Simple Apple Pie

I love to bake. But one thing I don't typically make is pie. I'm not exactly sure why but I don't but I don't. A couple of weeks ago I saw Martha Bakes and decided I was going to make a pie. Of course, weeks passed and the pie was never made. In general, I would rather make cheesecake or cookies or cupcakes or anything other than pie. Not exactly sure what my aversion is to making pie. It's probably just because I do not do it often. I do have a tendency to stick with what I do best. Though, I definitely love eating pie I just couldn't seem to bring myself to to make one. Until... my mom asked me for apple pie for Thanksgiving.

Now what was I to do? Did I want to make pie... no. But that was the only thing  mom asked me to do so I had to suck it up. And guess what? It wasn't as hard as I thought it would be (thank goodness for our food processor) and I think I might like it. I can see a pie being made again. Sooner rather than later. Guess I should thank Martha for the pie crust recipe. It's extremely flaky and I really liked that. Notice there's no sugar in the recipe so if you like your pie crust sweet you should add a teaspoon of sugar to this recipe.

This recipe is extremely simple since it was my first time making apple pie and it was for my momma  I didn't want to make it too complicated. Though some recipes call for ginger and other types of spices, I kept this close to what I know. Cinnamon and apples. Also, mom is a big fan of fresh and simple. So there's not a lot of sugar in this recipe. Also, the apples are still a little crisp once the pie is done. This pie is straight apple baby and it's beautiful.

Apple Pie

Makes 8 servings

Crust Ingredients

2 cups of flour

1/2 teaspoon salt
1 teaspoon sugar

1 1/2 sticks of unsalted butter (cubed & cold)

3 tablespoons of vegetable shortening

1/4 cup of ice water

Pie Filling Ingredients

6 granny smith apples (cored & sliced)

1/2 teaspoon cinnamon

1/4 cup of flour

3/4 cup brown sugar

2 teaspoons lemon

EggWash - 1 egg mixed with water

Tools Needed:

food processor, 9 inch pie plate and rolling pin

Directions:
Preheat oven to 425 degrees F.

Place flour, sugar and salt in food processor. 

Add cubed butter and shortening to the processor.

Pulse/process for 5 to 10 seconds until mixture resembles a course meal.

Add the ice water a little bit at a time making sure not to let the ice cubes fall in.

The water will help the dough come together.

My dough came together in about 20 - 25 seconds.

Place dough in plastic wrap using plastic to shape dough into a flat disk.

Place dough in the fridge for at least an hour.

After an hour cut the dough in half. One half will be used for the bottom of your pie crust the other for the top.

Lightly flour your counter top and your rolling pin.

Roll dough away from you remembering to turn the dough.

Turn and lightly flour your dough continuously so it does not stick.

Use your pie plate to measure how large you should roll the dough.

Your circle should be slightly larger than your pie plate.

*Note: Folding your rolled dough over the rolling pin will make it easier to move it into the pie plate.

For the filling, toss your apples in lemon juice.

Combine cinnamon, sugar and flour.

Toss and coat apples with sugar mixture.

Fill pie crust with apple mixture.

Roll out remaining dough to fit pie or cut into strips.

If creating a lattice, cut at least 10 strips. 

Place 5 strips horizontal and 5 vertical. 

Gently pull back each strip of dough weaving the strip over and under.

Trim the edge of the pastry allowing a little bit of an overhang.

Beat egg and water (egg wash) and brush over the pastry.

Place foil around the edge of the pie so the crust will not burn. 

Bake for 20 minutes. Then remove the foil.

Bake pie for another 20 to 25 minutes until the crust begins to turn brown and the filling begins to bubble.

Allow pie to cool on  a wire rack.

See that wasn't so bad was it?? Told you.

updated July 11, 2016

Sweet Potato Pancakes

So I've been mulling over this idea of Thanksgiving Brunch ever since we had brunch at my friends house the other weekend. The holidays can be a stressful time especially when there's the expectation to see everyone the same day. I remember when my husband and I were back and forth on the highway from the afternoon until midnight trying to see all of our family during the holidays.

