apple cider caramels + the book is right here !

So, close friends. Yesterday was the day, the day that that the 336- page, two. 8 -pound bundle of joy that I began doing work on in excess of three years ago tip-toed cautiously out of my little kitchen in hopes that youll make a household for it in yours.

You know, so, no big deal at all.

Whats in the book ? Seeing as I already showed you the cover, I considered Id display you what the book looked like naked. (Gasp!) You see, I was pushing for a jacketless cover ( these paper flaps, they irk me) and we compromised by having a unique cover within that would be a deal with for people today who get excited about factors like that. Among the covers, there are 105 recipes (85 % that have under no circumstances been observed on this web site ), about two-thirds of them are savory ( including a beloved recipe for featherlight Gnocchi in Tomato Broth, a Flat Roasted Chicken with Very small Potatoes inspired by something we bought on a Paris street, and an certainly hideous but boundlessly tasty Wild Rice Gratin with Kale and Caramelized Onions) and the rest are for sweets issues ( this kind of as my sons towering second birthday SMore Cake, and what I take into account two of the ultimate Thanksgiving desserts, a Cheesecake-Marbled Pumpkin Gingersnap Tart and the Deepest Dish Apple Pie youve ever seen ). There are above 300 pictures in the guide, tons of stories and also this one particular very little other matter that I pressed for, a cookbook that stays open on your kitchen counter when you want it to. My goodness, this can make me happy, as pleased as I hope these Artichoke Heart-Stuffed Shells will make you.

As you can imagine, yesterday didnt exactly go the way we had in thoughts. Monday night, as Alex was giving Jacob a bath and I started off typing this submit, a monster storm was generating landfall on the East Coast. I heard a loud boom from the route of the Con Ed plant on Avenue D, and the sky went briefly green, then turquoise. You can think about the rest power outage, cell phone outage, the discovery that we dont truly very own a flashlight (am I excellent at becoming an grownup or what?) but that I mix a solid Great Manhattan by candlelight. Needless to say, we got off effortless. Our home is intact, the lighting usually go back on on Broadway, and were now cozied up at my in-laws although some of this simmers on the stove. I cant even imagine some of the devastation several of you woke up to yesterday. I hope you and your loved ones are all secure and dry.

In the last couple of months, Ive been asked a number of instances if I have a beloved recipe in the guide. I generally clutch my chest in mock horror and say something along the lines of, I can't believe you would ask me to decide on a favourite little one ! But, of program, Im lying simply because this, this is my favourite. These apple cider caramels are my enjoy letter autumn in my city, my attempt, as I wrote in the guide, to pack every thing I love about New York City in October the carpet of fiery leaves on the ground from the trees I didnt even know we had the sky, impossibly blue the air, drinkably crisp the temperature eventually tasty adequate that it implores you to spend hrs wandering around, sipping warm spiced apple cider from the Greenmarkets into a single tiny square.

To make them, you take a quart of fresh apple cider and boil and boil it till it is a slip of its original volume, just syrupy apple effect. Then, you increase this syrup into a cinnamon-scented buttery caramel with hidden crunches of sea salt. Theyre the most extreme caramels that Ive ever made and if you had a bucket of these at your door when I went trick-or-treating, very well, Id steal them. Hence, you really should both not invite me anyplace or make a good deal. I consider you know what you will need to do.

Thank you: Ive gotten so a lot of kind, superb notes in the final couple asking as to our security and also from quite a few of your who previously obtained your books and are cooking from them. I dont know what I did to get this kind of a warm, sweet bundle of people for readers, but you make all of this 100 times additional entertaining. Thank you.

Book tour: We have been so sad to have had to cancel the NYC launch event at Williams-Sonoma yesterday evening, and hope to reschedule it as soon as achievable. If all goes nicely (cross your fingers for us?), Ill be hopping on a flight to the West Coast on Thursday morning and then the rest of the tour will commence. Los Angeles, Napa, San Francisco, Santa Cruz, Portland, Vancouver and Seattle, I hope I hope I get to meet all of you.

One year ago: Baked Pumpkin and Sour Cream Puddings
Two years ago: Buckeyes
Three years ago: Baked Chicken Meatballs
Four many years ago: Cabbage and Mushroom Galette
Five many years ago: Cranberry, Caramel and Almond Tart
Six years ago: Bretzel Rolls

Apple Cider Caramels
From The Smitten Kitchen Cookbook

Apple cider ( often known as sweet or gentle cider), as Im referring to it here, is different from both apple juice and the tough, or alcoholic, fermented apple cider. Its a fresh, unfiltered (it has sediment), raw apple juice the juice literally pressed from fresh apples. Its unpasteurized, and have to be refrigerated, simply because its perishable. In the Northeast, I typically discover it at farm stands and some grocery stores. I occasionally come across vacuum- sealed bottles called apple cider in the juice aisle, but none of the bottled varieties that Ive attempted has the similar delicate apple taste as the more perishable stuff sold in the refrigerator section.

