Welcome to the Big “Apple Cinnamon Citrus Crumble”!

It’s always a somewhat intimidating experience, for anyone that’s about to visit the Big Apple for the first time. You’ve heard stories from the locals about how awesome the experience will be, how the city is the center of the cyclone! “It’s so easy to navigate the city”, they say. But for someone that has never been here, it can be a mix of excitement, fear, anticipation, excitement… J

Sounds very much like how I feel about baking. I’m not a baker. I almost never measure ingredients and I have never viewed cooking as a science. Cooking for me is a fun, relaxing activity, a way to stimulate and inspire creativity; not only in myself but also in the ingredients I use.

So as I stared at the dozen red delicious apples on my kitchen counter (which were meant for juicing with a variety of veggies for a healthy meal supplement) I began to question my fear of baking. Is it really THAT intimidating to coax delicious ingredients into a making love and turning up the heat! I was about to find out….

This dessert was inspired by my best friend’s visit to New York City. Having known her since we were in diapers (well not really in diapers! Unless you count the fashion of the late 80’s to be so ridiculous that we’d rather be wearing diapers!), I was uber excited to see her so I wanted to make a warm, delicious and comforting dish to welcome her and her husband into my home and to the Big Apple!!

My creative twist and influence of my unscientific approach to cooking is seen in the citrus punch that the lemon and orange zest brings to the dish. It cuts the sweetness of the cinnamon, sugar and maple syrup just enough to make you want to come back for another slice!

I hope you enjoy it as much as I enjoyed making it! And yes, I’m also very happy to report that I am now a little less intimidated and little closer to trying my next baked goods experiment! :)

For the Crust

2 ½ cups of All Purpose Flour

1 cup unsalted butter (Ice cold and cut in ¼ inch cubes)

1 Tsps. Salt

1 Tsps. Sugar

6-8 Tsps. Ice water

For the filling

A dozen red delicious apples (I did not use granny smith apples because I love the natural sweetness of the red delicious ones)

½ cup sugar

2 Tbsps. of All Purpose Flour

2 Tsps. Ground Cinnamon

Pinch of fresh grated Nutmeg

1 ½ Tbsps. Maple Syrup (I use Real Maple Syrup)

1 Tbsp. fresh lemon juice

Zest of 1 lemon

Zest of 1 orange

For the Crumble

½ cup All Purpose Flour

½ cup Old Fashioned Oats

¼ cup Sugar

¼ cup Brown Sugar

1 ½ Tsps. cinnamon

½ Tsps. salt

4 Tbsps. of unsalted butter (Ice cold, cut into small cubes)

Instructions:

For the crust

1.      Combine flour, sugar and salt in a food processer and pulse to mix

2.      Add  cold cubes of butter and pulse 6-8 times until butter breaks down into the size of peas

3.      Add ice cold water, one teaspoon at a time and mix until the dough begins to clump together. You don’t want to over mix or add too much water!

(Pinch the dough between your fingers, if it holds together, you are done! If not, add an extra teaspoon of water and mix again).

4.      Remove dough and place in a bowl and refrigerate for 15-20 minutes

5.      Remove dough and roll out on a lightly floured surface, then place in a pie dish.

For the filling

1.      Peel and cut apples into 1/4 inch slices and place in a large bowl

2.      Add the sugar, cinnamon, nutmeg, flour and lemon and orange zest and mix well to combine

3.      Now add the lemon juice and mix to coat all the apples to prevent browning

4.      Finally add the maple syrup and pour the mixture into rolled our pie shell

For the Crumble

1.      With a fork, mash the cold butter until it breaks down into size of peas

2.      Now add all the rest of the ingredients and mix well to combine

3.      Sprinkle the crumble mix over the prepared apples and make sure to cover the entire surface

Bake the apple crumble on a baking tray, at 375 for at least an hour or until center is soft. If the top browns too quickly you should cover it with foil.

After baking, let the crumble rest for 20 minutes to cool down before digging in! Serve with a scoop of vanilla ice cream or enjoy just as is!!

Sammy time with Lady Marmalade....

