A Savory and Hearty Frittata

The first time I made the Hearty Frittata was when I was having a friend visit for the weekend. I wanted to make something different or I should say a memorable, amazing flavor, beautiful dish. The frittata made with challah bread, eggs, sharp cheddar cheese, mild Italian sausage, caramelized onions, sautéed mushrooms, green onions and a little bit of half and half seemed to have it all and all in one dish! Not only did it turn out to be memorable and beautiful, it was a frittata that went beyond my delciousness expectations. Finding the perfect recipe to replace that same old, same old breakfast casserole or the incredibly delicious but insanely rich custard based french toast casserole was like finding the proverbial pot of gold at the end of the rainbow.

I am probably the first person (okay maybe second or third) to run out and buy a new kitchen tool or gadget if it is called for in a recipe. Yet, for some reason when I found this frittata recipe (it called for a frittata pan) I showed restraint (something that happens a little too infrequently). Instead, I thought the recipe was easily adaptable to being baked in a cast iron pan. Okay, there are probably some of you don't have a cast iron pan, but I would urge you to run out, show no restraint, and get one! Why? Because it meets the 'rule of three'. The cast iron pan can withstand high temperatures, can be used for more than just making frittatas, and makes any dish presentation worthy. Convinced yet?

Whether served hot out of the oven, warm or at room temperature, the frittata was both filling and slightly addictive. The kind of addictiveness that happens when your stomach feels full but your mouth says 'I am not finished yet'.

The original recipe called for brioche. However, more often than not, finding it is a bit of a challenge. Unless of course I want to drive to three or four stores. I can be a little ingredient obsessive, but I have my limits. Challah is so much more readily available (usually found in the first grocery store I go to) and it works perfectly in this frittata. On the other hand, fresh eggs (my recently acquired ingredient obsession) are no longer readily available in the midwest where I now live. So while visiting friends in Rhode Island this past weekend I was over the top giddy to have scored fresh eggs (the ones with the deepest of yellow almost orange yolks) from my favorite chicken farmer. Of all of the purchases made over the course of several days, the eggs were hands down my most favorite (this wasn't the first time I brought back two dozen fresh eggs on the plane with me and it won't be the last). No, you don't need fresh eggs for this frittata, you only need ten large ones.

There are three cups of toasted bread cubes in the frittata. The loaf of Challah will yield almost double this. Any unused toasted bread cubes can be stored for use at a later time or you can just toast as much of the bread as you need.

Once the toasted bread cubes have cooled, they are mixed into with the eggs, half and half, cheese and green onions. The bread cubes need to be completely submerged as it is important for the bread be able to absorb the liquid. The entire mixture is covered and refrigerated for an hour.

Eight ounces of mild Italian sausage are sautéed in one tablespoon of extra virgin olive oil until browned. Once browned the sausage is removed and placed on a paper towel to drain.

There are layers and layers of flavor in this frittata. A Spanish onion is thinly sliced and caramelized while mushrooms are sautéed until lightly browned and tender. When getting ready to assemble the frittata, the cooked vegetables are mixed with the sautéed Italian sausage, returned back to the pan and cooked until just heated through (about 1 to 2 minutes).

Remove the pan from the heat before mixing in the egg/cheese/bread mixture. Working quickly, stir until the sausage and vegetables are well distributed. In the preheated 350 degree oven the frittata is baked for 30 to 35 minutes or until it is puffed and lightly browned. I used a 10 inch cast iron pan to make this frittata. Baking time might change if you use a larger pan.

What I love about this frittata is that it can be served hot or warm and is still rather tasty at room temperature. So if you have never made a frittata before, let this be the one you make for your family and friends. This is one savory, satisfying and beautiful dish. And it might just make you give up your standard breakfast casserole recipe.

Recipe

Savory and Hearty Frittata (slight adaption to the Lodge Brunch Frittata recipe shared by Williams-Sonoma)

Ingredients

3 cups of brioche or challah bread with crust removed cut into 1 inch cubes 

10 large eggs, room temperature

1/4 cup half and half

1/2 cup thinly sliced green onion, both green and white parts (about 2-3 green onions)

6 ounces freshly grated sharp cheddar cheese 

8 ounces mild Italian sausage

1 medium sized spanish onion, thinly sliced

8 ounces Baby Bella mushrooms, thinly sliced

3 Tablespoons and 1 teaspoon extra-virgin olive oil (divided)

Kosher salt and black pepper

Directions

1. Preheat oven to 350 degrees.

2. Spread bread cubes on baking sheet and bake for approximately 15 minutes or until the bread cubes are lightly golden. Allow to cool. (Note: Can be made a day ahead. Put cooled bread cubes in a sealed plastic bag.)

