Posts Tagged ‘Gourmet Magazine’

 Usually, when times get stressful, I like to invite friends and family over and enjoy food and conversation. However, in light of recent events, this is now sadly, not possible. It’s difficult to know how to navigate through these uncertain times. How do we comfort our family, as well as ourselves? How do we try and make our lives as “normal” and enjoyable as possible? Besides work and daily chores, I’m finding comfort in gardening and spending a nice amount of time cooking. Yesterday, I decided to try out a recipe I’ve had forever but never attempted. In the end it turned out to be super easy and delicious — the perfect afternoon distraction.

The apples cooking in butter

Adding the batter to the apples


Active time: 15 min    Start to finish: 30 min

1/2 stick unsalted butter

*1 large sweet apple such as Gala or Golden Delicious, peeled, cored, and cut into 1/4-inch-wide wedges

1/2 cup of whole milk

1/2 cup all-purpose flour

4 large eggs

3 tablespoons granulated sugar

1/2 teaspoon vanilla

1/4 teaspoon salt

Confectioners sugar for dusting

Special equipment: a well-seasoned 10 to 11-inch heavy cast-iron skillet or other ovenproof skillet

Place oven rack in middle position and preheat oven to 450F

Melt butter in skillet over moderate heat, then transfer 2 tablespoons to a blender. Add apple wedges to skillet and cook, turning over once, until beginning to soften, 3 to 5 minutes.

While apple is cooking, add milk, flour, eggs, granulated sugar, vanilla, and salt to butter in blender and blend until smooth.

Pour batter over apple and transfer skillet to oven. Bake until pancake is puffed and golden, about 15 minutes. Dust with confectioners sugar and serve immediately.

*Note: I used fuji apples because that’s what I had and it was perfect. So use whatever apple you can get your hands on, and if they aren’t super sweet then you can add a little more sugar if you’d like.

Recipe via Gourmet Magazine

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image from gourmet magazine (may ’04)

Sometimes when it’s cold outside all I want to do is make some amazing comfort food and call it a day. I’ll sit around the table with good friends and hash out the day or curl up on my favorite chair and watch a great movie. One of my favorite things to make when it’s cold outside is “Garbure”, the hearty soup from southwestern France and the very essence of Béarnaise cooking. Because this soup is eaten all over the southwest the ingredients vary. What people add due to what’s available seasonally might change as well, but like so many dishes, it boils down to personal taste. Because this area is famous for their foie gras and pates, some believe in adding a little confit to the soup at the end. If you choose to do so let me know what you think. The version I usually use is from Gourmet Magazine (May ’04). The only thing I changed was that I used ham shanks instead of ham hocks because there is usually more meat on the shanks. Another tip, which most of you might already know, is to use green cabbage instead of purple, or you will end up (like I did) with purple soup. Another wonderful version is by chef Daniel Boulud. Enjoy it with a thick piece of country bread and slither right into bed or curl up with a good book!

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