fbpx

Melon Caprese Skewers with Basil Vinaigrette

 

Parmesan Artichoke Spinach Galette or Roasted Butternut Squash Filling
Serves 6
Print
For the pastry
  1. 1 1/4 cups all-purpose flour
  2. 1/4 teaspoon salt
  3. 8 tablespoons (1 stick) unsalted butter, cut into pieces
  4. 1/4 cup sour cream or plain yogurt
  5. 2 teaspoons fresh lemon juice
  6. 1/4 cup ice water
Caramelize onions
  1. 1 to 2 tablespoons butter (if you use non-stick pan, the smaller amount will do)
  2. 1 large onion, halved and thinly sliced in half-moons
  3. 1 teaspoon salt
  4. 1/4 teaspoon cayenne, or to taste
CHOOSE YOUR FILLING
  1. Choose your filling
  2. Artichoke Spinach Filling
  3. 15 oz artichoke hearts - drained
  4. 5 oz fresh spinach (add this to the onions after they’ve been caramelized)
  5. 1/2 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  6. 1/4 cup Parmesan
  7. Butternut Squash Filling
For the filling
  1. 1 small butternut squash (about one pound cut into ½” cubes)
  2. 2 tablespoons olive oil
  3. ¾ cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  4. 1 ½ teaspoons chopped fresh sage leaves
Instructions
  1. Make pastry: In the bowl of a food processor, combine the flour and salt and mix. Add the butter and mix until it resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice and water and add. Pulse until it is combined. Cover with plastic wrap and refrigerate for 1 hour.
Caramelize onions
  1. Melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
Assemble galette
  1. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread onions/spinach mixture and fontina over dough, then layer artichokes and Parmesan over the dough, leaving a 1 1/2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  2. Bake at 400 degrees until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Prepare squash
  1. Toss squash pieces with olive oil and a half-teaspoon of the salt and roast for 30 minutes at 375 or until pieces are tender, turning it midway. Set aside to cool slightly. Then mix with onions, cheese and herbs
Assemble galette
  1. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  2. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Ebelskivers

 

Parmesan Artichoke Spinach Galette or Roasted Butternut Squash Filling
Serves 6
Print
For the pastry
  1. 1 1/4 cups all-purpose flour
  2. 1/4 teaspoon salt
  3. 8 tablespoons (1 stick) unsalted butter, cut into pieces
  4. 1/4 cup sour cream or plain yogurt
  5. 2 teaspoons fresh lemon juice
  6. 1/4 cup ice water
Caramelize onions
  1. 1 to 2 tablespoons butter (if you use non-stick pan, the smaller amount will do)
  2. 1 large onion, halved and thinly sliced in half-moons
  3. 1 teaspoon salt
  4. 1/4 teaspoon cayenne, or to taste
CHOOSE YOUR FILLING
  1. Choose your filling
  2. Artichoke Spinach Filling
  3. 15 oz artichoke hearts - drained
  4. 5 oz fresh spinach (add this to the onions after they’ve been caramelized)
  5. 1/2 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  6. 1/4 cup Parmesan
  7. Butternut Squash Filling
For the filling
  1. 1 small butternut squash (about one pound cut into ½” cubes)
  2. 2 tablespoons olive oil
  3. ¾ cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  4. 1 ½ teaspoons chopped fresh sage leaves
Instructions
  1. Make pastry: In the bowl of a food processor, combine the flour and salt and mix. Add the butter and mix until it resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice and water and add. Pulse until it is combined. Cover with plastic wrap and refrigerate for 1 hour.
Caramelize onions
  1. Melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
Assemble galette
  1. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread onions/spinach mixture and fontina over dough, then layer artichokes and Parmesan over the dough, leaving a 1 1/2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  2. Bake at 400 degrees until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Prepare squash
  1. Toss squash pieces with olive oil and a half-teaspoon of the salt and roast for 30 minutes at 375 or until pieces are tender, turning it midway. Set aside to cool slightly. Then mix with onions, cheese and herbs
Assemble galette
  1. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  2. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Herbed Pasta Salad

 