4 cups (945 ml) apple cider
1 / two teaspoon ground cinnamon
two teaspoons flaky sea salt, such as Maldon, or less of a finer 1
eight tablespoons (115 grams or one stick) unsalted butter, lower into chunks
one cup (200 grams) granulated sugar
1 / 2 cup (110 grams) packed light brown sugar
one / 3 cup (80 ml) heavy cream
Neutral oil for the knife

Boil the apple cider in a 3 - to- four - quart saucepan above high heat until finally it is diminished to a dark, thick syrup, involving 1 / three and one / 2 cup in volume. This requires about 35 to 40 minutes on my stove. Stir sometimes.

Meanwhile, get your other ingredients in order, mainly because you wont have time to spare after the candy is cooking. Line the bottom and sides of an 8 - inch straight- sided square metal baking pan with 2 extended sheets of crisscrossed parchment. Set it aside. Stir the cinnamon and flaky salt with each other in a tiny dish.

The moment you are completed reducing the apple cider, get rid of it from the warmth and stir in the butter, sugars, and heavy cream. Return the pot to medium- substantial heat with a candy thermometer connected to the side, and let it boil until finally the thermometer reads 252 degrees, only about five minutes. Hold a close eye on it.

(Dont have a candy or deep- fry thermometer? Have a bowl of quite cold water ready, and cook the caramel right up until a very small spoonful dropped into the water becomes firm, chewy, and in a position to be plied into a ball.)

Promptly remove caramel from heat, add the cinnamon- salt mixture, and give the caramel several stirs to distribute it evenly. Pour caramel into the prepared pan. Let it sit until awesome and firmabout 2 hrs, even though it goes speedier in the fridge. The moment caramel is firm, use your parchment paper sling to transfer the block to a cutting board. Use a well - oiled knife, oiling it soon after each and every reduce (trust me!), to lower the caramel into 1 -by- one -inch squares. Wrap each and every one particular in a four -inch square of waxed paper, twisting the sides to close. Caramels will be considerably on the delicate side at space temperature, and chewy/firm from the fridge.

Do ahead: Caramels maintain, in an airtight container at space temperature, for two weeks, but truly, very good luck with that.

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roasted pear and chocolate chunk scones

One of the saddest things you should probably know about me is that Im a terrible host. I dont mean to be; in my head, Im the kind of person who would find out you were coming over, quickly gather some wildflowers from the side of the road, put them in an old Mason jar, pour-over some coffee from a local roaster, steam cream from an upstate dairy in a spouted glass and pull out something warm and enticing from the oven right as you arrived. In my head, I understand that none of these things are terribly difficult to pull off. In reality, were you to come over right now, youd find a plate of pears (one with a toddler mouth-sized bite removed) and mostly-empty jar of something delicious, but alas, too delicious to have lasted until you arrived, on the table, a colossal explosion of wooden train tracks and fire station parts all over the carpet and a fireman in a time out (What did he do? I asked. He did NOTHING! I was informed. Well, then). Also notable is the absent aroma of freshly-brewed coffee. Upon closer inspection, you might see that I dont actually own any coffee-making apparatus. And not a single warm thing has left the oven this morning; we had stove-top oatmeal for breakfast again.

Seriously, youd revoke my book contact if you saw this place. I might have kept this to myself forever, but I have been found out. I have been found out because in the last month, more strangers have entered my apartment than have in the three-plus years weve lived here. They come under the auspices of writing articles about tiny kitchens or wanting to watch me make a recipe from the cookbook, but I know the truth: they want to see how we really live and when they find out, well, I hope they are relieved because are all of the fruits in your bowl intact? Are no firemen in unjust time outs? Good, youre a step ahead.

Nevertheless, because this is my website and because on my website, I get to try (occasionally) to put my best foot forward, I am going to tell you about the morning two weeks ago that I had two guests over and I actually pulled off hospitality. Mostly. I mean, one person had been here before, thus she knew it was smart to bring coffee in. But these scones were so wonderful that I think they make up for all sorts of things, like the pile of platters and bowls that sit on a corner chair, have spilled out from a cabinet so long ago, we dont even notice them anymore. I started with a recipe for scones Id made a few years ago, but instead of apples, I used pears (not the one with the bite taken out; youre welcome) and instead of accenting it with cheddar, I used chunks of bittersweet chocolate. These enormous roasted pear and chocolate chunk scones assembled the night before, baked directly from the freezer before my morning guests arrived were a revelation; craggy, hearty, a little crunchy, tender in the center, crisp at the edges, gorgeously bronzed and an ideal balance of light sweetness but late-October indulgence. I am not sure Ive ever made anything so good for breakfast guests before, or will ever be so coordinated before 9 a.m. again.

Four days! Until The Smitten Kitchen Cookbook leaves my kitchen and hopefully makes a home in yours. Thats less than 100 hours. This is.. wild. Were getting a little giddy with excitement for the NYC launch on Tuesday evening. Do you think it would be rude to uninvite Sandy? She seems the type that could really wreck a good party, and we dont need any of that.

One year agos: Coming soon!