Though that's not an issue anymore, it's one many of our friends still struggle with. The holiday shuffle can make you dislike the holidays altogether. So I was thinking maybe there should be a new tradition. Thanksgiving Brunch!! To be had the day of or the day after Thanksgiving (if you can convince one family). Or maybe have brunch for Friendsgiving.

A spin on all Thanksgiving favorites for brunch. Last week's spinach salad can be remixed into a great brunch salad. Just add Turkey. This dish will add the sweet to brunch. I was going for a sweet potato pie feeling. So, let's make some sweet potato pancakes.


Sweet Potato Pancakes
Makes 14 pancakes

Ingredients:

1 1/4 cups of sweet potatoes (3 baked sweet potatoes)
1 1/2 cups of milk
1 1/2 cups of flour
2 eggs beaten
3 1/2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 melted butter
1 teaspoon salt
1 tablespoon brown sugar

Tools: blender, thin spatula, griddle and whisk.

Note: Feel free to switch of the sweet potatoes for pumpkin if that's what you prefer.

Directions:

Mix all of the dry ingredients.

Mix the sweet potatoes, milk and vanilla.

Place wet ingredients in blender to make the mixture smooth.

Add eggs to wet ingredients.

Add dry ingredients to wet ingredients a cup at at time.

Mix thoroughly.

Allow mixture to sit for 15 to 20 minutes.

Place the griddle over medium heat.

Pour about 1/4 cup of batter onto the griddle.

Cook until you see little bubbles and the pancakes begin to firm enough to flip. This should take about 3 minutes.

Flip pancakes and allow to cook for another 2 to 3 minutes.

Transfer pancakes to a plate or platter and cover with foil to keep warm.

These pancakes were drizzled with a little maple syrup and topped with candied walnuts, whipped cream and cocoa powder. Delicious. I love the smooth consistency of the pancake.

Brunch anyone?

Spinach Salad for Brunch

So this weekend was super busy. So busy I did not have time to plan dishes specifically for the blog. Much of my focus was on trying to figure out an AIP Paleo dish to bring to my friend's house for brunch. I always try to adhere to my friends dietary restrictions. It's so important to make everyone feel included. But there was a hiccup. I found a recipe for a wannabe banana crepe filled with strawberries and coconut. I knew it would be a hit. But I didn't have ripe enough bananas so I had to figure something else out. Then it came to me...salad. It's versatile enough that I could figure out how to get everyone's favorite brunch foods into this one dish.


As we were sitting down to brunch with my girlfriend and her family I realized my friends think I create lavish and indulgent dishes all the time. She told me they thought breakfast on the weekend was like brunch at the Waldorf (I'm exaggerating a bit but you get it). So I was happy that she was thoroughly impressed with the salad I brought. Don't get me wrong... I know there is a bit of an expectation when I show up. I did it to myself. But in the end, I would absolutely hate to disappoint my friends.

 But it was wonderful to know that my friends love me so much they are even happy when I bring a salad. Who knew?

This salad is wonderful because you can make it whatever way you would like. Have it with spinach, bacon, apples and walnuts. OR with eggs and avocado. In the end, everyone was happy and that's what matters.

Spinach  Salad
 Makes 6 servings

Ingredients
6 oz bag of spinach
6 slices of bacon
6 boiled eggs
4 oz of grape tomatoes
1/4 cup of walnuts
2 green apples
1 peeled orange (seeds removed)
1 hass avocado
Creamy balsamic dressing

Directions:
Place 6 slices of bacon on a baking sheet.

Set oven to 425 degrees and bake bacon for 17 minutes.

Place 6 eggs in a pot of water and allow to boil for 12 minutes.

While bacon and eggs are cooking, chop walnuts. Then dice avocado and apples.

Once bacon is cooked place on and paper towel and dab with another paper towel to remove grease.

Chop bacon.

Allow eggs to cool (rise with cool water) then begin to remove eggs.

Once shells are removed slice the eggs in half.

In a salad bowl, place spinach and bacon and toss gently with a little balsamic dressing.

This is a great brunch salad and everyone gets to make it the way they like it. The children had a sweet version with fruit and the adults had a savory version with avocado and tomatoes. I squeezed a bit of juice from the orange on the kids salad. Yum...

