Philly:Improvised Apple Tarts

Since arriving back in the city I haven't gotten the chance to catch up with friends as much as I would have liked. So on Friday night, while Aaron was enjoying yet another birthday meal with friends (his fourth I believe) I made dinner for my former roommate and myself.

Lisa and I live together my freshman year of college with another fabulous girl in a room the size of a prison cell. Okay, I’m exaggerating…a prison cell is bigger. And miraculously after a year in such deplorable conditions, we all survived, and we still actually like each other.

After living with someone for a year, you get to know their likes and dislikes. Such as, due to Lisa’s medical intolerance to caffeine, she cannot have chocolate or coffee. I live on these two things.

In addition, I will never cook her Italian food, since as a millionth-generation Italian who says things like gravy instead of sauce, I simply know better.

So instead I decided to make a healthy/gourmet version of some American classics that tend to get a bad rap.

Chicken Fingers, Fries, and Apple Pies. (Try saying it in a rhyming fashion, its fun!)

Now, these are not your regular chicken fingers and fries. No grease, little overall “fat” and lots of flavor. For this Dinner party for two, all you need is an oven and a baking sheet. (and the food.)

All of these recipes are plays off of other recipes I have tried before. For the chicken fingers, I borrowed the sauce from my very popular fish tacos, and for the mini apple pies I simply modified my peach tart recipe. I have made the parmesan fries so many times and these really go with just about anything.

While I have already posted a similar recipe for “Peach Tarts,” these “mini-apple pies” or Improvised Apple Tarts, were even better, and easier.

Desperately trying to finish up my supply of Honeycrisp Apples, these tarts or mini-apple pies were the perfect touch to my American Classics with a Twist night. I made these smaller than my peach tarts, so really, it is a new recipe. I made several ingredient changes according to what I had such as forgetting to buy a lemon, I used a lime, and honestly I couldn’t tell the difference.

I think that the smaller tarts are the perfect amount since they are pretty rich, especially when served with ice cream.


Mini Apple Pies: 8 Mini Tarts

Ingredients:

Crust:

Two premade Pillsbury Piecrusts, thawed
1 egg beaten

Extra White Sugar and Cinnamon mixed

Filling:

4 Honeycrisp apples, thinly sliced (Other tart varieties such as Granny Smith would also work.)

¾ cup white sugar

¼ cup All-purpose Flour (or 1/8 cup Corn Starch)

Juice of half a Lemon (or Lime)

1 tsp. Ground Cinnamon

Directions:

Preheat oven to 400 degrees.

Peel, cut and slice 4 apples into thin slices.

Mix sugar, flour, and cinnamon in a medium-large bowl.

Add apple slices and mix all ingredients until apples are covered and all of the sugar mix is wet. Set aside.

Roll out piecrusts and cut each crust into four slices, making 8 triangles.

Evenly place cut crust triangles on a lined baking sheet. (You can use aluminum foil.)

Evenly spoon the apple mixture onto the middle of the crust triangles leaving plenty of room on the sides.

 Fold and pinch the crust sides into the middle creating a circle around the filling.

Use the egg mixture and brush (or use a paper towel like me) the sides of the tarts. Make sure you use a good amount, but not too much.

Sprinkle the cinnamon sugar mixture on the wet sides and tops of the tarts.

Bake the tarts in the oven for 20 minutes or until the tarts are golden brown and slightly bubbly.

Serve with Vanilla Ice cream and sprinkle more cinnamon sugar on top.

Variation:

Serve for breakfast instead of dessert. (Just skip the ice cream)

Enjoy!

Love,

The College Cuisiner

Want to try the recipes for either my “gourmet” chicken fingers or parmesan fries? Let me know!

Philly: Homemade Crab Cakes

By reading about all the great meals I cook everyday you might think that my boyfriend, Aaron is spoiled. Well, you are right. He does do the dishes, so it is worth it.

