Tag Archives: apples

FFWD: Jerusalem Artichoke Soup + Apple Cake

Happy Friday!  I hope you all had a good week.  Things are settling back to normal around here and I made two French Fridays with Dorie recipes!

Jerusalem Artichoke Soup with Parsley Coulis

Jerusalem Artichoke Soup with Parsley Coulis

This week the group made Jerusalem Artichoke Soup with Parsley Coulis.  You may be thinking that we just made something with Jerusalem artichokes.  Well, yes we did, last month.  Now that we are getting down to the last few dozen recipes from the book, we are being strategic about which recipes we do, to make sure we don’t miss certain ingredients when they are in season.  Also, certain “odd” ingredients (like Jerusalem artichokes, for example) have been hard sells, and we are finally having to bite the bullet and make those recipes.  So, two Jerusalem artichoke recipes in two months.

This soup was actually quite similar to the Celery-Celery Soup we made last month.  Same techniques, just a variation in ingredients.  This one had butter, two large onions, a bit of celery, on leek, garlic, Jerusalem artichokes, and chicken broth.  We made a parsley coulis (parsley pureed with olive oil and salt) to drizzle over the finished soup.

Jerusalem Artichoke Soup

What a pleasant surprise!  After the so-so results from the Celery-Celery Soup and the Roasted Jerusalem Artichokes, I didn’t have high expectations.  But Jerusalem Artichoke Soup had a lovely flavor that both my husband and I enjoyed very much.  The parsley coulis and a dollop of heavy cream finished off the soup very nicely.

Marie-Hélène’s Apple Cake

Marie-Hélène's Apple Cake

This past week I also did a make-up recipe from way back when French Fridays first started: Marie-Hélène’s Apple Cake.  This is a simple cake chock-full of apples.  There are almost more apples than batter!

Dorie recommends using four different kinds of apples, to get varying textures and flavors.  I took her advice and I loved the results.  She calls for four “large” apples, but I used one large and three that were smaller.  Some people have had trouble having too many apples and not enough batter, and I feel that using a few smaller apples helped with this.

Why did I wait so long to make this delicious cake?  It’s easy enough to make at the spur of the moment, and a perfect way to enjoy apples at their peak.  The touch of rum in the batter really added a nice flavor.  I love simple cakes, and this one was a winner!

If you would like to try Marie-Hélène’s Apple Cake, you can find the recipe here.  The recipe for the soup can be found in the book Around My French Table by Dorie Greenspan.

Advertisements

15 Comments

Filed under Cooking

Pumpkin-Apple Muffins

Pumpkin-Apple Muffin

This is one of the first recipes I shared here on From Scratch.  Since we’re in full-on pumpkin season I thought I would share it again for those who may have missed it!  Original post follows.

————————————–

I fell in love with pumpkin muffins in the late ’90s when I worked in the Factoria area of Bellevue.  The Great Harvest Bread in Loehmann’s Plaza made these wonderful Pumpkin Hazelnut muffins that I used to buy when they were still warm.  So delicious, and addictive!

This Pumpkin-Apple Muffin recipe has been my go-to pumpkin muffin recipe for a long time now.  I try to make it once every fall.  I got the recipe from the Seattle Times years ago (at least 11 , since I haven’t lived in Seattle for 10 years now and I remember making these while I lived there).  A note on the recipe says it was originally from “Colonial Homes Magazine”, which apparently is no longer published.  Look!  The recipe is still available on the Seattle Times web site:  Pumpkin-Apple Muffins.

I decided to try substituting white whole wheat flour for part of the all-purpose flour.  The results were delicious, and the whole wheat adds a bit of extra nutrition.

Pumpkin-Apple Muffins

Click here to print.

  • 2½ cups all-purpose flour (substitute 1 cup traditional or white whole wheat flour for 1 cup of the all-purpose, if desired)
  • 2 cups sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup vegetable oil
  • 1 (15-ounce) can pumpkin
  • 2 cups chopped apples (Granny Smith are a good choice)
  • ½ cup chopped walnuts

Preheat oven to 350°.  Lightly grease muffin pan(s) or line with paper cups.  In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking soda and salt.  In a medium bowl, whisk together the eggs and oil until blended.  Whisk in the pumpkin until smooth.  Stir in the apples and walnuts.

Add the pumpkin mixture to the flour mixture and stir until just moistened.  Spoon into the prepared muffin tins, filling each cup about ¾ full.

Bake for 30 – 40 minutes, or until a toothpick inserted into the center comes out clean.  Turn out onto a wire rack and cool a bit before serving.

Makes 24 muffins.

1 Comment

Filed under Cooking

Endives, Apples, and Grapes

This week’s French Friday’s with Dorie is an interesting side dish called Endives, Apples, and Grapes.  It’s main ingredients are…wait for it!…endives, apples, and grapes!

This was a very simple dish to put together, which was nice for the busy week I had.  Two endives were sliced in half, a Fuji apple was quartered, and some grapes were divided into four small clusters.  These were placed in frying pan with melted butter and fresh rosemary.  After cooking for 20 minutes and browning on the first side, all the fruits and veggies are turned over to cook for another 20 minutes.  The result was nicely browned and caramelized.

I had some concern about my apples…they did not seem to soften and cook through even though they browned nicely.  I expressed my concern to my husband after he had eaten most of his, and he thought they tasted great.

I served this with roasted pork tenderloin (from Molly Steven’s All About Roasting, which I highly recommend!).  It was the perfect accompaniment!  The flavors of the apple and grapes went particularly well with the pork.  We were not completely sold on the endive.  It was a little bitter, though I enjoyed the soft caramelized texture.

11 Comments

Filed under Cooking

Pumpkin-Apple Muffins

Pumpkin-Apple Muffin

I fell in love with pumpkin muffins in the late ’90s when I worked in the Factoria area of Bellevue.  The Great Harvest Bread in Loehmann’s Plaza made these wonderful Pumpkin Hazelnut muffins that I used to buy when they were still warm.  So delicious, and addictive!

This Pumpkin-Apple Muffin recipe has been my go-to pumpkin muffin recipe for a long time now.  I try to make it once every fall.  I got the recipe from the Seattle Times years ago (at least 11 , since I haven’t lived in Seattle for 10 years now and I remember making these while I lived there).  A note on the recipe says it was originally from “Colonial Homes Magazine”, which apparently is no longer published.  Look!  The recipe is still available on the Seattle Times web site:  Pumpkin-Apple Muffins.

I decided to try substituting white whole wheat flour for part of the all-purpose flour.  The results were delicious, and the whole wheat adds a bit of extra nutrition.

Pumpkin-Apple Muffins

Click here to print.

  • 2½ cups all-purpose flour (substitute 1 cup traditional or white whole wheat flour for 1 cup of the all-purpose, if desired)
  • 2 cups sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup vegetable oil
  • 1 (15-ounce) can pumpkin
  • 2 cups chopped apples (Granny Smith are a good choice)
  • ½ cup chopped walnuts

Preheat oven to 350°.  Lightly grease muffin pan(s) or line with paper cups.  In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking soda and salt.  In a medium bowl, whisk together the eggs and oil until blended.  Whisk in the pumpkin until smooth.  Stir in the apples and walnuts.

Add the pumpkin mixture to the flour mixture and stir until just moistened.  Spoon into the prepared muffin tins, filling each cup about ¾ full.

Bake for 30 – 40 minutes, or until a toothpick inserted into the center comes out clean.  Turn out onto a wire rack and cool a bit before serving.

Makes 24 muffins.

Leave a comment

Filed under Cooking