Many may think we leave it to the wisdom and foresight of Johnny Appleseed to spread the goodness of apple orchards throughout the United States. While Johnny can be accredited to spreading the seeds, few of the apples that came to be would ever be worthy of eating fresh picked.

Edible apples, rather those sweet enough to make it into our lunch sacks or slathered with peanut butter, need splicing to reproduce. Meaning the Red Delicious we eat today is very much a piece of the original Red Delicious tree first produced (not a seed descendent). Planting seeds of apples produce 10 very different fruit trees, more than likely none of which will be as sweet as the original.

The short of the long of it, our dear Johnny enjoyed knocking back a few in his day and thought it best to spread the good cheer throughout the land. Spreading seeds of apples, and therefore many a tart variety, led to a massive production of cider (the hard kind). Unfortunately, due to Prohibition, many of the orchards that Johnny is accredited with helping along were chopped down. On the flipside, clearing the bitter orchards very well may have led to space for the cherished sweet varietals we know and love today (my current favorite is the new Honeycrisp– crisp, juicy and tastes like honey mixed into apple cider).

Any way you slice it, and any way you consume them, apples are delicious and deserve eating this time of year. Yet another tasty apple treat… (c/o D’s favorite cake lady, Martha Stewart.)

APPLE SPICE CAKE
Serving Size= 10-12 servings. Active time= about 15 minutes. Cook time= 1-¼ hours.
*1-1/3 cups vegetable oil
* 3 cups all-purpose flour
* 1 tablespoon ground cinnamon
* 1 teaspoon baking soda
* 1 teaspoon salt
* 2 cups sugar
* 3 large eggs
* 3 to 4 Granny Smith apples [or other tart apple], cored and cut into 1/2-inch pieces (3 cups)
* 1 cup chopped assorted nuts, such as pecans and walnuts (optional)
* 1 teaspoon pure vanilla extract
* Nonstick cooking spray with flour
[* I also added a 1/2 tsp of ground ginger and 1/2 tsp of allspice]

1) Preheat oven to 350°. Spray a 12-cup bundt pan with cooking spray [or butter]; set aside.
2) Working over a large sheet of parchment paper, sift together flour, cinnamon,[allspice and ground ginger] baking soda, and salt; gather sifted ingredients into center of sheet; set aside.
3) In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
4) Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
5) Add apples and, if desired, nuts, to batter; mix to combine [using the electric beater. The juice from the apples will escape a little as they break down and loosen the batter]. Add vanilla, mixing until incorporated.
6) Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
7) Remove from oven, and cool slightly on a wire rack.
8) Invert cake onto rack; turn cake right-side up to cool completely on rack; serve with whipped cream, ice cream or plain.

Check out other Fall Feast-ival items over at WellFed’s FitFare!

Tags: apple spice, apple, cake, fall food, apple picking

I knowingly had lemon curd for the first time this past summer. I know, a late bloomer for all things delectable. The truth is, the stuff is not in my blood and I am sure my parents thought better than to get me started on another sugar addiction (I already had ice cream and cookies and found Nutella on my own).

D, on the other hand, has curd running through his veins: From his southern pull to his British blood, the boy is practically dripping the goop— and while we’re on it, clotted cream as well. It was when the two of us spent some time in London and around Scotland this summer that D ordered it with gusto and the stuff popped onto my radar. It did not take long for my cravings to begin.

The first tasting was at high tea: scones, clotted cream and lemon curd—oh awake from the dreaming– the sweetest of combinations! How the Brits avoid title as World’s Fattest is beyond me. Upon arrival in Scotland we glutted ourselves on the substance and bought it in gift form for our return (I was informed it’s quite expensive in the U.S., which upon recent investigation found it is in fact, expensive).

We returned with our own little curd booty. Despite attempts of opening the sacred jar, it remains, stashed in the cupboard for a rainy day when the scent of scones fills the apartment.

A few weeks back when a whopping lemon meringue pie graced the table, I hadn’t the slightest notion that the filling I produced was, more or less, a curd. Sure, it was custardy, but when I think “curd” images of cottage cheese and sour milk fill the void.

