Off the Shelf: November Magazines

Are you thinking about purchasing a food magazine for Thanksgiving inspiration? Do you look at all the selections and wonder which one will be best for you? Today, I'm reviewing four different magazines. Each was inspiring in different ways with the full-color photos, mouth-watering recipes, and great ideas!

FOOD NETWORK MAGAZINE (November 2009)

Food Network Magazine boasts 138 recipes - some holiday and some general, yummy, mostly easy-looking recipes for every day.

They feature at least 4 turkey recipes using various cuts and methods as well as six stuffing recipes including a Pear-Pecan Stuffing that sounds amazing and I plan to make next week! There are several side dish recipes to change up your normal offerings but perhaps the very best feature of this publication is the pull-out in the middle - 50 mashed potato recipes. The many takes on white and sweet potatoes are sure to inspire you to try something new!

A few other holiday recipes that caught my eye are the Pumpkin Banana Mousse Tart, Ellie Krieger's Creamed Spinach, and the snack recipes using Thanksgiving leftovers. One last thing that I really like about the Food Network Magazine is the picture recipe index which is divided by category -  you can see photos of every recipes offered with the exception of the pull-out. It's a lovely and delicious way to inspire your creativity.

FOOD & WINE (November 2009)

Food & Wine is, of course (!), a star when it comes to wine pairings with your Thanksgiving feast but it doesn't end there. They have some wonderful looking recipes including a full Thanksgiving menu with photos and recipes. A few other recipes that especially sounded delcious were a Bacon, Onion, & Rye Stuffing, 5-Spice Glazed Sweet Potatoes w/Walnut Toffee, Carrot Soup, and Pear Tarte Tatin w/Red Wine Caramel.

They feature a pull-out with 15 wine pairing rules - it includes a wine and a recipe to pair it with in addition to the rules. Very nice! I also thoroughly enjoy their chef interviews and beautiful photos.

I made the Maple-Ginger-Roasted Vegetables w/Pecans and while I don't prefer turnips and brussel sprouts (I know, I'm sorry!), this recipe also had cauliflower, butternut squash, and carrots and would make a terrific and different side dish for the holidays! And you could easily substitute other vegetables. Let me tell you - the pecans were an amazing and slightly unexpected addition to this recipe!



You can find the recipe in the November 2009 issue or on Food & Wine's website.

COOKING LIGHT (November 2009)

Once again, Cooking Light has outdone itself. It has wonderful holiday recipes and boasts a picture for every recipe - inspiring for any cook! It also divides the recipes by category.

If you are wanting to do a protein other than turkey, then this is definitely the magazine for you. While they have the traditional turkey recipe, they also feature lamb, beef, salmon, and more which I think is really nice.

I like that they feature several lighter dessert recipes that all look amazing and delicious! I would be proud to present any of them at my holiday table.

Some of the recipes that I especially would enjoy making are Herbed Beef Tenderloin w/2 Onion Jus, Fontina Stuffed Potato Skins, Cranberry Upside-Down Cake, and Winter Sangria.

I did make the delicious Sweet Potato & Butternut Gratin. It would be an excellent side dish for a holiday meal! I did substitute swiss cheese for the Gruyere and as a suggested substitute used a smoked bacon instead of the pancetta. All in all, very good and very pretty!



You can find the recipe in the November 2009 magazine or on Cooking Light's website.

BON APPETIT (Novebemer 2009)

This is the first time I have really looked at an issue of Bon Appetit and I am hooked. Their Thanksgiving recipe section is beautiful, easy to use, and completely inspiring - the photos are awesome! It is divided into sections:  Turkey & Gravy, Stuffing, Relishes, Potatoes, Sides,  Breads, & Desserts. It features many recipes in each section.

They offer 10 themed feast menues including Farm-To-Table, Do Ahead, Fresh & Light, Quick & Easy, Beginners, and five others! I also like the recipe key: M=Make Ahead, S=Show-Off, Q=Quick & Easy, and T=Take Along. It makes the magazine very user friendly.

Some of the recipes that I really want to try are Cranberry Vanilla Bean Sorbet, Butternut Squash & Cheddar Bread Pudding, Herb & Cheese Popovers, and Green Beans w/Walnuts & Lemon Vinagrette. Yum!

If I were to reccomend only one magazine purchase for Thanksgiving, Bon Appetit would be it! The others are all great and feature fabulous recipes and would certainly be worth your while but this is the one I enjoyed and look forward to using the most for the holidays!

Weekend Fare: Pizza

One of our very favorite meals is pizza night. It symbolizes family time and is nearly always accompanied by finger food and often a movie night. We have pizza at least twice a month and sometimes weekly. The boys love it!

