Simple Apple Tart

I think this tart speaks for itself.  It's gorgeous and simple and just makes you feel content.

So simple, in fact, that you don't even need a tart pan.  And if we're being totally honest, you don't need a rolling pin either.

That's right, I didn't have a rolling pin because I don't own one.  I went to two stores to buy or, more accurately, look at rolling pins the day before Thanksgiving but in typical Lynna fashion, I couldn't make a decision (what if there's something better? cheaper? more productive?).  Foolishly, I thought I could just go to the grocery store and buy a rolling pin ON Thanksgiving.  But apparently, places are closed on holidays.

But I forged on and all was well.  I did this "galette-style" as Deb suggested, which took care of my pan-less problem, and had my Sigg water bottle play the part of the rolling pin.  So, I'm here to stand as evidence of the fact that you can make a perfectly lovely dessert with minimal ingredients, minimal cooking utensils, and not too much time.  You should try it.

Simplest Apple Tart

From Alice Waters via smitten kitchen

Dough:
1 cup unbleached all-purpose flour
1/2 teaspoon sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, just softened, cut in 1/2-inch pieces
3 1/2 tablespoons chilled water

Filling:
2 pounds apples (Golden Delicious or another tart, firm variety), peeled, cored (save peels and cores), and sliced
2 tablespoons unsalted butter, melted
3 tablespoons sugar

Glaze:
1/2 cup sugar

MIX flour, sugar, and salt in a large bowl; add 2 tablespoons of the butter. Blend in a mixer until dough resembles coarse cornmeal. Add remaining butter; mix until biggest pieces look like large peas.

DRIBBLE in water, stir, then dribble in more, until dough just holds together. Toss with hands, letting it fall through fingers, until it’s ropy with some dry patches. If dry patches predominate, add another tablespoon water. Keep tossing until you can roll dough into a ball. Flatten into a 4-inch-thick disk; refrigerate. After at least 30 minutes, remove; let soften so it’s malleable but still cold. Smooth cracks at edges. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust excess flour from both sides with a dry pastry brush.

PLACE dough in a lightly greased 9-inch round tart pan, or simply on a parchment-lined baking sheet if you wish to go free-form, or galette-style with it. Heat oven to 400F.

OVERLAP apples on dough in a ring 2 inches from edge if going galette-style, or up to the sides if using the tart pan. Continue inward until you reach the center. Fold any dough hanging over pan back onto itself; crimp edges at 1-inch intervals.

BRUSH melted butter over apples and onto dough edge. Sprinkle 1 tablespoon sugar over dough edge and the other 2 tablespoons over apples.

BAKE in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes.

MAKE glaze: Put reserved peels and cores in a large saucepan, along with sugar. Pour in just enough water to cover; simmer for 25 minutes. Strain syrup through cheesecloth.

REMOVE tart from oven, and slide off parchment onto cooling rack. Let cool at least 15 minutes.

BRUSH glaze over tart, slice, and serve.

Thanksgiving for One (or Two): Butternut Squash Soup and Sausage and Leek Stuffing

I spent Thanksgiving alone this year.  It sounds scary but I'm not trying to make you feel bad for me.  I was ok with it.  Sure, I made a few people who tried to make small talk with me by asking, "what are you doing for Thanksgiving?" a bit uncomfortable but, really, spending Thanksgiving by myself was kind of nice.

No family stress.  No people you haven't seen in a few years asking, "So, now that you've graduated from college, what are you going to do?" or perhaps more acurately, "You graduated?!?"  It was refreshing to be able to cook whatever I wanted, eat whenever I wanted, and not have to worry about what other people might like.  Yes, I love to cook for other people and eat with other people but something that not many people realize is that being alone can also be just as enjoyable.  And I don't feel like I missed out on food either, probably because I spent awhile planning my own Thanksgiving menu.  Here's what I ate:

Butternut Squash Soup with Sage
Italian Sausage and Leek Stuffing
Maple Roasted Brussel Sprouts
Cranberry Sauce with Star Anise
Simple Apple Tart

The only problem with cooking and eating by myself was that I found it hard to keep from picking at everything (mostly the yummy stuffing) while I was cooking.  Needless to say, I ended up a bit too full when I was finished but isn't that what Thanksgiving's all about?

Butternut Squash Soup with Sage
Ingredients

1 medium butternut squash, peeled and chopped
1 small onion or half a large onion, diced
1 stalk celery, diced
2 carrots, diced
1 clove garlic, smashed
2 teaspoons olive oil
5- 6 sage leaves
4 cups chicken broth
1/8- 1/4 cup freshly grated Parmesan cheese (you can also use a pre-shredded Italian cheese blend, which is what I did because I didn't have any Parmesan)
2 tablespoons half and half
1- 2 teaspoons cornstarch or 1 tablespoon flour, optional
salt, to taste


Preparation
Saute the squash, onion, celery, carrots, and garlic together in olive oil in a large pot.  Once the vegetables have softened slightly and the onions are translucent, add half the chicken broth and sage leaves and boil over medium heat until the squash is soft. 

