CHERRY ALMOND GALETTE

"Are you ready?" I asked Matt. He and I have intermittent conversations about his life. I feel like he trusts me, or at least respects me enough to tell me what's going on in his life despite us only seeing each other one or two days a week at work. As jobs go, I am the girl who goes in super shy - like, this girl is creepy-quiet shy. I observe and perceive, pick out the people I feel are reliable, good people, no drama and only then do I open up and show my colors. The sass comes through, I'll bust out my moves to Michael Jackson's Thriller when it pipes through the speakers, because I know you'll laugh (you = my trusted people). I am pleasant to everyone, but to the handful that I see will give back to me in conversation, I try to communicate that I care about them and want to hear about their story. Matt tells me about his life. Or as much as you can tell in the ten minutes here or there while we're working beside each other in a given shift. He's told me that he found the "little lady" (his words) he'd like to spend his life with, and how he now needs to figure out how to buy a ring. We talked rings, he worried a bit when someone told him the cliche, "It should be four months of your income." I told him that doesn't mean anything. Because I'm a ring whisperer? No. Because it doesn't mean anything. All I asked was if he was ready. "What?! What do I need to be ready for?!" he panicked.

I don't know that anyone can warn you for how complicated and humbling and broken and outrageously fun and sometimes dark and sharpening marriage is. Our struggles are different than what Matt and the little ladys' will be, but there will be some. It's built to be that way, the refining of ourselves by exposing weakness, building the other up, being torn down and doing it again to become better, truer, finer versions of us. Like a knife against stone, friction that yields a better product. Iron sharpening iron. Being known and loved... is it my place to prompt him of this? So, I just asked if he was ready, because really, I haven't figured it all out, but being ready or not is all you need to know. You say yes to fighting for this person. Everyday. Not how many thousands of dollars you have for a ring, my friend.

I appreciate new people, new perspective, new stories. It makes me intentional and aware about the things going on in my own life that sometimes fly by in routine.

On a completely unrelated note, this was my first time with a galette. I don't love pie crust - as a treat or making it. It's a little stressy to me. Keep all the ingredients super cold! Don't touch it too much! But I have had this on the brain for other crust loving people in my life. And because I think they look rustically gorgeous. I like the cherry and almond pairing and tried to pull that through with the extract, but it is quite subtle. Even still, I wouldn't add more because too much extract doesn't really make it taste more almond-y, it just gets sort of bitter. The crust has a gentle yield to it from the bit of yogurt but there is still a nice crunch to the edge. The vanilla ice cream is not an optional ingredient here - I can't imagine this not a la mode, then again you're getting your report from an ice cream girl, not a crust girl so I'll leave that up to you.

CHERRY ALMOND GALETTE // Serves 6

A dough adaptation from Smitten Kitchen 

I know the tool is only useful for a short season, but owning a cherry pitter for situations like this, fruit salad or cherry cocktails has been well worth it. I can't find the brand I own but this one has pretty good reviews. 

• 3/4 cup unbleached all purpose flour
• 1/2 cup spelt flour
• 1 Tbsp. natural cane sugar
• 1/2 tsp. sea salt
• 4 oz. / 1 stick cold unsalted butter, cut in cubes
• 2 tsp. lemon juice
• 2 Tbsp. yogurt (I used goat yogurt, use what you have)
• 1/2 tsp. almond extract
• 3 Tbsp. ice water
• 3 cups pitted cherries, about 1ish lbs.
• pinch of salt
• 2 tsp. orange juice
• 1 Tbsp. unbleached all purpose flour
• 1/4 tsp. fresh grated nutmeg
• 1/3 cup muscavado or natural cane sugar
• 1 egg
• splash of water
• turbinado sugar, optional
• 1 cup toasted almonds, chopped
• vanilla bean ice cream, for serving

In a chilled bowl, combine the all purpose flour, spelt flour, salt and sugar and stir to combine. Working quickly, work the cold butter into the flour mixture with a pastry cutter or tips of your fingers. Smush it until the butter is the size of small peas. In a small ramekin, mix the lemon juice, yogurt, extract and water and give it a stir to combine. Add it to the flour-butter bowl with your hands or a wooden spoon until just combined, being careful not to overmix. Pat it into a bowl, wrap in plastic wrap and chill in the fridge for at least one hour or overnight.

