Apple Walnut Bread - Fall Recipes

Today I will be sharing another apple recipe. After all the apple picking this season I end up with a full basket of apples in my pantry, I am actually glad that I found  this new wooden basket  big enough to fit all my apples at Crompton Collective in Worcester. I found this store when I was in Worcester to take my daughter  to participate State Science Project Fair,  I had to kill some time when Sabrina , my daughter was being judged on her project so I end up at Crompton Collective . What a great store you will find all kinds  of antique and etsy things there.And after that day, I was able to make a couple more trips back to that store.And I always find some treasures and neat thing to get there.

Well,going  back to apples....We have being quite creative at my house with the use of apples . Apples on salad with some dried cranberries and goat cheese, sliced apples on turkey cheeses sandwiches for snacks, we share some of the apples with some of our friend even our dog Willy Nelson has been enjoying some apples with his kibbles or as a treat and ,he loves it !

Even our dog enjoys the apple season

We are definately making the most the apple season last Sunday I went with my husband to Tougas farm and we picked all kinds of apples from Jonagolds, Macouns,Honey Crisps, Pinovas and we had a great time out there we even picked some apples that we need it for work that we just got to use on events to make salads,pies and donuts.Stamping the brand of farm to fork at our kitchen at        work.

Must get that apple!

My husband, Ethan, reaching out to the best apple on the top 

Apple Walnut Bread

Ingredients:

1 cup sour cream

1 cup brown sugar

2 eggs

2 teaspoon vanilla

2 cup flour

1/2 teaspoon of cinnamon

1/4 teaspoon of  ground clove 

1/4 teaspoon of nutmeg

2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cup apples small diced

1 cup chopped walnuts

How to make it:

Preheat oven to 375 degrees F and butter a loaf pan

Beat together in the mixer, the sour cream, the brown sugar the eggs and the vanilla.

1. Add the the flour the spices,salt ,baking soda and baking powder ingredients mixing well and scraping sides of the bowl.
2. Fold in the apples and half of the nuts.
3. Pour batter into loaf pan(s) and top with remaining nuts.
4. Bake for 60 min.Until a pick inserted in the center of the loaf comes out clean
5. Let sit in pans for 10 minutes and then cool on a rack.
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9. Enjoy 
10. Pri =)

First Measure all of the ingredients. 

Beat the first 4 ingredients then add the dry ingredients

make sure to  butter you loaf before pouring the batter in

Ready to eat!

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Roast Chicken - Sometimes the simplest things are the best.

Being a chef and to be married to another chef and both working on an upscale catering kitchen. I enjoy to eat,cook and serve a state-of-the-art cuisine and everything that goes with it. But there are also those times when only a big plateful of honestly prepared and simply food will do. And one of the dishes that always bring a smile to my husband's and daughter's face when they ask me what's for dinner,is just a simple perfectly roast chicken with gravy and mash potatoes and veggies.


First find a good chicken, one that has been raised with care. Because chickens are so widely available and inexpensive, we don't often think about where they come from and how they are raised. Unfortunately, today most chickens are cooped up in tiny overcrowded cages and are fed a diet that is heavily added with antibiotics and frequently includes animal by-products. These conditions are unhealthy and stressful for the birds, that produces chickens of compromised integrity and flavor. Organic free-range chickens are raised on organic grain, without antibiotics or hormones, in less confined and more humane conditions, resulting in healthier, tastier birds. Starting with such a bird is what makes a really delicious roast chicken.  Make sure to know the chicken you are buying,look for a farmers market near you. You want to serve the best ingredient you can to you family free of antibiotics and hormones.


Ingredients
1 roasting chicken (mine was about 5 pounds)
Kosher salt
Freshly ground black pepper
1 small bunch of fresh sage,

2-3sprigs of tarragon, leaves picked 

2-3 sprigs of fresh oregano, leaves picked

1/2 lemon

6 cloves of garlic, whole
2 tablespoons olive oil,
1 large yellow onion quatered
1 carrots cut into 2-inch pieces
1 stalk of celery cut in 2 inch pieces

How to make it 

Preheat the oven to 415 degrees F. Remove the chicken giblets.Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of sage, 1/2  lemon,1/4 of the onion and 3 garlic cloves.Lift the skin of the breast and stuffed with a few of tarragon and oregano leaves.Brush the outside of the chicken with the olive oil or use a misto spray and spray all around your chicken.Sprinkle with salt and pepper and herb de Provence all around the chicken. Tie your chicken keeping the legs closed and wings closer to the body with butcher's twine, this will help to the chicken keep its shape and will cook more evenly.Place the rest onions,garlic,carrots, and celery in a roasting pan. Toss with salt, pepper and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for about 1 hour  to 1 1/2 hours depending on the size of the chicken, or until the juices run clear when you cut between a leg and thigh and the internal temperature reaches 165 degrees F.  Remove the chicken to a platter and let it rest for 8 -10 minutes before slicing . Save the vegetable and the juices in the roasting pan to make your gravy.

