My Apple Pie

This recipe has been 11 years in the making. I started making apple pie when I was 16 because it was my first boyfriend's favorite dessert. Luckily for me, it is also Bryant's favorite dessert, and I already had 5 years of practice when we met! The recipe has changed drastically since age 16, but I am finally content to let it be. There are a lot of steps, but don't be intimidated because it is not complicated.

*Recipe includes adaptations from the following websites that may be helpful: http://smittenkitchen.com/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/ and http://www.joyofbaking.com/ApplePie.hml

Crust:
2 ½ c flour
1 Tbs sugar
1 tsp salt
1 c unsalted butter (cubed into ½ inch pieces)
½ + ¼ c ice cold milk

Combine flour, sugar, and salt. Cut butter into flour with pastry blender. Drizzle ½ c cold milk over the mixture and stir with spatula. Add additional milk, 1 Tbs at a time, but not to exceed an additional ¼ cup. When dough clings together divide in half and pat into rounds. Wrap in plastic wrap and refrigerate for at least 1, but preferably 2, hours.

Filling:
5 to 6 apples of different varieties
(I used 3 golden delicious, 1 Fuji, 1 McIntosh, 1 Granny Smith)
1 Tbs fresh lemon juice
¼ c granulated sugar
¼ c brown sugar + 1/8 c brown sugar
Scant ½ tsp cinnamon
Scant 1/8 tsp cloves
2 grates of fresh nutmeg
1 vanilla bean (split in half lengthwise, seeds scraped out, pod and seeds reserved)
2 Tbs butter
¼ c whipping cream
1 Tbs + 1 tsp cornstarch

Peal, core, and thinly slice apples. Toss with lemon juice in a large bowl. In a small bowl combine sugars, cinnamon, cloves, nutmeg, vanilla beans seeds and vanilla bean pod. Combine sugar mixture with apples and let macerate for 30 minutes, or until you have ½ c liquid. Drain the liquid and place in large soup pot with 2 Tbs butter and vanilla bean pod and bring to a low boil. Meanwhile, toss apples with cornstarch. Boil, uncovered, until thick and syrupy and reduced to 1/3 c of liquid. Add cream. Stir in apples and bring liquid back to a low boil for about 1 minute. Return to boil and cool.

Assembly:
½ c turbinado sugar
1 egg, separated
2 Tbs cream
Roll out bottom crust and place in glass pie dish. Brush with egg white and sprinkle with no more than ¼ c turbinado sugar. Let dry about 5 minutes. Spoon in apple filling and top with crust. Seal and crimp edges. Brush with mixture of egg yolk and cream and sprinkle with remaining turbinado sugar, not to exceed ¼ cup. Cut 8 slits and bake on the lowest rack of the oven at 425 degrees for 15 minutes. Then reduce heat to 375 degrees and bake an additional 30 to 40 minutes. (Cover loosely with aluminum foil is top browns to quickly!) Let cool completely (at least 3 hours) before serving.

Wanted: Pie Recipes

It was my turn to choose a book for book club and I chose American Pie: Slices of Life (and Pie) from America's Back Roads by Pascale Le Draoulec. I read this book years ago and have loved it ever since. I love the stories people share about the role of pie in their lives. Everyone is coming to my house on Thursday to eat pie, swap recipes, and share stories. I can hardly wait. Do you have a favorite pie recipe? Or pie memory? Please share.

My Favorite Pork Tenderloin Recipe

This is my favorite pork tenderloin recipe, and it is also a fabulous fall dinner. If you grill it on a grill pan on top of the stove I grill it on all 4 sides for about 6 to 8 minutes a side. If you own a grill you can simply follow the directions believe. Don't be put off by the fennel seed - it works perfectly with the other spices. Don't even think about not serving this with the pears. Or the cheese. This is a perfect recipe. I think I saved this recipe out of a Bon Appetit magazine. Enjoy!

