Hurricane Sandy vs. America

There is nothing sweeter than the tantalizing aroma of a fresh apple pie; Essentially inviting you to the window sill on which it is cooling, the smell evokes nostalgic memories of childhood days past.

While Hurricane Sandy can stop us from setting our pies on the window sill (I would not recommend), it can't stop us from conjuring up this classic Americana comfort food to help us forget about that drizzle outside.

But that's where we run into a problem. 

The slice.

Whether the best of friends or family related by blood, the slightest inkling of self-interest reveals itself in the partitioning of pie. It becomes obvious by a friend's "there's-no-way-that's-one" slice if they have your best interest at heart. 

On what planet is this one slice?

The pizza world has thankfully put an end to this potential relationship-ruiner by pre-dividing slices, be they Sicilian or Neapolitan. The rest of the pie world has yet to catch on to this, affecting friendships by the day.

Unwilling to make myself vulnerable to this type of heart-break, I found a loophole! 

Enter the Mini Apple Pie!

These miniature pies are equally sized with equal apples, sugar, and equal love put into them. Un-ignorably adorable, they put a twist on a classic American favorite- providing smiles and saving friendships with every bite.

I am thankful that my friends will always pass the "Whose slice is bigger?" test. Make them yourself and to be warm and cozy in the face of Hurricane Sandy.

Tutti al tavolo e mangiare!

Mini Apple Pies
(makes 12- Recipe can be easily halved!)

Crust
2 cups flour
2/3 cup butter ( chilled)
1 teaspoon salt
4 tablespoons water

Filling
5 medium apples ( peeled and chopped up into small pieces)
3/4 cup sugar
2 teaspoons cinnamon
6 tablespoons flour
2 tablespoons butter ( chilled)
1 tablespoon lemon juice


Directions
1. Preheat oven to 425 degrees. Grease muffin pan.
2. In food processor blend flour, salt and butter until it looks like little peas.
3. Add in water and blend just until it looks like it's sticking.
4.Take out and combine it by hand until well blended.
5. Roll out on lightly floured surface until about 1/4 inch thick.
6. Cut 12, 4 inch circles with cup or bowl.(You will need to roll out twice).
7. Press each circle in muffin tins until all the way up each side, to form little bowls.
8. Mix by hand all filling ingredients and spoon into muffin bowls.
9. Cut up butter into 12 little pieces and place one piece on each pie.
10. Use the rest of the crust to create a lattice top across each mini pie.
11. Bake at 425 degrees for 16-18 minutes. (Until crust is light brown and apples are bubbling).
12. When cool, just loosen with a spoon and they'll come right out!

If you're really bold, add a slice of American cheese on top of your Apple Pie, as seen in the movie "Thank You for Smoking". It makes everyday the Fourth of July.

"That's disgusting"

"It's American"

The Finer Things Club

There exist some things in this world that have an implicit ability to make any situation more sophisticated.

• Champagne at a NASCAR event

• Using "hence" ("I got red flames on my John Deere hence the ladies will be all over me")

• Monocles on babies

• Shoes that don't velcro

Besides in the presence of the above phenomena, I wondered:

Is it possible for cookies to be sophisticated? 

Wracking the depths of my mind each night, I wondered if this question had an answer. What makes a cookie a haute cookie?

Ease your worries as this conundrum no longer encumbers my sleep. Also ease them because I don't actually contemplate cookie reputations/stereotypes as I try to fall asleep. (Had you worried there)

Still, my point is that the white chocolate, macadamia nuts, cranberries, and oats in a Pink Dalmatian cookie make it transcend from hum-drum to divine. 

 Carma's Pink Dalmatians are a secret treat to us Charles Villagers who frequent the local cafe. And, after an inspiring episode of Restaurant Recipes on FoodNetwork, they had to be imitated in my own kitchen (the most sincere form of flattery!). 

The recipe name is ambiguous (read: confusing), but the taste is un-ignorable. Try them out for yourself! They'll help that next time you wear Crocs to that cocktail party (again).

