Apple Bumble Crumble

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As I’ve previously stated, best cialis help on many occasions, buy viagra cheap Fall is one of the favorite seasons of the year. One of the major reasons I love Fall is that the hearty food of harvest season returns and fills your belly with warm delight. Cinnamon, and caramel and apples scents spice the air with their warming, earthy fragrance. So it was just perfect that as I was walking the grocery store with my son yesterday, I came across a huge bushel of apples. I mean, they were just there, staring at me, begging me to take them home and turn them into sweet, melt in your mouth crumbly, bumbly goodness. To be fair, this recipe is really what most people in the Midwest would refer to as a crisp, but I like to be goofy and rename things that have perfectly adequate names to begin with!

Apple Bumble Crumble

4 large apples (I used 2 Sweet Tango + 2 Granny Smith)

2 Sticks Organic Unsalted Sweet Cream Butter

1 small lemon, juiced + zested

1 cup Organic Almond Meal

1 cup of Quaker Slow Oats (not instant)

1/2 cup Organic Unbleached All-Purpose Flour

1/2 cup Organic Dark Brown Sugar; lightly packed

1/2 cup Organic White Cane Sugar

1/2 tablespoon Cinnamon

1 teaspoon fresh ground Nutmeg (I just use a rasp and shave my own)

1/2 teaspoon Cardamom

Method:

Peel apples and cut up in 1/2 inch dice, and place in medium sized mixing bowl. Zest 1 small lemon, add the zest to the bowl of apples and then juice the lemon over the apples to keep them from turning brown. Add the Cinnamon, Cardamom, Nutmeg and cane sugar. Mix gently. Set bowl aside.

In the bowl of a KitchenAid Stand Mixer, fitted with the paddle attachment, add two sticks cold, cubed butter. Add 1 cup almond meal, 1 cup oats, 1/2 cup all-purpose flour, and 1/2 cup dark brown sugar. Mix on medium until the butter crumbles into pea sized pieces. Set aside.

Butter a 8″X6″X2″ baking dish (I used a pyrex glass dish) and add the apple mixture to the bottom. Top with the crumble mixture, place dish on a sheet pan and bake for 30-40 minutes until apples are slightly bubbling over and top is golden brown.

Serve warm with Vanilla Bean Ice cream or Pistachio is delicious too!

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Black Pepper & Bay Cherry Cider

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These days thoughts of Fall occupy my brain. Each day I look out my window I see the leaves on the trees changing from the varying shades green to the intense oranges, cialis search yellows and reds of harvest season. The days are still pretty warm here, sale but I love comfort this time of year, so I tried my hand at a twist on traditional warm cider. Black Pepper and Bay Cherry Cider, and I have to say, it’s like Fall in a glass. Even though it doesn’t have the requisite addition of pumpkin flavoring.

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Black Pepper & Bay Cherry Cider

4 cups Cherry Cider (found at Trader Joe’s)

4 dried Bay leaves

1 Tablespoon + 1 teaspoon of Black Peppercorns; divided

Method:

Crush 1 teaspoon of black peppercorns with a mortar and pestle. Add cider, bay leaves, crushed peppercorns and whole peppercorns to a medium sized sauce pan and bring to a simmer. Simmer for 5 minutes, then turn off flame. Let the black peppercorns and bay steep for another 5 minutes. Using a sieve, strain cider and pour into your favorite mug and enjoy.

Harvest Season

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When there are only four seasons in a year it seems silly to say that Fall is one of my favorite seasons. Even sillier to me is to say that it is my second favorite season. What am I twelve? But I digress. Nevertheless, viagra sales cure the point is, view I love Fall. Fall in Minnesota is quite possibly the most beautiful place to be in the world. The sky is achingly blue, with moody clouds foreboding in the distance. The air doesn’t hang around like it does in the summer, captive to the sweltering humidity that traps it. It’s fresh and clean with just an edge of crispness. The leaves fall down in a slow swirl that makes you think they are dancing and they crunch softly under foot.

