Sunday, 29 March 2009

Chicken Enchiladas with Salsa Verde


I've recently had the pleasure of having authentic Mexican food prepared by a girlfriend of mine who is from Mexico City. (I was even so lucky on one occasion to have her mom cook as well - but that's another blog).

I'm a good 2000 miles from Mexico, and my friend swears that the majority of restaurants this far out, are not authentic (well at least 99% of them aren't). So as she did their cooking, I made sure to take lots of notes so I could recreate the recipes.

Chicken Enchiladas with Salsa Verde has several steps. I managed to break them down over a couple of days using the pressure cooker. It's just a bit of laziness on my part, as there is no reason why this dish couldn't be prepared all in the same day.

Salsa Verde
Into the crockpot I put tomatillos, garlic and jalapeno peppers. I added a mere 1/2 cup of water (usually you would cover with water) and brought to high pressure for 4 minutes. I used the valve to release the pressure, so that they wouldn’t overcook. Although I had only used 1/2 cup of water, there was a lot of liquid in the pot. Out of curiosity I strained the veggies to measure the liquid and there was now more than 1 cup of liquid. You do want to retain some of the liquid, but this would be wayyyyy to much.

I transferred my strained ingredients to a blender, then added onion, cilantro and lime and blended until a smooth sauce. I put the sauce in the fridge, where it stayed for 3 days.

Into the pressure cooker I put chicken, cilantro, onion and garlic.
I added about 1 cup of water, put the lid on and brought it to full pressure. I cooked it for 15 minutes, then let the pressure reduce on its own. When I removed the lid it smelled wonderful - the mix of ingredients had this incredibly fresh, fragrant smell. I strained the ingredients, again reserving the liquid as it was such a lovely stock. I shredded the chicken into a bowl, and discarded the skin, bones and strained ingredients.

After sautéing corn tortillas in oil, I filled each with the chicken, folded in half and laid them out in a baking dish. I poured my prepared salsa verde over top and spread it around to cover, and put grated mozzarella cheese on top. I baked it for about 30 minutes, and had a yummy, spicy dish.

Salsa Verde
6 medium tomatillos husked
1 clove garlic
3 jalapeno peppers
1 small bunch cilantro
1/2 medium onion
1/2 lime, squeezed for juice
Put the tomatillos, garlic and jalapeno peppers into the pressure cooker. Add 1/2 cup of water and bring to high pressure and cook for 4-6 minutes. Let the pressure drop on its own. Strain the veggies and reserve the liquid. Place the veggies into a blender with the cilantro, onion and lime juice. Blend until smooth.

4 chicken breasts with bone and skin on
1 small bunch fresh Cilantro
1/2 medium onion
1 clove garlic
Put the chicken breasts, cilantro, onion and garlic into the pressure cooker. Bring to high pressure and cook for 15 minutes. Let the pressure drop on it's own. Remove the chicken and shred the meat - discard the bones and skin. You can strain the remaining liquid and reserve for using to cook rice.

8 small corn tortillas
Olive oil
Mozzarella cheese, grated
Sauté each corn tortilla in a bit of olive oil to soften. Fill each with shredded chicken, fold in half, and place in a casserole baking dish. Cover with the salsa verde, then top with shredded mozza. Place under the broiler to melt the cheese.

Tuesday, 24 March 2009

Champagne Chicken and Veggies

You may have noticed a theme that my last two recipes have "champagne" in the title. But don't be mislead into thinking that I'm regularly sipping on champagne and munching beluga caviar. It's actually more of a using up leftovers thing. But I figured this title resonated more than "Using up Leftovers Chicken".

When I got home from work this evening I was hungry but not super hungry and my husband requested something light. I felt like having chicken so I pulled out two bone-in chicken breasts to defrost. I then searched my fridge to find accompanying ingredients. The first one to be found was the last bit of leftover champagne from Saturday's dinner (carefully capped with a specific champagne corker so that it wasn't yet flat).

I also found a red onion, garlic (yes I'm finally the proud owner of garlic again), mushrooms, carrots and celery. I knew I was onto something. And the best part is that I knew it would be easy and ready in no time.

I browned the chicken in right in the pressure cooker on both sides. As the chicken was browning I chopped the onion, sliced the mushrooms, chopped the garlic, peeled and sliced the carrots, and diced the celery.

