Pies of the Hand

First, let me explain the title. It was only after about a decade of marriage and a lot of movies, old and new, that I realized all of Verne’s really good lines and most of his good lines were from movies or music. Initially, I just thought he was incredibly clever. Then I started to hear his words when we’d watch an old movie together or listen to one of his favorite CD’s…although, scratch the music…I have and always have had a problem hearing the words when I listen to music. But, at times he has recited the entire lyrics of a favorite song and, lo and behold, I’ll hear one of those clever lines I’d credited to him. Understand, even after discovering most of his lines are not original, I was no less charmed by the man. His delivery is excellent!

As for “pies of the hand”, think back to The Witness when the grandfather talks to the young Quaker boy about a “gun of the hand” that was discovered after they took in the injured detective recovering in their home. It follows (at least to Verne) that the small pies we started making in June should be called Pies of the Hand. He refers to the book we bought entitled Handheld Pies by the same name, Pies of the Hand. Cute!

It has taken us years since the girls left for college to adjust our cooking for two. It’s especially difficult with desserts. Not so much cookies, because I freeze the cookie dough and bake a few at a time. Cakes and pies are a different story. I’d stopped making them unless we have company, because “sharing” to Verne means one piece for him and the rest for me. The pies we started making in June are sized for one to two servings, as are all of the pies in the book, Pies of the Hand aka Handheld Pies.  We started by making a single standard-sized pie crust, dividing and freezing it in quarters for future use as a small crust for a freeform, rustic tart. As the process evolved, we began making and freezing the rustic tarts (complete with filling) on a cookie sheet, bagging the pies individually after they were frozen, and then baking them whenever we got a hankering for pie.  We’ve now perfected this process and can go from the hankering to eating pie in 45 minutes!

We’ve enjoyed apricot, plum, and peach tarts this summer. Fall has arrived and so have the apples. This past week Verne helped our friend Otti harvest apples from her orchard. He wasted no time and within 24 hours had put by a dozen apple rustic tarts. It’s always wise to taste test, so we had one last night with a scoop of vanilla ice cream. Just imagine…a flakey butter crust filled with just-picked apples generously seasoned with cinnamon, nutmeg, and a bit of lemon juice HOT out of the oven topped with French vanilla ice cream. The serving is just enough to leave you wanting for more. It was nummy! We just may need to do one more taste test tonight…

  

Portland in September

I’m beginning to write this blog as we drive home from Portland where we’ve spent the last week. It’s a beautiful day, beginning to look and feel a bit like Fall. Since we made the drive a week ago, a storm has moved from Southern California up into Oregon and Mt. Shasta, which we just passed, is now snow-capped. From the time we left Lauren’s condo this morning at 7:30 a.m. it has poured and continued to rain the 200 miles to the Oregon-California border, where we were greeted with blue sky and sunshine. We experience the weather-phenomena at the state border just about every time we make this trip. The rain (Oregonians call it “liquid sunshine”) abruptly stops as we drive across the state line. Crazy!

Our good friend Sally Simms flew to Portland the day after we arrived last week and we spent the next several days being tourists. After our last trip to Portland in June when we missed the factory tour of Bob’s Red Mill, I was determined to do it this time. Mission accomplished! We took the 1-1/2 hour guided tour on Friday morning and then visited the store and bought several of the products, including ground flaxseed, which our gluten-free tour guide swears by. Since Bob makes it, I’m assuming he eats it, and I’m sold! We met the man and he looks darn good for 86…

He still runs the company and has been a life-long advocate of organic, whole grain foods. I won’t share all I learned about Bob in this blog (come to Portland and we’ll take you to the mill for a tour), but he has written a book called “People Before Profits” (I love the title) and it seems he lives by those words, because when he turned 80 he gave the company to his employees. Quite remarkable!

Saturday morning it was off to the Lake Oswego Farmers' Market...

Lauren discovered the Market in June and has gone every Saturday morning since. She’s described it in detail to me, but I was in no way prepared for the size and quality of the market. It is Incredible! First of all, the setting is beautiful with over fifty vendors lined up along the park next to Lake Oswego selling everything from handmade pasta, fresh fish, and flowers to farm-grown pork products, including a fresh BLT. The Pig Guy wasn’t there this past Saturday, but his BLT’s are Lauren’s favorite way to start her weekends. All of this is good, but it’s the produce stands that are head and shoulders above any market I’ve attended. Did you know that carrots are available in a red, yellow, and purple as well as the typical orange?

