Tag Archives: Dessert

Apple Pie In An Apple – Part 2

10 Apr

This post is related to Apple Pie In The Apple on my blog in February. I found another recipe online yesterday, and after trying this idea myself, I’ve adapted the original “re-blogged” recipe, and feel obliged to add Part 2.

Check out this link for the other recipe I found. It’s got nice pictures, including the lattice crust, that you may find helpful.

I’ve mentioned previously I’m not much of a baker (mainly because I don’t have the patience to measure out lots of ingredients), therefore, hoped to find an easy pie dough recipe and referred to Michael Ruhlman’s ratios for Pie Dough. I’ve put a link of his book Ratio: The Simple Codes Behind the Craft of Everyday Cooking on My Tasty Store and there is also iPhone App  available for about $4.99. I think it’s worth it just for the convenience of having it if you’re a traveler who cooks while on vacation.

For a single crust:

  • 12 ounces Flour (350 grams)
  • 8 ounces Fat (I used Unsalted Butter, cut into small pieces; note:1 stick of Butter is 4 oz.)
  • 4 ounces Water (I added 1 ice cube to keep it chilled)

1/2 Teaspoon of Salt (Optional)

1 Tablespoon of Sugar (Optional)

Mix dry ingredients and Butter in a Food Processor until Butter is in Pea-sized pieces.

Slowly add in the Water until it starts to hold together , but work it as little as possible (you may not need all of the Water, depending on the humidity of your environment). Don’t worry if it’s not totally formed into a ball.

Dump it out onto a piece of plastic wrap, knead it a bit and shape into a flattened disk, wrap up the plastic disk and place it in the refrigerator for at least 20 minutes and up to a full day.

Once chilled, roll out on a floured surface and cut into strips for the lattice (you should count on chilling longer than 20 minutes if the temperature is warm and/or if the dough is very soft).

My tips/filling recipe are below:

  • 4 Apples
  • 4 Tablespoons Light Brown Sugar
  • 1 Teaspoon Pumpkin Pie Spice Blend (or Cinnamon)
  • 2 Tablespoons Unsalted Butter (Optional)
  1. I figured out that you should not try to make the lattice directly on top of the apple (it’s too hard to get it looking nice). Make it on the counter and then place it on top of the apple. Leave a little space in the lattice for steam to get through.
  2. I also dotted the top of the apple with a little butter for extra flavor which you can see in the photo above (optional but delicious!)
  3. I used Pumpkin Pie Spice in lieu of Cinnamon
  4. I used 4 Apples, not 5-6 as in the original recipe I re-blogged, and there was plenty of filling for the apples.
  5. I used a Tablespoon of Light Brown Sugar per Apple in lieu of 1 Tablespoon of Brown Sugar and 1/4 Cup White Sugar (since I prefer the flavor of Brown Sugar)
  6. I used a round metal Teaspoon measure to scoop out the Apple.
  7. I tried setting the Apples on the top slice of the Apple (that is cut off the top) as a base…it helped stabilize 3 of the apples but the 4th one slide off during the baking process. Not sure I’d do that again, unless the top slice was a little thicker, or maybe I’d cut a bigger hole in it for the base of the apple to sit in.
  8. I’m not crazy about covering them with aluminum foil and will be test without next time. I felt it took too long for the crust to brown.

I think this concept would work equally well if you wanted a short cut and topped the Apple with some nutty Granola instead of a crust. If you try it, please share your tips or ideas. Would love to hear them!

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Apple Pie In The Apple

1 Mar
1

1

I have not “re-blogged” before so I’m not sure what this post will look like on my blog–I’m testing it out with this one.

I think I will try the recipe myself over the weekend. Seems like a great idea to me!

Seven Hills – San Francisco

22 Jan

Our good friends Katie and Michael recommended Seven Hills (named after the 7 hills of San Francisco: Telegraph Hill, Nob Hill, Russian Hill, Rincon Hill, Mount Sutro, Twin Peaks and Mount Davidson). We had an early reservation and after several minutes, the Chef came out to say hello to our table. As we were introduced by Katie and Michael, I had no doubt we were about to have a really special dinner.

It was such a pleasure to meet Alex Alioto and Alex Solomou, the partners of this fantastic restaurant, located on Nob Hill at 1550 Hyde St. Alex Alioto, the Chef, shared with us that he worked in restaurants in Italy and Germany, as well as The Ritz Carlton in San Francisco, working with Ron Siegal (who used to be the chef at Masa’s) and The French Laundry.

