Pear and ginger muffins

I had the best of intentions last week, yet I still found myself with a half dozen pears sitting on my counter, too far gone for eating out of hand. That, of course, didn’t stop me from buying more pears at the market this past weekend. With an over-abundance of fruit and a decidedly fall chill in the air, it seemed as good an excuse as any for a little baking project.

Moody muffin

It would make a better story if this recipe came about after deep contemplation of a perfect bag of golden, freckled pears plucked from a tree with branches positively aching, overloaded with fruit; if I told you how the warming spice of ginger speaks to the new fall season and complements and contrasts the pear’s sweet flower smell. Or if I waxed poetic about the crisp fall leaves flying around me in eddies and waves of yellows, oranges, reds, purples, their sound the autumn equivalent of waves on the beach, while the sun’s angled rays stretches and pulls shadows across the ground.

Freckled pears

Truth? I stared at the pears on my counter on Sunday morning and had this conversation with myself: “These poor pears are not going to last a single day longer. You know, it’s been entirely too long since I made muffins. I wonder how pear muffins would be. And pears go so well with ginger and hey, don’t I have a bag of ginger bits somewhere? I bet if I mashed up the soft pears I could just add them to the liquid ingredients. Good enough, let’s try this.”

Streusel-ed

Like I said, the first version makes the better story, but sometimes the muffin is all you need.

Pear Ginger Muffins Continue reading

What’s Cooking Wednesdays – Drunken Plums, Food Swaps, and the City of Light

In an effort to share a bit more often, I’m starting a weekly post of random food-ish related things going on: recipes I’m trying (or want to try), things I’ve learned, community goings-on, whatever’s interesting at the moment. With that said…

Gin and Juice
Did you know sloe gin is actually gin flavored with the juice of a fruit called a sloe? And sloes are related to plums? I discovered that after I went a little overboard at the sight of damson plums at the market. Damsons were my favorite new fruit discovery from the market last fall; tiny, dark purple plums that are terrible for eating out of hand but make the most amazing jam, possibly tied with the strawberry cranberry jam as my favorite.

Random Wednesday night projects: my most favorite jam (damson plum), attempting damson gin (apparently damsons are related to sloes, as in sloe gin), and the last 3 quarts of tomatoes #canning #gin #jam #puttingup #preserves #foodinjars #drinksinjars #eve

Anyways, I have two quart jars of of gin, sugar, and half-smashed damsons hanging out in my liquor cabinet waiting until Christmas, so we’ll see how this goes. I followed instructions from Nigel Slater and used 1/2 pound of plums, 1/2 cup sugar, and 2 cups of gin. If nothing else, the ruby red color is gorgeous.

New Home for Chicago Food Swaps
This past weekend I went to the first Chicago Food Swap at the new Fearless Food Kitchen and I can’t even say how excited I am about this space. There’s tons of natural light (hello giant skylight), the equipment and setup are great, it’s huge. I can’t wait to start taking classes at the Kitchen and possibly dabbling in teaching a class or two–they’re going to have a cool program called Taste Tests for community members to teach what they know.
New home of the Chicago Food Swap

For the swap I made jam tarts (adapted from Deb at Smitten Kitchen, who adapted her version from David Lobovitz) and a variation of one of my favorite fall chilis with black beans and orange zest (I added sweet potatoes and some different spices). I’m hoping to share my versions of both of these recipes soon as they both tasted and looked fantastic.

My goodies

Oui, Paris!
Not to bury the lede, but I’m going to Paris! For a few glorious days this fall, I’ll be indulging in all manner of treats (food and otherwise) and I. Cannot. Wait. I already have a list a mile long of places I want to check out, websites and books to read (The Greater Journey was nearly 600 pages of wonderful that I plowed through in a week), but I’m trying to rein in my planner side and remember to just go with the flow. I am practicing my macaron-eating though.

Very important to practice before the real thing #macaron #paris

End of summer garden update

Summer officially ends in a few hours, which made me realize I haven’t really talked about my garden since June. I’m calling this my “practice year”–for having no clue what I was doing, my garden did pretty well in its first year. Next year I’ll remember to fertilize much more often, be a little more on top of the weeds, and not be afraid to thin things out. The folks at Peterson Garden Project also deserve a lot of thanks for answering a ton of questions and saving my tomatoes!

How did your garden do?

