Monday, October 27, 2008
"why the hell did i make this galette?" galette
I got too inspired by smittenkitchen from my cooking blogroll at work-- she posted a cabbage and mushroom galette, and we just happened to have a lot of cabbage and mushrooms kicking it in the fridge needing to be eaten before I can cook some EXCITING, NEW PRODUCE. Yeah, I live in the suburbs, new produce in the fridge is exciting, what about it?
Anyway, it's been a long day, I'm listening to Johnny Cash, started cooking after work, then went to spinning class and a family friend who is sitting shiva and ate a buttload of delicious noodle kugel and tried to pretend like I am a respectable adult. So we come back and I am full and tired and finishing this thing is a serious slog. But it was so delicious at midnight and the ingredients are cheap and the end result is actually kind of healthy, believe it or not. Kind of a psycho weekday project, but I bet this free-form tart would be simply the most impressive thing at your vegetarian thanksgiving potluck.
Not really a great weeknight meal mushroom and cabbage galette
from Vegetarian Cooking for Everyone via SmittenKitchen.
Yeah, here's another thing-- we had this cookbook in our apartment for three years and the only thing I ever cooked out of it was kale with red pepper flakes. And then I got home and realized that the reason the recipe seemed kind of intuitive and easy was that it is exactly the same way my mom cooks greens. Basically, that cookbook is mad fussy and needlessly pretentious for lazy (normal?) homecooks, and so is this savory tart. But its not actually so hard, especially if it is for a dinner party.
First you gotta make some savory dough. The dough I made kind of sucked, but I guess it was my fault for adding the recommended 1/4 cup of water when the dough was already downright gooshy. And it redeemed itself in the end, mostly.
Try this one:
Or buy a pie crust from the store, I won't judge you.
Ok, so the filling is actually freakin delicious.
A box of mushrooms (the cheap kind)
A handful of dried fancy pants mushrooms (which I havent used since that time Shira bought a massive bagful from the Asian convenience store and they looked nasty and awful... but having them on hand is actually awesome and I would recommend it)(or, if you listen to Veg Cooking for Everyone, buy a whole mess of fancy fresh mushrooms for like a million dollars.)
A head of cabbage
Thyme, tarragon, and dill
A hard-boiled egg (or not)
1/4 cup sour cream
Oven to 400 degrees
Chop and cook up the onion and mushrooms until they are getting all carmelized and happy. And save the dried mushroom water, if you aren't in the habit.
Throw in the cabbage (finely chopped) and a hearty pinch of salt and a shake of each of the herbs (or the chopped fresh herbs, if you are really trying to impress some hot vegetarian at the vegetarian potluck and it's worth the trip to the grocery store for ya).
Add like half a cup of the mushroom water. Oh yeah, that's good stuff.
Cook until mushy-- like 15 or twenty minutes? If it's sloppy, drain some of those yummy drippings and throw a quarter cup of sour cream in there. And the chopped hardboiled egg, if you actually took the time to do that step.
Pam the hell out of a cookie sheet and spread/roll out the pie crust. Artistically heap the filling in the middle and fold up the edges around the filling.
Bake at 400 for around 40 minutes.
Impress your friends and loved ones.