Apple Crisp

I have a sad, but serious confession.
I'm demented and have major issues. Major.
It all started when I was just a little kid. In school when teachers would ask my parents something important they should know about their daughter, the answer was always the same: "Ms. Teacher, Laura's a freak." Okay okay, they referred to me as a "perfectionist," but they/I know what I really am.
In elementary school, I would pull serious almost all-nighters working on art projects and pop-up books and "ME" posters. I would rewrite my papers if my handwriting looked ugly. Coloring and cutting and drawing and pasting....hours and hours of precision, people. What ten year old cares if their cutting looks too jagged?
As the years went on, these issues translated into my hobbies and sports and everthing I did and tried. And now, I hate to admit, I'm even a whack job in the KITCHEN. Stand next to me as I'm chopping or dicing or julienning anything, and I promise you'll want to grab the knife out of my hand and stab me with it. BUT I bet you will never see more evenly and beautifully diced produce!
You know how most recipes have a prep time? Yeah, those don't apply to me. I have to add like an extra hour.
So how does this relate to my glorious apple crisp? I had to PEEL and CORE and CUT SIX BIG APPLES! Normally I can deal with my time-consuming ways, but whoa, even this was too much for me. Don't they make apple peeling machines? I need one stat.
At least I can say all my time and hard work was worth it, because I made another epic warm, cozy fall dessert.
I'm going to go eat it all now (then I'll be weird AND fat). Kbye!

Apple Crisp
(recipe taken from Joy the Baker)

Filling:
5 to 6 medium-size granny smith apples, peeled, cored and cut into 1/4-inch slices. (About 7.5 cups)
3 tbsp granulated sugar
1.5 tsp cinnamon

Topping:
1 1/3 cups all-purpose flour
1 1/3 cups lightly packed brown sugar
1/2 tsp ground cinnamon
1 stick unsalted butter, well-softened
2/3 cup finely chopped pecans (optional)
1/3 cup quick oats

Preheat the oven to 350. Generously grease an 8×8 baking pan with butter.

Place a layer of apple slices in the bottom of the pan and dust with sugar/cinnamon mixture. Continue layering apples and dusting with cinnamon/sugar until done. Toss the apple mixture until evenly coated in cinnamon sugar. The apples should be just about to the top of the pan (they will cook down).



For the topping, place the flour, brown sugar, nuts, cinnamon and oats in a large bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed. Take one full handful of the topping and toss it into the sugared apple mixture. Spread the rest of the topping evenly over the apples. (I usually end up with a dough-like topping that I just lay on top of the apples).

Bake the crisp in the dish on a baking sheet on the center oven rack until the topping is crunchy and the apples are bubbling, 55-60 minutes.

Serve hot!

Elysian Brewing Great Pumpkin Beer Festival

What better way to celebrate the fall season and end our ULTIMATE Beer Weekend Extravaganza than by attending the highly anticipated Pumpkin Beer Festival put on by local Elysian Brewing? No better way! Plus, after Saturday my beer belly was in full bloom, so why not add to the inevitible growth? (I will do something about it THIS week, seriously.)



So what is this beer festival all about, anyway? Dressing up festively (oh yes we did!) to celebrate beer and try crazy-unique seasonal concoctions!
For those of us who are nuts about pumpkin (ME!), this festival offered around 50 different pumpkin brews: from Porters and Stouts, to Malt Liquor and ciders or Hefeweizens, this place had it all! Our entry fee included six tasting tickets, but Eric and I got away with seven since a few stations didn't seem to be interested in taking our tickets. SCORE!



My number one choice from the day was Russian River's Sour Pumpkin 2010. "100% Brett fermented, barrel aged sour pumpkin ale." I tried my first sour ale at Kiss Cafe, Monk's Cafe Flemish Sour, and sours have since become my personal preference. I sampled a total of four sour pumpkin ales at the festival, but Russian River's blew the others out of the water. However, I must give credit to Jolly Pumpkin's La Parcela 2008, as it was also fab.

Runner up is definitely Iron Hill's Ichabod Imperial Belgian Pumpkin Ale. "This extra strong spicy Belgian is filled with flavors of harvest including clove, allspice, cinnamon, and nutmeg with hints of roasted pumpkin and caramel." Eric loved this one, too.



