Since it was my idea, I'm kicking off the reporting thread for The Recipe File Project (introduced here: http://chowhound.chow.com/topics/7485...).
The idea is to start working our way through the piles of recipes we already have sitting in file folders, card boxes, drawers, stuck to the fridge, wherever, making all those recipes we saved because we thought they looked delicious but never made.
I rifled through my reams of papers yesterday, looking for something to start with. I found a cluster of three apple galette recipes. Clearly at some point I was thinking of making apple galette, but I never did ... until tonight.
One reason I probably didn't make it before was that I'm paranoid about working with that type of dough and I'm inept with a rolling pin. But a while back I read a tip here on Chowhound that recommended grating frozen butter into the flour mixture to facilitate it being incorporated with a minimum of working. I tried it with scones and it worked well, so I was ready to take the pie crust step.
Of course, I messed up the first batch and learned a valuable lesson: once you've put too much liquid into your dough, you might as well dump it and start over. Thinking it might firm up in the chilling phase I wrapped it and chilled it, and when I took it out the excess moisture had soaked the wax paper and I couldn't peel the dough off. However, the second attempt went well, and I ended up with a really flaky crust, the best one I've ever made, so score one already for the project!
This is the recipe I chose: http://rickrodgers.com/rick_rodgers/r...
In the spirit of the project, I decided to make the actual recipe with only minor alterations (used different apples, used some thinned creme fraiche instead of cream). Technically it was a success, but I wasn't completely thrilled with the flavor. I love ginger, but this had a bit too much of the medicinal ginger quality. It's still good, just not great.
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