Apple Pie (United States)

      To quote Ray Kroc (the man who started a little franchise called McDonalds) "I didn't invent the hamburger, I just took it more seriously then everybody else."  Well the same thing goes for apple pie, the idea of wrapping sauteed apples in pastry was not our idea, but we made it better then anybody else.  Now it has become a staple of the American kitchen, being baked as long as apples are in season (which through preservation techniques is all year, but the best time is from early July-early November).  Every 4th of July, memorial day, labor day, and thanksgiving you can be sure to find apple pies for sale.
      The trick to a good apple pie is first to find the best apples.  Fuji, Granny Smith, and Gala apples are the best to use for pies, they are slightly acidic but keep firm rather then turning to mush.  Secondly, do not shun the fat.  If you try to make a apple pie without the use of sugar, butter, and milk; then you will end up with something that probably isn't worth the time put into it.  Lastly have fun with it, if you want to make a lattice make the best lattice you can, if you want to just make vents, use some cookie cutters and make it interesting the limit is your imagination.

Classic Caramel Apple Pie

2 portions Amish pie crust dough (recipe follows)
3 cups pared, cored and sliced apples
3 tablespoons flour
1 cup brown sugar
1 teaspoon cinnamon sugar
1/2 cup heavy cream

Preheat your oven to 375 degrees.  In a sauce pan bring the sugar, heavy cream, flour and cinnamon to a light simmer.  Add in the apples and remove from heat stirring consistently for about 5 minutes and allowing to cool completely.

Meanwhile roll out one of the portions of the pie crust dough to fill a 9 inch pie plate.  Grease the pie plate lightly with butter and place the pie crust inside.  Fill with the cooled apple filling and top with the second portion of the pie crust (this is where you can do a lattice top, vented, etc).  Brush the top with an egg wash (2 tablespoons of cold water whisked with one medium sized egg).  Place the assembled pie on top of a cookie sheet and bake for 40-45 minutes ( if top crust or sides begin to over brown cover with foil).  Pie will be done when crust is brown and crispy and filling is bubbling.

Serve immediately with a scoop of cinnamon/vanilla ice cream.

Serves 8-10 depending on serving size.

Amish Pie Crust



2 cups flour

1/2 tablespoon sugar

1/2 teaspoon salt

1 cup chilled butter

1 small egg, beaten

1/2 tablespoon vinegar

In a large bowl, sift together flour, sugar and salt.  Using two knives, cut the butter into the mixture until the mixture resembles resembles course crumbs (pie sized balls).  Mix together the egg and vinegar, then add to the flour mixture, just until moistened.  Form the mixture into a ball, then cut the ball into half, wrap in plastic cling wrap and place in the refrigerator for 30 minutes.

When ready to roll the crust roll the bottom crust into a 12 inch circle to place in the pie plate, and use the excess to create a decorative border.  

Whoopie Pie (United States)

      It's not a cake; it's not a pie; it's not a cookie; it's a wonderful mixture of them all.  Originally called a hucklebuck, this dessert was an Amish invention that the women would make and send along with their husbands when they went out to work in the field.  It is said that the new name came about, when the men would shout "Whoopie!" after finding the desserts packed in their lunches.
      The dessert kind of a sandwich with the bread being two baked chocolate cake rounds with a center of cream filling.  These days there are many different versions of this classic American recipe with mixes being sold in supermarkets across the nation.  From the classic chocolate with vanilla cream to Green tea with honey infused cream much like cupcakes the whoopie pie has no limit to the ingrediants you can use.

Pumpkin Whoopie Pies with Maple Filling

2 eggs

2 cups brown sugar

1 can pumpkin puree, 15 ounces

1/2 cup oil

2 1/2 cups flour

1 1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon grated nutmeg

1/4 teaspoon ground ginger

1/2 cup butter (1 stick)

8 ounces cream cheese, at room temperature

3 cups powdered sugar

3 tablespoons maple syrup

1 tablespoon vanilla extract

Pre-heat your oven to 350 degrees, line two baking sheets with parchment paper and set aside. In a medium bowl mix the eggs and sugar, add in the pumpkin and oil and mix until well combined.   Meanwhile sift together the flour, baking soda, salt, nutmeg and ginger.  Beat the wet and dry ingredients together and drop by rounded 2 tablespoon spoon fulls onto the parchment paper lined baking sheets.

