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Arkansas Black Apple Tart

Meredith

Posted on November 27, 2013

Happy Thanksgiving. Make this tart with whatever apples you like, but if you can find Arkansas Black apples (these were from the store known as “Whole Paycheck”) buy lots of them– they keep in the crisper drawer a long time, and get blacker and sweeter with age. They are sweet/ tart– great for baking, but also nice and crisp for eating.  Thank you Johnny Appleseed! I sliced mine here on the mandolin– but I have made this tart with thicker slices, and it was still very good.  The crust is a super buttery sweet tart pastry from Mark Bittman in The New York Times.  The recipe made enough for a very simple 10 inch tart, or a folded edge/ rustic 9 inch tart. Tarts are…

Categories: dessert, recipes, vegetarian

Tagged: apple tart, arkansas black apples, baking, Basic Tart Crust, buttery, food, holidays, Mark Bittman, new york times, pastry, pie, recipe, thanksgiving

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homemade stock

Meredith

Posted on November 26, 2013

How many of my readers can confess to having tossed a chicken or turkey carcass in the rubbish in a pang of exhaustion, in a  kitchen full of dirty dishes, after cooking a big meal? I for one do not enjoy standing and picking the meat off a carcass with my fingers.  But I also do not enjoy preparing a soup recipe only to find out, after putting lots of time into it, that it mostly tastes like the stock I bought from the store. I don’t cook a whole bird but maybe once a month, and when I do I buy very high quality poultry, so it always makes me feel terrible to throw any away.  But having it hang around also seems…

Categories: recipes

Tagged: broth, chicken, food, poultry, recipe, savory, slow cooker, soup, stock, thanksgiving, turkey

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