Internet, there exist normal Mondays, and then there exist getting-called-out-for-staring-at-your-boss’-crotch-Mondays. Guess which kind of Monday I had??
I suppose I need to explain. You see, he had an interesting belt buckle on (I SWEAR! WITH BIRDS ON IT!), and he was standing near where I was sitting, so the buckle (THE BUCKLE) was at eye-level, and I commented on it (THE BUCKLE). I mean, it was cool! Why wear a cool belt buckle if you don’t want people to notice it and say stuff about it?!
Anyway, it was misinterpreted as me scoping his wand and bubbles, and a haltingly awkward conversation ensued. And my entire team was just sitting around, bemusedly witnessing this exchange, laughing at my bright red face and stutter. SO THAT WAS PRETTY COOL. I love awkward work interactions, especially when they involve the people who sign my paychecks.
Other super embarrassing stuff happened to me this week, but I’m not going to go into it. Some of my life shall remain private, thanks. Though when I told a few friends about these certain events, they agreed I needed to write a book, because THAT’S HOW EMBARRASSING MY LIFE IS. Novel-worthy embarrassing. What I will share, is this lovely recipe for an apple galette! It’s perfect if you have some leftover pie dough in your fridge (which probably never happens, but let’s just say), and a few apples, and you’re not interested in getting crazy with them. Granny smiths work particularly well, but any hard, tart, juicy apple will do.
Free form galettes are fun because they take all the specificity out of crust-rolling. Rough edges? Whateva whateva. Take all that specificity you saved from not creating the world’s most perfect circle of dough and apply it to your apple placement. Totally unnecessary, unless you are neurotic about nothing-that-matters-and-everything-that-doesn’t. It doesn’t take too long to create a perfect spiral of apple slices, and it looks super posh spice. Some honey, some cinnamon and sugar sprinkled on top, and blam, you have on your hands a rustically charming dessert. This thing could wear a plaid shirt if it wanted. I bet it secretly wishes it was a butcher, or a woodworker, or that beards were less itchy. Amirite?
It would also make a very interesting belt buckle design! Just sayin is all.
Country Apple Galette
from Jacques Pepin
1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
1/3 cup ice water
4 Golden Delicious apples
2 tablespoons sugar
1/2 teaspoon cinnamon
1 tablespoon honey, preferably wildflower
1 tablespoon unsalted butter, cut into small pieces
PREPARE THE PASTRY In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled. (You can also roll out the pastry and use it right away.)
PREPARE THE TOPPING Peel, halve and core the apples and slice them crosswise 1/4 inch thick. Set aside the larger center slices and coarsely chop the end slices and any broken ones; about half of the slices should be chopped. In a small bowl, combine the sugar and cinnamon.
Preheat the oven to 400°. On a lightly floured work surface, roll out the pastry to a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped apples. Decoratively arrange the apple slices on top in concentric circles or in slightly overlapping rows. Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter. Fold the pastry edge up and over the apples to create a 1-inch border.
Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
Make Ahead The buttery pastry can be refrigerated overnight.