The boy had decided to try his hand at cooking octopus over the weekend, so I made it my mission to come up with the sides while using up some of the vegetable box bounty. Out of lettuce and salad greens, I searched for a salad that didn't need them. My efforts were rewarded with this recipe. Originally, it's paired with some spiced seared tuna, but it's perfect on its own with other Thai or Asia flavoured dishes. I was a bit suspicious that it would come together, but the crisp, clean flavours work well together. Best of all, it uses ingredients that I tend to receive in overabundance from the CSA box!
Carrot and Apple Salad (from Mighty Spice)
Ingredients
1/3 cup unsalted peanuts
2 tomatoes, seeded and thinly sliced
2 apples, quartered, cored, and thinly sliced
4 large carrots, peeled and grated
3 scallions, thinly sliced
2 red chilies, seeded and thinly sliced
1 handful mint leaves, finely chopped
1 large handful cilantro leaves, roughly chopped
Dressing
juice of 2 limes
1 tbsp fish sauce
1 tbsp sugar
1. Heat a skillet over medium heat. Add peanuts and gently toast. Transfer to plate to cool, then blitz in food processor until coarsely ground.
2. Whisk dressing ingredients together in large bowl.
3. Add remaining ingredients to bowl with peanuts. Toss to coat.
Showing posts with label apple. Show all posts
Showing posts with label apple. Show all posts
Sunday, January 22, 2012
Monday, November 14, 2011
Maple-Roasted Butternut Squash and Apples
Thanks to the CSA box, we have a constant oversupply of squash and apples. I figured I'd get two birds with one stone with this recipe (finally finishing off the apples only to have more arrive the next day!). I'm not a huge fan of overly sweet squash recipes, but the flavours of this dish worked for me, even more so the next day. Best of all, no need to peel the apples for this recipe. I little time saved is a good thing!
One year ago: Lamb Stew with Spinach and Garbanzo Beans
Two years ago: Cheesy Mashed Potatoes
Maple-Roasted Butternut Squash and Apples (from All About Roasting)
Ingredients
1 butternut squash (about 2 1/2 lbs), peeled, seeded, and cut into 3/4" chunks
2 tart, crisp apples (about 1 lb), quartered and cut into 1" chunks
2 tbsp unsalted butter, melted
2 tbsp extra-virgin olive oil
2 tbsp maple syrup
2 tsp minced fresh marjoram/rosemary/thyme/sage
kosher salt and freshly ground black pepper
1/4 cup pecans, lightly toasted and chopped
1. Preheat oven to 400F. Line 2 baking sheets with parchment paper (you'll want to spread out the food so it doesn't become mush!).
2. Combine squash and apples in a large bowl and drizzle with butter, olive oil, and maple syrup. Season with herb and salt and pepper. Toss to coat.
3. Arrange mixture on baking sheets in a single layer.
4. Roast, turning with a metal spatula once or twice until squash is caramelized and tender, about 40 minutes.
5. Sprinkle with nuts and serve.
One year ago: Lamb Stew with Spinach and Garbanzo Beans
Two years ago: Cheesy Mashed Potatoes
Maple-Roasted Butternut Squash and Apples (from All About Roasting)
Ingredients
1 butternut squash (about 2 1/2 lbs), peeled, seeded, and cut into 3/4" chunks
2 tart, crisp apples (about 1 lb), quartered and cut into 1" chunks
2 tbsp unsalted butter, melted
2 tbsp extra-virgin olive oil
2 tbsp maple syrup
2 tsp minced fresh marjoram/rosemary/thyme/sage
kosher salt and freshly ground black pepper
1/4 cup pecans, lightly toasted and chopped
1. Preheat oven to 400F. Line 2 baking sheets with parchment paper (you'll want to spread out the food so it doesn't become mush!).
2. Combine squash and apples in a large bowl and drizzle with butter, olive oil, and maple syrup. Season with herb and salt and pepper. Toss to coat.
