Shaved Asparagus Galette w/ Mascarpone & Jarlsberg

When one becomes an internationally famous food blogger all manner of amazing perks will come your way.

Or so I’ve been told.

I once picked up a fancy handheld egg beater at a conference once but when you factor in how much money was spent to actually attend the conference you could hardly call the egg beater a “prize”.

“Look at this free egg beater! It only cost $1100 dollars!”

And fork still works best for scrambled.

If I were to become cool and popular I could score one of those all-expenses-paid trips (we call them junkets) and get taken to a new and fantastic foodie-type place.Cool bloggers actually get paid to see inspiring new food related thingies and write all favorably-like about them. Kitchen appliance manufacturers, tourist councils, exotic vegetable grower’s councils, and more will often spring for the bill and take their chosen fooderatti to their trendy boutique breweries, hip equipment showrooms (replete with celebrity chefs), and even to entire foreign countries to see fun stuff foodie-like things where vodka is made from politically correct raisins or sample the current cheese rocking the cheese-world made from llama breast milk… shit like that.

For now I just dream of such a life.

Some food bloggers somehow manage to get themselves paid for writing an actual cookbook. To many in this biz we call blog getting a cookbook deal is the “holy grail” and something a great many of us should aspire to. And many do whether its admitted to publicly or not.

No publisher has accepted any of my cookbook proposals:

• “Pass the Salt”: Snack and Meal Ideas for the High Sodium Dieter”
• “The Cocktailer’s Guide to Making Ice Cubes at Home”
• “Late To The Party: Cake Pops, Bacon Jam and Quinoa. A 101 Recipes for Yesterday’s Food Trends”
• “That Is Not Vanilla Bean, That is Dirt: Recipes From My Grandma’s Kitchen”

and one I think I would be particularly good at writing:

• “My Favorite Recipes from Other People’s Blogs”

So while I wait patiently for a publisher to find their missing cell phone and give me a call me to discuss my writing fee I wanted to tell you about Sis Boom Blog’s latest giveaway: a copy Greg Henry’s new cookbook “Savory Pies: Delicious Recipes for Seasoned Meats, Vegetables,and Cheeses Baked in Perfectly Flaky Crusts”

You might know Greg from his stewardship over at SippitySup.com where he writes prolifically about the many various recipes he creates. He’s quite active in the food blog community so if you are a food blogger then you also probably know him for his generosity as well.Whether lecturing at blog camps or hosting community dinner gatherings Greg has always been there offer help and advice. He was one of the first bloggers I reached out to when I was kicking the can of this thing and, well, look at me now!

Unlike many bloggers whose books are simply extensions of what they have already created online, Greg chose to focus on savory pies offering up nearly 65 different pie recipes and several crust recipes too. Yes, you will find your classics like Chicken Pot Pie and Pissaladiere in here but they act as an effective jumping off point for Greg to show off his signature ability to work just about anything into a tasty, savory pie whether it is appetizer, main course or even a hand pie.

By the last page Greg will have you questioning just what it even means to be a pie and have you you worshiping pie crust as something magic indeed!

Full disclosure: I recipe tested this galette for Greg several months ago when he reached to bloggers out asking for help. I chose this one despite prefering my pies in more orderly presentation factors. (“Galette” is a French word meaning “I can’t afford a pie tin”. ) I surprised myself by choosing this one but I was sure glad I did. The lunch crowd I served it to decimated it in just minutes and already the basic recipe has been modified to accommodate many different veggies.

If you do win or buy this book be sure to turn to page 10 where Greg thought well enough to mention my name with an acknowledgement! I told you he was a generous guy!

I may not have a cookbook of my own, yet, but I was pretty stoked to see my name in his!

Shaved Asparagus Galette with Mascarpone and Jarlsberg

Email subscribers will already have one entry for this giveaway in the can but by using the Rafflecoptor widget below you can enter as well and get even more chances. Be sure to use the widget to let me know of your entries! The widget will even do most of the work for you! (Best of all it will do a lot of the work for me as I discovered just how hard it was to properly administer a giveaway recently!)

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