June garden in full swing
First real slicing tomato
Wall of peas
Purple tomatillos

Successes Continue reading

Life of Pie

Out of any interest or passion, cooking and eating is the only one I can think of that’s essential to life. This is actually pretty convenient in a lot of ways–if I have to eat anyways, why not make it as enjoyable and taste as good as possible? And I consider pie pretty essential to life, especially in summer, which has finally, blissfully made an appearance in Chicago.

Golden brown and delicious

I’m talking about peach pie, to be exact. And while I’m at it, maybe throw some blackberries in there too because, well, summer.

Peach season
Peaches and sugar
Peach syrup

America’s Test Kitchen’s weekly emails are one of my favorite cooking inspirations, especially since their recipes are so reliable (plus the taste tests and gadget reviews make my research-loving heart happy). At least one recipe usually gets bookmarked (and occasionally I actually get around to making it). Earlier this month, the email included peach pie. I don’t remember the last time I had homemade peach pie, which seemed a perfectly valid reason to buy armloads of peaches and give my pie crust another run.

Rumpled crust
Filled
Blackberries, why not?

If I get nothing else out of writing this blog, I’m happy to finally have and be able to share a reliable pie crust recipe and method. I still have a few tweaks to make–my crimps are hit-or-miss (I think the trick is refrigerating the pie after crimping so the crimps don’t disappear once the pie hits the oven) and I’m still trying to figure out how to brown the bottom crust more quickly in fruit pies (it usually works to put my pie plate on a preheated baking stone, but that didn’t work this time–did the tinfoil underneath make a difference?). And, happy day, I just discovered a pie shop in Chicago will sell, by request, the rendered lard they use in their own crust. As much as it’s a fun point of pride to say I can do it myself, it takes a bit of planning, which is not always my strong suit.

Crimps
Peach pie with lattice crust

I’m always amused to look at my Recipes page to see what it says about how I cook, or at least what I cook to share here. Lots and lots of fruits and vegetables, which is pretty true-to-life, and of course out of all the desserts or sweet treats I’ve shared, pies win. Not a bad trend, if I say so myself

Peach Pie with Blackberries
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A little sweet, a little sour

I know, strawberry season is a distant memory at this point. But I hope you’ve got a few stashed away in the freezer because, on my third summer of making jam, I’ve finally figured out a basic strawberry jam that I really, really love.

Little jar of jamA few months ago, I saw a demo by Marisa McClellan of Food in Jars, the primary resource I’ve used to learn about canning. One of the best points she made was that when people want to learn to make preserves, the first things they try are strawberry jam and cucumber pickles–two of the hardest recipes to get right. I’m not a cucumber pickle fan (though I’m acquiring a taste for them), but I can attest that the strawberry jam I’ve made the past two years was more like strawberry sauce. Tasted good, but not quite what I wanted.

Another bowl o' berriesTurns out that since strawberries naturally are low in pectin, they either require more sugar or added pectin to get a real jammy texture. I don’t particularly like the idea of using essentially equal parts sugar and fruit, so I didn’t want to go that route. I don’t like dealing with pectin packets, but what about adding another fruit that’s really high in pectin? Here I took a cue from my favorite fall preserve, cranberry conserve, that sets amazingly well (in part because cranberries have a ton of pectin) and keeps its gorgeous red color. And how convenient, last fall I stuck a gallon bag of cranberries in the freezer.

Cooking
Molten strawberriesI’m not sure where I saw the initial idea to combine strawberries and cranberries, but let me tell you, while this takes a little forethought (either finding cranberries in summer or good strawberries in late fall), it is 100% worth it. The cranberries help set the texture of the jam, they contribute to the beautiful color, and they provide a little sour contrast to what can otherwise be a one-note preserve.

So while strawberry season may be over, I hope you’ll keep this in mind come fall when cranberries are everywhere. Use frozen strawberries to make this jam or freeze a few bags of cranberries  for next spring. (Tangent: this was the project I used to break in my new kitchen–can I just say how much I love having an island? Everyone should have one of these! This jam also made a great gift to introduce myself to my new neighbors. Tangent the second: a nice little profile from Paper/Plates on yours truly with some fun book and food questions.)

