Trout Grenobloise

Grenobloise is a classic French sauce, composed of capers, brown butter or "beurre noisette" and lemon. This recipe is for a classic dish – La Truite Grenobloise, or trout with sauce Grenobloise. I prefer to cook fish filets, generally, with the skin on. The skin, if properly cooked, will remain crispy while the flesh of the fish is soft and delicate. To get crispy skin, two things are important. One is to remove all excess water, and the other is to leave your fish filet cooking on the skin side until the skin is set and well caramelized.


Yield: Makes 2 to 4 servings


 Ingredients

2 12-ounce trout, butterflied

1/2 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

1 tablespoon unsalted butter

Juice of 1 lemon

½ lemon, segmented, diced 1/8" (brunoise

2 teaspoons salted capers, rinsed

1 1/2 TB minced parsley


Preparation

1. Place flour in a shallow dish. Add 1 teaspoon salt and 1/2 teaspoon black pepper; stir with a fork to combine. Season butterflied trout lightly with more salt and pepper. Pat both sides of the trout in flour, shaking gently to remove excess flour.

2. Heat olive oil in a large skillet over medium-high heat. Add trout to skillet, skin-side up. Cook until pale golden, about 3 minutes. Turn and continue cooking, 3 to 4 minutes more.

3. Remove trout to a warmed serving platter. Remove skillet from heat. Add butter to pan and return to low heat to cook until butter is browned – not black. You can tell if the butter is at the brown butter or "noisette" stage when it gives off a pleasant, nutty aroma. If it smells of raw flour, it is not yet at the noisette stage; if it smells burnt, toss it – you’ve got Beurre noire. Remove pan from heat and add lemon segment brunoise and juice. Return to low heat, stir in capers and parsley. Plate fish.  Pour sauce over trout and serve immediately.

Wine:  Serve with a nice Riesling

Pumpkin Cheesecake Crumble Squares

These were in Bon Appetit today.  Thought you might enjoy them this weekend!

A favorite from the '70s, pumpkin cheesecake is even more fun as a crumbly, nutty bar.


 Yield:  16 Squares


Ingredients

Crust

1 cup all purpose flour

3/4 cup (packed) golden brown sugar

1/2 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, diced

1 cup pecan halves (about 4 ounces)

3/4 cup old-fashioned oats

Filling

8 ounces (1 package) cream cheese

3/4 cup canned pure pumpkin

1/2 cup sugar

1 large egg

1 1/2 tablespoons ground cinnamon

1 teaspoon ground ginger

Topping

1 cup sour cream

2 tablespoons sugar

1/4 teaspoon vanilla extract


Preparation

For Crust:

Preheat oven to 350°F. Generously butter 9x9x2-inch metal baking pan. Line rimmed baking sheet with parchment. Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; process using on/off turns until mixture is moistened but not clumping. Press 3 1/2 cups crumbs onto bottom of prepared square pan (do not clean processor). Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 12 minutes. Cool crumbs. Bake crust until golden, about 30 minutes. Remove from oven while preparing filling. Maintain oven temperature.

For Filling:

Blend all ingredients in same processor until smooth. Spread filling over warm crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes. Maintain oven temperature.

For Topping:

Mix all ingredients in small bowl. Spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes. Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping. Cover; chill until cold, about 2 hours.

Do ahead: Can be made 2 days ahead. Keep chilled. Cut into squares.


Recipe by Jeanne Thiel Kelley
Photograph by Brian Leatart

October 2006

A Sunday Afternoon At The Kinsey Family Farm, Gainesville, Georgia

If you want to spend a delightful afternoon with your family this Fall, head over to the Kinsey Family Farm in Gainesville, Georgia. That's what I did this past Sunday with my daughter, my son and his family. And boy am I glad I did. Not only did I watch my granddaughter have a wonderful time posing amongst the pumpkins, but I learned a lot about pumpkins too.

I must say in back of my mind I wanted to look for some pumpkins to roast and puree in case the shortage was for real. I did not think, however, that I would be walking out with a beautiful gray pumpkin, a Jardale, to bake my pies with. The owners highly recommended it and why not! I will be cooking it this week and freezing the puree for some pumpkin pie on Thanksgiving. I'll definitely let you know how it turns out.

The farm also provides hayrides, apple cannonballs (complete with the cows watching and waiting for one to land closeby) and a wonderful atmosphere to spend a Fall afternoon. Don't forget to bring your camera!

Kinsey Family Farm

Hayride

I think these are the ones Worth The Whisk bought for roasting!

