Pickling Class and Autumn at Northern Orchards

My dear readers, it is that most blessed and hallowed of times--that magical intersection of seasons where there are still tomatoes, peppers and corn, but now the winter squashes are upon us, and the pears and apples have begun! There are simply not enough words to convey how much I LOVE this time of year! It's what makes enduring the eternal North Country winters worth it. But of course, this season is all too ephemeral. In fact, this week is the last for my favorite local farmers' market. Boo hiss. So from here on out, we must go to the farmers ourselves, which is what I have already begun doing. I have a new favorite haunt called Northern Orchards in Peru (NY) that I have been frequently lately. I first met a nice woman named Deb from Northern Orchards at the Thursday green market last year who always provides me with the most delicious produce at the most reasonable prices. I saw her this past Thursday, and she still had some marvelously plump green beans which I wanted to buy for my canning class on Saturday. But I really needed fresh-picked beans to use for pickling, so she gave me directions to the orchard, and I headed down there Saturday morning before my class. Well, my goodness, was it a charming place--and all decked out for fall! Observe the glorious abundance of the harvest:


Stunning, eh? You gotta love autumn. Have to. No choice, no free will about it. Anyway...I collected my five pounds of green beans from the farm stand and headed off to the college for my second of three canning classes, this one featuring pickles and relishes. Originally, I had planned on teaching them the secrets of the amazing, unparalleled Blesi Dill Pickles, but since we had to back up the classes by a couple of weeks, pickling cukes had become too scarce. So I went with dilly beans. Everyone loves them, and they're easy. Then we also made zucchini relish, which is perfect for the end of the season when you're trying to use up every last tidbit from your garden. It was a fun class. There were three people that returned from last week, one new lady, and then we also had both the mother and the daughter of one my colleagues at school. My friend Chrisa's daughter Madeleine is 13, and she came with her grandma, Barbara. It was just so CUTE to watch grandmother and granddaughter canning together! Don't believe me? Look... (I hear that "awwwwww" sound escaping your lips! Don't deny it!)

So two classes down, one to go. The last class will focus on fruit, including jam and applesauce. I really wanted to do apple butter, but it just takes too darn long! Nevertheless, I wanted to make some at home for the students to try, so today after work, I headed back down to Northern Orchards to acquire some apples. I also took a little token gift for Deb with me, since she has always been so kind, and particularly because she hooked me up with the fresh-picked beans last weekend. I took her some of the beloved paradise jelly that I made last season. She seemed delighted--so much so, in fact, that she sold me a half bushel of antique/heirloom apples at half price! (Ah, the fringe benefits of networking with other market vendors! Tee hee.) I chose a mix of Milton, Hume, and Red Wealthy in order to give the apple butter a depth of apple flavor. I also bought a half gallon of fresh cider to simmer the apples in, and a couple of honeycrisps just for my own personal munching. Yum! On the way home, the car smelled delicious and apple-y, but that was nothing compared to the stock pot full of apples simmering on the stove all evening, wafting spicy, autumnal vapors throughout the house. Fall is literally in the air, my friends. Make sure you get out and enjoy it. It's all over far too soon.

Canning Class and The. Best. Cupcakes. EVER.

In my last post, I made reference to some beginning canning classes that I was going to teach through Continuing Education at my college. The first one was this past Saturday, and though I was so worried about how it would go, I must report that I think it went GREAT! (I hope the students agree.) The first class focused on canning tomato sauce and salsa, and I had originally planned to teach it on September 6th. Unfortunately, the kitchen that I was assigned to use wasn't "up to code" yet, so we had to delay. I was worried that the tomatoes might have slowed down due a couple of nights of near-frost conditions. But we were fine, and I had no trouble procuring all my ingredients either from my own garden or the green market held on Thursday afternoons at the Nazarene Church in town. As it turned out, the hardest part of planning for the class was that, although the kitchen has "new" (to us) commercial applicances, it doesn't have anything else that you might need! So I basically had to haul EVERYTHING from my kitchen in Sciota to school (half hour away), making multiple trips from my car using the cart that I snitched from the mailroom. UGH! I mean, they didn't even have so much as a sponge and dish soap in there! (I had to go steal some from a kitchenette in the main building.) Surprisingly, given all the tidbits that I had to remember, the only thing I forgot was a can opener. So we had to mangle cans open with a bottle opener. Oh well. Crisis averted.

I arrived early (good thing, too, with all the running around, procuring and hauling in supplies) and got everything unpacked and set up. Then I put myself to work, washing the half bushel of tomatoes and also the peppers that I brought. Then I got a start on coring and seeding tomatoes while I preheated the canning kettle on the big, industrial stove. (Wow! I want one of those at home! The water boiled in the blink of an eye!) When the students arrived (all five of them!), I started the class with a basic how-to and safety lecture, handing out a comprehensive packet of notes, resources, and recipes. I explained to them how I had practiced making every kind of preserved tomato while I was waiting for the kitchen to be outfitted, and that I had come to the conclusion that it was really only worth our time and energy to make prepared sauces, such as those for pasta and of course, everyone's favorite, Annie's Salsa.

After the mini-lecture, I offered them a chance to take a break, but they all stayed around, waiting to be put to work! So I started them all cutting and chopping ingredients for the tomato sauce and the salsa. And can I just say that it was AMAZING having all those hands making light work? I wish that team would come help me at home every time I can! The worst part of canning is always the food preparation, which is why it's best to can in pairs or small groups--making a memorable family event out of it or a little party with your friends--and then everyone can share the bounty when you're done. That way, the project is actually FUN! We were so efficient, that when we had some "down time," I busted open some tortilla chips and tore off chunks from a roasted garlic bread loaf, and opened some sample jars of both of the products that we were making that day. I also brought a couple of two-liters of soda, and there's actually an ice machine in that little kitchen, so we chatted and snacked and had a fun little tasting party while we were waiting for things to cook and process. It was highly enjoyable!

We made the tomato sauce first, as it takes awhile to cook down. In fact, we had the salsa prepped, cooked, and in the canner before the tomato sauce was even done reducing. That was the only kink in my plan. Class time was up (three hours sure flies by!), and the tomato sauce still had a half hour to process. But luckily, most of the students are coming back for next week's class on pickles and relishes, so I told them I would bring their finished jars of sauce next time (and I work with one student's mom, so I gave his jar to her the next day to take home). In the meantime, I sent them each home with a quart of whole tomatoes, a pint of plain tomato sauce, and a pint of salsa that they made themselves (ok, I might need to remember potholders next week, too--note to self). This was my little group (pictured below). Don't they look very knowledgeable and oh-so-happy about preserving tomatoes? (The lady in the middle in the blue shirt works in Continuing Education. A plant! A ringer! A spy in our midst! I wonder if she was there to keep an eye on me and report back to Big Brother if the class was awful?! Just kidding!) I think we all had fun, and it went off with only very minor hitches. Not too shabby for a first effort in teaching a non-credit workshop, if I do say so myself! And I must confess, though it pains me to do so, it was SO MUCH DIFFERENT teaching students that actually wanted to be there and were excited about participating and learning (as opposed to my regular students who often loathe the subject of public speaking and are coerced into being in the class by the dictates of their academic programs)!

By the time I finished processing the tomato sauce, cleaning the kitchen, packing and hauling everything back to the car, I was nigh unto death. My feet hurt, my back felt broken, and I still had to make a harrowing trip to the Wal-Mart before heading home. I had considered staying in town to go see the new Coen Brothers' movie and perhaps have some Chinese food, but I was too tired even for that. I just wanted to go home and crash. And despite the fact that I had three buckets of my own tomatoes waiting to be dealt with (picked in haste last Thursday evening due to the first frost warning of the season), I put my foot down and declared, NO MORE CANNING this weekend! I can't face one more tomato! Let them rot! See if I care! I even went to bed early that night (well, early for me at midnight, right after the news on SNL).

