July 23, 2017

EVERYDAY GOURMET: Savoring the season

By Kim Dannies

September 19th, 2013

Late summer’s landscape and riches are why I live in Vermont. It is the time of year one can cycle down a dappled country road on a sunny afternoon and dream of baking a post-ride apple pie. It is the contrasts of color, temperature and the variety of produce calling out to be cooked that make this time of year so invigorating.

 

Creamy beet soup

Peel and rinse 6 beets; place in a roasting pan along with 6 peeled garlic cloves and a large onion, cut into wedges. Drizzle the veg with olive oil and sea salt. Cover with foil and roast at 425 degrees for 45 minutes. Add the mixture to a soup pot and mash. Cover with 32 ounces of chicken stock and simmer 15 minutes. With a stick blender, blend the soup until creamy. Adjust for seasoning with salt and pepper; add more stock if desired.

 

Apple crumble pie

In a prep bowl (or food processor) combine 2.5 cups of pastry flour, 5 ounces of chilled butter that has been cut into small cubes, and a pinch of salt. Incorporate the butter into the flour with a fork or pulse lightly in processor. Add 3 tablespoons of cold water (or more) to form a sticky dough. Mold dough into a flat disk, wrap in plastic, and chill for 30 minutes.

Peel and core 7 Golden Delicious apples; cut into slices of varying thickness and size and place in a prep bowl. Toss in 1/2 cup sugar and flour each, along with 1-2 teaspoons of cinnamon (or a combo of ginger, nutmeg, clove). Fold apples together, coating the fruit.

 

Crumble: combine 3/4 cup of flour with 1/2 cup brown sugar, and 1/4 cup of white sugar. With fingertips, rub in 3 ounces of chilled cubed butter until moist clumps form. Roll out dough on a floured surface. Fit dough into a 10-inch pie plate, crimping edges. Add fruit and then top with the crumble.

 

Baking time: pre-heat oven to 425 degrees. Place pie on a cookie sheet lined with parchment paper for easy clean up. Bake for 12 minutes; lower temperature to 350 degrees; bake 45 minutes.

 

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston with her husband, Jeff; they have three twenty-something daughters. Archived Everyday Gourmet columns are at kimdannies.com. Kim@kimdannies.com.

 

Comments

  1. tcoletta says:

    almost 3 decades ago when williston started it’s development review process the public works section was pushing for a wider roadway typical for residential streets. The town adopted 30 ft widths vs 24ft. That’s 6/24 (30%) additional impervious area and runoff that needs to treated before flowing into ALLEN BROOK. The town and selectboard have indicated a lack of interest to reach out and help communties like mine that have had expired stormwater permits for more then a decade. Its always been a wait and see, well I see where this headed now.

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