Pink Dalmatian Cookies (inspired by Carma's Cafe!)

makes 18

1 stick salted butter (room temperature)
1 egg
1-1/3 cup quick oats
1 cup all-purpose flour
1/2 cup white sugar
1/3 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 cup chopped macadamia nuts
1/3 cup white chocolate morsels
1/3 cup dried cranberries

1. Preheat oven to 350 degrees. Combine butter and sugars. Once incorporated, add egg and vanilla.

2. In a separate bowl, mix flour and baking powder together well.

3. Add oats to sugar-egg bowl. Then add dry ingredients.

4. One item at a time, add cranberries, white chocolate, and macadamia nuts until evenly dispersed.

5. Scoop into 1" balls onto baking sheet. Bake for 10-12 minutes until edges are browned. Enjoy!

Un-Delivered Deliciousness

If there's one thing I know about this pizza, it's that this type of perfection cannot be found in cardboard with a little plastic ottoman in its middle. 

Growing up in NY, I've had a lot of great NY pizza. When it comes to pizza, I have come to realize that two different types of perfection can co-exist without competition. My favorite grandma square at L & B Spumoni Gardens (what a name, am I right?) in Brooklyn and my family's homemade margherita epitomize this relationship.

That grilled pizza above? My family's special margherita! You don't know how many pictures I have of this type of pizza. And I'm starting to ask myself why...

• Is it because it is an artistic masterpiece?
• Totally (Coming to a Louvre near you?)

• Maybe it's because I can't wait to eat it?
• That is definitely a factor...

• Am I that proud of a pizza we made?
• Let's just say if I could hang it on the fridge, I would (still waiting for magnet technology to catch up)

Make it as the main course for lunch or an appetizer that "doesn't count" if you eat it standing up. *The standing up rule also applies to hot dogs in my family* Either way, prepping the dough, making the sauce, and grilling it outside makes for a great afternoon as well as an awesome lunch.

Here's how we do it:

1 ball pizza dough

1.5 cups of your favorite* marinara

1 ball fresh mozzarella

1 sprig of fresh basil

olive oil for drizzling

Crushed red pepper flakes

Oregano

salt and pepper to taste

1. Roll out pizza dough into thin circle. Pre-heat grill.

2. Drizzle olive oil onto dough. Spread out marinara sauce. Add salt, pepper, red pepper, and oregano to taste)

3. Cut mozzarella into small circular slices and place on dough.

4. Disperse basil leaves onto pie.

5. Prep the pizza stone. Transfer pie onto stone and grill for 10-15 minutes. 

This is for margherita pizza, but you can adjust the ingredients as you wish to make YOUR favorite pie!

E squisito!

Alas, I have no grill or pizza stone in my 6 square foot kitchen (shouldn't have wasted that third genie wish). But where there's a will, there's a way!

Cue my Artichoke and Red Pepper Pizza! Different than the margherita, this pizza features artichokes, sauteed red peppers and onions on a tasty whole wheat crust and is on the table in less than 30 minutes! How many pizza deliveries can do that from phone call to table (slash be as delicious)?

I used it as a surprise side for a big dinner I was making. Try it out for yourself! I loved how yummy it was and how it reminded me of long summer afternoons cooking with my family.

Artichoke and Red Pepper Pizza

Dough: 

2 1/2 cups whole wheat flour (you can use white flour if you prefer!)
2 3/4 tsp. baking powder
1 tsp. salt
1 tbsp. oil
3/4 to 1 c. water

Topping:

