Entries tagged with 'apples'
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Jeanette Ordas of Everybody Likes Sandwiches just bought a cheap Japanese mandoline, which led to her "skillz," which led to her confidence to copy Vancouver's Crave's goat cheese and apple omelette, which culminated in her "serious style" with this apple-and-cheese omelette. Finally, a totally new way to use all those apples. Looks like everybody likes omelettes....
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Laird's Applejack, an apple brandy from the nation's oldest distillery By late October, my tastes have typically shifted into full autumn mode, and this year is no different. The crisp, light drinks of summer have been mothballed along with the shorts and sun hats, and taking their place are drinks with a full, robust edge and a dark, season-appropriate color. While whiskey and brandy are certainly fitting, in mid-autumn the glass practically yearns for a touch of apple brandy. In last week's Washington Post, drinks writer Jason Wilson (recently honored by the Association of Food Journalist for the "Best Newspaper Food Column") touched on the diversity of apple brandies. This is the perfect time of year to explore the...
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Over at design blog Signal vs. Noise, Jason Fried discovers the napple—an apple with a nipple....
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As most serious eaters know, holidays are full of temptation for those of us trying to lose weight. I went to two Rosh Hashanah (Jewish New Year) dinners this week, and they could have been my undoing. But in both cases, I had a plan going in that just might have worked. I tried to fill myself up with freshly picked farmers' market apples and bananas (from farms far away from New York) before I arrived at the dinners, and I think I might have succeeded. In a week that could have been disastrous weight-wise, the apples and bananas could have saved me. Something else might have helped as well, namely, since it was forgotten. Let me explain....
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Photo from GirlieErin on Flickr The second season of Pushing Daisies is back on ABC this Wednesday, and as a pie enthusiast, I believe this can only be good for the world. The show is about a guy with magical death-reversing powers, but more importantly, it's about pie. Ned is a pie-maker at "The Pie Hole," where, last season, he whipped up an apple pie with Gruyère baked into the crust to cheer up his girlfriend's cheese-loving spinster aunts. (He also laced anti-depressants into the batter, but that's another story). The apple pie with cheese theory has roots in England, where it developed the nickname "Yorkshire pie." At first slightly gross-sounding, the concept grows on you. The marriage between...
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Habeñeros and Jalepeños Southern California is suffering from a case of the "in-betweens." It's practically October—normally time to trade in the grilling gear for a cast iron Dutch oven—but yesterday it felt like the middle of August. Now I realize complaining about hot weather won't inspire much sympathy when most of the country is unpacking their sweaters, but it can be a little disheartening when you're eager for those cooler weather fruits and veggies. Instead, most of the Hollywood Farmers' Market (map) still looked like late summer. The heirloom tomatoes were beautiful (and bountiful) and there were a surprising number of tables full of peaches, plums, berries, corn, and melons. There were also still lots of hot and sweet...
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On Tuesdays, Jamie Forrest of Curdnerds.com drops by with Serious Cheese. Here, pairing cheese with apples, which are just now hitting the peak of deliciousness. You know it's autumn in the Northeast when your lips begin to chap, when organic grapes are reasonably priced, and when crisp, juicy, sweet-tart apples hit farmers' markets. Autumn is also a great season for cheese: aged wheels made with the sweet, grassy milk of summertime are just now coming into their own. Indeed, I've always been a big fan of pairing cheese with apples (and apple cider), and so every September my mind begins to think about new and interesting ways to put them together. First off, you want to start with a great...
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Among others, Ginger Gold, Granny Smith, McIntosh, Red Delicious, Fuji, Gala, and Honeycrisp, are showing up in their familiar crates, begging to be turned into applesauce, apple pie, and cooked with pork chops. Here, some suggestions on what to do with fresh-picked apples.
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Consumerist.com Mott's Plus Light Apple Juice has "50% less calories and sugar than 100% apple juice"—because it's watered-down. Consumerist compares regular Mott's apple juice to the light version, and while the light has higher levels of vitamin C, vitamin D, and calcium than the regular, the light juice is almost the same for twice the price. Perhaps it's convenient if you can't add water to 100% juice by yourself....
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I skipped this week's Green City Market in Chicago in favor of the much closer, and much smaller, farmers' market in nearby Wicker Park. I was a little worried about the findings, and whether it would be as inexpensive as Green City can be. A few weeks ago I visited the Logan Square farmers' market and was disappointed in the number of stands, the insanely high prices, and the lack of much actual produce to buy. But Wicker Park Farmers' Market was a much better stop. And according to the signs, it was time for apple season. Nichol's Farm, which also operates at Green City, had dozens of varieties—my only worry was what exactly to buy. I settled on...
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