Due to the massive crowd of people trying to push and shove their way to the center of the grounds, the highlight of the festival seemed to be the tapping of the "Great Pumpkin" itself. This huge pumpkin was filled with still-fermenting beer, sealed with wax from candles and allowed to condition until the tapping at 4:00pm on each day of the festival. Our pumpkin was filled with the sweet and cinnamony Dark o' the Moon and everyone gathered around and waited for a taste from the coveted squash.

Overall, MY punkin and I thoroughly enjoyed the festivities and brewskies.
Basically, this sums it all up:


I need to detox. And diet.

99 Bottles of Beer on the Wall

I'm so excited to recall mine and Eric's ULTIMATE Beer Weekend Extravaganza!

First, let me preface.
About a year ago, when Eric and I first moved to our new apartment in Ballard, my parents came up to help move us in. After an afternoon of moving and hauling, we went exploring down the street for a tasty lunch spot. We first wandered upon Portage Bay Cafe, but since they were only offering breakfast at the time, we decided to pass and that's when Kiss Cafe Beer & Wine Bar fell into our laps.
It was love at first sight. This adorable little cafe, with only about 9-10 small tables, and a long bar with high stools, boasts a large beer cooler, (with 99 constantly rotating microbrews and a wide variety of other beers and ciders) a great espresso area with lovely coffee AND a menu loaded with salads, sandwiches and wraps and soups (aka. all I really need in life).
This cafe is the absolute perfect spot to have right down the street. That first day we were there, Eric and I talked about how we wanted this place to become "our place." You know, that place. . . the one that you walk into and the owners go "Heeyyy Laura! Heyyy Eric! Welcome back! What beer can we get ya today? Oh, and would you like your usual sandwich/soup combo, Laura? We're on it! We love you!" That was our (my?) goal.
After numerous times of going there to eat our way through their menu and enjoy many of the Pacific Northwest's microbrews they offer, we discovered that Kiss Cafe is the home of the "Ballard Drinking Team." On January 29, 2011 Eric and I set out to become official members.....AND ON SATURDAY OCTOBER 8, 2011 (after 5 beers - don't worry, I drank these over the course of six hours) WE FINISHED OUR LISTS! WE DID IT, WE REALLY DID IT!!
Eric is member #154 and I am #155 and proud of it, ya'll! When we finished they rang a cowbell and announced to everyone their newest members and made us feel like rockstars. Then they bought us ANOTHER BEER. Holy microbrews! I held up like a champ, for reals.




The challenge/rules: to drink 99 DIFFERENT beers in one year. One of those beers must be a Rainier Tallboy (hahaha!) and one must be a hard cider.
Sidenote: When I drank my Rainier, I was given the can in a beer cozy. It was totes one of my favorite moments.

Each time we finished a beer, we got signed off by an employee. AAND when we completed the list, we became members of their exclusive drinking team! This now entitles us to our very own, personalized beer glass kept at the cafe, discounts on beer, and really fun member events. Our first member event is going to be their Annual Pumpkin Carving Contest, which includes seasonal beer and food and fun!

Eric and I started off on a strong note - we were gung-ho and determined with a capital "D." When I would tell myself we only needed to finish 99 beers, it didn't seem like THAT much. Ain't no thang but a chicken wang? UMMM YEAH RIGHT. I thought this challenge would never end! I'm not saying I didn't love every moment, but holy shit, toward the finish line (like the 70 beer marker), I just wanted more than anything to be D-O-N-E. Well, now I am!
I'm amazing, I know! Thanks.

PS. Remember when I said bring me pumpkin anything and we'll be best friends? Well, (since I'm now a beer snob and everything) bring me a light domestic beer and I'll throw it at your head and laugh at your injuries. Whoa. Too much? Sorry, I'm kidding. (Kinda.)


CHEEEEEEEEEERS!

