Convivial.org

Recipe for Galette Bretonne

 

A galette is not a crêpe.  Crêpes are filled with sweet ingredients and made with white wheat flour; while galettes are made with buckwheat flour and have savory fillings.  Originally from Brittany & Normandy, Galette Bretonne is traditionally cooked on one side only, and its most popular filling is egg, jambon (ham) and Emmental or Gruyere -- that’s what the French call galette complète (a complete galette).  Fillings are only limited to your imagination.  Have you heard of galette saucisse from Rennes?  It’s a hot sausage rolled up in a galette.  (Like a fancy hot dog.)

 

Gnoccho Fritto con Affetati

My mother taught me at a very young age how to eat and still maintain the integrity of one’s lipstick.  So when Signor Morandi served me my first plate of gnoccho fritto, and I picked up a knife and fork, you can imagine his expression.  He patiently showed me how to fold it, proving that the integrity of his gnocchi far outweighed the integrity of my lipstick.  

Gnoccho Fritto con Affetati - literally translated: knot or lump fried with salami.  

The more detailed translation: Small squares of dough that puff into light, hollow, airy pillows when deep-fried.  The crust is thin, golden and cracker-like, with a little give that consents to folding without crumbling.  These gnocchi are usually topped right out of the hot fat with thinly-sliced cured meats (prosciutto, prosciutto cotto and various salamis), which are then folded like a sandwich and eaten warm.  The heat slightly melds the fat-laced prosciutto with the warm pastry -- it’s quite a rich textural experience.

Not always getting great results with other recipes, I experimented a while and created a recipe I love.  It’s not for the faint-hearted, even with olive oil replacing the lard.  But, it’s a very easy process.  And good news for those who don’t have the best of luck with yeast-risen projects, gnoccho fritto is rolled and fried - no unforgiving rising sequence or rebellious gluten.  Just remember to leave the flatware in the drawer, gnoccho fritto tastes better folded over, plus, you don’t lose your salami.  

 

Creamy Meyer Lemon & Chive Grits

.

Deliciously creamy & lightly lemoned, these grits make an elegant side dish to grilled fish, roasted chicken or fried green tomatoes.

Creamy Meyer Lemon & Chive Grits

Based on The Lee Bros. Southern Cookbook

Makes 3 cups

1 cup stone ground grits

3-1/2 cups water, plus more to float the chaff

1/2 cup milk

1/4 cup unsalted butter, divided

1/2 teaspoon kosher salt, plus more to taste

Pinch freshly ground white pepper, to taste

1 Tablespoon buttermilk, or more to taste

Zest of 1 Meyer lemon

1/4 cup snipped chives

Broiled Grits with Smoky Bacon & Sharp Cheddar

Broiled grits is an excellent dinner party dish.  Made and topped in advance, this method lets you focus on your guests, not your grits.  When it’s time to serve, place them under the broiler for a few minutes to heat the grits and melt the cheese.  It’s also a great way to use up leftovers.

For an authentic touch, stir the grease from the bacon right into the grits at the end to dirty them up -- just don't tell your cardiologist.  If you don’t want the extra step of cooking bacon, a little chopped Kentucky ham is a delicious substitution.  

Slow Weekend: Antinori, Fries & Coltrane

.

Not much beats a slow weekend in the kitchen.  Pots simmering, chocolate things baking, crispy things frying, corks popping, spices wafting.  By yourself or with someone you love, slow weekend cooking is pleasurable.  Don’t forget to turn on a little Coltrane -- anything is gratifying with Coltrane.  Even sweeping is hot with John Coltrane.

The Fries:

This weekend, might I suggest French fries.  Deep-fried potatoes are delicious and good for your soul -- don’t let anyone tell you otherwise.  Deep-frying is actually quite easy to master.  Once you do, you’ll be deep-frying everything, trust me.  All you need is a heavy-bottomed pot, peanut or canola oil, a deep fat frying thermometer, a few potatoes and salt.  I defer to Anthony Bourdain for the perfect French fry instructions (recipe below).

Braised Rosemary Chicken with Green Olives, Raisins & Capers

Braising is insanely easy and tastes even better the second day, which makes it an ideal dinner party dish.  A good braise depends on a flavorful braising liquid and a long, low simmer in the oven or on the stove top.  

Braising variations are almost endless -- experiment with different aromatic vegetables, herbs and spices, red or white wines, spirits, stock, and meat.  Side dishes are also numerous -- polenta, risotto, noodles, potatoes or other root vegetables, sauteed greens.

Braised Rosemary Chicken with Green Olives, Raisins & Capers

serves 4

Winter Blues? Food therapy.

Hangover Eggs

 

Corn Dogs

Oh, for Pete's sake, don't give me that look -- everyone loves a good corn dog.  However, there are two main camps: ketchupers and mustardites (if you are an aiolian or “special saucier”, your just throwing your vote away).  I’m a nonjudgemental mustardite -- I likes it spicy.  Regardless of your position, this dog recipe is condimentally nonpartisan.  Fry up a batch for your holiday party.  There may be a few moderately judgmental glances at first, but trust me, they'll love you.

Mini Popovers

These mini popovers are a great appetizer idea -- they can be baked ahead of time without fear of deflation, and can be topped with anything.  This recipe bakes the cheese right in, which helps it settle into the popover, creating a small indentation to hold another topping (roasted tomatoes, onion marmalade, etc.); if the cheese is put on after the popover is baked, it has a difficult time staying on.