3. Lightly beat the eggs. Add half and half along with a pinch of Kosher salt and pepper. Mix until blended.

4.  Add cooled bread cubes, cheese and green onions to egg mixture mixing to ensure the bread cubes are fully coated. Cover with plastic wrap and chill in the refrigerator for at least 1 hour.

5. Add 1 Tablespoon of extra-virgin olive to the skillet turning the heat to medium high. Add mild pork sausage and cook until sausage is lightly browned (about 8 to 10 minutes). Remove sausage and place on a paper towel lined plate. Set aside.

6. Add a Tablespoon of olive oil to the skillet turning heat to medium high. Add onions and cook until onions are caramelized (stirring frequently). Takes 12-15 minutes. Remove onions and set aside.

7. Add a Tablespoon of olive oil to the skillet turning heat to medium high. Add mushroom and cook until lightly browned and tender. About 8-10 minutes. Remove from pan and set aside.

8. Mix together the cooked sausage, caramelized onions and sautéed mushrooms in the skillet. Cook until heated through (about 1 to 2 minutes).

9. Pour in egg/bread mixture and stir until sausage/vegetable mixture is evenly distributed.

10. Place in the preheated 350 degree oven and bake for approximately 30-35 minutes or until top is lightly browned and puffed. Note: Another sign of doneness - the center of the frittata should bounce back.

11. Remove from oven and serve. Can be served hot, warm or at room temperature.

Note: Sausage, onions and mushrooms can be made a day ahead. Cover and place in refrigerator. Reheating may take slightly longer than 1 to 2 minutes.

Years back when I was first began buying antiques I became friends with someone who imparted her years of buying and collecting wisdom with me. Wisdom which ultimately guided most of my furniture purchases. We were at an antique show in Maryland (a whirlwind antique buying weekend trip) when I found a painted blanket chest. I was on the hunt for one and was bound and determined to come home with one. So when I found a blanket chest in original paint I was ecstatic. That is until my friend Randi said 'so where are you going to put that orange painted blanket chest?' I shared I wanted for the family room (but really I just wanted it). Then she said 'where else could you use it?'  Taken back a little by the question, I responded to her question with a question 'Why would I have to think about where else to use it?'. 

And that's when she imparted her 'rule of three' wisdom with me. 'If you can't think of three different uses or places in your home for a piece of antique furniture (beds don't fit this rule), think long and hard before buying it, especially if it comes with a large price tag. But if there are three different uses or places for it, don't even think twice, it is something you should buy', she said. 

Needless to say I didn't come home with the orange painted blanket chest that weekend (thankfully in retrospect) but rather I came home with the 'rule of three' wisdom that guided many of my subsequent antique furniture purchases. I have since tried to generalize this wisdom to other things, things even as small as buying a cast iron pan or in hiring a staff member. I don't follow it religiously (you know the old exception to the rule rationalization), but when I do, I have never regretted the purchase or the decision. 

Pie Dough Cinnamon Cookies

Each time I open up the refrigerator I almost always see what I call a number of 'good intention' containers (aka leftovers). You know the ones. Morsels of food carefully wrapped as it would be nothing short of a sin to throw them away. Sometimes you intentionally don't finish your meal because your eyes were bigger than your stomach or because you wanted to savor its' deliciousness again. Other times you wrap them up because they taste even better the next day. Whatever the reason, some of these 'good intention' containers end up taking space in the refrigerator, waiting for the ultimate mortal sin of wasting and throwing away food to be committed (have you guessed my religious upbringing yet?).

I had dinner at Rino's Place in East Boston before my recent return flight back to the midwest. The amazing, wanted to (literally) lick my plate scallops served in a limoncello sauce appetizer adversely affected my ability to eat more than a few bites of the main course, the famed Lobster Ravioli. Not having a clue as to how I would manage to carry the uneaten, perfectly wrapped up Lobster Ravioli on the shuttle to the airport let alone on the plane, I took them with me anyway (not only would it have been another sin to leave them behind it would have been an insult to the chef who made the incredible dish). Dropping off the rental car, I finally came to the sad realization that the coconut frosted chocolate cupcake from Georgetown Cupcakes and the still warm Lobster Ravioli from Rino's were not going to make the trip back home. But if I couldn't be the one to enjoy the cupcake and lobster ravioli, someone else would have to (sin avoidance thinking). While checking in my rental car, the (young) car rental guy surprised me with an unexpected reduction to my bill. Unbeknownst to him, he would be the 'lucky' one to relieve me of the wasting food guilt I dreaded having. 