As we continue our lunchtime 'sammy challenge..... and all these food magazines seems to think it's Spring (don't you people know it's STILL raining and cold here in the North East?!), we are going with a different ingredient this week....orange marmalade!!! Citrusy & sweet enough to give us that hint of spring, but cheap and accessible enough to find all year round :) Because, let's face it, sometimes you need to be reminded that the sun does shine somewhere!

Pair this lovely jam with slices of honey wheat bread, gobs of milky fresh ricotta cheese, and a sliced-up granny smith (the apple, not your actual grandma smith)... and you've got one refreshing afternoon pick me up! I must admitt, the next time I create this little pocket of heaven, I am adding some proscuitto for a salty/sweet bite! Now, we're talkin'! Enjoy!

Rain, rain.... bring me some food!!!!

Ok folks, we know it has been a while. Our apologies--- it has been one hectic month! April showers better bring some May flowers here in NYC!

To make up for lost time, this Italian-twisted 7 layer dip speaks for itself. Well worth the time in between our last post, it will have your mouths watering before you can say "forgetabouuttiitt"!!! This recipe came about one rainy evening when I was having some friends over for movies & some drinks... because, really, what better way is there to celebrate life on a rainy cold day than to drink & eat, right??!! We originally wanted margaritas & nachos.... but long story short, the blender busted, and we were forced to resort to wine! Oh, no, what IS a girl to do?!

Wine doesn't exactly seem to mix well with tacos and chilli dip... so we put an Italian twist to our menu and this dip was the result!!! Substitute mascarpone for cream cheese, white cannelini beans for that refried garbage, and a roasted red pepper salsa and MOUNDS of shredded provolone cheese.... you won't miss the south of the border version one bit. Check it out!

Ingredients:

1 8 oz package mascarpone cheese
1 12 oz can white cannellini beans
3 stalks of celery, diced
1 12 oz can roasted red peppers, diced
1 clove of garlic
balsamic vinegar
olive oil
salt & pepper
dried oregano, dried basil, dried parsley
1 1/2 cups shredded provolone cheese

 *Tip: leave mascarpone out of the fridge for a few hours before using, to ensure it is at room temperature and spreadable!!

In a medium sized casserole dish (8x8 in the picture, but feel free to use whatever you have on hand- this is a no bake zone!), layer first with the entire tub of mascarpone cheese and spread evenly with a butter knife or spatula. Meanwhile, drain the cannellini beans and rinse thoroughly with warm water and let drain in the sink. Once drained & dried off, evenly pour the beans on top of the mascarpone layer. Set aside.
In a seperate bowl, add the diced red peppers, celery & chopped up garlic. Dress with 2 tbsp olive oil, 1 tbsp balsamic vinegar, oregano, parsley, basil, salt & pepper to taste. We personally like 1 tsp of each seasoning, with an extra sprinkle of basil for love! Toss the salsa, then pour evenly on top of the bean layer. Here comes the best part, shred up a serious amount of provolone cheese and sprinkle on top of your finished product. Add as much or little as you like. For an extra kick, bake it in the broiler for a minute or two to melt the cheese (but not too long, mascarpone does not melt in a friendly manner!). This no bake dip is easy, cheap, and will have your friends talking for days about your Italian themed Mexican meal!!! Buon Appetito!

Sammy Challenge continues.... Gobble, gobble!

Hi all--- doesn't that look yummy?? Look at those cranberries!! You might be saying, cranberries, in my sandwich? Seriously, do yourself a favor & try this cheese on a sammy. Whole Foods, and many grocery stores with large cheese sections carry SOME version of a cheddar or cow's milk cheese that has cranberries loaded into it. This week for our continued sammy challenge, we added this cow's milk cheese with cranberries to smoked turkey breast, honey mustard (yes, leftover from last week- SCORE!), and another sliced apple for crunch. Add some arugula if you like that pepper-y bite, or maybe even a pear for added sweetness!!!

