Pumpkin...In a Pasta Dish?

Good evening everyone!  One of the great things about fall is that it brings out one of the best flavors known to man:  pumpkin.  Whether it be in a hot beverage, or it be in a delectable dessert, pumpkin is fall's favorite flavor.  Since Tyler and I are such fans of this ingredient, we are willing to try any dish that includes pumpkin.  Tonight, we're getting a bit creative and throwing it in a pasta recipe and hopefully, not going to ruin a good thing.

The Recipe:  Fettuccine with Pumpkin Sauce
Original Recipe Found In:  Cooking Light, November 2013

What You'll Need:
8 Ounces uncooked Fettuccine
2 Applewood-Smoked Bacon slices, chopped
2 Tablespoons finely chopped fresh Sage, divided
2 Garlic cloves, minced
3/4 Cup canned unsalted Pumpkin Puree*
2 Ounces Parmesan Cheese (about 1/2 Cup)
3/8 Teaspoon Salt
1/4 Teaspoon Black Pepper
2 Tablespoons Heavy Cream
2 Tablespoon chopped fresh flat-leaf Parsley

*Note:  To save some hassle, and measuring cups, one 15 ounce can of pumpkin puree is just shy of 3/4 cup.  It is easier to open the can and pour the puree right out, instead of trying to measure it out.

To start, bring a large stockpot of water to boil over medium-high heat.  Once at a boil, add the fettuccine and cook according to package directions, typically between 10-12 minutes.  Once cooked, drain the pasta in a colander over a bowl.  In this bowl, reserve 3/4 cup of the cooking liquid.  Set pasta and cooking liquid aside.

Next, heat a large nonstick skillet over medium heat.  Add the chopped bacon and cook for four minutes, or until the bacon is just about crispy, stirring occasionally.  After the bacon is cooked, add one tablespoon of sage and the garlic.  Stir these ingredients constantly until everything has become fragrant, about one minute.  Next, stir in the pumpkin puree, Parmesan cheese, salt, and pepper.  When these ingredients are incorporated, add the pasta, 3/4 cup cooking liquid, and heavy cream.  Stir until the pasta has become completely coated.  Cook for an additional two minutes or until everything is heated throughly.  Sprinkle with remaining sage and parsley, serve, and enjoy!

The End Result:

I always base my finished dish with the picture supplied by the source of the recipe.  The original picture looked like there was light pumpkin bits attached to the fettuccine.  In my dish, it looks like the puree has completely swallowed the pasta.  As you would imagine, I was worried that the pumpkin flavor would overtake the dish...wrong!  The pasta had a light pumpkin flavor without over indulging your pallet.  The cooking liquid also helped to subdue some of the pumpkin flavor.  The cooked bacon bits and hints of sage also helped to balance out all the flavors.  Overall, a great pasta dish, one without a traditional marinara or alfredo sauce that can be enjoyed especially during the fall season.

That's all we have for you tonight.  Check back next week as we continue to share our culinary adventures.  Until then,

~Cheers!

Runzas, Apparently Famous In Nebraska

Good evening everyone! The most recent Food Network Magazine had a feature titled "Made in the Midwest". The featured looked at signature dishes from Midwestern states, such as Minnesota's infamous "hot dish". Given that we hail from the Midwest ourselves, we thought we'd certainly find familiar dishes across the pages of this feature - we immediately found we were wrong.

The first dish featured was a Nebraskan concoction known as a Runza. Now, as I said, we live in the Midwest and Nebraska and Iowa are neighbors (Nebraska is immediately to the west of Iowa, for those who are geographically challenged) and yet I've never ever heard of the dish is that (supposedly) ubiquitous in Nebraska? Needless to say, I was surprised.

A runza, as it turns out, is a beef and spinach stuffed pastry, baked into individual servings. The dish has German roots which makes the fact that I've never heard of it even more curious (Maggie is a Germanic dish connoisseur and she had never come across the dish either).

Tonight, I aim to right the (apparently) egregious wrong - we'll make up our very own runzas...with a bit of a twist.


The Recipe: Nebraskan Runzas
Original Recipe Found: Food Network Magazine, October 2013 Issue

What You'll Need:
(Serves 8)

For The Dough:

1/4 Ounce Packet Active Dry Yeast
3 Tablespoons Sugar
4 Large Eggs
3 3/4 Cups Bread Flour
12 Tablespoons (1 1/2 Sticks) Butter (Softened)
2 Teaspoons Fine Sea Salt

For The Filling:

1 Pound 85% Ground Beef
1 Large Vidalia Onion
3 Cloves Garlic (Minced)
1 1/2 Teaspoons Dried Thyme
1 Tablespoon Canola Oil
8 Ounces Baby Spinach*


* I immediately made some adaptations to this recipe. First, I reduced the amount of butter the dish called for. In the dough, I dropped the butter to 1 stick, rather than 1.5 sticks. Next, I removed the 3 tablespoons butter called for when making the filling and replaced it with vegetable oil. Also, where the recipe called for something to be greased with butter, I substituted cooking spray. Finally, I pulled the baby spinach from the recipe and replaced it with a vegetable medley. Perhaps this ruins the integrity of the runza (as it is now essentially a baby beef wellington) but I'd rather a mixture of vegetables be amongst my meat than spinach. If you want to follow the original recipe to the letter, I suggest picking up a copy of the October issue.


Begin by preparing the dough. Add 3/4 cup warm (110 degree) water to a mixing bowl and stir in the yeast and a pinch of sugar. Once stirred, allow the mixture to rest until the yeast begins to foam and the bowl becomes warm to the touch (10 minutes).

Next, whisk 3 eggs into the bowl with the yeast. Transfer this mixture to the bowl of an electric mixer (you can do this by hand, and the original instructions call for it to be done this way - but we have a kitchen aid mixer that was made just for these kinds of jobs - if you have one, use it!)

Set the mixer to low and slowly work in half of the flour, allowing the mixer to incorporate the flour before adding more. Once half the flour has been worked in, drop in the butter (softened and sliced into smaller pieces) and allow the mixer to work it in. Next, add the sugar and let the mixer work it in, 1 to 2 minutes.

Finally, slowly add the remaining bread flour, allowing the mixer time to work in the flour evenly. Next, remove the mixing paddle from you stand mixer and attach the dough hook (dough hooks come standard with many stand mixers - it looks...well, like a hook). Set the speed to low and allow the dough hook to turn and knead the bread until it forms a cohesive ball that sticks to the hook. The dough should be lump free, smooth in appearance and slightly sticky to the touch. Once the dough reaches this point, turn off the stand mixer and remove the dough.

