Crostata ou Galette ... drum roll, please

Crostata ou Galette is a challenge I decided to do after discovering the Italian Crostata and the French Galette are very similar in ingredients and preparation. Which one of the two free form pies would reign supreme and be crowned Queen of the blog?

Caveat .... Okay I have to admit I've been watching way too much Snow White and the Huntsman and playing too much pyramid game, so I apologize for the analogy .. on with the story...    I invited a few friends/family for their honest and subjective opinion. An invitation was sent out utilizing the Lady E Cooks Facebook page and two weeks later we converged on my friends Gallery for pastry tasting, champagne sipping and a few hours of pure laughter.

Second aplology .... For the poor quality of the photos. I was doing one of the cardinal sin of blogging... rushing. The Tasters were to arrive between 2 pm and 6 pm PST. And BOY OH, BOY! Did they show up! Most of the people invited had never tasted my food or baked goods, which I purposely designed. In addition the Tasters were individuals who either admire food or are Foodies themselves.

How did I conceal which was a Galette and which was a Crostata slice? On the bottom of each plate a letter "C" or "G" was written. Each Taster was given a slice of each and instructed to base their opinion on the quality, texture and taste of the crust. The filling was made of peach with no frills. Just a simple filling not to distract from the crust. Whichever pastry they preferred, they were to hand back the plate which held their preferred pie.

Each Taster handed their preferred plate to me and without question each person said, "... is there more?" or  "... can I have another slice?". Music to a Culinarian's ears! Thank goodness I made a total of four pastries each. Two Crostata and two Galette.

Drum roll, please.... after 10 guest and 20+ plates later the vote was nine pro Galette and one for Crostata. The winner was the Galette. I know, I was surprised, too. I've been making Crostata for the past 3 years. I have to admit ... I did taste the free form pie and hands down the Galette was the winner. Why? Well the Tasters said, the Galette was more flavorful, flakier and complimented the peaches, tasted lighter and less dense. I felt the same way... the Galette has a different rolling method, at least by Julia Child and Jacque Pepin recipe.

So after two bottles of sparkling wine, four pastries and one uber tired Lady E ... we all sat back and had a candied-free flowing conversation with one of my favorite Artist in the Bay Area. Jimi Evins held court (another Kingdom reference) and discussed his work, the Gallery and his life as a Artist. The Gallery is a feast for the eyes. Each turn uncovers the history of his vision as an Artist and his talent. If you'd like to see more of Jimi Evins work go to: http://www.artslant.com/global/artists/show/72061-jimi-evins or visit his Facebook page https://www.facebook.com/studio.gallery1508.

The Galette will be featured going forward as the premier pastry on Lady E Cooks. Thank you to Jimi Evins for co-hosting the taste test. Kay and Vaughn Fillmore, my Sister and Niece Rosalind Copeland and Mahlet Copeland, Cheryl Mitchel Wade, Warren Long, Ida and Jamal for your honesty, support and loaning me your taste buds on a Sunday afternoon. So grateful to have friends and family who volunteer their time on a Sunday afternoon.

Remember cooking with love makes any recipe taste better .... And, the vote is in... we love Galette!

Nous aimons, Galette!

Living it and loving it!

August 22, 2011 was the first day a post was entered on blogspot for Lady E Cooks. Three years later I never imagined the impact the blog would have on me, my team and the readers. Three years later I can honestly say the journey has been well worth it.

Like most stories journeys don't spontaneously happen with the click of a mouse, a mobile phone camera or the tap, tap, tapping of a keyboard. My journey began years ago, at age 10, lying on the family room floor being mesmerized by the culinary genius of Julia Child, Jacques Pepin and even The Galloping Gourmet.

I have to pay props to my Mother and Father. They noticed their baby girl was transfixed by PBS and cooking shows and stepped into action by immersing me in all things food. My Grandmother was even shipped in to teach me the Copeland Family recipes for gumbo, corn fritters, and lemon cake …even her holiday fruit cake. I was a sponge. Shortly after I started creating my own recipes, testing recipes and forcing my family to eat whatever I prepared. My most famous recipes I created Garlic and Scallion mashed potatoes and Lousiana Sweet Time Potatoes (In honor of my Grandmother). The best day was when I prepared a meal for my parents. The china and silver were placed elegantly on the marble table. The crystal glasses were spaced just as my Mother had taught me. And the napkins folded with care. The dish, I will never forget, was my very first Cheese Soufflé. Science, imagination and creativity came to life in each spoonful.

You’d think the journey would have continued. However, life happens, distractions take place, foundations are shattered and sometimes even a child’s self-esteem waivers during adolescence. So the twist and turns of life take you down roads, like College, marriage, divorce, graduating from Law School, touring the famous Le Cordon Bleu in San Francisco, relationships that end and a multitude of job layoffs. After the fourth layoff in three years, I yearned for an opportunity to shift into a new direction with confidence, happiness and inspiration.

The journey led me right back to where it began … laying on a family room floor absorbing knowledge and finding joy in my escape called food. Imagination, inspiration and creativity…my old friends. Along withJulia and Jacques who were waiting for me with rerun TV series and antique books found at flea markets and bookstore. Hand in hand, they brought me from a depth of doubt and frustration, while Julia posthumously breathed a new version of life into a grown woman. Coupled with a driving force, once denied and now accepted/acknowledged. My love for the written word.

