Friday Food Frenzy: Apple Galette With Salted Caramel

IMG_0375

It has been pretty cold out there, Ottawa! But do not fret, I’ve got an awesome tip to keep your thermostat down while still keeping your house warm. Turn on that oven, and let’s make a delicious no pie apple pie covered in a salted caramel sauce. Sounds pretty magical, right? But it couldn’t be easier and you don’t event need a pie dish. This tested to perfection galette recipe is a great alternative for people whose apple pies look like they left a 4-year-old in charge of the kitchen.

Here’s what we’ll need:

for the dough

  • 2 cups all purpose flour
  • 1 1/2 tbsp. sugar
  • 1/2 tbsp. cinnamon
  • 1 tsp. salt
  • 14 tbsp. cold unsalted butter, cubed (comes up to a little more than 3/4 cup)
  • 1/2 cup ice water (before starting, fill a glass with cold water and pop it in the freezer)
  • 1 egg, beaten and set aside

for the filling

  • 4 apples (I used Wolf River apples because they stay firm after baking)
  • 2 tbsp. light brown sugar
  • 1 tsp. cinnamon
  • 1 tbsp. butter, cut into small bits

for the salted caramel sauce

  • 1 cup sugar
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 3 1/2 tbsp. unsalted butter
  • 1 tsp. sea salt

Here’s how we’ll make it:

IMG_0174

  • Preheat oven to 400°F
  • In a large bowl, mix flour, sugar, cinnamon and salt until combined. You can pulse in a food processor if you have one
  • Add the butter. I use a pastry cutter to cut the butter into the flour mix until it resembles rough sand. Again, if you have a food processor, go ahead and pulse.
    • My pastry cutter has become my new best friend. If you don’t have one, I’d suggest getting one. We found ours at HighJinx, a social enterprise located on Catherine street (that place is worth a trip regardless). You can probably snatch one at a thrift shop for a low price.
  • Add water and mix until the mixture comes together
  • Roll it in a ball, wrap in plastic wrap and place in the fridge for about 1 hour or 15 min in the freezer.
  • While the dough is chilling, peel, core and slice the apples.
  • Place apples in a bowl, mix in sugar, cinnamon and butter until all apples are evenly coated. Set aside.

IMG_0364

  •  Once dough is chilled, we can roll it out. On a well-floured surface, roll out into a 1/4 inch round.
  • You can trim the edges to make the round even all around.
  • Place the filling in the middle of the round.
  • Fold the edges over the filling, leaving centre exposed.
  • Take your beaten egg and brush the crust. This will give your crust a nice golden crisp.
  • Bake for about 40 minutes until the crust is a nice golden brown.
  • While the galette is baking, let’s make the sauce!
  • In a small saucepan, combine the sugar and water over medium-low.
  • Once the sugar is dissolved, increase the heat and bring the mixture to a boil. Let it boil for about 5 minutes without stirring.
  • Remove the sugar from the heat.
  • Whisk in the heavy cream gradually.
  • Stir in the butter and salt.
  • I like to keep the extra sauce in a jar for later use (it’s amazing on toast, or even drizzled on some yogurt and fruit).
  • Once the galette is ready, remove and let it cool for a while. Once it’s chilled a bit, slice, pour some caramel sauce over it and enjoy!

IMG_0369

What are you baking this week? Tweet me @warriorrenaud, or comment below!

Friday Food Frenzy: Chilli Con Seed to Sausage

IMG_0313

This cold weather calls for some hearty meals to keep you toasty warm, and this chilli recipe will definitely do the trick! I recently started working at Seed to Sausage’s General Store and have been enjoying trying out the tasty meat selections. This week, I took home some handmade sausages and whipped up my own version of the chilli: chilli con Seed to Sausage.

IMG_0317

Heres’s my recipe, so you can try it too!

