{"id":4769,"date":"2012-10-25T05:18:33","date_gmt":"2012-10-25T12:18:33","guid":{"rendered":"https:\/\/www.marialiberati.com\/?p=4769"},"modified":"2012-10-25T05:18:33","modified_gmt":"2012-10-25T12:18:33","slug":"renoir-moulin-de-la-galette-recipe-for-galette","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2012\/10\/25\/renoir-moulin-de-la-galette-recipe-for-galette\/","title":{"rendered":"Galette: Tastes of Montmartre | Moulin De La Galette"},"content":{"rendered":"

\"\"
\nMoulin de la Galette by Renoir
\nText: copyright 2012 t Art of Living, PrimaMedia,Inc\/Maria Liberati
\nMontmartre..a town in France inhabited by one of the most famous Impressionists-Renoir..he was particularly taken by the energy and liveliness he found at a place there called Moulin de la Galette..known for their coarse pancakes (Galette)
\n.Renoir would lug his canvasses there early\u00a0 in the\u00a0 morning to capture the spirit, the colors ,the liveliness of the people that gathered there, and the colors that abounded..the Moulin De La Galette became one of his most famous paintings and you can transport yourself back to the Moulin with a taste of their Galette ( A type of crepe)..
\nGalette<\/strong>
\n\"\"
\n(photo credit: http:\/\/www.tabledescalories.com<\/a>)
\n*3\/4 cup buckwheat flour
\n3\/4 cup white flour
\n2 cups water
\n2 whole eggs
\n1 tablespoon olive oil
\npinch of salt
\nMix the 2 flours and salt. Add in eggs and olive oil, then add in water till well blended. Let dough sit for one hour.
\nHeat up a crepe pan, place in one tablespoon of butter. cover pan with approx 1 tablespoon of batter. When one side is finished, turn over and cook till both sides have become a golden color.
\nGalletes can be filled with many things, or just eaten plain as is. However if you want some ideas:
\n*Ham & Cheese- Cooked prosciutto and Emmenthal or Leerdammer cheese
\n*Cr\u00e8me de bleu e coupeaux de noix-a small spoonful of mascarpone cheese and a sprinkling of crushed hazelnuts
\n*Champignons-mushrooms that have ben sauteed in garlic and olive oil topped with emmenthal cheese
\n*Provencale-ratatouille stopped with cheese
\n*You can also top with smoked salmon, herbed cheeses, grilled veggies and any topping you like. They are extremely versatile..objets d\u2019art!
\n\"\"
\nThanks to the beautiful and entertaining DVD Understanding Art Impressionism by Athena for it\u2019s sidenotes on the rebel artists that began Impressionism..check out the DVD and you can also Friend\u00a0 Athena on Facebook..
\n**See you at:
\nThis Saturday, October 27th in Exton Pa at Wendell August at 3 PM for a Holiday book signing and sampling
\n*November 20th at 1 PM- Williams-Sonoma at Lexington and 59th sts in NYC for Holiday book signing and demo with Professional chef boards.
\nFor more recipes get your copy of The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition
\n\"cover-<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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