3. Arrange mixture on baking sheets in a single layer.
4. Roast, turning with a metal spatula once or twice until squash is caramelized and tender, about 40 minutes.
5. Sprinkle with nuts and serve.
Maple-Brined Boneless Pork Loin Roast with Apples, Onions, and Mustard Bread Crumbs
I think pork gets a bad rap. I associate it with over-dried chunks of meat that are anything but appetizing. This dish, however, was moist, flavourful, and excellent. It came out perfectly cooked with just a hint of maple-appley goodness. It surpassed my expectations and I had to restrain myself to keep from eating too much. I followed the recipe almost exactly, only substituting some thyme for rosemary because I ran out of rosemary. Next year, I will remember to buy large amounts of apple cider when I go apple picking for this recipe! I wasn't too sure about the apple-onion mixture, but it tasted even better the next day. As a warning, the brine requires some advance planning and this is not a quick recipe, but the results are worth it. If you don't have fresh bread to make bread crumbs, I would probably skip the crumbs.
One year ago: Curried Peanut and Tomato Soup
Two years ago: Cornbread Dressing
Maple-Brined Boneless Pork Loin Roast with Apples, Onions, and Mustard Bread Crumbs (from All About Roasting)
Ingredients
Brine
5 cups cool water
1/3 cup kosher salt
1/4 cup maple syrup
3 sprigs fresh rosemary
1 tsp whole black peppercorns
4 garlic cloves, smashed (skin can stay on)
2 bay leaves
900g - 1.1kg boneless pork loin, preferably a blade-end roast, tied at 2" intervals
Roasting
450g tart, crisp apples (3 - 4), peeled, cored, and cut into 1" chunks (~3 cups)
1 large yellow onion, thinly sliced (~2 cups)
2 tbsp extra-virgin olive oil
1 tbsp unsalted butter, melted
kosher salt and freshly ground black pepper
2 cups fresh apple cider (mine was hard cider), divided
1 tbsp maple syrup
1 tbsp Dijon mustard
Breadcrumbs
3/4 cup fresh bread crumbs
2 tbsp unsalted butter, melted
2 tsp Dijon mustard
1/2 tsp finely chopped fresh rosemary
1. At least 18 hours before roasting, combine water with salt and syrup and stir to dissolve the salt. Add rosemary, peppercorns, garlic and bay leaves.
2. Put pork roast in a sturdy gallon-size bag, pour in brine, and seal. Refrigerate for at least 18 hours and up to 24 hours.
3. One hour before roasting, remove pork from brine and let site at room temperature.
4. Heat oven to 325F.
5. Put apples, onion, and rosemary in a bow. Drizzle with 1 tbsp olive oil and melted butter and season with salt and pepper. Toss to coat.
6. Spread apple-onion mixture in bottom of a shallow-sided roasting pan that will hold pork roast with 2 - 3" to spare around the sides. Set aside.
7. Heat 1 cup cider in a small saucepan over medium-high heat. Bring to a boil and boil until reduced to about 1/3 cup, about 12 minutes. Remove from heat and whisk in maple syrup and mustard. Set aside.
8. Heat a large skillet over medium-high heat. Add 1 tbsp of oil and pat pork dry. Brown pork until brown on all sides, about 10 minutes. Set pork fat side up on apples and onions.
9. Return skillet to high heat. Add remaining 1 cup cider and bring to a boil, scraping the pan. Boil until reduced by half, about 8 minutes. Pour over apples and onions, avoiding pouring on pork.
10. Brush half of the cider glaze over the top side of the pork.
11. Roast pork for 45 minutes. Brush with remaining glaze. Return to oven and roast until thermometer in center registers 140F, about 1 - 1 1/4 hours total.
12. In a medium bowl, stir together bread crumbs, melted butter, mustard, and rosemary. Season to taste.
13. Transfer pork to a carving board and let rest for 10 - 15 minutes.
14. Stir apple-onion mixture and keep warm.
15. Increase oven to 375F. Spread bread crumbs on a small baking sheet and toast in oven, stirring often, until golden brown and crispy, 10 - 12 minutes.
16. Remove strings from roast and carve into slices. Serve with apple-onion mixture on the side and top pork with bread crumbs.
