Fresh from the Oven: Apple Galette

Hello All-

As you may have read in my previous post, hubby and I recently went to see Chef Eric Ripert at the EPCOR Centre here in Calgary.  In preparation for the show, we purchased Chef Ripert`s cookbook, Avec Eric.  In it are stories, photos, and of course, 100+ recipes. 



Letting the caramel cool on the silicone sheet



One that caught my eye was the Apple Galette (page 256).  I am by no means a pastry chef, but I do feel much more comfortable baking puff pastry than grilling meat.  Thankfully, hubby loves to cook, so he is always on meat duty. 



The sugar/cinnamon/vanilla powder pre-baking



I had been waiting for the perfect time to try out this recipe, and when we decided to invite some friends over for dinner, I jumped at the chance to make it.  Little did I know that it would involve being in the kitchen all day long!!



Post baking

The recipe is actually quite simple: make caramel, use caramel to make sugar coating, slice apples, bake apples with sugar coating, and bake again in a puff pastry.  The trouble with this recipe is the length of time that it takes to make it.  Each step much be cooked/baked and then cooled, before you can move on.  Had I read more carefully, I would have made this a day ahead and done the final baking on the day of the dinner party.



Final product- yummy!!

 All in all, it was delicious.  The puff pastry didn`t come out exactly as planned, since I forgot to thaw it to unroll it and then refreeze it.  I think next time I`ll look to see if I can find flat sheets, rather than rolled ones.  I think that would make life much easier.  I also plan to use a different type of apple next time.  The recipe calls for Granny Smiths, and I found that they were a bit too tart for the recipe.  That could be the fault of the season, but I think I`ll go with something sweeter next time.  This was easily remedied with a dollop of vanilla ice cream...homemade whipped cream would likely do the trick as well. 

I highly recommend this recipe to anyone who is looking to wow their guests.  with a bit of tweaking to one`s tastes, it can easily be a show-stopper!!!

Cheers!
Sharon

A Night Out: Avec Chef Eric Ripert

Hello All-

With a `Preschool Princess` at home, hubby and I don`t get out too much on date nights.  However, there are some events that are too good to be true and well worth getting a sitter.  Recently we had such a date night...and we went to see Chef Eric Ripert at the EPCOR Centre.  Last winter we were able to see the lecture the EPCOR hosted with Chef Anthony Bourdain, and we had a wonderful time.  This year, we brought along some fellow foodie friends of ours as well. 

Chef gave a wonderful lecture, talking about his beginnings in food, as well as his current restaurant, Le Bernardin.  It was great to hear his stories about food being thrown around the kitchen, the grand meals his mother would make, and how he ended up coming to the US.  

After the show, we were able to go upstairs at the facility and meet Chef, as well as get his autograph.  We were also able to do this at the Bourdain show, and it was a great treat, and well worth the extra money.  We also tasted some wonderful wines, and some delicious appetizers...I was really digging the wild boar they served...yum!! 

Chef`s style is classic, but simple.  After thumbing through his cookbook, Avec Eric, I can`t wait to try a few of the dishes.  Stay tuned to see how they go!!

Throw on a drink afterwards at the James Joyce with our friends, and it was a wonderful evening.

Off to cook!! 

Cheers!

Sharon