Since I'm already on the subject of Amy, I thought I would post the apple crisp I made for her last weekend. I'm not sure where it ranked in her apple crisp experiences, but I was surprised at just how good it tasted, and surprised that it actually turned out. Here's why, the recipe is from the March 2009 issue of Bon Appetit and it is for a caramel apple crisp. You make the caramel and then add the apples to coat, pour it into a pan, and top with the crisp topping. I became quite concerned when the caramel didn't coat the apples but instead clumped and hardened. Jonathan & Amy reassured me that it would work, but I was skeptical. Sure enough the juices that released from the apples during baking softened the caramel and produced and wonderfully flavored apple crisp. Thanks again Bon Appetit. It's a keeper.
Topping
1 1/4 c all purpose flour
10 TBS sugar
3/4 tsp cinnamon
1/4 tsp salt
1/8 tsp allspice
1/8 tsp nutmeg
10 TBS chilled unsalted butter, diced
Filling
1/2 c sugar
1/4 c unsalted butter, diced
2 TBS fresh lemon juice
1/2 tsp salt
6 Pippin or Golden Delicious apples (I used a combination) peeled, quartered (I cut them in eighths) and cored
Topping/Whisk first 6 ingredients in a medium bowl to blend. Add butter and rub with fingertips until small moist clumps form.
Filling/Preheat oven to 375 degrees. Stir sugar and butter in large skillet over medium heat until smooth sauce forms. Add lemon juice and cook, stirring, until caramel is brown, about 5 minutes. Mix in salt, then apples. Toss until apples are evenly coated, about 1 minute. Scrape apples and caramel into 13x9x2-inch glass baking dish; spread evenly. Sprinkle topping evenly over.
Bake crisp until apples are tender, sauce is bubbling thickly, and topping is golden, about 50 minutes. Let cool 15 minutes before serving. It was fantastic plain, but could also be served with sweetened whipped cream or vanilla ice cream.
Tuesday, February 24, 2009
Free Stuff
Amy, my sister-in-law, currently posted an offer on her blog to receive something she will make simply by being one of the first 5 people to respond to her post. I jumped at the chance because 1) she's amazing talented and 2) who doesn't want free stuff ? and by virtue of my comment am now obligated to put the same offer on my blog to the first 5 (which should be easy since I think there are only 4) readers of my blog to comment on this post. Same prize, same catch. Amy is far more gifted with words, so I am simply going to cut and paste her instructions:Here's how it works:The first five people to respond to this post will get something made by me. Just for you.This offer does have some restrictions and limitations:1- I get to choose what I make for you.2- There are no returns or exchanges.3- Your creation will be just for you.4- It'll be done this year.5- You have no clue what it's going to be. It may be a poem. It may be a mix-tape. It may be a small child. Remember: no returns.The catch? You have to join the tagging-crafting-giveaway ranks by re-posting this on your own blog and offering the same deal to 5 of your own lucky blog readers.So, the first 5 people to leave a comment telling me they are in win a homemade gift by me!
Friday, February 6, 2009
Make Some Popcorn
Two movies I recommend to anyone who is semi-interested in food are Mostly Martha and Tortilla Soup. Did you see the movie No Reservations? If so, you have my condolences. It is a sad attempt to recreate the beauty of Mostly Martha. Mostly Martha is in German with English subtitles and it is pure genius. It is my favorite movie.
My sister Heidi introduced me to Tortilla Soup. It has food for me and Spanish for her, so it works well. She warned me that she would have to fast forward through one part. It is also a beautiful food movie, and now has Bryant wanting to find a Latino restaurant the serves the kinds of food shown in the movie. We haven't had any luck yet, but we do live in Idaho.
My sister Heidi introduced me to Tortilla Soup. It has food for me and Spanish for her, so it works well. She warned me that she would have to fast forward through one part. It is also a beautiful food movie, and now has Bryant wanting to find a Latino restaurant the serves the kinds of food shown in the movie. We haven't had any luck yet, but we do live in Idaho.
Crazy Good Salad
Jonathan - you will hate this salad but Amy will love it, so make it for her lunch sometime. This is a another recipe from Vegetarian Times that I've adapted to suit my tastes. It sounds crazy, but it works. Bryant described it as a summer picnic salad made with things you'd only find in the winter. I like it on its own, but it would also be great served over arugula. Bryant surmises it is too many veggies to eat without meat and thinks it would be great with a pulled-pork sandwich. Be daring, you won't be disappointed.1 lb sweet potato/yams (the ones with dark orange flesh!)
2 crisp apples (such as Pink Ladies)
1 Avocado, diced
1 c frozen corn
1/3 c sliced green onions
1/4 c pepitas (pumpkin seeds), roasted and salted
Juice of 1 lime
2 TBS olive oil
Feta Cheese (optional)
Salt and Pepper to Taste
Peel and chop sweet potatoes into 1/2 inch cubes. Cover with water in a saucepan and bring to a boil. Cook for 3 minutes, add frozen corn, and cook 1 more minute or until tender. Drain and run under cold water until cooled.
