Fall Galette

fall galette (44) WM

I kind of got creative here.  And, thankfully this dish turned out wonderfully.  I used what I had on hand, and what is in season: potatoes, kale, apples, cranberries, brussels sprouts and turned it into a galette (a fancy word for a pie/pizza).


2 red potatoes

a few kale leaves

a handful of brussels sprouts

1 apple (granny smith, or fuji – something crisp)

dried & sweetened cranberries

Parmesan cheese



garlic powder

onion powder

fresh garlic

pie crust

fall galette (42) WM


1) boil the potatoes until you can pierce them with a fork, let cool.

2) thinly slice all of the vegetables and the apple.  Slice large-ish pieces of the Parmesan cheese with a vegetable peeler.

3) in a skillet, heat up some olive oil and once hot throw in the brussels, kale leaves, and crushed garlic – lightly season with salt, pepper, garlic & onion powder.  Remove from pan and set aside.

4) add more olive oil to the hot skillet.  Throw in the sliced potatoes in, lightly season with salt, pepper, garlic & onion powder.

5) on a floured surface roll out your pie crust then pace on a baking dish.  Spread the cooked & seasoned veggies on top of the pie crust.  Arrange the sliced apples on top, and then the slices of cheese on top of the apples.

6) Bake in a pre-heated 350 degree oven for about 30-45 minutes until the crust is golden brown.  After the galette has cooked sprinkle the cranberries on top and serve hot.

fall galette (14) WM

fall galette (57) WM

Grilled Chicken with Paprika Rub & Spicy Apple Glaze

Paprika Rub & Spicy Apple Glaze (4) WM

This recipe takes 2 prep days, but is well worth it!

chicken & corn:

a combination of chicken, however much you like – the brine, rub and glaze makes a lot!

corn on the cob, husks removed

for the brine:

2 quarts water

1/2 cup kosher salt

1/4 cup brown sugar

1 tablespoon pickling spice

1/4 teaspoon peppercorns

for the smoked paprika rub:

3 tablespoons smoked paprika

1 teaspoon salt

4 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons freshly ground black pepper

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

for the spicy apple glaze:

3 cups apple cider

1 cup cider vinegar

1 cup applesauce

1 cup granulated sugar

1/4cup light brown sugar

1/4cup thinly sliced fresh ginger

1 cinnamon stick

1/2 vanilla bean, split

6 cardamom pods

2 teaspoons minced garlic

2 teaspoons allspice

1 1/2 teaspoons crushed red pepper

1/2 teaspoon dry mustard

¼ teaspoon salt Paprika Rub & Spicy Apple Glaze (2) WMDirections:

1. On the first night: Prepare the brine by combine all of the ingredients in a pot and bringing the water to a boil.  Once the water has cooled add a few trays of ice cubes, then add the chicken pieces.  Cover tightly and refrigerate over night.

2. On the second night: Remove the chicken from the brine and toss out the brine.  Paper towel dry the chicken and place on one layer on a plate – place the plate of chicken, uncovered, in the refrigerator being sure that the raw chicken isn’t touching anything else.  Refrigerate over night.

3.  On the third day, an hour before grilling mix all of the rub ingredients together and rub onto the chicken.

4. Bring a large pot of water to boil and once the water is boiling place the corn in the water and let boil for 35-45 minutes.

5. While the rub is sitting on the chicken and the grill is starting prepare the spicy apple glaze.  Combine all of the ingredients in a 6-quart saucepan and bring to a boil over medium-high heat, stirring often to dissolve the sugar.  Once the mixture has come to a boil reduce the heat to medium and cool until it is reduced to about 1 cup and has a glaze consistency, which will be about 35 minutes.  After the sauce is a glaze consistency remove the pan from the heat and strain the through a fine-mesh colander into a bowl.  Discard the solids.  Set the glaze aside.

6. Once the grill is ready, place the chicken on the grill and sear on each side for about 2 minutes.  Then, brush some of the spicy apple glaze on the side facing up on all of the chicken pieces; flip over and glaze the other side.  Continue doing this for several times until several layers of glaze are on both sides of the chicken.  You want the glaze to get nice and crispy.  Move the pieces of the chicken to the outer perimeter of the grill, place the corn in the middle and lightly brush a thin layer of glaze on the entire ear of corn.  Cover and cook for about 10 minutes each side.

Paprika Rub & Spicy Apple Glaze (3) WM

7. Remove the corn and chicken once the chicken is cooked through.  Serve with a side salad or the vinegar based cole slaw with cranberries (or another one of my salads!)

Paprika Rub & Spicy Apple Glaze (1) WM