Parmesan Artichoke Spinach Galette or Roasted Butternut Squash Filling
Serves 6
Print
For the pastry
  1. 1 1/4 cups all-purpose flour
  2. 1/4 teaspoon salt
  3. 8 tablespoons (1 stick) unsalted butter, cut into pieces
  4. 1/4 cup sour cream or plain yogurt
  5. 2 teaspoons fresh lemon juice
  6. 1/4 cup ice water
Caramelize onions
  1. 1 to 2 tablespoons butter (if you use non-stick pan, the smaller amount will do)
  2. 1 large onion, halved and thinly sliced in half-moons
  3. 1 teaspoon salt
  4. 1/4 teaspoon cayenne, or to taste
CHOOSE YOUR FILLING
  1. Choose your filling
  2. Artichoke Spinach Filling
  3. 15 oz artichoke hearts - drained
  4. 5 oz fresh spinach (add this to the onions after they’ve been caramelized)
  5. 1/2 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  6. 1/4 cup Parmesan
  7. Butternut Squash Filling
For the filling
  1. 1 small butternut squash (about one pound cut into ½” cubes)
  2. 2 tablespoons olive oil
  3. ¾ cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  4. 1 ½ teaspoons chopped fresh sage leaves
Instructions
  1. Make pastry: In the bowl of a food processor, combine the flour and salt and mix. Add the butter and mix until it resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice and water and add. Pulse until it is combined. Cover with plastic wrap and refrigerate for 1 hour.
Caramelize onions
  1. Melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
Assemble galette
  1. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread onions/spinach mixture and fontina over dough, then layer artichokes and Parmesan over the dough, leaving a 1 1/2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  2. Bake at 400 degrees until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Prepare squash
  1. Toss squash pieces with olive oil and a half-teaspoon of the salt and roast for 30 minutes at 375 or until pieces are tender, turning it midway. Set aside to cool slightly. Then mix with onions, cheese and herbs
Assemble galette
  1. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  2. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Parmesan Artichoke Spinach Galette

 

Parmesan Artichoke Spinach Galette or Roasted Butternut Squash Filling
Serves 6
Print
For the pastry
  1. 1 1/4 cups all-purpose flour
  2. 1/4 teaspoon salt
  3. 8 tablespoons (1 stick) unsalted butter, cut into pieces
  4. 1/4 cup sour cream or plain yogurt
  5. 2 teaspoons fresh lemon juice
  6. 1/4 cup ice water
Caramelize onions
  1. 1 to 2 tablespoons butter (if you use non-stick pan, the smaller amount will do)
  2. 1 large onion, halved and thinly sliced in half-moons
  3. 1 teaspoon salt
  4. 1/4 teaspoon cayenne, or to taste
CHOOSE YOUR FILLING
  1. Choose your filling
  2. Artichoke Spinach Filling
  3. 15 oz artichoke hearts - drained
  4. 5 oz fresh spinach (add this to the onions after they’ve been caramelized)
  5. 1/2 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  6. 1/4 cup Parmesan
  7. Butternut Squash Filling
For the filling
  1. 1 small butternut squash (about one pound cut into ½” cubes)
  2. 2 tablespoons olive oil
  3. ¾ cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  4. 1 ½ teaspoons chopped fresh sage leaves
Instructions
  1. Make pastry: In the bowl of a food processor, combine the flour and salt and mix. Add the butter and mix until it resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice and water and add. Pulse until it is combined. Cover with plastic wrap and refrigerate for 1 hour.
Caramelize onions
  1. Melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
Assemble galette
  1. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread onions/spinach mixture and fontina over dough, then layer artichokes and Parmesan over the dough, leaving a 1 1/2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  2. Bake at 400 degrees until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Prepare squash
  1. Toss squash pieces with olive oil and a half-teaspoon of the salt and roast for 30 minutes at 375 or until pieces are tender, turning it midway. Set aside to cool slightly. Then mix with onions, cheese and herbs
Assemble galette
  1. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  2. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Tofu and Cashew Lettuce Cups

Parmesan Artichoke Spinach Galette or Roasted Butternut Squash Filling
Serves 6
Print
For the pastry
  1. 1 1/4 cups all-purpose flour
  2. 1/4 teaspoon salt
  3. 8 tablespoons (1 stick) unsalted butter, cut into pieces
  4. 1/4 cup sour cream or plain yogurt
  5. 2 teaspoons fresh lemon juice
  6. 1/4 cup ice water
Caramelize onions
  1. 1 to 2 tablespoons butter (if you use non-stick pan, the smaller amount will do)
  2. 1 large onion, halved and thinly sliced in half-moons
  3. 1 teaspoon salt
  4. 1/4 teaspoon cayenne, or to taste
CHOOSE YOUR FILLING
  1. Choose your filling
  2. Artichoke Spinach Filling
  3. 15 oz artichoke hearts - drained
  4. 5 oz fresh spinach (add this to the onions after they’ve been caramelized)
  5. 1/2 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  6. 1/4 cup Parmesan
  7. Butternut Squash Filling
For the filling
  1. 1 small butternut squash (about one pound cut into ½” cubes)
  2. 2 tablespoons olive oil
  3. ¾ cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  4. 1 ½ teaspoons chopped fresh sage leaves
Instructions
  1. Make pastry: In the bowl of a food processor, combine the flour and salt and mix. Add the butter and mix until it resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice and water and add. Pulse until it is combined. Cover with plastic wrap and refrigerate for 1 hour.
Caramelize onions
  1. Melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
Assemble galette
  1. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread onions/spinach mixture and fontina over dough, then layer artichokes and Parmesan over the dough, leaving a 1 1/2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  2. Bake at 400 degrees until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Prepare squash
  1. Toss squash pieces with olive oil and a half-teaspoon of the salt and roast for 30 minutes at 375 or until pieces are tender, turning it midway. Set aside to cool slightly. Then mix with onions, cheese and herbs
Assemble galette
  1. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  2. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Fire Up The Grill, Outdoor Entertaining Made Easy by Teri Hiben

