Peach Galette

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We happily wake up to fallen peaches each morning these days. If you have read my previous post about our peach tree, you may remember how we ended up harvesting the luscious fruits at home during the last few summers. This year, however, we made some improvement by placing pea nets under all the branches to catch the precious fruits so as not to bruise and lose them.

I have already canned 8 X 1L jars in light syrup to savour during the winter months, and am still trying to find new ways to enjoy them. This year I didn’t make the jam as I did last year, but we have been using this wonderful fruit in our daily fresh green juice.

Creating a luscious galette is one delectable way to honour these seasonal treats. I truly look forward to when the peaches give off a sweet aroma and are pleasingly plump! Whenever I crave a galette, I use a go-to recipe that I’ve had for quite some time, which I found in Helene Dujardin’s Tartelette blog. I adore this recipe due to the dough’s perfect texture. Although Dujardin uses gluten-free flour in this recipe, I have only baked with the regular variety and it works every time. The light texture of the crust pairs well with the warm baked pieces of peaches and hint of rosemary. Get a bucket of good vanilla ice cream for an easy yet gorgeous summer dessert. Baking this galette has become an annual ritual in my household, an ode to runaway summer!

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Peach Galette

Makes 1 x 9 inch circle.

Dough:
1 ¼ cups all purpose flour
2 tablespoons powdered sugar
A pinch of sea salt
8 tablespoons butter, cold and cut into ½ inch pieces
2 tablespoons to ¼ cup ice water
1 egg beaten with 1 tablespoon water for brushing

Filling:
4 to 5 peaches, peeled, and cut into thin wedges
2 tablespoons honey
1 tablespoon cornstarch
½ teaspoon rosemary, finely chopped
A sprig of rosemary for decoration

Place the flour, powdered sugar and salt in a large bowl or the bowl of a food processor, and mix well.

Add the butter and combine well using a pastry cutter, or alternatively pulse in the food processor, until the mixture becomes crumbly.

Add the water little by little, and continue mixing until the dough comes together and cleanly detaches from the edge of the bowl.

Flatten the dough by hand into a disk, cover and refrigerate for about half an hour.

In the meantime, prepare the fillings. Mix the peaches, honey, cornstarch, and chopped rosemary in a bowl and gently stir to combine well. Set aside.

Preheat the oven to 350F. Using a rolling pin, spread the dough 1/8 inch thick, making an 11 inch circle on a floured work surface.

Transfer the dough immediately onto a baking sheet lined with a piece of parchment paper. Place the peaches from the centre outward, making circles, leaving 2 inches from the edge of the dough. Fold the edges and pleat to enclose the galette.

Brush the top of the galette with egg wash, and bake on the centre rack of the oven for about 35 to 40 minutes or until golden brown.

Serve warm or at room temperature. Best served topped with vanilla ice cream.

Adapted from Tartelette.

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September 10, 2014 by Emi Uchida
Categories: Baked Goods, Breakfast, Dessert, Recipe | Tags: , , , , , | 4 comments

Roasted Garlic & Rosemary on Crusty Bread

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It seems like my blog has become a place for quarterly posts, there’s just so much to do and I haven’t made much time to share. In the midst of summer, my garden is full of abundance. I’m forever in awe of Mother Nature’s bounty… Today, I finally felt the oomph to post this amazingly hearty spread made with home-grown garlic. Thanks, Gastropost, for challenging me to be a part of their unique project! Participating in this project helped me focus my mind to create something delicious!

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But before we explore the new recipe, I’d like to share something more personal. To tell you the truth, I have been in a dark place for a while. I have felt so deflated that I lost my appetite to create… Everyday got darker and darker to the point where I was at the point of losing precious things in my life. I felt vulnerable, scared, fearful of the unknown… I had remained where I was unhappy too long, feeling so caught up and thinking that it would be impossible to turn my life right-side up… But one day, I gathered all my strength, stood up for myself and said NO to my circumstances.

The deciding factor to make a change came from reflecting on my life. What I have achieved as a person, as me, is not so big but is big enough that I feel content with myself. I remembered how grateful I was at some prior points in my life and thought about why? It was because I had remained true to who I was. I stayed true to my core values, not letting anyone or any circumstance change who I was. Mind you, I’m open to feedback and welcome opinions, but being taken advantage of is something that I cannot accept. That’s something that crushes me to pieces and deflates me to the point where my health declines, self-esteem is hurt, and I find myself increasingly cursing myself for accepting what I am doing … at the end it’s not good for anybody, especially for those closest to me.

During this difficult journey, I cannot tell you how much being in my garden helped heal my soul. I spent numerous hours sitting right on the pathway, feeling the soft grass on my bare feet, watching birds’ activities, sometimes hiding behind sweet pea bushes seeking a safe place, smelling ripening peaches on the tree in the heat of the afternoon sun. It was a pleasure to simply breathe, feeling the gentle breeze all over my body, being reminded of who I truly am. I am so grateful, nothing could help me but you, Mother Nature. You always calmed me down, washed away my anger, and cleansed my spirit to shine once again.

