Wandering Goose Seattle

Mr. Ramon and I popped in at the Wandering Goose on their first day open. This cosy spot in Seattle's North Capitol Hill is the work of Heather Earnhardt. Heather is many things and one of them is an amazing baker. I know her work well from Volunteer Park Cafe - she is one half of the talent that brought us this amazing gathering place full of meals to remember. 

I have never met Heather but think I would like too. I love what she is creating here. She seems to have had a rich life that really shows itself in the atmosphere and food at Wandering Goose. The space is small - no more than 30 seats. It fills quickly and has a buzz about it that feels like a family gathering. The tables are raw blonde wood and butt up against pews that line the walls. Every piece in the space feels found and useful. 

The bakery case is full of gorgeous rustic delights. On our visit we enjoyed the Plum Galette. A superb crust and the delicious fragrance of roasted plums with a hint of almond. We fought over every last bite. 

Who am I kidding though - we came for the biscuits. We just missed breakfast and chose two things of the menu to share. "The Easy" a classic egg, bacon biscuit sandwich and "The Sawmill" a  fried chicken biscuit sandwich with the road house gravy. Both of these left me totally satisfied in buttery, salty goodness. 

It was nice to see some familiar faces within the staff and the service was genuine and warm. Both Mr. Ramon and I look forward to making it early for breakfast and trying a few other things off the menu. If you have not had a chance to go yet - do. I know you will enjoy it as much as we did. 

Fresh Apricot Galette

My dad preferred pie over cake for desserts and occasions like birthdays. This is something I knew from a very young age and I am sure my mom told me this on many occasion. Kids usually expect cake so "why pie?". My mom knew from early on in her and my dads relationship that he liked pie. I don't think my grandmother could have made it any clearer when she gifted my mom with the "Farm Journal's Complete Pie Book" 1969ish. The inscription is priceless "Hope you have a lot of fun. Really read this book - and read the index thoroughly". Clearly the message was "my son likes pie - so you better make a good one".

Some of my fondest memories are in the kitchen with my family. One stands out more than most and although the details are a little fuzzy the facts remain the same. I remember watching from the sidelines as my parents made pies. I think it was for thanksgiving and I am pretty sure there was pumpkin involved. None the less - sitting back and enjoying that memory makes me feel happy inside. 

While some people love throwing together a batch of cupcakes, I love throwing together a pie, or a pie like dessert. For me crust is what my hands love to make and no freezer is complete without a crumble topping awaiting its fruit! Fruit pies are my favorite. That sweet ripe fruit baked until it is soft, wrapped in buttery crust. Fresh fruit doesn't stand a chance in our home and these apricots were no exception. 

I was excited to see the beginning of stone fruits in the local markets. How could I say no to splitting a case of local, organic apricots with one of my customers. Sweet fragrant dumplings of love these were! I have jam on my mind but it seems like a sin to not use some in a dessert. I decided to go rustic and make a galette. A galette is a rustic free form tart. Consider her the low maintenance sister to a pie. No fluted edges here. Just a crust folded up around fruit. Yum!

Pate Brisee

This recipe will make 2 crusts. You need one for this recipe. You can freeze the other for up to 2 months. I say make another galette!!  

• 2 1/2 cups of all purpose flour 
• 1 tsp salt
• 1 cup of cold butter cut up into small pieces
• ice water - 1/4 cup or so

Combine flour and salt in the bowl of your food processor - pulse to combine. Add butter, pulse for about 10 1 second pulses until mixture resembles coarse crumbs with some larger pieces remaining. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender or your fingers.)

With machine running, slowly pour  1/4 cup ice water through feed tube. When dough comes together press a small amount together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time. We do not want wet or sticky dough. Do not process more than 30 seconds.

Turn out dough onto a clean work surface. Gather together then divide in half. Place each half on a piece of plastic wrap and flatten into disks. Wrap with plastic, and refrigerate at least 1 hour or overnight. 

Apricot Galette

• 1/2 recipe Pate Brisee
• 1 1/2 pounds apricots - about 10
• zest and juice from 1 lemon
• 2 tablespoons cornstarch
• 1/4 cup + sugar
• salt
• 2 tablespoons heavy cream

Pre heat over to 425 degrees

Half and pit your apricots. Slice each half into 3 sections. Place in a bowl and sprinkle with lemon juice/zest, sugar, cornstarch and a 1/2 teaspoon of salt. Toss to coat. Taste your apricots and see if they need a little more sugar. 

Roll out your Pate Brisee using a little flour to a 13' circle. Place on a parchment covered baking sheet. Place apricot mixture in the middle of the pastry leaving a 2 inch edge of pastry all the way around. Start folding up the crust over the apricots creasing as necessary to keep in the juices. 

Brush the outer pastry edges with heavy cream and sprinkle with sugar.

Place in over for 20 minutes. Turn oven down to 375 degrees and bake an additional 20 - 25 minutes until pastry is golden and apricots are bubbling. Serve warm with ice cream or my favorite at room temperature with a cup of coffee for breakfast! 

Is it bad I had some for dessert and then breakfast the next morning?