Monday, November 28, 2011
Diana Henry claims that this is the quintessential British, never-fails-to-please dessert. I did not know that the British had this up their culinary sleeve. When it comes to cooking, I trust the Irish over the British. Still, when it comes to crumble, how badly can one stray?
Tuesday, November 22, 2011
Spanakopita is Greek spinach and feta pie. It's one of those things that sounds very promising, but often turns out less so. I have made spanakopita that was soggy, that had too little filling, that was tasteless. This new recipe from Cook's Illustrated fixes all of those flaws. It also makes a large quantity, so make sure you have plenty of spanakopita lovers to feed!
Saturday, November 19, 2011
This is good simple comfort food, perfect for when those white flakes start to fall from the sky and the wind bites. I've simplified the process further by using frozen mashed potatoes, so now it is a reasonable weeknight dish. You could make it even quicker by cutting up the vegetables ahead of time.
Saturday, November 12, 2011
This is one of my favorite ways to use apples. It makes a moist apple-y cake with a nice cinnamon flavor. I found this recipe on a website about Maine a few years ago and have been making it ever since. It is fairly quick and easy (for a cake) and does not even require a mixer.
Though the original recipe calls for peeled apples, I often only peel two, and leave the rest unpeeled for higher fiber and nutritional content (and quicker preparation).
Sunday, November 6, 2011
Who doesn't like apple pie? And a Swedish apple pie sounded intriguing. This is a good recipe for a weeknight apple pie. It's quick because it doesn't require a conventional crust.
I used an apple-wedge cutter (one of those simple devices you press down on an apple that cores it and cuts it into wedges at the same time) to cut my apples into wedges, then cut each of those wedges into two slices. I didn't even bother to peel my apples, figuring a little apple skin was just another good source of fiber.
Saturday, November 5, 2011
My husband loves beets, so he brings them home from the farmer's market. This salad is a good way to use them (thank you, Diana Henry!) It makes a lovely early autumn supper with some crusty bread.
The roasting method is time-consuming but easy to do. When I don't have the time to roast beets, I use a package of steamed and peeled baby beets from Trader Joes.