Chef Chuck's Baked Apples

Mele al Forno

The sweet smell lofting from the hot oven is irresistible, the baked apples are ready to be savored. A delectable recipe for this season, apples are in abundance, time to heat up the oven, and have a fruit dessert. The best apples to use are Rome Beauty, Golden Delicious or Jonogold.


Baked Apples
4 Rome apples
1/3 cup brown sugar
1 teaspoon cinnamon
2 tablespoons raisins
1/3 cup walnuts, chopped
2 tablespoons butter, cubed
1/3 cup apple cider or juice
drizzle of honey
pinch of salt

Wash and core apples then peel skin one inch down. In a bowl mix brown sugar, cinnamon, raisins, walnuts and a pinch of salt. Place apples in a baking dish fill each apple with filling. Place one or two small cubes of butter on each apple, pour cider or juice over apples then drizzle with honey. Bake at 375 degrees for 30 minutes. Enjoy while warm.

Chef Chuck's Linguine with Anchovies and Walnuts

Linguine alle Acciughe


Pasta with anchovies and walnuts is a pasta dish filled with many flavors. The smell in our kitchen reminded me of being in Sicily. When using just a few ingredients, always use the finest anchovies, garden fresh garlic and oregano, and quality olive oil that you can obtain. Another quick, inexpensive and tasty recipe to enjoy with your family.


Linguine with Anchovies and Walnuts
1 pound linguine
4 tablespoons extra virgin olive oil
4-6 ounces anchovies in oil,
chopped
1 cup walnuts, chopped
4 garlic cloves, minced
1 tablespoon dried oregano, chopped
salt and pepper to taste
parmigiana cheese, grated


Toast walnuts in a small pan on low heat for 7-10 minutes, toss occasionally. Cook pasta in boiling salted water till al dente. In a large pan heat olive oil saute anchovies for 1 minute add garlic and walnuts for 30 seconds. Add pasta with a ladle of pasta water, salt, pepper and oregano. Serve with a drizzle of olive oil and parmigiana cheese on top.