Gloria’s apples are falling like crazy and my first basket of tomatoes has arrived (even though it’s too shady!)
I got out my favorite old cookbook “The Vegetarian Epicure” (c. 1972) by Anna Thomas which you can see I have used a lot. I made apple crisp x 3 last night and just for the sake of comparison I got out Thomas’ newer book (also excellent) “The New Vegetarian Epicure” (c. 1996). She now puts rolled oats and walnuts in her topping, but for old times’ sake I made the 1972 version, and it is good!!!
So here is the APPLE CRISP recipe from 1972:
2 pounds tart apples (I used Gravensteins), peeled and thinly sliced (about 5 1/2 c.) sprinkled with 1/2 c. water and a little fresh lemon juice
1/2 c. sugar
1/2 c. brown sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp salt
3/4 c. flour
1/2 c. butter
*Put apples and water in shallow baking dish
*Sift together dry ingredients and cut in butter until well combined
*Sprinkle topping on apples (don’t mix together) and bake covered at 350 for 30 minutes
*Remove cover and continue baking for 30 more minutes. Serve hot or cold–good with ice cream!!
When my CSA box comes today with more tomatoes I’m going to make Thomas’ 1996 CHUNKY TOMATO SAUCE
3 pounds ripe tomatoes salt to taste
2-3 cloves garlic chopped fresh basil
1 large sweet onion chopped flat leaf parsley
2 TBS green olive oil pepper to taste
*Plunge tomatoes into boiling water for 1 minute and then into cold water to remove skins. Trim tomatoes and cut into wedges, saving all the juice.
*Finely chop garlic and coarsely chop onion and saute in olive oil over high heat, adding a little salt and stirring often until onion begins to color.
Add tomatoes and all their juice to onions, as much chopped basil and parsley as you like. Salt and pepper to taste and stir frequently–still over high heat–until most of the juices have evaporated. If the tomatoes need a little bite add a little balsamic vinegar.
Now I have to admit that I was drawn to the original Vegetarian Epicure because of Julie Maas’ drawings!