I woke up at 6am having to go to the bathroom, so I let the dogs out, too (the basset hound has become old and leaky...like me, ha ha), fed them, and checked my email. By then it was 7am, and I said screw it, and took my doggies and went back to bed, sleeping until 11! Whew! I needed that! And of course, I felt so good and re-energized that I went ahead and made a batch of spicy chili sauce from the good old Ball Blue Book to use up the harvested tomatoes before they went bad. I'm not exactly sure what I'll be doing with the chili sauce, but I'm thinking that it would make a tasty dip for shrimp cocktail, a yummy meatloaf topping, or there's always the classic crockpot meatballs with grape jelly! Basically, you can use it anywhere you might use ketchup to add a little extra zing. So if you are getting sick of making tomato sauce and salsa, here's yet another recipe to help you deal with an abundant tomato harvest.

Spicy Chili Sauce
(Source: Ball Blue Book)

4 quarts red tomatoes (about 24), seeded
3 tablespoons salt
2 cups onions, chopped
2 cups sweet red pepper, chopped
1 hot chili pepper, finely chopped (I cut back on some of the sweet pepper and added more hot chilis)
3 tablespoons mixed pickling spices
1 tablespoon celery seed
1 tablespoon mustard seed
1 (to 1 1/2) cups sugar (taste it to check the sweetness)
2 1/2 cups vinegar

Combine tomatoes, onions, sweet and hot peppers, sugar and salt in a large sauce pot. Cook gently 45 minutes. Tie spices in a cheesecloth bag; add to tomato mixture; cook until mixture is reduced by 1/2, about 45 minutes. As mixture thickens, stir frequently to prevent sticking. Add vinegar and cook slowly until as thick as desired. Remove spice bag. Pour hot into hot jars, leaving 1/4 inch headspace. Adjust caps. Process 15 minutes in boiling water bath.

Yields 6 pints.

After I made the cauldron of chili sauce, I was so proud of all my hard work over the weekend, that I decided to celebrate by making myself a special sweet treat. Naturally, I wasn't up for anything too involved or complicated, so I chose a quick and simple recipe that has been in my "to-try" pile for months now. I spied it on a blog amusingly titled, How to Eat a Cupcake, where apparently, the readers choose which cupcakes she's going to make each week and then she blogs about how they turned out. The one I chose is a very easy recipe made with pre-fab ingredients (mainly, a box mix and a package of Oreos), but the cupcakes are the best I've ever had! I used half sour cream and half vanilla yogurt in the batter, and they turned out sturdy but soft, and freckled with rich Oreo bits and chunks. On the bottom of the cupcakes, you will find a little surprise--half an Oreo as a crispy base for the tender cake above. The frosting is perfect, too--buttery, creamy, and not too sweet, even with the cookie bits mixed in. And the recipe makes just enough to adequately frost the two dozen cupcakes without lending itself to frosting overload. (Mind you, I say this, and I don't even like frosting as a general rule.) These cupcakes are just delicious! You have to try them!

Cookies and Cream Cupcakes
(Source: How to Eat a Cupcake)
Makes 22 to 24

30 Oreo cookies
1 package (18.25 ounces) plain white cake mix
1 cup sour cream (or 1/2 cup sour cream plus 1/2 cup plain or vanilla yogurt)
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Count out 12 Oreos and separate the top and bottom wafers. Make sure each has some of the icing on it. Place one wafer, icing side up, in the bottom of each paper liner. Set them aside. Place the remaining 18 Oreos between sheets of waxed paper or in a large, closed zipper-lock bag and crush them by rolling over them with a rolling pin. Set these crumbs aside.
3. Place the cake mix, sour cream, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1 1/2 minutes more, scraping down the sides again if needed. Measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well incorporated. Set aside the remaining crushed Oreos for the frosting. Spoon or scoop 1/3 cup batter into each lined cup­cake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.
4. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cup­cakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your finger­tips. Place them on a wire rack to cool for 15 minutes before frosting.

Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to three days or in the refrigerator for up to a week. If you plan to freeze them, don't add the cookie-crumb frosting. Wrap them in aluminum foil or in a cake saver and freeze for up to six months. Thaw the cup­cakes overnight in the refrigerator and top with frosting before serving.

Cookies and Cream Frosting

1/2 cup (1 stick) unsalted butter, at room temperature
1 3/4 cup confectioners sugar, sifted
a pinch of salt
1/3 cup whipping cream
1/2 tsp vanilla extract
remaining crushed Oreos

Mix together butter, confectioners sugar, and a pinch of salt until it’s creamy. Increase your mixer speed to high and beat until its light and fluffy. Add whipping cream and vanilla. Beat until its smooth. Fold in crushed Oreos. Makes enough to frost 24 cupcakes.

The Crimson Tide

"Where the HELL have you been??!!"

You have every right to demand to know, but if you'd just take a peek at your calendar--or take a walk through your vegetable garden--I think you'd be able to make a pretty good guess at where I've been, what I've been doing, and why I've been MIA on this blog for more than a week and a half! That's right, dear friends, it's that glorious, crazy, exhausting, delicious time of year at long last. The peak moment that we could only dream of back in February as we started our humble flats of seeds under grow lights in the deep, darkness of winter. It's TOMATO TIME! If you don't believe me, observe. I picked one row on Sunday (and mind you, there are five rows), and this was what I got (picture below). And if you can even conceive of it, I have also been buying tomatoes by the half-bushel. You see, in a weak moment, I offered to teach some canning classes through my college's continuing education program. This Saturday will be my first one, featuring tomatoes and salsa.

So, I've been practicing. I started with whole tomatoes. Surprisingly, I'd never done them before, as I always figured they would be more trouble than they're worth. And guess what? I was RIGHT! By the time I washed, blanched, peeled, deseeded, and halved or quartered the tomatoes, then packed the jars, covered them with hot tomato juice, and processed them in two batches for a total of THREE HOURS, an entire day was gone. And for what? Eight ugly jars that all but exploded in the canner, leaving two inches of unsightly head space and an inch of clear liquid at the bottom. And when you finally get around to using these tomatoes, they are probably going to cook down to practically nothing. If you're making chili or stew or something, you'll no doubt need two jars, or 25% of your yield! Stupid. Totally not worth it. Spend two dollars for a large can of imported Italian San Marzanos at the store and get on with your life!

So my next brilliant idea was to buy one of those tomato press/food mill thingies that old Italian grandmothers use so that I didn't have to peel or seed the tomatoes. I bought another half bushel and went to work. I still needed to wash them, and upon the recommendation of one knowledgeable fellow on the Harvest Forum, after cutting the tomatoes, I gave each one a squeeze to get the excess liquid out so I wouldn't have to cook the sauce down as long. Basically, I was still deseeding them! The press worked pretty well and was easy to use, yielding a beautiful, seedless puree. And the work probably took a couple of hours of active time, then three hours of passive time to cook it down and reduce the puree by half. I got six gorgeous red pints, but a yield which, again, seems pitiful. However, it's concentrated, so one pint will do for a recipe. Still, plain tomato sauce just doesn't do much for me. I want to be able to open a jar, heat it up, pour it over pasta, and chow down. I don't want to have to cook something for three hours initially, then add other things and cook it again before I use it.

So here's the conclusion I've come to, taking me full circle back around to where I started. Canning plain tomatoes is pointless and just not worth the work and expense when commercial products are just as good, or dare I say, superior. However, when the garden tomatoes are exploding and you just can't eat them all fresh, it is a fine idea to put up some tomato sauce. But I much prefer to make a pasta sauce involving other veggies--onions, peppers, squash, herbs, or all of the above. You end up with a better yield, great flavor, and a product that can be used immediately upon opening without further fuss. You are also preserving other things from your garden that will be very welcome in the dead of winter when they are scarce and/or expensive. And best of all, you can have a batch done from unwashed tomatoes to jars cooling on the counter in about two hours. This is possible if you abandon blanching and peeling, which I do happily and with no remorse. If I want a chunky sauce, I just tolerate the little pieces of peel in the sauce, calling it "rustic." But if they offend me, I can always whiz the sauce through the food processor or the blender for 30 seconds and that will take care of the problem. Or the best solution of all, in my opinion, is to take the stick blender to your stock pot of sauce after it's finished cooking. You'll get a smooth sauce, of course, but the bits of peel and any seeds will be dealt with quite effectively.

