Image & Recipe Courtesy of Tartelette
Stone Fruit Galette
Serves 6 to 8
2 peaches, skinned, pitted and cut into 1-inch pieces
2 apricots, skinned, pitted and cut into 1-inch pieces
2 velvet apricots (or 2 large plums), skinned, pitted and cut into 1-inch pieces
2 Saturn peaches, skinned, pitted and cut into 1-inch pieces
3/4 cup cherries, pitted and halved
juice and zest of one lemon
2 tablespoons honey
2 tablespoons milk
1 tablespoon granulated sugar
Your favorite pie crust. Or this one which I love.
Preheat the oven to 350F.
In a large bowl, toss all the prepared fruits with the lemon zest, juice and the honey. Mix well with a wooden spoon.
On a silpat or piece of parchment paper, roll the dough into a 10×15 rectangle (approximate). spoon the fruits right in the center, leaving about a 2-inch border on all edges. Fold the edges of the two short edges over the fruit, do the same for the long edges as if you were closing up a package but not quite closed all the way in the middle.
Brush the milk over the crust with a pastry brush. Sprinkle with the sugar and bake for about 30 to 40 minutes until golden brown.
Images and Recipe courtesy of Bakerella
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
… ending off with a tip from Bakerella:
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.
Thanks Bakerella for the fuss-free recipe!
Recipe Courtesy of Maangchi:
Makes 4 servings.
How to prepare your ingredients before stir frying:
- Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly.
- Slice a package of white mushrooms (2 cups’ worth).
- Cut a carrot into thin matchstick-shaped pieces 5 cm long.
- Cut 7 -8 green onions into 7 cm long pieces.
- Slice one onion thinly.
- Slice 150 grams of beef into thin strips.
Now let’s start!
- Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, drain them and put in a large bowl.
- Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix it up and set aside.
*tip: Take one sample and taste it to see whether or not it’s cooked properly. If it feels soft, it’s finished.
- In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze it gently to get the water out, then cut it into 5 cm pieces.
- Add ½ tbs soy sauce and ½ tbs sesame oil and mix it and place it onto the large bowl.
*tip: When you drain the hot water from the pot, don’t discard the hot water. Put it back into the pot so you can cook your spinach quickly.
- On a heated pan, put a few drops of olive oil and your carrot strips and stir it with a spatula for 30 seconds. Put it into the large bowl (don’t burn it!).
- Place a few drops of olive oil on the pan and add your sliced onion. Stir it until the onion looks translucent. Put it into the large bowl with your carrots.
- Place a few drops of olive oil on the pan and add the sliced white mushrooms. Stir it for a bit and then put it in the large bowl.
- Place a few drops of olive oil on the pan and add your green onions. Stir for 1 minute and put it into the large bowl.
- Place a few drops of olive oil on the pan and add your beef strips and your sliced shitake mushrooms. Stir it until it’s cooked well, then add 3 cloves of minced garlic, ½ tbs soy sauce and ½ tbs sugar. Stir for another 30 seconds and then put it into the large bowl.
- Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper to the large bowl. Mix all ingredients, then sprinkle 1 tbs of toasted sesame seeds on the top.
- Serve with rice and Kimchi, or as a side dish.
If in doubt, do watch the cooking demonstration video below!