Apple Tart

Yes I know, second dessert in a row. But, in my defence, the last post was for Rebecca who did make her delicous dessert!

This is a compilation of different recipes, and I think it might be more appropriately named: Brown Butter Dutch Apple Tart. The pie crust recipe is from my Better Crocker cookbook. The apple filling is from Fine Cooking's Apple Brown-Butter Jalouise. The dutch apple topping is from allrecipes.com. I thought I had my Mother-in-Law's recipe, but it now appears I don't! Her's is much better than the one I used.

I chose to make a tart instead of a pie for two reasons: First, I think tarts look better, second, they are not as tall, so it is easier to get a small slice. I really like the rippled edge of my tart pan, and all tart pans in general. Greg gave this one to me a few years ago from Christmas. Talk about a gift that gives back! =). Well, here is a picture of the tart edge. You can see the apple filling bubbled over a bit. I would recommend baking this one top of a jelly roll pan. I did that, and there were some spills and splatters on it.


I doubled the pie crust and pie filling recipe, but left the crumb topping a single. My Mother-in-Law's recipe makes a tall crumb top, and I assumed this recipe would do the same. But, I really like that on this tart the topping is spread out and you can see the apples. It gives it kind of a elegant rustic feel. Greg really enjoyed this, too. The only complaint I have is that the butter flavor in the filling is really strong. I'll probably at least half, if not quarter it for next time. A nice hint of the butter would be nice, and add a little something extra to traditional apple pie filling. I will be curious to see how reducing the butter changes how the apples cook, though.

Recipe: Doubled version of filling & crust. Makes 1 11 inch pie tart, serves 12.

filling:
6 apples, peeled, halved, cored and sliced. (I took a metal 1/4 tsp spoon and scooped out the core)
1/2 C brown sugar
1 1/2 ground cinnamon
1/8 tsp ground nutmeg
1 tsp vanilla

crust:
2 C. flour
1 tsp salt
2/3 C + 2 tbs shortening
4-6 tbs cold water

topping:
1/2 cup sugar
3/4 cup flour
1 stick butter

-Make the pie crust first. Sift flour and salt together. Cut in the cold butter until it forms pea sized balls. Slowly add in water (1 tbs at a time) until you can gather it and form a ball. Mix with your hands (it will work much better). Make one flattned ball, chill for atleast 45 minutes.

-Roll out the pie dough on a floured surface. Should be about 3 inches larger on each side than the tart pan. I prefer to gently fold my pie crusts into quarters and pick it up, opposed to lifting it with the rolling pin. Press dough into the tart pan. Fold edges over and into the pan, pressing down on the sides. Bake at 375 degress for 5 minutes. Press down bubbles and let cool to room temp.

-Peel, core and slice apples. If they are going to sit for a while, toss them with lemon juice to keep from browning. Once they are peeled, toss with brown sugar, cinnamon and nutmeg.

-In a large stock pot, melt and brown the butter. Once browned, remove from heat and stir in the vanilla. Because the alcohol will evaporate, expect an unusually strong scent from the vanilla. You can inhale alcohol through evaporation, so if you are weary of that, please don't add in the vanilla at this point.

-Make the dutch apple topping: Mix flour and sugar together. Add butter, cut in until pea sized balls form.

-Add in the apples. Stir to coat with the butter/vanilla mixture. Stir occasionally for 5-10 minutes. Longer if your apple slices are thick. Remove from heat. At this point, you may also stir in the vanilla.

-Pour into the pie crust, juices and all. Top with dutch apple topping. Bake for 30-35 minutes, until topping has started to turn golden and the crust has pulled away from the tart pan a bit.

-Let sit for at least 30 minutes.

-Enjoy!!!

French Lentil Soup

We've had another "fall" like day (but tomorrow should be 81). I made this soup up last night with the plan of eating left overs today and tomorrow. When I first had a bowl, it was OK, but after sitting overnight all of the flavors came out, and it was quiet good! I also made some frocacia bread, from my Cafe Paradiso cook book (thanks Rebecca!) to go along with.

I found the recipie on epicurious. Many of the reviews stated that the soup was bland, until they added lots of seasoning. That's my cue to play with the recipe as much as possible! Okay, well I really didn't change too much. I doubled the amount of onion to be cooked down, and added thyme, rosemary, oregano, a bay leaf and basil. Herbs de Provence would make a very nice substitute as well.

