Here is a rustic European hybrid of tarts and pies reminiscent of the galettes found all over France. Its charm lies in its imperfections.
This technique, roasting mushrooms with a little bit of oil and wine until they become tender with a slightly browned exterior, duplicates the delicious effects of sauteing with a minimum of fat and effort.
This is a wonderful dinner party dish, because it takes so little work for such a dramatic effect. It is also delicious cold.
Barley is a great substitute for risotto, especially when you don't have a lot of time to spend stirring the pot.
Pie does not get better than this. Reducing and concentrating the juices of the apples make it necessary to use only about half the usual amount of thickener, resulting in a purer apple flavor, a juicy filling, and a crisp bottom crust. Make apple pie in the fall, at the height of the apple season, or whenever you have the yearning.