Apple Pie

We're back! Finally, we have a long weekend to provide some relief from the stress that is senior year. After being bombarded with college apps, physics homework, and AP Art Studio projects, we felt that we needed some good ol' comfort food. So we're heading on back to America for some apple pie. Just in time for Thanksgiving!




Apple Pie
(adapted from Irma Rombauer's Joy of Cooking)


1. Okay, first make the crust. We chose to make a flaky pastry dough. Here's what you need:


-2 and 1/2 cups of flour

-1 teaspoon of sugar

-1 teaspoon salt

-1 cup solid vegetable shortening (or you can use a 1/2 cup shortening and a 1/2 cup butter, like us)

2. Mix the dry ingredients, then add the shortening/butter.


3. Cut the fat into the dry ingredients using the knife crossing method. Now is a good time to practice your Japanese Samurai skills.


4. When the consistency is dry and crumblike, drizzle a little over 1/3 cup of ice water and cut with a rubber spatula until it begins to stick together. Then knead with your hands until it forms a ball. Divide into two equal sections (one for the base and one for the lattice) and refrigerate for at least 30 minutes.


5. While that's refrigerating, make the filling. You will need about 6 apples, we used Fuji and Rome, but any will do...try to avoid Granny Smith though. You will also need 3 tablepoons of butter, 3/4 cup sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.

6. Peel, core, and slice the apples then toss in a skillet over medium heat with the butter and cover for about 5 minutes. Now, stir in the sugar, cinnamon, and salt.


7. Raise the heat to high and cook the apples until the juices become thick and syrupy. Transfer to a baking sheet to cool.


8. While the apples are cooling, roll out the dough on a lightly floured surface.


9. Lay the dough for the base in the pie pan and brush the overhanging edge with cold water.


10. Now, add the apple filling.




11. Here's the fun part. Time to make your pie look fancy. Cut the remaining rolled out dough into strips (about 1 inch thick. Lay half the strips across the pie and then weave the remaining strips in the opposite direction.


12. Trim the edges


13. Optional - brush an egg yolk glaze on top of the lattice.


14. Bake in the oven at 425 degrees for 40-50 minutes and wa-laa, you have yourself some apple pie!

Sorry for the hiatus

We will be back before you know it. Senior year is upon us!

Sushi

Kon'nichiwa! We are flying over to Japan to make a dish that has become the latest food craze: sushi. This sophisticated, yet simple dish will impress all your friends, or if you're anything like Yvette, you will gobble it all up before they get a chance to try it!



Sushi



You will need:
-sushi rice/short grain white rice (you can buy the special kind like in this picture but the generic kind in bulk works the same!)
-sushi vinegar (you can use rice vinegar and add sugar/salt but this is easiest)
-toasted seaweed
-avocado
-cucumber
-*bamboo mat (not necessary but makes it easier, and more professional!)


1. Cook the rice! Sushi rice is generally a little stickier than normal rice. After it's done, let it cool down, and mix in some sushi vinegar to taste.


2. Slice the cucumber into thin strips and cut the avocado.


3. Spread a layer of rice onto the seaweed and add your toppings, in this case avocado and cucumber.


4. Roll it up!


5. Here's where the bamboo mat comes in handy. Make your sushi more firm by rolling it up and squeezing the roll. Cut it into pieces and you are done!

An Indian Meal

Sorry we haven't posted any new recipes in a while. Life is pretty hectic with college visiting and such. But, to make up for it, we are bringing you three traditional Indian dishes! They make a perfect meal with a main dish, a side, and a sweet dessert.








(This last treat was SO good that we were too busy drinking it to remember to take a pic!)

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Subz Miloni (Mixed Vegetable Curry)
(adapted from Mark Bittman's "The Best Recipes in the World")


For this recipe, you will need:
-salt to taste
-1 lb of fresh spinach
-3 tablespoons of peanut oil
-2 medium carrots (cut in cubes)
-1/4 of a small cauliflower (broken in florets)
-1/4 lb of shiitake mushrooms (chopped)
-2 jalapenos (minced)
-1/4 lb green beans (roughly chopped)
-1 large onion (roughly chopped)
-3 green cardamom pods
-3 black cardamom pods
-6 cloves
-4 peppercorns
-1 cinnamon stick
-1 tablespoon of fresh minced ginger
-1 teaspoon of minced garlic
-1 teaspoon ground cumin
-1/2 package of firm tofu (cubed)
-1 tablespoon of curry powder
-1/2 cup of heavy cream


1. Chop up all of your vegetables and measure out your spices. Then, in a large pot of water, wilt the spinach and puree in a blender.


