Saturday, September 29, 2012

Skillet Apple Pie

I *love* apple pie, and it's the season. Intuitive ingredients and equipment: apple, lemon juice, cinnamon, sugar, corn starch, butter, ready made crust, and a cast iron skillet. Peel and dice apples. In a big bowl, mix with sugar, cinnamon, lemon juice to taste. Add maybe a teaspoon of cornstarch (wet first in a separate container) to thicken. Line cast iron skillet with bottom crust, fill, pinch, vent, and stick in a 350 oven until it says 'uncle'. That's pretty much when the top crust is done. Heat transfer is proportional to mass; common sense says that when the part heated by air is done, the part heated by a couple pounds of iron is done, too. This did have a perfectly OK crust. Perfectly OK, not perfect, but it was all eaten. By me. In 24 hours.

Wednesday, September 26, 2012

Artichokes and Edamame

Has a nice rhythm, that. Say it: Artichokes and Edamame. Nice vegetarian dinner, too. Two layers of my bamboo steamer, set over a shallow pan of water with artichokes in the bottom, edamame, mushrooms, and ginger on the top

Saturday, September 22, 2012

Diced Brownies

This is was an attempt to thwart my child's teacher last year, who had some snack guidelines I suspect had more to do with her convenience than a concern for nutrition. Anyway, a half a brownie and some pretzels was not allowed. Putting a whole brownie at the bottom of the pretzels would have been obvious to the point of insulting. But this seemed to do the trick.