It's perfect for the weekend - watching games, having company, or enjoying a family night. It's not only creative but it can be on the table from scratch in less than 45 min. So, it's  quick, easy and I usually have all the ingredients on hand.  You can also use the same dough recipe and make calzones.

My personal favorite toppings are ground beef or bacon, onion, tomato and mushroom or Hawaiian. We all like just plain cheese or vegetarian. I try to use up the vegetables and leftover ingredients in the refrigerator. Bu really, the sky is the limit when it comes to pizza toppings!

(This is a take on Hawaiian Pizza - bacon, pineapple, red pepper, and green onion)

Here is the basic crust recipe which I adapted from another recipe. I'm also including few alternative ideas that make it great!

PIZZA DOUGH
1 Tbsp. active dry yeast
1 cup warm water (105 to 115 degrees F.)
1 tsp. sugar
1 tsp. kosher salt
2 Tbsp. olive oil
2 1/2 cups flour (I often use 1/2 whole wheat)

 

Dissolve the yeast in the water. Add sugar, salt, olive oil, and 1 c. of the flour. Mix thoroughly (I use a stand mixer). Add the remainder of the flour.  Knead the dough by hand (about 5 min. or until elastic) or in the mixer (about 3 min. or until elastic). Let dough rest for at least 10 minutes. (I make my sauce at this point). Roll out and press onto a pizza stone or greased pizza pan. Let rest again for 5 minutes. Add sauce and toppings.

Bake at 450 degrees F. for 12-15 minutes until the crust looks crispy and lightly browned. Brush edges with olive oil to soften and for a beautiful (delicious) finished look.

 

Alternatives (use any or all): Add 1/4 c. parmesan cheese to the crust. Add 2 tsp. Italian seasoning. Add part or all whole wheat flour (this makes it healthier!).

PIZZA SAUCE
1 - 8 oz. can tomato sauce
1 - 4 oz. can tomato paste
1 clove fresh garlic, minced
2-3 tsp. Italian or Pizza Seasoning
1/2 tsp. salt

Combine all ingredients and spread on the crust. Top with desired toppings. Refrigerate any leftover sauce and use within 1 week.

Alternatives (use any or all): Use fresh basil (2-3 Tb.) - I do this in the summer! Add other fresh herbs- oregano is especially good. Add 1/4 c. parmesan cheese. Omit tomato paste (for a thinner sauce). Add 1 tsp. sugar for slight sweetness.

You can also use prepared BBQ sauce, a white sauce, or no sauce at all (I've even just drizzled olive oil and scattered fresh herbs on the crust before the toppings).

(This is a vegetarian version - red & green peppers, green onions, and tomatoes)

Tea Time: Treacle Scones

My favorite scone for fall tea times is the Treacle Scone. I love them.  I first tasted this scone on a chilly, wind-whipped day in Scotland, and ever since have found it to be a spicy comfort accompanied by a hot cup of tea.

With a pinch or two of ground ginger and some pumpkin pie spice, along with just a touch of molasses (otherwise known as treacle in the UK), these scones give you the faintest hint of gingerbread. Serve them straight from the oven with some butter, or, even better, whipped cream. A steaming pot of chai tea would be an ideal accompaniment, but any tea will do.



TREACLE SCONES

3 cups flour
1/4 c. sugar (1/2 cup if you like sweet scones)
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cream of tartar
1/2 tsp. ground ginger
1 tsp. pumpkin pie spice (or British mixed spice)
6 Tbsp. butter
1 Tbsp. molasses
3/4 c. buttermilk

Preheat the oven to 400F. Mix dry ingredients together. (I use a whisk to give a sifting action to the dry ingredients and incorporate air.) Rub in the butter with your fingers until the mixture resembles coarse crumbs. Mix the molasses and the buttermilk in a separate bowl and then add to the flour mixture.

(Note: if you don't have buttermilk, you can make some by adding 1 tsp. lemon juice or vinegar to your milk. This milk may be thinner than buttermilk, so don't add all the milk at once -- just add as much milk as you need to make a dough.)

Mix the dough together and knead until it is smooth. Don't over mix. Pat the dough out to 1/2-3/4-inch tall. Cut with a round biscuit cutter. Place on a greased baking sheet and bake for 10-12 minutes.

Makes about 12.

Off The Shelf: Roast Figs, Sugar Snow

Roast Figs, Sugar Snow by Diana Henry is a feast for the imagination. Read the introductions to each chapter and you will find vivid pictures of warm, comforting food wafting up from the pages, inspiring you to move from your chair into the kitchen.

While you may not be interested in every recipe, I find books like this valuable for putting ideas in my head, giving me a craving for a new ingredient, or reminding me of something I've made in the past that needs to be revisited.

