Apple Pear Crumble

Our fall CSA boxes left us with a refrigerator draw full of apples and pears.  Apples usually don't last long in our house as I eat one almost every day (it is the perfect snack at 4:30pm to help me get through a workout after work) but these apples were really ideal for baking rather than snacking.  So they started to pile up. 

Crumbles are such a great late fall and winter dessert.  They make the house smell amazing and they are pure comfort food.  This one is delicious.  Even if there are only two of you in the house, it won't last long.

This recipe is a keeper for us.  I did cut back the sugar by half - the fruit brought enough sweetness on its own.  But if your apples are particularly tart you might want a bit more sugar.  And it doesn't really need whipped cream as suggested for serving, although a scoop of vanilla bean ice cream is a lovely addition.

Apple, Pear, and Dried-Cherry Crumble

Serves 6-8
Adapted from Bon Appetit

• 1/2 cup sugar
• 3 tablespoons plus 1 1/2 cups all purpose flour
• 2 teaspoons ground cinnamon, divided
• 1/2 teaspoon ground nutmeg
• 4 large Granny Smith apples, peeled, cored, cut into 1/4-inch-thick slices (about 4 cups)
• 2 large pears, peeled, cored, cut into 1/4-inch-thick slices (about 3 cups)
• 1 cup dried cherries (about 6 ounces) (dried cranberries are a tasty substitution)
• 1 tablespoon fresh lemon juice
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 3/4 cup (packed) golden brown sugar
• 1 1/2 teaspoons finely grated lemon peel

Preheat oven to 350°F. Butter 13x9x2-inch oval ceramic baking dish. Mix 1/2 cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon, and nutmeg in large bowl. Add apples, pears, and dried cherries to bowl; sprinkle with lemon juice and toss to coat. Transfer to prepared dish.

Using fingertips, mix butter, brown sugar, lemon peel, remaining 1 1/2 cups flour, and remaining 1 teaspoon cinnamon in medium bowl until moist clumps form. Crumble butter mixture over fruit.

Bake until fruit bubbles at edges and crumble is crisp and beginning to brown on top, about 1 hour. Cool about 20 minutes. Serve with vanilla ice cream or perhaps fresh whipped cream.

Spaghetti Squash Gratin

Spaghetti squash is another one of those things that can be added to the list of things that I wouldn't be eating if weren't for the CSA.  I did a little internet searching for recipes using spaghetti squash and landed on this gratin.  It was such a good find!

This recipe was super tasty and definitely a good way to prepare squash if you are not entirely sold on it.  The recipe called for basil but I thought that lemon thyme would be a good way to season this and was quite happy with the results.  Also, this might be the first time that I wished that I had a gratin pan... not because it would make the food taste any better (I used a pyrex pan it turned out perfect) but because it would be so pretty for pictures!  Oh well!

This recipe makes a lot for a small household, if your not fond of leftovers I might recommend it for when having friends over for dinner.  It goes nicely with roasted meat or a grilled steak. 

Spaghetti Squash Gratin

Serves six as a main dish, eight as a side.

Lightly Adapted from The New York Times

• 1 spaghetti squash, about 3 pounds
• 1 tablespoon extra virgin olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• Salt and freshly ground pepper
• 3 large eggs
• 1/2 cup low-fat milk
• 2 tablespoons chopped fresh lemon thyme
• 2 ounces Gruyère cheese, grated (1/2 cup)
• 2 tablespoons freshly grated Parmesan or pecorino romano

1. Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, turning the squash every 20 minutes until it is soft and easy to cut into with a knife. Remove from the heat, and allow the squash to cool until you can handle it. Cut in half lengthwise, and allow to cool further. Remove the seeds and discard. Scoop out the flesh, and place in a bowl. Run a fork through the flesh to separate the spaghetti-like strands, then chop coarsely. Measure out 4 cups squash. (Use whatever remains for another dish, or freeze.)

