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Actions Shares. Embeds 0 No embeds. No notes for slide. Book Appearances 5. I recommend them both. In Oregon, Andrew Rich makes Sauvignon Blanc with younger vines that addresses the exotic flavors of saffron and highlights the creamy chickpea puree and preserved lemon. But fascination and love, as you know, are very different things. Fascination fades. Love endures. I LOVE country-style desserts, such as this delicious apple pandowdy.


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  • The Paley’s Place Cookbook.

And I especially love restaurants with the skill and confidence to present them. They hold their shape remarkably well during the baking process and also have a lovely distinctive fragrance and flavor. Pandowdy, a deep-dish dessert of fruit sweetened with molasses or maple syrup, is traditional, no-frills Yankee fare. The fruit is topped with a flaky pastry crust that has been scored into squares dowdied and lightly pressed into it. Its name could also come from the plain, old-fashioned appearance of the dessert.

The Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest

For this simple dessert, we prefer dark amber Grade B maple syrup because it has a heartier flavor. To make the dough, in the work bowl of a food processor fitted with the metal blade, add the cream cheese, butter, flour, and salt. Pulse the mixture several times until it resembles cornmeal. Add the cream and pulse a few more times, until the dough forms a ball.

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Flatten the dough into a 1-inch-thick disk, wrap with plastic wrap, and chill for at least 1 hour. In a bowl, whisk together the maple syrup, cornstarch, salt, cinnamon, allspice, and nutmeg. Add the sliced apples and stir to coat well. Place the apple—maple syrup mixture in a inch oval gratin dish with 2-inch sides and dot the top with the 2 tablespoons of butter. Lay the dough over the apples and turn the extra dough under itself along the edges. Using a sharp paring knife, lightly score the dough in a diamond pattern without cutting through it.

The Paley's Place Cookbook

Place the pan on a baking sheet and bake for 30 minutes. Take the pandowdy out of the oven and generously baste the crust with the juice from the apples underneath. The crust may break, which is okay. Return the pan to the oven and bake until the crust is golden brown and the apples and juices underneath are bubbling, another 15 to 20 minutes. Published by Ten Speed Press. Bradley About James H.

Notes about Recipes in this book

To Drink The Sauvignon Blanc wines from Didier Dagueneau brilliantly express the soul of his vineyards and the heart of his grapes. But most are complex, and many, like Chicken Roulade, in which chicken legs are ground with herbs and wrapped with breasts in caulfat the lacy lining of a pig's abdominal cavity that keeps the chicken beautifully moist, then melts away in the cooking require elaborate preparation, which, fortunately, the authors illustrate with excellently detailed photos.


  1. The Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest;
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  4. The Paleys often highlight their suppliers, such as Gene Thiel, a potato farmer in his 70s, who speaks of the pleasing esters present in potatoes, explaining how they affect both taste and smell and likes to breakfast on a pan-sized steamed potato pancake with herbed scrambled eggs and vinegared bread. Recipes for pantry items such as ketchup, maraschino cherries and persillade a mix of chopped garlic and parsley are included, as well as imaginative suggestions for wines to complement the dishes.