One year ago: Curried Peanut and Tomato Soup
Two years ago: Cornbread Dressing
Maple-Brined Boneless Pork Loin Roast with Apples, Onions, and Mustard Bread Crumbs (from All About Roasting)
Ingredients
Brine
5 cups cool water
1/3 cup kosher salt
1/4 cup maple syrup
3 sprigs fresh rosemary
1 tsp whole black peppercorns
4 garlic cloves, smashed (skin can stay on)
2 bay leaves
900g - 1.1kg boneless pork loin, preferably a blade-end roast, tied at 2" intervals
Roasting
450g tart, crisp apples (3 - 4), peeled, cored, and cut into 1" chunks (~3 cups)
1 large yellow onion, thinly sliced (~2 cups)
2 tbsp extra-virgin olive oil
1 tbsp unsalted butter, melted
kosher salt and freshly ground black pepper
2 cups fresh apple cider (mine was hard cider), divided
1 tbsp maple syrup
1 tbsp Dijon mustard
Breadcrumbs
3/4 cup fresh bread crumbs
2 tbsp unsalted butter, melted
2 tsp Dijon mustard
1/2 tsp finely chopped fresh rosemary
1. At least 18 hours before roasting, combine water with salt and syrup and stir to dissolve the salt. Add rosemary, peppercorns, garlic and bay leaves.
2. Put pork roast in a sturdy gallon-size bag, pour in brine, and seal. Refrigerate for at least 18 hours and up to 24 hours.
3. One hour before roasting, remove pork from brine and let site at room temperature.
4. Heat oven to 325F.
5. Put apples, onion, and rosemary in a bow. Drizzle with 1 tbsp olive oil and melted butter and season with salt and pepper. Toss to coat.
6. Spread apple-onion mixture in bottom of a shallow-sided roasting pan that will hold pork roast with 2 - 3" to spare around the sides. Set aside.
7. Heat 1 cup cider in a small saucepan over medium-high heat. Bring to a boil and boil until reduced to about 1/3 cup, about 12 minutes. Remove from heat and whisk in maple syrup and mustard. Set aside.
8. Heat a large skillet over medium-high heat. Add 1 tbsp of oil and pat pork dry. Brown pork until brown on all sides, about 10 minutes. Set pork fat side up on apples and onions.
9. Return skillet to high heat. Add remaining 1 cup cider and bring to a boil, scraping the pan. Boil until reduced by half, about 8 minutes. Pour over apples and onions, avoiding pouring on pork.
10. Brush half of the cider glaze over the top side of the pork.
11. Roast pork for 45 minutes. Brush with remaining glaze. Return to oven and roast until thermometer in center registers 140F, about 1 - 1 1/4 hours total.
12. In a medium bowl, stir together bread crumbs, melted butter, mustard, and rosemary. Season to taste.
13. Transfer pork to a carving board and let rest for 10 - 15 minutes.
14. Stir apple-onion mixture and keep warm.
15. Increase oven to 375F. Spread bread crumbs on a small baking sheet and toast in oven, stirring often, until golden brown and crispy, 10 - 12 minutes.
16. Remove strings from roast and carve into slices. Serve with apple-onion mixture on the side and top pork with bread crumbs.
Sunday, October 16, 2011
Cheddar Apple Bacon Strata
I should not grocery shop when hungry as I end up impulsively buying pork belly, cheap chicken to stock up on, and ingredients for this strata that popped into my head. Luckily, it turned out even better than expected. I had been mulling over what to do with the leftover apples and couldn't pass up some aged cheddar cheese or a beautiful looking loaf of pumpernickel. Bacon seemed an obvious addition to any apple dish. Fortunately, while browsing online, I found a recipe that looked exactly like what I had in mind ... with a few modifications. I added some sage as we have an abundance and apple and sage just seem to go together. It also seemed to make more sense to me to cook the apples in bacon fat rather than butter. I substituted buttermilk for regular milk just because and the end result was delicious, if a bit different. The recipe below is also scaled in half from the original as I didn't want too much leftover strata. One final word of warning, strata is best if you allow it to soak overnight, so if you can, plan ahead.
One year ago: Tomato, Semolina, and Coriander Soup
Cheddar Apple Bacon Strata (adapted from Group Recipes)
Ingredients
2 medium apples peeled and coarsely chopped
1.5 tablespoons packed brown sugar
2 cups cubed pumpernickel bread
225g bacon
1 cups shredded sharp cheddar cheese
a few leaves of fresh sage, shredded
1-1/4 cups buttermilk
1/2 teaspoon ground dry mustard
1 teaspoons worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 eggs
1. Grease a casserole dish and set aside.
2. Cook bacon, set aside, reserve grease.
3. Cook apples in bacon grease 3 minutes stirring occasionally until crisp tender.
4. Stir in brown sugar then reduce heat to low and cook 6 minutes stirring occasionally.
5. Layer half each of the bread, bacon, apples, sage and cheese in casserole.
6. Repeat with remaining bread, bacon, apples, sage and cheese.
7. Mix remaining ingredients then pour over cheese.
8. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.