Let me give you the chapter titles, and see if these alone don't cause your mouth to begin watering:

Ripe and Ready: cheese
Gathering In: chestnuts, hazelnuts, walnuts and pecans
Earthly Pleasures: pumpkin, squash, beans and lentils
Field Days: winter vegetables
Tales from the Hunt: game and wild mushrooms
The Fat of the Land: pork
Of Wood and Smoke: smoked food
Apples in the Attic: apples, pears and quinces
The Colour Purple: plums, damsons and figs
Winter on Your Tongue: herbs, spices and sour cream
From Hedgerow and Bog: cranberries, blackberries, sloes and rosehips
Sugar Snow: maple syrup

Now, don't you feel yourself wanting to dive into the pages of those chapters for some Georgian Cheese Pies, Salad of Pear, Hazelnuts, and Blue Cheese, Pecan and Pear Upside Down Cake, Vermont Baked Beans, Roast Beetroot Salad, Roast Squash with Porcini Cream, Sour Cream Apple Pie Muffins, or Swedish Meatballs with Cranberry Sauce.

If you can't get ahold of the book, you can at least try this recipe:

TAGLIATELLE WITH ROAST SQUASH, SAGE, RICOTTA AND SMOKED CHEESE
(adapted from Roast Figs, Sugar Snow)

3 lbs butternut squash
olive oil
6 Tbsp. butter
salt & pepper

21 oz. fresh tagliatelle (or dried pasta if you don't want to buy fresh)

handful of sage leaves

2 oz ricotta cheese
4 1/2 oz smoked cheese, grated

Preheat oven to 350F. Peel and chop the squash into 1/2-inch dice. Place on a baking sheet and drizzle with a little olive oil and dot with 2 Tbsp. of the butter. Sprinkle with salt and pepper. Roast squash in oven for about 20-25 minutes until tender.

When the squash is almost ready, cook the fresh pasta in boiling water according to package directions. Melt the rest of the butter and gently fry the sage leaves in it. When the pasta is ready, drain and stir in the butter and sage mixture, seasoning well. Gently toss with the roast squash.

Divide the pasta between plates and top with chunks of ricotta and the grated smoked cheese. Add a good grinding of black pepper.

Serves 4.



And just in case you need a little more prodding to give this book a read, check out the Salad of Pear, Hazelnuts and Blue Cheese:



or the Harvest Moon Cake with Maple and Pecans. I think I've convinced myself that I need to sit down for another read of this book and try out a few more recipes. Enjoy!

Entertaining 101: Hostess Gifts

With the holidays around the corner and an increase in dinner and party invitations, we thought it would be helpful to touch on a tradition that we believe has too often fallen from practice - the giving of host/hostess gifts. And while you may not bring one every time you are a repeated guest, it is an especially nice gesture if it is the first time you are visiting, your hosts have moved, had a baby, or experienced any major life change, you are staying overnight, it's a holiday or it's been awhile since you have visited.

These gifts do not need to be expensive, can be simple, and should certainly be easy. In fact, you can always have a couple of gifts on hand for last minute invites. Here are some of our ideas for some appropriate and thoughtful host/hostess gifts.

Perhaps the most traditional gift is a bottle of wine. Buying a local wine is a nice touch to this age old offering. These are easy to keep on hand and you can usually find one for less than $10 or for a finer occasion you can splurge a bit more. Here are some ideas for ways to present your gift.



An artisan bread and local or homemade jam is a wonderful gift. This also could be purchased for less than $10 and the jam is easily stored in your pantry for those unexpected invitations.



A live herb plant is a lovely addition to any cook's kitchen. You can find them right in the grocery store produce section and it is a gift that continues to give to your host or hostess. Basil, Italian Parsley or Chives are especially good choices. These should be available for $5 or less.



Flowers are always a safe bet. You can bring a plant or a bouquet of flowers for less than $10 and often even closer to $5. They brighten anyone's day and certainly express gratitude. (I  picked up the bouquet below at our local farmer's market.)



Finally, a home-baked good is perhaps the most budget-friendly gift and is always well received. In our busy society, baking is often a crowded out luxury or lost art. Brownies, bread, pie or cookies are excellent choices. Make sure to bring the baked goods in a container that you don't need back.



Expressing appreciation and recognizing the work that your host/hostess has gone to is thoughtful. And I'm certain there are many more practical and appropriate gifts to give. So stock up and bring a gift that will delight your hosts this holiday season!

Market Fresh: Beets

There are so many vegetables available at the market these days - vegetables we tend to be a little less familiar with. Today, I want to focus on beets. Red beets seem to be the most common in the supermarket but yellow/golden beets are delicious as well. Beets are a root vegetable but the entire vegetable is edible - the greens are actually my favorite of all the greens.

