Summer Dinner on Wildflower Lane Menu

 

Peach, Basil and Goat Cheese Galette

This was a recipe from Food52 that popped into my email box this August. I decided I needed to finally make a homemade pastry, buy a box of peaches at Costco, and use some of the basil on my back porch. Make this pastry the day before and keep it in the refrigerator.

Lemon Pate Brisee (adapted from the Bouchon cookbook)

• 2 1/4 cups flour
• 1 teaspoon kosher salt
• 8 ounces cold unsalted butter, cubed
• 1/4 cup ice water
• 1/2 teaspoon lemon zest
• Extra flour for rolling out the pastry

I used Christopher Kimball's technique which was similar to one I learned years ago in a Cuisinart class at Capwell's in El Cerrito, CA. It's just so easy to make pie crust in the in the food processor using very cold butter. Have a 1/4 cup of water with ice and measure it out right before mixing.  Be sure to have the butter frozen and cut it into 1/4 inch cubes with cleaver. Add the lemon zest to the butter. 

Add 2-1/4 cups flour to the bowl of the food processor with 1 tsp. salt. 

Toss in the butter and lemon zest and process with pulsing about 12 times until you have a cornmeal texture. Quickly pour in the ice water until mixed. Remove quickly to a plastic bag (not ziploc) and press the pastry tightly together into a large wafer shape in the bag. Tightly wrap this and place it in the freezer for a few moments and then refrigerate overnight.

Cheese Filling and Peaches

• 4 ounces goat cheese
• 6 tablespoons whole milk ricotta
• 1 extra large egg
• 2 tablespoons basil, chopped
• 2 large peaches, skins removed
• 1 1/2 teaspoons sugar
• juice of 1/2 a lemon
• 1 tablespoon basil, chopped
• 1 egg white. beaten

Boil a small pot of water. Score an ‘X’ in the bottom of each peach place them in boiling water turn off the heat, put the lid on and let them sit in the hot water for 2 minutes.

Remove the skins from the peaches. Slice the peaches in quarters, slice in to 1/8” slices and place in a bowl, toss with sugar, lemon juice and basil.

Using a mixer combine the goat cheese, ricotta and egg. Fold in the basil.

Roll out the dough on a floured surface to 10’-12” in diameter, place on parchment on a baking sheet, spread the cheese mixture in the center of the dough staying clear of the outer 1.5”. Arrange peaches on top. Roughly fold over the edges and brush with the egg wash. Bake at 375 for 35 minutes. Remove from oven let cool on the baking sheet on wire rack. Take care when transferring it to a plate or cutting board, the pastry is very flaky.

Potage Belgique Soup

Years ago my favorite recipe book was San Francisco à la Carte by the Junior League of San Francisco (1979).  My dog-eared and well-worn book has followed me around the country and the world, actually. From California to Ireland, Texas, New Hampshire and Massachusetts.

I love this potato-mushroom soup recipe.  It's good year-round.

In a large saucepan, melt 4 T butter and 5 large leeks, washed and sliced with 1/2 pound of sliced mushrooms for about 5 minutes, stirring constantly. Add 4 cups of chicken stock with salt and pepper to taste. Bring to a boil and add 4 medium peeled and diced potatoes and turn down to a simmer with cover partially on the pot for about 30 minutes. 

Cool a bit and then blend in a blender, food processor or with an immersion blender, adding1 cup of light cream. 

Do not boil when you reheat. Garnish with chopped chives and a dollop of creme fraiche or sour cream. Cooked bacon is also a nice addition.