one pan caramel apple crisp

a dessert for those

who wouldn’t normally choose

a crumble or crisp


sauce: 2 c sugar, 1.5 sticks butter, 1 c heavy cream, 1 t vanilla, 1 t kosher salt; apples: 6 peeled & sliced apples, 1 T lemon juice, 1 t cinnamon, pinch cardamom, pinch salt; topping: 1 c flour, 1 c oats, 1/3 c chopped pecans, 1/3 c brown sugar, pinch salt, 1 stick soft butter

caramel: in a cast-iron skillet, cook sugar+1/4 c water & butter until golden; remove from heat, add cream, add rest; remove all but 1/2 c from skillet; apples & topping: add apple ingredients to skillet, stir; combine topping ingredients, pour over apples; 350 F, 45 minutes; serve with remaining sauce

eggplant dal & sourdough naan

their pasture doubled

chickens only venture up

to their old fence line

dal source, naan previous version, 4 servings

dal: olive oil, 1 chopped onion, 1 cubed eggplant, s&p, 1 clove smashed garlic, 1 T minced ginger, 2 t cumin, 1 t coriander, 1 chopped tomato, 1 c lentils, 2 T balsamic vinegar, 2 T lemon juice; toppings: pickled jalapeƱos, herbs; naan: 1 c wheat chef, 3 c flour, 2 T olive oil, 1 T sugar, 1 t kosher salt, 1 c room temperature elmhurst milked walnuts

dal: cook onion, garlic, eggplant, ginger in spices & oil until browning; add tomato, caramelize; add lentils, cook 2 minutes; add 3 c water, simmer until al dente; add lemon &balsamic, simmer until done; naan: form ball, rest 30 minutes, cook 8 flattened balls on both sides in hot lightly-greased nonstick pan; serve with toppings