Stuffed Bell Peppers

If I find or hear about a recipe for "stuffed" anything, I'm already sold. Crab stuffed mushrooms? Done and done. Stuffed tomatoes/zucchini? Yes please, sign me up. Chocolate stuffed strawberries? (Seriously, forget DIPPED!)Ohhhhhh my god. Stuffed peppers? Don't mind if I do. In fact, let me tell you about those...
My fabulous mother introduced me to the wonderful world of stuffed peppers. First off, when I say peppers, I'm referring to bell peppers. And, in my opinion, the yellow, red and orange are the best to use for this recipe, as I find them to be much sweeter than green and compliment the other flavors in the recipe quite nicely.
Mom's signature pepper recipe calls for the ever-so-flavorful Italian sausage, Spanish rice, vegetable and spice medley (utterly delicious). I however, love to take recipes and add, subtract and multiply. The results equal a healthy, delicious AND filling/satisfying dinner. THAT equals pure love, my friends. No lie.

Laura's Stuffed Bell Peppers
(estimated measurements - no exact recipe)

Yellow, Red, Orange Bell Peppers, tops removed and seeded
1 box spanish rice (I like to use Near East over other brands)
1 can (14.5 oz) diced, no salt added, tomatoes
1 tablespoon olive oil
1 package lean (93/7) ground turkey
1/2 onion diced
1 cup chopped button mushrooms
1 cup diced zucchini
2 cloves pressed garlic
tomato sauce for topping
salt and pepper, to taste
italian seasoning, to taste
crushed red pepper, to taste

Preheat oven to 350 degrees F.
Prepare spanish rice as directed.
Boil prepared peppers in large pot on rapid boil for 10-15 minutes, or until soft.
In a large skillet add olive oil over medium heat. Cook the ground turkey, onion, mushrooms, garlic and zucchini until brown and tender. Season with Italian seasoning, crushed red pepper, salt and pepper or seasoning salute. Stuff the peppers with the skillet mixture and top with tomato sauce.
Bake in the preheated oven for about 15 minutes.


Aren't they gorgeous? Yeah, how you like dem apples? (and by apples I mean peppers.)
Go make them. NOW.

Pumpkin Pie Bars

I love/adore/go completely crazy over fall. It's my absolute favorite season. I love the holidays, the colors, the smells, the flavors, the crisp air, the cozy days and nights. Fall is gorgeous and tastes amazing.
I just bought Eric and I tickets the Elysian Brewing's 7th Annual Great Pumpkin Beer Festival in Seattle. I am SO stoked! Pumpkin beers (some of them actually brewed INSIDE of a pumpkin), local food trucks (major YUM!), adorable souvenir pumpkin glasses, and everyone dresses in pumpkin attire! I need to go find something orange, stat!




(Photos courtesy of Beer Festival website - Elysian Brewing)

On another exciting fall note, my two favorite cupcake places in Seattle have some fantastic-sounding flavors of the month I can't wait to try. Trophy Cupcakes: "We're celebrating Washington's Apple Harvest and National Caramel Month with our newest seasonal flavor, Caramel Apple! The cake boasts local, organic granny smith apples and warm fall spices topped with housemade caramel infused buttercream, toasted pecans, and a drizzle more of homemade caramel." I'm kind of freaking out that sounds so amazing.
I'm sitting on the couch right now all bundled up in a blanket, drinking hot spiced tea and thinking about gorging on the PUMPKIN PIE BARS that I just pulled out of the oven. Does it get any more fall than that? Oh, did I mention a pumpkin spice candle is burning on the coffee table in front of me? Told you I'm obsessed.
Back to pumpkin pie bars.
Um, yummy heaven, right?
Growing up, pumpkin desserts, especially pumpkin pie, never really appealed to me. I think it's because I have vivid memories of my mother baking a pumpkin pie every year for Thanksgiving, taking big bites and chewing a few times, and then before swallowing, she'd show me her lovely colored mouthful of chewed up pumpkin pie and say, "Look! Baby poop!" Yup...
Well, I believe enough time has passed now for me to get over that trauma, because I can never wait until pumpkin season arrives. Bring me a pumpkin dessert and we'll be best friends for life. Thank you.
This recipe is, once again, from my homegirl Joy the Baker..and she's done it again. Total success. AND! I used my new and beautiful standup mixer! Double success!

