Summer Fare: White Nectarines Pineapple Sage Galette, Chanterelles Tartines & Quinoa and Fig Tabouleh
Don’t judge but a slice of this white nectarine galette has ben breakfast for the past two days. Tomorrow also. Even though we are taking a road trip cross country, B. requested I’d pack the galette along for the ride. I am not that interested in breakfast usually. Unless there is pie. Or eggs and bacon. These would seriously get me in trouble. As a gourmande through and through, I’d happily sit down and cut myself a not-so-shy piece of pie if you’d let me. Especially when filled with juicy white nectarines from the farmers market.
The moment I took this one out of the oven, I made another one. Certain that we would appreciate waking up to share a piece while sipping our coffees. We are indeed on the road, heading to The Pionneer Woman’s Ranch. The macaron and photo workshop weekend is finally here! And well, instead of spending time in airport, airplanes and muttering over missed flights and too short connections, we decided to pack up the van and take a
littlelong trip out West.
I did leave a few goodies and cookies for the house sitter but not this pie. Nor the leftover sautéed chanterelles we shared for lunch under the shade of a huge oak tree in the middle of nowhere Alabama. Nor did I leave the couple of servings of the quinoa and fig tabouleh our gluttonous selves could not finish the night before we left. All three were packed up and enjoyed quietly. And well.
It’s been ages since Bill and I went on a long road trip together and when I mentioned the trip to Ree he turned to me with a big bright smile “I am free that week! Let’s just get in the car and see the country!”. I gotta love his enthusiasm because if you know me, you also know that I fall asleep the minute I get in the car. There is something with enclosed spaces that make me go “ka-plunk” asleep. I feel terrible about it. Really!
There is nothing I enjoy more than having the time to catch up with Bill as we pass through towns along this big vast American soil. I just love this place. Its complexities and diversity. Its textures and personas. So far, I am doing good on this trip. Proof is that I am writing this as he drives. We have been able to catch up on family stories as we drove through South Carolina, Georgia, Alabama and now Mississippi.
We just enjoy those rare moments now when both our schedules allow for some free time together. What can I say… Fourteen years have passed since our first excursion together and we still dig just being with the other. In the moment. And I want to believe it’s not only because of the delicious foods I pack up when we head out.
These four recipes are perfect for a picnic, on the side of the road, at the local park or even on a hot day at the beach. They pack easy and well and last a while since they are better at room temperature. As I was preparing them, I wanted nothing less than to set aside some time to pull out a blanket in the backyard and have an impromptu picnic by the creek. But there was more cooking to be done before heading out!
When Jason at the market said he’d have freshly picked chanterelles, I literally jumped in my seat. My mind going only in one direction. Chanterelles sauteed in butter with garlic, parsley, salt and pepper. Served on toast with a sliver of pecorino. That’s all I could think about. This is by far my favorite way to enjoy wild mushrooms.
This salad of heirloom tomatoes, thinly sliced zucchini and feta is actually a take on a salad I ate while in Salt Lake City during a pot luck. The original version featured zucchini, sliced thin, with feta, dill and a drizzle of olive oil. I loved the combo so much that I started my own riff on it as soon as I got home. My advice? Make more than what you think you will need. You’ll eat it all. And more!
The quinoa and fig tabouleh is an interpretation of a recipe from Elle a Table. I was intrigued by adding figs to a savory grain salad. Figs and savory are opposites and harmonious at the same time. Such a perfect fruit to pair up with tomatoes, mint and lots lemon juice! We are full blown in fig season down here and I can’t stop filling my basket with them.
I think the most doubting soul that the combo would work was Bill but as soon as I was done taking those pictures, I handed him a spoonful and before I knew it, I was almost prying the bowl from his hands so we would have some left for dinner! The tabouleh also works great with millet or other whole grains.
I will try to post some pictures and updates of the weekend on the ranch as soon as I get back, if not sooner! Have a great rest of the week!
White Nectarine Galette:
Makes one 6-inch galettes
For the crust (pate brisee)
2/3 cup millet flour
1/3 cup superfine white rice flour
1/4 cup sorghum flour
(or you can use 1&1/4 cup all purpose flour instead of the 3 flours mentioned above)
2 tablespoons powdered sugar
8 tablespoons butter, very cold and cut in 1/2 inch dice
2 tablespoons to 1/4 cup ice water
1 egg mixed with 1 tablespoon water (to brush on the top crust)
Or milk to add some color to the crust
chopped nuts for topping (optional)
For the filling:
4 small white nectarines
1 tablespoon pineapple sage, freshly chopped (or mint, lemon thyme, lemon balm, etc…)
1/4 cup honey
1 tablespoon cornstarch
Prepare the crust
In a large bowl, mix together the millet, rice and sorghum flour. Add the powdered sugar and mix. Add the cold butter and mix with a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add the water, one tablespoon at a time and mix until the dough comes together in a ball. Flatten into a disk in between your hands and wrap in plastic wrap. Refrigerate 30 minutes (you can make it the day before too).
In the meantime, prepare the fruit:
Cut the nectarines in half and remove the pits. Cut each half in thin slices. Mix them together in a large bowl with the herb, honey and cornstarch. Let stand 10 minutes.
Preheat the oven to 350F and position a rack in the middle.
When ready to assemble, roll the dough in between sheets of plastic to about 1/8-inch thick to make a rough 9 to 10-inch circle. Place the nectarine slices inside that circle. Bring the edges over the fruit to create a 2-inch border or so and repeat the procedure until a complete border is created. Brush with the egg wash or some milk if desired (adds color to the crust), sprinkle with nuts with desired, and bake for about 30 minutes.
For 2 hungry people
1 tablespoon butter
half a pound fresh chanterelles, cleaned of dirt
2 garlic cloves, minced
1/4 cup to 1/3 cup chopped flat leaf pasley
salt and pepper
thin slices of pecorino or other hard fragrant cheese.
Freshly toasted whole grain bread
In a large sautee pan set over medium high heat, melt the butter until it sizzles. Add the mushrooms, garlic, parsley, salt and pepper and cook until nicely colored, about 8-10 minutes.
Let cool slightly and spoon a bit of that mixture onto pieces of toast with a little sliver of cheese. Serve warm.
Tomato Zucchini and Feta Salad:
Serves 4 to 6 as a side dish.
3 tomatoes (heirloom if you can), cut into small cubes
2 zucchini, thinly sliced
1 small red onion, shaved
1/3 cup feta cheese
1/4 cup to 1/3 cup loosely packed fresh basil, chopped
2 tablespoons olive oil
Combine all the ingredients together and let sit in the refrigerator at least a couple of hours before serving so all the flavors have time to meld together.
Quinoa and Fig Tabouleh, adapted from Elle A Table:
Serves 6 as a side dish
1.5 cups dry quinoa
3 cups water
6 large figs or 10 small ones, diced
3 tomatoes (heirloom if possible), diced
4 green onions, thinly sliced, white and green parts included
1/3 cup to 1/2 cups loosely packed fresh mint
juice of two lemons
salt and pepper
1/4 cup olive oil
In a large pot, bring the quinoa and water to a boil, reduce the heat and simmer, covered until all the water has been absorbed (about 20 minutes). Remove from the heat, fluff with a for and place in a large bowl to cool for 20 minutes.
Add the figs, tomatoes, green onions, mint, lemon juice. Add salt and pepper to taste and the oil. Let sit at room temperature for another 20 minutes and refrigerate after that if not consumed right away.