizzled with a little bit of olive oil before placing in oven.

Bake at 400 degrees for 10-12 minutes.

Happy Eating, XO.