October 21, 2010 § Leave a comment
A week or two ago I decided to make an apple galette (I would have made a pie, but I don’t have a pie dish) after I saw the abundance of local apples in the dining hall. It only took about a week of sneaking extra apples to get enough for the recipe, which I found at epicurious.com. I Googled around for the best recipe and found one that looked super easy. So here’s how it went:
Here are the ingredients: Sugar, apricot jam, pie crusts, lemon, and apples! Zester, knife and cutting board courtesy of my mom. Oh! And parchment paper, which is necessary (it’s on the left, on the sheet pan).
Slicing the apples… I remembered that acid keeps the apples from turning brown, so I hurried to mix them with the lemon zest as soon as possible.
The recipe said to brush the folded-up crust with milk, except I didn’t have a brush, so I tried to pour almond milk carefully over it, but spilled (later my friend suggested that I pour it into a paper towel and rub it on, to which I replied: Don’t tell me about sensible things like that) and then I sprinkled the whole thing with sugar. Ready for the oven!
Hot and bubbly! Now you see why the parchment paper is necessary.
Mmm, ready to eat. This was a great treat at the end of the day, and even provided me with an opportunity for roommate bonding. Make this while it’s still apple season!
September 30, 2010 § Leave a comment
Surpirse! I know I said there wouldn’t be any posts on Thursday, but I was too inspired by this video I found not to share it. It came to me by way of The Kitchn – It’s a story about the owner of Tartine Bakery and the cookbook he wrote. A cookbook that is now on my Amazon wish list.
September 29, 2010 § Leave a comment
The Food Network is one of my favorite channels (and its sister network, the Cooking Channel, would probably be a favorite of mine if we got that channel on Husky Cable). Watching people cook is very relaxing. So I was happy to come across this video while I was reading some blogs. I found it on SwipeLife, but its originally from Kisune Noir. Enjoy.
September 29, 2010 § Leave a comment
Yikes! I climbed into bed Monday night and realized that I never posted, but I was so tired…so here is my Monday post a day late.
Sometime last week (at this point I can’t remember what day) I made butternut squash risotto for Hayley Miller, Liz Kelley and myself. I used this recipe from Ina Garten, but made a few alterations, like leaving out the prohibitively-expensive saffron. (Also, I mostly knew how to make risotto already, but I just needed a recipe there as a reminder.)
Here are the ingredients I started with:
The butternut squash were from my mom – I met her the previous weekend in Providence, RI, and she gave them to me. They’re straight from our backyard garden in Connecticut. Everything else is from Whole Foods, with the exception of the Riesling, which Hayley brought.
The first step was to chop the butternut squash so it could roast in the oven while the risotto cooked.
Once that was chopped up, I tossed it with olive oil, salt and pepper, threw it on a sheet pan and into the oven at a high heat (I think it was 400 degrees). Next up came the onion, garlic and olive oil into the pot.
The vegetable broth (the recipe usually calls for chicken broth, but I was trying to keep this vegan – more on that later) was getting warm in the small pot on the left. Next up, the rice went in the big pot, the Riesling and then I added the vegetable broth, two ladle-fulls at a time when the rice looked dry.
Once the vegetable broth had been added, the final step was to add in the roasted squash.
Most recipes call for lots of freshly-grated parmesan cheese, which I decided to leave out and let my guests add into their own bowls. A few bites into my cheese-less risotto, and I was reaching for the cheese. You need the parmesan.
Here’s the finished result, still in the pot.
And here’s Liz enjoying her meal.
The meal was a hit! Everyone enjoyed it, and we especially enjoyed finishing off the bottle of Riesling (the recipe only calls for half a cup).
I love risotto. It’s a great vehicle for any seasonal vegetable – I think I’ll try some sort of root vegetable as the weather gets colder, and if I don’t have any guests, I’ll have leftovers for days.