Jardale! Pumpkin Pie here I come!

My Jardale front and center!

Have you ever seen one this big??

...or one this cute!

If you want to round up the experience, come home, light a fire and sit down to this delicious meal!

For more information visit http://kinseyfamilyfarm.com/
7170 Jot-em Down Road
Forsyth County
Gainesville, Ga 30506
Tel. 770-887-6028 Barn

A Casual Halloween Dinner Party At The Lake

Obviously, this year with the move and all the unpacking still going on, there will not be a Halloween dinner party! I have, though, put one together for you, in case you decide to bite the bullet and invite a few friends.  Very casual, no fuss, enjoy!  The recipes have been posted recently on the blog.

A Casual Halloween Dinner Party

Kentucky Beer Cheese

Braised Short Ribs

Creamy Polenta With Pamagiano, Rosemary And Parsley

Pear Crisp With Star Anise

Serve a hearty cabernet with the meal.

Plum Crumble - Orangette

Here's a wonderful recipe from Orangette, voted the top food blog by several magazines.  It is indeed a wonderful site with great pictures and recipes.  Unfortunately, the publisher and her husband have recently opened a restaurant, Delancey, in Seattle, Washington,  and are quite overwhelmed, so posting is sporadic.  This is one of the desserts featured on the menu.

From Orangette:

The original version of this recipe is hard to improve upon, but I have made a couple of small changes. When I measure the sugar for the topping, I keep it on the scant side, because I like my plums solidly sweet-tart. I also reduced the butter a bit, because it seemed to want to pool in a kind of scary way at the bottom of the pan. Cutting it back even a little seems to help a lot.

At Delancey, I make this crumble in bigger batches, and it scales up beautifully. If you need to feed a crowd, try tripling the recipe as I’ve written it below, and bake it in a 9”-by-13” dish, as pictured above. Works like a charm.

Yield: about 6 servings


Ingredients



For the plums:

2 Tbsp. lightly packed brown sugar

1 ½ Tbsp. all-purpose flour

¼ tsp. ground cinnamon

¼ tsp. ground ginger

2 Tbsp. finely chopped crystallized ginger

12 to 14 Italian prune plums, halved and pitted

For the topping:

Scant ¾ cup granulated sugar (about 4 to 4 ½ ounces)

1 cup all-purpose flour

½ tsp. ground cinnamon

1 tsp. baking powder

¼ tsp. kosher salt

1 egg, beaten well

7 Tbsp. unsalted butter, melted


Position a rack in the center of your oven, and preheat the oven to 375°F.

In a medium bowl, whisk together the seasoning for the plums: the brown sugar, flour, cinnamon, ginger, and crystallized ginger. Add the plums, and gently stir to coat. Arrange the plums skin side up in an ungreased deep 9-inch pie plate.

In another medium bowl, combine the dry ingredients for the topping: the granulated sugar, flour, cinnamon, baking powder, and salt. Whisk to blend well. Add the egg. Using your hands, mix thoroughly, squeezing and tossing and pinching handfuls of the mixture, to produce moist little particles. Sprinkle evenly over the plums.

Spoon the butter evenly over the topping, and bake for 30 to 35 minutes, until the top is browned and the plums yield easily when pricked with toothpick. Cool.

Serve crumble warm or at room temperature, with crème fraîche, thick yogurt, or unsweetened whipped cream.

Note: To reheat leftovers, it’s best to do it slowly, in an oven set to 300 degrees.


Adapted from Marian Burros and Luisa Weiss
Photos from Orangette

Cavalia Finally In Atlanta!

WHEN: October 27– November 15, 2009

WHERE: White Big Top in Atlantic Station

COST: Regular priced tickets range from $34 to $109

INFO: http://www.cavalia.net/

ATLANTA – On October 27, Atlantans will experience what those in Europe, Canada, and U.S. cities including DC, Chicago, Los Angeles, Las Vegas and Boston have been astounded by: the extravagant multimedia equestrian celebration of senses that IS Cavalia. Guests who attend the show will “ooh” and “ahh” in amazement at the beauty of the more than 60 4-legged artists in this eclectic cast. Crowds will cheer and rise in their seats during the incredible performances of some 40 2-legged artists, including acrobats, aerialists, riders, musicians and dancers.

From October 27 – November 15, under the White Big Top at Atlantic Station in Midtown Atlanta, an exquisite, fast-paced, unforgettable 120 minute performance featuring the harmony between horse and man will find its home.

