Hello friends! I decided for todays blog that I wanted to talk/update you on my life at the moment. AKA the struggle of adulting that has inevitably hit me like a ton of bricks.
I am pleased to announce that I've been out of school for nearly a month now. YAY. No more stressful deadlines, or pointless papers. But surprise! New stresses resurface. Like when will I get a "real" job? Dare I say, a career. At least one that will support my food prop obsession. Where am I going to live for the next portion of my life? All looming questions to which I have no answer. It's awesome.
I say all this because a serious part of me (and my other half, Dallas) is considering moving to Kaua'i for a short period of time. The plan would be to live there for a year with a very simple lifestyle. Getting a low-key job and housing situation just to enjoy the island and the lifestyle attached to it.
We just spent a good amount of time putting together a budget and doing some research. I know there are a lot of logistics and pressures to do something more traditional. Get a 9-5 job, and be financially stable. But I want to blow off a year to learn how to relax and start our lives together in our favorite place on earth. And what better time to do it?
With that being said, finding time to just enjoy this phase of planning can be difficult. Being present and trying to plan for the future while taking in everyones input is not easy. Fellow 20-something year olds out there, ya feel me? (Any advice is appreciated in the comments below!) I find that baking is my time to just chill out and forget about these big life decisions. And what better way to chill out than by making this beauty of a galette?
Why are baking terms always like this? Frangipane. Galette. Really? It's not scary, I promise. Get yourself a kickass crust recipe and you really can't go wrong with your galette filling. Which is just a fancy word for a deconstructed pie. BOOM. Baking made easy.
And for our next vocabulary word: frangipane. It's basically nut paste. I'm telling you guys, it's rocket science over here.
The best part of this dessert: the versatility. There's no limit to what you can do. Don't like peaches? Try strawberries, figs, rhubarb. Hell, throw some bacon and cheese on there for a savory galette. The world is your oyster. And, with some small adjustments, it might be one of the best vegan/vegetarian recipes to pull out of your back pocket. Just sayin'.
Until next time, ya'll!
Epicurious crust: http://www.epicurious.com/recipes/food/views/peach-galette-51185810
3/4 cup almonds
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
4 tablespoons unsalted room temp butter
zest 1/2 orange
1 tablespoon almond flour
1/2 cup blueberries
1 tablespoon chopped tarragon
1 tablespoon brown sugar
1/2 tablespoon sugar
1 teaspoon vanilla
Make crust. Cool in refrigerator for an hour and a half.
Prepare the frangipane. In a food processor combine almonds, sugar, salt and orange zest. Pulse until combined and looks like fine sand. Add in butter, egg, vanilla, and almond flour. Pulse until combined. Set aside.
Cut peaches, blueberries and tarragon. Combine in bowl with brown sugar, granulated sugar, and vanilla. Set aside.
Preheat oven to 375 degrees. Remove crust from refrigerator. Roll out on a floured surface. Spread frangipane onto crust. Place fruit filling as desired. Fold excess crust on top of filling.
Cook for 30-40 min depending on oven.
Serve hot with ice cream.