“Friendship marks a life even more deeply than love. Love risks degenerating into obsession, friendship is never anything but sharing.” ―Elie Wiesel

 

Last week, I had a wonderful time cooking with and for the fine folks at the Mountain Home AFB AFRC… we had a bread baking class, lots of laughter, and a healthy dose of competition, as two of the counselors showed dominance over the dough!  I love spending my volunteer time with these amazing people, and only hope they realize how they feed my soul during the eight hours each week I get to spend in their company. Cheers to my new friends!

 

menu

grilled andouille sausage on homemade rolls

with

onion-pepper relish

and

Goat’s cheese

rustic apple tart

Onion-pepper relish

• 1 teaspoon olive oil
• Cooking spray
• 8 cups Vidalia or other sweet onion, sliced
• 1 1/2 cups red bell pepper, cut in strips
• 3/4 teaspoon dried thyme
• 2 tablespoons pine nuts, toasted
• 1 1/2 tablespoons rice vinegar
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/8 teaspoon coarsely ground black pepper

Heat the oil in a large nonstick skillet coated with cooking spray over medium heat. Add the onion, bell pepper, and thyme; cook for 25 minutes or until golden brown, stirring frequently. Remove from heat. Add the pine nuts and the remaining ingredients, and stir well. Serve at room temperature ~

Slice and toast sandwich rolls; spread with Goat’s cheese, andouille sausage and top with relish ~ enjoy!

 

 

 

 

 

 

 

 

Rustic Apple Tart

• 3 apples of choice, cored and sliced
• 2 T butter
• 1/4 c golden raisins (optional)
• 1 tsp cinnamon
• 1/4 tsp cardamom
• 2 – 4 T spiced rum (optional)
• 1/2 c packed brown sugar
• 2 T water
• 1 pkg puff pastry, thawed
• 1 egg, lightly beaten

Melt butter in a large skillet over medium heat; add remaining ingredients except water (use only if necessary); stew  over medium-low heat until syrup thickens and apples soften, about 5-8 minutes. Place puff pastry on parchment lined rimmed cookie sheet, spray with non-stick spray; spoon apples in center of pastry, leaving a 1 1/2 inch boarder. Fold edges in towards center, pinching to keep in place. Brush pastry with egg (sprinkle with raw sugar if desired). Bake at 350 for 20-25 minutes or until puff pastry is golden. Serve with vanilla pastry cream or vanilla ice cream ~ enjoy, V

 

note: can make individual-sized tarts for pretty presentation, or even use your favorite pastry recipe…