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Recipes

Apple Crisp

For the crumb topping:

1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup light brown sugar
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
dash of salt
1/3 cup unsalted butter ,cut into small pieces

For the Apple filling:

3–4 large ore 8-9 small apples, peeled and thinly sliced
3 Tablespoons butter , melted
2 Tablespoons all-purpose flour
1 Tablespoon lemon juice
3 Tablespoons milk
1/2 teaspoon vanilla extract
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
dash of salt

For serving (optional)

vanilla Ice Cream
Caramel Sauce

Instructions

Preheat oven to 375 degrees F.

For the topping:

In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.

For the Apple Filling:

In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt.
Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8×8-inch baking dish and spread into an even layer.
Sprinkle crumb topping evenly over the apples.
Bake for 30-35 minutes or until golden brown and top is set.
Remove from oven and allow to cool for at least 10 minutes before serving.
Serve with Vanilla Ice Cream and Caramel Sauce

Recipes

Mushroom, Onion and Goat Cheese Frittata

2 tablespoons olive oil, divided
2 medium Onions or Leeks, (whites and pale green parts only, chopped)
8 ounces mushrooms, thinly sliced
12 large eggs
1 /2 cup crème fraîche or sour cream
2 tablespoons coarsely chopped flat-leaf parsley
1/2 cup goat cheese, divided
Kosher salt, freshly ground pepper

Place a rack in upper third of oven; preheat to 350°. Heat 1 tablespoon oil in a 10-inch nonstick ovenproof skillet over medium heat. Add onions/leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.

Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/4 cup cheese. Season with salt and pepper.

Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.

Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.

Recipes, Uncategorized

Pasta With Sausage and Swiss Chard

Ingredients

12-16 ounces uncooked pasta (fresh rigatoni from LoRe Pasta recommended)
1 tablespoon olive oil
1/2 pound bulk (loose) Italian sausage (try the Griggstown rabe or sundried tomato chicken sausage and simply remove the casings)
1/2 cup chopped red onion
1 medium fennel bulb, chopped
1/2 pound crimini mushrooms, chopped
3 garlic cloves, minced
1 bunch Swiss chard chopped, ends trimmed
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 + 1/4 cup grated Parmesan cheese (for cooking and finishing)
1/2 cup pine nuts, chopped walnuts, or sunflower seeds, toasted

Directions

In a large skillet, heat oil over medium heat. Cook sausage and red onion until sausage is no longer pink, 3-4 minutes, breaking sausage into crumbles. Add fennel, mushrooms and garlic; cook until tender, 6-8 minutes. Add Swiss chard; cook and stir until wilted, 4-5 minutes longer. Tip: add the stems first; allow to cook a minute or two before adding leaves.
Cook and drain pasta according to package directions (you want a bit of bite/al dente), reserving about 1 cup of pasta water. In a large bowl (or directly in your skillet), combine pasta, sausage/vegetable mixture, salt, pepper and 1/2 cup Parmesan cheese, adding enough reserved pasta water to coat pasta and create a creamy texture. Serve with remaining 1/4 cup cheese and toasted nuts/seeds.

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