The Importance of Ingredients, Plus Some Pie

If you have farms in your area and a car, I highly recommend getting something, even if it’s not immediately edible like apples. If you can get basil, it will make anything you eat taste better, though you might want to keep it off your cake . It’s been said before, but the most important part of any dish is the ingredients. Good ingredients are healthier and better tasting, and if you buy them locally you’re supporting your local farmers.
Caprese is a great example of the importance of ingredients. It is one of the most basic dishes you can make: sliced tomatoes layered with sliced mozzarella cheese topped with basil leaves. But it’s easy to do it badly; because it’s so simple, the ingredients will make or break the dish. My ideal is mozzarella di bufala (mozzarella made with buffalo milk), local organic heirloom tomatoes, and fresh organic basil. If you can get any of these without breaking the bank, do so. It will show you more than anything I can write that every dish starts before cooking even begins, with the ingredients.

I visited a local orchard today and picked a nice selection of apples; unfortunately I didn’t get more since they were $2/lb. Sadly no honeycrisp apples, but I did get some nice Jonagolds, as well as some Asian pears:

Pictures of pies after the jump.

Orange-Pepper Omelet with Spiced Fried Apples

While looking through Harold McGee’s fantastic On Food and Cooking, I saw a chart of herbs along with their various tastes and properties and created this. It’s pretty good, but not an everyday dish as it requires two skillets or washing one skillet between steps. Here you go:

Ingredients
For the apples:
Half an apple, diced (I used Fuji, but Honeycrisp and Pink Lady would probably be just as good, if not better)
Enough neutral oil (like canola oil) to coat the bottom of the skillet
You have two choices for the spice mixture.
For a warm flavor:
1/4 tsp ground nutmeg
1/4 tsp ground cloves

For a woody, “green” flavor:
1/4 tsp rosemary
1/4 tsp tarragon
1/4 tsp thyme

For the omelet:
3 eggs
1/4 cup orange juice
1.5 tbsp pepper
butter
a bit of brie (optional; I haven’t tried it but I think it would be good)

Combine the spice mixture in a bowl and set aside. Put the oil in a skillet and add the spices. Heat the oil on medium heat until you can feel it when you put your hand about an inch above it; toss in the apples. After about two minutes, the apples will be browned but still crisp, turn each one (yes, individually; or just haphazardly, but I’m hardcore .
While the apples are cooking, mix the eggs, orange juice and pepper in a bowl and beat briefly until combined. Heat a non-stick skillet on low-medium heat. Butter dropped in should sizzles but not brown. Drop in a bit of butter, enough to lightly coat the pan, and pour in the omelet mixture. Let it sit just until the bottom sets (the rest of the omelet will be liquid), then move the pan around, moving the mixture to the edges until it’s set. Turn the omelet out onto a plate and put in the apples and the brie, if you’re using it.

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Now playing: Simon and Garfunkel – Scarborough Fair/Canticle
via FoxyTunes

Applesauce Tomato Sauce

Suggestions would be appreciated!

Ingredients:
olive oil
1 small onion, chopped in half then into thin slices
1 x 28 oz can whole plum tomatoes, drained of most of its juice (I used Nicola San Marzano plum tomatoes, which smelled amazing)
1/2 clove garlic, chopped
1 1/2 tsp allspice
2 tsp basil
1/2 cup applesauce (I used a single-serving plastic cup)
1 small apple, mashed with a potato masher

1 lb linguini

In a large nonstick skillet, heat about 3 Tbsp olive oil until it’s hot. Toss in the onion and move it around so it’s coated with olive oil. Cover and leave until the onions turn brown/black and kind of stick to the bottom of the pan. Add the tomatoes and roughly crush them with a hard rubber spatula. Add the allspice, basil, applesauce, and mashed apple. Cover and put on medium-low heat for about 30 minutes.
Meanwhile, bring a large pot of salted water to a boil. Drop in the linguini and cook according to package directions. Drain.
Enjoy!

Note: the sauce might be kind of soupy, so I suggest using a slotted spoon to serve it.