Three years, a new team member (my Niece Mahlet Copeland) countless readers around the world and the US, 100+ articles, with 5.452 views and hours of tasting, testing, reading and writing has landed me in the middle of joy. With a dash of inspiration from new friends like Giada De Laurentis and Ina Gratin. The road ahead will include completing my French lessons, parle en francais, video clips, more adventures in Northern California and a vision for five year anniversary article in France.
Here’s to food and writing … always remembering cooking with love, makes any recipe taste better. ...and similar to cooking, sometimes finding your true joy has to marinade, stew, grow, bake or boil over to manifest in your life.

Special acknowledgement to my team members, Seraphina Uludong who is my rock and Jeanette Robinson for bringing your talents to the team. To my lovely Niece Mahlet Copeland...welcome to the team and hopefully whatever I've learned over the years from your Great Grand Mother to her child (Grandpapa) you will absorb the culianry arts like I did.. You are my video Guru! Love you all! Most of all ... THANK YOU to the readers both on Facebook and the blog. you're the reason I continue on the journey.

XO

Lady E

The wait is OVER! Fresh Farmers Market Crostatas are here!

Crostatas, the Italian free form pie which just so happens to be a fan favorite of

Lady E Cooks Readers. For the past several years during the summer I have boiled, stewed, rolled, pinched and grated these beautiful pastry creations with stone fruit. And, then my Sister and Niece moved home and stone fruit move over and let the summer seasonal strawberry shine.

Leave it to my Sister (Rosalind Copeland) and my beautiful Niece (Mahlet Copeland) to take the pastry delight to a whole new level. I’ve been hesitant to use fresh, ripe and sunshine sweet strawberries from the farmers market to make Crostatas. One, heated strawberries … not my idea of tasty. But, with a little insistence on their part I opened up to the idea. And I’m glad I did.

Made the Crostatas as normal (See Weekly Crostatas Tasting tab to see previous recipes) and made a jam out one pint of strawberries.

One pint cored strawberries (whole)

One pint cored and sliced strawberries

1/4 c water

2 tablespoons Baker’s Sugar (or honey)

Zest of one lemon

Bring the strawberries to a boil and reduce heat to a simmer until thickened. Once, the dough has chilled for one hour, roll out to a round and pour the cooled strawberry jam into the center of the pie. Smooth out and fold corners over filling. Bake at 400 degrees for 40 minutes. Let cool and ice with lemon icing.

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Another twist is the plain ole peach.

2 large peaches

2 tablespoons of homemade vanilla sugar

Crostata crust **Peel two peaches and cut wedges from around the pit. Slice the wedges into ¼ inch slices and build a circle in the middle of the rolled dough. Once the peaches are lined up and before folding sprinkle the vanilla sugar over the top for added sweetness. If the sugar spills over onto the crust its okay…it’s pretty tasty.

Vanilla sugar:

1 plastic container

Fill with Baker’s sugar

Place an opened vanilla bean into the container with the sugar.

If using Madagascar vanilla bean slice in half lengthwise and use the back of a knife or spoon to scrap the bean paste out. Toss in sugar and shake. Store the sugar in the fridge and shake occasionally to loosen the bean.

Two new ways to make my beloved Crostatas….Thank you again Giada De Laurentis (my favorite go to Chef) for introducing me to this amazing dessert. And in this case, the Peach Crostata for breakfast as my Niece exclaimed!

Remember cooking with love, make every recipe taste better…. Especially with family.

Spoiler Alert!

Did someone say, Crostata? 

I just couldn't contain myself!  Not one, but two Crostatas in one article.

One ... a new recipe for strawberry Crostata ... let's call this one Strawberry Supreme.  A new creation by my Sister and Niece.  Second, an ole favorite ... Peach with a twist.

Article posting this coming Monday August 4, 2014 6:00 am PST.

Upcoming taste testing...drum roll please....  Galette vs. Crostatas ... French or Italian?

Cooking with love makes any recipe taste better!

Weekly Crostata tasting...All good things must come to an end.

2012 came to an end very quickly and so did the Crostata tasting.

Hands down the summer favorite was the fresh peach Crostata.

What's next? Spring creations are on the horizon and I can't wait to visit the Farmers Market in Montclair and see what will challange my culinary creativity.

Well, what about Fall/Winter selection you might ask? The Sweet potato Crostata was lack luster. Fig? It needed somthing ...and I'll have to work on that recipe.

So all good things come to an end...but my mind will be working constantly on new recipes.

Remember, cooking with love...makes any recipe taste better
Lady E

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Blackberry + Crostata = Baker's Dream

What to you get when you combine fresh seasonal berries with a Crostata? Joy in your tummy, that's what! Whole Blackberries and home

Pastry is super simple, thanks to one of my favorite Chef's Giada's!
Hot out of the oven. Blackberries bubbling and the smell of butter fills the kitchen. Wish this one was mine! Off to Mama Dales for tasting.
Close up baked...the whole berries are so yummy!
Powered sugar, as Giada would say..."adds a touch of elegance".

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Weekly Crostata, Anyone?

CROSTATA! Oh, yeah...so yummy and super easy to make.
I'm holding a weekly Crostata tasting. Once, per week I'll marry the fresh Farmer's Market fruit...whatever is in season... and surround it with a flaky free form pastry shell...known as a Crostata.
This juicy delight is peach and blueberry.
Delivery: Wilkinson Family




Upcoming tastings:
Peach
Blackberry
Apricot
Fig
Apple
The list is never ending...

Do you want to be included in the weekly tasting? How do I get on the list? Join my blog. The recipient of the Crostata must write a review of the pastry on my blog.
NOTE: Only local northern California deliveries within 20 miles of Oakland, California are qualified in the tasting.

Thank you for being the brighter part of my day. And, remember....cooking with love makes any recipe taste better.

Lady E