Pg 4 • August 2020 • UPBEAT TIMES, INC. Just Chillin!
Santa Rosa, CA. ~ Ancient Greeks liked to praise clever Aesop for all his wise fables. Actually, there are wonderful editions with brilliant illustra- tions available for enjoyment. Whether he re- ally existed or not remains as much of a mys- tery as whether or not Shakespeare wrote all of his plays. But, Aesop’s intent in
his stories, all of which have talking animals, is to check greed and rebuke insolence and deceit. The fables try to help children “learn the business of life.” Not ever an easy task, for sure.
August 2020! Crostata? Galette? by Ellie Schmidt of Sonoma County
Heading for the kitchen to enjoy the August Har- vest Time of wonderful fruits and veggies, here is a recipe that is very flex - ible in the way of either a des- sert or even a main
meal-time splendid choice. Even though there
may be shortages, un- der the unexpected cir- cumstances these days, the following suggestion for time spent in your kitchen will be worth it because of the flexibility and the unusual adapt-
ability of the dish. Crostata? or Galette?
“No act of kindness, no matter how small, is ever wasted.” Aesop
Yes. They are the same. Not a tart or a pie—both of which are contained tightly in spe- cial pans. Crostata is Italian and Galette is French for the same wonderful flaky dough that sort of hugs a great
variety of your choices of fruits or veggies, sweet dish or savory, you de- cide. To serve about 8 peo-
ple, here is this buttery, go-to recipe. You will need a baking sheet with a rim, and parchment paper to line it with. The
flaky dough will be baked in the middle of the pan, sort of hugging the con- tents you choose.
Ingredients for Flaky Dough: 1 and 1/2 cups of all-purpose flour; 1 and ½ sticks of cold, unsalted butter—cut up into small pieces. ¼ tspn salt; 1/3 cup icy water.
Ingredients for Fill- ing: ¼ cup plus 1/3 cup sugar; 4 to 5 tblspns of ground almonds; 3 tbl- spns of all-purpose flour; at least 2 and ½ lbs of your choice of fruits: for ex.: plums or peaches, or cherries, apples, apri- cots, even rhubarb. Or, you might decide on sa- vory and use veggies. And, at least 3 tblspns more of unsalted butter, cut up into small pieces. Essential for a fine finish to fruit choice: excellent quality apricot or rasp- berry preserves. You will need to strain the pre- serves if it is seedy or comes in chunks.
Directions for baking flaky dough: Using a food processor, after put- ting in flour, butter and
salt, pulse for a count to about 5. The butter may be seen in bits of the dough coming together. That’s o.k. Next add the icy water and pulse until the dough really comes together (a quick pro- cess really) even if some butter can be seen. Now, gather all of the dough, form a ball. Place on a lightly floured board. Roll the dough out. It should be about 18 inches wide and keep it to about 1/8 inch thick. It is easiest to transport the dough from the board over a rolling pin on to the baking sheet, to place on top of and about in the middle of the waiting parchment paper covered pan. Hoping your fridge can hold it, chill the dough until nice and firm. That may take about ½ an hour. Pre-heat oven to 400 degrees.
Making the filling: Using a bowl, mix sugar with ground almonds and flour. Now gen- tly spread this mix over all of the dough on the baking sheet, but leave
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I like nonsense, it wakes up the brain cells. Fantasy is a necessary ingredient in living, it's a way of looking at life through the wrong end of a telescope. Which is what I do, and that enables you to
laugh at life's realities. Theodore Geisel
Pg 4 • August 2020 • UPBEAT TIMES, INC. Genius ain’t anything more than elegant common sense. ~Josh Billings
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