Lightly grease a large bowl with cooking spray and transfer the dough to the bowl. Cover with a tea towel and let the dough rise for 1 hour at room temperature. After this, transfer the covered bowl to the refrigerator and allow the dough to rise for 1 to 2 more hours or overnight.

Remove the dough from the refrigerator and separate it into 8 even pieces. Work the dough into balls and set them on the counter (loosely covered) for 30 minutes.

While the dough rests, you can begin working on the filling.

Brown the beef in a large, non stick skillet over medium high heat along with the onion. Strain out any excess fat after browning and transfer the beef/onion mixture to a bowl. Set aside.

In the same skillet, add a small amount of vegetable oil (1 tablespoon) and heat your vegetable medley (or chose veggies) until cooked through and softened - 8 to 10 minutes, depending on the type of vegetables you are using. Stir this vegetable mixture into the bowl with your beef and set aside to cool.

While your filling is cooling, begin readying your dough.

Roll each dough ball out into a 3X5 inch rectangle. Use a rolling pin to flatten each of the corners of the rectangle extra thin, so you create "wings" or elongated triangles on each corner. (If you're like me and simply cannot roll a ball of dough into a rectangle, simply roll the dough flat and then fold the dough like a burrito when you've added the filling. Pinch the seams and roll the ends - it won't look as pretty, but it works!)

Next, spoon 1/2 cup of the filling in the center of each runza. Grab the "wings" you mad earlier and fold them in towards the center. Work the dough around the filling until you've create an elongated loaf (football shape). Repeat this process with the remaining dough balls until you've made 8 runzas. Transfer them to a baking sheet and allow them to rise for an additional 45 minutes. Towards the end of those 45 minutes, preheat your oven to 375 degrees.

Crack the remaining egg in a bowl and whisk it with 2 tablespoons of water. Use a pastry brush to rub this egg wash over the outside of each runza. Place your baking sheet in the oven and bake the runzas until they are golden brown - 30 minutes. Serve and enjoy!


The Results:

I likely destroyed the sanctity of runzas by swapping out the spinach, and I'm sure cutting out the copious amounts of excess butter has angered the runza society of Nebraska - but in the end, I was pleasantly surprised with the final dish all the same. The easiest comparison to make is that a runza is a lot like a mini beef wellington - crispy outer crust, delicious meat and veggie centers. They're a bit time consuming and a little heavy on the steps, but these runzas make for a good "change it up" meal. If you're feeling adventurous - give them a try!

That's all we have for you this evening. Be sure to stop back tomorrow night to see what Maggie has cooking. Until then,

~Cheers

Smothered 'Chops: A Fall Delight

Good evening everyone! The cool fall weather we were all expecting has certainly descended upon the Iowa area. Our high temperatures barely break into the 50's and the nights are downright cold. Last night, I noticed I could see my breath while stepping outside. There's no surer sign of fall weather than being able to see one's breath!

While we've already been dabbling with a fall menu, the cooler weather has motivated us to start cooking even more fall friednly dishes. The slow cooker is about to get a workout - because many fall treats involve this easy to use kitchen gadget. Tonight's recipe uses the slow cooker to create perfectly succulent pork chops and a flavorful gravy.


The Recipe: Slow-Cooker Smothered Pork Chops
Original Recipe Found In: America's Test Kitchen - Cooking for Two

What You'll Need:
(Serves 2)

2 X 7 Ounce Pork Chops
2 Slices Bacon (Chopped)
1 Large Onion (Diced)
2 Teaspoons Brown Sugar
2 Garlic Cloves (Minced)
1/4 TEaspoon Dried Thyme
7 1/2 Teaspoons All Purpose Flour
1/2 Cup Low Sodium Chicken Broth
1 Tablespoon Soy Sauce
1 Bay Leaf
1 Tablespoons Fresh Parsley
1 1/2 Teaspoon Apple Cider Vinegar


Begin by browning your bacon in a large non stick skillet. Once browned, remove the bacon and transfer to a paper towel lined plate. Chop the bacon into pieces once it cools slightly.

Without cleaning the skillet, add the onion and cook for 8 to 10 minutes, or until the onion turns golden brown. Add in the garlic and thyme and cook until fragrant, 30 seconds. Stir the flour slowly to prevent clumps from forming. All the flour mixture to cook for 1 minute before slowly whisking in the broth.

Remove the skillet from the heat and stir in the soy sauce and brown sugar.

Spray a slow cooker with non stick cooking spray and place the two pork chops in the bottom of the cooker. Slowly pour the sauce mixture from the skillet over the chops and set the slow cooker to low. Allow it to cook for 7 to 8 hours. If you're in a hurry, set the cooker to high and the cooking time is reduced to 3 to 4 hours.

Before serving, transfer the chops to a plate and tent them with foil. Allow the sauce to settle (off heat) for 5 minutes, or until the fat in the liquid rises to the surface. Skim off the fat and then stir in the bacon bits and the apple cider vinegar. Take stock of your sauce at this point as well - if it's too runny or thin, add another teaspoon of flour until the mixture reaches the right consistency.

Serve the sauce over the pork chops with a sprinkling of fresh parsley and enjoy!

The Results:

I've never made a pork chop in a slow cooker before and am happy to report that the results were fantastic. Much like any other form of meat that spends all day stewing in its own juices, the pork chop essentially fell apart coming out of the slow cooker and was predictably tender and moist. The gravy was a nice surprise as well - it was rich and creamy and full of nice subtle flavors that blended well with the chops. At just over 270 calories per serving, this is a warm, filling fall meal that's sure to please even those on a strict diet.


That's all we have for you this week. We've got a busy weekend ahead of us, so there won't be any posts hitting the blog until next Monday. Enjoy your weekend and, until next time,

~Cheers

Decadence without Indulging

Good evening everyone!  Fall has finally arrived here in the greater Des Moines metro:  the leaves on the trees are changing and falling as soon as they change and cooler temperatures have come to stay.  I, personally, LOVE fall!  The changing between summer and fall is a beautiful sight, plus warm beverages to drink, warmer clothes to wear, and hearty meals to share make this season the best.  Tonight, I'll be presenting one of those dishes that showcases fall in its hearty goodness, but won't overdo it on the calorie scale.

