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One Local Summer – Week 21

Posted on 6 October 2010
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The husband has returned home and planted himself in the kitchen. I can’t say I mind, when the result is an amazing crock pot meal. He took a Bison chuck roast out of the freezer and threw in all manner of vegetables and fruit that I had from the farmer’s markets and came up with something AMAZING. The bison was SO tender after cooking for five hours and the way the flavors blended together was really a work of art. I think I’m still in a food coma over this one!  It was all served over some home made noodles using Whole Wheat Pastry flour and Buckwheat flour from the Mill at Anselma.

Crock Pot Bison Roast:
Bison Chuck Roast – Backyard Bison
Onion – North Star Orchard
Purple Potatoes – Unknown Vendor at Anselma
Apples – North Star Orchard
Noodles – Egg from Mt View Organics, Flour from the Mill at Anselma, Buckwheat flour from the Mill at Anselma
Peppers – My Garden
Wine – Paradocx
Beer – Homebrew Imperial Blonde
Sage – My Garden
Cilantro – My Garden
Basil – My Garden
Non-Local – Spices

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Torta di Mele

Posted on 19 September 2009
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Last week, Abbie and I went to the Hopewell Furnace and found that they had a small apple orchard open for apple picking. We picked about 5lbs of apples which have been sitting on my kitchen table, waiting for inspiration. Today, inspiration struck. During my last year of college, I spent a semester abroad, in Italy, and lived with a wonderful host family. Every morning for breakfast, there would be hot espresso, warm milk, and this delicious Torta di Mele or Apple Cake. I quickly fell in love with the cake and requested that my host mother walk me through making the cake so that I could write down the recipe and bring it home with me. Her recipe uses olive oil (I’d suggest a ‘Lite’ olive oil instead of the more flavorful Extra Virgin variety) in place of butter and while we use baking powder, she used, “lievito per dolci.” There doesn’t seem to be a difference between the two and I’m not sure if the chemical composition is the same, but it rises and tastes exactly as I remember. For apples, feel free to use whichever type you like, though a tart, firm apple such as the Gala or Granny Smith seems to work best.

Torta di Mele (Apple Cake) Print Print
Ingredients:  
2 Eggs 300 g (2.25 cup) All-Purpose Flour
200 g (1 cup) Sugar 1 tsp Baking Powder
1/2 cup Olive Oil 4 Apples, peeled and sliced thinly
1 cup Milk 1 tbsp Confectioners Sugar (optional)
Instructions:
  • Preheat oven to 350F.Break eggs into a mixing bowl and add sugar.
  • Add oil and milk and slowly add flour.
  • Mix together until smooth, and be careful not to over-mix.
  • Add baking powder and mix in well.
  • Pour mixture into an 8×10 baking pan and layer apples on top or press under batter.
  • Bake at 350F for 30 minutes or until golden brown.
  • Sprinkle confectioner’s sugar on top while still warm.
  • Serves up to 16.
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