Here's your place to come talk about food & booze whenever you feel like it.
Hey, happy campers, and welcome back to a very cheesy installment of Recipe of the Week. Last week, we dished about savory pies, and I'm afraid I may have failed you, my dears.
You see, I was in the wilderness from Thursday-Sunday, and therefore could not check ROTW standings until Monday morning. Of course, being the procrastinator that I am, I didn't check until Tuesday, and by then it was too late.
When I was a kid, I announced to my (relatively urban and therefore horrified) kindergarten teacher that my favorite food was squirrel pot pie, because sometimes there were bullets in it.
I don't have a recipe for this.
For you see, my friends, squirrel meat is surprisingly hard to find/expensive in Portland, Oregon, and I just didn't have time to order any online. This actually made me pretty sad, as my grandfather used to cook a lot of squirrel, and I'd like to follow his rustic path. (I will however work on procuring said squirrel, and make it and report back.)
So I didn't get to make barbie_must_die's squirrel pot pie, and I'm very sorry, but she still gets a trophy, and that trophy is "Baby, We'll Be Fine" by The National because I am, indeed, so sorry for everything.
I obviously had to make something for this week, so I went with the second most popular comment/recipe.
I suck at making pies that look like pies, so mostly I give up and make galettes. Buy the all-butter pie crust at Trader Joe's and basically throw whatever you like in the middle, leaving a bare ring to about 1-1.5 inches from the edge, then fold up small sections, working your way around, to form a rustic-looking edge. Currently I like to slice yukon gold potatoes thin and saute with butter, rosemary, and garlic. Sometimes I add shredded chicken and/or grated sharp white cheddar if I'm feeling fancy. Bake for 15-20 min on a cookie sheet (until golden brown), let it rest for 5-10 min so it doesn't fall apart completely when slicing, serve with a dry white wine.
It looks fancy and French but it's approximately 1000 times easier than making a normal pie.
As semigeekgirl promised, this was very easily executed. I sauteed some potatoes in butter in my trusty cast iron with rosemary and garlic and then dumped it in the center of a crust an folded as instructed. Oh, and I added shredded white cheddar, because yum.
I cooked it at 375F for about 10 minutes, and then it was done! Waiting for it to cool was kind of difficult, but crucial, because I would hate for all of that tasty cheese to slide off.
You can probably tell from the photo, but this thing was off-the-fucking-charts delicious. Potatoes, cheese, and pie crust are pretty much the best foods ever created, so it's hard to beat this little number. Semigeek girl did a great job here, and her great trophy is "The Ghost in You" by the Psychedelic Furs because I've been really obsessed with this song recently and I'm also obsessed with this galette.
Scootin' on along.
This week, we're going to do another reader request: stuffed things. This is kind of a broad category, so the only real qualification here is that there is one food stuffed inside a more different food. Potatoes, pizza crust, meatloaf, shells: all of these things are better stuffed. Bread is better stuffed. Any food you can think of is probably better with another food stuffed inside it, so don't be afraid to get super creative here. Alright, impress me, people.