As I have shared previously, I am relatively new (and late) to the pie dough making world. For the Brûléed Pumpkin Pie with Caramel Swirl, the dough portion of recipe made enough for two pies. I couldn't bring myself to put the remaining dough into the abyss of the freezer and I wasn't ready to make pie two days in a row. So I decided to do what many other pie dough makers, who couldn't bear to see their homemade dough go to waste, have done for decades. I decided to make Pie Dough Cinnamon Cookies. 

In making these cookies, I finally understood why most bakers recommend allowing the pie dough to chill overnight. The dough's flakiness factor is significantly ramped up resulting in a baked pie dough cookie having buttery layers of cinnamon sugary, crispy goodness.

Antique cookie cutters are one of the things I collect. When browsing through antique stores or sifting through flea markets, I am continually on the hunt for them. The making of these 'vintage' cookies gave me yet another excuse to put them to use. Nowadays there are replicas being made of the antique graduated sets of tin cookie cutters that have taken me years to find. Fatdaddios is a company making some great nylon cutter sets in a variety of shapes.

Rolled out pie dough (to a 1/4 inch thickness) is brushed with an egg wash then generously sprinkled with a cinnamon sugar mixture. The 'sparkly' bakery look finish to the cookies came from using equal parts of white/clear coarse sanding and granulated sugars.

The recommended baking temperatures and times for pie dough cinnamon cookies shared by others ranged considerably. I settled on a baking temperature of 375 degrees and going with a 15 to 20 minute baking time (which turned out to be closer to 20 minutes) in order to get a lightly golden, crispy cookie. Note: The size of the cookie will impact your baking time, watch and adjust accordingly.

Never having made these cookies before I asked the 'tasters' in my life to guess what kind of cookie it was (love this game). In her first bite, my childhood best friend said without hesitation the cookie took her back to her childhood, reminding her of the one her mother made with leftover pie dough. Turns out, she was the only one at the table who guessed right. 

So whether or not these Pie Dough Cinnamon Cookies will evoke a childhood memory or fool everyone else tasting them, they really are a good cookie. A perfect cookie to go with a cup of tea or coffee, with ice cream or gelato, with a glass of milk, or with nothing at all. For me, pie dough will never again be one of those 'with good intentioned' things placed and left to sit indefinitely in the refrigerator before ultimately being thrown away. However, a batch of these Pie Dough Cinnamon Cookies can be baked without making a pie. Simple never tasted so good.

Recipe
Pie Dough Cinnamon Cookies 

Ingredients
Dough
12 ounces all purpose flour
8 ounces cold unsalted butter (recommend KerryGold), cut into pieces
4 ounces ice water
1 teaspoon apple cider vinegar
1/2 teaspoon Kosher salt

Sugar Mixture
1/4 cup granulated sugar
1/4 cup white sanding sugar (or any other color of sanding sugar for a different look to the finished cookie) Recommend India Tree Sanding Sugar
1 teaspoon Saigon cinnamon

Egg Wash
1 large egg, room temperature
1 teaspoon water

Directions
1. Place the flour and salt into the food processor to mix.
2. Add half of the butter and process slightly. Add remaining butter until mixture has a crumbly consistency.
3. Add cider vinegar to the ice cold water. Slowly pour the vinegar/water into the flour/butter mixture until the dough comes together (be careful to not over process). 
4. Press the dough together, divide in half (forming each one into a disk), wrap in plastic wrap and chill overnight. Overnight chilling is important.
5. Mix together the coarse sanding sugar, granulated sugar, and cinnamon and set aside.
6. Mix the egg and water until well blended and set aside.
6. Preheat oven to 375 degrees.
7. On a lightly floured surface, roll out dough to 1/4 inch thickness. Cut out dough with cookie cutter of choice (or use a knife to cut into triangles).
8. Place cookies on a parchment paper lined baking sheet. Brush each cookie egg wash and then sprinkle liberally with the sugar mixture.
9. Bake 15 to 20 minutes or until lightly golden. Remove baking sheet from oven. Allow cookies to set for five minutes before transferring to a cooling rack. Allow cookies to cool completely.
10. Store cooled cookies in a tightly sealed container or if making as a present, wrap in cellophane bags tied with ribbon.
Optional: Serve with some ice cream or gelato or dip in melted chocolate.

