fall supper

Last week we had the grands over for dinner.  The weather was perfectly fallish - crisp and a little breezy.  Chicken and dumplings are a favorite in our house, easy to whip up, but comforting and totally delicious.  We used Pioneer Woman's recipe, which can be found here.

                                  

For dessert we had fresh-from-the-mountains-apple pie.  (the apples, not the pie)

 When your pie crust doesn't look perfect, call it "rustic."  It sounds cool, and allows for imperfections.

 Introducing. . . Rustic Apple Pie.

Perfect.

For the crust we used this recipe, and for the filling we pulled out the handy Southern Living cookbook.  (recipe at end of post) 

A double recipe of crust is needed If you are doing a top and bottom on your pie.

Everything was delicious, the company was stimulating, (as Miss Bingley would say) and of course the sisters were gorgeous.

      

I think the head-tilt thing runs in the family. . .

I am so loving fall!  What about you?

Apple Pie

6 cups sliced apples

1 T lemon juice

1/2 c sugar

1/2 c firmly packed brown sugar (we used Sucanat)

2 T flour

1/2 t cinnamon

1/4 t nutmeg

2 T butter

Roll half of pastry out and place in pie plate. Set aside.

Combine apples, lemon juice, sugars, and spices.  Spoon filling into pastry shell and dot with butter. 

Roll remaining pastry and place over the top, folding or pinching excess crust until desired look is achieved.  (I say go for the rustic look.  It's super easy.)

Cut slits in top crust and brush top with a mixture of beaten egg yolk and half-n-half. (optional) Sprinkle with cinnamon and/or sugar.  (also optional)

Bake at 450 for 15 minutes, then reduce heat to 350 and bake for 50 more minutes.

New Blog!

I know we haven't posted in a long time, but I wanted to start a blog with a little bit of everything, not just cooking.  So, I did!   :)  I will try to post some food, but it will be mostly be other topics.  Please stop by!

http://juliaeady.blogspot.com/

Mothers Day Baking

A loaf of "Pain d'Epi" and a fresh arrangement from the back yard for 

the grandmothers.  I'm loving my new Artisan Bread in 5 minutes a Day!

Gluten Free Blueberry Cobbler

Okay, I'll admit it.
Most of my gluten free creations are a total flop.
But this was different. Even my Dad liked it! [Enter little pat on the back.]

So here it is........
Gluten Free Blueberry Cobbler
Recipe found at Serious Eats

Filling:
4 pints blueberries
3/4 cup sugar
1 tablespoon cornstarch

Topping:
1 cup tapioca starch or t. flour (they're the same thing)
2/3 cup rice flour
1/3 cup cornstarch
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold butter
3/4 cup heavy cream

1. Preheat oven to 425 degrees F. Butter a 9x13 baking dish.
2. In a large bowl, toss ingredients for filling together until blueberries are well coated.
3. Pour berries into baking dish and set aside.
4. In another bowl, mix together the dry ingredients for the topping.
5. Cut in the butter until only small pieces remain.
6. Add cream and mix well. If you use milk, wait a while and the milk will soak in. You may need to add a little more starch to thicken it up enough to drop it in globs.
7. Glob on the topping. (Don't you just love my terminology?) :)
8. Bake for 35 mins or until golden brown and bubbly. If you aren't sure if it is done, lift up one of the biscuit globs and it should be cooked through.


*note* The best way to eat this is imagining there is a big scoop of vanilla ice cream on top. Then again, it would be even better if there really was a big scoop of ice cream on top. Which for me was sadly not the case. *sniff*
Oh well.

Enjoy!

Salad Days

Fresh spinach from the garden, strawberries, craisins, and goat cheese.

Serve with poppyseed dressing -

1/4 cup cider vinegar

1/2 cup sugar

1/2 teaspoon salt

1/8 teaspoon dry mustard

1 cup oil

2 teaspoons grated onion

2 teaspoons poppy seeds

Heat vinegar, sugar, salt, and mustard to boiling.  Let cool.  Slowly add oil while beating constantly with electric beater.  Stir in grated onion and poppy seeds.  Refrigerate before using. 

Spring Supper

Night Cuisine

It was almost nine o'clock.

I headed downstairs to get my book, anticipating a relaxing evening in bed reading, when I saw the bread dough rising on the counter, waiting to be put in the oven.  

Actually, waiting to be dusted with flour, slashed on top, and "flipped" onto the hot baking stone.  Immediately afterwords hot water is poured into the broiler pan below, causing scary noises and hot steam to disrupt the pourer. 

So much for my relaxing evening.

I tried to get a picture of the offending loaf, but the camera died.  This morning, not much was left, so no evidence of last night's labors!

Ah, well,  these things will happen.   I've got a few recipes ready to post soon, so look out!