Caramelized Leek Shallot and Pancetta Galette

Shared by Kathy Krause

Another recipe found on Spoon, Fork, Bacon.

Caramelized Leek Shallot and Pancetta Galette

Makes 1

1 recipe cream cheese crust (rolled into a 12 inch circle)
1/2 teaspoon extra virgin olive oil
2 ounces pancetta, diced
2 tablespoons unsalted butter, softened
3 large leeks, white part only, cut in half lengthwise, thinly sliced and rinsed
1 shallot, diced
1 garlic clove, minced
1/4 teaspoon granulated sugar
1/2 cup gruyere cheese, shredded
1/2 teaspoon black pepper
1 egg, lighten beaten
salt to taste

1. Preheat oven to 400°F.
2. Pour oil into a large sauté pan and place over medium-high heat.
3. Add pancetta and sauté until crisp, about 3 minutes. Drain onto a paper towel and pour into a mixing bowl. Pour out all but 1 tablespoon of grease.
4. Melt butter and add leeks, shallots and garlic to the pan. Lower heat to medium low and sprinkle top with sugar. Stir and lightly season with salt.
5. Allow mixture to lightly caramelize for 15 to 20 minutes.
6. Pour mixture into the mixing bowl with pancetta and allow to cool, about 5 to 7 minutes.
7. Gently toss mixture together with shredded cheese and black pepper until fully combined. Season with salt.
8. Pour mixture into the center of the rolled out pie dough and spread evenly, leaving a 2 1/2 inch perimeter around the dough.
9. Egg wash the perimeter of the dough and fold the edges over until sealed.
10. Place galette onto a baking sheet lined with parchment and bake for 20 to 25 minutes or until golden brown. Allow galette to cool for 5 minutes and serve


Chocolate Covered Potato Chips

Recipe was found on Spoon, Fork, Bacon. In honor of Pamela, I’m using Wavy Lays

Chocolate Covered Potato ChipsMakes 1 (15 ounce) bag


1½ cups chocolate chips (milk, semi-sweet, dark is your choice)
1 (15.25 ounce bag) bag ridge-cut potato chips

1. Place chocolate chips in a heat resistant bowl and place over a pot of simmering water. (make sure the water doesn’t touch the bottom of the bowl)
2. Completely melt chocolate until smooth and begin dipping the chips, about ½ way.
3. Shake off any excess chocolate and place chips onto a baking sheet lined with wax paper.
4. Allow chocolate covered chips to dry completely before serving.
5. Store in an airtight container for up to 1 week.

Portland Pizzerias and Their Top Secrets

By Jill Taylor

Continuing the doughy theme of the month, here’s a video piece on the best Portland pizzerias and how they do it. Oven and Shaker (first one featured) is a personal favorite. If you’re really into the fine art of pizza dough, click on the second “Brain Spangler” link.


From Cecilla Rosslee:


On all my travels have I never been able to find good bread outside the parameters of Europe, until I came across this no knead, easy as pie recipe. And…seeing that every single person that tries my ciabatta wants the recipe, I thought it easiest to post it here for them and everyone else to get it!

{ I N G R E D I E N T S } ~ so simple you might not believe it

5 Cups Bread flour
1.5 t salt
1 t yeast
3 c warm tap water

Desolve yeast in 1/2 c (of total amount of water) and let ferment for 5 minutes.
Add to rest of ingredients and stir until it forms a very sloppy dough.
Cover and let rest for 4 hours.

Sprinkle cookie sheet with maize meal and a little bread flour and tip dough out onto it.
Lift edges of dough gently and stretch to form a basic snow shoe form {origin of ciabatta}
Place a small bowl of water in oven to form steam during baking.
Bake bread for 16-20 minutes {or until nice and golden brown} at 420°F / 220°C.

And voila!!! A ciabatta!!!


Ashes and Snow is a photographic body of work that is absolutely stunning.  The photographer is Canadian born Gregory Colbert.  His photography sets out to explore the poetic sensibilities of animals in their natural habitat as they interact with human beings.  None of the photographs are digitally composited or enhanced.

Here are a few examples, but when you have a quiet moment, you must go to explore this online interactive experience.  Click on the “enhanced” version and make sure the speakers are turned on.   Then click EXPLORE.
(if the link does not connect, copy and past into browser)


In the artist’s words:

In exploring the shared language and poetic sensibilities of all animals, I am working towards rediscovering the common ground that once existed when people lived in harmony with animals. The images depict a world that is without beginning or end, here or there, past or present.

Gregory Colbert’s Ashes and Snow is an ongoing project that weaves together photographic works, 35mm films, art installations and a novel in letters. With profound patience and an enduring commitment to the expressive and artistic nature of animals, he has captured extraordinary interactions between humans and animals.

None of the images have been digitally collaged or superimposed. They record what the artist himself saw through the lens of his camera. While Colbert uses both still and movie cameras, the images are not stills from the film.

The animal subjects of the photographs and films include interactions with both wild animals and also those that have been habituated to human contact.

To date, Ashes and Snow has attracted over 10 million visitors, making it the most attended exhibition by a living artist in history.


This was published in the Portland Farmer’s Market Blog by the talented Miriam Garcia and it warmed my heart on this cold, rainy day.

Enjoy, Jill

Article and photo from Miriam Garcia
Last week, on vacation in Mexico, I ate fresh salsa, charred corn, sliced melon and shrimp tacos. The flavors made a sun-on-my-skin kind of feeling happen in my mouth. There really is a kind of happy that comes only from the sun and, apparently, you can eat it. Back in Portland, I realize that these sun-filled foods are not unlike migrating geese or humpback whales, chasing the seasons, gradually making their returns to Northern climes. They’re still far away but they’re getting closer. In the chill of March in Portland, I hunger for warmth; for strong sun, hours and hours of it; and for the foods that only long days can coax from the earth. But all I can do is sharpen my various hungers like so many kitchen knives and wait.

Since ancient times, Winter-into-Spring, the Lenten season, has been thought of as a period of solemnity and abstinence after the misrule of Carnival and before the rites of spring. For some, this is a spiritual experience and for others a slog. Either way, it’s about waiting. And whetting. The Old English word ‘Lent,’ refers to the ‘lengthening’ of days and as our days stretch toward the summer, our markets will open wide to receive returning bounty. Wandering the markets we’ll see the growing light manifesting in successive waves of fruits and vegetables. It’s only March however, and there’s a long way to go.
So, we wait. And whet. We listen for geese, drive to the coast to watch for whales, and wander the markets, looking beyond spring’s tender green offerings all the way to the return of the ripe melon, the sweet corn and the glorious tomato. Across these final few weeks of quiet chill and tentative blossoms, we may as well let the hunger intensify. The foods of the sun will find their way home to us and we will eat them. We’ll be wearing sundresses and shorts and we’ll feel the warmth of the sun on our shoulders and in our tomatoes and the happiness of it will fill us up and feed us well. Soon.
Miriam Garcia is a folklorist-foodie, freelance writer and guardian of a super-secret chicken soup recipe. You can contact her at Miriam_G