Or so I've been told.
I once picked up a fancy handheld egg beater at a conference once but when you factor in how much money was spent to actually attend the conference you could hardly call the egg beater a "prize".
"Look at this free egg beater! It only cost $1100 dollars!"And fork still works best for scrambled.
If I were to become cool and popular I could score one of those all-expenses-paid trips (we call them junkets) and get taken to a new and fantastic foodie-type place.Cool bloggers actually get paid to see inspiring new food related thingies and write all favorably-like about them. Kitchen appliance manufacturers, tourist councils, exotic vegetable grower's councils, and more will often spring for the bill and take their chosen fooderatti to their trendy boutique breweries, hip equipment showrooms (replete with celebrity chefs), and even to entire foreign countries to see fun stuff foodie-like things where vodka is made from politically correct raisins or sample the current cheese rocking the cheese-world made from llama breast milk... shit like that.
For now I just dream of such a life.
Some food bloggers somehow manage to get themselves paid for writing an actual cookbook. To many in this biz we call blog getting a cookbook deal is the "holy grail" and something a great many of us should aspire to. And many do whether its admitted to publicly or not.
No publisher has accepted any of my cookbook proposals:
- "Pass the Salt": Snack and Meal Ideas for the High Sodium Dieter"
- "The Cocktailer's Guide to Making Ice Cubes at Home"
- "Late To The Party: Cake Pops, Bacon Jam and Quinoa. A 101 Recipes for Yesterday's Food Trends"
- "That Is Not Vanilla Bean, That is Dirt: Recipes From My Grandma's Kitchen"
and one I think I would be particularly good at writing:
- "My Favorite Recipes from Other People's Blogs"
You might know Greg from his stewardship over at SippitySup.com where he writes prolifically about the many various recipes he creates. He's quite active in the food blog community so if you are a food blogger then you also probably know him for his generosity as well.Whether lecturing at blog camps or hosting community dinner gatherings Greg has always been there offer help and advice. He was one of the first bloggers I reached out to when I was kicking the can of this thing and, well, look at me now!
Unlike many bloggers whose books are simply extensions of what they have already created online, Greg chose to focus on savory pies offering up nearly 65 different pie recipes and several crust recipes too. Yes, you will find your classics like Chicken Pot Pie and Pissaladiere in here but they act as an effective jumping off point for Greg to show off his signature ability to work just about anything into a tasty, savory pie whether it is appetizer, main course or even a hand pie.
By the last page Greg will have you questioning just what it even means to be a pie and have you you worshiping pie crust as something magic indeed!
Full disclosure: I recipe tested this galette for Greg several months ago when he reached to bloggers out asking for help. I chose this one despite prefering my pies in more orderly presentation factors. ("Galette" is a French word meaning "I can't afford a pie tin". ) I surprised myself by choosing this one but I was sure glad I did. The lunch crowd I served it to decimated it in just minutes and already the basic recipe has been modified to accommodate many different veggies.
If you do win or buy this book be sure to turn to page 10 where Greg thought well enough to mention my name with an acknowledgement! I told you he was a generous guy!
I may not have a cookbook of my own, yet, but I was pretty stoked to see my name in his!
Shaved Asparagus Galette with Mascarpone and Jarlsberg
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Shaved Asperagus Galette with Marcarpone and Jarlsberg
Page 107 of "Savory Pies" by Greg Henry
As seen on Huffington Post!
- Pie crust recipe of choice. The dough should be large in portion so it can roll out to at least 12 inches at 1/8 inch thick. Greg features a wonderful Cream Cheese Crust for this one.
- Flour for rolling
- 1 pound thick or medium asparagus.
- 6 oz mascarpone cheese, at room temperature
- 1 large egg, lightly beaten
- 1/2 clove garlic
- 1/8 teaspoon kosher salt, plus more as needed
- 1/8 teaspoon freshly cracked black pepper
- pinch of cayenne (optional)
- 2 oz. Jarlsberg cheese, coarsely grated
- 1 Tablespoon finely grated Parmesan cheese
- 1 egg yolk lightly beaten with 1 teaspoon water, for egg wash
Preheat the oven to 400 degrees and center a rack in the oven.
Cut the tips off the asparagus and reserve. Take the stalks and lay them down on a cutting board, one at a time. Using a Y shaped vegetable peeler shave the asparagus into think robins, turning the spear as you work to get as many ribbons out of each spear as possible. Set the shaved ribbons aside in a bowl and discard the woody ends and irregular pieces.
In a medium bowl beat the mascarpone, egg, minced garlic, 1/8 teaspoon salt, pepper and the cayenne into a smooth and spreadable mixture. Scape the sides to incorporate everything evenly. Spread the mixture evenly over the center of the dough circle leaving at least 3 inches around the border. Top the mixture with the Jarlsberg, then the asparagus ribbons. Be sure to leave the border clear of these toppings so you can roll it up later. Top with the asparagus tips and sprinkle with Parmesan.
Fold the dough edge over the filling, pleating as needed to form a rounded, free form, elegant galette. You do want to leave the filling exposed so don't cover it all up. Brush the exposed pastry with the egg wash and sprinkle it all with salt and pepper.
Bake until the crust is golden and the asparagus tips start to brown and caramelize, about 45 to 50 minutes checking often during those last ten minutes. COOL on the rack while still on the baking sheet for about 10 minutes before cutting and serving. Good warm or at room temperature.
Check back in a couple weeks to find out the winner! Email subscribers, be sure to jump over to this post online to leave a comment and use the widget to get more entries. Or jump to the contest page!