If you like savoury pies and tarts but find the whole crust process to be intimidating, I’ve got one word for you: galette. In case that doesn’t mean anything, I’ll give you two more: free-form.
With a galette, you roll out the crust, sure, but you don’t need to trim it or, really, spend much time shaping it. Go ahead and leave the edges ragged. You don’t even need to get all that close to a reasonable circle, either. Pile the filling in the center, pull the outside edges of the pastry up and over a little bit — letting plenty of the filling stay exposed — and loosely pleat it. The rougher, the better. READ
Calgary doctors say a rare parasite could become more common as uncooked culinary trends such as sushi, sashimi and ceviche grow in popularity. A new report in the Canadian Journal of Infectious Diseases and Medical Microbiology examines the case of a Calgary man stricken by tiny parasitic worms in his stomach after eating raw, wild salmon from a grocery store. READ