Wednesday, August 5, 2015
Sunday, August 2, 2015
Though I just got home yesterday and was admittedly pretty exhausted, I couldn't resist a new contest at the Sonoma County Fair. The fair is trying to bring back old fashioned baking contests where contestants bring their goods right to the judging and wait to hear the results. Today was all about apple pies and I arrived just in time to place my still warm from the oven apple pie on the table of entries.
Contest rules called for Sonoma county apples and this time of year that means Gravensteins, a green or sometimes green streaked with red apple that is just tart enough to make a pie interesting and sweet enough to feel like dessert. This part of California was once famous for Gravensteins. But with soft skin that bruises easily Sonoma's favorite apple never became popular too far outside of the immediate area. Too bad. Their flavor is sublime and with a few Pink Pearl apples -- a little known sweet-tart apple developed in Northern California some 70 years ago -- sliced into the pie I had a winning combination of flavors.
But I can never leave well enough alone.
I started my pie with a bourbon caramel sauce. I boiled 1 cup of sugar and 1/4 cup of water without stirring until it was a nice amber color. Off the heat I quickly stirred in 1/2 cup heavy cream and stirred cooling the caramel for 1 minute. Then I added in 1/4 cup of bourbon, returned the sauce to the heat and boiled for 1 more minute -- stirring constantly.
With by bottom lard and butter crust rolled out in the pie plate I poured in half of my cooled caramel sauce and topped it with 9 peeled and sliced apples mixed with a pinch of salt, 1/2 cup toasted walnuts (chopped) 1 tsp cinnamon, 1/2 tsp vanilla extract, 1/2 cup brown sugar, and 2 TB of flour. I piled the apple mixture on top of the crust, and dotted the fruit with 1 1/2 TB of butter cut in small pieces. Instead of another crust I opted for a streusel topping of 6 TB butter cut in pieces, 2/3 cup chopped toasted walnuts, 1/4 cup of sugar and 3/4 cup of flour all mixed together with a fork to create big pieces of tasty dough. I piled the streusel on top of the apples and popped the pie in the oven for 50 minutes at 375º. As soon as the pie came out of the oven I poured the remainder for the warmed caramel sauce over the streusel and ran off to the fair.
A nail biting hour or so later I was handed a rosette and tally sheets from two judges scoring my slap dash run out of the house pie a 98. I couldn't be prouder.
I'm never too tired for a blue ribbon.
Monday, July 27, 2015
Arriving in Houston I suddenly thought of that article and though I couldn't remember his name or his restaurant's but I remembered the big man who loves Vietnamese noodles.
Underbelly is about the party. The fish, though tasty, was not portioned evenly so the ends were just overcooked while the middle was just under. The highest priced on the menu but into the open kitchen I can see bowl after bowl coming out. Nearly every table has one.
Underbelly is not about finesse. It's about bold flavors and assertive combinations. It's about reaching across the table to taste your friend's dish. It's about a frat party of flavor.
Shepherd's dishes are interesting. The flavors are fun. But these are not dishes to eat alone. The first bite is exciting, even tantalizing. The next not quite as good. The third is more than enough. The dishes here oddly become less interesting as you eat them. They are shock value.
Go with friends so everyone gets that first great bite.
Friday, July 24, 2015
Now, several trips later I am seeing the rewards of slap dash gardening. Beautiful long golden carrots much nicer than I ever grew carefully.
Tonight I'll roast them with harissa and olive oil and top them -- just as they are in the garden -- with carrot top pesto.
Sunday, July 5, 2015
Friday, July 3, 2015
Looking into that bag I heard one thing -- piperade.
Piperade is a Basque dish of sautéed peppers flavored with ham and spiked with Piment d'Espelette the beloved spicy pepper (used dried) cultivated in the Basque region of Southern France. Piperade is traditionally flavored with Bayonne ham, a dried pork product (like prosciutto) often flavored with the same spicy paprika. Not quite traditional, for ours instead of substituting prosciutto I went for rich flavorful Spanish chorizo which I sautéed in olive oil to start the dish. Then I added in 2 sliced onions, 4 minced cloves of garlic, 1 bay leaf, about 6 sprigs of thyme and a healthy sprinkle of Piment d'Espelette over medium heat. When the onions were very soft I added in thinly sliced green peppers and red peppers, 3 each. I covered the pan, turned down the heat and let the peppers soften. After about 10 minutes I added 2 large handfuls of cherry tomatoes sliced in half. Now when Julia Child made her piperade she peeled and seeded fresh tomatoes to add to the flavorful sauce. The last thing I feel like doing on a bright summer day is boiling water and peeling tomatoes so I tossed in the cherries, covered the pan and let them soften for another couple minutes. Though Julia served her piperade over lovely roasted or poached chicken to make ours a meal I added a couple eggs into the broth and covered the pan for just a couple minutes until they were set.
Poached eggs with piperade a summery dish to celebrate our local peppers.