Galettes de blé noir - Revision history

Thesoftprotestdigest at 15:09, 9 March 2022

2022-03-09T15:09:38Z

← Older revision		Revision as of 17:09, 9 March 2022
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	[[File:Nolwenn_galettes_1.~~png~~\|thumb\|Thumbnailed image]\|]]		[[File:Nolwenn_galettes_1.jpg\|thumb\|Thumbnailed image]\|]]
	<b>This recipe was written and sent by Nolwenn Saläun.</b>		<b>This recipe was written and sent by Nolwenn Saläun.</b>

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	== Related images ==		== Related images ==
	<gallery mode="traditional" weight=700px>		<gallery mode="traditional" weight=700px>
	Nolwenn_galettes_1.~~png~~\|		Nolwenn_galettes_1.jpg\|
	Nolwenn_galettes_3.jpg\|		Nolwenn_galettes_3.jpg\|
	Nolwenn_galettes_4.jpg\|		Nolwenn_galettes_4.jpg\|

Thesoftprotestdigest: /* Related images */

2021-01-19T11:28:56Z

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Thesoftprotestdigest at 13:47, 27 April 2020

2020-04-27T13:47:10Z

← Older revision		Revision as of 15:47, 27 April 2020
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	*Take your out of the fridge.		*Take your out of the fridge.
	*Heat your pan<ref>The best pan is a large flat pan with narrow edges/<ref>, grease<ref>Any greasy substance will work to grease the pan, I used salted butter</ref> it.		*Heat your pan<ref>The best pan is a large flat pan with narrow edges</ref>, grease<ref>Any greasy substance will work to grease the pan, I used salted butter</ref> it.
	*Fill the 3/4 of your ladle (depending on the capacity of your pan)		*Fill the 3/4 of your ladle (depending on the capacity of your pan)
	*Quickly but softly pour the dough in the pan, in a circular motion.		*Quickly but softly pour the dough in the pan, in a circular motion.

Thesoftprotestdigest at 13:46, 27 April 2020

2020-04-27T13:46:42Z

← Older revision		Revision as of 15:46, 27 April 2020
Line 50:		Line 50:

	*Take your out of the fridge.		*Take your out of the fridge.
	*Heat your pan, grease it.		*Heat your pan<ref>The best pan is a large flat pan with narrow edges/<ref>, grease<ref>Any greasy substance will work to grease the pan, I used salted butter</ref> it.
	*Fill the 3/4 of your ladle (depending on the capacity of your pan)		*Fill the 3/4 of your ladle (depending on the capacity of your pan)
	*Quickly but softly pour the dough in the pan, in a circular motion.		*Quickly but softly pour the dough in the pan, in a circular motion.
Line 60:		Line 60:

	<b>Bon apétit mes chéri.e.s.</b>		<b>Bon apétit mes chéri.e.s.</b>

	~~<u>Notes:</u> Any greasy substance will work to grease the pan, I used salted butter / The best pan is a large flat pan with narrow edges.~~

	== Related images ==		== Related images ==

Thesoftprotestdigest at 13:41, 27 April 2020

2020-04-27T13:41:26Z

← Older revision		Revision as of 15:41, 27 April 2020
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	<b>Bon apétit mes chéri.e.s.</b>		<b>Bon apétit mes chéri.e.s.</b>


	<u>Notes:</u> Any greasy substance will work to grease the pan, I used salted butter / The best pan is a large flat pan with narrow edges.		<u>Notes:</u> Any greasy substance will work to grease the pan, I used salted butter / The best pan is a large flat pan with narrow edges.


	== Related images ==		== Related images ==

Thesoftprotestdigest at 13:38, 27 April 2020

2020-04-27T13:38:16Z

← Older revision		Revision as of 15:38, 27 April 2020
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	<b>Bon apétit mes chéri.e.s.</b>		<b>Bon apétit mes chéri.e.s.</b>

	Notes:
	*Any greasy substance will work to grease the pan, I used salted butter.		<u>Notes:</u> Any greasy substance will work to grease the pan, I used salted butter / The best pan is a large flat pan with narrow edges.
	*The best pan is a large flat pan with narrow edges.

