Windmill Lattice Apple Pie

There are two different approaches to making apple pie.  The first is to toss the apples with sugar and a bit of thickener (flour, cornstarch) and place them in the crust, raw, so that they cook in the oven.  The second is to cook the apples on the stove top first, before placing them in the crust.  The first method is quick and easy, and works in a pinch, but the results are a filling that doesn’t hold together quite as well and oozes out when you slice it.  Additionally, as the pie bakes, the apples shrink, releasing their juices and creating gaps between the filling and the top crust which shatter when the pie is sliced.   By cooking the apples beforehand, they are pre-shrunk, a little like a good pair of jeans, and you can count on the crust staying intact, without gaps as the pie bakes.  This is how I like to make apple pie, and because much of the liquid is reduced and boiled away while the fruit is cooking, there’s no need for a thickening agent, which preserves the clean, fresh taste of the apples. Continue reading “Windmill Lattice Apple Pie”

Kolaczki Cookies

Happy Monday!  I hope you all had a very wonderful Thanksgiving, if you celebrate… and if you don’t, I hope you had a fantastic weekend.  We discovered on Thanksgiving day that our refrigerator wasn’t keeping things as cold as it should.  Actually, I had suspected that was the case for a few weeks, when I kept having to turn the temperature down, but since I’d packed it full of food for the holiday it became very apparent that only the bottom of the fridge was maintaining a constant temperature. Continue reading “Kolaczki Cookies”

Swiss Chard & Potato Galette

I love the trend of returning to our culinary roots.  That’s not to say that I don’t respect the innovative chefs creating modern and exciting new adaptations of our old favourites,  but the slow living movement, the trend to cook like our grandmothers once did is where my heart lies when I’m in the kitchen.  Cooking real food with natural, wholesome ingredients that have names even our grandmothers would recognize.  Tried and true recipe that have stood the test of time.  However, there is one thing that I absolutely will not cook the way my grandmother did.  Pie crust.  My grandmother came from the generation of cooks who, in the 40s and 50s, embraced shortening as a better alternative to butter and used it for just about everything from hand cream to pastry dough. Continue reading “Swiss Chard & Potato Galette”