In the attempt to work through an over zealous fruit purchase, images of vanilla custard clouds with mountains of fruit undulated through the sky. But as I searched for recipes, none caught my fancy. Instead I found this recipe for lime curd on epicurious.com and was shocked back to Britain. I prepared this little concoction. Let’s just pretend this is a healthy way to enjoy this stuff.

FRESH FRUIT TART
Serving Size= 6 persons. Active time= about 30 minutes. Inactive time= about 2 hours.
* walnut-graham cracker crusts (below)
* lime curd (below)
* fresh fruit topping (below)
* fresh mashed walnuts for topping (optional)

1) Just before serving, fill each walnut-graham cracker crust ramekin with lime curd (this will prevent the crust from becoming soggy).
2) Top with 2-3 large spoonfuls of fresh fruit mixture.
3) Can be served with a dusting of freshly ground walnuts, a splattering of heavy cream, fresh whipped cream, a scoop of ice cream or a light cookie.

THE CRUST
* 5 graham crackers
* 1/3 cup walnuts
* ½ stick butter, melted

1) Preheat oven to 350F.
2) Combine graham crackers and walnuts in food processor or blender. Process until grainy. Add melted butter, process until well combined.
3) Press graham cracker mixture around the edges and bottom of 6 ramekins. Arrange on a cookie sheet and bake 10 minutes, until edges turn golden.
4) While crusts bake, begin the lime curd (below).

THE LIME CURD
* ½ cup sugar
* 1/3 cup fresh lime juice
* 4 large egg yolks
* 5 tablespoons unsalted butter, cut into 1/2-inch cubes
* 1-½ teaspoons grated lime peel

1) Add sugar, lime juice, egg yolks and butter to a heavy saucepan over medium-high heat. Whisk to combine. Set lime peel in a heat-proof bowl aside.
2) Cook over medium-low heat until thick, smooth, and just beginning to bubble, stirring constantly, about 10 minutes.
3) Remove from heat and strain into bowl with lime peel. Stir to combine. Cover with plastic over the surface of the curd and refrigerate until cold; about two hours. (Can keep up to 1 week.)

FRESH FRUIT TOPPING
* ½ cup fresh blueberries
* 1 cup fresh Bing cherries, quartered and pits removed
* 1 mango, sliced into chunks
* 1 Tbl lime juice
* 1 Tbl sugar

1) Add all ingredients to a bowl and stir to combine. Let set for at least 10 minutes before assembling tart.

Tags: fruit tart, fruit, mangoes, cherries, blueberries, lime curd, dessert.

Breakfast for dinner? Come on, I’ve done dinner for breakfast so I’m practically expected to mix it up a little. Where in the book of life does it state we must keep our themes straight? As long as we get in our fruits and veggies for the day, what’s the harm? Plus, when the weather finally makes a turn for the better we crave a lighter fare. What is more suitable than to serve up a sweet and delicious breakfast for dinner?

The dear Sweetnick’s asked me to piggyback on an orange theme for this week’s ARF roundup. Being that Sweetnick’s was the first food blogger I befriended, the fact that I’ve been participating in the ARF roundup since its inception and the two of us are almost neighbors, I was more than happy to oblige.

I dared myself with a pancake. D and I have our pancake du jour pretty much settled and it was with a little trepidation that I picked up this recipe. But I will say, it was a success. Because really, what is better than the addition of fruits and nuts to a meal? [Thinking time…. ] Okay, maybe chocolate, caviar, wine…all three? But let us not be so decadent! Fruit is right up there with the natural nectars of the gods. So now, if any of you are those naughty breakfast-skippers you can have your breakfast, dinner and your dessert too– all in one meal!

While the usual fruit addition to pancakes is usually banana or blueberry, the use of orange was quite an elegant one when presented. The result was that while our tried and true pancake will always win out, these were a nice break in the routine.

