How 'Bout Them Apples

Can I take it back?



In my last post, I discussed the cooling of the weather as summer turns into fall. I would like to take this opportunity to take back everything I said as I sit here during the absolute hottest day in recorded LA history: 113 degrees F. Unbelievable.

Ironically, we went apple picking last weekend.



I am pretty sure apple trees are associated with cool, even cold weather. I am not sure what to make of the fact that we were basically picking apples in the sweltering heat of the desert sun, but the fruit was plentiful and delicious in Oak Glen, CA. The day-trip was a recommendation from my co-worker, Andy who has been there with his family a few times. Sube accompanied Zach and me on the 90 minute drive into the depths of small-town California. Brian just bought a new amazing camera, and recorded the picturesque adventure for his "Movie of the Week (14)":



There were five different types of apples we picked: Fuji, Jonothan, Spartan, Macintosh, and I don't remember the name of the other! I ended up with 8 pounds of apples. We have been eating them as is, but you know you are about to see some apple recipes coming soon....starting now.



Zach doesn't particularly care for apple pie, and I don't need to be stuffing my face in a pie all by myself so that option is out. I decided to make some apple bread to try. As I have said before, I am not particularly good at baking, and this was no exception. I accidentally added a tablespoon of baking powder instead of a teaspoon and I left of the baking soda completely. I also left the bread in the oven an extra 7 or 8 minutes (who can be certain?) That sort of thing usually wouldn't matter so much when you are cooking, but for this, it made the bread come out slightly dry. I have chosen to still blog this recipe, however, because despite my mistakes (which were actually disaster-size mistakes), the bread was delicious. Like I said, slightly dry, but delicious! I ate a slice right out of the oven and drizzled some of that Jullian, CA mountain blossom honey over it while it was still warm.



It had a really great taste. It would be a great substitution for banana walnut bread for someone who doesn't like bananas. It was slightly sweet and crunchy (with the walnuts).... a great use for my first few apples!

You will like this bread if you make it like I did. You will love this bread if you make it like this:

Apple Walnut Loaf
(recipe from Allrecipes.com - makes one loaf)

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
1/2 cup butter (original recipe used butter, but commenters on allrecipes suggested oil to make the bread more moist OR you can stick with the 1/2 cup of butter and add a 1/2 cup or so of apple sauce or milk for moisture)
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cup apples - peeled, cored and shredded (I don't really think you need to peel the apples; some commenters on the original recipe suggested leaving the skin on for added fiber since it did not change the consistency for them at all)

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
Mix together flour, baking powder, soda, salt and nuts.
In a large bowl, beat butter or oil (plus any apple sauce or milk you are adding), sugar and 1 egg until smooth. Beat in second egg, and stir in vanilla. Stir in shredded apples. Pour flour mixture into batter; stir just until moistened. Spread into prepared pan.
Bake for 50 to 60 minutes, or until an inserted toothpick comes out clean. Let stand 10 minutes, then remove from pan. Place on a rack to cool. (I would suggest no more than 50 minutes!)

Summer Salad for the Vacationeer (with homemade croutons)

Everyone is on vacation except for me.



When you live in (no-place-in-the-world-better-than-this-weather) Southern California, you get a lot of visitors. Now, summer used to mean time off and vacations and overnight beach trips...maybe a study abroad thrown in there. As a young adult, I find myself in this odd stage of life where I am too old for the kind of "school's out for the summer" vacation you experience growing up, but I am too young (i.e. too early in my career) to afford the luxury of leisurely travel or even time off from work. It is a huge bummer, but Zach and I make the best of it by taking mini-trips for weekends or even just day trips here and there since there are so many great places to visit nearby.

All of this time spent locally doesn't mean I have to miss out on being a part of others' vacation travels. Every summer since I have lived in Los Angeles, I have been fortunate enough to host some of my favorite people in the world when they get some time off to travel. I absolutely love when friends and family come to visit. It is something I always look forward to, and it usually happens in the summer.

Let's see, last weekend it was Becky, Joanie and Amanda. After the shopping of the wedding dress festivities were concluded, Becky, Joanie and I floated off into the fantasy world that is Laguna Cliff's Marriott Resort and Spa in Dana Point.



I have never been more in the lap of luxury than the moment the nice pool people came by to ask if I needed my sunglasses wiped and a slice of pineapple. Our views from the balcony of our room were not too shabby either.





