Strawberry Rhubarb Galette

The last time my husband and I had Rhubarb was in Paris and his Aunt had made a homemade Rhubarb Marmalade… it was insanely good! Since I have been craving that sweet tart flavor I had to make this beautiful vegetable one of my favorite ways, Galette. My favorite thing about any Galette, is how organic and free flowing it looks (and you can pick which edge has the most crust… wink wink).

Ingredients

Dough

1 3/4 Cups Organic AP flour

1/3 Cup Organic Sugar

1/4 Cup Semolina Flour

1/4 teaspoon Himalayan Sea Salt

1/2 Cup cold Organic Unsalted Butter, cut into small pieces

1/3 Cup Organic Cream, Milk or Half & Half

Strawberry Rhubarb Filling

2 1/2 cups sliced Organic Strawberries

1 cup chopped Rhubarb

1/3 cup Organic Sugar

3 Tablespoons Arrowroot Starch

1 Organic Egg, beaten

2 Tablespoons Raw Turbinado Sugar

Directions

1. To make the dough, combine flour, sugar, semolina, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the cream through the chute, processing until the dough forms a ball. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for at least 45 minutes before rolling out.

2. Center a rack in the oven and preheat to 350 degrees F.

3. To make the strawberry rhubarb filling, combine all ingredients in a medium bowl, and toss gently, making sure that the arrowroot is coating the fruit. Set aside.

4. Remove the dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle. Place the dough with parchment paper on a baking sheet. Add the fruit mixture to the center of the dough, leaving a 2-inch border. Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds.

5.  Lightly brush the edge of the dough with the egg and sprinkle with turbinado sugar.  You don’t need to use the whole egg, just enough to brush the edge of the galette.

6. Bake for 1 hour, or until crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool for 

at least 20 minutes. Serve warm or at room temperature.

Note-you can make the galette dough in advance. It will keep in the refrigerator for 3 days. Try serving the galette with vanilla ice cream for an extra special dessert.

Serves 6

Recipe was adapted from here I just changed some ingredients 🙂

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Caramel, Chocolate and Salted Almond Tart

I got inspired for this recipe when I was looking through “The Art and Soul of Baking,” by Cindy Mushet. I came across this insanely gorgeous “Baci Tart with Frangelico Cream” which, the photo itself is stunning and the ingredients were delectable. So I had to take on this recipe… with a few changes I came up with this decadent Chocolate, Caramel and Salted Almond Tart.

Ingredients

Chocolate Dough Recipe

1/2 Cup Organic Heavy Cream

1/2 Stick Organic Butter

1/4 Cup Water

2 Tablespoons Almond Flavored Syrup or 1/2 teaspoon Almond Extract

1 Cup Salted Almonds, chopped

2 ounces Dark Chocolate, chopped

Coarse Sea Salt for garnish

Chocolate Dough Recipe Ingredients

1 stick Organic Butter

1/2 Cup Sugar

1 Egg Yolk

1 Cup Organic AP Flour

2 1/2 Tablespoons Unsweetened Cocoa Powder (Valhorna is what I use)

Directions:

1: Cream together the butter and sugar. Then add the egg yolk and beat well.

2: In a medium bowl, whisk together the flour and cocoa powder. Add to the butter mixture all at once. Blend just until the dough comes together.

3: Scrape the dough in a tart pan. Use the heel of your hand to press the dough into an even layer across the bottom and up the side of the pan. Press from the center of the pan outward, building up some extra dough where the bottom meets the side. Chill in the refrigerator until ready to use

1: BAKE THE SHELL– (You can use a tart pan or 6 small tart pans)Preheat the oven to 35o degrees F. Bake the tart shell(s) for 20-30 minutes. Allow to cool on a rack while you prepare the filling. You may leave the oven on.

2: MAKE THE FILLING– Combine the cream, butter and chocolate in small saucepan and heat just until the cream begins to simmer and the butter and chocolate is fully melted. Remove from heat and let the mixture sit while you make the caramel.

3: Combine the water and syrup in a medium saucepan. Sprinkle the sugar and almond syrup over the top. Cook over medium heat, stirring occasionally with a heatproof silicone spatula, until the sugar is dissolved and the liquid is clear. Turn the heat to high and boil rapidly, swilring the pan occcasionally (do not stir) to cook the sugar evenly, until it turns a golden honey color. Then remove from the heat and immediately add the warm cream and butter mixture. Be careful!