Place lime juice in a large bowl. Add diced apple and toss. Add green onions, sweet potatoes, corn, and olive oil. Toss to combine. Add feta, avocado, pepitas, and salt and pepper to taste.
Brownies - My Happy Place
Confession - I am a binge eater. No, I don't have an eating disorder, but I most certainly have the desire to eat things in large quantities, especially brownies. My happy place in sitting in a corner with a pan of brownies, a brownie in each hand, and my mouth so full of brownies that my cheeks resemble a chipmunk. Yep, that's me, the brownie-binger. Consequently I don't usually make sweets unless we have people to share them with because I am incapable of not eating them all in one day. One of my all-time favorite finds is a mix called No Pudge Brownies. All you do is add non-fat vanilla yogurt, bake, and you have delicious fat free brownies. But if you want something a bit more decadent, but still semi-healthy-ish, this recipe is for you. I've adapted this from Cooking Light as it originally called for peppermint extract, but I prefer vanilla. Bryant has deemed these the best brownies of all times. Consider yourself warned.
Cheesecake Batter:
1 8 oz block 1/3 less fat cream cheese
1/3 c granulated sugar
1 tsp vanilla extract
1 large egg
1 large egg white
1 TBS flour
Brownie Batter
4.5 ounces all-purpose flour (about 1 c, spoon it lightly into cup and then level with knife)
1/2 c unsweetened cocoa
1/2 tsp salt
1 1/2 c packed brown sugar
1/3 c canola oil
1/4 c buttermilk
2 tsp vanilla extract
2 large egg whites
1 large egg
Preheat oven to 350 degrees. Place cream cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add sugar and vanilla, beat well. Add 1 egg and 1 egg white; beat well. Add flour, beat until just blended and set aside.
Combine flour, cocoa, and salt in a medium bowl. Combine brown sugar, oil, buttermilk, vanilla, egg whites and egg in a large bowl and beat with a mixer at medium-high speed until well blended. Add flour mixture to brown sugar mixture and beat at low speed until just blended.
***I like using a round spring form pan. You can use a 9-inch square pan coated with cooking spray instead.***
Reserve 1/2 c brownie batter. Pour remaining batter into pan. Carefully pour cheesecake batter over top and spread evenly to edges. Dot cheesecake batter with reserved brownie batter. Swirl top two layers of batters together using the tip of a knife. IMPORTANT - WHEN SWIRLING THE CHEESECAKE AND BROWNIE BATTERS DON'T DISTURB THE BOTTOM BROWNIE LAYER. LITERALLY, JUST USE THE TIP OF YOUR KNIFE. Bake for 26 minutes (it usually takes me 35 minutes) or until the top is set. Cool completely in pan on a wire rack. Serves 16.
Since I've indicated this is fairly healthy I thought I'd include the nutritional breakdown:
Serving size: 1 brownie (Yes, just one.)
Calories: 213
Fat: 7.5 g
Cheesecake Batter:
1 8 oz block 1/3 less fat cream cheese
1/3 c granulated sugar
1 tsp vanilla extract
1 large egg
1 large egg white
1 TBS flour
Brownie Batter
4.5 ounces all-purpose flour (about 1 c, spoon it lightly into cup and then level with knife)
1/2 c unsweetened cocoa
1/2 tsp salt
1 1/2 c packed brown sugar
1/3 c canola oil
1/4 c buttermilk
2 tsp vanilla extract
2 large egg whites
1 large egg
Preheat oven to 350 degrees. Place cream cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add sugar and vanilla, beat well. Add 1 egg and 1 egg white; beat well. Add flour, beat until just blended and set aside.
Combine flour, cocoa, and salt in a medium bowl. Combine brown sugar, oil, buttermilk, vanilla, egg whites and egg in a large bowl and beat with a mixer at medium-high speed until well blended. Add flour mixture to brown sugar mixture and beat at low speed until just blended.
***I like using a round spring form pan. You can use a 9-inch square pan coated with cooking spray instead.***
Reserve 1/2 c brownie batter. Pour remaining batter into pan. Carefully pour cheesecake batter over top and spread evenly to edges. Dot cheesecake batter with reserved brownie batter. Swirl top two layers of batters together using the tip of a knife. IMPORTANT - WHEN SWIRLING THE CHEESECAKE AND BROWNIE BATTERS DON'T DISTURB THE BOTTOM BROWNIE LAYER. LITERALLY, JUST USE THE TIP OF YOUR KNIFE. Bake for 26 minutes (it usually takes me 35 minutes) or until the top is set. Cool completely in pan on a wire rack. Serves 16.
Since I've indicated this is fairly healthy I thought I'd include the nutritional breakdown:
Serving size: 1 brownie (Yes, just one.)
Calories: 213
Fat: 7.5 g
Thursday, February 5, 2009
Speaking of Walnuts . . .
This is a recipe from Vegetarian Times. It is vegan (aka food storage worthy) and delicious. Bryant was a skeptic, and is now eating all of the cookies. The recipe is called The Heart-Healthiest Chocolate Chip Cookies in the World because there is no butter or eggs. They sound weird, but they are so good. Don't shy away from making these simply because you don't like walnuts, you can't even taste them.
