Around the World in 80 Plates: Chiang Mai, Thailand

From so many years ago, a blur of dazzling colors remains imprinted on my retinas, a full rainbow of garments and glittering jewelry reflected the fading sunlight, from each of the multitude of hawker stalls crowding the streets. Tidal waves of chatter, music, blaring car horns, all ebbed and flowed together, underscoring each scene with a certain frenetic energy. Sensory overload was the name of the game, with every last merchant competing fiercely to capture your undivided attention. Most memorable, however, was that oppressive heat. Covered by fabric tents and makeshift wooden plank ceilings, the sun was not the culprit- The humidity was unlike anything I had ever known. It felt as if the whole city was underwater, and we swam from place to place through the thick, hot air, much like the moist breath of a dragon, breathing down your neck. This was Bangkok, Thailand, my one and only experience with the country, and it was only a six-hour layover at that. If simply flitting about a nearby market left such an impression, I can only imagine what it would be like to explore deeper into the heart of the country. Thanks to my sweet culinary expedition, I can at least get a small taste, as we’re destined for Chiang Mai, Thailand today.

Thailand doesn’t have nearly the same sort of dessert culture as European countries, but that’s not to say that there’s not a sweet tooth to be found. Rather, sugary snacks are more common instead of an after dinner aperitif. A bounty of exotic fruits are always close at hand, so many of those more traditional treats put them to good use. In this case, it was the simple mango that captured my heart; a tender, tangy, and juicy topping to the rich coconut-infused sticky rice known as Khao Neeo Mamuang.

A tropical take on the rice pudding I already know and love, mango sticky rice is comfort food, straight and simple. Though something I’d gladly shovel down with gusto on a normal day, that wouldn’t quite cut it for this sweet challenge. Digging into my drawer of baking tricks, I found a long forgotten bottle of pandan extract and jumped at the opportunity to finally put it to use. Admittedly, because I can be nothing but brutally honest with you, my dear readers, this is a horrible representation of the flavor. I’ll be the first to say that I was not a fan. That artificial neon green is just part of the package, but it needn’t be so lurid with a fresher source. Next time, I would gladly go a different route and try making a more refreshing mint-flavored gelee instead, by steeping a big handful of fresh mint leaves in the water before setting it with agar. A green tint could always be added with a splash of spinach juice, if you really need the visual cue.

Yield: Makes 8 - 10 Servings

Mango Sticky Rice Parfaits

Name: Mango Sticky Rice Parfaits
Prep time: 45 min
Cook time: 30 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Thai
Ingredients: 2 1/4 Cups Water; 1/2 Cup Granulated Sugar; 2 Teaspoons Agar Agar Powder; 1 1/2 – 2 Teaspoons Pandan Extract; 1 1/2 Cups Uncooked Glutinous Rice; 2 Cups Water; 1/2 Teaspoon Salt; 1 14-Ounce Can Full-Fat Coconut Milk; 1/2 Cup Light Agave Nectar; 2/3 Cup Full-Fat Coconut Milk; 1 Tablespoon Light Agave Nectar; Pinch Salt; 1 Tablespoon Cornstarch; 1/2 Teaspoon Ground Ginger; 1 Tablespoon Coconut Oil; 1/2 Teaspoon Vanilla Extract; 1 Cup Granulated Sugar; 1/2 Cup Light Corn Syrup or Light Agave Nectar; 1/4 Cup Water; 1/3 Cup Toasted White Sesame Seeds; 1 Tablespoon Black Sesame Seeds; 1 Tablespoon Vegan Butter or Coconut Oil; 2 Ripe Mangos, Peeled and Diced Small

While Thailand may not share Europe’s formal dessert traditions, it certainly knows how to satisfy a sweet tooth. Instead of rich pastries or layered cakes, Thai sweets often center around vibrant fruits and simple, satisfying ingredients. One of the most celebrated examples is Khao Neeo Mamuang, a comforting dish of sticky rice soaked in creamy coconut milk, crowned with ripe, juicy mango. For this version, I’ve added a subtle twist with fragrant pandan gelee, bringing a new depth of flavor to an already beloved classic.