Preheat the oven to 400'. Prepare a parchment lined baking sheet. Halve about three quarters of the cherries, leaving some whole. Put them in a mixing bowl with a pinch of salt, orange juice, flour, nutmeg and muscavado and stir to combine.

On a lightly floured surface, roll out the galette dough to a roughly 12'' circle. Transfer to a parchment lined baking sheet. Pile the cherry mixture in the center leaving a 2'' border around the circle. Fold the border towards the center, don't be afraid to pull in tight, it will settle. Pleating the dough to make it stick to each other. You don't want thick folds of dough, think more pinching. If it starts to feel room temperature, pop it back in the fridge or freezer for ten minutes.

Mix the egg and water together and brush it on the outer edges of the dough. Sprinkle it with turbinado sugar, if using. Bake the galette on the middle rack for 40-45 minutes until the edges are nice and brown. Time may vary depending on oven. Remove the galette (and parchment too if need be) to a wire rack to cool slightly before serving. Sprinkle half of the almonds on top of the cherries. Serve each wedge with a scoop of ice cream and another sprinkle of the almonds on top.

SALMON SKEWERS WITH CUCUMBER YOGURT SAUCE

A bit late to the party (as I often am with these things), I'm finally reading Cheryl Strayed's Tiny Beautiful Things. It is a collection of some of her letters and responses as a then-anonymous advice columnist. This won't be the last you'll hear me mention it - I'm in love with how she writes. So frank and forward but not the least bit insensitive. Hugh refers to it as a self-help book because he sees me passionately underlining particular lines. It is not a self-help book, but somehow you feel empowered and encouraged after some of the entries, which I suppose is helping oneself. There is this one entry where she is responding to a young, struggling writer. She talks about overriding limitiations by simply producing. You must continue to work. "You will feel insecure... How much power you give those feelings is entirely up to you." I am not at home pecking away at the next great work of fiction, but giving power to feelings of insecurity, is something anyone who does anything even the least bit challenging can relate to. I think what I love about these stories, is even though none of them are mine, they make me think. My other favorite, "There is no why. You don't have a right to the cards you believe you should have been dealt. You have an obligation to play the hell out of the ones you're holding." Seriously! So good. Between not giving power to insecurity and playing your own cards, I'm repeating these lines to every friend I've been talking to lately about troubleshooting life. We're all hurting and struggling and experiencing joy and intimacy and tenderness in the scope of our days - sharing our stories makes the whole of it pretty incredible. 

So this salmon. That deep, rich, ruby color is Copper River Sockeye. Wild-caught Alaskan salmon is considered one of your "best choices" as far as sustainable fish from the Marine Stewardship Council. It actually has a season which runs late spring through summer, depending on the species in particular. I've been holding onto a few salmon recipes waiting for the good stuff. I'm intrigued to try slow roasting a large filet for a dinner party and would like to do some blackened in a taco. It's rich as far as fish goes, and I know salmon isn't for everyone, but if you can get your hands on some fresh stuff this time of year, you may be persuaded. I put some chunks on a skewer and drenched it in a cool cucumber sauce. Next time I think I'll add more veggies, maybe some onion and bell pepper, to stretch them even further. I know there are only a couple salmon recipes in the archives here, so I hope this adds an idea to your healthy/easy week night dinner repetoire.

SALMON SKEWERS WITH CUCUMBER YOGURT SAUCE // Serves 4

I served these with a bit of quinoa that I mixed with a splash of oil, vinegar, a few chopped scallions and a basic green salad. Didn't feel a recipe was needed for those. Some rice would be nice, or even some warm toasty pita. For the sake of time, I put these under the broiler. They would be excellent on the grill, but I would just suggest using one of those top grates and oil it well as fish seems to stick to the BBQ annoyingly easily. 

I am still getting Meyer lemons from my mom's tree. If you can find them, use them here. The pith is much more pleasant to eat and they are sweeter in general. Add more vegetables or change them up according to your taste. 

• 8 skewers
• 1 1/2 lbs. Wild Alaskan Salmon, skinned and deboned
• 2 zucchini
• 2 lemons, sliced very thin and seeded 

• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. maple syrup
• 1/2 tsp. sea salt 
• 1/4 tsp. paprika
• 1/2 tsp. Italian seasoning
• 1/4 - 1/2 tsp. red pepper flakes 

• // yogurt sauce //
• 2 garlic cloves
• 1/2 tsp. each salt and pepper
• 1/2 of a large english cucumber, roughly chopped (about 1 1/2 cups)
• zest of one lemon
• 3 Tbsp. fresh dill
• 2 Tbsp. fresh mint leaves
• 1 cup full fat greek yogurt

Preheat your grill or broiler. Soak the skewers in water if using wooden/bamboo ones. Prepare a parchment lined baking sheet. 