NOTES: As I am used to pancakes with a little more substance, I think this batter alone is a little bland. The orange zest really perked it up– I even doubled the zest– and believe this is a necessary addition. The nuts gave a much fuller flavor to the batter and were great crunchy surprises throughout, I would not go without these. I had no almonds and substituted pinenuts (walnuts would also be tasty). The result was a milky nutty flavor throughout. I found the nuts a little overwhelming and would lessen the amount; not only in the batter, but the syrup as well [especially if you are looking to cut the fat content]. Overall, the pancakes were nice and fluffy, as a pancake should be and a good change to my usual cornmeal-molasses pancakes.

This is the recipe as it appears on the Honeywell website. Note that the provided times for these pancakes were off for me. These took me about 50 minutes total active time (including prep work). You can find other orangey recipes there as well.

ORANGE-ALMOND BUCKWHEAT PANCAKES
Makes: 6 servings, 2 (4-inch) pancakes each. Prep time: 20 minutes
Cook time: 50 minutes.
PANCAKES:
* 1 cups sliced almonds*
* 1 whole orange
* 1 egg
* 2/3 cup 100% orange juice
* 1 cup 2% reduced fat milk
* 2 tablespoons grapeseed oil or canola oil
* ¾ cup buckwheat flour
* 1 cup all purpose flour
* 1 tablespoon baking powder
* ¼ teaspoon salt
* Non-stick cooking spray

1) Preheat oven to 375°F. Spread almonds over a cookie sheet and bake 5 to 7 minutes until nicely browned. Remove and cool at room temperature. Use grater to grate zest of the orange, while careful not to grate into the white pith. Peel remainder of skin and slice between membranes to separate each orange segment. Set aside for garnish.
2) Combine egg, orange juice, milk and oil in medium bowl and mix well. In large bowl, combine both flours, baking powder and salt with reserved orange zest.
3) Add liquid into the dry ingredients and mix thoroughly while being sure to leave some lumps. Set aside ¼ cup almonds for syrup, then gently mix remaining ¾ cup almonds into batter until ingredients are combined, but still lumpy. Do not over-beat or stir until smooth as this will make pancakes tough.
4) Ladle batter onto hot, non-stick skillet coated with cooking spray and cook until some bubbles begin to appear on top, about 3 minutes. Flip cake over and cook 2 minutes. Serve immediately with orange-almond syrup, and garnish with orange segments.

*Note: While almonds provide a healthy fat, this ingredient may be removed to reduce the recipe’s fat content by 18 grams.

ORANGE-ALMOND SYRUP:
* 1 cup 100% orange juice
* 1 cinnamon stick
* ½ cup light maple syrup
* ¼ cup reserved roasted almonds

1) Simmer orange juice and cinnamon stick in small saucepot over medium heat until reduced to 1/2 cup, about 15 minutes.
2) Add maple syrup. Remove cinnamon stick, stir in reserved roasted almonds and serve warm.

What happens when a fresh coconut in the middle of the winter is too hard to resist at the grocery store? When you try to impress friends from out of town by using your drill to get at the sweet, rich water inside (other than learn there are easier ways)? What do you do once everyone has had their fill of sweet coconut meat? You spend a week in coconut bliss…

It all started with a Coconut Banana Bread with Lime Glaze. Now, fresh coconut is not needed for this bread, but it tastes amazing sprinkled on top. Once all that coconut meat is shredded, there are about 4 cups to put to use. Coconut Banana Bread used about ½ cup. Today it was Chicken Masala. I must admit this was my first time ever cooking a “legitimate” Indian meal. In the past, I have sprinkled some curry, tumeric and cumin together and called it Indian. Sad, because I absolutely love Indian food. And bad, especially since I have most of the spices in my cabinet!

I found a fairly simple recipe on Mahanandi. This recipe was chosen over others because, well, I had all the ingredients. This recipe also did not take too much time—as long as everything is in front of you at the start. It also helps to have an extra hand in the kitchen (so while one is roasting spices, the other can grind). The final result was excellent and filled the home with an amazing aromatic essence.

First, the benefits of coconut.