The Recipe:  Beef Bourguignon
Original Recipe Found In:  25 Dinners on a Diet, a Relish Recipe Collection

What You'll Need:
1 1/2 Teaspoons Olive Oil
1 1/2 Pounds lean Beef Stew Meat
2 Cups vertically sliced Onions
2 Cups sliced Carrots
1 Cup diced Green or Red Bell Peper
1 (14 ounce) can diced Tomates, undrained
1 (12 ounce) package Button Mushrooms, cut into quarters
1 (14 ounce) can reduced-sodium Beef Broth
1 1/2 Cups dry Red Wine
2 Garlic cloves, pressed
2 Tablespoons Tomato Paste
1 Bay Leaf
1/2 Teaspoon dried Thyme leaves
1/2 Teaspoon coarse Salt
1/2 Teaspoon Black Pepper
3 Tablespoons All-Purpose Flour
2 Tablespoons Butter, softened

To start, add the oil to a Dutch oven and bring to heat over medium-high heat.  Once the oil is warmed, but not to a smoking point, add the beef in batches and cook until the meat to browned, about five to ten minutes, depending on the thickness of the pieces of meat.  Once the beef is browned, pour the beef and juices into a deep bowl and set aside.

Next, add the onion, carrot, mushrooms, and bell pepper to the pan.  Cook, stirring occasionally until the onion is lightly browned and the rest of the ingredients are softened, about ten minutes.  Add the beef and the juices back to the pan and stir to combine.  Next, add the tomatoes, beef broth, red wine, garlic, tomato paste, bay leaf, thyme, salt, and black pepper, to the Dutch oven.  Bring the heat of the pan to a simmer, just until the liquid begins to bubble.  Cover the Dutch oven with a lid and cook for two hours, or until the beef and vegetables are tender.  After this, discard the bay leaf.

In a small bowl, combine the flour and butter with a fork until the mixture becomes a paste.  Ladle 1/4 cup of the pan juices to the bowl and whisk until very smooth.  Add the flour mixture back to the pan and stir very well.  Sprinkle with parsley, serve in a soup bowl, and enjoy!

The End Result:

This French-style soup is incredibly delicious.  Letting the beef and the vegetables sit in a broth and wine bath for two hours soaked up a lot of their flavor.  The ingredients almost just melt in your mouth because of how long everything was cooked.  If you want, you can add a bread element, a simple biscuit or a baguette, will soak in that yummy broth and create more of a tasty dish.  The best of all?  A serving is 335 calories, so you won't feel like you're overindulging.  Overall, a great fall dish that will leave you wanting more.

That's all we have for you tonight.  Check back tomorrow as Tyler presents another (soon-to-be) fall classic.  Until then,

~Cheers!

Mac & Cheese Makeover

Good evening everyone! We stumbled upon an accidental theme with this week’s recipe – revisiting old favorites. Maggie got us started by making another variant in the endlessly customizable world of frittatas and I’ll close out the week by paying another visit to a blog classic – baked pasta dishes.

There is a plethora of pasta options available to the average consumer, so it makes sense that there are endless possibilities when it comes to cooking up these variants. One particular favorite of ours has been to bake the pasta with some form of meat and cheese combination and crispy topping. This process takes something normally geared towards kids (say, mac & cheese for instance) and ‘matures’ it for the whole family.

Food Network is celebrating its 20^th anniversary, and to commemorate the occasion, it featured its most popular recipe (by online views) in the October issue of Food Network Magazine. When I saw what the recipe was and who it was by, I was taken by surprise. Not only was it a baked macaroni and cheese dish – but it was created by none other than blog favorite Alton Brown. How we had not tried this recipe for ourselves, I have no idea – but we’re amending that wrong tonight!

The Recipe: Baked Marconi and Cheese (With bacon!)

Original Recipe Found In: Food Network Magazine, October 2013 Issue

What You’ll Need:
(Serves 6)

½ Pound Elbow Marconi

3 Tablespoons Unsalted Butter

3 Tablespoons All Purpose Flour

1 Tablespoon Powdered (Ground) Mustard

3 Cups Milk

½ Cup Onion (Diced)

1 Bay Leaf

½ Teaspoon Paprika

1 Large Egg

12 Ounces Sharp Cheddar Cheese (Shredded)

4 Strips Thick Cut Bacon (Cooked crispy & diced into small pieces)

For The Topping:

3 Tablespoons Unsalted Butter

1 Cup Panko Bread Crumbs

* The original recipe does not call for bacon, but I opted to add it for two reasons. 1) I thought the salty bacon flavor would contrast nicely with the cheese flavors and 2) bacon makes everything better. Omit if you want to keep the dish meat free.

Preheat your oven to 350 degrees.

Prepare your macaroni according to package instructions. Drain of excess water and set aside.

While your macaroni is cooking, melt 3 tablespoons of butter in a large pot or dutch oven over medium high heat. Once the butter is melted, add the flour and mustard, whisking constantly until the mixture thickens. Make sure to whisk until all clumps and dry spots are gone. Allow this mixture to simmer for 1 minute, but stir occasionally to prevent burning.  

Next, slowly whisk in the milk, onion, bay leaf and paprika. Bring the mixture to a light simmer and then allow it to cook for 10 minutes. After 10 minutes, remove the bay leaf.

Crack your egg into a small bowl and whisk it vigorously with a fork. Next, temper your egg by adding 2 tablespoons of the sauce from the large pot into the bowl. Whisk again to incorporate evenly. Slowly whisk the egg into the dutch oven. (We temper the egg to prevent instant scrambling when we add the cold egg to the hot sauce. By adding a tablespoon or two of the sauce, we raise the egg’s temperature and make sure it takes evenly to the sauce without cooking immediately).

Stir in the cheese in small handfuls, making sure the cheese is melted completely before adding another handful. Add a pinch of salt and pepper to the sauce prior to folding in the macaroni and adding the bacon (if using). Stir well and then transfer the macaroni to a 2 quart casserole dish. Set the dish aside while you prepare the topping.

In a small saucepan or pot, melt 3 tablespoons of butter over medium high heat. Toss in the bread crumbs and stir until most of the crumbs have absorbed the butter. Sprinkle these crumbs across the top of the casserole dish and then place the dish in the oven for 30 to 40 minutes, or until the bread crumbs have turned a nice golden brown color. Once browned, simply serve and enjoy!

The Results:

There are few things that can compare to the classic ‘home cooking’ flavors of baked mac & cheese. The sauce was a perfectly balanced blend of not to rich or creamy cheddar, which complimented the bacon beautifully. The best part of this dish, however, was the bread crumb topping. After 30 minutes in the oven, the crumbs became extra crispy and added a perfect contrasting texture to the soft macaroni. Simply put, there’s a reason this recipe is #1 on Food Network’s website. If you’re looking for a warm and filling dish for a cool fall evening, you cannot go wrong with this baked mac & cheese recipe!