Thesoftprotestdigest at 13:36, 27 April 2020

2020-04-27T13:36:48Z

← Older revision		Revision as of 15:36, 27 April 2020
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	<b>This recipe was written and sent by Nolwenn Saläun.</b>		<b>This recipe was written and sent by Nolwenn Saläun.</b>

	“<i>~~Cramaillotte~~, ~~the golden “dandelion honey”~~, ~~comes from the word “cramaillot”~~, ~~which designates dandelions in the french dialect~~ of ~~the Franche-Comté region~~. ~~This region borders~~ the ~~french Jura mountains,~~ of ~~which the pastures are covered in spring~~ by ~~these familiar yellow flowers~~.</i>”		“I have always called Galettes ʻ<i>crêpes-blé noir</i>ʼ, though ʻ<i>crêpes</i>ʼ are thinner, mixing buckwheat and plain flour. Months ago, years ago? My mum sent me half of her pack of buckwheat flour. I bumped into it while desperately investigating the depths of my food cabinet (distancing brought me closer to my back cupboards). As advised by a dear friend, I followed this sign and reconnected with my roots. I made buckwheat galettes, des “<i>galettes blé noir</i>“. Galettes are a good friend to host any leftover ingredient. No need of egg nor milk: it is the beauty of this ʻpoorʼ dish.”

	~~Morgane Tocco~~		Nolwenn Saläun

	== About ~~Dandelions~~ ==		== About Buckwheat (Fagopyrum esculentum) ==
	[[File:~~cramaillotte-morganetocco-10~~.~~png~~\|thumb\|~~Thumbnailed image]\|A bunch of foraged dandelions ready to be turned into marmalade~~]]		[[File:Nolwenn_galettes_2.jpg\|thumb\|]]
	~~Fortunately~~, ~~dandelions are plentiful in many parts~~ of the ~~world,~~ and it ~~won’t take you too long before you~~ can ~~gather hundreds~~ of ~~these flowers. If you’re simply curious or have guests to feed~~, ~~you can consider using the leaves~~, ~~buds and roots~~ as ~~well. The firsts will make~~ a ~~perfect spinach substitute when~~ cooked~~, the second are great pickled~~ or ~~sautéed, and~~ the ~~third~~, ~~when dried, can be turned into~~ a ~~tea which can contribute to a healthy liver. Dandelion~~ is ~~used in traditional medicine from North America~~ to ~~China, and its latex, a white fluid flowing through its stem, can be refined to make a natural rubber~~.		Despite it’s name, Buckwheat is not related to wheat and it is not part of the grass-family like any other popular cereal. Buckwheat is the “dark horse” among grains — a pseudo cereal more commonly associated with Northern France (Brittany) where it is used to make galettes and Japan where they make Soba noodles with it. Buckwheat can be used in a wide range of pastries, pasta dough, bread or cooked as a grain like would cook rice — its flavor gets elevated with a delicious nutty flavor once cooked or roasted. For some recipes which call on the use of a flexible paste, a bit of wheat flour is often added to buckwheat because it lacks gluten — which makes it delicate though fragile.

	~~There are no~~ reason ~~to be shy about foraging dandelions, as all~~ the ~~<i>Taraxacum</i> sub-species are edible; but to be totally sure, check if~~ the ~~smooth leaves have this distinct sharp tooth shape, lobed at~~ the ~~end. As a matter of fact, “dandelion” refers to “<i>dent de lion</i>”, meaning “lion’s tooth” in french~~.		Another reason why you should consider this humble crop a “kindred" ingredient in your pantry is that it has several beneficial qualities both for the biosphere and the ecosystem of the soil.

	~~Just like~~ for ~~the nettle plant~~, the ~~dandelion~~ is a ~~free food~~ which ~~does~~ not ~~call on~~ the ~~use of farmed land nor~~ the ~~input~~ of ~~artificial pesticides~~, ~~so help yourself!~~		<u>Soil benefits:</u> Buckwheat’s dense and fibrous roots cluster in the top 10 inches of the soil, providing an extensive root surface area for nutrient uptake. This feature allows it to thrive in poor soils in which other crops would struggle in. Buckwheat is a phosphate scavenger, an essential nutrient that other plants have a harder time accessing in the soil. Buckwheat is also a weed suppressor, which makes it a popular crop and cover crop when used in organic systems, as the need for machine-weeding is reduced.

			Ultimately, as buckwheat is not from the same family as other popular grains, growing it adds to the diversity and resiliency of farming systems using crop rotation methods.
			Unlike other cereals, Buckwheat is a flowering crop which attracts several beneficial insects and pollinators such as: hover flies (<i>Syrphidae</i>), predatory wasps, minute pirate bugs, insidious flower bugs, tachinid flies and lady beetles.

