American Archives - Page 23 of 29

Apple Tarts with Rosemary-Lime Sugar

June 10, 2024October 30, 2015 by Emily

These crisp and tasty apple tarts are a great way to use up your fall bounty; using frozen puff pastry makes the whole process a lot easier, and they’re finished with rosemary-lime sugar.

It happens every year in the Hudson Valley, where we live. As soon as the leaves on the maple trees turn a ridiculous shade of red, we, residents and tourists alike, don our coziest sweaters and follow the scent of hot cider doughnuts to the nearest orchard. Once there we wander the grounds, hopped up on cinnamon sugar and crisp autumn air, filling baskets and gunny sacks with more Empires, Cortlands and Jonagold apples than anyone who doesn’t work in a pie factory would ever need.

Only once when we’re home and realize we need to put an addition on the house in order to store our haul, do we admit that maybe we’ve bought just a few too many. And just when I thought we’d succeeded in using our bounty, one of Matt’s local clients sent him home with a massive box of Golden Delicious apples from the tree in her yard. Oh well, we’ll just have to start working on that Salted Caramel Apple Pie idea I’ve been thinking about. #HudsonValleyProblems #AppleHumbleBrag

Spicy Chili Stuffed Sweet Potatoes

June 15, 2024October 9, 2015 by Emily

Chili sweet potatoes are our go-to for a rainy fall weekend – we give you a few meat and meat-free options, but they’re all tasty.

I’m a film editor and several times over the span of my career, I’ve thought about moving from New York City where I was born, to Los Angeles. Many of my friends and colleagues have done it, and most of them love it there.

It’s so beautiful, they say. True, I’ve been and it’s very pretty. There’s a lot more work and for the price of a Brooklyn studio, you can buy a three bedroom house with an avocado tree in the back! All true and, yes, this makes me jealous. And the best part? It’s warm all the time and it never rains! Aaaaaand you’ve lost me.

For me, one of the great joys of life is feeling the crisp, cool air of Fall. When the weather turns it feels like a shock, every time. Even better if that cool air comes with a blustery rain storm. The type of weather that practically forces you to cook something warm and comforting. To stay home and watch movies or play video games all day. (Nerd note: Matt and I are re-playing “The Last of Us” and, oh my god, it’s so good).

When I heard it was going to turn cold and rainy last weekend, I knew right away what I wanted to make; spicy chili with all sorts of yummy toppings stuffed inside a baked sweet potato.

Chili Spices — The chili is flavored with cumin, two types of chili powder, jalapeños, garlic and dark chocolate. Also maple syrup and beer, not shown.

Toffee-Apple Sour Cream Cake (with a Salted Caramel Drizzle)

June 15, 2024September 18, 2015 by Matt

It’s a shame about toffee apples, it really is. In theory, I ought to love them.

There’s the toffee, which, as our Ultimate English Toffee recipe proves, we’re all about. I have no problem with the toffee.

There are the apples – and who doesn’t like apples? Your basic apple is basically the perfect snack – you can eat it on the go without getting your hands covered in crumbs, it’s got plenty of natural fiber, vitamins and that, they’re available pretty much all year round no matter where you live.

And there’s the stick, to hold it with. (Don’t eat the stick.)

Toffee apples – those of a more American persuasion might be more familiar with them as “candy apples” – are a mainstay of Autumn, and the first hints of autumnal flavors in our cooking always give me a frisson of delight (no, Pumpkin Spice Latte, I am definitely NOT looking at you). But a toffee apple just leaves me cold.

So why am I banging on about toffee apples if I don’t even like them that much? And what’s that picture of a cake doing at the top of this post?

Toffee-Apple Sour Cream Cake — These Honeycrisp apples (the large ones) are tart and hold their shape when cooked.

Grilled Steak with Blue Cheese and Chive Compound Butter

December 27, 2024July 14, 2015 by Emily

Grilled steak ramped up with a tangy, creamy blue cheese and chive compound butter. Watch out, steak night, the bar just got raised.

Okay folks, strap yourselves in tight because it’s going to be an exciting ride (picture me winking and making a clicking noise while pointing at you). This is a “seal the deal” kind of dinner. The kind of dinner I make for Matt when I really want him to say “Huh? Whatever. I wasn’t listening but ‘yes’ as long as you make this again.” It’s that good.

There’s something about the combination of rich beef and tangy blue cheese that just works (which is why the best burger combination is blue cheese and crispy bacon, in my opinion). Well, this recipe takes that classic pairing to the next level.

We grilled New York Strip steaks and topped them with the most delicious blue cheese and chive compound butter and served it with Balsamic Roasted Red Onions with Thyme. You’re licking your screen, aren’t you? I understand, here’s a tissue.

Blueberry, Oat and Almond Crumb Bars

July 19, 2024July 3, 2015 by Emily

These blueberry crumb bars with oats and almonds are a perfect bake sale recipe and our favorite way to use up summer blueberries.

Grilled Buffalo Shrimp and Avocado Sandwiches with Blue Cheese Sauce

July 2, 2024June 19, 2015 by Emily

The fact that Matt grew up in a rural English village and I grew up in New York City means that, every so often, we have absolutely no idea what the other person is talking about.

For example, here’s an exchange that may (or may not) have occurred recently (it did not, but work with me here).

Emily: Less hit the bodega for a ’40 and stoop it till we mad toasted. You know you down, don’t front.

Matt: What’cha talking abaht, yer daft bint? Put yer knickers on and make me a cup of tea.

Then there was the time I convinced Matt that in New York City, it’s very common for dogs to wear prescription glasses. “Really?” he said, and then I laughed until I got a cramp.

Then he tried to convince me that in Scotland, there are huge, orange cows with hipster haircuts that look exactly like the mayor of London, Boris Johnson. No way, buddy. Like I’m going to believe that.

So you can imagine the fun I had trying to describe what ‘buffalo sauce’ is. I’m not sure how we’re still married.

Anyway, on to our sangwich. Let me start by saying that I would be quite happy if buffalo sauce & blue cheese dip were on pretty much everything I ate for the rest of the summer. These are the kind of bright, zingy flavors I just go crazy for.

Add to that perfectly grilled shrimp, creamy avocado and crisp lettuce and you’ve got yourself a seriously delicious sammich.