Apple Pecan Galette

Growing up, Mary and I have many fond memories of apple picking in the fall with our dad. There's nothing like spending a fall weekend at an apple orchard, walking amongst the endless rows of trees abounding with colorful apples of many varieties. And if you're like our dad, you also can't resist the infamous warm apple cider donuts! Apple picking is a quintessential fall activity here in New England, and we were all too excited when late September came around– the peak time for picking. 

With a free Saturday and a desire to get outside of the "campus bubble," Mary and I decided to go on an apple picking adventure. Picking an orchard was a harder task than we thought, as the New England area does not have any shortage of "pick your own" apple orchards. While we had heard of a few big name orchards that draw large crowds during peak season, we wanted to find a place with less of a commercial feel. We decided to visit Brooksby Farms, an orchard about 25 miles from campus in Peabody, Massachusetts. 

We picked a perfect fall day for picking and the trees were filled with big, beautiful apples at peak ripeness. Because the orchard was on the larger side, not all of the rows were labeled, but we know most of the apples we picked were Cortland and Macintosh. We "picked a peck" of apples, which is about 10lbs. Just enough apples for eating, and of course some for baking as well!

Naturally, coming home with fresh picked apples in the beginning of fall calls for the making of a festive apple dessert. We decided to make an Apple Pecan Galette, adapting a recipe we found from one of our favorite food bloggers, Cookie and Kate. While we both love getting creative with fruit pies, we don't always enjoy having so much crust, so a galette provides a happy medium! This recipe also has some healthier twists– using wheat flour in place of white, and using only one tablespoon of sugar. 

Even with the healthier twists, this recipe produced a fantastic galette, perfectly showcasing the flavor of the fresh apples. The pecans also added a nice texture and depth to the sweet apple flavor. One of the things we love about galettes is the beauty in their "rustic," messy look– even the slightly burnt pieces and imperfections add to their character (as seen below!). 

Apple Pecan Galette

Recipe adapted from Cookie and Kate

Ingredients

•     1 1/4 cups whole wheat pastry flour
•     1/2 teaspoon salt
•     4-6 tablespoons ice water 
•     8 tablespoons cold unsalted butter, cubed (for crust) 
•     4 to 5 apples, sliced into 1/4" thick slices
•     1 teaspoon cinnamon
•     1/2 teaspoon nutmeg
•     1 teaspoon vanilla 
•     2 tablespoons butter, cut into pieces (for filling) 
•     1/4 cup crushed pecan pieces 
•     1 tablespoon maple syrup
•     1 tablespoon raw sugar 

Cooking Directions-          

1. In a large bowl, whisk together flour and salt.         
2. Using a pastry cutter or butter knife, cut in cold butter cubes until the mixture has coarse crumbs.               
3. Add four tablespoons ice water and mix with a spoon until mixture begins to form a workable dough. If mixture looks dry, add a tablespoon of ice water at a time until you reach the right consistency.             
4. Form dough into a disk, wrap tightly in plastic and refrigerate for one hour.          
5. Mix together apples, cinnamon, nutmeg, vanilla, butter and pecan pieces and sugar in a large bowl. 
6. Preheat oven to 400 degrees F. Coat a large baking sheet with butter or cooking spray.     
7. Place dough disk on a lightly floured surface. Roll the dough to approximately a 12 inch round, then place on prepared baking sheet.   
8. Add your filling. Arrange apple slices in a circular pattern in layers, leaving at least two inches of crust around the edges. Top off with pecans left at the bottom of the bowl.         
9. Start at one end and fold the dough edges over the filling, pleating it as you go around.      
10. Use a pastry brush or sprinkle cold water over the crust. Drizzle a bit of maple syrup over the filling and sprinkle a light dusting of raw sugar over the crust.      
11. Bake 40-50 minutes, or until the crust is slightly golden. Serve warm on its own or topped with ice cream.         
        

We hope you enjoy this recipe and take advantage of the delicious in-season flavors and ingredients of fall!

         

Orecchiette with Sweet Potatoes, Kale and Caramelized Onions

With the first day of fall shortly approaching, we have been anticipating our favorite season and all of the culinary delights it brings- pumpkin everything, apple cider, butternut squash, kale, just to name a few of our fall favorites! Here in New England, apple orchards are open and ready for picking, and we cannot wait to bring home a peck or two sometime soon! 

