I wrote The Beginner’s Guide to Juice Making for Food52. Check it out!
Whether you received a juicer over the holidays, are in the midst of a New Year’s resolution kick, or simply want to get more fresh fruits and vegetables in your diet (who doesn’t?), you may be curious about juicing…click here to read the full article and get the recipes.
Photography by Elizabeth Cecil
Marjorie Standish is like the Julia Child of Maine. She has authored over five books all focused on “cooking down east” with fresh seafood. A few years ago, a friend of ours who grew up in Maine introduced me to Marjorie Standish’s apple pie recipe. Apple pie is one of those things that is kind of good no matter what but when it is great it really can’t be beat. Here is Marjorie’s apple pie recipe, our favorite. She uses a technique that was completely new to me – pilling the sugar/spice mix directly on top of the sliced apples rather than tossing the apples in the dry ingredients before filling the pie pan. I don’t know why it works so well but it does – you gotta try it.
Best Apple Pie by Marjorie Standish
Makes 1 pie
Enough apples for a well filled pie, 5 to 8
3/4 cup sugar
1/2 cup brown sugar
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 cup flour
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon butter
Preheat the oven to 425F. First, peel then slice the apples into thin slices. Fill the pastry lined pie plate with apples. Sprinkle all the remaining ingredients evenly over the apples. Dot the top of the filling with butter. Bake at 425F for 40 minutes then reduce the heat to 325F and make for another 20 minutes. Let cool then slice and enjoy.
PS. You can use any crust recipe you like but my favorite is…
2 cups all-purpose flour
2 sticks cold butter, cut into cubes
1/4 cup ice water
1 teaspoon salt
Pulse the flour, salt, and butter together in a food processor until the butter is the size of peas. With the motor running, stream in the ice water. Run the motor until the dough forms a ball and pulls away from the sides of the bowl. Turn dough out on a floured counter top and shape into two 1-inch rounds. Wrap in plastic and refrigerate until baking time.
As you may have gathered from my instagram I am thoroughly enjoying Genius Recipe’s Kale Salad this fall. The recipe originates from Northern Spy Food Co., a little NYC cafe that is now closed, and is the perfect thing to make at the beginning of the week, stored in the fridge for last minute lunches or snacks.
I’ve eaten this salad warm, at room temperatures, topped with a friend egg, and pressed onto avocado slathered toast – all are good.
Here is the salad’s recipe introduction in Genius Recipes “Raw kale is like any other green we’ve ever put to dressing-just a little more resilient. And that’s a very helpful trait, making it an ideal leafy salad to make ahead for company or tomorrow’s lunch. This particular kale salad is at once substantial and spry. It’s dressed with just lemon and olive oil, making it a bit like a raw version at a health store salad bar-but filled out with roasted kabocha squash, almonds, and two kinds of cheese. Depending on the season, Northern Spy trades out the kabocha for fresh apricots, kohlrabi, or pattypan squash. I sometimes go with slices of apple or persimmon. Kale’s amendable.”
Kale Salad from Genius Recipes
1/2 cup peeled, cubed kabocha, butternut, or other winter squash
Extra-virgin olive oil
Salt and freshly ground black pepper
1 bunch kale (preferably laminator or dinosaur kale), ribs removed and leaves finely sliced, about 2 1/2 cups
1/4 cup almonds, cut roughly in half
1/4 cup crumbled or finely chopped Cabot Clothbound Cheddar (or any good, aged cheddar-if you can’t find aged cheddar, use Parmesan)
Fresh lemon juice
Pecorino or other hard cheese, for shaving (optional)
1. Preheat the oven to 425F. Line a baking sheet with parchment paper.
2. Toss the squash cubes in just enough oil to coat and season with salt and pepper. Spread on the baking sheet, leaving space between the cubes. Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10 to 15 minutes. Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.
3. In a large mixing bowl, toss the kale with the almonds, cheddar, and squash. Season to taste with lemon juice and olive oil (using about 1 tablespoon lemon juice and 2 tablespoons olive oil). Season to taste with salt and pepper.
4. Divide the salad between two plates or shallow bowls. Garnish with shaved Pecorino cheese and serve.
Click here to read my Back to School With Orchard Fruit (Plum, Peach, and Apple) Sodas on Eat Boutique. Below is a photo gallery of the project shot by the lovely Nyssa Photography.