Strawberry Rhubarb-Rhubarb Galette

Galettes are the pie world's cookie. They're free form, they're relaxing, they're whatever you want them to be.
I find galettes liberating.
Really, I do.
My mom's the kind of person who needs some liberation. A lawyer, a mom, a high stress individual who prefers birthday pie to birthday cake. Her favorite pie is strawberry rhubarb. Unfortunately, she was born in late July (the 2nd to last day) and by now, rhubarb is long out of season.
This high stress individual has an obsessive daughter. The kind of daughter who bought all the rhubarb she could get her hands on, flash cooked, and froze it in anticipation of July 30th. This daughter needs a galette.

Strawberry rhubarb pie is a taste of my childhood. Some people have memories of chocolat chip cookies and meat load, I have memories os rhubarb and spaghetti alla puttanesca. My sister, Dad, and I would hunt one down every July, always literally leaping for joy when we found one at Peterson's (the best pie in town) Now Peterson's is closed and we always get one in June from Eileen's Pies and Otherwise (If you go to Martha's Vineyard, find her, buy her warm pies, and spend the rest of your days in pastry-induced bliss)

Getting ready for a Dinner Picnic

I love the way the rhubarb cuts through the sickly sweet childhood taste of cooked strawberries,  love the way the cinnamon lends a much needed depth, and the way the honey plants the desser firmly on the ground. The nuttiness of whole wheat flour and slight tartness of Greek yogurt in the dough doesn't hut either.
This recipe works just as well with fresh rhubarb as frozen, though I don't recommend prepackaged frozen fruit because strawberry-rhubarb combinations tend to be pretty runny, and the frozen stuff gives off juice like you wouldn't believe. I know most of you will have to wait close to another year to make this exact recipe, but subbing 1 cup of rasberries, 1 cup of strawberries, and 1 cup of peaches will work just as well!

Strawberry Rhubarb Galette
Serves 6-8

2 c rhubarb, sliced thin
1 c strawberries, sliced thin
1/4 tsp cinnamon
1/2 tsp lemon zest
1/3 c corn starch
2/3 c turbinado or other raw sugar, plus more for sprinkling

2 c whole wheat pastry flour
1/2 tsp salt
2/3 c skim Greek yogurt
3-4 Tbs ice water
2 Tbs milk

For Crust: 
In the bowl of a food processor, pulse salt and flour until light. Add the yogurt 1/4c at a time until just combined. Add water slowly, until the dough just begins to form a rough mass. Form into a ball and chill while making filling.
For Filling:
Combine Lemon, flour, and cinnamon in a medium bowl. Add fruit and sugar and toss to thoroughly combine, making sure the fruit is evenly spread, and that the flour is not clumping.
Construction:
Transfer dough to a floured surface and roll out to a 10x15 rectangle and move to a parchment lined baking sheet.
Spoon the drained fruit filling into the middle, leaving about 2 inches around the sides.
Fold in the shorter edges, then the longer sides to overlap.
Pinch the corners closed. Brush with milk, sprinkle with the extra sugar and bake, at 350ºF for 45 minutes, cover with foil if the crust gets too golden and the fruit is not yet finished.
Cool for 20 minutes, cut and enjoy!

Fresh Pea Pesto and Ditalini

People don't eat enough ditalini. I think people think of it as a sort of kid's pasta, and it really is entertaining, but everybody deserves some dinnertime entertainment, not just little kids. Sticking with the theme of little kid pasta, there's the pea.  I'm pretty sure every kid in America had a childhood filled with buttered noodles with peas mixed in. Except, it's hard to mix a pea with pasta, so it ended up being a plate of buttered noodles with a bunch of peas sitting on the bottom. While this dish was in no way my inspiration for pursuing fine food, it did inspire on fine pasta dish.

Pesto is probably the most versatile sauce/dressing/spread/dip in the entire world. You can make it with any number of herbs, veggies, oils and seasonings. Fresh pea pesto has to be one of my all time favorites though. It's bright green color, nutty undertones, and occasional bursts of garlic against the sweetness of the pas really makes this stand out. And, this entire dish was ready in less time than it takes to unload the dishwasher and set the table!

Ditalini with Fresh Pea Pesto
Serves 4

6 oz ditalini pasta
2 cups fresh peas (you can use thawed frozen, just don't blanch them)
1/3 cup whole almonds, toasted in a dry pan for 5 minuted over medium heat
1/3 cup extra virgin olive oil
2 cloves of garlic, crushed
1/4 cup fresh Thai basil
Salt and Pepper to taste
1/4 cup Reggiano Parmigiano


Bring a 4 quart pot of salted water to a boil. Quickly blanch peas in the water for 2 minutes, remove, and shock in an ice water bath. When the water is boiled, add pasta to water and stir occasionally, cooking for 8 to 10 minutes. Remove 1 cup of pasta water from the pot before draining pasta.
While the pasta is boiling, heat the olive oil and garlic over medium-low heat, to infuse the oil with the garlic. After infusing the oil for 10 to fifteen minutes, remove from the heat.
Put the almonds, basil, peas, garlic and oil in a blender and blend until almost smooth. Add pasta water as needed to thin to desired consistency.
When the pesto is smooth, mix in the cheese, salt and pepper to taste.
Pour over the drained pasta and serve.

Even Buddy Likes It!

He actually loved it, and licked the empty bowl clean:)