Savory Skillet Galette | Bake It Up A Notch with Erin McDowell | Food52 + Le Creuset
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- Опубліковано 2 чер 2024
- Skillet Galette With Creamed Greens and Parmesan
In this episode of Food52’s Bake It Up A Notch, Erin McDowell. This galette is a rich and hearty combination of sweet leeks and lots of greens (any kind you have on hand will work). The mixture is cooked down slightly in a creamy sauce-think of it like a toasty gratin, wrapped in pastry. While this galette is best served fresh and warm from the oven, room temperature leftovers are also delightful (if there are any, that is).
00:00 - Introduction
01:18 - Let's Talk Crust
09:12 - Making the Filling
15:38 - Assembling the Galette
21:28 - Mistakes Happen
26:22 - Sturdy Galette Challenge
MORE FROM THIS VIDEO:
Get the full recipe on Food52.com here: f52.co/3LRHbNv
PRODUCTS FEATURED IN THIS VIDEO:
Le Creuset Signature Enameled Cast-Iron Skillet in Flame: f52.co/3LTn6GA
Five Two Essential Kitchen Knives: f52.co/3noAYiV
MORE ABOUT BAKE IT UP A NOTCH:
Fearless baker Erin Jeanne McDowell takes a deep dive into the tools, techniques and tips you need to create beautiful and delicious baked goods at home. Her bubbly & effortless approach helps even the most complicated of recipes seem like a total piece of cake! . You can watch more of Bake It Up A Notch here: • How to Make Bread Pudd...
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How to Make the Best Bread Pudding with Erin: • How to Make Bread Pudd...
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WATCH MORE VIDEOS WITH ERIN MCDOWELL:
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Erin Teaches Everything You Need to Know About Pie Crust: • How to Make Pie Dough ... - Навчання та стиль
Erin's enthusiasm is so wonderful!! I'm a savory baking girl, so this recipe is perfect! Thank you for sharing!
My first exposure to her. Extremely informative. More please 🥳
Check out our Bake It Up a Notch playlist for more Erin! ua-cam.com/play/PLucz12o2JWvUHPZrS8JmHNbr7VYT2I9yr.html
Ooh my gosh I missed you so good to see you again😊
I'm already thinking about using the filling as a pasta sauce, that's the best part for me
You're back!!! Already missed you!
Glad you showed when it doesn't turn out great so we can see what you mean. I'm amazed at the beautiful bake on the good one, especially on the bottom, well done! And surprising considering how much filling was in there. I truly wish I had a le creuset skillet to make this, but I can't afford it. I've got a 10" springform pan, could I use that? Or maybe once the sides are folded up, it can just be baked on a big sheet pan? Also, what other veg could be used? I'm thinking potato, leek and carrot! Definitely need to try this. Thanks, Erin!
While I have a le creuset pan now over 50 years old I would use a cast iron pan if I did not have one. I use my cast iron for different kinds of bread, pies, cakes, biscuits. If any dish has tomatoes that would touch the metal surface of the cast iron is the only ingredient that would stop me from using it
Happy to see you back. This looks so delicious!!
I was *just* thinking ahead about how to use up my CSA veggies this summer and this looks like a perfect vessel!
Was just thinking it’s been a minute… great recipe! Love some greens.
Missed you!!! Yummy
There she is! Q: which crust type recipe did she use?
the best teacher!!
Yay! Erin’s back! New cookbook?🤔
Yum. Do you think I can make this in the 9” skillet? Thanks so much. I’ve learned so much from you! 1:54
GA, can I use cast iron skillet(black one) or a pyrex ?
I would lean toward the cast iron skillet for the heat distribution.
@@emilys9365 Thank You 😊 for this.
that’s a partial spinach pie, girl
✅️ Hello 😊❤❤❤❤❤
❤️❤️ I have to say what a pleasure to watch you! You give the recipe, possible problems, how to fix them, examples of both! What a great educator with a smile and comedy on the side. Just wonderfully done!! (I cook quite a bit and do not give out compliments easily). You go girl!!