I love beets and I always have but my husband isn't crazy about them. I can't remember if my kids have had them before but all three of them ate the beets without complaining and a couple of the boys liked them very well. The  recipe I made even had my husband admitting that they were pretty good!



Here are the red and yellow beets washed, trimmed*, drizzled with olive oil, wrapped in aluminum foil, and ready for the oven. Bake them at 375 degrees for about 1 hour or until tender. Then cool until they can be handled and peel them. I actually enjoy them straight from the oven just like that with maybe a little butter and salt. For the recipe, cut them in wedges - 6 or 8 per beet.



The recipe below is in my top favorite salads ever. It is SO good - a bite with a little bit of everything has the perfect textures and wonderful flavor.

BEET, GOAT CHEESE, & AVOCADO SALAD
(Inspired and adapted from Giada De Laurentiis)
Print This Recipe

1/4 cup balsamic vinegar
2 tablespoons red onion, finely diced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 medium red beets, roasted, peeled, and cut in wedges
3 medium yellow beets, roasted, peeled, and cut in wedges
6-8 cups fresh mixed salad greens
1/2 cup pecans, toasted, coarsely chopped
1/4 cup dried cranberries
1/2 avocado, peeled, pitted, and cubed
2-3 ounces goat cheese, coarsely crumbled

Whisk the vinegar, red onion, and honey in a medium bowl to blend. Gradually whisk in the oil.

Arrange mixed greens on 4 plates and dress with a little of the dressing. Top with the walnuts and cranberries. Season the salad, to taste, with salt and pepper. Arrange the beets and avocado around the salad. Top with the goat cheese, dress with more vinagrette and serve.



As I mentioned the greens are outstanding. I like to saute mine in a little butter and olive oil and top them with a little balsamic vinegar and salt. They are also great with a little garlic! Delicious!

(the picture is courtesy of Heather who also loves beet greens and whose red beet green tops were much better than the tops on mine)



*A final note - leaving the beets with the peel and the top and bottoms intact when you are roasting them minimizes the color bleeding out of the beets. If you are boiling them (which also works well), still just trim off the greens and then drop them in the pot with the peels, tops, and bottoms still in place.

Weekend Fare: Soup Pot

There is nothing more comforting than a big pot of soup.  It warms the soul as well as the stomach. One of my favorite things about the weather turning cold is being able to serve soup. Most soups are wonderful leftover (some even better the second time!) and most can be made in advance making soup a great food for weekends.

Today I'm sharing a family favorite. We love lentils and this recipe is especially one of my husband's favorites. It's very easy and you can even combine all the ingredients in your slow cooker on low for 6-8 hours - just make sure you brown the sausage first. You could also make this a vegetarian meal by omitting the sausage, increasing the lentils by 1/2 c. and using vegetable broth.



SAUSAGE LENTIL SOUP

1/2 lb. sausage, casings removed or bulk sausage*
2 Tb. Olive Oil
1 c. carrots, finely diced (or coined)
2 stalks celery, diced
1/2 bell pepper, diced (I like red but any color will do)
1 med. onion, chopped
2 cloves garlic, minced
1 c. dry brown lentils, rinsed and drained**
6 c. chicken stock (or 1 qt. plus 2 c. water)
1 1/2 tsp. salt
1/2 tsp. rosemary
1/2 tps. dried sage
1/2 tsp. chili powder
1/4 tsp. freshly ground pepper
1/8 tsp. red pepper flakes

Brown sausage and remove from pan.  Saute carrots, celery, bell pepper, onion, and garlic in olive oil until tender. Add sausage, lentils, chicken stock, and seasonings.  Cook until lentils are al dente to soft - about 45 min. - 1 hour.

Serve with a green salad and fresh sliced bread or biscuits.

*I use a seasoned sausage like mild Italian or breakfast sausage.
**There are several different varieties of lentils and any would be suitable but the cooking times will vary.  It will be less time if you use red lentils - they will fall apart and become mushy when cooked too long.

Just another note: If you decide to use the slow cooker, you do not need to saute the vegetables in olive oil - instead omit the olive oil and put all vegetables in the slow cooker raw.

Kids in the Kitchen: Easy Lunch

Some of my favorite childhood memories are in the kitchen. We learned to cook about as soon as we could count. I want my children to have wonderful memories of us cooking together so I'm always looking for creative ways to include them in meal preparation or in making snacks.

My older boys are 4 and they are always eager to help. And I find that if they have helped to make something, they are very likely to find it tasty. It's a great way to help picky kids eat vegetables or different types of food. So my boys made lunch (with supervision, of course) and here is what they made.