This spectacular production was created by Cirque du Soleil co-founder, Normand Latourelle, and is often compared to Cirque for the way it revolutionizes equestrian and performing arts, much like Cirque revolutionized the circus. Cavalia will stop in Atlanta as it makes the rounds to major cities on its North American tour, after touring in Europe for two years. “Atlanta is a vibrant, avant-garde, metropolitan city,” says Normand Latourelle, Cavalia founder and artistic director. “It’s only natural that we would bring the show here as the city has always been so open and welcoming. We are excited to reveal Cavalia and hope that Atlantans will appreciate and embrace its magic.”

Cavalia is not just a show for horse-lovers. Nor is it a show just for Cirque-fanatics. It is a lavish orchestration of multimedia, equestrian and performing arts designed to astound and entertain people of all ages and backgrounds. Under the world’s largest touring Big Top, which rises 100 feet above ground and spans more than 26,264 feet, 60 of the most magnificent creatures on the planet will express themselves in all their beauty, grace and strength on a 160-foot wide stage. While the horses gallop and cavort and, at times, run free completely unbridled, the show will incorporate unbelievable acrobatics, original live music and stunning special and lighting effects to create a dreamlike setting, making it apparent to see why this show has become a global sensation.

Across North America and Europe, Cavalia has enthralled audiences and been praised by critics for its captivating and unique experience. CNN’s Larry King raved, “The greatest show I have ever seen!” The Washington Post exclaims, “Impressive, highly refined, indeed a wonder!” The New York Times describes the show as “a celebration of the unique emotional and physical bonds between humans and animals,” while O Magazine exclaimed that “The wildly beautiful stallions of Cavalia leave audiences with their hearts galloping,” and the Los Angeles Times summed it up with “Blissful play, haunting score…striking aerial grace.” Lastly, Madrid’s El Pais remarked “Magical Moments…Like in a dream,” while Amsterdam’s De Telegraf proclaimed Cavalia as “A fairtytale for the entire family!”

Cavalia features 12 different breeds of horses, including Arabians, Lusitanos, Spanish Pure Breed, Quarter Horses, and Paint horses from France, Canada, Spain and the United States. The featured 2-legged artists represent the nations of the United States, Australia, Belgium, Canada, Kyrgyzstan, Morocco, Portugal, and Russia.

The significance of the 4-legged performers can also be seen in the signature “C” of Cavalia’s logo, with a horses head depicted in the letter (the “l” in Cavalia is also representative in the shape of a horse’s leg). Atlantans throughout the city have recently gotten a taste of intrigue with the “C” teaser campaign when they received a cryptic email piece directing them to a teaser web site and inviting them to follow the show on Twitter(www.twitter.com/cavalia) and become a fan on Facebook (www.facebook.com/cavalia) for regular updates. Those that have been intrigued with this elusive messaging will soon “C” what it is all about.

TICKETS - For its exclusive run in Atlanta, Cavalia will be presented under the White Big Top pitched in Atlantic Station. Tickets go on sale

Friday, September 18. Regular tickets are priced from $34 to $109. And, if just sitting in the stands is not enough for you, the show can be customized for the complete VIP experience from $99 to $199, including a Horse Lovers Package that lets patrons tour Cavalia’s stables, and the Rendez-Vous Package that includes a tour of the stables, a cocktail/dinner reception and much more. Special pricing available for children,students, and seniors.


SHOWTIMES - Opening night will be Tuesday, October 27. During Cavalia’s Atlanta run, there will be nightly shows except Mondays, matinee and evening shows on Saturdays and early shows on Sundays. For more information, a detailed list of show dates and reservations, call 1-866-999-8111 or visit Cavalia.net.

ABOUT CAVALIA

Seen by over 2.5 million people worldwide, Cavalia is a tribute to what the horse has accomplished and a celebration of the relationship that we have enjoyed together. This multimedia extravaganza features more than 100 two- and four-legged artists, including beautiful horses of 12 breeds, riders, acrobats, aerialists, dancers and live musicians. It is this combination that sets the mood in the majestic White Big Top, the
largest touring White Big Top in the world. Headquartered in Montreal, Quebec (Canada), Cavalia is the brainchild of Normand Latourelle who has become renowned for producing popular events throughout the world. Photos: For high-resolution photos, visit Cavalia’s media room at www.cavalia.net or follow us on www.twitter.com/cavalia or www.facebook.com/cavalia.