Attending the Northwest Quilting Expo in Portland the third weekend of September each year has become a tradition and this trip, as well as all of our September trips to Portland, are scheduled with this event in mind. The show includes art quilts created by the top quilters from Oregon and Washington and traveling exhibitions from around the world. It’s a humbling experience for me. I used to think I was a fairly accomplished quilter. All it took was attending this regional show that first time in 2009 to realize when it comes to quilting I’m not the expert I thought I was, but rather an advanced novice. The winning quilts at the show are the Van Gogh’s of quilting. I always leave the show realizing my quilts are a step above the paint-by-number’s of quilting, but not by much.

There were probably over a hundred vendors at the show demonstrating and selling all things related to fiber arts…fabrics, threads, books and patterns, and all types of notions. There are always lots of  “specials” that are only available if purchased during the three day event. Actually, it sounds like a good sales pitch, but I’ve found it to be true. For the most part, we were good this year and resisted the temptation of getting caught up the shopping frenzy. That is, we didn’t buy much at the show. We did our share of damage at a local fabric store called the Craft Warehouse, where we found flat-fold fabric (same quality and some of the same fabrics we've used in our quilts) for as low as $4.00 a yard, down from as much as $13 a yard.  We shopped until we dropped…literally!

We’d gone to Portland prepared with a wheelchair as we figured Sally would need a little assistance in getting around the convention center. By the end of the day, I suggested that she take her turn pushing so I could give my feet a rest. I didn’t spend much time in the chair, but it was good for a laugh…

On Sunday, we did another factory tour of the Tillamook Cheese Factory located in…surprise, Tillamook, Oregon. It was a self-guided tour with the viewing area of the factory about the same size as Bob’s Red Mill, but our time spent reading and watching the production lines was far less because it was self-guided and we didn’t have the albeit interesting, but chatty guide.  The samples were great, including a smoked cheddar and garlic cheddar that aren’t offered at our markets.  The factory store offers their full range of cheese, blocks and off-cuts from the factory, and we are going home with a little bit of everything.  

P.S. On the drive home Verne told me that he's not going back to Portland if all we do is talk about cats...can you imagine that? As I finished this blog I realized I hadn't mentioned Lauren's adorable (and spoiled) kitten, Chloe. Here's a picture of the Little Princess...

Chile Today, Hot Tamale

“Chile Today, Hot Tamale” is a Verneism, something he's been saying for as long as I've known him. Corny, but I decided it's the perfect name for the salsa we've created over the past couple of weeks. I had no idea what it means and figured he didn't either, for that matter. So, I went to my favorite source...the Internet. The first thing that popped up was "chile today hot tamale joke," which goes like this: "What is a Mexican weather report?..." You know the rest! I then asked Verne if he knew what it meant and he repeated the joke verbatim.  That is, after he told me a fifteen-minute story about growing up on Sig and Flo's ranch in eastern Washington, a neighbor named Jay Polumsky, and dinner at harvest time when the joke was originally told. If you know Verne, you know he never gives a direct, one-sentence answer, but instead sets the stage with one of his colorful stories as background. I love it, unless I'm in a hurry! 

A little more research and I learned that Chile Today, Hot Tamale has become a favorite name for chile powders and salsa. Damn! However, that's not going to stop me from using it. Afterall, our salsa is for our own personal use (and gifts) and if someone should get testy about a copyright violation...we do have two (three counting Bashir) attorneys in the family. So there! Chile Today, Hot Tamale it is! 

Verne has been making a fresh salsa for over twenty years, but it’s just been in the last few months that he’s experimented with a cooked salsa that may be served as-is or used as a base for a fresh salsa. It’s taken a bit of tweaking, but I think he’s done it!  Our most recent batch is as close to perfection as we’re going to get. Did you notice it’s gone from “he” to “we”…well, it turns out most of our adventures in and out of the kitchen are a joint effort and this is no exception.