ENGLISH MUFFIN PIZZA
3 english muffins, split*
1-8 oz. can of tomato sauce**
2 Tb. Italian Seasoning
1 - 1/2 c. shredded cheese
toppings

 
Mix the tomato sauce and the Italian seasoning together (or if your kiddos are older, they can do this themselves). Prepare any toppings you want. We used green pepper, cherry tomatoes, and chopped, fresh spinach but anything would be good - mushrooms, pepperoni, onion, pineapple, ham, sausage, whatever you have on hand.

Let the kids build their own pizza! Mine were very serious and very excited about this as they carefully created their masterpieces.





Put under the broiler (I set mine to low) for about 5 minutes or until the cheese is melted and starting to turn golden.



ENJOY!

While the pizza where baking, I cleaned and cut some celery for the boys to make ants on a log.

ANTS ON A LOG
Celery
Peanut Butter or Cream Cheese
Dried Fruit, Nuts, and/or Seeds***



I spread the peanut butter on the celery but again, if you have an older child, they could do that. We used a dried fruit mix and the boys went to work.



They loved making these and they gobbled them up!



*You could also use bagels, tortillas, or regular sliced bread. 
** There will be leftover sauce - you can save it for another day or put it in your pasta sauce or nearly any recipe that calls for tomato sauce.
***Raisins are the traditional topping for ants on a log but don't let that stop you from trying something new! Even flavored cream cheese would be good! 

Enjoy cooking with your kids - yes, sometimes it takes longer and sometimes it messier but the memories you will make will more than make up for those small inconveniences!

Off The Shelf: Autumn Gatherings

Our book on review this week is Autumn Gatherings: Casual Food to Enjoy with Family and Friends by Rick Rodgers. Just out last fall, this book is filled with 160 pages of seasonal recipes ranging from appetizers and beverages to desserts.

To give you a taste of what's inside, let me list a few of the recipes that caught my eye: Roasted Butternut Squash Salsa, Ham, Yam and Kale Soup, Roasted Chicken Breast with Root Vegetables, Oktoberfest Sausages and Red Cabbage, Fettuccine with Roasted Butternut Squash and Chard, Cranberry Rum-Raisin Sauce, Pumpkin Sticky Toffee Pudding, and Persimmon Cookies.

I decided to try the Pear-Cranberry Crisp from the dessert section. The result was beyond my expectations with the sweet-tart of the carmelized cranberries melting into the perfumey pears and all covered with the buttery brown sugar and oats topping. Yes, this is a must for making this fall.

PEAR-CRANBERRY CRISP
(Autumn Gatherings)

1 12-ounce bag fresh (or frozen) cranberries
1 1/2 c. light brown sugar, divided
4 ripe pears, peeled, cored, and cut into 1-inch chunks
1/4 c. flour
2 Tbsp. lemon juice
1 tsp. pumpkin pie spice, or 1/2 tsp. each ground ginger and ground cinnamon
2 Tbsp. butter, cut in small cubes

Topping:
1 c. oats
3/4 c. light brown sugar
1/2 c. flour
1/4 tsp. salt
8 Tbsp. butter, cut up

Preheat oven to 375F. Lightly butter an 11 1/2 x 8-inch baking dish.

Combine the cranberries and 1 cup of the brown sugar in a medium saucepan. Bring to a simmer over medium heat, stirring often to dissolve the sugar. Cook until the cranberries burst, about 5 minutes (if using fresh berries). Pour into the prepared dish. Let stand to cool until tepid, about 15 minutes.



Mix together the pears, the remaining 1/2 cup brown sugar, the flour, lemon juice, and spice. Pour over the cranberries and dot with the butter.

To make the topping: mix together the oats, brown sugar, flour, and salt in a bowl. Add the butter and rub everything together with your fingers until combined. Press the mixture together into a cohesive mass. Crumble in a relatively even layer over the pears. Place on a rimmed baking sheet (to catch any bubbling juices).

Bake until the juices are bubbling and the topping is crisp, 50-60 minutes. Cool until warm, and serve with vanilla ice-cream.

Serves 6-8.

Gluten-Free Goodness: Apple Crisp

Apple crisp is a quintessential fall dessert. This version uses pecans in place of oats and results in a crisp that has an amazing depth of flavor, all the while highlighting the star of the show: fresh, autumn apples, straight from the orchard. Even those without a gluten allergy are going to want to try this version.

APPLE CRISP

For the apples:
5 small apples, peeled and sliced
juice of 1/2 lemon
1/4 cup brown sugar (I used dark brown)
1 tsp. cinnamon

Mix together the apples, lemon juice, brown sugar and cinnamon. Place into an 8x8 baking dish (or similar size).

