Recipes

Caramelized Apples

Apples are one of my favorite foods. They have a long shelf life, and you can find good ones year-round (though they’re still best in season, September-October, and pick them if you can!). They are versatile for cooking, and also great by themselves. Pretty fantastic.

This dish is great as a filling for crepes, used in bread pudding, paired with bacon, sausage, pancakes or biscuits, or by itself.

Caramelized Apples

From The Apple Lover’s Cookbook, by Amy Traverso

Makes about 3 cups

3 Tbs salted butter
2 1/2 pounds (about 5) firm-sweet apples (such as Braeburn, Honeycrisp, Jazz, or Jonagold), peeled, cored, and cut into 1/2-inch cubes
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 cup fresh apple cider
1/2 cup maple syrup, divided
2 Tbs granulated sugar

Melt the butter in a 12- to 14-inch skillet or saute pan over medium-high heat. Add the apples and spices. Cook, stirring occasionally, until the apples are softened and lightly browned in spots, 8 to 10 minutes. Stir in the apple cider and cook, stirring often, until the cider reduces to a glaze, about 3 minutes. Add half the maple syrup and the sugar and cook, stirring often, until the sauce is thickened and glossy and the apples are tender, 4 to 6 minutes. Finish with the remaining maple syrup, stir, and serve.

Caramelized apples will keep, covered, for several days in the refrigerator.

Parmesan-Roasted Cauliflower

When it comes to food, sometimes, you need fancy and elaborate. Sometimes you want to take on a complicated recipe or new-to-you technique. Sometimes, you (well, I) want — need, even — to spend hours in the kitchen.

And sometimes… you’ve been on business travel for the better part of 10 days, your refrigerator is empty, and you’d give your right arm for anything that doesn’t taste like it could have come from an airport, gas station, or chain restaurant.

6 ingredients (plus salt & pepper). Vegetarian. Low effort, high return.

Happy Monday!

Parmesan-Roasted Cauliflower

From Bon Appetit

Yield: 4 servings (2 if it’s a main course)

1 head cauliflower, cut into florets
1 medium onion, sliced
4 sprigs thyme
4 unpeeled garlic cloves
3 Tbs olive oil
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan

Preheat oven to 425°. On a large rimmed baking sheet, toss together cauliflower, onion, thyme, garlic and oil. Season with salt and pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with cheese, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.

Winter Steak Salad

As much as I love playing in my kitchen, especially on a Sunday, life doesn’t always allow for that. I’m in overdrive today, about to leave on my first of three business day trips over the next 10 days, and I don’t have time for anything that requires much hands-on time (or cleanup, for that matter).

Fortunately, good food doesn’t have to be complicated or take hours. Seasonal ingredients, prepared simply, are quite delicious. Learn the growing seasons, and you’ll automatically steer yourself toward the most flavorful and nutritious produce. Food at its peak in winter includes root vegetables such as sweet potatoes, carrots and parsnips; kale and other dark leafy greens; squash (acorn, butternut, and others with thick rinds); and citrus fruits.

I threw this together in 20 minutes with things I had on hand. Adapt it to your own tastes. Kitchen, this isn’t goodbye — it’s just a few days. :)

Winter Steak Salad
2 servings

8-12 oz sirloin steak
Salt and pepper
1 sweet potato, peeled and cubed
Olive oil
6 cups salad greens
2 Tbs pepitas or 1/4 c pecans
2 Tbs dried cranberries
2 Tbs your favorite vinaigrette dressing

Preheat oven to 400 degrees.

Season steaks with salt and pepper. Let rest for 10 min. Line a baking sheet with foil. Spread sweet potato cubes on the baking sheet. Drizzle with olive oil and season with salt and pepper, tossing to coat. Roast for 15 minutes or until soft and slightly browned, stirring once for even cooking.

Cook steaks as desired. (I use an indoor grill) Let rest on a cutting board 5 minutes, then slice thinly.

Combine salad greens, sweet potatoes, pepitas, and cranberries. Divide among 2 plates. Top with steak and serve with dressing.