Watership Down Kitchen

My apple trees are exploding with apples. The air is cold, the leaves are turning, fall is here with means that it is apple crisp season- my favorite time of year. Apple crisp is the only dessert that I can never resist when I see it on a menu or in a cafe. If it’s there, I have to try it. My favorite version is my own, and I don’t mean to brag. Still, I am always in the mood for a bite of buttery streusel, nuts, and tangy apples. I can never deny a crisp. To that end, I like to transform more of my fall foods into apple crisp. Apple and oatmeal cookies replace oatmeal raisins. Berry parfait? Cinnamon apple parfait! Pumpkin bread? I do love pumpkin pie season, but apple crisp will reign supreme always. Apple bread topped with nutty streusel for me, please. This is dessert, breakfast, tea, snacktime- this is the perfect slice of heaven for fall. And I am going to devour it! Ingredients: 1 stick butter, softened 1/2 cup sugar 2 eggs 2 teaspoons vanilla ex...

With chickens producing eggs at alarming rates, I have become the master of various egg salads. What follow is my favorite veggie filled version, colorful and full of texture. It’s creamy and has a bit of a kick from the cayenne and some crunch from the veggies. The red bell pepper adds a nice sweetness while the scallions fulfill my need for allium savoriness.  I enjoy mini bulky rolls; the bread itself is delicious but I like the small size. Everything is more adorable miniaturized, and I feel less guilty eating two…  Enjoy! Ingredients: 6 hard boiled eggs 1/3 cup mayo inch cayenne pepper salt and pepper to taste 1/4 red bell pepper, diced 2 scallions, sliced 1 small cucumber, diced 1 stalk celery, diced 1 tomato, sliced Baby arugula Mini bulky rolls Method: Mash together the eggs, mayo, cayenne, salt and pepper; taste and adjust seasoning as needed. Fold in the bell pepper, scallions, celery and cucumber. Let rest in the fr...

Our trees have explored with peaches! I have been feasting on the juicy beauties for weeks. My husband processed a bunch of them for wine and brandy which is fermenting away as I type. I’ve made peach cobbler, peach crumble, peach muffins, peach pie.. but today I wanted to make a humble dessert that is perfectly delicious- peaches and cream. You simply make a very basic compote from the peaches out of sugar and lemon juice. Being patient is key here; the juice needs to thicken. And then the peaches needs to chill overnight. But the next day, add the cream and hoo boy! Magic! I prefer some kind of crunch in all of my desserts so I add honey roasted pecans and then later, pumpkin seed granola. Feel free to add your crunchy topping of choice or to have it simple. Enjoy! Ingredients 2 pounds of peaches, peeled and quartered 1/3 cup sugar (or more to taste) Heavy cream Juice of one lemon Method : Add the peaches, sugar and lemon juice into a pot. Bring t...

I have had a busy week and am staring down the barrel at an even busier one. I have 3 recitals this month, 4 shows to see starring my students, and am still teaching like a madwoman. I am administering my very first exam on Thursday which means test designing, reviewing, and grading afterwards.  This coleslaw is quick to make and delicious. It adds a beautiful fiery crunch to any meal. I have enjoyed it alongside pasta, grilled cheese, hamburgers, pulled pork- anything where you want a veggie side but also want spice. And you want it fast! Enjoy! Ingredients: 1/2 cup shredded red cabbage 1/2 cup green cabbage 1/3 cup shredded brussel sprouts 1/3 cup shredded carrots 1/3 cup sliced broccoli Pinch red pepper flakes 1/4 cup sriracha chow mein noodles Dressing: 1/2 cup olive oil 1/4 cup apple cider vinegar 2 tablespoons molasses 1 tablespoon tomato paste 1 tablespoon sriracha sauce salt and pepper to taste Method: Whisk together ...

It’s fall! My very favorite time of year because the weather turns beautifully crisp, the sky is a brilliant blue, the leaves start to explode with fiery foliage, and October is my birthday month!  Even though I have been short on kitchen time, I decided to make something luscious for my birthday. I admittedly took the shortcut of buying very nice, fresh pumpkin ravioli from a local specialty store rather than make it myself, but hey, it’s my birthday. Pumpkin is the traditional fall ravioli filling but I have had success subbing in butternut or acorn squash.  I fried the ravioli in a delicious brown butter sauce, which made the outsides crispy but they retained their beautiful softness inside. Paired with fried sage, bacon and a lovely assortment of shaved Italian cheeses, you have fall perfection on a plate. Cheers! Ingredients: Pumpkin ravioli (homemade or storebought) Bacon (about 4 strips) Fresh Sage (1 tablespoon chopped) 1/4 cup shaved parmesa...

My parents have a lovely garden and I have been benefitting from their bounty. My studio is in my dad's old office attached to the garage so I see my parents nearly everyday. And everyday I come home with produce and sometimes, pesto. Tonight I came home loaded with my mother's homemade basil pesto. She makes it with walnuts rather than pine nuts,  and I vastly prefer it. She threw in a box of pasta, a can of chickpeas, and a few tomatoes. All to help me whip up a quick dinner for my husband and I after a long teaching day. Man, parents are the best. I provided my own wine, and fried the chickpeas in oil to make them crispy. Delicious, fast and satisfying. I hope you'll love it too! Ingredients: 1/2 pound penne 1 cup pesto sauce (homemade or store bought) 2 yellow heirloom tomatoes, chopped 1 12 ounce can chick peas 2 tablespoons olive oil salt and pepper, to taste Pecorino romano, for serving Method: Bring a heavily salted pot of water to boil. Cook the ...