Tag Archives: Apples

Chicken Schnitzel with Apple-Cucumber Salad

8 Nov

More apples! This obsession will end soon, I promise.

I feel like I spend an overly large percentage of my life explaining my allergies, but still, I will explain my apple situation to you if for no reason but a defense of why I have been buying at least 1 bag a week.

So, when I was in high school, I used to sometimes eat an apple at lunch and say to my friends “sometimes I think I am only allergic to apples at lunchtime”. It seemed that there were times that I ate them and was completely fine, and times that I took a few bites and my mouth and throat swelled up. Over the next 2 or 3 years, I started having more reactions to apples. I was always fine drinking apple juice or eating applesauce but no fresh apples. My allergist finally gave me a series of allergy tests, and was told that I was “slightly” allergic to “some types” of apples, namely, Granny Smiths. My doctor also said that people who have problems with nuts also seem to have problems with apples (I was also in the process of trying to figure out my nut allergies and whether I had them).

Since then, I have basically stayed away from apples. My reactions were so inconsistent and I am pretty sure that the more times you have an allergic reaction to a food, the worse it gets.

This year, I found myself a new allergist in New York. I explained to him all the weird, inconsistent reactions I had been having to various foods (apples, peaches, plums, pears, peanuts, hazelnuts), and he basically started finishing my sentences. It turns out that I have something called “Oral Allergy Syndrome”, where my body basically mistakes various foods for the pollens that I am allergic to. Just read about it here rather than me explaining it to you.

So it turns out that I can eat apples!! As long as I peel them or cook them. I have not yet experimented with the other fruits. So, Chelsea’s apple obsession mystery REVEALED.

And now, here’s a recipe I found that kept popping up on Epicurious whenever I was browsing for a food fall dinner to cook. I altered the original recipe a bit, which was Schnitzel with Apple-Frisee salad, because I couldn’t find frisee that day and so used cucumbers instead. Simple recipe, seasonal, and YUMMY.

 

Chicken Schnitzel with Apple-Cucumber Salad

Adapted from Bon Appetit

Serves 2

Ingredients

2 large boneless, skinless chicken breasts (you can also use thighs)

All-purpose flour

1 tablespoon minced fresh Italian parsley

2 cups fresh breadcrumbs

1 tablespoon unsalted butter

1 tablespoon canola oil

 

Individually wrap chicken breasts in plastic wrap or put them in sealed plastic bags (make sure there is no air in them). Using a mallet, pound chicken breasts down into 1/4-1/3 inch thickness.

Place large scoop of flour in shallow dish. Beat eggs and parsley in another dish. Place breadcrumbs in a third dish. Unwrap chicken cutlet and season all over with salt and freshly ground black pepper. Coat cutlet completely in flour, then egg mixture, then breadcrumbs. Transfer cutlet to baking sheet and repeat with the next one, adding more flour or breadcrumbs if needed.

In a large skillet, melt butter into oil on medium-high heat. Add cutlets to skillet and and cook until bottom is golden brown, about 3-4 minutes. Turn over until the other side is golden brown and cutlets are cooked through (about another 3-4 minutes).

 

Apple-Cucumber Salad

Adapted from Bon Appetit

Ingredients

4 1/2 tablespoons fresh lemon juice

1 1/2 large shallots, finely chopped

1/2 teaspoon finely grated lemon peel

4 1/2 tablespoons extra-virgin olive oil

1/2 cucumber, sliced thinly and then in half

2 small heads of Belgian endive, cut crosswise into thin strips

2 small  apples, quartered, cored, cut into matchstick-size strips

4 radishes, trimmed, thinly sliced

1 small red onion, sliced into thin strips

3 tablespoons coarsely chopped fresh Italian parsley


Combine lemon juice, chopped shallots, and grated lemon peel in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.

Combine cucumber, endive, apples, radishes, and parsley in large bowl. Toss salad with dressing and serve.

Apple Pancakes

5 Nov

As hard as it is to believe, I didn’t like pancakes as a kid. I hated the texture of them – I felt as though they were just like soggy bread. Sure, give me a bagel with half Marmite/half cream cheese and I’m happy as a clam, but nothing sweet and syrupy.

At some point during my early college years, I finally came to my senses. My college roommate was a huge (not physically) baker, and made pancakes every weekend. I waitressed one summer at the Noho Star and started eating a single banana pancake from there at least once a week during my break. Pancakes are indeed…delicious.

And, since I’ve been on my huge stint with apples lately, I decided to make apple pancakes. I found this recipe over at one of my favorite cooking blogs, Smitten Kitchen. This blog is amazing and has been around for about 4 years now. Its run by a woman named Deb, who describes SK as “Fearless cooking from a tiny kitchen in New York City.” Huh. Not unlike me! Except she has a husband, and a baby (in fact, she even blogs baby food recipes here). Just about every recipe she posts is mouthwatering and the recipes are never dull. The fact that she’s been keeping it up for 4 years (with a baby) is praiseworthy.

Anyways, moving past my Smitten Kitchen rant and onto the pancakes…well, these are the most delicious pancakes ever. They’re fried in oil and crunchy at the edges and soft and melty in the middle.  They are almost like eating fresh doughnuts. And an awesome way to use up your apples for weekend brunch!

