IT'S WHAT WE DO-JOHNSON FAMILY FOOD LOVE

IT'S WHAT WE DO-JOHNSON FAMILY FOOD LOVE-APPLES

I come from a family of cooks and caterers.  My grandmother, Mary Reid, was an accomplished cook, who left an indelible culinary mark on my family.  Cooking is in our blood.  We don't look at food as something that you simply consume.  Food is a craft...it's an expression of love.  It's nothing to take lightly.  In my family, food is taken so seriously, that it is a form of competition, and praise does not come easily.  Some of us grow our own food, and all of us are dedicated to making dishes (and components of the dishes) from scratch.  We make our own vinegars, stocks, sauces, pie crusts, etc.  IT'S WHAT WE DO!!! "Johnson Family Food Love" will be a category that I will include in my blog, dedicated to highlighting culinary creations of the Johnson Family.  In this post, I will highlight creations made with apples.  It's apple season, and we were fortunate enough to get a large amount of gala, ginger gold and honey crisp varieties of apples.   These creations are courtesy of myself, my cousins, Stacee and April Johnson, and my aunt (and their mother), Faye Johnson.

We are going to start with the culinary creations of my cousin, Stacee.  Stacee is passionate about food.  So much so, that she grows her own food.  She is creative, her execution is above board, and as a result, her food is delicious.  Here is what she has done with the humble apple.

Apple Turnovers-Made with phyllo dough, instead of the often-used puff pastry.  It gives the turnover a lighter feel, as well as crispy texture and flavor.  The turnover is filled with caramel and apple chunks.  Courtesy of Stacee Johnson (c) (2013)

Turkey Apple Sage Breakfast Sausage-Made with a combination of ginger gold and honey crisp apples, and sage that came from Stacee's garden.  Breakfast sausage never tasted so good.  Courtesy of Stacee Johnson (c) (2013)

With as many apples as Stacee had, she has to make apple cider.  Although it took a great deal of apples to make only 3 cups of cider, it was a great way to use apples.  She strained the juice, and then saved the pulp.  For what, you may ask?  Check out the next picture.  Courtesy of Stacee Johnson (c) (2013)

To go with that terrific Turkey Apple Sage Breakfast Sausage, Stacee made Apple Cinnamon Rolls.  She used the apple pulp from apple cider in the dough and used the rest of the turnover filling in the middle of the rolls along with toasted pecans and spices.  We don't waste anything.  She then made a glaze using Pecan Praline Balsamic Vinegar, powdered sugar, and topping the rolls with additional toasted pecans.  Some turkey sausage, some apple cinnamon rolls, and a cup of coffee.  Life is good!!!  Courtesy of Stacee Johnson (c) (2013)

Continuing the theme of "waste not...want not", Stacee used to the leftover apple cores and skins as a base for making Apple Cider Vinegar.  It will take a month or so, for it to become vinegar.  I know for me, I love apple cider vinegar as a condiment for greens.  Courtesy of Stacee Johnson (c) (2013)

Next up is Stacee's sister...my cousin, April.  April is another one who believes in executing and taking the craft of cooking seriously.  She is also very creative, recently making Strawberry-Basil Pretzel Ice Cream.  Using gala apples, April was able to transform them into something that was absolutely delicious.  Check it out.

Apple Yogurt Cake.  Really, that is all you need to say.  DROP THE MIC...EXIT STAGE LEFT!!!  Courtesy of April Johnson (c) (2013)

Now we have Stacee's and April's mother...my Aunt Faye.  Although many of us pay tribute to our grandmother when it comes to culinary influence, however it is evident that Stacee and April learned a great deal from their mother, who is an accomplished cook, especially when it comes to baked goods.  This is what she did with her gala apples.

There are oatmeal cookies, and then there are OATMEAL COOKIES..."THIS IS NOT A GAME"-OATMEAL COOKIES.  My aunt made Apple-Walnut Oatmeal Cookies drizzled with a burnt butter frosting.  Burnt Butter Frosting...who does that?  Oh...SHE DOES...WE DO!!!  Courtesy of Faye Johnson (c) (2013)

and last, but certainly not least...

we have me.  For those who see my Facebook page (http://www.facebook.com/marcbjohnson), my culinary skills speaks for itself.  Regarding my apple creation, the classics are the best dishes.  I didn't do anything laborious or fancy.  But when you do the classics, the execution has to be on point.  I made a simple apple crisp, using gala apples.  Generally when I make apple crisp, I use Granny Smith Apples, because they stand up to heat, and I like the tart flavor.  But I used what I had, and it came out well.

A simple, yet delicious apple crisp.  I toasted some oats, and combined the toasted oats with flour, ice cold butter, brown sugar, white sugar, cinnamon, nutmeg, allspice and salt.  I sauteed the apples in butter, with a combination of brown and white sugars, cinnamon, nutmeg, allspice and salt.  I cut the apples in chunks, because galas tend to break down, and I want people to eat apple crisp, not an apple sauce crisp.  Put it in the oven for about 45 minutes, pull it out, let it set, and serve with vanilla ice cream.  Life is good.  Courtesy of Marc Johnson (c) (2013)

Again, this is WHAT WE DO.  Johnson Family Food Love...Apple Edition.  More food pics coming soon.

AND THAT IS THE MARC UP!!!