prep time: tbd
cook time: tbd
servings: 4 - 6
salt ingredients:
1/4 teaspoons black peppercorns
3 cloves
4 allspice berries
2 tablespoons roughly chopped sage
1 1/2 tablespoons salt
pork ingredients:
6 boneless pork chops
2 large apples
flour
1/2 cup + 2 tablespoons hard cider - separated
2 teaspoons dijon mustard
1 1/2 cups chicken broth
2 teaspoons potato starch dissolved in 2 tablespoons cold water
3 tablespoons creme fraiche
1 tablespoon calvados
2 tablespoons finely cut chives
2 tablespoons chopped parsley
salt steps:
1. put peppercorns, cloves, allspice and sage in a spice mill or mortar and grind to a powder. remove to a bowl and stir in salt. season pork chops on both sides with salt mixture. cover and leave chops at room temperature to absorb seasoning for at least 30 minutes.
pork steps:
1. peel, quarter and core apples, then cut each apple into 12 wedges. melt 1 tablespoon butter in a wide skillet and raise heat to medium-high. add apple wedges in one layer and brown gently on one side, about 2 minutes. brown on the other side and cook for 2 minutes more, or until apples are cooked through but sill firm. remove apples from pan and keep warm.
2. add 1 tablespoon butter to pan and swirl to melt. dust pork chops with flour, and place in pan and brown gently for about 4 minutes per side. adjust heat if necessary to keep pork from cooking too quickly. remove chops and keep warm on a platter in a low oven. discard remaining butter.
3. add 1/2 cup cider to pan, raise heat to high and cook down to a syrup. add mustard and chicken broth, and bring to a boil, then reduce heat to a simmer. add potato starch and stir with a wire whisk as the sauce thickens. stir in creme fraiche. season to taste with remaining spiced salt. add 2 tablespoons cider and the calvados. cook for 1 minute more.
4. spoon sauce over the chops, then spoon the apples around the platter. sprinkle with chives and parsley.
- new your times, october 2012
Showing posts with label apple. Show all posts
Showing posts with label apple. Show all posts
10.05.2012
9.30.2012
caramel apple cheesecake bars
prep time: tbd
cook time: 50 minutes
servings: tbd
ingredients:
3 cups flour - separated
1 1/2 cups packed brown sugar - separated
3 sticks butter - room temperature
3 8-ounce packages cream cheese - softened
3/4 cup + 2 tablespoons sugar
3 large eggs
1 1/2 teaspoon vanilla extract
3 large apples - cubed
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup quick cooking oats
jar of caramel sauce
steps:
1. preheat oven to 350 degrees. line a 9 x 13 inch baking dish with aluminum foil. in a bowl, combine the 2 cups flour with 1/2 cup brown sugar. add 2 sticks of butter and use a fork of pastry blender to mix until crumbly. press into the aluminum lined dish. place in the oven until golden brown, about 15 minutes.
2. in a mixing bowl, combine the cream cheese and 3/4 cup sugar. beat until smooth. add the eggs one at a time, beating the mixture between each. add the vanilla and mix. pour over the baked crust.
3. in a mixing bowl combine the apples, 2 tablespoons sugar, cinnamon and nutmeg. sprinkle apples evenly over the cheesecake mixture.
4. combine 1 cup brown sugar, 1 cup flour 1 stick of butter and the oats until crumbly. sprinkle over the apple layer. place the dish back in the oven and bake for 40 - 45 minutes or until cheesecake filling is set. drizzle the top with caramel sauce and cook completely.
- henning love blog
cook time: 50 minutes
servings: tbd
ingredients:
3 cups flour - separated
1 1/2 cups packed brown sugar - separated
3 sticks butter - room temperature
3 8-ounce packages cream cheese - softened
3/4 cup + 2 tablespoons sugar
3 large eggs
1 1/2 teaspoon vanilla extract
3 large apples - cubed
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup quick cooking oats
jar of caramel sauce
steps:
1. preheat oven to 350 degrees. line a 9 x 13 inch baking dish with aluminum foil. in a bowl, combine the 2 cups flour with 1/2 cup brown sugar. add 2 sticks of butter and use a fork of pastry blender to mix until crumbly. press into the aluminum lined dish. place in the oven until golden brown, about 15 minutes.
