Rustic, over and over

My father recently accused me of being too concerned with the presentation of a dish. He maintains that the appearance of food is significantly less important than the tase.

My father is wrong. (Sorry, Dad.) Great food is a sensory experience on every level. Taste is dependant on the olfactory sense; mouth-feel is an important factor in the eating process; we even enjoy the sounds our foods make (don't you love the crunch of breaking through an apple's crisp skin?). The visionary aspects of food are as important as any other-- not more important, but equally so.

That may be why I enjoy this galette so much. The flavors meld beautifully-- the sweetness of the caramelized squash plays on the onion's natural juices, and the soft warmth of the apple flows into the rich onion sugar. The crust is flakey, buttery and smooth. All told it makes for a savory delight-- hightened even more by the prettiness of the pattern: apple, onion, squash; apple, onion, squash. It's one I plan to repeat over and over.

gallette 1, originally uploaded by swirls & morsels.

Butternut Squash, Apple and Onion Galette
adapted from the Food Network Kitchens Cookbook

For the dough:
3/4 cup all-purpose flour
1/2 cup whole wheat flour
pinch salt
8 tbsp cold unsalted butter, diced
1 large egg, lightly beaten

For the filling:
1 large baking apple (I used Cortland)
1/2 medium butternut squash (about 3/4 pound), seeded but skin on
1 small yellow onion, peeled and root end trimmed (but intact)
3 tbsp unsalted butter, melted
2 tsp chopped fresh rosemary
2 tsp chopped fresh thyme
kosher salt and freshly ground pepper
2 tbsp whole-grain mustard
1/3 cup cheese (I've used crumbled gorgonzola and shredded cheddar here with equal success)

-- Mix flour and salt together. Add butter and combine with your hands-- this is similar to making a fruit crumble topping. When mixture resembles coarse cornmeal with a few bite-sized bits of butter, add the egg and mix well. Shape dough into a disc, wrap in plastic wrap and refrigerate for at least 1 hour.

-- Halve and core the apple. Cut each half into 8 equal-sized wedges and place in mixing bowl. Slice the squash and onion into similar sized pieces; add to mixing bowl. Add rosemary and thyme to melted butter-- toss gently with fruit to combine. Season with salt and pepper; toss again.

-- Preheat oven to 400 degrees. Roll the dough (on lightly floured surface) into a 12-inch disk. It does not need to be perfect-- galettes are supposed to be rustic. Transfer to a baking sheet and spread mustard around the galette-- leave a clean two inch border at the edges.

-- Starting at this 2 inch border, layer squash, apple and onion slices on top of each other, forming concentric circles-- if there are extra pieces, tuck them in where they look nice. This is not rocket science-- it's food. Make it look pretty if you can, but most importantly get all the good stuff in there!

-- Fold and pleat dough over the edges of the filling. Bake until the crust is golden brown (yes, it should look deeply browned in the oven) and the apple, squash and onions are tender and caramelized. This will take between 45 -- 55 minutes, depending on your oven. Scatter cheese over filling and bake until melted, about 5 minutes.

-- Cool the galette briefly on a wire rack. Cut into wedges and serve.

Crunchy, sweet and tangy

fall salad, originally uploaded by swirls & morsels.

Pomegranite seeds are my salad topping du jour.

A gentle introduction, in the morning

I am not what you'd call a morning person. Truth be told, I loathe the bleat of the alarm clock with a passion generally reserved for the extraordinary-- and this comes from an enthusiastic, passionate person. Working two jobs does not help this hatred. Most mornings, I crawl out of bed and pull myself into the shower, barely making it through the routine and to my office before the day's begun.

This morning, however, was different. This morning there were muffins.

muffins in pan, originally uploaded by swirls & morsels.

Katy laughed when I told her I planned to bake before work. She knows me well enough to understand that morning and productivity do not coalesce in my vocabulary. In fact, they're rather snobbish strangers-- each turning away and ignoring the other's existence. This morning I gently introduced them; the result has left me energized and satisfied since.

yogurt honey muffin, originally uploaded by swirls & morsels.

Yogurt Honey Muffins
adapted from Baking: easy-to-make great home bakes

4 tbsp butter
5 tablespoons thin honey
1 cup plain yogurt
1 large egg, at room temperature
grated rind of one lemon
1/4 cup fresh lemon juice
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 tsp baking soda
1/8 teaspoon grated nutmeg
1/2 cup chopped walnuts

-- Melt butter and honey in saucepan. Remove from the heat and set aside to cool slightly.

-- Whisk together egg, yogurt, lemon rind and lemon juice in a medium bowl. Add the butter and honey mixture.

-- In a separate bowl, sift together all dry ingredients.

-- Fold the dry ingredients and walnuts into the yogurt mixture.

-- Fill lined muffin pan two-thirds full. Bake in 375 degree oven until muffins spring back when lightly pressed. This should be about 20 -- 25 minutes. Serve warm, or at room temperature.

It tasted of comfort

A blessed evening off-- arrived home to a clean kitchen, fresh produce and the promise of a great baseball game. What more can a girl ask for? Except, maybe, for good wine and heart-warming soup.

I worried about this soup: I've never made anything with a water-based broth. It worked, though. The lentils relaxed into the bath, imparting a much needed thickness and texture to the broth. It does not make for a pretty photo, and for that I apologize. What it lacks in beauty, though, it more than makes up for in taste. This soup is simple-- satisfying and clean all at once. I served a pretty fall salad besides-- honey crisp apple slices and good sharp cheddar atop a bed of crisp, spicy arugula. There was no dressing per se; instead we drizzled this pumpkin seed, walnut and sage infused olive oil and splashed some apple cider vinegar.

Tonight's vino was Chilean-- Cavas Submarinas, Cabernet Sauvignon 2004. After my first sips, I told Katy "If I knew what tannins were, I'd say this has too many." Turns out I was right. The inital glass was bitter, a little too acidic for my tastes. I like that it's dry, and offers a deep flavor. After an hour or so, we noticed a distinct difference-- the wine seemed to mellow, really. Less acidity, less bitterness, and more of a smooth, rich taste. It was pleasant on the tongue, long after the swallow. Although we're not entirely sure whether this difference was due to allowing the wine to breath, or the fact that we'd each already had a full glass.

I'm sorry I don't have a photo. I tried, but soup is not an easy thing to capture-- especially if there's spinach floating in it. Trust me when I tell you: it wasn't pretty. But, oh, it tasted of comfort.

Red Lentil Soup
adapted from The Vegetarian 5-Ingredient Gourmet by Nava Atlas

1 tbsp olive oil
1 large onion, chopped
1 1/2 cup red lentils
1 - 2 tbsp red curry powder
1 bunch spinach leaves

-- Heat oil in a soup pot; add onions and cook over medium heat until just golden.

-- Add the lentils, along with 6 cups water. Bring to a light simmer, then stir in curry powder. The broth will not taste like much yet, but resist the urge to add much more seasoning-- it will develop with time. Cover and lightly simmer for 25 to 30 minutes.

-- As the soup cooks, the lentils will loose their shape and release their texture into the soup. Once you cannot see the lentils anymore, add the spinach (and more water if your soup is too thick).

-- Taste for seasonings now. Add salt, and a bit more curry powder if needed. Simmer uncovered for another 5 minutes. If at all possible, remove from heat and let sit for an hour or so-- the flavors will meld nicely in this time. Heat gently before serving.

-- Enjoy!