Apples | Easy Delicious Recipes

Dinner Tonight: Thick-Cut Pork Chops with Apples and Onion

June 16, 2010 – 1:47 am | by admin

From Recipes [ Photograph: Blake Royer ] I’m in love with thick-cut pork chops, which, if you cook them well, have the meaty satisfaction of a good steak. You can sear the heck out of them to get a great crust, while they remain juicy inside. They also happen to be a heck of a lot cheaper, but unlike a good steak, they need a little more dolling up than plain-old salt and pepper. This recipe, adapted from the stupendous cookbook Mad Hungry , pairs the pork with the classic flavors of apple and onion in a quick-to-prepare pan sauce that becomes a braising liquid to finish cooking the pork. Beer, wine, cider, or chicken broth are all options to base the sauce around, so I went with half beer and half chicken stock. The beer added a touch of bitterness against the sweet onion and apple. The resulting sauce is remarkably rich, making full use of the porky pan bits left after searing. This is really top-notch comfort food, enough to erase a thousand memories of the dry, thin pork chops …

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Tags: apples, Comfort, flavors, heat, lucinda, memories, pepper, recipes, salt

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Critic-Turned-Cook Searches for Signature Dish

June 11, 2010 – 6:15 am | by admin

[Image: Robyn Lee] What’s your signature dish? You don’t have to be a four-star chef to have a dish that defines you. My grandmother was famous for her baked beans, fried chicken, and snappy dill pickles. Like the scribbled handwriting that has become illegible over time, my signature dish has shifted through the years. It started when I was 10 and became obsessed with making a meatloaf like my mother’s. In college, I must have eaten 10,000 bowls of wildly embellished ramen before graduating to Julia Child’s version of chicken nuggets. (White meat marinated in lemon juice, garlic, and olive oil before being dipped in bread crumbs and showered in shredded Parmesan. You can find the recipe in From Julia Child’s Kitchen .) In recent years, my signature dish has been a little flavor bomb I call Memphis wontons : pulled pork in wonton wrappers and served with barbecue dipping sauce. I couldn’t be more pumped to be associated with this deep-fried “fusion” food. Still, in the professional kitchen, you don’t always get to pick the dish that sticks to your culinary resume. Do you think at some point Paul…

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Tags: apples, chicken, coconut, culinary, douglas, find-the-recipe, julia-child, kitchen, nuggets, parmesan, professional, relationship, rosettes-on-top, talented

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A Guide to Wine and Dessert Pairings

April 23, 2010 – 10:06 pm | by admin

“As the colors of the dessert get darker, the wine gets darker.” [ Flickr: evilmidori ] I’m still learning my way around wine, but I had more or less stopped cold at dessert, where I tend to switch to coffee. But my friend (and Italian food expert) Francine Segan informed me that I’m doing it all wrong. “There are several differences between how Italians serve dessert compared to how we do here in the States,” Francine says. “Italians generally linger at the table after a meal, taking time to chat, nibble sweets, and relax. Desserts are served with dessert wines in Italy, not with coffee or tea.” (by the way, Francine is also now the “U.S. ambassador” for Dolce Italia , where she is an official “sweets spokesperson,” spreading the gospel about Italian desserts. Nice gig, but I digress.) So how to figure out what wine to pick with dessert? There are three factors to consider: acidity (an acidic wine may pair best with a fruit dish, which also has natural acidity), intensity (the more intense the flavors of a dessert, the more intense the wine), and sweetness (a dessert wine should be sweeter than the dessert itself). Dessert impresario Gale Gand , of Chicago’s TRU…

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Tags: apples, author, caramels, expert, flavors, francine-segan, italian, journal, natural, selecting, sparkling, wine

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Meat & Potatoes: Satisfyingly Sweet and Savory Molasses Roasted Pork Tenderloin

