All posts filed under: easy recipes

Foolproof Apple Pie

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After a fun morning picking apples at Sunset Orchards we are ready to make some delicious apple pie. Precooking the apple filling makes this pie foolproof and fun to make with kids! My 9-year old twins always love to sneak a taste of the filling while it’s cooling down. 2 tablespoons unsalted butter 2 ½ pounds apples, peeled and cored, then cut into thin slices ¼ teaspoon ground allspice ½ teaspoon ground cinnamon ¼ teaspoon kosher salt ¾ cup plus 1 tablespoon sugar 2 tablespoons all-purpose flour 1 tablespoon apple cider vinegar 1 recipe pate brisee 1 egg, lightly beaten Melt butter in a large saute pan set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally. Meanwhile, whisk together the spices, salt and .75 cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes. Sprinkle the flour over the apples and continue to cook, stirring occasionally, another 2 …

Maple-Oatmeal Scones

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These scones are simply the best and they can be made & cut out ahead of time – then stored in the fridge, wrapped in plastic (up to 2 days) before baking. The recipe is from the first “Barefoot Contessa” book Ina Garten published in 1999. 3 1/2 cups all-purpose flour 1 cup whole-wheat flour 1 cup quick-cooking oats, plus additional for sprinkling 2 tbsp baking powder 2 tbsp sugar 2 tsp kosher salt 1 lb cold, unsalted butter, diced 1/2 cup cold buttermilk 4 extra-large eggs, slightly beaten 1 egg, beaten with 1 tbsp water, for egg wash for glaze 1 1/4 cups confectioners’ sugar 1/2 cup maple syrup 1 tsp pure vanilla extract Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The …

Irish Soda Bread

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My kids love Irish soda bread and I make it often (not just on St. Patrick’s day)…this version turns up the volume by adding freshly grated orange zest and a bit more sugar than usual. 4 cups all-purpose flour 6 tbsp sugar 1 tsp baking soda 1 1/2 tsp kosher salt 4 tbsp (1/2 stick) cold, unsalted butter, cut into 1/2-inch cubes 1 3/4 cups cold buttermilk, shaken (in a pinch I use 6 tbsp of dried buttermilk powder mixed into dry ingredients and 1 3/4 cups cold water) 1 extra-large egg, lightly beaten 1 tbsp freshly grated orange zest 1 1/4 cup cried currants Preheat the oven to 375 degrees F and line a sheet pan with parchment paper. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour. With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer …

Rotkohl (German Red Cabbage)

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1 red cabbage, shredded 2  tsbp unsalted butter 1 medium onion, finely diced 1/2 – 1 tsp kosher salt freshly ground pepper to taste 2 tbsp organic lingonberry jam 1 bay leave 1 1/2 cups vegetable bouillon 1 medium apple, shredded (use Gala or another sweet variety) 2 tbsp cider vinegar 1/2 tsp dried thyme 1 tbsp cornstarch In a large saucepan melt the butter and sauté onion until tender. Add the shredded cabbage and cook for 5 minutes. Season with salt, pepper and bay leave. Stir in the lingonberry jam and add the vegetable bouillon. Cover and cook for 10 minutes. Add the apple and vinegar, stir and re-cover. cook for another 10 minutes. Mix the cornstarch with 2 tbsp of cold water and add to the cabbage. Bring to a boil and cook for another 2 minutes. I like to serve this with pretzel nuggets and mashed potatoes. Use this recipe and replace the breadcrumbs with crushed pretzels.  

Warm Clam & Calamari Salad with Green Beans

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Last Saturday my friend Karen and I took a seafood cooking class at Al Forno – one of my favorite restaurants in Providence, RI. Chef David Reynoso and Sous chef Phil Niosi opened up the fabulous Al Forno kitchens and we learned how to prepare several delicious seafood dishes. This salad is easy to prepare and can be served warm or at room temperature. 24 Littleneck clams, washed and scrubbed 1 lb cleaned calamari, cut into rings 1/2 cup dry white wine 1 garlic clove 1 lb green beans, cleaned, washed and blanched 4 scallions, thinly sliced, placed in ice water 1/2 loosely packed parsley, finely chopped 6 tbsp extra virgin olive oil juice of one lemon kosher salt and freshly ground pepper to taste Place clams, wine, garlic and 1/2 cup of water in a large covered pan. Steam the clams over medium heat. Check the clams after about 5 minutes and place the open clams into 4 warm bowls. Continue steaming, checking every few minutes, until all the clams have opened and been distributed evenly …

