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Step 3. Remove the pan from the heat. Begin arranging apple pieces in the skillet, rounded side down, in concentric circles, fitting them together as close as possible. Fill the center with 2 or 3 apple pieces, as needed. Arrange the remaining pieces, rounded side up, in concentric circles, filling in the gaps left in the first layer.
1 - Salt the chop on both sides and sear in the pan, both sides. 2 - Remove and season both sides with cumin. 3 - Put the chop back into the cast iron skillet and rub the top side with a bit of dijon mustard. Put the skillet in the oven.
This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O’Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business Their wildly popular blackout cake, a three layer devil’s food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult ...
Step 2. In a heavy-bottomed soup pot, warm the vegetable oil over low heat. Add the leeks and cook until soft, about 5 minutes. Add the zucchini, the roasted poblano and the reserved chicken broth and bring to a simmer. Briefly process the corn in a food processor until it is nearly smooth and then whisk it into the simmering soup.
Step 2. Remove the pot from the heat. Puree half this mixture in a food processor or blender. Combine the pureed and unpureed parts of the soup together to create one nicely textured whole. Add more broth if necessary to achieve the desired consistency. Taste and adjust seasoning. Serve hot, garnished with a dollop of yogurt.
Make the crust: Preheat the oven to 350 degrees. Combine the chocolate crumbs and sugar in a bowl. Add the butter and stir until well mixed. Reserve ½ cup of the mixture, then press the rest into a 9-inch pie plate, pressing it evenly over the bottom and up the sides of the plate. Bake for 8 minutes.
Preparation. In a large pot over medium heat cook the garlic cloves in olive oil until golden, about 1 minute. Add the chili-pepper flakes, clams and wine. Cover the pot and steam until the clams open, about 5 to 7 minutes. Strain, reserve the broth and set the clams aside to cool.
