To make the dough: Place the flour in a bowl with the salt and add the water, then the oil. Stir with a spoon until it comes together and you can work it with your hands. Knead the dough until it is smooth and tacky, but not sticky, about 5 minutes. If you need to add more flour, only add it 1 teaspoon at a time. Form the dough into a smooth ball, brush it with a little oil and place it back in the bowl for 1 hour, room temperature. Covering the dough with plastic wrap is fine, too.

 

Make Filling I: Heat the butter in a pan until foaming and add the breadcrumbs. Toast them, stirring constantly, until they are medium brown. Let cool.

 

Make Filling II: Soak the raisins in the rum (or orange juice). You can heat them for 30 seconds in the microwave and then soak them until you are ready for them. Peel, core and chop the apples into small pieces. Add the sugar, lemon juice, lemon zest, raisins and cinnamon and mix well.

 

Roll out the dough on a lightly floured board to about 9 inches by 13 inches. Lightly flour a clean towel with no nap, place it over the dough, grab both (towel and dough) and flip over. Straighten both, as necessary. Using your hands, gently stretch the dough thinner on all sides, working your way around the sheet of dough. Stretch it until it starts to look translucent in spots. Let it rest a minute and stretch the areas you think are too thick, again. Thick edges can't be avoided and will be cut off. Brush dough with melted butter.

 

Spread the breadcrumbs over 2/3 of the dough and pat down evenly. Drain the apples and spread them over the other 1/3 of the dough. Cut off any thick edges of dough with kitchen shears. Using the towel, fold one side of the dough over the filling. Brush exposed dough with melted butter. Fold in ends of dough like an envelope (or burrito). Fold other side of dough up and over filling to form a roll. Brush with butter. Use towel to maneuver strudel to baking sheet lined with parchment paper. Roll strudel onto parchment paper so that the seam-side is down. Brush with melted butter.

 

Bake at 400°F for 20 minutes and then at 350°F for 40-60 minutes longer. Remove from oven, brush top with melted butter and sprinkle with powdered sugar while still warm. Transfer to a serving platter with a large spatula (or two). Cut into 1 1/2 inch wide slices with a bread knife or serrated knife.

 

Roasted Acorn Squash Soup (A favorite of the fall from the Sandhills of Western Nebraska and a long lost restaurant called the Model Cafe in Arnold, Nebraska.  Truly one of my more sentimental childhood memories and some of the best food I think I ever ate.)

 

Ingredients:

2 acorn squash, sliced in half and seeds removed

2 tbsp. olive oil

2 carrots, chopped
1 apple, cored and chopped
1 shallot, chopped
1/2 yellow onion, chopped
1/2 red onion, chopped
1 tsp. kosher salt
1/2 tsp. dried ginger (or 1 tsp. fresh)
1/4 tsp. dried sage
1/8 tsp. cayenne pepper (optional)
1/8 tsp. ground allspice
4 cups vegetable stock
croutons, optional garnish

 

Directions:  

 

Preheat oven to 400 degrees. Line baking sheet with aluminum foil or parchment paper. Place squash, skin-side-down, onto baking sheet. Roast in oven for 45-50 minutes, or until flesh is tender and skin is starting to turn golden brown. Remove from oven and allow to cool. Once cool, remove flesh from skin by using a spoon and scooping out the flesh. Discard skin and set flesh aside. In a large, deep pot, heat olive oil over medium-high heat until hot. Add carrots, apple, shallot and onions and saute until tender, about 6-8 minutes. Once tender, add salt, ginger, sage, cayenne, allspice, squash and vegetable stock. Stir well and bring to a boil. Reduce heat and simmer for 15-20 minutes. Remove pot from heat and puree mixture, either with an immersion blender, a blender (in batches) or a food processor. Once pureed, season to taste. Garnish with thinly sliced red onion or croutons, if desired.

 

 

 

Masala Shalgam (Spicy Turnips...this is a fantastic recipe from Punjab and a great Northern Indian vegetable recipe)

 

 

Ingredients:

2 cups turnips peeled chopped and washed

2  large onions chopped  

2  tomatoes chopped  

1  teaspoons each of grated garlic and ginger

2  green chilis chopped

1  teaspoons each of sugar, cumin powder and coriander powder

½  teaspoons turmeric powder

1  cups water

2  tablespoons butter / oil

salt to taste

finely chopped coriander leaves to garnish. 

 

  

 

Directions: 

 

Heat the butter / oil in a heavy duty pan till it is medium hot. Add the chopped green chilis, grated ginger and garlic. Fry briefly. Add the chopped onions and saute on medium heat for 3  minutes or till the onions are lightly browned. Now, add the chopped tomatoes, salt, and the turmeric, cumin and coriander powders. Stir fry on medium / low heat for 3  minutes.  Add the chopped turnips and mix. Add the water and stir well. Bring to rapid boil on high heat. Now, reduce the heat and cook on low level for about 20  minutes. Add the sugar and very lightly mash the cooked turnips. Garnish with finely chopped coriander leaves.  

  

 

Best Cucumber Sandwiches (From St. Louis and a Bistro overlooking Forest Park)

Ingredients: 

1 medium English cucumber

1/2 cup cider vinegar

1 cup water

8 ounces of cream cheese

1/4 cup mayonnaise

1/4 teaspoon garlic powder

1/4 teaspoon onion salt

dash Worcestershire

1 loaf sliced, firm-textured bread

dash of paprika

  

Directions: 

For the "best cucumber sandwiches", things get fancy quick.  Score the sides of the cucumber with a fork.  Just run a fork over the sides, slightly puncturing the skin.  Slice the cucumbers to your desired thickness.  In a bowl pour in the vinegar and the water.  Place the cucumber slices in the bowl and let them sit for 30 minutes.  If desired, cut two extra slices to put over your eyes while you wait. In a mixing bowl, combine the mayonnaise, cream cheese, garlic powder, onion salt, and the Worcestershire.  Mix well. Drain the cucumber slices by placing them between two paper towels. Put the spread on the slices of bread.  Place the cucumber slices on the bread.  Slice in whatever superfluous way you'd like.  Top with a dash of paprika.  Again, use thumb and forefinger to handle delicately.

 

 

  

Apple Granita (Love this recipe...just did it this past weekend...) 

 

Ingredients: 

4 medium apples, peeled and cut into cubes

5 tablespoons of sugar

2 cups of lemon-lime soda

2 tsp tarragon leaves

1 tsp cinnamon

 

Directions:

In a medium sauce pan, boil apples, skins, lemon-lime soda, and sugar for 15 minutes. Pour into a heat-safe bowl and stir in tarragon cinnamon. Let fruit cool for about 10-15 minutes. Pick out peels and discard. Pour apple mixture into a blender or food processor. Blend until smooth. Next, pour blended mixture into a freezer-safe bowl and freeze for 1 hour. Stir around a bit, then freeze for another 4-5 hours (I froze this overnight). Shave off layers with a spoon (should look similar to shaved ice or snow cone texture). Spoon into bowls and enjoy. Serves 4-6.