Prep Time 45 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 2 hours 15 minutes

Ingredients

Pandan Gelee:

2 1/4 Cups Water
1/2 Cup Granulated Sugar
2 Teaspoons Agar Agar Powder
1 1/2 – 2 Teaspoons Pandan Extract

Coconut Sticky Rice:

1 1/2 Cups Uncooked Glutinous Rice
2 Cups Water
1/2 Teaspoon Salt
1 14-Ounce Can Full-Fat Coconut Milk
1/2 Cup Light Agave Nectar

Coconut Sauce:

2/3 Cup Full-Fat Coconut Milk
1 Tablespoon Light Agave Nectar
Pinch Salt
1 Tablespoon Cornstarch
1/2 Teaspoon Ground Ginger
1 Tablespoon Coconut Oil
1/2 Teaspoon Vanilla Extract

Sesame Brittle:

1 Cup Granulated Sugar
1/2 Cup Light Corn Syrup or Light Agave Nectar
1/4 Cup Water
1/3 Cup Toasted White Sesame Seeds
1 Tablespoon Black Sesame Seeds
1 Tablespoon Vegan Butter or Coconut Oil

Topping:

2 Ripe Mangos, Peeled and Diced Small

Instructions

Begin with the gelee so it has time to set. Simply with the water, sugar, agar, and extract together in a medium saucepan until there are no lumps or clumps remaining, and set it over medium heat. Bring it up to a lively boil, whisking frequently as it comes up to temperature, and turn off the heat. Carefully pour the hot liquid mixture into the bottoms of 8 – 10 4-ounce glasses, distributing it evenly between them, to fill about a centimeter up the glass. To achieve the slanted gelee layer as photographed, lean the glasses between two stacks of heavy plates or books, as pictured in the post above.
Make sure that they’re securely wedged and not liable to roll around at all before proceeding. No matter what angle you set the gelee at, prepare the glasses in a place where they won’t be disturbed for at least an hour while the agar works its gelling magic. Let cool completely at room temperature until the gelee is firmly in place.
Meanwhile, you can prepare the sticky rice. Another easy affair; just combine the rice, water, and salt in a medium saucepan and set over moderate heat on the stove. Once the water comes up to a boil, reduce the heat all the way down to low, cover, and let cook for 15 – 20 minutes, until all of the liquid has been absorbed. If the pot threatens to bubble over, move it so that it’s only partially over the flame, and periodically rotate it so that all areas get direct heat at one point or another. Once cooked, mix in the coconut milk and agave, cover again, and let it cool and absorb those new flavors.
For the sauce, vigorously whisk together the coconut milk, agave, salt, cornstarch, and ginger in a small saucepan, being careful to beat out any clumps of starch. Set over medium-low heat, and whisk gently until the mixture comes up to a boil. Turn off the heat before adding the coconut oil and vanilla, stirring until the oil melts and is thoroughly incorporated. Cool to room temperature before chilling thoroughly.
Finally, for the last component that needs preparation, set a silicone baking mat or piece of parchment paper off to the side of your stove for easy access. Place the sugar, corn syrup or agave, and water in a medium saucepan (I hope you’ve been washing the same one out; this would make for a whole lot of pans in the sink by now!) over moderate heat, and stir just to moisten all of the dry sugar. Do not stir from this point forward, but gently swirl the pan periodically to keep things moving. Once the mixture comes to a boil and the sugar has dissolved, insert a candy thermometer and cook until it reaches between 290 – 300 degrees. Working quickly, remove the thermometer and dump in both types of sesame seeds along with the margarine or coconut oil. Grab your spatula again and stir until the seeds are well incorporated and the vegan butter or coconut oil has melted. Pour the liquid sesame-sugar mix onto the center of your sheet and let it spread out naturally. Cool completely before snapping into pieces.
To finish the parfaits, spoon sticky rice into the gelee-lined glasses, almost up to the top. Drizzle 1 – 2 tablespoons of the coconut sauce over the top, and mound a generous scoop of diced mango over that. Chill thoroughly before serving, and crown each serving with a piece of sesame brittle right before digging in.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 446Total Fat: 18gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 4gSodium: 144mgCarbohydrates: 73gFiber: 2gSugar: 61gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

For participating in this competition, Bravo has compensated me for my time, but all recipes and opinions are solely my own.

