Tomato and Mozzarella Galette

This is a combination of a few recipes I found on line, so its hard to source any recipe creator as inspiration.  

Tomato and Mozzarella Galette

1 pie dough, about 12 inches in diameter (use the Pie Dough recipe on my blog or use store bought)

3-4 tomatoes, depending on size, sliced 1/2 inch thick ( A variety of colors would make this look lovely)

olive oil

1/4 c. parmesan cheese

6 oz. mozzarella (for extra fancy-ness, some sliced fresh mozzarella, too!)

1 clove garlic, minced

1/4 fresh basil, chopped a bit

1 egg beaten with a splash of water 

salt and fresh cracked pepper

Lay the tomatoes on a paper towel and sprinkle with salt to draw some of the moisture.

Put the crust on parchment paper and roll it out to about 12 inches in diameter, 1/4 inch thick.

Brush the edges with the egg wash, about 1 or 1 1/2 inches in.

Brush the middle of the crust with olive oil and sprinkle the garlic around.

Then sprinkle on the parmesan and mozzarella.

Distribute the basil on top and lay the tomato slices all over.

Fold the edges and pleat.

Brush the outside edges with the egg wash and season the galette with a few cracks of pepper all over and a sprinkling of course sea salt.

Transfer the parchment and galette to a baking sheet or baking stone that has been preheated in the oven.  Bake at 400 degrees for about 35-40 minutes until the edges are a nice golden brown.  Garnish with more basil.

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oz = ounce

c = cup

Pie Dough

I found this pie dough on food52.com as 'All Buttah Pie Dough'.  I have a tendency to change something in pretty much every recipe I find.  Not this one.  It is perfect as it is.  I used it for my tomato and mozzarella galette and I know it would be flaky and buttery awesomeness with sweet desserts, too.

Some of the variations they suggest are:

Chocolate Crust: Replace 1/4 c (30 g) of the flour with 1/3 c (28 g) unsweetened cocoa powder (it will have a dry, matte appearance all over -- do not overbake)

Spiced Crust:  Add up to 1 1/2 T. ground spices or a combo of a few, like 1 1/4 t. ground ginger, 1 t. ground cinnamon, 1/2 t. ground allspice, 1/2 t. ground cloves

Pie Dough

1 1/4 c. (160 g) all purpose flour, sifted

pinch of salt

8 T. (1 stick) butter, cut in 1/2 inch cubes

1/4 c. water, more if needed

Put the flour and salt in a bowl.  Toss the butter to coat it with the flour.  

Use a pastry cutter to cut the butter into the flour until it is in the size of a half walnuts for a super flaky crust or pea sized for a more mealy one.

Make a well in the center and add a few tablespoons of water at a time until the dough just comes together.  

Form the dough in a disc, wrap it in plastic wrap and chill in the fridge. 

When ready to use, lightly dust a work surface with flour and lightly dust a rolling pin.  Roll the dough to about 1/4 inch thick, rotating as you work. 

You can make this a day or two ahead of time if you want to. 

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c = cup

T = tablespoon

t = teaspoon

g = gram

Panzanella Salad

A classic Italian salad!  Here is my version with rough estimates.  I just threw it together based on a variety of recipes from my research.  

To be honest, I may have been looking for a healthier sounding alternative to eating croutons straight up by the handful.....but let's go with the salad story.

Panzanella

1 day old baguette, cut in bite-sized squares

1 or 2 tomatoes (heirloom, roma, grape, cherry, whatever you want)

1/2 cucumber, diced

thinly sliced red onion

some torn up basil

A handful or 2 of greens

Dressing

2 cloves garlic, mashed

2 T red wine vinegar

1/2 t. Dijon mustard

4 T. olive oil

pinch of salt

fresh ground pepper

Toss the bread with a couple of tablespoons of olive oil and a pinch of salt.  Toast on a baking sheet for 7-10 minutes at 350 degrees, until crispy and golden.  Let cool.

For the dressing, combine the garlic, red wine vinegar, Dijon, salt, and pepper.   Whisk and gradually add the olive oil.

Combine all of the salad ingredients with as many of the bread squares you want.   Toss everything together with some of the dressing.  

Let it sit for at least 30 minutes for the bread to absorb the dressing and juices from the tomatoes.

Pots de Creme

I made these individual desserts for a driveway St. Patrick's Day gathering (cuz, y'know...covid, we don't need all those germy hands in a shared bowl) and they were a hit.  This isn't your typical pudding, people.  It is rich and chocolatey.  Yes,chocolatey is a word--spell check let it pass.

I put a mint candy and mint leaf on it for St. Patty, but you could change it up for the season and do a peppermint candy or cane for Christmas, or berries for Valentine's Day or Easter, you get the idea.   

The recipe as written makes 4-6 servings, but you can easily double this for more.  You can even make these a day or two ahead if needed!  Just cover them well with plastic wrap.

Luck of the Irish

Pots de Creme

6 oz. semi-sweet chocolate chips (a good brand)

2 T. sugar

1 egg

1 t. pure vanilla extract

a pinch of sea salt or kosher salt

1/2 c. plus 2 T. heavy cream

optional garnish:  whipped cream, cocoa powder, mint leaf, candy piece, etc.

Gather 4-6 small ramekins or bowls on a tray.

Put chocolate chips, sugar, egg, vanilla, and salt in a blender and pulse a few times to mix the ingredients.