Another reason you might think he is spoiled: one of his birthday gifts from my mother was a container of lump crab meat (a.k.a. for me to cook.)

So for a weeknight meal, I actually made him crab cakes, and I must say, they were good.

All my advice and research on crab cakes called for dried mustard and Old Bay seasoning. Not so unfortunately I only had Dijon mustard and chili powder instead, which definitely worked. Make sure that you don’t use too much filler, especially with high quality crab meat.

This recipe is enough for six crab cakes out of 8 oz. of lump Crab meat, so if you want enough for 4 people, use a pound of crab meat, it just can get pricey (that’s why it was a gift.)

Homemade Crab Cakes: 6 cakes

Ingredients:

8 oz. Lump Crab meat

½ of 1 small onion, finely chopped

1 garlic clove, minced

¼ cup of fresh parsley, finely chopped

1 tsp. Garlic powder

½ tsp. Chili Powder

1 tsp. Dijon mustard

Dash of Worcestershire Sauce

Black pepper

¼ cup of Panko breading

1 tbsp. butter, melted

1 tbsp. mayonnaise

1 egg, beaten

Directions:

Preheat oven to 375 degrees.

Mix wet ingredients and onions in a medium bowl.

Meanwhile mix dry ingredients in another bowl.

Gently fold crab meat into the wet mixture.

Then add dry ingredients and gently mix, make sure not to break up the lumps of crab.

Spoon the crab mixture and make 6 small cakes. Make the cakes with your hands and place on a lined cookie sheet drizzled with oilve oil.

Make sure the cakes are ¾ inch thick and evenly placed on the sheet. Drizzle tops of crab cakes with olive oil.

Place crab cakes in the oven and bake for 15 minutes, then turn over and cook for 5-10 minutes more or until golden brown.

Serve with your favorite sides like mine: Baked Parmesan fries and sautéed broccoli.

Note: While my recipe calls for mayonnaise, I actually forgot to add it. Honestly, you don't even need it, these babies are rich enough!

While crab cakes are usually a meal for a special occasion, it is sometimes nice to have a treat in the middle of the week, (especially if someone else bought the crab!)

Enjoy!

Love,

The College Cuisiner

Philly: Chicken and Spinach Pita Pizzas

Having taken logic I can determine that a Long day equals quick meal. Therefore, pita pizzas equal delicious.

They are easy, quick, and very satisfying. Now if you are like me and have a hollow leg, you probably want to eat at least two. For the lighter person, try one pizza and a side salad.

I have posted a pita pizza recipe before, but that was my “Chicken Margarita” pizza, and this one is different enough to stand on its own.

My spinach and chicken pita pizza is a delicious and a way to impress your friends, or just yourself with something quick and easy.

Spinach and Chicken Pita Pizza: 3 pita pizzas

Ingredients:

3 Pitas

1 Chicken breast, cut in small chunks

½ small onion, finely chopped

1 cup of Mozzarella cheese

½ cup of Parmesan cheese

Handful of uncooked Spinach

1 clove of Garlic, minced

1 tbsp. Olive oil for cooking chicken

¼ cup of Olive oil for sauce

1 tsp. dried Basil

1 tsp. Garlic powder

1 tsp. Cracked black pepper

1/2 tsp. salt

Directions:

Preheat oven to 400 degrees.

Heat up a skillet with 1 tbsp. olive oil, half clove of minced garlic, and chopped onions.

While browning onions, add chicken. Cook chicken and add a dash of pepper, garlic powder, salt, and dried basil to finish the chicken and onions.

In a small bowl mix ¼ cup olive oil, 1/2 minced garlic, 1 tsp. cracked pepper, dried basil, garlic powder, and sprinkle of salt.

Meanwhile put the pitas on a cookie sheet. Spread an even amount of oil mix on the pitas.

Evenly spoon the cooked chicken and onions onto the pitas. Sprinkle a small amount of the cheese on top.

