Potato-Parm Tart page 306
I made the galette dough in this book. Galette dough is pre baked.For the tart cream cheese parm, and chives are creamed together and spread on the galette. Potatoes that are sliced very thin (mandoline) are arranged on the filling. Potatoes are brushed with oil, sprinkle of flake salt, grated parm and a herb. Thyme in my case. Baked. Its a very crisp galette. We had it for lunch with salad and wine but it could also be a good appetizer.
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Looks fantastic. Were the potatoes cooked through all over? I love double carbs.
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Yes i used 1 russet potato and the cut very thin(like for potato chips) baked in 20 minutes.
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Iced Honey-Apple Scones with Spelt page 57
272 grms all purpose flour and 75 grms spelt flour is used. 1 finely chopped apple is added to the batter and only 1/4 cup of honey is the sweetner in the batter. This is a very moist dough and i couldnt shape the scones into my scone pan. I used a scoop that i use for muffins but feel it was too big. A correct measurement would be about 1/3 cup. The baked result was a tender moist cake like scone which had more orange flavor than apple and the icing is definitely needed to sweeten up the scone.
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Peanut butter chocolate chip Paris style cookies Page 155
Still Baking with Dorie. These are exquisite cookies that have several steps. The cookie dough has to have an overnight rest. A peanut brittle is made and some is ground to a sprinkle and some into a paste form. This tooks some time. I used my little kitchen aid processor. After cookies are baked and cooled a bit the spread is put on the cookie and several chocolate chunks or chocolate chip are gently pushed into the cookie. The sprinkle and flake salt go on next. Dorie suggests making 18 cookies but I used a 2 tblsps scoop and got 24. What would only be better is having one of these at a sidewalk cafe in paris.
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One of the bakes this month from Tuesdays with Dorie is Swedish Fika Cake page 120.
This recipe was such a wonderful surprise. A simple batter of eggs, butter, baking powder,vanilla and butter is mixed together. About 30 minutes into baking a topping of butter,sliced almond, sugar,flour annd salt is cooked constantly mixing until you see tracks. This is spread on the cake and cake continues to bake until golden. Final result was a very moist cake with a nice crunch topping. We absolutely loved it.
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This looks amazing.
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Its really not too complicated to make. I would recommend a springform baking pan.
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Carrot Muffins page 65
A quick recipe to put together. Wisk dry ingredients together, add wet to dry. One of the wet ingredients is pomegranate molasses. Add carrots, i just chopped mine in a mini food processor. Topped with walnuts because i had no sunflower seeds. It makes 12 good size muffins that are nice and fluffy. I think you could ice them with cream cheese frosting and they would pass for little carrot cakes. We loved them.
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