-= Exported from BigOven =-

                            Apple Galette

Here’s Chef Christopher Hille’s take on a tart he had at Chez Panisse in Berkeley.

Recipe By: Bon Appetit magazine, September 2006, page 158
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Bon Appetit Magazine, Desserts

-= Ingredients =-
1 3/4 cups all purpose flour
1/4 teaspoon salt
3/4 cup Unsalted butter ; (1 1/2 sticks) chilled, cut into 1/2-inch cubes
2 tablespoons Ice water ; (or more)
1 1/2 pounds Granny Smith apples ; peeled, cored, cut into 1/8-inch-thick slices
4 tablespoons sugar ; divided
1 teaspoon lemon peel ; finely grated
1/4 cup apricot preserves
Whole milk

-= Instructions =-
Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 2 days ahead. Keep dough chilled. Soften slightly at room temperature before rolling out.

Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter. Remove top sheet of parchment. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet. Chill 15 minutes.

Preheat oven to 450°F. Combine apple slices, 2 tablespoons sugar, and lemon peel in medium bowl; toss to blend. Spread preserves over crust, leaving 1 1/2-inch plain border. Arrange apple slices in concentric circles atop preserves, overlapping slightly. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust. Brush crust with milk. Sprinkle crust edges and apples with remaining 2 tablespoons sugar.

Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 30 minutes longer. Remove from oven. Slide long thin knife between parchment and galette. Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature.
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                      -= Exported from BigOven =-

                          Betty’s Spaghetti

This is Thomas Keller’s exuberantly updated version of a dish often prepared by his mother, Elizabeth Marie “Betty” Keller, during his childhood.

Recipe By: Saveur magazine, January 2007, page 43
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Saveur magazine, Easy, Main Dish

-= Ingredients =-
1/4 cup flour
1 cup plus 2 tbsp. canola oil
2 large shallots ; 1 cut into 1/8″ rings, 1 finely chopped
8 tbsp. butter
1/2 tsp. white wine vinegar
Salt
Stems from 2 sprigs parsley
1/2 lb. dried spaghetti
2/3 cup ricotta cheese ; (see Note)
1 tbsp. extra-virgin olive oil
Freshly ground pepper
1 tsp. Parsley ; finely minced
16 cilantro shoots ; (optional)

-= Instructions =-
1. Put flour into a wide shallow dish. Heat 1 cup canola oil in a small pot over medium heat until it registers 325° on a deep-fry thermometer. Working in 2 batches, toss shallot rings in flour to coat and shake off any excess. Fry shallots, stirring gently, until golden brown, about 1 1/2 minutes. Using a slotted spoon, transfer fried shallots to a paper towel-lined plate to let drain. Set shallot rings aside.

2. Heat remaining canola oil in a large skillet over medium heat. Add chopped shallots and cook just until beginning to caramelize, 3-4 minutes. Add butter, vinegar, and 1 cup water; cook until reduced by about one-third, 18-20 minutes.

3. Meanwhile, bring a large pot of salted water to a boil. Add parsley stems and cook for 10 seconds. Transfer stems to a colander in the sink and rinse under cold water. Add spaghetti to boiling water and cook until al dente, 8-10 minutes. Drain spaghetti and add to skillet with shallot reduction; toss to combine. Add cooked parsley stems, ricotta, olive oil, and salt and pepper to taste and toss to combine. Divide spaghetti among four warm bowls. Garnish with minced parsley, cilantro shoots, and fried shallot rings. Serve immediately.

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