Next, add the soup and the rest of the chicken broth to your blender or food processor and blend until smooth.  Pour the blended soup back into your pot over medium heat and stir in the cheese, half and half, and cornstarch if you're using it.  (Note: I find it works best to put the cornstarch, or flour, in a small dish and stir in a few tablespoons of soup and then add it to the pot.  This prevents lumps).  Add salt to taste and serve.

Sausage and Leek Stuffing
Ingredients

1/2 lb bulk sweet Italian sausage
1 stalk (?) leeks, chopped
3 ribs celery, chopped
2 carrots, diced
3-4 cups country bread, cubed
1 egg
1 1/2 cups chicken broth
1/2 cup milk
1/2 tablespoon butter

Preparation
Preheat the oven to 350 degrees F.  Spread bread cubes out in a singe layer in a large baking dish and bake until pale golden, stirring occasionally, about 15 minutes.

Brown the sausage in a medium saute pan over med/high heat breaking up with a spoon as it cooks.  Once the sausage is cooked through, transfer it to a bowl with a slotted spoon leaving the drippings behind.  Add the leeks, celery, and carrots to the saute pan with the sausage grease and cook until just softened.

Mix together the sausage, vegetable mixture, and bread cubes and transfer to a 6x6 baking dish or small casserole dish (alternatively, if you'd like a thinner layer, you can use an 8x8 brownie pan). 

In a seperate bowl, mix together the egg, chicken broth, and milk.  Pour the liquid mixture over the stuffing and break up the butter in small piece over the top.  Place in the oven and cook for about 45 minutes.

Spelt and Oat Fruit Bars

 I don't feel much like talking today except to say that these are lovely, simple, and very adaptable breakfast bars.  Reminiscent of something you'd find at a small town B&B.  Great with yogurt, coffee, or tea.

Spelt and Oat Fruit Bars
Adapted from Sprouted Kitchen

Ingredients
1 ¼ cups spelt flour
1 ¾ cups oatmeal
2 teaspoons cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 large egg
1 teaspoon vanilla extract
¼ teaspoon almond extract
¾ cup brown sugar
½ cup unsweetened applesauce
2 tablespoons butter (to ensure a crisp crumble topping)
1 ¼ cups naturally sweetened fruit preserves [I used no sugar added white peach and blackberry- thanks Julia!]

Preparation
1. Preheat your oven to 350F.  In a large bowl, sift all dry ingredients together (spelt flour, 1 ½ cups oats, salt, cinnamon, baking soda).

2. In a second bowl, whisk the brown sugar, egg, vanilla and almond extracts and applesauce. Add in the dry mixture, and mix to incorporate. It should look like cookie batter at this point.

3. Spray a 8×8 baking pan with cooking spray. Press 2/3 of the mixture into the bottom of the pan. Spread the preserves evenly over the bottom layer.

4. With the remaining mix, add another ¼ cup oats and 2tbsp of butter. Mix with your fingers. Crumble it on top of the preserve layer.

5. Bake for 25-30 minutes until the top is a bit crispy. Let them cool a bit before cutting.

Black Rice and Butternut Squash Bake

Oops, I know I promised this yesterday (or more accurately, two days ago since it's now 12:15am) but I got caught up in other, arguabley more pressing, things like applying for jobs.  But here it is! And it's very simple.  Something you could throw together with any mix of starch, veggies, and cheese you desired.  I chose black rice and orange vegetables because, well, it was festive and as we all know, I'm into things like that. 

Here are some other options:
Quinoa topped with zucchini, yellow squash, onion, and swiss
Millet topped with broccoli, chopped spinach, and cheddar
Brown rice with tomatoes, peppers, onion, and pepper jack

If you try something delicious, let me know.  This is a great go-to meal on a night when you don't have much time because you can just use whatever leftover vegetables and starch you have, top it with some cheese, bake it, and there's dinner.

Black Rice and Butternut Squash Bake
Ingredients

3/4 cup black rice, cooked according to package directions
2 cups cubed roasted butternut squash
1 large carrot, chopped
1 small onion, diced
1/4 cup shredded cheddar cheese
1 teaspoon olive oil, for sauteeing

1 small casserole dish (I think mine is 6x6)

Preparation
Preheat the over to 350 F.  Sauté the onion and carrot until onion is translucent and carrot is slightly softened.  Add the cubed butternut squash and heat til just warm.  Evenly spread the cooked black rice into the casserole dish, spread the vegetable mixture over the rice and press down with a spatula.  Sprinkle the cheese evenly across the top.

