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French Apple Cake
French Apple Cake
Preheat the oven to 350°F. Spray a 9-inch springform or regular cake pan with nonstick cooking spray. In a small bowl, whisk together the flour, baking powder and salt.
Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don’t worry if the batter looks grainy. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
Pour the batter into the prepared pan and sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is lightly golden and a toothpick inserted into the center comes out clean. Allow the cake to cool until just warm. Run a blunt knife around the edges of the cake and remove the sides of the springform pan if using. Using a fine sieve, dust with Confectioners’ sugar (if using). Cake can be served warm or room temperature, with or without lightly sweetened whipped cream or vanilla ice cream.
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Scallops, Mushrooms and Scallions
Scallops, Mushrooms and Scallions
In a large nonstick skillet, over -medium–high heat, heat 3 tablespoons of olive oil. Add the garlic, and once the garlic begins to sizzle, add the mushrooms and season with ½ teaspoon salt. Cook until the mushrooms wilt, about 6 to 7 minutes.
Add the scallions, thyme, and butter, and cook until the mushrooms are tender, another 3 or 4 minutes. Transfer to a serving platter, and keep warm.
Wipe out the skillet, return it to -medium–high heat, and add the remaining tablespoon of olive oil. Season the scallops with remaining ½ teaspoon of salt, and cook, turning once, until just cooked through, about 1 to 2 minutes per side. Serve on mushrooms, drizzled with balsamic vinegar if desired.
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Corn Chowder
Corn Chowder
Place chopped bacon into a large, heavy-bottomed soup pot. Heat on medium heat until the bacon slightly browns and renders its fat, 3-4 minutes. Add the chopped onions, red bell pepper, and celery, lower the heat to medium low and cook until vegetables soften.
Break the corn cobs in half (after you’ve stripped off the corn) and add the cobs to the pot. Add the milk and the bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 20 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer to prevent scalding the milk on the bottom of the pan. After 20 minutes, add the potatoes, salt, and thyme to the pot. Increase the heat to return the soup to a simmer, then lower the heat to maintain the simmer and cook for another 10 minutes.
Discard the cobs and the bay leaf. Add the corn kernels and black pepper. Again raise the heat to bring the soup to a simmer, then lower the heat and cook for another 5 minutes, until the potatoes are fork tender. Add more salt and pepper to taste.
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