Criss Cross Apple Pies

16 Thursday May 2013

Posted by tsiporahblog in birthdays, dessert, dessert recipe, fruit, ice cream, recipe, summer, sweets

Apple pie is a classic that is generally saved for crisp autumn days when the breeze is just right and the apples are ripe to perfection. But when a close friend of mine requested mini apple pies baked inside the apples, with an adorable and quaint woven crust, I couldn’t resist. Birthdays have always been a big deal in my family, and this has seamlessly translated into my adult life. The mere fact that the goodies that come out of my kitchen can translate to happiness will never cease to amaze me.

These applies were huge and heavy, full of juices. Combined with brown sugar and a dash of cinnamon, it was autumn again in my kitchen. I personally think that baked desserts, especially those with fruit, have a place on the table year-round. So maybe it’s an unseasonably cool summer night, maybe you’re craving something sweet and comforting, or maybe you want to try your hand at grilled desserts. Either way, I hope you get a chance to make these.

Criss Cross Apple Pies

Ingredients

Pie dough (click for the recipe)
5 large granny smith apples
6 rounded tbsp brown sugar
1 tbsp granulated sugar
Sprinkle of cinnamon
2 tbsp butter
1 tbsp flour
1 tbsp water
1 egg

Directions

Prepare dough as in this recipe. Wrap with plastic wrap and refrigerate for one hour.

Meanwhile, wash each apple and evenly cut the top off of 4 apples, save the 5th one for the filling. Discard the top.

With a melon baller (this is the easiest way, trust me), scoop out the apple flesh, leaving 1/4 inch of flesh (or more) attached to the skin so that you have apple cups. They’re adorable, aren’t they?!

Discard the scooped apple parts with seeds and chop the rest into rough pieces. Peel and cut the 5th apple to make roughly 3 cups of chopped apples. In a bowl, toss apple chunks with brown sugar, white sugar, cinnamon butter, flour and water. Scoop the filling into the apple cups. Place the filled cups into a greased pan deeper than the height of the apples.

Pre-heat the oven to 375 degrees. Roll out the dough onto a floured surface and cut into 1/2 inch-thick strips, about 5 inches long. Weave tops and carefully place in top of each apple. Brush the dough with an egg wash, cover the pan with foil and bake for 30 minutes.

Remove the foil and bake for 20 minutes or so, until the tops are golden brown.

Enjoy with a scoop of vanilla bean ice cream on the patio.

More Tsiporah Blog:

Facebook | Twitter | Flickr | Pinterest | Instagram

***

Venice Beach Poke-Poke- Restaurant Review

18 Thursday Apr 2013

Posted by tsiporahblog in gluten free, restaurant review

≈ 3 Comments

Tags

California, food, food blog, gluten free, healthy, restaurant review, Venice Beach

Traveling and food are my two greatest passions, so much so that my travels are often determined according to where I want to eat. Some of my favorite memories while traveling include specific restaurants, coffee shops, ice cream parlors, and the like.

My family and I travel to California about once a year, and Venice Beach is one of our favorite areas to visit. The lively boardwalk is filled with shops where you can purchase trinkets, souvenirs, musical instruments, jewelry, sunglasses, henna tattoos, and more. In addition, local artists line the sidewalk with their handmade treasures and street performers and musicians provide ample entertainment.

There are also numerous food vendors scattered throughout the shops, and if you look hard enough there are quite a few hidden gems. A few years ago, my Mom and I spotted a small hole-in the wall stand selling Ahi Tuna Poke. Their menu seemed great, and patrons were enjoying colorful bowls of fresh poke at the surrounding tables. We both love any kind of raw fish, but the majority vote of our group didn’t rule in our favor. The next year, however, we vowed to eat there no matter what.

Poke-Poke’s menu is fairly simple; for a normal poke-poke bowl, you choose the size, flavor, whether or not you want rice, and any additional items like avocado, limu seaweed, or jalapeno. Then your poke is freshly prepared for you, ready for you to enjoy while catching a cool ocean breeze and people watching along the boardwalk.