I tried a different sauce this year, a recipe from my beloved Harvest Forum called Chunky Basil Pasta Sauce, which involved a good bit of red wine and a lot of fresh herbs, among other tasty things. When it finished cooking and I sampled it, I found it pretty acidic (it also calls for red wine vinegar in addition to the red wine), even though I added some extra sugar to counterbalance the flavors. It was late, so I chucked the cooked sauce in the fridge to be jarred and processed the next day. The following day, I liked it much better, and I suspect that it will mellow more in the jars. In fact, I have decided that it would make a terrific pizza sauce, especially if I had cooked it down a little further until it was super-thick. However, I think I prefer the basic Ball Blue Book Seasoned Tomato Sauce that I made last year. That's the one that we'll make in my canning class this weekend, along with Annie's Salsa, of course.

By reading this lengthy post, you have saved yourself three hours and 25 bucks by not having to take my class. And I'll even give you one more bonus gift for free. As I have been up to my...er...eyeballs in red sauce lately, I haven't had much time for any other cooking that didn't involve tomatoes. Plus, school is back in full swing, so I'm working my usual long hours. And my roommate is still in Minneapolis for work, so cooking for one sometimes seems like too much effort. Hence, I have been eating a lot of sandwiches lately. What a sad but typical picture--me, hunched over the kitchen island, eating a sammy while a cauldron of tomato sauce bubbles behind me. Rather, it would be sad, if I hadn't recently invented what may be among the world's greatest sandwiches! I will call it The Fire and Ice Wrap. Here's what you do: you take a sandwich wrap (preferably a red one, like tomato-basil), spread this with a little garlic mayo (mayo with a smashed garlic clove mixed in) and a tablespoon of Wickles' fiery hoagie and sub relish (available in the pickle section of your megamart), then top with thinly-sliced buffalo-style chicken from the deli, slices of smoked provolone, slivers of zesty red onion, and finally--to cool the fire--slices of ripe avocado. Roll, cut in half, plate, and enjoy. This fabulous sandwich will give you the energy and will to make it through even the most tedious of canning projects.

Chunky Basil Pasta Sauce
(Source: posted on GardenWeb's Harvest Forum)

8 cups coarsely chopped peeled tomatoes , about 9-12 tomatoes or 4 lbs (I washed but did not peel mine)
1 cup chopped onion
3 cloves garlic, minced
1/4 to 1/2 teaspoon red pepper flakes, optional
2/3 cup red wine
1/3 cup red wine vinegar, 5% strength
1/2 cup chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon pickling salt (I used about 1 1/2 tablespoons!)
1/2 teaspoon granulated sugar (I used about 1/4 cup)
16 oz. can tomato paste

Combine tomatoes, onion, garlic, pepper flakes, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently.

Remove hot jars from canner and ladle sauce into jars to within 1/2 inch of rim (head space). Process 35 minutes for pints jars and 40 minutes for quarts in a boiling water bath. Yield: 8 cups

Fall Preview

My goodness! How unpredictable our weather is of late! On Friday afternoon, it was quite hot and made that much worse by the tail-end winds of Hurricane Hannah whipping up from the south. Sticky humidity is always the worst, but being dehydrated like beef jerky by pummeling winds that blast you with heat is a close second. By the time I got home that day, everything outside was as crispy as I felt, and in desperate need of a good soaking. So yesterday, I got out there and watered and watered until I ran our pump dry, just in time for the late afternoon rains to come...UGH! Friday night, I needed the AC to sleep, but today (Sunday), I woke up and had to resist the urge to run around the house, closing all the windows and finding myself a sweater! Weirdness!

The unseasonably cool temperatures have had strange effects on all of us. The dogs have been crazed, tearing through the house, busting things up and pestering the cats to within an inch of their lives. I, on the other hand, felt less destructive, but equally as frisky and quite inclined to turn on the oven and bake something. I had a few competing ideas, but all involved chocolate. And then, of course, there was the matter of two large zucchini that I harvested yesterday, staring at me on the counter. So that decided it--chocolate zucchini cake it would be! I did an internet search and found two recipes that I couldn't make up my mind between, so I made a combination of the two. I know, I know. You're not supposed to futz around too much with the ingredients when baking, because it's "an exact science," as everyone likes to tell you. But the two recipes were really quite similar, and the only thing that gave me pause was the leavening. One recipe called for a combination of baking powder and soda, and the other called for soda only. I have had the unfortunate experience of exploding chocolate cakes in my past because of improper substitution of leavening, but nothing ventured, nothing gained, right? And what do you know, it turned out AMAZING! It is dark and lush and incredibly moist--and no one would even know that there's zucchini in it unless you told them. Plus, it's so rich, it doesn't even need frosting. Yum!

However, it ended up making enough for a bundt cake and a loaf on the side, so the math-inclined among you may wish to scale the following back by a third or so. But as far as I'm concerned, you might as well make the whole thing and throw the extra loaf into the freezer to enjoy mid-winter. In fact, you could make three large loaves, eat one and freeze two. Now that's the kind of food preservation everyone can get behind! (Barbara Kingsolver would be proud.) As for me, I shall take my big old bundt to work tomorrow to share because it is huge and more than a bit decadent. And I will freeze the leftover loaf to share with Cyd when she comes home...if she behaves herself. ;-)

Dark Chocolate Zucchini Cake
(Source: adapted from Bon Appetit, November 1995 and a reader who posted a recipe in the comments section of Simply Recipes)

2 (1 oz.) squares unsweetened chocolate
1/2 cup (1 stick) butter
1/4 cup unsweetened cocoa powder (preferably, Hershey's Special Dark)
1 cup vegetable oil (for a lower fat option, swap out some or all of the oil with applesauce)
2 3/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup plain yogurt or buttermilk
3 cups zucchini, grated (I peel mine so that it disappears in the cake)
1 cup walnuts, toasted and chopped
2 cups chocolate chips (I like Ghiradelli 60% bittersweet)

powdered sugar to garnish

Preheat oven to 325°F. Spray one 12-cup bundt pan and a large loaf pan.

In a microwave-safe bowl, melt the two squares of unsweetened chocolate with the butter (about two minutes total, stopping and stirring once or twice). Mix in the cocoa powder and set aside to cool a bit.

Beat oil and sugar in the bowl of a stand mixer until well blended. Slowly add in the chocolate and butter mixture and mix. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.

Sift flour, baking soda and salt into medium bowl. Mix in dry ingredients in thirds, alternately with yogurt or buttermilk. Mix in grated zucchini, nuts, and chocolate chips.

Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about an hour and five minutes for the bundt, 55 minutes for the loaf. Cool cake for about 15 minutes in pans before turning out to cool completely on a rack. Dust with powdered sugar before serving*. This is such a moist cake that it will keep (covered) for up to a week.

*Like most cakes of its kind, it's even better if you let it age for at least 24 hours before cutting and devouring.

Lonely, naked cooking...

No, not me! The food! (Name that chef.) What happened to his new show, by the way--the one where he cooks things fresh from his garden? I loved that! Well, today's recipe is an homage to the kind of nearly naked food that Jamie Oliver prepares. But first, a preamble, as is my way...

