Comments on: wild mushroom and stilton galette http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan/ Sat, 21 Nov 2009 07:54:50 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Banuta http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan/#comment-327948 Banuta Mon, 26 Oct 2009 12:57:39 +0000 http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan#comment-327948 Very, very good - did not bother with the dried mushrooms, but still good. Dont have a food processor, made it with hands and 2 knives - this is for those of you who are not super-foodies. Only regret is SO VERY BUTTERY. Cant really eat this too often. Very, very good – did not bother with the dried mushrooms, but still good. Dont have a food processor, made it with hands and 2 knives – this is for those of you who are not super-foodies. Only regret is SO VERY BUTTERY. Cant really eat this too often.

]]> By: Yael http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan/#comment-256478 Yael Mon, 16 Mar 2009 21:36:42 +0000 http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan#comment-256478 Better late than never... Just wanted to say that I made this recipe today - made some adjustments in the filling, but what I feel is most important to share is the fact that the dough can be easily made in a food processor, and it is nonetheless incredibly flaky and tasty. Just pulse the flour and butter (I also suspect that the freezing is unnecessary, and it's enough to have the butter very cold, but I did freeze them so not sure), then add the liquids in two-three batches while pulsing. It works great, and definitely sounds easier than the way described in the recipe (especially since we don't have a pastry cutter). Better late than never…
Just wanted to say that I made this recipe today – made some adjustments in the filling, but what I feel is most important to share is the fact that the dough can be easily made in a food processor, and it is nonetheless incredibly flaky and tasty. Just pulse the flour and butter (I also suspect that the freezing is unnecessary, and it’s enough to have the butter very cold, but I did freeze them so not sure), then add the liquids in two-three batches while pulsing. It works great, and definitely sounds easier than the way described in the recipe (especially since we don’t have a pastry cutter).

]]> By: Barbara (Biscuit Girl) http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan/#comment-508 Barbara (Biscuit Girl) Sun, 22 Oct 2006 23:35:48 +0000 http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan#comment-508 That looks so good! I've been contimplating what to make for Thanksgiving and was mulling over a wild mushroom risotto but now that I see this beautiful galette I may have to make a tough decision. Risotto or galette? I think my dinner guests would be happy with either one. That looks so good! I’ve been contimplating what to make for Thanksgiving and was mulling over a wild mushroom risotto but now that I see this beautiful galette I may have to make a tough decision. Risotto or galette? I think my dinner guests would be happy with either one.

]]> By: Tim http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan/#comment-502 Tim Sat, 21 Oct 2006 22:04:12 +0000 http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan#comment-502 It looks delicious tp me. Alternative filling suggestion for the fungi-tarians could be feta, diced figs and bacon. It looks delicious tp me. Alternative filling suggestion for the fungi-tarians could be feta, diced figs and bacon.

]]> By: ann http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan/#comment-499 ann Sat, 21 Oct 2006 15:10:20 +0000 http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan#comment-499 will you make me the crust and bring it over?? I just don't have the room to roll out that much dough.... sigh... maybe it would make killer bruschetta topping there's nothing i love more than stinky cheese plus musky, sexy mushrooms ugh, so hungry! will you make me the crust and bring it over??
I just don’t have the room to roll out that much dough…. sigh…
maybe it would make killer bruschetta topping
there’s nothing i love more than stinky cheese plus musky, sexy mushrooms
ugh, so hungry!

]]> By: sassy http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan/#comment-498 sassy Sat, 21 Oct 2006 13:20:40 +0000 http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan#comment-498 what is RTFM? read the f'in menu? I agree that sometimes a day can be so bad, you just can't sit down to eat pasta or a stirfry - you have to make it up to yourself somehow. Last night I made lamb, spinach, risotto, and a roasted acorn squash cut in half with ginger, maple syrup, and butter on it. Appetizer was a ripe avocado with lime and salt. MMMmmmmmmmmmmmmm... what is RTFM? read the f’in menu?
I agree that sometimes a day can be so bad, you just can’t sit down to eat pasta or a stirfry – you have to make it up to yourself somehow.

Last night I made lamb, spinach, risotto, and a roasted acorn squash cut in half with ginger, maple syrup, and butter on it.
Appetizer was a ripe avocado with lime and salt. MMMmmmmmmmmmmmmm…

]]> By: peabody http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan/#comment-497 peabody Fri, 20 Oct 2006 23:50:00 +0000 http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan#comment-497 Wow, that is a lot of fungi but I would so eat it. Looks great. Wow, that is a lot of fungi but I would so eat it. Looks great.

]]> By: Jezzie http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan/#comment-496 Jezzie Fri, 20 Oct 2006 17:55:27 +0000 http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan#comment-496 This is so beautiful. I had the idea of trying this sort of finely chopped eggplant ragout that I make with onions and campari tomatoes (no oil) which I think would make a nice filling for this, with some fresh shaved parmesean to finish? Along the lines of saving money, I have to say nextag is a nice site to comparison shop. This is so beautiful. I had the idea of trying this sort of finely chopped eggplant ragout that I make with onions and campari tomatoes (no oil) which I think would make a nice filling for this, with some fresh shaved parmesean to finish?
Along the lines of saving money, I have to say nextag is a nice site to comparison shop.

]]> By: deb http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan/#comment-495 deb Fri, 20 Oct 2006 16:53:29 +0000 http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan#comment-495 Jenifer - It does! It's very impressively flaky and not hard, so it doesn't shatter when you cut it. It's sticky when you roll it out, but it stretches well, so just flour the board and the surface really well and you should only need to roll it out once. Plus, uh, it's rustic! Jagged eges are encouraged. Lisa - While no 40% off every day, I have to say I'm pretty impressed with Amazon's prices on cookware. <a href="http://www.elise.com/recipes/archives/shopping_alerts/" rel="nofollow">Elise at Simply Recipes</a> tracks shopping alerts a lot, like great reductions on specific colors of Le Crueset, as well as <a href="http://kitchen.apartmenttherapy.com/" rel="nofollow">The Kitchen at Apartment Therapy</a> occasionally. Brilynn - It really is. I mean, even though it seems like a lot of steps, it makes me wish more recipes were this detailed, so almost nothing can go wrong. I *really* wish I'd brought in some leftovers for lunch today! Jenifer – It does! It’s very impressively flaky and not hard, so it doesn’t shatter when you cut it. It’s sticky when you roll it out, but it stretches well, so just flour the board and the surface really well and you should only need to roll it out once. Plus, uh, it’s rustic! Jagged eges are encouraged.

Lisa – While no 40% off every day, I have to say I’m pretty impressed with Amazon’s prices on cookware. Elise at Simply Recipes tracks shopping alerts a lot, like great reductions on specific colors of Le Crueset, as well as The Kitchen at Apartment Therapy occasionally.

Brilynn – It really is. I mean, even though it seems like a lot of steps, it makes me wish more recipes were this detailed, so almost nothing can go wrong. I *really* wish I’d brought in some leftovers for lunch today!

]]> By: Brilynn http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan/#comment-494 Brilynn Fri, 20 Oct 2006 16:30:47 +0000 http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan#comment-494 This tart looks like it was worth the effort! This tart looks like it was worth the effort!

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