Tag: Cooking

This Apple Pie Recipe combines the sweet and tender flavors of baked apples with a deliciously flaky pie crust. Apple pie with ice cream is one of my favorite desserts, and it couldn’t be easier to make homemade!

There is a reason the combination of baked apples, cinnamon, and sugar is an classic pie recipe!

Apple pie has inspired so many of my recipes like apple pie roll ups, apple pie bread and apple pie cupcakes. Now it’s time to give you guys the perfect classic apple pie recipe. I love serving it up with fresh vanilla ice cream, but it tastes so delicious with whipped topping or even just on its own!

What Kind of Apples for Apple Pie?

With an apple pie recipe, you want apples that are tart, sweet, and firm. You want the apples to be strong enough not to break down completely while you bake the apple pie, but light enough that they are soft when they bake. Below are our favorite apples to use in apple pie!

• Granny Smith – Tart, green, flavorful, and perfect for apple pie
• Golden Delicious – Softer, sweet, and yellow in color
• Northern Spy – Red and green, honey notes, and on the sweet side
• Idared – Red in color, not too harsh in flavor, on the tart side

How To Make Apple Pie

To make a classic apple pie recipe, begin with a double pie crust. If you’re using a store bought pie crust you won’t have as much to do.  If you made it homemade, roll the pie crust out to ⅛” thickness (I roll them bottom out to about 12″ circles) and line a 9″ pie plate. Set aside.

How to Make Apple Pie Filling

To make apple pie filling, start by thinly slicing, coring, and peeling the apples. Apple peels tend to get chewy when cooked it’s always best to peel the apples first.

Toss all of the apple pie ingredients together. In this apple pie filling, the addition of a bit of flour helps to absorb the liquids that the apples release when they bake. Unlike strawberry rhubarb pie or blueberry pie, you don’t need to worry about adding tapioca other thickening ingredients as apples don’t release a ton of juices like a berry does. Turn the apple pie filling into the pie crust.

If you are making a lattice pie crust, now is your time to shine!  If you are just using a flat piece of pie dough as a topping, roll it out to ⅛” thickness and place it over the apple pie. Crimp and trim the edges, and slice some slits into the crust to allow steam to escape while the apple pie cooks. 

How Long to Bake Apple Pie

Start the apple pie at a higher temperature to keep the crust from getting soggy. Bake the apple pie at 425 degrees F 15 minutes and then reduce the heat to 375 for an additional 35-40 minutes or until the apples are tender and the pie crust is golden. If the outer crust starts to brown too much, cover the edges with foil or a pie crust shield.

Depending on your apples, the pie can sometimes bubble over so I always place it on a pan lined with parchment to save my oven any mess.

Does Apple Pie Need to be Refrigerated?

Allow the apple pie to cool slightly before serving. This also ensure you won’t end up with a liquidy pie. Serve it warm with ice cream and enjoy!

Leftovers can be stored in the refrigerator or on the counter for up to 2 days.

More Apple Recipes You’ll Love

• Apple Crisp – Quick and easy!
• Baked Apples
• Homemade Apple Butter – Perfect on muffins or pancakes.
• The Best Apple Crumb Pie Ever
• Easy Apple Cake – So moist with a cream cheese filling!

The post Apple Pie Recipe appeared first on Spend With Pennies.

Top chefs are investing in new Boston restaurant Spyce, where the meals are assembled by robot chefs.

The project of the Namibian photographer Kyle Weeks explores the antique technique used by Himba Men to produce the alcoholic drink Otusu from Makalani palm sap

There’s nothing better (or easier!) than making perfectly shredded, juicy, tender pork carnitas right in your pressure cooker!

Is there anything better than super tender, perfectly shredded, juicy pork carnitas?

I THINK NOT.

It’s so stinking good, and you can serve them in any way possible – tacos, quesadillas, over rice, or you can legit just serve them off a baking sheet.

Hey, that’s what I did all week.

Ain’t nobody got time for tacos after a 10-hour work day. Just give me the shredded pork, a fork and I’m good.

Especially with this Instant Pot situation. Simply brown the meat, add your seasonings, and close the lid. 30 minutes later, you have carnitas perfection.

The post Instant Pot Pork Carnitas appeared first on Damn Delicious.

Italian-style bread, millet bread, quinoa bread…enjoy these and other gluten-free bread recipes crafted from nuts, seeds and a variety of flours.

The 31st annual Auction of Washington Wines surpassed expectations by raising more than $4.3 million to benefit Seattle Children’s Hospital and Washington State University’s viticulture and enology program—thanks in large part to a record number of winemakers at the Aug. 18 gala and to its new “Kids who Give” theme.