Bake the cakes for 10 to 12 minutes or until the cakes are slightly cracked and spring back when touched on the top.  Remove the cakes from the baking sheet and place on a wire rack to cool.

While the cakes cool, beat the butter on medium speed until it is smooth and has no visible lumps.  Add the cream cheese and beat until smooth and combined, about 2 minutes.  Add the confectionaers' sugar a little at a time then add the maple syrup and vanilla, beat until smooth.

fill the centers of the whoopie pies with the cream and lightly press together and chill for 30 minutes.  Garnish with a sprinkle powdered sugar and serve.

Makes 12-18 servings (depends on the size of the cakes). 

Watercress (Multi-National)

      If you are exhausted with simple green lettuce, then this spicy peppery green is for you.  I you want to make a soup with a green color, but without the taste of peas then this member of the cabbage family might be right up your alley.  Watercress is a very green short leaf plant which is finely becoming popular again in the 21st century.  It is grown usually in either aquatic or semi-aquatic conditions which is what gives it its peppery taste that is sometimes compared to mustard.
      Watercress was traditionally used, not in salads, but in small finger sandwiches called 'Water Cress Sandwiches' (First recipe comes form Victorian England).  Which is a mixture of cream cheese and watercress between two pieces of white bread cut into a small square or triangle.
       Popularity of Watercress seemed to die down, until the 1950's when American house wives used the sandwiches during small hostess parties.  The 1960's saw the emergence of salads as a meal, where Watercress was used as a substitute for the very bland iceberg lettuce.  If you are trying to eat healthy eat a salad at lunch, if you want to enjoy eating a salad at lunch, use Watercress.

Watercress Soup

1 ounce butter

1 medium sized onion, finely chopped

9 ounces russet potatoes, diced

2 1/2 cups chicken stock

2 pounds 4 ounces watercress, trimmed and chopped

1 cup half and half

2 tablespoons chopped chives

In a large sauce pan, melt the butter and add in the onion.  Cover the pan and cook over low heat until the onion is softened but not brown.  Add the potato and chicken stock and bring the soup to a simmer for about 12 minutes, or until the potatoes are very tender.  add the watercress and cook for 1 minute

Remove the pan from the heat, and leave the soup to cool for a bit before pouring into the food processor.  Blend the mixture until smooth and return the mixture to the cleaned sauce pan.  Bring the soup back to a gentle boil and stir in the half and half.  Season the soup with salt and pepper to your own taste and pour into four separate bowls.  Garnish the dish with the chopped chives placing them into the center.  Serve immediately.

Serves 4

Shrimp Provencal (French)

      Provencal, Provencal I just love saying the word.  Provencal stands for a region in the south of France, once ruled as a "Provence" of the empire (hence the name).  The area has a dialect all of its own, and also provides the the entire country with most of its great ingredients.  The food of the region, is surprisingly simple; most likely keeping with the Italian rule of letting the ingredients speak for themselves. 
      Shrimp Provencal is a very simple dish that is usually made with only up two six ingredients, that everyone should have in the kitchen already (except for the shrimp as it is a very illustrious ingredient).  You throw all of the ingredients into a pan and the acids incorporate their tang into the shrimp, which then turns a very vibrant pink in a matter of a few minutes. 
      If you have never worked with shrimp before, then once thing you must absolutely do is make sure that you do not leave the vein in the shrimp.  If you buy fresh shrimp from the seafood counter at your grocers then you must absolutely make sure that the shell is taken off, and the vein and head have been removed. 
      Below is a link to a great video on peeling and deveining shrimp from epicurious.  The only thing I don't agree with is that they say it is not essential to remove the shell or the vein.  The shell can cause problems with digestion and the vein can cause food poisoning if it has enough grit inside.

http://www.youtube.com/watch?v=IOTMQ2oXdLE

Shrimp Provencal on Zucchini Cakes

3 cups grated zucchini

2 tablespoons onion, minced

1/2 teaspoons salt

1/4 teaspoon black pepper

1 tablespoon parsley, minced

3/4 cup garlic, minced (separated)