Roasted Pear and Chocolate Chunk Scones
Tweaked from The Perfect Finish

Makes 6 generous scones; you can absolutely make these a bit smaller and reduce their baking time accordingly

3 firmish pears (about 1 pound or 255 grams)
1 1/2 cups (190 grams) all-purpose flour
1/4 cup (50 grams) granulated sugar plus 1 1/2 tablespoons granulated or coarse for sprinkling
1 1/2 teaspoons (8 grams) baking powder
1/2 teaspoon (3 grams) table salt plus additional for egg wash
6 tablespoons (85 grams) cold unsalted butter, cut into small cubes
1/4 cup (60 ml) heavy cream
1/4 cup (3 ounces or 85 grams) semisweet or bittersweet chocolate, chopped (or chips)
2 large eggs, 1 for dough, 1 for glaze

Heat oven to 375F. Peel and core pears. Cut into 1-inch chunks. Line a large baking sheet with parchment paper. Arrange pear chunks on parchment and roast until they feel dry to the touch and look a little browned underneath, about 20 minutes. Slide parchment paper with pear chunks onto a cooling rack (or onto a plate in the fridge or freezer to speed this up) and cool to lukewarm. Leave oven on. Line baking sheet with another piece of parchment.

Whisk flour, baking powder, 1/4 cup sugar and salt together in the bowl of an electric mixer. Toss in cooled pear chunks, bits of butter, heavy cream and 1 egg. With the paddle attachment, mix the dough on low speed until it just comes together. Dont overmix. Add the chocolate chunks and mix for 5 seconds more.

On a very well floured counter, pat out dough into a 6-inch round. Cut into 6 generous wedges and transfer to baking sheet at least two inches apart (do as I say, not as I did here!). Whisk remaining egg in a small dish with 1 teaspoon of water and a pinch of salt. Brush each scone with egg wash and sprinkle with remaining tablespoon of sugar.

Bake scones until firm and golden, about 30 minutes. Transfer to a cooling rack. Serve, and pat yourself on the back for your excellent host skills.

Do ahead: You can get this recipe all the way to the point where youd bake them, and instead cover the pan with foil or plastic wrap and freeze them overnight. Bake them directly from the freezer in the morning; they should only take a few minutes longer. For longer than overnight, transfer frozen, already shaped, scones to a freezer bag until needed. In both cases, brush the egg wash/sprinkle the sugar on while still frozen, before baking the scones.

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White Chocolate Scones - One Cook, Two Kitchens Insights ... White Chocolate Scones. ... (Make sure youre not poking a white chocolate chunk for this test). ... Honey Oat Roasted Pears. Next post: How to Make Yogurt Cheese. Chocolate Chunk Scones - PheMOMenon Conquering My World, One ... These chocolate chunk scones definitely fit the bill! Chocolate Chunk Scone Recipe. Adapted from the King Arthur Flour website. 2 1/2 cups cake flour. 1/2 teaspoon salt. Bikram Baking: Ginger Chocolate Chunk Scones Post Punk Kitchen ... Vegan Baking & Vegan Cooking ... Bikram Baking: Ginger Chocolate Chunk Scones by IsaChandra. When I have my period (I know, first the mouse droppings, now the period ... Roasted Strawberry Dark Chocolate Chunk Scones Err on the side ... Roasted Strawberry Dark Chocolate Chunk Scones. ... Roasted Strawberry Dark Chocolate Chunk Scones; Buttermilk Biscuits; Smores Stuffed Chocolate Chip Cookies; planting seeds 2 Dinner With Julie - A year in my kitchen ... Maple Cheesecake with Roasted Pears; Coconut Chocolate Chunk Scones; Dinner with Julie Promote your Page too. in the archives jailbait: Roasted pear chocolate chunk, espresso... - formdissolve Roasted pear chocolate chunk, espresso coriander, and chocolate. This was posted 5 months ago. It has 22 notes. . papayasloth reblogged this from jailbait. Maple cheesecake 1 Dinner With Julie Maple Cheesecake with Roasted Pears; Coconut Chocolate Chunk Scones; Bangers & Mash with Cider Balsamic Onion Jam; Dinner with Julie Promote your Page too. in the archives White Chocolate Sour Cherry Scones - 6 Bittersweets Recipes Chocolate Chunk Challah French Toast with Blueberry Syrup/Compote. ... David's Fresh Ginger Cake with Caramel-Roasted Pears. ... White Chocolate Sour Cherry Scones. she's in the kitchen: chocolate chunk cookies with toasted pecans pear tarts February (11) ... chocolate chunk cookies with toasted pecans ... dark chocolate and cherry scones (1) desserts (68) David's Fresh Ginger Cake with Caramel-Roasted Pears - 6 ... Apricot Ginger Scones. Baingan Bharta ... Chocolate Chunk Challah French Toast with Blueberry Syrup/Compote. ... Roasted Pears 6-8 medium ripe yet firm pears, ...

butternut squash salad with farro and pepitas

This was my lunch last week. I know that it could seem much less like lunch and much more like penance, some apology for eating also a lot of squares of salted-caramel-glazed fanned-apples-atop-1000-layers-of-buttery-pastry. I comprehend that most men and women feel that when you begin serving them bowls hearty grains and roasted squash that you may have an ulterior motive, like their thighs. I fully grasp that most folks dont think me when I say this, but it doesnt make it any less correct : I dont consume food since its excellent for me I eat it since I like it. And this was 1 of the most tasty lunch salads Ive ever produced.

Herein lies my approach to grain salads: I like whatever vegetables Im making use of in the salad to be the bulk of it, and the grains to be the accent, like a crouton. When you make grain salad this way, you get to enjoy the its texture, and not just lament that its not plush as a mound of fine couscous, something youd hardly discover consuming. This, nonetheless, does not indicate that theyre to be crouton- no cost all salads want punch and crunch, and here, it comes from toasted, salted pepitas ( although any nut will do), crumbled ricotta salata ( though any salty, crumbly cheese will do) and minced red onion that I pickled at the last minute in sherry vinegar.

