Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.
Critiquing and learning from the programs, periodicals and reference sources -- old media and new -- that feed our passions for cooking and eating well, chronicle the history and culture of food, and teach or amuse us.
Going through this discussion reminded me of this delicious and refreshing salad I do every summer. It's really best when your local produce is in season, but you can stil make it year round. Watermelon that I cut into balls, strawberries, cucumber, green Italian olives, then feta. The dressing is just olive oil and lemon juice, then basil and mint, chives and some dried oregano. I use Mexican oregano because it has the buds attached and is really fragrant.
First of the season WA apple crop is in and it's going to be a good year. The long hot summer didn't seem to hurt the apples, and how were back into cool nights and days and the apples seem to be getting really sweet. You'd think being in apple country would keep our prices down, but some of the varietals like the Honey Crisp and newer apples are still at $3.95 a pound. Too much in my view but they are delicious.
In any case, this is my first of many Apple Tarte Tatins. This year I cut the apples differently. I usually just peel, core and cut them either in half or in quarters to put in the skillet. This time I cut them on my apple peeler and corer gadget, then let them fan out in the caramel. Looks interesting for presentation and the end result is apples more tender than usual. Now I have to make another one with the apples cut like I usually do to do a taste comparison.
Our Apple Cook-Off below includes a post with my recipe for Apple Tarte Tatin.