That’s all we have for you this evening. We’ll be back on Monday with a brand new recipe from Maggie, followed by a new dish from me on Wednesday. There’ll also be another bonus post coming along sometime next week – so be sure to stop in and see what we’ve got cooking. Until then,

~Cheers

The Frittata Files: Inside Out Egg Sandwich

Good evening everyone!  Tyler and I like to joke that my go-to recipe for the blog is the humble frittata.  Although I've lost track of how many variations I have made, I can't emphasize the true beauty of this dish.  While the concept is simple and consistent, the possibilities of ingredients are endless.  Tonight is variation #672 (or thereabouts,) with contrasting flavors and textures, this frittata is one that won't be forgot.

The Recipe:  Mushroom, Cheddar, and Toast Frittata
Original Recipe Found In:  Everyday Food magazine, October 2013 Issue

What You'll Need:
10 Large Eggs
1/4 Cup Whole Milk
2 Tablespoons unsalted Butter, divided
2 slices Sourdough Bread, cut into 3/4-inch cubes
1/2 Pound Button Mushrooms, trimmed and sliced
6 Scallions, thinly sliced, white and green parts separated
1/2 Cup shredded Cheddar Cheese

To start, preheat an oven to 425 degrees.  In a large bowl, add the eggs and milk and whisk together until both ingredients are well combined.  Season with salt and pepper and set aside.  Over medium-high heat, heat a large, oven-safe, nonstick skillet.  Once heated, add one tablespoon of butter and let melt.  After the butter is heated, add the bread cubes and cook, until all sides are golden brown, about four minutes.  Once cooked, transfer the bread to a plate.

To the empty skillet, add the remaining tablespoon of butter and mushrooms.  Cook until the mushrooms have shrunken slightly and become softened, about four minutes.  Lower the heat to medium and add the scallion whites.  Cook until these are soft, about three minutes.  After the onions are cooked, season with salt and pepper.

Next, gently pour the egg mixture to the skillet, stirring with rubber spatula until large curds form and the eggs become halfway set, about two minutes.  Taking the bread cubes, gently press each cube into the eggs.  Sprinkle the top of the egg mixture with the cheese and and place the skillet in the oven.  Bake until the egg mixture is puffed and the center is just set, about five to seven minutes.  Take out of the oven and sprinkle with the scallion greens.  Cut into individual slices, serve and enjoy!

The End Result:

The frittata set exactly the same - super light eggs, seasoned with just enough flavor that won't be too harsh on the pallet.  The mushrooms with the scallion whites, they create a flavor base that is undeniably refreshing.  The bread cubes add a great crunch that not too many frittatas have and are a great addition to this dish.  The cheese is melted perfectly and is just a hint of cheese without being too cheesy.  Overall, another great frittata to add to the Frittata Files and an easy dish for you to try at home!

Thanks for joining us tonight.  Check back tomorrow as Tyler creates an awesome upgrade to a family classic.  Until then,

~Cheers!

Perfect Pumpkin Bread

Good evening everyone! My absolute favorite part of fall is the great pumpkin invasion. The orange gourd works its way into coffee, beer, baked goods and nearly any other culinary offering that will have it. This is good for me, because I absolutely love pumpkin flavoring (and the cinnamon, nutmeg, brown sugar flavors that typically accompany it).

Despite the wide range of foods pumpkin can lend itself to, I’m partial to the most basic offering – pumpkin bread. (If you’re not familiar, think banana bread…but with pumpkin…) There is a myriad of pumpkin bread recipes out there, and a whole slew of strategies for preparation. I’ve taken a few components from a couple of recipes and have come up with what feels like the best balance of moist, flavorful bread that each recipe has to offer. To make things even better, I adapted a simple buttercream frosting recipe to take on a whole new ‘cinnamon’ twist. Let’s get cooking!

The Recipe: Pumpkin Bread

Original Recipe From: Various sources – including but not limited to America’s Test Kitchen, Good Eats, Food Network Magazine

What You’ll Need:

1 Can Pumpkin Puree

1 ¾ Cups All Purpose Flour

½ Cup Canola Oil

¾ Cups Packed Brown Sugar (Light)

1/3 Cup Granulated Sugar

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

1 ½ Teaspoon Cinnamon

½ Teaspoon Salt

½ Teaspoon Nutmeg

½ Teaspoon Allspice*

2 Large Eggs

Cinnamon Buttercream Frosting

What You’ll Need:

¼ Stick (2 Tablespoons) Softened Butter

1 Teaspoon Ground Cinnamon*

½ Teaspoon Vanilla Extract

1 ½ Cups Powdered Sugar

2 Teaspoons Milk

¼ Cup Chopped Pecan Pieces

* This recipe mirrors many popular recipes I found, but the largest difference seems to be whether to use allspice or ground cloves. (Nutmeg is a frequent substitute amongst different recipes as well). I prefer allspice in my pumpkin dishes, so I used that in place of ground cloves. You’re free to adapt as you see fit.

Preheat your oven to 325 degrees.

In a medium bowl, combine the flour, allspice, nutmeg, cinnamon, baking powder and baking soda with a wire whisk until all ingredients are evenly incorporated. Set this bowl aside.

Using an electric mixer (a stand mixer is ideal – I’d highly advise against whisking by hand. You’ll need to do a lot of mixing in the coming stages and to keep things uniform and your arm intact you’ll want a motorized partner) beat the eggs on medium low until they begin to lighten in color. This typically takes two minutes, but you’ll want to key an eye on them to make sure they don’t begin to form peaks.

Next, add the brown sugar and mix on medium until the sugar is evenly incorporated with the eggs. You’re looking for a thick, sugary consistency like the picture below:

Once the brown sugar is mixed well, add in the granulated sugar and mix on medium until the sugar is completely absorbed. The mixture should have a very thick consistency at this point.

Return the mixer speed to medium and slowly add the canola oil. Adding it in a slow pour, rather than dumping all of the oil in at once will allow the oil to work in with the other ingredients. Take a few extra seconds to slow down, and you’ll end up with a much more even mix.

Once the oil is distributed, scoop in the canned pumpkin. Set the mixer on medium and allow it to fold the puree into the sugar mixture. Use a rubber spatula to work down any of the mix that works its way up the bowl. Allow the mixer to stir for 3 minutes, or until the mixture is completely smooth (as pictured below):

Next, slowly add the dry ingredients to the bowl while leaving the mixer on medium. Allow 30 seconds between additions of the dry ingredients so the mixer can evenly work in the flour to the pumpkin sugar concoction in the bowl. Use the rubber spatula to scrape down any batter that climbs beyond the reach of the mixer.

Once your batter is mixed and smooth, prepare a large loaf pan with a light coating of butter (or a quick spray of cooking spray) before pouring the batter into the pan. Set the pan on the center rack of the oven and allow it to cook for 70 minutes before removing the loaf and checking the center with a toothpick. If the toothpick comes out clean, remove the pan from the oven and allow it to cool for one hour before serving. I found that my loaf needed an additional 15 minutes (85 minutes total cook time) so your time may vary here.