9. Heat oven to 350 then bake uncovered 45 minutes and let stand 10 minutes before serving.
One year ago: Tomato, Semolina, and Coriander Soup
Cheddar Apple Bacon Strata (adapted from Group Recipes)
Ingredients
2 medium apples peeled and coarsely chopped
1.5 tablespoons packed brown sugar
2 cups cubed pumpernickel bread
225g bacon
1 cups shredded sharp cheddar cheese
a few leaves of fresh sage, shredded
1-1/4 cups buttermilk
1/2 teaspoon ground dry mustard
1 teaspoons worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 eggs
1. Grease a casserole dish and set aside.
2. Cook bacon, set aside, reserve grease.
3. Cook apples in bacon grease 3 minutes stirring occasionally until crisp tender.
4. Stir in brown sugar then reduce heat to low and cook 6 minutes stirring occasionally.
5. Layer half each of the bread, bacon, apples, sage and cheese in casserole.
6. Repeat with remaining bread, bacon, apples, sage and cheese.
7. Mix remaining ingredients then pour over cheese.
8. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.
9. Heat oven to 350 then bake uncovered 45 minutes and let stand 10 minutes before serving.
Thursday, September 29, 2011
Gingerbread Apple Upside-down Cake
I am woefully behind on posting new recipes because we've been cooking too much lately and I've had a bit of a difficult week. This cake, though, was the perfect way to use up some of the apple-picking overabundance. It also keeps extremely well in the fridge.
Gingerbread Apple Upside-down Cake (from Smitten Kitchen, originally Karen Bates via NYTimes)
Ingredients
Topping
4 tablespoons butter, plus extra for greasing pan
1/2 cup dark brown sugar
Pinch of salt
4 apples (about 1 3/4 pounds - I did it based on weight and used 6), peeled, cored and cut into 1/4-inch wedges
Batter
1/2 cup (1 stick or 4 ounces) butter, at room temperature
1/2 cup sugar
1 large egg
1/3 cup dark molasses
1/3 cup honey
1 cup buttermilk
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
1. Preheat the oven to 325°F. Grease a 10-inch cake pan.
2. Make the topping: Melt butter in a small saucepan. Add brown sugar and simmer over moderate heat, stirring, four minutes, then swirl in salt.
3. Remove from heat and pour into the bottom of your cake pan. Make circles of overlapping apple slices on top of the caramel. Chop any remaining slices and place them in the gaps.
4. Make the batter: Using a mixer, blend 1/2 cup butter and the sugar on medium-low speed. Increase the speed to high and cream until light and fluffy.
5. In a medium bowl, whisk together the egg, molasses, honey and buttermilk.
6. In a separate bowl, sift together the flour, baking soda, salt, ginger and cinnamon.
7. Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next once the last has been incorporated.
8. Pour the batter into the pan. Bake at least 45 to 50 minutes or until a wooden tester inserted into the center of the cake comes out clean.
9. Let cool on a rack for 10 to 15 minutes, then turn out onto a platter (one that will catch spills).
Gingerbread Apple Upside-down Cake (from Smitten Kitchen, originally Karen Bates via NYTimes)
Ingredients
Topping
4 tablespoons butter, plus extra for greasing pan
1/2 cup dark brown sugar
Pinch of salt
4 apples (about 1 3/4 pounds - I did it based on weight and used 6), peeled, cored and cut into 1/4-inch wedges
Batter
1/2 cup (1 stick or 4 ounces) butter, at room temperature
1/2 cup sugar
1 large egg
1/3 cup dark molasses
1/3 cup honey
1 cup buttermilk
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
1. Preheat the oven to 325°F. Grease a 10-inch cake pan.
2. Make the topping: Melt butter in a small saucepan. Add brown sugar and simmer over moderate heat, stirring, four minutes, then swirl in salt.
3. Remove from heat and pour into the bottom of your cake pan. Make circles of overlapping apple slices on top of the caramel. Chop any remaining slices and place them in the gaps.