At a recent dinner party, I ordered coconut milk. I offered some to a friend who dissed it, “Oh, that stuff is really high in saturated fats. I won’t touch it.” Your loss, it was good. Coconut Oil is one of the best oils a person can consume. For centuries, South East Asian cultures have called the coconut palm the Tree of Life. Coconut oil is antiviral, antibacterial, antimicrobial, and antiprotozoal. Not all saturated fats are alike. While coconut oil is one of the highest in saturated fats it is also one of the highest sources of medium chain triglycerides, many of which are important in building and maintaining the immune system. Some medium chain fatty acids, like coconut oil, help to maintain the metabolism. It is also very good for the skin as a moisturizer.

Coconut Meat is high in fiber, vitamins and minerals (vitamin C, E, calcium, magnesium, potassium and iron). It is also low in cholesterol and sodium. Other forms of coconut include Coconut Water which is the liquid found upon initially cracking the coconut open. And Coconut Milk, made by steeping coconut meat pulp in boiling water and then pressing for the milk. All these forms of coconut share similar health benefits up to a point.

Below is the second installation on coconuts. More to come shortly on this tasty and long lasting fruit! This recipe is taken from Mahanandi’s site. It is followed step by step with the replacement of chicken instead of potatoes. Interesting, because my masala turned out orangey-brown instead of red! It also was not as sauce-based as Mahanandi’s picture! Maybe more water (or plain tomato sauce?) would fix this. Well, it was still delicious! I served this on a bed of basmati rice. Once again, it is recommended to have all ingredients out before starting. And again, a second hand helps– While D was roasting all ingredients on the stovetop I was busy puréeing the ingredients together in steps and keeping an eye on the rice. In the end, there is enough masala leftover for two lunches tomorrow.

The below recipe is the original Aloo Dum (Potatoes in Masala Sauce). This recipe seems like a lot of ingredients but it is really mostly spices. So give it a try.

ALOO DUM
Serving Size= 4. Active Time= 30-45 minutes.
The preparation is three step. First boil the baby potatoes until they are just tender. Roast and grind the spices, the vegetables and the nuts for masala sauce. Combine and cook them together. The whole preparation takes about 30 to 45 minutes, if you have everything at hand.:) And the main chunk of it is of course to wait for the potatoes to boil.

* 12 tiny baby potatoes

Veggies
* 4 medium sized ripe tomatoes, each cut into four quarters
* 1 medium sized red onion or 4 shallots cut into big chunks
* ¼ cup finely chopped coriander
* 1×1 inch piece of fresh ginger
* 2 big garlic cloves

Nuts
* ½ cup cashews
* ½ cup fresh grated coconut

Dry Masala
* 6 dried red chillies
* 1 teaspoon coriander seeds & cumin
* ½ teaspoon peppercorns
* 3 small cinnamon sticks and cloves
* 1 star anise

Popu/Tadka
* 2 teaspoons of peanut oil
*1 teaspoon of mustard seeds, cumin and some curry leaves
* ½ tsp of turmeric
* Salt to taste

1) Preparation is boil, roast-sauté-grind and cook.
Boil the potatoes until they are just fork-tender. When they are cool enough to handle, peel the skin. Prick them with a fork in multiple sites and keep them aside.
2) Gather the listed ingredients for masala sauce, ready on hand on a big plate. Heat an iron skillet and proceed like this.
3) Roast dry masala ingredients, for few minutes, until they release their smell. Remove them from the skillet and keep aside.
4) Roast cashews, then fresh grated coconut for few minutes. Remove them from the skillet and keep aside.
5) Roast ginger and garlic for few minutes. Remove them from the skillet and keep aside.
6) Finally heat one teaspoon of oil and roast onion and tomatoes for few minutes.
Let them cool down little bit. When they are cool enough to touch, put them in a blender. Add half glass of water and half teaspoon of salt. Grind them into smooth paste.
7) Cook: Heat one teaspoon of peanut oil in a big wide pan or kadai. Toast the popu ingredients (mustard seeds, cumin and curry leaves) until they start to splutter. Add the grinded masala paste and another half glass of water. Stir in turmeric. Taste and add salt if needed. Add baby potatoes. Cover and cook on medium heat for about 15 to 20 minutes. Finally stir in finely chopped cilantro and serve.

My Kitchen Notes: 
Don’t forget to prick the potatoes, so that they can absorb the sauce.
 Onions - avoid yellow onion and go with shallots or red onions. 
If you want, you can also stir in cream/yogurt at the end.

