Cooking From Memory ~ A Recipe Journal

Apple Crisp (Haralson)

Posted in Desserts by Paul Gauche on October 17, 2010

Ingredients ~

  • 4 Cups Haralson apples, peeled, cored, thinly sliced
  • 1 Cup white sugar
  • 1 Tablespoon flour
  • 1 teaspoon salt (optional)

Topping ~

  • ¼ Cup flour
  • 1 Cup Oatmeal
  • ½ Cup butter
  • ½ Cup brown sugar
  • 1 Tablespoon Cinnamon

Method ~

Butter a 9×9 baking dish. Peel, core and thinly slice the apples. Sprinkle with the sugar, flour and the salt. Transfer to the buttered baking dish. For the topping, use another bowl and combine the flour, oats, brown sugar and cinnamon. Cut the butter into the mixture until it is well distributed.  Pour evenly over the top of the apples. Bake at 350 degrees for 40 to 50 minutes or until the apples are tender, the topping is golden brown and your kitchen smells like Fall.


Sugar Pie Pumpkin Soup with Sweet Curry and Coriander

Posted in Soups, Stews & Gumbos by Paul Gauche on October 1, 2010

Ingredients ~

  • 1 3 pound sugar pumpkin
  • 4 teaspoons extra-virgin olive oil
  • 1 Tablespoon brown sugar
  • 2 medium onions, diced
  • 1 large carrot, shredded
  • 4 Tablespoons butter
  • 2 Tablespoons extra-virgin olive oil
  • 2 cups chicken stock
  • 1 cup half and half
  • 3-4 Tablespoons white flour
  • 1 teaspoon sweet curry
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • ½ teaspoon red pepper flakes
  • Sour cream, optional

Method ~

Preheat the oven to 375 degrees. On a stable surface, cut the pumpkin in half lengthwise. Scoop out the seeds and discard or save to roast later. Transfer the pumpkin halves to a parchment-lined baking sheet. Drizzle olive oil evenly to cover the insides of the pumpkin halves; rub ½ Tablespoon brown sugar into each half. Roast the pumpkins, cut side down, until the pumpkin is easily pierced with a knife, about one hour. Let cool.

Meanwhile, in a large soup pot, melt the butter and the oil and add the diced onion and the shredded carrot. Season with kosher salt and fresh ground black pepper, and sauté on medium heat for about 10 minutes. Halfway through this process, add the spices and continue to cook until the onions and carrots are tender. Add the flour and stir until well blended, cooking on low heat for another few minutes to cook out the flour taste.

In another sauce pan, combine the chicken stock and the cream and slowly bring up the temperature over medium-low heat. Slowly add this mixture to the onions and carrots and stir well. The mixture will thicken as it combines. Heat until the soup begins to bubble; reduce heat and simmer until ready to serve.

You can adjust the texture of the soup by using a stick blender to smooth or adding more chicken stock or cream to thin. Your call. Serve with a dollop of sour cream if you wish.