4. Make the batter: Using a mixer, blend 1/2 cup butter and the sugar on medium-low speed. Increase the speed to high and cream until light and fluffy.
5. In a medium bowl, whisk together the egg, molasses, honey and buttermilk.
6. In a separate bowl, sift together the flour, baking soda, salt, ginger and cinnamon.
7. Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next once the last has been incorporated.
8. Pour the batter into the pan. Bake at least 45 to 50 minutes or until a wooden tester inserted into the center of the cake comes out clean.
9. Let cool on a rack for 10 to 15 minutes, then turn out onto a platter (one that will catch spills).
Sunday, September 25, 2011
Celery Root and Apple Puree
I wasn't entirely sure that I was a puree person, but I love celeriac (or celery root) and had too many apples. This made a great side dish for pork (and is a nice alternative to a more traditional applesauce). I scaled this recipe in half (I think their celeriacs are bigger than the ones I find here) and ended up with more than 2 servings. The original is included below.
Celery Root and Apple Puree (from Gourmet Today)
Ingredients
900g celery root
1 Gala, Empire, or McIntosh apple
2 tbsp unsalted butter
1/2 tsp salt
1/3 cup heavy cream
1/8 tsp white pepper
1/8 tsp nutmeg
1. Peel celery root and cut into 1" cubes. Peel and core apple and cut into 1" pieces.
2. Melt butter in a 2 to 3 quart heavy saucepan over moderately low heat. Add celery root and apple with salt and stir to coat with butter. Cover and cook, stirring occasionally until tender, 50 minutes to 1 hour.
3. Puree mixture in a food processor until smooth. Return to pot.
4. Stir in cream, pepper, and nutmeg.
5. Heat, covered, over medium heat, stirring until hot, about 5 minutes.
Celery Root and Apple Puree (from Gourmet Today)
Ingredients
900g celery root
1 Gala, Empire, or McIntosh apple
2 tbsp unsalted butter
1/2 tsp salt
1/3 cup heavy cream
1/8 tsp white pepper
1/8 tsp nutmeg
1. Peel celery root and cut into 1" cubes. Peel and core apple and cut into 1" pieces.
2. Melt butter in a 2 to 3 quart heavy saucepan over moderately low heat. Add celery root and apple with salt and stir to coat with butter. Cover and cook, stirring occasionally until tender, 50 minutes to 1 hour.
3. Puree mixture in a food processor until smooth. Return to pot.
4. Stir in cream, pepper, and nutmeg.
5. Heat, covered, over medium heat, stirring until hot, about 5 minutes.
Pork Chops and Apples, Madeira-Bay Butter Sauce
A surplus of recipes right now is making me a bit pickier about posting recipes. I've never been a bit pork chop fan, but this recipe was quite satisfying and had the bonus property of using up extra apples (well one extra apple)! I did find that I needed longer than specified to cook the chops and I wish I had waited to put the apples on as they were a little more blackened that I would've liked, but this recipe is quick and easy yet filling. I highly recommend the cookbook that this comes from as everything I've had from it has been at least decent and most dishes have been outstanding. They're also generally quick and easy (even if the ingredients sometimes get a bit fancy).
Pork Chops and Apples, Madeira-Bay Butter Sauce (from Radically Simple)
Ingredients
2 cups chicken broth
1/2 cup Madeira
1 large garlic clove, finely minced
2 bay leaves
2 tbsp unsalted butter
2 large thick rib pork chops (I had bone on chops and they seemed to be forgiving to overcooking)
1 large apple
1 tbsp olive oil
2 tsp finely minced fresh tarragon
1. Combine broth, Madeira, garlic, and bay leaves in a skillet (NOT a pot, you want a thin layer so it boils off quickly). Bring to a boil over high heat and continue to boil until reduced to 3 tbsp, ~15 minutes. Remove bay leaves and stir in butter. Season with salt and pepper to taste and keep warm.
2. Meanwhile, preheat the broiler. Season pork with salt and pepper and place on a rimmed baking sheet.
3. Slice through apple to make 6 1/4" slices. Remove core and seeds and arrange around chops. Drizzle with oil.
4. Broil chops as close to heat as possible for 5 minutes, until soft and golden (mine took longer and needed to be flipped).
