If you read this blog with some regularity, you may have noticed that Elspeth tends to post evidence of her very successful adventures in the world of elaborate baked goods, entrees from various parts of the globe, and multi-stepped recipes that she claims aren't so difficult to conquer. I, on the other hand, tend to post evidence of delicious but *truly* simple recipes, and sometimes I begin to feel like I should try something a bit trickier. More of an "Elspeth recipe," if you will. And so, I attempted.... a Zucchini and Ricotta Galette, as found on the Smitten Kitchen blog (which I heartily recommend). I followed the recipe precisely, and when the crust went all smooshy and uncooperative, I read through dozens of comments on their blog until I found confirmation that at least one other person had this problem, and that it still came out edible.
It seems that assembling your crust quickly, so that the ingredients stay cool, is essential. I did not move quickly, and it was a hot and humid day in July. And so - my crust was smooshy. It was also delicious, though, and perhaps that's the beauty of this recipe.
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