I removed the chicken from the pot, chucked in my prepared veggies and let sauté until softened. I added my bubbly, let it simmer down, threw in some canned tomatoes, returned the chicken, secured the lid, and brought up to high pressure. Easy pleasy. After 15 minutes I turned the burner off and let the pressure fall.

Before serving I did a quick check of the chicken temperature to make sure it was cooked through. It was more than done at about 180-190F depending which part of the bird breast I was aiming for. Despite the high internal temperature it was super tender and infused with the yummy vegetable goodness.

And what to serve with? Why, leftover champagne and leek risotto of course!

Champagne Chicken and Vegetables

2 tbsp olive oil
2 bone-in, skin on chicken breasts
Kosher salt
Fresh ground pepper
1 red onion, diced
2 cloves garlic, chopped
8 mushrooms, sliced
2 medium carrots, peeled and sliced into coins
1 celery stalk, chopped
1 tsp thyme
3/4 cup champagne
14 oz canned tomatoes

Heat the oil in the pressure cooker. Add the seasoned (salt and pepper) chicken breasts and brown on each side for about 4-5 minutes. Remove the chicken to a plate for now. Add all of the veggies except the tomatoes and they thyme. Let cook for about 5 minutes until reduced. Add the champagne and let simmer down for about 1 minutes. Add the tomatoes and mix through. Nestle the chicken breasts into the stew-like mixture and secure the pressure cooker lid. Bring to 15 psi pressure and let cook 15 minutes. Use the quick-release method to release the pressure.

Sunday, 22 March 2009

Leek and Champagne Risotto

It's Sunday.

Last night we hosted a wonderful multi-course birthday dinner for a dear friend with friends old and new in attendance. It was incredible, we had such a good time. But today I'm tired. Played out from a full-day cook-fest. For this reason, I had no intention to undertake a post for my blog. But here I am.

Let me explain.

In the wake of the dinner party, I spent a relaxing afternoon catching up on the various foodie blogs I watch. There was a common theme across several of the food blogs as First Lady, Michelle Obama, made a groundbreaking (literally) announcement on Friday for the White House Kitchen Garden - an organic garden at 1600 Pennsylvania Avenue . Wow! This is the first time since the Roosevelt Era (1933-45) that the White House has had a visible garden. And this one is particularly remarkable as it will meet needs beyond the White House kitchen. I won't go into the details as there's lots already out there but have provided some links at the end of this post in case you're interested to read more.

Moving on.

Through my blog reading,
Serious Eats New York put me onto, as they so often do, the New York Times food news - quick links to foodie articles without me having to do the looking. In particular, there were two very interesting articles centred around organic food and food consumption practices. Both quite thought provoking.

It got me to thinking (the thought provoking worked).

It's not that I read anything new that I hadn't read before, but it does seem there is a whole new energy to the writings. Some extra wind in the sails as a result of Michelle Obama's bold move (actually, planting a garden shouldn’t be a bold move, but perhaps the fact that it is bold, tells the story right there).

I decided to prepare a meal using the principles of minimizing waste and reducing my carbon footprint through vegetarian cookery. And that's how I got to Leek and Champagne risotto.

You see I had three leeks in my fridge that were about to expire (I've been here before) and some leftover champagne from last night's soiree. My leeks were originally intended for creamed leeks, but after a large, indulgent dinner last night, we weren't in the mood for another decadent meal. The topper, was that I was going to use the pressure cooker to make this risotto (another carbon footprint reduction).

I had heard the stories that a pressure cooker can make risotto, but was skeptical. Afterall, I actually find comfort in the 45 minute stirring process of regular risotto. But after my food blog reading, I felt that this was the evening to give it a go.

I prepared the risotto pretty much how I would normally. I sautéed the leeks for a few minutes, then added the rice. After adding the liquids (champagne and broth) I secured the pressure cooker lid and cooked the concoction at high pressure.

It was kind of strange, turning my back on the pot to clean up the kitchen, instead of regular stirring. I have to admit, I had an unsettled, almost a guilty feeling as if I was cheating all risotto making rules. The worst of it was I couldn't peek - the pressure lid was secured. So I had to trust the pressure cooker and assume all was well.

The end result was a very nice risotto. It was perfectly al dente. It wasn't as creamy as my usual risotto, but close - I would consider adding a bit more liquid next time. Another score not only for the pressure cooker, but for a reduced carbon footprint.