While you’re waiting for your bread to cool, you can begin making the buttercream frosting. This recipe doesn’t deviate from the standard buttercream frosting recipe (butter + powdered sugar + milk or cream) but it does have a unique twist that’s completely customizable to your own personal tastes.

I chose to add 1 teaspoon of cinnamon to my frosting, however, you can create pumpkin flavored frosting by adding a teaspoon or two of pumpkin puree. Cream cheese frosting is created by adding a tablespoon of softened cream cheese. Up the vanilla to create a vanilla frosting – the possibilities are endless and easily adaptable, experiment and find your sweet spot (pun not intended).

To prepare the frosting, simply add all of the ingredients to a blender and pulse until the mixture is thick and creamy. This made a bit runnier frosting, add more powdered sugar if you’d like a thicker frosting. Once the frosting is creamy, simple pour it over your cool pumpkin bread. Sprinkle the pecan pieces on top of the entire loaf and then chill the loaf in the refrigerator for one hour to allow the frosting to set. Once set, simply slice up a few pieces and enjoy!

The Results:

This recipe produces one of the most moist and flavorful pumpkin breads I’ve ever had the pleasure of eating. The frosting is a nice bonus, especially with the added cinnamon, which really draws out the natural rich flavors of the pumpkin within the bread. This recipe is easily one of my all time favorites, and absolutely a must try for fans of pumpkin bread.

That’s all we have for you this week, we’re back next week with more new recipes and other culinary adventures. Until then,

~cheers

Tasty Taco Tango

Good evening everyone! If you read this blog with any regularity, you're likely well aware that our favorite medium in which to cook is Mexican cuisine. The beauty of Mexican cuisine is it is so wide open and easily adaptable that you can make many similar dishes (burritos, tacos, stews - etc) and never once duplicate a dish with the same ingredients or processes.

Tonight's recipe takes us to one of the most basic and popular forms of Mexican cuisine, the taco. True to our style, however, this taco is unlike any we've made before as it features a two meat blend and manages to come in at just over 250 calories per serving.

The Recipe: The EatingWell Taco
Original Recipe Found On: Eatingwell.com

What You'll Need:
(Serves 6)

12 x 6 Inch Corn Tortillas*
8 Ounces 99% Lean Ground Turkey
8 Ounces 90% Ground Beef
1/2 Cup Chopped Onion
1 Can Diced Tomatoes With Green Chiles (Drained)
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Chili Powder
1/2 Teaspoon Dried Oregano

* Note: The original version of this recipe has instructions to make your own hard shell taco. I'm a soft shell taco fan myself (not opposed to hard shell, just prefer soft) so I opted to skip those steps. However, I'd encourage you to look at the original recipe (HERE) if you're interested in creating your very own hard shell tacos.

Begin by setting a large (12 inch) skillet over medium high heat and browning the turkey and beef until both meats are completely cooked through and all signs of pink are gone. Transfer the meat mixture to a large colander and rinse off an excess fat. Wipe the skillet clean with a paper towel before moving on to the next step.

Return the meat to the skillet and add the tomatoes, cumin, chili powder and oregano. Stir well to incorporate all of the ingredients, then bring the pan to a simmer. Stirring occasionally, allow the mixture to cook until some of the liquid from the tomatoes has cooked off - 6 to 8 minutes. (This produces a 'thicker' meat filling - if you like a looser, more 'wet' -for lack of a better word - meat filling, reduce the cooking time to 3 minutes).

Spoon 3 tablespoons of the meat into your taco shell and top with fresh salsa, chopped romaine lettuce, cheese and hot sauce (or any variation you prefer) serve and enjoy!

The Results:

The two meat blend was a pleasant surprise. I've only tackled tacos with one meat - typically beef, but I've also dabbled in pork. The beauty of turkey is that its not only lean, but fairly flavor neutral (bland...but in a good way). This means the turkey will pick up whatever flavors you surround it with. In this case, the chili powder and cumin are those flavors. The result is a low fat blend that tastes just like its all beef counterpart.

The combination of cumin, chili powder and oregano is hardly unheard of - in fact, if you go into your kitchen right now and look at those 'taco seasoning' packets that people like to use for easy Mexican cooking (not judging...) its likely the first three ingredients are chili powder, cumin and oregano. If you want to be a little more bold, add in some cayenne pepper. If you're looking for something even more adventurous, a pinch of garlic salt will really change the final flavor. The main point is simple, this recipe is HIGHLY adaptable. Experiment as you see fit and enjoy!

That's all we have for you this evening. We're back this weekend with a special 'fall treat' recipe that you're sure to love. Until then,

~Cheers

A Classic Hit, Now Retuned!

Good evening everyone!  There's nothing quite like a classic dish.  Everyone has a different definition of what recipes would fit under that genre, but I would like to think that spaghetti and meatballs would be in everyone's list.  Not only is it a classic, but it's comforting:  having a big plate of pasta with marinara sauce and round morsels of meat; there's nothing quite like it.  Tonight, I'm recreating this recipe that's stood the test of time, with a few tweaks to make it a bit more better for you.

The Recipe:  Spaghetti and Meatballs
Original Recipe Found In:  Cooking Light, September 2013

What You'll Need:
3/4 Cup chopped Onion
2 Teaspoons Canola Oil
6 Garlic cloves, divided
1 Pound Plum Tomatoes, halved lengthwise
1 1/3 Cups lower-sodium Marinara Sauce
1/2 Teaspoon Salt, divided
1/3 Cup Panko (Japanese breadcrumbs)
1/4 Teaspoon Crushed Red Pepper
12 Ounces ground Sirloin (90% lean)
1 large Egg
6 Ounces uncooked Spaghetti
1.5 Ounces fresh Parmesan Cheese, grated (about 6 tablespoons)

To start, preheat a broiler to high.  Then begin to prepare the sauce:  to a bowl, combine the onion, oil, tomatoes, and three garlic cloves and toss to coat the vegetables.  On a foil lined baking sheet, arrange the tomato mixture to an even layer.  Once the broiler is preheated, add the baking sheet and broil the mixture for 10 minutes, taking the sheet out after five minutes to stir.  Once the tomato mixture is done cooking, spoon nto a food processor.  Pulse the mixture six times or until coarsely chopped.  In a medium saucepan combine the tomato mixture, marinara sauce, and 3/8 teaspoon of salt and bring to a simmer.

