Restaurant Week at SD26

Although these photos clearly speak for themselves, it would be selfish of me not to share the incredible meal I experienced this afternoon at SD26.

Ever since I sampled SD26’s hamachi ceviche at the New York Taste event, I vowed to indulge in a full meal at their restaurant conveniently located on the outskirts of Madison Square Park. Given the fact that the New York Taste event was back in November, what I tasted that night may or may not have been hamachi ceviche. But needless to say, SD26 made quite an impression on me amidst some of New York’s most renowned restaurants and chefs.

But despite my overwhelming desire to try what I believed would be an outstanding meal, SD26 is a small investment for a 26 year old working in media. Lucky for me they jumped on the Restaurant Week bandwagon, allowing me to sample some of their signature dishes at a fraction of the cost. And of course in hopes that I’d be lured back for more, much more.

And the verdict, well the pictures say it all. SD26’s food was my muse, and the camera a mere bystander in what you see before you. The restaurant week menu held true to their original lunch menu which included a well rounded selection of meats, fish, and a few other surprises like their soft egg filled ravioli and homemade chitarra pasta. The hardest part of my day was deciding what to order.

But we soon learned that it didn’t matter what we ordered. It was all incredibly luscious. From the well seasoned “Uovo” whose silky yolk and truffle butter just melted in our mouths to the perfectly succulent Guinea Hen and finally ending with the incredibly flavorful and wonderfully textural Vanilla Bean Panna cotta and velvety crispy Moka Bar.

I have to admit that despite the fact that SD26 will be a costly affair now that restaurant week has come to a close, it is absolutely worth saving up for.

SD26

Madison Square Park

19 East 26th Street (between Madison & Broadway)

The Rustic Galette

Galette is a general term used in French to designate different types of round and flat crusty cakes. It’s also a great substitute for a pie when you are pressed for time or want to cut out some carbs. And MY galettes are a delicious and healthy alternative. I like to use whole wheat flour and bran for my crust and substitute raw Turbinado sugar instead of white sugar.

Turbinado sugar, also known as “sugar in the raw” is a steamed cane sugar which is similar in appearance to brown sugar though it is a bit paler. Turbinado sugar is a healthier alternative to white, refined sugar. It is lower in calories since it tends to hold more moisture. Turbinado sugar isn’t processed as much as white sugar, so it is naturally healthier for your body (www.associatedcontent.com). Turbinado sugar can be substituted for both white and brown sugar in most recipes.

But back to the galettes… My favorite galettes to bake are peach & strawberry. It’s great to use seasonal fruit as it is easy to find and fairly affordable. The best fruit in season right now and also great for galettes are peaches, strawberries, plums, nectarines, and rhubarb. These fruits are also great to mix and match as their flavors meld together after they are baked. Below you will find some pictures of the last galette I baked.

PEACH & STRAWBERRY GALETTE

Ingredients

1 Hartley Confections Pie Crust (refrigerated)

3 semi-firm peaches, sliced

1/2 cup of slices strawberries

1/3 cup of turbinado sugar

1 tbsp turbinado sugar

1 egg white

1 tbsp milk

1. Preheat oven to 425 degrees.

2. Slice peaches 1/2 inch thick and strawberries. Place sliced peaches and strawberries in large bowl and cover with sugar. Gently mix sugar and fruit with your hands so that the fruit is evenly covered with sugar. Let the fruit sit for about 10 minutes so that some of the sugar can be absorbed.

3. Remove refrigerated pie crust and roll it out into a ten inch circle. Gently place the peach slices 1 inch from the border of the pie crust. You should have enough peaches to make two circles. Please reference the photos for placement. Then place the leftover strawberries in the middle of the peaches.

4. Once fruit is in place, carefully begin folding over the outer edge of the crust piece by piece. The outer crust of the pie should have many folds giving it a “rustic” appearance.

5. Mix egg white with milk and brush the outer crust with the mixture. Then finish the galette by sprinkling 1 tbsp of turbinado sugar over the crust. You may also sprinkle the top of the fruit mixture.

6. Bake the galette in the center rack of the oven for 20-30 minutes until the crust is firm and slightly browned. Let cool on a wire rack for 5-10 minutes an serve warm. You can also dust the top with confectioners sugar before serving.