It’s not too often I make the same recipe repeatedly – unless I’m testing or…
I was making this Chard & Herbed Ricotta Galette from Eating Well Magazine, when I heard from Rita she wouldn’t have time to post. We needed a new recipe to follow my Halloween post – gasp, it’s nearly Thanksgiving but retail tells us it’s Christmas!- so I thought of my posts about existing recipes. There are so many enticing recipes to try, why always re-create?! Of course, adding one’s own preferences or spin on a recipe is part of the fun, and tailors the food to our tastes. Or ingredients on-hand.
I had chosen this recipe because of the attractive magazine photo (more styled than mine above) and surprisingly I had all the ingredients. There wasn’t much I planned to change in the recipe either. Ok, slight variation on the ingredients (did I ever say how hard it is for me to follow recipes??). Here are my adaptations:
- Frozen kale instead of fresh chard (very handy when I’m not laden with big bunches of fresh greens from Riverdogfarm CSA).
- Whole milk instead of part-skim (I had an open container from another recipe which always bugs me as it usually goes bad).
- One large onion instead of two but how large is a ‘large’ onion anyway? My onion was 12 oz. or 3 cups sliced. The Handbook of Food Preparation says 1 lb = 3 large onions. I think it’s out of date Ask. com sounds more like it, 8 oz. for a medium onion. (so I was 1 onion short).
I got to work, snapped some pictures while I cooked (yes, the family was patient), and also tested a pan liner called COOKINA®. (available on-line and at Home Depot) that was provided to me as a sample. Cookina liners replace parchment, foil and wax paper (reducing waste) and eliminate pan sprays (which I think can impart off flavor). COOKINA® liners are thin, sturdy, re-usable and easy to store rolled into the COOKINA® ring as shown in the photos. I also discovered the liners are great for rolling pie dough, which means an all new way to roll my stir ‘n roll pie crust and I’m very excited about that! The pie crust is ‘healthy-ish made with oil’ and can be vegan by substituting plant-based milk for the milk. Fill the galette with lightly cooked vegetables you have on hand, and cheeses if you like, or see the Eating Well recipe.
The galette dough transferred from counter to pan on the COOKINA® pan liner. SO EASY!
The galette was enjoyed by my tasters (husband Bernie and daughter Anna Lai, home for Sunday dinner). It is chock-full of cheeses and veggies, with a light and slightly crunchy cornmeal crust. Perfect for a simple vegetarian meal, and leftovers reheat easily in a toaster oven.
Click here for the recipe in Eating Well Magazine.
And to you kind readers who have read this far, what do you think about this more lengthy style of post with links to existing recipes? There are so many recipes available on-line, it almost seems redundant to create new recipes. Yet there are always new tastes to taste! To let me know if you like this style or my ‘less-talk’ posts, or a variety, just click on the leave a comment link below to respond. Thank you for being one of my recipe-readers!