For the Gravy: 

 Have 3 cups of chicken broth simmering in a sauce pot, Deglaze your roasting pan with a little splash of wine (or the broth,if you don't want to use wine) add all the veggies and juices from the roasting pan into your pot add two slices of potato or white bread let it simmer for 10 minutes , puree everything together with a stick blender and strain it. 

Adjust the  salt and pepper to  your desirable seasoning and it's ready to serve.

Fluffy Mashed Potatoes and buttered broccolis will be perfect side dishes to go with it.

Enjoy

Pri =)

Get all of your ingredients together 

lift the skin and add tarragon and oregano leaves

Use misto spray or a brush to cover your chicken with olive oil all over it 

Tie your chicken for a more even cook

internal temperature needs to reach 165 degrees F

A simple delicious dinner

Apple Season

                                                                    

Fall in New England means comfortably warm, delightfully sunny days, beautiful foliage, and apples – bushels of them. If you haven’t gone apple picking before, let this fall be the first year you will enjoy this time honored New England tradition. From fresh apple cider to donuts and apple pies, apple picking will get you out of the door and picking in no time.

My favorite places for apple picking

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Apple Crest Orchard Farm located in Hampton's Falls, is less than an hour away from Boston. It's known as  New Hampshire's oldest and largest apple orchard. It's the oldest continuously-operated orchard in America. Four generations of the Wagner family have worked this land, dedicated to their simple mission of sustainably growing the finest fruit and vegetables available.You can find over 40 different varieties of apple in this orchard.My daughter recently went to this orchard with friends and brought back home a basket full of apples and some awesome looking pumpkins.

133 Exeter Road Hampton Falls, NH 03844 http://www.applecrest.com

Russell Orchards located in Ipswich,Ma, right by Castle Hill at Crane Estate and the beautiful Crane Beach.This orchard is only 35 miles north of Boston Russell Orchards is a family-owned farm that is perfect for apple picking. Russell Orchards organic farm offers a chance to pick Cortland, Empire, Gala and Macintosh apples, while the farm store sells other fresh fruits and vegetables and the yummiest cider donuts. Russell Orchard is also a really good place to go strawberry picking in the Summer.And I always have a lot fun watching the Guinea hens that are often free, wandering around the farm.

143 Argilla Rd. Ipswich, MA 01938 http://www.russellorchards.com

Clarkdale Fruit Farm If you happens to be in Western Massachusetts, this is the place to visit for apples it's located on the beautiful hills of Deerfield, Ma. Clarkdale is on it's Fourth-generation family farm practicing IPM( Integrated Pest Management) sustainable growing practices. Over 40 varieties of apples, 10 varieties pears, 40 varieties peaches, as well as plums and they make outstanding apple cider and the best pear cider I ever had. Perfect place to stop by when we are visiting my husband's family in Western Mass.

apple picking etiquette

303 Upper Rd Deerfield, MA 01342 http://www.clarkdalefruitfarms.com

In this post I will be sharing an apple dessert recipe with you.

And I decided not to do an apple pie or an apple cider donuts. Although I love both of those things I wanted to showcase my recently picked apple in something different. Something that would be a mix of my brazilian roots and  my New England pride to live here.

So,I came up  with this apple creme caramel. If you to a brazilian restaurant on the dessert menu for sure you will find "Pudim de Leite"( or brazilian style flan)and in these Apple Creme Caramel recipe below you will find the basic brazilian flan with a New England flair on it.

Apple Creme Caramel

(makes approximately 8 portions I used 8 ramekins to make individual portions)

ingredients:

for the flan 

2 large or 3 medium Apples, peeled and diced I used Cortlands.

1/2 cup of sugar 

1/4 teaspoon of lemon juice

1 tablespoon of maple syrup

1/2 teaspoon of cinnamon

a pinch of nutmeg

a pinch of cloves

1 can (14 oz) of sweetened condensed milk

1 cup of milk

4 eggs

1 tablespoon of all purpose flour

for the caramel 

1 1/2 cups of sugar for the garnish 1 apple sliced 1 tablespoon of maple syrup 1 teaspoon of olive oil 1 teaspoon of brown sugar  a pinch of salt  How to make it

Preheat oven to 350°F.

