Yes, that’s right, I’ll be making a return trip to Homestead Farms this weekend (that’s the same farm where I picked those peaches that lead to such an epic baking week). I fully intend to come back with more apples than I possibly know what to do with. I’m thinking apple butter, I’m thinking apple pie, I’m thinking apple chutney. It’s shaping up to be a good weekend.
Recipes I found this week that I want to try:
- Spiced autumn preserves from NPR, from their article on freezer jam. This is a possible use for all those apples.
- Gradually Greener makes green tomato chutney. I wonder if I could adapt this recipe for apples . . . hmmm . . .
- Skillet bread from Art and Soul, via Best Bites. I always think of skillet bread as corn bread, but this is actually a yeast bread baked in a skillet.
- Golden nutmeg buns from the Washington Post.
- Stuffed mushrooms (simultaneously indulgent and guilt free) from The Arugula Files.
And in non recipe-related news:
- I guess I know nothing about Mexican food. When I think of “Tex Mex” cuisine I think of cheese, sure – but usually I think of enchiladas smothered in cheddar cheese, or nachos piled high with pepperjack cheese. So I was surprised to learn, via the City Paper’s Young and Hungry column, that the real sign of Tex Mex cuisine is processed cheese – i.e., American or Velveeta. Seriously? I can’t eat that stuff – it tastes so gross to me. I would like deborahdawn, a Texas native (who cooks a mean tamale, by the way), and my sister, who lives in Austin, to weight in.
- What does a feminist look like? A woman who likes her steak rare, her burgers made of beef, and a waiter to treat her with the same respect as a male customer. At Lemmonex.
- We Love DC thinks they know the identities of the Real Housewives of DC – not that they recognize the names. No, it’s totally not food news – but I don’t care!
- Capital Spice reviews Cork, on 14th street. This has long been on my list of places to try – I am such a wine bar fan.
- The Washington Post writes about late night baking. Man, I am such a late night baker – there’s nothing better than pulling a fresh loaf of bread out of the oven as the sun rises. And no, I’m not being sarcastic – I’ve totally done this on multiple occasions.