Posts

French Apple Cake

  • Cooking spray or butter, for coating the pan
  • 8 tablespoons (1 stick) unsalted butter
  • 3 medium apples crisp/tart apples
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 2 large eggs, at room temperature
  • 3/4 cup packed light brown sugar
  • 1/4 cup spiced rum
  • 1 teaspoon pure vanilla extract
  • Powdered sugar, for serving

Arrange a rack in the middle of the and heat oven to 350ºF. Meanwhile, coat an 8-inch round cake pan with cooking spray or butter, then line the bottom with a round of parchment paper. Melt 1 stick (8 tablespoons) unsalted butter. Peel, core, and dice 3 apples.

Whisk 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon fine salt together in a medium bowl. Whisk 2 eggs in a large bowl until fluffy. Add the melted butter, 3/4 cup packed light brown sugar, 1/4 cup spiced rum, and 1 teaspoon vanilla, and whisk to combine. Add the flour mixture and stir with a wooden spoon or rubber spatula until just combined. Add the apples and fold until just combined. Transfer the batter to the prepared pan and smooth the top.

Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool for 15 minutes before carefully removing from pan (loosen the sides by running a thin knife around the edge if needed first). Dust with powdered sugar and serve.

 

  • 1/2 cups farro
  • 1 1/2 cups water
  • 1/4-teaspoon salt
  • 1 firm apple, cored and chopped into
  • Small cubes
  • 1-tablespoon coconut oil
  • Dash of cinnamon
  • 1/4 cup dried cranberries
  • 1/4 cup toasted hazelnuts, chopped
  • 1/2 cup Greek yogurt
  • 3 tablespoons honey

 

Combine the farro, water, and salt in a medium saucepan over medium-high heat. Bring to a boil, lower the heat, and simmer, covered, until plump, about 40 minutes. Drain any excess water and set aside.

 

In a small skillet over medium-high heat, sauté the apples in the coconut oil for about five minutes, or until they soften and become just a bit golden. Add dash of cinnamon and stir to combine. Add the toasted hazelnuts and dried cranberries to the skillet and toss together with the apples until they’re slightly coated with the oil and warm.

 

To serve, scoop a heaping portion of farro in each bowl and top with the apple mixture, a spoonful of yogurt and a generous drizzle of honey. Serve warm.

[print-me target=”.post-content”]

Roasted Potatoes with Bacon & Brussels Sprouts

  • 1 tablespoon olive oil, divided
  • 1 tablespoon whole grain mustard
  • 1 teaspoon coarse kosher salt
  • Freshly ground black pepper
  • 1 1/2 pounds Yukon Gold potatoes, in 3/4-inch dice OR mini Yukon Gold potatoes, quartered
  • 1/4 pound (about 3 slices) thick-cut bacon, diced
  • 1/2 pound Brussels sprouts, trimmed and halved

Preheat the oven to 425°F. In a large bowl, whisk together the 1/2 tablespoon olive oil, mustard, and salt. Toss the potatoes and bacon in the bowl until evenly coated with the mustard and oil.

Spread the potato mixture evenly on a large, heavy baking sheet. Roast for 25 to 40 minutes, or until potatoes are tender, stirring every 10 minutes.

Turn the oven up to 475°F. Toss the Brussels sprouts with the remaining 1/2 tablespoon of oil. Push the potatoes to one side of the pan, and arrange the Brussels sprouts on the other half of the pan, cut sides down.

Continue roasting for about 15 more minutes, or until the sprouts are tender and browned, and the bacon is crisp. Salt to taste.

Smoky, Lemony Sautéed Shredded Brussels Sprouts

  • 1 pound Brussels sprouts
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 teaspoon smoked sweet paprika
  • Zest of 1/2 lemon
  • 2 teaspoons lemon juice (or more, to taste)
  • 1 teaspoon fresh thyme leaves
  • Kosher salt
  • Freshly ground black pepper

Trim the ends off the Brussels sprouts. Peel off and discard any blemished outer leaves. Cut each Brussels sprout in half from top to bottom. Lay it flat and slice into fine shreds. (Can also shred Brussels sprouts using a mandoline or food processor fitted with a slicing blade.) Using your hands, fluff up the sprouts and separate the shreds.