“There was such an air of enthusiasm and excitement in the room,” auction executive director Shelley Tomberg told Wine Spectator.

The 760 guests at the gala drew inspiration from Seattle Children’s Hospital patients like Makenna Schwab who, during the event’s raise-the-paddle portion, raised $800,000 by auctioning off her Make-a-Wish gift—a trip to the Jurassic World set and a meet-and-greet with actor Chris Pratt—to benefit other young patients. “Presentations in person from the children patients of Seattle Children’s Hospital were a super personal touch,” said wine collector and donor Hank Sauer.

More than 80 wineries participated at the opening private barrel auction and the main live auction gala. Bids raised more than $2.7 million, including the highest-selling lot in the auction’s history: a three-couple trip to visit some of Bordeaux’s best, including Château Haut-Brion and Château Lafite Rothschild, which sold for $160,000.

The lot was donated by DeLille Cellars. “It was a great honor to achieve the highest single-selling auction lot in the history of the Auction of Washington Wines, and, more importantly, to make a significant impact for Seattle Children’s Hospital,” said DeLille Cellars CEO Tom Dugan. “The auction means so much to DeLille Cellars and the Washington State wine community.”

Other top lots included “Cayuse Comes of Age,” a collection of 10 three-liter bottles donated by Christophe Baron from his three wineries, including eight from Cayuse. The collection sold for $37,500. The “Betz Night Ever” lot offered a tasting of Wine Spectator‘s Wine of the Year across a decade, starting with the 2007 winner, Clos des Pape Châteauneuf-du-Pape 2005, and ending with the 2017 winner, Duckhorn Merlot Napa Valley Three Palms Vineyard 2014. The lot, donated by Betz Family Winery founder Bob Betz, sold for $39,000. Betz will also moderate the tasting for the winning bidder.

“The auction lots were unparalleled from previous auctions,” said Betz. “I wanted to bid on most of the items.”

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When Nicholas Stefanelli was growing up in the small town of Beallsville, Md., “my friends always wanted to come over and eat at our house,” recalls the chef. Food was “a focal point” in his upbringing; both sets of grandparents—Greek and Italian—tended backyard gardens, and “everybody” in the family cooked. Stefanelli, 38, initially pursued studies in fashion design, but after one transformative trip to Italy, he was drawn to the kitchen, his family’s passion for food laying the foundation for a bright culinary career.

After graduating from Maryland’s L’Academie de Cuisine in 2000, Stefanelli accrued experience at restaurants such as Wine Spectator Grand Award winner the French Laundry, and under chef Fabio Trabocchi, who now owns Best of Award of Excellence winners Del Mar, Fiola and Fiola Mare. In 2015, Stefanelli opened his own restaurant, an Italian tasting-menu concept called Masseria in Washington, D.C. The restaurant quickly gained acclaim for its refined spin on familiar Italian flavors in pastas like chicken liver agnolotti and entrées like Mediterranean stone bass with a spicy saffron emulsion. Masseria also established itself as a wine destination, offering an impressive global list managed by wine director John Filkins. The program first earned the Best of Award of Excellence in 2017 and offers nearly 1,000 selections today.

Now, Stefanelli is building a small empire of his own. He is slated to open a Greek restaurant in D.C. next year, but first, he is putting the finishing touches on Officina, a 14,000-square-foot, three-story project in the city’s massive new waterfront complex, the Wharf, opening in stages with a completion goal of late September. The space will feature a market—including an in-house butcher, baker and wine shop—plus a trattoria for full-service dining and an “amaro library” bar, and a rooftop terrace with cocktails, snacks and plenty of Champagne options.

Stefanelli spoke with editorial assistant Julie Harans about broadening his horizons beyond Carlo Rossi, playing with Chinese and Italian influences in the same dish, and what pairing has most surprised him recently.

WS: How did you wind up in the restaurant industry?
NS: I went to Europe to go look at fashion design schools, and while I was in Italy I was floored by food culture … Then, D.C. was a very different place than it is now. And so when I saw the people in the streets eating and drinking and enjoying, I was just floored by why we don’t have that where we are, and I came back and went to culinary school and started cooking. It’s just kind of like a switch got flipped.