2. Put two tablespoons of the oil in a skillet, and cook the carrots and the cauliflower over medium high heat until tender (10-15 minutes). Remove from the pan.


3. Now, add the mushrooms, chiles, green beans, and onions, and cook until softened. Remove from the pan.


4. Add the rest of the oil, the whole spices, ginger, and garlic, and stir for a minute. Then stir in the powdered spices, and add in all the cooked vegetables, the pureed spinach, and the tofu. Cook for about 5 minutes, then add the curry powder, cream, and salt.


Dig in!

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Naan
(adapted from Mark Bittman's "The Best Recipes in the World")


Make sure you pick up:
-1 tablespoon of active dry yeast
-2 tablespoons of milk
-2 tablespoons of yogurt
-1 tablespoon of sugar
-3 1/2 cups of unbleached all purpose flour (plus a little extra for rolling)
-1/2 cup of whole wheat flour
-1 egg
-2 teaspoons of salt
-oil (for the bowl)
-butter


1. In a separate bowl, stir together the yeast, milk, sugar, and yogurt. Then, in a KitchenAid (using the bread hook attachment if you have one), mix the flour, egg, and salt. Then add in the yeast mixture and mix for about 30 seconds, slowly adding 1 1/2 cups of water, until the mixture forms a sticky ball.


2. Knead the dough into a ball, and then place into an oiled bowl. Cover with plastic wrap for about 1-2 hours. Make sure the bowl is big, because it will expand a lot!


3. Preheat the oven to 500. Then, roll the dough into a long snake and tear into 12 equal parts. Cover with plastic wrap for 10 minutes. Roll the dough into a long, thin oval, and then bake on a pizza stone for 6-8 minutes (flipping after 3 minutes).


Once it is browned around the edges, it is ready to be buttered up and served!

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Watermelon Cooler


We used:
-1/8 of a watermelon (cut in chunks)
-the juice of one lime
-1/4 cup milk
-ice
-mint leaves (for garnish)
-2 tablespoons of sugar

1. Blend together the watermelon, milk, and ice cubes.
2. Add the lime juice and the sugar. Stir and enjoy!

Flan

Hola! We are leaving L'hexagone and moving on to España! This week we made a traditional Spanish dessert: Flan. This jiggly treat is a heavenly combination of a fluffy egg custard and warm caramel. It's the perfect dessert to make when that pack of stale Oreos and last year's Halloween candy just aren't hitting the spot.

Flan

(adapted from Mark Bittman's "The Best Recipes in the World")

Here's what you need:

-2 cups milk, cream, or a mixture (we used skim milk and, despite our worries, it did not take away from the consistency)

-1 cinnamon stick or 1/2 teaspoon ground cinnamon

-1 cup sugar

-2 eggs

-2 eggs yolks (perfect opportunity to me a healthy egg white omlette afterwards!)

-Pinch of salt

-4 custard dishes

1. Start off by preheating the oven to 350 and boiling a kettle of water. Then put a small saucepan of the milk with the cinnamon over medium heat. Cook for about 10 minutes until it just begins to steam.

2. Then, while it cools off, combine a 1/2 cup of the sugar and a 1/2 cup of water in a small saucepan over low heat. Shake occasionaly (don't stir). The sugar will liquify, and then after 15 minutes or so (it may take a while, be patient) it will turn golden brown.

3. Immediately pour into the bottom of the custard dishes. Then beat the eggs and yolks with the salt and remaining sugar until it thickens and turns a pale yellow color. Remove the cinnamon stick and pour the milk into the egg mixture, stirring constantly.

4. Pour the mixture into the custard dishes

5. Place the dishes in a baking pan and then slowly add water until it rises about an inch from the top of the pan. Bake for about 40 minutes, but check after 30 to avoid overcooking. (Remember you want it to be jiggly!)

7. Put the dishes in a bowlful of hot water to loosen from the dish, then flip onto a plate and dig in!

We invited our friend Jeff over to critique this dish (though he ended up discussing soccer and local politics with Katie's dad more than the food...) and here's what he had to say (sorry about the shaky camera work -- leg ≠ tripod!):