I grew up in a midwestern city designed like a grid. All of the horizontal and vertical intersecting streets were filled with houses, schools, a few parks, and some stores. The spaces between houses were called gangways and everyone got to their garages by driving down the alley. The only animals seen on a regular basis were dogs, cats, and squirrels (have I told you how much I don't like/hate squirrels?). I remember the family on our 'block' who tried to raise chickens for what seemed like a week. With neighbors living in such close proximity to one another, there wasn't much tolerance back then for the sound of a rooster.

Nowadays when I am driving down two-lane highways in towns with more open space or in rural areas, the mere sight of cows, sheep, goats, buffalo, or horses has me reaching for my camera to take some photos. I attribute this slight obsession with taking animal photos with a very limited exposure to animals seen in my childhood (the zoo doesn't count). But I am neither whining nor complaining about my childhood. As there is much to be said for being an adult having a childlike exuberance for all living things (except squirrels). I have been known to turn around on a highway, stop suddenly (not my wisest moments), or drive out of my way to take photos of animals and wildlife. When my nephew and I were driving across Montana this summer, I failed to let him know that the words 'oh, look' spoken as I was pointing at animals was really code for 'could you please pull over so I could take some photos?'. I ended up muttering 'there goes a good photo opportunity' more times than saying 'thank you for stopping the car'. But had we stopped as often as I thought there were picture postcard photo opportunities, the drive from Bozeman to Missoula would have been about as long as it would take to get there on a horse (only slightly exaggerating here).

Beyond experiencing the sheer excitement of just seeing a drove of cattle, a flock of sheep, a herd of buffalo or a string of horses, is getting as close as possible to seeing and capturing the genuine beauty in their faces and in their eyes. Oh, the things that make me happy.

Chocolate Chunk (Peanut Butter Cup) Cookies

After seeing the coming of age film 'A River Runs Through It' more than 20 years ago I could not help but be mesmerized by the majestic beauty of the Montana wilderness. Someday, I thought, I would travel to Montana, specifically to Missoula, Montana, to see it first-hand as well as to attempt to photograph some of its' stunning and compelling mountain and river landscapes. That someday is finally here. Next week I head out to Big Sky Country with my nephew. This trip (one I am calling the #21stbirthdayadventure as he turns 21at the end of July) will give the two of us time to explore Montana together as well as celebrate his significant (coming of age) birthday. And oh yes, Missoula is one of our destinations. That is, if I survive the 4th of July 5K race, the excursion to Lone Peak, and the hike in Beehive Basin (have already been warned about bear sightings in Yellowstone) in the 36 hours prior to actually arriving in Missoula.

Of course, I will come bearing gifts. What would a birthday be without them? Amongst the gifts will be a box filled with homemade cookies (me traveling with a cake on a plane is a recipe for disaster). Baking the cookies would be the easy part, deciding which cookies to bake is a little more challenging. My first thought was I maybe I should resurrect the chocolate chip cookie recipe, the one that used to be my all-time favorite, alway got rave reviews go-to cookie. It was also one of those recipes I sought to keep as a closely guarded secret (even from the Chief of Police in the town I worked in, but that's another story). Funny thing is, it wasn't even a recipe I could claim was technically 'mine'. Then one day I decided 'let it go' and submit it as my contribution to a community cookbook project (partly to rid myself of the guilt I was feeling over being so foolishly selfish, partly because not complying with a request from a Police Chief wasn't too wise, and mostly because I didn't want my name attached to a recipe that was God forbid just 'okay', even if it really wasn't mine).

It has been quite awhile since I have made these chocolate chip cookies (the Jacques Torres cookies pre-empted them several years ago). To jog my memory on how they looked and tasted I decided I need to bake a batch of them. This would also give me the opportunity to play with making at least two more changes to the recipe before deciding if they were 'birthday' worthy cookies. Replacing the semi-sweet chocolate chips with a combination of mini-milk chocolate peanut butter cups (Trader Joe's are the best) and chopped semi-sweet chocolate as well as topping them with sea salt were the most significant changes I wanted to make. Not exactly earthshaking changes, just slight variations.

