Butternut Squash Galette

Life has been on the busier side lately, so I've been away longer than usual here on the blog.  And if I had to be away, I'm glad to share that it's been a "good" busy spell.  Some exciting (but admittedly time-infringing) work to produce a second-to-none International Women's Day event on last Friday was fulfilled to my deep satisfaction.  Then there are other areas of my life that have shared my attention and focus like vacation planning (priorities, right?), along with ministry and plain 'ole adulting!

When I finally checked IWD off the list last week, I exhaled and my thoughts soon turned to "what's next" here.   And the what's next is a savory galette that wins all the awards for delicious, elegant, seasonal--and easy--fare!

I was spurred along to finally bake a Butternut Squash Galette (which has been on my baking agenda for the months prior that I've bought and stored butternut squash in my pantry) when Monday's windy spell collided with extra sunshine (translate energy) from the daylight savings turn.  And within the hour, a flaky, rustic vegetable tart--accented with tangy, herbed goat cheese (so good!)--was ready to be consumed.

I normally make a tried and true pastry dough, but because I was eager to crank out this too-long delayed delicacy, I opted for one of my all time favorite shortcuts: puff pastry.  And I have to say, the crispy flakiness has me thinking this was the best move after all.

I sliced my squash in thin rounds for a beautiful layering effect I wanted to achieve, seasoned them with olive oil, salt, pepper, herbs de provence and maple syrup, then baked them off to a tender, almost caramelized, doneness.  Then I rolled out my chilled dough, smeared on some goat cheese, layered the squash on top and folded the dough to encircle all the goodness.  A brush of egg wash and sprinkle of flaked sea salt on the dough to finish was all that stood between the tart and the hot oven.

Despite the amazing ease of bringing this dish together, its casual elegance shines through.  It's perfect as a hearty appetizer or served with a side or two for lunch or dinner.

So here's to less busy-ness (for now anyway :) ) and more....

Happy Eating!

Butternut Squash Galette
Ingredients:
1 medium-sized butternut squash
Olive oil
Salt (Kosher and Flaked Sea Salt)
Freshly Ground Black Pepper
Herbs de Provence
Maple Syrup
Herbed Goat Cheese
1 Puff-Pastry Sheet
1 egg, beaten

Method:
Preheat oven to 425 degrees F.

Peel squash and slice into thin rounds.  Toss squash with oil, kosher salt, pepper, herbs and maple syrup (all ingredients measured to taste.)  Spread evenly on a baking sheet and roast in preheated oven for 20-25 minutes, until cooked and slightly browned.

Remove squash from oven and set aside.  Lower oven temperature to 400 degrees F.    

Roll out pastry into a round and smear softened goat cheese in the center, being sure to leave a border.  Layer squash onto pastry and fold edges of pastry up to enclose the ingredients.  Brush the pastry with egg wash and sprinkle with flaked sea salt.  

Place tart on baking sheet and bake for 20-25 minutes until pastry is golden brown.  Remove from oven, slice and enjoy! 

{Beauty Rx}: Winter Skin Essentials

Dry skin be gone.

When your go-to moisturizers don't seem to be up for the challenge, what becomes the dry, cracked, dull tendencies of "winter kissed" skin most? Soothing body oils, super-power body scrubs and pout-worthy lip masks keep things beautifully simple, while getting you on your way to soft, supple skin again.

Your Arsenal:

The Best Body Oils to Banish Dry Skin (Glitter Guide)

Lip Treatments to Beat All Lip Treatments (Refinery 29)

My Can't Get Enough Body Polish  (Fresh)

Dry skin be gone.

Happy, Beautiful Living!

P.S. What are your beauty tips for radiant winter skin?

Photo Credit: Glitter Guide

Rosemary-Thyme Cornbread Madeleines

I'll be honest.  There was a moment (or two or three) when I wondered if any semblance of a real winter would ever surface.  70+ degree temps through Christmas bode less than favorably for this Southern girl who longed for the more characteristically cooler weather that winter dreams are made of.  (And to finally be able to sport my new coat that I snagged in eager anticipation of some serious stylin' and profilin'.) :)

And then there was this past weekend.  Winter decided to dust off any remaining cobwebs from last year and finally make its entrance--accompanied by a blizzard effect in some parts of the country, and a milder, yet welcomed, cold snap in my parts.  Fleeting snowflakes made for warm and cozy inclinations, including whipping up some chicken soup for the soul--and baking a batch of homemade, herbed cornbread madeleines.  Life was as it should be.

Starting with my trusted cornbread recipe, I gave a savory twist to these delicacies--replete with fresh rosemary and thyme--and the yield was just as scrumptious as my sweet renditions.  And just as gorgeous.  Although the temps have already begun their ascent back to milder days of yore, I'll continue to relish my soup and cornbread combo--made all the better in the beautiful little package of madeleines.  

Happy Eating!

Rosemary-Thyme Cornbread Madeleines
Ingredients:
1 stick (8 ounces) unsalted butter
1 1/2 cups yellow cornmeal
1 cup flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon kosher salt
1 1/2 cups milk
2 large eggs 
2 teaspoons fresh rosemary, finely chopped
2 teaspoons fresh thyme, finely chopped
Heavy drizzle of honey (optional)

Special Equipment: Madeleine Baking Pan

Instructions:

Preheat the oven to 400 degrees F.  Grease and flour the baking pan.  Melt the butter in a small saucepan, pour the butter into a large bowl and set aside to cool.