Place in the oven for 20- 30 minutes and then under the broiler for about 5 minutes until the cheese is bubbly and blackened in certain areas.

Happy Halloween and Ghastly Pumpkin Chocolate Swirl Cupcakes

I probably said this last Halloween but I'll say it again, I LOVE Halloween.  Unfortunately this year I haven't done such a good job of showing it.  You see, I thought and thought about an idea for a costume and when my friend Julia finally came up with one that was perfect for me (Cruella Deville) I turned all lazy and perhaps a bit too frugal.

So here I am on Halloween with no awesome costume to match previous years (Wednesday Addams, Minnie Mouse, 60's flight attendant, Betty Boop) but a lot of festive food* to make up for it.  Hopefully, Halloween will forgive me.

*I will be posting another Halloween themed recipe tomorrow!

Spiced Pumpkin Chocolate Swirl Cupcakes with Light Cream Cheese Icing
I found these cute little ghost shaped baking tins at Target, but obviously regular baking cups or even a bread or brownie pan will work just fine, for the latter two you will likely need to adjust the cooking time though.
Loosely adapted from Cooking Light and Make Me Hungry

Ingredients
1 1/2 cup whole wheat pastry flour
1/2 cup all purpose flour
2/3 cup white sugar
1/3 cup brown sugar, lightly packed
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/8 teaspoon cloves
2 eggs
1 teaspoon vanilla
2/3 cup non-fat plain yogurt
2 tablespoons melted butter
scant 1/4 cup canola oil
1 15oz can canned pumpkin

For the chocolate swirl:
1 cup batter
1/4 cup unsweetened cocoa powder
2 tablespoons agave nectar
1/4 cup skim milk

For the icing:
These measurements are inexact, basically you just want to achieve an spreadable consistency.  Not too liquid-y and not too thick, unless you like it that way.

1- 1 1/2 cups powdered sugar
1 tablespoon skim milk
1 tablespoon softened butter
3 tablespoons whipped cream cheese

Chocolate for decorating:
~2oz dark chocolate
splash milk or cream

Preparation
Preheat the oven to 350 degrees F.  Sift all the dry ingredients together in a large bowl and set aside.  In a medium bowl, combine the eggs, yogurt, vanilla, pumpkin, melted butter and oil and stir until well combined.  Pour the wet mixture into the dry and mix until everything has been incorporated.

Take 1 cup of the batter an transfer it into a medium bowl, add the cocoa powder, agave, and milk and mix well.

Spoon enough of the pumpkin batter into a prepared muffin tin (or ghost) to just cover the bottom, then add a spoonful of the chocolate batter and another spoonful of the pumpkin batter (until the muffin cup is 1/2- 3/4 full, depending on how big you want them to be) and swirl together with a knife.  This doesn't have to be precise, experiment with different ways and see what works best for you.

Bake at 350 F for about 30 minutes or until a tester comes out clean.

Icing and Decorating
For the frosting, mix all ingredients together in a bowl until your desired flavor and texture are achieved. Wait at least 30 minutes for the cupcakes to cool before frosting them.

Melt the chocolate over a double boiler with a splash of milk or cream and then transfer to a pastry (or heavy duty ziploc) bag.  If using a ziploc, cut a tiny hole in the corner of the bag and then squeeze out the chocolate for decorating.

Mole Chili

I've been busy lately.  So busy that I missed my blog-iversary which, for the record, was October 14th.  It's strange to think that I started this blog a year (and 4 days) ago; before then, I hardly ever read food blogs and I was totally unaware that such a vast array of them existed.  Now, reading other food blogs, as well as keeping up my own, is something of a habit that I can't quite imagine my life without.

Unfortunately, ringing in a new blogging year came with a lot of flops.  In the past few weeks I've made a handful of things which weren't terrible by any means but were certainly nowhere near outstanding either and thus, in my limited time, not worth posting.  It wasn't until I came back to an old favorite, and one of the first real meals I started to cook from scratch, that I finally had some success.

The chili recipe below is a re-vamped version of a recipe I fell in love with a few years ago.  As I mentioned a while ago, it was my friend's Dad who first introduced me to homemade chili.  His was a hearty, healthy, and simple vegetarian chili that was comfort food without the subsequent bloating.  My recipe below is a spin on his simple chili with added cocoa powder and cinnamon for complexity and depth of flavor, lean ground beef for slightly more body, and fire roasted tomatoes for even more warmth.  This is my idea of the perfect cold weather fare.

