(We at breadhealthy.com are delighted to introduce renowned food advocate and master teacher Amy Cotler with her guest post announcing her upcoming book release: “The Locavore Way”)
I’ve been a food pro and farm to table advocate for decades. As fellow foodies on this site, I hope you can spread the word on my new book, which makes a meaningful holiday gift.
It’s in the air, it’s everywhere, but now finally, there’s a practical solution to The Omnivore’s Dilemma for everyone — the definitive how-to guide for seeking out and savoring locally grown, raised and produced farm-fresh foods. It’s the only local food reference you will ever need: The Locavore Way
Happily, the deceptively simple act of eating fresh, seasonal foods grown close to home is creating a wave of change. We’re all much more conscious of our food supply these days, wary of bio-engineered “superfoods” and bacterial infections from improperly processed produce and meat.
A new generation of urban farmers is emerging in cities and towns, determined to give back to the land instead of taking from it.
Restaurants serving locally sourced beef and produce are growing in number and in quality; gone are the images of the hole-in-the-wall vegetarian place down the street that only serves brown rice and tofu. Locally grown food is healthier, fresher and it tastes better.
Enter The Locavore Way: Discover and Enjoy the Pleasures of Locally Grown Food by (me) Amy Cotler, food activist, cookbook writer, recipe developer, and chef. Filled with tips, guidelines, lists, resources, recipes, personal experiences and anecdotes, wonderful recipes and seasonal improvisations that celebrate the bounty of the locally grown harvest, The Locavore Way is the only reference on the market to show readers how to find local foods, grow their own food, join a CSA, or become an activist for change. By focusing on the joy of connecting with the people and places responsible for producing what we eat, Cotler shows readers how easy it can be to embrace the locavore lifestyle.
The Locavore Way appeals to both the newbie looking for a farmer’s market in his area or trying to parse the difference between “local” and “organic,” and determine which may be better, as well as the seasoned locavore who wants to be more active in their community. At its heart, The Locavore Way is a joyous celebration of good food, and of sharing it with one’s community.
Locavore Apple Galette from Amy Cotler’s Recipe Blog
Locavore Apple Galette
The Dough
1 1/4 cups all-purpose flour
1 rounded teaspoon sugar
1/4 teaspoon kosher salt
7 tablespoons cold unsalted butter, cut into small cubes
2 tablespoons shortening (preferably without transfat)
about 3 tablespoons ice water
Filling
1 pound apples, about 3, your favorite local variety, peeled and sliced
1 teaspoon garum masala (see above)
20 or so grates of fresh nutmeg
1/4 teaspoon cinnamon
2 rounded tablespoons sugar
1 tablespoon flour
1 tablespoon orange marmalade, apricot or peach jam
Topping
Milk
Sugar
1 tablespoon orange marmalade, apricot or peach jam
Confectioner’s sugar
1. Blend together the flour,sugar and salt, pulsing it once or twice food processor. Add the butter and shortening, then pulse just until the mixture resembles coarse meal with some small small butter lumps. (This can also be done with a pastry blender or two knives.) Pour about 3 tablespoons of ice water evenly over the mixture and pulse (or gently stir with a fork) just to incorporated.
2. Empty the somewhat crumbly dough onto a work surface (or large piece of parchment paper). With heel of your hand, smear about 1/4 of the mixture once or twice in a forward motion to help mix in the fat. Repeat with the remaining dough, then gather it all up. Press into a ball, then flatten into a 5 or 6 inch disk. Chill for at least an hour. Better yet, overnight.
3. Preheat the oven to 400 degrees. Roll out into a rough circle of about 10-11 inches on a sheet of parchment paper. While the dough chilling again, peel and slice the apples. Toss them in a bowl with the garum masala, nutmeg, cinnamon, sugar and flour.
4. Turn the dough over onto a baking sheet, removing the parchment. Spread 1 tablespoon of marmalade or jam over all but a two inch border. Spread the apple mixture over the jam, then fold in the border to hold it in. If the dough cracks, repair it so the galette won’t leak. Press around the circle gently.
5. Brush a little milk on the exposed crust, then sprinkle with a touch of sugar. Bake until the crust is well browned and the apples are cooked, about 40 minutes. (If the crust browns too much before the apples are cooked, cover with strips of foil.) Melt remaining 1 tablespoon of jam or marmalade. Brush over the apples. Serve warm with a little sifted confectioner’s sugar of the top, if you like.
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