2. in a mixing bowl, combine the cream cheese and 3/4 cup sugar. beat until smooth. add the eggs one at a time, beating the mixture between each. add the vanilla and mix. pour over the baked crust.
3. in a mixing bowl combine the apples, 2 tablespoons sugar, cinnamon and nutmeg. sprinkle apples evenly over the cheesecake mixture.
4. combine 1 cup brown sugar, 1 cup flour 1 stick of butter and the oats until crumbly. sprinkle over the apple layer. place the dish back in the oven and bake for 40 - 45 minutes or until cheesecake filling is set. drizzle the top with caramel sauce and cook completely.
- henning love blog
4.23.2012
the brie lover grilled cheese
prep time: tbd
cook time: tbd
servings: 1
ingredients:
2 slices mulitgrain bread
2 slices apple
brie
butter
steps:
1. preheat a saute pan on medium heat. butter one side of each slice of bread. layer the apple on one slice slice of the bread (not the buttered side) and spread a thick amount of brie on the other slice. put the tow pieces together and place the sandwich on the pan with the apple side down.
2. cook until golden brown, then flip. brown the other side of the sandwich until the cheese is melted.
- hooplaha
cook time: tbd
servings: 1
ingredients:
2 slices mulitgrain bread
2 slices apple
brie
butter
steps:
1. preheat a saute pan on medium heat. butter one side of each slice of bread. layer the apple on one slice slice of the bread (not the buttered side) and spread a thick amount of brie on the other slice. put the tow pieces together and place the sandwich on the pan with the apple side down.
2. cook until golden brown, then flip. brown the other side of the sandwich until the cheese is melted.
- hooplaha
4.06.2012
apple deviled eggs
prep time: tbd
cook time: tbd
servings: 12
ingredients:
6 eggs
1 shallot - diced
butter
1 teaspoon parsley - chopped
1/2 green apple - diced
2 tablespoons mayonnaise
1/2 teaspoon dijon mustard
salt and pepper
lemon thyme or mint
steps:
1. hard-boil eggs. transfer eggs to a bowl of ice water with a slotted spoon and let cool.
2. drain the ice water. one at a time, crack the bottom, wider end of each egg against the bowl, then hold the egg under cold running water and peel.
3. cook shallot in butter for 2 minutes. add green apple and cook 1 more minute. add parsley, then let cool.
4. slice the eggs in half lengthwise. scoop the yolks into a bowl. add apple mixture, mayuonnaise, dijon mustard, salt and pepper and mash.
5. fill the egg-white halves with the yolk mixture using a spoon, piping bag or resealable plastic bag with a corner snipped. top with lemon thyme or mint.
- food network magazine, april 2011
cook time: tbd
servings: 12
ingredients:
6 eggs
1 shallot - diced
butter
1 teaspoon parsley - chopped
1/2 green apple - diced
2 tablespoons mayonnaise
1/2 teaspoon dijon mustard
salt and pepper
lemon thyme or mint
steps:
1. hard-boil eggs. transfer eggs to a bowl of ice water with a slotted spoon and let cool.
2. drain the ice water. one at a time, crack the bottom, wider end of each egg against the bowl, then hold the egg under cold running water and peel.
3. cook shallot in butter for 2 minutes. add green apple and cook 1 more minute. add parsley, then let cool.
4. slice the eggs in half lengthwise. scoop the yolks into a bowl. add apple mixture, mayuonnaise, dijon mustard, salt and pepper and mash.
5. fill the egg-white halves with the yolk mixture using a spoon, piping bag or resealable plastic bag with a corner snipped. top with lemon thyme or mint.
- food network magazine, april 2011
12.04.2011
spiced pumpkin pots de creme with sauteed apples and pistachios
prep time: tbd
cook time: tbd
servings: 6
creams ingredients:
3 1/2-ounces pumpkin
1 vanilla bean - seeded
2 large eggs
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 cup milk
1 cup heavy cream
garnish ingredients:
1 large apple - peeled, cored, seeded and diced
1 tablespoon sugar
1/2 vanilla bean - seeded
1 tablespoon butter
1 heaped tablespoon unsalted shelled green pistachios
creme steps:
1. steam the vanilla bean until soft. puree with the pumpkin and set aside.
