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Archive for October, 2010

Apple Peach Pie

This dish is the result of two things:

(1) My husbands incessant nagging that I only bake for others and not for him (these challenges from him are how he gets me to make anything good)

and

(2) My immense craving for an Emery’s Apple-Peach Pie

For anyone outside of New Jersey (or anyone inside that’s never heard of it) Emery’s was that little slice of heaven in New Egypt, NJ that we hit on our way home from the shore.  I blame it for my sweet tooth.  It was a “u-pick-em” type of establishment for blueberries and had a lot of fresh fruit goods.  I have never liked blueberries (who knows why, it makes me an anti-New Jerseyian so I hear…and here I was thinking it was the lack of a spray tan…) so we always got to pick two pies when we went.  My sister and father usually picked blueberry or coconut custard (another thing I’m not a fan of) and my brother, mother, and I would decide on the other one.  When I won, it was the Apple Peach Pie cause hand to God it was that freaking awesome.

So, on this cool, blustery fall day I walk into our local grocery store and see apples and peaches and I’m immediately reminded of my little slice of heaven.  Given point (1) and the fact that my parents were coming to town this weekend I decided to whip together Jen’s Apple-Peach Pie.  I do believe everyone wins.

Jen’s Apple-Peach Pie

1 package of pie crusts (consists of 2 pie crusts)
3 Granny Smith apples, peeled, cored, and sliced
2 Peaches, cored and sliced
1 cup sugar
2 tbsp flour
3/4 tsp cinnamon
1/4 tsp salt
1 tsp apple cider vinegar
Dash of Nutmeg
1 egg white

(Also dash of sugar and cinnamon for top of pie)

Preheat oven to 400 degrees F.  To prep, peel, slice, and core apples and peaches.  Soaking them in water with a tablespoon of lemon juice will prevent the first apples cut from turning a funky color. In a medium sized mixing bowl, mix together sugar, flour, cinnamon, salt, vinegar, and nutmeg.  Drain apples, add peaches, and add then add both to the dry mixture.  Line pie pan with one of your two pie crusts.  Add apple and peach mix to the pie spreading out evenly.  Lay second pie crust on top.  To make design around edge of pie use the back end of a butter knife along the edge of the pie pan.  Cut long strips of tinfoil and place them around the edge of the pie.  This prevents the crust’s edge from burning while it bakes.  Bake pie for 40-50 minutes at 400 degrees F.  Brush with a small portion of egg white on top of the crust when you remove the tinfoil for a glossy effect.  Remove tinfoil and cook for an additional 10 minutes.  Let cool and dig in!

**Husband’s Corner**

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Our local grocery store was having a special on Sockeye salmon and since wild caught fish at a reasonable price is rare I acted impulsively not considering when we would actually cook it.  We decided it needed to be cooked that night or else it would be wasted.  What came out worked out pretty well.  We paired it with a baked potato and sesame crusted zucchini.  It serves 2-4 depending on hunger and the size of the piece of Sockeye you get.  I’d imagine this would work well with other pieces of salmon as well.

There was a casualty associated with this dish, however.  I’ve always been the type to get in a “zone” so I was in the “zone” when cooking this meal.  Meanwhile, 2 feet from my face, the caramel my husband was making was burning and billowing smoke.  Lesson learned: paying too close attention to sockeye can lead to burned caramel.  I think I picked the right one to focus on (since caramel can always be remade!).

Lemon Caper Sockeye

1.25 lbs Wild caught, sockeye salmon

3 tbsp butter (I used Smart Balance Buttery Spread)

1 tsp black pepper

1 tsp salt

1/2 tsp garlic powder

1 tbsp olive oil

2 cloves garlic, chopped

2 tbsp capers

1 1/2 Lemons, juiced

Cut sockeye into 4 evenly sized pieces.  Rub in salt, pepper, garlic powder, and olive oil.  Rub about 1 – 1 1/2 cloves of garlic into the sockeye so that it will get the flavor in the fish but will not burn (make sure it doesn’t burn) Melt 1 tbsp butter in a skillet.   Place sockeye in skillet skin side up.  Cook approximately 8-10 minutes on this side and then flip and cook an additional 8-10 minutes with skin-side down.  Squeeze the juice of 1/2 lemon on the fish will the skin side is down.  To make sure that its done, make sure that the sockeye flakes with a fork.  Remove sockeye from skillet.  Add remaining butter, capers, and lemon juice to the skillet.  Simmer for about 5-10 minutes.  Pour over sockeye and serve.

My husband was in charge of the sesame crusted zucchini so I’ll post that as soon as I have a recipe.

***Husband’s Corner***

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