The salad is not a miracle worker. It did not persuade a picky toddler who likes roasted squash and farro separately to eat them collectively. It did not photograph notably sharply in the scrap of remaining daylight I had left at 5 pm. And it didnt make this nagging cough I have disappear, or preserve me from a diagnosis of bronchitis, one thing Im going to go out on a limb and propose is not actually something anybody hopes to hear a week just before their book comes out. But not a single a single of these points will matter when youre consuming it due to the fact its like dividing a major bowl of fall weekend bliss all pumpkin patch orange, golden hay and waning green flecks. You will want it to last and final.

The Smitten Kitchen Cookbook: Comes out 1 WEEK FROM Right now. I am so excited that I maintain spelling book with an more -dramatic string of Os, booooook, which looks fitting for its pre-Halloween release. You can preorder the book from these outlets. The book tour listings are here. And if you cant make it to an occasion, heres yet another way to get a signed book. And following Tuesday, have been all making candy.

Two many years ago: Spiced Applesauce Cake
A few many years ago: Cauliflower with Almonds, Raisins and Capers
Four years ago: Cranberry Walnut Chicken Salad and Pumpkin Swirl Brownies
5 years ago: Gluten Free of charge Chocolate Financiers, Pumpkin Butter and Pepita Granola
6 years ago: Spinach Quiche and Pumpkin Muffins

Butternut Salad with Farro, Pepitas and Ricotta Salata

Serves 4 to six, generously

Like most salads, this recipe operates effectively as a template, meaning that quite a few of the components can be replaced with likeminded ones with small difficulties. You can use other winter squashes in the spot of the butternut (or even sweet potatoes), the farro could be replaced with barley, freekeh or yet another grain of your choice. The red onion could be shallots. The pepitas could be another toasted nut, approximately chopped and the ricotta salata could be feta or soft bits of goat cheese. The sherry vinegar could be a white wine vinegar.

The pearling approach removes the inedible hull that surrounds the wheat, and farro is generally sold either pearled, semi-pearled or regular. The pearled will take the shortest time to cook. If youre not positive what you have, just use the cooking directions on the package deal. Under, I have the cooking times / procedure for semi-pearled.

one medium butternut squash (about two pounds)
five to six tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste
1 cup semi-pearled farro (see Note up top rated )
1 / 3 cup toasted pepitas (I utilised, and enjoy, the salted ones)
three ounces ricotta salata or another salty cheese, crumbled or coarsely grated (about three / 4 cup)
1 tablespoon sherry vinegar
one tablespoon water
one / 2 teaspoon table salt
1 / 2 teaspoon granulated sugar
1 / 2 tiny red onion, finely chopped

Preheat oven to 375 degrees F.

Peel squash, then halve lengthwise and scoop out seeds. Lower squash into roughly three / four -inch chunks. Coat one big or two little baking sheets with 2 tablespoons oil total. Spread squash out in single layer on sheet. Sprinkle with salt and freshly ground black pepper. Roast right up until pieces are tender, about 30 to 40 minutes, turning them over halfway by way of the cooking time. Set aside to amazing slightly.

Even though squash is roasting, cook farro in a huge pot of simmering salted water until finally the grains are tender but chewy, about 30 minutes. ( Due to the fact there are so a lot of varieties of farro, however, if your package deal suggests otherwise, its ideal to defer to its cooking suggestion.) Drain and awesome slightly.

While squash is roasting and farro is simmering, in a little bowl, whisk together sherry vinegar, water, 1 / two teaspoon table salt and granulated sugar till sugar and salt dissolve. Stir in onion it will barely be covered by vinegar mixture but dont fret. Cover and set in fridge right up until essential 30 minutes is best but significantly less time will however make a wonderful, lightly pickled onion.

In a large bowl, mix together butternut squash, farro, red onion and its vinegar brine, the crumbled cheese and pepitas. Toss with 3 tablespoons of the remaining olive oil, use the 4th one particular only if desired. Taste and adjust seasonings. Consume now or later. Salad keeps in the fridge for up to a week.