Many years ago, someone by the name of Elizabeth published a recipe she called 'my best, big, fat, chewy chocolate chip cookies'. It was her recipe that I built my 'chocolate chip cookie baking reputation' on. Thank you Elizabeth whoever and wherever you are! If I tinkered a bit more with this recipe I might finally be able to actually claim it as my own. Sort of, maybe, kind of.

The use of the milk chocolate mini peanut butter cups from Trader Joe's are addictive all on their own. I was hoping they would have a similar effect in the cookies (Spoiler Alert: They did!). I used the entire 12 ounce container along with 4 ounces of coarsely chopped semi-sweet chocolate. The balance of these two chocolates was perfect. However next time I think I will slightly increase the amount of semi-sweet chocolate (maybe up to 6 ounces). Personally I like my chocolate chip cookies to specks or pieces of chocolate throughout them.

This is one of those melted butter (versus room temperature) cookie recipes. There is much debate on whether room temperature or melted butter creates a better cookie crumb and texture. 'Hot' melted butter will melt the granulated and brown sugars and have a significant impact on a cookie. I had learned the hard way (cookies with a not such a great texture) of the importance of allowing the melted butter to cool before mixing with sugar. This made a significant difference. To further ramp up the flavor in these cookies I used the slightly higher in fat content Irish Kerrygold unsalted butter instead of the usual Land O'Lakes (which turned out to be another good change).

In Elizabeth's original recipe she listed 'brown sugar' as one of the ingredients. Ever since first making these cookies I have used a proportional combination of light and dark brown sugars as there the dark brown sugar  created an added depth of flavor to the cookie. I didn't see any reason to change this.

'Go big or go home' was the mantra for these cookies. An ice cream scoop having a two tablespoon capacity helped to achieve a larger, bakery looking cookie. Then borrowing from the Jacques Torres recipe, each cookie was topped with a generous pinch of sea salt.

These cookies spread when baking (suggest placing 7 or 8 dough balls spaced 2-3 inches apart on the baking sheet). In spite of their size, these cookies don't take very long to bake in a preheated 350 degree oven (about 12-15 minutes or until the edges just begin to become golden brown). The baked cookies remain on the baking sheet for a couple of minutes before being transferred to a cooling rack. The few extra minutes on the hot baking sheet gives the finished cookies a crispier outside finish to contrast with their softer interiors. 

So the final verdict on these Chocolate Chunk (Peanut Butter Cup) Cookies? Amazing, the kind of cookie you don't want to (or really can't) stop eating at just one. The combination of the milk chocolate mini peanut butter cups, semi-sweet chocolate, and sea salt with the dough made for one wicked cookie. The decision as to which cookie to bring out to my nephew was made after I took just one bite. Definitely birthday worthy cookies.This variation of the chocolate chip cookie recipe I had made years ago has now permanently changed. Finally, a cookie recipe I feel is the one I really could put my name next to. 

Recipe
Chocolate Chunk (Peanut Butter Cup) Cookies (inspired by Elizabeth's Best, Big, Fat, Chewy Chocolate Chip Cookie recipe)
Yield: 26-28 large cookies

Ingredients
2 cups plus 1 Tablespoon all-purpose flour
3/4 teaspoon baking soda (Update: Baking soda can be increased to 1 teaspoon)
1/2 teaspoon Kosher salt
6 ounces (3/4 cup) unsalted butter, melted and cooled (recommend KerryGold butter)
1 cup firmly packed brown sugar (equal combinations of light and dark brown sugar)
1/2 cup granulated sugar
1 Tablespoon vanilla 
1 large egg, room temperature
1 egg yolk (from large egg), room temperature
12 ounces milk chocolate mini-peanut butter cups (recommend Trader Joe's)
4-6 ounces semi-sweet chocolate chopped
Sea salt for sprinkling on cookies
(Note: Another variation to theses cookies would be using 2 to 2/12 cups of semi-sweet or milk or a mixture of the two chips or coarsely chopped chocolate. If you are a big fan of M&Ms in your cookies, you could use them too!)

