Category Archives: french

Free-Form Peach Galette

Free Form Peach Galette

Galettes.

I’d made one before, but I didn’t like how it came out, so since I knew I had fantastic peaches, I knew I wanted a simple, simple recipe to showcase them. I found a likely contender at Smitten Kitchen, who takes photos that I can only dream of achieving one day.

I made my own adjustments, as always, and the galette came out perfectly. Beautifully golden-brown, not too sweet, extremely flavorful thanks to the ripe peaches, with just enough dark undercurrent to make everything ‘pop’. Free Form Peach Galette

Galettes.

I’d made one before, but I didn’t like how it came out, so since I knew I had fantastic peaches, I knew I wanted a simple, simple recipe to showcase them. I found a likely contender at Smitten Kitchen, who takes photos that I can only dream of achieving one day.

I made my own adjustments, as always, and the galette came out perfectly. Beautifully golden-brown, not too sweet, extremely flavorful thanks to the ripe peaches, with just enough dark undercurrent to make everything ‘pop’.

Posted in dairy-free, Dessert, french, fruit, recipes, untranslated | 2 Comments

Ratatouille

Ratatouille

Traditionally, ratatouille contains some or all of the following: tomatoes, squash, eggplant, zucchini, bell peppers (red and green), plenty of onion, and basic herbs such as thyme, marjoram, basil and parsley. Some chefs like to make a sauce out of the herbs, onions and tomatoes, then layer the other vegetables into a casserole which is then baked, others simply throw it all into a pan (at varying intervals, of course) which is what I opted to do.

I’m glad I finally made this. It was excellent, the flavors melded beautifully… Still, I keep thinking this needs a nice lemony vinaigrette to really round it out. Maybe you might disagree, but have it on hand, just in case. Ratatouille

Traditionally, ratatouille contains some or all of the following: tomatoes, squash, eggplant, zucchini, bell peppers (red and green), plenty of onion, and basic herbs such as thyme, marjoram, basil and parsley. Some chefs like to make a sauce out of the herbs, onions and tomatoes, then layer the other vegetables into a casserole which is then baked, others simply throw it all into a pan (at varying intervals, of course) which is what I opted to do.

I’m glad I finally made this. It was excellent, the flavors melded beautifully… Still, I keep thinking this needs a nice lemony vinaigrette to really round it out. Maybe you might disagree, but have it on hand, just in case.

Posted in dairy-free, french, gluten-free, recipes, untranslated, vegetable, vegetarian | 1 Comment