I really admire my mother, who has infinite patience and kitchen skills to make a thematically harmonious meal that feeds vegetarians and carnivores in under one hour, every day after work. Because her skills didn’t get passed on to me, I have had to work hard at finding recipes that are easy and adaptable for the carnivore.
You heard me right, I am totally flipping the table here! I am talking about recipes that are well balanced vegetarian meals that could have meat added if you were so inclined. I am talking about “flexitarian” meals.
“Flexitarian”, in foodie vernacular, describe people that could go either way- a flexible vegetarian who doesn’t mind eating meat once in a while. As I keep learning and cooking, I will be sharing more flexitarian meals on Mighty Good Eats- meals that are vegetarian, but could have meat added for the meat eater. Look out for the tag “Flex” in future posts!
To start off on this grand adventure, I would like to share with you one of the meals that kept me going when the going was tough in Paris.
The French galette, is not a free-form savoury pie or tart like what Martha Stewart would make. It is actually what we know of as crêpes, but the French use galette for the savoury version made with sarrasin (buckwheat flour), usually folded into a square rather than a triangle.
Many cultures have something that is like the galette – the Chinese have their green onion pancakes, Mexicans have quesadillas, the Middle East has pitas, Greeks gyros… the list goes on. Like many of these variations, the savoury version of crêpe can be filled with anything you can imagine. In mine, I like egg, spinach, and ricotta with a healthy sprinkle of sea salt and black pepper.
Using David Lebovitz’s recipe, you can make up a bunch of galettes over a lazy Sunday, and reheat them with any filling in a pan during the week. A good popular meat version is made with ham.
In Paris, the best place for traditional Breton galettes is Breizh Cafe, which I first read about in (who else) David Lebovitz’s blog! (It’s pronounced brejsh with a soft j)