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Butternut Squash Farro with Walnuts and Goat Cheese All Seasons ... butternut squash farro with walnuts and goat cheese (aka fall ... Crispy Kale Salad with Farro; Cabbage, Chickpea, and Tomato ... Soup with Spicy Shrimp and Chili-Lime Pepitas ... Apple-Butternut Squash Soup with Ancho Pepitas Leafy Greens and Me Butternut squash or any winter squash soup can taste really ... Toasted ancho chili pepper pepitas for garnish ... Roasted Beet, Farro & Kale Salad; Moroccan Carrot Salad with ... Farro and Butternut Squash Salad Recipe - Free Diet Plans at ... Farro and Butternut Squash Salad Submitted by: BRYNWRITES4FOOD Introduction This recipe combines farro, an Italian grain similar to wheat, with roasted butternut ... Closet Cooking: Roasted Butternut Squash Farro Salad The roasted butternut squash farro salad turned out pretty good. I really liked the way the roasted butternut squash worked with the chewy farro and the salad had a ... Farro With Butternut Squash Farro With Butternut Squash, Red Onion, Walnuts and Ricotta Salata ... Warm Farro Salad with Roasted Sweet Potatoes, Pepitas and Queso Fresco Farro Salad with Roasted Butternut Squash, Toasted Walnuts, Greens ... 5 cups butternut squash, cut into 1/2-inch cubes. 1 bunch Swiss Chard or kale ... of yours to try out beginning with this one the Farro Salad with squash and ... yumcoast: farro salad with butternut squash,cranberries and spinach Farro with Butternut Squash, Spinach, and Cranberries 1 butternut squash ... farro salad with butternut squash,cranberries and ... teriyaki mushroom lettuce ... Roasted Delicata Squash & Tortellini Salad With Cranberries ... ... but I prefer arugula as it gives the salad a nice peppery bite), the pepitas ... Squash & Caramelized Red Onions With Farro & Arugula; Candied Butternut Squash Warm Farro Salad with Roasted Butternut Squash and Spiced ... Cooking Channel serves up this Warm Farro Salad with Roasted Butternut Squash and Spiced Cranberry Vinaigrette Recipe recipe plus many other recipes at ... Farro and Butternut Squash Salad Recipe - Free Diet Plans at ... Farro and Butternut Squash Salad Introduction This recipe combines farro, an Italian grain similar to wheat, with roasted butternut squash and red onion.

apple mosaic tart with salted caramel

My husband likes to joke that every other comment on this web page in the month of October is, Assist ! I went apple picking and I brought household 20 pounds of apples and I dont know how to use them up! Its not genuine, of course its each and every five or six comments. We largely have a giggle about it because we didnt know how one particular could go to an apple grove and not know that 20 of apples is an impossible amount to munch your way by means of, no matter how enthusiastic of an apple-eater you may possibly be. In addition, seeing as very frequently, only one particular apple variety is ripe at a time, which indicates youre youre not most likely bringing a mix household that may well sustain your interest from apple to apple, ad inifinitum. So, you know exactly where this is going. Guys, we went apple choosing last weekend and I brought home almost 15 pounds of apples! What do I do with them?

I am kidding, mainly. I have a few concepts for them. The very first 6 pounds went to the greatest batch of applesauce, ever, half of which is in the freezer for my resident Applesauce Junkie. The next number of pounds were munched on, happily. A handful of pounds are on the table in a bowl, however I believe Ramona Quimby have to have snuck in simply because I maintain noticing single, tiny bites taken out of each ( since the first bite is the tastiest). Up coming, effectively, this took place. And the moment this transpires, I consider youre going to be glad you have a bunch of pounds of apples left, mainly because this is the kind of stuff that calls for a repeat overall performance.

Are you taking submissions for your new beloved dead straightforward fall dessert? I recognize that competition in this arena is rather fierce. Ive already shared Pumpkin Cinnamon Rolls this month, and I dont assume you to throw them more than so rapidly in the Winning October Bellies and Minds race. If it can help, you can relegate them to the breakfast category. Of course, that still leaves the Simplest Apple Tart. But just about every five or so many years, nicely, I think there ought to be a new straightforward apple tart in town, and I believe it should be this a single.

This tart is, in essence, a French apple tart, a uncomplicated affair involving puffed pasty, thin slices of apples fanned this way and that ahead of they are dotted with butter, sprinkled with sugar and baked in the oven right up until they sodder with each other into an puddled-apple-butter-caramel fusion that is entirely better than the sum of its components. The only locations I consider concern with these tarts is in their linear tactic to apples (I desire, and take into account it futile to resist, the stunning appear and fanning pattern of Lady Ms Apple Tapestry Tart) and in the finishing phase, in which a small jam ( generally apricot or anything chosen for its light color, but never its flavor harmony with the fruit beneath it) is melted to kind a glaze that is brushed more than the tart following it finishes baking. Apricot jam has no location on my apples. Certainly, I reasoned, there are other ways to melt sugar into a glaze, maybe even a deeply cooked, caramelized one with coppery burnt sugar notes and a bit of sea salt and maybe if you let it bake into the apples for a couple of final minutes in the oven one thing actually great would transpire and

The outcome is a mosaic of fall apple bliss. Heres in which Im supposed to say You wont believe how very good just puffed pastry, apples, butter, sugar and salt can taste collectively, but buddies, I think you would think me, that you do, you get it. And that is precisely why you have to make this this weekend.

Two years ago: Cauiliflower and Parmesan Cake
A few many years ago: Apple Cider Doughnuts
Four years ago: Meatballs and Spaghetti and Mollys Apple Tarte Tatin
Five many years ago: Pumpkin Bread Pudding
Six many years ago: Wild Mushroom Galette

Apple Mosaic Tart with Salted Caramel

Puffed pastry is a terrific factor to preserve around in your freezer. It comes at all cost factors, but I do think that the greatest ones include only butter, not shortening. DuFour is my favorite brand it is an investment that you will be capable to taste in each bite and this is the kind of tart the place youll truly be ready to tell. If you acquire some for this recipe, purchase two. Youll thank me subsequent week, when you need to make it once more.