2 Tbs fresh rosemary
2 tsp fennel seeds
2 tsp coriander seeds
1 tsp kosher salt
1 tsp freshly ground black pepper
1 (1 lb) pork tenderloin
2 1/2 tsp olive oil
4 ripe but firm pear (you could also use plums)
3 oz crumbled blue cheese

Grind first 3 ingredients in a spice or coffee grinder until finely ground. Combine with salt and pepper. Rub pork with 1 tsp olive oil and then sprinkle evenly with spice mixture. Wrap with plastic wrap and refrigerate for at least 2 hours. Prepare grill. (I don't have a grill so I just use a grill pan on my stove top which requires a bit more cooking time, but I'm assuming you have a grill so I will give you those cooking instructions.) Place pork on a grill rack coated with cooking spray and grill 16 minutes or until a thermometer inserted in the thickest portion registers 155 degrees, turning once. Let stand 10 minutes, cut crosswise into 1/4 inch slices. Place pear halves in a shallow dish and drizzle with remaining olive oil. Toss gently to coat. Place on grill and grill 3 minutes or until golden. Fill with cheese and serve alongside pork. (Take a bite of the pork with the pear and cheese - delicious!)

Week of High Protein, Low Carb Dinners for Jonathan

This was a lot of typing. There are most likely typos, and you'll want to double check the grocery list to make sure I didn't forget anything. The only accuracy I can guarantee is that of the recipes. There are two fish, two vegetarian, and 3 chicken dishes. Some take a bit longer than 30 minutes, but not in prep work, just in cook time. Some make great leftovers so you can make them when you have extra time. Let me know if you have any questions!

Menu Plan:
Sunday
- Zucchini-Wrapped Tilapia with Balsamic Butter Sauce with Wild Rice and sugar Snap Peas ***cook enough wild rice to have 1 cup left over***
Monday
- Grilled Butterflied Chicken Breasts atop Wilted Spinach and Fresh Mozzarella
Tuesday
- Lentil Salad or Mediterranean Couscous and Lentil Salad (your choice – two recipes to choose from) ***save remaining ½ red pepper for Thursday***
Wednesday
- Stuffed Salmon and Autumn Salad with Balsamic Pear Syrup ***you will serve this salad again on Friday***
Thursday
- Chicken Fajitas with Red Pepper, Zucchini and Yellow Squash
Friday
- Stuffed Portobello Mushrooms and Autumn Salad with Balsamic Pear Syrup
Saturday
- Chicken Vegetable Barley Soup

Shopping List:
Tilapia Fillets (2)
Salmon Fillet (1/2 to 1 lb)
Chicken Breasts (3)
Fresh Mozzarella (4 ounces)
Soft Goat Cheese (2 ounces) ***there is a lot of bad goat cheese out there, hunt out one that you like. Mom found a good one at Caputo’s, I like the one at Wal-Mart***
Feta Cheese (4 ounces)
Sour Cream
Whole Wheat Tortillas
Whole Wheat Pita Bread
Wild Rice Blend ***Costco has a great organic wild rice blend***
Couscous (1 cup) ***bulk aisle***
Petite French Green Lentils (1 cup) ***bulk aisle***
Barley (1/2 cup) ***bulk aisle***
Black Beans, canned (optional addition to Fajitas)
Evaporated Milk (1 can)
Chicken Stock (1 box)
Fresh Spinach
Frozen Spinach (16 ounces)
Sugar Snap Peas
Carrot (2 medium sized)
Green Onions (6)
Celery (1 stalk)
Italian Parsley (1 bunch)
Garlic
Lemon (2)
Arugula (4 cups)
Mixed Greens (enough for 4 servings)
Grape Tomatoes (2 1/2 cups)
Zucchini (2 small)
Yellow Squash (3 small)
Red Bell Pepper (1)
Onion (2 to 3 depending on size)
Portobello Mushrooms (2 large)
Button or White Mushrooms (6 oz)
Fresh Basil
Italian or Plain Breadcrumbs
Walnuts (1/2 cup) ***bulk aisle***
Pear or Apple juice (1/2 cup) ***try the baby aisle to buy a small bottle***
Dried Tart Cherries (1/4 cup) ***bulk aisle***
Honey or Maple Walnuts (1/4 c) ***bulk aisle***
Mild Bleu Cheese (can substitute goat cheese - 2 ounces)