We begin the salsa-making process by making a trip to the Davis Ranch, also known as Sloughhouse, and buy several pounds of Roma tomatoes, a large basket of jalapenos, green bell peppers, onions, garlic, and cilantro. Verne calls the Davis Ranch and other farmers' markets "our garden". We've had a garden in past years, but decided the best garden is someone else's...much more cost-effective and a lot less work! Davis Ranch is one of our favorites...

Here's the beginnings of our salsa...

There’s probably an hour of chopping, dicing, and mincing; another 30 minutes of cooking; 

then 20 minutes of processing in our steam canner. A single batch makes about five or six pint jars. After the processing time, which differs for each type of product that is being canned, the jars are removed from the canner and carefully placed on the counter to rest, undisturbed, for 24 hours. The final step is to check for a good seal, label the jars, and store them in a dark, cool place. In our case, it's our pantry. 

There is something so satisfying about this process and the resulting product. Yes, it’s a lot of work for just five or six pint jars of salsa and it would be a lot easier and probably cheaper to just go to Safeway and buy it, but the experience would be far less fulfilling. I thought I was alone in this canning love affair, but it turns out small-batch canning is a hot new trend. We read an article in the paper just this past week about home canning and it seems Ball jar sales are up 30% from previous years. Everybody’s doing it! That also explains the large number of books available on the subject. And here I thought I was doing something rather original! Well, while it may not be very original, as Martha would say..."It is a good thing!"

P.S. This picture of our salsa is just half of what we canned today. Verne has called a halt to my canning and threatened to hide my steam canner! 

Wine Tasting Amador

This weekend was spent entertaining Vera's best friend, Jason, from Half Moon Bay. If we lived in Half Moon Bay, I doubt we'd leave to spend a weekend with Amador County hill people...but Jason did and we all enjoyed his visit. For one thing, it provided an opportunity to wine taste in the Shenandoah Valley outside Plymouth. However, before we started our wine tasting, we enjoyed lunch at the Sutter Hill Transit Center. We've admired the Amador Transit building for several years and had no idea it offered a beautiful spot for picnics amongst the oak trees and overlooking the Allen Ranch until Vera suggested we eat there. The spot held special significance for her as it was originally part of her family's ranch and she spent time there as a child. Lunch was simple, but tasty, and a good start to the next several hours spent tasting wines at five of Amador's best (that's probably debatable, but their walls were covered with several first-place ribbons).

We started our tour at the C. G. Di Arie Vineyard & Winery where we bought six bottles of their 200 Primitivo. They gave us our purchase in a case box so the next few hours was spent buying wine at each of our subsequent stops with the goal to fill it. You'll be happy to know we were successful! The winemaker and owner of Di Arie has an impressive background in food science and is spending his golden years developing world class wines here in Amador. Lucky us! We'll be going back to enjoy more of his creations. From there we went to Cooper Vineyards, a family owned winery established about ten years ago. Our third stop and one Verne and I were anxious to make was Sobon Estate. At the recommendation of a stranger we met at the Safeway wine aisle last year, we started drinking Sobon 2010 Fiddletown Zin. We loved it! The newest selection on the tasting menu was their 2011 Fiddletown Zin and it was equal to the prior year. We left with a bottle along with a Zinfandel Port. We next went to Vera's favorite, Charles Spinetta Winery and Wildlife Art Gallery. Vera and I tried every sweet wine on their tasting list and then walked the art gallery upstairs. It's a beautiful winery and worth a trip just to see the wildlife art used for their labels. 

Our final stop was a sister winery to Sobon, Shenandoah Vineyards. We lucked out as they were having a textile show... right up my alley. We walked the two rooms of art quilts and clothing, tasted a couple of their reserve wines, and walked out with a bottle of ReZerve Tannat, thus reaching our goal to fill our 12-bottle case.

Verne and I left Vera and Jason in Sutter Creek to explore and we went home to prepare for dinner (and nap). What did we have planned for our special guest? A pizza party!!! Years ago when all the kids were young (his, mine, and ours) we came up with a couple of kid-friendly meals that had something for everyone. One of them was individual pizzas and the other taco potatoes. I'll cover taco potatoes in another post. Our original recipe for individual pizzas came from Bon Appetit. We would make the pizza dough ahead, mise en place all the toppings, gather the family around our kitchen island, and each make our own personal pizza. We could always count on Jeff piling the toppings high! Over the years our dough changed with new recipes we'd read and try with our most recent favorite being a no-knead dough that uses very little yeast and rests on the counter at room temperature for 18 hours. It's so easy and the taste and texture is excellent. We make it ahead and freeze it for those evenings we have a hankering for pizza (actually, we most often just drive to Pine Grove Pizza and enjoy the best pizza in Amador County). Our toppings include a few of the old favorites (pepperoni, sausage, and green bell pepper) as well as a few new and slightly more gourmet toppings. One of my favorite combinations is garlic-olive oil, fontina cheese, prosciutto, and parsley.