This past weekend, it was Zach's family who graced us with their presence. They were just happy to be out of the Florida heat/humidity they have been experiencing. We were all over the city, enjoying the beautiful sunshine and breeze. We visited the dog park, some fantastic restaurants, the Melrose trading post (a personal favorite) and the beach!



His mom took this really sweet picture of us walking ahead (for more on their trip, visit Zach's mom's blog, The Boston Lady.)

We will also be spending next weekend with them at the beach about an hour south of LA...Seal Beach. We have never been so that will be another exciting weekend trip we will get to experience.

Last night, we decided to take a more mellow approach to the LA dining experience. Zach's parents brought over some delicious pizzas from the Village Pizzeria on Larchmont. We popped open some wine (along with some Ed Hardy Sangria), and I made a fantastic tomato and bread salad. I am not trying to toot my own horn... I just need you to understand that it really was great.



I haven't been doing so well with cooking consistently recently, but making this fresh and flavorful salad inspired me to kick it back up! I adapted it from a recipe I saw in Woman's Day Magazine . I took the magazine's recipe for an heirloom tomato salad with garlic bread and turned it into the hotest summer dish around, Panzanella. Panzanella is an Italian bread and tomato salad (think: bruschetta in a bowl). I wanted to keep it lighter on the bread and full of fresh tomatoes and bold flavor. I will say the bread really does pull everything together and serves to absorb all the flavorful juices. Zach commented that it had all the great things about salad without the useless "filler" (i.e. lettuce). Now, I am a fan of lettuce, but this salad doesn't need it!



Summer Vacation Perfect Panzanella (with homemade croutons)
(adapted from a recipe in Woman's Day Magazine - serves 6)

WARNING: These instructions are long, but they are very simple. The whole thing should take no more than 20 minutes!

For Homemade Croutons:
1 thin French Baguette (should be thin, about 3 inches in diameter, and have a course/crunchy crust - do not use soft bread)
4 large garlic cloves
1/4 C extra virgin olive oil (you may need to add more)
kosher salt
freshly ground black pepper

For Salad:
1 medium red onion, very thinly sliced, separated into rings
4 oz feta cheese, crumbled
3 lb mixed heirloom tomatoes, cut into chunks (I did not have heirlooms at my grocery store - I used a couple different varieties of really ripe tomatoes)
1/3 c of kalamata olives (they come in a jar, not a can like regular black olives)
1 yellow bell pepper, chopped into chunks
1⁄4 cup white balsamic vinegar (I could not find white balsamic so I used regular red balsamic; The taste is similar, but the white is more aesthetically pleasing)
1⁄4 cup plus 1⁄2 tsp extra-virgin olive oil
1⁄4 tsp each salt and freshly ground pepper
1⁄2 cup torn fresh basil leaves
homemade croutons (from one thin French Baguette)

Start by making the Croutons:
Preheat the oven to 400 degrees F.
Cut the baguette down the middle long-ways.
Smash up the garlic, and rub it all over the bread on the inside and out, leaving bits and pieces on the bread (reserve any extra bits).
Cut the bread into cubes (The best way I have found to do this is to fold up the two long slices back on top of each other, then cut longways into three sections, basically making 6 long strips. Then cut across in 1 inch sections all the way down the strips to make cubes.)
In a large bowl, toss the bread cubes with olive oil (and all remaining garlic bits). Continue adding the oil and tossing little by little until all the croutons are lightly coated.
Toss in some kosher salt and freshly ground black pepper to taste.
Spread cubes out on some aluminum foil (I didn't even use a baking sheet).
Place the foil with the cubes into the oven, and bake for about 10 minutes.
You will have to watch them closely. They should start to turn golden and have a crunch on the outside but still remain ever so slightly soft on the inside (that is how I like them at least...you can leave them in for longer if you like them crunch throughout).

For the salad:
Place the onions, croutons, tomatoes, basil and yellow bell pepper in a large salad bowl.
Add the vinegar and oil, and toss.
Add the feta cheese, olives, salt and pepper on top and toss again.
Put the bowl in the refrigerator for about 30 minutes before serving to allow the flavors to meld.

Mixed Salad Moments

A wedding means everyone in your life that you love and care about are all in the same room at the same time to support you....



...a "tossed salad" (if you will) of people in your life.

Christy and Joe Nammour were married last weekend. Christy was my roommate for three years in college and has been an amazing friend for about the last 7 years of my life. I was so happy to get the chance to stand beside her as she promised her life away to a wonderful guy. The also look really really ridiculously good together which is also really important.