Thick and jammyJam and bread

Strawberry-Cranberry Jam Continue reading

Putting down roots

As my kitchen (really my entire apartment) is currently in a state of utter disarray, has been for the past few weeks, and will be for another few, my cooking of late has pretty much consisted of salad (and often take-out salad at that). I’ll explain in a minute, but for now, an update on the garden, which is so far blowing my expectations away. Here are a few highlights:

StrawberryBaby lettuce Tomatillo flower

As for the reason for the kitchen chaos? I’m moving! Today I’m officially a first-time homeowner in Chicago.

Keys

I did say I wanted a change and I think this counts. I wasn’t planning to leave the ranks of the apartment-dwelling when I started looking for a new place in April, but everything seemed fated to make this happen. I’ve never been one to take the view that renting is throwing money away, it definitely has its perks and benefits, but I’m really excited about this step–and my new porch! Kitchen! My own laundry! I can’t wait to start cooking and sharing projects from my new space soon.

One of the best parts about the new place though? It’s closer to my garden! Here are some more pictures, including my plot layout and how the view has changed since mid-May: Continue reading

In the garden

I have a garden! If you follow me on Facebook/Instagram/Twitter, you probably know this already, but I’m so, so excited that this will be my first year growing more than a little pot of lettuce and some flowers on my porch.

Plant markers

I learned about Chicago’s Peterson Garden Project and their pop-up victory gardens last year, but finally joined after urging from a friend who’s gardened with them in the past. For $75, I get a 4×8 plot with organic soil that’s all mine from April through October. Most people with a garden this size use the square foot gardening method (I’ll share more about that in another post), so I’m following suit for now. It’s definitely different than what I remember from my dad’s garden growing up and its orderly rows of beans and carrots and lettuce and corn.

So far I’ve planted seeds for:

I also bought baby plants of:

Other plants I still need to buy are:

  • Cucumbers (I hope I can find a baby cucumber to use for making cornichons!)
  • Strawberries
  • Herbs: Genovese basil, parsley, thyme, chives/garlic chives, oregano, mint (only in a pot)
  • Hot pepper

Baby plants

The history of victory gardens goes back to World War II and, reassuringly, I learned that people back then knew about as much as I do about having a vegetable garden than I do (which is pretty much nil, but luckily I have plenty of green thumb-ed friends and family as guides)! The Peterson Garden Project is a lot more recent, but is doing great work in a lot of areas I’m passionate about: eating locally, making good food accessible to under-served communities, helping people (like me!) learn to grow their own food, putting neglected urban spaces to good use, and building strong communities around Chicago. They’re doing much more than that, which I’ll talk about in another post, but for now I’ll direct you to their website if you want to learn more.

I’m positively giddy to see how this experiment goes and how different this view looks come July!

My garden!

(P.S. I don’t have any association with PGP other than thinking what they do is worth sharing.)

Happy Pi(e) Day!

It’s no secret if you look through my recipe archives that pie is my favorite dessert. I didn’t even realize it myself until I started this blog! Pie has the best parts of any treat–flaky, crispy, delicious crust (perfectly good on its own sprinkled with cinnamon sugar); juicy, fruity filling (or chocolate or custard or chicken or vegetables or potatoes). Pie is totally healthy for you (see: fruit, vegetables) and perfectly acceptable as breakfast, lunch, or dinner.

In case you’re looking for a pie treat today or this weekend, check these out:

Coconut Custard Pie Perfect right now, no fresh fruit needed, and super fast and easy to make.
Filled, baked, puffed

Apple Pie The classic, courtesy of The Hoosier Mama Book of Pie.
Perfection, if I say so myself

Plum Chutney Crumble Pie It’s like plum chutney and pie had the most delicious baby.
Plum crumble pie

Rhubarb Pie We’re so close to making this again! Melt, snow, melt!
Rhubarb pie

Sour Cherry Pie My all-time favorite. I need to make one this weekend with the cherries I canned.
Cherry pie, cheater's lattice

Sour Cherry Crostata Still one of my favorites, but my oh my, how my photography has improved in two years!
Sour cherry crostata

Pie crust Can’t make pie without it!
Butter-lard pie crust

And you can’t make my favorite pie crust without lard!
Rendered and cooled leaf lard

The light at the end of the tunnel

Do you know what I heard last week? Birds. More than one. Chirping. Making happy bird noises, the sweetest sound I’ve heard in months.