4: Stir with a spatula to blend the caramel and cream. If there are any bits of hardened caramel, put the pan over the lowest possible heat and stir gently until the caramel melts. Add the almonds to the caramel and cook over medium heat, stirring occasionally, until the caramel turns a light golden brown, 1 to 2 minutes. Immediately pour the filling into the cooled tart shells.

5: Bake at 350 degrees F for 15-20 minutes, until golden brown and bubbling. Transfer to a cooling rack. Cool completely. Then sprinkle with the coarse sea salt for garnish.

… and oh my goodness!

Cheesecake Bites with a Shortbread Crust

These little Cheesecake bites are so delicious and surprisingly very healthy!

Ingredients

1 cup Shortbread cookie crumbs

2 Tablespoons butter, melted

3/4 cup whole milk ricotta cheese

1/2 cup sour cream

1/2 cup honey

2 eggs

Directions

Preheat the oven to 35o degrees F.

Using a muffin pan line each sections with parchment paper or cupcake liners. In a small bowl combine the cookie crumbs and melted butter. Place 2-3 Tablespoons of the mixture into the bottom of the liners and set aside. In another bowl combine all remaining ingredients and whisk together. Put about 1/4 cup of the wet mixture on top of the crumb combination. Bake for 35-40 minutes until a toothpick inserted comes out clean. Allow to completely cool in the fridge for at least 45 minutes.

These tasty treats will satisfy your body and soul!

Organic Fruit and Berry Tart

This beautiful fruit tart is a perfect summer time dessert.  The rich Lemon Curd and beautiful berries makes this tart absolutely perfect.

Ingredients

Fresh Lemon Curd

Tart

4 Tablespoons Butter

1/4 Cup Raw Sugar

1 Organic Egg

1 Cup Whole Wheat Flour

pinch of Sea Salt

1/4 Cup Berries of choice

Dark Chocolate

Directions

In a medium bowl combine together the flour, sea salt, sugar then whisk. Add in the butter 1 Tablespoon at a time and work it with your hands, then add in the egg and mix well. If the mixture is too dry and is not coming together add in 1 Tablespoon of water. Form the dough ball then wrap in plastic wrap and chill in the refrigerator for at least 30 min.

When ready to bake the pastry crust, preheat the oven to 350 degrees F. Whether using 4 mini tart pans or one large one, press the dough to the bottom of the pan to form your tart. Place the tart pans on a baking sheet and bake for 15-20 minutes or until golden brown. If you choose to add the Dark Chocolate, pull the tarts out of the oven the last 2 minutes and place some chocolate on each tart and allow it melt in the oven for the remaining time needed to bake.

When the tarts are cooled you are ready to assemble the lemon curd then your beautiful berries. Chill in the refrigerator.

I LOVE these tarts!!

Fresh Lemon Curd

This Fresh Lemon Curd is a smooth, melt in your mouth blend of a few simple ingredients. Not only a delectable taste but also a perfect gift!

Ingredients

Zest of one Lemon

1/2 cup Raw Sugar

5 Tablespoons Butter

3 Eggs, beaten

1/2 cup Lemon Juice (Juice from 3-4 lemons)

pinch of Sea Salt

Directions

In a medium bowl cream together the butter, sugar, sea salt and lemon zest. Then, place the bowl over a pot with simmering water to cook the mixture. While whisking continuously begin to add in the egg yolks a little at a time. Then, begin to slowly incorporate the lemon juice. Increase the heat of the simmering water and continue to whisk for about 10-15 minutes until the curd has thickened. Set aside to cool then refrigerate until ready to use.

Fried Donut Holes with Cinnamon and Powdered Sugar

Donuts… I LOVE them! Crispy, dense, oily goodness is the kind that I crave, and who knew donuts were so simple to make? I was inspired to make these beautiful little babies because of my love or my obsession with the donuts from CAFE BINK in Carefree Arizona. Their donuts are so good that I have almost a daily craving for them. Therefore to satisfy my craving I had to create my own…

Ingredients

2 cups Whole Wheat Four

1/2 cup Sugar

1 teaspoon Sea Salt

1 Tablespoon Baking Powder

1/4-1/2 teaspoon Cinnamon

2 Tablespoons Olive Oil or Butter

1/2 cup Half and Half

1 Egg

Grape seed Oil

Directions

In a medium bowl combine the flour, sugar, salt, baking powder and cinnamon then whisk together. To the flour mixture add in the oil or butter, half and half and beaten egg. Stir together till well combined. Form into a ball and cover with plastic wrap and refrigerate until ready to fry.

