Way before Rachael and Giada, there was Julia Child. What is there to say about her that hasn’t already been said? Julia, so funny and so very tall, shook up America’s culinary repertoire with her two-volume series Mastering the Art of French Cooking. We haven’t been the same since. Today Julia would have been 99 years old. To honor her birthday, we are giving away a copy of Baking with Julia, a collection of recipes based on her Master Chefs TV series that aired on PBS. A full course in the art of baking, the book is filled with helpful how-to’s, illustrations and photographs.
To enter, all you have to do is “like” Amy Atlas on Facebook AND mention your favorite BUTTERY summer treat in honor of Julia in the comment area below, and we’ll announce a random winner this Friday. Please feel free to say how Julia has inspired you as well.
To whet your appetite, here is a simple recipe from the book that’s perfect for this time of year:
Berry Galette, Courtesy of William Morrow/Harper Collins. Contributing Baker: Flo Braker
Makes 4-6 servings
½ recipe Galette dough (see below), chilled
1 ½ cups mixed fresh berries (or cut-up peeled fruit)
1 tablespoon plus 1 teaspoon sugar
1 tablespoon honey (optional)
1 tablespoon cold unsalted butter
Position a rack in the lower third of the oven and preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Put the dough on a lightly floured work surface and roll it into an 11-inch circle that’s about ? inch thick. Since the dough is soft, you’ll need to lift it now and then and toss some more flour under it and over the top. Roll up the dough around your rolling pin and transfer it to the prepared baking sheet.
Spread the berries over the dough, leaving a 2- to 3-inch border. Sprinkle 1 tablespoon of sugar over the fruit and drizzle on the honey, if you’re using it. Cut the butter into slivers and scatter it on top of the fruit. Fold the uncovered border of dough up over the filling, allowing the dough to pleat as you lift it up and work your way around the galette. (Because you’re folding a wide edge of dough onto a smaller part of the circle, it will pleat naturally–just go with it.) Dip a pastry brush in water, give the edge of the crust a light coating, and then sprinkle the crust with the remaining teaspoon of sugar.
Baking the Galette: Bake the galette for 35 to 40 minutes, or until the pastry is golden and crisp. Transfer the baking sheet to a cooling rack and let the galette rest on the sheet for 10 minutes. Slip a wide spatula or a small baking sheet under the galette and slide it onto the cooling rack. Serve warm or at room temperature, cutting the tart with a pizza wheel or a sharp knife. Storing: The galette is best eaten the day it is made.
3 tablespoons sour cream (or yogurt or buttermilk)
? cup (approximately) ice water
1 cup all-purpose flour
¼ cup cornmeal
1 teaspoon sugar
½ teaspoon salt
7 tablespoons cold unsalted butter, cut into 6 to 8 pieces
Stir the sour cream and ? cup ice water together in a small bowl; set aside. Put the flour, cornmeal, sugar, and salt in the work bowl of a processor fitted with the metal blade; pulse to combine. Drop the butter pieces into the bowl and pulse 8 to 10 times, or until the mixture is speckled with pieces of butter that vary in size from bread crumbs to peas. With the machine running, add the sour cream mixture and process just until the dough forms soft, moist curds. Chilling the dough: Remove the dough from the processor, divide it in half, and press each half into a disk. Wrap in plastic and chill for at least 2 hours.