We finished our meal last night with individual lemon meringue pies, also to be covered in a later post. Verne calls them "pies of the hand"(it has some obscure reference to the movie Witness). They were delicious and a sweet way to end a great day with friends! 

Veracruz Fish Tacos

We made the BEST fish tacos ever last night! Unbelievably, the recipe was from a WeightWatchers cookbook I bought several years back when I was participating in the program. Let me explain why we were cooking from a WeightWatchers cookbook when our personal cooking library includes over a hundred of the best cookbooks available, including our new Cooks Illustrated Cookbook with 2,000+ recipes. On second thought, maybe the answer is obvious! We have a house guest for the next few months and together we decided that cooking sensible, low-calorie meals during the week followed by an eating frenzy each weekend would hopefully result in a net loss for each of us by the end of her stay. We started the program last Monday by preparing a week long-menu from the Take-Out Tonight WeightWatchers cookbook with Friday night's meal Veracruz Fish Tacos. This killed two birds with one stone, as the saying goes, as it's low cal and used up some of the Dorado in our freezer making room for our 2013 shipment of Dorado. Actually, it's not shipped...we'll be driving to Portland in two weeks to pick up an ice chest full of fish Lauren caught in La Paz this very weekend.

We've been making tacos for years with Verne's ground beef and bean tacos a family favorite. One of my personal favorites is a carnitas taco made from slow-cooked pork. Last Christmas we received a gift-with-purchase cookbook called Just Tacos and have tried a few fish taco recipes in it, including Broiled Fish Steak Tacos with Smoky Adobo Mayonnaise and Baja Fish Tacos with Lime-Chipotle Mayonnaise...both Delicious! Well, Friday night we added a third to our Fish Taco Repertoire and it may just be the best yet! I don't usually include detailed recipes, but I'm going to make an exception so you'll be sure to try it soon...

Veracruz Fish Tacos

2 teaspoons olive oil

1 medium yellow onion, thinly sliced

2 cloves garlic, minced

1 medium tomato, finely diced

1 tablespoon Cajun or Southwest seasoning (Penzey's, of course)

1/2 cup salsa 

1 pound white fish fillets, cut into small pieces

6 tortillas

In medium saute pan, heat 1 teaspoon of oil and add onions. Saute until just beginning to caramelize, about 8 to 10 minutes. Add garlic and saute 30 seconds longer then add tomatoes and cook until tomatoes are very soft, about 4 minutes. Remove mixture and cover to keep warm.

Wipe pan clean and add 1 teaspoon of oil. When hot, add fish and sprinkle with 1/2 of seasoning. Cook about 4 minutes and turn, adding remaining seasoning and cook another 4 minutes or until fish is just done and opaque in center. Add 1/2 cup of the salsa and reserved onion mixture and cook another 1-2 minutes to heat thoroughly. 

Lightly fry both sides of tortillas or for a lower cal version, cover with a slightly damp towel to prevent drying and heat in microwave. 

Serve with shredded cabbage, thinly sliced scallions, avocado and salsa.

Simple, low-calorie, and very tasty...Bon Appetit!

What's the Attraction?

We've made more trips to So Cal this summer than all of our trips combined for the past three years. I'm sitting here trying to pinpoint the attraction? Obviously "family" is at the top of the list (I'd be in big trouble if I said otherwise)!  The good eats we enjoy during our visits are always an incentive. And, the cool temps in Santa Monica are a nice reprieve from the sweltering summer temps at home. A few other pluses...we have our own apartment just a few miles from the beach (Jana spends very little time there and vacates it completely when we're in town) and it only takes us 6 1/2 hours to make the drive, which is a piece of cake as compared to the 11 1/2 hour trip to Portland. The last two trips we've gone through Santa Barbara, which adds a bit of time but provides an opportunity to visit with our friend Sally. This recent trip, unfortunately, included a visit with Sally in the hospital. We enjoyed a picnic-style dinner with her and her daughter, Dianna, stayed long enough to see her checked out and on her way home, and then we continued our drive to Santa Monica.