My Mom and I both chose the spicy tuna because we love spicy tuna rolls. We opted to add green onions and avocado. Most of the add-ins are free with the exception of the avocado, but it is such a luscious addition that I really recommend it. The fish was so fresh and the flavors were spot on! Overall, the Spicy Tuna Poke bowl was satisfying and refreshing- perfect for a day at the beach. My only wish was that there had been more sauce to enjoy with the rice; the sauce was amazing, and I’m a total sauce fanatic. We enjoyed our poke-poke bowls while our more picky family members and friends ordered from another nearby vendor.

I would highly suggest seeking out this little place if you find yourself along the Venice Beach boardwalk. A true hole-in-the-wall success, Poke-Poke is a unique, flavorful and bright treat. The ingredients are impeccably fresh and it may just be one of the healthiest options for a meal in the area.

Poke-Poke Restaurant Information

Website: http://poke-poke.com
Hours: Mon-Sun 10:30 am – sun down
Location: Venice Beach Boardwalk, just across from Muscle Beach. 1827 Ocean Front Walk, Venice, CA 90291
Prices: $7-14 for poke bowls

More Tsiporah Blog:

Facebook | Twitter | Flickr | Pinterest | Instagram

***

Culinary Festival & Gluten Free Expo

16 Tuesday Apr 2013

Posted by tsiporahblog in Foodie Event, gluten free, lavender, product review, restaurant review

≈ 1 Comment

Tags

event, food, food blog, foodie, gluten free, restaurant review, Scottsdale

This past Saturday was quite eventful as far as culinary experiences are concerned. April seems to be the most popular month for festivals of all kinds in Phoenix, maybe because the weather is beautiful and sunny with the perfect breeze, the flowers are blooming and the mountains are bursting with greenery. April is the month when Arizona comes alive and everyone craves the outdoors. This past Saturday was no different; hundreds of people attended both the Phoenix Gluten Free Expo and the Scottsdale Culinary Festival. I didn’t want to miss either one, so I made them both fit in to my schedule!

Phoenix Gluten Free Expo

First, I stopped by the Phoenix Gluten Free Expo. I paid the $10 admission fee and was rewarded with a green reusable bag to fill with coupons, magazines, restaurant menus and tons of samples! My entire bag was full! Sprouts Farmers Market (my favorite grocery store ever) sponsored the event, and the line for their booth was the longest because Sprouts gave away an incredible amount of samples! Some other sponsors and booths included popular brands like Udi’s, Glutino, and Van’s, alongside lesser known brands and local restaurants which also offer gluten free options.

I’m so excited to use some of my restaurant coupons to discover some new locations in Phoenix and Scottsdale, and my other coupons will come in handy when I want to go buy more of my samples- I’m already in love with Pamela’s Dark Chocolate Chunk Cookies and the thinkThin Crunch Coconut Chocolate bars. Also, if you’re looking for a quick and convenient breakfast fix to keep in your office, check out the Bakery on Main Maple Instant Oatmeal! Holy Yum!

Scottsdale Culinary Festival- Great Arizona Picnic

Feeling accomplished with my goldmine of loot from the Phoenix Gluten Free Expo, I hopped in my car to meet with friends and enjoy the beautiful weather and delicious food at the Scottsdale Culinary Festival’s Great Arizona Picnic. The sun was shining, the birds were chirping and the flowers were astonishingly beautiful at the Scottsdale Civic Center.

We had such a blast trying foods from various valley restaurants. Our favorite was Sushi Roku’s Hanabi (spicy tuna on crispy rice), which won “Best Food” of the festival in 2012. It featured a crispy rice base that had a beautiful, satisfying flavor which is normally lacking in similar dishes. The abundance of flavor was due to a sauce or glaze on the rice that was both sweet and a bit salty, much like an eel sauce. It was topped with incredibly fresh tuna and scallions. The resulting dish was impeccably mouthwatering; the crispy rice reveals a soft interior, coupled with a tantalizing combination of sauce and luscious fresh fish. If we had to choose, they would win best food for 2013 too!

I also enjoyed Chicken Tiki Masala from Bombay Spice, Mango Lassi from Jewel of the Crown Cuisine of India, and a delicious shrimp ceviche (but I didn’t catch the restauran’t name).

