It’s been over two years since I posted. A lot has happened since my last post, but I’m not apologizing. #sorrynotsorry
I’m not sorry for:
- Opening a successful bakery in Toronto.
- Working my bums off for a year before I had a chance to breathe. Yes, I have more then one bum.
- Having friends that make it difficult to do anything that doesn’t include hanging out with 5-15 of them for 12-24 hours at a time.
- Moving to Atlanta with Tas, my hubs, whose basketball show was picked up by NBA TV. A dream job.
- Not being pregnant yet. Sorry, Mom.
- Downloading an app on my phone that reminds me to drink water because I am not capable tracks my water intake. It doesn’t go off every 2 hours or anything like that.
Bakery opening: Short Version. I opened, with the help of Tassie, a successful Milk & Cookies Bakery in Toronto named Moo Milk Bar. Fifteen or more types of great cookies and flavors of milk are just the basic items you can find there every day. Not Monday, we’re closed. We make cakes, bars, squares, ice cream sandwiches, cookie sandwiches, sweet loaves, and confections. Everything is made and baked in our little shop in The Beach. That’s East Toronto. There is an area where some sand touches the lake water. “Beach”. We pride ourselves in the freshness of our goods. We bake as if we are a bread shop; in the morning to just last throughout the day. FRESH. We ship. Here’s the link. You’re welcome.
So I guess you could say that Moo took up a ton of my time. Or all of my time. It’s like a baby… I can’t actually say that. I have no idea what it’s like to have a baby. Moo is now a year and a half old. Could not be prouder.
And just 4 months ago, I had to leave my shop back in Toronto and move to Atlanta. So bittersweet. Leaving the shop was devastating. I cried. Leaving friends was harder. I balled… a lot… repeatedly… maybe too much.
I am still involved with Moo. Just not the everyday tasks. Our great friend, and family, Colette, is managing and nurturing this baby/toddler. She’s done a better job at managing, organizing, and leading than I ever could have.
“Oh, so you don’t just shove receipts into your bag? You should organize them in a folder? Oh, ok.” -Me
“Oh, you mean I can’t just handwrite chicken scratch my recipes onto a page and assume the next person knows what I mean?” – Me
“Hey Lette, I ruined your excel sheet.” – Me
“Danielle, you’re my worst employee.” – Colette
Now I want a cookie.
Really excited to be posting again. Yeah! Enjoy and Share!
CARAMELIZED ONION & PEAR GALETTES
RECIPE UPDATED NOVEMBER 2015
10 TBSP unsalted butter, cubed and COLD
1 1/2 cups all purpose flour
1/3 cup fine grind yellow cornmeal
1/2 tsp salt
⅓ cup + 1 TBSP ice-cold water
For Caramelized Onions:
4 yellow onions, sliced thinly
4 tbsp butter
pinch of salt
1 tsp balsamic vinegar
½ tsp brown sugar
¼ tsp whole grain mustard
1 bosc pear, thinly sliced
1½ cups gruyere cheese, grated
⅔ cup gorgonzola cheese, crumbled
1 tbsp fresh thyme, leaves picked off stem
1 egg yolk, lightly beaten
freshly cracked pepper
balsamic glaze for plating (optional)
Turn the dough out onto the counter and FORM it into 2 equal discs. WRAP well in plastic wrap and let REST in the fridge for 1 hour.
Making the Caramelized Onions: HEAT butter over medium-low heat in a large sauté pan with cover. ADD the onions and a pinch of salt. COVER and cook for 10 minutes. STIR every few minutes.
UNCOVER and turn the heat up to medium. Continue COOKING for 20-25 minutes until the onions have turned a dark caramel color. STIR OFTEN so the onions don’t stick to the pan! ADD the vinegar, sugar, and mustard over the onions and COOK just a minute more. Remove onions from pan and let COOL.
Making the Galettes: PRE-HEAT the oven to 375˚f. MIX the grated gruyere cheese and the thyme together. LINE a baking sheet with parchment paper.
On a lightly floured surface, ROLL out each dough disc to a 1/8″ thick circle. Sprinkle some flour on the dough and rolling pin if you find that the dough sticks.
TRANSFER the rounds to the prepared baking sheet. Fold the circle into quarters, it will be easier to move it to the sheet.
LAYER the ingredients and leave about a 2″ border. Start with the caramelized onions. LAYER the pear slices in a circle on top of the onions. ADD a little of the gorgonzola, then the gruyere/thyme mix, then a bit more gorgonzola. Repeat with the second galette.
FOLD UP the border and pleat as you go around. If the dough tears, just pinch it back together.
BRUSH the boarder of the galettes with the beaten egg yolk. SEASON the galettes with a few cracks of fresh pepper.
BAKE for 35-40 minutes or until the crust is golden brown and the inside is bubbly. COOL for a 8-10 minutes before DRIZZLING the balsamic glaze over top.
- This goes really well with a lightly dressed arugula salad on the side as an appy. Just arugula, salt, pepper, squeeze of lemon, and a bit of olive oil.
- The dough and onions can be made the day before and kept in the fridge.
- The galettes can be prepared and kept in the fridge for a few hours before you throw them in the oven. You don’t want to be cooking while your guests are arriving!
- TRIPLE OR QUADRUPLE the caramelized onion recipe and keep it in the fridge. It can be eaten with everything. I’ve used it in sammies and also mixed it into some mayo for a really tasty french fry dip. mm.