2. preheat the oven to 320 degrees. in a bowl, beat the eggs with the sugar.
3. in a pot heat the milk and heave cream with the rest of the spices. stir in the pumpkin mixture.
4. while stirring, pour the warm milk batter into the egg batter. divide batters between 6 ramekins.
5. bake the creams in a water bath for 30 minutes, or until the center of the creams is set. remove from the water and let cool. refrigerate until creams are completely set.
garnish steps:
1. in a frying pan, melt the butter over medium heat. add the apple, sugar and vanilla bean. cook, stirring occasionally, until soft; about 5 minutes.
2. top each cream with the apples mixture and pistachios and serve.
- la tartine gourmande
cook time: tbd
servings: 6
creams ingredients:
3 1/2-ounces pumpkin
1 vanilla bean - seeded
2 large eggs
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 cup milk
1 cup heavy cream
garnish ingredients:
1 large apple - peeled, cored, seeded and diced
1 tablespoon sugar
1/2 vanilla bean - seeded
1 tablespoon butter
1 heaped tablespoon unsalted shelled green pistachios
creme steps:
1. steam the vanilla bean until soft. puree with the pumpkin and set aside.
2. preheat the oven to 320 degrees. in a bowl, beat the eggs with the sugar.
3. in a pot heat the milk and heave cream with the rest of the spices. stir in the pumpkin mixture.
4. while stirring, pour the warm milk batter into the egg batter. divide batters between 6 ramekins.
5. bake the creams in a water bath for 30 minutes, or until the center of the creams is set. remove from the water and let cool. refrigerate until creams are completely set.
garnish steps:
1. in a frying pan, melt the butter over medium heat. add the apple, sugar and vanilla bean. cook, stirring occasionally, until soft; about 5 minutes.
2. top each cream with the apples mixture and pistachios and serve.
- la tartine gourmande
11.24.2011
carmel apple cheesecake bars
prep time: tbd
cook time: 60 minutes
servings: tbd
ingredients:
3 cups flour
1 1/2 cup brown sugar
3 sticks butter - room temperature
3 8-ounce packages of cream cheese - softened
3/4 cup + 2 tablespoons sugar
3 large eggs
1 1/2 teaspoons vanilla extract
3 large apples - cubed
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup quick cooking oats
steps:
1. preheat oven to 350 degrees. line a 9 x 13 baking dish with aluminum foil. in a bowl, combine 2 cups flour and 1/2 cup brown sugar. add 2 sticks of butter and mix until crumbly. press mixture into aluminum lined dish. bake 15 minutes or until golden brown.
2. in a mixing bowl, add cream cheese and 3/4 cup sugar. beat until smooth. add the eggs one at a time, beating the mixture between adding each egg. add the vanilla and mix. pour over the baked crust.
3. in a bowl combine the apples 2 tablespoons of sugar, cinnamon and nutmeg. sprinkle the apples evenly over the cheesecake mixture.
4. in a bowl mix 1 cup brown sugar, 1 cup flour, cooking oats and 1 stick of butter. sprinkle over the apple layer.
5. bake for 40 - 45 minutes or until the cheesecake filling is set. drizzle caramel sauce on top and let cool. refrigerate overnight.
- henning love blog
cook time: 60 minutes
servings: tbd
ingredients:
3 cups flour
1 1/2 cup brown sugar
3 sticks butter - room temperature
3 8-ounce packages of cream cheese - softened
3/4 cup + 2 tablespoons sugar
3 large eggs
1 1/2 teaspoons vanilla extract
3 large apples - cubed
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup quick cooking oats
steps:
1. preheat oven to 350 degrees. line a 9 x 13 baking dish with aluminum foil. in a bowl, combine 2 cups flour and 1/2 cup brown sugar. add 2 sticks of butter and mix until crumbly. press mixture into aluminum lined dish. bake 15 minutes or until golden brown.
2. in a mixing bowl, add cream cheese and 3/4 cup sugar. beat until smooth. add the eggs one at a time, beating the mixture between adding each egg. add the vanilla and mix. pour over the baked crust.