2. Oil a 2-quart gratin or baking dish. Heat the oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic and a generous pinch of salt. Cook, stirring, for another 30 seconds to a minute until fragrant. Add the squash. Cook, stirring often, for five minutes until the strands of squash are a little more tender. Season to taste with salt and pepper, and remove from the heat.

3. Beat the eggs in a large bowl. Add the milk, salt (about 1/2 teaspoon), pepper and lemon thyme. Stir in the squash mixture and the Gruyère, and combine well. Scrape into the baking dish. Sprinkle the Parmesan or pecorino over the top, and gently press down to moisten.

4. Bake 40 to 45 minutes until nicely browned and sizzling. Remove from the heat, and allow to cool for 10 to 15 minutes before serving. Serve hot, warm or room temperature.

Advance preparation: The baked spaghetti squash will keep for four days in the refrigerator. The gratin can be made up to a day ahead and reheated. The recipe can be made through step 2 several hours before completing the gratin and baking.

Enjoy!

Baked Shells with Butternut Squash

Fall has found us.  Just as our taste preferences have begun to switch gears for more comfort style dishes the produce at the markets and in our CSA box have transitioned as well.  Gone are the jewel toned berries and in their place are the squash and root veggies.

With our first butternut squash of the season we thought about soup but were really wanting something with pasta.  A quick skim of The Complete Book of Pasta and Noodles brought us to Baked Shells with Butternut Squash.  Yes please!

This is an excellent option for a Sunday dinner.  It does require a bit of time from start to finish but it is worth and is good for the type of multi-tasking one might be doing on a Sunday early evening.  Since there several different things going on in this recipe (roasting the squash, making the sauce, etc) it is great for cooking together as each person can take a task.  Also, we had loads of leftovers... making for a nicely packed lunchbag.  I might suggest cutting the recipe in half if there are only two for dinner.

Baked Shells with Butternut Squash

Source: The Complete Book of Pasta and Noodles

Serves 8 as a side dish

• 1 medium butternut squash ( about 1 1/2 lbs), halved lengthwise, strings and seeds discarded
• Pinch of nutmeg
• Salt and ground black pepper
• 1 tablespoons unsalted butter
• 1 large leeks, white and light green parts, sliced thin
• 1 1/2 cups Bechamel Sauce
• 1 lb small shells or penne
• 1/2 cup grated parmesan cheese

Prehead the oven to 400 degrees.  Place the squash, cut side down, on an oiled baking sheet.  Bake until soft, about 40 minutes.  Cool, scrape the flesh into a medium bowl and mash. Stir in the nutmeg, season with salt and pepper to taste.

Heat the butter in a large skillet over medium heat.  Add the leeks and cook until softened, 5-7 minutes..  Transfer to the bowl with the squash.  Add the bechamel sauce and stir to combine.

Bring 4 quarts of water to a boil.  Add salt and the pasta.  Cook until almost al dente but still a little firm.  Reserve 1/4 cup of the cooking water, drain the pasta and return to the pot with the reserved liquid.

Add the sauce and 1/4 cup chees to the pasta and stir to combine.  Turn the mixture into a buttered 9x13" baking dish and sprink with the remaining 1/4 cup cheese.

Bake at 400 degrees until the cheese is golden and the mixture is bubbly, 15 to 20 minutes.  Remove the dish from the oven and let rest for 5 minutes before serving.

Bechamel Sauce

Makes about 2 cups

• 2 cups whole milk
• 4 tablespoons unsalted butter
• 3 1/2 tablespoons all purpose flour
• 1/4 teaspoons salt

Heat the milk in a small saucepan over low heat until hot but not scalded or boiling.

Meanwhile, melt the butter ina  medium saucepan over medium heat.  When it is foamy, whisk in the flour.  Whisk constantly for 2 minutes.  Do not let the flour brown.

Remove the saucepan from the heat.  Add 2 tablespoons of the hot milk and whisk vigorously.  When the mixture is smooth whisk in another 2 tablespoons, and then another.  Return the pan to very low heat and slowly whisk in the remaining milk, at first in 1/4 cup increments and then 1/2 cup increments until all mixed.

