I recently started following Williams-Sonoma's blog, which is where I found the apple galette recipe and learned about the cooking class. The recipe was a winner, the cooking class not so much.
This was my first class at Williams-Sonoma and I had low expectations due their classes being free, but it was still worse than I imagined. First, classes are held at the checkout area. Imagine 25 people crowded around the counter, making it difficult for other customers to checkout. Advance registration is required, but their attendance cap is too high given the size of cooking class space.
Being crowded would have been fine if the content of the class was worthwhile, but it felt like an ad for KitchenAid. On a related note, the KitchenAid rep was in the store last week. I understand the purpose of the class is to sell Williams-Sonoma products but it would have been nice if items related to pies (the topic of the class) had been the focus.
|Williams-Sonoma's Photo - Technique Class: Classic Crusts|
I love that Chris is just as addicted to the store as I am. He was running low on his favorite tomato & roasted red pepper soup, so it was his idea to visit just one week after the store opened. We're now fully stocked on our Trader Joe's favorites and we picked up some new items which I'm anxious to try.
I was intrigued when I saw America's Test Kitchen's recent video on how to microwave kale chips, so I picked up one bunch of lacinato kale while grocery shopping this weekend. I highly recommend this method for making kale chips! I ate the entire bunch of greens in 2.5 minute intervals while standing in front of my microwave.
Each batch sounded like microwave popcorn which had me concerned, especially when I saw kale flying around the microwave, but eventually each batch settled down and I didn't see any flames as one video commenter mentioned, which would really be scary.
So the moral of this post is, have full faith in Williams-Sonoma's recipes, but be wary of their cooking classes. Before fall passes us by, I recommend getting yourself some apples and making these cute little galettes.
Prep Time: 1.5 hours
Cook Time: 35-40 minutes
Ingredients (serves 6)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 3/4 cup cold butter, cut into pieces
- 1/2 cup ice water
- 3 large (4 medium) apples such as Gala or Pink Lady, sliced 1/4-inch thick (peeled or unpeeled)
- zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- In the bowl of a food processor, combine the flour, salt and sugar. Sprinkle the butter over the top and pulse for a few seconds. Sprinkle water over the flour mixture and process just until the mixture starts to come together. Dump the dough into a large Ziploc bag and press into a flat disk. Refrigerate for at least 30 minutes, or up to 1 day.
- In a large bowl, toss together the apples, lemon zest, lemon juice, sugar and cinnamon. Then line a baking sheet with parchment paper or a silicone baking mat.
- Transfer the dough to a lightly floured work surface and cut into 6 equal pieces. Roll each piece into a 5" round. Transfer the dough rounds to the lined baking sheet, spacing them evenly.
- Divide the apples between the dough rounds, spring them into an even layer, leaving a 1-inch border of dough. Fold the edge of the dough up and over the apples, pinching the dough to prevent filling juice from escaping during baking. Refrigerate the galettes for 30 minutes.
- Heat oven to 400 degrees and bake the galettes for 35-40 minutes until the crust is golden brown. Let cool on the baking sheet on a wire rack.
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