As tall and majestic as a deep-dish pizza, that’s what this peach galette is like.
If a classic galette were a ranch house, then this baby is a high-rise for sure.
“Lofty Peaches and Granola Galette” lives up to its name, with a girth and stature like pizza that’s extra deep-dish.
This statement-making galette is from the new cookbook, titled — what else — “Galette!” (Artisan), of which I received a review copy.
It was written by Rebecca Firkser, a Brooklyn-based writer and cook, whose recipes have been published in Bon Appetit and on Food52.
I have always loved a good galette, especially because it requires rolling out only one round of dough, and its free-form nature means no matter how you crimp or fold, it will still end up with a lovely rustic look.
Parkdale, OR — As a kid, Randy Kiyokawa dreamed of becoming either a police officer or a DJ, professions he knows couldn’t have been more different from one another.
But as Kiyokawa grew to learn, familial expectations have a way of steering one’s path in life. As his parents’ youngest child and only son, he knew deep down that his destiny likely would entail succeeding them in overseeing the family fruit farm, one of the few remaining Hood River Valley farms owned by Japanese American families who returned here following their internment during World War II.
Planted with 157 acres of fruit trees, including more varieties of apples than probably any other farm in the valley, Kiyokawa Family Orchards is a testament to perseverance and adaptation.
Thankfully, its legacy will continue now that Kiyokawa, on the brink of turning 64, is poised to turn the farm’s operations over to the fourth generation — his daughter.
Last month, I had a chance to visit the farm. Though it hadn’t yet opened to the public for the season, work was still happening, most notably on the small homes on site. He provides free housing to his 40 employees
His farm boasts a stunning view of Mount Hood.
Kiyokawa walked me around the property, where blossoms were just starting to appear on Bosc, Comice, and Anjou pear trees. He also grows peaches, plums, and baby kiwi. In a nod to his wife’s heritage, he also planted Persian plums and sour cherries.
It’s apples, though, for which his farm is best known — 125 varieties in all.
Puff-pastry danishes with a cream cheese-tamarind caramel filling.
Attention: Raise your hand if you have a partially used jar of tamarind concentrate languishing in your fridge.
Yes, I’m talking to you. And to myself, of course, because I am equally guilty of that.
“Tamarind Cream Danishes” is the perfect excuse to dig out that jar and put it to good use in this flaky, buttery treats that sport a center of cream cheese and tamarind caramel.
The recipe is from “Sugarcane” (Hardie Grant, 2024) of which I received a review copy.
It was written by food writer and recipe developer Arlyn Osborne, a graduate of the French Culinary Institute in New York, who worked at Food & Wine magazine and the Food Network.
It’s a collection of 80 recipes for sweets that are inspired by her Filipino heritage from her mother’s side. Think “Ube Coconut Cake,” “Mochi-Stuffed Chocolate Chip Cookies,” “Star Fruit Tarts,” and “Lemongrass Vanilla Scones.”
Pazazz apples star in these hearty muffins made with overnight oats and spelt flour.
Peanut butter smeared on crunchy apple slices have got to be one of the easiest, most nutritious, and most deliciously satisfying snacks around.
Now, I’ve taken that dynamic duo one step further by transforming those irresistible flavors into a moist and hearty muffin. What’s more, they’re full of good-for-you whole grains and juicy pieces of Pazazz apples, and get fancifully finished with a drizzle of creamy peanut butter and a shower of chopped honey-roasted peanuts.
If that isn’t the perfect way to greet the day or perk up an afternoon, I don’t know what is.
Bake a batch of “Overnight-Oats Pazazz Apple Muffins with Peanut Butter and Honey-Roasted Peanuts” to celebrate National Peanut Month in March and to mark National Peanut Butter Lover’s Day that was March 1.
Pick up juicy, snappy, late-season Pazazz apples at your local grocery store.
March also is National Colorectal Cancer Awareness Month, a good reminder that a healthy diet full of fiber can go a long way to prevent what is the second leading cause of cancer death in the United States.
A Spanish olive oil that boasts a lovely green color and a peppery finish.
It’s striking green in color, with green almond and tomato leaf notes, and a peppery arugula-like finish.
Seasons Family Reserve Picual Extra-Virgin Olive Oil is newly bottled from its October 2024 harvest.
I had a chance to try a sample of this oil pressed from Picual olives, harvested from a single estate in Andalusia, Spain.
While founders Tim Balshi and Soraya Aguilar import olive oil and vinegar from around the world, the single estate olive oils come from the centuries-old olive groves on Aguilar’s family estate in southern Spain.