Top the pitas with spinach and add remaining mozzarella and parmesan. Sprinkle with more pepper.

Put the pitas in the oven for about ten minutes or until cheese is bubbly and crust is brown and crispy.

Cut the pita pizzas into four slices and eat!

Enjoy!

Love,

The College Cuisiner

Philly: Labor Day Weekend

As school comes back into full swing, sadly it has been difficult to fit in blogging. I mean what kind of teacher assigns 100 pages of reading for one night?

Between insane homework loads, meetings, and soon to be work, my plate is quickly filling up with more than my recipes! Still, I am always cooking and creating! I will catch you up on this week’s recipes including Chicken and Spinach Pita Pizzas, Crab Cakes, and Baked Parmesan Fries.

First I wanted to recount my Labor Day Weekend. Believe it or not, this is the longest period of time in which I did none of the cooking! (3 days, but still.) Saturday, being Aaron’s birthday, we drove to his parents’ house for a birthday meal and some wonderful company.

Waiting for us was a beautiful homemade manicotti with turkey sausage. So good…

Along with the manicotti we had a toss salad with blue cheese dressing from Market, and sautéed asparagus.

I am going to have to get the manicotti recipe for  future enjoyement.

Of course a birthday isn’t a birthday without dessert. Aaron’s mom convinced the local baker to make Aaron’s favorite, Chocolate Cream Pie. This was the first time I had actually had this pie. Wow was it good!

Shortbread crust, light but satisfying chocolate mousse filing and topped with homemade whipped cream and chocolate shavings.

Let’s just say the pie didn’t last very long. I am definitely going to have to attempt this soon!

Afterwards we went for a birthday drink and the next day we visited Valley Forge. This was a nice break from the ordinary.

Of course I cannot forget Sunday’s lunch: Chicken cutlet sandwich with bell peppers, broccoli rabe, prosciutto, and sharp provolone. This was so big we had our sandwiches for dinner too!

On Monday both Aaron’s mom and mine came down to Philly to continue the celebration. Where did he want to go? Cuba Libre of course! So what if we had been there the previous Monday, it is pretty amazing and there is always something new to try. With our table of six (us, moms, my sister and her boyfriend) we ordered a lot and enjoyed it all. Not to mention the mojitos: Classic, Mango, and Passion Fruit (my favorite.)

Aaron was spoiled with his birthday gifts which included a Bulova watch from me that I have been hiding for two months. My mother gave him Lump Crab meat, rib eye steaks, 12 year old Jameson, guess who gets to cook it? His mom got him a beautiful flask with his family crest, and more of course. Mackenzie actually gave him a pretty sizable bottle of Patron Gold. This boy is spoiled!

After a quick IKEA trip and relaxing, for dinner we ordered some of the best pizza I have ever had. (Think cheese first, then sauce, it will change your life.) I can’t think of the name off hand, but we will be getting this again. If you’ve read my blog before, you know I love pizza, but I rarely order out, rather make my own.

That’s how I went three days without lifting a spatula. But don’t worry, I was back to it Tuesday.

Mackenzie's cat: this cannot be comfortable!


Check back tomorrow for a new pita pizza recipe that’s worth trying for a quick weekday meal.

Enjoy!

Love,

The College Cuisiner

Philly: Foodie Favorites

As my crazy first week of classes comes to an end, I thought I would share with you some of my favorite things in the foodie world and beyond!

1. Today is my darling Aaron's birthday! Last night we went to Village Whiskey in Center City West/Rittenhouse Square (20^th and Samson.)

We decided it would be fun to toast his birthday at midnight and check out a new place in the city. We didn’t want to toast on an empty stomach so we order Duck Fat French Fries and Fried Shrimp with Buffalo Aioli. Yum… I definitely want to come to this place for dinner!

