Gravenstein Apple Tart
I bought a box of Gravenstein apples from the FruitGuys. http://fruitguys.com/ This recipe came in the box along with another recipe for spicy apple & potato chowder. I’ll be making that one too. Yum!
The Fruit Guys mission is to save California heirloom apple orchards from being chopped down to plant more vineyards. Vineyards make more money than orchards, but there are plenty of vineyards in CA already. So I bought a box of apples. It was only 20 bucks! with free shipping! These apples are delicious. I don’t stand to profit in any way from this, except hopefully that good luck will follow me wherever I go. I don’t know how far they ship, but hopefully you can get some and save Old Mr. Apple tree from the ax.
In a bowl combine 1 stick of butter with 1 1/2 cups of flour. I used whole wheat flour, all purpose flour works too. Mush the butter and flour with your fingers until combined. Add ice water, (4-5 tblsp) and mix just until it comes together. Form into a disk and cover with plastic. Refrigerate while you do the next part.
In another bowl, peel and slice 4-5 apples and drizzle with fresh lemon juice so they don’t turn brown. Sprinkle with 1/4 c sugar and 1/2 tsp cinnamon and a pinch of salt.
Heat the oven to 375
Roll out the disk of pastry and prick with a fork. I said prick. Now I’m laughing because I’m 12 yrs old. That reminds me that earlier today when I asked my husband what props I should use in these photos, he said, “Get a block of cheddar cheese, cut the cheese…”, then he started laughing so hard that he couldn’t speak for a minute. I told him that I’m lucky to be married to a 7th grader, and I meant it.
Fill the pastry crust with the apples and fold the edges in. Bake for 45 minutes until golden and cooked. See you all in 8th grade!
Brunch at The Dutch: One More Reason To Go | Serious Eats : New York photo by Christine Tsai “…the pork and egg breakfast roll ($16), a massive pile of pork crowned with an over-easy egg that punctures and drips when you plop the second bun on. While there was a touch more sauce than we’d like (especially when you add in the drip-factor of that yolk), it’s sauce we do like, sultry and smoky, its sweetness balanced by vinegar and pepper.”
131 Sullivan Street, New York NY 10012
No one can do a pastrami sandwich like they do in New York.
This is from Katz Deli, lower east side.
Chocolate Brownie Cheesecake with Strawberries
- 250g dark chocolate, roughly chopped
- 250g unsalted butter, softened
- 2 cups caster sugar
- 4 eggs
- 3/4 cup plain flour
- 750g cream cheese, softened
- 15-20 strawberries, tops trimmed
Directions
- Preheat the oven to 160°C. Grease and line a 20cm round springform pan.
- Melt the chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water).
- Place butter and 1 1/4 cups sugar in a bowl, beat with electric beater until pale and thick. Add 2 eggs, one at a time, beating well between each. Add melted chocolate and flour. Mix well until combined.
- Spread two thirds of the chocolate mixture in the pan. Set the remaining aside.
- In a separate bowl, combine the cream cheese and remaining 3/4 cup sugar. Beat with electric beater until smooth and creamy. Add the remaining 2 eggs, one at a time, beating between each addition.
- Drop dollops of cream cheese mixture randomly in the pan. Alternate with dollops of chocolate mixture until all the batter is gone. Using a fork, gently swirl and smooth the top layer to create a marble effect.
- Bake for 1 hour 15 minutes until the centre is just set. Cool completely in the pan, then decorate with trimmed strawberries.
- Cover with plastic wrap or place in airtight container and chill for at least 5 hours. Remove from fridge at least 10-15 minutes before serving. Enjoy!
Mexican Breakfast Pizza with Quinoa Dough
Last week I asked you all to Tweet me 3 ingredients you had sitting around your cupboard that needed to be cooked and done with. @myfriendemily let me know she had quinoa, tomato paste, and black beans in her pantry, and I decided to give it a shot since I had the same things sitting around.
First, I made quinoa bread, and took half the dough for the pizza base. Really, I should have used about a quarter for a thinner crust. Heck, maybe even make two pizzas.
ingredients (serves 4):
- 1/4 quinoa dough recipe
- 1 can black beans, drained and rinsed
- 1 small can tomato paste
- 1 lime
- 4 eggs
- 1 avocado
- Cheese (I used a small amount of cheddar)
- Salt and pepper
- Olive oil
- Chili powder
- Fresh cilantro or parsley if you have it
Pre-heat oven to 200C / 375F. Make sure pizza stone is well oiled, or grease a baking tray with olive oil. Spread dough into a thin circle, about a 1/4 inch thick (or use more dough for a thicker crust), and top with tomato paste. Season with salt and pepper. Top with black beans, and season with salt, pepper, chili powder to taste, and juice of half the lime. Bake for about 20 minutes, until it’s looking pretty much done and if you lift up a corner of the crust it’s golden on the bottom.
Remove from the oven and use the back of a spoon to pretty down slightly and make 4 “bowls” for the eggs in the pizza. Crack the eggs onto the pizza, and top with cheese. Season with salt, pepper, and 1/4 the lime juice. Bake for 5-7 minutes, until the egg whites are set but the yolks are still runny. Top with avocado, fresh herbs, the rest of the lime juice, and serve.
