The Epicurean Muse

French Galeta with Squash, Apple and Brie 

A rustic delicacy of baked squash and sweet apple smothered in Brie, wrapped in a light, indulgent dough. 
 
Serves 4 
 
Ingredients:
 
350 g flour
1 teaspoon salt 
170g butter 
125 ml cold water 
400 g squash or pumpkin 
2400 g apples
milled cardamom and coriander 
slices of brie
   
Directions:
 
1. Preheat oven to 180 C.
 
2. Mix flour and salt in a bowl. Cut 150 g of butter into pieces and add to the flour. Add the cold water and mix well to make a smooth dough. Let the dough rest for 30 minutes in a cool place. Prepare a sheet of parchment paper on a baking tray.
 
3. Meanwhile, slice the squash and apples and add the cardamom and coriander. 
 
4. Roll out the dough to about 28 cm. Add alternate layers of the brie, squash, and apples, leaving about 5 cm of the edges of the dough empty. With your hands, pull the edges of the dough slightly over the filling. Perfectionists - be aware: this is to look rustic, so the more folds, the better. Add the remaining slices of butter over the galeta and sprinkle a bit of water around the dough.
 
5. Place on the baking tray and bake for approximately 40 minutes. Let cool for about 10 minutes. 

Stuffed Squash Blossoms

You may have adored the beautiful, yellow-orange flowers blooming in your patch of squash. But you may appreciate them more if you realized how delectable they are stuffed with cheese or tofu and lightly fried. Squash blossoms come in both male and female varieties; the male blossoms can be harvested without interfering with the growing squash. 

Serves 5

Ingredients:

10 medium squash blossoms, picked fresh and rinsed well

1/4 cup olive oil for light frying
1/3 cup nutritional and yeast and cayenne for coating
1 cup harissa cashew soft cheese (see below) or tofu 
salt and pepper

For the Harissa Cashew Soft Cheese:

2 cups raw cashews, soaked in salted water overnight or at least 8 hours


1/2 cup salted water (reserved from soaking)

1 tsp sea salt 

1 tablespoon olive oil


1-2 Tbsp agave syrup or maple syrup

1-2 tablespoons harissa
 

pinch cayenne 

1. Drain the cashews and reserve about 1/2 cup of water.

2. Blend cashews, 1/2 cup salted soaking water, and remaining ingredients in a food processor until smooth. Add more water as needed.

3. Pour the mixture into the center of a cheese cloth. Wrap the cheese mixture in a tight bundle and tie with a rubber band or string.
Cut two holes in the top end of the bundle so that you can suspend the bundle over a bowl or bucket. 

4. Allow the cheese to drain at room temperature for 2-4 hours.

5. Wrap the drained cheese in an extra layer of cloth and place in a bowl in the fridge. Chill overnight or at least a few hours.



6. Remove the cheese from the cloth. It should be in a nice firm ball. Gently remove the cheese from the cloth and plop it into an oven-safe serving dish. 

7. Place in a 200-250 degree oven to bake for 45 minutes-2 hours. This process will slow-bake the cheese, drying it out without "melting" or burning it.

8. Remove cheese and allow to cool. 

Source: Healthy. Happy. Life. http://kblog.lunchboxbunch.com/ 

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8-10 medium squash blossoms, rinsed
1/4 cup EVOO for "light frying"
1/3 cup nutritional yeast for coating
1 cup harissa (or plain) cashew soft cheese mixture
finish with salt and pepper
8-10 medium squash blossoms, rinsed
1/4 cup EVOO for "light frying"
1/3 cup nutritional yeast for coating
1 cup harissa (or plain) cashew soft cheese mixture
finish with salt and pepper
optional: cayenne mixed into the nutritional yeast coating for extra spicy blossomsoptional: cayenne mixed into the nutritional yeast coating for extra spicy blossoms
Anna Reingraberova5. novembra 2010, 6:56
Re: poakovat
ahoj Jani.. ty si jašo, orihel!.:-)))..my mame furt plnu chladnicku a nema to kto jest.. nic nepec, iba tebe pre radost mozes..zajtra pride mami domov, tak sa zastav.. porozprava me sa..tesim sa na teba..pa..anenka
Anna Reingraberova5. novembra 2010, 6:56
Re: poakovat
ahoj Jani.. ty si jašo, orihel!.:-)))..my mame furt plnu chladnicku a nema to kto jest.. nic nepec, iba tebe pre radost mozes..zajtra pride mami domov, tak sa zastav.. porozprava me sa..tesim sa na teba..pa..anenka
Anna Reingraberova5. novembra 2010, 6:56
Re: poakovat
ahoj Jani.. ty si jašo, orihel!.:-)))..my mame furt plnu chladnicku a nema to kto jest.. nic nepec, iba tebe pre radost mozes..zajtra pride mami domov, tak sa zastav.. porozprava me sa..tesim sa na teba..pa..anenka
Anna Reingraberova5. novembra 2010, 6:56
Re: poakovat
ahoj Jani.. ty si jašo, orihel!.:-)))..my mame furt plnu chladnicku a nema to kto jest.. nic nepec, iba tebe pre radost mozes..zajtra pride mami domov, tak sa zastav.. porozprava me sa..tesim sa na teba..pa..anenka
Anna Reingraberova5. novembra 2010, 6:56
Re: poakovat
ahoj Jani.. ty si jašo, orihel!.:-)))..my mame furt plnu chladnicku a nema to kto jest.. nic nepec, iba tebe pre radost mozes..zajtra pride mami domov, tak sa zastav.. porozprava me sa..tesim sa na teba..pa..anenka