Apple fritters

Back in the day, my family would often go to Eat-N-Park for Sunday brunch after church. For the most part, I filled my plate with their apple fritters. I realized it's been quite awhile since I've had something similar, so I did a little research and made my own:



Ingredients
1 cup whole wheat flour
1/4 cup sugar
1 tsp salt
1 1/2 tsp baking powder
1/3 cup milk (I used almond)
1 egg (I used flax seed)
1 cup apple, finely chopped
1/2 cup powdered sugar
~1/2 cup vegetable oil (3-4" deep in a pan)

1. Combine the flour, sugar, salt, and baking powder in a large bowl thoroughly. Add milk and egg (or equivalent). Mix until smooth.
2. Add in the apple and mix.
3. Drop the batter by the tablespoon into hot oil. Fry until browned on each side, ~4 minutes.
4. Remove fritters and place on paper towels, to soak up excess oil. Then roll in powdered sugar, or sprinkle on top.

BUTTERNUT SQUASH SAUCE

This is a fairly complex recipe, but well worth the effort! You can use this as you would an Alfredo sauce on pasta.

The first step is to prepare the squash.

Squash:

• 1 large or 2 medium butternut squash, peeled, seeded, cut into 1/2- to 1-inch cubes
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1 Tbsp unsalted butter or EVOO
• 1/2 tsp sea salt
• cracked pepper

Heat the butter or oil in a saucepan over medium heat. When ready, add the onion and garlic. Cook until the onion is barely translucent (a couple of minutes), then turn the heat up to high for a moment and add the squash.

Let the squash cook at high heat for a few moments, tossing to coat it with your cooking fat of choice, then reduce the heat to medium, cover, and let simmer for 5-10 minutes, until soft.

Remove from heat, let cool. Blend the squash/onion/garlic mixture until smooth. Set aside.

Next, prepare the roux, which will thicken the sauce.

Roux:

• 2-3 Tbsp all-purpose flour
• 3 Tbsp unsalted butter

Heat a dry, empty pot (stainless steel or enameled - don't dry-heat your nonstick pans) over medium heat. Toss in your flour, shake the pan to spread it around. When the flour turns slightly brownish, add the butter and whisk furiously, until the mixture is a paste.

Now you are ready to make the sauce!

Sauce:

• 3/4 to 1 cup whole milk
• 1/2 cup grated Monterey jack cheese
• 1/4 cup fresh-grated Parmesan cheese
• 1 tsp sea salt
• 1 tsp turmeric
• 1 tsp ground coriander
• 2 tsp dried oregano
• 2 tsp dried basil
• blended squash
• sea salt and pepper to taste

Turn the heat up to medium-high, begin whisking the roux, and slowly pour in 1/2 cup of milk.

When the mix begins smoking/scalding, turn the heat to medium and stir in the cheeses. Keep whisking, or maybe switch to a wooden spoon to stir, until the cheese is melted.

Add salt, turmeric, coriander, oregano, basil, and squash mixture from earlier.

Stir until mixed, and add more milk if the sauce is too thick.

Served immediately, or allow to cool and then stick it in the refrigerator overnight for greater flavor melding.

Stir fry rice noodles

Another attempt to broaden my horizons...

From Vegetarian Times:




Ingredients
6oz rice noodles/sticks
Olive oil
2 eggs
1/4 tsp pepper
2 cups asparagus, sliced in 1" pieces
2 1/2 cups snow peas, 1/2" strips
3 cloves garlic, minced
3/4 cup veggie broth
2 tbsp soy sauce
3 green onions, sliced

1. Soak rich noodles in a large bowl of hot water until soft and drain.
2. Heat oil in a large skillet. Whisk eggs in a bowl with pepper. Pour eggs into skillet and cook 1-2 minutes and flip. Cook 1 minute, then tranfers to a cutting board. Cut into strips.
3. Heat more oil in the skillet. Add asparagus and snow peas. Cook 3-4 minutes and add garlic. W
4. Whisk broth and soy sauce in a bowl and add to pan. Bring to a simmer.
5. Add rice noodles and cook until liquid is absorbed. Mix in egg strips and onions.


I found this dish actually a little bland, but I guess it was ok for a newbie to Asian cuisine like me.

Green Eggs & (Parma) Ham

This recipe is a wonderfully simple way to add fun, color and nutrients to an already-great breakfast.

First, the ham:

• 1 pkg sliced prosciutto or serano ham

Peel the ham from the paper backing, spread on a baking sheet
Bake at 300 degrees until crisp.

Now, the eggs:

• 1 or 2 avocados, peeled, pitted, and mashed up
• 6-8 fresh eggs
• 1/4 cup basil leaves or cilantro, plus more for garnishing
• dash of milk
• salt and pepper to taste (the ham will add a lot of salt, so if anything, undersalt the eggs)

Blend the eggs, avocados, basil, and milk in a food processor or blender. Cook as you would scrambled eggs, or make into an omelet or frittata!

Arrange the eggs and ham side-by-side on your plate, top with chopped cilantro or chiffonaded basil.

Wine of the Week - AM/FM 2009 Grenache Blanc

AM/FM wine is produced in cooperation with Saarloos & Sons, one of my favorite wineries from up in the Solvang area.  (I enjoy Saarloos & Sons so much that I have three pricey bottles of theirs, each on hold for a very special occasion; that's how good they are.)

AM/FM seems to be more widely available than Saarloos wines, and a bit more affordable... and they still taste great.  This one has the scent of apples and pears, along with a hint of strawberry.  To taste, it's thick and full-bodied.  There's a bit of tobacco up front, which is rare for a white.  This is followed by caramel and golden apple flavors that coat your mouth.  Then a lime finish.

Delicious and a great value.  Seek this one out.

14.5% alcohol