Rhubarb Cheese Galette

Rhubarb Cheese Galette

Half a batch of this pie crust dough

Poached rhubarb 

-6-8 stick of rhubarb, chopped 

-1/3 cup of granulated sugar 

-1 cup of water

Cream cheese filling 

-8oz (aka 1cup or one pack) of room temperature full fat cream cheese 

-2 tablespoons of granulated sugar 

-the zest of 1/2 lemon

Egg wash
-1 egg
-splash of milk

Turbinado sugar

Make the dough and let chill for a couple of hours or overnight.

Place rhubarb in a single layer in an oven-proof skillet. Add sugar and water. Bring it to a simmer. Cover and put in a 325 degree oven for 8 minutes. (You could cook it on the stove, but it cooks more evenly in the oven). Pour into a jar and let it sit for several hours or overnight.

Combine all cream cheese filling ingredients in a bowl. You can make this ahead of time, but you will want it at room temperature when it is time for assembly for easy spreading.

Preheat oven and cookie sheet at 400 degrees. Have another cookie sheet covered with parchment paper ready. Drain your rhubarb. (The syrup can be added to soda water for a nice drink.)

For assembly, roll out the dough on a lightly floured surface. Place on the cookie sheet with parchment paper. Spread cream cheese filling leaving a 2 inch border. Cover filling with rhubarb. Fold edges of dough in. Cover dough with egg wash. Sprinkle with turbinado sugar.

Remove cookie sheet from oven. transfer parchment paper and galette to heated cookie sheet. Cook for 30 minutes.  Let rest 15 minutes before serving.

https://www.youtube.com/watch?v=GgW8_plxnEQ&t=305s

Chocolate Croissant Bread Pudding

Chocolate Croissant Bread Pudding

3 cups half-and-half
1 1/2 cups semi-sweet chocolate chips
6 Tablespoons sugar
1/8 teaspoon fine salt
3 large eggs, lightly beaten
3 cups croissants, preferable stale, cut into 1/2 inch cubes, lightly pressed into measuring cup

Heat half-and-half, chocolate, sugar and salt in a sauce pan over low heat, stirring until chocolate is completely melted. Remove from heat. Whisk in eggs briskly (or temper first, then mix).

In a large bowl, combine croissants and chocolate mixture. Let cool, then refrigerate for 2-3 hours.

Preheat oven to 350 degrees F. Butter a 6-8 cup soufflé dish (round white Corningware). Pour pudding into dish and bake 40 minutes. Cover with foil and bake another 30 minutes. Let cool on a wire rack. Can be served warm (but still let it cool slightly). Refrigerate leftovers. Tastes better the next day. Delicious with diced fresh peaches on top.

Note: Sometime try replacing the chocolate chips with cocoa.
(1 T cocoa + 2 t fat + 3 1/2 t sugar = 1 oz semi-sweet chocolate is equivalent on Hershey's box)

Ice Cream in a Bag

 Ice Cream in a Bag

1 cup half-and-half
2 Tablespoons sugar
1/2 teaspoon vanilla
3 cups ice
1/3 cup kosher salt

In a sandwich size ziplock, combine half-and-half, sugar, and vanilla. Remove air and seal. Place in another ziplock for safety (remove air).

Into a gallon ziplock, combine ice and salt. Place small bags inside the bigger bag and shake vigorously for 7-10 minutes until ice cream has hardened. Enjoy!