Our "Mise en place"

One of our favorite fall combinations is sweet potatoes and kale, as featured in our Black Bean Sweet Potato Kale Quesadillas recipe! We found a new recipe combining these two ingredients in a simple and delicious dinner, Orecchiette with Sweet Potatoes, Kale and Caramelized Onions. The combination of sweet and savory made for an excellent flavor. 

Sweet potatoes roasting in the oven!

To season the dish, we included some freshly chopped rosemary from one of the little herb pots growing on our dorm windowsill. We are currently growing dill, basil and rosemary, and have been trying to incorporate them into any recipe we can think of! To add protein into the dish, we also mixed in some cannellini beans. 

Our miniature "herb garden"

As the weather cools down, we are excited to warm up with homemade soups and other comforting dishes such as this one. Stay tuned for many more fall recipes, featuring our farmers market finds of the season's freshest produce! 

Orecchiette with Fall Vegetables

Recipe by The DeLallo Blog

Ingredients

•     1 1lb package whole-wheat orecchiette
•     3 tablespoons extra-virgin olive oil
•     1 large sweet potato, peeled and diced
•     1 onion, diced
•     2 cloves garlic, minced
•     1 small bunch kale, leaves blanched
•     chopped rosemary, for garnish
•     grated parmesan, for garnish
•     salt and pepper, to taste

Cooking Directions          

1. Preheat oven to 400 degrees. Toss sweet potatoes with olive oil, sea salt, pepper and rosemary. Place on a baking sheet and bake for 30 minutes.
2. Bring a large pot of salted water to boil for pasta. Cook pasta according to package directions.
3. In a large saucepan, heat olive oil. Add onions and garlic and cook until onions begin to brown. 
4. Toss hot pasta, blanched kale leaves, and cooked sweet potatoes with onions in saucepan. Add pasta water, if desired, for sauce consistency. Cook together on medium heat for 2 minutes.
5. Serve with grated parmesan. 

Enjoy!

A Trip to Boston Public Market

 Zucchini and eggplant and squash, oh my! While there may be just a few more weeks left of summer, there is plenty of late summer produce left to be enjoyed before September ends! Before we left for Boston two weeks ago, our family garden was abounding with squash and tomatoes, and while it is unfortunately not practical for our dad to ship us garden fresh produce each week, New England happens to be full of fresh summer crops as well!

After a long first week of sophomore year, Hannah and I were very excited to venture into the city for a trip to one of Boston’s newest culinary destinations, Boston Public Market. BPM, which opened at the end of July, is a one of a kind spot for foodies of all types, from sustainability-supporters to chocoholics to pasta lovers. It is an indoor farmers market, operating year round, where over 35 local vendors showcase their locally-produced items ranging from handmade cheeses, organic produce, artisan donuts, local honey, Mexican stone-ground chocolate, spiced nuts and so much more.  

Produce from Siena Farms, Sudbury, MA

As we pulled open the door to the market, a whiff of homemade apple cider donuts lured us inside, where a local orchard was selling several varieties of apples along with homemade spiced cider. The warm scent of fall excited us for the months to come, though we are enjoying summer while it’s still here!

We sampled these "ground cherries," little tomatoes with a surprisingly sweet taste!

Browsing through the different aisles of the market, each lined with vendors offering samples of their unique creations, we couldn’t believe what amazing items the market had to offer. We visited several farm stands, where long tables teemed with rich purple Black Beauty eggplants, vibrant red tomatoes and bright orange carrots. Though it was all so tempting, Hannah and I decided to pick up a pint of fresh blueberries, lettuce from a local greenhouse farm, plenty of eggplant and summer squash, and a few ripe peaches (which we sampled and were incredibly sweet and juicy). Our friend, who had invited us along to the market, bought a pint of raspberries, a dozen eggs from an organic farm, and a grilled cheese for lunch made with a blend of cheeses from Jasper Hill Farm, which she noted was the best grilled cheese she had ever tasted. 

Fresh pasta from Nella Pasta

Though it has only been a little over a month since its opening, Boston Public Market has already become a favorite spot for locals and tourists of all ages. We are excited to watch it continue to grow, as well as to check out some of the programs it offers, which include free cooking classes and seminars, cookbook exchanges and other monthly events.  

Beautiful Fairy Tale eggplants!

While we miss our friends, family, and fresh produce back at home, selecting some local New England fruits and vegetables from the market was almost like picking them from our own backyard! Take advantage of the last few weeks of summer, and make sure to stock up on the last of summer’s produce while you can! I will be testing out a new Eggplant Parmesan recipe using the eggplant we picked up at the market, and I am excited to share it with you soon!

Enjoy,