While the sauce is heating, begin to prepare the meatballs.  On a chopping board, mince the remaining garlic cloves.  To a large bowl, add the garlic, remaining 1/8 salt, panko, red pepper, beef, and egg.  Mix gently until everything is just combined.  With damp hands, quickly and gently shape the beef mixture into 12 meatballs, but do not pack the meat mixture.  Spray another baking sheet with cooking spray.  Arrange the meatballs in a single layer on the baking sheet.  Add the baking sheet to the broiler and cook for ten minutes, turning the meatballs over once during cooking. Once cooked, remove the meatballs from the oven and add to the tomato mixture.  Simmer the sauce and the meatballs for four minutes, or until the meatballs are done.

As the meatballs are cooking, prepare a large saucepan with water over high heat.  Once at a boil, add the spaghetti and cook to package directions.  Drain the pasta with a colander.  Serve the meatballs and sauce over pasta, sprinkle with cheese, serve, and enjoy!

The End Result:

There is something so delightful about a recipe that been repeated so many times, and yet tastes delicious every time.  That's why this dish is a treat:  the meatballs have added flavor from the garlic and the red pepper flakes.  The sauce isn't too heavy and preparing part of it fresh adds another dimension of flavor.  One never goes wrong with spaghetti and when it absorbs the sauce, it's quite the tasty treat.  At 476 calories, it's hard to find another spaghetti and meatball recipe that can beat this wonderful classic!

Thanks for joining us tonight.  Check back tomorrow as Tyler prepares a new twist on another classic dish.  Until then,

~Cheers!

Quick Hit: Escalloped Corn

There's a program on the Cooking Channel called "The Best Thing I Ever Ate". The premise is simple, chefs and other culinary world personalities sit down and talk about their favorite meal or dish. Where they had it, what was in it - and why it's their all time favorite.

This afternoon's 'quick hit' blog post borrows from that concept. One of my favorite dishes of all time is a speciality of my mom's - escalloped corn. It's been a holiday / family gathering staple for as long as I can remember and it's absolutely one of my favorite things to eat. If I could find a way to eat it for three meals per day, I likely would. It's the perfect blending of creamy, corn flavor with a crisp flavorful outer crust. All in all, it's one of my favorite all time dishes.

After 'borrowing' the recipe from my mom, I set out to recreate this tasty fall treat myself. (I should note, nothing about this recipe is seasonal - I simply refer to it as a 'fall treat' because it always seems to make appearances around the holidays).


The Recipe: Mom's Escalloped Corn

What You'll Need:

2 Cans Creamed Corn
2 Eggs (Beaten)*
1/2 Cup Milk or Half and Half
1/2 Cup Club Crackers (ground fine) plus an additional 1/4 cup ground for topping.


* Does anyone else see the phrasing "Eggs, beaten" in a recipe and imagine a detective interrogation scene? "Okay eggs, start talking or will start busting heads"  - then you proceed to 'beat them up'....

Yeah, me either...

Preheat your oven to 350 degrees.

Combine all of the ingredients in a large bowl. Spray a large glass baking dish with non stick spray and then add the contents of the bowl to the baking dish. Spread into an even layer, then top with another 1/4 cup of ground club crackers.

Place the dish into the oven and allow to bake for 45 minutes, or until the edges have turned golden brown and the dish is 'set' (there should be little to no movement if you lightly jostle the dish - that's how you can tell it's cooked through).

Serve with a pinch of salt and pepper and a small bit of butter. Enjoy!

Stew Season!

Good evening everyone! Anyone who does a lot of cooking at home has likely found they eventually reach a point with a given dish that they no longer need a recipe. Perhaps you’ve tried so many variants of roasted chicken that you can simply recreate your favorite from memory, or maybe you’re so well versed in the world of burritos that you simply create your own on the fly – whatever the dish, experience has given you a foundation in which to become creative and confident in your culinary ability.

For me, that dish is the wide world of soups and stews. I’ve tried so many variants of classic soups and stews that I no longer turn to a cookbook to create my own warming fall treat. Instead, I stand in the kitchen and just begin to collect what calls to me.

For those that don’t cook for themselves too often or that are just jumping in to cooking, this can seem like a daunting task. However, as true with most things in life (outside of skydiving) – practice makes perfect. As you experiment and learn, you’ll certainly have some duds or things that don’t quite go your way – but the knowledge you’ll pick up will be more valuable in the long run than any recipe could ever be.

Don’t get me wrong, there is nothing wrong with using and following a recipe – we do it quite often on the blog. My point is, be sure to use these recipes and guides as a learning tool to build the skills you’ll need to eventually branch out and create your own dishes. Cooking becomes even more fun when you’re not only making the dish, but responsible for its contents as well.

As the cool fall winds are moving in, I found myself craving a hearty beef stew. So, I set out to the kitchen to cook up what my mind was craving – the result was one of the best stews we’ve made on the blog to date. Check it out;

The Recipe: Hearty Country Beef Stew

This is an Out of the Culinary original recipe

What You’ll Need:

1 Pound Beef Stew Meat (Cubed)

¾ - 1 Pound Baby Red Potatoes (Cubed)*

1 Cup Frozen Green Beans

1 Cup Frozen Peas & Carrots

1 Can (10-12 Ounces) Low Sodium Beef Broth

1 Can (14.5 Ounces) Diced Tomatoes, Drained**

1 Teaspoon Worcestershire Sauce

1 Bay Leaf

1 Tablespoon Flour

* I prefer my stews to have thick, hearty potato pieces. I typically quarter my baby red potatoes and leave them at that. You are free to dice the potatoes as fine as you’d prefer as the cooking times will largely stay the same.

** For the longest time, I couldn’t understand why beef stew recipes insisted on including tomatoes. “I want a rich, beefy flavor” I thought to myself. “Why in the world would I add an acidic product to cut that flavor?”  As such, I largely ignored the tomato portion of most stew recipes, thinking it was unnecessary. I finally relented and added tomatoes to a stew a couple of years ago and found what I had been missing all of this time. The tomatoes don’t detract at all from the beef’s flavor – in fact, they add to it. Just another example of using experience to learn from your past mistakes. (This is a long way of saying, don’t skip the tomatoes!)

Begin by placing a large dutch oven over medium high heat and adding the stew meat. Cook the meat until it is browned on all sides and you can no longer see any pink coloration, 5 to 10 minutes.

You may be asking yourself, “Why brown the meat when we’re just going to let everything simmer in the pot anyway?” Excellent question! The answer can be found in the science of browning meat. When we brown meat, we create an outer crust by searing the meat on intense heat. This crust does two things, it transforms the outer flavor of the beef and creates a sort of barrier that locks in much of the moisture. By browning the beef beforehand, you’re enhancing the flavor and insuring that your beef will be soft and juicy when the stew is finished. If you left the beef raw and simply let it cook within the stew, you’d boil it, making it tougher and more likely to be dried out and bland.

