Give a gal a galette
We want every recipe in Rebecca Firkser’s new book
“Galetting” is a verb
Facts are facts. Galettes are easier than pies, so why not make them all the time?
Rebecca Firkser's pure delight of a cookbook—Galette!—was released this week and it’s a feast of galettes, sweet and savory. We snagged the recipe for the Sour Cherry & Campari Galette, but pick up your own copy to make the Jammy Grape galette this fall, and for a fun party appetizer: the Potato, Chips, and Red Onion galette. Also obsessed with the chapter that has eggplant parm and pepperoni pizza in galette form. Genius! The exclamation point in the cookbook title is 1000% warranted.
Rebecca chatted with host Jessie Sheehan on She’s My Cherry Pie this week about not just galettes, but the many hats she’s worn in the food media world as a food stylist, recipe developer, recipe cross-tester, writer, and editor. If you’re a food person looking to get into the publishing world, there’s so much to take away from this conversation. If you’re just here for a good galette time—we got you, too. (Make this ASAP.)
Rebecca’s Substack, Nickel & Dine, is full of clever and delicious dinner recipes that cut costs. Extremely here for “Two peas in a pasta.” She has a way of bringing everyone into the kitchen, no matter the experience level. Which is why we should all be baking galettes. “If you’ve already made one tray of cookies in your life,” says Rebecca, “you can make a galette.” Let’s.
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Start with her fab new cookbook
Pick up a dowel rolling pin
And don’t forget the sour cherries and Campari
Throwback to the Williams-Sonoma Baking Book that was formative to Rebecca’s career
Be host with the most in these aprons
Wise words
“Don’t let perfect be the enemy of a good galette.”
–Rebecca Firkser, writing in her book
Rabbit hole to chase
Rebecca mentions the gigantic imprint that Rainbow Sweets in Marshfield, VT—specifically, the bakery’s famous cream puffs—had on her taste buds. Have you been?
Tip of the week
Every galette needs to chill in the freezer or fridge before baking. You’ve handled the dough a bit, and you don’t want butter leaking out after all that hard work.
Question for the class
Rebecca mentions that one of the first recipes she ever baked was Ina Garten’s Lemon Cake from her Barefoot Contessa Parties! cookbook. Who among you has made this icon?
Fresh baked news
Zohran endorses Pelah Kitchen’s cookie
The not-so-leaning tower of butter
Paris, get to Caro Diario’s gelateria pop-up
NYC, cool down with Lysée’s ice cream
For the Italians, Louis Vuitton’s scoop shop
For the homebodies, no churn tahini swirl frozen bliss
From the archives
More galette talk with Yossy Arefi
The cherry on top
New York Bombesquad! Join us Upstate on Friday, July 11th, for a special event
Jubilee L.A. tickets go on sale Tuesday, July 1st!
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Galette! cookbook looks so fun
Galettes FTW!!!!