I like the spontaneity of street photography and just as much I like the control of food and still life photography. I have no excuse - just living out my dual Gemini ways!
Every so often I'll share a post featuring something that I'm working on. Today it's food.
Funny how eating seasonally is trendy. It wasn't always that way. In fact, it was once quite the opposite.
My parents grew up eating seasonally on the farm and my in-laws grew up eating seasonally in the city. If you didn't have much money, that's what you did. You either grew it yourself or you bought it from someone who did. Eating out of season was for the wealthy.
When I was a kid my dad would tell me about how the fruits and vegetables that he ate when he was a kid tasted SO much better. They were eating organic decades before it was in style.
I'm an organic, seasonal convert. After English peas in June and Bing cherries in July, my favourite seasonal fruit is the fall Honeycrisp apple.
There is nothing like a freshly picked, local, organic apple.
With that clean, fresh flavour, I crave a simple recipe with few ingredients. I want to taste the apples. And for me it's an apple crisp.
It's quick, it's easy and it's far better tasting than you'd ever imagine. And the topping! Carmelized, crunchy goodness. A perfect foil for the warm, soft, sweet cooked apples.
The Best Apple Crisp
(print recipe here)
Peel, core and slice seven apples. Make them uniform slices so they will cook to the same level of softness.
Type of apple? Granny Smith, Honeycrisp - something that is flavourful and reasonably firm. An apple that'll hold its flavour and its consistency once baked.
Toss the sliced apples with the juice of half a lemon. Sprinkle in a half teaspoon of vanilla extract.
Layer the apple slices in a 9x12" pan. In a separate bowl mix 1 cup brown sugar, 1 cup quick cooking oats and 1/2 a teaspoon cinnamon. Add 1/2 cup room temperature butter and mix it up with your hands til crumbly. Cover the sliced apples with the topping.
Bake at 375 degrees til the apples are as soft as you like (30-40 minutes). Keep an eye on the topping and if it starts to darken too much, cover with foil and keep baking til the apples are done.
Eat warm with vanilla ice cream. Then have seconds. And save the leftovers for breakfast the next day. You know, if there are any.