It’s time to kick off the outdoor entertaining season! Put up the umbrella, heat up the coals, set out the plates and ice the drinks. Invite someone over and you’ve got a party. There doesn’t have to be a special reason to gather. It can be simply because you’re my neighbor, because we’re friends or family, because we’ve been meaning to have you over…

At our place this summer, meals will center around our new Kamado Joe Ceramic Grill. We’re dreaming up the many ways to enjoy it’s high heat searing and the low temperature smoking capabilities. We have visions of perfectly seared steaks and burgers, but also grilled pizzas, smoked ribs and pulled pork (already requested for Memorial Day weekend). I’m even envisioning the Kamado Joe as my outdoor oven to bake some sourdough loaves one day. And how about some smoked snapper tacos? (Be sure to check on my progress as the summer moves forward).

Just remember, summertime meals needn’t be tricky, complicated or take hours to prepare. Nor do you need to fall into a grilling rut. Try sprinkling a new rub on that chicken or brush a marinade over those veggies. One of our family favorite rubs is the TOSA blend by Lemaster Family Kitchen in Logan’s Square. TOSA stands for Taste of Southeast Asia. Just this past Sunday, we enjoyed the chicken and vegetable kebabs with saffron rice that I’m sharing here. The meal is simple, fast, healthy and tasty.

So, call your family and friends and share a simple meal in your own backyard. Slow down, linger at the table, enjoy one another.

Grilled Chicken and Vegetable Kebabs
Print
For Kebabs
  1. ½ cup olive oil
  2. 2 tablespoon Lemaster Family Kitchen TOSA seasoning mix
  3. 2 pounds boneless, skinless chicken breasts or thighs
  4. 1 medium onion
  5. 1 zucchini
  6. 1 red pepper
For Saffron Rice
  1. 2 pinches saffron, crumbled
  2. ¼ cup boiling water
  3. 1 cup basmati rice
  4. 1¾ cup water
  5. Salt and pepper to taste
Instructions
  1. Whisk together oil and seasoning mix. Add chicken cut into chunks. Marinate in the refrigerator at least 1 hour or overnight.
  2. Heat grill to medium high heat.
  3. Cut vegetables into chunks and toss with some more olive oil and TOSA mix to coat.
  4. Thread chicken and vegetables on skewers. Grill until chicken is cooked and vegetables are crisp tender.
For Saffron Rice
  1. In a small bowl, combine boiling water and saffron. Let this steep for 5 min. Rinse the rice under cold water. Combine the rice, water and saffron mixture in a saucepan and bring to a boil. Reduce the heat to low and simmer, covered, for 15 minutes, or until all of the liquid in absorbed. Season to taste with salt and pepper.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

A Spice Shop in Nazareth by Lynn Dugan

A few months ago, I experienced great culinary inspiration in a teeny tiny shop in Nazareth, Israel. I was beckoned by the enticing scent of spices before I even recognized the shop’s entrance. Following the scent, I found a small wooden door with stone steps leading me to the shop below street level. Once inside, the inspiration began. Big sacks of spices covered the entrance. Large bins of spices were displayed side by side on tables throughout the remaining square footage. Some spices were names found in my own kitchen: varieties of cumin, paprika, cinnamon, and nutmeg. Others were less familiar to me…sumac, saffron, and spice blends like za’tar and Baharat. There were many I had never cooked with like amber, whole cardamon pods, and turmeric. I also discovered enticing teas, a large variety of salts from regions in the Middle East and Mediterranean, and an overwhelming variety of peppercorns too.

