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Showing posts from October, 2019

Apple Bread

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

Egg Salad Sandwich

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 fridge for

Peaches and Cream

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

BBQ Coleslaw

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 all

Pumpkin Ravioli with Sage, Shaved Cheese and Bacon

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 parmesan, pecori

Pesto Pasta

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