I was inspired by my recent trip to New Mexico to make a Green Chili Stew and of course, I had to make sopaipillas.
As is prone to happening with home renovation projects , our window replacement is going on much longer than we had anticipated. We probably should have learned this lesson with the kitchen remodel 2 years ago but we didn’t. This time around it wasn’t pesky knob and tube wiring hidden away that’s the source of delay.
Our hope was that the project would be completed while we were in New Mexico, but alas it was not. As we stand now, all the windows have been replaced, but the screens did not arrive. Which may seem a pretty simple thing to slap some screens on some windows but not so. All the screens are custom fitted to each window and a finish carpenter has to hand finish all the mill work. Once that’s done the painter needs to come through and stain/paint each window and screen frame. After that then the crank and lock hardware needs to be installed. Then at some point, stucco repair has to be done. This is the fun of living in a nearly 100 year old Spanish Revival and the price one pays (financially, emotionally and physically) to try to restore it to its previous glory.
On the good side, they don’t work on the weekends so we get a bit of a reprieve from folks other than us being in and out of our house all day. We’ve been ordering a lot of take out because it’s a huge pain to tarp and un tarp everything or do dust abatement to be able to use the kitchen. Which ultimately is why there has not been any new posts, because not a lot of cooking has been getting done.
I’m keeping my fingers crossed that the kitchen will be 100% complete by the end of this week.
We’re going on a bit of a hiatus for the next few weeks while we’re having some work done on the house. If everything works out with the renovations we should be back to posting mid-October. This week I’m reposting my quick and easy recipe for a Fig Galette, You can check out the original post here.
Mission Fig Galette
We’re fortunate to share a garden with our neighbors. We have herbs, tomatoes, artichokes, lemons and a couple of fig trees. The first crop of figs provided the filling for a nice galette. Galettes are easy desserts, think of them as a pie or tart, but you don’t need a pie plate or a tart pan. You can also use store bought pie crust or use your favorite crust recipe.
3-4 Ripe figs cut into quarters
1 9″ pie crust*
½ cup orange marmalade
1 TBS milk or cream
pinch of salt
Roll out pie dough (or store bought crust) to approximately 9″ in diameter and ⅛” thick. Spread 2TBS of marmalade over the crust leaving a 1″ border all around. Place in the middle of the pie crust in a spoke like pattern and brush with the remainder of the marmalade. You should have a about a 2″ border all the way around. Fold the crust over onto the figs.
Brush the crust with milk and dust with sugar. Bake at 350F for 25″ or until the crust is golden brown.
2 ½ cups sifted all purpose flour
½ cup sugar
¼ tsp salt
1 cup iced water
1 ¾ sticks chilled and cubed butter
the zest of 1 lemon
¼ cup chilled and cubed vegetable shorting vegetable shortening
Combine the flour, salt, butter, sugar, lemon zest and shortening in a food processor with the chopping attachment. Pulse until the mixture looks like fine sand. Slowly add the ice water 1 tablespoon at a time and pulse keep adding water until the dough starts to form pea sized balls. Test the dough by trying to form a ball, if the ball holds together, pour the mixture out on to the work services and knead together into a disk. Wrap the disk in wax paper and a zip top bag and store in the fridge for about an hour to chill. Roll the dough out onto a floured surface to about ¼ inch thick. Cut out into whatever shape you like. The dough recipe should be enough to make 8 3″ hand pies.