Heat the olive oil in a large skillet over moderate heat. Add the garlic and paprika and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the Brussels sprouts and lemon zest and sauté until crisp-tender, about 5 minutes.

Remove from heat and stir in the lemon juice and thyme. Season to taste with salt and pepper. Best served immediately, but may also be served at room temperature.

Shaved Brussels Sprouts Salad with Apples, Hazelnuts & Brown Butter Dressing

  • 1/4 cup hazelnuts
  • 12 ounces Brussels sprouts
  • 1 small or 1/2 large crisp, red apple
  • 4 tablespoons unsalted butter
  • 1 tablespoon white wine vinegar
  • 4 teaspoons freshly squeezed lemon juice, divided
  • 1/2 teaspoon kosher salt
  • 2 tablespoons grapeseed or other neutral oil

Arrange a rack in the middle of the oven and heat to 350°F. Spread the hazelnuts on a rimmed baking sheet. Toast until lightly golden-brown and the skins are peeling away, 10 to 15 minutes. Transfer the nuts to a clean dish towel, wrap up the nuts, and let steam for a minute. Rub the nuts with the towel to remove as many skins as possible. (Not all of the skins will be removed, which is fine.) Coarsely chop the nuts and set aside.

Shave the Brussels sprouts by gripping the stem end with your fingers and using a mandoline to slice as thinly as possible down to the stem, or until the sprout is too short to safely slice. (Alternatively, you can use a food processor to shave the sprouts. Trim and discard the stems and use the slicing blade of the food processor to finely shred the sprouts.) Place the shaved sprouts in a large bowl.

Halve and core the apple, then use the mandoline to cut into 1/4-inch thick slices. Place the apple slices in a small bowl and toss with 2 teaspoons of the lemon juice to prevent browning; set aside.

Have a small Pyrex or other heatproof liquid measuring cup ready. Melt the butter in a small saucepan over medium heat. Cook, swirling occasionally, until butter is dark brown and smells nutty. Immediately pour into the measuring cup to stop the cooking. Let cool slightly.

Place the vinegar, remaining 2 teaspoons lemon juice, and salt in a small bowl and whisk to combine. While whisking constantly, slowly drizzle in the brown butter until the dressing is thick and emulsified. Whisk in the oil. Taste and season as needed.

Pour the dressing over the Brussels sprouts and mix in thoroughly with your hands. Add the apples and nuts and toss to combine.

Pasta (or Spaghetti Squash) with Shaved Brussels Sprouts and Pancetta

  • 8 ounces dry spaghetti (or spaghetti squash, cooked and scooped out of shell)
  • 6 ounces pancetta, small dice
  • 2 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 1 pound Brussels sprouts, trimmed and very thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/4 freshly ground black pepper
  • 1/2 cup dry white wine
  • 2 tablespoons unsalted butter
  • 1/3 cup pine nuts, toasted
  • 1/2 cup shredded Parmesan cheese

Bring a large pot of salted water to a boil. Meanwhile, place the pancetta in a large frying pan over medium heat. Cook, stirring occasionally, until browned and most of the fat has rendered, about 10 minutes.

When the water is ready, add the pasta and cook per package instructions until al dente. reserve 1/2 cup of the pasta water, then drain the pasta and set aside.

Use slotted spoon to transfer the browned pancetta to a paper towel-lined plate. Add the shallots and garlic to the pan and cook, stirring constantly, until soft and fragrant, about 4 minutes. Add the Brussels sprouts, season with salt and pepper, and stir to coat.

Add the wine and simmer until reduced by about half, 1 to 2 minutes. Add the reserved pasta water and butter, and bring to a boil. Add the pasta, then toss to coat with the sauce. Remove from the heat and stir in the pancetta and pine nuts.

Divide among bowls or plates, top with cheese, and serve warm.