Leek and Champagne Risotto

1 tablespoon olive oil
1 table spoon butter
3 leeks, trimmed, cleaned and sliced thin
1 1/2 cups Arborio rice
1 cup champagne
2 cups vegetable broth
1/2 cup grated parmesan
Salt and pepper to taste

In the pressure cooker, heat the olive oil and butter over medium-high heat. Add the leeks and sauté until softened, about 5 minutes - you don't want them to brown so adjust the heat accordingly. Add the rice and sauté for 1-2 minutes. Add the champagne and mix in. Add the broth and mix in. Secure the lid and heat to high pressure (15 psi). Once at pressure cook for 7 minutes. Use a quick-release method for reducing the pressure and open the pot. Add the parmesan cheese and salt and pepper.

Some extra reading about the White House Kitchen Garden:
Obama Foodarama - details on the White House Kitchen Garden
A Mighty Appetite - White House says yes to Edible Garden
The New York Times - Is a Food Revolution Now in Season

Thursday, 19 March 2009

Crabapple Glazed Ribs

We had determined that we would have ribs for supper this evening, and I was anxious to put them to test in the pressure cooker, but what kind. I was in the mood for nicely glazed ribs with a bit of heat and a bit of sweet.

The original recipe is one that I've made several times and is actually for Baked Maple Ribs from
The Spice Ingredients Cookbook. But I didn't have the staple ingredient, maple syrup, on hand. I figured, that apart from a bit of a maple flavour, the intent was a sticky, sweet ending. So, surely crabapple jelly would be a reasonable substitute.

First I sautéed some onions and garlic right in the pressure cooker until they were softened. I added crabapple jelly, soy sauce, ketchup, Worcestershire sauce, chopped fresh ginger, paprika, mustard powder, balsamic vinegar, and sambel olek for heat. I brought it all to a simmer. I carefully placed individual ribs from a rack of baby back ribs into the pot so that each one was in the sauce. I would say that this is key to the end product.
I put the lid on and let it come to pressure. They cooked at high pressure for 20 minutes and I let the pressure drop on it's own for some extra cooking time.

When I opened the pot, I could tell that any part of the rib that wasn't submersed in the sauce, didn't capture any of the colour. It wasn't particularly attractive or appetizeing. But, they were definitely done and very tender, but in terms of appearance, they didn't look great. To help out with this I decided to put them into a separate dish, pour the sauce over and finish in the over for a few minutes to get a better looking dish.
That worked! Although it dirtied an extra dish, it was worth it as they were attractive enough to set on the table or serve to company without having to blindfold them (usually a plus for entertaining).

Another pressure cooker victory! Tasty, tender ribs in minutes.

Crabapple Glazed Ribs
Adapted from The Spice Ingredients Cookbook

1 rack pork baby back ribs
1 tbsp olive oil
1/2 onion diced
1 garlic clove
1/2 cup crabapple jelly
1 tbsp soy sauce
2 tbsp Worcestershire sauce
2 tsp chopped fresh ginger
1 tsp paprika
1 tsp mustard powder
1 tbsp balsamic vinegar
1 tsp sambel olek

Heat the olive oil right in the pressure cooker. Add the onions and garlic and sauté until softened. Add the remaining ingredients and bring to simmer. Arrange the ribs in a single layer in the pressure cooker. Secure the lid and bring to high pressure. Reduce heat (without losing pressure) and cook for 20 minutes. Let the pressure drop on its own. Remove the ribs to a baking dish and pour remaining sauce over. Finish in a 350F oven for 5-10 minutes.

Wednesday, 11 March 2009

"Eat Down the Fridge" Stuffed Shells with Arrabbiata Sauce

I wasn't quite sure if I should call this blog the above name or "dirty every bowl and pan that you have in your kitchen" as that's pretty much how it turned out. And part of the repertoire of pans that I dirtied in this process, quite to my surprise, was the pressure cooker, as I was certain this was going to be a non-pressure cooker blog.

So in case you missed it, this week is Eat Down the Fridge Week. Unlike my last blog, I'm back in my primary home so it was like a whole new endeavour with all new ingredients needing to be used up. Fortunately (or unfortunately if you don't like to dirty a lot of dishes) I had the makings for a pretty good meal. I had a slab of leftover pancetta and a partial container of ricotta. I also had a package of dried pasta baskets (not quite shells, but close) that I acquired in August at the Feast of St. Anthony in Boston's Northend, that I've been wondering for sometime what I would do with. This was my big break!

