Jambalaya

I love one-pot meals.  Last night it was beef stew, sorry it was prepared, cooked and devoured before I even thought of doing a post.  Tonight it's Jambalaya with Andouille Sausage and Chicken.

The original recipe came from "The New Orleans School of Cooking" at Jackson Brewery where Leon and I saw a cooking demonstration years ago.  I use the recipe, more or less, without making it "brown" or "red", i.e. I omit the Kitchen Bouquet or brown sugar or roux and/or paprika and/or tomato juice.  I cut down on the amount of chicken and the amount of rice - and it's still too much.  Too bad y'all weren't here!

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First Apple Pie of the Season

I haven't been posting because the menu hasn't changed much around here, especially during the summer.  Now, even though late September is usually not very autumnal in these woods, the ground is covered with ugly brown and yellow leaves with large fungus spots.  The constant wet weather has wrecked havoc with the fall foliage, despite what the tourist spokespeople are saying.

Anyhow, Leon and I picked apples at the local orchard on the weekend and I should hate for them to go bad.

Here's a simple, basic apple pie:

Filling 6 large apples, mix of Cortland and MacIntosh (varieties that I consider the true New England Apple Flavor), lemon juice, cinnamon, half cup or more of sugar.  (add raisins or dried cranberries)

Crust: 1 cup Crisco, 2 cups flour, 1/2 tsp salt, 3 Tbsp cold water, 1 Tbsp vinegar.  Divide in two (one a bit larger) and roll each between wax paper.  Larger crust on bottom, fill with apples, place top crust and pinch, brush with milk.  Bake at 475 for 45 minutes.

We're having spaghetti tonight and I don't think apple pie goes well as a follow-up, but we'll suffer.  Dinner's Ready!