On the Fly Blackberry Pie

On the Fly Blackberry PiePie on the Fly
Last Saturday, my sister and I grabbed our buckets and boxes and set out for Brentwood to pick fruit. We picked a lot of fruit. Peaches, pluots, cherries, and blackberries. I personally harvested almost 9 pounds of blackberries. And, I felt the fruits of that labor for an embarrassing two days after. I gathered that much because I had a jam plan for the blackberries and I wanted to make sure I had enough for a double batch.

Turns out I had more than enough to make the jam as well as a fresh blackberry pie.

My grandmother had a huge blackberry bramble in her garden and we used to pick blackberries every year to make in to jam. But, she also had a killer recipe for blackberry pie. And, I have no clue what that recipe was. Maybe she just eyeballed the sugar and cornstarch and threw it and the fruit together in a pie crust. But, for the life of me, I can’t find a copy of her pie recipe, or for that matter her jam recipe, anywhere.

So, while my jars were processing, I went on a hunt for a blackberry pie recipe. You think it would be easy—but you would be wrong. Most of the pies that have blackberries in them also have other fruits and I wanted a straight up blackberry pie. I never found one that was quite right. So, I eventually just combined a bunch of different recipes into one and went with it.

Turns out my Blackberry Pie on the Fly was darn tasty. In fact, the scent of the pie and our impatience prompted us to cut into it before it had finished cooling—which was a mistake. The blackberry goodness inside did not stay inside and oozed out of the crust into the pie plate. Note to self, the pie must be allowed to cool completely. The visual did not affect the flavor though and all traces of pie were gone by morning…

On The Fly Blackberry Pie
Yields 10 servings Read more…

Piri-Piri Chicken

Piri-Piri ChickenHot Chicken
Now that the weather has turned nice, I have been doing a lot of grilling. I mean I don’t think I have turned my oven on in at least two weeks. Well, at least not for dinner…

I have grilled ribs and burgers. I grilled some salmon a couple of different ways. And, of course, a whole lotta chicken. Chicken is the easy choice when your question to those who live under your roof about what sounds good for dinner gets no response. Just the sound of crickets. This happens nine times out of ten (which means we have what I want for dinner nine times out of ten). And, if they don’t like it, too bad. Ya should have spoken up when you had the chance!

I will say that their non-response gives me leeway to experiment a little. This can be a good thing when I am feeling like I am in a cuisine rut. It is how I found my latest obsession, Piri-Piri Chicken.

For those of you who are unfamiliar, Piri-Piri Chicken hails from North Africa and is actually the invention of the Portuguese settlers who lived there. The piri-piri sauce is basically a hot sauce made from African Bird’s Eye Chiles. And it’s spicy y’all. You can buy it at specialty markets or online where there are a number of possibilities to choose from. You can also make your own but the challenge is finding the chiles. Bird’s eye chilies are hard to find fresh in the US. You can substitute other red chilies like Thai chiles, Fresno, New Mexico, or pequin—and they can also be difficult to find in markets. I’ve been asking our produce buyer to bring in Fresno chilies forever and he does, whenever he can find them, but it is sporadic at best. Now that we are heading into warmer weather we should see more in the markets so cross your fingers.

When I made my Piri-Piri Chicken, I made my own sauce but had to substitute with serrano chilies (since that was all I could find). While it tasted really good, it didn’t have that punch of heat I was looking for so I am going to try again. but this time I am going to do it with the Nando’s Peri Peri sauce that we carry in front of our meat counter.

Fair warning, you have to let the chicken marinate for a while so this is probably best done on a weekend. And, since the weather is going to stay beautiful, I would say you have your Saturday evening meal planned…

Piri-Piri Chicken 
Adapted from Epicurious
Yields 4 servings Read more…

Lemon Pound Cake Bliss

Lemon Pound Cake BlissBunny Brunch
Easter is sort of a mixed-up holiday. First of all, not everyone celebrates it. For those who do observe Easter, not everyone does it on the same day. (Orthodox Easter is a week later this year). And then there is the Easter feast—some people do breakfast, some do brunch and some do dinner. And then some people just do chocolate…

We don’t really have a set celebration for Easter. We have done dinner and breakfast. But, for the most part, we default to brunch. Now that the kids are older and it’s harder to get them out of bed, there are no egg hunts to be concerned about. (The baskets still happen though. Lord help us if there are no baskets! However, now they are less about the chocolate bunny and more about things like movie tickets and clothes without stains…I still sneak a little chocolate in though.) No egg hunts mean we can sleep in and start the party a little later which is great on a Sunday. Nothing like enjoying a beautiful late morning and a lovely Bloody Mary while dining al fresco…

As for the food, we always have a ham which we like to serve with some sort of biscuit to make little ham sandwiches. We like a really good cheddar biscuit or one of our favorites like these Sausage and Sage Biscuits or our Easy Self-Rising Biscuits.

Then there is some version of eggs. They could be scrambled or deviled but there are always eggs. Casseroles are a frequent choice as well. Our Asparagus Bread Pudding Layered with Fontina is perfect for Easter Brunch.

And, of course, Easter baking wouldn’t be complete without the sweet stuff. Hot Cross Buns are a must. And, traditionally we have carrot cake or this Carrot Cake Cheesecake for dessert. But, I took a poll this year and the results tell me I should go in a different direction. This year is less about the carrot and more about the lemon.