5. Stack apples on chops, drizzle with sauce, and season with tarragon.
Pork Chops and Apples, Madeira-Bay Butter Sauce (from Radically Simple)
Ingredients
2 cups chicken broth
1/2 cup Madeira
1 large garlic clove, finely minced
2 bay leaves
2 tbsp unsalted butter
2 large thick rib pork chops (I had bone on chops and they seemed to be forgiving to overcooking)
1 large apple
1 tbsp olive oil
2 tsp finely minced fresh tarragon
1. Combine broth, Madeira, garlic, and bay leaves in a skillet (NOT a pot, you want a thin layer so it boils off quickly). Bring to a boil over high heat and continue to boil until reduced to 3 tbsp, ~15 minutes. Remove bay leaves and stir in butter. Season with salt and pepper to taste and keep warm.
2. Meanwhile, preheat the broiler. Season pork with salt and pepper and place on a rimmed baking sheet.
3. Slice through apple to make 6 1/4" slices. Remove core and seeds and arrange around chops. Drizzle with oil.
4. Broil chops as close to heat as possible for 5 minutes, until soft and golden (mine took longer and needed to be flipped).
5. Stack apples on chops, drizzle with sauce, and season with tarragon.
Monday, September 19, 2011
Parsnip-Apple Soup with "Bacon Candy"
Warning, the original recipe below makes a lot of soup. I scaled this in half and had plenty of leftovers after the two of us finished eating. If you are using the full version, you might want to use a large pot as my medium pot seemed quite full after I cut this in half.
I won't say this was the most amazing soup I ever had, but it has a nice parsnip flavour cut by a bit of sweetness. I skipped on the candied bacon, but think it would add something very nice, so I'm keeping it in here. I also substituted McIntosh apples for Fuji because that's what I have an overabundance of.
One year ago: Cheesecake Marbled Brownies
Parsnip-Apple Soup with "Bacon Candy" (from Radically Simple)
Ingredients
4 packed cups chopped leeks, white and light green parts
2 pounds parsnips, peeled
3 large Fuji apples, 1 1/4 pounds, peeled
4 tbsp unsalted butter, divided
6 1/2 cups water
1 tsp salt
8 strips thick-sliced bacon, divided
1/4 cup turbinado sugar
1. Preheat oven to 375F.
2. Wash leeks and dry. Cut parsnips and apples into 1" pieces.
3. Melt 3 tbsp butter in a medium pot.
4. Add leeks; cook 5 minutes over medium heat.
5. Add parsnips and apples; cook 5 minutes.
6. Dice 2 bacon strips and add to pot with water and salt. Bring to a boil. Reduce heat and cook until vegetables are very soft, 25 minutes.
7. Meanwhile, place 6 slices of bacon on a parchment-lined baking sheet. Rub sugar evenly over the top of each slice.
8. Bake 10 minutes; drain the fat. Bake 10 minutes longer until crisp. Cut into 1/4" pieces.
9. Puree soup using immersion blender. Melt in remaining 1 tbsp butter. Garnish with bacon candy.
I won't say this was the most amazing soup I ever had, but it has a nice parsnip flavour cut by a bit of sweetness. I skipped on the candied bacon, but think it would add something very nice, so I'm keeping it in here. I also substituted McIntosh apples for Fuji because that's what I have an overabundance of.
One year ago: Cheesecake Marbled Brownies
Parsnip-Apple Soup with "Bacon Candy" (from Radically Simple)
Ingredients
4 packed cups chopped leeks, white and light green parts
2 pounds parsnips, peeled
3 large Fuji apples, 1 1/4 pounds, peeled
4 tbsp unsalted butter, divided
6 1/2 cups water
1 tsp salt
8 strips thick-sliced bacon, divided
1/4 cup turbinado sugar
1. Preheat oven to 375F.
2. Wash leeks and dry. Cut parsnips and apples into 1" pieces.
3. Melt 3 tbsp butter in a medium pot.
4. Add leeks; cook 5 minutes over medium heat.
5. Add parsnips and apples; cook 5 minutes.
6. Dice 2 bacon strips and add to pot with water and salt. Bring to a boil. Reduce heat and cook until vegetables are very soft, 25 minutes.
