No, the contest was not rigged…
We were tickled – and surprised – to have one of our very own CFM board members win the apple pie contest last week. We knew Nancy Silver has an array of talents but she’d kept her pie-baking prowess under wraps. Nancy was kind enough to share her pie recipe with us. She got the recipe for her winning pie from the King Arthur Flour website, which, in turn got it from Anita Newell of Groveton, NH, who also took first place with this pie in the Lancaster, NH fair.
“I try different apple-pie recipes all the time,” said Silver, a longtime Chappaqua resident. “What intrigued me with this recipe was the addition of caramel sauce,” which mimics a caramel apple. Nancy said she “just happened” to find a jar of goats-milk bourbon salted caramel from Vermont tucked away in her pantry, so, she went for it. “I think that might have been the special ingredient.” It was her one substitution to the recipe. If your pantry is not as well-stocked as Nancy’s, I’m sure Michele Kim, our caramel expert at La Petite Occasion will have some good options the next time she at the market (November 3). Added Silver, “this particular recipe calls for a streusel as well as a lattice crust. How crazy is that? I’ve never done that before. More butter and sugar I guess.” Indeed.
chef Maria Reina always has a winning recipe up her sleeve. This week she is returning to Chappaqua for one of her popular demos. She will be preparing a Moroccan-spiced Kabocha Squash Soup with Grilled Cheese-Apple Sandwich and she was kind enough to give us the recipe in advance so if you like the samples tomorrow you can go ahead and buy the ingredients at the market and make it yourself.
Moroccan-spiced Kabocha Squash Soup with Grilled Cheese-Apple Sandwich
Recipe created by Maria Reina of Bella Cucina Maria
2 lb. kabocha squash, rinsed well, see note
Ground back pepper
3 oz. shallot, ½ cup diced
1 cup vegetable stock,
or 1 cup water and 1 tablespoon of Better than Bouillon.
1 cup water, plus more for thinning
1 teaspoon of Moroccan spice blend, see note
- 1. Preheat the oven to 375 degrees and line a rimmed baking sheet with foil. Break the squash into 4 pieces, scooping out the seeds. Place on the baking sheet and drizzle with oil and season with salt and pepper. Bake for 30 minutes, or until very soft. Remove and cool enough to handle and scoop out, discarding the rind. See note.
- 2. While the squash is cooling soften the shallots with 1½ tablespoons of oil, seasoning with ½ teaspoon of salt and pepper. Add the squash, stock, water and spice blend. Bring to a low boil stirring. Take off the heat and allow to cool.
- 3. Using a high-speed blender carefully blend the soup until silky smooth. Taste for seasoning adding additional salt, pepper, and water if needed for thinning as desired.
- 4. Serve with a grilled cheese-apple sandwich.
Cook’s notes: Generally speaking for every 1 pound of winter squash you will yield 1 cup of cooked squash.
Moroccan spice blend can be purchased from any specialty store. I used the Fresh Direct brand
Brooklyn Biscuit suffered a setback when the Brooklyn food incubator where they rent kitchen space shut down unexpectedly last weekend leaving over 200 food producers in the lurch. They have been scrambling to find alternate kitchen space to rent. We hope to have them back at the market soon. You can read about the abrupt closure of Pilotworks here.
Never a dull moment in the Farmer’s Market world…
See you at the market!
Pascale Le Draoulec
food writer/ farmer’s market director
author: “American Pie:Slices of Life (and Pie) from America’s Back Roads” (HarperCollins)