Be ye not intimidated by homemade caramel. I guarantee, it can be so simple. You dont will need water, corn syrup, a pastry brush or exclamation point-ed nerve-wracking admonitions to not stir. You just put some sugar in an empty saucepan, turn the heat up and wait a number of minutes. It will melt it always does.

Serves 12 (It must be sliced like this earlier version, not the last a single I hastily photographed right here.)

Tart base
14-ounce package deal puff pastry, defrosted in fridge overnight
3 huge or four medium apples (about 1 1 / four punds)
two tablespoons granulated sugar
two tablespoons unsalted butter, cold, lower into tiny bits

Salted caramel glaze
1 / four cup granulated sugar
2 tablespoons unsalted butter (or salted, but then ease up on the sea salt)
one / 4 teaspoon flaky sea salt (or half as significantly table salt)
2 tablespoons hefty cream

Heat your oven to 400F. Line a rimmed baking sheet or jelly roll pan with parchment paper. Ideally you would use a 1015-inch jelly roll pan, as I do right here. A more compact pan will make a thicker tart (and you may will need fewer apples). In a bigger pan, you can even now match a 1015-inch tart, which I believe is the perfect size right here.

Lightly flour your counter and lay out your pastry. Flour the leading and gently roll it till it fits inside your baking sheet, and transfer it there. Try out not to roll it any bigger than youll require it, or youll have to trim, which indicates youll have to sprinkle the trimmings with cinnamon-sugar and bake them into cookie-sized segments for snacks. And that would be terrible.

Peel the apples and reduce them in half major -to-bottom. Remove the cores and stems (I like to use a melon baller and/or a pairing knife). Slice the apples halves crosswise as thinly as you can with a knife, or to about 1 /16-inch thickness with a mandoline. Leaving a one / two -inch border, fan the apples all over the tart in slightly overlapping concentric rectangles each apple should overlap the one in advance of so that only about 3 / four -inch of the prior apple will be visible right up until you attain the middle. Sprinkle the apples evenly with the very first two tablespoons of sugar then dot with the initially two tablespoons butter.

Bake for 30 minutes, or until finally the edges of the tart are brown and the edges of the apples start to consider on some color. If you sliced your apples by hand and they were on the thicker side, you may want a small more baking time to cook them by. The apples must truly feel soft, but dry to the touch. If you puffed pasty bubbles dramatically in any area throughout the baking time, just poke it with a knife or skewer so that it deflates. This is enjoyable, I promise.

Meanwhile, about twenty minutes into the baking time, make your glaze. In a small saucepan above medium- large heat, melt your last 1 / four cup sugar this will take about three minutes. Cook the liquefied sugar to a good copper color, a different minute or two. Off the heat, add the sea salt and butter and stir until the butter melts and is incorporated. Add the weighty cream and return to the stove over medium heat. Cook, stirring continually, until eventually you have a lovely, bronzed caramel syrup, just yet another minute, two, tops. Set aside right up until necessary. You might will need to briefly rewarm it to thin the caramel prior to brushing it more than the tart.

After the tart has baked, transfer it to a cooling rack, but leave the oven on. Employing quite short, gentle strokes, and brushing in the course that the apples fan to mess up their style and design as small as achievable, brush the total tart, like the exposed pastry, with the salted caramel glaze. You may have a little leftover. What ever you do, do not spread it on a sliced apple for a snack. Trust me.

Return the apple tart to the oven for five to 10 additional minutes, right up until the caramel glaze bubbles. Let tart great comprehensive in advance of cutting into 12 squares. Serve plain, with coffee or tea, if youre feeling grown-up or with a scoop of vanilla ice cream, if youre feeling specifically indulgent.

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Whole Apple Tart with Salted Caramel Sauce - Food Network Canada Whole Apple Tart with Salted Caramel Sauce - A Recipe from Food Network Canada. When caramelizing sugar, I add the water to the pan first, so that the sugar dissolves ... Salted Caramel Apple Tart and Baking by Weight No matter which way you slice it, an apple tart is always pure heaven. Bon appetit! Salted Caramel Apple Tart. Serves 9. Ingredients: 250g all-purpose flour Four and Twenty Blackbirds Salted Caramel Apple Pie Recipe ... Cooking Channel serves up this Four and Twenty Blackbirds Salted Caramel Apple Pie Recipe recipe plus many other recipes at CookingChannelTV.com. Salted Caramel Apple Tart Tatin Recipe : Anne Thornton : Recipes ... 5 hr 55 min; Nonstick vegetable oil spray; 1 cup sugar; 1/4 cup (1/2 stick) unsalted butter , cut into small cubes; Crystal flake sea salt (recommended: Maldon); 7 to ... Caramel Apple Tart Recipe : Sandra Lee : Recipes : Food Network Get this all-star, easy-to-follow Food Network Caramel Apple Tart recipe from ... Salted Caramel Apple Tart Tatin By: Anne Thornton Cave Cibum: Salted Caramel Apple Tart Salted Caramel Apple Tart 1 large or 2 small apples (eating apples work better than baking apples), sliced very thin salted caramel pie dough (1 disk of store ... Salted Caramel Apple Tart Recipes Yummly Find Quick & Easy Salted Caramel Apple Tart Recipes! Choose from over 42 Salted Caramel Apple Tart recipes from sites like Epicurious and Allrecipes. If You Give a Girl a Cookie: salted caramel apple pie. I blame it all on Justin - he started the ugly ball rolling when he asked me to make this particular pie, this salted caramel apple pie that we saw on the Cooking Channel ... Once Upon a Plate: Salted Caramel - Apple Cake with Toasted Walnuts Making a homemade salted-caramel sauce and some cinnamon ice cream to go with it! ... Salted Caramel - Apple Cake with Toasted Walnuts; The Cottage's Mexican Chicken & Rice Soup Apple Tart with Caramel Sauce Recipe at Epicurious.com Apple Tart with Caramel Sauce was submitted to the Epicurious 15th Anniversary recipe content! Did you submit a recipe yet?

