Chunky Microwave Applesauce

This recipe is from "The Silver Palate Cookbook." I have always liked this recipe; I have made it several times--it always comes out tasting great!

Chunky Microwave Applesauce

4 servings

2 McIntosh apples (halved and cored; you can peel them if you desire)

2 Granny Smith apples (halved and cored; you can peel them if you desire)

Juice of 1/2 lemon

1 cup water

1/2 cup sugar

1/2 tsp. ground cinnamon

Cut each half apple into 6 wedges.

Combine the apple wedges, water and lemon juice in a deep 1 1/2 quart microwavable dish. 

(I prefer a glass or ceramic dish for this.)

Toss the sugar and cinnamon together in a small bowl, then stir into apple mixture.

Cook apple mixture uncovered at 100% power for 5 minutes. Stir, pressing the apple into the liquid.

Return apples to microwave and cook at 100% for 5 additional minutes.

Use a potato masher to mash the hot apple mixture until the mixture is coarsely mashed. Allow to cool

to room temperature, then place into the refrigerator until chilled.

Source: Silver Palate Cookbook

My Sourdough Bread Experiment

In recent weeks, I have a new experiment going on at my house; I started my own culture and baked my first loaves of bread!  Using expertise provided on "Sourdough Home",  I began my culture around the 1st of May. At this point I find it amazing that flour, water, and a little salt actually can create a loaf of bread!



The basic technique is very simple:  Following Mike's technique I placed some organic whole wheat flour and water in a clean glass measuring cup.  I patiently checked it every 12 hours, adding more flour and water as directed.  In a few days time I noticed changes going on; and after a brief slow-down (which according to Mike's blog is to be expected!) things seemed to take off.  Finally, after about 10 days it seemed that my concoction was actually a product suitable for use!  At this point, I chose to bake bread using the "Black Canyon Sourdough Bread" recipe on the site.

At this point, I am still babying my starter but I also have two loaves of bread to enjoy.  Supposedly sourdough starter improves with age.

This is turning out to be a fun and exciting project and I hope to continue enjoying the fruits of my small efforts, flour, water and salt for a long time to come!

Sources: Sourdough Home;Wikipedia; OpenClipArt

My thoughts on reheating soups and stews

I often make pots of soup or stew ahead of time, and put them in the freezer for later. That way, when I have a day where I don't really feel like cooking, my husband and I can still enjoy a hearty dinner without too much fuss.  Here are my thoughts on this topic:

1) Don't go overboard.  It's good to have a "stash" but there's no sense having more than you anticipate using in the next month or two.  It's better to have 3 or 4 things in the freezer and replenish as needed than to have so much stuff you'll never eat it all!

2) Clearly label each container that you put in the freezer as to contents and date.  I like to try to use things within 6 months time, just to play it safe.  It probably tastes better that way also.

3) When it's time to reheat on of your frozen entrees..try to be smart about refreshing the flavors of the dish.  For instance, if the item you are reheating was cooked with chicken broth...add a little chicken broth at the time of reheating.  You can also add some fresh herbs..preferably the same herbs that were used in cooking. For some dishes a drizzle of extra virgin olive oil is another nice added touch!

4) Some dishes lend themselves to the freezing/reheating process better than others.  Let experience tell you which of your recipes are good candidates and which are not!

Image source: Flickr