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  • Nothing suave, or sophisticated, just PASTAAAAHHH!!

Nothing suave, or sophisticated, just PASTAAAAHHH!!

Desserts / July 7, 2014

Picture
Picture

The last two weeks have been, as my girlfriend calls it, “action packed.” I returned from a long long visit with family for a niece’s wedding, which also serves as a well deserved hiatus from the care taking of my mother in law. Living out of a suitcase and eating mostly restaurant food is not my idea of culinary fulfillment, but it did allow me to cover a lot of ground and check a lot of relatives off the, “gotta see them while I’m here..” list. Although the fact that I’m a food blogger insures lots of free take-home treats, I just fell out of the rhythm of cooking/photographing…cooking/photographing and my recent repertoire of food creations has waned.

To make sure my family knows I haven’t forgotten how to boil an egg, I cooked on the last day of my vacation. It was a huge surprise to me that I didn’t cook every day! But that’s what happens when you’re on the family decorating committee. Thank goodness my sister and husband have an over-the-top garden because it inspired a yummy BACON AND MARINARA OVER LINGUINI PASTA, a PURPLE KALE AND ROMAINE SALAD WITH GARDEN ONIONS AND PLUM BALSAMIC VINAIGRETTE, and a APPLE CINNAMON GALETTE for dessert that rocked rafters.

Without further adieu, and because you’d most likely rather see the finished product that hear me rant about it, take a look and enjoy…


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Apple Cinnamon Galette


INGREDIENTS:

1 package prepared pie crust mix rolled out to a 12 inch circle

3 T soft salted butter

4 large Gala apples sliced very thin

1 1/2 C Sugar

2 T fresh lemon juice

Zest from one lemon

2 t vanilla

2 t cinnamon

3 T heavy cream


METHOD:

  • In a large bowl add the apple, sugar, lemon juice, zest, vanilla, and cinnamon.
  • Roll out the pie crust pieces and slather with the butter.
  • Ladle the apple mixture on the crust leaving a 2 inch edge and fold the edges inside to create a basket, with the middle open.
  • Brush with cream and a bit more of the sugar. Place on parchment paper on a baking sheet.
  • Bake at 375 degrees F for 45 – 50 minutes until golden brown!
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Romaine, Purple Kale, and Radish Salad

with Plum Balsamic Dressing

Serves 6


Ingredients:

4 C fresh garden romaine, washed, dried and torn
6 C purple kale trimmed of stems, washed dried and torn
3 large organic radishes, sliced thin Handful fresh chives chopped
2 handfuls fresh basil chopped 1 small red onion from garden, washed and chopped into thin slices


Dressing:

2 T plum jam
1 T balsamic vinegar 2
T red wine vinegar
3 T EVOO
1 T sugar
1 T lemon juice
Salt and Pepper to taste


Directions:

  • Toss dressing right before serving. Serve with crusty bread and a joyful heart!
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Camine Pappas

Hi! I'm Camine Pappas

I have a deep desire to radically transform our everyday approach to cooking by insisting we view the process through a lens of gratitude and wonder.
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