I recalled seeing a rerun on the Food Network with Chef Giada De Laurentiis where she was making some sort of stuffed shells. So that's where I started, and sure enough, I found a recipe by her that could utilize my three rogue ingredients -Stuffed Shells with Arrabbiata Sauce.

Jumping right into the recipe, I got to work chopping, then sautéing, my pancetta . I also started the water for par-cooking my pasta shells. With two pots going on the cooktop, this is when I realized , that in my excitement to use up the above mentioned ingredients, I failed to read through the entire recipe and check to make sure I had everything on hand. I had two key missing ingredients:
I'm totally embarrassed to admit that I did not have a single clove of garlic on hand again! In a scramble to improvise I came up with some shallots to fill in. The recipe calls for 5 cups of marinara sauce. Not only did I not have it on hand, the recipe provided called for 1 hour of simmering - not the best option for a quick dinner. Enter the pressure cooker.

So now I've got pancetta with red pepper flakes and minced shallots on the go on one burner, a pot of boiling pasta on the go on another burner, a pressure cooker sautéing some ingredients for the marinara sauce on yet another, a few cutting boards soiled from their handywork, and a food processor doing additional chopping, mixing and grating to help along the whole thing. Not to mention a bowl for mixing the ricotta stuffing. It was kitchen mayhem.

Once you've got the pasta par-boiled, the cheese stuffing prepared, and the sauce ready you assemble. You stuff the shells with the cheese mixture, assemble in a pan and pour sauce over.I won't go into the details of the recipe as you can find them here on the Food Network site.
But I will tell you a bit about the pressure cooker sauce. I sautéed some carrots, shallot (wannabe garlic) and onions in olive oil until translucent. I then added finely chopped canned tomatoes. It turns out that the pancetta I had been preparing was actually for the marinara sauce (the ingredient that must transform the sauce from a mere marinara to arrabbiata sauce from the recipe title I guess) so instead of adding the marinara sauce to the pancetta as indicated in the recipe, I instead added the pancetta to the pressure cooker marinara. Clever, no? I then secured the pressure cooker lid, turned it to high pressure, and let cook for 15 minutes with additional cooking time as it depressurized on its own. Voila.

The end recipe was yummy. It's pretty hard to go wrong with cheese, tomato sauce, and pasta, but this was more posh than your average cheesy pasta (but not too posh).

Sunday, 8 March 2009

"Eat Down the Fridge" - Turkey Curry Pasta

As the subtitle to my blog indicates, I've given myself provision to chat about "other food stuff" outside of pressure cooker and smoker cooker, and this is my first blog of that sort.

For those of you who know me, you know that my husband and I currently go between two cities as a result of work. As it turns out, when I'm not in our permanent location, I'm without the pressure cooker and the smoker. So it's a good thing I have the "other food stuff" provision, for times like this when I'm in Ottawa, Canada.

I was having a look at the Food and Think blog, and apparently there is a new challenge out there right now to "Eat Down the Fridge" from March 9 - 15. Even though its March 8th, I figured I should attempt this call to action given that I'm in Ottawa sans pressure cooker and smoker, haven't grocery shopped, and always enjoy a food challenge. Game on!

I actually had to go through my cupboards and fridge to reacquaint myself as I haven't been here for well over a month. It was then that I realized, that this really will be a challenge as I'm missing lots of basic food stuff (I don't even have a head of garlic on hand - yikes! Isn't that mandatory).

After some careful perusing of the cupboards and fridge, I decided on a turkey curry sauce that I used to make when I was in university. So this automatically tells you that this recipe is several years old, is suitable for the budget conscious, and may not be an authentic cuisine type of dish. But, as I remembered it, it was delicious.

I started with two sorry onions that were pushing past their prime. I normally wouldn't want to show this picture, but really wanted everyone to appreciate that I truly am eating down not only the fridge, but pantry, and cupboards and anything edible in view.

After scrapping the bad parts, I did have enough to meet the needs of this dish. I then chopped up some carrots that were in rough, but not nearly as rough shape.