My dear garden friend gave me a piece of advice. “Peaceful acceptance.” Accept and choose to be peaceful. I will stick to this mantra for as long as I live along with the power of NO when the situation is right. Amazing thing is, since I let go of the negative energy, good things have already flown into my life. Thank you, my friend.

Thank you also to some of blogger colleagues for your encouragement, which has given me the strength to post once again to my own blog. I am so grateful for your support.

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Roasted Garlic & Rosemary on Crusty Bread Recipe

Use fresh garlic in season for the best smooth taste.

Makes about a 200 ml container

6 garlic bulbs
2 tablespoons olive oil
1 sprig rosemary, stripped to pieces
Kosher salt and freshly ground black pepper
Butter
Good quality European rustic bread, sliced into ½ inch thickness, toasted
Good friends with whom to share

Preheat the oven to 375F. Cut off the bulb tops. Peel coarse layers off, leaving the last skin to keep bulbs intact.

Place the bulbs on individual pieces of aluminum foil. Top with rosemary. Pour 1 teaspoon olive oil to the cut surfaces of each bulb. Sprinkle with salt and pepper.

Close each packet by twisting tightly at the top. Bake on a baking sheet for 45 to 50 minutes or until tender.

Spread butter on the toasts and smear with the garlic clove and rosemary packets. Adjust with salt and pepper.

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August 29, 2014 by Emi Uchida
Categories: Appetizer, Breakfast, film, Garden, life style, Recipe, Snack, Vegetarian | Tags: , , , , , , , , | 6 comments

Jerusalem Artichoke Winter Slaw with Ponzu Dressing

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Goboroot recently turned 2 years old, however, I did not necessarily feel like celebrating; rather, I opted to keep quiet here in my little nest.

When a few people asked me why I haven’t posted as often, I came to realize that many people don´t understand that growing food, especially here in BC, is a seasonal thing. Whatever food I post here involves products that are actually growing in real time in my garden. I harvest, then create, try, test and modify a recipe, and finally photograph it all. My partner and I then eat the hard earned food right then and there, or later during the same day. I truly feel liberated working with nature and living the lifestyle that we have. There is something so satisfying about it. Since we chose to embark on this journey, there has been no turning back. I sometimes don’t bother taking photos because I just want to be in the moment and appreciate what’s most important.

Goboroot was initially intended to showcase my garden journal as well as the seasonal food that I grow in my west coast garden. No less and no more. I like simplicity in life. I still enjoy posting occasional new experiences related to food matters, or something that speaks to me outside of my own immediate environment, but in general I would like to stick to the original plan.

Thus, I have recently spent some time hibernating, as my prepped garden beds do, in an ever-changing blogging world, rejuvenating and resting, simply admiring winter’s splendor, anticipating the abundance of fruitful seasons to come.

In the meantime, I would like to introduce what we’ve been eating over the past nearly 3 months as a source of raw food. I feel extremely lucky to be able to dig in the soil through the winter and assemble salad along with stored root vegetables.

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Jerusalem Artichoke Winter Slaw with Ponzu Dressing

If you have a hard time finding organically grown gobo, it can be omitted and you will still obtain a satisfying salad.

Serves 4-6

1 large gobo (about 2 cups), scrubbed and julienned
5 to 6 large Jerusalem artichokes, peeled and julienned
2 large carrots, peeled and julienned
A few baby leeks or scallions, julienned
1 cup or so sprouts of your choice (I had alfalfa ready today)
2 tablespoons or more, toasted sesame seeds

Ponzu Dressing
2 tablespoons Japanese soy sauce
2 tablespoons fresh lime juice (lemon works too)
1 teaspoon agave syrup
1 teaspoon organic cane sugar
1 tablespoon grapeseed oil (or other vegetable oil)
1 teaspoon toasted sesame oil
A pinch of sea salt

(Dressing adapted from www.sirogohan.com)

Place gobo in a bowl with cold water and let sit for 10 minutes. Change water and repeat until water becomes clear. Drain and boil in a small pan for about 5 to 7 minutes or until soft. Drain well and let cool.

While waiting, combine all the ingredients for the dressing in a small jar. Seal with a lid, and shake well to emulsify. Set aside.

Place gobo, Jerusalem artichoke, carrot, leek, sprouts and sesame seeds in a large bowl, and mix well.

If necessary, transfer the vegetables to a serving dish or platter. Give a final shake to the dressing and drizzle over the salad. Serve immediately or, alternately, mix well and refrigerate until serving for a slightly tender texture.

 

February 15, 2014 by Emi Uchida
Categories: Garden, Japanese Food, Salad, Vegetarian | Tags: , , , , , , , , | 3 comments

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