To finish, I indulged in an icy-cool blackberry lavender popsicle from Paleta’s Betty. I’ve written briefly about my adoration for lavender, and this was no different; with sweet floral flavors alongside succulent blackberry chunks, this popsicle was divine. Paleta’s Betty is a must-visit if you are in Tempe. They feature seasonal popsicle (paleta, in Spanish) flavors and combinations that will make your mouth water. You’ll want to try them all!

It was a really fun event, complete with live music and dancing. I’m so glad that I had the opportunity to go and enjoy the event with such great company, I’ll be looking forward to the 2014 Scottsdale Culinary Expo!

The littlest audience, enjoying Sugahbeat. So cute!

Next Saturday: The Arizona BBQ Festival!

More Tsiporah Blog
Facebook | Twitter | Flickr | Pinterest | Instagram

***

All opinions are my own; this is not a sponsored post.

Farm Fresh Eggs, Rosemary Flatbread & Breakfast Salad

11 Thursday Apr 2013

Posted by tsiporahblog in breakfast, eggs, flatbread, recipe, salad, salad dressing

≈ 2 Comments

Tags

breakfast, dairy free, eggs, food, food blog, healthy, recipe, recipe blog

My favorite breakfasts are always centered around farm fresh eggs; scrambled eggs with herbs, a soft boiled egg with lots of fresh pepper, or a fried egg with a simple breakfast salad like this recipe. Nothing keeps me full like eggs, especially when paired with some kind of fresh fruits and/or vegetables.

I first began my journey with fresh eggs was when I read about the health benefits of cage-free eggs and signed a petition to only purchase cage-free. After a drawn-out, non-stop ridiculous battle with my parents when I moved home, I quit eating eggs altogether when they refused to make the switch to cage-free. My days suffered; adjusting from 1-2 eggs per day to none took a toll on my mood, attention span, energy level, and more.

Later, a friend told me that you can actually search on craigslist to find local, farm-fresh, cage-free, organic eggs. I could not believe it! The second that I got home that night, I got on Craigslist, and sure enough I found multiple families near me who kept chickens and were looking to sell the extra eggs. After exchanging a few emails, I found one family who sold their eggs for $3 a dozen, which is the same price or cheaper than organic cage-free eggs from most grocery stores! I seriously was floored, and every time they drop off my eggs at my office, I cannot express enough gratitude.

These eggs are the most beautiful eggs I have ever seen. They come from hens who have names, who have the run of the property each day and are put to bed safely in their coops each night. The colors of my dozen are always a surprise, a wonderful mix of beige, brown, white, green and blue. Sometimes there is even a stray feather floating around. I always sit impatiently through the rest of the day at my desk, plotting the breakfast-for-dinner when I get home with my eggs.

The difference between these fresh eggs and conventional eggs is profound. The farm fresh eggs crack open differently, and the “white” part is very clear, never cloudy. The yolks are often so deep yellow that they almost appear to be orange. There has been research done that shows that the depth of color of a yolk directly correlates with its level of vitamins and other nutrients.

So, now that I’ve gone on and on about my crazy passion for fresh eggs, here is a recipe to help you enjoy them, if you can get your hands on some!

Farm Fresh Eggs with Rosemary Flatbread & Breakfast Salad

Serves 1
Time: about 10 minutes

Ingredients

1 egg
~2 tsp butter or oil
1 piece of rosemary flatbread (We like Fresh & Easy’s)
1/2 ounce of soft herbed goat cheese
3/4 cup mixed greens
1 tsp apple butter
1 tbsp balsamic vinegar
2 tbsp olive oil
Pomegranate seeds

Directions

Melt butter or oil in a skillet over medium heat and spread around the pan. Crack the egg directly onto the center of the pan. Allow to cook slowly until the white has set, but the yolk is still soft. Gently flip to cook the opposite side, but allow the yolk to stay soft.

While the egg is cooking, mix together apple butter, balsamic vinegar, olive oil, and pepper. Whisk vigorously until all ingredients are combined. Toss your desired amount of dressing with the mixed greens and top with pomegranate seeds.
Spread goat cheese onto the flatbread. To finish, gently place your fried egg on top of the flatbread.
Enjoy!

More Tsiporah Blog
Facebook | Twitter | Flickr | Pinterest | Instagram

***

{tsiporah}

~ creative, inspiring, delicious