Sunday Night Supper: Plum Galette and Vegetable Barley Soup

It’s Sunday. Alas, the weekend is over and tomorrow is Monday. To avoid unpleasantness, I decided to make a plum galette and a hearty barley soup. I’ve been wishing and wishing for spring, but certainly there’s enough winter left to enjoy.

Plum Galette

Recipe from Martha Stewart

  • 1/2 recipe Pate Sucree (which is pastry dough so feel free to use your own recipe)
  • 1 tablespoon turbinado sugar, plus more for sprinkling
  • 1 tablespoon all-purpose flour, plus more for work surface
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 5 cups pitted plums, sliced 1/4-inch thick (about 5 medium)
  • 1/2 teaspoon lemon zest
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 large egg

Directions

  1. Line a baking sheet with parchment paper or a nonstick baking mat.
  2. Sprinkle a lightly floured work surface with 1 tablespoon turbinado sugar. Roll out dough to a 12-inch round, about 1/4-inch thick. Transfer dough to prepared baking sheet and refrigerate until ready to use, up to 1 hour. Meanwhile, preheat oven to 375 degrees.
  3. In a small bowl, mix together 1 tablespoon flour, granulated sugar, cinnamon, and nutmeg. In a large bowl gently toss together plums and zest. Sprinkle the flour mixture over plums; gently toss until evenly coated. Transfer plum mixture on top of dough, leaving a 2-inch border all the way around. Fold border over plum mixture, overlapping where necessary and gently pressing to adhere the folds.
  4. In a small bowl, beat together egg with 1 teaspoon water. Brush edges of dough with egg mixture, and sprinkle with turbinado sugar. Bake until crust is golden brown and juices are bubbling, about 45 minutes. Transfer the baking sheet to a wire rack to cool. Serve warm or at room temperature.

Vegetable Barley Soup

*I am obsessed with beets and have finally found a great way to eat the stalks and leaves. By boiling them in broth, much of the bitterness dissipates and makes this soup taste fresh and delicious. This is also a very cheap meal (considering I had carrots and celery left over, the only thing I actually had to buy was the barley.

You will need:

3/4 cup dry barley

2 quarts water

1 chicken bullion cube

3 carrots

2 stalks celery

1 small yellow onion chopped

2 cups chopped beet greens

2 cloves garlic chopped.

2 tbs butter

Method:

1. Using a large pot, saute the garlic, carrots, celery and onion in the butter.

2. Add the barley and cook for about 5 minutes.

3. Add the water and bullion cube and bring to a boil.

4. Cover and reduce to a simmer, cook for 30-40 minutes or until the barley is al-dente.

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