Category Archives: Apples

Zucchini Pineapple Slaw


Find yourself with more zucchini in the summer than you know what to do with? Here’s a fresh summer salad and another way to enjoy your bountiful summer harvest. This slaw works equally well as a light lunch or as a tangy side for your favorite BBQ. A wide vegetable peeler or mandoline makes the slicing task a little easier.

Zucchini Pineapple Slaw
Recipe type: Salad
  • 2 Carrots, peeled
  • 2 Apples (Granny Smith or other crisp, tart variety)
  • 2 Zucchini
  • ½ Pineapple, cored and peeled
  • 1 small head cabbage, cored
  • Fresh basil leaves
  • ⅓ cup mayonnaise
  • 1 tsp mustard (dijon or spicy brown)
  • 2 tbs white vinegar (white balsamic or champagne)
  • 1 tsp honey
  1. Slice the carrots and zucchinis lengthwise into very thin strips.
  2. Slice the apples into thin rounds.
  3. Slice the pineapple into thin rounds or half-moons.
  4. Slice the cabbage into thin wedges and separate the leaves.
  5. Mix and arrange the slaw ingredients on a serving platter.
  6. Top with fresh basil leaves and drizzle with dressing.
  7. Serve with additional dressing on the side.
  1. In a small bowl, whisk the vinegar and honey together until mixed.
  2. Add the mayonnaise and whisk until blended.
  3. Whisk in the mustard and season to taste with salt and pepper.
Use a wide vegetable peeler to slice the carrots and zucchini into lengthwise strips or use a mandoline. You can leave the core in the apple as I did or core it before slicing with a knife or mandoline. This slaw recipe makes a very beautiful presentation but it must be cut into bite size pieces to eat it. For a more user friendly and portable version to serve and eat, try cutting the carrots, zucchini and apples into matchsticks or shredding them. Cut the pineapple into very small wedges or small dice. Shred the cabbage or buy it already shredded in a package. Make the dressing and then toss everything together and garnish with the basil.

Promenade Gourmandes – Paris Cooking Class – Dessert


Today is all about dessert. Apple tart with decadent butter crust and almond topping. mmmmmmmmmmm!

This was the menu for our cooking class:

Cheese plate with a lovely bottle of Valdé Loire Souvingnon Tauraine

Petits Souffles de Christophie

Veal Paupiettes aux Herbes filled with spinach and mushroom

Saute of potato and celeriac

White Asparagus

Tarte aux Pommes Nougatine

Red wine (again from Valdé Loire, but I forgot to snap a picture of it – it was delicious though) and baguett

This crust was very easy to make. Just butter, oil, flour and a pinch of salt. We peeled and diced fresh apples, then cooked them in butter. Before cooking the apples, we made a topping of slivered almonds, egg whites and sugar.

The cooked apples were then flambe’d with brandy and placed in the baked crust. Then we topped the apples with the almond mixture and baked it all to delicious golden perfection.



Fall = NY + Macintosh Apples

It’s Fall everywhere but in South Florida. The G-man came home with 2 bags of NY macintosh apples the other day. I think he’s feeling a bit homesick. He lived in upstate NY (way upstate on the Canadian border) many years before this Florida girl came into his life. I tried. Really I tried to live there. But the sunshine and the ocean are too strong a draw.

Anyway, fall was always mac season when the apples were abundant and the evening temps begged for warm, gooey, comfort food. It may still be 90 here, but the enticing aroma of spice baked apples brought back floods of memories of crisp fall nights and sweets baking in the oven. Ahhhhhhh.


Baked Apples

Tart cooking apples, preferably macintosh

Brown sugar

Chopped walnuts

Butter (Kerry Gold from grass-fed cows)

Spiced Sugar (combine granulated sugar with cinnamon, allspice and cardamom)

Preheat oven to 400 F.

With a sharp knife, cut around the core of the apple from the top leaving the bottom of the apple closed. Using a small melon ball tool, scoop out the remaining apple core. This leaves a nice hollow place for the rest of the goodies. Peel around the top half of the apple.

Pack the hollow space with brown sugar and chopped walnuts.

Place a pat of butter on top os the apples.

Sprinkle with the spiced sugar.

Place in a baking pan or individual cast iron skillets and bake approximately 15 -20 minutes.

Enjoy straight out of the oven (we did for breakfast this morning) or serve with cream (poured or whipped) or a big dollop of vanilla ice cream.