The apple orchard near our country house is ready for harvest. I usually find myself with more apples than I know what to do with. I can't resist buying local fruit in season.
I associate apples with cooler temps and the coming of Fall. Butternut Squash and Apple soup, etc. The temperatures here in the south are still in the 90's to 100's. In order to take advantage of the fresh apples, I've pulled out a couple of recipes that are appealing even in record heat.
This recipe for: Striped Bass with Garlic Granny-Smith Mashed Potatoes is from the restaurant:
Fuego at La Posada - Santa Fe, New Mexico

For each serving:
2 (3 ounce) portions striped bass
3 ounces Garlic-Granny Smith Mashed Potatoes
2 ounces roasted fennel
1 ounce nicoise olives
1 ounce fresh tomatoes, peeled and seeded
4 ounces fish stock
1 tablespoon butter
1 tablespoon sherry wine vinegar

Sauté fish, skin side down, until the skin is crispy and the fish is cooked through. place a hot portion of garlic-Granny Smith Potatoes on plate and top with fish. Place fennel, olives, tomatoes, fish stock and butter in pan in which fish was cooked. Simmer until sauce is thick and pour over fish.

Garlic-Granny Smith Mashed Potatoes
Serves 4

12 potatoes, well scrubbed
3 cups heavy cream
3 heads garlic, cut in half
1/4 pound unsalted butter
Salt and pepper to taste
1 cup Granny Smith apples, diced fine

Boil potatoes in salted water until soft. In saucepan, combine cream, garlic and butter. Reduce until thick - a little less than half. Remove garlic. Put cooked potatoes through a food mill into a mixing bowl. Add as much cream mixture as needed to reach desired consistency. Season with salt and pepper. Stir in Granny Smith Apples.

Another recipe that I love is the Apple Crostata from Barefoot Contessa
Apple Crostata

Pastry (2 tarts)

2 cups all-purpose flour
1/4 cup granulated or superfine sugar
1/2 teaspoon kosher salt
1/2 pound very cold unsalted butter, diced

Filling (1 Tart)

11/2 pounds McIntosh, Macon, or Empire apples
1/4 teaspoon grated orange zest
1/4 cup all-purpose flour
1/4 cup granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 tablespoons cold unsalted butter (1/2 stick), diced

For the pastry, place the flour, sugar and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. with the motor running, add the 1/4 cup ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. turn the dough out onto a well-floured board and form into 2 disks. Wrap with plastic and refrigerate one of the disks for at least an hour. Freeze the rest of the pastry.

Preheat the oven to 450 degrees

Roll the pastry into an 11 inch circle on a lightly floured surface.
Transfer it to a baking sheet lined with parchment paper.

For the filling, peel, core, and quarter the apples. cut each quarter into 3 chunks. toss the chunks with the orange zest. Cover the tart dough with the apple chunks, leaving a 1 12/ inch border.

Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples, pleating it to make a circle.

Bake the crostata for 20 to 25 minutes, or until the crust is golden and the apples are tender. Let the tart cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack.

Photography By: Ryannan Bryer de Hickman
Sotto Il Monte Vineyards


  1. Beautiful photos! I also love the Apple Crostata....delicious. I must try the mashed potatoes with garlic and apples! Great post.

  2. Oh my goodness Ry!

    Just today I noticed the apples here in the area are nearly ready to harvest and my mind started wandering about how I would like to use them. We love apple crostada, so that is a must do ~ and now the Striped Bass with Garlic-Granny Smith is one I'm looking forward to trying as well.

    Such beautiful presentations of both recipes, and as always gorgeous photos as well. What a treat for the eyes.

    I absolutely love coming to visit your blog! VERY nice. xo

  3. oh its looking mighty tasty here! i love that first pic... i love picking apples too, i have not even glanced at my trees this year to know if i have any, too hot to care!

    as always, your blog takes my breath away, its always such a beautiful place here!

  4. I enlarged the child's photo..I knew in my heart you had taken it..and was even more impressed at it's beauty blown up..Little D..oh what a gorgeous shot.. I imagine it is framed somewhere?

    A different time that photo..

    I love it.
    Everything of course but that one:)

  5. Cara Ry,

    The apples-in-the-glass photo is my favourite. An apple never tasted better! Simply beautiful. Bacione, Ingrid in Umbria

  6. Superb apple post ad this fish recipe sounds really great!

    ps: about the olive jars below, i'm so sure you can find much cheaper jars in Spain but well of course, the transport will be a ruin !

  7. What a beautiful, luscious post...all the way around...such inviting pics. The Striped Bass recipe is so unique. I can't wait to try the potatoes with it...such different flavors all together...and the Apple Crostata is the icing on the cake!


  8. I love this post. The photos are gorgeous. I have an apple tree in my yard, as well, but unfortunately, it needs pruning and so my apple crop is rather conservative this year. I will be saving all of these recipes, though - they all look wonderful!

  9. Oh yummmer!

    Mashed potatoes with granny smith apples? That would be delish in the fall with roast chicken and apple cider gravy!

  10. glad you love Côté Sud !! well...i think i'll have no other remedy than getting a subscription next year.

  11. I could not sleep... 3am, landed here and now I am hungry for mashed potatoes with G. smith apples and apple Crostata....well.. most everything my eyes take in on this beautiful blog, wonderful delight for the eyes, I see some of my friends love it here too, xoxo~Kathy~ @ Sweet Up-North Mornings, Thank You!

  12. thanks for sharing.


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