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Crust adapted from a Williams-Sonoma Recipe

Filling adapted from Cook’s Illustrated

Pastry

1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes

1/4 teaspoon salt

8 tablespoons (1 stick) cold unsalted butter, cut into pieces

1/4 cup sour cream

2 teaspoons fresh lemon juice

1/4 cup ice cold water

Filling

2 to 3 small zucchinis, sliced into 1/4 inch thick slices

1 tablespoon + 1 teaspoon e.v.o.o.

1 teaspoon minced garlic (=about 1 medium clove of garlic, minced)

1/2 cup ricotta cheese

1/4 grated parmesan cheese

1/2 cup shredded mozzarella

Glaze

1 egg yolk beaten with 1 teaspoon water

To Make Dough:

Whisk together the flour and salt. Put the pieces of butter in, mix until there are no large chunks of butter; there shouldn’t be any bigger than the size of small peas. Add in the sour cream, mix, lemon juice, mix, then water, and mix until thoroughly worked through the dough, but be careful not to overwork the dough.

Pat the dough into a ball, place back into bowl, cover with plastic wrap and refrigerate for 1 hour.

To Make Filling:

Spread the zucchini slices on top of several layers of paper towels. Sprinkle 1/2 teaspoon salt over zucchini to pull out the water, and let drain for 30 minutes.

After 30 minutes, gently blot off the tops of the zucchini with paper towels. In a small bowl, mix together the e.v.o.o. and garlic, and set aside. In a separate bowl, mix together the ricotta, parmesan, and mozzarella plus 1 teaspoon of the e.v.o.o./garlic mixture. Season with salt and pepper to taste.

To Prepare the Galette:

Preheat oven to 400.

Place the ball on a floured work surface to roll out. I usually put down a few sheets of parchment paper or use a silicone mat. Also, be sure to put flour on your hands and rolling pin. Roll the dough out into about a 12-inch circle. Transfer to a baking sheet lined with parchment paper (this makes it significantly easier to transfer to a plate later), I used a pizza pan. Spread the ricotta mixture evenly onto the dough, leaving a 1 to 2-inch border around. Place the zucchini on top, I did mine in a circular pattern going from the middle to the outside edges. Drizzle the rest of the e.v.o.o./garlic mix on top of the zucchini and fold the dough border over the filling. You will have to pleat the edge to make it “fit nicely.” Brush the egg yolk glaze over the dough.

Bake 30-40 minutes, until the cheese is puffed the zucchini looks slightly wilted, and the crust is golden brown. Let rest for 5 minutes before serving.

Enjoy!!

Sorry, I totally did not take pictures while I was making it, I decided last minute to write a post about it. But I do have the final product! I may or may not have put too many noodles in it……… :P

It is pretty quick and simple, and WAY better than anything out of a can!

Adapted slightly from my grandpa’s recipe!

-2.5 32 oz. boxes of chicken broth

-2 tablespoons butter

-1 large diced onion (I can’t stand chopping onion so I just use 1 package of the pre-chopped onion)

-6 stalks celery, diced

-6 carrots, peeled and sliced

-Extra-Virgin Olive Oil

-1.5 lb. boneless, skinless chicken breast

-Salt and Pepper

-Dried Thyme

-Dried Parsley (or fresh, whatever you have!)

-1 box dittalini pasta (or whatever pasta you want to use)

1. Pour the chicken broth into a big pot-add in the butter, onion, celery, and carrot. Put on Medium heat, covered, until it begins to boil, then bring down to medium-low.

2. While that is simmering, saute the chicken in a pan with some e.v.o.o. I put salt, pepper, and some dried thyme over my chicken breasts before placing into the pan. Once the chicken is done, pull it apart into bite sized pieces and add into pot with broth and veggies.

3. Add in 3/4 of the box of pasta (this is how I made it, but if you want it more soupy and less noodley, then I would say go for 1/4-1/2 a box) into the pot with the broth, veggies, and chicken. Sprinkle in some parsley, I did about 1 tablespoon. Let it cook covered on medium-low until the noodles are soft, 10 to 15 minutes.

Enjoy!!

Here is the link that should take you directly to the PDF….CLICK ME!

If you are like me and like knowing exactly what is going on and when, then you will definitely love this as much as I do!

I think that so far, this is my favorite centerpiece. Orchids are one of my favorite flowers, and I also really love the look of hydrangeas! And the crystal candlesticks? Love!! The rock candy is also a cute idea, although I am not so sure whether or not I would want to use that for my own wedding. I actually already know exactly what our wedding favors are going to be, which I am going to keep secret until the big day, sorry!

The other thing in this picture I really like are the napkins, of all things! I like how it brings some pattern and color into the table setting.

These are my other favorite centerpieces! I have not decided yet which one I like better. They both have orchids, which is the flower type I really want to be included. Now I suppose it is between pink and white! One thing I definitely know is I LOVE the monochromatic color scheme of the all white/all pink!

One of my new blog obsessions, I am Baker, has posted a how-to for this amazing cake!! I am absolutely in love with it, hopefully I will work up the courage to attempt it soon! If I do, expect a post of my experiences! :D

As many of you know, I LOVE CHANEL. I have been wanting a 2.55 jumbo for quite some time now and finally got one!! So here are the pictures to prove it. ;]

Dress: Forever 21

Shoes: Beverly Feldman

Next up will be my brand new pair of Manolo Blahnik’s Something Blue. Yes, I bought them!!!! Any ideas for outfits?

I want these shoes. OMG. They are Manolo Blahnik’s Something Blue Satin Pump, as seen in Sex in the City. They are fantastic. I would wear them everyday. Just because A) They are Manolos B) They are FABULOUS and C) I can :] . Only one slight problem….they retail at $945. I can’t wait until I get my first orchestra job. I AM BUYING A PAIR OF MANOLOS.

Also….when I get married, I am getting Manolos. Or Jimmy Choos. Something fantastic. :]

I am a size 0. I am short. I like them fairly tight. Not too wide of a leg. Anybody know a good place to get dress black pants from?

Thanks!!

Taffanel & Gaubert Scales

Whole Tine Scales

Chromatic Scales

Berbigiuer Etudes

Handel Sonata a minor

Dutilleux Sonatine

Stamitz Concerto

Griffes Poem

The Performance Recital Etudes

I need to learn:

J.S. Bach Mass in b minor-Benedictus

Britten Young Person’s Guide to the Orchestra: Variation A

Beethoven Symphony no. 6: II-m. 128 to end

Brahms Symphony no. 4: IV-m. 93 to 105

Saint Saens Carneval of the Animals: No. 10-m. 3 to end

Smetana Bartered Bride: Overture-all

Stravinsky Firebird: Variation de L’oiseau de Feu rehearsal 8 All

Ravel Daphnis and Chloe:  #155, #176 to 179

Donizetti Lucia di Lammermoor: Cadenza

Strauss Rosenkavalier: Aufzug-#230 to 232, #252 to 252

Aufzug 3-#3 to 7 m after 4

Mozart Magic Flute: Act 1 Nr 8 Finale: m. 159 to 210

Nr 21 Finale: m. 362 to 371

ouch.