So I'm cooking just for myself these days, and it's hard not to eat a big bowl of Breyer's and call it a night. It seems wasteful to spend a lot of time and make a big mess in the kitchen just for little old me. Plus, I've been horribly sick since last week (something that rarely happens to me), and I just haven't felt like doing too much. But thanks to the wonder drug that is Mucinex (seriously, it kept me from going to the ER this week to plead for antibiotics before it turned into pneumonia), I think I am going to pull through! Moreover, the dogs took pity and let me sleep in today, so that was the best rest I've had in I can't remember when. I feel like a whole new woman--a woman with a head cold, perhaps, but no longer the Harbinger of Death. I even had enough energy to spend some time outside this morning, weeding, watering, and generally tending to my sadly neglected herb and vegetable gardens. And bending over to weed didn't set my chest on fire and make me have to call 911 as it might have a couple of days ago. Yeah!

What I discovered in making my foray into the garden is that, now that we have had a couple of weeks of actual summer-like weather, things are finally starting to produce. Even the squash that I had to replant in July has yielded the first zucchini and yellow crookneck. There are peppers in a rainbow of colors, too, and of course, the tomatoes are going like gangbusters. And that's my problem, you see. I am putting tomatoes on or in everything and eating bruschetta by the buckets, but I just can't eat all of these tomatoes by myself! Cyd usually helps thin the herd by eating a bowlful at every meal, but with her gone, I have become horribly overrun! Of course, I am processing and preserving some of the excess, especially anything red. But I can't bring myself to can the unusually-colored ones (black, yellow, orange, green, and especially the red and yellow bi-colors, my favorites), since they are just so incredible and flavorful when eaten fresh! So I have been trying to figure out new ways to eat them, and I have found just the thing. Over at my beloved Harvest Forum on the GardenWeb, many folks are experiencing the same tomato glut as I, and a couple of them shared an idea for a minimalist, nearly raw pasta sauce that is the perfect dish for this time of year when you can't use up the tomatoes fast enough.

My picture doesn't do it justice, because I used two huge mainly yellow bi-color tomatoes, so there's not much color in the shot. Also, I started making dinner late, and I couldn't find fresh basil and parsley in the dark (through all the weeds!), so I just used a little basil that I had in the fridge. Thus, it lacks the visual pop of additional greenery. But let me just tell you how AMAZING this dish is, and so easy! It tastes like a Caprese salad but with pasta. The sauce is very thin, of course, but it's also rich. You'll want to use something like penne or shells or orechiette to hold every savory drop. And it makes a TON! I ate a huge bowl for dinner and another one for lunch today, and I think I maybe finished half of what I made. But that's okay, because it tastes better the longer it sits, as the flavors meld and the pasta absorbs the tomato juice and the cheese. It's heavenly stuff!

Furthermore, it's a great dish for this time of year because you can throw any garden vegetable that you like into the mix. Someone left an unusual pepper on my desk yesterday at work (I love that I am the sort of person for whom people leave strange vegetable gifts). It was white and elongated in shape and mildly spicy, so I used half of that in this pasta dish, along with a half an onion that I had knocking about. I think some sauteed summer squash would be a delicious addition, too! Now I ate this as a stand-alone dish, and it's certainly hearty enough to fill you up. But it would be equally lovely as a side dish to a steak, grilled chicken breasts, a few meatballs, or a link of spicy sausage. And it would be yummy with some shrimp tossed in, too. This is a great recipe because it's so adaptable. Actually, it's more of technique than a precise recipe, but here is an approximation:

Tomato Deluge Pasta (Caprese-Style)

4-5 regular-sized tomatoes (I used two ginormous and one smaller one)
1/4 cup (a handful) fresh basil leaves, chopped
1/4 cup (a handful) fresh parsley, chopped
8 oz. cheese, cubed (I used mozzarella, but anything melty would do--provolone, fontina, even brie)
salt and pepper, to taste
1/4 cup olive oil
2-4 cloves garlic, peeled and minced
1/2 bell pepper, seeded and chopped (optional)
1/2 medium onion, chopped (optional)
1 lb. pasta, cooked al dente then drained
parmesan or Romano cheese, grated or shaved, to garnish

Bring a medium pot of water to boil. Drop in the tomatoes for one minute, then remove with a spider or slotted spoon. Cool them off under running water, then core and peel. Gently squeeze each tomato to remove the majority of seeds and gel. Roughly chop and add to a large mixing bowl (something that retains heat--metal or pottery, not plastic). Chop the herbs, dice the cheese, and throw them into the bowl along with a good amount of salt and black pepper.

In a saute pan over medium heat, add the olive oil and any veggies that you're inviting to the party. I sauteed some pepper and onions until softened, and then I threw in the garlic at the last minute (do not brown the veggies). You could also add some sliced summer squash, or you could just use garlic by itself and no additional veggies--your call. Pour the olive oil and garlic (and other veggies, if using) over the tomato mixture, stir, and set aside while you cook the pasta.

When the pasta is cooked (al dente), drain and toss into the mixing bowl with everything else. Gently combine the pasta and sauce, cover the bowl and let stand for five minutes. (I just put the saute pan that I used over the mixing bowl, but you could also use plastic wrap.) Serve with a generous sprinkling of parmesan or romano cheese.

My labors never cease...

Well, folks, I hope you had a great Labor Day! Sadly, I had to work on what was surely the most glorious day of the season! I kept looking longingly out the lakeside windows at school to see what seemed like more sailboats than water on beautiful Lake Champlain. It was tempting to be bitter about having to work, but we've only been back a week, and the faculty made a willing trade of Labor Day for two days over the Columbus Day weekend in October. I'm sure we'll really need a four-day mini-vacation by then!

On top of having to work, my allergies morphed into a nasty head cold by the end of last week, and now it all seems to be settling in my chest. I expect someone will have to call hospice soon. ;-) And as my roommate has gone off to the home office in Minnesota for a month of training, I don't have anyone to cook for at home, even if I felt up to it. But my sweet friend, Lee Ann, took pity on me over the weekend, and invited me over to a Labor Day Weekend cookout with her family so that I wouldn't be on my own at home. The day before, I had stopped by one of my favorite farmstands--Garrant's on Military Turnpike, for all my local readers--to buy some more canning tomatoes (a half-bushel for seven bucks!). My own tomatoes are starting to come on like gangbusters now (observe the most recent haul, left), but I will be teaching some canning classes soon through continuing education, and I want each student to have a quart of tomatoes to take home, so I'm trying to get ready for that.

Anyway, when I was at Garrant's, I spied a quart of overripe peaches for the rock-bottom bargain of one dollar! I wasn't sure exactly what I was going to do with them, but I couldn't pass them up for that price. Then Deb at Smitten Kitchen gave me the perfect idea for what to take to the party at my friends' house: the flakiest fresh peach turnovers! Deb made smaller "hand pies," but I made larger, six-inch turnovers, and since I was serving them to two little girls, I omitted the bourbon, increased the vanilla, and added a wee bit of almond extract. Of course, the larger pies had to bake a bit longer, but other than those minor changes, I followed her recipe very closely, and they turned out beautifully, just as pictured on her gorgeous blog. I snapped a quick picture of the turnovers when I was at Lee Ann's (below), but of course, Deb's pictures are much better. Then again, I don't think Deb had her hand pies served with homemade, hand-cranked vanilla ice cream like we did at our cookout! So there! Tee hee. The recipe follows. It's fussy, to be sure, and you'll spend the better part of your day chilling and re-chilling that damn dough. But your patience will be rewarded with an exceedingly flaky, tender turnover that's the perfect foil for summer's freshest, sweetest peaches--or perhaps the ripe stone fruit of your choosing.

Fresh Peach Turnovers
(Source: adapted from Smitten Kitchen)
Makes about 10-11 (depending on cutter size)

For the pastry:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
16 tablespoons (2 sticks, 8 ounces) unsalted butter, cut into pieces
1/2 cup sour cream
4 teaspoons fresh lemon juice
1/2 cup ice water

For the filling:
2 pounds of peaches
1/4 cup flour
1/4 cup sugar
pinch of salt
1 teaspoon vanilla extract
1/8 teaspoon almond extract

one egg yolk beaten with one tablespoon cream (for egg wash)
coarse sanding sugar, for decoration (optional)

1. To make the pastry, in a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for one hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for one hour. If preparing ahead of time, the dough can be stored at this point for up to one month in the freezer.

