Zucchini, Lemon, and Ricotta Galettes at Mike’s, 3/29
by Mike on Mar.27, 2009, under Uncategorized
Dan’s out of town, so it’s a buyer’s market, Brian and Lena: Courtney and I aim to lure you up here for these? I think they’re like quiches, except less eggy and more cheese-y.
Crust:
* 2 cups all purpose flour – Mike
* 1/2 teaspoon salt – Mike
* 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes – Mike
* 4 tablespoons (or more) ice water – Mike
Filling:
* 1 1/4 teaspoons salt, divided – Mike
* 4 tablespoons butter, divided – Mike
* 4 teaspoons extra-virgin olive oil – Mike
* 1 cup finely chopped onion – Mike
* 1 small garlic clove, minced – Mike
* 1/3 cup plus 1/4 cup grated Parmesan cheese – Mike
* 1/2 teaspoon ground black pepper – Mike
* 1 large egg – Mike
* 5 2/3 cups coarsely grated zucchini (about 1 1/3 pounds)
* 2 teaspoons fresh lemon juice
* 1 1/4 cups ricotta cheese
* 2 teaspoons finely grated lemon peel
* Fleur de sel (a specialty sea salt, apparently)
I’ve got a bunch of strawberries for a side dish, but we could probably use some beverages, too.
I’m at 400 W. McLoughlin Blvd. #6, Vancouver, WA.
March 27th, 2009 on 6:13 pm
Damn! I wish I could come, but I have my second doula training session from 9am to 7pm on Sunday.
Maybe I can convince Brian to go without me, though…I love galettes, and these ones sound awesome!
March 29th, 2009 on 10:25 am
Ben says he’s coming, so that’s something. We’ll bring:
* zucchini (about 1 1/3 pounds)
* 2 teaspoons fresh lemon juice
* 1 1/4 cups ricotta cheese
* 2 teaspoons finely grated lemon peel
* Fleur de sel (a specialty sea salt, apparently)
But maybe just normal sea salt, if the special sea salt is hard to find.
And we’ll bring a small amount of white wine, too, or something else to drink.
March 29th, 2009 on 11:27 am
Sounds great. I’ve got ordinary sea salt myself, so don’t worry about that.