#cathy barrow

[thriftstoresisyphus]

Cathy Barrow “Sings Songs of the Soul”

[virginiawillis]

APPLE RECIPES! Slab Apple Pie with a Cheddar Crust, Oat Pecan Apple Crisp, & Pork with Apples

APPLE RECIPES! Slab Apple Pie with a Cheddar Crust, Oat Pecan Apple Crisp, & Pork with Apples

At Foggy Ridge Cider with Heirloom Apple Expert Diane Flynt

As American as Apple Pie

Even though peaches are considered the quintessential Southern fruit, the phrase “as American as apple pie” applies to the South, too. Every weekend during the fall across the South friends and families pile into cars and head to the mountains of Georgia, North Carolina, South Carolina, Tennessee, and Virginia to…

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[allwayshungry]

Sumac-Scented Eggplant and Chickpeas (serves 6; 45 minutes)

The cookbook author Cathy Barrow always finds creative ways to make use of ingredients. She created this recipe as a savory pie filling for her book “Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies,” but it also makes a good vegetarian supper when served over rice, and a nice side dish too. (Make it vegan by omitting the yogurt to serve.) Pomegranate molasses can be found in Middle Eastern markets and health-food stores and adds bright, tangy sweetness to this hearty dish.

INGREDIENTS

½ cup olive oil

2 pounds firm Italian eggplant, cut into 1-inch cubes

Kosher salt and black pepper

1 (28-ounce) can crushed tomatoes

1 tablespoon ground sumac

2 garlic cloves, peeled and chopped

2 tablespoons pomegranate molasses, plus more to taste

1 (14-ounce) can chickpeas, drained

4 scallions, trimmed and sliced

½ cup chopped fresh mint or cilantro

Cooked white rice, for serving

½ cup Greek yogurt, for serving

Toasted pita, for serving (optional)

PREPARATION

In a deep, wide skillet, heat 1/4 cup olive oil over medium-high until shimmering. Add half the eggplant, season with salt and pepper and cook, stirring occasionally, until tender and browned all over, about 8 minutes. Transfer the eggplant to a large baking sheet to cool and repeat with the remaining olive oil and eggplant. Transfer to the baking sheet.

Add the tomatoes, sumac, garlic and 2 tablespoons pomegranate molasses to the skillet. Season with salt and pepper and simmer over medium-low until thickened, about 15 minutes.

Stir in the eggplant, chickpeas, half the scallions, half the mint and 1/4 cup water. Let simmer until flavors meld, about 2 minutes. Taste and adjust the seasoning, adding more pomegranate molasses if you like. The eggplant mixture should be a little textural, chunky even, with an assertive, tangy finish.

Divide the rice and eggplant mixture among wide, shallow bowls. Dollop with yogurt, sprinkle with the remaining scallions and mint, and serve with pita, if using.