3. in a bowl combine the apples 2 tablespoons of sugar, cinnamon and nutmeg. sprinkle the apples evenly over the cheesecake mixture.
4. in a bowl mix 1 cup brown sugar, 1 cup flour, cooking oats and 1 stick of butter. sprinkle over the apple layer.
5. bake for 40 - 45 minutes or until the cheesecake filling is set. drizzle caramel sauce on top and let cool. refrigerate overnight.
- henning love blog
11.16.2011
apple honey cake
prep time: tbd
cook time: 40 - 45 minutes
servings: tbd
ingredients:
melted butter for greasing the pan
3 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
2 apples - peeled, cored and sliced thin
2 cups self-rising flour (For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.)
1 1/2 sticks sweet butter
3 ounces honey
3 eggs - beaten at room temperature
1/2 cup milk
steps:
1. preheat oven to 350 degrees. grease a deep 8” diameter cake pan with the melted butter. combine 1/2 teaspoon cinnamon with 1 tablespoon of the sugar and sprinkle over the bottom and sides of the pan.
2. line the base of the pan with the apple slices, overlapping them so there are no gaps for the cake mixture to seep through.
3. sift the flour with the remaining cinnamon, nutmeg and cloves.
4. cream the butter with the sugar until it is light and fluffy. Gradually pour in the honey in a stream, beating continuously. add the eggs, one at a time, to prevent curdling.
5. on low speed or by hand, add 1/3 of the flour, 1/2 the milk , another 1/3 of flour, the rest of the milk, finish with the flour.
6. pour the mixture into the greased and sugared pan and bake for 40 to 45 minutes or until a cake tester comes out clean and dry. (bake at least 40 minutes to caramelize the apples)
7. allow to cool for 15 minutes, then turn cake out onto a cooling rack. The apples should be caramelized and the cake a rich golden brown.
- goop, september 2011
cook time: 40 - 45 minutes
servings: tbd
ingredients:
melted butter for greasing the pan
3 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
2 apples - peeled, cored and sliced thin
2 cups self-rising flour (For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.)
1 1/2 sticks sweet butter
3 ounces honey
3 eggs - beaten at room temperature
1/2 cup milk
steps:
1. preheat oven to 350 degrees. grease a deep 8” diameter cake pan with the melted butter. combine 1/2 teaspoon cinnamon with 1 tablespoon of the sugar and sprinkle over the bottom and sides of the pan.
2. line the base of the pan with the apple slices, overlapping them so there are no gaps for the cake mixture to seep through.
3. sift the flour with the remaining cinnamon, nutmeg and cloves.
4. cream the butter with the sugar until it is light and fluffy. Gradually pour in the honey in a stream, beating continuously. add the eggs, one at a time, to prevent curdling.
5. on low speed or by hand, add 1/3 of the flour, 1/2 the milk , another 1/3 of flour, the rest of the milk, finish with the flour.
6. pour the mixture into the greased and sugared pan and bake for 40 to 45 minutes or until a cake tester comes out clean and dry. (bake at least 40 minutes to caramelize the apples)
7. allow to cool for 15 minutes, then turn cake out onto a cooling rack. The apples should be caramelized and the cake a rich golden brown.
- goop, september 2011
apple cake with honey glaze
prep time: tbd
cook time: 1 hour 40 minutes
servings: tbd
cake ingredients:
4 large apples - peeled and diced
2 teaspoons cinnamon
5 tablespoons sugar
3 cups all purpose flour
3 teaspoons baking powder
2 1/2 cups sugar
1 cup vegetable oil
4 eggs
1/2 teaspoon salt
1/3 cup fresh orange juice
1 tablespoon vanilla extract
glaze ingredients:
1 cup confectioners sugar
2 tablespoons honey
2 tablespoons milk
cake steps:
1. preheat oven to 350°. mix chopped apples with the 2 teaspoons cinnamon and 5 tablespoons sugar and set aside.
2. mix together remaining ingredients until well combined; batter will be quite thick.
