|Cutting in the butter|
First Berry Galette! This has to be one of my favorites so far in this adventure of baking through this monstrous book (I am now realizing how long it is going take and how old Rhiannon is going to be when I am done).
And the uncooked filling allowed the the fruits flavor to come through and shine. The better the fruit, the better the galette. (So, if I had sub par fruit, I guess I would consider a pie again which would allow me to cook the filling, hiding the fruits' imperfection.) For this go around, I chose blueberry apricot since this is what I found most abundant and interesting at the farmer's market. It turned out to be a fantastic combination. Although I did forget to add the tablespoon of butter over the fruit prior to baking and this left the fruit to have a bit of tartness the butter would have balanced. Next time. Because for this recipe, there will be a next time. Maybe next week? Maybe tomorrow?
Tomato Thymes and The Kitchen Lioness
And now for Semolina Bread which I did bake in time to post but never got around to posting about. It might have been because I didn't care for the end product, as the loaf slowly grew stale on my counter top. The recipe was simple, easy and interesting with the excessive salt content and addition of semolina flour. But I can't imagine baking it again as I can't imagine wanting to eat it again.
|The final product|
After that review, if you are still interested in making the recipe, check out the hosts' blogs at Keep it Luce or Way to My Family's Heart to find the exact recipe.
Here is Rhiannon, the now-crawling-monster, getting into her older brother's toys much to his chagrin.