Prepare to fry, roll out the dough into about a half inch thickness and cut out ‘holes’ with a round cutter, then set aside.

To fry, heat Grape Seed Oil in a deep pot until temperature reaches about 365 degrees F. Set the holes, only a few at a time into the oil and fry about 2 minutes on each side or until golden brown. Take out the holes and drain on a wire rack or a paper towel.

Garnish with powdered sugar

Yum

Organic Chicken and Red Beet Pot Pie

Whenever I think about Chicken Pot Pie I remember the first time my mom made it for dinner, I was probably about 5 or 6 years old and I tried it and I wanted nothing to do with it! Lets just say after my dad attempted to spoon feed me, and I refusing the chicken pot pie, I got sent to my bed room. So, after a long and dramatic few hours, I got to come out and go back to the kitchen and try again.. and before my eyes was a perfectly made Peanut Butter and Jelly Sandwich,  waiting for me on a white paper plate with the words”I Love You” written on it… I love my mama 🙂

As a child Chicken Pot Pie was obviously not a food favorite of mine, but now as a women with matured taste buds, it is way up there on my list of favorites! With this recipe, I wanted to combined a taste of traditional with something a little bit different and more simple.

So here is goes for my Organic Chicken and Red Beet Pot Pie

Ingredients

4 oz Organic Unsalted Butter, Cold and Cubed

5 Tablespoons Ice Cold Water

1/2 Cup Whole Wheat Flour

3/4 Cup All Purpose Flour

1/2 teaspoon Sea Salt

1 Organic Chicken Breasts, Seasoned, Cooked and Cubed

1/2 Cup Onions, Chopped

1 Cup Organic Red Beets, Peeled and Cubed

1/2 Cup Organic Chicken Stock

1 Tablespoon Fresh Chives, Chopped

1 1/2 Tablespoon Fresh Parsley, Chopped

2 teaspoons Fresh Thyme, Chopped

2 Tablespoons Organic Unsalted Butter

Sea Salt and Pepper

Directions

In a bowl combine the flour, butter and salt. Begin to work the dough with your hands and slowly add the water until it resembles a sand like texture then form it into a ball, cover with plastic wrap and set in the fridge to chill for about 20 minutes.

Meanwhile…

In skillet over medium heat combine the butter, beets and onion. Cook until the beets are tender and the onions are browned. Then you may add in the cubed chicken, herbs, stock and a pinch of sea salt and pepper. Turn heat down to low and allow to simmer for about 10-15 minutes. Set aside to slightly cool.

When you are ready to assemble your pot pies, retrieve the dough from the fridge and roll out to the width of a pie crust. Cut to fit the ramekins and place one piece on the bottom, then layer in some of the pot pie filling then top with another piece of the dough and press together with your fingers. When I made my pies I got so excited to make them that I hurried and pilled in the filling before realizing I forgot to put a piece of dough in the bottom of the ramekin.. So mine only has a “Top.” But it still turned out fantastic!

When you are ready to bake, preheat the oven to 375 degrees F and bake for 35-45 minutes until the dough is browned and flaky.

Enjoy this semi-traditional delicious Organic Chicken and Red Beet Pot Pie

Date and Goat Cheese Tarts with Oyster Mushrooms and Pistachios

There is something about the combination of Dates and Goat Cheese that I just adore. The sweet with the tang and creaminess, it just works together.

This gorgeous recipe combines these flavors along with crunchy Pistachios and earthy Oyster Mushrooms all laying upon buttery Puff Pastry.

Ingredients:

1 Sheet of Puff Pastry

1 Organic Egg

1/2-3/4 Cup Organic or Local Goat Cheese

1/3 Cup Oyster Mushrooms, wiped clean with a dish towel, then chopped

6-8 Dates, Chopped into pieces

Handful of Pistachios

Sea Salt and Pepper

Chives

Directions:

Preheat the oven to 400 degress

Cut a pre rolled 9 x 9 sheet of Puff Pastry in to 6 pieces. Brush with egg wash and lay the pieces on a parchment paper covered baking sheet.

Chop the chives and sprinkle on the puff pastry. Then combine the Goat Cheese, Mushrooms, Egg, Salt and Pepper and put a few tablespoons of the mixture onto each of the pieces of pastry. Then a layer of chopped pistachios, dates and pistachios again.

Bake for 15-16 minutes until the edges of the pastry is puffed and golden brown.

Serve warm with a beautiful salad and a glass of wine