3. in a greased bundt pan, layer cake batter and apples - you will have 3 layers of batter and 2 layers of apples. bake for 1 hour and 40 minutes.
glaze steps:
1. whisk ingredients together in a small bowl until smooth. drizzle over cake
- the chic geek blog
cook time: 1 hour 40 minutes
servings: tbd
cake ingredients:
4 large apples - peeled and diced
2 teaspoons cinnamon
5 tablespoons sugar
3 cups all purpose flour
3 teaspoons baking powder
2 1/2 cups sugar
1 cup vegetable oil
4 eggs
1/2 teaspoon salt
1/3 cup fresh orange juice
1 tablespoon vanilla extract
glaze ingredients:
1 cup confectioners sugar
2 tablespoons honey
2 tablespoons milk
cake steps:
1. preheat oven to 350°. mix chopped apples with the 2 teaspoons cinnamon and 5 tablespoons sugar and set aside.
2. mix together remaining ingredients until well combined; batter will be quite thick.
3. in a greased bundt pan, layer cake batter and apples - you will have 3 layers of batter and 2 layers of apples. bake for 1 hour and 40 minutes.
glaze steps:
1. whisk ingredients together in a small bowl until smooth. drizzle over cake
- the chic geek blog
11.13.2011
cider donut bread pudding
prep time: tbd
cook time: 30 minutes
servings: tbd
ingredients:
5 stale cider donuts - broken into bit size pieces
1 1/4 cups cream
2 eggs
1 teaspoon vanilla
1/4 cup sugar
3/4 teaspoon cinnamon
1 large apple - peeled and chopped
maple syrup
steps:
1. preheat the oven to 350 degrees. place donut pieces and apples into a 8 x 8 buttered baking dish.
2. combine the milk, creme, eggs, cinnamon, vanilla and sugar in a bowl and mix. pour over the donut mixture and let sit until the liquid is absorbed, stirring occasionally to disperse the liquid.
3. bake for 30 minutes. remove from oven and allow to cook slightly. drizzle with syrup and serve.
- the chic geekery blog
cook time: 30 minutes
servings: tbd
ingredients:
5 stale cider donuts - broken into bit size pieces
1 1/4 cups cream
2 eggs
1 teaspoon vanilla
1/4 cup sugar
3/4 teaspoon cinnamon
1 large apple - peeled and chopped
maple syrup
steps:
1. preheat the oven to 350 degrees. place donut pieces and apples into a 8 x 8 buttered baking dish.
2. combine the milk, creme, eggs, cinnamon, vanilla and sugar in a bowl and mix. pour over the donut mixture and let sit until the liquid is absorbed, stirring occasionally to disperse the liquid.
3. bake for 30 minutes. remove from oven and allow to cook slightly. drizzle with syrup and serve.
- the chic geekery blog
7.02.2011
chicken salad
prep time: 20 minutes
servings: 4
ingredients:
2 1/2 cups shredded cooked chicken
1/2 green apple - peeled and cut into 1/4-inch dice
2 tablespoons chopped fresh parsley
2 scallions - thinly diced
2 handfuls arugula - roughly chopped
1/2 cup mayonnaise
2 teaspoons fresh lime juice
salt and pepper to taste
steps:
1. stir all ingredients together. serve.
- goop, august 2009
servings: 4
ingredients:
2 1/2 cups shredded cooked chicken
1/2 green apple - peeled and cut into 1/4-inch dice
2 tablespoons chopped fresh parsley
2 scallions - thinly diced
2 handfuls arugula - roughly chopped
1/2 cup mayonnaise
2 teaspoons fresh lime juice
salt and pepper to taste
steps:
1. stir all ingredients together. serve.
- goop, august 2009
5.25.2011
curry burger
prep time: tbd
cook time: tbd
servings: tbd
pineapple chutney ingredients:
2 cups fresh or canned pineapple chunks
1/2 cup chopped red onion
1/2 cup chopped apple
2 tablespoons sugar
2 tablespoons cider vinegar
burger ingredients:
1 pound ground turkey
1/2 cup sour cream
1/4 cup shopped red onion
2 tablespoons curry powder
2 teaspoons chopped fresh mint
salt
pepper
pita bread
tomato - sliced
lettuce
pineapple chutney steps:
1. mix all ingredients together. set aside.
burger steps:
1. mix together ground turkey, 1/4 cup of the sour cream, onion, 1 tablespoon of the curry and 1 teaspoon of the mint. season with salt and pepper to taste. form burger patties and cook.