Pantry Staples:
Olive Oil
Balsamic Vinegar
White Wine Vinegar
Kosher Salt
Black Pepper
Nutmeg
Thyme
Rosemary
Oregano
Cayenne Pepper
Dijon Mustard
Honey
Salsa

Zucchini-Wrapped Tilapia
(approximate time for fish from start to finish is 25 minutes. The rice will take longer so start it first so everything is ready about the same time.)
1 zucchini, trimmed
2 Tbs extra-virgin olive oil
2 to 4 basil leaves
2 tilapia filets
1/4 c balsamic vinegar
1 garlic clove, minced
1 Tbs butter
Wild Rice

Cook wild rice blend according to package directions. (For extra flavor, replace the water with chicken stock if desired.)
Simmer vinegar and garlic in a small saucepan over medium heat until reduced to a thick syrup, about 5 minutes. Stir in 1 Tbs butter and set aside.
Shave zucchini lengthwise into very thin ribbons with a Y-shaped vegetable peeler.
Arrange 5 or 6 zucchini ribbons overlapping on a flat surface and top with a basil leaf.
Season fish with salt and pepper and place on top of basil and zucchini ribbons.
Top with another basil leaf (if desired) and wrap zucchini around the fish.
Heat 1 Tbs oil in a skillet and swirl to coat bottom, then arrange fish, seam sides down, in oil. Lightly brush the tops of the zucchini-wrapped fish with remaining oil.
Cover skillet and cook over medium heat, without turning, until barely cooked through, about 5 to 9 minutes depending on the thickness of the fish (fish will continue to cook from residual heat).
Meanwhile, bring a pot of salted water to a boil and cook sugar snap peas until tender crisp, about 1 minute. Drain and plate alongside cooked wild rice blend. Transfer the fish to the plates and drizzle with the balsamic butter reduction.

Grilled Butterflied Chicken Breasts with Spinach and Fresh Mozzarella
(approximate time from start to finish: 15 minutes)
1 chicken breast, butterflied and cut into two pieces
2 to 4 c fresh spinach
2 slices mozzarella
half a lemon
salt and pepper

Heat grill or grill pan. Season chicken with salt and pepper and spray with a light coating of cooking spray. Grill until cooked through, turning once, squirting with lemon juice halfway through.
Meanwhile, lightly wilt spinach and dress with a squeeze of lemon juice, a pinch of salt and pepper. Plate and top with fresh mozzarella. When chicken is cooked place on top of mozzarella and serve.

Lentil Salad
(approximate time from start to finish: 30 minutes)

1 c dried French green lentils, sorted and rinsed
1 medium-sized carrot, diced
6 green onions, thinly sliced
1 celery stalk, finely diced
½ red bell pepper, finely diced
½ c Italian parsley, finely chopped
1 clove garlic, minced
¼ c olive oil

Bring 3 c water to a boil and add lentils, reduce heat, and simmer 15 minutes or until lentils are just tender. Drain and put in large bowl. Toss lentils with remaining ingredients, drizzle with olive oil, and season to taste with salt and pepper. (serves 6) I like to serve this with whole wheat pita bread that has been brushed with olive oil, sprinkled with salt, grilled and cut into wedges. I also like it topped with a bit of sour cream or plain yogurt.