February 18, 2010 – 3:36 pm | by admin

This is the fourth day of Meat & Potatoes. Which is a lot of these hearty starchy partners, I know. But I have promised a week of these satisfying meals– so plod on I must! We started with a traditional Pot Roast . Well, not that traditional, because I roasted my veggies separate and gave the sauce a big swig of vinegar. Thus improving both the taste and texture of this one-dish-wonder. Speaking of traditions. The French have a Lamb & Potatoes gratin of sorts that they call Lamb Champvallon . In Day 2 I tweeked tradition, re-wrote history and updated my version with a bold new spice and boneless chunks of succulent lamb. So as not to appear ready to re-write the culinary history of just one country. I also let loose my imagination on the Scots. They have a traditional side dish made with Turnips & Potatoes that they call Neeps & Tatties . Well, Sippity Sup was named after a nursery rhyme afterall, so it just made sense to translate the lyrical nature in that phrase for my selfish purposes. So I came up with Neeps & Tattie-Cakes , making my version reminiscent of another great bit a children’s verse. I chose …

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Tags: acronym-title, apples, autumn, food, honey, meat, potatoes, savory-molassas, sweet, sweet potatoes, Tenderloin, thyme, walnut oil

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Veggie Might: Red Cabbage with Apples

December 10, 2009 – 12:54 pm | by admin

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism. Does anyone else have those friends who bring out your inner junk-food junkie? For me, it’s my friend C. She’s a tall, slender woman who barely eats. Food is just not on her radar. C doesn’t cook; she can eat an apple and call it lunch. She will eat one serving of potato chips and put the bag away. It’s unnatural. And unfortunately, I don’t share her resistance to wolfing down the whole bag. So to counter a weekend spent with C (and cinnamon rolls, guacamole chips, popovers, and White Castle), I made Mark Bittman ’s delicious and deliciously simple Red Cabbage with Apples. I wish I’d taken a photo of the cabbage as I cut it. If you make this, take a minute to marvel at the magenta and white brain-like twists and turns. Gorgeous. True to form, I made a few tweaks. I could barely taste the clove, so I upped the recommended amount. I thought I could peel the apples while the cabbage cooked, but I was wrong. You’ll need…

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Tags: apples, cabbage, chop-the-apples, effervescent, flickr, peel-the-apples, price, vegan, Vegan Delicious Recipes, veggie-might

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An apple a month

November 12, 2009 – 3:17 pm | by admin

I’m not convinced that this is such a great idea – an apple that doesn’t rot! I’m sure by the time it gets into your local Mr A’s fine emporium it will have a more user friendly name than RS103-130 but will you reach out to pick up an apple that can stay fresh for months at a time? Researchers at Australia’s Queensland Primary Industries and Fisheries have been developing this rare cross-breed for the past 20 years, and have finally, by incorporating a gene from a black-spot resistant Asiatic apple, been able to maintain the fruit’s longevity. The team behind RS103-130 says the product is not lacking in taste. Note that this is not the same as saying that it tastes fantastic. Why mess with a good thing, you ask? The thinking behind RS103-130 is two-fold. First, it will save producers money they would have spent on preventative sprays. Secondly, it will make storing the apples more energy-efficient and since there’s a huge environmental cost in running the cold stores to keep the apples fresh if you had …

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Tags: apple, apples, industries, keep-the-apples, thinking-behind, time-it-gets

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Slow Cooker Pork Chops, Apples, and Sweet Potatoes: A Crockpot Reborn

November 2, 2009 – 11:54 am | by admin

Do you guys ever feel bad for your appliances? I do. Especially when I haven’t used them for awhile. I figure they must get lonely, all dust-covered and isolated from their more functional friends. My handheld beater? It hasn’t received any love since Bob the StandMixer entered the picture. And my white round casserole dish? These days, it functions mainly as a toaster stand. We won’t even mention that weird rectangular pot that the Husband-Elect claims to love so much. I think it’s in therapy. Sadly, my slow cooker’s become one of those shamefully neglected kitchen tools. I haven’t touched it in months, out of A) laziness, B) sloth, and C) a secret fear it will burn the house down. (Because if there’s one thing my father has instilled in me, it’s a fear of something burning the house down, even if it has no chance of bursting into flame whatsoever, like an apple.) The crockpot has produced no delicious stews, nor emanated any delightful smells. It is the Kansas City Royals of cookware – subconsciously beloved, but otherwise, largely ignored. But that’s all changing. Yessiree, Bob (the StandMixer). This winter, that vessel’s gonna get more action than the ladle, the wooden…