Once you beef is browned, add the frozen vegetables and the Worcestershire sauce. Cook, stirring often, until the vegetables have softened and the sauce ahs worked its way into the beef. Next, stir in the canned tomatoes, allowing the mixture to simmer for 3 to 5 minutes before moving on to the next step.

Add the potatoes and beef broth to the pot. If the broth does not cover the all of the ingredients, fill the broth can with water an add as much or as little water to the pot until the liquid just barely covers the top of all the ingredients. Because we’re making a stew, we want the liquid level to be a bit lower than if we were making a soup.

Give the pot a stir to make sure all of the ingredients are incorporated. Add the bay leaf and cover the pot. Bring it to a simmer and allow the stew to cook for 30 to 45 minutes, stirring occasionally. If the simmer is too vigorous (you want a gentle bubble, not an aggressive boil) reduce the heat.

After the first 30 to 45 minutes, remove the lid from the pot, stir the stew and return it to a soft simmer. Let the stew cook for an additional 30 to 45 minutes. (By removing the lid, we’re letting some of the excess moisture escape. Since I like my stews to be nice and thick, we need to get excess moisture out of the pot. If you like a ‘runnier’ stew, simply leave the lid on for this step).

Before serving, fish out the bay leaf and stir in the tablespoon of flour. This will thicken the broth and tighten the overall stew. Serve warm and enjoy!

The Results:

Few things top a nice, filling stew on a cool fall day. Loaded with a variety of vegetables, flavorful beef and a flavorful broth (thanks, in part to the tomatoes), this stew is beautiful in its simplicity. Full of flavor, light on calories (250 per cup) and super easy to make – this ‘off the cuff’ creation easily climbs to the top of our all time favorite stew list. Use it as a guide or as simple inspiration to create your own fall stew!

That’s all we have for you this week. Look out on Sunday for another special post, followed by a series of new recipes next week. Until then,

~Cheers

Delightful Vegetarian Fritters

Good evening everyone!  By pure coincidence, Tyler and I both did vegetarian dishes this week.  I think choosing to have a meatless meal once (or twice or more) a week is not that bad of an idea.  It's all a matter of choosing what ingredients that suit your tastes and make a recipe that sounds delicious.  With that, tonight I've chosen a recipe that not only sounds tasty, but one ingredient in particular has become one of my new fall favorites.

The Recipe:  Spaghetti Squash Fritters with Sriracha Mayonnaise
Original Recipe Found In:  Cooking Light, October 2013

What You'll Need:
1 (2 Pound) Spaghetti Squash*
1 (8 Ounce) package Baby Spinach
1/2 Cup Panko
2 Tablespoons grated fresh Parmesan Cheese
1 Tablespoon minced Garlic
1/2 Teaspoon Black Pepper
1/4 Teaspoon Baking Powder
2 large Egg whites
1 Tablespoon Olive Oil, divided
5 Teaspoons Canola Mayonnaise
2 Teaspoons 2% Reduced-Fat Milk
1 Teaspoon Sriracha (or other hot chile sauce)
1 Teaspoon Cider Vinegar

*This is not our first waltz with spaghetti squash, in fact, the first time we used it was almost two years ago.  If you care for a flashback, here's our first journaling on spaghetti squash.

To start, cut the squash in half lengthwise.  All varieties of squash tend to be a little difficult to handle when cutting, so I advise caution when doing so.  Once cut, scoop out the seeds and any remaining innards of the squash and discard.  Place the squash halves, cut sides up, on a microwave safe plate.  Cover with a damp paper towel.  Put in the microwave and cook on high for twenty minutes or until tender.  Take the squash out of the microwave and let stand for 10 minutes.  Once cooled, scrape the inside of the squash with a fork to remove the spaghetti-like strands until it measures four cups.

Next, heat a large non-stick skillet over medium-high heat.  Add the spinach to the pan and cook for two minutes, or until the spinach wilts.  Place both the squash and the spinach on a clean dish towel and squeeze until both ingredients are barely moist.  Place the spinach and squash on a butting board and coarsely chop until well mixed.  Place these ingredients in a large bowl.  Next, add the panko, Parmesan cheese, garlic, black pepper, and baking powder to the large bowl and toss well to combine.

In a medium bowl, add the egg whites.  Beat the eggs with a mixer at high speed until soft peaks begin to form, about five to seven minutes.  Once the eggs are done, gently fold the eggs whites into the squash mixture until all the ingredients well combined.

Using a 1/4 cup dry measuring cup, fill with the squash mixture.  Place the cup upside down in your hand and gently pat the mixture until it forms a 3/4 inch thick patty.  Repeat the process with the remaining squash mixture, forming ten patties total.  Next, heat a large nonstick skillet over medium heat.  Add 1 1/2 teaspoons of oil and swirl to coat.  Once the skillet is heated, add five patties to the pan and cook for three to five minutes on each side, or until browned.  Transfer the patties to dish and cover to keep warm.  Add the remaining oil to the skillet and cook the remaining patties.

In a small bowl, add the mayonnaise, milk, Sriracha, and cider vinegar and mix well to combine.  Serve with the fritters and enjoy!

The End Result:

If you've never had spaghetti squash, this is great introduction to this tasty and under appreciated vegetable.  Granted the squash doesn't have much of a flavor, but pairing it with spinach and cooking it in olive oil makes it taste superb.  If you are concerned about the patties being cooked through with the limited time given, don't be.  They will be completely warmed through and taste even better.  The olive oil actually gives a nice flavor crunch to the outside of the fritters that vegetable oil or even canola oil could stand up to.  The real kicker is the sauce.  If you don't like really spicy condiments, I would use the sauce sparingly, but when added, it really adds more depth to the fritters that I don't think another sauce could handle.  Overall, a great dish that's worth a shot to try in your kitchen tonight!

Thanks for swinging by tonight.  Stop in on Thursday for a brand new recipe.  Until then,

~Cheers!

Meatless Monday: Lentil Edition

Good evening everyone! Every so often, we like to partake in the 'meatless Monday' movement. For those who are not familiar, it's the simple concept of removing one meat based dish from the menu each week. There are benefits to going vegetarian one day a week, including lower grocery bills (vegetables are considerably cheaper than meat) and better nutritional value per calorie.

This week, we're returning to an old favorite - lentils. Lentils get a bad wrap in the vegetable world. I'm not sure if it's because they need a better PR firm, a new agent who can get their name out there or if they just ticked off some king pin in the vegetable promotion industry and have been blacklisted - but whatever the reason - lentils are looked at like a third world citizen when it comes to the culinary world.  