 

[print-me target=”.post-content”]

Roasted Butternut Squash Lasagna

FOR THE FILLING

  • 2 large butternut squashes (about 2 pounds each), halved lengthwise and seeded
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 stick unsalted butter, cut into pieces
  • 2 1/4 cups finely grated Parmesan cheese (about 8 ounces), plus more if needed
  • 1/2 cup finely crushed amaretti cookies, plus more if needed
  • 1/4 cup finely chopped fresh sage, plus more if needed
  • 1/4 teaspoon freshly grated nutmeg, plus more if needed

FOR THE BECHAMEL

  • 6 tablespoons unsalted butter, cut into pieces
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 6 cups whole milk
  • Coarse salt
  • 1/4 teaspoon freshly grated nutmeg
  • FOR ASSEMBLY
  • Homemade Pasta for Roasted Butternut Squash Lasagna

DIRECTIONS

Make the filling: Preheat oven to 400 degrees. Drizzle squash halves with oil, and season with salt and pepper. Roast squashes, cut sides down, on a rimmed baking sheet until tender and browned, about 1 hour. Let cool. Scoop flesh from skins, and puree in a food processor until smooth.

Melt butter in a small saucepan over medium heat. Continue to cook until browned and fragrant, about 3 minutes. Transfer to a bowl.

Combine 3 cups squash puree, 1 cup Parmesan, 2 tablespoons plus 1 1/2 teaspoons amaretti cookies, sage, browned butter, 1 teaspoon salt, and nutmeg in a bowl. Adjust seasoning as desired with more Parmesan, amaretti cookies, sage, salt, and nutmeg.

Make the bechamel: Melt butter in a medium saucepan over medium heat. Whisk in flour. Reduce heat to low, and cook, whisking often, for 3 minutes (do not let flour brown).

Meanwhile, bring milk to a gentle simmer in another small saucepan over low heat. Gradually whisk hot milk into the roux, whisking constantly to prevent lumps from forming. Season with 1/4 teaspoon salt and the nutmeg. Raise heat to medium, and bring to a boil, whisking constantly. Cook, whisking, until thickened, about 10 minutes. Reduce heat to low, and cook until the raw flour taste is gone, 5 to 10 minutes more. Season with 3/4 teaspoon salt.

Reduce oven temperature to 375 degrees. Assemble the lasagna: Coat bottom and sides of a 9-by-13-inch baking dish with a thin layer of bechamel (about 1/2 cup). Arrange two 8-by-21-inch sheets cooked pasta on top, barely overlapping, to cover bottom and sides of dish. (Edges of pasta should hang over sides by about 2 inches.)

Top with 3/4 cup squash filling, and sprinkle with 1 tablespoon amaretti cookies. Top with 1 sheet of pasta (fill in any gaps with pieces of another sheet if needed), trimming edges as needed so that pasta fits neatly in dish.

Top pasta with 3/4 cup bechamel and 2 tablespoons Parmesan. Continue layering in same order (pasta, squash and amaretti, pasta, bechamel and Parmesan) until you reach the top of the dish, ending with 1 sheet of pasta (you may need to fill in gaps with pieces of another sheet; you should have 10 layers of pasta). Fold in the overhang from the first layer of pasta to create a package. Trim pasta sheets as needed to prevent too much overlap, then spread remaining bechamel over top.

Bake, covered with parchment-lined foil, for 20 minutes. Uncover, and sprinkle with remaining Parmesan. Bake until top is browned, about 35 minutes more. Let cool slightly before serving.

Butternut Squash and Apple Soup

  • 1 medium yellow onion, chopped (about 1 cup)
  • 1 celery rib, chopped (about 3/4 cup)
  • 1 carrot, chopped (about 3/4 cup)
  • 2 Tbsp butter
  • 1 butternut squash, peeled and chopped (6 to 8 cups), seeds discarded (see How to Peel and Cut a Butternut Squash)
  • 1 tart apple, peeled, cored, chopped (squash and apple ratio should be 3:1)
  • 3 cups chicken stock or broth (use vegetable broth if cooking vegetarian)
  • 1 cup water
  • Pinches of nutmeg, cinnamon, cayenne, salt and pepper

1 Sauté onion, carrot, celery in butter: Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.

2 Add squash, apple, broth, water, then simmer: Add the butternut squash, apple, broth and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.

3 Purée the soup: Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender.

4 Season with nutmeg, cinnamon, cayenne, salt, pepper: Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste.

Garnish with chopped fresh parsley or chives.

 

Caramelized Butternut Squash

  • 2 medium butternut squash (4 to 5 pounds total)
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup light brown sugar, packed
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

 

Preheat the oven to 400 degrees F.

Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

 

Penne with Butternut Squash and Goat Cheese

  • Vegetable oil cooking spray
  • 1 (2-pound) butternut or kabocha squash, peeled, seeded and cut into 3/4-inch cubes
  • 1 onion, diced into 1/2-inch pieces
  • Olive oil, for drizzling
  • Kosher salt and freshly ground black pepper
  • 1 pound penne pasta
  • 1 cup (8 ounces) goat cheese, crumbled
  • 1 cup coarsely chopped walnuts, toasted (see Cook’s Note)
  • 1 packed cup chopped fresh basil leaves
  • 1/3 cup finely grated Parmesan

Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.

Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.

Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.

While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

Roasted Butternut Squash and Sage

  • One 3-pound butternut squash-peeled, seeded and cut into 1-inch dice
  • 2 tablespoons extra-virgin olive oil
  • 12 sage leaves Kosher salt and freshly ground pepper

Preheat the oven to 425°. In a large bowl, toss the butternut squash with the olive oil and sage and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once half-way through. Transfer to a bowl and serve.

 

[print-me target=”.post-content”]

Apple, Quinoa and Kale Salad with Feta

  • 1 Apple, large
  • 1 clove Garlic
  • 6 cups Kale
  • 1/4 cup Pomegranate
  • 2 tsp Dijon mustard
  • 1 tbsp Maple syrup
  • 1/3 cup Quinoa
  • 1/2 tsp Curry powder
  • 1 Salt and pepper
  • 2 tbsp Cider vinegar
  • 2 tbsp Olive oil
  • 1/4 cup Walnuts
  • 1/4 cup Feta
  • 1/2 cup Water

Bring the quinoa and water to a boil, reduce the heat and simmer, covered, until the water is absorbed, about 15 minute, turn the heat off and let sit, covered, for 5 minutes.

Meanwhile, prepare the remaining ingredients.

Toss the kale, quinoa, pomegranate, walnuts and feta with the mixture of the vinegar, oil, garlic, maple syrup, dijon mustard, curry powder, salt and pepper.

[print-me target=”.post-content”]

Carrot, Apple and Lemon Juice Morning Drink

  • 3 chopped carrots
  • 1 chopped cored sweet apple
  • 1 tablespoon fresh lemon juice
  • Coarse salt

Press carrots and apple through a juicer. Stir in lemon juice; sprinkle with salt.

[print-me target=”.post-content”]

Arugula, Apple and Radish Salad with Cider Vinaigrette

  • 1/4 cup cider vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 shallot, minced
  • Salt and freshly ground black pepper
  • 2 bunches arugula, thick stems removed, rinsed and dried
  • 1/2 pound radishes, thinly sliced on mandoline
  • 1 red apple, peeled, cored and finely diced

Whisk together vinegar, olive oil, shallot, salt and pepper. Toss arugula, radishes and red apple together. Toss salad with dressing right before serving.

 

[print-me target=”.post-content”]

Apple Farro Breakfast Bowl with Cranberries and Hazelnuts

  • 1/2 cups farro
  • 1 1/2 cups water
  • 1/4-teaspoon salt
  • 1 firm apple, cored and chopped into
  • Small cubes
  • 1-tablespoon coconut oil
  • Dash of cinnamon
  • 1/4 cup dried cranberries
  • 1/4 cup toasted hazelnuts, chopped
  • 1/2 cup Greek yogurt
  • 3 tablespoons honey

 

Combine the farro, water, and salt in a medium saucepan over medium-high heat. Bring to a boil, lower the heat, and simmer, covered, until plump, about 40 minutes. Drain any excess water and set aside.

 

In a small skillet over medium-high heat, sauté the apples in the coconut oil for about five minutes, or until they soften and become just a bit golden. Add dash of cinnamon and stir to combine. Add the toasted hazelnuts and dried cranberries to the skillet and toss together with the apples until they’re slightly coated with the oil and warm.

 

To serve, scoop a heaping portion of farro in each bowl and top with the apple mixture, a spoonful of yogurt and a generous drizzle of honey. Serve warm.

