Comments on: cabbage and mushroom galette http://smittenkitchen.com/2008/10/cabbage-and-mushroom-galette/ Sat, 11 Feb 2012 19:06:09 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Jean http://smittenkitchen.com/2008/10/cabbage-and-mushroom-galette/#comment-1171865 Jean Sat, 19 Nov 2011 15:44:50 +0000 http://smittenkitchen.com/?p=1011#comment-1171865 This is FANTASTIC! I love tarts. Love pies. Love vegetables, but HATE washing them! I am so going to make this, and devour it. -bwahahaha!- This is FANTASTIC! I love tarts. Love pies. Love vegetables, but HATE washing them!

I am so going to make this, and devour it. -bwahahaha!-

]]> By: Rachel http://smittenkitchen.com/2008/10/cabbage-and-mushroom-galette/#comment-1074219 Rachel Mon, 07 Nov 2011 01:41:44 +0000 http://smittenkitchen.com/?p=1011#comment-1074219 This was delicious, but almost a total disaster. The cookie sheet popped with the heat and my galette flipped right off! I was able to salvage most of it and a smoky 15 minutes later it was ready. For those prone to similar accidents I might suggest using a flat cookie sheet without edges. This was delicious, but almost a total disaster. The cookie sheet popped with the heat and my galette flipped right off! I was able to salvage most of it and a smoky 15 minutes later it was ready. For those prone to similar accidents I might suggest using a flat cookie sheet without edges.

]]> By: Kelly http://smittenkitchen.com/2008/10/cabbage-and-mushroom-galette/#comment-645385 Kelly Sun, 08 May 2011 18:12:19 +0000 http://smittenkitchen.com/?p=1011#comment-645385 Hi Deb! I am new to the smitten kitchen site, and the "surprise me" button is my new favorite thing. I am inspired by your galette, and am appalled at the lack of breakfast galette recipes available on the web! There are almost none! One of these days I am hoping you will grace us with one, and I anxiously await the possibility! Thanks for being so awesome. Kelly Hi Deb! I am new to the smitten kitchen site, and the “surprise me” button is my new favorite thing. I am inspired by your galette, and am appalled at the lack of breakfast galette recipes available on the web! There are almost none! One of these days I am hoping you will grace us with one, and I anxiously await the possibility! Thanks for being so awesome.

Kelly

]]> By: Elisa http://smittenkitchen.com/2008/10/cabbage-and-mushroom-galette/#comment-628760 Elisa Tue, 03 May 2011 00:26:01 +0000 http://smittenkitchen.com/?p=1011#comment-628760 Delicious! I made this in a tart shell, and it was very good. I used just a half-teaspoon of salt in the filling, which was plenty salty for me, and omitted the vinegar because I forgot to put it in (but it was delicious without it; I didn't miss it at all). Next time I'll add a little more sour cream (or créme fraîche or yogurt) to make it a bit creamier. The horseradish sauce was great. I love Deborah Madison, but have only the Greens Cookbook (which is fabulous). Thanks, Deb! Delicious! I made this in a tart shell, and it was very good. I used just a half-teaspoon of salt in the filling, which was plenty salty for me, and omitted the vinegar because I forgot to put it in (but it was delicious without it; I didn’t miss it at all). Next time I’ll add a little more sour cream (or créme fraîche or yogurt) to make it a bit creamier. The horseradish sauce was great.

I love Deborah Madison, but have only the Greens Cookbook (which is fabulous). Thanks, Deb!

]]> By: Joana http://smittenkitchen.com/2008/10/cabbage-and-mushroom-galette/#comment-593117 Joana Sun, 27 Feb 2011 20:38:45 +0000 http://smittenkitchen.com/?p=1011#comment-593117 I found this while trying to find out to do with the contents of my CSA box: tons of cabbage along with a small bag of shitake mushrooms. It was great fun to try out. After making it, I have to say it was too heavy for me at the end, i.e. with the pastry and the extra butter poured on top. However, I kept tasting the filling during the process, and it was delicious. I will definitely keep the filling part and serve it on rice, polenta, or as a filler for omelets. I found this while trying to find out to do with the contents of my CSA box: tons of cabbage along with a small bag of shitake mushrooms. It was great fun to try out. After making it, I have to say it was too heavy for me at the end, i.e. with the pastry and the extra butter poured on top. However, I kept tasting the filling during the process, and it was delicious. I will definitely keep the filling part and serve it on rice, polenta, or as a filler for omelets.