Lake Lanier at Full Pool!...Photos of Our Cove

Our neighbors dock!

Finally Lucy can also get on the dock!

Corps To Begin Releasing Water From Lanier In Anticipation Of Wet Winter.

About a week after finally getting Lake Lanier to full pool for the first time in years, the Army Corps of Engineers has decided the lake has too much water.


Yep, that’s right. Our (for the next 3 years) cup runneth over.

Heavy rain is expected Friday, so they’re going to drop the lake 18 inches to prepare for it. Should make for good surfing below Buford Dam.


Corps to begin releasing water from Lanier in anticipation of wet winter  | ajc.com

Posted using ShareThis

Fulton County Pumpkin Patch Farms and Pumpkin Picking Guide

When there’s a crisp snap in the air, nothing beats a day at the local pumpkin patch farm. It’s guaranteed to put a Jack-o-Lantern-sized smile on everyone’s face! This is where you can find the best list of local Georgia pumpkin patch farms in and around Fulton County and Georgia.

http://www.americantowns.com/ga/atlanta/news/pumpkin-patch-farms-and-pumpkin-picking-guide-for-georgia-ga-10701

With Lake Lanier, Be Careful What You Wish For

LAKE LANIER, Ga. -- When it comes to Lake Lanier, be careful what you wish for.

In a breathtaking turn of circumstances, Metro Atlanta's primary water source reached full pool on Wednesday for the first time in four years. But that might be too much too soon.

Not only is Lake Lanier at full pool -- actually slightly above full pool -- but also it is a good bit above where it usually is in October.

"We're probably five to six feet or so above our historical elevations for this time of year," said Timothy Rainey, of the Army Corps of Engineers at Lake Lanier.

Part of the Army Corps of Engineers' mission in managing Lake Lanier is flood control.

This is how the Chattahoochee River is now -- during what is supposed to be the driest time of the years. With Lanier already at full pool, the Army Corps faces a challenge, as we head into the winter and then the spring -- the wettest time of the year.

In normal times, the Corps would be able to get Lanier ready for the rains of the spring refill season.

"Spring refill time is usually between February and March," said Rainey. "So we'd attempt to take the reservoir down in anticipation of the spring refill period."

The Corps' Lanier management plan calls for the lake to be a foot and a quarter lower by December first than it is now.

"We'll have to do releases to get there, of course," Rainey said, "Since we're above. But if there is saturation downstream, part of our mission is flood control. So we will hold back waters if it is saturated downstream."

Rainey said boat ramps, picnic sites, and other structures around Lake Lanier take a back seat to flood control downstream. That means if it keeps raining -- as it is predicted to do -- the Corps will keep excess water in Lake Lanier to prevent flooding downstream. Which means fishermen will be able to launch their boats from the parking lot.

An Easy and Inexpensive Fall Dinner

I don't understand why so many people, particularly young couples, are going out to dinner nowadays when there are so many things you can cook at home that are not that much trouble. You don't even have to get fancy, just a simple straightforward menu will be more appreciated if cooked at home than a fancy one served at a restaurant.

Today, home cooking has gone the way of the dinossaur, with more and more people eating out and wondering why they are getting fat! Here is a simple and cozy menu for four for a casual Saturday or Sunday night. Lay out some antipasti (sliced salami, cheese, marinated olives, crackers)to start with, a couple of bottles of red wine and crusty french bread to accompany the meal. That's it! Invite your best friends over to watch the game and then feed them some comfort food ...they will be eternally grateful!

You can make the baked apples and assemble the casserole that morning and cook the London Broil at the last minute. You could also cook it before they arrive and serve at room temperature. Whichever way you do it its quick, easy and cheap!

Serves 4-6

Antipasto
Kentucky Beer Cheese
London Broil
Zucchini and Tomato Gratin
Baked Apples

Most of these recipes are in Lindaraxa's Garden, the main recipe blog.  Just click on them and it will take you there.

Kick Off Football Season With Kentucky Beer Cheese

A great appetizer for football season or Derby Day! This has always been one of my favorite spreads, together with the Pimento Cheese spread posted in Lindaraxa's Garden. There are as many variations of this spread as there are of chili, some with cream cheese, others with mayo, take your pick! But this one is my adapted recipe from a couple of good sources and the one I serve most often. Make it as hot as you dare. I like mine just hot enough to have a bite.


