Tag Archives: dairy

The Unites States of Pie – yum!

We hold this truth to be self-evident: America loves pie.

Food writer Adrienne Kane celebrates that right. She has gathered those regional pie recipes into a new cookbook, United States of Pie.

Some excerpts from the interview:

Bakewell Pie: “is adapted from the very common English dessert, Bakewell Tart. I found the Bakewell Pie recipe in an 1886 cookbook called The Unrivalled Cook-book and [Housekeeper's] Guide. It’s a raspberry jam on the bottom, and then an almond meal sponge on top. It’s not too sweet, so

Chocolate Raisin Pie: “It’s sort of like a brownie in a pie, and it has that wonderful combination of chocolate and raisins — think Raisinets,” Kane says. “And it’s obviously from the West Coast, actually from Southern California. It comes from the fact that California is grape country and raisin country, and it’s sort of an adaptation of using what’s around you.”

Sack Pie: “That is an intriguing recipe. You bake the entire pie in a large paper bag, and so it steams the fruit and the fruit becomes very tender. And then at the last moment, you take it out of the bag and finish it off in the oven and just sort of brown the crust and the top … It sort of smells papery in your kitchen for the first half-hour or so, but I will tell you that it doesn’t taste papery at all.”

 

Source: NPR – A Pie For All Regions: Serving Up The American Slice

 

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Searching for the perfect Panna Cotta dessert recipe

I’ve spent a good chunk of the last two weeks surrounded by spreadsheets, crumpled paper packets, cartons of dairy products and dirty ramekins. Josef Centeno has a lot to answer for.

A couple of weeks ago I stopped in at his Bäco Mercat restaurant downtown for a lunch that ended with one of the best panna cottas I’ve ever had. You know what I mean: Delicately sweet, it was like a dream of cream held together by faith and just a little bit of gelatin.

It struck me — how long had it been since I’d had panna cotta? A few years ago you couldn’t go anywhere without seeing it. Then just as suddenly it went away. It makes no sense. A good panna cotta is as good as dessert gets. Vowing I would never again leave my panna cotta cravings to the whims of restaurant fashion, I determined to master the dish.

How hard could that be?

 

…it turns out pretty hard, here’s the full story, and scroll to the last paragraphs for the perfected recipe:

Cracking the code of panna cotta

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At the market – in season – March the beginning of Spring

I found a fantastic column from writer Carol Golden in San Diego Magazine. “At the Market – what to watch for this month:”

March is a transitional month, like pubescence for produce. We’re tired of root veg, but strawberries haven’t come of age. Thanks be to peas—the hint of light, sweet green we crave as days grow warmer. Eat whole sugar snaps raw, chop into salad, or lightly steam. For English peas, channel your inner grandma and sit with a bowl to shell them. Add the peas and a little water to a skillet, cook until the water evaporates. Or live dangerously with a knob of butter and sea salt. Sauté briefly, eat, and smile. Spring is almost here.

Keep reading for a CSA from Poppa’s Fresh Fish company – $25 for a box (25% off retail)  of local fish, mixed fish, shelled fish, or simply wild salmon.

And, Claravale Farm is bringing their raw milk to the dairy desert of Southern California. Did you know that it is near impossible to find milk, cheese, ice cream, or butter at farmers markets in Orange County and San Diego?

Well the milk man is back, at least at one farmers market in San Diego!