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A winning goat cheese recipe taken from a French cookbook.

Goat Cheese Potato Galette / makes 4-6" galettes

ING--DOUGH ½ cup raw pistachios 2½ c flour tsp k/salt tsp sugar cup (2 sticks) chilled unsalted butter in pieces

FILLING tbl olive oil, large leek, white and pale-green parts only, halved lengthwise, thinly sliced 4 oz fresh goat cheese, 5 tbl h/cream, 2 minced gar/cl, K/s/p 4 tb coarse-chp dill, 2 large Yukon Gold potatoes, thinly sliced large egg, beaten to blend, honey, Crushed pink peppercorns option.

DOUGH Proc/pulse pistachios, add flour, salt, and sugar; pulse to combine. Add butter and pulse to a coarse meal forms. With motor running, gradually stream in ½ cup ice water; process until dough comes together. Form into ball on work surface; form into a ball, then flatten into a disk. Saran/chill at least 30 min. Do Ahead: can be made day ahead. Keep chilled.

FILLING Heat Tbl oil on med-low. Cook/stir leek til softened (do not brown) 5 min. Hold on plate. Separately mix goat cheese, cream, garlic; add s/p.

Divide dough into 4 pieces. Roll out 1 piece on lightly floured surface to an 8" round; transfer to parchmented baking sheet.

FINAL w/ offset spatula, spread one-quarter of goat cheese mixture over dough, leaving a 1" border. Scatter Tb dill evenly over, then thin layer of potato slices. Drizzle with oil; salt. Scatter leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed. Repeat with rest ing to make 3 more galettes. Brush top of dough with egg. Bake crusts golden brown, potatoes are soft, 400 deg 30–40 min.

SERVE Drizzled with honey, dill sprigs, pink peppercorns options, add s/p.

101 posted on 04/12/2021 6:08:42 AM PDT by Liz (Our side has 8 trillion bullets; the other side doesn't know which bathroom to use. )
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To: All
From Driscoll’s website, these are keto-ish using fave bulk sweetener.

Raspberry Coconut Macaroons / Makes 24 macaroons

ING-- 170 grams raspberries 50 grams (1/4 cup) white sugar 140 grams egg whites (about 4 large egg whites) 198 grams (cup) white sugar 452 grams (4 cups) unsweetened shredded coconut. 1 teaspoon kosher salt, tsp vanilla, 170 grams fine-chp bittersweet chocolate, tsp coconut oil, 24 whole raspberries garnish

METHOD Mash 50 grams sugar, 170 grams raspberries. Set berry aside. Place unsweetened coconut in the food processor and pulse about 15-20 times. This will help the macaroons hold together better. W/stand mixer whisk, or handheld electric mixer, whisk egg whites and 1 cup of sugar until foamy, about 2 minutes. Add raspberry puree, coconut, salt and vanilla. Mix well. Scoop 2-Tablespoon sized macaroons onto parchmented baking sheets. Pack firmly into scoop. Press/pat sides and tops w/ fingertips to ensure that they stay together and won’t crack while baking. Bake 325 deg 15 min. Rotate trays; bake 15 min. Place baking sheets on a cooling rack and allow to cool completely. Once macaroons are completely cool, dip bottoms in melted chocolate. Drizzle tops w/ melted chocolate. Top with raspberries. Chill macaroons in fridge until chocolate is set.

While cookies cool, micro bittersweet chocolate and coconut oil 2 minutes at 50% power. Stir a minute. If not completely melted, heat 15 sec, at 50% power. Never micro chocolate at full power. It will scorch.

102 posted on 04/16/2021 1:05:56 PM PDT by Liz (Our side has 8 trilliohttp://www.saltn bullets; the other s.ide doesn't know which bathroom to use. )
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