Apple and pear sauce
Life is pretty hectic, and my kitchen is bubbling with all sorts of new things. I tote "The Zuni Café Cookbook" around, and make it bristle with post-it notes, even as I tell myself to ignore its higher flights ( use pecorino sardo for this dish, as pecorino romano would be way out of line. really?).
The markets are all closed for Semana Santa, so I can´t go wild with tubs of sardines. Instead, I boil vats of bones for ramen broth, after Hiroko Shimbo´s instructions.
Also, I mourn the loss of the shop where I bought the flakiest, crispest dough for turnovers. Will I find those Argentine beauties ever again?
Then there is Pía. Every day she has a lunch consisting of a bunch of vegetables and a few scraps of chicken or beef, simmered and pureed until they lose all identity and interest. She is very welcome to this.
Her tea, now, that´s different. That´s a world-class smoothie of several fruits, and there are always several vultures lurking around to finish off whatever she doesn´t eat.
I also make batches of applesauce to freeze, and to give her when we´re out of the house, as we were last Thursday, when she came with us to see the Bacon exhibition at the Prado (no, it didn´t seem to scare her or give her nightmares).
It´s a mushy, velvety, not overly sweet and very good apple and pear sauce. I´m not above stealing a few spoonfuls myself.
All you do is peel and core three apples and three pears, toss them into the Thermomix bowl, add a cup of water or so, and program 15 minutes at 90ºC, speed one. When it´s done, puree it at speed 7 until it´s very very smooth.