Month: October 2017

Categories
Recipes

Rustic Apple Pie

We just returned from a relaxing, nature-filled week in Nothern Idaho.  The beautiful fall colors and the fresh crisp air was a welcome site from the smoke-filled air we’ve been having here in the Bay Area from the unfortunate Wine Country Fires.

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The apple tree in front of our house produced a spectacular amount of delicious apples (not sure what type they are.)  It’s unfortunate that most of them had fallen to the ground by the time we got there, but I was still able to collect a large bowl full of decent ones to use in this rustic apple pie. It looks like the wild turkeys found the apples irresistible as well!!!

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Rustic Apple Pie  (makes one 9 in. pie)

For the dough

  • 2 1/2 cups all-purpose flour
  • 1 tsp white sugar
  • 1 tsp salt
  • 1 stick cold butter
  • 1 /3 cup ice water

In a large bowl sift the flour, sugar, and salt.  Cut the cold butter into small pieces and add to the flour mixture.  Using a fork or pastry blender cut the butter into the flour until you have pea sized chunks of butter incorporated into the flour mixture.  Drizzle the ice water over the flour mixture and continue mixing until smalls balls form.  If they start sticking together, you’ve added enough water, if not then continue drizzling small amounts of ice water until dough coheres.  Divide your dough in half and wrap in plastic wrap, pressing dough into disks.  Refrigerate for about 30 mins. Preheat oven to 425F

Apple Filling

  • 5-6 medium-sized apples, cored, peeled and cut into chunks
  • 3/4 cup sugar
  • 2-3 tbsp all-purpose flour
  • 1 tbsp fresh lemon juice
  • 1/2 tsp ground cinnamon

In a medium bowl mix the cut apples with the rest of the ingredients, gently stir with a spatula.  Let sit about 15 mins for flavors to infuse.

Roll the dough disks and place one of them into the bottom of a 9 inch pie pan.  Place the apple filling inside. Cover with the top crust.  Seal and crimp edges together with your fingers or a fork.  Cut steam vents in the top crust and sprinkle with sugar.  Place pie on a baking sheet and bake for 30 mins.  Reduce heat to 350F and continue baking for additional 30-45 mins until filling is bubbling and crust is golden brown. Cool for at least 2 hours before serving. Enjoy!

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Categories
Recipes

Rustic Pumpkin Pie

Savory pumpkin pie, doesn’t it look absolutley delicious? Thank you Tammy for sharing your recipe!

 
Categories
Awards

One Lovely Blog Award

I want to thank Vero from With Colors and Canito in the Kitchen for nominating me for One Lovely Blog Award. What a wonderful surprise!!!! Thank you Vero! Please check out her awesome blog filled with delicious and authentic recipes.

 

 

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The Rules for the Nominee are as follows:

  • To accept this award some of rules should be followed:
    *Each nominee must thank the person who nominated them and link their blog in their post.
    *They must include the rules and add the blog award badge as an image.
    *Must add 7 facts about themselves.
    *Nominate 15 people to do the award

7 Facts about Me:

  1. I love cooking and especially baking!!!
  2. I’ve been an Emergency Room nurse for 15 years and still going…….don’t know how
  3. I wish there were more hours in the day so I could pursue ALL the hobbies I love.  I crochet and have an Etsy shop where I sell my handmade items.
  4. I was born in Europe and moved to the USA when  I was 10 yrs old.
  5. Traveling is my passion! If I had the funds I would be a permanent nomad.
  6. I speak 3 languages
  7. My dream is to buy a farmhouse and live off the land, but be close enough to a city where I can shop and explore.

I nominate the following blogs

Cooking with Aunt Juju

Chef Kreso Recipes

Sweet and Spicy Living

Koalified Baking

Ronit Penso

 

 

 
Categories
Recipes

Limoncello Cookies of Sorrento

These sound wonderful! I know how to put that leftover limoncello to use 🙂

 
Categories
Recipes

Pumpkin Soup with Coconut Milk

Which vegetable (or fruit depending on who you ask) says autumn more than the beloved pumpkin? It’s so versatile, you can turn it into a bread, pie, cookies, muffins, and in this case soup. It has a mild sweetness, velvety texture, and a slight coconut finish.  Delicious as a meal served with the quick dinner rolls.  I make the soup using fresh sugar pumpkin which is small and sweet.IMG_1863

Pumpkin Soup with Coconut Milk ( serves 8-10)

  • 1 onion cut into slices
  • 1 1/4 lbs fresh pumpkin
  • 2 cans coconut milk (reduced fat or full fat)
  • 2 cups chicken broth
  • 1 cup coriander leaves or 2 Tbsp ground coriander
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp pepper
  • Small pinch dried chile pepper flakes (optional)

Wash, cut and remove seeds from the pumpkin.  Carefully cut the skin off and cube the flesh.In a dutch oven, dry heat the onion (place onions in the hot but dry pot) and cook about 2 mins until fragrant.

In a dutch oven, dry heat the onion (place onions in the hot but dry pot) and cook about 2 mins until fragrant.  Add to the onions, coconut milk, chicken broth, cubed pumpkin, coriander, and bay leaf. Bring to a boil and add salt, pepper, and red pepper flakes. Turn heat down to low and simmer approx 30 mins or until pumpkin is soft.  Remove the bay leaf.  Now, to get that smooth velvety texture you can either use an immersion blender in the pot and cream the soup, or you can pour soup into a blender and VERY CAREFULLY puree. Return pureed soup to heat and simmer for 5-10 mins longer.  Taste and adjust seasoning.  The soup tastes best 2-3 days after it’s been made.  Enjoy!

 

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