pancetta, white bean and chard pot pies

For the last month or so, my cookbook had been on a boat, an image which delighted me to no end. I pictured it heading to a dock at the edge of a continent, like Arya at the end of Book 3 of Game of Thrones, and hoping that someone would give it passage. I imagined it splashing through waters rough and calm on a long journey, like the one depicted in Lost and Found. And then I imagined it arriving at the shipping docks, unloaded by the likes of handsome Nick Sobotka in Season 2 of The Wire (er, hopefully under happier circumstances), its container being fitted to trucks or rail cars and heading to a warehouse where it would tap its feet impatiently until October 30th arrived and it could finally come out and see you.

And now you know the truth: the inside of my head mostly looks like pages from picture books and scenes from HBO. I dont know how I hid it so long.

The first printing did indeed arrive at a warehouse in Maryland last week, but lest you think authorship has any privileges, I have seen but three copies of the book, one that I was allowed to hold briefly on QVC, one that was quickly snatched up by my parents, and a third one disappeared at my husbands office for a while. The good news is, nobody hates it. The bad news is, people are kind of mad at me. When did you make this and why didnt we get any? they ask and oh man, scrambling for answers is getting uncomfortable. My husband asked me this about a vegetarian taco dish that the babysitter and I completely inhaled the second I got the photo I needed, and decided to keep this information to ourselves. (Soo busted.) Theres a potato salad I didnt share at all, just tucked away in the fridge and had for lunch for a perfect few days. (Im not sorry.) And the giant pancake? Well, its not my fault that the toddler was too smart to share it all eight times I made it for him for breakfast.

However, there is one dish that my husband pauses and sighs, remembering favorably, just about every time it comes up, and that is this one, Pancetta, White Bean and Swiss Chard Pot Pies. It spun out of my firm belief that if youre limiting you pot pies to chicken, well, youre missing some excellent opportunities. Pot pies, at their core, are the ultimate cooler weather comfort food and what makes them grand has little, in my opinion, to do with chicken. Beneath the lid is a velout-like sauce, which is a fancy way of saying a broth thats been thickened and enriched a little with a butter-flour roux. In short: its broth made much more decadent, and just about anything you add to it will be made ten times as delicious by its environment. In this case, I wanted an earthy fall stew, with some greens, beans and a little pancetta for smoky richness, though you can absolutely skip the pancetta if youre looking for a vegetarian dish. The lid is the flakiest pastry I know how to make and together in the oven, your pies will bubble and bronze their way to an unforgettable dinner, the kind of thing, in individual portions, thatd be mean not to share. Especially if people will eventually find out.

Big book-signing news!: As excited as I am to get the book tour started, I, too, am bummed that Im not going to be able to do signings in all of the cities I would like this fall. There isnt enough time. There isnt enough me! So, we have been working feverishly behind the scenes to find an arrangement that would allow people who cannot get to a tour destination to buy a copy full of my chicken scrawl signed by me. Weve teamed with the delightful McNally-Jackson bookstore in Soho and they have created a custom ordering page wherein you can request your personal inscription. If you order by Wednesday, October 24th, the book will ship on its release date of October 30th. Order by Tuesday, December 4th to receive in time for Hanukkah and by Thursday, December 20th to receive in time for Christmas. Quantities are limited by, frankly, my crazy travel schedule this fall but if for whatever reason theres no way I will be able to keep up with the orders (and yes, I would absolutely file this under Good Problems To Have!) we will let you know. Whee! [Here's the page with everything you need to know.]

Book previews: This is the third of four cookbook previews I am sharing on the site in advance of its publication date, October 30th. The first was Cinnamon Toast French Toast and the second was Fig, Olive Oil and Sea Salt Challah. I wouldnt say Im saving the best for last (these recipes are like children; I could never have a favorite!) but oh man, the one that comes next has been almost unbearable to know about for two years and not tell you yet. You can sneak another preview in a few publications, such as The New York Times, which ran an adaptation of the books Leek Fritters over the summer. O Magazine ran an adaptation of one of the books birthday cakes for grown-ups this month and over on Amazon, you can already thumb through the book. But promise you wont yell at me, okay? I really did mean to share.

Two years ago: Apple and Cheddar Scones
Three years ago: Jalapeno and Cheddar Scones
Four years ago: Acorn Squash Quesadillas and My Familys Noodle Kugel
Five years ago: Hello Dolly Bars and Butternut Squash and Caramelized Onion Galette
Six years ago: Winter Squash Soup with Gruyere Croutons

Pancetta, White Bean and Swiss Chard Pot Pies
From The Smitten Kitchen Cookbook

The pancetta, while adding a lovely, smoky base, can be omitted to make this vegetarian. In fact, I went back and forth many, many times about removing it so that this could stay in the vegetarian section, but in the end, decided it easier I leave the choice to you. For a vegetarian version, simply skip the pancetta and cook your vegetables in 2 tablespoons olive oil instead of 1. You can replace the swiss chard with any green you have around, from a hearty spinach to kale, adjusting the cooking time accordingly to make sure it wilts a bit before going into the oven to finish cooking.