Head on over to Sweetnicks for all your ARF/5 round up!

There are two desserts of my youth I remember distinctly: baked caramelized fruit (pear or apple) and apple pie. The baked fruit was always my favorite. Overzealous trips to orchards in early fall would result in bins of apples stored in my family’s basement. As we got to the bottom of the bins, those sub par broken down apples became a sweet treat.

Unbeknownst to anyone else, my mother would rummage through the apples, plucking up bruised and downtrodden fruits. A sweet heavy haze of caramel would impregnate the house. Noses would turn skyward, tracking the smell like the expert scavengers my brothers and I were. Floating into the kitchen on the wings of our noses, we took our positions at the counter awaiting our prize.

Soon enough, my mother would pull the fruit from the oven. Sepia tinged, wilted from heat, and bubbling over the top, once perfect fruit was transformed into a superior delicacy. Forks injected prey and all was liked clean.

Baked caramelized fruit is one of the easiest desserts to prepare. Healthiness can be altered according to personal preference, altering the quantity of brown sugar used. With little effort and some quality oven time, one can turn past-prime fruit into a splendid dish to savor. With a scoop of vanilla ice cream this dessert is brilliant. At my local French restaurant a pear is soaked in red wine over night and called, “Poire Belle Helene.” At another restaurant, a banana is caramelized and served with a rich molten peanut butter cake (the same as the molten lava chocolate cake but with a peanut butter center). Here it is simple, quick and delicious. The wolves will be brought with trickery to the table, devouring their fruit in a gluttonous huff.

BAKED CARAMELIZED PEAR
Serving Size= 2. Prep time= 5 minutes. Bake Time= 35-45 minutes.
* 2 overripe pears, washed and cored
* 2 Tbl brown sugar
* 2 Tbl raisins, dark or yellow
* 2 Tbl walnuts, chopped

1) Preheat oven to 375F. Prepare pears and set on a baking dish. Stuff each pear with ½ Tbl brown sugar, ½ Tbl raisins, ½ Tbl walnuts, layering, then the other ½ Tbl brown sugar, raisins and walnuts (each pear receives 1 Tbl of all ingredients). Place in center of oven and bake uncovered 35-45 minutes. Pears should be golden, slightly wilted and soft.
2) Serve on plates with a scoop of ice cream. Pour released juices over top.

And… Non-food related Weekend Cat Blogging #36
Devilish Whiskey has a talent for waking me up in the morning while he goes on blinds patrol:

His sister’s great talent you ask? Sleeping, of course:

I often use walnuts and dried cranberries (not sweetened Craisins) in my salads. It sweetens as well as breaks up the usual routine of tomato-carrot-celery. I once did this for my friend B from Egypt. I brought out the salad and to my delight B took a bite and was wowed: “How did you think to add the nuts with cranberries– and pear?! This is amazing.” High on the powers of praise, I neglected to tell B that it is actually a fairly popular salad combination here in the States; I merely shrugged.

Much to my delight many a variety of the Waldorf salad is making its way onto menus across the country. Health conscious clientele are pushing the traditional mayonnaise-based dressing out of habit, calling for a more delicate covering, allowing natural tastes to break through.

The Waldorf salad’s namesake comes from the hotel it originated from: The Waldorf Astoria, in New York City. Created in 1886 by the maître d’hôtel, Oscar Tschirky, the original recipe calls for apples, celery and mayonnaise; it was later that walnuts were added to the mix. Since then, the salad has morphed into many variations.

I was recently taken to the famed Waldorf Astoria for a luncheon. The Waldorf salad was ordered out of respect for the establishment. The hotel now adds avocado to their salad, an excellent surprise. I unfortunately (or maybe happily) left that meal so stuffed I was in a food daze the remainder of the day. This meal was the catalyst to the birthday week of gluttony, ending with pants splitting along the leg seam. This incident will also cause me to take a more (somewhat) subdued and healthy approach to cooking this week, starting with this salad today.