June 18, 2012October 13, 2025

Hannah (BitterSweet)28 Comments

The Ultimate Ice-Breaker

You may not yet find the VegNews July/August 2012 issue on newsstands or in your mailbox, but because advance issues are now available online, I see that as free rein to start talking about it. Honestly, I can’t help myself- The summer edition is always a joy to work on, now that fresh fruits and vegetables are flooding back into stores, and every recipe sounds equally compelling. Best of all, it means I can bust out the frozen and chilled treats like there’s no tomorrow, better suited to tempering the summer sun than any blast of artificial air conditioning. Returning triumphantly with my thrice annual column, this sweet idea is one grand finale that will beat the pants off of picnic fruit salads and watery popsicles.

Key Lime Icebox Cake, complete with dozens of crunchy macadamia-flecked cookies and a tropical coconut and citrus creme. A single towering cake feeds a crowd with ease, and is best after sitting in the chill chest for at least a day, so advance prep makes it an ideal party guest. It’s the dessert that friends and family will be talking about long after the crowds go home and the summer sun goes back into hibernation. Yes, it’s that good.

It shouldn’t be long now before the issue officially lands, so you may as well start clearing space for this cake in your fridge right now!

June 13, 2012June 14, 2012

Hannah (BitterSweet)40 Comments

Around the World in 80 Plates: Bologna, Italy

Florence and Bologna may be separated by a mere 75 miles or so, but the cultural differences are truly worlds apart. Bologna, Italy, part of the Emilia-Romagna region is nicknamed as both “the learned one” (la dotta) and “the fat one” (la grassa) in reference to its eponymous university and rich cuisine, respectively. A telling indication of what’s to come, Bolognese food pulls no punches, and doesn’t hold back when it comes to meats, cheeses, and pastas. What does this mean for a vegan with a sweet tooth?

…Very little. After briefly toying with the idea of a dessert ravioli, I decided to spare you that cutesy interpretation, and look deeper into traditional desserts of the area. Like any city worth visiting, it does have a number of tried-and-true, classic sweets all its own. Nuts, wine, and many eggs seem to color the dessert menu, but what caught my eye was the curiously named zuppa inglese.

You’d be forgiven for believing that you were ordering “English soup” based on the direct translation, but in fact the dish couldn’t be further from that description. Thought to be named after the inspiration of an English-style trifle, it’s actually more like tiramisu, but minus the coffee and plus a more powerful punch of alcohol. Cake or lady fingers are dipped into bright red liqueur known as alchermes, which gains its otherworldly hue from cochineal (beetles.)

Luckily, many variations on the theme exist on this very popular Bolognese dessert, and the general consensus is that anything red will do. Rather than an insect infusion, a simple mixture of bright red maraschino cherry juice and ordinary rum fit the bill quite nicely. In the same “anything goes” mentality, some recipes call for vanilla custard, while others lavish their lady fingers with a rich chocolate pudding. Why choose when you can have both? The alternating layers keep each bite interesting, and blend beautifully with the boozy, fruity biscuits.

Yield: Makes 10 - 12 Servings

Zuppa Inglese

Inspired by English trifle but closer to tiramisu, Zuppa Inglese is a beloved Bolognese dessert made with liqueur-soaked cake or ladyfingers, layered with vanilla custard and chocolate pudding. Rich, creamy, and endlessly customizable, this dessert is all about indulgence.

