I am not a big fan of that kind of galettes — rustic looking flat cakes stuffed with whatever. This one is the first I’ve ever made, and the reason it made me curious was a combination of fish and rye. The origins of rustic rye pie with fish, I believe, come from Northen Europe. Kalakukko is a good example. My friend’s recipe inspired me, but the amount of vegetable oil in the dough forced me to go through several rye crust recipes available online just to see what else is out there. There were plenty and all of them overloaded with fat. One, in particular, made me almost give up my search for the low-fat version. It was a very tempting flaky rye crust made with tons of butter using the same method as for the flaky Pâte Brisée. But then I remembered my recently discovered The-Best-Ever dough. I tried using the same method for the rye and wheat mix of flours, and it worked! Again.
I dreamed of making something special with the treasures I got at the LivinOrganics farm for a few days. The idea of steamed chard rolls came to me when two other legendary recipes crossed my mind almost at the same time — capuns and vertical lasagna with morels. Gently steamed broad chard leaves seemed a good candidate to sub the sfoglia. And then there were April’s amazingly sweet young carrots I could use to flavor bechamel, along with garlic and cheddar.
I equally enjoy eating and making dumplings. It’s one of those foods that gives me an opportunity to let my fingers work on something fine and elaborate. That’s why I haven’t given a try to my ravioli maker for years until now. But even a passionate cook who tends to make meals from scratch feels lazy from time to time and I unpacked it.
I had an idea about what kind of dough will be best to use for the maker, and the first try was successful. There were only three convenient ingredients. The dough was easy to make and easy to use. It didn’t need more than 15 minutes to rest and nicely rolled very thin. The dumplings were cooked in about 2 minutes.
I tried it for a few times with different stuffings and now happy to share the recipe! It is perfect for dumplings with the stuffing that benefits from quick cooking — raw herbs, berries, fresh cheese, etc. Enjoy!
Sea scallops are probably the most winning seafood ingredient to serve with this sauce. They can be made using different cooking methods, including searing, steaming, and simmering, etc. This sauce is good with fresh pasta. And, of course, any combination of pasta and seafood are perfect. My favorite dish with this sauce is sea scallop dumplings.
The original chutneys come from India, Bangladesh, Pakistan, Nepal cuisines. They can be made of fresh or cooked ingredients. Their texture varies from smooth to chunky. To prolong their shelf life, they can be fermented or cooked with vinegar, citrus juice, or tamarind puree. There are many variations, and recipes vary from region to region.
Today chutney is a large category of condiments made of spiced fruits and vegetables. In addition to traditional Asian condiments, there are American and European (aka Major Grey’s style) chutneys that became popular in western cuisines. This recipe is based on the classic Anglo-Indian version with apples and raisins. Serve smoked apple chutney with mild cheddar, ham, roasted pork, poultry, on top of baked brie, etc. This chutney will beautifully flavor brown stock and demi-glace sauces.
May this holiday season bring joy to your heart and a pleasure to your taste buds! Thank you for being Lyukum Cooking Lab friends!