All in all--- the lunch goods for this weekly sammy cost $25 at Whole Foods--- that's just $5 per day!!! Did I mention that $25 also included some fresh fruits & trail mix & instant oatmeal we got to snack on all week long? $5/day for breakfast, lunch, and dinner. How can you go wrong?

Have an idea or an ingredient you'd like to see in our weekly sammy challenge? Shout it out--- hellogourmetpantry@gmail.com !!!

Sammy Challenge!!!

Well, it’s spring time. The weather, wardrobes, and even recipes are changing! Fresh veggies and fruits are becoming more abundant and it is time to dust off the cobwebs and get a bit more creative with some lunches here at The Gourmet Pantry. I don’t know about you all, but our work week lunches are getting a bit, stale? My usually weekday sandwich is boring, and it needs a fresh makeover.

To go along with this spring time theme, we have decided to take on a Sammy Challenge! Each week, we will explore a new, easy and cheap way to make sandwiches to fulfill you at work all week long. Go to the store, buy the ingredients ahead of time, and leave ‘em in the fridge. No need to remember your lunch at 845 am when you’re scrambling to get out the door. It is already waiting for you at work! Not only is this cheaper, but it will help us all prepare for that beach body season coming up everyone seems to be fearing. Seriously folks, the gym is getting crowded these days. Time to kick it into gear!!

Spring Sammy #1: The Blue Pig

Ingredients to buy at the grocery store:

1 loaf of  Whole wheat bread, (your fave will do just fine)

10 slices (1/4 – ½ lb) Organic Ham, deli sliced

1 medium brick Goat’s Milk blue cheese (so much creamier than the regular gorgonzola!)

1 jar Dijon or Honey Mustard

4-5 Gala or Fuji apples

Assemble the sandwich by layering 2 slices of deli meat, thinly sliced apple wedges, crumbles of the blue cheese, and a spread of the mustard. Slice & enjoy!!!! This sweet, salty, and smokey combo with have your mouth watering for more, and keep you energized for the rest of the day!!! My favorite part? The leftover apple that wasn’t sliced into your sandwich is a yummy side dish! The honey mustard and/or Dijon mustard can be used in future sandwiches and left in the fridge for however long (just label it--- fridge snatchers are notorious!).

Go ahead, take this challenge on yourself!! Send us your favorite weekly Sammy’s for the springtime to hellogourmetpantry@gmail.com ---- let’s share the wealth!!!

Not Yo' Momma's Meatloaf

What could be a more common dinner in ANY household, than meatloaf? We have all had some version of this, most likely starting with our mom’s kitchen table as a kid, served up to us with a side of mashed potatoes, some frozen veggie covered in cheese, and ketchup on the side for dipping. As you all know, we love to tinker with ingredients here at The Gourmet Pantry…. so this recipe was inspired by the spices in our pantry, along with our heritages! Indian spices, and an Italian twist, make this recipe really & truly Not Yo’ Momma’s Meatloaf! 

Ingredients:

1 lb lean ground beef

2 large eggs

½ cup bread crumbs, Italian style

½ cup ketchup

2 tbsp curry powder

½ tsp red pepper flakes, more or less to taste & spice level of comfort

½ white onion, finely diced

½ tsp fresh chopped garlic

salt & pepper

Combine all ingredients in a large bowl, and mix with clean hands. Don’t be afraid to get nice n’ dirty as you mix this in, the better you mix the more evenly the flavors will be distributed! Grease a loaf pan and preheat oven to 400*F. Evenly place the meat in the pan, and cover with a thin layer of ketchup to retain moisture, and that retro feel that mom always gave us! Bake for 45 minutes or until beef is totally browned around the edges and starts cooking away from the pan. Let cool thoroughly, then slice it onto a plate with extra ketchup for dipping, and be thrown back with a new twist on this classic favorite! 

Egg-citing New Post!

Egg-spiring

Egg-tastic

Egg-cellent

Just my lame-o attempt to show how versatile an ingredient Eggs can be!! Breakfast for Dinner, anyone? Not to mention a quick fix meal for a week night!