I sautéed the onions in a bit of olive oil. Once they were translucent I add the carrots and some water. From there I added ground turkey and sautéed until it cooked through. Then I added curry, cumin, kosher salt, some heat in the form or red pepper flakes, and a can of Italian tomato paste. I stirred to mix through and let simmer. After tasting, it was good, but needed something more. I had my husband do a taste test and he thought more tomato would do the trick.

I didn't have more tomato, and I knew he meant that rich tomato flavour. Another visit to my pantry wielded a jar of sundried tomato pesto. Perfect. I knew it would add that extra kick.

The end result was surprisingly delicious. Even better than I remembered from my university days.

We served over whole wheat pasta. I'm not always a fan of whole wheat pasta (some things are just better with regular pasta), but this dish lends itself is the perfect complement.

Turkey Curry Pasta
1 onion chopped
2 carrots, peeled and diced
1 tbsp olive oil
1/2 cup water
1 lb ground turkey
1 tbsp curry powder
1/2 tbsp cumin
1/2 tbsp kosher salt
1 can tomato paste (small)
1/2 small jar sundried tomato pesto

Heat your pan with the olive oil. Saute the onion until translucent. Add the water and carrot and cook for 2-3 minutes. Add the ground turkey and stir until cooked through. Add the remaining ingredients. Mix and let simmer, stirring frequently, for 15 - 30 minutes.

Tuesday, 3 March 2009

Comfort Food - Pork Osso Buco

Here it is. March. It's still winter (at least where I am) and they're still talking about a recession. But signs are coming that spring is near (there was actually a few spits of rain today during my 7 minute commute after work). So time is running out on those wonderful comfort-food meals that you make during the dark nights of winter.

Tonight I'm making Pork Osso Buco. An oxymoron you ask? Isn't Osso Buco always from veal? Technically, yes. And I'm sure there are Italians reeling at this bastardization of a traditional recipe. But pork is a good substitute for a number of reasons:
  1. Although I'm clearly a carnivore, I always get a sad twinge when eating veal (have you seen a baby cow - they're so darned cute). Of course, I get over it and still eat my veal, but nonetheless, there's a twinge.
  2. Economy. I use pork hocks vs. veal shanks. Pork hocks are lower down on the leg of the animal than the shank, and are insanely cheap, but incredibly delicious and great for yourself or even a dinner with guests.
  3. It's different. Why do the same thing all the time?
Let's begin.

The first time I made Osso Bucco, I used a recipe by
Tyler Florence from his real kitchen cookbook. I've really liked celebrity chef Tyler Florence ever since his Food 911 days (I wish they would bring back re-runs of this show, or some DVD version). I remember being on a trip to Boulder, Colorado right when this cookbook was out and was elated to find a deal on it. Worth every penny.

The thing about pork shanks is they are often big, or perhaps long is the better description. So I get my butcher to cut them in half (not lengthwise) and plan for each piece to be a portion. I start by dredging the hocks in the flour mixture. And then I tie with butcher string to help them from falling apart while cooking.

Heat your pressure cooker pot on med-high heat. Melt some margarine (or oil and butter mixture). And brown the shanks on all sides. Remove the shanks to a plate.
Now it's veggie time. Chop an onion, some carrots, some celery, and garlic.
Put them into the pressure cooker which you've already prepared your pork hocks in. Chuck in some bay leaves and thyme. And wait. The aroma of this mixture is heavenly. I wish you could put scents on the internet (good ones at least) because at this point, your kitchen is smelling great. (Add to this some garlic roasting in the oven for the garlic mashed potato accompaniment and you'll pretty much be drooling on the counter).

Once the veggies have softened and started to get some nice colour, add some red wine. I will restate here, the rule of thumb which I'm sure you've heard a million times, do not use cooking wine and do not use wine that you wouldn't drink. This doesn’t mean that you have to use expensive wine, but please try to use something relatively decent.
Let the wine simmer down, and then add some canned consommé and some tomatoes. I used canned tomatoes that were drained. Per a former blog, I've discovered that you don't need as much liquid when utilizing pressure cooker technology.

Although I find that I'm quite enjoying the speed and quality of pressure cooked meals, this is where it gets boring. Put the lid on according to the manufacturers instructions, set to high pressure, and once the it reaches pressure. Wait for 50 minutes.


Yet fast.

At least compared to the usual 3-4 hours of cook time.

After 50 minutes of cooking under pressure. I turned the burner off. I let the dish reduce pressure on it's own. The final dish was delicious. Still a lot more watery than if done in the oven (reduce liquid even more next time). I served over garlic mashed potatoes (my own recipe). Yummy!