Prep Time 45 minutes

Cook Time 15 minutes

Additional Time 3 hours 30 minutes

Total Time 4 hours 30 minutes

Ingredients

Zuppa Inglese

1 Batch of Lady Fingers from Vegan Desserts (page 222)

Cherry Syrup:

1/2 Cup Liquid from Maraschino Cherries or Grenadine
3 Tablespoons Rum

Vanilla and Chocolate Custard:

1/2 Cup Raw Cashews or 1/3 Cup Raw Cashew Butter
2 1/2 Cups Plain Non-Dairy Milk
1/2 Cup Granulated Sugar
5 Tablespoons Cornstarch
2 Teaspoons Arrowroot
1/2 Teaspoon Nutritional Yeast
Pinch Salt
2 Tablespoons Vegan Butter
1 1/2 Teaspoons Vanilla Extract
2.5 Ounces Semi-Sweet Chocolate Chips or Finely Chopped Chocolate

Garnish:

Chocolate Curls or Shavings
Natural Maraschino Cherries
Dark Chocolate Crisps

Instructions

You’ll want to prepare the lady fingers first so that they’re completely cool before you use them. Cut them so that the pieces are 2-inches long and will fit flush against the sides of your mold. For the dipping syrup, simply stir together the cherry juice and rum in a small bowl. Set aside.
Place two 2-inch square silicon ice cube trays on a sheet pan for easy maneuvering later on. Have the lady fingers and syrup nearby before beginning to make the custards.
If using a high-speed blender, toss in the cashews and grind them down to a coarse meal. If using a food processor or traditional blender, just plop in the cashew butter. Whole cashews should only be used if you have the horsepower to blend them completely smooth; otherwise, your dessert will be gritty. Gradually pour in the “milk” with the machine running to more easily combine the two. Pause to add in the sugar, cornstarch, arrowroot, nutritional yeast, and salt. Blend on high until completely smooth. Pass the mixture through a strainer to ensure there are no remaining bits of nuts.
Pour the mixture into a medium saucepan and set over moderate heat. Whisk gently until it comes up to a full boil, and then remove the pot from the stove. Stir in the vegan butter and vanilla, whisking until the butter has completely melted. Pour about 1/3 of the hot custard into a medium bowl, and to that bowl, add the chocolate. Let that sit for a moment so that the chocolate can melt, and then stir thoroughly until entirely smooth and perfectly chocolatey.
Working quickly, pour 1 – 2 tablespoons of the vanilla custard into the bottoms of each cube mold. Dip the cut lady fingers into the syrup, and press them gently into the molds to cover the bottom layer. Follow that with 1 – 2 tablespoons of the chocolate custard, and then another layer of dipped lady fingers. Finally, pour vanilla custard in to fill the molds to the top. Let cool for at least 30 minutes before moving the sheet pan of both molds into the freezer. By freezing them solid, they will be much easier to remove and handle. Let rest in the freezer for at least 3 hours.
Meanwhile, you can create a quick sauce from the leftover dipping syrup by cooking it over low heat, until it reduces down to a thicker consistency. Just keep a close eye on it and bear in mind that it will continue to thicken a bit as it cools. Set aside.
Once the custard stacks are thoroughly frozen, gently pop them all out onto the tray. The alcohol in the lady fingers won’t freeze, so those layers will have a tendency to separate. Just coax the whole thing back together as needed, and reassemble if necessary. Let the custards thaw at room temperature for at least 15 minutes before serving.
To serve, first drizzle a plate with the reduced cherry syrup, and place one cube of layered custard in the center. Top with a generous handful of chocolate curls or shavings, a chocolate crisp, and a maraschino cherry, to garnish.

Pickle-Licious

Not everyone grooves on desserts. It’s a tough reality to accept, but I get it: Some sweet teeth are never properly developed, for whatever reason, which allows certain people to drift through life without craving a single cupcake or brownie. Truly. Despite my penchant for the more sugary side of cooking, I can empathize with this small but largely misunderstood crowd. My own sweet tooth is so deeply rooted, so extreme, that I seem to have developed a salt tooth that’s just as persistent in making its desires known. As a wee tot, before I could even see above the kitchen counters, you might see a tiny hand pop up out of no where, searching blindly for the hors d’oeuvre platter than undoubtedly contained a small mountain of briny jumbo olives. Savoring those enormous salt bombs, I relished they way they fit perfectly over each small finger, capping my stubby paw with a very fetching olive manicure.