The weekend was so fun. Everything went according to plan. In the limo on the way to the church, all the bridesmaids were just sitting there, ready to go. Christy just looked so calm. There were no nerves (except for the ones at the thought of lots of people looking at her at the same time). It seemed like things were just the way they should be and that is all there is to it.



The happy couple should be on the island of St. Lucia about now, toasting away in the sun at their all-inclusive resort.

The guests at the wedding included family on both sides, friends from high school, college and post college and then family friends. I know a lot of people shy away from this sort of situation because it can become difficult when different groups that are separately a part of your life all come together. But this happens to be my favorite thing about weddings. It is probably just your wedding and your funeral where all these people from various parts of your life are all mixed together in the same room. I call these events "mixed salad moments"...or at least I call them that now since it transitions so nicely into the following delicious recipe.

Sunset Magazine is something I treat myself to every once in a while. It costs almost $5.00 per issue so I don't usually buy it unless something really catches my eye. The picture of this salad on the cover last month jumped out at me; I had to have it. Well, I did, and it was worth every bit of the $5.00 I spent on the magazine.



Chicken Pita Mixed Salad:

(recipe from Sunset Magazine)

2 boned, skinned chicken breast halves (1 lb. total)
6 tbsp. extra-virgin olive oil, divided
2 tbsp fresh lemon juice
1 tbsp fresh oregano leaves
1/2 tsp freshly ground black pepper
1 bunch asparagus, trimmed and cut in half lengthwise
4 ounces block feta cheese, broken into chunks
2 cups halved grape tomatoes
1/2 cup pitted kalamata olives
2 cups pita chips
2 cups loosely packed baby arugula

Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Coat chicken breasts with 1 tbsp. oil and cook, turning once, until no longer pink in the center and grill marks appear, about 7 minutes total. Let rest 10 minutes, then slice. (My grill was not working on this particular evening so I lightly coated the chicken with balsamic vinegar, salt and pepper before cooking the chicken over Med-High heat in my trusty cast iron skillet. It was great.)
While chicken is cooking, in a small bowl, whisk lemon juice, 1/3 cup oil, oregano, and pepper; set aside. Bring a medium pot of salted water to a boil, drop in asparagus, and cook until bright green, about 2 minutes. Drain and rinse thoroughly with cold water.
In a medium bowl, combine chicken, cheese, asparagus, tomatoes, olives, and pita chips. Pour reserved dressing over mixture and toss gently to coat. Add arugula and toss once more just to combine.

I served this with some piping hot homemade cornbread (recipe found here on Everyone Likes Sandwiches).



It was one of my favorite meals in a long while. I imagine this would be great with some salmon, shrimp or a crusty white fish instead of chicken.

Fail

Muffin fail.



This may not look like a huge failure, but it I am here to tell you (and so is Zach) that it most certainly was. I wanted to make muffins after a brief discussion about how muffins are underrated with my friend, Amanda. I told her I would name an amazing muffin after her one day: The Amanda. Well, I like Amanda. She is my friend. This muffin was not my friend, nor did I like it.

NO GOOD. I am not going to consider this my fault. I made 2 batches, and they were no good. The best part about these muffins is that I get to use the word "fail" as a noun to describe them. For more on that, please enjoy this ever entertaining Fail Blog. The only other good this about them is they looked just adorable in my tree bark bowl next to my band new Anthropology blue-birdie salt and pepper shakers:



I baked something else to make myself feel better about my muffins.



It is one of the most popular recipes on AllRecipes.com, and I have made it before. It is a soft, dense and slightly sweet white bread. The first time I made this bread was the first time I ever used yeast. I used to be scared of the smelly, living stuff. Don't ask me how it works, but this recipe makes it really easy to use. The bread reminds me of the amazing bread my friend Anna's mom used to make.



The original recipe calls the bread "Amish White Bread." I once ate dinner in an Amish home when I was in Pennsylvania with my aunt and uncle, and these people know food. I would probably be willing to try almost any recipe if you slap the word, "Amish" in front of it. This bread recipe has only increased my confidence in the previous statement. It is the opposite of my muffin fail.




No Fail Bread

(recipe from allrecipes - makes 2 loaves)

2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth.



Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth.



Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans.*
Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F for 30 minutes.