Cut the salmon into 2'' chunks, you want them similar in size to cook evenly. Slice the zucchini into thin coins. Layer your skewers with a piece of salmon, a slice of lemon (folded in half), and a chunk of zucchini. Repeat three times, depending on the size of your skewers, and lay them on the baking sheet. Repeat the process with remaining ingredients. 

In a small bowl, mix the oil, lemon juice, maple, salt, paprika, Italian herbs and red pepper flakes. Give it a little mix and brush the oil mixture liberally onto all sides of the skewered goodies. Move a rack to the upper third of the oven and broil the skewers on the sheet for about 8 minutes until the edges just begin to brown and the salmon feels barely firm. Salmon is best under opposed to overdone, so keep an eye. 

To prepare the sauce, whirl the garlic in a food processor. Add the salt, pepper, cucumber, zest and give it a few pulses to chop. Add the dill, mint and yogurt and give a few more pulses to combine. The texture should be a bit chunky. Transfer to a small bowl and serve along with the skewers and grain of choice. 

CORN + GOAT CHEESE PIZZA

With all the traveling lately, I haven't really had the chance to get excited about the produce bounty as the warm weather rolls in. I think fresh produce is just incredible. The taste, nutrition, cullinary possibilities... it fascinates me. All the berries and cherries and asparagus and big leeks have me anxious to be in kitchen. Fruits and vegetables that are delicious on their own, make the quickest of meals with a few more little steps.

We ate arepas in New York last week at this awesome little spot called Caracas. Their dough was like this corn tortilla-pita-type thing, and I attempted to mimic it in a pizza crust. I wasn't going to replicate it exactly, as some things are best left wonderful in your memory, but it turns out cornmeal adds a nice little texture difference to your everyday pizza crust. The only suggestion I'll make based on experience, is roll the dough out as thin as you possibly can. The cornmeal makes for a denser crust (maybe better with corn four? haven't tried), so paper thin helps it from overpowering the toppings. If you are playing with spring/summer vegetables that pair well with sweet corn, it's worth a shot.

SOUTHWEST GOAT CHEESE PIZZA // Makes one pizza

I make half of this dough recipe. For this pizza, I replaced one of the cups of flour with a whole grain cornmeal. The corn taste is pretty mild, but it makes for little crunchy nibs in the dough. You could use your favorite recipe or purchase dough from your local pizza shop. Because corn is gluten free, don't swap out any more than 1/3 of the flour quantity to ensure elasticity. 

I'm giving amounts for topping one pizza, simply double it if you're making two. 

• 1/2 cup creme fraiche, room temperature
• sprinkle of smoked paprika
• 1 shallot, thinly sliced
• 1 charred poblano pepper*
• 1 ear of corn, kernels removed
• 1 cup crumbled goat cheese
• 1 packed cup baby arugula
• 1/2 cup cilantro
• 1 tsp. extra virgin olive oil
• juice of half a lime
• pinch of salt and pepper

Preheat the oven to 500'. Prepare the dough according to instructions and set up your pizza stone or parchment line a baking sheet.

Collect all of your topppings together. Roll the dough out super thin, about 1/8'' (if you use corn meal, thin as you possibly can!). Transfer the dough to your parchment lined sheet.

Spread the creme fraiche across the top. Sprinkle a bit of smoked paprika on top (chipotle powder works too if you like it spicy). Distribute half the goat cheese, the poblanos, shallots, corn and the rest of the goat cheese. Bake in the upper third of the oven for 12-15 minutes until the top browns in parts. Turn the oven to broil and cook another minute.

Remove the pizza to cool. In a bowl, combine the baby arugula, cilantro, oil, lime juice, and pinch of salt and pepper. Toss gently to coat. Top the pizza with the greens and cut as you wish.

* To char the peppers, set them over an open flame on the stove, or a grill. Char all sides well. Remove the peppers to a bowl and cover with plastic wrap. Allow them to steam for at least ten minutes, this makes the skin easier to peel. Once they are cool enough to touch, rub off the charred skin. Discard the stem and seeds and chop into small pieces.

