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Hi all!! This site, Madeline Marie blog is moving!

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-Madeline

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Easier-Than-Pie Plum Galette

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It’s been hot and humid in NYC the past couple of days, so I am in a constant sweat on the train ride to work, walking to work, walking home, and then I try to force myself to get outside and run some. As a result, Kyle and I have been getting up and running in the morning, and it has been amazing. The sun is already out and happy to see the world, and then I get my workout done for the day. 🙂 By the way, has anyone seen the show Wayward Pines? No one I know has watched it but we started it and it is INTENSE. Although something weird just happened in the last episode we watched so I am kind of losing interest. But this is why I have never successfully watched a show from start to finish–I just get too dang bored.

Galettes have been popping up all over my instagram feed, and now that I’ve finally made one I keep thinking of all of the new types of galettes to make…blueberry! apples and cinnamon! potato and egg! brie and fruit! tacos!(?). I love galettes because they are so incredibly easy, and not near as much fuss or pressure as making a whole pie. I love how rustic they look and how yummy they taste. And not to mention, it takes about 35 minutes from slicing the plums to putting plum galette in your tummy.

You can certainly do this with one pie crust rolled out very thin, but I am a huge crust lover, so I doubled the crust and rolled them out for a thicker dough.

Ingredients:
2 9-inch pie crusts, combined
3-4 plums, sliced thinly
1 egg, beaten
flour for dusting pastry board
1 tbl. sugar for topping

Directions:
Preheat oven to 400. Lightly grease a large baking sheet and set aside.

Roll out pie dough on a smooth, lightly floured surface until about 12 inches in diameter. Begin arranging sliced plums in a neat pattern, leaving about 2 inches from the edge all around. Fill with as many plums as can fit!

Fold outer edges of pie dough over fruit, creasing about every 2 inches or so, until it has formed a cute pocket of plums. Brush egg wash over the folded crust.

Place on baking sheet, and bake in pre-heated oven. Begin checking for doneness at 20 minutes. Plums should be soft and pie crust should be golden.

Remove from oven, and sprinkle with sugar. Let cool for 5-10 minutes before slicing. For extra sweet-ness, top with vanilla ice cream or whipped cream!


Perfect Avocado Egg Toast

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This is my version of the perfect avocado toast. Simple, quick, and not too many ingredients, it can be whipped up in about 7 minutes. I absolutely love avocados, and am in a constant search for the perfect avocado toast in the city. But for some reason, most avocado toasts I’ve ordered are at least $10 (??!!), this one can cost approximately $2. It’s a no-brainer.

Ingredients:
makes 1 avocado egg toast
1 slice of multigrain toast (preferably a thin slice of toast, that is a bit crusty. The more seeds and grains, the better)
1 large egg
1/2 of a small avocado (or a large hass avocado if you’re feeling crazy)
salt and pepper to taste
a pinch of red pepper flakes

Directions:
Begin by slicing the avocado in half, and set aside the half that contains the seed for another use. Scoop out the other half with a large spoon, and then slice in very thin strips. (Some avocado toasts used smashed avocado like a guacamole, but I prefer mine sliced thinly.) Set avocado aside.

Put toast in toaster.

Heat a small pan with a thin slice of butter over medium-low heat. Make sure butter is completely melted and the pan is warm, about a couple of minutes. Crack the egg into the pan, and then cover it with a glass lid. Let cook slowly for about 5 minutes, or until whites are completely cooked but yolk is still runny. Remove from pan.

Remove toast from toaster, and spread a little bit of butter on one side (or omit for a healthier version). Top with avocado slices, and the fried egg on top. Sprinkle with salt and pepper, and a pinch of red pepper flakes. Grab your fork, poke the yoke in the middle, and watch it run all over the toast like lava oozing out of a volcano. Enjoy!