Potato Galette with Sautéed Asparagus and Fresh Peas

How perfect for a quick dinner! Just a simple potato pancake but topped with fresh veggies from your garden or farmer's market. 

Potato Galette with Sautéed Asparagus and Fresh Peas
From Mimi at her Manger blog

4 large potatoes 
3 small shallots, finely chopped
¼ tsp ground nutmeg
1 egg + 1 egg yolk
4 tbsp plain flour
Coarse sea-salt and freshly ground black pepper
A bunch of asparagus (3-4 per person) (I used white asparagus)
1 cup fresh peas, shelled
A small piece of Cheddar cheese 
A dash of piment d’espelette
A few sprigs of fresh chives
A dash of freshly grated lemon zest
A tablespoon of crème fraîche per serving
Butter & olive oil for frying

Peel the potatoes and grate them into a large bowl. Add the chopped shallots, nutmeg, egg and egg yolk, flour. Season with salt and pepper. Mix well with a wooden spoon.
Heat the 2 tbsp olive oil and 1 tbsp butter in a sauté pan until sizzling hot, scoop about a tablespoon or one and a half tablespoon (depending on how large you want the galettes), flatten them with a spatula. Cook them on both sides until golden. Grate a teaspoon of cheddar cheese on top. Place them on kitchen paper to absorb excess oil.
Peel the asparagus and cut off the stiff ends. Slice the asparagus in half. Sauté the asparagus in a pan with 1 tablespoon olive oil and 1 tablespoon butter, stiring gently. After 5 minutes add the peas. Season with salt & pepper. Add a few tablespoons of water and continue to cook until absorbed and asparagus and peas are tender yet al dente.
To serve:
Place the potato galette on a serving plate, place the asparagus and peas on top, add a tablespoon of crème fraîche, season with salt & pepper and a dash of piment d’espelette. Sprinkle with lemon zest and finely chopped chives.
Makes about 8 galettes, depending on size.


Peach Slab Pie

Slab pies seem to be all the rage, not least because you don't have to fuss with the crust. Well, I fussed a little with the lattice, but you can just cover the peaches with a single crust and prick it with a fork if you really want easy. 
I combined several recipes to come up with this one...a little juicier than than an apple slab pie, which I have every intention of making this fall, but totally delicious and not too sweet, either. You can get lots of servings from a slab pie, another reason they're so popular.
Think ice cream would be fabulous on top? Oh yes.

Peach Slab Pie

Your recipe for crust, pate brisee, or use ready made
4 peaches, skinned by immersing in boiling water for a minute or so, peel, remove pit and slice somewhat thinly
3/4 cup sugar
scant 1/4 cup cornstarch
pinch salt
fresh lemon juice, about a tablespoon

Heat oven to 375 degrees F. 
Line an 8x8 inch baking dish with nonstick foil, using 2 pieces so you have some overlap hanging over all sides. (The juice still seeps out and gets sticky, even with non stick foil...I'd spray the foil with Pam the next time. Can't hurt.) On a lightly floured surface, roll out a piece of dough to an 8 1/2 inch square and fit into the square baking pan, pressing into corners and a bit up the sides. Fold back the pastry on the sides, forming a container for the peaches. Chill while assembling filling. 
In a large bowl, stir together fruit, granulated sugar, cornstarch, lemon juice, and salt. Spread mixture over chilled pie shell. 
Chill again while you roll out the top crust. 
Roll out another piece of dough to the same size and either form a lattice top or lay the entire piece on top of the peaches. If you do the latter, be sure to vent the crust. Fold edge of bottom dough over top dough. Crimp if desired.  
Brush entire surface of pie with cream or an egg wash, and sprinkle with sanding sugar. 
Bake until crust is golden brown and filling is bubbling, 40 to 55 minutes. Allow to cool before cutting.


Anita's Europe: Simply Irresistible Link Party: The Rialto Market in Venice

Ciao Venice!

This morning, we're going shopping at the famous Rialto Market via the Rialto bridge:

Elizabeth David, the cookbook author, portrays the Rialto markets as a visual feast:

"The light of a Venetian dawn is so limpid and so still that it makes every separate vegetable and fish luminous with a life of its own, with unnaturally heightened colours and clear stencilled outlines

"In other markets, on other shores, the unfamiliar fishes may be vivid, mysterious, repellent, fascinating, and bright with splendid colour; only in Venice do they look good enough to eat. In Venice even ordinary sole and ugly great skate are striped with delicate lilac lights, the sardines shine like newly-minted silver coins, pink Venetian scampi are fat and fresh, infinitely enticing in the early dawn."

And she was right. Look at this seafood!

And still more seafood!

How about some veggies and fruit?
(Look at those zucchini flowers and artichokes!)

Yes, it was irresistible! This is my daughter buying up a storm.

How about some ham, sausage and herbs?

Shopping is done for the day so I took my granddaughter on her first gondola ride! (Circa 2008.)

Come along with us......

Our last night, a drink in Piazza San Marco. (My son, daughter and granddaughter.)

Ciao, Venice!

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