why i will miss Gourmet

Apple Upside-Down Biscuit Cake
Gourmet
For topping:
3 tablespoons unsalted butter
1/2 cup packed light brown sugar
1 lb Granny Smith apples, peeled, cored, and cut into thin wedges
For biscuit cake:
1 cup all-purpose flour*
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
5 tablespoons cold unsalted butter, cut into pieces
1/2 cup well-shaken buttermilk
Accompaniment: crème fraîche or sour cream (optional)**
Preheat oven to 425°F.
Make topping:
Heat butter in an ovenproof 10-inch*** heavy skillet (preferably well-seasoned cast-iron) over moderate heat until foam subsides. Stir in brown sugar and remove from heat. Spread mixture evenly in skillet and arrange apples, overlapping, in 1 layer.
Make cake:
Blend flour, sugar, baking powder and soda, salt, and cinnamon in a food processor. Add butter and pulse until mixture resembles coarse meal. Transfer to a bowl and add buttermilk, stirring just until mixture is moistened.
Drop batter on top of apples and gently spread, leaving a 1-inch border around edge of skillet. (Cake needs room to expand.)
Bake cake in middle of oven until golden brown and firm to the touch, 25 to 30 minutes. Cool cake in skillet on a rack 3 minutes, then invert onto a platter. Replace any apples that stick to skillet on cake.

delicious dinner

Rice and Potato Soup with Parmigiano-Reggiano Rind
Serves 8

The recipe comes from Lidia Bastianich - cookbook writer, television chef, and restaurant owner and was printed in the New York Times a few years ago

3 tablespoons olive oil
2 large baking potatoes, peeled and cut into 1/3-inch cubes
2 medium carrots, coarsely shredded
2 center celery stalks, diced
salt
2 teaspoons tomato paste
10 cups hot chicken broth
2 2-inch-squares Parmigiano rind, exterior scraped
2 fresh or dried bay leaves
freshly ground black pepper
1 cup long-grain rice
1/2 cup chopped flat-leaf parsley

1. In a deep, heavy 4- to 5-quart pot, heat olive oil over medium heat. Add potatoes and cook, stirring occasionally with a wooden spoon, until lightly browned, about 5 minutes. Potatoes will stick to pot; adjust heat to prevent stuck bits from becoming too dark. Stir in carrots and celery and cook, stirring, until carrots are softened, another 2 to 3 minutes. Season lightly with salt. Add tomato paste and stir to coat vegetables.

2. Add broth, Parmigiano rinds and bay leaves. Bring to a boil, scraping up bits of potato on bottom, then simmer. Season soup lightly with salt and pepper. Cover pot and cook until potatoes begin to fall apart, about 40 minutes. Stir in rice and cook until rice is tender but still firm, about 12 minutes. Remove bay leaves, stir in parsley, and check seasoning. Remove rinds and cut into small pieces. Eat them right away or put a piece in each soup bowl and ladle soup on top. Serve.