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Tags: apples, dad, house, kansas, mains, recipes, remaining, salt, sweet potatoes, unless-it-burns, Vegan Super Recipes, white, winter

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British Apple Day

October 27, 2009 – 12:57 pm | by admin

Today is British Apple Day ! I’ve never heard of this – but then, I’m not British. This information and the recipe comes from Elaine Lemm, About.com . Today is British Apple Day – Celebrate Wednesday October 21, 2009 Today is British Apple Day , a day to celebrate that simplest and most delicious of British food, the apple. It is a day to celebrate our 1200 native British apples because if we don’t cherish and support them, they may not be around much longer. The Romans first brought the apple to the Britain and how hard it is to imagine our landscape without apple trees but the arrival of cheap, imported, supermarket fruits – polished impostors with their EU imposed shape and size – has led to a rapid decline of many orchards with the loss of old apple varieties. British apples have enchanting names like Acklam Russets, Barnack Beauty, Nutmeg Pippin, Knobby Russet…and many more and Apple Day is a celebration of these wonderful fruits, so in support I shall be cooking with them and I also have a lovely polished apple from the tree in my garden which I am about to eat for my morning…

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Tags: acklam-russets, apple, apples, apples-or-sharp, britain, garden, landscape, party time, place-the-cider, tree, water

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That’s Nuts: As American as Peanut Butter and Apple Pie

October 21, 2009 – 4:30 pm | by admin

Note: Lee Zalben, a.k.a. “the Peanut Butter Guy” is the creator of the Peanut Butter & Co., a New York sandwich shop with a national line of nut butters. Every week he’ll chime in with some nuttiness. [Photograph: Lee Zalben] Peanut Butter Apple Pie recipe » More from That’s Nuts » It’s apple season. Go to any farmer’s market and you’ll see them—bushels and bushels of Braeburns, McIntoshes, and Macouns. I’ve created many tasty recipes using apples and peanut butter over the years but was never able to perfect an apple pie recipe using peanut butter. So with all these apples in season right now, I thought this was a good time to get that peanut butter and apple pie recipe going again. The inspiration for this recipe was my favorite after school snack when I was a kid— apple wedges with peanut butter. There’s something about the cool, crisp, tart apples paired with the rich, creamy, salty-sweet taste of peanut butter. [ Flickr: Deborah Fitchett ] But there are so many variables to consider when creating an apple pie recipe from the ground up. The first issue is the apples of course. Jonagolds and Cortlands are known for being good …

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Tags: apple-pie, apples, cooking, cool, creator, crust, martha-stewart, peanut-butter, Tasty Recipes

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An Apple A Day: Market Matters- Pecan Stuffed Tempura Apples

October 18, 2009 – 2:26 pm | by admin

For today’s Market Matters at the Hollywood Farmers Market I brought home adorable little mini-sized apples. This is the 5th recipe in my An Apple A Day series and it is an entirely original recipe. I am calling it Pecan Stuffed Tempura Apples. The thing about making up a recipe and posting it on a blog all in one day is that you have to realize it is a work in progress. I had to make this recipe one apple at a time, changing my method slightly each time until I got something I was happy with. There may still be room for improvement here and I am open to your suggestions. Although this recipe was delicious and I am very happy with the flavor combination. I will admit I had some trouble with the texture. My first attempt I stuffed a raw apple then battered and fried it. But the apple did not quite get cooked enough. As I had hoped, the interior stuffing got hot enough so that when I cut into the apple the pecan stuffing oozed out in a very satisfying manner. But there…

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Tags: apple, apples, autumn, bowl, dessert, interior, microwave, prepped, time