	== The recipe ==		== The recipe ==
	[[File:~~cramaillotte-morganetocco-7~~.~~jpeg~~\|thumb\|~~A jar of dandelion marmalade~~]]		[[File:Nolwenn_galettes_7.jpg\|thumb\|Nolwenn cooking her galettes]]
	==== Ingredients ====		==== Ingredients ====
	<u>For approximately 8 galettes:</u>		<u>For approximately 8 galettes:</u>
	200g of buckweat flour (preferably made in Bretagne)		*200g of buckweat flour (preferably made in Bretagne)
	A pinch of salt		*A pinch of salt
	50ml of water		*50ml of water
	A sip of local beer or dry cider (if desired)		*A sip of local beer or dry cider (if desired)

			<u>For the filling:</u><br>
			*Cheese finely grated
			*1 onion finely chopped
			*1 leek finely chopped
			*A pinch of spice of your choice
			*A pinch of black pepper

	~~<u>For the filling:</u>~~
	~~Cheese finely grated~~
	~~1 onion finely chopped~~
	~~1 leek finely chopped~~
	~~A pinch of spice of your choice~~
	~~A pinch of black pepper~~
	==== Process ====		==== Process ====
	<u>For 8 galettes:</u>		<u>For 8 galettes:</u>
Line 38:		Line 42:
	<u>For the filling:</u>		<u>For the filling:</u>
	*Finely chop the onion and the leek. You can use as much onion as you like, I used 1/2 of a big one for 1 leek.		*Finely chop the onion and the leek. You can use as much onion as you like, I used 1/2 of a big one for 1 leek.
	*Grate the cheese (Emmental or any other leftover cheese in your fridge. We Bretons, like cultural frictions so I used the end of my Parmesan).		*Grate the cheese<ref>Emmental or any other leftover cheese in your fridge. We Bretons, like cultural frictions so I used the end of my Parmesan</ref>.
	*Fry the onions and leek, reserve for later.		*Fry the onions and leek, reserve for later.

	<i>When ready to compose, prepare your pan.</i>		<i>When ready to compose, prepare your pan.</i>

	~~Any greasy substance will work, I used salted butter.~~		<u>Making the galette:</u>
	<u>~~Tip~~:</u> ~~the best utensil is a large flat pan with narrow edges.~~

	*Take your out of the fridge.		*Take your out of the fridge.
	*Heat your pan, grease it.		*Heat your pan, grease it.
	*Fill the 3/4 of your ladle (depending on the capacity of your pan)~~, and quickly~~ but softly pour the dough in the pan, in a circular motion.		*Fill the 3/4 of your ladle (depending on the capacity of your pan)
			*Quickly but softly pour the dough in the pan, in a circular motion.
	*Handle the pan in the same way to spread the dough, circularly and equally.		*Handle the pan in the same way to spread the dough, circularly and equally.
	*Let it heat a bit, had the cheese, let it heat up a bit, add the onions and leek.		*Let it heat a bit, had the cheese, let it heat up a bit, add the onions and leek.
Line 56:		Line 60:

	<b>Bon apétit mes chéri.e.s.</b>		<b>Bon apétit mes chéri.e.s.</b>

			Notes:
			*Any greasy substance will work to grease the pan, I used salted butter.
			*The best pan is a large flat pan with narrow edges.


	== Related images ==		== Related images ==
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	Nolwenn_galettes_3.jpg\|		Nolwenn_galettes_3.jpg\|
	Nolwenn_galettes_4.jpg\|		Nolwenn_galettes_4.jpg\|
	~~Nolwenn_galettes_4~~.jpg\|		Nolwenn_galettes_5.jpg\|
	~~Nolwenn_galettes_6.jpg\|~~		Nolwenn_galettes_6jpg\|
	~~Nolwenn_galettes_7.jpg~~\|
	Nolwenn_galettes_8.jpg\|		Nolwenn_galettes_8.jpg\|
	Nolwenn_galettes_9.jpg\|		Nolwenn_galettes_9.jpg\|
	Nolwenn_galettes_10.jpg\|		Nolwenn_galettes_10.jpg\|
	Nolwenn_galettes_1.jpg\|		Nolwenn_galettes_1.jpg\|
	~~Nolwenn_galettes_2.jpg\|~~

	</gallery>		</gallery>

	== Notes ==		== Notes ==

Thesoftprotestdigest: Created page with "[[File:Nolwenn_galettes_1.png|thumb|Thumbnailed image]|]] This recipe was written and sent by Nolwenn Saläun. “Cramaillotte, the golden “dandelion honey”, co..."

