Quick Book Review: The Five Love Languages by Gary Chapman (Recipe: Parmesan Crusted Sweet Potato Galette)

I think this book is a really good read for all couples. A and I both read it. Basically, the book discusses how difficult it is to stay in love. Staying in love and being married is work. It’s not easy. So, in order to help the relationship stay strong you need to know how your partner wants to be loved.

The author discusses five types of love languages: words of affirmation, quality time, physical touch, receiving gifts, and acts of service.

A couple definitely does NOT need to have the same love language in order to be compatible. You just need to know what your partner’s love language is. The book gives you a quiz at the end to help determine your love language. (Or your multiple love languages–A and I each had two love languages that scored about the same.)

I think the author is very insightful and practical. What he says makes sense. He isn’t all philosophical about love. He is logical. I think this should be a definite read on every couple’s list.

Estes Park! We drove through Estes while in Colorado. Oh my goodness. I want to go back. It was just beautiful! And there are so many hikes you can do! Here are some of the snapshots from this part of our trip. The pictures don’t do the views justice!

DSC_0172 DSC_0178 DSC_0186 DSC_0191 DSC_0214 DSC_0225 DSC_0240 DSC_0247

1 year ago: Asparagus (Recipe: Asparagus and Mushroom Tart)

2 years ago: Tomorrow is National Running Day! (Recipe: Roasted Basil Butter Parmesan Shrimp)

Quote of the Day:

“If we learn to meet each other’s deep emotional need to feel loved, and choose to do it, the love we share will be exciting beyond anything we’ve ever felt.”-Gary Chapman

This recipe is DELICIOUS. Oh my goodness. I will totally be making this again. The original recipe called for butternut squash, but I already had sweet potatoes, so I substituted. YUM. You must try this!

Parmesan Crusted Sweet Potato Galette

Parmesan Crusted Sweet Potato Galette


Crust: (this makes enough for two large galettes)
4 cups sifted all-purpose flour
1/2 cup finely grated parmesan cheese
1 tablespoon sugar
3 teaspoons salt
1 large egg, lightly beaten
1 teaspoon white vinegar
1/2 cup ice cold water
1 1/2 cups cold unsalted butter, cut into pieces (3 sticks or 24 tablespoons)
for brushing: 1 egg + a few drops of water, beaten together

1 tablespoon olive oil
2 tablespoons unsalted butter
2 shallots, sliced
3 cups cubed sweet potato
2 garlic cloves, minced
2 tablespoons freshly chopped sage
1 tablespoon brown sugar



– Add the flour, parmesan, sugar and salt to a food processor and pulse just until combined.

– In a small bowl, whisk mix together the egg, vinegar and water.

– Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.

– Remove the dough with your hands and wrap it in plastic wrap. This dough makes enough for 2 galette crusts, so you can either separate it into 2 sections now, or separate it after it’s refrigerated. Refrigerate the dough for 30 minutes.

– After 30 minutes, preheat the oven to 400 degrees F.


– Heat a skillet over medium heat and add olive oil and butter. Add in the shallots, sweet potatoes, garlic, sage and sugar, stirring to coat. Cook, stirring occasionally, until the sweet potato is JUST slightly tender. Remove the contents from the skillet and place them in a bowl, sticking in the fridge until ready to use.

– Remove one of the crusts from the fridge. (The other is good for another week or so, or it can be frozen.) Roll one of the pie crusts into a… “rustic” shape – no shape necessary really – until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet. Add the filling in the center leaving a 2-inch+ border of crust.

– Once the filling is added, fold the crust over top of the sweet potato. Brush the crust with the beaten egg wash. Sprinkle with additional parmesan if desired. Bake the galette until the crust is golden, about 45 to 50 minutes. Remove and let cool slightly before serving.

Courtesy of How Sweet It Is

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