3/4 cup parmesan cheese, grated

1 egg

1/2 cups flour

2 tablespoons cornstarch

2 tablespoons extra virgin olive oil

12 cherry tomatoes, sliced

1 tablespoon parsley chopped

1/2 cup white wine (Chardonay is best)

1 pound raw shrimp (26-30), peeled and deveined

In a large bowl combine the zucchini, onions, parsley,  1/4 cup garlic, salt and pepper.  Mix well then add in the parmesan cheese, egg, flour, and cornstarch.  Shape the batter into disks (the dish is best if you make 12 disks total) and place in a lightly oiled skillet.  Allow the cakes to brown on each side.

Meanwhile, heat another skillet and add the olive oil.  Once the oil begins to bubble slightly add in the tomato slices, remaining garlic and herbs.  Add in the wine slowly and allow to reduce for 3-5 minutes.  Toss the shrimp into the sauce  and cook for several minutes until the shrimp has turned a bright pink.

Place the zucchini cakes overlapping in the center of the plate, spoon the shrimp and tomatoes over the zucchini cakes, and serve warm. 

Mojito (Latin America)

      Many different Islands in the Caribbean have been having a long debate on where the mojito originated.  Cubans state that the drink came from Cuba, because of the immense sugar cane and mint which the island is famous for.  Puerto Ricans say it came from Puerto Rico, because of their invention of White Rum. The possibilities are endless, but at the end of the day all you care about is that the drink is out of this world. 
      It is often said that if you really want a taste of the islands you drink a mojito.  The bite of the rum, with the refreshing mint, and the slight zing from the lime just make a flavor that makes you want to sit on the beach for hours sipping this concoction.
     The traditional manor of making this drink is to take some mint leaves and sugar and grind them slightly in a mortar and pestle making sure not to rip the leaves, but release the oils; then layering the leaves with ice cubes in a glass.  Once this has been done it only remains to pour the rum, and seltzer (our other liquid of choice).

Mojito De Parcha (Puerto Rican Passion Fruit Mojito)

4 cups white rum

2 cups passion fruit juice

2 cups mint leaves

1 cup lime juice

1/2 cup sugar

Ice Cubes

With a mortar and pestle gently combine the mint and sugar.  Pour over a tablespoon of the lime juice to make this easier.  In 5 Tom Collins glasses layer the ice cubes and mint leaves, starting and finishing with the ice cubes (only fill the glass 3/4 of the way to prevent spilling).

Meanwhile combine the rum, passion fruit juice and remaining lime juice.  Stir well and pour equally into each of the 5 prepared glasses.  Serve immediately

Serves 5

Margaritas (Mexico)

      This drink probably accounts for 60% of the gross profit made by tequila manufacturers.  Truthfully, it is the only way in which some people can drink tequila; as it is usually not the smoothest drink in the bar.  Still it is not the best thing to binge drink if you want to wake up before 11 in the morning.
       The choice of tequila is always a personal one, if you want to spend a pretty penny on a great bottle then you should go with Anejo (old) or reposado (aged).  But, the secret to a good margarita is half tequila and half mixer.  So don't worry if all you can get is a bottle of silver for $10, you can still make it taste good.
      There are two different preparations for this drink, the first is to simply stir the drink in with ice and then remove the ice cubes before serving.  Or to place the mixture in a blender with the ice cubes making an alcoholic slushy.  It is once again a matter of choice.

Mango Margaritas

2 1/2 cups Mexican tequila

1/2 cup mango juice

1/2 cup purred mango

1/2 cup freshly squeezed lime juice

Pineapple Wedges (optional)

In a blender combine each of the ingredients and process until very smooth.  Pour the mixture over ice and stir just until chilled.  Pour into four 8 ounce salt rimmed glasses.

Serves 4

Pomegranate Margaritas

2 cups aged silver rum

1 cup Pama pomegranate liqueur

1/2 cup orange juice

1/4 cup lime juice

2 cups ice cubes

Thin slices of orange (optional garnish)

In a blender combine all of the ingredients in the order listed.  Pulse until smooth and frothy making sure that there are no remaining large ice cubes. 

