Tuesday, December 25, 2012

French Apple Pie

This is my Mother's recipe for French Apple Pie. My boyfriend loves it because he has a thing for Apple Crumb Pie. It is absolutely fabulous.

I found the recipe online after a little research. Other apple pie recipes popped up when I originally started my search. I had to go through that needle in that haystack. I am so happy I found it. Here is the link.

French Apple Pie
A recipe from a Food Club pie crust box. We love the crumb topping.
Yield: 8 Servings , Total Time: 1 hours, 50 minutes
1 each Ready to bake pie crust
1/2 cup Granulated sugar
1/4 cup Corn starch
1/2 teaspoon Ground nutmeg
1/4 teaspoon Ground cinnamon
pinch Salt
6 cups Baking apples; cored, peeled, and thinly sliced (4-5 medium apples)
1 cup Flour
1/2 cup Brown sugar; firmly packed
1/2 cup Butter or margarine
Preheat oven to 350 degrees. Spray pie plate with non-stick cooking spray. Spread the pie crust over the bottom of the pie plate. Mix sugar, starch, nutmeg, cinnamon and salt into bowl. Stir in sliced apples and let set for about 10 minutes while making topping. Stir to mix again. Spoon apple slices into pie crust.
To prepare crumb topping; mix together flour and brown sugar. Blend in butter or margarine until crumbly. Sprinkle crumb topping over pie. Bake pie on sheet pan for 1 hour 30 minutes. Refrigerate leftovers.

Here is my Christmas tree for the holiday season. Wishing you all a Merry Christmas and a Happy Holiday!

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Monday, December 24, 2012

Baccala Salad

I am of Italian heritage. No Christmas Eve is complete unless you are serving a Baccala salad. My uncle was born in Italy and he can't go without having a traditional Christmas Eve dinner. We had to have those seven fishes. On our table growing up we had baccala salad, squidgy salad, shrimp cocktail, linguine with clam sauce and lobster tails. This is the Baccala salad from Rao’s Restaurant which is from the Food Network site.

Baccala Salad
Recipe courtesy Rao’s Restaurant
2 pounds salt cod cut in 3-inch pieces
1 cup olive oil
4 cloves garlic (I sliced them)
1/2 cup lemon juice
2 cups hot and sweet vinegar peppers
1 cup Gaeta olives (I stoned mine)
1/4 cup capers
2 tablespoons chopped parsley
Salt and pepper, to taste
Soak cod for 2 to 3 days, refrigerated, changing water regularly. In large pot, bring 6 quarts of water to a boil, add cod and cook until fish breaks off easily. Strain and cool. After it cools, remove skin and bones, if there are any, and break into bite size pieces. In medium saute pan heat oil and saute garlic for 2 to 3 minutes. Cool. In a bowl, add cod, pour oil and garlic over, add lemon juice, peppers, olives, capers, parsley and salt and pepper, to taste. Place in serving platter and serve at room temperature.
Copyright 2012 Television Food Network G.P.

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Friday, December 21, 2012

Pacific Natural Foods Cashew Carrot Ginger Bisque

There is nothing more comforting than hot soup on a cold, wet day. I love to eat vegetable bisque as you can tell from the number of soups I have posted. You already know I am a big butternut squash fan. After enjoying the other soups by Pacific I had to try Cashew Carrot Ginger Bisque.
Here is the soup hot and out of the container. I actually enjoyed, it reminded me of the butternut bisque with the same consistency.

According to Pacific Natural Foods the Carrot Ginger Bisque is described as A perfect combination of savory & sweet, you're tastebuds will be asking for more.

Sweet notes of organic coconut, cashews and spices complement organic carrots, roasted garlic and ginger in this rich and hearty Organic Cashew Carrot Ginger Bisque that is brimming with flavor and aromas.

As you see from the nutritional info this soup only contains 130 calories per serving. If you haven't tried this soup yet, I suggest you do. I love the flavor.

I enjoy the classics. I recently started the novel Pinocchio by Carlo Collodi. My Grandmother always loved Pinocchio since the story originated from Italy, and I am of Italian descent. Collodi was born in Florence and worked as a journalist. He lived between 1826 and 1890.

Cover of
Cover of Pinocchio

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