Makes about 2 1/2 Cups


Ingredients

1/2 lbs Extra Sharp Cheddar Cheese
1 8 oz. cream cheese
1 garlic clove, minced
1 TB minced fresh chives
2 Tb minced onion
1/2 tsp. dry mustard
1 TB Worcestershire Sauce
pinch of cayenne
Tabasco Sauce to taste
1/4 tsp. salt
1 C lager beer


Procedure

Shred Cheddar finely in a large mixing bowl, add cream cheese and mash with a fork until well blended. Add the garlic, chives, onion, mustard, Worcestershire Sauce, Tabasco, cayenne and salt and beat in an electric mixer until well blended. Gradually add the beer until spread is smooth (to transform into a dip, add about 1/4 C more beer).

Scrape into a crock, cover tightly and chill overnight.

Serve with toast points, crackers or rye rounds. (as a dip, serve with raw vegetable sticks)

It's Official...Lake Lanier Reaches Full Pool!

Ring a bell and cue drum roll, please. As of Wednesday morning, Lake Lanier is officially full. Make that "Full" with a capital "F."

The lake, hard hit by the drought, reached "full pool" of 1071 feet above sea level at 8:15 a.m. for the first time since September, 2005. The level actually surpassed full pool and was recorded at 1071.01 feet, according to the U.S. Geological Survey.

At it's low point on Dec. 28, 2007, the level of Lanier, metro Atlanta's largest source of drinking water, dropped to 1,050.79 feet, more than 20 feet below full pool.

Experts at the National Weather Service had predicted that Lanier would reach full pool by November, but recent heavy rain has boosted the lake's level by more than a foot in the past two days alone.

Elegant Leftovers...Curried Chicken & Mushroom Gratin

What do you do with Roast Chicken leftovers when all of a sudden they become the main event?

This afternoon, my daughter called around 5 p.m. (after telling me in the morning she wouldn't be home for dinner) to tell me her plans had been cancelled and could she, instead, bring a co worker for dinner. Oh my! Chicken croquettes were out of the question and so was my Chicken a la King (no pastry shells in the freezer and no vermouth or white wine) Sooo, how about I turn that into a gratin and maybe add a dash of vodka, which I always keep in the freezer! I seldom get caught by surprise, but with this move, which has been hard on both of us, there is no well stocked pantry to speak of; but there is always improvisation and that is where usually some of our most original recipes come from.

This gratin is really a Chicken a la King , an old favorite of the 1950's, which went the way of the quiche of the l980's. Everybody got sick and tired of it, but my family never did and I serve it often, especially to the ladies who lunch. They love it! still, after all these years. In this case, the vodka got the better part of my imagination and I thought of adding a little curry and fennel and pray for the best. After all, who would be the wiser? The result? pretty good, pretty good, with rants and raves from daughter and guest. A nice green salad is all you need to accompany this dish.

P. S. Notice I left out the vodka, that is optional!


Serves 4


Ingredients

1/2 roast chicken
8 TB butter
2 cloves of garlic, mashed and finely chopped
1 small onion, finely chopped
1 small box of mushrooms, cut in small pieces
1 small can chopped pimientos
6 TB flour
3 Cups of warm milk
1/4 tsp. fennel seeds
1/4 tsp. curry powder
Salt & Pepper
Panko
Paprika, dash
Extra butter to dot over gratin


Directions

Preheat oven to 400 degrees

Cut the chicken in one inch pieces and set aside. Add 2 Tb butter to a skillet and saute the garlic and the chopped onions until translucent. Add the mushrooms and cook until browned, about 3 minutes, set aside.

In another pan you are going to make a bechamel sauce. Melt the remaining 6 TB of butter, add 6 TB flour and stir with a whisk for a minute (this is called a roux) Add the fennel and curry powder. Mix well. Add the 3 cups of warm milk, a little at a time, and stir until it comes to a boil. Do not let it boil, once you see the first bubbles you are done!

Add the onions and mushrooms to the bechamel, add the chicken pieces, the pimientos and salt and pepper to taste.

Distribute evenly in four gratin dishes, spread Panko to cover and sprinkle a dash of paprika. Dot with butter on top. Cook in a 400 degree oven until it begins to bubble. Place in the broiler for a couple of minutes to brown. Don't answer the phone! Serve immediately.

Cook's Note: You can freeze the gratins before dotting with butter and cooking in the oven. When ready to cook, take out of the oven and cook at 350 instead of 400 degrees, until it starts to bubble. It will take about 45 - 50 minutes.