Should a plate of pickles be available to garnish sandwiches at a luncheon, others knew that any toppers should be selected right away, before the bulk of those gherkins curiously vanished over the course of the meal. Fresh, lightly soured dill pickles were always the best, still tasting more of cucumber than aged pickle, thoroughly infused with herbs and licked with salt. A good pickle is still hard to find, but that unique pickle flavor is surprisingly easy to replicate, even when there are no cucumbers to be found.

The roasted chickpea craze that swept the blogs has died down a bit, but it seemed to me that there was still a whole lot of unexplored territory to cover with these humble beans. Like any other versatile snack food, the flavor possibilities are endless, and so the serendipitous sighting of pickle-flavored potato chips got my wheels turning again…

To impart that characteristic vinegary bite, cooked chickpeas are soaked in a classic pickle brine overnight before being slowly roasted to crunchy perfection. A full battery of herbs and spices join the mix, creating a balanced flavor profile that’s far more satisfying than your average salty snack. Full of good stuff like fiber and protein, a handful will happily keep hunger at bay, and help you resist the urge to plunge into the pickle jar for a direct injection of sodium.

Even if sugar is not your racket, I still have your number… I’m secretly a salt fiend too, after all.

Yield: Makes 1 1/2 – 2 Cups Chickpea Crunchies

Dill Pickle Chickpea Crunchies

Cooked chickpeas are soaked in a classic pickle brine overnight before being slowly roasted to crunchy perfection. A full battery of herbs and spices join the mix, creating a balanced flavor profile that’s far more satisfying than your average salty snack. Full of good stuff like fiber and protein, a handful will happily keep hunger at bay, and help you resist the urge to plunge into the pickle jar for a direct injection of sodium.

Cook Time 1 hour

Additional Time 12 hours

Total Time 13 hours

Ingredients

Basic Brine:

1/2 Cup Cold Water
1/2 Cup White Vinegar
1/4 Cup Apple Cider Vinegar
2 – 3 Teaspoons Light Agave Nectar
3 Cups Cooked Chickpeas

Seasonings:

2 Tablespoons Olive Oil
1/4 Cup Roughly Chopped Fresh Dill
3 Cloves Garlic, Finely Minced
1 Teaspoon Coarse Sea Salt or Kosher Salt
1/2 Teaspoon Mustard Powder
1/4 Teaspoon Ground Coriander
1/4 Teaspoon Celery Seed
1/8 Teaspoon Ground Black Pepper
Pinch Red Pepper Flakes

Instructions

Place all of the ingredients for the brine in a medium-sized jar, including the chickpeas, shake it up, and place it in the fridge. Allow the brine mixture to infuse into the beans for 12 – 24 hours. As one might presume, the longer the chickpeas soak, the more strongly they’ll be flavored with vinegar. It’s up to you whether that’s a good or bad thing. Bear in mind that the bite will mellow significantly after a trip to the oven, so don’t be afraid of having very vinegary beans at this stage.
Once the chickpeas have been “quick pickled,” drain them thoroughly but do not rinse. Preheat your oven to 375 degrees while you measure out and prep the seasonings. Toss the chickpeas into a bowl along with the oil and all of the aromatics, stirring so that every last bean is thoroughly coated. Transfer to a jellyroll pan or large baking dish (anything with sides- These edible marbles will want to roll right out otherwise) and spread them evenly in one layer.
Bake for 45 – 60 minutes, stirring every 15 or so, until the chickpeas have shrunken in size and are golden brown, with darker spots in some areas. It can be hard to tell when they’re done since the chickpeas will continue to crisp up as they cool, but listen closely and they should rattle when you shake the pan. Remove from heat and let cool completely before snacking and/or storing in an airtight container.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 145Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 343mgCarbohydrates: 19gFiber: 5gSugar: 4gProtein: 6g

June 8, 2012March 10, 2019

Hannah (BitterSweet)42 Comments

POP into Summer!