Topping:
1/2 c. rice flour
1/4 brown sugar
1 cup whole nuts, chopped in the food processor until quite small (but not yet meal)
1 tsp. cinnamon
5 Tbsp. butter, softened

Mix together rice flour, sugar, cinnamon and nuts. Rub in the butter with your fingers until mixture resembles coarse crumbs. Sprinkle over apples.

Bake at 350 for about 45 minutes, or until apples are tend.
Serves 4-6.

Market Fresh: Rutabagas

I feel as if the rutabaga is a neglected vegetable in the US. Countless people pass it on the market shelf and never stop to consider it a possibility for their kitchen.

Originally from northern Europe, a cross between the cabbage and turnip, the rutabaga was a common menu item until after the first World War. Having been resorted to when there was nothing else to eat, people grew tired of it and it lost its popularity. A shame, really, because nowadays it can add a pleasant change to our normal diets.

While living in Scotland, I had a greater opportunity to get to know the rutabaga. In the UK, it is known as "swede", short for Swedish turnip. Its use is prevalent in soups and stews and when boiled and mashed is referred to as "neeps" to accompany the national dish of haggis.

If you have never tried rutabaga before, the following recipe is an excellent way to begin. Rutabaga, when mashed with potatoes, results in a sublime combination of slightly sweet, slightly tangy that is an excellent accompaniment to the Sunday roast.

MASHED RUTABAGAS AND POTATOES
(Heather)

1 rutabaga, peeled and chopped in 1/2-inch cubes
3 pounds potatoes, peeled and cut into 1 1/2-inch chunks
cream
salt & pepper

Carefully slice away the outside peel of the rutabaga and then chop the inside into 1/2-inch cubes.





Peel and chop the potatoes and combine all the chopped vegetables into a saucepan. Cover with water and bring to the boil. Simmer until all vegetables are tender. Drain. Add some cream (maybe 1/3 cup) and salt and pepper -- or whatever you like to add to your mashed potatoes: butter, sour-cream, etc.

Serves 6.

Ask The Cooks

We wanted to answer several of the questions that have come in over the last several days. Here are our answers:

Do you have a local source for maple syrup, or do you buy it from the store?
The bottle in my fridge right now came from the farm where I used to go for my raw milk (Kokomo). When that runs out I'll probably do some price shopping and see which store has the best price (until I find another local source that is affordable). In the past I've gotten syrup from Trader Joe's and Meijer. -Heather

I often get mine from Trader Joe's - it's very good. I think the kind I buy is tapped in Canada. I also really like the local that I have bought at the dairy farm.  -Alaina

What is a good price for pumpkins?
I paid $2 this fall for a good sized pie pumpkin at our local orchard (Anderson Orchard), which I thought was fair, but not a steal deal. Last year a friend got them for me for $1, but she was at a farmer's market out in the country. I see that Marsh has squash on sale for 69 cents this week. That's probably going to be the best supermarket price we see this fall and I think I'll stock up. If I found squash for 50 cents a pound, that would be terrific. Normally I see the price hovering around $1/pound. You're going to get the best prices deep in the country from a farmer's market or roadside stand. -Heather

Can I bake with those big pumpkins or do I have to use the tiny, high-priced pie pumpkins?
I seem to think that I've baked those big pumpkins in the past. My guess is they are going to be more fibrous than the smaller pumpkins. You could still use them to make pumpkin puree and just strain out the large fibers. Probably for savory cooking where you slice the pumpkin or cube it, the smaller pumpkins are going to have better texture and flavor. -Heather

Do you have more pumpkin/squash recipes?
Stay tuned! The first week of November is devoted entirely to pumpkin and squash! We have some wonderful recipes (both savory and sweet) and several great cookbooks to recommend.

What type of roast should I buy? And how do I keep it from getting dry?
My top 3 choices for roast would probably be:
Chuck
Bottom Round
Rump or Rolled Rump

I do think the slow cooker makes a more consistently tender roast. One of the best ways to ensure a more tender roast is to add something acidic - wine, apple cider, vinegar, or tomatoes. They will help tenderize any cut of meat as it cooks. If you are baking it in the oven (which works fine as well!),  cover it and make sure there is liquid in the pan. -Alaina

How do you get your kids to eat different foods?
Here are a few of the rules at our house:
- You cannot complain about food without trying it.
- You try a bite of everything (usually they have to eat the number of bites they are old).
- There is only one meal prepared so generally everyone eats the same food (there are a few exceptions to this rule).

