11.00 – 11.30 am: Breakfast of black olives, salami, baguette, pita bread (which in my house we just call bread), Tomme Crayeuse and Brebis Ossau.
1.42 – 2.06 pm: More olives, salami and pita bread, plus some Armenian string cheese, which I share with the dog.
5.20 – 6.01 pm: Turkey time. Even though I don’t much like it, I eat bit of dark meat, along with my family’s version of Thanksgiving fixins — mango salad, bean salad, two and a half boeregs, holiday rice* — and a glass of Chateau Ste. Michelle Columbia Valley Dry Riesling.
6.30 pm: Glass of Koehler Chardonnay in the backyard with the dog.
½ recipe pâte brisée (recipe following)
5 large apples
¼ cup sugar
4 tablespoons apricot preserves
1 tablespoon Calvados or Cognac
- Make pâte brisée. Roll out dough 1/8 to 1/16 thick, in a shape that fits roughly a cookie sheet — approximately 16 x 14 inches. If the dough is not thin enough after you lay it on the cookie sheet, roll it some more, directly on the sheet.
- Peel and cut the apples in half, core them and slice each half into ¼-inch slices. Set aside the large center slices of the same size and chop the end slices coarsely. Sprinkle the chopped slices over the dough, then arrange the large slices on the dough beginning at the outside, approximately 1 ½ inches from the edge. Stagger and overlap the slices to imitate the petals of a flower.
- Cover the dough completely with a single layer of apples, except for the border. Place the smaller slices in the center to resemble the heart of a flower. Bring up the border of the dough and fold it over the apples. Sprinkle the apples with sugar and pieces of butter, and bake in a 400° oven for 65 to 75 minutes, until the galette is really well-browned and crusty.
- Slide the galette onto a board. Dilute the apricot preserves with the alcohol and spread it on top of the apples with the back of a spoon and the top edge of the crust. Take care not to disturb the apple pieces. Serve the galette lukewarm, cut into wedges.
Pâte Brisée **
Makes enough pastry for two 13 x 16 rectangular crusts, or two 13-inch circular crusts
3 cups all-purpose flour
1 cup (2 sticks) sweet butter, cold and cut into thin slices
½ teaspoon salt
Approximately ¾ cup very cold water
- Mix the flour, butter and salt together very lightly, so that the pieces of butter remain visible throughout the flour.
- Add the ice-cold water and mix very quickly just until the dough coheres. The pieces of butter should still be visible. Cut the dough in half. Wrap and refrigerate for one to two hours, or use right away. If you use the dough right away, the butter will be a bit soft, so you may need a little extra flour in the rolling process to absorb it. When rolling, use flour underneath and on top of the dough so that it doesn’t stick to the table or the rolling pin. Wrapped properly, the dough can be kept in the refrigerator for two or three days, or it can be frozen.