Butternut Squash and Apple Soup with Pancetta

Cook Time: 30 minutes
Prep Time: 25 minutes

Serves 2

Ingredients:

1 tsp extra virgin olive oil
1 1/2 oz Pancetta
2 TB extra virgin olive oil
3/4  Medium onion, thinly sliced
1 lb Butternut squash, peeled and seeded, cut into chunks
1/4 tsp Salt
1/16 tsp Black pepper, freshly ground
2 tsp Fresh thyme, chopped
2 Tart apples, peeled, cored, cut into chunks
1 1/3 cup vegetable or chicken broth
1/2 cup water


Directions:

1. In a large pot, heat first amount of oil over moderate heat. Add the pancetta and cook about 4 minutes per side until golden brown. Remove and drain on a paper towel.

2. Add remaining oil to the pot. Add the onions and cook 8 to 10 minutes over moderate heat until translucent, stirring occasionally. Add the squash, salt, pepper, and thyme. Cook; stirring for 5 minutes.

3. Add the apples (such as Granny Smith), vegetable broth (or chicken), and water, and bring to a boil over high heat. Reduce heat to low, and simmer, covered, 15 to 20 minutes, or until squash and apples are tender. Remove from the heat and cool slightly.

4. Working in batches, purée the soup until smooth in a blender or food processor. Alternatively, use a handheld immersion blender to purée. Add the mixture back to the pot and bring to a simmer over moderate heat. Crumble the pancetta and add half to the soup; taste for seasoning.

5. Serve piping hot with the remaining pancetta sprinkled on top.



Adapted from Hannaford Fresh Magazine, September/October 2006
Photo Michael Alberstadt

Early Fall

It's early Fall at the lake and we've changed the decor, as you can see. We've been getting lots more rain since the deluge a couple of weeks ago and the lake is now up 15 feet from last year. Christy saw a big pike (she thinks...) a couple of days ago while she was out on her kayak and I hear lots of different birds out on the yard. Must get a bird book so I know what we are looking at.

We went to a tag sale this past weekend and bought a brand new bookshelf for $25! Since she's taken over my bookshelves, its nice to know I now have room for less than a quarter of my books. The racks are up in the Dry Room (that's where we are supposed to go in case of a tornado) and it will be cozy in there with the two dogs, the cat and my seven sets of china. Oh, ah, and we finally hit Cumming, which has the biggest post office next to probably Washington D. C. Way to go Cumming, who says the Post Office is bankrupt!

The fireplace has been humming along the past two nights. It's been cold here in north Georgia, yesterday's high in the 50's. Can't complain, rather have that than the sweltering 90's in South Florida. Later...

Homemade Applesauce

After you've had homemade applesauce, you'll never buy it canned again! So simple to make. If you want to can for future use follow this procedure. A great Christmas gift, start now!

Yield: 4 cups

Ingredients

2 1/2 pounds tart red-skinned apples, such as McIntosh or Jonagold
2 tablespoons white sugar
2 tablespoons brown sugar
1 tablespoon freshly squeezed lemon juice
1 small stick cinnamon
red food coloring, a few drops (if you must!)

Directions

Remove the stems from the apples, but do not core or peel. Coarsely chop the apples. Combine the apples, sugar, lemon juice, cinnamon stick and 3 tablespoons of water in a large saucepan. Bring to a boil over high heat. Cover, lower the heat to maintain a gentle simmer, and cook until the apples are completely soft, about 20 minutes. Uncover, and continue to cook, stirring frequently to prevent scorching, until most of the liquid has evaporated, about 30 minutes. Remove from the heat and pass the mixture through the fine-holed disc of a food mill. Discard the peels and seeds.

Refrigerate if not using immediately.

Cook's Note. This applesauce goes well with pork chops since it is not too sweet. If a sweeter sauce is preferred, add sugar to taste, while the applesauce is still warm.

Adapted from Food Network

Apple Varieties and their Best Uses

Before buying apples, click below for the most appropriate variety.

http://www.paulnoll.com/Oregon/Canning/apple-variety.html

Quick & Easy Broccoli & Cheddar Souffle

Ingredients

1 1/2 c. cooked broccoli, thoroughly drained
1 1/2 c. milk
4 eggs
1/2 c. (2 oz.) grated cheddar cheese
3/4 tsp. seasoned salt

Directions

In blender, puree broccoli. Add remaining ingredients; blend well. Pour into medium casserole; bake uncovered, in 400 degree oven for 20 minutes or until souffle is puffy and top is browned. Serve immediately. Makes 6 servings. Sprinkle with additional grated cheddar cheese.