Salted Caramel Apple Pie

Caramel:


3 tablespoons corn syrup

1 1/2 cupscaster sugar

2/3 cup double or heavy cream

3/4 - 1 teaspoon rock salt or coarse sea salt

2 tablespoons unsalted butter, diced

Pie Filling:

6-7 large apples, peeled, cored and sliced

2 pre-made 9" pastry crusts

2 TBS flour

1 egg

rock salt or coarse sea salt

Caramel:

Pour the glucose syrup into a large saucepan and bring it to a boil.


Slowly add the sugar, stir until dissolved and continue to cook until the sugar has started to caramelize and turn golden brown. You shouldn't touch the sugar while it is going through this process.

Meanwhile, in a separate saucepan, bring the cream and salt to a boil.

Remove the caramel from the heat and gently add the cream.

Stir over low heat until smooth.

Remove from the heat and add the diced butter.

Pie:
Arrange 1 pie crust in the bottom of a deep dish pie pan. 

Toss apples in flour and pour on top of crust. 

Pour caramel sauce over apples and spread to coat well. 

Place 2nd pie crust over apples and pinch sides to seal. 

Make 3 or 4 slices on top of crust to vent pie. 

Wash top of crust with egg.

Sprinkle moderately with rock salt.

Bake pie in preheated 400 degree oven for 35 minutes.

Salted Caramel Macarons

Macarons:

1 1/4 cups confectioner's sugar

1 cup almond flour
3 egg whites at room temperature
3 Tb. granulated sugar
pinch of cream of tartar
caramel coloring

Caramel:

3 tablespoons corn syrup
1 1/2 cupscaster sugar
2/3 cup double or heavy cream
3/4 - 1 teaspoon rock salt or coarse sea salt
2 tablespoons unsalted butter, diced

Directions:

Macarons:

Blend the confectioner's sugar and the almond flour in a food processor. Begin to whip the egg whites in a stand mixer until they start to froth. Add a pinch of cream of tartar, and as they foam up more gradually add the granulated sugar. Beat until stiff.


Add the almond mixture to the egg white mixture and fold until the mixture begins to flow "like magma". I would say this will take about 40 - 60 turns of the spatula.

Fill pastry bag fitted with 1/4 " tip and make 1 inch mounds on cookie sheets lined with either parchment or a silpat. Let sit for at least 20 minutes. Bake in a 350 degree oven for 12 minutes.

Caramel:

Pour the glucose syrup into a large saucepan and bring it to a boil.

Slowly add the sugar, stir until dissolved and continue to cook until the sugar has started to caramelize and turn golden brown. You shouldn't touch the sugar while it is going through this process.

Meanwhile, in a separate saucepan, bring the cream and salt to a boil.

Remove the caramel from the heat and gently add the cream.

Stir over low heat until smooth.

Remove from the heat and add the diced butter.

Stir until smooth. Let it set until it is spreadable, then use it on your macarons.

**Courtesy of http://gourmetorgourmand.blogspot.com/2008/01/caramel-au-beurre-sal-macarons-salted.html

Lemon Basil Vinaigrette

1 bunch basil
1/3 cup white vinegar
1/3 cup olive oil
juice and zest of 1 lemon
1/2 teaspoon Dijon mustard
salt
freshly ground black pepper
Blend together and serve.

Slow Cooked Barbeque Brisket

Ingredients:


for the dry rub:

2 tablespoons salt

2 tablespoons dark brown sugar

1 tablespoon freshly ground black pepper

1 tablespoon minced (dried) onion

1 tablespoon garlic powder

1 tablespoon chili powder

1/2 tablespoon smoked paprika

1/2 tablespoon ground mustard

1/2 tablespoon oregano

1 teaspoon thyme

1 teaspoon celery seed

1 teaspoon chipotle powder
 
6 lb beef brisket


2 large onions, cut into 1/4 inch thick slices
 
for the sauce:


1/4 cup thick Worcestershire sauce

1/4 cup bourbon

2 tablespoons mesquite liquid smoke
 
Directions:


The night before you want to make the brisket, whisk together the dry rub ingredients. Lightly score the meat on both sides with the tip of a knife. Rub the dry rub into the meat on all sides. Place in a resealable bag or marinating container and refrigerate overnight. The next morning, line the bottom of a oval 6-quart slow cooker with the onion rings. Quickly sear the meat on both sides. Place the brisket on top. Whisk together the sauce ingredients in a small bowl. Pour over the meat. Cover the slow cooker. Cook on low 8-10 hours. Slice the meat and discard the onions.

Cranberry Pork Tenderloin

Ingredients:

Pork tenderloin
1 packet onion soup mix
1 can whole cranberry sauce

Place onion soup mix in bottom of slow cooker.  Place pork tenderloin on onion soup and top with cranberries.  Cook on low for 4 hours.

*Thanks Lisa Westover for this great recipe!

Veggie and Pepperoni Pasta Sauce

This is a variation on an old classic that Aimee and I have been making since Aspinwall.  Feel free to be creative with the veggies and just use what you have!

