GIVEAWAY ENDED THE COMFORT OF APPLES
BY PHIL AND LAUREN RUBIN
SOME OF THEIR RECIPES TO SHARE
(1) SALMON BURGER WITH APPLE CORN SLAWBurgers inspire heated arguments. Some require a hefty patty where the juice runs down your arm. Others prefer a moist but more manageable package. A properly done salmon burger is a good meat substitute, and cooked to medium rare, it straddles the line: it’s both moist and meaty, but not dripping with juice. A tart apple is perfect as it cuts the fatty salmon and the sweet corn.
Ingredients:
4 tablespoons olive oil
2 pounds salmon, skin and bones removed
1 tablespoon minced shallot
1/4 cup chopped parsley
1 cup fresh breadcrumbs
1 egg, beaten
Salt and pepper
4 hamburger rolls, split and toasted
1 recipe Apple Corn Slaw
Procedure:
1. Line a baking sheet with foil and spread with 2 tablespoons of the olive oil. Chop salmon finely with a knife. In a large bowl, combine the salmon, shallot, parsley, breadcrumbs, egg, and salt and pepper to taste. Fold together to combine, but don’t overmix. Form patties about 3 inches wide and 1 inch thick. Refrigerate on prepared sheet pan for at least 1 hour. Meanwhile, prepare apple corn slaw.
2. Heat the remaining oil in a large sauté pan over medium-high heat. When oil shimmers, add the patties and cook 3 minutes per side.
3. Top bun with burger, then slaw and serve.
Serves 4
Apple Corn Slaw
1 cup peeled and finely julienned apples
1 ear corn
3 tablespoons mayonnaise
1 teaspoon cider vinegar
Salt and pepper
Place apples in a small bowl. Stand the corn upright and cut off the kernels. Add to the apples. Using the back of the knife, scrape down the cob to extract its “milk,” the sweet juice inside. Add along with the mayonnaise and cider vinegar to the bowl and season with salt and pepper.
Soup should be a smooth, friendly spoonful, which is why this is a lasting combination. Some ingredients just work well together: Butternut squash and apples have a complementary, mellow sweetness. Sweet potatoes and apples have a similar agreement, hence our sweet potato side dish
Ingredients:
- 2 tablespoons olive oil
- 1 yellow onion, coarsely chopped
- 1 medium butternut squash, peeled, seeded, and cubed
- 4 cups apples, peeled, cored, and chopped
- 4 carrots, peeled and chopped
- 1 quart chicken stock
- ¼ teaspoon cinnamon
- Salt and pepper
- ½ cup walnut halves
- 4 ounces goat cheese, sliced in ¼ -inch rounds
Procedure:
1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent about 3 minutes. Add the squash, apples, carrots, stock, and cinnamon and bring to a boil, stirring occasionally. Reduce heat to low, cover the pot, and simmer until the vegetables are soft when pierced with a fork, 20 to 30 minutes.2. Ladle the vegetables and half of the broth into a blender or food processor. Puree until very smooth. Return soup to the pot and stir in the remaining broth, one ladleful at a time, until you reach the desired consistency. Season well with salt and pepper.3. To serve, place a few walnuts in the center of a soup bowl. Shingle 2 slices of goat cheese on top of the walnuts and ladle the soup around the goat cheese. The idea is to have the goat cheese visible atop the soup. (Hint: it may be easier to ladle the soup into a large measuring cup with a spout and pour from there.)
Serves 6
Copyright © 2010 Philip & Lauren Rubin, authors of The Comfort of Apples: Modern Recipes for an Old-Fashioned Favorite
THE COMFORT OF APPLES
"As a native of the Big Apple who has opened many restaurants there, I have always been fascinated by the imagery of the apple and by the wonderful sweet and savory tastes of this favorite fruit. Now, with The Comfort of Apples, Philip and Lauren Rubin present an engaging and comprehensive book about all things Apple. I learned so many things I didn't know about apples, and the recipes are diverse and wonderful. The definitive answers to the often asked question, 'How do you like them apples?' are in this great book."
--Drew Nieporent, restaurateur (Tribeca Grill, Nobu, Corton, Centrico)
GIVEAWAY--Drew Nieporent, restaurateur (Tribeca Grill, Nobu, Corton, Centrico)
I HAVE ONE COPY OF THIS YUMMY
COOKBOOK TO GIVE AWAY
--U.S. RESIDENTS ONLY
--NO P. O. BOXES
---INCLUDE YOUR EMAIL ADDRESS
IN CASE YOU WIN!
--ALL COMMENTS MUST BE SEPARATE TO
COUNT AS MORE THAN ONE!
HOW TO ENTER:
"BONUS ENTRIES"
--NO P. O. BOXES
---INCLUDE YOUR EMAIL ADDRESS
IN CASE YOU WIN!
--ALL COMMENTS MUST BE SEPARATE TO
COUNT AS MORE THAN ONE!
HOW TO ENTER:
"BONUS ENTRIES"
+1 ENTRY: COMMENT ON SOMETHING YOU FOUND INTERESTING ABOUT PHIL AND LAUREN RUBIN AND THEIR TALENTS BY VISITING THEIR WEBSITE HERE
+1 MORE ENTRY: FOLLOW THE AUTHORS, CHEFS PHIL AND LAUREN RUBIN ON Twitter.
+1 MORE ENTRY: COMMENT ON WHICH OF THE TWO RECIPES ABOVE YOU PREFER AND IF YOU THINK YOU WOULD TRY AND MAKE IT OR NOT
+1 MORE ENTRY: COMMENT HERE IF YOU ARE A GOOGLE FRIEND CONNECT FOLLOWER. IF YOU ARE NOT, PLEASE BECOME ONE AS I AM TRYING TO GET TO 800 BEFORE THE END OF SEPTEMBER, AND COME BACK AND LET ME KNOW YOU DID
P.S. THE APPLE BREAD PUDDING I SAID I'D MAKE CAME OUT REALLY WELL AND WAS EASY TO MAKE AND YUMMY TO EAT!
+1 MORE ENTRY: COMMENT HERE IF YOU ARE A GOOGLE FRIEND CONNECT FOLLOWER. IF YOU ARE NOT, PLEASE BECOME ONE AS I AM TRYING TO GET TO 800 BEFORE THE END OF SEPTEMBER, AND COME BACK AND LET ME KNOW YOU DID
P.S. THE APPLE BREAD PUDDING I SAID I'D MAKE CAME OUT REALLY WELL AND WAS EASY TO MAKE AND YUMMY TO EAT!
GIVEAWAY ENDS AT
6 PM, EST, OCTOBER 6
GOOD LUCK!
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