When you first come home from having been away for a week, there’s not much in the fridge. But I did not feel like going shopping yesterday or today, and anyway I was playing tennis this morning, then flipping the cottage, then waiting for guests to arrive – honeymooners(!), repeat visitors Sally and Ryan – how wonderful to see them again!! I was wrapped up in Sarah’s book for many hours as well (while waiting for Sally and Ryan), so it was after 6pm by the time I thought about dinner. Earlier I had taken a chicken out of the freezer, thinking to roast it, thinking we haven’t had one with a teriyaki sauce in a while and that might be nice, but it was too late for that. Maybe tomorrow.
Hmmm, very limited choices then. I could always make mac and cheese but didn’t feel like that either. I said to Samuel, “Can you make a dough?” He is good at making dough even if he would rather amuse us by hemming Coco in with pillows and blankets on the couch, from which she did not care to move so we concluded that she liked it.
By “dough” he knew I meant a pizza dough. I knew we didn’t have any mozzarella so a conventional pizza was out of the question, but my daughter Marie has a recipe for a savory galette that came into my mind. Only it’s been five months or so since I made it at her house and couldn’t remember it well.
I remembered her recipe started with a pizza-crust-type crust. Thus the dough I asked Samuel to make.
I remembered it had butternut squash, but I didn’t know I had one/forgot I had one/didn’t see the one I had till I was all done. But I knew I had yams. That would work.
I remembered it had fresh sage. I knew I didn’t have that, but I do (always) have dried sage.
I remembered it had fontina cheese. I knew I didn’t have that, but I did (miraculously, considering how nearly-empty my cheese bin is right now) have asiago. That would work.
I knew it didn’t have ricotta cheese on it, but I had some of that, and thought it might be good to include.
It might have been good to look up Marie’s recipe then and there but I didn’t (or I would have added more onions).
Samuel made the dough, a regular pizza dough. He grated a big chunk of asiago. I cut up two big sweet potatoes (a.k.a. yams) into small cubes and put them in my cast iron skillet in butter and a bit of water over a medium flame to roast (forgetting that Marie’s recipe calls for the squash to be oven-roasted), then remembered the half onion sitting in my fridge and something in me said Add the onion to the roasting yams. I sliced it up thinly, added it to the yams in the pan and covered the pan till the yams were soft, stirring them once or twice with a good spatula; they were done in about ten minutes.
Samuel rolled out the dough, I put olive oil on it and spread it all over the surface with my hand (just enough to cover the surface, not enough to pool). He then salted and peppered the surface. I put small dollops of ricotta cheese on next, using teaspoons to push grape-sized blobs onto the dough (you see the white blobs?), reasonably spaced. Cooked yam cubes and onion slices went on next (well distributed of course), then some dried sage, then the asiago.
Into a hot (450F) oven the two galettes went for a good half hour until the crust was nice and brown. It was totally delicious. The combination of cheeses with yams with the sage and onion – oh, yummy! Did I need two pieces?? I enjoyed two pieces! And the crust this time! The crust was especially good. We think it might be because Sandy bought King Arthur bread flour last time I was out of flour, which has more protein, which is supposed to make a better crust. We agree it is better. If you can, buy this kind of flour for your crust.
After we chowed down on this delicious stuff while enjoying Iron Man 2, I found Marie’s recipe, which I will happily share because 1. It has actual measurements and 2. It serves as a springboard to my altered version. You will see that the “pastry” for Marie’s Butternut Squash and Carmelized Onion Galette is not a pizza dough. I guess I forgot that too. There are various ways I veered from this recipe. But the basic idea is quite the same.
It all goes to show that you can look and see what’s in your fridge and maybe not have to go to the store in order to make something yummy for dinner!