There are too many modifications to suit specific tastes over the years that I will only say this: mix and match your favorite nuts, dried and fresh fruits, and lettuce bedding, and you will most likely produce a delicious, healthy salad. For my own, I usually stick with endive, pear and a tossing of good crumbly feta. Today I went without cheese and added radicchio (which resembles a small red cabbage with a slightly spicy taste). I also coated the salad liberally with Lot’s Wyfe New Zealand pink coral salt, and a sprinkle of Manicardi Balsamic Vinegar, my two new favorite kitchen additions. One can also make a light mustard-lemon juice-olive oil vinaigrette.

”WALDORF” SALAD
Serving Size= 2. Prep time= 5 minutes.
* 1 endive head, thinly sliced
* ½ radicchio head, thinly sliced
* ½ fennel bulb, thinly sliced
* 1 apple, thinly sliced (or pear)
* small handful of green beans, washed, trimmed and halved (optional; blanched or raw)
* ¼ cup dried cranberries (or other dried berry)
* ¼ cup chopped walnuts

1) Combine and mix the endive, radicchio, fennel, apple and green beans. Distribute onto 2 plates, sprinkle cranberries and walnuts on top. Drizzle with a good balsamic vinegar, or a homemade mustard-lemon based vinaigrette. Add salt/ fresh ground pepper to taste.
NOTE: Crumbled feta or blue cheese make excellent additions to this salad

In a previous post, I mentioned feasting under a whole moon on the beaches of Sinai. Even with the moon’s reflection off the water, stars were out in the millions and I gazed drunk with delight at the sky. My cohorts and I, sun-kissed and hungry after a day of swimming in perfectly clear, warm waters, were famished. We stumbled away from the beach to the bright bungalow for the meal that awaited us. Forever when I eat a pomegranate, I will think of this beach and our shared gluttony.

A, one of my closest college friends, was moving to Cairo for the year. I did what any selfless friend would do in the situation and sent her off properly, accompanying her with one week in Cairo and one in Lebanon. D, another friend of ours, is Egyptian. Even though she would be knee-deep in her studies (a blossoming PhD), D offered to take us to her beach hideaway for a weekend away from the craze that is Cairo. (D also introduced me to roasted pigeon on this trip, a succulent feast that should be eaten with your hands, courtside the main Cairo market.)

D’s mother is yet another food goddess incarnate I have met in the voyage of life. Upon our arrival, she fluttered about, pushing her homemade and fresh delights onto us: Stuffed grape leaves, stuffed eggplants, chicken, lamb, flatbreads, olives, fruits, and countless varieties of feta. At each meal we merrily plunged more and more food into our bellies, and D’s mother, in true Middle Eastern hospitality, kept pushing more onto us. In between bites I discussed recipes with her, especially for my favorite, the stuffed eggplants. We would finish each meal with fresh brewed Arabic coffee on the roof, smelling the salted air now tainted with cardamom, while D’s mother would hurry off to bed in preparation for her dawn beach appointment.

These eggplants are sweet, savory and delicious, but a poor imitation of perfection (they also look like a ruptured artery in the picture). If I could sweep D’s mother away from the beach to make these for me I gladly would. Even better, I prefer spending my days with her on the beaches of Sinai being stuffed to the gills with her home-cooked amusements.

STUFFED EGGPLANTS W/ POMEGRANATE & PINE NUTS
Serves 6. Prep time= 45 min. Cook time= 45 min.
8 small (4-5 inch in length) eggplants (if you can find smaller ones, by all means use them– just purchase more. They are easier to clean and will be more flavorful.)
Filling
¾- 1 lb ground beef (or lamb)
1 cup wild rice
1 onion, chopped
4-5 garlic cloves, minced
5 Tbl pine nuts, toasted
5 Tbl pomegranate molasses (available at specialty, Asian and Middle Eastern stores)
8 fresh mint leaves, chopped
juice of ½ lemon
1 pomegranate, deseeded

