Working for Good, Clean, Fair Food for All - Slow Food Urban San Diego Convivium of Slow Food International

Apple Days are here!

Apple season is here, hurrah!! Like many people we are super excited for all things appley. Apple picking, hot apple cider (once this weather cools down!) and of course apple recipes!

A big THANK YOU to Chef Jenn for sharing this delicious recipe with us!

Apple Galette
Serves 8 to 10

Galette Dough
1 ½ cups All-purpose flour
¼ cup Cornmeal
½ tsp Kosher salt
1 tbsp Sugar
½ cup + 2 tbsp Unsalted butter, cut into small pieces and chilled
4 to 5 tbsp Ice water
1 tsp Lemon juice


5 or 6 Apples, peeled and sliced (approximately 5 cups); I like a combinataion of Braeburns, Golden Delicous and Empire
3 tbsp Unsalted butter
1 tbsp Lemon juice
¼ cup Sugar
½ tsp Vanilla Extract
Pinch Kosher salt
1 Egg yolk
1tbsp Water
2 tbsp Sugar

In a mixer, with the paddle attachment, combine flour, kosher salt, corn meal and sugar. Paddle to combine.

Add cold butter, all at once. Mix on low speed till the mixture resembles cornmeal with some large chunks.
Using a fork, stir in lemon juice and 1 tablespoon of ice water at a time. After the fourth tablespoon test the dough. Squeeze dough in your hand, if the dough does not hold together or looks dry add the additional 1 tablespoon of water (or more if needed).

Turn out dough onto a piece of plastic wrap, gather together to form a disk. Wrap well in plastic wrap and refrigerate for at least 1 hour.

For the filling- in a sauté pan melt butter over medium low heat. Add apples and cook they start to become tender.

In a bowl combine apples, lemon juice, sugar, ginger, vanilla and salt.

Preheat oven to 400° F.

Line a cookie sheet with parchment paper.

On a lightly floured surface, roll out the dough into a 14 to 5 inch circle.

Transfer the dough to the parchment lined cookie sheet.

With a slotted spoon ladle the filling into the center of the dough, leaving a 2 inch dough boarder around the filling.

Fold the dough over the edge of the fruit filling, toward the center, pleating and overlapping as necessary.
In a bowl stir together egg yolks and water. Brush onto the edges of the dough and sprinkle with 2 tablespoons sugar.

Bake for 45 to 50 minutes, or until golden brown.

Let rest for at least 10 minutes before serving.


For a full list of upcoming classes with Chef Jenn, including Vegan and Urban Farm classes go to


Summer Shelling Beans

Picture courtesy of NPR

Hip hip hurray!! Summer is here at last, what better way to welcome it in than by cooking up some scrumptious seasonal produce based fare. We are loving all the fabulous varieties of shelling beans that are just now starting to come into season. Decorated with polka dots, strips and vivid colors that range from green, yellow and black to purple, pink and red shelling beans are as much a sight for the eyes as they are a treat for the tummy. For your cooking pleasure we have gathered up a few of our favorite shelling bean recipes. Enjoy!

Delicious Fishes with Chef Jenn and Tommy Gnomes!

Last month our very own Slow Food Urban San Diego Education co-chair, the talented Chef Jenn Felmley teamed up with everyone’s favorite fishmonger Tommy Gnomes of Catalina Offshore for one of their famous cooking classes at Great News Cooking School in Pacific Beach. Tommy graciously donated his teaching fee to Slow Food Urban San Diego (thank you Tommy!!) and as if that was not enough wonderfulness Chef Jenn and Tommy graciously decided to share one of the favorite recipes of the class with all our readers here on the blog. Enjoy!!

Baja Style Ceviche

Serves 4 to 6


  • 1 ½ lb          Firm fleshed white fish (rockfish, snapper, etc.), boneless and skinless
  • ¾ cup           Fresh squeezed lime juice
  • ½ cup           Fresh squeezed lemon juice
  • 1/3 cup        Beer (preferably a Mexican beer like Corona, Tecate or Dos Equis)
  •  1                  Jalapeno, seeded & diced
  • 1 cup           Green onion, sliced into thin slices
  • 1/4 cup        Cilantro leaves, chopped
  • 1 tbsp           Extra virgin olive oil
  • 1/4 cup        Tomato ketchup
  • ¼ cup           Clamato or tomato juice
  • ¼ cup           Lime juice
  • Salt & fresh ground black pepper
  • 1 1/3 cup     Cherry tomatoes (multi colored), halved or quartered
  • 1/2 cup        English Cucumber, finely diced
  •  Tortilla chips


Cut the fish into ¼ inch dice and place into a shallow non-reactive dish.

Combine lemon juice, lime juice and beer; pour over fish (liquid should generously cover the fish or else you will need to stir the fish every 10 minutes).

Marinade the fish in the liquid, refrigerated, for about 30 minutes (or until the fish is no longer pink and raw looking when broken apart).

In a large bowl, stir together jalapenos, green onions, cilantro, olive oil, ketchup, Clamato juice and lime juice.

Drain fish from the marinade.

Gently fold tomatoes, cucumbers, and fish into jalapeno mixture. Season with salt and pepper.

Serve with saltine crackers, good quality corn tortilla chips or tostadas.