Pour into prepared glasses 8 ounce glasses that  have the slices of orange placed on them and serve

Makes 4 servings

Penne alla Vodka (Italy)

      This classic Italian dish was originally a staple in high class restaurants which eventually made the jump into the home kitchen.  As the title states, it contains an ingredient that is from Russia not Italy. 
      The dish was once considered a side dish by many, but in recent years it has been placed as a entree item.  The sauce is a tomato based sauce with cream incorporated in at the end which gives it a very light orange color.
      The first time I had this dish made for me was in college.  A friend of mine wanted to pay me back for a dinner I had made him and decided that he could get a meal and a night of drinking all for the cost of one bottle.  This was the best worst idea he had had since we started drinking before cooking.  Well he learned one very important rule of cooking with alcohol, "Heat Plus Alcohol, Makes Fire".  He had about a month of penciling on his eyebrows to make sure that he learned his lesson. 
    

Penne alla Vodka

2 tablespoons olive oil

2 garlic cloves (minced)

1/2 cup minced onion

1/4 cup vodka

1 1/4 cups strained tomatoes

1/2 cup light cream

4 1/2 cups medium size penne

12 large fresh basil leaves, cut into thin strips

1/2 cup grated parmesan cheese

1 1/2 cups shredded mozzarella

Bring a large pot of salted water to a boil.  Meanwhile in a large skillet heat the olive oil.  Add in the garlic and onions, and saute until it just begins to brown.  Remove the pan from the heat, and slowly add the vodka (Warning: the heat may still cause the vodka to ignite so you do not want to have it to close to your person).  When the vodka stops boiling, return the pan to the heat and stir in the strained tomatoes.  Season the mixture lightly with salt and pepper.  Bring to a simmer and cook 5 minutes.  turn off the heat and stir in the cream.  Process the sauce in a food processor, or use and immersion blender to make the sauce smooth.

Stir the penne into the boiling water.  Cook the pasta until tender, stirring occasionally to make sure that the pasta does not stick together.  Reserve half the cup of the cooking liquid and drain the pasta.  Return the penne to the pot and pour the vodka sauce over the noodles.  Add in the basil and parmesan and serve with the mozzarella sprinkled over top.

Serves 4

New York Strip Steak (United States)

       From Sardi's to La Gare, New York is littered with restaurants that serve the delectable piece of bovine which bares its name.  Traditionally this hearty dish is served with a Bearnaise sauce (a yolk sauce infused with the flavor of tarragon) and a starchy side dish.
       The recipe that follows is from a friend of mine who has asked that I never reveal his name, in case his co-workers at a popular restaurant on west 48th street should ever read my blog.  Not counting the weekends or tourist season in just one night he grills up over four dozen New York Strip Steaks on average.  So he had a few rules that everyone should follow when making a New York Strip.  The first is that you should always grill your steak, even if you use a grill grate on top of your cook top.  Second never ever drench your steak in Bearnaise sauce.  You should create a small pool of it on your intended serving plate then gently drape the sauce over 1/3 of the steak so that you can see the beautiful grill marks.  Lastly when cooking your steak do yourself a favor and use a meat thermometer.  As he says even the best can stumble when trying to get their bovine between rare and medium. 

New York Strip Steak with Bearnaise Sauce

4 New York steaks (8 ounces each)

1 tablespoon olive oil

Salt and Pepper to taste

1 large bunch of tarragon

1 shallot finely chopped

1/3 cup white wine vinegar

2 egg yolks

3/4 cup butter, cut into small cubes

Dash of Pepper

Remove the Steaks from the refrigerator 20 minutes before you intend to cook them (this will allow proper cooking).  Remove the most tender leaves from the tarragon and finely chop the leaves, set aside. Roughly chop the tougher parts of the tarragon and place in a small sauce pan with the shallots, vinegar and bring to a simmer.  Simmer the mixture until it has reduced to about a tablespoonful.  Pass the mixture through a fine mesh sieve to remove the tough pieces of tarragon.