Mediterranean Couscous and Lentil Salad
(approximate time from start to finish: 30 minutes)

1 c French green lentils, sorted and rinsed
3 Tbs white wine vinegar
1 c couscous
½ tsp salt
3 Tbs plus 2 tsp olive oil
1 clove garlic, minced and mashed to a paste with ¼ tsp salt
4 c arugula leaves, chopped
2 c grape tomatoes, halved
½ c feta cheese, crumbled

Bring 3 c water to a boil and add lentils, reduce heat, and simmer 15 minutes or until lentils are just tender. Drain and put in large bowl.
Pour 1 ¼ c boiling water over couscous in a bowl, stir in salt and cover and let stand 5 minutes. Fluff with a fork and stir in 2 tsp oil. Add to lentils.
Whisk together garlic paste, remaining 3 Tbs oil and remaining 2 Tbs vinegar in a small bowl. Stir dressing into lentils and couscous, then gently add the arugula, tomatoes, and feta.

Stuffed Salmon
(approximate time from start to finish: 45 minutes)
We had this dish at our friends’ home one night and were shocked by its goodness, even Bryant who hated walnuts loved this dish. I am including the original recipe, which serves 6, so just halve the ingredients for you and Amy.

1 ½ to 2 lb salmon fillet
1 Tbs olive oil
½ c minced onion
½ c chopped walnuts
2 c frozen spinach, thawed and drained
¼ c Italian breadcrumbs
Pinch of nutmeg
1 Tbs Dijon mustard mixed with 1 Tbs honey

Preheat oven to 400 degrees. Coat baking pas with nonstick spray and set aside. Cut a slit down the side of the salmon almost all the way through but leaving one side intact. Heat oil in a large pan over medium high heat and sauté the onion for 3 minutes, add the walnuts for one minute spinach for 1 minute, and then add breadcrumbs and season with nutmeg, salt, and pepper. Cool 10 minutes in the fridge. Fill salmon pocket with stuffing and brush top of salmon with mustard honey mixture. Bake for 40 minutes or until cooked through.

Autumn Salad with Pear Balsamic Reduction
½ c apple juice or pear juice
½ c balsamic vinegar
¼ c dried tart cherries
1 tsp extra-virgin olive oil
6 c salad greens
¼ c honey roasted or maple walnuts
¼ c soft cheese
Salt and pepper to taste

In a small saucepan combine the juice and vinegar and bring to a simmer over medium heat. Put the cherries in a heatproof bowl and pour the hot liquid over them. Set aside to soften for 30 minutes. Pour cherries and their soaking liquid through a sieve held over the original pan and set the cherries aside. Bring the liquid to a simmer over medium heat and reduce to ¼ cup. It will be syrupy. Pour into a small bowl and whisk in oil. Combine the greens, walnuts, cherries, and cheese and drizzle with dressing. (serves 4)

Chicken Fajitas
(approximate time from start to finish: 20 minutes)

1 Tbs olive oil
1 chicken breast, thinly sliced
1 zucchini, cut into matchsticks
1 yellow squash, cut into matchsticks
1 small onion, thinly sliced
½ red bell pepper, cut into matchsticks
Salt, pepper, oregano, and cayenne pepper to taste
1 15-ounce can black beans, optional
Whole Wheat Tortillas
Sour cream and salsa for serving

Heat olive oil in a large sauté pan, add onions and chicken and cook until chicken is almost cooked through, seasoning with salt and pepper. Add remaining vegetables and sauté until tender crisp, seasoning with oregano and cayenne pepper to taste. Stir in black beans until heated through. Warm tortillas, fill with fajita mixture, top with sour cream and salsa if desired.

Stuffed Portobello Mushrooms
(approximate time from start to finish: 45 minutes)
This dish originally served four. In the ingredients I only put down enough to serve 2, but I am including the original recipe because you can make these up to two days in advance, just individually wrap in plastic wrap and refrigerate until ready to use.

2 Tbs olive oil, divided
1 small onion, finely chopped (1 cup)
6 ounces button or white mushrooms, chopped
1 clove garlic, minced
¼ tsp salt
1 c cooked wild rice
2 ounces goat cheese, crumbled
4 large Portobello mushrooms, stems and gills removed
12 cherry tomatoes, halved
4 tsp fine breadcrumbs, divided

Preheat oven to 425 degrees and coat baking sheet with cooking spray. Heat a large skillet over medium heat and add 1 Tbs oil. Add onion and cook 5 minutes or until translucent, stirring often. Stir in button mushrooms, garlic, and salt and cook 8 to 10 minutes or until mushrooms are soft and most of the liquid is evaporated, stirring frequently. Stir in rice and cook 1 to 2 minutes longer, or until heated through. Remove from heat and stir in goat cheese.

