King Salmon, Chioggia Beets & King Oyster Mushrooms

[dstr8]

Oh boy, the fish monger had some pristine fresh Pacific King Salmon from Oregon; never a wonder what's for dinner here when that happens .    Super sweet organic strawberries from Monterey Bay (Rodriquez Farms), local organic Rocket Arugula & green Rhubarb are factoring into the same dinner.

Filled the Twenty-Three with CoffeeChar, heat soaked it for the first of several bakes today:   Chioggia Beets.   Then the Strawberry-Rhubarb Galette was kissed all over by the CC at 400F.   Next up was the King Salmon and King Oyster mushrooms.    

* Roast-grilled King Salmon

* Sautéed King Oyster Mushrooms

* Arugula & roasted Chioggia Beet Salad with 15YO Modena Balsamic vinegar & smoked blue cheese crumbles

* Strawberry-Rhubarb Galette with a dollop of real maple syrup infused Maple Hill Creamery Greek Yogurt (the best!)

The incredibly versatile Komodo Kamado!  

Nothing else compares.

Edited June 26, 2016 by dstr8

[Aussie Ora]

That looks marvelous love the sound of the strawberry -rhubarb galette nicely done

Outback Kamado Bar and Grill♨

[MacKenzie]

dstr8, it must have been an absolutely fun day for you preparing such a scrumptious meal.

[ckreef]

Great looking meal. I especially like the strawberry rhubarb thing. What kind of dough did you use for that? A pie crust or more of a pizza dough?

Reef's Bistro

[dstr8]

2 hours ago, ckreef said:

Great looking meal. I especially like the strawberry rhubarb thing. What kind of dough did you use for that? A pie crust or more of a pizza dough?

Reef's Bistro

I've been using this dough recipe for all things galette's for several years and found it best to my liking.   I like the addition of cornmeal...textural and flavor...that lends itself to the rustic nature of galettes.

From Diana's Desserts:   www.dianasdesserts.com

Servings: Makes 2 8-inch Galettes
Comments:
If you're easily seduced by the pale blush of a ripe peach, you'll be captivated by this lovely dessert, a rustic take on peach pie. You don't need any special skills to assemble what the French call a galette, just a rolling pin.

The recipe we use comes from the wonderful "Baking With Julia" by Dorie Greenspan. The cookbook's recipe calls for mixed berries, but any juicy fruit will do. Simply vary the amount of sugar according to the fruit's natural sweetness.

*Note:
The dough recipe makes enough for two 8-inch galettes. If you're making two, you'll need to double the ingredients for the filling.

Ingredients:
FOR THE DOUGH:
3 tablespoons sour cream (or yogurt or buttermilk)
1/3 cup ice water
1 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon granulated sugar
1/2 teaspoon salt
7 tablespoons cold unsalted butter, cut into 6 to 8 pieces

FOR THE FRUIT FILLING:
1 1/2 cups sliced, peeled peaches 1 tablespoon plus 1 teaspoon sugar 1 tablespoon honey (optional)
1 tablespoon cold unsalted butter

Instructions:
TO MAKE THE DOUGH BY HAND:
Stir the sour cream and ice water together in a small bowl and set aside. Put the flour, cornmeal, sugar and salt in a large bowl and stir with a fork to mix. Drop the butter pieces into the bowl, tossing them once or twice to coat with flour. With a pastry blender or two knives, cut the butter into the flour, aiming for pieces of butter that range in size from bread crumbs to small peas. The smaller pieces will make the dough tender, the larger ones will make it flaky.

Sprinkle the sour cream mixture over the dough, a tablespoon at a time, tossing with a fork to evenly distribute it. After you've added all the sour cream, the dough should be moist enough to stick together when pressed; if it's not, add additional cold water, a teaspoon at a time. With your hands, gather the curds of dough together. (It will be soft and malleable.) Divide the dough in half, pressing each piece into a disk, wrap them in plastic and refrigerate for at least 2 hours. 

Edited June 26, 2016 by dstr8

[dstr8]

5 hours ago, MacKenzie said:

dstr8, it must have been an absolutely fun day for you preparing such a scrumptious meal.

 

Yes, as you and others here surely know here, getting to cook as much as possible results in a fun day.   Even more so when the KK is used front and center

 

[MacKenzie]

I have a recipe for tomato galette that I make once the local tomatoes are ripe. It is delicious also. I'm going to copy your recipe and hope to make it soon, summer is always good for these as fruit is ripe and fresh. Thanks for posting the recipe, dstr8.   

[CeramicChef]

@dstr8 - very nice cook!  I love that galette of yours on the KK.  I do those frequently and people are always amazed that such desserts turn out so well on the KK.  Absolute killer money shot!  Kudos to you!

[tinyfish]

Lovely meal but what a delicious dessert.