2020-04-27T13:20:14Z

Created page with "thumb|Thumbnailed image]| This recipe was written and sent by Nolwenn Saläun. “Cramaillotte, the golden “dandelion honey”, co..."

New page
[[File:Nolwenn_galettes_1.png|thumb|Thumbnailed image]|]]
This recipe was written and sent by Nolwenn Saläun.

“Cramaillotte, the golden “dandelion honey”, comes from the word “cramaillot”, which designates dandelions in the french dialect of the Franche-Comté region. This region borders the french Jura mountains, of which the pastures are covered in spring by these familiar yellow flowers.”

Morgane Tocco

== About Dandelions ==
[[File:cramaillotte-morganetocco-10.png|thumb|Thumbnailed image]|A bunch of foraged dandelions ready to be turned into marmalade]]
Fortunately, dandelions are plentiful in many parts of the world, and it won’t take you too long before you can gather hundreds of these flowers. If you’re simply curious or have guests to feed, you can consider using the leaves, buds and roots as well. The firsts will make a perfect spinach substitute when cooked, the second are great pickled or sautéed, and the third, when dried, can be turned into a tea which can contribute to a healthy liver. Dandelion is used in traditional medicine from North America to China, and its latex, a white fluid flowing through its stem, can be refined to make a natural rubber.

There are no reason to be shy about foraging dandelions, as all the Taraxacum sub-species are edible; but to be totally sure, check if the smooth leaves have this distinct sharp tooth shape, lobed at the end. As a matter of fact, “dandelion” refers to “dent de lion”, meaning “lion’s tooth” in french.

Just like for the nettle plant, the dandelion is a free food which does not call on the use of farmed land nor the input of artificial pesticides, so help yourself!

== The recipe ==
[[File:cramaillotte-morganetocco-7.jpeg|thumb|A jar of dandelion marmalade]]
==== Ingredients ====
For approximately 8 galettes:
200g of buckweat flour (preferably made in Bretagne)
A pinch of salt
50ml of water
A sip of local beer or dry cider (if desired)

For the filling:
Cheese finely grated
1 onion finely chopped
1 leek finely chopped
A pinch of spice of your choice
A pinch of black pepper
==== Process ====
For 8 galettes:
*Assemble 200g of flour, a touch of salt and 50mL of water to produce a rather liquid batter. For those who need a pretext to open a beer, you can add a sip of it in your preparation.
* Leave to cool in the fridge for 1 hour to 1 night.

In the meantime prepare the filling

For the filling:
*Finely chop the onion and the leek. You can use as much onion as you like, I used 1/2 of a big one for 1 leek.
*Grate the cheese (Emmental or any other leftover cheese in your fridge. We Bretons, like cultural frictions so I used the end of my Parmesan).
*Fry the onions and leek, reserve for later.

When ready to compose, prepare your pan.

Any greasy substance will work, I used salted butter.
Tip: the best utensil is a large flat pan with narrow edges.

*Take your out of the fridge.
*Heat your pan, grease it.
*Fill the 3/4 of your ladle (depending on the capacity of your pan), and quickly but softly pour the dough in the pan, in a circular motion.
*Handle the pan in the same way to spread the dough, circularly and equally.
*Let it heat a bit, had the cheese, let it heat up a bit, add the onions and leek.
*Let the crêpe form frim up and then fold at your convenience
*Add a pinch of pepper
*Serve the first lucky guest.

Bon apétit mes chéri.e.s.

== Related images ==
<gallery mode="traditional" weight=700px>
Nolwenn_galettes_1.png|
Nolwenn_galettes_3.jpg|
Nolwenn_galettes_4.jpg|
Nolwenn_galettes_4.jpg|
Nolwenn_galettes_6.jpg|
Nolwenn_galettes_7.jpg|
Nolwenn_galettes_8.jpg|
Nolwenn_galettes_9.jpg|
Nolwenn_galettes_10.jpg|
Nolwenn_galettes_1.jpg|
Nolwenn_galettes_2.jpg|

</gallery>

== Notes ==