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Mile-High Apple Pie
It's the pie you wish Mom made.
Mile-High Apple Pie
Created by Rori Trovato
Servings: Serves 6–8
Ingredients
  • 2 cups all-purpose all-purpose flour , plus extra for rolling
  • 1/2 cup finely ground blanched almonds or almond almond flour
  • 16 tablespoons (2 sticks) unsalted unsalted butter , very cold, cut into 1/2-inch pieces
  • 1 teaspoon salt
  • 1 1/4 teaspoons brown brown sugar
  • 3 to 6 tablespoons nonfat nonfat milk , very cold
  • 1 tablespoon heavy heavy cream
  • 1 large large egg yolk
  • 3/4 cup sugar
  • 3 tablespoons all-purpose all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ground ginger
  • 1/8 teaspoon kosher kosher salt
  • 4 pounds mixed mixed apples , peeled, cored and cut into 1/3-inch slices
  • 4 teaspoons fresh lemon fresh lemon juice
  • 2 tablespoons unsalted unsalted butter , cut into small pieces
Directions
To make crust: In a food processor, combine flour, almonds, butter, salt and brown sugar. Pulse 6 to 8 times, until mixture resembles coarse meal. Add milk 1 tablespoon at a time, pulsing until mixture solidifies into a ball. Remove dough from machine and shape into 2 discs; one disc should be about 1/3 larger (for the top crust). Wrap both in plastic wrap and refrigerate at least 1 hour.

Preheat oven to 425°. Place dough on a floured board and allow dough to stand, unwrapped, until just pliable, about 10 minutes. With a floured rolling pin, roll out the smaller disc into a 13-inch circle. Move dough a quarter turn with every roll, making sure it is not sticking to the board underneath. The dough should be 1/4 to 1/8 inch thick. Line a 9-inch pie dish with dough. Lightly dust board with more flour and roll out larger disc into a 15-inch circle; set aside.

To make filling: In a large bowl, combine sugar, flour, cinnamon, ginger and salt. Add apples and lemon juice; gently toss to combine. Place filling in crust-lined pie dish and dot with butter. Cover with large dough circle and cut a large X into the top; gently pull back the corners of X to allow steam to escape.

In a small bowl, combine heavy cream and egg yolk; brush crust with mixture. Place pie on a baking sheet lined with foil and bake 15 minutes. Reduce heat to 375° and continue baking until filling bubbles in the center and crust turns golden brown, about 1 hour. (Tenting with foil for the last 45 to 50 minutes may be necessary to prevent overbrowning.) Cool on a wire rack for 1 hour; serve with vanilla ice cream.

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    Baked Bass with Fingerlings and Zucchini
    Made in a single dish, baked bass with fingerlings and zucchini is an easy, elegant way to play up the flavor of fresh ingredients. Any leftover fish can be later made into fish cakes.

    This recipe is one of Judith Jones' meals for one.
    Baked Bass with Fingerlings and Zucchini
    Recipe created by Judith Jones
    Servings: Serves 1
    Ingredients
    • 1 whole whole bass (black, sea, or striped), 1 1/4 to 1 1/2 pounds
    • Salt
    • 1/2 Tbsp. olive oil
    • 3 or 4 fingerling potatoes (5 ounces)
    • 1 small zucchini (about 5 ounces)
    • Freshly ground pepper
    • 2 scallions , chopped
    • 2 Tbsp. chopped fresh flat-leaf fresh flat-leaf parsley plus a few whole sprigs (optional)
    • 1 Tbsp. chopped fresh fresh tarragon or dill
    • Juice of 1 lemon
    Directions
    Preheat oven to 400°. Rinse and dry fish, and rub some salt (about 3/8 teaspoon) and half of olive oil over it.

    Peel fingerlings; cut lengthwise into quarters. Cut zucchini in half lengthwise, then into 1 1/2-inch pieces. Toss potatoes and zucchini in rest of oil and season lightly with salt and pepper (about 1/8 teaspoon of each). Spread vegetables in the bottom of a baking dish big enough to hold bass.

    Fill cavity of fish with scallions and chopped herbs. Lay fish on top of vegetables, and sprinkle with lemon juice and a little salt. Add sprigs of herbs (if using); bake 30 to 35 minutes, or until flesh is opaque. Transfer whole fish with vegetables to a plate.

    Editor's Note: You're bound to have leftover fish. Save about 3/4 cup to make fish cakes later on in the week.

    Adapted from The Pleasures of Cooking for One, by Judith Jones, copyright © 2009, with permission from the publisher, Alfred A. Knopf, a division of Random House, Inc.

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      Apple Oatmeal Crème Brûlée
      Crème brûlée reinvented: Oatmeal, apples and brown sugar broiled to sweet perfection.
      Apple Oatmeal Creme Brulee
      Created by Rori Trovato
      Servings: Serves 4
      Ingredients
      • 3 1/4 cups apple apple juice or cider
      • 1 red red apple (McIntosh or Red Delicious), cored and cut into large chunks
      • 2 cups oatmeal
      • 1 1/4 cups brown brown sugar
      Directions
      In a medium saucepan, bring apple juice and apple chunks to a boil. Add oatmeal and cook 3 minutes, until thick. Divide oatmeal among 4 ovenproof bowls. Divide brown sugar among bowls, sprinkling it over entire surface of oatmeal.

      Heat broiler to high and set oven rack 5 to 6 inches from heat source. Place bowls on a baking sheet and place in broiler; broil until oatmeal turns dark brown and begins to bubble, 1 to 3 minutes.

