Shaved Asparagus Galette w/ Mascarpone & Jarlsberg

Shaved Asparagus Galette with Mascarpone and Jarlsberg

When one becomes an internationally famous food blogger all manner of amazing perks will come your way.

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”

So while I wait patiently for a publisher to find their missing cell phone and give me a call me to discuss my writing fee I wanted to tell you about Sis Boom Blog’s latest giveaway: a copy Greg Henry’s new cookbook “Savory Pies: Delicious Recipes for Seasoned Meats, Vegetables,and Cheeses Baked in Perfectly Flaky Crusts”

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

Shaved Asparagus Galette with Mascarpone and Jarlsberg

Email subscribers will already have one entry for this giveaway in the can but by using the Rafflecoptor widget below you can enter as well and get even more chances. Be sure to use the widget to let me know of your entries! The widget will even do most of the work for you! (Best of all it will do a lot of the work for me as I discovered just how hard it was to properly administer a giveaway recently!)

To get entries into the contest:

  • Opt-in to the email subscription to this blog (only subscribers who confirm will be entered)
  • Tweet this contest (be sure you let me know through the widget about this!) Tweet up to once a day to get extra entries.
  • Leave a comment on this post about about what kind of savory pies you enjoy.
  • Like” us on Facebook.
Shaved Asparagus Galette with Mascarpone and Jarlsberg

Shaved Asparagus Galette with Mascarpone and Jarlsberg

Page 107 of “Savory Pies” by Greg Henry As seen on Huffington Post!

This is what you will need:

  • 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

This is how you make it:

  1. Prepare the pie crust dough disk and refrigerate for at least 1 hour before rolling out.
  2. Roll it out on a lightly floured surface with a rolling pin into a 12-13 inch round at least 1/8 inch thick.
  3. Transfer the rolled out dough to a parchment-lined baking sheet.
  4. Preheat the oven to 400 degrees and center a rack in the oven.
  5. Cut the tips off the asparagus and reserve.
  6. Take the stalks and lay them down on a cutting board, one at a time.
  7. 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.
  8. Set the shaved ribbons aside in a bowl and discard the woody ends and irregular pieces.
  9. In a medium bowl beat the mascarpone, egg, minced garlic, 1/8 teaspoon salt, pepper and the cayenne into a smooth and spreadable mixture.
  10. Scape the sides to incorporate everything evenly.
  11. Spread the mixture evenly over the center of the dough circle leaving at least 3 inches around the border.
  12. Top the mixture with the Jarlsberg, then the asparagus ribbons.
  13. Be sure to leave the border clear of these toppings so you can roll it up later.
  14. Top with the asparagus tips and sprinkle with Parmesan.
  15. Fold the dough edge over the filling, pleating as needed to form a rounded, free form, elegant galette.
  16. You do want to leave the filling exposed so don’t cover it all up.
  17. Brush the exposed pastry with the egg wash and sprinkle it all with salt and pepper.
  18. 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.
  19. COOL on the rack while still on the baking sheet for about 10 minutes before cutting and serving. Good warm or at room temperature.
http://www.sisboomblog.com/2013/01/shaved-asparagus-galette/

 

About Trevor Kensey

To be truthful, I don't know what “Sis. Boom. [blog!]" means either. The name implies something explosive just happened I suppose I would like it if each post would make made a small 'boom' in your day or at least a fizzle. Even though a recipe is included with every post I have a hard time calling this a "food blog" or even myself a "food blogger".

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  1. Greg IS a baller! I can’t wait to make this galette – I’ve been crushing on his book for way too long. Also, your cookbook ideas crack me up! Also, if you wrote a cookbook, I’d totally swoop it up!

  2. Well, not sure I did any of that right, but I can’t wait to win this book! You are going to pick me, right?

  3. I’m busting up. Fooderati??? Fantastic! Congrats on the mention in Greg’s book. You are on the road to fame and fortune.

    I don’t eat a lot of savory pies…but I could totally get behind it. I can see why your galette was devoured by your company.