2. Divide the refrigerated dough in half. On a lightly floured work surface, roll out one half of the dough to 1/8-inch thickness. Using a six-inch round cutter or bowl, cut about five circles out of the rolled dough. Transfer the circles to a parchment-lined baking sheet, and place in the refrigerator to chill for about 30 minutes. Repeat the rolling, cutting, and chilling process with the remaining half of dough.

3. Make the filling: Peel and chop the peaches into small bits (approx. 1/2-inch dice), much smaller than you’d use for a regular-sized pie. Mix them with the flour, sugar and pinch of salt, and add the vanilla and almond extracts.

4. Remove the chilled dough from the refrigerator, and let stand at room temperature until just pliable, 2 to 3 minutes. Spoon about two tablespoons of peach filling onto one half of each circle of dough. Quickly brush a little cold water around the circumference of the dough, and fold it in half so the other side comes down over the filling, creating a semicircle. (I found it unnecessary to use the water to seal the edges as there was plenty of juice oozing out!). Seal the turnover, and make a decorative edge by pressing the edges of the dough together with the back of a fork. Repeat process with remaining dough. Place the turnovers back on the parchment-lined baking sheet, and return to the refrigerator to chill for another 30 minutes.

5. Heat oven to 375 degrees. Remove the chilled turnoevers from the refrigerator, cut a small slit or two in each and lightly brush with the egg yolk wash. Sprinkle sanding sugar (if using) generously over the pies, and place pies in the oven to bake. Bake until the turnovers are golden brown and just slightly cracked, about 35 minutes. Remove the pies from the oven, and let stand to cool slightly before serving, preferably with homemade vanilla ice cream! Yum!

Gotta go back, back, back to school again...

"...it's bye-bye fun, get your homework done, you better be in by ten!" (Name that tune, my children of the 80's and lovers of cheesy musicals everywhere!)

Fall semester has officially begun. And it's already flying by, as we are almost at the end of week one. Whew! I am wiped. I haven't yet adjusted my sleep schedule back to regular working hours--not to mention, watching those convention speeches until almost midnight! Plus I have my annual ragweed issues to deal with (I don't seem to sleep well when I can't breathe--funny how that works!). Worst of all, there's precious little time for cooking and blogging! BOO!

But before I linked myself back up to the chain gang, I made a fun treat while I still had some leisure time on my hands: homemade doughnuts! I was compelled to do so by Alexis Stewart who was, in turn, inspired by Nancy Silverton (she of La Brea Bakery fame). Silverton's recipe is kind of a midway point between cake and yeast doughnuts. They are really quite easy make (no rising time, and no rolling out--just a quick pat and punch-out job). You could definitely whip a batch of these together in no time for a weekend breakfast or brunch, or anytime for dessert. Though I coated these in powdered sugar according to the recipe, I think I'd like to try them with a glaze next time, just for shiggles.

Old-Fashioned Buttermilk Cake Doughnuts
(Source: Nancy Silverton's Pastries from the La Brea Bakery via Serious Eats)
makes 15 doughnuts and holes

Special Items:
2 1/2-inch dough cutter or a 2 1/2-inch round cutter plus a 1/2-inch round cutter to make the holes
Deep heavy-duty saucepan, filled halfway with vegetable oil

Ingredients:
1/4 crème fraîche or sour cream
3 1/4 cups unbleached pastry flour or unbleached all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 teaspoons freshly grated nutmeg (I used 1/2 tsp. nutmeg + 1 tsp. cinnamon)
1 teaspoon (0.3 ounce) packed fresh yeast or 1 1/8 teaspoons active dry yeast
3/4 cup plus 2 tablespoons buttermilk
1 extra-large egg
2 extra-large egg yolks
1 tablespoon pure vanilla extract
For decorating: 1/2 cup nonmelting icing sugar or powdered sugar

Procedure:
1. In a small stainless-steel bowl set over a pot of gently simmering water, heat the crème fraîche until just warm.
2. Heat the oil to 375°F over medium-high heat.
3. Over a large mixing bowl, sift to combine the flour, sugar, baking soda, baking powder, salt, nutmeg; make a large well in the center. Place the yeast in the well; pour the crème fraîche over it. Allow it to soften, about 1 minute.
4. Pour the buttermilk, whole egg, egg yolks, and vanilla extract into the well; whisk together the liquid ingredients. Using one hand, gradually draw in the dry ingredients. The mixture should be fairly smooth before you draw in more flour. Mix until it is completely incorporated and forms a very sticky dough. Wash and dry your hands and dust them with flour.
5. Sift an even layer of flour onto a work surface. Scrape dough out of bowl onto the surface; sift another layer of flour over dough. Working quickly, pat dough into an even 1/2-inch thickness. Dip cutter in flour and, cutting as closely together as possible, cut out the doughnuts and holes. Place holes and doughnuts on a floured surface. Working quickly, gather scraps of dough together, pat into 1/2-inch thickness, and cut out remaining doughnuts and holes.
6. One at a time, drop the doughnuts into the hot oil, leaving enough space between them so they're not crowded. Fry for 1 to 2 minutes on each side, until lightly browned and thoroughly cooked. Remove and drain on paper towels. Always check the temperature between batches and allow the oil to come back up to 375°F before frying the next round of doughnuts.
7. Sift a layer of nonmelting icing sugar or powdered sugar over doughnuts and holes.

The day before we teachers had to report back to work for our opening day meeting, my wonderful friend, June, invited us around for a nosh and some sangria while we tried to answer the prevailing question, "How will we get through another year?!" The party even had a theme--to identify your animal avatar which would inspire you and whose traits you would embody over the next school year. June decided that she would be the cuttlefish, a cephalopod like a squid or octopus who is a master of camouflage--far more able to be present but unseen than even the chameleon. Plus, if they don't fancy you, they'll squirt you in the eye with their sepia ink! Tee hee.

Because my avatar (on this blog and both my MySpace and Facebook pages) actually is my dog, Grady, and because we are still riding high on the glory of his recent dog show victory, I naturally chose the PBGV as my animal guide. I may be shaggy in appearance, a little mouthy, and stubborn as all get out, but I am happy and extroverted by nature, loyal to a fault, and never take myself too seriously, always maintaining my sense of humor. The dish that I brought to share also honored the western coastal region of France from which these rugged little hounds originate, the Vendee. I did a lot of reading about the food there, and I learned that their signature dish is mogette, or white beans. And of course, being so near the ocean, fresh seafood and shellfish are plentiful. (They also have a signature brioche that they are known for, but that didn't feel right for this summer cocktail party; I'll have to make that another time.) Instead, I made a lovely white bean and shrimp salad with a fresh tarragon, basil and Dijon vinaigrette. Not only did the salad honor the Vendee region, it showcased some of the fresh herbs and garden-ripe tomatoes that are just perfect right now and are simply made for each other like Liz and Dick. It was easy to put together, beautiful to look at, and altogether delicious. This may become a summer staple dish for me!

Shrimp and White Bean Salad with Herb and Dijon Vinaigrette
(Source: adapted from Fine Cooking)

2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon minced fresh tarragon
1 tablespoon fresh basil leaves, shredded
1 teaspoon minced garlic (or more!)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
5 tablespoons extra-virgin olive oil, divided
1 15- or 16-oz. can cannellini beans, rinsed and drained
1 medium ripe tomato, cut into medium dice (about 1 cup)
1 (or more) large shallot(s), sliced thinly into rings (about 1/4 cup)
1/2 cup (or so) sliced olives (I used burgundy olives)
12 jumbo shrimp (16 to 20 count), peeled and deveined (you may wish to cut these in two as I did, and I also substituted pre-cooked shrimp)
1 medium head red-leaf lettuce (or a lettuce mix), washed, dried, and torn into bite-size pieces (about 8 cups)

In a medium bowl, mix the sherry vinegar with the mustard, tarragon, basil, garlic, and salt and pepper. Slowly whisk in four tablespoons of the oil.