Pumpkin Pie Bars

1-1/3 cups flour (I use unbleached all purpose white flour)
3/4 cup granulated sugar, divided (organic, brown granulated sugar)
1/2 cup packed brown sugar
3/4 cup (1-1/2 sticks) cold butter or margarine (unsalted)
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped walnuts
1 pkg. (8 oz.) cream cheese, softened (I used fat free)
3 eggs
1 can (15 oz.) pure pumpkin
1 Tbsp. pumpkin pie spice
1 teaspoon vanilla extract
2 teaspoons bourbon (optional)

HEAT oven to 350°F. Line 13×9-inch pan with foil, with ends of foil extending over sides; grease foil. Mix flour, 1/4 granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts.

RESERVE 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs, vanilla, bourbon, pumpkin and spice with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture.

BAKE 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.

Alice Waters' Baked Goat Cheese with Salad

Wow.
Goat cheese is already major wow factor.
But baked goat cheese marinated in olive oil and thyme and rolled in bread crumbs and more thyme? OMFG WOW. I want to eat it all day every day. Cheeeeeeeeese in my mouth now.
On top of the magicalness that is the goat cheese, add perfectly ripe huge chunks of HEIRLOOM TOMATOES, refreshing cucumber, and red leaf lettuce to the meal AND hunks of super buttery, garlicky toasted baguette and you might just get the best meal ever.

Okay, now my stomach is growling and there's drool running down my chin. Damn it, I hate it when that happens.

Alice Waters' Baked Goat Cheese with Salad (Epic!)

4 rounds of fresh goat cheese, each about 2 1/2 inches in diameter and about 1/2 inch thick
3/4 cup virgin olive oil, plus oil for greasing the baking dish
4 sprigs fresh thyme, or 1 teaspoon dried, plus 1 additional teaspoon dried thyme for blending with bread crumbs
1 cup fine, fresh bread crumbs
1 quart lettuce leaves cut into bitesize pieces (use such greens as arugula, red leaf lettuce and so on)

This is the official recipe, however I didn't use these measurements. I just eyeballed everything to my liking. I of course used Janet's salad dressing recipe, which went perfectly with the cheese.

Preparation
1.Place the rounds of goat cheese in a flat dish and add onequarter cup of the oil. Add the thyme sprigs or sprinkle with one teaspoon dried thyme. Let stand eight hours or longer.
2.Blend the remaining teaspoon dried thyme with the bread crumbs and set aside.
3.Preheat oven to 400 degrees.
4.Remove the cheese rounds and coat them all over with the breadcrumb-and-thyme mixture. Put them in an oiled baking dish and place in the oven. Bake six to 10 minutes or until cheese is lightly bubbling and golden.
5.Serve the cheese on warm plates surrounded by garlic toast slices. Serve with the salad.

SO MUCH YUM!!!!!!!!!!!!!!!!!!!!!!!!

Sorry, no picture. Devoured it too quickly.

Grilled Steak & Gorgonzola Salad

We've been having some amazingly unusual warm weather here in Seattle for weeks now. Whenever it's hot in the evening time I find it hard to sit over the stove and cook, or have the oven running for too long. In my tiny kitchen the temperature rises and heats up in an instant. So, this type of weather is simply perfect for fresh, crisp salads (especially since tomatoes are in season right now)! I really can't get enough of them! The beautiful reds, oranges, yellows, and purples of the heirloom tomatoes - so sweet and so juicy. Salads are just the perfect way to gobble up endless tomatoes.
So far this week Eric and I have made a grilled steak and gorgonzola salad with farmers market cucumber and heirloom tomatoes. Eric grilled up the marinated steak on our little Coleman camping grill and he cooked it to perfection! I didn't use a recipe for this salad, just threw in what I thought would be a good combination of flavors. Definitely will be making this again and again!

Grilled Steak & Gorgonzola Salad

grilled skirt steak, sliced
cucumber, chopped
heirloom tomatoes, chopped into big hunks
red onion, thinly sliced
gorgonzola cheese, crumbled

Dressing:
(courtesy of Eric's stepmom, Janet)
2 parts olive oil
1 part balsamic vinegar
mustard (dijon works well, I used sweet & hot)
anchovy paste




Tonight I'm making an Alice Water's Goat Cheese Salad recipe that Janet recommended to me! I can't wait!