2. which together the remaining sour cream, curry and mint. place the burgers on pita bread that has been warmed in the oven, then spoon some of the sour cream-curry spread on top, along with a few spoonfuls of pineapple chutney, tomato slice and lettuce.
- cosmopolitan, june 2005
cook time: tbd
servings: tbd
pineapple chutney ingredients:
2 cups fresh or canned pineapple chunks
1/2 cup chopped red onion
1/2 cup chopped apple
2 tablespoons sugar
2 tablespoons cider vinegar
burger ingredients:
1 pound ground turkey
1/2 cup sour cream
1/4 cup shopped red onion
2 tablespoons curry powder
2 teaspoons chopped fresh mint
salt
pepper
pita bread
tomato - sliced
lettuce
pineapple chutney steps:
1. mix all ingredients together. set aside.
burger steps:
1. mix together ground turkey, 1/4 cup of the sour cream, onion, 1 tablespoon of the curry and 1 teaspoon of the mint. season with salt and pepper to taste. form burger patties and cook.
2. which together the remaining sour cream, curry and mint. place the burgers on pita bread that has been warmed in the oven, then spoon some of the sour cream-curry spread on top, along with a few spoonfuls of pineapple chutney, tomato slice and lettuce.
- cosmopolitan, june 2005
4.08.2011
grilled sage pork tenderloin with cranberry-apple relish
prep time: tbd
cook time: 7 minutes
servings: 4
ingredients:
3 tablespoons plus 1/4 cup apple jelly
2 tablespoons plus 1 teaspoon coarse grainy mustard
2 tablespoons chopped fresh sage
cayenne pepper
2 pork tenderloins - cut crosswise into 1 1/2-inch pieces
salt
pepper
1/2 cup dried cranberries
1/2 teaspoon cider vinegar
1 large granny smith apple - cored and diced
steps:
1. combine 3 tablespoons jelly, 2 tablespoons mustard, sage and 1/4 teaspoon cayenne pepper in medium bowl. season pork with salt and pepper to taste and toss in bowl with jelly-mustard mixture.
2. combine cranberries, remaining 1/4 cup jelly and vinegar in medium bowl. cover with plastic, poke holes in plastic and microwave on high power until cranberries are plump, about 1 minutes. stir in apple, remaining 1 teaspoon mustard and 1/8 teaspoon cayenne and season with salt.
3. grill pork over high heat until golden brown on exterior and slightly pink in center, about 3 1/2 minutes per side. transfer pork to serving platter. serve with cranberry-apple relish.
- cook's country , august/september 2006
cook time: 7 minutes
servings: 4
ingredients:
3 tablespoons plus 1/4 cup apple jelly
2 tablespoons plus 1 teaspoon coarse grainy mustard
2 tablespoons chopped fresh sage
cayenne pepper
2 pork tenderloins - cut crosswise into 1 1/2-inch pieces
salt
pepper
1/2 cup dried cranberries
1/2 teaspoon cider vinegar
1 large granny smith apple - cored and diced
steps:
1. combine 3 tablespoons jelly, 2 tablespoons mustard, sage and 1/4 teaspoon cayenne pepper in medium bowl. season pork with salt and pepper to taste and toss in bowl with jelly-mustard mixture.
2. combine cranberries, remaining 1/4 cup jelly and vinegar in medium bowl. cover with plastic, poke holes in plastic and microwave on high power until cranberries are plump, about 1 minutes. stir in apple, remaining 1 teaspoon mustard and 1/8 teaspoon cayenne and season with salt.
3. grill pork over high heat until golden brown on exterior and slightly pink in center, about 3 1/2 minutes per side. transfer pork to serving platter. serve with cranberry-apple relish.
- cook's country , august/september 2006
2.08.2011
roasted delicata and quinoa
prep time: tbd
cook time: tbd
servings: 4
ingredients:
2 delicata squash - halved and seeded
1 tablespoon extra virgin olive oil
salt
pepper
1 cup cooked quinoa
1 tablespoon apple cider vinegar
1 apple - finely diced
1 shallot - minced
1 garlic clove - minced
chopped parsley
2 cups arugula
steps:
1. roast the delicata in the oven at 350 - 400 degrees until tender and sweet.
