Autumn Apples with Cream

Even though apples are mostly available year round, fall is the time for apple recipes that highlight different types of apples. Cortland and Macintosh used here.

Core and section 2 apples. I’ve cut the sections in half that resulted from the core/cutter use.

In your favorite saute pan, start the apples cooking over medium high heat.

Add some butter and a few cardamom seeds…..

 

sprinkle the bubbling mixture with brown sugar, cinnamon and a splash of orange blossom water if available.

 

cook and stir the apples till they are finished to your liking.

Serve the apples with a topping of frozen vanilla cream , ice cream, or even just pour over heavy cream.

 

Let the frozen cream melt into the apples and enjoy !

(a bit of granola topping would be a good addition)

 

fruit pizza tart strips

by using your favorite recipe for yeast dough, don’t be limited to the traditional pizza topping

press out the dough on parchment and use granulated sugar sprinkled on the paper to give the bottom crust color and crunch when baking.

add your favorite fruit topping, this recipe is very sweet, I’ll post it in a future posting.

It’s a combination of apples, raisins and cranberries

Bake in a moderate hot oven about 380 degrees

Carefully remove from the parchment, let cool and slice. Easy cleanup when using syrupy type ingredients

When cool, the topping congeals, nice snacks for the day or wrap in parchment and give away to friends and family.

Coffee pairing ?

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Ratatouille

Roasted vegetables have been made before but when following this recipe, I thought, would it worth the extra work? Yes it was. Bacon fat was utilized instead of the olive oil. The result was a delicious dish, seemingly better once refrigerated.

Here’s the recipe I more or less followed.

https://cooking-without-limits.com/2016/07/24/ratatouille/

salting the zuchs and the eggplant, sea salt.

prep the rest if the veggies, some cherry tomatoes processed, served as the tomatoe juice.

Veggies, towel dried…

Fry time…

A pleasing colorful mix…

Added tomato juice…..

Stove top cooking….

Layering the veggies for final cooking.

Very savory dish, more flavor than I expected as I held back on adding additional herbs or spices. I would have to make this with olive oil vs. bacon fat for a comparison. Refrigerated, excellent side dish, such as with braised chicken thigh with cherry tomato.

and also as a pizza topping.

 One half of the sheet pan pizza with the ratatouille.

Baked Fermented Wheat

recent baking…

 

 

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The Blucave Flashcell Cordless Screwdriver

The Blucave flash cell Driver
https://www.amazon.com/BLUCAVE-DSD-46FL-2BLU-Flashcell-Cordless-Screwdriver/dp/B012CHMW5Y/ref=sr_1_1?ie=UTF8&qid=1502295826&sr=8-1&keywords=blucave+flashcell

No doubt you have probably made the jump to cordless power tools, some advantages and some drawbacks, the freedom from the cord of corded tools, with the requirement to keep battery packs charged and ready.

Another alternative not that often adopted is the super capacitor, this also has advantages and drawbacks.

The Blucave flash cell driver is a light duty type electric screwdriver powered by a super capacitor. The storage of a capacitor is less than a battery by size but has the advantages of rapid charging. The driver will literally recharge by the time you get up and get a cup of coffee and return to the bench.

When using the Blucave driver, plan to keep the charger close by. For light duty applications at the bench, the Blucave driver is lightweight, supplies enough power for things like disassembly and assembly of small and medium hardware.  When working on other projects like appliance maintenance, bringing the driver and charger to the work location save steps.

Perfect for working on projects like electronics, and other mechanical fasteners that don’t require huge amounts of torque.

The Blucave driver has a hex socket end that accepts bits, sockets and drills. The Blucave driver is supplied with a small assortment of bits , I purchased an addition set of drill bits with the hex end to use with the driver. With a quarter inch square adapter,  🔨 half 🔨  🙂  quarter inch drive socket sets can be used with the driver. If you already have assorted bits, like hex, security, and torx drivers the Blucave will drive all of them.

The handle rotates and locks either in a gun or straighter position with a one button lock and also forward and reverse buttons.
The supplied charger base is large enough to hold the driver and has a space for holding frequently used bits for easy access.
A row of colored LEDs indicates charging status.

This driver also comes with a zipper case, and an LED flashlight head that attaches to the end of the handle where the charging contacts are. The flashlight attachment has an additional single LED that faces in the opposite direction.

Not having to worry about keeping cordless driver’s batteries charged, the lightweight of the driver, quick charge turnaround, and having it on the bench ready to go solves a lot of problems.

with attached flashlight head

forward facing LED

supplied case

LED charging indicators

supplied bits and adapter

Green Chili Tomato Jam

Adapted from blog Cooking without Limits

Substituted a few ingredients for a savory chili sauce\ jam.

Rough measurements, and by taste to get a sweet\sour taste.

Very  good use for tomato and hot peppers.

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Green jalapeno peppers with seeds…  about 125 grams, processed in a food processor

white sugar……. 68 grams

apple cider vinegar …. about 51 ml

bottled lemon juice and peeled processed orange  combination ….. 2 tablespoons more or less

Tomatoes, cherry/grape type  is what I have harvested recently.

Pour the vinegar, sugar, orange and lemon juice in a pan

boil for 5 minutes, add the hot  peppers, Add tomato (amount by eye) to achieve and desired consistency.

Cook on low heat to thicken, adjust measurements if necessary, place in jar, cool and refrigerate.

Due to the size of the tomatoes, the sauce has a high concentration of seeds versus pulp. A good condiment to have on hand not only for toast etc. but a cooking ingredient for sauces and marinades.