Apple and Seckel Pear Cobbler

My bounty from the Farmer's Market this week!

It's been awhile since I was able to make my Sunday run.  I'm always amazed to see how much the markets can change from week to week. The beautiful red tomatoes and sweet yellow corn are slowly fading to make room for the crisp apples, hearty root vegetables and colorful mums.  It's kind of sad and yet exciting at the same time.  There's always something new to inspire me! 

I previously posted that I would write about a Peach Cobbler recipe but since apples and pears are more readily available now than peaches, I changed it up a little bit.

True confession time - I do have some peaches but have taken the selfish road.  I peeled and sliced them and put them in the freezer.  I am going to hoard them until winter when I just can't take it anymore and need the taste of some sunshine.  I love freezing summer produce and busting it out for a dessert, soup, stir fry in the middle of the snowy season when it looks like there is no end in sight.

But - the beautiful part of this recipe is that it can be taken from season to season and you can use whatever fruit is best at the time.  You can substitute peaches, plums, strawberries, blueberries, whatever you like.  The quantities and recipe stays the same.  

Since all fruit is different in size, you will want to have enough to equal 4 cups of fruit so use your judgement.

For the apples, I used Jersey Empire's since I'm so "Jersey" and they were on hand at the market, but you can use whatever apples you like best.  Granny Smith's add a nice tartness to this dish but you can use Rome, Gala, Cortland apples, etc. 

In case you are not familiar with them, Seckel Pears are much smaller than say a Bosc, Anjou or Bartlett Pear.  I like them because they have a great crunch and are super sweet.  Plus, they are just so damn cute! But, just like with the apples, use your favorite type of pear.

The orange in this recipe serves 2 purposes.  For one, the citrus helps to keep the apples from turning brown.  Secondly, it adds a nice freshness.  It gives it that "oh, wow, is that orange in there" unexpectedness that people, well, might not be expecting.  If you do not have an orange on hand, you can leave it out.  Also, if you are not using apples, the citrus is not needed to keep the fruit from turning.  You can always use the zest though for flavor.

Sticking with my whole theme of "making it your own", you can also change up the seasoning a bit in this recipe.  If you like nutmeg, go ahead and substitute 1/2 tsp for half of the cinnamon.  You could also use an allspice or a bit of ginger.  Even some fresh mint would be fabulous.  Have fun with it - be creative.

So - here is what you need:

5 Apples, peeled cored and sliced  (remember - total fruit = 4 cups)

5 Seckel Pears, peeled cored and sliced

1/2 orange (zest of 1/2 the orange and juice of 1/2 the orange)

1/2 cup firmly packed light brown sugar

1 Tbsp flour (this helps thicken the juices of the fruit when baking)

1 tsp cinnamon

pinch of salt

For topping:

1/3 cup flour

1/3 cup sugar

1/3 cup Old Fashioned Oats

pinch of salt

4 Tbsp cold butter cut into small pieces

Here is what you do:

Heat oven to 375 degrees.

Butter your baking dish.  You can use any type of baking dish - glass, metal, stoneware, round, square, oval.  You just need one big enough to fit the fruit filling.  Approximately a 9x9 size.

In a large bowl, mix together your apple and pear slices, the zest from 1/2 orange (approximately a teaspoon or so), the juice from 1/2 orange, the light brown sugar, flour, cinnamon and the pinch of salt. 

In a separate small bowl, combine the flour, sugar, oats and pinch of salt for the topping.

Using a pastry blender, 2 forks or those good old fashioned tools I refer to as hands, cut the butter into the flour mixture just until combined.  Don't work it too much or the butter will get too melty.  Should look a little like this........

Pour fruit mixture into prepared pan.

  

Top with crumb mixture and bake. 

  

The cobbler should take about 30-35 minutes but keep checking on it.  You want the topping to get nice and browned but you don't want to overcook the fruit too much. 

Let the cobbler cool a few minutes.  This will give the juices a chance to set and thicken a little. 

I know - it's so hard to wait and not stick that spoon right in.  But be patient.  No good can come out of eating that piping hot cobbler right out of the oven.  That's when bad things happen to good people.

I like to top mine with some ice cream or fresh whipped cream but that's your call.  But, I have to tell you, there is nothing like that taste of the ice cold creamy ice cream with the warm crunchy crumb topping and gooey soft warm baked fruit. I didn't have vanilla on hand so I used Blue Bunny coffee break ice cream.  OMG!  So good!  It's like having your coffee and dessert rolled into one.

 So, remember - any combination of fruit - apples and cranberries, mixed berries, peach and plum with fresh mint - use what is in season, use what's on hand and most importantly - use what you like.

Use your creative side.  And if you come up with something really amazing - please share it with me.  I would love to hear about it.

Happy Fall & Happy Baking!



Sweet Potato and Black Bean Chili

I wasn't able to make it to my Farmer's Market this weekend.  Sadness.

But, it's probably a good thing because I still had a whole mess of produce from last week that I needed to do something with.

So, I decided to make chili.  I love vegetable chili.  It is hearty, yet light at the same time and so full of flavor.  Now, remember, you can change this up anyway you like.  I used sweet potatoes since I had them on hand, but if you prefer a Yukon Gold, Red Bliss, etc., feel free to use them. 

