Weekend recap

We had a nice weekend in NYC and enjoyed the fall weather, high 50s, sunny, but definitely a crispness in the air. Friday, I met Tyler for a date night at a new bar/restaurant called Linen Hall that is serving Owen's. We were both pleasantly surprised at how good the food was...I mean, we knew the cocktails would be good, but really enjoyed the food. We split fish tacos as an appetizer and then I had the most amazing patty melt and Tyler had a shrimp pasta dish. We were so stuffed after dinner, but Tyler convinced me to walk to 16 Handles to get ice cream....I think it's the first time I've ever passed up ice cream....I was just too full! 

On Saturday, we each headed to our respective workout classes and then I came home to make a few snacks as my cousins and brother came over to hang out. I decided to make galettes and taco sticks, both of which came out sooooo well.
 Caramelized onion, Italian sausage, pear, and Italian cheese galettes (see below for the recipe)
I layered starting first with the onions, then sausage, pears, and cheese.
 Wrapped up and ready for the oven
Not surprisingly, we ate everything and then spent the next hour lying on the couch.
 Tyler and I then headed to Hoboken to meet Jacqui, Kara, Jimmy, and Stacey at the beer garden.
The boys...they think they're so tough!
 Tyler went to a b-school friend's place to watch his wife run the marathon. I wish I could have gone, but I had so many errands to run before I leave for another business trip tomorrow and then London on Saturday!
We had a delicious Sunday night dinner and this salad stole the show! Persimmon, Pomegranate, Tomato, Basil, and Burrata Salad with Balsamic Glaze.

Caramelized Onions, Sausage, Pear, and Italian Cheese Galettes
I used this recipe as my inspiration, but made a bunch of changes (see below).

For the Crust:
  • 9 tablespoons unsalted butter
  • 1 1/4 cups flour
  • 1/3 cup medium or fine grind yellow cornmeal
  • 1 teaspoon sugar
  • 1 1/4 teaspoons salt
  • 1/4 cup ice-cold water
For Caramelized Onions:
  • 1 tablespoons butter
  • 3 large onions sliced
  • 1/2 teaspoon brown sugar
Other ingredients:
  • 1 pear sliced
  • 1 package of Italian blend cheese cooked and broken up into pieces
  • 3 sweet Italian sausages out of the casing
  • 1 egg yolk whisked + 1 tablespoon of milk
For Cornmeal Dough:
  1. Cut butter into small cubes and place in freezer for approximately 5 minutes.
  2. In food processor, pulse flour, cornmeal, sugar and salt until blended. Add butter and pulse until butter is size of small peas. Add ice water. Pulse at 1-second intervals until dough starts to form, about 10 seconds total. Dough should hold together when pinched.
  3. Scoop half of dough onto center of sheet of plastic wrap. Wrap, forming dough into ball and pressing into disk: chill. Repeat with remaining dough. Refrigerate 30 minutes to an hour, if possible. (Note: I did this for this recipe; however, when I make this again, I'm going to do one large galette as I think it's easier to bake and serve.)
For Caramelized Onions:
  1. Heat butter over medium heat in large sauté pan. Add onions with pinch of salt. Cook, covered, 15 minutes.
  2. Remove cover, stir and increase heat slightly. Continue to cook another 10 minutes, stirring occasionally to reduce sticking. Cook an additional 10 to 15 minutes, stirring more frequently until onions have turned a nice deep brown.
  3. Add brown sugar, turn off heat and scrape bottom of pan with wooden spoon or spatula to remove any browned bits. Remove pan from heat and transfer onions to large bowl to cool.
For Galettes:
  1. Preheat oven to 375ºF. 
  2. Line baking sheet with silpat. On lightly floured work surface, roll each dough round into 8- to 10-inch circle (see my note above about doing one large one). 
  3. Unfold one galette round and top with layer of caramelized onions, leaving 2-inch border exposed. Cover onions with layer of sausage and then pears. Top with layer of Italian cheese blend. 
  4. Lift edges of dough and fold them inward, pleating as you go, to form folded-over border, pinching together any tears. Brush egg-yolk mixture over exposed crust. Repeat assembly with remaining galette. Chill assembled galettes 15 minutes.
  5. Bake until crust has browned and Fontina has melted, 35 to 45 minutes. Carefully slide the galettes off parchment and onto cooling rack. Cool 10 minutes before serving.

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