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Sip Snap Savor

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Sunday, September 13, 2009

Autumn Apple Delight - Worth The Whisk

"We're experimenting as we go along on this dessert." - Patti

It's Autumn and apples are in season. Crunchy, crisp, juicy, tart and juicy apples. For a complete guide to everything apple related, click here.

When you are experimenting with fruit desserts the most fun variable is the fruit itself. Play with heirloom varietals and combinations of fruits. My personal favorite dating back to the early 80's when my grandfather would make it for me, fresh from his garden, is strawberry rhubarb pie.


Patti Londre runs Worth the Whisk, a complete cooking bible online. She hosted our finale dinner over the 09 Fourth of July holiday weekend. When I saw the apples coming towards me, I was pretty excited. Apples have large amounts of quercetin which is known to activate energy levels in your body.

We had a LONG drive home in front of us. So Patti graciously donated the whole batch of Apple Delights to us and our road trip home to San Francisco.

MWA Patti!

Apple Delights

1. Unfold slightly softened puff pastry sheets. If the sheet defrost too much and come to room temperature, they may become difficult to work with. Pop them back into the freezer for a few minutes.

2. Cut the puff pastry into little squares, about 2". Plop each square into a greased muffin tin opening.

3. Scopp heaping spoonfuls of applesauce into each puff pastry opening. Use Chunky apple sauce and sprinkle with cinnamon after each scoop.

4. Bake at 400 degrees for approx. 15 minutes.

5. Let cool and Enjoy!

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Friday, September 11, 2009

Patti & Larry - (Westwood) Los Angeles, CA

"You'll notice I have a two drawer dishwasher. Pug dogs think an open door is a buffet table. So we put these pull out drawers in to keep Sake out of the dishwasher." - Patti

We were greeted by Penny the mischevious kitten and Sake the heavy breathing albeit laid back pug. They both eyed us for a moment. And then Penny went into attack mode on my leopard dress. She wouldn't give up until the queen of the jungle, my very unalive printed dress, knew who was BOSS in this household.


Patti is a foodie-pro who runs Worth the Whisk. Her husband, Larry is a professor at USC. Together they run a very pretty household just a mile from Marilyn Monroe's tucked away gravesite and a stones throw from UCLA.

"You girls ought to go down to Marilyn Monroe's grave, it's a quick mile walk from here. Here lemme show you on the computer." - Patti

So we did. We went.

But not until we had stuffed ourselves silly with Lasagna. Patti was making an extra lasagna for a friend who had just had surgery. She's ridiculously sweet and kind like that.

"You can never have enough cheese. Never." - Patti

"Everything about lasagna is on the 'or so' side of measurement."
- Patti

Londre Lasagna

1 Box Lasagna Noodles (whole wheat will absorb everything in the pan and get mushy. Use white pasta for lasagnas)
1 Pint Fat Free Cottage Cheese
1/3 C Shredded Parmagiana Reggiano
Several Cups Shredded Mozzarella (it's up to you how much to use)
1 Can Spinach (or two handfuls fresh spinach, reduced down on the stove top)
Small Can of Black Olives, sliced
"This is the part where I start looking in my fridge for things I can sneak into the cheese mixture and hide in the lasagna." - Patti
1/4C Egg Free Eggs or simply 1 egg
Several Cans Chopped, Peeled Tomatoes blended in a bowl with Tomato Basil Classico sauce
1 Tsp Dried Rosemary
Salt & Pepper

1. Heat a large pot of salted water to a slow boil. Add noodles. Cook 8-10 minutes or until soft. Strain and cool until they can be handled.

2. Combine egg with cheeses and cottage cheese.

3. Take a large baking pan and drizzle olive oil in the bottom of the pan. Add a layer of noodles until pan is covered.

4. Spoon cheese mixture atop the noodles. Layer olives, tomatoes and cheese noodles.

5. Repeat.

6. Top with remaining tomatoes and cheese.

7. Bake 45 minutes at 350 degrees. Let cool for 10 minutes before serving.

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Wednesday, September 9, 2009

Burlesque Dinner with Team Lexington (SF)

San Francisco Burlesque Opera group, Team Lexington will be hosting a dinner @ The Martini Oaks. Should be VERRRY interesting. Stay tuned. If you'd like to participate in this group dinner, please shoot an email to:

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