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Day: October 8, 2012

Applesauce

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applesauce

So good. So easy. So perfect.

There are some aromas that come from the kitchen that permeate a house and bring comfort to the soul. Roasted chicken, mulled wine and applesauce are among my favorites. When I was growing up, my mom made applesauce every fall when apples were found everywhere in New York state. I’ve kept the tradition alive and I honestly have no idea why I don’t make it all year long! I guess only making it during the fall is what makes it special.

Homemade apple sauce couldn’t be easier to make, and there isn’t a person, of any age, who won’t be scraping the bottom of the jar.

All you need to do is find some fresh, crisp apples, peel, core and toss them in a heavy bottomed pot. Add about a quarter cup of water, a pinch of cinnamon, and pinch of sugar. Then walk away and let the smell of simmering apples fill your home.

Occasionally, give it a stir. Add more water if needed just to keep it from burning. As it breaks down, you can smash with a potato masher to help it along. That’s it. Its done. Taste for seasoning.

If you prefer a smooth apple sauce, you can puree it with an immersion blender. If you like it chunky, just stop cooking it when reaches your desired level of chunkiness. It’s all about your preference.

Homemade applesauce is one of those simple, culinary joys in life, that I am most grateful for. Thanks Mom!

The Recipe

A bowl of smooth applesauce accompanied by fresh apple slices, cinnamon sticks, and a bouquet of red roses in the background, creating a cozy and aromatic setting.
Print Recipe

Applesauce

Total Time2 hours 20 minutes
Course: Side Dish
Cuisine: American

Ingredients

  • 6 cups apples (peeled, cored and chopped)
  • 1/2 cup water
  • 1/8-1/4 tsp ground cinnamon
  • 1/4 cup sugar (optional if you prefer enhanced sweetness)

Instructions

  • In a heavy bottomed pot (or whatever saucepan you have) combine apples, water and cinnamon. Bring to a boil over medium, to  medium-high, heat.  Reduce heat, and simmer. Stir occasionally to prevent burning. 
  • If the sauce is starting to stick, add a 1/4 cup of water as needed. 
  • Once apples have broken down, you can help them along with a potato masher, if desired. If you are seeking a smooth consistency, use an immersion blender. 
  • Taste for seasoning and adjust. Different apple types have different sugar content so if more sweetness is needed, stir in some sugar and let it cook for another 5-10 minutes on low. (Sugar is rarely needed but it is a preference.)

Terra Ristorante, Greenwich CT

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[vc_row][vc_column][mk_dropcaps style=”fancy-style” background_color=”#727272″]I[/mk_dropcaps][vc_column_text css=”.vc_custom_1523050991039{margin-bottom: 0px !important;}”]t’s not just the food that has made Terra a favorite for me. (Although it’s a huge factor.) It’s the food combined with the exceptional service and the relaxing atmosphere. We love to sit out on the patio in the summer and watch the passers by stroll down Greenwich Avenue or inside in the winter months where the smell of the roasting chicken in the brick oven tantalizes your taste buds. I forget about time when we are there and we can just sit back, relax and enjoy. All these things combines makes Terra a top choice for us when dining out.

SaveSave[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_media_grid element_width=”6″ initial_loading_animation=”none” grid_id=”vc_gid:1526757244299-81f7a3bc-0893-9″ include=”2516,2517″][/vc_column][/vc_row][vc_row][vc_column][vc_column_text css=”.vc_custom_1526757208884{margin-bottom: 0px !important;}”]The menu offers something for everyone but I do have some favorite dishes. First up, the item I crave the most- Carpaccio of Beef with Arugula, Parmesan, Mushrooms and Truffle Vinaigrette. This dish is impossible for me not to order when we dine at Terra. It has ruined my ability to order carpaccio from anywhere else. Thats it. That’s all I have to say. Its amazing.

On a a cold afternoon, nothing beats the fresh Tomato Soup. It’s like sipping on silk. I make a pretty good tomato soup myself, (if I do say so myself!) but since I started eating Terra’s tomato soup, I don’t even bother to make my own anymore.

[/vc_column_text][vc_single_image image=”2624″ img_size=”large” add_caption=”yes” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text css=”.vc_custom_1526757214627{margin-bottom: 0px !important;}”]If you not in the mood for a traditional entree and would prefer something lighter, Terra has great personal pizzas.  They are thin crust and wood fired right behind the bar. My favorite is crumbled sausage and hot cherry peppers and yes- they are hot!

