Apple Pandowdy

After someone from my dinner group suggested that this apple pandowdy from Bon Appetit was easier and tastier than an apple pie, I had to try it.

This was the first time I’ve worked with puff pastry and I thought it was fairly easy. I put together the filling portion the night before, though I forgot about the ginger and didn’t add it. I think if I were to make it again, I would use ground ginger for simplicity’s sake.

Ingredients
6 tablespoons unsalted butter
4 pounds Pink Lady and/or Granny Smith apples

⅔ cup (packed) dark brown sugar

3 tablespoons all-purpose flour, plus more for surface

1 tablespoon vanilla extract

2 teaspoons ground cinnamon

½ teaspoon kosher salt

1 lemon

1 ½-inch piece ginger

1 sheet frozen puff pastry (preferably Dufour), thawed by covering pastry sheet with plastic and leaving at room temperature 30 minutes

Directions

1. Preheat oven to 425°. Cook 6 Tbsp. butter in a small saucepan over medium heat, swirling often, until bubbling and golden, about 5 minutes; set aside.
2. Prepare your apples: Using a vegetable peeler, remove peel from apples. Stand them upright and slice down along core, working all the way around to remove big lobes of flesh. Cut lobes lengthwise into 1" pieces (irregular shapes are fine). Discard peel and cores. Transfer apples to a large bowl.
3. Add ⅔ cup dark brown sugar, 3 Tbsp. flour, 1 Tbsp. vanilla, 2 tsp. cinnamon, and ½ tsp. salt to bowl with apples.
4. Using a microplane or fine rasp grater, grate zest of ½ lemon over apples. Cut lemon in half and squeeze juice from zested half over apples, catching any seeds. Using peeler, remove peel from ginger, then grate over apples.
5. Toss apple mixture until combined, then transfer to a shallow 3-qt. baking dish. Drizzle all but 2 Tbsp. brown butter over apples.
6. Dust cutting board with a light coating of flour and unfold puff pastry on floured surface. Dust top with flour. Cut puff pastry into irregular 1" pieces (any shape is fine).
7. Arrange pieces of puff pastry over apples, overlapping but spreading to cover almost completely. Brush pastry with remaining brown butter. Sprinkle with granulated sugar.
8. Bake pandowdy until pastry is puffed and golden around edges, 25–30 minutes. Reduce oven temperature to 350° and continue to bake until juices are thick and bubbling and pastry is brown all over, 30–35 minutes longer.
9. Using a spoon, press pastry down into warm juices (but don’t submerge); let cool slightly. Serve pandowdy warm with ice cream.

Do Ahead: Pandowdy can be made 1 day ahead. Let cool. Cover loosely with foil and store at room temperature. Reheat uncovered in a 200° oven 20 minutes before serving.

Pressure Cooker Mushroom Risotto

I had some mushrooms to use up after making a gravy and I had been in the mood for risotto, so I went with this recipe from Serious Eats.

I used white mushrooms and shiitake which may have contributed to it tasting just ok. I thought it  tasted kind of cream of mushroom soup. Also I cannot figure out why my risotto always ends up so dry.

Ingredients

• 1 quart (950ml) homemade or store-bought low-sodium vegetable stock
• 1 ounce (30g) dried shiitake  mushrooms (optional)
• 1 1/2 pounds (700g) mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced, stems reserved
• 4 tablespoons (60ml) extra-virgin olive oil
• 4 tablespoons (50g) unsalted butter
• Kosher salt and freshly ground black pepper
• 1 medium yellow onion, finely chopped (about 6 ounces; 170g)
• 2 medium cloves garlic, finely minced
• 1 1/2 cups (about 300g) risotto rice, such as arborio or vialone nano
• 2 teaspoons (10ml) soy sauce
• 1 tablespoon (15ml) light miso paste
• 3/4 cup (175ml) dry white wine
• 1/4 cup (60ml) heavy cream (optional; see note)
• 1 ounce (30g) finely grated Parmigiano-Reggiano cheese, plus more for serving
• Handful finely minced mixed fresh herbs, such as parsley, chervil, tarragon, and/or chives