For all these reasons I love fall. But almost any place in North America that’s north of the Mason Dixon can boast that. What I love so much about Fall in Minnesota is that it’s truly a season of thankfulness and harvest. People coming together celebrating the season and truly enjoying each others company. Ever heard of the expression “Minnesota Nice?” That’s why I love it here so much. I’ve lived in 5 states ranging from the East Coast to the West Coast and non of them compare to the warm compassion of the people in Minnesota. Although California holds a very close second in my heart!

While we are some of the “nicest” people around, we also can boast that we think ketchup is spicy… seriously. I have friends who won’t touch the stuff. I’m actually not proud of that fact, so maybe boasting is the wrong word, haha. Now I love good ole meat and potatoes like any other Midwestern girl, but spending so much time in other places has taught me to love trying new things. Recently I heard about a dish from Tuscany. It is the quintessential “harvest” dish. It involves sausages (heck yes!) and oddly enough grapes. Which was enough to give me pause. Grapes and spicy Italian sausage? Is this a joke? Well, yes it is. Turns out, the joke’s on me! WHERE HAS THIS DISH BEEN ALL MY LIFE?!?!

I first saw this dish on my favorite of all favorite cooking shows. Ina Garten’s Barefoot Contessa. Need I say more? But like any good cook, I just can’t keep well enough alone. ;) I made a few changes, but if you are interested in the original recipe you can find it here, but I hope you will give my version a try! Happy tasting!

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 Harvest Sausages and Grapes

Ingredients:  1 lbs spicy Italian sausage

2 cups green seedless grapes

1/2 cup white wine ( I LOVE Santa Barbara Landing Reisling, found at Trader Joe’s)

5 Tablespoons butter; divided

1 tablespoon Austrian beer Mustard ( can substitute Grey Poupon)

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Method:

Preheat oven to 500 degrees. Add sausages to sauce pot and just cover with water. Parboil them for 10 minutes. Melt 3 tablespoons of butter in a large oven proof saute pan. Once the butter is browned slightly, add 2 cups green grapes and saute for 3-4 minutes on medium high heat. Add 1/2 cup white wine, and let reduce by half. Stir in 1 tablespoon of mustard. Add the parboiled sausages and place in the oven for 15-20 minutes, turning once to allow each side to brown evenly.

Remove from oven, plate and serve with slices of french baguette. I also decided that I would serve some red cabbage and apple with mine and it added a little something extra that I loved.

Happy Tasting!

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Labor Day… of Love

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This year Labor Day fell on the same weekend as our anniversary. My husband surprised me first with telling me he had taken Thursday and Friday off to enjoy a 5 day weekend together as a family! Then he surprised me at dinner with some sparkles! We spent the weekend enjoying some of the best food in the cities has to offer and rounded out the weekend with a trip to the Renaissance Festival where my mom and I entered our fairy house into the Fairy House Competition.

 

 

 

Down the Rabbit Hole: 4 Cheeseburger Recipes That Don’t Require Buns

My sister is back for her fourth and final recipe in this series. Let me tell you, cialis canada cialis it’s been so much fun having her share her bunless wonders with me and all of you! Not to mention that it’s always fun to sit back and enjoy letting someone else cook for a while. :) While I will admit to giving her quite the hard time with the names of her recipes, pharm she has managed to prove that you don’t need a bun to enjoy one of the classic American foods.

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The Bunless Wonder #4 has no name,¬† We decided to name this recipe Pocadilla. It’s yet another mash up of words, this time in Spanish, because, well, why not! Named for its small size (pocito) and the fact that its almost quesadilla like. Remember, you can make these with whatever toppings and flavors you want or what you happen to have in your pantry–don’t forget about the build your own burger concept that’s behind all four of these recipes in this series.