It is a really cool spot, modeled off a prohibition bar, they specialize in their whiskey collection. I love a place with an upscale late night menu. This is definitely a good spot to come for a weekend drink and a snack. Their burgers looked incredible, (they had a veggie one for me.) and the drinks were perfect. Aaron ordered a 12 year old Scotch (Surprise surprise) and I ordered a Vodka Collins which was very refreshing!

If you are ever in Philadelphia, Village Whiskey is the perfect relaxed, yet upscale bar for a drink or meal out.) It is a pretty small place, so if you have a large group, call ahead.


2. Apples! It’s that time of the year again for crunchy, sweet, and delicious apples. Growing up in Central PA, you cannot get away from the fruit. We were 25 minutes away from the Apple Capital of the World and of course, I worked at an apple orchard!

Right before I left for school I bought a whole peck of Honeycrisp apples for myself. Look for an apple recipe next week! When apples are in season that means fall is right around the corner!

3. Fall is almost here! This has always been my favorite season, leaves, crisp air, boots, sweaters, and apple crisp. I love “Fall” food, warm and comforting, (which doesn’t necessarily have to be rich or fattening.) I cannot say enough about the season, but I cannot wait to get in the city or go to upstate New York in October with our moms. Leaves, moms, and wine tasting, what could be better?

4. My favorite Blogger of the moment: Maris from In Good Taste. Check out her recipe for Labor Day Apple Pie (I think I might try this one!)

5. Labor Day Weekend and Family! The semi-point between Summer and Fall. We are going to Aaron’s parents’ house for the rest of the weekend. My mother and sister are also going to spend the day with us on Monday. So I will be back posting on Monday! See you then and hope you have a great weekend!

Enjoy!

Love,

The College Cuisiner

Philly: Scrambled Eggs Florentine

With this post, you may have been noticing a trend with my past three recipes. What do they have in common? They either involve Turkey Sausage, spinach, Swiss or Parmesan cheese. How come? Well, as a college student on a budget, I find that splitting packages of items and few ingredients at a time saves me money. And right now, I need all the cash I can get.

So as I get down to the end of my supplies, I bring you what I have deemed, “Scrambled Eggs Florentine.” (Which makes it sound fancier than it is!)

This is one of those recipes where I said to myself, “what do I have in my refrigerator?’

Eggs, spinach, turkey sausage, and cheese. A.k.a: Dinner.

One of my favorite diners back home makes “crazy eggs," which is a mix of vegetables, eggs, and hash browns.

For an easy dinner I made my own version of crazy eggs, and instead made Scrambled Eggs Florentine.

In College Student fashion, breakfast for dinner can be pretty satisfying, especially on a budget.

Scrambled Eggs Florentine: 2 Servings

Ingredients:

5 Eggs (I used 4, but I think 5 would be better)

3 Turkey Sausage links, roughly chopped

½ Bag of Fresh Spinach

2 slices Swiss cheese, chopped up

¼ cup of grated Parmesan cheese

1 Small White Onion, finely chopped

2 tbsp. Butter

1 tsp. Garlic Powder

Dash of Worcestershire Sauce

Fresh Pepper and Salt

Optional: Crushed Red Pepper Flakes (I only used a little to give it a nice kick)

Directions:

Melt two tablespoons butter in a medium-large pan over medium heat.

Lightly brown the chopped onions and sausage in the pan.

Once onions are browned and sausage is browning and almost cooked through, add spinach, pepper, ½ tsp. Garlic powder, red pepper, and dash of salt.

In a bowl, beat 5 eggs and dash of Worcestershire Sauce with fresh pepper.

Once sausage is cooked and spinach is cooked, evenly pour egg mixture in the pan. Let the eggs begin to settle in the pan.

Once the edges of the eggs begin to brown, scramble the eggs and sausage mixture.

Once the eggs are cooked, turn off the heat but keep the pan on the burner. Sprinkle both cheeses on top of the scrambled eggs and let it melt.

Split up eggs and serve with toast.

Enjoy!

Love,

The College Cuisiner