Red Lentil Penne, Gorgonzola Sauce
Granny Smith Apple, Toasted Walnut, Fresh Mint
Gorgonzola, Granny Smith apples, and toasted walnuts have a particular affinity for each other. Here they are paired with gluten-free penne for a satisfying wholesome meal with higher protein, higher fiber, and lower net carbs. Explore Cuisine penne is made in Italy and comprised of only two ingredients: organic red lentil flour (73%) and organic brown rice flour (27%). Cool mint adds a note of freshness and counterbalance to the rich gorgonzola sauce while apple cut into allumette shape makes for a jaunty presentation.
Gluten-Free Red Lentil Penne Recipe
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Classic Apple Tarte Tatin with Cognac and Crème Fraîche
Here we have the irresistible color and flavors of Autumn on a plate. Top slices of just-from-the-oven apple tarte tatin with a dollop of crème fraîche – its slightly sour, nutty flavor and velvety texture make it the perfect accompaniment. Serve alongside a warmed snifter of Cognac and it would be difficult to find a better dessert to entertain as the weather cools and the leaves turn…
Classic Apple Tarte Tatin Recipe
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The Culinary Legend of Apple Tarte Tatin
Stéphanie Tatin’s inadvertent “mistake” in cooking an apple pie up-side-down has become a part of culinary history.
Back in the late 1800’s in France’s Loire Valley, two sisters took over the duties of running L’Hotel Tatin after the death of their father. Caroline managed the business side of the hotel and her older sister Stéphanie ran the kitchens. While she was an accomplished cook, Stéphanie also had a reputation for being a bit scatterbrained.
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Pappardelle with Saffron Cream
Apple, Fig, Pistachio, Mint
- Our 5 Star Makeover Cooking Club is featuring apples for the fabulous September event.
- My family and friends are celebrating the Jewish New Year 5773. And I’m thinking about noodle kugel. Kugel is a sweet Jewish casserole. I bake mine with egg noodles, golden raisins, cottage cheese, cinnamon, and apples. I was also thinking about my saffron matzoh balls…
- My little guy Wilson needed some tests. When I dropped him off, his awesome veterinarian gave me a big basket of fresh figs from her garden.
These three events cosmically intertwined. Apples & figs collided with noodles & saffron. And the result was a delightful vegetarian pasta with a luxurious saffron cream sauce. It was an exotic marriage of sweet & savory, creamy & crunchy. The colors were glorious ~ golden yellow saffron, pale green granny smith apples, pink salmon-hued figs, and bright green mint.
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Caramelized Apples Flambéd with Cognac,
In a Puff Pastry Shell with Crème Fraîche
This is a great dessert especially for those of us who are not advanced bakers.
Pepperidge Farm even tells us which side of the pastry is up. haha
Bake the Puff Pastry shells at 400 degrees for about 25 minutes.
Use a fork to remove the T O P.
Melt butter and brown sugar, cook the apples until soft.
Add a pinch of salt.
This is also a great dessert for those of us who like to light our food on fire.
Add Cognac (or Calvados) to the pan to flambé.
For tips on flambéing, go here
Ladle the warm apples and sauce into the shell and finish with a dollop of crème fraîche.
Six Ingredients, Fancy Dessert:
- brown sugar
- puff pastry shells
- cognac or calvados
- crème fraîche