Made these little lovies for "Appetizers and Dessert" at RC last night. Liked them so much that I had another for breakfast this morning.
I followed this recipe over at smitten kitchen. Well, I changed a few things. I think I used more squash and cheese than the recipe called for and less onion (also, I think twice as much onion really would have overpowered the flavor of the squash) - just because that is what I had. I also used rosemary and marjoram instead of sage, and black pepper instead of cayenne pepper, because I do not have those two things. I also garnished the top with butter roasted pecans.
As far as technique went, I used an electric blender instead of a pastry blender. Never having been a big fan of the pastry blender and not owning one in my adult life, I opted instead to hack up a bar of already frozen butter (which I also like to call luck. . . without that box of butter in my freezer this recipe would have taken me 3 hours. . . instead of 2) and toss it in my blender, then I added the "course meal" size bits to the flower/salt mixture, and viola! It was the exact same texture as what I used to get with my mom's pastry blender and it only took about 30 seconds.
I also opted to make 11 small galettes, instead of two large ones (I doubled the recipe).
I think I will make this for Thanksgiving this year, being careful to start early so that I can finish on time.
Jonathan also had butternut squash for breakfast, his was accompanied with notes of pear. OOhh, la la.
PS - Friend, in case you are wondering, these do not taste like they have vegetables in them. . . Kyle ate them (2) .
The Repeat Downbeat: Embracing Florals
1 hour ago