Raise the heat to medium-low.  Add the salk and cook, whisking often, until the sauce thickens to the consistency of heavy cream, 7-10 minutes.  Remove from heat.

Use immediately or cool to room temperature and whisk until smooth before using.  Can be refrigerated for up to 2 days, before using bring to room temperature and whisk until smooth.

Enjoy!

Carrots with Shallots, Sage, and Thyme

One of my favorite childhood stories involves carrots.  It is not one where I would sneak carrots to the family dog.  My younger brother and I were quite big into imaginitive and pretend games.  We would often come up with characters and games and spend the entire afternoon perfecting our character.  While I was emersed into the Boxcar Children series we pretended to be runaways; we set up our makeshift shelter by an old building on our parent's property and would swipe carrots from my mom's garden for our "meals."  So while my childhood included eating carrots straight from the garden (we did rinse them off with the hose while  being careful not to be seen of course), my husbands is of the variety where he would try to avoid carrots.  He still will wrinkle up his nose if I suggest carrots as a side dish.

However I have discovered that with just the right blend of seasonings or glaze he will devour them without a single wrinkle of the nose.  The Carrots with Challots, Sage and Thyme recipe from Gourmet is just lovely.  It is a perfect fall or winter side dish.  And a very simple one I might add.  I left out the shallots as we were out of them and it was still very tasty.  And you can cut down this recipe to serve two very easily.  The only thing to key in mind with this recipe is to not get to distracted when cooking the carrots so as to avoid having them overcooked; mushy carrots are less than appetizing.

Carrots with Shallots, Sage, and Thyme

Source: Gourmet, November 2009 issue

3 lb carrots, peeled
1 cup chicken stock
1/2 lb shallots, thinly sliced
1/2 stick unsalted butter (I cut this by half)
1/4 cup chopped sage
1 Tbsp finely chopped thyme
1/4 tsp grated nutmeg

Cut carrots into 3 by 1/2 inch sticks.

Bring stock to a boil with 3/4 tsp salt and 1/2 tsp pepper in a 12-inch heavy skillet.  Add carrots and simmer, covered, until just tender, about 15 minutes.

Remove lid and boil until most of the liquid has evaporated, about 5 minutes.  Transfer carrots to a bowl and wipe out skillet.

Cook shallots in butter with 1/2 tsp each of salt and peppar in skillet over medium heat, stirring occassionally, until golden brown, about 6 minutes.

Add sage, thyme, and nutmeg and cook, stirring until very fragrant, 1 to 2 minutes.

Remove from the heat and return carrots to the skillet, tossing to coat.  Season with salt and pepper.

Can be made 1 day ahead and chilled.  Reheat over low heat.

Enjoy!

~ Tara

Fall Fruit Crumble

It is no secret that I have a sweet tooth.  I will eat a smaller dinner to save room for dessert if a yummy treat is planned.  And right now with the crisp, fall air a crumble or a crisp just sounds so very good! 

I had bookmarked this fall crumble recipe as soon as I stumbled upon it and made sure to pick up the ingredients right away... then for a series of reasons (one of which included eating way to much for dinner to even think about making a dessert) it was several days before we could fit it in.  And it was so very good that I am afraid to say that we finished the entire thing ourselves!  I couldn't stop sneaking bites! The combination of flavors is just perfect.  And the crumbly top? That too is perfectly balanced with the fruity filling. 

Honestly, I wouldn't change a thing for this recipe (other than rounding up the vanilla to 1 full teaspoon) and I would definitely recommend fitting it into your cooking plans as soon as you can.  It did take a bit longer than 20 minutes for us (but our oven is wonky).  It is wonderful.

Fall Fruit Crumble

Source: Gourmet
Serves 6

2 cups fresh or thawed frozen cranberries
2 firm-ripe pears such as Bartlett, peeled and cut into 1/2-inch pieces
2 apples such as Gala, peeled and cut into 1/2-inch pieces
1 cup sugar, divided
1 1/2 tablespoons cornstarch
1 teaspoon pure vanilla extract
1 cup old-fashioned oats
1/2 cup all-purpose flour
1/4 teaspoon salt 1 stick unsalted butter, softened

Preheat oven to 425°F with rack in middle.