Directions
1. Preheat oven to 350 degrees and line baking sheets with parchment paper.
2. Sift together flour, baking soda and Kosher salt. Set aside.
3. Cream the melted butter, granulated sugar and brown sugars until well blended in a standing mixer fitted with a paddle attachment.
4. Beat in egg, egg yolk and vanilla until light and creamy.
5. Mix in flour mixture until fully blended.
6. Stir in peanut butter chocolate chips and semi-sweet chopped chocolate with a spatula.
7. Using a larger ice cream scoop (2 tablespoon equivalent), form balls and place on baking sheet. Note: Cookies spread so place only 7 to 8 dough balls per cookie sheet.
8. Sprinkle each cookie with a generous pinch of sea salt (recommend Maldon Sea Salt).
9. Bake for 12-15 minutes or until edges are browned. Cool on baking sheet for a couple of minutes before transferring to a wire rack to cool completely.
10. Serve cookies or store cookies in a covered, air tight container.until ready to serve.

Apple Galette

The month of November has barely begun and already infringing on it are those 'I am determined to keep them nameless' December holidays. With life already moving at what seems like warp speed, I can't seem to understand how anyone would want to rush the autumnal season or not savor every day where there is still some color in the landscape (and not just browns and greens). How the fall became one of those seasons I look forward to may have something to do with my birthday (no matter how old I get my birthday is cause for favoritism) and Thanksgiving, my most beloved of all holidays. From as far back as I can remember, the significance of Thanksgiving has never been lost on me. What is not to love about a day created to enable us to count our blessings, to reflect on what and who matters most to us, to embrace traditions (and create new ones), and last but not least, to share a memorable meal with family and friends?

Cesar Chavez may have unintentionally captured the spirit of thanksgiving when he said 'If you really want to make a friend, go to someone's house and eat with him...the people who give you their food, give you their heart.'  This is so true. The time, energy, and love that go into the planning and preparation of the Thanksgiving meal is no more or less than what goes into creating a meal for friends. The scale may be different (or it may not be) but there is an intimacy to sitting around the dinner table sharing a home cooked meal with friends. It almost always is a memorable experience as well. How the table is set or how the food tastes doesn't matter as much as how everyone feels during and long after the meal is over.

When I saw the recipe for the Apple Galette in the November (2014) issue of Bon Appetit I knew I was destined to make it. Although I have been known to make something for the 'first' time when having family or friends for dinner, I couldn't wait for either my next dinner party or Thanksgiving to make this galette. Not because I didn't think it wasn't going to be delicious or turn out on the first try, but because I was anxious to see how baked Pink Lady apples tasted in this galette. Additionally, I wanted to figure out what adjustments (if any) I needed or wanted to make to it.

I have a tendency (or rather a bias) toward using Granny Smith apples in most 'baked' apple dishes, frequently ignoring the apples recommended (as if I 'always' know better). But this time, I put my affinity for Granny Smith apples aside (subliminally maybe I didn't want the Pink Lady apples to work) and made the galette with these 'unfamiliar' to my taste buds apples. Let's just say I have not only been depriving my taste buds but also the taste buds of those who I love having at my dining room table. But that is all about to change.

A galette is nothing more than a free-form pastry. It is rustic simplicity at its' best (and in making this galette the first time I managed to epitomize its' rustic-ness as evidenced by the photos in this blog posting). A galette is easier to make than a pie or a tart, but it is no less delicious. After one bite of this Apple Galette, I decided it needed to be added to my 'last meal' short list. I also discovered the addictive sweet-tart flavor of baked Pink Lady apples.

Whether savory or sweet the deliciousness of a galette relies on both the topping ingredients and the choice of crust. Hearty crusts or those made with whole-wheat or rye flours or cornmeal form the base of most savory galettes, while slightly sweeter or more sugary crusts are the foundation of sweet ones. Making the tart dough in the food processor instead of by hand did not seem to affect its' tenderness or roll-ability (is that even a word?). However, when making this galette again (and it can't be soon enough) I will double the tart dough ingredients as I felt there was barely enough dough. By doubling it, I will have more than enough dough for a thin crust galette. Any remaining dough can be saved for a smaller galette or used to make some tart dough cookies. 

Browned butter infused with vanilla is brushed over the thinly sliced Pink Lady apples before they are sprinkled with light brown sugar. Bon Appetit's recipe called for using half of a vanilla bean split lengthwise, but I decided to substitute 1 1/2 teaspoons of vanilla paste instead. It worked.

Before baking the apple galette in a preheated 375 degree oven, the sides of the dough are brought up over the apples, then brushed with an egg wash and sprinkled with sugar. Instead of granulated sugar I used India Tree's white sparkling sugar. That worked too.