Directions

1. 1.
   Place stock and dried mushrooms (if using) in a microwave-safe container and microwave on high power until simmering, about 5 minutes. Remove from microwave. Using a slotted spoon, transfer porcini to a cutting board and roughly chop. Add fresh mushroom scraps to container with porcini-infused stock and set aside.
2. 2.
   Heat olive oil and butter in the base of a pressure cooker over high heat, swirling, until foaming subsides. Add fresh mushrooms, season with salt and pepper, and cook, stirring occasionally, until excess moisture has evaporated and mushrooms are well browned, about 8 minutes. 
3. 3.
   Add onion, garlic, and chopped shiitake (if using) and cook, stirring frequently, until onions are softened and aromatic, about 4 minutes. Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3 to 4 minutes. (Rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center.) Stir in soy sauce and miso paste until evenly incorporated. 
4. 4.
   Add wine and cook, stirring, until raw alcohol smell has cooked off and wine has almost fully evaporated, about 2 minutes.
5. 5.
   Pour stock into pot through a fine-mesh strainer, discarding mushroom stems. Scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged. Close pressure cooker and bring up to low pressure (10 psi on most units). Cook at low pressure for 5 minutes, then depressurize cooker, either by running it under cold water if it is not electric or using the steam-release valve if it is electric.
6. 6.
   Open pressure cooker and stir to combine rice and cooking liquid; a creamy consistency should begin to develop. Stir in cream (if using), cheese, and herbs. If risotto is too soupy, cook for a few minutes longer, stirring, until it begins to thicken more. If it is too thick, stir in some hot water. It should flow slowly when you drag a trail through it with a spoon. Season to taste with salt and pepper and serve immediately on hot plates, passing extra cheese at the table.

Cucumber Salad

At one point this summer, we were swimming in cucumbers and I was trying to figure out ways to use them. I found a recipe for Cilantro lime cucumber salad. I thought it tasted great, but I like all of those flavors. I left out the jalapeño, but since L didn’t eat it, it didn’t matter.
I would make this again, but it needs to be eaten quickly, as this round seemed to go bad after just a few days.

Ingredients

• 1 jalapeno, seeded and finely diced
• 2 cloves garlic, finely minced
• 3 tablespoons fresh lime juice
• 1/4 teaspoon crushed red pepper
• 1/2 teaspoon salt, or to taste
• black pepper to taste
• 3 tablespoons olive oil
• 2 cucumbers, very finely sliced (see photos)
• 4 tablespoons minced cilantro, to taste

Instructions

1. Dice the jalapeno and garlic and add to a medium-sized bowl.
2. Add 3 tablespoons of fresh lime juice, crushed red pepper, salt, and pepper. Use a whisk to incorporate the 3 tablespoons olive oil. Set aside.
3. Finely slice the cucumbers. Use a mandolin if you have it, but a very sharp knife will do the trick. (See photos below.) Add the cucumbers to the dressing and stir together.
4. Finely mince the cilantro and add it to the bowl. Stir to combine. You can either let it sit in the fridge to marinate for a couple hours, or serve immediately.

Roasted cabbage and apples with veggie sausage

I had (and still have half) a huge cabbage to use up. I’ve made cabbage and apples with veggie sausage before, but not sure if I followed a recipe. This time, I used a recipe from Bon Apetit. It as easy enough, but not sure of the flavors. My cabbage was green, so perhaps that might have changed the flavor profile slightly. There was lots of cabbage leftover, to.


INGREDIENTS
1/2 head red cabbage, thinly sliced
1 medium onion, thinly sliced
1 medium apple, sliced
2 sprigs thyme
1 tablespoon red wine vinegar
2 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 package veggie Italian sausage
Crusty bread (for serving)

DIRECTIONS

Preheat oven to 400°. Toss cabbage, onion, apple, thyme sprigs, vinegar, 1 Tbsp. oil, and 1/4 cup water in a 13x9" baking dish; season with salt and pepper and roast, covered, until cabbage is wilted and softened, 35–45 minutes.

Lentil “Meatballs”

Someone in my dinner group made these “meat”balls and I had it bookmarked for the longest time until I finally made them. I served them with mushroom gravy, mashed potatoes, and green beans.

I used bread crumbs and thought they were a little dry, but I think they are worth trying again.

