So, I am reading this book on nutrition and exercise. A lot of things I have read in it have been extremely interesting. For instance, this little section on fat. This is what it says:
“Extra fat works a little differently. When you eat a lot of fat, it stays in your circulation longer. It promotes the synthesis of cholesterol, especially the bad cholesterol, the low-density lipoprotein (LDL). Your LDL rises and is more susceptible to attack by free radicals (molecules missing a critical electron, which search out and devour electrons from other molecules to make themselves stable). Once LDL is attacked, it becomes oxidized (damaged) and lays itself down along your artery walls. This is the critical first step on the road to heart disease. Moreover, when you overeat, and especially when you overeat fat, it is stored for future use. The potential storage is huge because fat cells are almost endlessly accommodating. A fat cell can swell to FIFTY times is original size to accommodate more fat. Then it can split in two and start the process again. We have the potential to hold an almost infinite amount o fat. It is a storage system that works much too well.”
Interesting, right?? I thought so!
Today we went to visit puppies! They were so darn adorable! I just love puppy breath and their fuzziness! Just look!
Quote of the Day:
“If your spine is inflexibly stiff at 30, you are old. If it is completely flexible at 60, you are young.” -Joseph Pilates
This galette was a fairly labor intensive recipe! It was tasty, but I haven’t decided whether it was worth the effort or not!
Roasted Potato Galette
For the Crust:
1 1/4 cups all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes
scant 1/3 cup cold buttermilk
For the Filling:
2 medium russet potatoes, mostly peeled and sliced into 1/4″ rounds
2 tablespoons olive oil
1 to 2 teaspoons Old Bay Seasoning
1/2 cup grated sharp cheddar cheese
3 tablespoons finely chopped chives
1 large egg, beaten
To make the crust:
- In a medium bowl, whisk together flour, sugar and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture.
- Quickly break the butter down into the flour mixture. Some butter pieces will be the size of oat flakes; some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring the dough together. Try to moisten all of the flour bits.
- On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Just gather it together into a disk.
- Wrap the disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help re-chill the butter and distribute the moisture.
To make the filling:
- Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Use a bit of the olive to grease a rimmed baking pan.
- Place potato rounds on the baking sheet and drizzle with olive oil. Generously sprinkle on Old Bay Seasoning. Toss to coat all of the potato slices in oil and seasoning.
- Try to keep the potato in a single layer. If they overlap a bit, that’s fine too. Bake until mostly soft through, about 15 minutes. Remove from the oven and allow to cool just slightly.
To assemble the galette:
- In a small bowl, beat the egg and set aside.
- Line a baking sheet with parchment paper and set aside.
- On a well-floured surface, roll one of the disks out to a 1/4″-thickness. It’s ok if some edges of the pie crust are wider than the other. The crust doesn’t have to be perfectly round. Transfer the dough to the center of the prepared baking sheet.
- Lightly brush the center of the crust with egg. Add a layer of cooked potato slices to the center of the pie crust, leaving about 2-inches of pie crust surrounding on all sides. Sprinkle with cheddar cheese and chives. Add another generous layer of potato slices and a bit more cheese and chives. Add any remaining potato slices and top with a bit more cheese and chives.
- Trim any overly large edges from the pie crust, leaving about 1 1/2-inches on all sides. Brush the edges with egg wash. Gently fold the crust up against the potato mountain and press gently to seal the edges. Brush the outside of the pie crust with egg wash.
- Bake until golden brown and bubbling, about 15 minutes. Remove from the oven and serve warm.
Courtesy of Joy the Baker