1) In a saucepot, begin the rice according to the directions on the package
2) While rice is cooking, in a large saucepan, on medium heat, add meat, onion and garlic. Break apart meat and cook until meat is browned, stir occasionally.
3) While meat-onion-garlic is cooking, toast the pine nuts (in a toaster oven on medium or 5-10 min in the oven on broil) until lightly browned. Deseed the pomegranate.
4) Hollow out the eggplants: Clean and cut the tops off. Use a small knife to start the process then a spoon to scrape the remaining meat (and mostly seeds) out. Be careful not to puncture or tear the skin (eggplant skin is fairly tough pre-cooked so this should not be too much of a problem). Hollow out the eggplant as much as possible. It is okay to leave a small perimeter of meat along the edges. (To do this quickly takes a little practice so keep an eye on the meat and rice. If either are finished just turn the burners off).
5) At this point, the rice should have about 10-15 min cook time remaining. Preheat the oven to 350F. When meat is done, turn stovetop off, add pine nuts, pomegranate molasses, mint, lemon juice, and pomegranate seeds. When rice is complete, add rice to the meat mixture (or add the meat to the rice if the saucepan is not large enough). Stir until evenly blended.
6) Using a spoon, stuff the filling into the eggplants, packing it in well (as you see ice cream scoopers pack a fresh pint of ice cream). Once done, cover with aluminum foil and bake on middle rack for 35-45 min, until eggplants are soft.
7) Keep any remaining filling to stuff more eggplants, zucchini or bell peppers—or just eat it on the side.

In my younger days salads were a despicable nutrition source (if they could be called that). They usually composed of the basic food items I most loathed– vegetables. Or even more usual, they were made in the same boring combination day in, day out: iceberg lettuce, tomatoes and cucumber. Can people have less imagination? And how can a restaurant dare push this off as a “house salad” making people believe there is actually nutrition value in this salad (iceberg lettuce and cucumber are essentially water-logged with few vitamins) and people are receiving their daily vegetable intake? I fail to remember, did people actually feel better about themselves after eating one of these poor excuses for a salad.

I am now older, and I like to think wiser. I have come to understand a few of the essential vitamins my body needs, and I have come to understand combinations that taste good– who knew fruits, vegetables and nuts are delicious? And how many combinations can there be…??

This Thanksgiving, when I asked my brother to aid in the food production (did I mention I made everything this year?), I almost fell to the floor in convulsions when he turned to the iceberg lettuce, began reaching for tomatoes, and announcing he could not find the cucumbers. No, no, no! (No worries, I set him on the right path.)

Saturday I put myself in charge of the luncheon salad. It was delicious, crisp, crunchy, sweet, salty, with each item perfectly indecipherable from the next. I make these salads in various fruit-cheese-nut-greens combinations depending on my fridge’s availability and you can do the same. This was today’s:

EASY GOURMET SALAD
Serves 4. Prep time= 10min
2 heaping handfuls of mixed greens
1 ripe avacado, sliced
1 ripe pear, sliced
8 dried apricot pieces, chopped
small handful of pecans, whole or chopped, candied or not
top with crumbled feta (or goat or parmesan)
3 sprigs fresh thyme (optional) sprinkle on salad

I covered this with a simple dressing to enhance the flavors:
1/2 orange, juiced (or lemon)
4-5 dashes of hazelnut oil (or olive oil if not available)
dash salt
fresh pepper to taste

Either juice/ throw all over top or mix separately and put over salad when ready to eat.

I have found that many of my friends love food: They love to talk about it, they love to cook, they love to swap recipes, but mostly, they love to eat it. When we have nothing better to discuss, or when tempers brew, we turn to food to cool the flames (which inevitably leaves us arguing about the best way to prepare such and such). The great thing about his though, is that many a cookbook, many a recipe, and many a fabulous meal is passed between us.

A few winters back in December, the weather was cold and biting. I was invited to an intimate dinner by my good friend, A, who had a roommate that was trying a new soup recipe. Not one to turn down an invitation, especially one that involved soup, I jumped the subway for the 45 min commute to the cozy Brooklyn apt (this was when A and her roommates were saving money and found a great deal where they could also score amazingly cheap produce). When I arrived, there was a blast of warmth and the intoxicating smell of curry. E spouted off her newfound recipe and how easy it was, “so simple! Only four ingredients.” It was not much later that we were breaking crusty bread and digging into this savory soup. The night continued and I cannot remember what else we ate– possibly one of A’s infamous salads? Regardless, it was the soup bowls that were literally wiped clean to indulge in every last sweet drop.