As you can see from the photos, I really dont own soup crocks. I have debated the value of purchasing some many times of the years, but you must trust me when I say I dont have room for a single extra dish I dont already own in my life right now. Instead, I just use two-cup bowls we already have that are ovenproof. (When buying a dish set, I always look to see if they are ovenproof, as you never know when this will come in handy.) If you dont have ovenproof soup bowls, you can always make a large version of this in a casserole dish with one big pastry lid.

Weekday night tip: Make a double batch of the stew and lids. Keep them separate and for two to three nights, you can ladle what youd like into bowls, roll out lids and bake them to order.

Serves 4

Lid
2 cups (250 grams) all- purpose flour
1/2 teaspoon table salt
13 tablespoons (185 grams or 1 stick plus 5 tablespoons) cold unsalted butter, diced
6 tablespoons (90 grams) sour cream or whole Greek yogurt (i.e., a strained
yogurt)
1 tablespoon (15 ml) white wine vinegar
1/4 cup (60 ml) ice water
1 egg, beaten with 1 tablespoon water, for egg wash

Filling
2 tablespoons (30 ml) olive oil
4 ounces (115 grams or 3/4 to 1 cup) 1/4-inch-diced pancetta
1 large or 2 small onions, finely chopped
1 large carrot, finely chopped
1 large stalk celery, finely chopped
Pinch of red pepper flakes
Salt and freshly ground black pepper
2 garlic cloves, minced
Thinly sliced Swiss chard leaves from an 8- to 10-ounce (225- to 285-gram)
bundle (4 cups); if leaves are very wide, you can halve them lengthwise
3 1/2 tablespoons (50 grams) butter
3 1/2 tablespoons (25 grams) all- purpose flour
3 1/2 cups (765 ml) sodium- free or low- sodium chicken or vegetable broth
2 cups white beans, cooked and drained, or from one and a third 15.5- ounce
(440-gram) cans

Make lids: In a large, wide bowl (preferably one that you can get your hands into), combine the fl our and salt. Add the butter and, using a pastry blender or your fingertips, cut them up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is like uncooked couscous. In a small dish, whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a flexible spatula, stir the wet and the dry together until a craggy dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball. Pat it into a flattish ball, wrap it in plastic wrap, and chill it in the fridge for 1 hour or up to 2 days.

Make filling: Heat 1 tablespoon olive oil over medium- high heat in a large, wide saucepan, and then add the pancetta. Brown the pancetta, turning it frequently, so that it colors and crisps on all sides; this takes about 10 minutes. Remove it with a slotted spoon, and drain it on paper towels before transferring to a medium bowl. Leave the heat on and the renderings in the pan. Add an additional tablespoon of olive oil if needed and heat it until it is shimmering. Add onions, carrot, celery, red pepper flakes, and a few pinches of salt, and cook over medium heat until the vegetables are softened and begin to take on color, about 7 to 8 minutes. Add the garlic, and cook for 1 minute more. Add the greens and cook until wilted, about 2 to 3 minutes. Season with the additional salt and freshly ground black pepper to taste. Transfer all of the cooked vegetables to the bowl with the pancetta, and set aside.

Make sauce: Wipe out the large saucepan; dont worry if any bits remain stuck to the bottom. Then melt the butter in the saucepan over medium- low heat. Add the flour, and stir with a whisk until combined. Continue cooking for 2 minutes, stirring the whole time, until it begins to take on a little color. Whisk in the broth, one ladleful at a time, mixing completely between additions. Once youve added one- third of the broth, you can begin to add the rest more quickly, two to three ladlefuls at a time; at this point you can scrape up any bits that were stuck to the bottom theyll add great flavor.

Once all of the broth is added, stirring the whole time, bring the mixture to a boil and reduce it to a simmer. Cook the sauce until it is thickened and gravylike, about 10 minutes. Season with salt and pepper. Stir the white beans and reserved vegetables into the sauce.

Preheat your oven to 375 degrees.

Assemble and cook pot pies: Divide the filling between four ovenproof 2-cup bowls. (Youll have about 1 1/2 cups filling in each.) Set the bowls on a baking pan. Divide the dough into four pieces, and roll it out into rounds that will cover your bowls with an overhang, or about 1 inch wider in diameter than your bowls. Whisk the egg wash and brush it lightly around the top rim of your bowls (to keep the lid glued on; nobody likes losing their lid!) and drape the pastry over each, pressing gently to adhere it. Brush the lids with egg wash, then cut decorative vents (smaller than mine, please, as they led to lots of draping) in each to help steam escape. Bake until crust is lightly bronzed and filling is bubbling, about 30 to 35 minutes.

Do ahead: The dough, wrapped twice in plastic wrap and slipped into a freezer bag, will keep for up to 2 days in the fridge, and for a couple months in the freezer. The filling can be made up to a day in advance and stored in a covered container in the fridge.

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