I’ve been sort of on the bundt cake bandwagon lately. (They’re just so easy to do and there a so many fun pans!) So I think I am going to use a new tiered bundt cake pan set that I just got and make a show stopper of a lemon cake cause cake is good no matter the time of day.

Lemon Pound Cake Bliss
Yields 12 to 16 servings

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Affogato

AffogatoAffogato ‘bout it
Valentine ’s Day is a pretty low key affair in my house. Not that I wouldn’t be thrilled if my main squeeze bucked tradition and went all out. It would be great and I would be completely surprised but I have learned after almost 20 years together that the old adage about aging dogs and new tricks is true. To be fair, I am not looking for a grotesque “Hallmark Store just threw up” type of display. I don’t need five dozen roses. I’m always up for a nice dinner (but you have to fight the crowds). I’d be totally happy with a book and an hour or two of uninterrupted silence and solitude. Throw in a hot bath and I’ve hit Nirvana…

However, one dude in my house is putting in some work this Valentine’s Day. One of my 14-year-old sons was very adamant about getting his girlfriend (Did I really just type that? Girlfriend? Yikes!) a gift and I have to give him credit, he did it because he wanted to not because he was pressured. AND, he did it all on his own with no help from me except for the use of my Amazon Prime account. He’s planning to present his gift and spend the evening with her on Thursday which means he will be missing out on our Annual Valentine’s Day Ice Cream Sundae fest. I sense he isn’t all that broken up about it. Can’t imagine why…

I’ve decided I’m gonna change things up and get a little crazy this year. The others can do their mountain of ice cream with sprinkles and fudge and nuts and whipped cream. This year I’m going to make one of my all-time favorite desserts, Affogato. If you’ve never heard of it, Affogato is basically vanilla gelato with a shot of espresso poured over it. It’s absolutely simple and incredibly tasty. It’s even better if you use a vanilla chocolate chip gelato and then sprinkle more chocolate chips on top…yum! Of course, you can use whatever gelato you want—coconut would be really good. Or maybe something boozy. You can never go wrong with boozy…especially with a little of your favorite poured on top…Bailey’s anyone?

A quick search online can yield a number of yummy Affogato possibilities…

Affogato
Yields 4 servings Read more…

Grilled Pork Chops with Sweet Lemongrass Marinade

Winter Fancy Food Show 2019News from the SF Fancy Food Show
The Fancy Food Show was held this week at the newly renovated Moscone Center. And, I can honestly say it was the most fun I’ve had at the show in a number of years. It was considerably larger with more vendors than had been there previously (which is not surprising). You can always tell how well the economy is doing by the number of vendors packing the pavilions. I can’t really say that there was one obvious overall theme to what I saw at the show, what I can say is that this was a year of innovation and exploration.

In shows past, certain categories have dominated the landscape. Last year you couldn’t take a step without running into vendors with jerky or meat sticks. It was jerky here, jerky there, jerky everywhere. Before the jerky, we navigated the very crowded category of coconut water and vitamin water craze. And don’t get me started on the chocolate years…Yes, there really is such a thing as too much chocolate. This year there was no dominant item. Variety was everywhere. If I had to sum it up in three words they would be: Innovative, multi-cultural, and female.

I chose Innovative because there were plenty of vendors who took a good product and made it better. For example, there was one company that proved that peanut butter is not just for the lunch box crowd. Their Spicy Thai Peanut butter was fantastic and would be great thinned out and used with chicken or directly into a salad dressing. Another company was not happy to simply produce great honey. Instead, they decided to combine the health benefits of honey with other ingredients like turmeric, black garlic, and calendula for great tasting honey that not only improves your health but ups your cheese plate game. Finally, there’s the beverage from Japan that looks like beer and tastes like beer but has no calories, sugars, carbs etc. It’s basically water and it’s all natural—blew my mind.

Last year the influence of Korean cooking was everywhere. This year the flavor doors to the rest of Asia have been thrown open. We tasted a fresh lemongrass paste made by a local vendor that was heaven. (Look for that on our shelves soon.)

One of the items in the “New and Exciting” section was a puffed water lily seed snack that you would swear was popcorn—but with more protein, less fat and fewer calories. Copper Cow Coffee offers coffee addicts the intense coffee flavor and sweet indulgence of organic sustainable grown Vietnamese coffee but in a portable single-serve pour-over set. And they are women-owned…

This brings me to my last word: female. There were a lot more booths promoting the products produced by women-owned businesses. Now, it may have seemed like more because those businesses were making it a point to let people know that they were owned by women. And, that’s fine by me. The fact that being a women-owned business is being presented as a positive thing is what makes it great. One such business is Muddle & Wilde which produces elegant citrus-based drink mixers that can be combined with your favorite liquor or added to sparkling water for a refreshing soda. They are fantastic!

As I sit here pouring over the stack of sales sheets and informational brochures that I collected, I feel energized and excited about what’s to come in the food industry this year. We’ll try to keep you up to date when something we loved from the show arrives. Until then, I have this recipe on my mind as I think about that lemongrass paste….

Grilled Pork Chops with Sweet Lemongrass Marinade
Adapted from Charles Phan’s Vietnamese Home Cooking
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