Gerald, you don’t need a cookie.
You don’t need a cookie, Gerald.
Gerald, listen to me. I am your brain. I know what’s best for us. What’s best for us is… not to eat any more cookies.
You made them for your nephew’s birthday party, Gerald! Those cookies ARE NOT FOR YOU.
What are you doing? Gerald, sit down. Don’t pretend like you’re “just getting water” and “you must be thirsty.” You think I don’t know your tricks, GERALD? I invented the “I’m just getting up to get some water and oh, look, the cookies are right here.” I also invented the “I mean, we should probably try them, we don’t want anyone to get food poisoning.” No one has ever gotten food poisoning from properly prepared cookies, Gerald. Did you put shrimp in the cookies? Old shrimp? I must’ve missed that when we were making them. Also, if anyone’s going to get food poisoning, it’s going to be you because you ate some of the cookie dough even though it has raw eggs in it.
Gerald, no, don’t…. huh… God, cookies are amazing. You were right, Gerald. This is good, I’m glad we did this. No, no, you were right. You always are.
Okay buddy. Let’s go back to Netflix.
Cookies… see you in 15 minutes.
And I’m off! Three days in beautiful Vermont to spend some quality time with my mama, eat way too much food, get massaged and hopefully not cry in the masseuse’s arms when she comments on how “tense” I feel in my shoulders (it’s… happened). I hadn’t planned this mini-vacay for very long but I knew I needed it. I plan on enjoying every second of it.
Until next time…
Red Pepper and Baked Egg Galettes
2 large or 4 small red bell peppers, cut into 1/2 inch strips
2 small onions, (red or white) halved and cut into 1/2 inch wedges
fresh sprigs of thyme, leaves removed
1 tsp cumin
1 tsp coriander
6 Tbsp olive oil
handful fresh parsley, chopped
handful cilantro, chopped
1 sheet puff pastry, thawed
1 egg, beaten, for brushing the pastry
12 tsp sour cream
4 large fresh eggs
salt and fresh cracked pepper
1. Set oven to 400F°
2. Mix together the pepper, onions, thyme and spices in a bowl. Add the olive oil and toss well so that everything is coated with the oil and spices.
3. Spread on a baking sheet and roast for about 30 minutes, stirring and rearranging the veggies a few times so they don’t burn.
4. Sprinkle the veggies with half the fresh herbs and set aside.
5. Turn the oven up to 425. Roll out the pastry on a floured surface until it reaches a 12×12 inch square. Cut into four 6 inch squares. Transfer to two parchment or silpat lined baking sheets.
6. Take a dull knife and score a little 1/4 inch frame around each square of pastry. Don’t cut all the way through. Prick the inside of the squares all over with the tines of a fork. Put back in the fridge for 30 minutes.
7. Remove the pastry from the fridge and brush all over with a beaten egg. Spread the inside of each square with 3 tsp of sour cream.
8. Top each with some of the veggie mixture, spread it out evenly, leaving the borders free, and leaving a shallow depression in the center for the egg, which will go in later.
9. Bake for about 10 minutes until rising and starting to brown.
10. Remove and carefully crack in egg into the center of each galette.
11. Put back into the oven for about 10 minutes until the egg is set.
12. Sprinkle with salt, pepper, and remaining herbs. Drizzle with some good olive oil and eat right away.