Tuesday, February 26, 2013

A Savory Galette with Sautéed Mushrooms, Thyme, and Briny Olives...for Sunday Supper





We certainly don't have the same kind of winter weather to report down here as does the rest of the country.  Watching the snow pile up and the white-out conditions blanket the landscapes of much of the country makes us feel like we are watching far away places on another continent.

From February to June, you'll find me in a wonderful spirited mood. This is the time of the year that visiting down here is much heeded and encouraged.  These are the best months to be living in this otherwise humid south. 

 (...which means my doleful dribbles of whininess will visit here in due course...but not now.)





The snow storms up North are sending sweeping wind storms down here.  There is nothing more soothing to me that listening to trees swishing and swaying in a mighty wind.

I grew up in an area full of humongous oak trees with thick gnarly branches and clusters of tough leaves that launched sprays of acorns that plunked to the ground with little sounds like snaps.





Sunday is my day of relaxation, cooking, planning...and of course, a bit of dreaming.  The winds were blowing beautifully through the house.  I closed my eyes and told Patrick that with the howling and  wailing of the wind, I was pretending I was planted on the moors over some desolate loch in Scotland.  

(Oh, and yes...if I squinted and peered into the distance, I could even see the 'from head to toe' plaid outfitted hunting party of men, from Downton Abbey.)

(Perhaps, I should tramp over there and give them an ear-full about the incompetent writers on their staff at present...)





Visions of moors, lochs, and plaid kilts aside, the weekend, nevertheless, called for a rustic Sunday Supper that would be warm and filling.  We had some items left over from the week ~ applewood smoked bacon, herb speckled goat cheese, and a medley of oil soaked olives.

I thought of a hearty galette filled with full-bodied flavors and a whole grain crust.  I also had an assortment of mushrooms that needed to be included so a quick sauté in butter brought wonderful rich smells that mingled with the air of this blustery day.





Chester had been keeping careful track of the bacon that was sizzling on the stove top that morning.  In one minute he would be tucked into the folds of the couch and in the next, he would be in a full upright posture with that little nose twitching and flicking with hopeful anticipation of a morsel handout.





Galettes are a favorite around here for the weekends.  From a savory pie to a sweet galette, the combinations of flavors to add on top are endless.  

Moreover, there are often leftovers that make quick and delicious lunch treats for that dreaded Monday work call.






The very first time I ever heard of a galette was when we traveled to the little town in France called Perouges.

I remember choosing that little village based on a travel article I had read that portrayed this rosy cheeked elder woman holding a large round "galette" in an open window of a bakery.

It was called a "Galette de Perouges".  Unbelievably, since I was young and very naive, when we arrived at the village and I laid eyes on the actual galette, I squealed in pure delight that it actually existed.  






That was a sweet galette.  It was crunchy and sprinkled all over with doses of powdered sugar.  I still giggle when I see that photo of the open shuttered rustic window and the galette sitting on the sash with the adorable little lady smiling broadly.

I imagine this must have been the initial delights that make wanting to see more, do more, and experience more such a wonderful part of travel.

My galette this weekend isn't sprinkled with powdered sugar and I'm not sure it hails from any particular part of the world, but has a rather generous spray of freshly grated Parmesan cheese on top.  Enjoy.





36 comments:

  1. This is a fabulous recipe, Sarah, Those shiitake mushrooms are my favorite, and I wouldn't have thought to pair them with the olives, but I love it. I may adapt it to a pasta.
    I'm glad you're not getting the bad weather, and I'm with you on the wonders of wind. When we visit my Dad in Florida I'm always hoping for a tropical storm, the wind through the palm trees is intoxicating.

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    1. Oh, I know...those tropical storms down in Florida are wild and wonderful. Funny, we don't get storms like that here in Houston. Adapting this to pasta? What is not to love. I would even throw in some roasted cherry tomatoes!

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  2. Your pastry looks lovely! I always like making a galette and will add your savory recipe to my list. How cute is little Chester?!

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    1. Oh, that Chester keeps us entertained alright!

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  3. simple delicious - I love the ricotta here!
    Mary x

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    1. Me too, I am partial to the ricotta and think it gives the galette such a creaminess.

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  4. We haven't had any of the crazy northern weather either--just lots and lots of rain. It makes for perfect, lazy, baking Sundays. This galette is so lovely! The combination of ricotta, thyme, mushrooms, and bacon sounds perfect.

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    1. We just recently gave our snow blower away...I was sad to see it go! No snow here, that is for sure.