Honestly my original fourth recipe was a complete scam. I cheated. I didn’t have hamburger buns, but I did have buns–hot dog buns. I shaped burger meat into turd shapes and added the trappings in a way that made it look like a hot dog…well, one that had been regurgitated and reshaped.

It tasted delicious, but 1) it looked horrific and 2) I used buns and this was supposed to be a series sans buns. (If it hadn’t been for the looks of the thing, I probably would have tried to get cute and squeak by on the technicality that they weren’t hamburger buns and there for just as abstract a carb aspect as our other players…)

Lucky for all of us, especially my sister who has been nice enough to host my craziness here at Bite & Board, I came up with something else and it looks good and tastes great.

Ingredients:

– Burger Stuff: you should know the drill by now. One caveat however, anything we use in this recipe needs to be able to go into the over for 5-10 minutes. (So no lettuce for example.)

– Flour tortillas

0. Preheat your oven to 350 - There is now a level zero! ;)

1. Make small patties 3-4 inches in diameter and not overly thick. These should probably look small to you. We need them small so we can effectively wrap them in a tortilla later. I use the 88/12 burger meat from Costco and find that it doesn’t shrink too much when cooking.

I use 80/20 because I think it has more flavor, but I did try it with the 88/12 and it was still delicious and the meat had a lot of flavor.

2. While you cook the patties on the stove on medium heat, place bacon on a cookie sheet and bake at 350 for 10-15 minutes (checking on it regularly) until done (not overly crispy for reasons we have discussed ad-nauseum in previous recipes. Somehow I always manage to get my bacon done before the burgers and I like it that way because the burgers are still quite warm (not too hot to handle) when I am at the assembly step.

3. Place the cooked bacon on paper towels to soak up the grease. Don’t worry about the bacon getting cold because you’ll be heating it back up later.

4. Dress a flour tortilla with burger toppings, laying everything as flat/thin as possible, I used:

Grey Poupon Dijon Mustard (Pardon me…)
Claussen Pickle Spears (thinly sliced)
Ketchup
Shredded Colby Jack cheese
Bacon

4. Place the burger on top in the middle of the tortilla and fold the tortilla in half one way and then the other, then fold the corners in, pressing towards the middle of the burger (think of trying to wrap a circular present–yeah I know, annoying. …BUT WORTH IT!) Be careful not to tear the tortilla, I like to have the tortillas out in advance so they are room temperature as they don’t tend to rip as much as the cold tortillas.

5. Place the Bunless Wonder folds-down on a tin foil covered cookie sheet (Yeah, I know, I didn’t tell you about tinfoil in the beginning. I think it would be fine if you didn’t use tinfoil too. Don’t cry.)

When I made my sister’s recipe I brushed the tortilla’s with butter. I liked that extra crispness that it adds, but it didn’t quite do it for me, so I made the recipe again and I brushed the tortillas with a little egg wash and it was perfect! Golden brown and delicious!

6. Bake for 5 minutes at 350 degrees–longer if you lolly-gagged around and things got colder. 15 minutes if you made it to this step, but put everything in the fridge to cook for tomorrow (now today and everything is currently the temperature of your fridge) because suddenly a glass of wine and a baguette with cheese was sufficient for dinner.

Enjoy! Careful, they come out piping hot. I don’t usually cut them in half, but for effect I took a picture of one I sliced open. If you can get the hang of folding these just right, you can eat them with one hand. They are great for changing up the lunch routine at the office as they reheat really well and you use less hamburger than you would normally.

It’s been lovely sharing the insanity that comes from my lack of planning, I hope you’ll be inspired to play around with other things familiar to you to accommodate your pantry and/or lack of planning from time to time.

While the Popeeser Loaf was probably my favorite, and most likely the only true recipe (as opposed to an assembly concept) all of these were fun to come up with. You know more than you think you do about cooking when you’re working with foods and ingredients that are familiar to you.

Happy experimenting!

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