Mole Chili*
This recipe is extremely adaptable.  Aside from the flexibility you have with seasonings, you can easily leave out the ground beef for a vegetarian version and add more beans or veggies such as zucchini, mushrooms, corn, peas, or celery.  In addition, you can play around with texture by using a food processor to prepare the vegetables or chopping them slightly larger by hand.

Ingredients

2 small sweet onions (or one large), diced
2 carrots, diced
1 teaspoon hot red pepper flakes
1- 2 tablespoons olive oil or canola oil
2 bell peppers (red, green, yellow, whichever), diced
1 small jalapeño, seeded and minced
1 1/2 tablespoons chili powder
1 tablespoon unsweetened cocoa powder
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 28 oz can diced fire roasted tomatoes
1/2 lb lean ground beef
1 14 oz can kidney beans

1/3- 2/3 cup water, broth or wine added as needed
salt and pepper to taste

Preparation
Prepare all the vegetables, then coat the bottom of a 6 quart or larger stock pot with cooking oil and add the hot red pepper flakes.  When the oil is hot, but not smoking, add the onions and carrots and cook until the onions are translucent, about 5 minutes.

Add the peppers and stir all together.  Let the veggies wilt another two minutes or so and then add the remaining spices and herbs.

Add the tomatoes.  Bring mixture to a boil and then reduce heat to a low simmer.  As you wait for the mixture to simmer, brown the ground beef in a medium sauté pan with a few spinkles of chili powder, salt and pepper.

Add the beans and the ground beef and simmer on low for at least 45 minutes adding extra liquid (water, broth, wine) as needed.  Stir occasionally to make sure the chili doesn’t burn or stick to the bottom of the pot. Taste to correct for seasoning (hotter?).

Serve over brown rice, polenta, millet, egg noodles or with a side of cornbread (or whatever else you'd like) and garnish with chopped sweet onion and shredded cheddar cheese.

* I know this isn't a traditional mole, per se, but the complex blend of spices in mole is what inspired this recipe.

Butternut Squash Risotto with Fried Sage

I love fall and pretty much everything about it. The air is crisp and comfortably chilly, the colors are warm, the food is wonderful and Thanksgiving is in the near future :). Some of my favorite falls foods (and I'm sure many of yours as well) are pumpkin, butternut squash and sweet potatoes. All orange, all hard, all delicious.

So to celebrate the beginning of fall and its produce, I wanted to make something perfectly seasonal. And wow, did this hit the spot. I know it's quite a bit more indulgent than the recipes/food I usually post (and eat, for that matter) but indulging once in awhile is fine by me, as long as it's worth it. And yes, if you were wondering, this is definitely worth it.

I don't know if you know this, but risotto is like savory pudding. It's amazing. I could hardly keep my fork, or spoon (or hand?) out of this risotto; it was that good. The fried sage is the perfect garnish too; it allows for a slight crunch and a concentrated earthy kick to this supremely creamy and utterly heavenly dish.

You will thank me for this.

Butternut Squash Risotto with Fried Sage
Serves 4, generously
Adapted from both Just Vegging Out and Simply Recipes
Ingredients
1 butternut squash, peeled and chopped into 1/2 inch pieces
6 sage leaves, finely chopped
1 small onion, finely chopped
1 1/2 cups arborio rice
4 cups chicken broth
1/2 cup grated Parmesan cheese
3 tablespoons butter
3/4 cup dry white wine (I used Sauvignon Blanc)

~ 1/4 cup extra virgin olive oil for frying
extra sage leaves for frying and garnish

Preparation
Melt 2 tbsps butter in a large saucepan. Add onions and squash cubes and sauté until squash is tender and slightly mashable. Lightly mash some pieces with your spoon.

Heat broth in a medium pot. In a large pot heat 1 tbsp butter until melted. Add the rice and stir until all the grains are coated. Add the squash and onion mixture and stir until combined. Then add 1/2 cup of the wine and cook until almost fully absorbed.

With a ladle, begin adding hot broth until the rice is just covered. Let the broth evaporate/ absorb into the rice and add more until just covered. Repeat this process until the broth has been used up.

To fry to the sage, heat olive oil in a skillet over medium high heat. Gradually tilt the skillet so the hot oil pools on one side and add 5 or so sage leaves (per batch). Stir until they turn just a shade lighter and crisp up (about 30 seconds). Transfer to paper towels to drain. Continue to fry in batches until you have your desired amount.

In the last few minutes of cooking the risotto, add the remaining 1/4 cup of wine and stir until absorbed. Then add the Parmesan and stir. Garnish with fried sage. Devour.