Its apple season now and I was able to come into a huge amount of free apples from my grandmother! Because of this, I have been trying out different apple recipes to use them up. What follows are some hits and a miss of my apple experiment.
First, for those Penzeys' fans, there is a recipe for apple bread in their current catalog that I gave a try. FAIL. I followed the recipe to the letter, and what came out was more of a cake than a bread. It was also really moist to the point of being TOO moist for my taste. I think its the large amount of oil the recipe calls for. Overall, I don't like this recipe and would caution others that try to make it.
However, I have had two great successes too!
First, I found a really great and simple apple crisp recipe on about.com
http://southernfood.about.com/od/applecrisps/r/bl11014d.htm
It came out great and the topping is divine. Really easy to make and tasty!
Second, I tried my hand at apple butter in the crock pot. This was also a great success and MUCH easier than the traditional method. See the recipe at
http://www.cooks.com/rec/doc/0,1612,156179-245203,00.html
The butter turned out really good. Some notes though: I only used 2.5 cups of sugar and it was still a bit sweet for my taste. I think next time I will reduce the sugar more or add more cloves. It still tastes really good though!
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
Sunday, September 20, 2009
Friday, July 31, 2009
Risotto!
Tonight I attempted to make risotto for the first time, and it was a rousing success! In fact, it was heavenly. It was so good I had to force myself to stop eating!
The basic recipe I used was on the back of the package of arborio rice I bought:
Ingredients:
1 Cup arborio rice
2 tbsp unsalted butter
1 large onion, chopped
1 tsp garlic salt
1/2 cup dry white wine
3 cups hot chicken broth
3/4 cup grated parmesan cheese
Fresh ground pepper
Method:
In a saucepan/skillet, saute rice in 1 tbsp. butter, stirring constantly. Add onion and garlic salt. Saute until onion is tender. Add white wine and saute until absorbed. Slowly add 1 cup hot brother, stirring frequently. As the liquid cooks down, continue to add remainder of hot brother, 1/2 cup at a time, until all broth is used and the mixture is very creamy. Fold in the cheese, pepper, and remaining butter. Serve.
I added peas and pancetta to my risotto and it was just DIVINE. I cannot believe how awesome this risotto is. I also had a few different ingredients, but I basically followed this recipe.
Some thoughts:
Be patient, this takes time. I also had to use a little more broth than called for the get the right consistency.
Use real parm cheese that you grate yourself, not that shakey stuff. Preferably parmagiano-reggiano from Italy. This cheese has a more pungent flavor than the domestic parm we can get here. But, either way fresh is better.
I used pinot grigio wine in this because I like it. Use a wine that you would be willing to drink on its own.
Finally, toward the end of the cooking, start tasting the rice. It goes from still crunchy to dine in a short amount of time, and will go to mush just a bit after that! What you are looking for is rice that doesn't crunch in the middle anymore, but that still has its character. You don't want a mush like porridge.
I guarantee you that once you start making risotto, you won't stop. I know I won't! Perhaps more recipes will follow!
The basic recipe I used was on the back of the package of arborio rice I bought:
Ingredients:
1 Cup arborio rice
2 tbsp unsalted butter
1 large onion, chopped
1 tsp garlic salt
1/2 cup dry white wine
3 cups hot chicken broth
3/4 cup grated parmesan cheese
Fresh ground pepper
Method:
In a saucepan/skillet, saute rice in 1 tbsp. butter, stirring constantly. Add onion and garlic salt. Saute until onion is tender. Add white wine and saute until absorbed. Slowly add 1 cup hot brother, stirring frequently. As the liquid cooks down, continue to add remainder of hot brother, 1/2 cup at a time, until all broth is used and the mixture is very creamy. Fold in the cheese, pepper, and remaining butter. Serve.
I added peas and pancetta to my risotto and it was just DIVINE. I cannot believe how awesome this risotto is. I also had a few different ingredients, but I basically followed this recipe.
Some thoughts:
Be patient, this takes time. I also had to use a little more broth than called for the get the right consistency.
Use real parm cheese that you grate yourself, not that shakey stuff. Preferably parmagiano-reggiano from Italy. This cheese has a more pungent flavor than the domestic parm we can get here. But, either way fresh is better.
I used pinot grigio wine in this because I like it. Use a wine that you would be willing to drink on its own.
Finally, toward the end of the cooking, start tasting the rice. It goes from still crunchy to dine in a short amount of time, and will go to mush just a bit after that! What you are looking for is rice that doesn't crunch in the middle anymore, but that still has its character. You don't want a mush like porridge.
I guarantee you that once you start making risotto, you won't stop. I know I won't! Perhaps more recipes will follow!
Tuesday, July 21, 2009
Souvlaki
So I went to a great little greek restuarant a couple weeks ago called Gardens of Salonica (GO HERE!), and I had chicken souvlaki there. Ever since then, I have had a hankering for it again, so I thought I would attempt it at home.
All in all, not half bad, but not as good as the restaurant!
Here's what I did:
I took chicken breast and coated it with greek seasoning. I make my own, but Penzey's also sells this. Set aside.
I used a george forman grill as I am an apartment dweller, but you could use an outdoor grill or a rangetop cast iron grill as well.
First, take pita bread and grill it lightly on your grill of choice. I get my pita at Holy Land. If you go to the one off of Central Ave, its really cheap too. I used the garlic pita, but any kind will do. After you have grilled it, keep it warm in your oven on low.
Grill your chicken breast until cooked through. Try not to overcook or it will get dry. Let cool a little. Cut into strips.
Make Tzatziki sauce. The basic elements of this are plain yogurt, cucumber, lemon juice, and salt. You can vary the ingredients based on your taste. Take all the ingredients and blend in a blender or food processor until smooth.
To serve:
Take a pita (do not use as a pocket,just fold), fill with chicken and tzatziki, as well as other desired ingredients. Traditionally you would put raw onions and tomatoes. I use lettuce in mine.
This recipe can also be made with chunks of lamb if you prefer.
All in all, not half bad, but not as good as the restaurant!
Here's what I did:
I took chicken breast and coated it with greek seasoning. I make my own, but Penzey's also sells this. Set aside.
I used a george forman grill as I am an apartment dweller, but you could use an outdoor grill or a rangetop cast iron grill as well.
First, take pita bread and grill it lightly on your grill of choice. I get my pita at Holy Land. If you go to the one off of Central Ave, its really cheap too. I used the garlic pita, but any kind will do. After you have grilled it, keep it warm in your oven on low.
Grill your chicken breast until cooked through. Try not to overcook or it will get dry. Let cool a little. Cut into strips.
Make Tzatziki sauce. The basic elements of this are plain yogurt, cucumber, lemon juice, and salt. You can vary the ingredients based on your taste. Take all the ingredients and blend in a blender or food processor until smooth.
To serve:
Take a pita (do not use as a pocket,just fold), fill with chicken and tzatziki, as well as other desired ingredients. Traditionally you would put raw onions and tomatoes. I use lettuce in mine.
This recipe can also be made with chunks of lamb if you prefer.
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