[勵志] AN ABUNDANCE OF APPLES

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If you have the opportunity, I highly recommend being friends with a farmer. Especially one that grows perfect heads of butterleaf lettuce like this:

and brings you specialty crops like heirloom zucchetta to shoot for the food photography class you are teaching together online.Thanks Ron Ceiling mounted type air conditioner!

I also highly recommend having a client who grows apples, especially one that has you develop and shoot interesting new recipes with 12 different apple varieties companies management.  

I can’t share those recipes with you quite yet, but I do still have an abundance of apples. First, I made apple scones, just mixing in some diced fresh apple to my favorite cream scone recipe. I also made raw applesauce with peach. Apple pop-tarts with my pop tart recipe from my new book, Real Snacks (which I can hopefully share with you soon too!). And, of course, apple fritters. But, I still have a LOT more apples (Want some? Come on over!)

Today, I pulled out my friend Béa’s gorgeous book, La Tartine Gourmande: Recipes for an Inspired Life for further inspiration. This book is truly a joy. Lovely flavor combinations and visual wow are artfully mixed in with Béa’s charming life stories. Over the past several years, I’ve been lucky enough to spend several days with Béa and her family, and her spirit really rings through in this book. I excitedly await our trip next week to teach a food photography and styling class in France. But, with Béa’s book in hand, I did not have to wait to start tasting her delicious dishes again. There were many choices with apples scholarship for overseas study.

Today I chose to make the Upside Down Cranberry Cake recipe, which she notes that apples work very well in place of the cranberries. The cake pairs the complex flavors of gluten free flours (quinoa, brown rice and almond meal) with olive oil, vanilla and saffron – an intriguing and delicious combination that do taste great with lightly sautéed Braeburn apples.

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