Tuesday, May 26, 2009
Wednesday, May 13, 2009
Whatcha' Cookin' Wednesday - "Sour Cream Apple Pie with Oatmeal Cookie Crust"
But first, a few fun facts about apples:
- Apples are the second most valuable fruit crop in the United States, after oranges.
- Apples are not native to the country. Research shows that apples came from Central Asia. (But they are believed to have been grown in America since the early sixteen hundreds).
- Among nations, China is the biggest grower followed by the United States and Turkey.
- Apples are a member of the rose family.
- Johnny Appleseed’s real name was John Chapman.
O.k., enough. Time to create your new fave pie.
SOUR CREAM APPLE PIE WITH OATMEAL COOKIE CRUST
Crust:
3 T. honey
½ c. sweet unsalted butter
1 ½ c. raw rolled oats
¼ c. sesame seeds
½ c. whole wheat flour
½ t. salt
½ t. cinnamon
½ c. finely minced nuts (I use toasted walnuts)
½ t. vanilla extract
Filling:
5 c. sliced and peeled tart apples (like Granny Smiths)
Juice and zest from 1 lemon
½ c. honey
2 T. unbleached flour
½ t. cinnamon
½ t. nutmeg
1 large egg
½ c. sour cream
Making the crust:
Melt butter and honey together. Combine dry ingredients and add honey/butter mixture. Stir well with hands and press firmly and evenly into the bottom and sides of a 9” pie plate.
Making the filling:
Beat egg well. Combine with other wet ingredients and stir well. Sift dry ingredients over apples. Arrange apple/flour/spice mixture in pie pan and drizzle wet ingredients over the top.
Bake at 375 for about 50-60 minutes. (This pie may bubble up and overflow so be sure to place cookie sheet or foil on bottom rack.)
Tuesday, May 12, 2009
Technicolor Tuesday - His-story Repeats
Case in point:
Danger Dad circa 1968
I couldn't resist feeding the obesssion a little more today:
Wednesday, May 6, 2009
Whatcha Cookin' Wednesday - Baby Back Ribs
Yummy, fabulous, succulent Baby Back Pork RIBS, to be more specific. This recipe is re purposed from an Alton Brown fave. I doubled the amount of braising liquid and created my own rub.
The secret to this fabulous dish? Slow and low.
It's worth the wait. Be patient. (When this dish starts making your home smell like the best BBQ joint on the planet being patient will be soooo hard...)
BABY BACK RIBS
Ingredients:
3-4 lbs. (or three slabs) of baby back ribs
Dry rub:
4 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
2 tablespoon chili powder
½ teaspoon cayenne pepper
½ teaspoon onion powder
½ teaspoon garlic powder
Braising Liquid:
2 cups white wine
4 tablespoons white wine vinegar
4 tablespoons Worcestershire sauce
2 tablespoon honey
4 cloves garlic, chopped
Directions:
Preheat oven to 250 degrees.
In a bowl, combine all dry ingredients and mix well. Sprinkle each side of each slab generously with the dry rub. Pat the dry rub into the meat. (Do NOT literally RUB the meat. Imagine what sandpaper would do to your lovely ribs. Eek! Press it on instead…) Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
Tuesday, May 5, 2009
Technicolor Tuesday - Holy Object
And, aside from the giant ladder truck, the best part was this Holy Object:
A silence fell over both of them...
At first he hesitated to even touch it...
Then Lt. Mark placed it on his head, like a hallowed crown...
I believe this is stone-cold proof of my 3-year old son's first "aha!" moment.