We also try very hard not to limit our children by telling them they won't like something or assuming that that they won't eat a dish. While they definitely don't like everything, I've been amazed at all the things they do enjoy! Lest you think we are heartless, I do try to choose kid-friendly side dishes like applesauce when we are having a meal that is perhaps a bit more sophisticated. -Alaina

Have either of you made fruit leather?
I have not and I don't think Heather has either. My mother-in-law has made it in her dehydrator, I believe. -Alaina

__________________________________

I (Alaina) also wanted to give you another very simple way to use butternut squash since that was the market fresh vegetable of the week. My mom suggested it, I made it, and the kids and I had it for lunch one day this week. One of my sons had three helpings - I call that a success.

ROASTED BUTTERNUT SQUASH & ONIONS
1 butternut squash, peeled, seeded, and chunked
1 med.-lg. onion, wedged
1-2 Tb. Olive Oil
Salt & pepper to taste

Toss squash and onion with oil, salt and pepper. Bake at 350 degrees for 45 minutes or until squash and onions are tender (the onions will be much sweeter than they are raw!).

Makes a great and easy side dish.

Weekend Fare: Apple Cheesecake & Pie

Cheesecake is one of those desserts that always impresses, always gives the impression of difficulty, and nearly always tastes very good!  They are, however, fairly easy to make from scratch.

This is one of my favorite seasonal cheesecakes and it turns out beautifully every time.  I make sure to slice my apples very thin so they are not too crunchy. The addition of the nuts on top (which you can omit if you have an allergy or dislike of nuts) adds the perfect texture and flavor.

Apple Cheesecake is a wonderful ending to a fall meal and great for weekend entertaining. You can make it ahead at least 24 hours - just make sure you wrap it completely so it does not absorb any flavors from the refrigerator.

Impress your friends with your culinary abilities and enjoy this delightful and easy fall treat!



APPLE CHEESECAKE

CRUST *:
1 c. graham crackers crumbs
3 Tb. sugar
1/2 tsp. cinnamon
1/4 c. butter, melted

FILLING:
16 oz. cream cheese, softened
1/2 c. sugar
2 lg. eggs
1/2 tsp. vanilla
1 tsp. cinnamon

TOPPING:
4 c. thinly slice apples**
1/3 c. sugar
1/2 tsp. cinnamon
1/4 c. chopped pecans (opt. but definitely recommended!)

Combine crust ingredients and press onto bottom of 9-in. springform pan. Bake at 350 degrees for 10 min.

Combine cream cheese and sugar, mixing until well blended. Add eggs one at a time. Blend in vanilla and pour over baked crust.

Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese. Sprinkle with pecans.

Bake at 350 degrees for 1 hour and 10 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Chill for a minimum of 4 hours before serving.

10 servings. Store leftovers in the refrigerator.

*Crust Variation:
1 c. cinnamon graham crackers, crushed
1/4 c. butter

**Use an apple variety that bakes well like granny smith, jonathan, or gala.

Another seasonal favorite is apple pie. It is so delicious and is probably the national pie. Sometimes I make a crumb crust on mine and sometimes just a regular double crust. I like to use a couple of varieties of apples because I think the textures and flavors blend well together. Some of my favorites are granny smiths, jonagolds, jonathans, and winesaps but you can use whatever you prefer.



APPLE PIE

DOUBLE CRUST:
2 c. flour
1 c. butter
1 Tb. sugar
1 tsp. salt
6 Tb. ice water

Combine flour, butter, sugar, and salt. Cut in butter.

FILLING:
8 c. apples, thinly sliced
2 Tb. flour (omit if doing gluten-free or use cornstarch)
1/2 c. brown sugar
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg

Combine filling ingredients and pour into prepared crust. Brush edge with water or milk and place second crust on top, pushing together to seal the edge. Crimp edges. Cut slits (or a design) on top of pie to vent the steam. Brush with milk and sprinkle with 1 Tb. granulated sugar. Bake at 350 degrees for 45-50 minutes or until apples are tender and pie is bubbling. (May need to cover edges with pie guard or aluminum foil if getting too brown. Cool slightly and serve warm with ice cream or fresh whipped cream or serve at room temperature.

Simple Suppers: Apples & Onions with Sausage

The fall is a time for simple dishes that give one a sense of home, the fireside, and cozy evenings. Apples and Onions is one such dish that has given comfort to generations of Americans for hundreds of years. Set alongside a plump sausage and a daub of seriously good grainy mustard, not to mention mashed potatoes and perhaps a few vegetables, this easy dinner will pay big dividends for just a small amount of effort.

1 package sausages (I used fresh mild Italian sausage)
3 large onions, sliced in thin wedges
2 apples, peeled and cut into medium slices
canola oil
potatoes
broccoli

Begin by throwing the sausages into a 350-degree oven to begin cooking. Get the mashed potatoes started by peeling and cutting up your potatoes and putting them on to boil. Heat a frying pan with some canola oil. Dump in the chopped onions and cook over medium-high heat for about 20 minutes until the onions are golden and beginning to carmelize.