WS: Can you talk about some of the philosophies and inspirations behind your cooking?
NS: A lot of it is the regionality of the food, and trying to be a little more playful and avant-garde with how we put things together but still keeping the heart and soul of what that dish is. Like the linguine with XO sauce that we do: I went to China and helped at a friend’s restaurant and learned how to make XO sauce while we were there, and I fell in love with it. But I took what XO sauce was and I made it kind of Italian. In Italy, there’s also a lot of dried fish and anchovies.

So instead of dried shrimp, it’s dried scallops, which are kind of the core pieces, and instead of Chinese sausage we use prosciutto, and then we cook it all down in olive oil with garlic and a little bit of ginger in it. … It’s so simple and beautiful, yet it’s really complex to get to that point as well. So when you eat that dish, you have something of nostalgia but you also have something of future going into it.

WS: How were you introduced to the world of wine?
NS: When I first started cooking, I worked at this restaurant, Galileo. And when I was an intern, the grill cook was back there, and one of the wine runners was like, “If you give me a veal chop, I’ll give you a bottle of Barolo.” And I’m like, “What’s a bottle of Barolo?” My grandfather drank Carlo Rossi out of a gallon jug … In the Windows on the World wine book, [Kevin Zraly] has this sentiment talking about, “You have to drink a lot of bad wine to know what good wine tastes like,” and it’s very true. I’ve drunk a lot of bad wine. And then you really taste something and you’re like, wow, that’s special.

WS: What role does wine play in your restaurants?
NS: Understanding the wines, you can help guide the [dining] experience to make it even better. And we do that education with our kitchen staff, so they go through a wine class every week with our somms to understand the art of food and wine and the pairing. It also helps them as they’re cooking a dish to know, “OK, well if I put too much acid in the sauce, or if this isn’t balanced right, or this is burnt,” how that affects what is sitting in a glass and what people are eating, so it comes together as a full experience.

WS: Have you discovered any pairings during your time in the restaurant that surprised you?
NS: Our “foie-noli” that we do, it’s a cannoli shell with a foie gras mousse and pistachios, and with a 15-year-old aged Marco De Bartoli Marsala, it’s this beautiful bite and sip. There’s not a ton of great aged Marsala out there like what you think of [with] Madeira and Sherry. So that was a fun eye-opening experience.

WS: How have you seen D.C.’s food scene change?
NS: Within the past five years, neighborhoods have developed, people are doing great things in different pockets that never happened before. So you have a great Vietnamese restaurant or a Filipino restaurant or Eastern European, all these places that are not your steak house or French bistro … The city has definitely expanded its reach and diversity.

WS: Tell us about your upcoming project, Officina.
NS: It’s big, it’s fun, it’s got multiple components. This is three different levels and three different places to go; it’s a place that you could come and have coffee in the morning and a croissant or brioche with granita, you could come back and have lunch in the trattoria, you could have drinks [on] the rooftop at night after a concert. So there’s something for everybody all day long that’s happening in the space, but they’re all different experiences that tie into one core nucleus.

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A Toronto chef was horrified when he left his knife roll in an Uber taxi and even more distressed to find out it had been thrown away.

This Coleslaw Recipe is one I’ve been making pretty much forever!  This homemade coleslaw is quick and easy and my whole family loves it. Goes with great as a side, or sandwich topper!

(more…)

The post The Best Coleslaw Recipe appeared first on Spend With Pennies.

At New York fine-dining spot Per Se, chef Thomas Keller’s showstopping classic dishes tend to get all the attention. But the tasting menus here aren’t all caviar and pearls; simple, traditional French techniques undergird much of the magic. An example is mushrooms served à la grecque, a light pickling preparation that harks back to the hors d’oeuvres carts of formal midcentury dining rooms. Today at Per Se, the preparation appears often, either tucked in as a side dish with items like grilled fish, or as a course in and of itself, with grilled bread alongside.

To make your own Per Se–inspired mushroom toast, boil a mixture of vinegar, white wine and spices, then pour it over sautéed mushrooms. Next, set aside the marinating mushrooms and wait, preferably for 24 hours—which is perhaps the most difficult part of the whole exercise. But it’s worth it. “To nail it, you want to do this ahead of time so you really infuse the vinaigrette into the mushrooms,” says Corey Chow, executive chef of Per Se, which holds a Wine Spectator Grand Award for its wine list. You can pass some of the time making his recipe for scallion oil, which is great drizzled on the finished toast—or on just about anything.