Crab Cakes

Sometimes it's hard to try to find a balance during the holiday season. I find that many of my friends are buckling down with the finances during this time of year. Whether they are saving to buy holiday presents or beginning to plan for their vacation people are thinking a little more strategically. Of course, being more fiscally conservative is a good thing.

We follow the same pattern in my home but the one area where we seem to go crazy is with food. Yeah, but you would not have guessed that. Many years ago we realized we went a little food crazy during the holidays. Since then we've put or planned a little extra on the side so we could enjoy whatever food we wanted during the holiday season. I know saving for food but sometimes you've got to pay for a good piece of beef.

One thing I try to do is clean out the fridge. I don't mean throwing food in the garbage I hate waste. It's actually why we started composting. I clean out the fridge by cooking the food that has ended up in the back of the freezer. The extra bits of stock, beef etc that sit in the back of the fridge. It also helps to make room in the fridge for the Thanksgiving ham or turkey. Lucky for me there was a bit of crab in the back of the fridge. Hello...


Crab Cakes
Makes 4 servings

Ingredients
8 oz of crab meat, drained
1/2 cup of bread crumbs
1 egg, lightly beaten
1 tablespoon of  butter
1 teaspoon of parsley
1 teaspoon oregano
1 teaspoon mayo
1 teaspoon of Worcestershire sauce
1/4 teaspoon ground mustard
1/8 teaspoon of salt
1/8 teaspoon of pepper
1/8 teaspoon of old bay
1 lemon cut into wedges

Directions:

Preheat oven to 350 degrees.

Melt butter and set aside to cool.

In a bowl combine crabmeat and all ingredients. Mix well.

Use mixture to make 4 patties.

Place patties in the fridge for at least 30 minutes. (Mine ended up in the fridge for an hour.)

Grease a baking sheet and bake crab cakes for 25 minutes.

Turn crab cakes after 12 minutes. Crab cakes should be lightly browned.

Serve these on hamburgers buns with tartar sauce and a squeeze of lemon.
Add some french fries. Yum!!

Potato Latkas

I love remaking leftovers. This dish in particular reminds me of mornings when I lived in New York City. I was privileged enough to live right next to a wonderful sidewalk cafe on the lower east side. This of course was before sidewalk cafes were a dime a dozen. The owner was a older Jewish man that introduced me to my love of Jewish cuisine. From bagels with lox to baklava it was like he had the best food I couldn't get anywhere else.

Though he would never make this dish from leftover mashed potatoes, a girl's got to do what a girl's got to do. It's a great addition to breakfast and could even be eaten as a snack. So here we go.

Potato Latkas
Makes 12

Ingredients
2 cups of mashed potatoes
1 tablespoons of flour
1 tablespoon parsley
1/4 teaspoon of garlic
1/4 of red pepper
1 egg
salt & pepper to taste

Directions:

Combine potatoes, egg, parsley, red pepper and garlic in a mixing bowl.

Add flour. Mix well.

Heat oil in a skillet over medium heat.

Measure potato mixture using a 1/4 measuring cup.

Fry potatoes for approximately 4 to 5 minutes on each side using a spatula to press mixture flat.

That's it. You can serve it with sour cream or chives. Of course, you know I serve it with bacon.

Crab Stuffed Shrimp with Beurre Blanc Sauce

If you've been following me on instagram you know I recently took a knife skills class. I love taking cooking class. Actually, I love taking any class, I'm a nerd. But it's always great to have an opportunity to sharpen skills and get new ideas.

So, I can't remember how the conversation began but Chef Steve mentioned that Beurre Blanc sauce over seared scallops would make a man fall in love with you. It was in that moment that I realized what my husband meant when he said I date my friends. Because though I want my husband to fall in love with me all over again, when Chef Steve mentioned the sauce I thought my girlfriend would really love this dish because she loves sauce.

Yikes, hubby was right I do date my friends. But we will ignore that right now because what is even more right is this dish. Though I would and will try this dish with nice large dry sea scallops, I first tried it with shrimp over polenta. And darn, my arm is tired. Whisking polenta can be tiresome but that's a conversation for another time. Back to the sauce. It's French and it's delicious. How could it not be it has wine and butter.