The galette bakes for 40 to 50 minutes or until the crust is golden brown. My baking time was 45 minutes. This galette is best enjoyed while warm, however, if made earlier in the day, it can be reheated in a low temperature oven or in the microwave. Be prepared for this galette to be completely devoured. The sweet/tart apples and crisp/sweet crust makes for an incredible taste combination.

A maple whipped cream was recommended to be served with the galette (I didn't make it in the trial run of the recipe). But I thought this apple galette needed to be served with ice cream. Not just any ice cream, but ice cream made in the gelato style from Rococo's in Kennebunkport, Maine (sometimes you just need to go all out for a dinner party). Rococo, an artisan ice cream shop, is not just my personal favorite, it also just happens to be ranked as one of the top ten ice cream parlors in the country. While I was at Rococo's in mid-September, I learned they had recently begun shipping their ice cream. This was music to 'my living in the midwest' ears (although this ice cream is so phenomenally 'shut the front door' insanely delicious it would be worth considering a plane ride or even a road trip to Maine. Okay that may be frivolously ridiculous, but how else can I convince you of why you need to experience this ice cream?)

The stars were aligned the day I called to order the ice cream as it was the last day they were taking shipping orders (so make plans now to call them or visit them in May). The ice cream arrived today (perfectly packaged and still froze). I can hardly wait to serve this apple galette with Rococo's salty sweet cream ice cream and watch everyone's first taste reactions. I am thinking it will be better than watching someone open a hoped for gift on one of those upcoming 'shall remain nameless' holidays. Once my coveted supply of Rococo ice cream is gone (that will be a sad day), I guess I will serve the apple galette with the maple whipped cream as it would a genuine hardship to have to wait five months to make this apple galette in the cold, colorless months ahead. Just like it would be a travesty to rush the month of November.

Recipe
Apple Galette (slight modifications to Bon Appetit's Apple Galette recipe)

Ingredients
Tart Dough
1 Tablespoon granulated sugar
1/2 teaspoon Kosher salt
1 cup all-purpose flour, plus additional for rolling out dough
6 Tablespoons chilled unsalted butter, cut into pieces 
1 large egg, lightly beaten
Note: Strongly recommend doubling the tart dough ingredients.

Galette
1/4 cup salted butter
1 1/2 teaspoons vanilla paste (or 1/2 vanilla bean, split lengthwise
1 to 1 1/2 pounds Pink Lady apples (3 to 4 apples), peeled, cored and cut into 1/8 inch thick slices (or use any other baking apple of your choice)
3 Tablespoons of dark brown sugar (or dark muscovado)
1 large egg
1 teaspoon half-and-half, water or whipping cream
1 generous Tablespoon of sparkling sugar (or granulated sugar)

2 cups heavy whipping cream and 2 Tablespoons of pure maple syrup (for maple cream, beat cream to medium-soft peaks, fold in maple syrup)

Directions
Tart Dough
1. In a food processor, pulse together the sugar, salt and flour until combined.
2. Add butter and pulse until the mixture is crumbly.
3. Add egg and process until dough begins to come together and forms a loose ball.
4. Form dough into a disk, wrap in plastic wrap and chill until firm (at least 2 hours or overnight). Note: Allow to sit at room temperature for at least five minutes before rolling out to prevent cracking.

Galette
1. Preheat oven to 375 degrees.
2. In a small saucepan place butter and vanilla paste. Cook over medium heat, stirring often, until the butter browns (approximately 5-8 minutes). Set aside. Note: If using a half of a vanilla bean, scrape seeds into the butter and add pod. When butter has browned, remove the pod. 
3. On a lightly floured surface, roll out tart dough to a 14 inch by 10 inch rectangle slightly less than a 1/4 inch thick. Note: If doubling the tart dough, roll out to a 16 inch by 12 inch rectangle.
4. Transfer dough to a parchment paper lined baking sheet.
5. Leaving a 1 1/2 inch border, arrange apples in 3 to 4 rows on top (overlapping slices).
6. Brush apples with browned butter.
7. Evenly sprinkle brown sugar over apples.
8. Lift edges of dough over apples, tucking and overlapping to create a rectangular shape.
9. Brush edges of dough with egg wash, sprinkle with sparkling sugar (or granulated sugar).
10. Make in center of oven, rotating baking pan once, for 40 to 50 minutes or until crust is a golden brown.
11. Let cool slightly before slicing and serving with side of Maple cream (or Rococo ice cream)

Bicycles on Martha's Vineyard (photos taken in September 2014)