MAPLED CHOCOLATE CHIP COOKIES

It was my birthday earlier this week. It was smushed in between two trips to New York (Hugh has a wedding in Brooklyn this weekend), just after Mother's Day, the same week as my nieces birthday and nearly every female on my mom's side. I worked at Trader's most of the day and we had an excellent dinner in LA at Baco Mercat. I didn't need a bunch of celebration this year, there has been plenty going on and I just wanted to take account for the last 29 years. It kind of snuck up on me. My "twenties" have been abundant in experience - so many milestones and lessons and challenges and rewards and love and growth have been a part of this decade. I know I still have a year left, and not for a second do I believe my life is dramatically changing at the turn of a number, but still, there's only one year left! It has been so quick - but not - and somehow completely sufficient. I probably say this every birthday, but time fascinates me. How change is so sweeping in retrospect, but most of the time, you don't even notice the evolution of it.

These cookies actually don't have the slightest thing to do with my birthday but they need to be shared and we are celebrating. Ashley makes incredible cookies, and when I want to play around with a cookie combination or in this case, add something for my maple-loving husband, I use her recipe as a base and go from there. You really must try the original, but with the little bits of oats, tenderness from almond meal and the gentlest nudge of maple, I think I am calling this the "house cookie." I picked up some Valrhona feves, saving them for cooking glory, and they make the most gorgeous streaks through the cookies once baked. If you do try them, and even if you make a change of your own, just stay close to the oven. There is a time and place for a crispy cookie, but these babes are best consumed warm and just barely underdone.

PS. If you are in New York City this weekend, we will be at Posman Books in Chelsea Market on Sunday around 1pm signing cookbooks. It isn't an organized event, but we're signing their stock while in town so stop by and say hi if you'd like!

MAPLED CHOCOLATE CHIP COOKIES // Makes 18 small cookies

An adaptation of Not Without Salt's Almond Chocolate Chip Flax Cookies

Don't going searching high and low for chocolate feves, but I will say that they melt gorgeously in the dough. A chopped up bar of good-quality chocolate should work too.

If you need the cookies to be free of the glutens, a GF blend will work in place of the ww flour. Ashley's original gives you the option without the egg. I know maple extract isn't a pantry staple, but it's pretty fantastic and makes these cookies have a carmely-maple hint. This batch was made with maple flakes as well if you prefer a crunchy bit along with or instead of extract.

• 1 stick/ 1/2 cup unsalted butter, room temperature
• 1/2 cup muscavado sugar
• 1/2 cup turbinado sugar
• 1 egg, room temperature
• 1/2 tsp. sea salt
• 1/4 tsp. vanilla extract
• 1 1/2 tsp. maple extract
• 3 T. maple flakes (optional)
• 2/3 cup almond meal
• heaping 1/2 cup old fashioned oats
• 2/3 cup white whole wheat flour
• pinch of cinnamon
• 3/4 tsp. baking soda
• 1 cup dark chocolate chips/chopped chocolate

Heat the oven to 350'.

Cream the butter and both sugars until light and fluffy. Add the egg, sea salt, vanilla and maple extracts and mix again to combine well.

In another bowl, mix the almond meal, oats, white whole wheat flour, pinch of cinnamon and baking soda together. Add the dry to the wet mixture and stir until almost combined, being careful not to overmix. Add the chopped chocolate and give it one more stir to combine. Allow the mixture to chill for at least 20 minutes, or covered overnight. 

Place your cookies on a parchment lined baking sheet or silpat, leaving space between for them to spread. Bake for 10-12 minutes, rotating pan halfway through, until the centers are barely set. They will appear underdone, this is good. Allow them to cool and enjoy. 

BAKED HERB + PISTACHIO FALAFEL

We ate our last lunch of a quick trip to NYC at Carnegie Deli. There was a line outside, which I'm guessing is due to an Anthony Bourdain or Seinfield episode because I know there is better food in New York. My dad, as you'll gather from a few headnotes in our cookbook and snippets here, likes his food straight forward (although, I did bring raw chia date brownies for plane snacks and he LIKED them! Heavens to Betsy). A few days in New York for this man necessitates pretzels, pizza and a hot pastrami sandwich.