Instant frozen treats, ready mere minutes after the first craving hits. Sounds like science fiction, but if a “better tomorrow” starts with dessert, then we are well on our way. Standard ice creams and popsicles take hours at minimum, simply freezing to a solid enough consistency to eat, but the Zoku Quick Pop Maker has taken all the waiting out of the process. Using an insulated mold, all warmth is wicked away from liquids poured inside, be it an ice cream base, melted sorbet, or merely juice, turning into an icy treat on a stick right before your eyes.

In the name of “research” for my ice cream book, I found it entirely necessary to test out this crazy contraption, requesting a review model early on. This was, of course, over a year ago now. After snapping that initial photo of the device, admiring the appealing rounded edges and pop-art designs on each plastic stick, and carefully stowing it in the freezer… It remained there, untouched, month after month. Despite the fact that freezer space was at a premium, that thing did not budge from the top shelf, on the offhand chance that I would have time to play with pops. While the assessment may be a bit belated, I can tell you this much: It will be getting a whole lot of use from here on in.

Initially spurred into action by a job for Allergic Living Magazine that called for striped fruit-and-creme pops, dreamed up by my good friend Alisa, this was the perfect kick in the butt to get this thing out of the freezer at last. The unique freezing system allows the pop maker complete creative freedom, freezing stripes of any size or shape, should you tilt the housing in the middle of the process. A three-layer affair was a snap, straight-forward enough that even the least ambitious dessert dabblers would be able to manage such an effect with ease.

Another fun feature is the ability to stick fruits and other “mix-ins” directly to the walls of the machine, so that they’re perfectly visible once the pops are removed. In fact, they now make tiny cookie cutters that allow you to create faces on your pops, really giving them some personality. Going a more simple route, I merely used sliced strawberries to feature in my Strawberry Cereal Milk Pops. Easily veganizing Christina Tosi’s legendary recipe with almond milk, all I had to do was pour in the cornflake-infused milk after adhering the berries, and just like that, a delightfully frosty breakfast-turned-dessert was born.

The real beauty of this toy is how it can cater to every whim and craving. On impulse, it seemed fun to whip up a frozen chia fresca one hot afternoon, and so without delay, that’s just what I did. Though the seeds still floated to the top, it made for a fantastically refreshing solution to a sweltering summer day. Experimenting like this is effortless and painless, so even the flops won’t set you back. Just thaw and wash out the mold, thoroughly dry, refreeze for a day, and you’ll be ready to go all over again.

I still haven’t even scratched the surface in trying out all that this baby is capable of. With the help of a handy siphon, pops with different flavored cores are a breeze as well. A classic but homemade creamsicle or strawberry shortcake could be mere minutes away! In case you ever find yourself at a loss for ideas, the mad geniuses at Zoku have you covered there, too. In addition to their blog filled with recipes, they’ve even created a whole pop cookbook to keep you inspired. Easy and inviting enough for kids of all ages to enjoy, I can’t think of a single person I wouldn’t recommend this fun gadget to. Even couples and singles have options now, with double and single pop capacity molds, in case a freezer full of tempting treats is not an ideal situation. Personally, my only complain would be the opposite: I could never make enough pops to keep the freezer stocked for very long!

June 6, 2012June 6, 2012

Hannah (BitterSweet)32 Comments

Around the World in 80 Plates: Florence, Italy

Talk about a wild ride- After gradually traveling towards warmer, more exotic destinations, the next logical stop was certainly not the one we made. In fact, my expectations couldn’t have been further from Florence, Italy, but that is precisely our destination this week! Back to Europe we go, to a cuisine that most Americans are not only well acquainted with, but can practically call their own. Rather than the heavy pastas and red sauces commonly thought of as generic “Italian food,” however, Tuscan cooking has a distinctly different flair. Harkening back to peasant cooking, there’s no room for fancy flourishes or haute gourmet dishes here. With great difficulty, I reigned in my plated dessert impulses, swearing up and down to keep this inspired recipe as simple as possible. Something without a half-dozen components, crazy ingredients, or labor-intensive preparations; No funny stuff allowed. Conjuring up faded memories of the graceful architecture and warm, gentle sunshine from my last visit nearly a decade ago, I could distinctly recall that the clean, bright, and unfussy flavors of the food itself was what made it so good.

