Ya gotta love those fall fruits, eh? And what is fall without a little warm pear something-or-other after a nice weekend dinner? This week’s recipe has become one of my go-to’s when the cry goes up from the starving faculty and grad students over at U of L. They can’t get enough of it, and I can understand why. A galette is really what it is, French-style free-form pie, and one of a select few recipes I know of that makes sweet use out of balsamic vinegar:
The hand and arm are finally feeling good enough to get back into the bread thing, but I’m still taking it easy. For a while now I’ve been wanting to introduce you to a very clever bread making technique invented by bread master Peter Reinhart. It’s a process that requires very little in the way of effort, but yields a fabulously flavorful, big-holed bread that Reinhart calls Pain à l’Ancienne. I haven’t done it on the blog thus far because I haven’t found it online, and I have a rule about publishing recipes from print. Yet recently I discovered that someone else has already broken my rule for me:
Well isn’t that convenient? As the Church Lady might say. Hey, whatever helps you sleep at night, am I right?