Skip to main content

Skillet Apple Crisp

It is hard to know when Spring ends and when Summer starts here in Singapore. But I will take the recent heat waves as a sign that Summer is here and we are in for hotter days yet. Since I missed the boat for Spring cleaning, I might as well hop onto Summer cleaning, if there is such a thing.
But let it be said first that I hate cleaning. And I hate the hot days in Summer even more. My lifelong wish is to move to a place where the weather is more amiable than our insufferably hot and humid one. Preferable one with a housekeeper.
Since I hate cleaning, I won't be doing anything too major except to tackle those raging hotspots around the house. Ironically, our fridge is classified as a raging hotspot with too much stuff chucked into it. Just the other day when I was trying to search for some ginger, I found that I have lots of apples in the vegetable drawer. No wonder all my other vegetable and fruits in the fridge are spoiling as a fast forward speed. That's when I thought of making an apple pie.
But wait, I don't want to be melting in the kitchen at the same rate as the butter in those finicky pie pastry. I want something faster and fuss-free.
So I went clicking on the Internet, waiting for an idea to drop from the sky.
*click, click*
*click, click*
And it did. Dropped from the sky/cloud/web or wherever the Internet is.
... in the form of Cook's Illustrated Skillet Apple Crisp. For their amazing recipe, please check out First Look, Then Cook.
Crunchy cinnamon scented oat topping with warm tender apple chunks bathed with a syrupy cinnamon slurry. I can't remember what I was doing from the time I finished reading the recipe to the time when I was scrapping my fourth helping of apple crisp into the bowl and had this conversation at the table.
Hubby: "The apple crisp is nice."
Me: "Mmm-hmm ..."
Hubby: "I'll keep the rest when it has cooled down."
Me: "Mmm-hmm ..."
Hubby: "You really do like the apple crisp."
Me: "Mmm-mmm ..."
Hubby: "Is there something that you want to tell me?"
Me: "Hmm ...?"
Hubby: "Something like ... you pregnant?"
Me: "What??!!"
Hubby: "Oh, you do talk!"
I haven't touched the remaining apple crisp since.
It has been two days.
And I think that's long enough as a show of my protest against his verbal abuse. I'm going to dig it out for tea later.
It's all part of the fridge clearing. Really!


Popular posts from this blog

Main Course Salads: How To Make Ahead

I am still very into salad these days and probably will start to turn various shades of green soon at this rate we are chomping them down.

After making and eating quite a number of salads, I've came away with some notes on how to get a head start in making salads.

Size - Cut it down
I just came across an article from The Kitchn asking if there is a way to eat salad gracefully. I didn't think that there was much hope in that direction until I had the Wafu Salad from Tonkichi that made me realise that it is possible to eat salads gracefully - cut everything into bite-size.

Prep ahead
Although salads needs minimal cooking, it involves lots of knife-work. Slicing, dicing, chopping all take time. But as I've mentioned earlier, most ingredients of a salad can be prepared in advance, but not all. Cut avocados will turn black, apples brown, and so forth. So if you are considering these items for your salad, either wait until just before serving to dice them up or leave them out. Th…

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal.

So if I have to put this into a checklist of evaluating a salad, it would probably look like this.

Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly?

The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe. I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dressings were …

Main Course Salads: Grilled Ribeye Steak Salad

I made this salad the other day.

The good news is that we love having steak and salad in one plate. It packs more fibre and colours than the usual steak and potatoes combo.

The bad news is that there is no recipe to share cos I just toss together the odds and ends I found in my fridge.

But ... I will not leave you out cold without a recipe. Actually, I had my inspiration of making a grilled steak salad from The Pioneer Woman's Big Steak Salad. Head over and drool at her photos.

I grilled 2 slabs of ribeye steaks seasoned with Cajun Seasoning and I could have eaten them hot off the grill while standing in the kitchen. The anticipation that built up while dicing them up for the salad was almost unbearable. I did snitch a bite though.

The salad was dressed with my usual dipping sauce for Vietnamese Rice-Paper Roll. This is my favourite sauce for something salty and spicy. However, do note the high salt content in the fish sauce. Dressings are usual the black sheep of an otherwise healthy …