2. cook the quinoa until water is absorbed and fluffy and toss with vinegar, apples, shallots, garlic and herbs. mix with lightly steamed arugula and serve on top of the squash halves.
- goop, january 2011
cook time: tbd
servings: 4
ingredients:
2 delicata squash - halved and seeded
1 tablespoon extra virgin olive oil
salt
pepper
1 cup cooked quinoa
1 tablespoon apple cider vinegar
1 apple - finely diced
1 shallot - minced
1 garlic clove - minced
chopped parsley
2 cups arugula
steps:
1. roast the delicata in the oven at 350 - 400 degrees until tender and sweet.
2. cook the quinoa until water is absorbed and fluffy and toss with vinegar, apples, shallots, garlic and herbs. mix with lightly steamed arugula and serve on top of the squash halves.
- goop, january 2011
2.03.2011
butternut squash and apple bake
prep time: tbd
cook time: 1 hour
servings: tbd
ingredients:
1 large butternut squash - peeled and sliced into half rounds
4 medium sized apples - sliced into rounds
4 teaspoon coconut butter
2 teaspoons brown rice syrup
1 teaspoon cinnamon
steps:
1. preheat oven to 350 degrees. in a large baking dish, layer the squash (1 - 2 layers high). cover with apples.
2. crumble or drizzle the coconut butter over the top evenly. drizzle the 2 teaspoons brown rice syrup evenly over the top and add the cinnamon evenly as well.
3. cover with foil and back for 1 hour.
- goop, january 2011
cook time: 1 hour
servings: tbd
ingredients:
1 large butternut squash - peeled and sliced into half rounds
4 medium sized apples - sliced into rounds
4 teaspoon coconut butter
2 teaspoons brown rice syrup
1 teaspoon cinnamon
steps:
1. preheat oven to 350 degrees. in a large baking dish, layer the squash (1 - 2 layers high). cover with apples.
2. crumble or drizzle the coconut butter over the top evenly. drizzle the 2 teaspoons brown rice syrup evenly over the top and add the cinnamon evenly as well.
3. cover with foil and back for 1 hour.
- goop, january 2011
10.29.2010
all day beer stew
prep time: tbd
cook time: 8 hours
servings: 6-8
ingredients:
12 ounce can of beer
1 cup beef bouillon
2 pounds tougher steak - cubed
3 tablespoons oil
1 large yellow onion - sliced
1 gala (or other sweet apple) - chopped
1/2 cup apple cider vinegar
2 pounds red potatoes - chopped
2 cups red cabbage - chopped
2 teaspoons dried leaf thyme
1 teaspoon bacon bits
1 teaspoon coarse ground black pepper
1 teaspoon salt
steps:
1. start the slow cooker on high. pour in the beer and bouillon.
2. in a large skillet, brown the steak chunks on all sides in 2 tablespoons of the oil starting on high heat. reduce the heat to medium when the meat is turned. transfer the meat to the slow cooker as it browns.
3. add the third tablespoon of oil and brown the onions and apple chunks until soft (about 7 minutes). add them to the pot.
4. deglaze the pan with the apple cider vinegar, letting it simmer enough to reduce to about 1/4 cup. scrape the pan and drippings into the pot.
5. add the rest of the ingredients to the slow cooker, reduce the heat to low, cover and cook 8 hours.
- slice of the wild, 2009
cook time: 8 hours
servings: 6-8
ingredients:
12 ounce can of beer
1 cup beef bouillon
2 pounds tougher steak - cubed
3 tablespoons oil
1 large yellow onion - sliced
1 gala (or other sweet apple) - chopped
1/2 cup apple cider vinegar
2 pounds red potatoes - chopped
2 cups red cabbage - chopped
2 teaspoons dried leaf thyme
1 teaspoon bacon bits
1 teaspoon coarse ground black pepper
1 teaspoon salt
steps:
1. start the slow cooker on high. pour in the beer and bouillon.