However, if you are in the mood to dine on a full entrees, you can’t go wrong with anything on the menu. But I do have two personal favorite dishes. The Veal Chop Milanese and the Roast Chicken. Terra does Veal Chop Milanese ‘right.’ If you are a veal lover like myself, you will know what I mean by this. It’s served on the bone, pounded paper thin, breaded, fried and served with lemon. It’s simple and stunning. We order this more than any other entree. But I can’t let it take away from how much I love the Wood Oven Roasted Amish Chicken. Its juicy, crispy, seasoned to perfection- it’s everything roasted chicken should be and never is. I can smell it as I write this and will inevitably crave it until I get to have it again.

I recommend Terra to anyone who is looking to have a nice night out and enjoys high quality food. So next time you are ‘on the Ave,’ as we locals say, don’t let Terra pass you by![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_custom_heading text=”Recommended for:” use_theme_fonts=”yes”][mk_custom_list style=”mk-icon-ok”]

  • Upscale Food: Italian, Mediterranean
  • Good for Couples: (not great for large groups.)
  • Patio in Summer: It’s not very big, but if you can snag a table during summer it’s a plus.
  • Customer Service: Exceptional
  • Location: Doesn’t get much better than being on Greenwich Avenue

[/mk_custom_list][mk_button dimension=”flat” corner_style=”rounded” size=”large” url=”https://www.zhospitalitygroup.com/terra/” target=”_blank” align=”center”]Visit Terra’s Website[/mk_button][/vc_column][/vc_row]

Mini Egg Frittatas

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egg muffins

Make Ahead Breakfast!

It wasn’t too long ago that I had friends coming in from out of town and I was planning a simple brunch for us to enjoy at home. While doing the shopping, I came across individual frittatas begin sold in a disposable muffin tin for a price too high to believe! This is what inspired this make ahead breakfast idea and ever since that first try, I have been hooked on making my own egg muffins, or more eloquently named, individual egg frittatas.

The flavor combinations are endless. Here is a list of some of my “go-to” combinations.

  • Spinach, tomato and feta
  • Ham, caramelized onion and swiss
  • Mushroom, spinach and gruyere
  • Bacon, potato and cheddar
  • Broccoli & cheddar

The thing I love about making individual egg frittatas is that you can make several days worth at once and just simply reheat as needed. Of course you can reheat in the microwave, however I prefer them reheated them in the convection oven at 350 for about 6 – 8 minutes.

Feaster’s Tip:

  • Save yourself the time and frustration and learn from my mistakes – use a silicone muffin pan to bake these in to prevent them from sticking and breaking the frittata.

Using a silicone muffin tray works like a dream and the egg never sticks to the pan. They pop right out!

  • These individual egg frittatas are great for kids and adults and can even be eaten on the go.
  • I especially make these when I know I have a busy work week so I have no excuse not to eat a homemade breakfast.
A plate of freshly baked, golden mini egg frittatas, each filled with a savory mixture that may include ingredients like cheese, vegetables, and meats.
Print Recipe
5 from 1 vote

Mini Egg Frittatas

Prep Time10 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast
Keyword: breakfast, brunch, eggs
Servings: 6 portions

Ingredients

  • 6 large eggs (preferably organic)
  • 6 tablespoons any combination of cooked meats or vegetables (sliced or diced)
  • 6 tbsp shredded cheese of choice (approximately)
  • kosher salt & fresh ground pepper

Instructions

  • Preheat oven to 400 degrees
  • Spray a 6 cup Silicone muffin tray lightly with olive oil spray. Set aside. 
  • Whisk 4 large or extra large eggs.
  • Fill each cup 2/3 of the way up with egg mixture. (The eggs puff up considerably when cooking so DO NOT OVERFILL.)
  • Add your cooked and seasoned meats, vegetables and cheeses to each egg cup. Swirl in ingredients lightly using a toothpick to distribute.
  • Cook for about 20-22 minutes.
  • Remove from pan and serve immediatly, or remove and let individual frittats cool on a baking rack then store in fridgerator for up to 3 days for reheating.

Notes

The mini egg frittatas will collapse as they cool. The is normal.