In a large bowl, combine the beans, tomato, shallot, and olives. Add three tablespoons of the vinaigrette and stir gently to combine.

If using raw shrimp, toss them with the remaining one tablespoon oil and season with salt and a few grinds pepper. Heat a grill pan over high heat and then cook the shrimp until opaque throughout, 3 to 4 minutes per side. (I tossed my pre-cooked shrimp in with the rest of the salad ingredients.)

Toss the lettuce with half of the remaining vinaigrette (add more to taste). For individual servings, portion the lettuce among the serving plates. Spoon the beans on top of the greens and top each salad with two or three shrimp, depending on how many servings you’re making. To serve buffet style, arrange a layer of lettuce, the beans, and then the shrimp.

Finally, though I have no picture to post, I would be remiss if I didn't share with you the magical chocolate chip meringue bars that June made for her party. She suspected, correctly as it turns out, that I might go a different way and bring something savory to the gathering. So she made a pan of sweet treats that came from an old Junior League cookbook, as many most excellent recipes do. Mind you, I'm not even the kind of person that enjoys meringue-y things as a general rule. But these bars--OH!--they were heavenly! There is a traditional chocolate chip cookie layer on the bottom, then it's topped with this crusty but ethereal brown sugar meringue and sprinkled with nuts. It's hard to describe, but it's a bit like biting into a chocolate chip cookie cloud! It's tender and fluffy and crispy and...just...just...so YUMMY! This recipe really takes the chocolate chip cookie experience to a whole new level. And these bars would be ideal in those back-to-school lunch boxes that you'll soon be packing for your own little scholars. Have a great school year, everybody! And we're off!

June's Chocolate Chip Meringue Bars
(Source: adapted from Junior League of Baton Rouge's River Road Recipes, 1959)

1 cup shortening (June uses butter, and so shall I!)
1/2 cup brown sugar
1/2 cup sugar
3 egg yolks
1 tablespoon vanilla
2 cups flour
1/4 teaspoon salt
1/4 teaspoon soda
1-2 cups chocolate chips (June uses two cups because that's just how she rolls!)

Cream shortening or butter and the sugars. Add beaten yolks, flour, soda and salt. Spread in a large pan (I think June used a 12 x 17 jelly roll pan) and sprinkle chocolate chips over the top.

For the meringue:
3 egg whites
1 cup brown sugar
1 cup walnuts, chopped

Beat egg whites until quite stiff, then add the brown sugar. Spread over chocolate chip mixture. Sprinkle nuts over the top. Bake @ 350 for 25 minutes.

Dog Show News and Other Fruity Tales from New England

Primarily, this is a food blog, and I usually keep to my proper format. But perhaps you will indulge me this once with a wee brag about my handsome little PBGV buddy, Grady. By way of a preface, I should tell you that I got my first would-be show dog, Prunelle, SEVEN years ago, but she didn't really turn out to be the finest example of the breed. So after a lot of disappointment in the ring, some PBGV breeder friends of mine entrusted me with Grady, AKA Goose Creek Wonder Boy (get the reference?). He is a very nice dog, but as a novice owner-handler competing in the same ring with professionals who have grown up in the dog show world and/or make their living at handling and grooming....well, it's still tough going trying to finish my dog's championship by myself. Add to this my paltry teacher's salary that only allows me to travel to shows three or four times a year, and it will come as no surprise that Grady is four and has been sitting on ten (out of the required 15) points for quite some time. I even got desperate and hired a professional handler (a PBGV breeder) to show him for me last month in West Springfield, MA, hoping to earn what is known as a major--a win of three, four or five points (meaning you have to beat a number of dogs all at once, not just one dog per show for 15 shows--got it?). But still, no luck. Flash forward to this past weekend in Fitchburg, MA. (Fair warning: settle in for a Harry Potter or Twilight Saga-length story! Despite the fact that I am a public speaking teacher, I know nothing about brevity.)

I should begin by telling you that I very nearly did not make it to Fitchburg last Saturday. There was only one other class male (that is, non-champion) entered, and I was worried that I would travel all that way (five hours), and the other male might be absent, meaning no points to be won unless, by some very slim chance, he beat all of the females. And what were the odds that Grady was going to beat all five lovely ladies all by his lonesome own-some? I also almost turned around and headed back when I realized--in Swanton, Vermont when I stopped at Mickey D’s for a bite of breakfast--that I had left my bank card at home, and I had only $15 cash on me. Happily, I discovered a credit card in my bag, and I hoped that that would carry me through the weekend, so I trudged onward. Since I had to leave home at 7am to make it to the show in time, the sleeplessness plus seasonal allergies made me groggy and bleary-eyed. It was a LONG trip, to say the least! Then Mapquest took me on a weird route through New Hampshire and down into the top of Massachusetts via Route 12, and I somehow missed my final turnoff and got horribly lost. I was verging on hysteria when I finally made it to the show site, right at our posted ring time! I didn’t even have time to groom Grady—just ran a brush through him quickly and hurried inside. Happily, Ring Three was WAY behind, and they still had wire weenies, little beagles, and smooth weenies to go. So I tried to remember how to breathe again and calm myself after my panic that I was going to miss the show. Once I settled down and could focus on my surroundings, I was delighted to see some familiar faces near the ring, both human and canine, so that was nice and helped put me in a better frame of mind.

Nevertheless, I wasn’t expecting to do much, if anything, in the competition that day. In fact, my goal for the whole weekend was maybe to go WD (Winners Dog, meaning the best of the non-champion boys) one of the two days and get a single point by defeating the other class male. So imagine my surprise when the judge looked hard at both dogs, gave each one last feel down their backs, and then quietly said that the dog (that was my Grady) would be Winners, and the puppy, Reserve (which is like runner-up)! I was THRILLED! In fact, I was so excited, that I nearly left the area, until my friends reminded me that I had to go back in for Best of Breed! Of course, in the BOB round, the number two (who won our most recent national specialty) and number six PBGV's in the country, respectively, were strutting their stuff and battling it out for breed domination. So the lady who was handling the Winners Bitch (best of the non-champion females) and I were chatting over in the corner, and I was playing with Grady, just trying to make it fun for him, since I thought his work was done. Then finally, we’re all lined up, and the judge seems to really be struggling with her decision for BOB, as well she should with those two fabulous males! And she was looking and looking at the Winners Bitch, and all the time, I’m secretly thinking, “I’m tired, lady. We know the bitch is going to be Best of Winners--meaning the best of the non-champion dogs, both male and female--so just choose one of the specials (champions) and let me go to my hotel and take a shower already!"

After what seemed like an eternity, she awarded CeeJay (the #2 PBGV in the land) BOB, and then I have to tell you that I almost FAINTED when she pointed to Grady as BOW and the bitch as BOS (Best of Opposite Sex). I began weeping ridiculously—the poor judge must have thought I was insane as she handed me my ribbon! I stumbled out of the ring, blind again--this time with tears--to receive lovely congratulations from my friends. Once again, to explain, when Grady beat one dog, that was only worth one point. But since the bitch won a four-point major by beating four other females, when the judge gave him BOW, he got the same points as the bitch (this is known as “crossing over”). So that was Grady’s second major—and you need two to finish a championship! YIPPEE! Despite my oafish handling and feeble grooming skills, Grady now has 14 out of 15 points with both majors! With my luck, it’ll take another year or two to get that last single. But we’ll get it eventually…I am nothing if not patient and persevering! ;-)

Here is a picture of my almost-champion! Even without proper grooming, he's pretty handsome, isn't he? :-D

And then here is a more casual shot of the little would-be champion following his glorious triumph. Doesn't he look pleased with himself? Not for his win, of course, but for what he's done to the bed! We had only been in the motel room for a few moments, when I turned around and found this (all hail the champion pillow-flipper, noting the haughty and defiant sideways glance):

Unfortunately, the show Sunday was a bust. We had to wait around all day until about 3:30 to show, then the puppy dog beat Grady (of course, he did---that would have been the one last point that we needed! ppppffftt). And on top of that, we still had a five-hour drive home! I took the same general route back, through northern Massachusetts, the southwestern corner of New Hampshire, and all the way up through Vermont. Despite my late departure, I was hoping to hit some cute little rural farmstands along the highways and byways of my journey. And indeed, I did! I managed to score some local peaches before I even left MA, and shortly thereafter, some Shiro (very sweet, yellow) plums and wild blueberries at one elderly couple's farmette in NH. Actually, the road that they lived on was THICK with wild blueberries on bushes that were taller than my head, and there were many folks that had pulled their cars over and were picking to their heart's content. But I hadn't the time, so I was happy to pay the sweet little grandma lady to pick a pint for me!