    • This is actually the second time in my life I have been mentioned in the forward of a published book! The other one was about 15 or so years ago so fame and fortune is taking quite awhile to get here.

  4. Don’t knock llama breast milk cheese until you’ve tried it! I think I will put that into a savory pie. I didn’t know Greg was finished, that’s fantastic! I will attempt the widget thingy and get back to you – and you know i already subscribe. Ps – I would buy any one of those cookbooks of yours.

    • Savory pie with breast milk? Uh huh. That post would write itself. Like I told Anna up above, I would give you one for free from the dozens I bought on Amazon to keep my numbers high.

  5. You are hilarious (and generous) you own self. XOGREG

  6. I love a good chicken pot pie with a killer flaky crust.

  7. I love any savory pie that has some egg and veggies and a bit of prosciutto or sausage :)

  8. Love Greg. My favorite savory pie is one my mother created. It’s beef and five different beans.

  9. What a fun read! Savory wrapped in pastry makes me swoon and you did a beautiful job.

    I’ve known Greg since practically day1 and have anxiously been awaiting the release of the book. But, how have I missed you? You’re witty and your work is impeccable. You’ve definitely got a new follower (but not by email – I prefer rss).

  10. I have been wanting to get my hands on Gregs book since he first began talking about it on Sippity Sup.

  11. A leek and cream custard pie is simply wonderful

  12. A llama breast milk custard pie sounds intriguing, but until I see that milk for sale in the store my favorite will always be steak and kidney pie! Great job Greg :)

  13. I am so totally coming to your very first book signing!

    My husband makes wonderful Seafood Vol au Vents!

    Thanks for the chance to win.

  14. And here I thought I coined the idea of mixing two words together to call myself something other than a foodie. fooderatti…brilliant :)

  15. I could write that last cookbook, too! My favorite savory pie involves garden tomatoes and basil…summer can’t arrive soon enough!

    • I think we did that one with tomatoes for French Friday that was pretty fantastic. When it comes to the tomato pie I don’t think I’ve ever made two alike and they are always good.

  16. Awwww – I thought galette meant “casually rustic” – it’s the only type of pie I can make without fudging up the presentation. As one of your “ten’s”, I would pre-order any of those books – although I am particularly drawn to Grandma’s vanilla bean dirt.
    (Greg’s book has been in the queue for purchase once I am allowed to start acquiring cookbooks again.)

  17. Greg is wonderful! And I’m so glad to have discovered *your* blog today – can’t wait to peruse it thoroughly!

  18. Looks scrumptious! And it is good to laugh in the morning. A savory pie? Maybe a Jamaican patty pie or perchance wild mushrooms would be good.

  19. I gotta tell you…I LOVE savory pies, so this is AWESOME! BTW, I giggled when I read what Galette means in French! You are a RIOT!

  20. Trevor, This galette looks amazing…just the kind of dish I look for to serve to my friends for lunch! Thanks for sharing! Again you make me smile…I’m hoping you get that book deal…would love to own a book by you, then I could say I knew him when….
    I will be adding Greg’s book to my list of “cookbooks I NEED”.

  21. Well, if the photo on the cover of the book isn’t enough to grab your attention and make you want to get the book then the photo of your galette is a deal clincher. What a great post and giveaway! I would also pre-order any of your books and can imagine one filled with your witticisms and haikus.

  22. i love everything in this.

  23. Your Galette looks delicious. The ingredients, wow. I will take a look at his cookbook. Didn’t we make a galette in FFWD. It was sweet nor savory, as I recall. I find cookbooks that narrow their focus very interesting. Just keep at it, Trevor, and your day will come. I just know it.

  24. This looks divine! It would be a great spring, brunch in the garden, dish!

    And I can’t understand why “The Cocktailer’s Guide to Making Ice Cubes at Home” didn’t make the cut! Well, until it does, I am glad you are here where us little people can access you!

  25. Thems are dillholes!
    Those are the best cookbook proposals I have ever heard of.

    Thank you for making me laugh :)

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