Pear and Apple Crostata

It’s my 2nd blogiversary! That’s right, imaginary internet friends, Galley Kitchen turns two this month.

I plan to celebrate the terrible twos by having a temper tantrum in the grocery store and demanding TWO stories at bedtime. Or maybe I’ll make a pie. I haven’t decided yet.

A year ago in my one-year blogiversary post, I set a couple goals for the 2011-2012 blog year, and I’m feeling pretty good about my progress. I learned to cook fabulous dinners on an unemployed lady’s budget, I learned to take decent photos after sunset, and, thanks to Handsome Greg, I have three new adverbs at the ready (frostingly, gravily, and somewhatkumquat).

The very first recipe I shared on Galley Kitchen was inspired by an overabundance of apples, so today I’m sharing another apple recipe. This Pear and Apple Crostata is a perfect fall treat; the filling has just enough sugar and cinnamon to turn  the apple and pear juices into a luxurious sauce, barely coating the tender fruit snuggled under a flaky duvet of pie crust. Next time I’ll brush the pie crust with egg wash—it was a tiny bit dry—but I’ll otherwise follow the recipe as is.

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Balsamic Strawberry Crostini with Goat Cheese and Basil

When I left my apartment this morning, a chilly wind mussed the yellow-green-red-orange leaves in the trees while it whipped my almost-dry hair into snarled submission. As I squinted into the crisp, blue sky, I thought—

Crap. I can’t do this. I’m still not ready to write about autumn. Sorry, folks.

Today’s recipe features the juicy, tart strawberries I loved all summer. There’s really nothing fall-like about it. The chewy toasts topped with goat cheese, basil, and summer berries macerated in sweet balsamic vinegar are a perfect appetizer for your next dinner party. In July.

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Dressed Up Baked Beans

This is the perfect side dish for summer picnics and barbec—what? It’s past Labor Day? And I missed Barbecue Season™?

Nnnnooooooooo!

I’m a day late, but I just can’t keep this recipe to myself until Memorial Day 2013, when picnics are once again permissible. Also? I’m wearing white pants. Yeah, I’m a rebel.

When I first served this recipe at a work potluck, my adorable friend Karl told me that my baked beans were the best baked beans he’d had. I was more than a little concerned that of all my recipes, the one that earned the greatest compliment was made of store-bought, canned baked beans and all the condiments in the door of my refrigerator. Fortunately I got over it.

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