Autumn’s bounty is vibrant, varied, and delicious. Apples of all varieties are now available at farmers’ markets and supermarkets, including crunchy, sweet Honeycrisp, gorgeous Galas, MacIntosh mottled with both green and red, pale yellow Ginger Golds, and dark, dusky Paula Reds.
Apples are the perfect snack, satisfying and sweet. Try slicing an apple, place the slices in a plastic baggie, sprinkle liberally with cinnamon, close the bag, and shake until the slices are well coated with cinnamon. The apple slices will stay crisp and white for several days in the refrigerator. Perfect for grab and go school lunches, picnics or work from home snack breaks.
A versatile cooking ingredient, apples go well with both sweet and savory components. Combing apples with plums, cranberries, figs, raspberries or blueberries will yield particularly pleasing desserts, such as pies, puddings, tarts, cobblers, and crisps. Whether baked, poached or sautéed, apples lend marvelous layers of flavor to breads, sauces, slaws, salads, stuffing, coleslaw, chutney, and relishes.
As the weather turns cooler, what could be more comforting than the scent of apples roasting in the oven, mingling with spicy cinnamon. Apples enjoy an easy association with all manner of spices, including allspice, cloves, ginger, and nutmeg.
©Tiny New York Kitchen © 2020 All Rights Reserved
The orange carrot we know and love today came originally from Holland, but up until the Middle Ages, all carrots were purple. Gardeners often delight in such oddities, but you will be very lucky to find any purple specimens available in stores or supermarkets.
Carrots contain large amounts of carotene and vitamin A, along with useful amounts of vitamins B3, C and E. When eaten raw, they also provide potassium, calcium, iron and zinc, but these are partly destroyed with cooking.
Almost all vegetables have a better flavor if they are grown organically, but this is particularly true of carrots. If possible, buy organic ones, or look for the young, pencil-thin carrots that still have their feathery tops attached. These young carrots can be eaten raw, or steamed for a few minutes. Older carrots should be unblemished and feel firm. Carrots should not be stored for too long, but they will keep for several days in a cool airy place or in the salad drawer of the refrigerator.
The age of carrots is a guide to how they should be prepared. The valuable nutrients lies either in or just beneath the skin, so if the carrots are young, simply scrub them. Medium-size carrots may need to be scraped with a knife before cooking them and large carrots will need to be scraped or peeled. Carrots can be cooked or eaten raw. To eat raw, they can be cut into julienne strips and tossed with a dressing, or grated into salads and coleslaw. They can bee cooked in almost any way you choose. As an accompaniment, cut them into julienne strips and braise in butter and cider. Roasted carrots are delicious, with a melt-in-the-mouth sweetness. Par-boil large ones first, but younger carrots can be quickly blanched or added direct to the pan with a joint of meat.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
Summer is here and why pay top dollar going out when you can make delicious hot dogs at home? Here is a guide to the different ways Americans make their frankfurters around the country. I had the Sonoran style hot dogs while I was in Tucson in February and absolutely loved them.
New York Style
Served with brown or German mustard and sauerkraut or onions cooked in tomato paste.
Served on a poppy seed bun with mustard, pickle relish, sport peppers, onions, tomatoes, dill pickles and celery salt. Pepperoncini can be substituted for sport peppers.
Kansas City Style
Served on a sesame seed bun with brown or German mustard, sauerkraut and Swiss cheese.
Atlanta “Dragged Through The Garden” Style
Serve topped with coleslaw.
Detroit “Coney” Style
Served with chili, onions, mustard and cheddar cheese.
Served with cream cheese and grilled onions.
Phoenix/Tucson “Sonoran” Style
Served as a bacon-wrapped hot dog with pinto beans, onions, tomatoes, mustard, mayo, jalapeno peppers and cheese.
Austin “Tex-Mex” Style
Served with queso, guacamole and crushed tortilla chips.
San Francisco “Wine Country” Style
Served with red wine caramelized onions and goat cheese.
Miami “Cuban” Style
Served with mustard, pickles and Swiss cheese.