My dad was my date to the James Beard dinner in town - an event I attended hesitantly seeing this month is more travel heavy than average. Thanks to a few friends coaxing me, I knew I would regret it if I didn't make it happen - something I may get to experience once in a lifetime. We shopped around to find me a new dress, he found a bagel, I found a salad bar (and a dress!), we communicated mostly in sarcasm and jest, as my family does, and the day was really nice. That evening, I sat around a table of collegues from my publishing house, amid a room full of cookbook and journalism professionals. I was taking it in, but mostly just nervous, my legs shaking in high shoes I couldn't walk far in. I knew my odds were quite slim, but when you are the small fish in a big pond, the magnitude of the pond itself is enough to make your legs wobbly. Regardless of what is even happening in said pond, but you just swim anyway. Winners gave a little speech, think of a food version of the Acadamy Awards. It crossed my mind for a split second, what would I say if I did win? Every underdog has their chance, right? The people who build me up: My husband who had slipped a homemade card in my purse reminding me, albeit humorously, how proud he was, my mom checking in all day wanting the details, my sister responding to my dozens of picture texts helping me choose a dress, my dad who had made the trip across the country to go with me, and a complimentary and supportive publisher. I had encouraging notes and emails from long time friends and blog friends alike. You know the phrase moms say about raising children, "it takes a village"? I felt like I had my village cheering me on. You must listen to the village. Your own voice will question and doubt and make your legs wobbly, but your village has pom poms and megaphones and big red finger sponges telling you you're great. I am so thankful for my village.

A friend and I were emailing about cookbook business and she mentioned "the ubiquity of blogger cookbooks." While there is certainly a trend to it, I find that I garner a ton of wisdom and inspiration, both personally and food wise, from blogs. It is such a pleasure to see personal work all bound up in a pretty package. I am excited to be cooking out of the new book from Green Kitchen Stories, Vegetarian Everyday. It is every bit as wonderful as their site. Filled with super gorgeous vegetarian recipes, many vegan and gluten free. I am going to try their cauliflower pizza crust and dark danish rye bread next, and the homemade vegetable chorizo sounds so unique. I really like how light these falafel taste and feel in your tum as opposed to a breadcrumb-heavy, deep fried alternative. So glad I have leftovers.

I know you worked your buns off for this, David and Luise, and the book is absolutely lovely. Many congratulations to you! 

BAKED HERB + PISTACHIO FALAFEL // Makes about 20

Recipe barely adapted from Vegetarian Everyday by David Frenkiel & Luise Vindahl

David and Luise suggest a simple cashew nut dressing in their book which is a blend of soaked cashews, oil, lemon juice, and salt. I had some tahini sauce to use up, so I went that route instead. Just use half the amount of water called for. A fresh tzatziki would be refreshing here too. The original recipe uses 2 cups pistachios, I scaled it down a bit due to preference which is why mine yields a bit less than thiers. Your call. Don't be shy with the herbs, these falafels can take it. 

• 12 sprigs of mint
• 12 sprigs of parsley or cilantro
• 1 cup shelled pistachio nuts
• 2 cups chickpeas, cooked or canned
• 2 garlic cloves
• 1/2 small yellow onion
• 3 T. extra virgin olive oil
• 1 tsp. ground cumin
• 1 T. buckwheat flour (or another flour of choice)
• 1 tsp. baking soda
• hearty pinch of salt 

• / tomato chili salsa /
• 2 cups diced tomatoes (I used baby tomatoes)
• 1/2 a small red chile, seeded and finely chopped (one jalepeno works)
• 1 garlic clove
• 2 T. extra virgin olive oil
• 1 T. fresh chopped oregano
• pinch of sea salt and fresh ground pepper

• collard leaves, cabbage or pita bread for serving
• fresh herbs for garnish

Preheat the oven to 375'. Line a baking sheet with parchment paper or oiled foil. 

Pulse the herbs in a food processor. Add the pistachio nuts and pulse again to chop. Add the chickpeas, garlic, onion, oil, cumin, flour and baking soda and blend for thirty seconds, scraping down sides when necessary. You want the mixture a bit rough. 

Using your hands, form 20 small round falafels. Place them on the parchment lined baking sheet. Bake them for about 15 minutes, flipping halfway through, until browned. 

Stir all tomato chili salsa ingredients together in another bowl. Allow ingredients to sit for flavors to blend. 

Make your wraps with the collard, cabbage or pita with a generous spread of the sauce and the tomato chili salsa. Falafels will keep for about a week covered in the fridge.