Maccheroni alla Pastora / Tyrolean Shepherd’s Pasta

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After a beautiful morning hike to the Bergsee (mountain lake) in Burgeis, we stopped at a nearby restaurant to eat the regions speciality “maccheroni alla pastora” – an easy to prepare, delicious pasta. 1 lb pasta (penne works great) 4 tbsp olive oil 2 gloves of garlic, minced 1/2 onion, diced 4 tbsp fresh parsley, finely chopped 1/2 cup dried porcini mushrooms 1 cup white button mushrooms, sliced 1 pork sausage, casing removed, chopped 1 slice of cooked ham, 1/4-inch thick, diced 1 cup of fresh (or frozen) peas 1/2 cup heavy cream 1 large can of Italian plum tomatoes with their juice, chopped up From the original Italian recipe: Break up the porcini and cover with 1/2 cup warm water, let rest for at least 10 minutes. In a large saute pan heat oil over medium heat. Add button mushrooms, garlic and parsley, cook for a few minutes. Add the porcini with the strained liquid (sometimes soil from the mushrooms has become deposited in the water: strain through a paper towel lined strainer). Cook …

Brownie Pie

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This pie is quick to put together (I only use a whisk) and is just as good at a picnic as it is after a fancy dinner. Serve it on a puddle of créme anglaise (which is French for melted Häagen-Dazs Vanilla ice-cream) and fresh strawberries. 6 tablespoons (3/4 stick) unsalted butter 3 1/4 cups (20 ounces) semisweet chocolate chips 3 extra-large eggs 1 cup sugar 1 tablespoon instant coffee granules 1/2 teaspoon pure vanilla extract 1/2 cup all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon kosher salt 1 cup (4 ounces) chopped walnuts (I roast them for 5 minutes at 350 degrees F before I chop them for better flavor) Grease and flour a 9-inch pie pan. Preheat the oven to 350 degrees F. Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely. In a large bowl whisk the eggs, sugar, coffee, and vanilla until light and fluffy, about 5 minutes. Stir in …

DIY: Easy, Homemade Strawberry Jam

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Every year in late spring we head to Four Town Farm and pick fresh strawberries for homemade jam. This simply to make jam tastes as good a year later as the day you can it! The apple contains natural pectin and will make jam gel. 3 pints fresh strawberries 3 cups superfine sugar 1/2 Granny Smith apple, peeled, cored and small-diced Wash the strawberries under cold running water. Drain and hull. Cut the larger berries in half or quarters and leave the small berries whole. Place the strawberries in a deep, heavy-bottomed pot such as heavy Dutch oven and toss with sugar. Bring the mixture to a boil over medium heat, stirring often. Add the apple and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer, about 25 to 35 minutes. Skim and discard any foam that rises to the top. Allow the mixture to cool to room temperature and then store covered in the refrigerator. Keep refrigerated for at least 2 weeks. To keep the jam longer, …

Lemon Poppy Seed Muffins

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Make some sunny Lemon Poppy Muffins on this rainy Monday! These are from the saveur.com – great site for food, drinks, travel and ideas for the home. 3 cups flour 1 tbsp baking powder 1/2 tsp kosher salt 1 cup plus 3 tbsp sugar 3/4 cup milk 12 tbsp unsalted butter, melted 3 tbsp poppy seeds 3 eggs zest of 2 lemons Heat oven to 375 degrees. Line a 12-cup muffin tin with paper liners; set aside. Whisk together flour, baking powder and salt in a large bowl. Whisk together sugar, milk, butter, poppy seeds, eggs, and zest in a medium bowl. Pour over dry ingredients, stir until just combined. Divide batter evenly among muffin cups. Bake until golden brown, about 22 minutes. makes 12 muffins recipe adapted from saveur.com

Summer Slice

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This recipe is great with any kind of fruit in season and the best part is that it is made without a mixer. Afternoon tea anyone? 1 1/2 cups all purpose flour 3/4 cup sugar 1 teaspoon baking powder a pinch of salt 3 eggs 1/4 cup milk 2 teaspoons vanilla extract 6 1/2 ounces butter, very soft! 8 fresh apricots, pitted and halved / 1 cup of fresh blackberries / 1 cup of fresh raspberries or any    seasonal fruit 1 tablespoons additional sugar Preheat the oven to 315 degrees. Butter and flour a 9-by-13 inch baking pan, and set aside. Sift flour, sugar, baking powder, and salt into a large bowl. Make a well in the center. Place eggs, milk, and vanilla in another bowl, mix to combine. Pour the egg mixture, and the butter, into the well of dry ingredients and beat for 2 minutes, or until smooth. Spread the mixture into the prepared baking dish. Place the apricot halves and berries onto batter (make a nice design or pattern). Place the cake in the oven and …