Momentary Tantrums and Apple Crisp

I'm normally a pretty laid-back, easygoing person. People don't get to me. Stress doesn't really get to me. I have a sweet spot of peace somewhere in the middle, and very little upsets it. I worked hard for it, and that's how I like it.

Lately, however, I find myself smacking my forehead against various walls during one of the most stressful periods I've ever experienced. And when I get stressed, I cook. I cook a lot.




Unfortunately most of my cooking has been mental, since I'm still staying with my mother (which I appreciate, but siiiiigh). Tonight, for example, I made my second apple crisp in as many days, and my mother (the non-cook) wonders how I'm not totally exhausted, while in my head, I've already made cranberry apple butter, applesauce, apple cake with browned butter frosting, apple-stuffed pork chops, and some kind of fantastically gorgeous over-the-top apple something resulting in a trashed kitchen and empty butter boxes and flour smeared across my forehead... (resisting the urge to smack forehead against floor)

Not to change the subject or anything, but I really liked that some of the apples had spots. I kind of think that's the way it should be. Real apples get spots and bruises and even worms; bionic Walmart apples rarely do. I'll take bruises, spots, and wildlife for $200, Alex.

I love to eat apple slices out of apple crisp before it's baked. I might be the only one, but I own it.



I could totally slam my forehead into that. I love how the thickened liquid looks like caramel.

sigh. recipe.

Apple Crisp (apple part kind of adapted from Elizabeth's recipe and a few others)

4 really huge Northern Spy apples, peeled and sliced
1 tbsp. lemon juice
1/4 cup flour
3 tbsp. brown sugar
1 1/2 tsp. cinnamon

Topping:
3/4 cup flour
3/4 cup brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1/3 cup cold butter, cut in chunks

Toss the apples with the lemon juice, then the remaining ingredients. Spread in a pan.

Combine all the topping ingredients, then sprinkle over apples.

Bake at 350 degrees for 50 minutes.

Invite me over to cook you something. I don't care what it is.

(note: I like my apple crisp a little on the tart side, especially since the topping tends to be on the sweet side. Tweak away.)

Hmm.

One of these things is not like the others.

Sliders

Go beef! This beef is freakishly good.. not storebought, but purchased directly from the person who raised the moo. Is it pretentious for me to describe the texture of raw beef as "velvety?" I had to make myself stop playing with it and put it down.



(that's what she said.)

One little trick that I use every time I make homemade burgers (in a skillet or on a grill pan): Season the outsides with salt and pepper, and then dredge them in flour before cooking them. Stole that tip from an episode of "Diners, Drive-Ins, and Dives," which I usually call "Drivers, Drivers and Drives," and which is my dream job, but anyway. I had to add a bit of olive oil to the pan for this beef, since it's so lean, otherwise my flour woulda burned. The meat, she is seasoned.. the flour, she browns and gives the burger a nice crusty outside...

... I like mine with squishy buns (also what she said)...

... and yummy toppings (caramelized onions and sliced campari tomatoes in our case.. didn't feel like leaving the house to forage for more)...

...and then your slider is ridiculously tall. :) But slap some Amish bacon cheddar on it, squish that sucker down, and mmmmm.

Cheese straws

I've pretty much given up on taking pretty pictures until I get my own place (11 days, 11 days..), so I 1) don't have to sneak in cooking after everyone's gone to bed, and 2) can arrange cheese straws on the back porch in order to take advantage of the perfect lighting if I darn well please.

Until then.. sigh.. welcome to Overeditedshiretonville.

Cheese Straws

adapted from Ina Garten's recipe at http://www.foodnetwork.com/recipes/ina-garten/cheese-straws-recipe/index.html

1 box (2 sheets) puff pastry, thawed

1 egg, whisked with 1 tbsp. water

Salt and pepper

1/2 cup grated parmesano reggiano cheese

1 cup sharp cheddar cheese

1/2 tsp. dried thyme, ground

Roll out 1 sheet of puff pastry to approximately 10x12. Brush with egg wash, then sprinkle generously with salt and pepper (more than you think you'll need; I took it easy on the salt, thinking the salty cheese would make up for it, but later wish I'd used more). Toss the cheeses and thyme together in a bowl, then sprinkle half onto puff pastry. Cut in half lengthwise, then cut into 12 strips total. Twist the straws and place on a parchment-lined baking sheet.

Bake at 275 degrees for 20-25 minutes, or until golden. Cool completely on a rack.

Salad