*I found that it took much much longer for the inside of the loaves to bake in the 9x5" pan. The middle was still doughy after the 30 minutes. However, last time I made this, I used the mini-loaf pans. I believe maybe 4 or 5 of them, and they were perfect after 30 minutes.

Bread Belly

I don't remember the first time I took a sip of beer.



It was likely one of those, "Dad, let me taste that" kind of situations. The only thing I am sure of is I did not like it. Beer is disgusting the first time you taste it (I don't care what you say). Only in the past couple years have I started to actually enjoy drinking the occasional ice cold beverage. I am pretty sure I started liking beer around the same time I really learned the meaning of the phrase "I need a drink." I don't mean to sound like a lush. It is just that in an industry where a single day can run you through a marathon of stress straight into the ground, it is nice to get your relax on at the end of a long one. I don't usually turn to beer (I prefer wine, red), but when I do, it is light. There is just something about a frosted bottle or glass with a juicy burger or some other meaty man food that really settles me down.

I realize there are still many of you that do not like the taste of beer (others of you need no convincing). I usually cannot even finish a whole glass before the relaxing, "ah"-factor wears off. However, whatever you may have against the beverage will undoubtedly disappear when you taste beer bread. I am willing to bet this is the easiest bread you will ever make, and it is the perfect pair for this chili recipe which just so happens to include beer as well.



Some people have asked me what beer is best to use. I used Heineken because, well, Zach said he would drink the rest of the bottle when I was finished with it. It was great and provided a nice subtle flavor with almost a hint of sweetness. However, I would suggest trying something with a little more flavor. A nice pumpkin ale might work well for this time of year. You can use whatever sounds delicious to you. let me know how it goes.

How Do Ya Like Me Now Beer Bread

(Recipe from Ezra Pound Cake, makes 1 loaf)



3 C all-purpose flour
3 tbsp white sugar
1 tbsp baking powder
1 tsp salt
12 oz of beer (any kind...I would avoid "light" versions)
1/2 C unsalted melted butter

Preheat the oven to 350 degrees F. Grease a 9-x-5-x-3-inch loaf pan.
Combine the flour, sugar, baking powder and salt until mixed well.
Stir the beer into the dry ingredients until just mixed.
Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. Slide a baking sheet onto a lower rack to catch any butter that might overflow from the loaf pan.
Bake for about 60 minutes, until golden brown.
Serve hot!

Man Food

Esquire Magazine: it is smart, funny, sarcastic, and classy. The magazine’s “people-who-read-this-magazine-are-smarter-or-at-least-definitely-better-overall-than-anyone-else” tone is what sets it apart from other magazines for men; GQ is too cliché and Maxim is too slimy. Esquire readers enjoy intelligent articles about anything from serious social and political issues to what the next electronic gadgets will be or tips on how to make a pie by Mary Louise Parker. While they can still certainly be scandalous, I have to admit their articles on women always incorporate some kind of interesting angle. All this talk about class makes the following excerpt (which will serve as this posting's recipe) from the latest issue seem out of place:

When I'm at the stoves, I rarely have time to eat a plate of food from start to finish, so lately I've commissioned my girlfriend to make me this sandwich every few days, and I just eat sections of it when I need to: Take a large, airy baguette with a thin crust, cut off the ends, and carve out as much of the insides as you can using a long, skinny knife or the handle of a wooden spoon. Then take whatever you like from the deli counter — prosciutto, ham, salami, some provolone, marinated vegetables — and jam everything in there with the spoon handle. Fire the whole thing in the oven for about 15 minutes at 350 degrees and slice it up. —Dennis Leary, The Sentinel, San Francisco

Really? Hollow out a baguette, and use the end of a large stick to shove meat and cheese and who knows what else deep down into it? This sounds barbaric, messy, crude, manly, and well, delicious. Best of all, Esquire calls this concoction "Meat Bread". When I described the process to my male coworkers I was met with wide eyes and smiles. One of them compared the technique to packing a musket which I think is fairly accurate. While this technique would never be considered the height of class, it works. I can testify to that through the art of photography.



I like to imagine the possibilities of what can be packed into the hollowed baguette, but I think your fantasy meat bread recipe will depend on your personal preference.



I am sure I will be making this again, but this time I used ground beef, colby jack cheese, and homemade tomato sauce. Why?...because that is what I had. It tasted like a meatball sub. Here it is, all stuffed and ready for toasting:



For a successful loaf of meat bread, make sure to stuff the hollowed out baguette to the limit without breaking the crust open (as seen in the first picture). Do it.