Apple Pancakes

From Smitten Kitchen (…who adapted it from Joan Nathan and various other sources)

Ingredients

2 eggs, well beaten

1 1/2 cups of milk or yogurt (I used yogurt)

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup sugar

3 medium apples, peeled and grated

1/4 teaspoon cinnamon

1/4 teaspoon ginger

vegetable oil, for frying

confectioner’s sugar, for dusting

maple syrup, heated slightly (optional)

Mix the eggs together with the milk or yogurt in a large bowl. Combine the flour, baking powder, salt, cinnamon, ginger, and sugar in a smaller bowl. Combine the wet and dry ingredients together and fold in the apples.

Heat a thin layer of oil in a skillet over low-medium heat. Drop a large spoonful of batter into the skillet (or a couple if your skillet is large). make sure they are flattened out slightly so they cook all the way through. Cook until golden brown underneath, then flip. Cook until the other side is also golden brown, about 2-3 minutes.

Dust with confectioner’s sugar and serve immediately with warm maple syrup on the side.

Apple Pecan Crumble

26 Oct

I have been going through an insane amount of apples lately. The empire and honeycrisp apples from upstate NY are just so good right now, I eat one for every snack and include them in so many salads and entrees and I decided it was time to make an apple dessert.

Thinking that I had a huge bag of rolled oats in the cabinet, I sliced up a bunch of apples and prepared them to make a crumble, but when I went to make the topping, I discovered that there were no oats.  I was not satisfied with eating the apples as they were – tasty as they may have been on top of a scoop of vanilla bean ice cream – so I had to improvise.

Instead of oats, I used pecans.  I put a few handfuls of them in a ziplock and crushed them up and mixed the topping out of that instead. I had actually bought about 2 lbs of pecans earlier that day with the intention of making pecan pie (which I still intend to do very soon, so keep your eyes peeled for the recipe!) which is why I had them on hand. I am so glad that this accidental dessert came about. The pecans became all candied and the apples sticky and sweet. On the scale of desserts, this ones not so bad for you!

Apple Pecan Crumble

Adapted from Gourmet

Ingredients

6-8 crisp apples, peeled and sliced

2 large handfuls pecans, crushed or chopped

4 tablespoons fresh lemon juice

4 tablespoons packed dark brown sugar

1/3 cup water

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

3 teaspoons cold unsalted butter, cut into bits

Put oven rack in the middle and preheat oven to 375°. Grease a pie dish with butter. Peel, core, and slice apples. Toss with lemon juice and 2 tablespoons brown sugar. Add them to the pie dish, then bake until apples are crisp-tender, about 20 minutes. Meanwhile, crush or chop the pecans, then stir them together with cinnamon, salt, and the remaining brown sugar. Massage butter into mixture until it is evenly distributed and there are no large chunks. Sprinkle topping over apples and bake for another 25-30 minutes or until pecans begin to brown and apples are tender.

ENJOY!!

Risotto with Apples and Gorgonzola

21 Oct

This recipe is absolutely mouthwatering.  It’s another one that came from my mom – she tried it a couple of weeks ago and was raving about it. The recipe comes from – duh – who else? Jamie Oliver. Isn’t that where so many of the mouthwatering recipes on SS come from? He is so good at making spectacular dishes yet still prioritizing the purest ingredients.  He really just appreciates food and everything it does for you. Anyways, you have heard my ranting about Jamie, and you will hear it again in the future…now onto the risotto.

So, I had to alter it a bit due to my allergies, or more specifically, my oral allergy syndrome, which meant peeling the apples and omitting the walnuts.  I probably could have replaced the walnuts with a type of nut that I can eat, pecans (speaking of, quick survey: do you say pecans with a hard A sound or pee-kawns?), for example, but I chose to just take them out all together. My mom was right to rave about this recipe. But for once I have to say…it didn’t make the best leftovers. So eat up!

Risotto with Apples and Gorgonzola

Adapted from Jamie Oliver

Ingredients

2 pints chicken or vegetable stock

1 tablespoon butter

2 tablespoons olive oil

1 large onion, finely chopped

2 cloves garlic, finely chopped

1/2 head of celery, finely chopped

14 oz risotto rice

1 1/2 cups dry white vermouth or dry white wine

sea salt and freshly ground black pepper

1/2 cup freshly grated parmesan cheese

3/4-1 cup good quality gorgonzola cheese, diced

1/3 cup goat cheese, crumbled

2-3 crisp apples, cored, peeled (if desired), and finely chopped, tossed in lemon juice

A small bunch of fresh marjoram, leaves picked and chopped

a handful of walnuts

Heat the stock. In a separate pan heat the olive oil and butter, add the onions, garlic and celery, and saute very slowly for about 15 minutes without colouring. When the vegetables are just soft, add the rice and turn up the heat.

The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring.

Once the vermouth or wine has cooked into the rice, add your first cup of hot stock.  Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding cups of stock, stirring consistently, allowing each cup to be absorbed before adding the next. This will take around 15 minutes. If the rice is not cooked, continue adding stock until the rice is soft but with a slight bite. If you run out of stock before the rice is cooked, add some boiling water. Add salt and pepper to taste.

Remove from the heat and stir in the Parmesan, gorgonzola, chopped apple, and marjoram. Stir together and cover the pot to let the cheese melt in for a couple minutes. Heat the walnuts in a pan or toast them for few minutes (but watch them carefully!) Sprinkle with walnuts and freshly grated parmesan cheese to serve.