Lemon Apple Crumb Cake

 

Makes a 9x12 inch sheet cake (recipe easily halved)

The apple keeps this cake particularly moist.

Preheat oven to 325 degrees Fahrenheit

4 cups all-purpose flour

2 cups white sugar

1 cup packed brown sugar

4 teaspoons grated lemon peel

1/2 cup melted salted butter

1/2 cup canola oil

1/4 cup lemon juice

1/2 teaspoon salt

In a large bowl, blend together until crumbly and set aside 2 cups for the topping.

1 cup sour cream

1 cup milk

2 teaspoons baking powder

2 teaspoons baking soda

2 eggs

2 teaspoons vanilla

1 large apple cut into small cubes

1/2 teaspoon cinnamon or cardamom

Blend the remaining ingredients into the first mixture in the large bowl. Pour into greased 9x12 inch pan. Top with the 2 cups of reserved crumbly topping. You could even add in 1/2 cup of chopped nuts (I used almonds in this recipe and it was delicious) to the crumbly mixture. Bake for 50-60 minutes until a toothpick comes out clean near the middle. 

Spaghettini with Brussels Sprouts, Bacon, and Gorgonzola

 

1 pound spaghettini (or any thin long pasta)

1 pound of brussels sprouts, thinly sliced

1 large onion, sliced thinly

6-8 ounces thick-cut bacon, sliced crosswise into 1/4 inch strips

3 ounces crumbled gorgonzola cheese

salt and pepper to taste

In a large pan, saute bacon over medium heat until fat is rendered and bacon is almost crisp. Remove bacon from pan, saving the fat in the pan. Saute onions in the pan over medium heat until golden and softened. Increase heat to medium-high, add brussels sprouts and stir once in a while until cooked and bits are getting caramelized. Add bacon to this mixture.

In the meantime, cook pasta in large pot of salted water until al dente and a bit firmer than you want in the end. Drain, reserving about 1 cup of pasta water. Add pasta to the vegetable-bacon mixture while on medium heat, tossing the pasta. Add gorgonzola and 1/2 cup of pasta water, keep tossing until the water is absorbed. Add more water if it seems dry. Season with salt and pepper and serve piping hot.

Linguini with Gorganzola Cream Sauce, Bacon, and Leek Confit

Yes, it is excessive
Yes, it is delicious
It was PERFECT served with kale chips. Liam ate silently. That never happens.

Serves 4-6
1 pound linguini
1/4 pound thick cut bacon (Whole Foods Black Forest)
3 cloves garlic, minced
2 tablespoons flour
2-3 cups of leek confit (see recipe below, from about 2 bunches leeks)
1 cup cream approx
1/2 cup milk 3 ounces gorgonzola, crumbled (Gorgonzola Piccante IGOR)
salt and pepper to taste

 Make sauce while linguini is cooking

 In a large shallow saucepan, cook bacon over medium heat until nearly crispy. Remove bacon from pan, reserving the fat. Turn heat to low, add garlic to the bacon fat. Stir for about 10 seconds, then add the flour, stirring until evenly absorbed. Add leek confit, stirring to prevent sticking. Once leeks are warmed, add cream and milk. Stir gently until thickened and bubbling. Add gorgonzola and blend gently until melted. Season with salt and pepper. Drain pasta and toss with sauce. You can add a bit of pasta water if the sauce is too thick.

LEEK CONFIT

 We buy leeks only when they are on sale at the Italian Market in South Philly. This weekend we got 3 huge bunches for $3. Whenever I have lots of leeks, I make leek confit and use it as a side, on top of pizzas, or in pastas like the one above. The recipe is easily scaled up and down. It really is worth making when you have more than one bunch of leeks at hand, since it takes the same amount of time either way.

3 bunches of leeks, rinsed well, halved lengthwise
6 tablespoons of butter (about 2 tablespoons per bunch)

In a large heavy pan (I use a wide, shallow, enameled cast iron pan), gently heat the butter on low-medium heat. Add leeks and cover, stirring every 10 minutes or so until softened and starting to caramelize around the edges, about 30-40 minutes at least. By the time they are ready, the leeks should nearly melt together. If they end up a bit watery, remove the lid and let the water boil off.

 These store pretty well in the fridge, but never last very long.