A little further along my way, I happened upon a terrific berry farm called Monadnock's near Troy, NH. Apparently, they were an Editor's Pick in 2007 for Yankee Magazine's Travel Guide to New England. I'm not surprised, as they grow all kinds of neat things there, including every kind of berry, plus black and red currants and gooseberries. I chose a pint each of raspberries and blackberries, two pints of the most GINORMOUS (cultivated) blueberries, and two more kinds of plums. I didn't remember to ask for the names of the varieties; they were both red-skinned, but one type was larger and looked like a sunset inside, and the other kind was small, but a lovely, deep wine color throughout. And of course, I believe I picked up some Vermont sweet corn before finally crossing back home into New York State. So my seasonal produce acquisitions helped take the sting out of our loss in the show ring that afternoon and made my long road trip seem shorter and much more enjoyable (well, with the help of the "Hairspray" soundtrack...tee hee).

After getting some much-needed sleep Sunday night, I undertook a couple of food-related projects earlier this week using a portion of my beautiful, newly-acquired fruit and even some of the bounty from my own garden than greeted me upon my return home (pictured above, left). First, I made the most faaaaaabulous spicy plum sauce using all three varieties of plums that I bought on my road trip and some of my own homegrown peppers. I only made half of the original recipe, which yielded four beautiful half-pint jars, to see if we liked it. We taste-tested it on pork chops that had been prepared with an Asian-style marinade. SO delicious! So now I think I need to score another couple of pounds of plums and make one more batch.

Spicy Three-Plum Sauce (adapted from the trusty Ball Blue Book)

2 pounds pitted and chopped plums, any kind or combination
1 cup packed light brown sugar
1/2 cup white sugar
1/2 cup apple cider vinegar
1/2 cup finely chopped onion (about one small)
1 medium jalapeno pepper, finely chopped (I used four small hot peppers, including cayenne, serrano, and Super Chili--a generous tablespoon when chopped--which made this quite spicy!)
2 teaspoons mustard seed
1 teaspoon salt
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 teaspoon ground black pepper

Bring all ingredients except plums to a boil in a non-aluminum pan. Stir in chopped plums. Reduce heat and simmer until thick and syrupy, stirring often (this took, I'd say, between 30-45 minutes, until it was reduced by more than half). Mash with a potato masher or blend if you want a smoother sauce (I used my stick blender).

To can: Fill hot, clean jars with hot sauce, leaving 1/4" headspace. Wipe rims, adjust lids, and process in a boiling water bath for 20 minutes at 0-1000 ft., 25 minutes, 1001-6000 ft., or 30 minutes, above 6000 ft. Makes about 4 half-pints.

*This sauce is great for dipping, as a grilling sauce, or brushed on baked pork chops or chicken.

Lastly, I used the raspberries, blackberries, and some of the high-bush blueberries to make a yummy triple berry pie with a unique, vanilla-scented crust by special request for one of my most faithful farmer's market customers from last year. I adapted a recipe that I found online from my favorite new t.v. show last season, "Pushing Daisies." (Did you watch it? It's offbeat and visually amazing and wildly creative....and funny...and touching...and romantic. The main character is a pie-maker with a special, supernatural gift, beyond his touch with pastry. And it has a terrific supporting cast, including Swoosie Kurtz and Ellen Greene of "Little Shop of Horrors" fame. Oh, just do yourself a favor, and head over to abc.com to watch all of the episodes from season one before the second season begins in October--I can't wait!). Anyway, I didn't use the cardamom, and I made a traditional two-crust pie instead of a lattice top, but it looked and smelled great when it was done. Sorry, I can't tell you how it tasted or even show you what it looked like when it was cut, as it was a special order, but I got good feedback from the recipient after the pie (and two pans of San Francisco Fudge Foggies!) were delivered. Here's the recipe that I used for the pie that I highly recommend to showcase your own luscious summer berries:

Chuck's Triple Berry Pie with Cardamom and Lattice Crust
(adapted from a recipe on BakeSpace)

For crust:
2 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1/2 cup frozen vegetable shortening, cut into 1/2-inch pieces (can substitute lard here)
5 tablespoons (or more) ice water
1 teaspoon vanilla extract

For filling:
1 cup plus 1 tablespoon sugar
2 1/2 tablespoons cornstarch (I used 2 T cornstarch plus 1 T tapioca flour)
1/4 teaspoon ground cardamom (I omitted this and added 1/2 teaspoon vanilla)
1 1/2 cups fresh raspberries (about 8 ounces)
1 1/2 cups fresh blueberries (about 8 ounces)
1 cup fresh blackberries (about 5 1/2 ounces)
1/4 cup seedless raspberry jam
1 teaspoon grated lemon peel

Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Mix 5 tablespoons ice water and vanilla in small bowl; add to processor and blend using on/off turns until mixture begins to form moist clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into two balls. Flatten each into disk; wrap each in plastic wrap and refrigerate at least 1 hour. (Can be prepared two days ahead. Keep refrigerated.) Soften dough slightly at room temperature before rolling out.

To make the filling, whisk one cup sugar, cornstarch and cardamom in large bowl to blend well. Add all berries, jam and lemon peel and toss gently to coat with sugar mixture. Let stand until berries begin to juice, about 20 minutes.

Preheat to 375 degrees F. Roll out one pie crust disk on generously floured surface to 121/2-inch round. Transfer to 9-inch-diameter pie dish. Spoon filling into crust. Roll out second pie crust disk to 12 -inch round; cut into thiteen 1/2- to 3/4-inch wide strips. Arrange seven dough strips across filling, spacing evenly apart. Place 6 more more dough strips diagonally across first seven strips forming lattice. Trim strips even with overhang on bottom crust. Tuck ends of dough strips and overhang under; press to seal. Crimp edges decoratively, forming 1/2-to 3/4-inch high standing rim above sides of pie dish. Brush lattice strips (not crust edges) lightly with cream. Sprinkle strips with remaining 1 tablespoon sugar. (I made a regular two-crust pie glazed with egg wash and omitted the extra sprinkling of sugar.)

Bake pie 30 minutes on a lined sheet pan on a lower rack in the oven, then cover crust edges with a foil collar to protect from overbrowning. Continue to bake pie until filling bubbles thickly in center and the crust is a deep, golden brown, about 50 minutes longer. Transfer pie to rack. Cool completely. (Can be prepared eight hours ahead. Let stand at room temperature.)

To serve, cut pie into wedges. Serve with ice cream or sweetened whipped cream, if desired.

