For Thanksgiving this year I did not make Apple Pie. I’ve never been the biggest fan of Apple Pie. I’m actually not the biggest fan of making any kind of pie that requires two crusts (a top and a bottom). Though I consider myself a pretty adept crust maker, it’s still a laborious and nerve inducing process. I especially dread rolling out the dough and then transferring it to the pie tin. While I roll, Luke watches carefully and provides words of encouragement. Together, we flip the crust a couple times, re-flouring the surface between flips, to avoid sticking. We roll the dough up onto the rolling pin at the end to transfer it to the pie tin. We patch up the sides; the crust is never perfect. It’s always a relief when it’s in the tin. Having to do the process all over again with the top…oof.
While Hillary and I love our summertime tomato salads and fruit cobbler, cold-weather cooking is really when we hit our stride. We’re in our groove when the oven has been on 400ºF all evening or a ragù has been simmering for the last two hours. Throughout November, December, January, and February, there’s one thing in particular that pushes our culinary prowess: leftover squash.
Spaghetti Carbonara was one of the first meals I made where I diverged from my mother’s recipe. Growing up, my mom would make a delicious Spaghetti Carbonara full of crispy bacon bits and sautéed onions covered in a creamy sauce. It was not until college that I realized that though bacon is passable, an authentic Spaghetti Carbonara recipe never includes onions and the creaminess does not come from some generous pours of heavy cream.
Have you ever made a grain bowl at home and fancied yourself a chef? Your fridge was filled with a mishmash of leftovers, including a grain. You roasted up some veggies, whipped together a vinaigrette, maybe added a protein (or a fried egg) and voilà! You just made dinner, a grain bowl of arguably Sweetgreen quality, without even using a recipe.
“I’m pretty upset that today was the first time I’ve had a proper Maine lobster.” This was the text I sent my parents after lunch in Kennebunkport, ME two weekends ago. Yes I know, #firstworldproblems indeed. But I was drunk off of sweet corn, clam chowder, and freshly-caught lobster, so I felt some guilt tripping was warranted.
This summer Luke and I noticed a surge in galette popularity. Every food related Instagram account I follow posted at least one galette pic. Most posted two – a savory and a sweet. If anything, it’s a surprise galettes are not already more popular. Compared to a pie or tart, they’re way less intimidating and require no special equipment. No pie tin or tart ring necessary, all you need is a basic baking sheet. Galettes have a free form construction that allows for greater improvisation. They are also more forgiving. You don’t have to agonize over rolling the dough into a perfect circle. A little extra dough here and there can be easily remedied – just fold it over!