2 c walnuts
3 TBS canola oil
1 c brown sugar
2 tsp vanilla extract
1 1/2 c oat flour (grind up rolled oats in your food processor or coffee grinder)
1 tsp baking soda
1 tsp salt
1/4 tsp cinnamon
2 c rolled oats
1 1/2 c chocolate chips
Preheat oven to 350 degrees. Coat 2 baking sheets with cooking spray or line with parchment paper.
Blend walnuts in food processor for 30 seconds, or until ground into a fine meal. Add oil and blend 2 to 3 minutes more, or until the consistency of natural peanut butter, scraping down the sides of the food processor. Transfer to a bowl.
Whisk together brown sugar and 1/2 c water in a small saucepan and bring to a boil. Pour over ground walnut mixture and add vanilla and stir until smooth.
Whisk together oat flour, baking soda, salt, and cinnamon in a separate bowl. Stir oat flour mixture into walnut mixture and let cool 10 minutes. Fold in oats and then chocolate chips.
Shape cookies into 2-inch balls, and place 2 inches apart. Flatten with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown. Cool on baking sheets until you are able to transfer them to a wire rack to cool completely.
These are very gooey, and very good. I stored mine in the refrigerator and they are also very good cold.
2 c walnuts
3 TBS canola oil
1 c brown sugar
2 tsp vanilla extract
1 1/2 c oat flour (grind up rolled oats in your food processor or coffee grinder)
1 tsp baking soda
1 tsp salt
1/4 tsp cinnamon
2 c rolled oats
1 1/2 c chocolate chips
Preheat oven to 350 degrees. Coat 2 baking sheets with cooking spray or line with parchment paper.
Blend walnuts in food processor for 30 seconds, or until ground into a fine meal. Add oil and blend 2 to 3 minutes more, or until the consistency of natural peanut butter, scraping down the sides of the food processor. Transfer to a bowl.
Whisk together brown sugar and 1/2 c water in a small saucepan and bring to a boil. Pour over ground walnut mixture and add vanilla and stir until smooth.
Whisk together oat flour, baking soda, salt, and cinnamon in a separate bowl. Stir oat flour mixture into walnut mixture and let cool 10 minutes. Fold in oats and then chocolate chips.
Shape cookies into 2-inch balls, and place 2 inches apart. Flatten with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown. Cool on baking sheets until you are able to transfer them to a wire rack to cool completely.
These are very gooey, and very good. I stored mine in the refrigerator and they are also very good cold.
Really Really Good Granola
Bon Appetit published a recipe for Granola last month in their 50 Easy Ways To Eat Green article. I added orange zest to the recipe and am now a granola addict. This is so good, and easy to adapt to individual preferences. Yes, you will have to buy walnut oil, but it is worth it. This is also something that can become part of your food storage depending on what type of dried fruit you add. Consider yourself warned, once you start eating this you will find it difficult to stop.
4 TBS walnut oil, divided
3/4 c (packed) brown sugar
1/4 c egg whites (about 3)
1/2 tsp (scant) kosher salt
3 c organic old-fashioned oats
1 c walnut halves (I only used 1/3 c because that is all I had)
Zest of 1 orange
1/2 c flaxseed meal (grind your flaxseed in your handy dandy coffee grinder)
(I also added 1/3 c whole flaxseed)
1 c pitted dates, coarsely chopped (shame on you if you don't like dates)
1/4 c honey
Preheat oven to 350 degrees. Brush a heavy large rimmed baking sheet with 2 TBS oil. Whisk 2 TBS oil, sugar, egg whites, and salt in large bowl. Add oats, walnuts, flaxseed, and orange zest. Toss well and spread mixture evenly on baking sheet. Bake 15 minutes and then stir. Bake 15 minutes longer and stir again. Sprinkle with dates and drizzle with honey. Bake until golden brown, about 10 minutes. Stir to loosen, transfer to a clean baking sheet to cool completely. Keep chilled in an airtight container for up to 1 week.
4 TBS walnut oil, divided
3/4 c (packed) brown sugar
1/4 c egg whites (about 3)
1/2 tsp (scant) kosher salt
3 c organic old-fashioned oats
1 c walnut halves (I only used 1/3 c because that is all I had)
Zest of 1 orange
1/2 c flaxseed meal (grind your flaxseed in your handy dandy coffee grinder)
(I also added 1/3 c whole flaxseed)
1 c pitted dates, coarsely chopped (shame on you if you don't like dates)
1/4 c honey
Preheat oven to 350 degrees. Brush a heavy large rimmed baking sheet with 2 TBS oil. Whisk 2 TBS oil, sugar, egg whites, and salt in large bowl. Add oats, walnuts, flaxseed, and orange zest. Toss well and spread mixture evenly on baking sheet. Bake 15 minutes and then stir. Bake 15 minutes longer and stir again. Sprinkle with dates and drizzle with honey. Bake until golden brown, about 10 minutes. Stir to loosen, transfer to a clean baking sheet to cool completely. Keep chilled in an airtight container for up to 1 week.
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