Meanwhile, prepare whatever vegetable or salad you want to accompany your meal. I chose to roast broccoli in the oven (to keep the oven top for the potatoes and onions). I washed and cut the broccoli into florets, drizzled on oil, sprinkled salt and pepper and popped them in the oven to roast for about 30-40 minutes.

When the onions are beginning to carmelize, throw in the apple slices and continue to cook for about 10 minutes until they begin to soften and color.

Drain the potatoes and mash with butter, milk and a bit of parmesan cheese (or whatever you prefer).

Remove the sausages from the oven when they are fully cooked (about 30-40 minutes after you started them). If you like, you can brown the sausages in a pan on the stove top (that takes about 5 minutes).

When the broccoli is finished roasting you are ready to serve up your plates and enjoy!

This served 3 adults and 4 small children.

Depending on what sausages you use, this can be a gluten-free meal!

Off The Shelf: Apples

With our focus on apples this week, it is appropriate to highlight a few apple cookbooks.



 My favorite was Apple Cookbook by Olwen Woodier. This book gives a history of apples and plenty of helpful information on cooking with apples before delving into the recipes.

Chapter titles include: Breakfast and Breads, Drinks and Snacks, Salads and Sides, Apples Make the Meal, Apple Pies and Cakes and Apple Desserts.

Thumbing through a book like this every so often reminds me just how much variety is possible with one ingredient. There are all the expected items: apple bread, apple crisp, apple pie, etc. But then you run across something like Apple Ratatouille or Curried Apple Meat Loaf and it makes you think. Even if you don't fancy that particular recipe, it spurs your mind onto new horizons.

I decided to try Apple Pancakes. They were delicious, especially paired with real maple syrup and some sauteed pears I put on the side. The children gave them two thumbs up.



APPLE PANCAKES

2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
2 cups sour cream or 1 1/2 cups plain yogurt (I used yogurt)
1/4 cup apple juice or cider
1/4 cup sugar or honey (I used honey)
1/4 cup melted butter
2 eggs
2 medium apples (McIntosh, Golden Delicious, Empire)

Place the flour, baking powder, baking soda, and cinnamon in a large mixing bowl, blender, or food processor. Add the sour cream, apple juice, sugar, butter, and eggs. Beat or blend until smooth. The batter will be very thick. Allow the batter to rest for 30-60 minutes (I only had 15 minutes).

Core and grate the apples. Stir into the batter.

Heat a heavy skillet over medium-high heat and grease with approximately 1 teaspoon vegetable oil. Drop the batter onto the hot griddle a few tablespoons at a time (for large pancakes, measure 1/4 cup batter).

When bubbles appear on top, turn and brown the other side. (Note: these pancakes took a lot longer to cook than regular pancakes. Just make sure the inside is cooked before you remove it from the skillet!)

Yield: 4-6 servings

I also found it a mind-expanding exercise to look through Apple Pie Perfect by Ken Haedrich. While I tend to like my apple pie the same way each time, it was fun to imagine what it might be like to try an apple and pear pie, or an apple cheesecake pie, or maybe a maple apple pie. I did try the apple-raspberry pie and the taste combination was wonderful, although the method for making it seemed more complicated than it needed to be. I'll be trying my own version next time.

 
Another book that just happened to cross my path is one entitled The Magic Apple Tree: A Country Year by Susan Hill. This is a sweet little memoir of seasonal life in the English countryside some thirty years ago. It is not a fast-paced book, but is filled with descriptions of nature, hearth and home, and local customs. It's a book to read by the fire with a hot cup of cider.

 

 

Our Apple Treeby Naslund and Digman and The Apple Pie Tree by Hall and Halpern are two lovely childrens' books that describe the life cycle of the apple tree and would be perfect to read to young ones at this time of the year.

Winner & Ask The Cooks

The names (and extra entries) were compiled and a random name was drawn from the bowl by someone other than us...



AND THE WINNER IS...



CHRIS!!!  We sent you an e-mail - just let us know your mailing address and we will get that out to you!

Thank you all for entering and for the great post ideas. We are so excited that many of your ideas are things we had already planned to post about!

We also want to announce that this Saturday, October 17, we will have an Ask The Cooks post answering some of the recent questions we have gotten in the comments. We will be discussing squash, cuts of roast and ways to cook it, getting your kids to eat healthy food, and more. We hope to have an Ask The Cooks feature fairly regularly so keep the questions coming. And if we don't answer your question specifically enough or soon enough, please don't hesitate to e-mail us!