A long time ago I made an Apple Galette - got the recipe out of Bon Appetite magazine and it was absolutely delicious!! It was made in a pizza pan - and I was wondering if at all possible you could make an apple galette (also had Thyme in the apple mixture). Thank you.
Adoring the savory bakes!!!
I love making galettes!
I just plain adore you.
I just adore her!
A great presentation of what to do, and what not to do. Brava!
I underbake everything! I’m so glad you showed us the difference, ty 🥧
Picnic Pie 🥧 😍
The raw one might be good for reheating.
It looks amazing! Thank you for the video!
I’ve tried so many times to make a puffy pastry like hers. It doesn’t matter how many folds I try to do. It never works for me. 😭 The problem is me, I am sure. She is great. 🤍
You are too wonderful on baking
Breast reduction
Rewatching to make this today!
Something I would love to see as a new hobby baker, is an episode on ingredients and their storage. Flours, sugars, different kinds of yeast, baking powder etc and how to store them!
I love love love your cooking shows! You are a joy to learn from and it’s so fun to spend time with you in the tv kitchen❤
(((Leek facial))) 😂😂🎉🎉
I think the recipe is a dud … better as a casserole with a different topping
Thank you! I am going to make this asap! I love the idea, and I have been waiting for a great recipe. You are such a natural at combining great baking with presentation skills. Brava!
Yum
yes! BIUAN is back!
my hero
Erin, you're awesome! 😃
You're still one of my HERO Bakers!! love your teachings
Why I love this series so much is because Erin focusses not on just "following a recipe" but on the underlying principles. 🥰
Erin is the best!
Thanks Erin! We made this with ramps and curly kale (with some grated nutmeg and cayenne - cuz) and your rough puff recipe in a matfer bourgeat pan - delicious!!!!!
Looks like a good vegetarian recipe. Can you please provide links to the recipes for the three different pie crusts that she demos? Thanks!
I'd still eat the under-baked one. I love doughy pies and biscuits.
those Le Cruset pans are expensive and heavy. What other pan can we use. Erin?
an earthenware casserole or tarte pie pan
Your videos make me so happy.. and hungry. Thank you for sharing your skills, artistry, advice, knowledge and warmth with us! Can't wait to try this galette.
Hi Erin, I love youuuu!
Looks delicious. But Erin, I was waiting for you to add fresh-grated nutmeg. It's so good in a bechamel, and especially with greens.
*Jon Townsend has entered the chat*
Great instruction
This is a fantastic video! Entertaining and informative. I can’t wait to make this recipe.
Always a genuine pleasure to watch The Mistress at work!! We miss seeing you on the regular, Erin. Hopefully everything is okay and we'll get back to the normal schedule of BIUAN videos real soon!🥧🧑🍳
😊
I made several of your recipes, total success! Don't change your pace, preparing food should be a joy.👍
Why not just put the mistake pie with the soggy bottom on the stovetop and crisp up the bottom without further burning the top?
That would definitely help but it was raw in the folds on top as well.
Nutmeg would be good in this dish. If undercooked, you could reheat it later and it might be ok.
Erin is always a joy to watch. She never disappoints when teaching what to make your baking endeavors a complete success, no matter what you choose to "bake up a notch." Thanks, Erin.
Erin you’re the best teacher! I love all your tips❤🎉😊
I miss Erin. glad she's back.
the moment she said "pizza", I was like "yes. that's what that looks like to me."
Please make video of choco chip cookies and brownies :)
That looks absolutely Amazing!
Really enjoyed having the "mistakes happen" segment!
Seriously what's the reason behind the constantly moving/swaying video? None of the other Food52 creators make their videos in this style. Virtually impossible to watch without feeling sick. Ruining one of the best baking channels out there. My cell phone has better video stabilization. Use a tripod or a decent gimbal for christ sake.
Amazing advice at the end on how to get it right. Thank you!