Put the milk in a microwave safe bowl and microwave for 1 1/2 minutes until vigorously boiling. 

Remove the center cap and turn the blender on low and blend for 15 seconds.  Then, slowly (and carefully!) pour in the heavy cream.   

Replace the center cap and blend on high for minute.

Pour the mix evenly in the bowls and cover with plastic wrap.  Refrigerate for at least an hour.

Garnish before serving.

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oz = ounce

T = tablespoon

t = teaspoon

Cornbread

What goes with super bowl chili?  Cornbread, of course.  I added some diced jalapeno and frozen corn to mine to give it some color and texture. Leave it out if you like!  

I doubled mine to put in a 9x13 pan, but the recipe below is for an 8x8 or 9x9 square pan.

Cornbread

1 c. yellow cornmeal

1 c. flour

2/3 c. sugar

3 1/2 t. baking powder

1 t. salt

1/3 c. melted butter

1 egg

1 c. milk

2-3 diced jalapenos, seeds and ribs removed to your heat preference

1/2 c. frozen corn 

Whisk together the cornmeal, flour, sugar, baking powder and salt.   

Make a well and add the melted butter, egg, and milk.  Stir just until the mix comes together and there are a only a few lumps remaining.  Stir in the jalapeno and corn.

Pour the better in a greased square pan or greased 9 inch cast iron skillet.  Bake at 400 degrees for 20-25 minutes until the top is golden brown and a toothpick comes clean.  (If doubling, this will take about 30-35 minutes in a 9x13 pan.)

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c = cup

t = teaspoon

Salted Caramel Butter Bars

I was never really a dessert making person.  It was always a bit more precise than my ad-hoc way of cooking.  But I think I'm evolving. Never too late to teach an old dog new tricks, as they say.

Like salty-caramely goodness?  Look no further.  Delightful.

December 2025 update: I made these to bring to a party.  WHY AM I NOT MAKING THESE MORE OFTEN!! YUM.

Salted Caramel Butter Bars

Crust:

1 c. butter, room temperature (2 sticks)

1/2 c. white sugar

3/4 c. powdered sugar

1 T. vanilla extract

2 c. all purpose flour (256 grams)

Caramel Filling:

7 oz. Kraft caramels

2 1/2 T. milk

1/4 t. vanilla extract

1/2 T. coarse sea salt (or a tad less if you don't want them too salty)

Line an 8x8 pan with parchment paper and set aside.

Combine the sugars and butter on medium speed until creamy.  Add vanilla and beat until combined.

Add the flour and mix on low until the dough is smooth.

Press 2/3 of the dough in an even layer in the bottom for the pan.

Bake for about 20 minutes at 325 degrees until the edges are golden.  Refrigerate the other 1/3 of the dough while that is baking.

Combine the caramels and the milk in a microwave safe bowl and microwave or 1 minute.  stir and melt again at 30 second intervals until it is melted and combined. Add the 1/4 t. vanilla and stir.

When the bottom crust is done, top it with the caramel sauce and sprinkle with the sea salt.  

Take the remaining dough and crumble it over the top of the caramel layer--don't press or spread it.

Return to the oven and bake for 25 - 30 minutes until golden and filling is bubbly.

Let it cool before cutting it into squares.

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c = cup

T = tablespoon

t = teaspoon

oz = ounces

Pork Chops with Mushroom Gravy

I got a new enamel coated pan for Christmas and I gave it spin with pork loin filets that were a buy one-get one special.  I love a bargain!  

Pork is always a crapshoot for me. Sometimes it just gets so dried out.  I inevitably come back to it time and time again.  Kinda like those toxic relationships on a sappy movie before someone finds their true love. Yeah, I've been watching Christmas Lifetime and Hallmark movies lately. 

These did turn out to be really good.  Will they next time?  Who knows, but it was good enough to give it another try!

Update: Nov 2021--see the variation for chicken thighs!  You won't be disappointed.

Pork Chops with Mushroom Gravy

4 pork chops bone-in or boneless (I used boneless pork loin filets), about 1 inch thick.  Optional substitution:  6 boneless chicken thighs

1 t. seasoned salt (feel free adjust)

Cracked black pepper

Kosher salt

2-3 T. olive oil

2 T. unsalted butter

Mushroom gravy:

1 c. roughly chopped mushrooms

1 T. dried parsley (or 2 T. fresh)

1/2 T. thyme (or 1 T. fresh)

4 cloves garlic, minced

3/4 c. half and half

Optional:  Added a few diced potatoes that have been boiled/cooked and some cooked carrots at the end.  There is plenty of gravy for it.  If you are doing the chicken thighs version throwing in some cooked green beans with the potatoes would also be good!

At least 8 hours before (preferably overnight), season both sides of the pork with kosher salt.   Before cooking, season both sides with the seasoned salt and pepper.

Heat the pan and melt the butter and olive oil.  Sear the pork until it is no longer pink in the middle.  The original recipe I was generally following said 3-4 minutes per side.  Mine took longer than that.

Remove the pork from the pan and put on a warm plate covered with tin foil.

Add the mushrooms to the pan.  Scrape the bits from the pork off the bottom of the pan and  incorporate with the mushrooms.  Cook the mushrooms for 3-4 minutes and then add the parsley, thyme and garlic.  Cook for another 30 seconds or so, until fragrant.  Add the half and half and cook until it thickens just a bit. 

Add the pork back to the pan until everything is heated.

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c = cup

T = tablespoon

t = teaspoon