Even I mess stuff up

The other day I had defrosted some caramel to use to make apples. When we made the caramel apples, I think that the caramel separated, and the fat prevented it from sticking to the apples. None the less, it turned into a huge mess, though tasty.

Not wanting to through it out I wanted to use the apples for something else. I had recently read this recipe for a tarte tatin and was inspired.

I stated by dicing the apple, and heating with the caramel over medium heat until the apples were soft but not mushy, about 10 minutes.

While the apples were cooking I made a quick crust dough. I like the crustada dough from Al Forno. Its easy and holds up well to handling.

Roll the dough out and using a 10 or 12 in pan turn upside down and cut out a circle to fit in the pan.

Butter the pan and pour the cooked apples in spreading to make a singe layer. Then top with the dough.

Cook in a 400 deg oven for about 20 to 25 minutes until golden.

Once cool, flip the pan onto a plate and serve with vanilla ice cream.

Red Curry Carrot Soup

This is a really easy soup that has a nice subtle heat.

Red Curry Carrot Soup

1 med onion, diced

2 - 3 stalk celery, diced

2 lbs carrot, diced

3 - 4 garlic cloves, sliced

1 Tbs ginger, minced

2 Tbs red curry paste

1 can coconut milk

oil

salt and pepper

Heat a large pot with a touch of oil and add the vegetables and salt.

Cook over medium heat stirring periodically to prevent sticking.

When vegetables are soft but not falling apart, add the garlic and ginger. Cook for a few minutes, then add the coconut milk and another can of water or stock, season with salt and pepper.

Continue cooking until the vegetables are soft and flavors blended. Puree in a blender or food processor until smooth. Add water or stock to thin to the desired consistency.

I served it with some homemade potato chips.

Brown Butter Squash

Once the weather turns cold we start to eat more gourds. This is an easy recipe and will work with almost any squash, though acorn have a nice balance of sweetness and savoriness.

Acorn squash are quite hard so use a heavy knife to cut through. It can also help to cut a slice off the side and rest it on the cut side as you slice to prevent slipping.

Brown Butter Squash

1 acorn squash (serves 2)

2 - 4 Tbs butter

salt and pepper

fresh sage to taste (if large cut into strips)

oil

Balsamic

Preheat oven to 450 degrees.

Slice the squash into thick slices about 1/2 to 3/4 inch.

Scrap out the seeds and reserve for garnish.

Place on a tray and drizzle with oil and season with salt and pepper.

Bake the squash about 45 minutes to an hour, flipping to brown both sides nicely. When done the squash should be soft but not falling apart.

While the sqaush is baking prepare the seeds. Rinse them under cold water and remove and of the connective tissue to help separate them. Dry on a towel.

Heat a touch of oil in a pan and add the seeds. Cook until golden and crispy. When down season with salt and set aside.

To make the brown butter, melt butter in a small pan over medium heat.

After the butter melts it will eventually start to turn a golden nutty brown color. Once it has, turn off the heat and add in the sage and a drizzle of balsamic.

Pour the butter and sage over the squash and season with salt and pepper and top with some of the seeds.

Homemade Granola Bars...take 1

The other day Auden asked for a granola bar. There was no way that I was going to buy one...most are basically just a cookie with extra oats.

After some searching I found this recipe, which I liked but decide to add back in some peanut butter and chocolate chips (ok so these are basically cookies.)

Granola Bars

2 cups old-fashioned oatmeal
1 cup sliced almonds
2/3 cup honey

3 Tbs peanut butter
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt

1/2 cup chocolate chips

Pre-heat oven to 300 deg.

Mix the oat and nuts and spread on a cookie sheet, toast in oven about 10 minutes until lightly golden.

Line a baking pan with foil and spread with butter.

Mix the rest of the ingredients into the oats. If the mixture is too hot, place in the freezer for a few minutes before adding the chocolate chips.

Firmly press the mixture into the pan. Bake for about 20 minutes until lightly browned.

Let cool and cut into squares.

In the end we thought that it wasn't sweet enough and too honey flavored. Next time we will try with brown sugar.

Roasted beets with warm goat cheese

I had some roasted beets in the refrigerator that I picked up at the farmers market over the weekend and wanted to do something easy but delicious with them.

Beets and goat cheese go great together, and these little patties are one of our favorites.

To finish the dish I drizzled with EVOO some coarse sea salt and pepper and Balsamic.

Warm Goat Cheese

about 1 -2 TBS goat cheese per serving

bread crumbs (I used a mixture of regular and Panko) mixed with some Italian herbs and salt and pepper

oil

Form small balls with the goat cheese.

Toss in the bread crumbs to coat.

Heat a little oil in a non-stick pan over medium high heat.

Add the balls and flatten to form patties.

Cook about 5 minutes on a side until golden on the outside and soft on the inside.

I'm back

After a long hiatus, I'm back.

Last night I made a variation on pa amb tomaquet with roasted tomatoes.

Toast bread

Rub with garlic

spread some roasted tomatoes on top

Finish with EVOO and salt and pepper and some fresh Parm.

Q & A: Corn

I recieved a call last night from my dad and his friend about how to prepare corn on the grill.

I had made some the other night while visiting and it was a real hit i guess.

I like to put the corn directly on the grill. Husk the corn and drizzle with a little oil and salt and pepper. Cook on a hot grill, turning every few minutes so that it cooks evenly. It should be charred but not burnt to a crisp.

I like to top with honey chili butter. To make, soften a little butter and add some honey to taste. Add some "hots"... you can use any chili sauce or fresh hot pepper, just enough to add a little zip. Season with salt and pepper.