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  5. Excellent dish! I love all kinds of galette.
    Cheers:)

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    1. Me too. Sweet or savory...I'll take them all.

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  6. Yum, I love a savory galette more than a sweet version. This sounds like the perfect way to use up the half container of ricotta cheese hanging out in my fridge!

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    1. And I have a half of a container left too! M. is coming home for her birthday and this galette is what she requested...so we'll have it again.

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  7. I like to spend my Sundays puttering about in the kitchen as well when the weather is grey and cold and this would be the perfect way to spend the day!

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    1. I can just you puttering and taking those gorgeous photos of yours!

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  8. That looks like a delicious result of a relaxed and fun sunday :D

    Cheers
    Choc Chip Uru

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    1. The menu was practice for a birthday weekend dinner so it will be repeated again this weekend!

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  9. Now you have made me all hungry. I love your background stories Sarah, especially the image I saw of those old, gnarled oak trees. I would love to see them swaying in the wind.

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    1. I still get all sleepy when I hear trees swishing in the wind Loree! Storms occurred in Louisiana in the afternoons, when we had our nap time.

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  10. ...I'm on my way! To dinner! :) These winds have been crazy, right???? Lovely, stunning photos, looks delicious!

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    1. Crazy winds! They make for some beautiful messy clouds that give us those gorgeous sunrises and sunsets!

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  11. What a lovely galette Sarah! Just added it to my file of "must make" recipes on my computer. May I ask if the egg white in the filling is really necessary. I just hate to buy a dozen eggs for one egg. Or could Egg Beaters be subbed? Very relaxing post to read by the way. :) Chester looks adorable!

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    1. What a great question Christine! The more I follow recipes, the more I wonder these things too? Is that egg white necessary? I'm not an expert, but I think you could easily leave it out or use egg-beaters instead. My guess is that it acts as a binding agent so the filling isn't too runny. But, you could just increase the amount of parm. cheese to make sure the filling is nice and thick.

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  12. I couldn't help but get the feeling of warmth from this post; in the photo's and in your words. I adore a good galette and this one contains most of the foods I love.

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    1. No end to the delicious combinations of galettes. John, I'm coming soon to ask you about low light restaurant photography. I will be doing some for a B&B and an inn and I am so nervous about the lighting!

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  13. That black and white photo is spectacular. I don't usually like black and white photos of food because food is all about the colour but that one takes my breath away. The brown version of that scene is superb too. I like your new recipe instructions sheet.

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    1. Thank you Suzanne. I appreciate your words. I've been trying to branch out and try more still lifes. I love the photos that I see of them but I must admit, it is difficult for me to get this type of photography so far. I'll keep practicing...new frontiers!

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  14. Savory galettes and tarts are some of my most favorite things to make. And I just love that old tea kettle on your photos, with the white handle.

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    1. Thank you Julia. When I boil water in that tea kettle, it makes the most musical whistling sound!

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  15. I think I can hear the winds of Scotland blowing as you speak to how you've created this gorgeous..savory galette. Beautiful - as always!!!

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    1. Watching Downton Abbey's Scotland scenes was so alluring Marcie. A must see destination for me someday!

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  16. Awww, little Chester, who could resist those soulful eyes?

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    1. No one is this family...that is for sure. He rules the roost...except when Polly hides behind a corner and leaps out at him. That is pretty funny.

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  17. Reading your posts about your daughter in college brings back all my memories of my first daughter's years at college, Sarah. My youngest will be entering her senior year this fall! What will I do when those undergraduate college years end? They are very special. So are these tarts, lemon is my ultimate favorite taste in the world. Lovely post.

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    1. Oh, Sue, you'll love her birthday post...since I'm bringing back so many memories...unknown girls took my daughter for her birthday dinner!! No, I'm just kidding...I'm absolutely loving that she is developing her own world separate from me. We've been so close for so long, I've wanted her to expand her world. It makes homecoming so much fun! It's filled with so many stories!

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  18. Gasp! I was in Perouges! And I had one of those sweet sugary galettes as well! Although it was a nice young fellow who served them up the day I was there. I was so entranced with that little walled village.. so OLD. I kept touching the walls as I wandered those old cobble roads, wishing I could peer into the windows and perhaps take a glimpse back in time, to see what life was like there so very long ago.

    And YOUR galette..I have no desire to learn to like olives, but somehow, you have managed to make them seem exquisitely delicious, paired with those gorgeous mushrooms.

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How wonderful to hear from new friends...