Apple Picking

Autumn is the most wonderful time of year in the northeast. It's still warm, but not too humid; the leaves have just started to change. It is also, the perfect time to go apple picking. So off a group of urbanites went to the New York countryside, Warwick Valley, to be precise, to eat delicious food, drink delicious cider and, of course, pick too many apples.

I'd been to Warwick once before, on my infamous deer meat procuring adventure, and their bakery which churns out pizzas, sandwiches and salads is truly top notch. Little did I know that it would be such a scene, though: live music, every family within 10 miles picnicking and carousing. It was a veritable fall fest.


Our group's favorite fruits of the day were Jonagolds, the rightfully well-known cross between Jonathan and Golden Delicious, and the less lovely, but perfectly crunchy and tart, Golden Russets. Both good to eat and use in baking, though the skin of the Golden Russet is a little potato-y.


A great way to preserve your apples if, like me, you brought back far too many bushels to your tiny apartment, is making my favorite cranberry applesauce and freezing it in batches.

Chunky Spiced Applesauce
Adapted from Cooking Light

10 cups cubed peeled apples (about 3 lbs)
1/2 lemon
2 cups fresh cranberries
1/2 cup sugar
1/2 cup maple syrup
1/3 cup water or apple cider
1/2 teaspoon ground cinnamon
pinch of grated nutmeg
optional pinch of ginger or allspice, or cloves

1. Placed apple in a large bowl; cover with cold water. Squeeze juice from lemon half into bowl; lace lemon half in bowl. Set aside.

2. Combine cranberries and remaining ingredients in a Dutch over; bring to a boil, stirring occasionally. Cook 3 minutes or until cranberries pop.

3. Drain apple; discard lemon. Add apple to pan. Cover, reduce heat, and simmer 25 minutes or until apple is soft. Uncover, bring to a boil, and cook 15 minutes. Mash apple mixture with a potato masher. Pour into serving dish; cover and chill at least 2 hours. Once completely cool, sauce freezes well.


Btw, I'd recommend picking up/borrowing from your local library a copy of Michael Pollan's "The Botany of Desire: A Plant's-Eye View of the World" The first chapter lays out the story of the apple in America: how and why it became ubiquitous and associated with health rather than intoxication. Quick and interesting read.

Sunday at Ruth Reichl's House

There's a delectable little tidbit in today's New York Times. Their regular article "Sunday Routine" features Ruth Reichl, one of my favorite memoirists/recipe authors/restaurant reviewers and, of course, editor of the sadly departed Gourmet magazine. It's a great quick read that may inspire you to start making your own daily bread, or just long to be a guest at her Columbia County retreat.

The Freshest Fish in Venice

When in Venice last month, my husband and I were up for a lunchtime adventure, and, Rough Guide in hand, went searching the Dorsoduro for Do Farai. Hiding on a tiny street behind Ca' Rezzonico, Do Farai was empty save for some locals sipping espresso at the bar. A good sign!

It was hot. Really hot. So we ordered some cold white wine and the house specialty, carpaccio of sea bass. Little did we know the theatrical experience we were about the experience.


The fish appears, recently caught!


Presented and Gutted.


Filleted.



All that's left. Hopefully this will go into a soup!



The carpaccio slicing begins. Super thin.



Tossed with salt, pepper, prosecco, fresh squeezed lemon and olive oil. Curing before our eyes!

Quite a presentation. The whole process took ten minutes and was admirably professional with lots of care and little waste. The proud proprietor even brought us Prosecco as an accompaniment "because it's the best with this." The essence of Venetian cuisine: seafood: simple and fresh. Delicious and memorable!!

Do Farai Calle Cappeller 3278 near Ca' Rezzonico

Save your leftover coffee!

A few months ago, in a fit of frugality, I started pouring whatever morning coffee was left in the pot into a pitcher in the fridge. By Sunday enough had been collected for two large, Leslie-sized, servings of iced coffee. I had no idea how much coffee I was pouring out! Of course, coffee isn't incredibly expensive, still, every bit counts, especially these days. Turning your leftover coffee into iced coffee is a great way to have a cool caffeine delivery system on a hot summer day and to waste none of that amazing brown stuff!

Trout with Herbs

Trout is a perfect dish for spring. It's light, tasty and usually super cheap, especially if you can find brook trout. Plus, you can use whatever herbs are currently going to waste in the fridge. I've been seeing whole trout at Fairway lately. Have someone at the fish counter fillet it for you if, like me, your fish butchering skills are not exactly professional.


Trout with Herbs
Adapted from Cooking Light

4 6-ounce trout fillets
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon oil -olive or canola
1 1/2 cups mixed fresh herbs (any combo of chopped fresh chives, tarragon, parsley, dill, oregano, cilantro)
1 tablespoon fresh lemon juice
1/8 teaspoon salt

Score skin side of fish. Sprinkle fish with 1/2 teaspoon salt and pepper. Heat oil in a large nonstick skillet. Add fish, skin side down, to pan; cook 4 minutes or until skin is crisp and fish flakes easily when tested with a fork.

Combine herbs, juice, and 1/8 teaspoon salt in a medium bowl; toss gently to coat. Serve salad over fish.

Do I Dare Believe My Eyes?

Rhubarb....Bitters...

Two of my most favorite things. All in one cutie bottle. The heavens have opened!

Let the rhubarb manhattans commence.

Cilantro: It loves me, it loves me not.

Love cilantro? Hate it with a passion? Few people fall in between. A charming article in today's New York Times Dining section examines why cilantro aversion exists and suggests a possible cure...immersion.