I used black beans in the chili since I had them on hand but, if you prefer red kidney beans, rock them out.  I know I'm getting repetitive here but remember - make it your own.

Another option - throw in some meat.  You can add sliced or ground chicken, ground beef, shredded beef or pork or you can top it with some chopped bacon - which I did for Mike - my man is all about the meat!

Here is what you need:

2-3 cloves minced garlic
1 small chopped onion
4 cups diced sweet potatoes
1 cup diced carrots
1 cup diced celery
1 cup diced red pepper (or green or yellow - your choice)
1 small diced serrano or jalapeno pepper
1 14 1/2 oz can petite diced tomatoes w/juice
1/2 cup beer
2 Tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp unsweetened cocoa power
salt and pepper to taste
1 cup corn kernels (canned or fresh from the cob)
1 14 1/2 oz can rinsed and drained black beans
1/2 cup chopped cilantro

Optional garnishes:

sour cream
cheddar or monterey jack cheese
sliced jalapenos
guacamole
chopped cilantro
sliced radishes
sliced peppers

Here is what you do:

In a large (12 inch) saute pan or stock pot, heat olive oil and add garlic and onions.  Cook for about 2-3 minutes or until onions begin to soften. 

Add sweet potatoes, carrots, celery and peppers and cook approximately 8-10 minutes.

Add the 1/2 cup of beer to the pan.

Drink the rest of the bottle of beer.

Then add diced tomatoes, chili powder, cumin, paprika, cocoa powder and salt and pepper.  If you would like your chili a little spicier, you can add some crushed red pepper here as well.  Continue to cook until chili begins to simmer.

Add corn, black beans and cilantro and cook until heated through or until vegetables are to your desired consistency.  I like my veggies a little al dente but it's your kitchen so cook them as long as you want.

Here is what mine looked like:

I added some grated cheddar cheese, a bit of sour cream, some sliced radishes and a sprinkling of cilantro.  Get creative with your garnishes and make it look pretty.  Remember - everyone eats with their eyes before they eat with their mouths.

You can serve this with some tortilla chips, fritos or my favorite - cornbread.

I used a basic cornbread recipe that was printed right on the back of the corn meal mix.  This is another great place to get creative.  Corn bread is like a blank slate that you can fill up with chopped jalapenos, a couple handfuls of grated cheese, some extra spices and so much more.

This chili is even better the next day when the flavors have had more time to meld together.  The leftovers make a great topping for nachos, stuffed into quesadillas or topped on a baked potato.

I love a dish that you can make once and reinvent the next day!

Happy cooking!!

Turkey Tacos

I love tacos!  

They are a great meal all on their own or can be an awesome way to utilize leftovers .  You can make them the same every time or you can change it up and be different.  It's a great dish to be creative with.  All it takes is a little prep.  Tacos are also a great weeknight meal because everything can be made ahead of time and then reheated right before serving.

Here is how it goes in my house but please - feel free to change it up depending on what you like. 

We've got:

Just over a pound of ground turkey. I like to use turkey because it is a leaner cut of meat and has great flavor.  But feel free to use ground beef or ground chicken.  You could even substitute shredded beef, chicken or even use roasted veggies.  It's your kitchen - do what you like best.
2 cloves minced garlic
1 minced or finely chopped carrot (adds a natural sweetness)
1/2 minced red onion - or whatever type of onion you like
2 Tbsp taco seasoning (see below)
1/2 minced jalapeno pepper - if you don't like it too spicy - omit - if you like it spicier - add more
2 Tbsp chopped cilantro - again - omit if you don't like or add more if you do.

Taco Seasoning:
1 tsp chili powder
1 tsp paprika
1/2 tsp cumin
1/8 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper

Most homemade taco seasonings would call for an addition of garlic and/or onion powder but since I am using fresh garlic and onion, I omit them in my seasoning.  This recipe can certainly be doubled or tripled so you can keep it on hand to use in fajitas, soups, etc.  

Then as your accompaniments:

We've got both hard and soft tortilla shells.

Then for toppings, shredded and sliced cheese (makes less mess for the kids), chopped tomatoes, chopped lettuce, sliced radishes and wedged limes.  I also like to put out sour cream, fresh salsa, maybe some guacamole - but I forgot to take a picture of them! 

Again, this is the part where you can get creative and use some other veggies or condiments you may have on hand.

So, now what do I do?  Here it is:

In a large saute pan cook your ground turkey (or other meat) until it is browned.  Add your carrot, jalapeno, onion and garlic and saute about 3-4 minutes.

Next, add your taco seasoning and if needed some water.  Depending on how juicy your meat is, add about 1/4 cup of water at a time until the meat and sauce is the consistency you like.

Cook another minute or until heated through.  Stir in the cilantro and you are good to go.

Here is what my assembled taco looked like:

Top photo is the hard shell version and bottom is in a soft flour tortilla.

And of course, what goes better with tacos than a margarita!

Well, I guess you could argue that an icy cold beer could go with the tacos just as well - or some nice fruity sangria.  Again, it's your kitchen so serve what you like and make it your own.  

On a side note - I'll be back at the farmers market tomorrow (couldn't make it last week due to Hurricane Irene) - so I promise to post the smashed potato pie and peach cobbler recipes that were requested this week.

As always, thanks for joining me!