2. in a large skillet, brown the steak chunks on all sides in 2 tablespoons of the oil starting on high heat. reduce the heat to medium when the meat is turned. transfer the meat to the slow cooker as it browns.
3. add the third tablespoon of oil and brown the onions and apple chunks until soft (about 7 minutes). add them to the pot.
4. deglaze the pan with the apple cider vinegar, letting it simmer enough to reduce to about 1/4 cup. scrape the pan and drippings into the pot.
5. add the rest of the ingredients to the slow cooker, reduce the heat to low, cover and cook 8 hours.
- slice of the wild, 2009
10.11.2010
potato pancakes
prep time: tbd
cook time: 7 minutes per batch
servings: 12 4-inch pancakes
ingredients:
24 ounce bag frozen hash browns, thawed
2 eggs
3/4 cup sour cream
1/4 cup flour
1 cup chopped onion
1 1/2 teaspoons salt
1 teaspoon pepper
1 apple - peeled, cored and grated
1/2 teaspoon ground clove
1/4 cup oil or margarine
steps:
1. combine all ingredients except the oil in a large bowl and stir together.
2. heat 1/2 tablespoons butter or oil in a skillet for each batch and brown the cakes on both sides over high heat (about 7 minutes).
3. keep warm in the oven and serve hot.
- slice of the wild, 2009
cook time: 7 minutes per batch
servings: 12 4-inch pancakes
ingredients:
24 ounce bag frozen hash browns, thawed
2 eggs
3/4 cup sour cream
1/4 cup flour
1 cup chopped onion
1 1/2 teaspoons salt
1 teaspoon pepper
1 apple - peeled, cored and grated
1/2 teaspoon ground clove
1/4 cup oil or margarine
steps:
1. combine all ingredients except the oil in a large bowl and stir together.
2. heat 1/2 tablespoons butter or oil in a skillet for each batch and brown the cakes on both sides over high heat (about 7 minutes).
3. keep warm in the oven and serve hot.
- slice of the wild, 2009
9.23.2010
brie, apple and arugula quesadillas
prep time: tbd
cooking time: 5 minutes
servings: 9
ingredients:
1 tablespoon dijon mustard
2 teaspoons apple cider
3 (10 inch) flour tortillas (white or whole wheat)
6 ounces brie cheese - rind removed and cut into 1/4 inch thick slices
1 fuji apple - cored, peeled and cut into 1/4 inch thick slices
3 cups arugula
3/4 teaspoon freshly ground black pepper
steps:
1. combine mustard and cider in a small bowl; stir well.
2. heat a large nonstick skillet over medium heat. spread each tortilla with about 1 1/2 teaspoon of the mustard mixture. place one tortilla mustard side up, in pan.
3. arrange one-third of cheese slices over half of tortilla; cook 1 minute or until cheese begins to melt.
4. arrange one third of apple slices over cheese; top with 1 cup of arugula. sprinkle with 1/4 teaspoon pepper.
5. fold tortilla in half, press gently with a spatula.
6. cook 2 minutes on each side or until golden brown. repeat process with remaining two tortillas. cut each finished quesadilla into 3 triangles.
- atlantis home by way of cooking light, october
cooking time: 5 minutes
servings: 9
ingredients:
1 tablespoon dijon mustard
2 teaspoons apple cider
3 (10 inch) flour tortillas (white or whole wheat)
6 ounces brie cheese - rind removed and cut into 1/4 inch thick slices
1 fuji apple - cored, peeled and cut into 1/4 inch thick slices
3 cups arugula
3/4 teaspoon freshly ground black pepper
steps:
1. combine mustard and cider in a small bowl; stir well.
2. heat a large nonstick skillet over medium heat. spread each tortilla with about 1 1/2 teaspoon of the mustard mixture. place one tortilla mustard side up, in pan.
3. arrange one-third of cheese slices over half of tortilla; cook 1 minute or until cheese begins to melt.
4. arrange one third of apple slices over cheese; top with 1 cup of arugula. sprinkle with 1/4 teaspoon pepper.
5. fold tortilla in half, press gently with a spatula.
6. cook 2 minutes on each side or until golden brown. repeat process with remaining two tortillas. cut each finished quesadilla into 3 triangles.
- atlantis home by way of cooking light, october
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