To maintain the precise herbaceous notes in the marinade—seasoned with parsley stems, fennel seeds, coriander seeds, star anise and peppercorns—Chow recommends turning off the heat as soon as the mixture has reached a boil so the liquid is gently infused with the fresh, light aromatics, rather than continuing to cook, which “dumbs down the flavor,” he explains. It’s not unlike extraction in winemaking. “Once [the marinade] comes up to 212 degrees, that activates all the aromatics to release their oils and flavor, and then it rests. If you boil it, it’s just going, going, going and you’re extracting, extracting—you’re taking almost too much flavor.”

Chow’s kitchen is fastidiously low-waste, and the bare parsley stems in the marinade are a way to utilize a part of the herb that typically gets tossed. But if you haven’t already saved headless stems in your fridge, you can use the leaves on your parsley as a finishing garnish on the toast.

At Per Se, “We can do this dish with beautiful, expensive bluefoot mushrooms from France, matsutake mushrooms from Oregon, chanterelles, morels,” Chow says. “But for the home cook, you can just get whatever’s around in the market; you can use button mushrooms, you can use hen of the woods, which are a little bit cheaper, trumpet royales that are more common.”

Buy what looks good, knowing that larger specimens may need to be chopped into bite-size chunks for toast, while smaller mushrooms can be left whole. “It depends on what you find at the market,” Chow says. “That’s what’s fun about nature: It changes every single time.”

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Pairing Tip: Why Aged White Rioja Works with This Dish

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Visit our YouTube channel to watch a version of this Perfect Match video with closed captions.

For more tips on how to approach pairing this dish with wine, recommended bottlings and notes on chef Corey Chow’s inspiration, read the companion article, “A Perfect Match: Mushroom Toast With an Aged White,” in the Oct. 31, 2018, issue, via our online archives or by ordering a digital edition (Zinio or Google Play) or a back issue of the print magazine. For even more wine pairing options, WineSpectator.com members can find other recently rated white Riojas in our Wine Ratings Search.

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Forest Mushroom Toast with Scallion Oil

For the marinade:

• 2 1/2 cups Champagne vinegar
• 1 cup sugar
• 1 scant cup white wine
• 1/3 cup parsley stems
• 1 tablespoon sliced garlic
• 3 bay leaves
• 1 1/2 tablespoons fennel seeds
• 2 1/2 tablespoons Telicherry or black peppercorns
• 1/4 cup coriander seeds
• 3 star anise pods
• 4 tablespoons mustard seed or grainy mustard

For the mushrooms:

• Canola oil, for coating pan
• 1 1/2 pounds mixed mushrooms, such as hen of the woods, chanterelle and trumpet royale, in small clusters and pieces
• Salt, to taste

For the scallion oil:

• 1 rounded cup thinly sliced scallions
• 3/4 cup baby spinach
• 1 1/2 cups canola oil
• 1 rounded teaspoon salt

For the radishes:

Olive oil, for coating pan

9 red radishes, stems removed, quartered

Salt, to taste

Lemon juice, to taste

For serving:

• Six 1/2-inch-thick slices country bread, halved
• Olive oil, for brushing bread
• Salt, for sprinkling on bread
• Parsley leaves, if desired

1. In a large pot, combine vinegar, sugar, wine and 1 1/4 cups water. Bring to a boil, then add parsley stems, garlic, bay leaves, fennel seeds, peppercorns, coriander seeds, star anise and mustard. Turn off the heat and let cool slightly.

2. Heat a saucepan over medium and coat with canola oil. Add the mushrooms and lightly sauté until fragrant and lightly browned. Season with salt to taste. Transfer to paper towels to drain oil. Pour marinade into a large bowl through a strainer. Discard solids or reserve for another pickling project. Submerge mushrooms in marinade and let sit for at least 1 hour, preferably marinating them overnight, transferring to the refrigerator when the liquid has cooled to room temperature. Drain mushrooms and transfer to a serving bowl. Discard marinade or reserve for pickling other items.

3. In a blender or food processor, combine scallions, spinach, 1 1/2 cups canola oil and 1 rounded teaspoon salt. Blend on high for 5 minutes until bright green and slightly grainy. If oil becomes hot, quickly transfer to a mixing bowl set over a bowl filled with ice to cool it down.

4. Heat a saucepan over medium and coat with olive oil. Add radishes and quickly sauté until slightly softened. Sprinkle with salt and lemon juice to taste. The lemon juice will brighten the radishes and provide some acid.

5. Preheat a broiler. Brush bread with olive oil and sprinkle with salt. Broil bread until toasted, flipping with tongs, about 1 minute per side.

6. Add radishes to the bowl of mushrooms, stirring to combine. Drizzle mixture with scallion oil and garnish with parsley leaves, if desired. Arrange toast on the side. Serves 6 as an appetizer.