7. Meanwhile, place 6 slices of bacon on a parchment-lined baking sheet. Rub sugar evenly over the top of each slice.
8. Bake 10 minutes; drain the fat. Bake 10 minutes longer until crisp. Cut into 1/4" pieces.
9. Puree soup using immersion blender. Melt in remaining 1 tbsp butter. Garnish with bacon candy.
Sunday, September 18, 2011
Apple Pie Streusel Muffins
We went apple picking yesterday and came home with a giant bag of apples. You can expect many apple recipes to come as we try to work our way through these apples. The only problem is, I like apples, but I'm not a huge fan. Any bets on how long it takes before I cave and turn them all into applesauce for baking later?
The apple muffins turned out surprisingly well. They're light and moist with a rich cinnamon and nutmeg flavour. I followed the recipe exactly (except for adding 1 tsp vanilla which was mentioned in the directions but not the ingredient list and substituting pecans for walnuts) despite a few misgivings while mixing and was rewarded with 12 very large and tall muffins.
One year ago: Veal and Tomato Ragout with Potatoes, Cinnamon, and Cream
Apple Pie Streusel Muffins (from Sprinkled with Flour)
Ingredients
3 cups unbleached all-purpose flour
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup milk
1/2 cup brown sugar, packed
1/4 cup + 2 Tablespoons low fat plain yogurt
1/4 cup vegetable oil
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla
3-1/2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1-1/2 cups shredded or diced apple (peeled and cored)
Streusel:
1/4 cup brown sugar
3 tbsp all-purpose flour
1/2 tsp ground cinnamon
2-3 tbsp unsalted butter
1/3 cup chopped walnuts (I used pecans)
1. Preheat oven to 425F. Line a muffin tin with paper liners.
2. For the Streusel: In a small bowl combine the 1/4 brown sugar, flour and cinnamon. Using a fork cut in the butter until mixture resembles coarse crumbs. Stir in the chopped nuts, set aside.
3. In a medium bowl combine the flour, cinnamon and nutmeg. Set aside.
4. In the bowl of an electric mixer, combine the milk, sugars, yogurt, oil, eggs, vanilla,baking powder, salt and baking soda. (If you don't have a mixer, you don't really need it for this recipe!)
5. Fold in flour, stirring just until incorporated. Gently fold in the apples.
6. Divide the batter between 12 muffin tins, making sure each one is filled to the top.
7. Sprinkle the streusel topping over each muffin.
8. Bake for 5 minutes, then reduce oven temperature to 375F and continue baking for 15-20 minutes, or until a toothpick inserted near the center comes out clean.
The apple muffins turned out surprisingly well. They're light and moist with a rich cinnamon and nutmeg flavour. I followed the recipe exactly (except for adding 1 tsp vanilla which was mentioned in the directions but not the ingredient list and substituting pecans for walnuts) despite a few misgivings while mixing and was rewarded with 12 very large and tall muffins.
One year ago: Veal and Tomato Ragout with Potatoes, Cinnamon, and Cream
Apple Pie Streusel Muffins (from Sprinkled with Flour)
Ingredients
3 cups unbleached all-purpose flour
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup milk
1/2 cup brown sugar, packed
1/4 cup + 2 Tablespoons low fat plain yogurt
1/4 cup vegetable oil
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla
3-1/2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1-1/2 cups shredded or diced apple (peeled and cored)
Streusel:
1/4 cup brown sugar
3 tbsp all-purpose flour
1/2 tsp ground cinnamon
2-3 tbsp unsalted butter
1/3 cup chopped walnuts (I used pecans)
1. Preheat oven to 425F. Line a muffin tin with paper liners.
2. For the Streusel: In a small bowl combine the 1/4 brown sugar, flour and cinnamon. Using a fork cut in the butter until mixture resembles coarse crumbs. Stir in the chopped nuts, set aside.
3. In a medium bowl combine the flour, cinnamon and nutmeg. Set aside.
4. In the bowl of an electric mixer, combine the milk, sugars, yogurt, oil, eggs, vanilla,baking powder, salt and baking soda. (If you don't have a mixer, you don't really need it for this recipe!)
5. Fold in flour, stirring just until incorporated. Gently fold in the apples.
6. Divide the batter between 12 muffin tins, making sure each one is filled to the top.
7. Sprinkle the streusel topping over each muffin.
8. Bake for 5 minutes, then reduce oven temperature to 375F and continue baking for 15-20 minutes, or until a toothpick inserted near the center comes out clean.
