Posts tagged galettes
The other grean bean – Curry Mung beans galettes and tofu-garlic dipping sauce
Jul 19th
L’autre haricot vert – Galettes de haricots mung au curry, et sauce tofu à l’ail
I don’t often cook with mung beans, but once in a while I like to eat them, they’re so cute and round and tiny with a little white eye staring at you.
Of course, I didn’t grow up eating those beans since they’re mainly used in Asian cuisine, and growing up Asian cuisine was not part of my diet.
I remember in Nancy, the first time I ate Asian food, was in a Vietnamese restaurant, the only one in town, I must have been 13 year old (so it’s been a long time!), it was located in a gallery (and still is).
Then I used crab mushrooms, as an accompaniment, those look like beech mushrooms to me, but they seem to be different. I saw a box of crab mushroom at the Asian store, next to a box of beech mushrooms so I came to the conclusion that they’re two different kinds of mushrooms. If I am wrong, please let me know. I would love to know.
The exciting part of this dish is that it’s vegan…and absolutely delicious. The tofu dipping sauce is so creamy and fragrant that the non-tofu friendly crowd will forget it’s tofu. I used regular tofu but silken tofu would be even better. Do not be intimidated by tofu, it’s such a versatile little ingredients and due to its neutral flavor, you can create so many dipping sauces an have a tofu makeover session! it’s so much fun to play with it!
Ingredients for about 10-12 galettes
For the galettes
- 170 g dried mung beans
- 1 shallot, chopped
- 1 poblano pepper, finely diced
- 1 carrot, shredded
- 1 leek, finely chopped
- 1 tsp curry powder
- a dash of soy sauce
- 2 tsp roasted sesame seeds
- 2 tbs mint, chopped
- 1 tbs olive oil
- salt and pepper
For the mushrooms
- 1 box of crab mushrooms
- 1 tsp fresh ginger, grated
- 1 garlic clove, crushed
- 1 tsp mirin
- 1 shallot, chopped
- 1 tbs cilantro, chopped
For the tofu dipping sauce
- 1/4 lb tofu
- 2 tbs soy yogurt
- 1 garlic clove, crushed
- 1 tsp soy sauce
Preparation
For the galettes
Cook mung beans in water until tender. Drain well and let cool. Mash with a potato masher or with your hands.
Heat olive oil in a pan, add shallots and brown them. Add peppers, and leeks and cook until tender. Add carrots and stir for a few minutes. Add curry powder, stir well and cook for a few more minutes until all the vegetables are coated with the curry powder. Add soy sauce and stir.
Add the vegetables to the mashed mung beans and mix well to obtain a homogenous mixture. Add sesame seeds and mint. Form patties usig your hands. Coat each patty with panko crumbs.
Heat olive oil in a pan, place each galette in the pan and cook both sides until golden brown. remove from pan and serve hot with crab mushrooms and tofu sauce.
For the crab mushrooms
Was mushroom and disassemble them. In a pan, heat olive oil, add onion, ginger and cook the mixture until fragrant, then add garlic and cook for a few extra minutes. Add mushrooms, stir well, then add mirin. Cook until the mushrooms are cooked but still moist. Add cilantro.
For the tofu dipping sauce
Place tofu and other ingredients in a blender, and blend until the mixture is smooth and creamy.
In the world of vegetable galettes – Zucchini galettes with feta, chili and thyme
Nov 15th
On ne se lasse pas des galettes de légumes – Galettes de courgettes à la feta, piment et thym
I have been thinking lately about Thanksgiving menu and I am not sure what to make yet. Last year was mainly a “French” Thanksgiving with of course a Turkey but prepared the French way since the guests were French, and the traditional kind of French, and I wanted to make something different this year since the guests will be the same.
I love to make those vegetable galettes, they’re quick to make, original and delicious…so I might keep this for some side dishes, but not yet sure. You’ll probably think that those have nothing to do in a Thanksgiving menu, but I think it is allowed on my table since I did not grow up here. So that is my lame excuse. For years, I have been invited at friends’ house for Thanksgiving, so I never got to organize one, it’s been three years in a row that I am actually having friends over and it’s been quite fun.
I made those zucchini galettes gluten-free for some gluten allergic guests. I usually make them with regular flour but for those who cannot tolerate gluten, rice flour works fine. The flour I bought was a little more grainy than wheat flour but was not really a problem. I thought cooking without gluten would be tricky and it’s actually not. There are tons of alternative to wheat and it tastes great too.