I'm quite amazed that I was able to do this meal on a week night. A dish that's usually 3-4 hours, was more tender than ever, and done within with 1.5 hours total. I still found it had a bit too much liquid, so next time I try this in the pressure cooker, I would reduce the liquids a bit more.

I served over yummy garlic mashed (not smashed) potatoes.

Pork Osso Buco in a Pressure Cooker
This recipe is inspired by Tyler Florence's real kitchen but has been changed quite a bit for pressure cooker and general ingredient purposes.

2 pork hocks, cut in half
Flour for dredging seasoned with salt and pepper
4 tablespoons margarine
1 medium onion diced
1 celery stalk sliced or diced
2 carrots peeled and chopped
3 large garlic cloves chopped
2 bay leave
2 tsp dried thyme
2 cups red wine (I'd use less next time)
1/2 can consommé
1 large can tomatoes drained

Dredge the pork hocks in seasoned flour. Melt the margarine in the pressure cooker and brown the hocks on all sides. Once browned remove to a plate (for now). Add the onion, celery, carrots, garlic, bay leaves and thyme. Sauté until soft and a bit coloured. Add the wine and let simmer for 5-10 minutes. Add the consommé and tomatoes. Return the hocks back to the pressure cooker. Secure the lid. Bring to high pressure and let cook for 50 minutes.

Sunday, 1 March 2009

Smoked Beef Ribs and Garlic Parmesan Smashed Potaotes

When you think about it, the smoker and pressure cooker are a good cooking match. The pressure cooker is great for quick weekday meals, and the smoker is good for weekends when you have more time to prepare a low and slow meal (even if you're busy during that time, you can pop out to tend to your smoker while doing other stuff).

Then there's in-between times which was today. We hadn't planned anything for dinner, but did make plans late this morning to have our neighbours over. We didn't know what we were going to make, but after hitting one of our favourite butcher shops came away with some fantastic looking beef short ribs. I still wasn't sure how I would prepare them as I had neither made them in a pressure cooker or a smoker previously. I flipped through some recipes and found one that could be prepared on the smoker within four hours - perfect!

In one of my earlier blogs I mentioned that garlic powder does have a place in the world, and this is where it is. Smoker cooking. The recipe I chose, Chili-Raspberry Beef Shortribs in Championship BBQ Secrets for Real Smoked Food, had a first step where you simply sprinkle the ribs with garlic salt (I used powder) and ground pepper. Done!

Using a mix of alder and pecan pellets, I preheated the smoker on high for 15 minutes, put the seasoned ribs on, and turned it down to 250F. That was it for the smoker for 3 hours. (Pause here)

When dinner time got closer, I prepared the baste for the ribs. Given that this recipe is primarily ketchup, I have to say that the addition of the few other ingredients - raspberry vinegar in particular - turned it into a whole new entity. I'm not even a fan of ketchup, but in this form I was licking it off the spoon (avoiding to double dip of course).

While the ribs continued to cook, I prepared the smashed potatoes. The recipe was inspired by the March 2009 issue of
Gourmet magazine. They boiled nugget potatoes then smashed them slightly with a potato masher. I had leftover roasted nugget potatoes, so I smashed those instead. Then I used melted 1/3 cup butter with 3 clove of garlic to baste the potatoes. Wanting it to be a make-ahead dish I opted not to pan-fry them but bake them in the oven for 20 minutes at 400F. After removal I topped them with finely grated parmesan cheese. They smelled fantastic while cooking and tasted pretty darned good.

Cooked Nugget Potatoes - pre smashing

Above: Nugget Potatoes Post Smashing

During the last hour of smoking, the ribs were basted every 15 minutes with the chili raspberry sauce. The finished product was a tender, meaty beef falling off the bone that had the tasty sauce flavour, without being drowned.

Above: The ribs after 3 hours and before basting

Above: The final product - Chili Raspberry Smoked Beef Shortribs

Although I like to cook, I'm not much for making desserts. So when our friends asked what they could bring, I of course suggested dessert (plus I know they are particularly good dessert makers!). They brought a fabulous apple crisp. I don't have the recipe, but it was just as a crisp should be - yummy flavour without being too sweet, apples just cooked so that they are not mushy, and a chewy topping.

The perfect ending to a meal!