Fresh Cranberry Galette

Galette: What is it? It's no stress, one crust pie. Here is a free-wheeling version made using a bag of frozen, fresh cranberries that I found in our freezer, and based upon a recipe from health.com.


Ingredients

1 pie crust, rolled out thin (about 1/8")
1/2 cup toasted pecans
(Note: Toast nuts at 350 degrees for 6-7 minutes; cut into smaller pieces when cool)
1 bag of cranberries
(Note: If frozen, then use frozen, but rinse in cold water before using. Yes, some ice may form; break it up, and any clumps)
1/2 to 3/4 cup sugar
1/2 Tbs. AP flour
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground cardamom
1 tbs orange juice
1 Tbs. unsalted butter

Method

Heat the oven to 350. Roll out a pie crust and place it into a 9-inch pie pan, allowing the dough to hang over the sides of the pan. In a medium sized bowl, combine the nuts, cranberries, sugar, flour, spices and orange juice. Pour the filling into the pie plate. Dot the filling with butter, and then fold the crust's hanging edges into the pan, over the fruit. With a pastry brush, lightly brush the crust with water and then sprinkle with sugar.

Bake the galette for 1 hour, or until the crust is brown and the filling is bubbly.

Enjoy!

Chicken Marinade

In anticipation of making chicken parmesana, I marinaded chicken breasts using the recipe below. The chicken was excellent, very moist and flavorful. Give this a try!

For 1 pound of chicken:

1/2 cup extra-virgin olive oil
2 Tbs. red wine vinegar
1 tsp. fresh lemon juice
3 garlic cloves, rough chopped
1 bay leaf
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. black pepper
1/2 tsp. salt
1/4 tsp. red pepper flakes
A pinch of sugar

Combine all the ingredients in a bowl. Add chicken and marinate in refrigerator for 6 hours.



Adapted from The New York Times.