For our next day meal, we noticed that all of the liquid had been absorbed by the lentils, making this more of a mush. It still had a nice texture, and would go over rice or in a pita really well. We also thought that this tasted very much like a beef stew that my paternal Grandmother makes, adoringly called "Grandma's Stew". Her stew also contains parsnips, which I plan on putting in the next time I make this. Also, I think that cubed beef, venison, or bison would make a great addition for all of the omnivores out there.

All in all, we are pleased with this soup/stew/mush. Like the Pumpkin Pasta, it might not look that great, but it tastes wonderful and is very satisfying.

Recipe:

1 1/4 C. dry lentils
4 C. chicken broth
1 C. chopped carrots
2 C. chopped celery
1 medium yellow onion, chopped
15 oz can diced tomatoes, plain
4-5 gloves garlic, smashed
2 tsp basil
1 tsp thyme
1 tsp rosemary
1 tsp oregano
salt and pepper
extra virgin olive oil

-Heat oil in a large stock pot over medium heat with garlic and seasonings
-Add chopped veggies, stir to coat. Cover and let cook until the onions are transparent, about 10-15 minutes. Stir occasionally.
-Add tomato, lentils and chicken broth, bring to a boil
-Cover and bring down to a simmer. Simmer until lentils are cooked, 35-45 minutes
-Remove bay leaf
-Blend part of the soup with a stick blender or a traditional blender/food processor. If using a traditional method, return blended soup to the stock pot and stir to combine.
-Serve warm, plain or over rice.
-Enjoy!!!

Pumpkin Pasta

Even if it might be 80 degrees outside, it is fall! This is one of my favorite comfort foods. It sounds interesting, and looks interesting, but let me assure you that it is wonderful. We saw this recipe in a Rachel Ray cook book, titled Pumpkin Cauliflower Pasta. I like pasta, squash, and cauliflower, so I thought "why not". There are a decent number of flavors going on here, and it tastes like it would be more difficult to make than it really is.

Over time, we've changed the herbs/spices we use and the portions of ingredients. The recipe calls for chicken broth. We've tried both vegetable broth and water, but they just don't add near as much flavor, so chicken broth it is. I've used both parmesan and feta cheeses, and a combo of both (depending on what is in the fridge). The original recipe calls for heavy cream. We started by using skim milk instead, and lately we've just been leaving that out all together. The pumpkin puree really makes a nice texture for the sauce.

I know we've served this to guests before, and I'm sure we'll serve it to more people for years to come.

8 oz whole wheat pasta
1/2 C. pumpkin puree
1/4 C. parmesan cheese
1 C. Chicken broth or liquid of choice
1 head of cauliflower cut into florets, or 1 16 oz bag of frozen cauliflower, thawed (but the florets in the bags tend to be a bit too big)
2 tsp sage
1/2 tsp rosemary
1 tsp thyme
1 1/2 tsp nutmeg
1 tsp cinnamon
salt and pepper to taste
3 cloves garlic
2 tsp extra virgin olive oil

-Bring water a to a boil. Cook pasta as directed

-While pasta is cooking, heat olive oil in a large skillet on medium high. Add garlic, rosemary, thyme. Cook for about 2 minutes.

-Add cauliflower. Stir to coat with oil. Add the chicken broth and bring to a boil. Cover, reduce to a simmer and cook until tender, about 10 minutes.

-Once pasta is cooked, drain & return to stock pot. The cauliflower should be done soon. Once the cauliflower is done, pour into the pasta. Add pumpkin puree, nutmeg, cinnamon, ground pepper, salt and parmesan. Stir to combine. Serve warm.

-Enjoy!

Broccoli Cheddar Soup with Corn Bread

This 4th or July weekend was a bit cold and very rainy. What better weather for comfort food! Greg had a morning and afternoon off, so we got to spend our lunch hour making food together. Greg tackled the corn bread, while I made a new Broccoli Cheddar recipe. Our old recipe, though very tasty, had 1 brick of Velveeta in it (hm....). Not surprisingly, this soup was far superior to our old recipe! We found the recipe on the Food Networks website, courtesy of Emeril. We made a few minor changes based on what we had in the apartment, but it's more or less the same recipe. The corn bread recipe is actually from my Mom. Since Greg is a very precise baker (he often weighs and sifts his dry ingredients), he followed her recipe very closely, and as always it was wonderful!

