What makes a dish
perfect for a dinner party?I’d suggest
something that keeps the cook out of the kitchen so that he or she can really
enjoy their dinner guests’company as
much as possible.Last weekend, we were
entertaining The Bride and Groom, that is our two friends, Jill and Steven, who
have the distinction of being the only
The Wedding was covered in "Vows" in the New York Times.
couple who have been married at our
house.Turns out, this was a mere 6
years ago.I thought it was longer,
likely because it seemed to take a decade for the lawn to come back.This year, the lawn had completely recovered
from its wedding bell blues—except, of course, where a small dog, who shall
remain nameless, left its marks this summer. Jill and Steven made the guest list of people they wanted to
see.And since there were both some new
and familiar faces, Andrew and I wanted to be part of the group and not
confined to the kitchen.
Clark is one of my all-time favorite recipe makers. I look forward to her
weekly columns in the Times one of which is called
“A Good Appetite”. I sometimes think it
also be called “Playing with Your Food” because Melissa treats her readers to
any number of machinations and generally allows her followers free reign with
her recipes. And that’s exactly what I
did with a recent foray Melissa took us on into the world of the galette.
A galette and its Italian
cousin the crostata are free-form
pastries that require no pie plate or tart pan. Instead dough is rolled out
flat in something approaching a round shape, the filling is loaded on top and
the edges of the dough are folded over the filling. It’s completely undemanding and if filling
oozes out of the side that’s all chocked up to the rustic charms of this
particular offering. Real butter is
must when making the pastry and using the best filling you can find will turn
out a gloriously golden dish that even the most novice baker can be proud
of. Andrew has shared his share of galettes and a superb crostata which you can find using the
search function on the left side of this page.
But this would be our first savory version of the dish. But I seemed to remember that pleasure of
these was greatly increased when topped with a scoop of ice cream. So when he and I made this one, I couldn’t
help but wonder if that wouldn’t also be true here. So I made Cheddar Cheese Ice Cream to top off
our dish. But first we made the galette.