Latest News
Kitchen Chat and more…
Latest Recipies
Weather
Contact Us
General inquiries, billing questions, skip-a-week questions or to cancel your membership. Contact us here.
To sign up: Click here.
Mailing address:
317 Benson Place
Westfield NJ 07090
Oatmeal, Apple and Asian Pear Crisp
Oatmeal, Apple and Asian Pear Crisp
Filling
Crisp
While peeling apples and pears, keep them in the lemon juice so they don’t turn brown. Place apples in a greased shallow 9” square baking dish. Sprinkle 2 tbsp. brown sugar, ground cinnamon, ground nutmeg and water. Combine remaining dry ingredients in a separate bowl; add melted butter, mixing until crumbly. Sprinkle crumb mixture on top of the apples. Bake at 375°F for 30-40 minutes or until apples are tender. Serve with vanilla ice cream or yogurt.
[print-me target=”.post-content”]
Roasted Asian Pears with Brown Sugar and Vanilla Ice Cream
Roasted Asian Pears with Brown Sugar and Vanilla Ice Cream
Preheat the oven to 400 degrees F.
Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes.
Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve.
The pears can also be served frozen. To do so, cool the pears, then place them in the freezer until frozen solid, about 8 hours.
[print-me target=”.post-content”]
Crispy White Sweet Potato Fries
Crispy Baked White Sweet Potato Fries
Preheat the oven to 425 degrees Fahrenheit. Peel the sweet potatoes and cut them into fry-shaped pieces (see photos). Try to cut them into similarly sized pieces so the fries will bake evenly.
Toss the uncooked fries into a mixing bowl or a plastic bag, or just onto your baking sheet. Sprinkle with cornstarch (if using) and pour in a few tablespoons of olive oil, enough to lightly coat the fries. Season with salt, pepper, and spices. I’d try to use half a teaspoon per potato or so. Mix/shake to distribute evenly (corn starch should be evenly mixed in so there are no powdery spots).
Pour the fries directly onto a dark, non-stick baking sheet for best results (lining with aluminum foil produces mixed results and parchment paper can burn in the hot oven). Arrange your fries in a single layer and don’t overcrowd, otherwise they will never crisp up.
Bake for 15 minutes, then flip the fries so they can cook on all sides. I find the easiest way to flip them is with a metal spatula. Section by section, scoop up about ten fries and flip them with a quick turn of the wrist.
Bake for 10 to 15 more minutes, or until the fries are crispy. You’ll know they’re done when the surface of the fries changes from shiny to a more matte, puffed up texture. It’s essential to bake them long enough, otherwise they won’t be crispy. Don’t worry if the edges are a little bit brown; they will taste more caramelized than burnt.
[print-me target=”.post-content”]