Acorn squash & hazelnut frangipane galettes, for #PGMinseason with Pure Green Magazine.

November 24, 2014

tworedbowls

Last week I woke up to find that all the leaves outside our window were gone. Now that the trees are mostly bare, we can see a little sliver of the East River from our dining table; it glints blue-green and looks deceptively peaceful on cold, sunny mornings like the ones we had a whole spate of last week. Lately it’s been typical late fall, early winter fare around here — jam-packed schedules and everything hurtling at breakneck speed. Has it been like that for y’all? We’re staying put this Thanksgiving since we’re travelling for Christmas, and even though we’ll be missing our families, I think we’re both looking forward to a peaceful oasis later this week. (Plus, we’ve got oodles of Thanksgiving dumplings in our plans and we’re pret-ty pumped about them!)

I made these little autumnal galettes a few weeks back, but I think they’re a good dessert to put together when things get to feeling hectic. I’m a fairly new hand at homemade pie crust, and while I think I’m learning my way around a good pie, there’s something so serenely soothing in how forgiving galettes are — just a quick roll out of the dough, a layer of sweet frangipane and a pretty pattern of warm, spiced squash is all it takes for these cute, happily imperfect faux-pies to come to life. There’s no substituting pumpkin pie, but I like these as a cheerful wabi-sabi Thanksgiving alternative to have on hand. For the recipe, hop on over to Pure Green Magazine! I’m over there this week talking about these galettes and what cooking seasonally means to me (plus more on my fabulous mama) as a little teaser for a second round of the #PGMinseason hashtag project set to kick off in January. Thanks so much to PGM for having me!

And, because two sides + miniature galettes aren’t enough for a Thanksgiving, some link love lately!

I think Marta’s savory salmon-topped muffins with a side of Ashley’s old-fashioned creme fraiche doughnuts would be the Thanksgiving breakfast of my dreams.
Followed by a second breakfast of a mountain of these bacon & scallion griddle cakes (with maple creme fraiche!)
For dinner, this entire I Am A Food Blog Thanksgiving: Miso. Mashed. Potatoes. GUYS. And lemongrass stuffing, and the next morning you can make stuffing fritters with quail eggs — I hope Steph doesn’t mind when I show up at her door for Thanksgiving. In Japan.
And then right after that I’m going over to Sydney’s, because waffle stuffing and s’mores cinnamon rolls.
Or maybe we can just skip the turkey and do insane Sichuan hot pot instead.
This virtual Friendsgiving potluck that Renee put together looks like it’s going to be incredible — plus, there’s a whole week of giveaways for an amazing local business, J.Q. Dickinson Salt! (Edit: Yes, it is incredible. Check out the full list at the end of the post!)
I have never had lefse, but I smiled throughout this entire video. (Plus, a behind-the-scenes peek here!)
I’d be cool with pie for dinner and dessert on Thanksgiving if I could have these chanterelle tartlets. (Also I’d be cool with pie for dinner and dessert as long as it’s pie.)
Speaking of pie for dessert, this kabocha pie looks like my dream come true.
But pumpkin, I still love you. Chai pumpkin pie with black tea caramel is everything wonderful about everything.
And ’cause everyone should be able to eat pie — this gluten-free, vegan pie crust de force by Lindsey (filled with ginger-apple crumble heaven), kabocha times two in a gluten-free crust, and these teeny whole-grain, dairy-free bundles of apple-caramel hand-pie happiness from Oh, Ladycakes.

Finally, speaking of the giving of thanks — thank you so much for being here. I’m so grateful for each and every one of you. Wishing you all safe, happy Thanksgivings full of food, love, and ~~leftovers~~ bestovers!