Ingredients for about 8 galettes
- 5 zucchini, very thinly sliced
- 2 eggs
- 5 tbs or more brown rice flour or regular flour
- 1 tsp chopped thyme
- 3 tbs feta, roughly crumbled
- chili flakes
- salt and pepper
Preparation
Using a mandoline, slice zucchini very finely. Place in a drainer, and sprinkle with 1 tbs coarse salt for about 30 min. to let the water come out. Rinse under running water to remove the salt and squeeze tightly with your hands to remove excess water. Place in a mixing container.
In a large bowl, beat eggs with flour to make a thick paste. If paste is liquid, add extra flour. Mix well to obtain a homogenous mixture. Pour on top of zucchini. Mix well so that the zucchini get coated with egg mixture
Add thyme, chili flakes and adjust with salt and pepper, (don’t add too much salt, since the mixture is usually salty enough due to the feta cheese and salt remaining in the zucchini). Add feta, mix carefully not to break it, you want to incorporate feta pieces in the mixture.
Heat large pan, and spoon about 2 tbs of mixture forming some regular galettes. Cook until both sides are golden brown.
Serve hot as an appetizer with smoked salmon, or with a salad, or as a side dish.
My little melting heart – Broccoli and oats galettes stuffed with mozzarella, harissa sauce with roasted red pepper
Jul 29th
Mon petit coeur fondant – Galettes de broccoli, avoine, au coeur de mozzarella, sauce harissa aux poivrons grillés
Don’t you love when your refrigerator is filled with vegetables? You open the door and all you can see is a bundle of colors. Unfortunately, today, I only had a bunch of broccoli left with a red bell pepper. The good thing is that tomorrow I am going food shopping with a friend of mine to the Berkeley Bowl! I am already excited about it. It will be her first trip there, I cannot wait to see her when she sees the fruits and vegetable section. Some girls enjoy going to the SPA or get a manicure, and I get the same excitement when I go to the Berkeley Bowl. How weird is that?
Since I only had broccoli and bell pepper, I figured I would combine the two. I love those galettes dearly. They’re tender, melt in your mouth and so light! You can use any vegetables you like and substitute mozzarella with gorgonzola cheese as well. The vegetables just needs to have some consistency so you can mash them in a puree, so it’s better not to use any leafy vegetable. I mixed a little chopped spinach with it, but more would not have worked because of the liquid they tend to produce. Those galettes are a good way to have your kids eat veggies, in case you have fussy ones. They won’t feel they’re eating vegetables, and the melting mozzarella in the middle is a selling point!
I did not add too many ingredients to the galettes and lose the broccoli flavor, since the harissa sauce will enhance them. Harissa is a hot Middle Eastern sauce, served with couscous. You can buy it in tubes and delay it in water. I like to make mine with red bell peppers.
You can serve those with a light salad, and you’re all set for lunch.
Ingredients for 2
For the galettes
- 1/2 head of broccoli
- 6 tbs pre cooked oats or regular oats soaked in hot water
- 1 garlic clove, crushed
- 1 shallot, chopped
- 2 handful chopped frozen spinach (optional)
- a few basil leaves
- 1 fresh mozzarella ball, cut in small squares
- 1 tbs plain breadcrumbs
- salt and pepper
For the harissa sauce
- 1/2 red bell pepper
- 1 garlic clove, crushed
- 1/2 tsp coriander seeds
- 1/2 tsp cumin powder
- tabasco
- 2 tbs olive oil
- salt and pepper
Preparation
For the galettes
Heat olive oil and brown shallots, add broccoli cut in small florets, salt and pepper. When broccoli are cookded mash them with a potato masher. Add defrost spinach and add to the broccoli. Add basil and garlic.
Add enough water to the oats to form a thick paste. Add to the broccoli, and mix well.
Take a small quantity in your hand and place a piece of mozzarella in the middle, close the ball well so that the mozzarella will not leek when in the oven and make a patty about 2 inches wide. Dip each side of the patty in bread crumbs. Cook in a pre heated oven at 375F for about 15-20 minutes, or until both sides are golden.
For the harissa sauce
Broil red bell pepper in the oven until the skin get charred. Remove from the oven, let cool. When cooled, remove the skin, and the seeds and cut in pieces. In a mixer, add red pepper and all other ingredients and mix to a smooth texture. Adjust with salt and pepper and serve with galettes.