We had a nice surprise when we stopped for a Starbucks at the intersection of the 5 and Highway 46, which takes us due west to the 101 and south to Santa Barbara...a Bravo Farms is coming soon!!! If you don't remember Bravo Farms from Highway 99, re-read my blog "Road Trip Attractions" and you'll understand our excitement.

These frequent trips to So Cal have not been exclusively for pleasure as we've taken truck and car loads of belongings to Jana, all of which had been stored in our livestock trailer for the past two years. We've just about emptied the trailer so we'll soon run out of practical reasons for these trips and will have to admit that we're making them simply for the pleasure. This past weekend we had deliveries not just for Jana, but a chair Verne had repaired for our young friend Ted and Rubbermaid containers of my totes that Trish's mother, Marietta, is going to sell (that is "try to sell") at an upcoming Filipino event in San Pedro.

Friday, our first full day in So Cal was spent running errands for Jana trying to ready her for her annual Mexico trip with Scott and Lauren. The day started with our usual breakfast sandwich from Flake, the cutest little dive in Santa Monica with the best breakfast and lunch food around. Here's a picture of the place so you can appreciate it's originality with both food and style...

We delivered the kittens to a grooming pet spa for the day (nothing but the best for those babies!), had fishing line wound professionally on Jana's new reel that Scott gave her for Christmas, and so on. We are beginning to understand the traffic patterns in L.A. and managed to complete our morning errands without problem. Mid-day Verne left me at the apartment and drove to pick up the kittens at the spa and Jana at work as they'd left her car at the dealer that morning. Well, while we're learning to navigate L.A. what we didn't consider was the fact it was Friday before a holiday. Verne got stuck in gridlock traffic and it took a couple of hours to travel a few miles...fortunately for me, he only called once to tell me "It was the worst f_ _ _ ing day of his life!!!!" Well, we all know Verne can be a bit over-dramatic, but sitting in traffic like that is enough to ruin the most perfect of days. 

It wasn't ruined for long as we went out that night with Jana and Bashir and enjoyed one of the most incredible eating experiences ever. The executive chef and owner of one of the top L.A. restaurants, Tar and Roses, spent his grade school years as our next door neighbor. Jeff has remained friends with Andrew through the years, although he only occasionally sees him now and it's typically when he dines at Tar and Roses. It was an amazing meal with every course a culinary delight. I'd go back for any one of them and definitely not stop until I'd eaten one of the four desserts we tasted that night. Here's just one example of the creativity that came from his kitchen (it tastes as good as it looks):

Although pricey ($$$$), this is a perfect place to celebrate a special occasion. In this case, Jana wanted to take us there to celebrate Verne's birthday as we won't be seeing each other before his big day in October (with our recent regularity of So Cal visits, that could change)...

Saturday was a full day with brunch in Riverside at the Mission Inn with Ted and a couple of hours in Anaheim Hills meeting with Marietta. We then drove to Irvine where we met several people for dinner at Javier's. Pam and her son Sean arrived early for margarita's on the patio. My sister Jane showed up a bit later and finally the Burkhard's arrived around 6:30 p.m. Unless eating at a Rick Bayless' restaurant like Frontera Grill or Topolobompo in Chicago or Red O in Beverly Hills, I would never expect to enjoy fine dining at a Mexican establishment. Javier's came darn close. Both traditional Mexican (like my carnitas or Kendall's tamale - YUM!) and Southwestern (Jane's Garlic Shrimp Guaymas) were excellent. We'd go there again in a heartbeat. We have Raelin to thank for suggesting Javier's and Aaron to thank for treating us all to an outstanding meal. Here are a few pics from our evening together. Sorry Aaron and Sean, you both seem to have been left out of the pictures :(... My bad!

Here's my favorite picture of the evening...Kendall being served a bite of flan for her birthday...

I probably shouldn't say this, but Kendall's got to be our cutest, sweetest, smartest granddaughter!