Fill each Portobello with about 1/3 c filling and top with tomato halves. Place portobello mushrooms on baking sheet, drizzle with remaining olive oil and sprinkle each with 1 tsp breadcrumbs. Bake 30 to 35 minutes or until mushrooms are cooked through and breadcrumbs are golden.

Chicken Vegetable Barley Soup
(approximate time from start to finish: 45 minutes)
This is less of a precise recipe and more of a suggestion. Adjust to suit your taste.

1 chicken breast, shredded and cooked (you can grill extra chicken or cook extra when you make fajitas, or chop and cook before making the soup)

1 Tbs olive oil
1 small onion, diced
1 clove garlic, minced
1 medium carrot, diced
1 zucchini, diced
1 yellow squash, diced
1 box chicken stock
1 can evaporated milk
¼ to ½ c barley
Salt, pepper, thyme, and rosemary to taste

Heat olive oil in a large soup pot and add onion and carrot and sauté until onion is translucent. Add garlic for 1 minute and then add remaining vegetables and season with salt and pepper. Add 1 box good chicken stock, cubed or shredded chicken, and barley. When barley is cooked add 1 can evaporated milk and season to taste with salt, pepper, thyme, and rosemary. Simmer until ready to eat. (This is good the first day, but amazing the second day and consequently a great make ahead dish.)

Veggie Recipes for Melissa

Melissa - let me know if you have any specific requests. I think the quickest way to add veggies to a meal is to make a pasta dish. Here are a few of our favorites:

Linguine and Cherry Tomatoes
2 c cherry tomatoes, washed and halved
2 to 4 Tbs good Olive Oil
Salt and Pepper to taste
2 to 4 oz cheese (Parmesan, asiago, any hard cheese will do)
6 oz linguine

Bring a pot of salted water to a boil and cook linguine according to directions (about 10 minutes). In the meantime halve the cherry tomatoes and combine in a large bowl with the olive oil, grated cheese, salt and pepper. When pasta is cooked drain and add to the tomato mixture, tossing to combine. This is great served with a lettuce salad and garlic bread.

Penne with Matchstick Zucchini and Mozzarella Cubes
4 oz dried penne pasta
1 large red bell pepper, thinly sliced
1 medium zucchini, cut into matchsticks
1/2 tsp dried oregano
2 medium garlic cloves, minced
1/2 tsp dried basil
1/4 tsp salt
4 oz part-skim mozzarella cheese, cut into 1/4 to 1/2 inch cubes

Cook the pasta according to package directions, drain well reserving 1/2 c pasta water.

Meanwhile heat a large skillet over medium-high heat. Remove from heat and lightly spray with vegetable oil spray. Add bell pepper, zucchini, oregano, garlic, and basil and cook for 5 minutes or until bell pepper is tender crisp and zucchini is starting to lightly brown. Gently stir in the pasta, reserved pasta water, salt and mozzarella. Serve immediately.

Pasta Primavera with Breadcrumb Topping
8 oz fusilli or rotini
3 Tbs olive oil
1/2 lb green beans, trimmed
small yellow onion, chopped
4 cloves garlic, minced
1/2 tsp crushed red pepper (you can omit if you don't like heat)
3 medium zucchini (about 1/2 lb) julienned
2 large red bell peppers, julienned
1/4 c finely chopped basil (or use 1 tsp dried)
1 tsp chopped fresh oregano (or 1/2 tsp dried)
1 c plain dry breadcrumbs
Freshly grated Parmesan cheese
Olive Oil

Cook pasta according to package directions.

Bring a large pot of salted water to a boil. Add green beans for 3 minutes. Transfer beans to a colander and rinse under cold water to stop cooking.