But, here at The Gourmet Pantry, we like to turn even a quick week night meal into a Gourmet Meal! My Eggs-periment (OK, I promise this is the last time!) produced the following Gourmet avatar. I used leftovers from my refrigerator as well as some other staple pantry ingredients to create this go-to comfort Gourmet meal. Hope you enjoy!!

Roasted Veggie Frittata with Hollandaise sauce

Now I know what you are thinking….Hollandaise sauce is Gourmet alright but super difficult to make! You are wrong!! Well…at least about the fact that it’s difficult! Hollandaise sauce is so simple to make and can turn any creation into super sophisticated and rich! At the end of this recipe you will be ready to host your very own Gourmet Brunch party and wow all your friends!!

Ingredients for a Frittata (Serves 4-6)

6 eggs

¼ cup of fresh spinach (julienned)

¼ cup of diced onions

¼ cup of diced red and green peppers

¼ cup of frozen corn

1 -2 potatoes – sliced in ¼ inch thick rounds (I have substituted this with eggplant as well, and it’s delicious!!)

1 Jalapeno – finely diced

2tbsp of Olive Oil

½ tsp of Garlic Powder (You can add 2 cloves of minced garlic if you don’t have garlic powder – or skip this altogether if you don’t like garlic)

Salt and Pepper to taste

* Substitute any of the above vegetables with those you prefer: You can also add mushrooms, green beans and asparagus!

Ingredients for Hollandaise Sauce

2 tablespoons fresh lemon juice (In the absence of lemons you can also use white-wine vinegar)
3 large egg yolks (the whites can be saved and added to your Frittata!)

3 tbsps of hot water
1/2 cup unsalted butter
1/4 teaspoon cayenne (I added a dash of hot sauce too coz I like it spicy!)
1/2 teaspoon salt

A pot of boiling water and a stainless steel bowl to make the sauce in

For the Frittata

1. Prepare your ingredients for the Frittata first: Scramble 4-6 eggs in a bowl and season with salt and pepper * (Note that this is usually more than enough seasoning for the entire frittata - the Garlic Powder adds a slight saltiness too. You want to avoid over salting or else the dish will be inedible!)
2. In an oven proof skillet, add 1 tbsp Olive Oil and onions and peppers and cook until the vegetables are soft and translucent. Then add the corn, jalapeno and garlic powder and sauté until the mixture browns a little. Remove and keep to the side.
3. In the heated skillet, add 1 tbsp of Olive Oil. Line the bottom of the skillet with the sliced potatoes (or eggplant), let them cook for a couple of minutes and then turn each slice, still lining the bottom of the pan.
4. Now add the cooked vegetable mix and spread it around to cover the entire pan. Add the scrambled eggs (DO NOT STIR eggs once added to the skillet).
5. Top the eggs with julienned spinach and bake the eggs in the oven, at 375 for 20 minutes or until eggs are done.

The sliced potatoes on the bottom of the pan will crisp up in the cooking process and offer that perfect amount of crunch to this velvety soft Frittata.

For the Hollandaise Sauce

1. Melt the butter and keep it warm. Prepare your double boiler. There is absolutely no need to buy fancy and expensive equipment for this. Just use any pot you have at home and heat water in it until it comes to a boil. Lower the flame so water keeps simmering.
2. Place a stainless steel bowl over the pot of boiling water (not in the water – make sure the bottom of the stainless steel bowl does not touch the water or this will curdle your yolks – You don’t want that to happen!).
3. Place the egg yolks in the stainless steel bowl and whisk rapidly until it doubles in quantity. You will notice that the yolks will thicken and become a creamy yellow sauce.
4. Now add 1 tablespoon of the hot water.  Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating constantly.
5. Now add the lemon juice and remove the double boiler from the heat.  
6. Continue to beat the sauce briskly and now slowly pour in the melted butter.  Add the salt and cayenne and beat the sauce until it is thick.

Voila! Hollandaise Sauce is ready!

Pour sauce on top of a slice of the Frittata and serve with toasted Olive bread and you will become the designated Brunch host amongst your friends, forever!!

Just have them bring the booze for a lazy afternoon brunch – sounds like a deal to me!!