We shared Appetizers consisting of Salt Seared Monterey Bay Calamari with a delicious Eggplant Caponata, Roasted Niman Ranch Bone Marrow with a Parsley and thinly shaved Black Radish Salad (along side some Crostini and Hawaiian Red Sea Salt to garnish), and Grilled Mackerel with an Olive Tapenade. All outstanding!

The fresh pastas were light and delicious. I don’t order pasta often these days, but I had feeling their Carbonara would be worth the calories. It was amazing and I especially loved the generous, savory pieces of Fra’ Mani Pancetta.

One of the other stand out pastas of the night was a Tallegio Cheese Agnolotti with Squash Puree and Vegetable Broth. The Squash Puree was delicate and the infused green oil floating on top of the broth was a lovely sight. Thanks for sharing a bite, Jenny, and Victor for ordering some great wine!

For dessert, we shared some House Made Fresh Ricotta Cheese “Doughnuts” with an Orange Creme Anglaise. The Ricotta was mixed into the dough and they were lightly dusted with sugar. If you’ve ever had Ricotta Pancakes, they were similar, but even better since they were crispy all around. I especially loved the orange zest. Can’t wait to go back!

Hmmm…I think I need to make some Lemon Ricotta Pancakes soon!

Gluten-Free Peanut-Butter Chocolate Cookies

9 Dec

I found this recipe from Martha Stewart and it was so easy (perfect for me, who has little patience for measuring too many ingredients!).

You probably have all the ingredients on hand (if you stock chocolate chips and peanuts) which means you can whip up a batch anytime. I prefer bittersweet chips so swapped them for semi-sweet in the recipe.

One of the reviews said chunky peanut-butter works too, if you don’t have creamy peanut-butter. The peanut-butter and peanuts almost makes me feel like I’m eating something healthy! Next time, I’m going to try using Coconut Palm Sugar which is less processed than white sugar. Some sources suggest it has a lower glycemic index, although there is also some controversy on this (one factor is the time of harvest). I think they’re going to be gobbled up quickly!

Ingredients

  1. 1 cup creamy peanut butter
  2. 3/4 cup sugar
  3. 1 large egg (lightly beaten)
  4. 1/2 teaspoon baking soda
  5. 1/4 teaspoon salt
  6. 3/4 cup semisweet chocolate chips
  7. 1/2 cup roasted salted peanuts

Directions

  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, stir together 1 cup creamy peanut butter, 3/4 cup sugar, 1 large egg (lightly beaten), 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined. Stir in 3/4 cup semisweet chocolate chips and 1/2 cup roasted salted peanuts.
  2. With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.
  3. Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.

Raw, Gluten/Dairy-Free, Vegan, No Refined Sugar AND Delicious!?

4 Oct

 Coco-Roons by Wonderfully Raw Delights…

It’s hard to believe there is a packaged food item that combines all of these qualities–most importantly, delicious! This is, without a doubt, one of them.

Delicious and healthy food that you don’t have to make yourself is hard to find,which one of the reasons I mostly eat food “outside” of a box (and as you probably guessed, it’s one of the inspirations for the name of my Blog).

I do not, however, eat only raw food, gluten/dairy-free or vegan all of the time, but each of those terms has health benefits and I do try to incorporate them into my regular diet.

I discovered Coco-Roons at the Berkeley Whole Foods in their Raw Food Section near the Produce. When I saw them, as always, I read the ingredients on the package before putting it in my basket. When I don’t read the labels at the store, I am typically disappointed once I get home, finding some artificial ingredient, or one that I can’t pronounce. As their name Coco-Roons implies, they are a type of macaroon.

The first flavor I tried was Lemon Pie. I love lemon for its tart, refreshing and palate-cleansing effect after a meal. Chocolate Coco-Roons are also very good but Lemon Pie remains my favorite.

I don’t have much of a sweet tooth, but every now and then, I do like to indulge in a something sweet, but not overly sugary, and I recently heard someone say 3 bites is a good limit if you are trying to keep your weight down–to me, 3 bites really does satisfy. These Coco-Roons are the perfect size.

There are 8 Coco-Roons in a package so they are not inexpensive (about $1 each), but if you consider the ingredients listed on their site, I think they’re worth it and I like supporting a company that offers a high quality product. If you don’t have a Whole Foods near you, they are available from their website (a half-case or case only). Check out the link above if you’d like to try something new and delicious!