Stir together fruits, 1/2 cup sugar, cornstarch, and vanilla and place in a buttered shallow 2-quart baking dish.

Stir together oats, flour, salt, and remaining 1/2 cup sugar. Blend in butter with your fingertips until mixture forms small clumps. Scatter over fruit and bake until juices are bubbling and topping is golden brown, about 20-35 minutes. Cool slightly before serving.

Enjoy!

* Update: I completely forgot to mention this earlier, but this is also a super fast dessert recipe.  Seriously only takes minutes to stir up and then bake.  Perfect for a little team work- I stirred it up while Dan did the dishes from dinner and then we watched a show while it baked... makes for a nice finish to a mid-week day!

~ Tara

Share a Slice of Pumpkin Spice Bundt Cake

Pumpkin is one of those things that I really only like to eat during the fall months and I tend to prefer it in a dessert.  The colder the night, the better that slice of pumpkin dessert seems to taste!  I love cakes but with only two (well, four if counting dogs) in our little household they are not too common as we would surely eat the whole thing.  So when we invited friends over for dinner it was pumpkin cake that was on my mind!

This pumpkin spice bundt cake is really a fantastic little recipe.  It comes out so moist and flavorful.  And it isn't too terribly difficult if you are learning to cook as the directions are quite easy to follow.  My only trouble was figuring out how much extra time it needed; we recently discovered that our oven runs quite a bit lower than the temperature that it is set for and everything seems to take quite a bit more time than stated in the recipe.  Not having a solid time makes me nervous that I will either take it out too soon or add on too much time and end up with a dry, over-done cake.  But I watched it like a hawk since we would be sharing this little cake and it ended up working out just right.

I definitely recommend considering this Pumpkin Spice bundt cake in your options for fall, pumpkiny desserts- it is a nice change from pumpkin pies and such.

Pumpkin Spice Bundt Cake with Buttermilk Icing

Source: Gourmet via Epicurious
Servings: 12

For cake

1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs


For icing

2 tablespoons plus 2 teaspoons well-shaken buttermilk
1 1/2 cups confectioners sugar

Make cake:
Put oven rack in middle position and preheat oven to 350°F. Butter 10" bundt pan generously, then dust with flour, knocking out excess.

Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.

Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes (mine took 6o mins). Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.

Make icing:
While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

Enjoy! 

~ Tara

Apple and Cranberry Stuffed Pork Chops

There isn't a more fall dinner like Apple and Cranberry Stuffed Pork Chops.  With hints of apple, spices and stuffing its hard not to find this recipe delicious.  I found a few recipes that had somethings I liked and other things I didn't.  So I came up with a compromise and combined them into a nice blend that worked out very well. 

Apple and Cranberry Stuffed Pork Chops

• 2 thick bone-in loin end pork chops
• 1/2 cup salt, regular
• 1 cup brown sugar
• 1 tablespoon black peppercorns
• 1 tablespoon mustard powder
• 2 cups cider vinegar, HOT
• 1 pound ice cubes
• 1 cup breadcrumbs
• 2 tablespoons cranberries
• 1/4 cup walnuts, roughly chopped
• 1/2 cup Apple pieces, cut small
• 1/4 cup buttermilk
• 1/2 teaspoon ground pepper
• 2 teaspoons fresh sage, thinly sliced
• 1/2 teaspoon kosher salt

In a plastic ziplock bag put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes, add the chops and cover with the brine. Refrigerate for 2 hours.  Swirl around the meat in the bag every 30 min or so.

Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. Combine rest of ingredients, and put into piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.

The key to stuffing the chops is to insert a sharp knife in the middle of the chop and cut at a diagonal, so you don't enlarge the hole anymore than you have to in order to get the stuffing inside.  I found that a 4 inch paring knife works great. 

You can also bake them in a 375 degree oven for about 20-30 min depending on how done you like them.

Enjoy

-Dan