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Archive for September, 2009

Adorable apple cup pies

Apple Cup Pies

Apple Cup Pies

Fall is one of my favourite times of year for many reasons, but the main one is this: Apples.

B.C. grows so many wonderful varieties of apples, it’s difficult to believe that Washington even bothers to send theirs up here! The crisp, fresh, sweet, tart flavour of an apple fresh from the farmer’s market just screams fall to me.

One of the best places for apples, in my opinion, is right here on the Lower Mainland. The owners and sole workers at Silverhill Orchard in Mission, Sonja and Raymond Barker, grow their apples organically in protective crop tunnels and use no sprays. The flavour is amazing.

My boyfriend and I paid a visit there last year for my birthday and managed to hit their last “Complimentary Apple Fritter Day” in November. Sonja makes the fritter before your eyes while you sip a warm beverage and browse the small shop’s apples and apple products.

Last Sunday at the Coquitlam Farmer’s Market, I grabbed eight of Silverhill’s apples and decided that since I was heading to my boyfriend’s parents’ place I’d make something seasonal and desserty. Good thing I came across this recipe for Apple Cup Pies on Eggs on Sunday via this post on Cook & Eat. Whew. It was a convoluted way to get there, but was I ever glad I did!

Other than being adorable, these pies were delicious. I doubled the recipe, and had a bunch of pie dough left over, but just the right amount of filling. Curious! These got rave reviews from the soon-to-be in-laws!

Check out Apple Cup Pies at Eggs on Sunday.

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Salsa Verde

Salsa Verde

It’s been too long!

This is what happens when I try to keep any kind of journal or record. I start off with the best of intentions, but I tend to drift off from time to time. So from now on I’m making a promise to myself (seeing as I am likely the only person reading this!) to post once a week to start.

Here’s the thing. I’ve been cooking quite a bit, actually. I have a huge backlog of recipes that I’ve cut out of magazines or newspapers, bookmarked or copied on to my hard drive (not to mention the cookbooks!) so I’ve been trying to work through as much as possible, trying something new at least once a week.

This week, my experiment came out of ingredients, not a recipe I’d clipped.

A photographer at work had been on assignment at the UBC farm, and was not allowed to leave until he took some produce with him. Luckily, he’s a nice guy and I benefited from his great assignment. That’s how I ended up with a bag of tomatillos and jalapenos!

I’d never tried to make anything with tomatillos before because, frankly, I was intimidated. I figured that this was an opportunity to try my hand at making some salsa verde with nothing to lose!

I found a few recipes that worked with what I had and I adapted for the amount of produce I ended up with. The result was not particularly spicy — I have a low threshold for spice so this was likely a good thing — but very flavourful and excellent with scrambled eggs wrapped in a warm flour tortilla. If you want more heat, add another jalapeno, or include the seeds and membranes from the two in the recipe.

Here’s the recipe for salsa verde.

Salsa VerdeAdapted from Mexican Everyday by Rick Bayless and Simply Recipes

6 ounces husked, rinsed, and halved tomatillos
1 medium clove of garlic, peeled‚
2 small jalapenos, stemmed and roughly chopped
1/3 cup (loosely packed) roughly chopped cilantro
1/4 medium white onion, finely chopped
30 mL water
1 tsp lime juice
Salt

1. Place tomatillo halves on baking sheet, cut side down. Broil until browned and they begin to soften, about 7 minutes. Remove the tomatillos to the work bowl of a blender or food processor. Let cool to room temperature.

2. Add garlic, chiles, cilantro, water, lime juice and onions to the bowl and pulse until coarsely pureed. Pour salsa into a small dish and thin out with more water if necessary. Taste and season with salt.

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