Rather, lentils are looked at unfavorably in the at-home culinary world. Those that cook with the little legumes know that they pack great nutritional value and are actually quite tasty. The challenge is getting others to give them a try.

We've cooked with lentils before (HERE) and enjoyed the great, earthy flavor (think, dark beans) that they provided. The key is cooking lentils like rice, but considering their flavor profile to be that of a kidney or black bean - understand those two concepts and a whole new world of culinary fun is open to you. A world that includes recipes like this:

The Recipe: Lentils with Fried Eggs
Original Recipe Found In: Food Network Magazine, October 2013

What You'll Need:
(Serves 4)

3 Tablespoons Unsalted Butter
4 Large Shallots (Finely chopped)
3 Stalks Celery (Finely chopped)
3 Sprigs Thyme
1/4 Cup Red Wine Vinegar
1 1/2 Teaspoons Sugar
14  Ounces Canned, Diced, Fire Roasted Tomatoes
15 Ounces Lentils
2 Teaspoons Dijon Mustard
2 Tablespoons Parsley
4 Large Eggs
Pita Bread (For serving)


I'd first like to note that the original recipe calls for canned lentils, which are a bit different than dried. We have dried on hand, so it was important for us to follow the instructions on the bag to prepare the lentils PRIOR to using them in the recipe. Canned lentils are already softened and "damp" (for lack of a better word) so they can jump right into the recipe as instructed. If you're using dried, take the extra steps ahead of time to prepare them for the recipe.

To begin, heat 1 tablespoon of the butter in a large dutch oven or high sided skillet (medium high heat). Add the shallots, celery, thyme and a pinch of salt and cook until the shallots begin to brown, roughly 5 minutes. Make sure to stir the mixture occasionally to promote even cooking.

Next, stir in the sugar along with the red wine vinegar and 1/4 cup of water. Allow the mixture to simmer until the water is nearly evaporated - 5 to 10 minutes.

Add the tomatoes (drained of the liquid from the can) and increase the heat to high. Bring the mixture to a simmer and allow it to cook for 3 minutes before stirring in the lentils along with a cup of water. Return the mixture to a simmer, then reduce the heat to medium and cook until the lentils are soft and cooked through. (Remember, if you used dried lentils, they will already be soft - because you cooked them ahead of time - so they will only need to be heated through here).

Once soft, stir in the mustard and allow the mixture to cook for another 5 minutes. Season lightly with salt and pepper and remove from heat. Keep the pot covered to keep warm while you prepare the eggs.

Melt the remaining butter in a large non stick skillet over medium heat. Break each egg into a small bowl, then slide it into the skillet. Cook until the whites set, 3 to 5 minutes. Serve the fried egg on top of the lentils and with a few pieces of pita bread. Sprinkle with the parsley and enjoy!


The Results:

Lentils are versatile, we learned that much when we first used them almost two years ago. Tonight, they proved that again. The combination of the lentils' earthy flavor with the base (tomatoes, mustard, shallots) made for a rich, almost "Italian meets American country" flavor.

It's the egg and pita that truly complete this dish, however. The egg almost acts like the meat of the dish, adding a bright contrasting flavor that all blends beautifully with the pita bread, which serves as the perfect ambassador of both ingredients.

THe flavors of this dish are rich and refreshing - they're somewhat difficult to put a firm label on, but they can certainly be called "delicious". If you're in the mood for something new and adventurous on the menu, be sure to give this vegetarian dish a try.

Did I mention it's only 300 calories? (Bonus!)

That's all we have for you this evening. Maggie will take to the kitchen tomorrow night with a brand new recipe to share. We'll follow that up with another recipe on Thursday and yet ANOTHER post on Sunday. It's another big week, so be sure to stop back in and see what we have cooking! Until then,

~Cheers

Better Brown Betty

Hello again everyone! Today officially marks the first day of fall, and that means that certain fruits and veggies are hitting their peak. One fall baking staple in particular, the apple, is at its prime this time of year. We recently made a trip to a local orchard (full post on that coming soon) and had our pick of some absolutely loaded honey crisp apple trees.

We came home with nearly 3 dozen apples and set out to use some of them to make up some great baked treats. Our first recipe was an adaptation on the classic apple brown betty.

The Recipe: Apple Brown Betty
Original Recipe From: The Complete America's Cookbook

What You'll Need:

For the bread crumbs: 
4 Slices High Quality Sandwich Bread (Torn into quarters)
3 Tablespoons Unsalted Butter
2 Tablespoons Packed Light Brown Sugar

For the filling: 
1/4 Cup Packed Light Brown Sugar
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cinnamon
3 Tablespoons Unsalted Butter
1 1/2 Pounds Granny Smith Apples (Peeled, cored, cubed)
1 1/2 Pounds Golden Delicious Apples (Peeled, cored, cubed)
1 1/4 Cups Apple Cider


To make the bread crumbs, combine the bread pieces, butter and brown sugar in a food processor and pulse until the mixture becomes coarse (5 to 10 pulses). Transfer the mixture to a 12 inch skillet and toast the bread crumbs over medium heat until they become golden brown, this takes between 10 to 15 minutes. Transfer the crumbs to a paper towel lined plate and set aside for later.

To make the filling, combine the brown sugar and other spices in a small bowl. Melt 1 1/2 tablespoons of butter in a 12 inch skillet over high heat. Stir in the granny smith apples and 1/2 of the sugar mixture. Distribute the apples evenly across the skillet and allow them to simmer for 5 to 10 minutes, stirring occasionally. Once the apples have become tender and golden brown, transfer them to a small bowl and set aside.

Add the remaining 1 1/2 tablespoons of butter to the skillet and repeat the previous process using the golden delicious apples and the remaining sugar mixture. After the apples have become golden brown, add the apple cider to the skillet and stir with a wooden spoon to work up any browned on bits. Allow the mixture to simmer until the cider thickens slightly - this takes an additional 5 to 7 minutes.

Here's where we went 'rogue' from the original recipe. The original instructions tell you to return the other apples to the skillet with the golden delicious apples and to top with the bread crumbs. Sounds nice in theory - but unless you're using a supremely high sided skillet, it's a disaster waiting to happen.

We opted to avoid a stovetop apple catastrophe and instead broke out a deep sided baking dish. Set the oven to 350 degrees and combine the apples in the baking dish, topped with the breadcrumb mixture. Place the baking dish in the oven, and allow the mixture to bake for 30 to 45 minutes, or until the breadcrumb topping turns a deep golden brown.

Remove the dish from the oven and allow it to rest for 15 minutes before serving with ice cream or cool whip. Enjoy!

The result:

It's apples, plus brown sugar and a breading - baked and topped with something sweet. We don't have to tell you now this turned out, we all know it's delicious!