Crab Stuffed Shrimp with Beurre Blanc Sauce

Makes 5 servings (4 shrimp per person)

Ingredients:
Crab Stuffed Shrimp
20 extra large shrimp (shelled & deveined)
8 ounces of crab meat
1 egg
1/2 cup bread crumbs
1/4 mayo
1 tablespoons of parsley
1/4 teaspoon of oregano
1/4 celery (diced)
1/4 white onion (diced)
1/4 diced red pepper (diced)
1/4 teaspoon salt
1/8 teaspoon of pepper


Beurre Blanc Sauce
1 large shallot
4 ounces of dry white wine
4 ounces white wine vinegar
4 ounces of heavy cream
½ stick of chilled butter

salt and pepper to taste
squeeze of lemon

Tools: baking sheet, whisk & sauce pan

Directions:
Preheat oven to 375 degrees and spray baking sheet with oil.

Place crab meat in a bowl.

Dice celery, onion and red pepper and add to crab meat.

Season with salt and pepper.

Slice the top of the shrimp to the middle. Do not cut all the way through.

Salt and pepper shrimp.

Add a tablespoon of crab mix to the top of the shrimp.

Place the shrimp on the baking sheet and tuck the tail of the shrimp underneath.

Bake shrimp in the oven for 30 minutes.

While shrimp is cooking slice the shallot as thin as possible.

Place shallot in saucepan with white wine and vinegar over medium high heat.

Let the mixture to reduce to almost half. This should take 5 to 7 minutes. It will look like syrup.


Once the wine has reduced add the heavy cream, salt and pepper.

Whisk. Whisk and whisk some more.

Slice butter and add a little bit at a time. Whisk, whisk whisk.

Remove from heat. Sauce should be served hot.

Remove shrimp from oven. Use a spoon to gently drizzle beurre blanc sauce over shrimp.

Voila!! A dish to make your friends... I mean man fall in love with you.

Chicken Provencal

These last couple of weeks I've been dying to roast a chicken. My assumption is that the weather has been a motivating factor in the dishes we are having these days. Of course, I can't deny the fact that I might miss France a bit since I've been trying to find someone to steal away with me to Nice. I haven't found anyone yet. But of course if I can't get there, food will be the next best thing. The debate, whether to make a classic French Roasted Chicken or Chicken Provencal.

A classic French roasted chicken is the epitome of classic French cooking .... butter, butter and more butter. French Provencal dishes are simple and always include olive oil, garlic and herbs. Too me, Provencal chicken is more rustic and reflects the laid back nature of southern France. At least that's my opinion. The aromas from the oregano, thyme and many other herbs creates an earthy (in a good way) taste and provides big flavor. All the elements complement the rustic nature of the dish. I prefer it because it's simple. Once everything is chopped and mixed you can just sit back and wait for the aromas to transport you to another place.


Chicken Provencal
Makes 8 servings


Ingredients
8 pound roaster chicken
2 lemons zest and juice
2 teaspoons of fresh oregano
2 teaspoons of fresh thyme
2 teaspoons of fresh rosemary
4 cloves garlic
4 tablespoons of extra virgin olive oil
1 tablespoon of salt
1 teaspoon of pepper.

Directions:

Preheat oven to 375 degrees.

Season chicken with 1/4 a teaspoon of salt and pepper.

Zest and juice lemon and chop herbs.

Mix salt and pepper.

Combine all ingredients in a small bowl well.

Rub olive oil mixture all over the inside and outside of chicken and place and a roasting pan.



Place any additional oil, lemon and herbs inside the chicken.

Roast chicken until skin starts to brown, about 25 to 30 minutes.

Reduce heat in the oven to 350 and allow chicken to cook for another 45 minutes to an hour.

Baste chicken with dripping from the bottom of the pan about every 30 minutes.

 

Allow chicken to rest at least 10 minutes before carving.

This Chicken Provencal was served with smashed potatoes and roasted string beans.

Look at the pretty bird. Bon Appetite!!