Bring a small saucepan of water to a boil, and place a heatproof glass bowl over top to create a double boiler.  Whisk the egg yolks with the tarragon reduction, continue to whisk until the mixture begins to thicken.  Add the butter a piece at a time and whisk it until the sauce is begins to thicken further.  Add in the finely chopped tarragon leaves and mix with the dash of pepper.  Turn off the heat and cover to allow the sauce to stay warm while the steaks cook. 

Set a grill pan on the stove, and oil the grate.  Season the steaks with salt and pepper and place the steaks on each side for about 3 to 4 minutes (this is for medium rare steaks).  Check that they are nicely seared then cover them with aluminum foil for two minutes to rest.

Give the sauce a final stir and pour some of the sauce onto one side of the steak, and allow to pool on the plate.  Serve with potato of choice. 

Serves 4

Charolette Russe (French)

      Originally it was said that Charolette Russe was created in England during the 15th century, in honor of Queen Charolette the wife of George III.  But the truth is that the dish is actually French in origin. The dish created by French chef Marie Aintome Carmine for his employer Czar Alexander I of Russia. 
      The dish traditionally is made by placing a bavarian cream inside of a mold that has been lined with lady fingers.  Tradition states that the dish should be finished off with tying a ribbon around the lady fingers.  These days, the Charolette Russe is served during the spring and summer months with plenty of fresh fruit being used in its creation. 
      Reader beware, many recipes for Charolette Russe will tell you to serve the dessert warm.  Unless you plan to make a chocolate version of the dessert, a Charolette Russe should be chilled so that the cream can set.  Chocolate versions often have a custard center, which requires baking before it can become light and fluffy.  If you are creating a fruit version then it should be chilled at least a few hours as it uses a Bavarian cream instead of a custard.  Rule of thumb chocolate is hot and the fruit is not.
      The recipe that follows is a fruit flavored Charolette Russe (which you know now means it is served chilled).   If I had to choose a perfect time to serve this dish, it would be Easter.  As you can tell there is not a lot of processed sugar in this dessert, and despite the use of heavy cream it is not a very heavy dessert.  Perfect for when you want to eat a great meal and then you have to hide easter eggs afterward.

Blueberry Lemon Charolette Russe

1 cup whole milk

2 cups heavy cream

1 teaspoon vanilla extract

1/2 cup sugar

4 large egg yolks

2 packages powdered gelatin (4 1/2 teaspoons)

1/2 cup cold water

1 tablespoon lemon zest

1 package lady fingers (about 2 dozen)

1 jar blueberry preserves (8 ounces)

1 pint blueberries

In a large saucepan combine the milk, 1 cup cream, vanilla, and 1/4 cup of sugar.  Bring to a simmer over a medium heat.  In a large bowl combine the remaining sugar with the egg yolks.  Whisk the mixture until thoroughly combined.  Temper the mixture by adding about 1/3 of the hot cream mixture with the egg yolks while mixing thoroughly.  Add in the remaining cream mixture before returning the mixture to the pan, stirring constantly until the mixture coats the back of a spoon; 6-8 minutes.

Meanwhile prepare an ice bath, by placing a smaller bowl into a larger filled with ice and a small bit of water.  Pour the mixture into the prepared ice bath and set covered in you refrigerator, stirring occasionally in order to prevent a skin from forming.  Chill for an hour.

In a small bowl, mix the gelatin and hot water stirring to break up any clumps; then allow to soften for about 2 minutes.  heat the softened gelatin in the microwave for 20 seconds on lover power until the mixture is completely clear. 

Stir the gelatin into the prepared sauce; and continue to cool for another 20 minutes.  Whip in the reaming 1 cup cream until it forms medium soft peaks  incorporate the lemon zest and place covered in the refrigerator while waiting.  Meanwhile, cover the inside of an 8 inch spring form pan with clear plastic wrap.  place the lady fingers along the side.  Spoon half of the chilled Bavarian cream; pour the preserves over this layer; and spoon in the remaining cream.  Chill the dessert for one additional hour or overnight. 

When ready to serve, place the pan upside down on a serving place and remove the sides.  Remove the plastic wrap.  Garnish the top of the desert with blueberries and tie a colored ribbon of choice around the center.  Serve chilled.

Serves 6 to 8