Arthur Schwartz aka The Food Maven was the restaurant critic and executive food editor of the New York Daily News for 18 years.
Apple Onion Quiche:
Whisk eggs, milk, nutmeg, salt, pepper together in a large bowl until well mixed. Carefully pour mixture into pie crust over onions, apples, and cheese until crust is full. Pour slowly and do not over-fill crust. Place quiche on cookie sheet and into pre-heated oven.
The Apple Lady’s Apple Cake:
From the kitchen of One Perfect Bite…This lovely cake is a perfect way to finish a fall meal of soup or stew. The recipe comes from Patricia Wells, who asked a vendor of her acquaintance for her favorite apple recipe. What she received was a homely recipe, typical of those that made French provincial cooking famous. I do love its name – gateau aux pommes de la reine des pommes. It has a certain ring to it, don’t you think? My French is limited to what is required for survival in the kitchen or restaurant, so I’ve become inordinately fond of phrases that roll off the tongue as this one does. The funny thing is that the apple lady’s dessert is more like a crustless pie than a cake. A mass of apples is held together in a scant amount of batter, allowing the flavor of the apples to dominate the dessert. While I use Golden Delicious apples, feel free to use any baking apple you like for the cake. It’s simple to make but be sure to follow directions for baking. Some apples contain more moisture than others, so cooking time is not a constant. The cake must be firm to the touch and a light brown before the topping is applied. While I prefer this cake served warm and eaten the day its made, many think it holds well and actually prefer it on day two. Here’s the recipe.
The Apple Lady’s Apple Cake …from the kitchen of One Perfect Bite courtesy of Patricia Wells and the apple lady