The soup is very easy to make, and is really fragrant. Our apartment smelled like it for a day or so afterwards. I suppose we could have aired the place out, but it was just so humid that we left the air on so we wouldn't melt.

Broccoli Cheddar Soup Recipe:

5 TBS butter or margarine, cut into 2 and 3 TBS
1/2 yellow onion, chopped
1/4 tsp nutmeg
1/2 tsp thyme
salt and pepper
2 cloves garlic, minced
3 TBS flour
3 C. chicken stock
1/2 C. skim milk
8oz shredded cheddar cheese
1 16oz pkg frozen broccoli

-In a stock pot, melt 3 TBS butter or margarine, add onion, nutmeg, thyme, salt and pepper. Cook until tender. Add the garlic and stir to combine.

- Slowly add the flour and stir to coat. Add the chicken stock to this mixture, whisking constantly. Boil and bring down to a simmer for 5 minutes.

-Add the broccoli, continue simmering for about 10 minutes.

-Add the milk, let simmer for another 5 minutes. When the soup has thickened, slowly add the cheese, whisking constantly while it melts. Serve warm, enjoy!!!

Corn Bread Recipe:

Preheat your oven to 400 degrees

1 C. cornmeal
1 C. flour
4 tsp baking powder
1/2 tsp salt
2 eggs
1 C. milk
1/4 C. melted butter

-In a large bowl, combine all of your dry ingredients. Mix well.

-Melt your butter. Add all of your wet ingredients to the dry ingredients. Combine well. Pour into a greased 8x8 baking pan, bake for 20 minutes.

-Enjoy!!!

Spinach Lasagna

Yum! This lasagna is my ideal comfort food. I found the recipe in a Fine Cooking magazine. One of my favorite things about Fine Cooking is that it is very artisanal; each issue teaches readers how to make fantastic food completely from scratch. This makes it even easier for me to play with ingredients since I have so many more chances to do so!

Greg actually helped make this with me this past weekend, it was a great date night! Because he did half the work, we did not vary from the recipe much. The main thing we did was to NOT cover the top of the dish in butter, and instead of making a tomato sauce from scratch, we used the jar of marinara we had in the fridge. Other than that, we replaced the whole milk/cream products with low fat and skim. We always do this and we've never had a problem with a sauce or filling not having the right consistency or flavor.

This recipe is so good I'm actually a little sad that it's almost getting to hot outside to make it. This is a great cool weather dinner. It also re-heats really well, and the flavors become more bold the next day.

Recipe:

Filling:
1 1/2 lb (3C) ricotta
2 10 oz. frozen spinach
1/4C shortening, melted
1/2 C yellow onion, chopped
3 cloves garlic, crushed and minced
1/2 C grated parmigiano-reggiano cheese
2 eggs, beaten lightly
1 tsp sea salt
1/2 tsp black pepper
dash of nutmeg

Cream Sauce:
3 tbs butter
3 tbs flour
1 3/4 C skim milk
1/4 C parmigiano-reggiano cheese
1/2 tsp sea salt
1/8 tsp black pepper
dash of nutmeg
1/2 tsp basil

-Cook 3/4 lb. noodles as directed, set aside

-Melt butter over medium low heat. Add the flour and whisk for 3 minutes. Slowly add in the milk and bring to a simmer, while whisking. Slowing add in the cheese, continue whisking. Reduce heat and whisk often to reduce the sauce. If the consistency is too watery, increase the temp. briefly while whisking, as not to burn the sauce. Once it is to a gravy like consistency, remove from heat and stir in the basil, salt and pepper. Cover and set aside.

- Thaw the spinach, pat dry if needed.

-Melt Butter in a large skillet, add onion and sauté until translucent. Add garlic, cook for 1-2 minutes. Add spinach and toss to coat, transfer to a bowl and cool to room temp (faster if you put it in the freezer for a bit). Once cooled, mix the spinach, ricotta, parmigiano, eggs, salt, pepper and nutmeg. Set aside.

-In a greased 9x13, put a thin layer of marinara sauce. Then cover with a layer of noodles. Spread on 1/3 each of the spinach mix, marinara, cream sauce, and noodles. Repeat. Cover last layer of noodles with a dusting of parmigiano-reggiano. Bake at 350 degrees for 45-50 minutes.

-Enjoy!