Get Baked In the kitchen

Apple turnovers

30 September 2021

Toby and I talk about food sometimes and one of the things we’ve concluded is that most cultures have some similarities regarding food. Almost everyone has a “meat on a stick” for example. We live near Greektown in Toronto so there’s always souvlaki around; there’s also Turkish kofta, Ukranian patychky, Thai satay, Japanese yakitori, Peruvian antichuchos, Spanish pinchos morunos, American corn dogs 😉, okay, you get my point. And now I’m hungry.

Almost everyone also has a “hand pie.” They run the gamut from hearty empanadas to sweet crostatas; from fish pastels to pop tarts; from spanakopita to pastizzi and, of course, Cornish pasties.

Turnovers are another hand pie and our best friend went apple picking with his kids and sent Toby home with some apples. I also had some puff pastry in the freezer and well, apple turnovers it is! Joy of Cooking apple turnovers to be precise.

Picture of mason jar of salt; plastic tubs of sugar and flour; a lemon, an egg, a cinnamon jar, a pile of apples and tenderflake frozen puff pastry
This will be apple turnovers

Not sure why we have the puff pastry but as it is so not worth making from scratch it’s a good thing we do!

Next comes rolling out the puff pastry. I should have taken more pictures of what it looks like out of the box. The box in the photo above comes with two bricks inside. Once you roll out one of the bricks it looks like the picture below:

Rolled out dough

Cut that into four quarters and then fill:

Pile apple filling in the middle. You’ll put too much. It’s okay. Just do it.
Fold over; wash with egg; cut slits on the top; press edges together with a fork

Ta dah! Out of the oven and cooling a little before delivering to friends. Because if you’re going to make four apple turnovers you may as well make a dozen and deliver some to other people…

Food In the kitchen Review Toronto

Praising Black Gold (aka coffee)

Since Friday July 19, I’ve done my best to stop drinking coffee (all caffeine really because 99% of my caffeine is consumed in black gold form) by about noon. The first few days I strayed till 1 pm or so but since then it’s been finished by around 11:30 am.

No real change in sleep (which was the experiment) BUT it really is only one part of the equation (snoring, heat, beer all add up on the other side). No real change in mood either.

So why am I posting do you ask? Because I knew I was only going to be consuming a much smaller amount of coffee than before I figured I was going to be sure it was GOOD coffee, and not just the free unlimited stuff I have access to at work.

Sparkplug Coffee gets delivered to the house. I have used my french press every freaking day for the last couple of weeks and have enjoyed my coffee so much. I will probably never cut coffee out completely – I enjoy it too much – but I am actually enjoying it more when it isn’t so much the “quantity” of the stuff but the “quality.” Who’d a thunk it?

The most recent limited edition was called Mad Bastard. They describe it as a “blend of premium Arabica beans from Colombia and Brazil.” It’s a medium roast and tasty! I can’t wait to see what the next blend will be!

Logo from the sparkplug coffee website

In the kitchen

Tomato sauce

My grandmother has an awesome garden. Which means we’re lucky enough to end up with lots of veggies sometimes and there was a basket of tomatoes left over this weekend.

Me: What are we going to do with the tomatoes?
T: Why don’t you make tomato sauce?
Me: like to can? We have 1 basket of tomatoes. That’ll make 1 jar. If I’m lucky.
T: but it’ll be an awesome yummy jar.

So there you have it. Clearly, I’m easily swayed by Toby.

fresh ripe tomatoes
fresh ripe tomatoes

Take some tomatoes. Rinse them off. Then quarter them and throw them in a pot:

smushed tomatoes
smushed tomatoes

Mash the tomatoes with a potato masher. Bring to a boil. Stir often. Wait about 10 minutes. Everything should be pretty soft.

Then put them in a food mill thing. It’s that thing on the left. I hope I’m using it right. It’s been ages since I’ve even assembled it. A fine sieve would work just as well.


Pour the liquid back into the pot and heat to reduce:

tomato juice
tomato juice

Once the thickness is to your liking, add 1/2 tsp citric acid to the bottom of each 500 mL jar. Fill to 1/2 inch of the top. Clean the lip, add the lid, add the ring. Tighten to just tight and then add to the canning pot. Once it comes to a boil, wait 35 minutes. Hopefully you had more than one basket of tomatoes and you ended up with more than one 500 mL jar of sauce:

one lonely jar of tomato sauce
one lonely jar of tomato sauce

Well, one jar of sauce and not nearly enough for another jar so Toby bought some tortellini and we used the extra tonight. First he fried up onions, garlic, and pancetta:

IMG_6804Then added the sauce:

IMG_6807And let it all cook together for a while before adding the tortellini:


Yum! Served with some freshly shaved parmesan and there’s enough left over for me for lunch!