Home At Last! with Patty Gironda

Fall weather presents the perfect weather for a plum galette with homemade blueberry syrup-using local blueberries. I also love this idea for an easy dessert at a garden party or ladies luncheon. I made a simple cheese mixture with cottage cheese, neufchatel, cream cheese and a beaten egg. ( I didn't add the beaten egg until the morning) The plums were tossed with brown sugar, a dash of lemon juice and vanilla to brighten the flavors. This morning all I had left to do was cut my puff pastry using a small fluted tart pan with removable bottom. I baked the puff pastry and the pastry cream for fifteen minutes before putting the sliced plums on top. I baked the galettes for another ten minutes until the puff pastry was golden and crispy and the plums softened a bit. The results were a delicately sweetened galette with a clean taste and a wonderful delicate crispness.

        Completely fascinated by the shape, texture and earthiness of the tamarind pod, I often make a reduction sauce with the addition of black plums and red grapes. Once cooled I bottle and store the sauce in the refrigerator, pulling it out whenever I need exotic Indian flavors. Reduced further it makes a delicious paste that can be added to minced onions, cilantro, red chile and cumin for meats and sauces. I usually start with 10 pods of cleaned tamarind, cover the fruit with water, add whole fresh garlic and shallot, a piece of dried red chile, a tbsp. of fish sauce, 2 tbsp of sugar, 3 skinned and halved black plums, a clump of red grapes, chinese chives, 2 tbsp. cumin powder, 1 tbsp of dark soy and a tbsp. of chutney powder or ginger powder. I cook the mixture for about a half hour on medium heat, reducing it by half. Once cooled I put it through a manual food mill, separating the seeds and pulp from the liquid. I'm left with a thick, dark sauce that takes ...