The Big "O"

So here's (one of ) the weird thing(s) about me. I HATE sports as a general rule, but I just LOVE the Olympics! So much so that four years ago, Cyd and I were camping on Cape Cod, and I actually drug us from our tent in Shawme-Crowell State Park into Sandwich, MA to find a sports bar just so that we could watch the women's gymnastic finals! Normally, I wouldn't be caught dead in a sports bar...unless the wings were truly exceptional. ;-)

So I have been glued to the t.v. lately, sometimes watching gymnastics until 2am! And last night, I made an international, polyglot dinner to celebrate all the nations of the world coming together to compete on the global stage! I didn't really mean to be all over the map with my dishes--it kinda just worked out that way. But everything was might tasty, so I wanted to share the recipes with you good people, in a spirit of peace and good sportsmanship. ;-)

Our pre-function came from sun-drenched Italy in the form of garden-fresh bruschetta--the first batch of the year! I never use a recipe for that. I just halve and de-goo some garden tomatoes (this time, I used the super-sweet orange Sungellas and the tangier red Subarctic Plenty), then chop them along with a little onion, several cloves of minced garlic, a glug of olive oil, a generous splash of good balsamic, a chiffonade of mixed basils, and salt and pepper to taste. Then I serve it on garlic toasts (crostini) or bagel crisps or even Triscuits in a pinch (the new Olive Oil and Black Pepper ones would be a fine choice). So simple...so delicious! We could easily eat this every night before dinner until the tomatoes are done.

Surprisingly, we had a second appetizer last night (or perhaps it was a side salad?), also to take advantage of the garden's bounty. You see, I grow the tomatoes and peppers, but my neighbor, Ken, grows the green beans and cucumbers for us to share. I don't really understand him, because he gets all excited in the spring to plow and plant, and he does most of the watering for both of us all summer long. But he hates to weed (don't we all?), and he never seems to harvest anything he grows! I went out there yesterday, and he had picked a dozen or maybe fifteen big cucumbers and just left them to rot on the ground! I "rescued" six or eight of them and brought them inside to decide what to do with them. They were oversized and, thus, very seedy. So I halved them, scooped out the seeds and cores, and then cut them very thinly on a mandoline-type slicer. Often times, I enjoy simply pickling cucumber slices in the fridge with white vinegar, a couple cloves of garlic, and maybe a sprig or two of dill if I have it. But yesterday, I remembered a student that I had in class years ago who did her informative speech on kimchee (Korean pickled cabbage), and she made a dynamite cucumber kimchee that she brough to share with everyone. I am not fond of many cabbage dishes, so I had never tried kimchee, though I do love almost anything pickled. It was SO GOOD! Fresh and spicy and fabulous! Who knew kimchee could be made from nearly any vegetable? From cabbage to cucumbers to turnip greens to spinach....you name it! Kimchee just means "pickles" in Korean. And of course, every person has their own favorite recipe. Here's mine:

Fresh Cucumber Kimchee

6-8 large pickling cucumbers, peeled, cored, seeded, and sliced very thinly
1 medium carrot, peeled and thinly julienned or shredded
4 green onions, thinly sliced or chopped
3 large cloves garlic, peeled and minced
1/2 cup seasoned rice vinegar
1 tablespoon sesame oil
1 teaspoon red chile paste (start with 1/2 teaspoon and taste)
1 teaspoon salt
1/4 teaspoon black pepper, freshly ground

sesame seeds to garnish (black ones look so pretty and very Asian!)

Mix everything except the sesame seeds together. Cover and refrigerate for at least a couple of hours to let the flavors meld* (tastes even better after a day or two). Sprinkle with sesame seeds and serve as a condiment or a summer salad side dish (ooh, that alliteration!). Cyd said it might be wrong, but she'd like it on a hot dog! Tee hee.

*Traditionally, kimchee is fermented. If you prefer, leave the kimchee out at room temperature until it smells as sour as you like it, then refrigerate.

If you think Korean pickled condiments are strange, wait until you get a load of what we had for our entree! Recently, I was searching online for for different kinds of dill pickle recipes, and I ran across the oddest thing--a Polish pot roast made in a pressure cooker with--wait for it--dill pickles! Well, I don't have pressure cooker, but I just had to try a recipe with dill pickles used in a savory way, and I figured that the roast might do just as well in the crock pot. Good heavens, let me tell you, the roast turned out INCREDIBLE! It was fall-apart moist, and oh-so-flavorful. And the juices from the meat, combined with beef broth, white wine, and a sour cream finish, made for the most luscious sauce in which to bathe a pile of golden egg noodles. Cyd said it was the best pot roast that she's ever had! Just for fun, I told her there was a mystery ingredient and made her try to guess it, but she couldn't. When I finally told her about the pickles, she marvelled that you couldn't really pick them out of the mix, but it all came together in a magical way. Gotta love those crazy Poles! I bless Mrs. Gee, whoever she is; this recipe is a definite keeper and destined to be classic in this household!

Mrs. Gee's Polish Pickle Pot Roast
(Source: adapted from Recipe Jungle)

2 tablespoons peanut oil (I used olive oil)
1 beef arm roast or chuck roast, about 1 1/2 - 2 -inches thick (I used 4 lbs. of chuck)
*salt, pepper and granulated garlic
1 large onion, small dice
4 large cloves garlic, peeled and finely diced
1 cup Rhine wine (I used Chardonnay because that's what I had open)
1 cup beef broth
1 teaspoon salt (or to taste)
1 teaspoon coarse grind black pepper
*I also added one tablespoon paprika, because it seemed right and good.
2 large Polish dill pickles, coarsely chopped
1 large can sliced mushrooms (fresh mushrooms would be better)
2 tablespoons flour
1 cup sour cream

Add the oil to large heated skillet. Season the roast liberally with salt, pepper, and granulated garlic. Brown the roast on all sides. Remove the meat to a platter and set aside. Add the onions and garlic (and fresh mushrooms, if using) to the pan and saute until they begin to take on a little brown color. Add the wine, broth, salt, pepper, paprika, pickles, and (canned) mushrooms to the pan with the onions and garlic and stir well to blend.

Add the meat to a slow cooker and cover with the sauce. Place the lid on the crock pot and cook on high for 3-4 hours (or on low all day) until almost falling apart. Remove the meat from the slow cooker and set aside. In the meantime, combine the flour and sour cream together in a small bowl. Stir some of the hot liquid from the crock pot into the sour cream mixture, then pour the mixture into the pot and stir to blend. Cook on high for awhile until sauce thickens. Add the meat back to the pot to rewarm (it's even better if you let it simmer in the sauce for another hour or so).

Serve over potato pancakes or mashed potatoes or egg noodles.

From Eastern Europe, we head back to Asia for dessert. Now pay careful attention, friends. If you glean nothing else from this post, take note of this! After making two appetizers, the pot roast and a side of egg noodles, I didn't have much patience left for a fussy dessert. My original plan was to make homemade ice cream, but the recipe I had in mind was awfully involved. However, when I was Googling it to print, I ran across a much simpler and equally as tantalizing David Lebovitz recipe for Vietnamese Coffee Ice Cream. It has only three ingredients, but it is just AMAZING stuff! I cannot get over how good it is. It took all the restraint in the world to keep me from eating it all in one sitting! Cyd was not as delighted, I must admit, but then again, she doesn't like coffee-flavored desserts. It's odd, because she's a total Starbucks addict, and she could eat sweetened condensed milk with a spoon, but she doesn't like sweetened coffee. That's what Vietnamese coffee is--strong coffee mixed with sweetened condensed milk. So fine...that's just more for me! Make this TODAY, coffee lovers, and you will bless me (and David L.) for it! In fact, enjoy it while watching women's gymnastics tonight. GO TEAM USA!

Vietnamese Coffee Ice Cream
(adapted from Perfect Scoop by David Lebovitz)

1 can (1 1/8 cups) sweetened condensed milk
1 1/2 cups water
1/2 cup dark roast ground coffee
1/2 cup half-and-half
pinch salt

Brew a very strong coffee with 1 1/2 cups of water and 1/2 cup of ground coffee.

Whisk together the condensed milk, brewed coffee, half-and-half, and salt. Chill the mixture thoroughly in the fridge or, to speed things along, in an ice bath. Freeze in your ice cream machine according to the manufacturer's instructions, then transfer to another container to harden in the freezer for at least two hours before serving.