“タイムクラストの洋梨ガレット”
A savoury thyme-infused crust complements the juicy, fragrant sweetness of the pear. This rustic galette is best enjoyed warm, bringing out its full flavour and comforting charm.
Ingredients
Pastry
Plain flour 1+1/4cups
Butter 120g (chilled, cubed)
Thyme 2tbsp
Black pepper 1/3tsp
Sugar 40g
Salt a pinch
Egg 1(beaten)
Filling
Pear 3-4
Demerara sugar 5tbsp
Cinnamon powder 1/3tsp
In a large bowl, mix the sugar and cinnamon. Slice the pear in half and remove the core. Slice the pear into 5mm thickness. Coat the pear thoroughly with the cinnamon-sugar mixture, ensuring it gets into each slices.
Preheat the oven to 220°C. In a bowl, combine the ingredients for the pastry, except for the egg. Using your fingertips, rub the mixture together until it resembles fine breadcrumbs. Reserve 2 tablespoons of the beaten egg for the egg wash later. Add the remaining egg to the dough and mix until it comes together. If the dough feels too dry, add 1 tablespoon of water at a time until combined. Roll the pastry out to a thickness of 3mm between two sheets of parchment paper and cling film.
Place the pears on the rolled pastry with the juice, leaving a 2cm border around the edges. Fold the edges of the pastry over the pears. Brush the folded edges with the reserved beaten egg and sprinkle with Demerara sugar.
Bake in the preheated oven for 35 minutes, or until the pastry is golden brown and crisp.
“杏のコンポートとハムのクロスティーニ”
As the sounds of Christmas tunes fill the air, I find myself longing for the sweet and tangy fruit paired with savoury meats—a quick preview of festive holiday meals.
Inspired by this craving, I prepared a simple apricot compote and paired it with ham on toasted sourdough bread.
Ingredients
Apricot 5 (halved and pitted)
Rosemary 1sprig
Sugar 3-4tbsp (adjust based on the sweetness of the fruit)
White wine 100ml
Ham
Sourdough bread (smeared with unsalted butter)
In a saucepan, combine the apricots, rosemary, sugar, and white wine. Cook over low heat until the apricots soften and the mixture thickens slightly. It can be enjoyed as sweet tangy condiment alongside savoury foods like ham and cheese.
“カボチャのポレンタ、きのことキャベツ”
Ingredients (serves 2)
Mushroom 300g
Savoy cabbage ½(cut into 2 wedges)
Garlic 1clove
Shallot ½
Balsamic vinegar 2tbsp
Oil
Pumpkin Polenta
Polenta 4tbsp
Pumpkin ½(peeled, diced)
Sage 6leaves
Garlic 1clove
Parmesan cheese 2handful
Butter 10g
Add diced pumpkin, crushed garlic, sage, and a pinch of salt to a saucepan, then pour in 200ml of cold water. Cook over medium heat until the pumpkin softens.
Discard the garlic and sage, then mash the pumpkin. Stir in the polenta and cook over low heat for the time suggested on the package. Gradually add water, little by little, to achieve a runny porridge consistency. When the polenta is ready, stir in Parmesan, butter, and season with salt and pepper.
Meanwhile, heat 2 tablespoons of oil in a pan and fry the sage leaves. Set them aside for garnish. In the same pan, grill the cabbage, cut side down, over medium heat. Season with salt and pepper, and fry both sides until nicely coloured. Transfer the cabbage to an oven tray, cover with foil, and continue cooking in the oven at 180°C for about 40 minutes.
In the same pan, add 1 tablespoon of oil and cook the shallot and garlic until fragrant. Then, add the mushrooms. Once the mushrooms are cooked, pour in the vinegar. If too much liquid is released from the mushrooms, reduce the sauce until about 4 spoonfuls remain.
To serve, plate the warm polenta and top with the cabbage, mushrooms, and mushroom cooking juices. Garnish with the fried sage leaves.