Author: Ashley

Ashley's tiny kitchen is located in Ossining, New York- a short train ride from NYC. Her professional background is in graphic design + fine art, and she brings that aesthetic to her culinary creations.
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Grandma Ople’s Apple Pie

Grandma Ople’s Apple Pie
Allrecipes – MOSHASMAMA

“This was my grandmother’s apple pie recipe. I have never seen another one quite like it. It will always be my favorite, and I hope it becomes one of your favorites as well!”

Prep: 30 mins
Cook: 1 hr
Ready in: 1 hr 30 mins
Makes 1 – 9 inch pie

1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
8 Granny Smith apples – peeled, cored and sliced

1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.

2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

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Killer Shrimp Cocktail (Beetlejuice)

Killer Shrimp Cocktail
Big Flavors from a Tiny Kitchen – Ashley Covelli

For the shrimp:
1 lemon, quartered
1 tablespoon whole black peppercorns
1 dried bay leaf
1 small white onion, quartered
2 cloves garlic, smashed
1 pound large shrimp, peeled and devained

Place the lemon, peppercorns, bay leaf, onion and garlic in a large stock pot and fill with water. Bring the water to a boil, then reduce the heat and simmer for 10 minutes, uncovered.

Add shrimp to the water and cook until pink and slightly firm, about 3 minutes. Plunge the shrimp into ice water to stop the cooking. Drain shrimp and chill until ready to use.

For the cocktail sauce:
1 1/4 cup ketchup (I used homemade)
1 tablespoon prepared horseradish
1/2 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
Lemon wedges, for garnish

To make sauce, combine ketchup, horseradish, lemon zest and juice, Worcestershire and hot sauce in a bowl.

To serve, arrange shrimp on a serving platter. Squeeze a lemon wedge over the shrimp and serve with extra lemon wedges and cocktail sauce for dipping. To make it more Beetlejuice-esque, pour a little cocktail sauce into a martini glass and line the rim of the glass with shrimp and lemon wedges.

Enjoy!

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Cantaloupe-Basil Agua Fresca

Cantaloupe-Basil Agua Fresca
Bon Appétit June 2012

Serves 8

15 cups chopped cantaloupe (about two 3 1/2-pound melons)
3/4 cup fresh lemon juice
3/4 cup loosely packed fresh basil leaves

Working in batches, purée cantaloupe in a blender until smooth.

Set a fine-mesh sieve over a large bowl; line sieve with cheesecloth. Strain purée into bowl; gather cheesecloth into a bundle and squeeze any remaining juice into bowl. Repeat process with fresh cheesecloth, straining into a large pitcher (you should have about 5 cups juice).

Add lemon juice, basil, and 2 cups cold water to pitcher. Let steep at room temperature for 1–2 hours. Fill glasses with ice. Divide agua fresca among glasses.

NUTRITIONAL INFORMATION
One serving contains:
Calories (kcal) 110
Fat (g) 0.5
Saturated Fat (g) 0
Cholesterol (mg) 0
Carbohydrates (g) 27
Dietary Fiber (g) 3
Total Sugars (g) 23
Protein (g) 3
Sodium (mg) 50