In a medium bowl, add the cornmeal, flour, sugar, baking powder, and salt, and stir to combine. To the large bowl, add the milk, eggs and honey (if using). Toss in the dry ingredients and stir until just combined.

Spoon the batter into a madeleine pan(s) using a tablespoon measure.  Bake for 15-20 minutes, until madeleines are light brown and the edges are browned (don't overbake!).  Remove to a cooling rack and allow to cool for 10 minutes.  (Repeat as often as necessary with remaining batter.) Serve warm and enjoy!



 

Chicken and Vegetable Soup

The Winter season is definitely alive and well, as evidenced by the recent snow storms and arctic-like chill taking place.  Right behind the priority of staying safe and warm, typically comes the desire for warm, comforting fare that will perfectly knock off the chill and make cabin-fever something to be relished rather than dreaded.  And here enters the perfect cold weather antidote to fit the bill:  my (no recipe) Chicken and Vegetable Soup.

The best things in life can sometimes, quite actually, be the easiest--and most delicious.  And this soup proves that with a bit of pantry and refrigerator foraging, that couldn't be any truer.  Gathering up staples that you've likely got on hand to assemble a quick, easy and satisfying soup, is just what the doctor ordered when good, fast, comfort food is on the agenda.  Canned beans, broth, fresh veggies, seasonings, spices, and a store-bought rotisserie chicken, combine to give you home-cooked goodness--without having much of anything to cook. 

A quick heat through to warm and flavor the broth and ingredients (I like my veg to remain crisp, so I don't simmer for very long) takes sheer minutes and you're off to "homemade" soup heaven to keep that winter chill at bay.

 

I chose a favorite pantry staple of cannellini beans and fresh vegetables including fennel, carrots, red bell pepper and jalapeno.  The shredded chicken, seasonings and spices (cumin, dried oregano, salt and pepper) rounded it out and made for a flavorful broth turned soup-base.  For the finish, I added a spritz of fresh lemon juice, fennel fronds and jalapeno peppers (optional).

 

Happy Eating!

Creole-Spiced Shrimp and Polenta

Some dishes are made to bring pure, unadulterated joy.  For me, that usually entails bold, unforgettable flavors and some measure of comfort-food-esque, homey goodness.  This past weekend, that joy was realized in my kitchen, as it has been so many times before, as I brought together two of my favorite things: bold, creole flavored shrimp and creamy polenta (a slight twist on the beloved shrimp and grits).  

So first about the shrimp (they deserve their own homage).  As the undisputed star of the dish, along with its natural, rich, dark, spice and flavor laden juices, it couldn't be easier to prepare.  A simple assembly and toss of the majority of the ingredients, followed by an oven-bake of 30 minutes, yields perfectly cooked, scrumptious, bread-sopping (with or without the polenta) noshing--and makes this dish perfect for when you're looking to get dinner on the table in under an hour (read: busy weeknights or lazy weekends) or equally when looking to serve up a bit of wow-appeal to guests and fellow diners.  Easy, quick, and oh so good.  Got it?

When I first started making this dish, it was just me, those irresistible shrimp, crusty bread for sopping up those must-have juices that form while they're baking in the oven and (possibly) a mixed greens salad here and there.  Then one day not so long ago, it dawned on me that this would make the perfect marriage with a base of creamy, luscious polenta, similar to our Southern classic of shrimp and grits.  And wah-la, the rest was history. 

So as you continue to brave the cold, wintery days ahead, be sure to infuse your eats with a bit of uncontainable goodness and joy with this simple, yet satisfying, recipe.

Happy Eating!

Creole-Spiced Shrimp and Polenta
(Cook's Note: For the shrimp, you can use as much (or as little) of the spicier ingredients as you like to suit your palate.) 

A bit of pre-dinner mise en place

Ingredients:
Creole-Spiced Shrimp
Instant Polenta
Water (milk or broth, optional)
Salt

Method:
When shrimp has about 10 minutes or so left in the oven, bring a large pot of water to a boil. (Cook's Note: Use a ration of 3-parts liquid to 1-part polenta).
Once water has reached a boil, add in salt to flavor and then stir in polenta and stir continually until done (also following package instructions, as needed).  

Remove shrimp pouch(es) from oven.  Serve over polenta in individual servings or in a large family style serving platter.  Enjoy!
   

{Be Inspired!}: Winter Wanderlust

There are few things more inspiring than traveling to beautiful, breathtaking locales--and when it's done instep with a winter getaway, they become all the dreamier.

As we look ahead to the upcoming holidays and soon-coming winter season, these amazing destinations are inspiring heaps of wanderlust in this globetrotting girl and keeping me busy dreaming of where I'll land next.  Enjoy the (virtual) view from the Alps to Prague to Rome and more...and let them inspire you, too!

The Carousel in Paris

The Alps

Ireland

Christmas in Rome

Prague

Happy Inspired Living!

Image Source: 1, 2, 3, 4, 5