In a sauce pot cook you diced apples with the sugar ,lemon juice, maple syrup and the spices until the apples are soft for about 20 minutes. With a stick blender puree the apples until they will have an applesauce texture and let it cool down

 For the caramel cook  the 1 1/2 cups of sugar in a heavy saucepan over medium-low heat, whisking frequently, until a smooth golden caramel forms, about 15 - 20 minutes. Quickly pour caramel into the ramekins and swirl until the bottom is coated. Set aside to cool.

Meanwhile, mix on a blender the condensed milk, milk, eggs, and flour until thoroughly combined.Whisk that mixture with the applesauce that you let cool down in a bowl. Prepare a water bath by placing the ramekins into a larger roasting pan . Set the whole assembly in the oven and then pour enough hot water into the larger baking dish to come about halfway up the side of the ramekins.

Bake until the custard is set and firm to the touch, about 40 minutes. Remove the ramekins from the water bath and let cool. Before serving, run a thin knife around the edge of the flan, place a  flat plate over the ramekin, and flip it to unmold. Found it easier to unmold when it's still a little warm and I kind like to serve it warm instead of chilled in the fridge, which is what we usually so for brazilian flan.

For Garnish: preheat your oven to 450°F toss the sliced apples with olive oil,maple syrup, brown sugar and a pinch of salt. place them in a baking sheet pan with parchment paper and roast for about 6 minutes until you get a light golden color on the apples. Let it cool down and garnish you dessert with it. Enjoy!

Pri =)

Yummy Cortlands

Applesauce texture

Pudim mixture in the bowl now add your applesauce

Pouring the caramel into the ramekins

fill up with your custard mixture and get you water bath set up

Sliced apples for garnish ready to be roasted remember light golden color

Yum! Enjoy.

*The photos are from Tougas Family Farm located in Northborough, Ma from a trip that me and my husband took today and we had a great time there http://www.tougasfarm.com/ 

Fall recipes - Thai Carrot Soup

Here it's me, proudly showing off my homegrown carrots
 

Recently, I was able to harvest a pretty big amount of awesome looking carrots out of the garden. It's one thing that totally makes my morning to go out to the garden and pull out of the soil something that I planted as a tiny seed and now it's this beautiful vegetable that I can cook and make a dish for my family to enjoy

Carrots are a good source of fiber, vitamin C and potassium, as well as vitamin B6, folate, and several minerals including calcium and magnesium .Also they are are an excellent source of beta-carotene. Beta carotene is important for eyesight, skin health, and normal growth.One thing that a lot people don't know about is that The leaves of carrot are considered edible and are highly nutritive, rich in protein, minerals and vitamins. They contain 6 times the vitamin C of the root and are a great source of potassium and calcium. A simple use of them is to mix some in with a mixed green salad, or add to coleslaw. You may also use it for garnish or as a substitute to parsley. Combine your common sense and your creative skills, and invent something! That's what makes cooking fun. It is a form of art. 

So, I will share this recipe  with you that I made the other day is my version of the Thai Carrot Soup that my husband made for Amuse course last Valentine's Day dinner.

Thai Carrot Soup

Ingredients:

(makes about 5 portions) 

  1 medium yellow onion ,small dice

    1  celery stalk ,small diced

    1 garlic clove, chopped

    1 teaspoon olive oil

    1 lb carrot, cut in 1-inch pieces

    1 inch piece fresh ginger , peeled and chopped

    1 teaspoon red pepper flakes

    1/2 teaspoon of carrots tops, chopped

    1/4 teaspoon of turmeric

    1/4 coriander

    1/4 teaspoon of hot paprika

    3 cups chicken stock or vegetable stock for a vegetarian version

    1 1/2 tablespoons soy sauce

    2 tablespoons creamy peanut butter

    1 cup coconut milk, 

    salt and pepper added as needed

For garnish: cilantro leaves, carrot tops, roasted cashews, sour cream

How to make it:

In a large soup pot, saute onion, celery and garlic in oil, over medium heat, stirring so as not to let the onions burn
Add the carrots, ginger, red pepper flakes,the carrot tops,all the spices and the stock, and simmer covered, for about 40 minutes.
Add remaining ingredients and simmer for 5 minutes, stirring to mix well.Add salt and pepper as needed 
Using an immersion blender, puree the soup until it is smooth
Ladle into soup bowls and garnish with, chopped cashews,cilantro leaves,a carrot top leaf and a dollop of sour cream.

Enjoy,

Pri =)

Onion, celery and garlic sauteing in oil 

Just added the carrots, crushed red pepper, spices, stock , put a lit on and let it simmer for 40 min

Make sure to hame a smooth texture

Ready to serve! Add a couple slices of toasted baguette, if you desi