Comments on: zucchini and ricotta galette

By: Luciana

Luciana — Tue, 31 Jan 2012 10:03:42 +0000

Hi Deb,
I’ve made this recipe two times and the dough is really amazing. Thank you for sharing with us. And I’ve been thinking, and wanted to ask you: do you think this dough could be kept in the refrigerator for two or three days?
Thank you, and congrats, you site is one of the bests, for sure!

By: deb

deb — Tue, 31 Jan 2012 02:36:36 +0000

Hi Marina — Thank you!

By: Marina

Marina — Mon, 30 Jan 2012 19:26:26 +0000

Debra, I have been looking at your website for about a year now. Not sure why i have never left a comment. When i 1st found it, i was speechless because you have so many things to my liking; and things that I already cooked, all of them beeing from gourmet.com. I have cooked 30-40% of the recipes from your recipe list by now, whatever i pick – loved it. Yerstday, I made this gallette for the n-th time i am loving the crust so much that i finally decided to leave the comment. I have made many pie crusts for different recipes, but this dough is the next best thing since sliced bread. This time, i and bet you will like the idea, I took martha stewart’s broccollini gallette and made it with your dough – the best! Thank you.

By: Adina

Adina — Mon, 30 Jan 2012 15:28:17 +0000

Hi Deb–

I’d been trying to get a chance to make this dish for weeks! I was so close last week, but I ran out of time (and ricotta) before I got to it. It was first up on the list yesterday, and while it’s definitely a weekend dish (takes too long to start it on a weeknight), it was sinfully delicious! Mine came out looking very similar to yours (not quite as polished, but very similar) and it was amazing. I ended up eating about 2/3 of it in one sitting.

I will definitely be making this for company at some point. Thanks!

By: deb

deb — Fri, 06 Jan 2012 15:00:18 +0000

Hi Jessica — It’s so funny to read that line again that I wrote, now that the “baby” is 2 1/4. I can tell you with authority that: it was so not a big deal in the long run. Or even the short run. Or even the next day. I would get a lot of comments from friends and readers back then along the lines of “Just you wait until ___” and the blank = whatever he hadn’t figured out to yet, be it walking/crawling/pulling himself up/running/saying “no”. The suggestion was that that whatever came next would make things worse, not better, and then the fun would end. So I came to dread new developments. The fun has not come to an end, it has actually multiplied by infinity. We’re supposedly in the “Terrible” 2s now but I cannot think of a single terrible thing about a kid who wakes up in the morning and sings (SINGS!) in his crib for over an hour before requesting (with a “please”) some milk. For real. Trust me, it only gets better, even when they get dirtier (I mean, so much dirtier) because you’ll realize how little it matters when they, and their laundry, all go in a washtub at the end of the day anyway. And they fall all the time and only once in a blue moon get hurt. They’re built for this!

By: Jessica

Jessica — Fri, 06 Jan 2012 09:59:03 +0000

“It’s kind of like when I was hanging out with the baby yesterday evening and he up and crawled over to the coffee table and pulled himself up to standing and, whoa, when did that happen? Who taught him that? Could you unteach him that, please? Thank you.”

I had to comment before reading past this part.

I am going through the SAME exact thing with my son that you were going through a year and a half ago.(the kid isn’t happy unless he’s doing something that either a. scares the crap out of me b. is very unsanitary or c. requires a level of independence that he hasn’t acquired yet…and that im not ready for.) oh and then i clicked on the link to the picture of your boy and he reminds me SO much of my son. isn’t that hair the best?

anyways i have a non baking question…my mom said it gets easier after this stage when my 8 month old NEEDS to get into everything. I dont believe her. what do you think?

oh and the galette looks delicious i just might have to make it with the your homemade ricotta that i just made :)

By: Knucklehead

Knucklehead — Sun, 01 Jan 2012 16:21:45 +0000

Discovered your website this week!! What glorious recipes. I made this Christmas Eve for a work lunch the next day…everyone loved it. I was worried about screwing up the crust but it turned out perfect. Made it the next night for dinner adding an array of veggies. No more take out pizza in this house!! The combinations of toppings are endless! Can’t wait to try more of your recipes, I have a few that will be coming up in the next month. But this one is a keeper and will be a regular on our dinner table. Thank you so much.

By: Kim Irene

Kim Irene — Tue, 06 Dec 2011 13:39:45 +0000

I LOVE this and make it many different ways and I can now make the crust in my sleep (it’s actually very easy). I change it almost everytime I make it. Made it over the weekend with a homemade fig, cream cheese and sweet pepper spread from my local gormet shop mixed in and then topped it with pepperoni. It reheats in the microwave nicely for either our lunch or breakfast. I like to buy a pound of butter and whip up four of these crusts to have handy in the fridge or freezer and at the proper chill for rolling. Thanks for this incredibly lovely, inspiring blog, Deb!

By: Beth Fontenot

Beth Fontenot — Mon, 29 Aug 2011 18:34:25 +0000

This is one of my favorite things to make – and eat! It’s simple, gorgeous, and delicious. Stamp of approval from my vegetarian preteen, carnivore husband and won’t-eat-veggies-’cause-they’re-slippery 19 month old!! Thanks!!!

By: Tenille

Tenille — Mon, 22 Aug 2011 14:04:41 +0000

Amazing recipe! Definitely a keeper. I made it exactly as written, except baked it on a pizza stone with excellent results. The potential for variations as the seasons change have my mind reeling! Thank you for sharing! I am in love with your site!