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Archive for October, 2011

Tarte Tatin

One of my favorite kitchen items is this adorable copper pan with “ears” it makes it out of the cupboard in the fall when apples are a plenty. I have had it out for the past week or so, to admire and as a reminder not to let the apple season pass me by. Last weekend my friend Ila and I went to an orchard and got some fresh crisp apples.

Tarte Tatin is a classic french dessert, it is somewhat similar to an apple pie in terms of ingredients but the process is quite different and the result is caramelly . We mixed up a small batch of pie dough, enough to cover it only, and put it in the fridge to chill. We then melted some butter and sugar in the little eared pan.

As it was melting, we peeled and cored 7 apples.

When the butter and sugar were ready, we nestled the quartered apples into the butter in two layers and let them cook on the burner for about 30 minutes.

Then the butter was nicely browned and the apples began to caramelize, we transferred the pan to the hot oven and baked them for about another 30 minutes. Towards the end of baking, we rolled out the dough and placed it on top of the apples and baked it for another 20 minutes until the crust was golden.

Turning a tarte tatin out of its pan can be messy, especially if you wait to long. Most of the apples turned out of the pan for us but we did have a couple of apples that stuck to the pan. Serve warm or at room temperature with whipped cream.

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Last weekend I participated in the Farmers’ Market cook-off. We had a table loaded with kale, winter squash, summer squash, peppers, and beans to choose from. I also gathered some parsley, tomatoes, leeks, and onions from some of the vendors. One of my favorite things to eat this time of year is soup, I love it! So that is what I made.

I sautéed the onions and leeks in some of my favorite olive oil. (It is from Tunisia and is thick and buttery with a nice grassiness to it. It comes from one of my favorite food producers Les Moulins Mahjoub and is available at the At Home Store.)

Next, I added the peppers, tomatoes, and a few sprigs of parsley. While that was cooking, I prepared the various winters squashes. I forgot to bring a spoon to clean out the squash seeds but I discovered a new technique, a 1/4 cup measure is just the right size to clean it out in one scoop!

I let the squash saute a little before adding water. When the soup was about halfway through cooking (maybe a little more) I added some green beans, golden flat beans, and summer squash and salt. Then, when the soup was about 5 minutes from being ready, I fished out the parsley sprigs and discarded them. I took out a couple of cups of the soup and blended it until it was very smooth, and poured it back in the pot to thicken the broth. I then added some finely chopped kale and let it simmer until the kale was tender. I finished eat serving with a drizzle of olive oil, some black pepper and minced parsley.

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