Thursday, August 23, 2012

How about a Homemade Apple Pie!




love summer and I'm so sad to see it leaving us. Fall will soon be upon us and as I look out my windows I see our  apple tree with its beautiful fruit saying to me "I'll soon be ready."


     Picking the apples is wonderful fun! Over the years the family has picked bushels and bushels that we made into delicious apple sauce.
 
 
  But today these few apples in my apron are for a delicious Dutch apple Pie. The crust is different but really good. The recipe is from Taste of Home.




Dutch Apple Pie Recipe

Dutch Apple Pie RecipeDutch Apple Pie Recipe photo by Taste of Home

Ingredients

  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup quick-cooking oats
  • 3/4 cup butter, melted
  • FILLING:
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 1-1/4 cups cold water
  • 3 cups diced peeled tart apples
  • 1 teaspoon vanilla extract

Directions

  • In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
  • For filling, combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples and vanilla.
  • Pour into crust; top with reserved crumb mixture. Bake at 350° for 40-45 minutes or until crust is golden brown. Cool on a wire rack. Yield: 6-8 servings.
Nutritional Facts 1 serving (1 slice) equals 488 calories, 18 g fat (11 g saturated fat), 46 mg cholesterol, 185 mg sodium, 79 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Dutch Apple Pie in Taste of Home August/September 1998, p35
          
Thankyou for joining me today. It's always nice to have you drop by. I will be featuring recipes from Taste of  Home in the next few weeks. So do come back often. And now... just cut yourself a piece of this pie, sit back and enjoy it!!
 
 
Nann

 

 

                  
40 60

Wednesday, August 15, 2012

It's Julia Childs 100th Birthday today! Let's Celebrate!




Julia Child is the American icon of great food. And today is her birthday! So let's celebrate!!


In this Aug. 21, 1978, file photo, American television chef Julia Child shows a salade nicoise she prepared in the kitchen of her vacation home in Grasse, southern France. Child, who changed the way Americans look at food as well as the way women looked at cooking and themselves, would have been 100 on Aug. 15. (AP Photo, File)
 
 
    
Tonight I'm watching the delightful movie
  Julie and Julia.
 
And how about making one of her most famous dishes for dinner...
 
Boeuf Bourguignon
Julia Child's Beef Bourguignon
 
 
Mastering the Art of French Cooking Vol. 1 by Julia Child
Recipe created by Julia Child
As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner. Fortunately you can prepare it completely ahead, even a day in advance, and it only gains in flavor when reheated.

Vegetable  Suggestions
Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice.
Servings: Serves 6
Ingredients
  • 9- to 10-inch, fireproof casserole dish , 3 inches deep
  • Slotted spoon
  • 6 ounces bacon
  • 1 Tbsp. olive oil or cooking oil
  • 3 pounds lean stewing beef , cut into 2-inch cubes
  • 1 sliced carrot
  • 1 sliced onion
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. flour
  • 3 cups full-bodied, young red wine , such as a Chianti
  • 2 to 3 cups brown beef stock or canned beef bouillon
  • 1 Tbsp. tomato paste
  • 2 cloves mashed garlic
  • 1/2 tsp. thyme
  • Crumbled bay leaf
  • Blanched bacon rind
  • 18 to 24 small white onions , brown-braised in stock
  • 1 pound quartered fresh mushrooms , sautéed in butter
  • Parsley sprigs
Directions
Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.

Preheat oven to 450 degrees.

Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

In the same fat, brown the sliced vegetables. Pour out the sautéing fat.

Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.

Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers
very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

When the melt is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.

Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.

For immediate serving: Covet the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.

For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

Copyright © 1961, 1983, 2001 by Alfred A. Knopf.  Knopf Doubleday Publishing Group, a division of Random House, Inc.
ENJOY!! I know I'm going to.

Nann
 
 
 
 
 
 
Related Posts Plugin for WordPress, Blogger...