Slowing Down & Apple Pie [Waffle]
16 Thu, 2010 § 1 Comment
As Fall gently stirs at the door, Summer is frantically bustling about inside…desperate to accomplish just a little bit more…desperate to hang on just a little bit longer…before settling down to sleep.
I have felt the Go Go Go of Summer’s bustling this week — which nearly got away from me — it is Thursday already?!
Last night, I finally managed to pull in the reigns, slow down & schedule a night with me. Good, nourishing food; my favorite holey sweats; soothing sounds of our backyard creek; &, a cuddly puppy.
Check. Check. Check. Check.
It just seems suiting to roast winter vegetables, which have just come into harvest, slowly — but not too slowly; I was hungry after all.
Slow[Down] Roasted Winter Vegetables with Truffle Oil
- Preheat oven 425*F
- 1 small Sweet Potato, sliced into rounds
- 2 Turnips, peeled & chopped into quarters
- ½ Daikon, peeled & chopped
- Thin slices of Onion
- 2 Beets
- Combine all but the beets in a baking dish.
- Drizzle with EVOO .
- Sprinkle with Salt, Pepper & dried Tarragon [if you have fresh Tarragon, add it after roasting].
- Drizzle with Balsamic.
- Toss to coat.
- Simply wrap in tinfoil, drizzled with EVOO & roast along side the pan of vegetables. The skin will slide right off! It seems to come off more easily once they cool slightly; I am generally too anxious & burn my fingertips, so be careful. 😉
- Roast vegetables ~45 minutes, stirring every 10-15 minutes to promote even caramelization & browning.
- Drizzle all but the beets with a small amount of Truffle Oil.
- For a refreshing contrast to the other vegetables, I squeezed a little lemon juice over the beets.
*I wished I had thought to make Kale Chips to go along with this; I like baking them at 225*F for 45-1 hr.
*Caramelized onions are insane! I should have used a lot more onion [¼ – ½ C vs a couple Tablespoons]; onion in every bite would be ideal.
*I meant to save half of this as leftovers; that did not happen. 😉
Honeycrisp Apples are my absolute favorite — though Pink Ladies often give them a run for their money — part of the appeal is that their growing season seems to be fairly short, so I get them while I can.
Locally grown, Utah beauties. 🙂
Apple Pie Mochi Waffle
- Cut Mochi into ¼” slices [you will need about 8 slices]
- Thinly slice an Apple — [Go ahead & snack while you work; you won’t need the whole apple. Eisley adores apples, so feel free to share with your pooch too.]
- While you slice the apple, melt ~½ T Earth Balance Butter in a small skillet over medium heat.
- Add apple slices to the skillet.
- Mix in a substantial amount of Cinnamon, a sprinkle of Nutmeg & just a dash of Ginger.
- Stir occasionally until it reaches desired softness [I wanted mine similar to baked apples but with a touch of crispness].
- To make waffle, lay slices of mochi cut-side down on preheated, ungreased waffle iron; close securely & cook until puffed & slightly crisp but not too hard & dry, about 3 minutes, or until your waffle iron signals it is done. [Mine is pretty accurate].
- Top Mochi Waffle with Apple Slices & enjoy your evening of writing, reading, playing around with photography & puppy cuddling — ok, that is what I did, but do what you enjoy. 😉
Do you feel a bit of a rush in the air? What do you do to slow down?