]]> By: Gasparzinha http://smittenkitchen.com/2008/10/cabbage-and-mushroom-galette/#comment-568684 Gasparzinha Wed, 02 Feb 2011 09:21:52 +0000 http://smittenkitchen.com/?p=1011#comment-568684 I made this delicious galette with kale and portobello: just perfect! Thanks for all the wonderful recipies you share. :) I also share it in my blogue. I made this delicious galette with kale and portobello: just perfect!
Thanks for all the wonderful recipies you share. :)
I also share it in my blogue.

]]> By: kathy in st louis http://smittenkitchen.com/2008/10/cabbage-and-mushroom-galette/#comment-558302 kathy in st louis Sun, 16 Jan 2011 06:15:27 +0000 http://smittenkitchen.com/?p=1011#comment-558302 Good grief, this was ridiculous. Boyfriend and I ate half without batting an eye. Used the cabbage-and-kale mixture; swapped in lime juice for the lemon juice in the crust and for the vinegar in the filling; used a leftover egg yolk instead of a hard-cooked egg; used a spoonful of Penzeys' Parisien herb mix instead of two of the non-dill herbs; didn't bother with the pre-bake butter bath. Utterly delicious, with the sauce or without. We're in love. Thanks, Deb. Good grief, this was ridiculous. Boyfriend and I ate half without batting an eye.

Used the cabbage-and-kale mixture; swapped in lime juice for the lemon juice in the crust and for the vinegar in the filling; used a leftover egg yolk instead of a hard-cooked egg; used a spoonful of Penzeys’ Parisien herb mix instead of two of the non-dill herbs; didn’t bother with the pre-bake butter bath.

Utterly delicious, with the sauce or without. We’re in love. Thanks, Deb.

]]> By: Elizabeth E. http://smittenkitchen.com/2008/10/cabbage-and-mushroom-galette/#comment-532540 Elizabeth E. Fri, 07 Jan 2011 14:20:39 +0000 http://smittenkitchen.com/?p=1011#comment-532540 I found this recipe a few weeks ago because I had half a head of cabbage left and I had no idea what to do with it! I confess, I made a lot of changes to the recipe, but in the end it was delicious and I know it had the same essence as yours because (in addition to being the inspiration) I kept the main ingredients. So. Good. I know you don't like people posting recipes in the comment section so here's a link to my adaptation if anyone's interested: http://foodieformerlyfat.com/2011/01/07/rustic-cabbage-and-mushroom-quiche/ I found this recipe a few weeks ago because I had half a head of cabbage left and I had no idea what to do with it! I confess, I made a lot of changes to the recipe, but in the end it was delicious and I know it had the same essence as yours because (in addition to being the inspiration) I kept the main ingredients. So. Good. I know you don’t like people posting recipes in the comment section so here’s a link to my adaptation if anyone’s interested:
http://foodieformerlyfat.com/2011/01/07/rustic-cabbage-and-mushroom-quiche/

]]> By: Jo http://smittenkitchen.com/2008/10/cabbage-and-mushroom-galette/#comment-508077 Jo Tue, 28 Dec 2010 23:27:14 +0000 http://smittenkitchen.com/?p=1011#comment-508077 I've been galette obsessed as of late and came looking for more recipes. This and the butternut squash galette look good. I've currently been making a beet, mushroom, carmelized onion, roasted garlic, and goat cheese galette using a half recipe of your chicken pot pie crust. I can't wait to try these other recipes. I’ve been galette obsessed as of late and came looking for more recipes. This and the butternut squash galette look good. I’ve currently been making a beet, mushroom, carmelized onion, roasted garlic, and goat cheese galette using a half recipe of your chicken pot pie crust. I can’t wait to try these other recipes.

]]> By: Liz D. http://smittenkitchen.com/2008/10/cabbage-and-mushroom-galette/#comment-440127 Liz D. Wed, 03 Nov 2010 04:26:18 +0000 http://smittenkitchen.com/?p=1011#comment-440127 Oh you come to the rescue yet again for how to deliciously consume our CSA abundance. We are overwhelmed with late-season cabbage, and this was a great way to eat it. Oh, and Cali, I ate some room temperature after having eaten it fresh out of the oven and I have to say, it is significantly better while still hot/warm. The full flavor that comes from the warm butter and fragrant herbs is lost when lukewarm. So, if possible I'd try to keep it warm. Oh you come to the rescue yet again for how to deliciously consume our CSA abundance. We are overwhelmed with late-season cabbage, and this was a great way to eat it.
Oh, and Cali, I ate some room temperature after having eaten it fresh out of the oven and I have to say, it is significantly better while still hot/warm. The full flavor that comes from the warm butter and fragrant herbs is lost when lukewarm. So, if possible I’d try to keep it warm.

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