Saturday, October 30, 2010
Thursday, October 28, 2010
Tuesday, October 26, 2010
- Mix all together and bake at 325 degrees for 4 hours.
Friday, October 22, 2010
PEAR TARTE TATIN
~ Delightful and easy autumn dessert from A Taste of the Canadian Rockies Cookbook (Lake O'Hara Lodge, Yoho National Park)
5-6 peeled, cored and sliced pears
4 Tbsp. butter
1/4 cup sugar
cinnamon to taste
nutmeg to taste
12-inch pie pastry (1/8 inch thick)
- On stovetop, in an oven proof skillet, melt butter. Add sugar and caramelize (be careful as sugar burns very easily). Remove from heat. Add pears, sprinkle with cinnamon and nutmeg. Cover with pie pastry and with paring knife stab vents through pastry top.
- Bake 10 minutes in preheated 400-degree oven, then reduce heat to 375-degrees and bake for 20 minutes.
- Using oven mitts on both hands, remove from oven, invert large platter over skillet, turn skillet and platter over together sot that tarte is now on platter, pastry side down. (Watch for hot caramelized sugar that may leak over edges of platter.)
- Cut and serve with whipped cream. (8 servings)
Monday, October 18, 2010
Thursday, October 14, 2010
- Preheat oven to 350-degrees.
- Combine flour, cheese, pecans, salt, and paprika. Add oil and stir well. Press mixture firmly in bottom and up sides of 9-inch deep dish quiche or pie plate. Bake for 12 minutes. Cool completely.
- Combine sour cream, chicken broth, mayonnaise, and eggs. Stir in chicken, cheese, onion, and Tabasco. Pour chicken mixture over prepared crust. Arrange pecan halves over chicken mixture. Bake at 350-degrees for 55 minutes or until set. Allow to rest 10 minutes before serving. (8 servings)________________SPINACH, BASIL & PLUM SALAD~ Memorable salad from June 2007 Food & Wine2 Tbsp. extra-virgin olive oil2 Tbsp. fresh lemon juice2 Tbsp. fresh orange juice1 Tbsp. balsamic vinegar1 tsp. grated orange juice1 tsp. grated lime zestcoarse sea salt (preferabley red)freshly ground black pepper2 5-oz. bags baby spinach2 cups torn fresh basil leaves2 halved, pitted and thinly sliced black or red plums
- In small bowl whisk olive oil with lemon & orange juices, vinegar, and orange and lime zest. Season lightly with salt and pepper.
- In large bowl, toss spinach, basil and plums. Add dressing and toss well. Sprinkle with sea salt & black pepper and serve immediately.
Saturday, October 09, 2010
Wednesday, October 06, 2010
HAPPY 'AUTUMN COMPANIONS' FEED GARDEN AND SOUL (Echinacea - Toad Lily) ~ BABY GREENS with CHICKEN, DRIED CHERRIES, PEARS & PECANS
- Chop garlic, sprinkle with salt, and mash to paste with flat knife side of chef's knife. Put paste in large serving bowl and whisk in olive oil, vinegar, thyme, and pepper.
- Gently stir in pear and cherries. Add greens, chicken, and pecans. Toss to coat. Season with salt and pepper to taste. Top with crumbled gorgonzola or Feta cheese. Serve immediately. (4-6 servings)
- "Friendship isn't a big thing - it's a million little things."
- ~ Author Unknown
Friday, October 01, 2010
~ Carol Bishop Hipps
DEEP DISH DUTCH 'SPY' APPLE PIE
"Good apple pies are a considerable part of our domestic happiness."
~ Jane Austen
(October is the best month for apples ...
do yourself a favor and make a pie. If you choose,
omit the crust and make apple crisp.)
1 10-inch unbaked deep dish pie shell
1 1/2 cups flour
2/3 cup brown sugar, firmly packed
2/3 cup unsalted butter
7-9 large baking apples (Northern Spy best)
2 Tbsp. lemon juice
3 Tbsp. flour
3/4 cup sugar
1 heaping tsp. cinnamon
dots of butter
- Make topping: Combine flour and sugar. Cut in butter with pastry blender until mixture is consistency of coarse cornmeal. Set aside.
- Preheat oven to 400º.
- Make filling: Core apples and pare, slicing into large bowl. Sprinkle with lemon juice.
- Combine flour, sugar, cinnamon and salt. Toss with apples. Turn into unbaked pie shell distributing evenly. Dot with butter. Cover with topping.
- Bake 45 to 60 minutes (apples bubbling).