1.5 cups your favorite* marinara

5 artichoke hearts

1 onion

1 red pepper

1 clove garlic

1 cup mozzarella, shredded

2 tbsp. Parmigiano Reggiano

Olive oil for drizzling

Crushed red pepper

Oregano

Dried basil

Salt and pepper to taste

1. Preheat oven to 400 degrees. 

2. Mix dry ingredients, add 3/4 cup water and oil. Stir until it forms a ball. If dough is stiff, add more water.

3. The dough will be soft, not sticky. Knead on a floured surface for 3-4 minutes.
4. Sautée sliced onions and red pepper in olive oil. Add crushed garlic clove, salt, and pepper. Cook until browned.
5. Transferred to prepared baking pan. Drizzle olive oil on dough.
6. Spread on marinara, followed by artichoke hearts, onion, red pepper. 
7. Add Crushed red pepper, oregano, basil, salt and pepper to taste.
8. Add mozzarella then Parmigano Reggiano.
9. Bake at 400°F for 15-25 minutes

*Our favorite marinara? Homemade from our annual Tomato Day. Look out for it in future posts!

Sugar Overload!

The little kid inside me is grimacing at my post claiming that Fall is all about cascading leaves and winter gourds. 'Cause to some, it's not cascading leaves, it's jumping in a huge pile of them. And while pumpkin pie is yummy, Fall really revolves around...

CANDY!

Throw a squash in a halloween basket and you'll have a neighborhood-kids mutiny on your hands. They're organized. Play it safe and stick to the four main food groups: candy, candy canes, candy corn, and syrup.

The concept of Trick-or-Treating is a dream realized to every little boy and girl. You're saying that I get to dress up in a costume and people have to give me candy? I just ring the doorbell?

Very happy as my idol, Pocahontas

So, that's why it's important not to neglect Fall's sweetest treats! Candy Corn, Snickers, Tootsie Pops, Reeses', Kit Kats, Milky Ways, Laffy Taffys, Nerds- the list of trademarked confections continues. My friends and I hit every house on the block indulging in the day's saccharin ritual, coming back with candy overflowing from our Trick-or-Treat baskets. 

It's a good thing I was forced to wear my winter coat. The pockets hold what my basket can't.

Even if my mom always took the gum, swapping goodies between my friends and I ensured that I always got my favorite candies. But with caramel-nougat-y filling being a universal favorite, sharing became more difficult than the usual "Sure, you can borrow my scooter".

I am a big caramel fan, yet I never thought making my own was within my culinary expertise until I stumbled upon a recipe. How can I already have all of these ingredients in my fridge? And yet I did!

Here's the recipe for making your own caramel candies. It's so easy- wrap them up in individual pieces to have a bit of scrumptiousness in your bag all day. The library guards will never know!

Hold on, though. Up the volume to 11 by adding the pre-set caramel glaze onto Double Chocolate Chip Cookies. 

Man, if only my neighbors had handed these out on Halloween! They are rich in chocolate flavor and crunch and the caramel makes it supremely decadent. You'll have a tough time sharing!

Caramel Candies

1 1/2 cups heavy cream

1 cup granulated white sugar

1 cup  packed light brown sugar

2 tsp. kosher salt

2 tsp. vanilla

1. Butter an 8 x 8 inch baking pan.

2. In a medium saucepan, stir together the cream, sugars, and salt. Place the saucepan over medium high heat and bring to a boil, stirring constantly with a wooden spoon. Once the mixture boils, wash down the sides of the saucepan to remove any sugar crystals that may have formed. If you have one, clamp a candy thermometer to the side of the saucepan. Boil the mixture over medium high heat (do not stir) until the temperature reaches 245 degrees F. If you don't have a candy thermometer, wait 2 minutes after sugar boils to remove from heat.

3. Remove from heat and stir in the vanilla extract. Pour the caramel into your prepared pan and let cool, undisturbed, for at least eight hours, or overnight.

With a sharp knife, (oiled) and with a sawing motion, cut into squares or rectangles. Caramels can be stored at room temperature, between layers of wax paper, for several days. 