Ingredients:
– 2 tbsp olive oil
– 1 large onion, chopped
– 2 cloves of garlic, crushed or minced
– 1/2 tsp ground coriander
– 1/2 tsp dried oregano
– 1/8 to 1/4 tsp chili powder (I used less since the chorizo sausage are already quite spicy)
– salt and pepper to taste
– 1 tsp cocoa powder
– 1/2 tsp brown sugar
– 4 Seed to Sausage sausages (I used 2 garlic red wine and 2 chorizo for some extra kick)
– 1 can of diced tomatoes
– 1 can of mixed beans (or you can use your favourite bean)
– 1 can of corn
– corn tortillas (I got my tortillas from Little Latin America at 762 Somerset Street West)

Instructions:
– remove the casings from the sausages
– roll out 2” balls with the sausage meat
– heat your oil over medium heat
– add onions, cook until onions are soft and translucent
– add garlic and all the spices, cook for another 2 minutes
– add sausage meat balls, stir occasionally until cooked
– add the diced tomatoes, beans and corn
– turn the heat down, cover and let simmer for another 20 minutes
– when your chilli is almost ready, grab some corn tortillas, place them in a dry pan and cook them over medium heat. They should only take a few minutes each side to get nice and crispy.
– serve and enjoy!


What are you making for supper? Tweet me @warriorrenaud, or comment below!

Friday Food Fight: Garlic Beef and Asparagus Stir-fry or Bean & Quinoa Tacos?

Welcome to Friday Food Fight, where two recipes duke it out to become my supper.

This week’s contenders:

FFF_March29

GARLIC BEEF AND ASPARAGUS STRI-FRY: Stir-fries are always my go-to meal. It’s what I make when I don’t want to think about it too much, and it always comes out tasty. It’s a great way to use up your produce at the end of the week.
*Mum’s tip: this recipe calls for a hoisin sauce marinade, but another great option is to mix your own marinade. Use some sesame oil, crushed garlic, soya sauce, oyster sauce and a touch of maple syrup. (This mix has been tested to perfection!)

Recipe:
1 tablespoon vegetable or peanut oil
1 pound flank steak, cut against the grain into 1/4-inch-thick slices
1/2 cup Soy Vay Hoisin Garlic Sauce and Marinade
1 pound asparagus, ends removed and cut into 1-inch lengths
Salt and pepper to taste
1 cup roasted, unsalted cashews

In a medium bowl, combine the flank steak and 2 tablespoons of the Hoisin Garlic sauce. Allow the steak to marinate for 10 to 15 minutes at room temperature.

Heat the oil in a wok or large skillet over medium-high heat. Add the flank steak and stir-fry for 2 to 3 minutes, until mostly brown but not fully cooked. Remove and set aside.

Add the asparagus to the wok. Stir-fry for about 1 minute, then add 1/2 cup water and cover with a lid. Allow the asparagus to steam for another 1 to 2 minutes until tender-crisp and the water is gone.

Return the beef to the wok. Add the remaining amount of hoisin garlic sauce and stir until everything is well-mixed and the beef is cooked through, about 1 minute more. Adjust the seasoning with salt and pepper. Stir in the cashews. Transfer to a serving dish and serve with rice or noodles.

Recipe courtesy of Appetite for China


BEAN & QUINOA TACOS: A fun twist on taco night! Here’s another way of using your produce at the end of the week. And adding quinoa to the taco mix gives it a really nice texture and taste and adds a healthy element to your meal.
*Mum’s tip: try making your own salsa (this pineapple mango salsa is super yummy!) or guacamole.

Recipe:
1 onion, chopped
1 red pepper, seeded and chopped
1 green pepper seeded and chopped
2 teaspoons minced garlic
1 ½ cups cooked quinoa
1 cup cooked pinto beans
1 cup cooked black beans
15 ounces tomato sauce
2 tablespoons taco seasoning
1 teaspoon smoked paprika
¼- ½ teaspoon chipotle chili powder
1 tablespoon lime juice
12 organic taco shells
3 cups lettuce, shredded
½ cup grape tomatoes, halved
1 cup shredded cheddar
Sour cream, salsa and/or guacamole, optional

Spray a large skillet with olive oil. Add onion and peppers and cook for 10 minutes or until tender. Add garlic and cook for one minute longer. Stir in quinoa, pinto beans, black beans, tomato sauce, taco seasoning, smoked paprika and chipotle chili powder. Bring to a simmer and then reduce heat to medium low. Cook for 15 minutes. Stir in lime juice.

Meanwhile, heat taco shells according to package directions. Spoon bean mixture into taco shells and top with lettuce, tomatoes, cheese and other toppings as desired.

Recipe courtesy of Cooking Quinoa.


*VERDICT*: I’m feeling a little creative and want to build my own meal, so I think I’ll make some tacos tonight! I’ll give that mango salsa a try as well!

What are you making for supper? Tweet me @warriorrenaud, or use the hashtag #fridayfoodfight.