I came home with almost all of the spices listed above, and I began trying to cook with my new spices even before unpacking from my 10-day trip. In less than an hour of walking through my front door, I had fragrant saffron rice steaming on my stove while I also enjoyed a new cup of herbal tea. A day later, I had recreated a salad recipe that I had tasted on the trip. Since then, I have had fun in my kitchen creating the flavors of the Holy land: Beef and Lamb Meatballs in Tahini Sauce featuring cumin, lentil and rice with turmeric, Bethlehem hummus (not yet mastered) garnished with sumac, persimmon and fennel salad with black Mediterranean sea salt, and Shakshuka with cumin and paprika. I hope to bring these flavors to a Marcel’s class later this year entitled “Taste of the Holy Land”. Look for it on the 4th quarter calendar! In the meantime, I do have some of these recipes already posted on my website. Please check it out!

Today I am sharing one of my new favorites: Roasted Eggplant and Tomato Dip. I serve it with lightly toasted pita bread cut into triangles for easy dipping. Enjoy!

Roasted Eggplant Dip
Print
Ingredients
  1. 2 eggplants
  2. 6 cloves garlic
  3. 1/2 teaspoon sea salt
  4. 2 tablespoons olive oil
  5. 5 medium tomatoes
  6. 1 teaspoon ground cumin
  7. ½ teaspoon sumac
  8. pinch of ground cayenne
  9. 2 tablespoons chopped parsley
  10. 1 tablespoon fresh lemon juice
Instructions
  1. Preheat broiler with oven rack 6 inches below heating element. Line a rimmed baking sheet with aluminum foil and lightly grease with cooking spray. Cut eggplants in half lengthwise and place cut side down on baking sheet. Broil for 20 minutes, until blackened and collapsed. Remove from oven and allow to rest until cool enough to handle. Scoop flesh from eggplants. Place in a colander to drain. Discard skin and any large pockets of seeds. Squeeze out extra juices and chop eggplant.
  2. Meanwhile, in a medium saucepan with boiling water, blanch tomatoes for 2 to 3 minutes. Remove from water with a slotted spoon and allow to rest until cool enough to handle. Skin should peel easily from tomato. Slice peeled tomato in half and remove seed pockets. Chop remaining tomato flesh.
  3. In a large saucepan, heat olive oil until shimmering. Add tomatoes, garlic, cumin, sumac, salt and cayenne. Cook for about 20 minutes until tomatoes have created a sauce and most of the moisture has evaporated. Add eggplant. Using the back of a spoon, crush any large lumps. Stir in cilantro and cook for 10-15 minutes, stirring often, until a moist thick mixture has formed. Fold in lemon juice (and a little extra olive oil, if desired, for consistency). Season with salt, to taste, as needed. Serve at room temperature with toasted pita bread. Enjoy!
Notes
  1. This dip can be stored in the refrigerator in a covered container for 2-3 days.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

A Trio of Deviled Eggs

Parmesan Artichoke Spinach Galette or Roasted Butternut Squash Filling
Serves 6
Print
For the pastry
  1. 1 1/4 cups all-purpose flour
  2. 1/4 teaspoon salt
  3. 8 tablespoons (1 stick) unsalted butter, cut into pieces
  4. 1/4 cup sour cream or plain yogurt
  5. 2 teaspoons fresh lemon juice
  6. 1/4 cup ice water
Caramelize onions
  1. 1 to 2 tablespoons butter (if you use non-stick pan, the smaller amount will do)
  2. 1 large onion, halved and thinly sliced in half-moons
  3. 1 teaspoon salt
  4. 1/4 teaspoon cayenne, or to taste
CHOOSE YOUR FILLING
  1. Choose your filling
  2. Artichoke Spinach Filling
  3. 15 oz artichoke hearts - drained
  4. 5 oz fresh spinach (add this to the onions after they’ve been caramelized)
  5. 1/2 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  6. 1/4 cup Parmesan
  7. Butternut Squash Filling
For the filling
  1. 1 small butternut squash (about one pound cut into ½” cubes)
  2. 2 tablespoons olive oil
  3. ¾ cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  4. 1 ½ teaspoons chopped fresh sage leaves
Instructions
  1. Make pastry: In the bowl of a food processor, combine the flour and salt and mix. Add the butter and mix until it resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice and water and add. Pulse until it is combined. Cover with plastic wrap and refrigerate for 1 hour.
Caramelize onions
  1. Melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
Assemble galette
  1. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread onions/spinach mixture and fontina over dough, then layer artichokes and Parmesan over the dough, leaving a 1 1/2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  2. Bake at 400 degrees until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Prepare squash
  1. Toss squash pieces with olive oil and a half-teaspoon of the salt and roast for 30 minutes at 375 or until pieces are tender, turning it midway. Set aside to cool slightly. Then mix with onions, cheese and herbs
Assemble galette
  1. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  2. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Citrus Shrimp Rice Bowls

Ginger Cardamom Rhubarb Compote