Heat 2 Tbs oil in a large skillet over medium heat. Add green beans, onion, garlic, and crushed red pepper and cook, covered, for 3 minutes. Add Zucchini, peppers, basil, and oregano and cook, uncovered for 5 minutes or until vegetables are just al dente. DO NOT OVERCOOK! Season with salt to taste.

Warm remaining 1 Tbs oil in a second skillet over medium heat. Add breadcrumbs and saute until golden, about 5 minutes. Add drained pasta to vegetables and toss to blend. Sprinkle with breadcrumbs, cheese, a drizzle of olive oil, and serve.

Let me know if you want any of the following recipes - Roasted Corn and Black Bean Quesadillas, Zucchini and Corn Quesadillas, Stuffed Red Peppers, Roasted Vegetable Enchiladas with Tomatillo Sauce, Portabello Mushrooms stuffed with Wild Rice and Goat Cheese, or Grits Souffle with Tomato Coulis (a cheesy souffle with asparagus and a spicy tomato sauce).

Hotcakes

This photo is several years old, but it is one in which my Nana is actually smiling. Usually she is trying to hide from the camera. She will be 80 years old next month and is still going strong despite battling cancer 3 times. I absolutely love her hotcakes, and although she gave me the recipe several years ago I've never been able to replicate her hotcakes at home. So this trip I decided to watch her closely and write down her every move. It was a good decision because she has made some major changes (like omitting the sugar, cutting the salt in half, and doubling the amount of buttermilk!) to the recipe and didn't write them down because she thought I wanted the original recipe. Her hotcakes are light and feathery with a slight tang from the buttermilk. They are my favorite.

1 1/4 c flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 beaten egg
1 1/2 - 2 c buttermilk (the amount of buttermilk depends on your flour and the humidity. The batter will thicken as it sits. You want it to pour easily off the spoon, not plop or run off.)
2 Tbs oil

In a mixing bowl combine the first 4 ingredients. Make a well in the center and add the remaining 3 ingredients. Mix until the batter is smooth. Drop by tablespoonful (this is important - not the measurement tablespoon, but the big spoon in your utensil drawer) onto a hot griddle. When bubbles appear on the surface flip and cook on the other side until golden brown. Serve with syrup of your choice. Nana prefers chokecherry syrup.

An egg by any other name . . .

Breakfasts at my Nana's home are anything but simple. The usual spread consists of hotcakes (she doesn't make pancakes as far as I know, just hotcakes), toast, eggs, hot cereal with cream and brown sugar, and fresh fruit smoothies which are my Papa's specialty. I grew up eating what I thought were poached eggs any time I was staying with them. Poached eggs were and still are my favorite especially with a well-buttered piece of toast to tear up and mix into the runny yolk and just cooked egg white. It wasn't until around the age of 23 or so that I learned that what I thought was a poached egg was not. I was watching one of those become a designer reality shows and one of the team projects was to run a B&B for a weekend. One of the judges ordered a poached egg and this seemingly simple meal because quite the challenge for one of the teams. Their poached egg was most certainly not my poached egg. I decided that my Nana was just confused and made my first actually poached egg several days later. I didn't like it at all.

Fast forward. I am really hungry and stranded at home because Bryant is working at a hospital in another city this week and therefore has our car. Our refrigerator is almost empty because we are moving into our new home soon.so I do not have many food options at the moment. I do, however, have eggs and cream, and as I thought about what I could make I remembered hearing something about an egg coddled in cream. My Internet search led me to this article by Dorrie Greenspan and the realization that I have been eating coddled eggs my entire life, minus the cream. Coddled eggs, come to find out, are a quintessential British dish which makes even more sense considering my Nana's very English upbringing. So there you have it. I like my eggs coddled, not poached, thank you very much, and the addition of cream is simply lovely. One mystery solved. The next task is to figure out how on earth to make her hotcakes. I have the recipe, but I swear they are not remotely close to the ones that she whips up. I may have to record her making them next week.