Thrilled by the challenge, it was nonetheless a struggle. It would be so good with a sauce! What about a crunchy crumb topping? Oh, these should be individual, deconstructed presentations! Though enticingly aromatic fresh out of the oven, it just seemed so plain, so boring. The ideas kept flowing, tempting with different ways to dress it up should all else fail. But with one bite, those thoughts evaporated like the steam wafting from each warm slice. Simple was perfect.

Strawberries and tomatoes, though seemingly an odd couple, bring out the best in each other for both sweet and savory preparations. Just as comfortable together in a salad as this free-form pie, the savory, gently acidic bite of the tomatoes serves to accentuate the sweetness of the berries. Just like a pinch of salt can make any dessert pop, the combination of these apparently discordant tastes, in the right balance, creates a more complex and satisfying dish overall. Focused on featuring these key players and nothing else, I further intensified their basic flavors by first roasting them, concentrating their inherent sweetness and tartness, before baking the bright red jam into a flaky, sugar-sprinkled crust.

“Rustic” is one of my least favorite words in the English language, applied to everything from house decor to clothing, but especially food. One might be tempted to describe the humble galette as such, but first consider all of the love and care that goes into each pastry. They may not be fancy, but every single element is keenly attended to, making sure they taste their absolute best. Simple shouldn’t mean plain, dull, or forgettable. Especially when this unusual dessert is topped with finely shredded basil for the ultimate herbaceous finishing touch, it’s hard to top it- Except with a single scoop of creamy vanilla ice cream, perhaps.

Will the chefs also keep it simple when they visit Florence, Italy? Tune in to Bravo this coming Wednesday at 10/9c to find out!

Yield: Makes 6 - 8 Servings

Roasted Strawberry-Tomato Galette

Prep Time 15 minutes

Cook Time 1 hour 25 minutes

Additional Time 15 minutes

Total Time 1 hour 55 minutes

Ingredients

Filling:

1 Pound Fresh Strawberries, Hulled and Halved
10 Ounces Whole Grape or Cherry Tomatoes
1 Vanilla Bean, Split and Seeds Scraped
1/2 Cup Granulated Sugar
2 Tablespoons Olive Oil
1/4 Teaspoon Salt
Pinch Freshly Ground Black Pepper
4 – 6 Leaves Fresh Basil, Fine Chiffonade (Optional)

Instructions

Preheat your oven to 350 degrees and pull out an 11 x 7-inch rectangular baking dish.
Toss together all of the ingredients for the filling, saving the vanilla bean pods for another application. (Best use: Make some vanilla sugar!) Spread the sugared fruits out inside your baking dish, making sure that everything is in one even layer. Bake for 60 – 65 minutes, stirring every 15 minutes or so. After about 20 minutes, the mixture will become very juicy- Don’t panic, this is a good thing! Continue cooking until the excess liquid thickens, becoming syrupy, and the fruit is fairly jam-like in consistency. Cool completely before proceeding.
To complete the galette, roll out the unbaked pie crust on a lightly floured surface to a thickness of about an 1/8th of an inch in thickness, as round as you can possibly make it. Don’t fret if it’s a bit misshapen; that will only add to the charm. Transfer the flat circle
of crust to a silpat- or parchment paper-lined baking sheet, and pile your jammy roasted strawberries and tomatoes in the center. Spread the filling out evenly in the middle, leaving a border of about 2 inches clean. Fold over the sides to contain the filling, and lightly brush the exposed crust with you “egg” wash of choice. Sprinkle lightly with turbinado sugar.
Bake in a preheated 350 degree oven for 30 – 40 minutes, until the crust is golden brown and the filling bubbly. Don’t fret if some of the juices spill out of the sides, as there will still be plenty within. Let cool for at least 15 minutes before topping with a light touch of fresh basil, if desired, and serve immediately while still warm.