Well, it’s Pride weekend here in NYC. One of our most progressive congress members was voted out thanks to redistricting and $23 million spent by AIPAC and other super PACs (the most expensive Democratic primary in history by a long shot!). We all saw last night’s truly abysmal debate... The Supreme court just reversed decades of precedent on federal agency power, which could gut a bunch of environmental protections; let January 6 insurrectionists off hook for certain charges; and allowed bans on homeless people sleeping outside!
So that’s where I’m at! Also, I got new headshots taken by my friend Sam Lee, who is fabulous. I love them!
No recommendations this time around — let’s get right into the recipe(s).
This Week’s Recipes
These two recipes started as one idea: pistachio-frangipane blackberry galette. The idea came to me and I couldn’t let it go. Ground up pistachios take the place of almonds in frangipane, a creamy, sweet filling that bakes up into a dense, almost custard-y crumb. And before wasting half of my $15 bag of pistachios on something I wasn’t sure was going to work, I tested the recipe with almond flour and subbed in blackberries (which can add up when you buy a lot) for red plums.
And it was great! It nearly made me want to abandon the original concept, but just to be sure, I made the blackberry one, too. And it was … unusual, in looks and taste, but still good! And some taste testers even preferred it to the plum one, so I decided to just do both. It’s a choose your own adventure galette.
I would be excited to see someone make the pistachio frangipane galette, replacing the blackberries with the same weight of raspberries. Maybe I’ll do that. And really any stone fruit would work with the almond frangipane offering: cherries, apricots, peaches… To make it a little easier on myself (after having already made it harder) I kept the crust the same for both. It’s a standard flakey pastry with about one-third of the flour being whole wheat, which I think lends a nice earthy flavor that just makes everything a little more nuanced.
Whole Wheat-ish Pie Crust
Enough for one 10-inch galette
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