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        The Greatest Grilled Cheese Sandwich
        The bold simplicity of thick challah and melted cheese is perfection on a plate—especially when it's served with creamy tomato soup .

        This recipe is part of O 's comfort food menu
        The Greatest Grilled Cheese Sandwich
        Servings: Serves 6
        Ingredients
        • 12 thick slices (3/4 inch) challah or brioche
        • 6 Tbsp. butter , softened
        • 12 ounces shredded cheese , such as cheddar, jack, Fontina, Gouda, mozzarella, or Gruyère (3 cups)
        • Grilled onions and bacon
        • Grainy Grainy mustard and sliced tomato
        • Smoked ham and roasted peppers
        Directions
        Butter one side of each slice of bread.

        Heat a flat griddle or large frying pan over medium heat. Mound about 1/2 cup (2 ounces) cheese on each of 6 slices of bread (unbuttered side). Add any optional toppings (if using). Place remaining bread on top, buttered side up. Place 1 or 2 sandwiches (do not crowd) on griddle or skillet. (Don't let griddle get too hot or bread will brown before cheese is melted.) When bread is golden brown underneath, turn sandwiches over and press flat with a spatula. Reduce heat to medium-low and continue cooking until cheese is melted and bread is golden brown on both sides. Repeat with remaining bread and cheese. Slice and serve hot.

        Next: Get the recipe for creamy tomato soup

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          A Potato Dish for Julia Child
          Delicate, buttery slices of new potatoes get an extra boost from salty mashed garlic and cracked pepper. Judith Jones created this side dish while working late one night on a cookbook manuscript with Julia Child, who turned to Judith and said: "You make a nice little potato dish while I fix the meat." She uses a 4 1/2-inch square cast iron pan but says any small skillet will do.

          This recipe is one of Judith Jones' meals for one.
          A Potato Dish for Julia
          Recipe created by Judith Jones
          Servings: Serves 1
          Ingredients
          • 2 new potatoes (about 6 ounces)
          • 1 small clove garlic
          • Salt
          • 4 tsp. butter
          • Freshly ground pepper
          Directions
          Peel potatoes, and slice them very thin. Peel and mince garlic, then mash it, along with a generous pinch of salt, with the flat side of a large knife until it is a paste. Work about 1/2 teaspoon butter into it.

          Heat 2 teaspoons butter in a small pan over medium-low heat; lay in half of potato slices, overlapping slightly, to fill the bottom. Lightly salt and pepper, and smear garlic paste on top. Add rest of potatoes to make a second layer, again overlapping.

          Cook, setting a small cover askew on top of pan. After about 8 minutes, turn potatoes, which should be brown on the bottom, by setting a sturdy plate on top of pan and flipping them over onto it. Heat rest of butter in pan, then slide potatoes back in and arrange them as neatly as you can. Cook semicovered for 5 minutes, and uncovered for a couple more minutes, at which point they should be done and browned, both top and bottom. Slide them onto a plate; season with salt and pepper.

          Adapted from The Pleasures of Cooking for One, by Judith Jones, copyright © 2009, with permission from the publisher, Alfred A. Knopf, a division of Random House, Inc.

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            Classic Tarte Tatin
            Lavender adds unexpected flavor to this otherwise classic tarte Tatin.
            Classic Tarte Tatin
            Created by Rori Trovato
            Servings: Serves 6
            Ingredients
            • 1 1/4 cups all-purpose all-purpose flour , plus more for rolling dough
            • 8 tablespoons (1 stick) unsalted unsalted butter , very cold, cut into 1/2-inch pieces
            • 1/2 teaspoon salt
            • 1 teaspoon sugar
            • 2 to 3 tablespoons nonfat nonfat milk , very cold
            • 7 tablespoons unsalted unsalted butter
            • 7 to 8 Granny Smith Granny Smith apples , peeled, cored and quartered
            • 1/2 cup sugar
            • 4 sprigs lavender
            • 1/2 cup creme fraiche (optional)
            • 1/2 cup sour sour cream mixed with 1 tablespoon brown sugar (optional)
            Directions
            To make crust: In a food processor, combine flour, butter, salt and sugar; pulse 6 to 8 times, until mixture resembles coarse meal. Add milk 1 tablespoon at a time, pulsing until mixture solidifies into a ball. Remove dough from machine and shape into a 5-inch disc; wrap in plastic wrap and refrigerate at least 1 hour.

            Place a sheet of parchment paper on a floured board, and allow dough to stand, unwrapped, until just pliable, about 10 minutes. With a floured rolling pin, roll out dough into an 11-inch circle. Move dough a quarter turn with every roll, making sure it is not sticking to the paper underneath; dough should be 1/4 to 1/8 inch thick. Transfer dough, on parchment paper, back into the refrigerator; let chill while preparing filling.

            To make filling: Preheat oven to 425°. In a deep 12-inch skillet, melt butter over medium-high heat. Stir in apples, sugar and lavender. Cook, stirring occasionally so apples and sugar don't stick, about 20 minutes. Increase heat to high and cook until apples are a deep golden brown, 12 to 15 minutes. Shake pan to make sure sugar isn't burning; the color should be a very deep brown.

            To a 10-inch glass pie dish add apple mixture, discarding lavender sprigs. Place rolled dough on top of apples; tuck edges of dough around apples on the inside of pie dish. Place in center of oven and bake until pastry turns golden brown, 35 to 40 minutes. Remove tart from oven and immediately place a large, heatproof serving platter or board on top of pie dish; flip over and give a firm tap to release any apples that may be stuck to bottom. Slowly raise pie dish. Serve tart warm or at room temperature. Serve with crème fraîche or sour cream mixed with brown sugar, if desired.

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