Sunday, October 17, 2010
Apple and Cheddar Scones
I think I'm going to have to get over my scone prejudice. These are delicious (although not quite as cheesy as I was expecting!). I made no changes to the recipe. Click on the link if you'd like a non-stand mixer version. One word of warning ... this isn't a quick recipe, but it's worth it.
Apple and Cheddar Scones (from Smitten Kitchen, adapted from The Perfect Finish)
Ingredients
2 firm tart apples
1 1/2 cups (195 grams) all-purpose flour
1/4 cup sugar plus 1 1/2 tablespoons for sprinkling
1/2 tablespoon baking powder
1/2 teaspoon salt plus additional for egg wash
6 tablespoons (85 grams)unsalted butter, chilled and cut into 1/2-inch cubes
1/2 cup (65 grams) sharp white cheddar, shredded
1/4 cup heavy cream
2 large eggs
1. Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper.
2. Peel and core apples, then cut them into 16 chunks.
3. Place apples in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. Leave oven on.
4. Cool apples completely in fridge.
5. Sift or whisk flour, sugar, baking powder and salt together. Set aside.
6. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix.
7. Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use a rolling pin to gently roll (or use your hands to pat) the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 6 wedges.
8. Transfer them to a baking sheet that has either been buttered or lined with a fresh sheet of parchment paper. Leave at least 2 inches between each scone.
9. Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar.
10. Bake until firm and golden, about 30 minutes. With a spatula, lift them to a wire rack to cool for 10 minutes.
Apple and Cheddar Scones (from Smitten Kitchen, adapted from The Perfect Finish)
Ingredients
2 firm tart apples
1 1/2 cups (195 grams) all-purpose flour
1/4 cup sugar plus 1 1/2 tablespoons for sprinkling
1/2 tablespoon baking powder
1/2 teaspoon salt plus additional for egg wash
6 tablespoons (85 grams)unsalted butter, chilled and cut into 1/2-inch cubes
1/2 cup (65 grams) sharp white cheddar, shredded
1/4 cup heavy cream
2 large eggs
1. Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper.
2. Peel and core apples, then cut them into 16 chunks.
3. Place apples in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. Leave oven on.
4. Cool apples completely in fridge.
5. Sift or whisk flour, sugar, baking powder and salt together. Set aside.
6. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix.
7. Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use a rolling pin to gently roll (or use your hands to pat) the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 6 wedges.
8. Transfer them to a baking sheet that has either been buttered or lined with a fresh sheet of parchment paper. Leave at least 2 inches between each scone.
9. Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar.
10. Bake until firm and golden, about 30 minutes. With a spatula, lift them to a wire rack to cool for 10 minutes.
Saturday, November 28, 2009
Cranapple Crunch
What Thanksgiving is complete without cranberry sauce? But why would I make cranberry sauce if I didn't have a turkey? Such a dilemna! Luckily, I have an amazing friend who gave me the suggestion for a cranberry casserole and sent a family recipe to try! This was delicious.
Cranapple Crunch (from the Green family)
Ingredients
6 Cups tart apples
4 Cups fresh cranberries
2 Cups white sugar
2 tbsp lemon juice
1/2 tsp salt
2 Cups brown sugar – packed
2 Cups quick oatmeal
2/3 Cup butter
1. Preheat oven to 325F. Combine apples, cranberries, sugar, lemon juice and salt in bowl.
2. Turn into large, shallow baking dish.
3. Combine brown sugar and oatmeal.
4. Cut in butter until mixture is crunchy.
5. Place on top of fruit mixture and bake for 1 hour.
6. Cool for 45 minutes for top to absorb juices.
7. Serve warm or reheat to serve hot.
Cranapple Crunch (from the Green family)
Ingredients
6 Cups tart apples
4 Cups fresh cranberries
2 Cups white sugar
2 tbsp lemon juice
1/2 tsp salt
2 Cups brown sugar – packed
2 Cups quick oatmeal
2/3 Cup butter
1. Preheat oven to 325F. Combine apples, cranberries, sugar, lemon juice and salt in bowl.
2. Turn into large, shallow baking dish.
3. Combine brown sugar and oatmeal.
4. Cut in butter until mixture is crunchy.
5. Place on top of fruit mixture and bake for 1 hour.
6. Cool for 45 minutes for top to absorb juices.
7. Serve warm or reheat to serve hot.
Subscribe to:
Posts (Atom)