Ingredients:
3/4 cup dried green, brown, or French lentils (I used green French lentils)
1 1/2 cups low-sodium vegetable, plus additional as needed
2 teaspoons olive oil
1/2 cup diced yellow onion (about 1/2 medium onion)
1 cup shredded carrots
2 cloves garlic, minced (about 2 teaspoons)
1/2 cup old-fashioned rolled oats or quick-cooking oats (do not use instant or steel cut)
1/4 cup chopped fresh Italian parsley
1 1/2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 large egg

Directions:

1. I cooked the lentils in my Instant Pot with about 2 cups of water for 3 min on high pressure.
2. Meanwhile, heat the olive oil in a medium skillet over medium-low heat. Once hot, add the onion and cook until onion is translucent and lightly brown, 6 to 8 minutes. Stir in the carrots and cook for another 2 minutes, then stir in the garlic and cook until fragrant, about 1 additional minute.
3. Place the oats/bread crumbs and parsley in the bottom of a food processor fitted with a steel blade or a blender, then pulse a few times to begin breaking up the oats. Add the cooked lentils, onion mixture, tomato paste, oregano, salt, and pepper. Pulse a few times to start combining the mixture, then crack in the egg. Pulse a few more times until the mixture is combined but the lentils still have some texture. Set aside and let rest for 10 minutes or refrigerate overnight.
4. Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper, then coat the paper with nonstick spray. Roll the lentil mixture into balls that are roughly 1 1/2 inches across, about the size of a golf ball. Arrange them in a single layer on the baking sheet and mist the tops with nonstick spray. Cook for 10 minutes, then turn, mist again with nonstick spray, and continue baking 8 to 10 additional minutes, until the meatballs are browned and lightly crisp. Serve warm with pasta or vegetable noodles and your desired sauce.

Eggs baked with spinach

I made Ottolenghi's Skillet-Baked Eggs with Spinach, Yogurt, and Spiced Butter Recipe, but made quite a few substitutions. I used both spinach and arugula, non-strained yogurt instead of Greek. I thought it was just ok. Maybe I would make it again if I needed to use up spinach or arugula.

Ingredients

• 2/3 cup plain Greek-style yogurt
• 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
• Kosher salt
• 2 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 1 large leek, chopped (white and pale-green parts only, about 1 cup)
• 4 scallions, chopped (white and pale-green parts only)
• 1 pound fresh curly spinach
• 1 teaspoon juice from 1 lemon
• 4 large eggs
• 1/4 teaspoon kirmizi biber (Turkish chili powder), or 1/4 teaspoon crushed red pepper flakes and a pinch of paprika
• 1 teaspoon chopped fresh oregano

Directions

1. 1.
   In a small bowl, combine the yogurt, garlic, and a pinch of salt. Set aside.
2. 2.
   Adjust oven to center rack and preheat oven to 300°F. In a 12-inch skillet, heat 1 tablespoon of butter over medium heat until the foam subsides. Lower the heat to low, then add the leek and scallion and cook until completely soft and golden, about 10 minutes.
3. 3.
   Add as much spinach as will fit and lemon juice to the skillet, along with a pinch of salt. Increase the heat to medium-high and cook, stirring frequently and adding spinach a handful at a time as it wilts until all the spinach is just wilted, 4 to 5 minutes. Taste and season with salt or more lemon juice as needed.
4. 4.
   Using tongs, remove the spinach to a second 10-inch oven-proof skillet, leaving any excess liquid behind. Make 4 indentations in the spinach and crack the eggs into them, taking care to keep the yolks intact. Sprinkle each egg with a pinch of salt, then transfer to the oven and cook until the whites are just set, 10 to 15 minutes.
5. 5.
   Meanwhile, melt the last tablespoon of butter in a small skillet over medium-low heat. Add the chili powder and/or paprika and continue cooking until the butter just begins to brown. Add the oregano and cook for 30 seconds longer, then remove from the heat.
6. 6.
   Serve the baked eggs with the yogurt mixture, and top with the spiced butter.

Pasta with eggplant sauce

I made this pasta with eggplant sauce from Smitten Kitchen.
I thought it was just ok. I probably won't make it again unless I need to use up an eggplant.