The SweeTango is perfect for apple crisp, which is super easy to make, easier than pie or even a cobbler. It's the kind of thing that takes only minutes to prepare, then you can pop it in the oven after or even during dinner. The smell of apples, butter and cinnamon might be the best thing about autumn. 

If you've ever ordered apple crisp in a restaurant, no doubt it was served in some kind of ramekin. Making individual portions of  apple crisp is particularly convenient for my household of two. Each apple crisp uses a single apple. I like adding cinnamon to the apples, but you could add it to the crumble topping if you prefer.

makes 1 serving

Ingredients

1 medium apple such as SweeTango, peeled and diced

1/2 teaspoon sugar 

Cinnamon

1 Tablespoon all-purpose flour

2 Tablespoons brown sugar

Pinch salt

1 Tablespoon unsalted butter

1 Tablespoon rolled oats

1 Tablespoon walnuts or pecans chopped

Instructions

The America's Cup has come to town, and that doesn't just mean sailing, but also parties. And chefs. And plenty of food and drink. Nespesso is one of the sponsors and they have been hosting some very exclusive events. I've not been invited to anything by Nespresso, but I did get a chance to catch a demo with two chefs who were flown into town for a Nespresso event. 

I've been a big fan of Michelle Bernstein ever since I dined at her restaurant Michy's in Miami. Marc Forgione is also on my radar, though I have yet to make it to any of his restaurants, they are definitely on my list to try. Both chefs are also part of Macy's Culinary Council so naturally they did a demo at Macy's using Nespresso coffee, of course. 

Forgione, inspired by the classic Reuben sandwich, created a dish of swordfish, fennel kraut/slaw, grain mustard, coffee and wild juniper smoke. He used Nespresso Rosabaya coffee in his spice rub with cumin, black pepper, chili and kosher salt. For the demo Forgione skipped the smoking but cured the fish then seared it. 

Here are some tips from Forgione:

1. Use fresh juniper in a smoker to add flavor

2. Chill dry rubbed fish in the fridge, but keep it uncovered to allow the surface to dry

3. Can't or don't want to use swordfish? Use sushi grade tuna or any other sushi grade firm fish for smoking or curing and searing. 

4. "Cook YOUR food" says Forgione, take recipes and add what you want, make it your own. Don't let a chef or a recipe boss you around. 

Chef Bernstein admitted to being a bit out of her element when it came to the dish she prepared, because it was dessert. Not being a pastry chef, she did manage to put her own spin on the chocolate dish by adding chorizo. Bernstein loves chorizo, and chorizo fat in particular. Her dish was inspired by a sandwich too, a toasted bread, chocolate and chorizo sandwich she had in the Basque region of Spain. 

How else does Bernstein recommend using chorizo fat?

1. For cooking spanish tortillas 

2. For cooking potatoes

3. For cooking fish

4. In cremeux, a vey rich chocolate mousse

If I can find the recipes online, I will share them! In the meantime, here is a link to recipes from the Macy's Culinary Council chefs. 

I am an impatient person. I hate to wait. While some of the pears my mother gave me from her trees are ripe, others are not. Is there something you can do with not quite ripe pears? Yes! I discovered you can roast them. 

Pears are sometimes added to savory dishes to add juice and moisture, or to make a sauce. My idea with this recipe was to make a side dish, something that could be served with pork chops, roast chicken, pork tenderloin, sausages, tossed with salad greens, on top of a pizza or maybe even used in a sandwich. Most recipes for roast pears call for pear halves or quarters, but dicing them just means they cook faster. You could also include pears with potatoes, parsnips, onions, beets or other similar vegetables that are good for roasting. 

I really love the silky texture of cooked pears. The flavor intensifies too, which is why pears are so good in cakes and tarts. But you can get the same texture and flavor by roasting pears without baking them in a batter or crust. Necessity is the mother of invention and my mother's prolific pear trees accounts for the plethora of pear recipes I've created. Currently I'm really enjoying maple roasted pears with oatmeal or yogurt, but as the season progresses I'm sure I'll find even more ways to use them. 

Ingredients

4 firm pears, about 2 pounds 

2 Tablespoons lemon juice

1 Tablespoon olive oil
2 cloves garlic, thinly sliced

1/2 teaspoon dried thyme

1/2 teaspoon kosher salt

Freshly ground pepper

Instructions

Preheat oven to 375 degrees. Peel, core and dice the pears. Toss them in a bowl with the lemon juice, olive oil, garlic, thyme, salt and pepper. Place pears in a foil or parchment-lined baking dish and roast for 30 minutes or until tender. Time will vary depending upon the type of pears and their level of ripeness. 

Enjoy! 

Next week there are a number of spaces still open at the Italian Cultural Institute of San Francisco for free pasta classes with the "pasta sommelier" of Delverde pasta. Check the schedule, choose a class and register. The dishes being served are: 

- pasta salad with eggplant, rocket, crispy bread and Pecorino cheese

- vegetarian pasta with egg

- mushrooms and leeks pasta stirred with a Ricotta cheese and thyme sauce

- salad pasta with pesto, zucchini and crispy ham

- sausage pasta with sun dried tomatoes, black olives, capers and onions

- cheese and pepper pasta sauce with a mint aroma

Tickets are FREE! 

On Wednesday September 11th I'll be one of the judges along with my friend and colleague Viola Buitoni of Italy�s famed Buitoni pasta making family, at the IMAF Chef's Cup. It's the grand finale of a competition between Michelin starred Italian chefs Rosanna Marziale and Stefano Cerveni of Le due Colombe a Corte Franca. The two chefs will present dishes they created inspired by films. 

Chef Rosanna Marziale will present Spaghetti Gragnano, served with San Marzano tomatoes dripped in Mozzarella di Bufala.  The dish was inspired by the famous Italian film, �Poverty and Nobility.�   Chef Stefano Cerveni will showcase his Bread Soup with diced, crispy free-range Chicken and Black Truffles inspired by the Academy Award-winning movie "Babette's Feast". Tickets are $100 / person for the wine paired dinner and include gratuity.  Reservations online or with Il Fornaio by calling (415) 986-0100.

I am also giving away a pair of tickets to the grand finale! Simply leave a comment with your favorite Italian dish and be sure to include your email in the proper field (only I will see it). Please only enter if you are available to attend this coming Wednesday September 11th at Il Fornaio in San Francisco from 6:30-9:30 pm. Winner will be chosen the morning of September 10th. 

Buon Appetito!