Double Chocolate Chip Cookie with Caramel Glaze

(makes 2 dozen)

1 cup butter
1 cup  sugar
1/2 cup brown sugar (packed)
1 egg
1/3 cup unsweetened cocoa powder
1 tsp. vanilla
2 tbsp. milk
1/4 tsp baking powder
1 3/4 cups flour
1 cup chocolate chips

1. Preheat oven to 350 degrees.
2. Beat together the butter, white and brown sugar.
3. Add the egg, cocoa and vanilla and beat together until it looks like chocolate frosting.
4. Combine the baking powder and flour until well mixed. Add a little bit at a time. Add milk.
4. Roll into 1- 1.5" diameter sized balls and place on a greased cookie sheet.
5. Bake for 12 -15 minutes.

6. Place on cooling rack. When cool, drizzle caramel glaze atop in a zig-zag pattern. Enjoy!

Miracle on Rue Royale

I entered into my professor’s office to discover he had not yet arrived. There to discuss my final paper, I was apprehensive of how the meeting might go. His menacing reputation preceded him, and even students who never had him knew that the crack of a smile on his face was about as likely as an A in his class (slim chance). His ominous air gave away his arrival; I turned around to look up at him. His imposing figure was like something out of an Edgar Allan Poe tale. He was tall and hunched over like Dracula, yet the stoic coldness he emitted reminded me of Nurse Ratched. He stomped into his office in a huff, somehow acknowledging me and scattering the contents of his briefcase onto his desk simultaneously. I sat silently for him to say something (all subjects of small talk left my brain).  Flustered and searching amongst his papers, he mumbled something in his heavy French accent, “Ze pastries a these facultee ehvents are PFT.” He gestured his distaste with a flick of his hand. “Zey should be luhcky to ever try ze Laduree”

...

“On Rue Royale?”

...

Every motion of his being came to a halt- the calm after the storm that was his entrance. He looked at me with wide eyes that shrank back to normal size as a smile appeared on his face. We swapped stories of going to the famed Parisian bakery and I explained my quest to recreate their famous macaron chez moi.

In front of the famed store front, treasures in tow!

Chris, Steph, and I eating our macarons in the Tuilerie Garden

The bakery opened in 1862. Adorned with elegant pastels and chandeliers, its interior is what I believe the inside of a Faberge egg to look like. To say that their famous macaron is a cookie is to undermine the precision and technique that bakers of Laduree have honed for their craft.

I would say that macarons have a certain je ne sais quoi, but I know what makes them so special. Their filling of savory ganache joins two layers of sweet, airy almond pastry to create a truly unique confection.  The two layers of pastry puff up to form their signature rounded dome and “feet” that form just at the base where it meets the filling. In flavors such as Salted Caramel, Orange Blossom, Hazelnut, and Rosewater, it is no wonder that my professor scoffed at the sprinkle cookies served before him. (*Not trying to knock sprinkle cookies)

A macaron recipe book, several more trips to (the newly opened!) Laduree NY (previously only in Paris, Monaco, and Geneva), and many unsuccessful attempts later, I finally got the macaron right! Now that I’ve perfected the procedure, I think one of my own macarons would be able to fit in among the perfect rows that line the glass cases of Laduree!

I owe it to the macaron for securing me a great relationship with my professor (who later became my advisor). Maybe by reminding him a bit of his home in Paris, he felt more at ease!

Try them out for yourself! You will be so impressed at how perfect and scrumptious they come out!

Vanilla Macarons
(makes about 2 dozen)

• • For The Macarons

• 
  
  

  • • 1 cup confectioners' sugar
  • 3/4 cup almond flour
  • 2 large egg whites, room temperature
  • Pinch of cream of tartar
  • 1/4 cup superfine sugar
  • 
    
  • For the filling
  • 1 cup confectioners' sugar
  • 1/2 tsp. vanilla
  • 1/2 tbsp. milk (to thick consistency)

Directions

1. Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.
2. Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
3. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
4. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
5. Make filling. Mix together confectioners' sugar, vanilla, and milk to frosting consistency (dye with food coloring if you'd like!)
6. Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.

Enjoy!