Ingredients:

olive oil
1 Vidalia onion
1 red or green pepper
1 med. zucchini
1 small to med. eggplant
4 cloves of garlic, diced
2 cans stewed tomatoes
pepperoni, sliced (I slice my own so that it's a little thicker)
black olives

Chop all vegetables and saute in olive oil until tender.  I usually start with the onion, then add the peppers, zucchini, eggplant and garlic in succession so that the vegetables are all finished at the same time.  Add the pepperoni and allow to cook for 5 minutes.  Drain most of the liquid from the stewed tomatoes and add to the veggies.  Simmer on low for up to 20 minutes.  Add the olives just before serving.

Serve with pasta and a sprinkling of parmesan cheese.

You can serve this immediately or reheat the next day.  It's actually a little better the next day after the flavors have more time to marinate together.

Balsamic Roasted Tomato Caprese Salad

Ingredients:


2 ripe field tomatoes (cut in half)

1 clove garlic (chopped)

salt and pepper to taste

1 tablespoon olive oil

2 teaspoons balsamic vinegar

1 ball fresh mozzarella (sliced)

1 handful basil leaves







Directions:

1. Place the tomatoes on a baking sheet with the cut side facing up.

2. Sprinkle with the garlic, salt and pepper and drizzle with oil and vinegar.

3. Roast the tomatoes in a preheated 350F oven for an hour.

4. Let the tomatoes cool, assemble the salad and enjoy.

Restaurants I Want to Try

1844 Tavern in Leechburg:  http://www.1844restaurant.com/

Avenue B:  http://www.avenueb-pgh.com/

Pusadee's Garden (Thai) in Lawrenceville:  http://www.pusadeesgarden.com/

Nicky's Thai Kitchen (Lawrenceville):  http://www.nickysthaikitchen.com/

Udipi: 

French Dip

This is a nice twist on a basic roast beef and very delicious.  Measurements are very approximate - adjust according to how many servings you need.

3 lb roast beef
1 onion, cut into large pieces
beef cooking stock
dry onion soup packet
sausage rolls
horseradish cheddar

Combine first 4 ingredients and cook in a crockpot until cooked through, approximately 6-8 hours on low.

Remove roast beef and onion and shred or pull into large pieces.  Pour remaining liquid into small dipping bowls (au jus). 

Open sausage rolls and place a generous heaping of beef on one side.  Top generously with sliced horseradish cheddar.  Place under the broiler, open, for 2-3 minutes or until cheese is melted.  Enjoy sandwiches dipped in au jus.

Homemade Vanilla Syrup

This is so easy and delicious in Italian sodas, steamers or herbal tea!

1 1/2 cups sugar
1 cup water
2 whole vanilla beans

Boil sugar and water and mix well.  Pour into airtight container with 2 vanilla beans, split down the center.  Let sit in fridge for 8-10 hours.  Yum!

Spanish Chicken Bake

SPANISH CHICKEN BAKE (serves 6)




Ingredients:

3 chicken breasts, trimmed and fileted if too thick

1 Tbsp olive oil for frying

3 Tbsp seasoned flour

1/2 large onion, chopped

1 clove garlic, crushed

1/2 - 1 lb. chorizo, cubed

1 1/4 c. chicken stock

1/2 can chopped tomatoes

1 can butter beans, drained

about 3/4 cup of black olives

paprika

salt and pepper

Instructions:

Make the seasoned flour by adding generous amounts of salt, pepper and paprika to your 3 Tbsp of flour. Mix well. Heat the oil in a large frying pan, dredge each chicken piece well in the seasoned four, shake off the excess and fry the chicken in the oil, turning until both sides are browned. Set aside and keep warm.

Add a little more oil to the pan, then add the onion, garlic and chorizo. Fry together until the onion becomes translucent and has absorbed some of the fat from the chorizo. Then add the can of beans, the chopped tomatoes and the chicken stock and cook over medium heat until heated through and bubbling. Check for seasoning and add more paprika if necessary, as well as salt and pepper.

Place the browned chicken thighs in a large, shallow ovenproof dish. Pour the butter bean mix over the chicken, then bake uncovered at 320 for about 45 minutes. After 45 minutes, add the olives to the dish, bake for a further 15 minutes or so. Serve with wilted spinach and brown rice.

Frogmore Stew (Low Country Boil)

This is a fun and interactive meal that's meant to be enjoyed in the summer, outside, served on newspaper and eaten with your hands.  Enjoy!

Ingredients:
1/4 c. Old Bay seasoning
2 lb. small red potatoes
1 lb. kielbasa or andouille sausage, cut into 1 1/2" pieces
4 ears of corn, halved
1 lb. unpeeled, large fresh shrimp
2-3 clusters Snow crab legs
butter
cocktail sauce

Preparation:
1.  Bring 5 qt. of water and 1/4 cup of Old Bay to a rolling boil in a large covered stockpot.
2.  Add potatoes; return to a boil, and cook, uncovered, 10 minutes.
3.  Add sausage and corn and return to a boil. 
4.  Add crab legs and return to a boil.  Cook 10 minutes or until potatoes are tender.
5.  Add shrimp to stockpot; cook 3-4 minutes or until shrimp turn pink.  Drain.
6.  Serve with melted butter (sprinkle some Old Bay in there for a bit of flavor) and cocktail sauce.

Yield:  About 4-5 servings.