[print-me target=”.post-content”]

Thanksgiving Apple Pie

  • 2 3/4 cups all-purpose flour, divided, plus more for rolling
  • 1 1/4 teaspoon salt, divided
  • 1/3 cup plus 1 1/2 tablespoons granulated sugar, divided
  • 2 sticks (16 tablespoons) unsalted butter, cut into small pieces and frozen for 15 minutes
  • 1 tablespoon apple cider vinegar, chilled
  • 1 large egg
  • 1-tablespoon whole milk
  • 3 1/2 pounds Honeycrisp, Braeburn, Keepsake or Golden Delicious, or a mix
  • 1-teaspoon ground cinnamon
  • 1/4-teaspoon ground nutmeg
  • 2 tablespoons lemon juice
  • Coarse sugar, for sprinkling

 

In the bowl of a food processor, pulse 2 1/2 cups flour, 1 teaspoon salt, and 1 1/2 tablespoons sugar. Add butter and pulse until coarse, pea-sized crumbs appear, about 10 seconds. With the machine running, add vinegar and 1/4 cup ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.

 

Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour (or up to overnight).

 

Preheat the oven to 425°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat. On a lightly floured surface, roll out one disc of dough into a 13-inch round. Roll the dough loosely around the rolling pin, and then unfurl it into the 9-inch pie pan. Gently lift and settle the dough into the pan. Trim the excess dough using scissors, leaving a 1/2-inch overhang, and transfer to the refrigerator. On a floured piece of parchment, roll out the second disc of dough to the same size as the first and refrigerate both crusts for 30 minutes.

 

In a small bowl, whisk together the egg and milk and set aside. Peel, core, and slice the apples into 1/4-inch thick wedges. Place apples in a large bowl and mix with 1/4-cup flour, 1/3 cup sugar, cinnamon, nutmeg, 1/4 teaspoon salt, and lemon. Fill the dough-lined pan with the apple mixture, packing apple slices as tightly as possible.

Brush the rim with egg and milk mixture, reserving the excess. Top with the second dough round and press over apples to minimize excess space between apples and crust. Press the top and bottom crusts together and trim the top crust to a 1-inch edge around pan. Tuck top edge under bottom edge and crimp or decorate as desired. Cut five vents in the top crust for steam. Refrigerate pie for 30 minutes to set the crimp.

Brush top crust with egg wash and sprinkle with coarse sugar.

 

Place pie on the preheated rimmed baking sheet and bake until the crust begins to turn golden, 20 to 25 minutes. Rotate sheet, move to center rack, and reduce oven to 350°F. Continue baking until the crust is golden brown and you can see the thickened juices bubbling, 40 to 50 minutes more. Cool on a rack 3 to 4 hours to allow juices to set before slicing.

[print-me target=”.post-content”]

 

Seared Steaks and Sage Brown Butter with Cauliflower, Beet and Apple Hash

  • 4 Steaks
  • 1 Apple
  • 1 Head Cauliflower
  • 1 Lemon
  • 1 Red Onion
  • 1 Yellow Beet
  • 1 Bunch Parsley
  • 1 Bunch Sage
  • 4 Tablespoons Butter
  • ¼ Cup Walnuts
  • Salt, Pepper, Olive Oil

 

Wash and dry the fresh produce. Cut out and discard the cauliflower core; cut the head into small florets. Peel and medium dice the beet. Peel and small dice the onion. Roughly chop the walnuts. Pick the sage and parsley leaves off the stems; discard the stems and thinly slice the leaves, keeping the herbs separate. Quarter and deseed the lemon. Core and medium dice the apple; toss with the juice of 1 lemon wedge to prevent browning.

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cauliflower and beet; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add the apple and onion to the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Add the walnuts. Cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a large bowl and set aside in a warm place. Wipe out the pan

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the pan used to make the hash, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate, leaving any browned bits (or fond) in the pan. Let the cooked steaks rest for at least 5 minutes.

While the steaks rest, add the butter to the pan of reserved fond; heat on medium until melted. Cook, stirring frequently and scraping up any fond from the bottom of the pan, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring occasionally, 1 to 2 minutes, or until the butter is golden brown and nuttily fragrant. Add the sage. Cook, swirling the pan occasionally, 30 seconds to 1 minute, or until the sage is fragrant and crispy. Turn off the heat. Stir in the juice of the remaining lemon wedges; season with salt and pepper to taste.

Find the lines of muscle (or grain) of the rested steaks; slice crosswise against the grain. Divide the finished hash and sliced steaks between 4 plates. Top with the sage brown butter. Garnish with the parsley. Enjoy!

[print-me target=”.post-content”]