But soon it grew late and I had to make the trek back to Queens. I bundled my layers on, wrapped my head tight and copied the precious recipe soon to be had countless times in the future. Most recently I made it for D when I first saw butternut squash available at the market. D’s reaction was much the same as mine upon first tasting: The bowl was licked clean. I brought leftovers into work the next day only to be hovered around while I ate the soup and “X” smelled the goodness, drooling for a bite she would not receive (sorry).

I am making this soup now, for a pre-feast whet of the Thanksgiving appetite. I offer advice: Please get yourself a handheld blender(cordless is optional). Especially if you enjoy soups that are blended (as I do) it makes the process worlds easier. Today I used a Cuisinart (I am in at my mother’s for T-giv). Yes, classic Cuisinart, I love you, but you are the devil when I need to ladle hot soup into your bowl and I am forced to puree in 3 rounds. When I am home, I stick my lovely cordless handheld blender into my large vat of soup and voila, minutes later I have the perfect consistency with little hassle (it’s also a great instrument to use when making smoothies). But with no further ado:

CURRIED BUTTERNUT SQUASH SOUP
Makes 6 servings. Active time= 30min. Total= 1.5 hr
1 good size butternut squash
1 Granny Smith, or other tart apple, peeled and chopped into cubes
1 medium white onion, chopped
2 tsp curry
1 Qt, 4 cups, low-salt chicken or vegetable broth

1) Preheat oven to 425F. Cut the squash in half lengthwise, deseed (keep the seeds in a small bowl). Place facedown on a baking sheet and bake for 40min.
2) Rinse the seeds and lay out on another baking sheet, sprinkle with salt and bake 10-15 min (while the squash bakes). Remove and set aside.
3) While squash is baking, in a saucepot on medium heat, sauté the onion and apple, 10-15 min with a dab of butter or oil. Add the curry and stir. Turn the heat down to keep warm.
4) Remove the squash from the oven when done. Carefully (it is hot) peel the skin off the squash– it should come off easily. Cut into cubes and add to the pot.
5) Turn the heat back up to medium, add the broth and let simmer 20min.
6) Puree the soup in a blender (or with a fabulous handheld one). Dish out, sprinkle with seeds, serve with crusty bread and enjoy the sweet nutty flavor.

A shorter name for this cookie might be, “The Perfect Holiday Treat”. There is no long story behind them other than they are delicious. Also, that I made them for the upcoming Thanksgiving festivities (and the Pumpkin Cheesecake amongst other delicacies…). Come Autumn, these treats are perfect any time with their fabulous color combination.

If memory serves me properly, last time I whipped these up I used pecans, not Macadamia nuts, also excellent. I think this updated version adds to holiday cheer (and longings of Hawaii as snow is en route??)– the colors just make one want to snuggle up next to a warm fire with a loved one. So share these freely and spread a sweet cheer.

These cookies are great warm with a cold glass of milk. They are not overly sweet, are soft, hold a burst of spice on the inside, and keep their form well when baked.

CRANBERRY MACADAMIA WHITE CHOCO CHIP COOKIES
“THE PERFECT HOLIDAY TREAT” or “A TASTY MORSEL”
Makes about 25 2-inch cookie drops
1 cup all purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1 stick (1/2 cup) butter, softened
3/4 cup firmly packed light brown sugar
1 egg
1/2 tsp vanilla
1 cup oatmeal
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup Macadamia nuts

1) Preheat oven to 350F
2) In a mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice.
3) With electric mixer in another bowl, add butter and sugar, mixing until fluffy. Add the egg and vanilla, mix until well combined.
4) Beat in flour mixture until well combined.
5) Add remaining ingredients and stir until evenly combined.
6) With a spoon, drop dough about 1 inch apart (the cookies do not ooze out too much in baking). Bake in batches in middle of the oven 10-12 min (or lightly golden) for soft cookies. Cool on racks.