Pyramid of bars

I don’t know about you, but I am in desperate need of a treat to get me through right now, something to look forward to during a week (really, month) that just started and already feels forever long and speeding by at the same time. I can’t even talk about the weather anymore (forget Hoth, it’s like living on planet Winter, minus the androgynous natives–how’s that for an obscure literary reference?).

Instead, I’m thinking about good things on the horizon, the things I’m working on, towards, for that are requiring all my energy but will hopefully lead to even better things. Green things and the new little garden plot I just rented nearby (any suggestions of edibles to grow in a 4×8 raised bed are more than welcome, by the way). I’m eating carrots and oranges literally by the bag-ful; if I start to look like an Oompa Loompa, well, now you’ll know why. I’ve been making giant salads by the bowl with my newly acquired vinaigrette-making skills.

Bottom crust
JamCrumbled

I’m also working my way through/eating up/giving away my remaining jars of jam from last year (want some? I have more!) because, believe it or not, rhubarb and strawberries will be here not-soon-enough. I’ve been searching for an easy not-cookie baked-good-type use for jam for awhile and finally found this recipe months ago. Of course then I kept losing it before I had a chance to make it, finding it and losing it again. I wish I had made it the first time!

There they are!

This is a perfect all-purpose treat–it takes minimal effort to throw together, easy enough even to satisfy a craving after work on a weeknight. Use any type of jam (homemade or storebought that’s been languishing in your fridge since Christmas), any nuts (even some nut butter mixed into the dough), a mix of flours, any spices. The crust and crumble are deliciously cookie-like but sturdy enough to be a perfect counterpoint to the sticky, jammy center.

I’ve made it twice in two weeks, ending up with totally different treats each time (#1: all whole-wheat, orange zest, mace, toasted walnuts, blueberry-orange jam. #2: 2 parts whole wheat/1 part white flour, cinnamon, toasted almonds, raspberry-blackberry jam) and am excited to play with even more variations. Plum jam with cardamom and walnuts, maybe some rye flour? Strawberry or grape with peanuts and peanut butter in the dough? Peach or rhubarb with ginger?

Where'd they go?

So how are you doing, what’s getting you through? Am I the only one insanely excited about chirpy birds right now (please tell me I’m not)?

Jam and Nut Bars
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Have pie, be happy

I feel I’ve been remiss when it comes to pie. I’ve shared recipes for pie crust, sour cherry pie, coconut custard pie, and plum spice pie, but how can I talk so much about pie with mentioning the classic apple pie? Oh well, no better time than a week before Thanksgiving.

Apple pile Perfection, if I say so myself

Everyone  has “their” apple pie, made especially for holidays that rely on tradition. A particular type of apple from the family favorite farm stand that smells like wood smoke and cider, the crust made just-so by the hands of the trusted family pie-baker, the spices measured in pinches and shakes instead of teaspoons or ounces. For me, that pie is my dad’s apple pie, the top crust (my favorite part) poofing high over the apples and crackles and shatters when it’s cut (this is where I fall on the side of tradition versus doing it “right”–supposedly that puffed up crust isn’t ideal because it means the crust set before the apples had a chance to cook down. To that I say…well I don’t say anything because my mouth is full of delicious, delicious pie.)

Beautiful apples Nothing better than stealing a piece from this bowl Crust dust

This pie I’m sharing with you is not my dad’s apple pie. Or my mom’s, or my either of my grandmas’. It may become mine though, after a few years of nudging portions this way or that until I get it just so. I’m quite happy with this version for now though, the little tweaks and touches I’ve made to the original recipe  to make it my own.

Sprinkled and fluted

I mentioned recently that I picked up the Hoosier Mama Book of Pie cookbook and, having finally baked one of its recipes, I can’t say enough good things about it. All those questions you have about making really good pie? This book answers them. Obviously it has a great crust recipe that isn’t crazy complicated (and, I was pleased to note, was similar to the recipes from my grandmothers that I adapted to make my favorite crust). It has pies for each season, making my farmers market-loving heart ever so happy. It has small pies, big pies, sweet and savory, fruits and custards and pies I didn’t even know existed. There is a whole section on quiche (for any of my book club friends who might be reading–fair warning). It finally, finally showed me how to make pretty crimped edges that my awkward fingers could manage.

Ready to bakeBeautiful pie

Ultimately, it made the most spectacular looking pie that has ever come from my two hands–just look at this thing. I half expected a chorus of angels and the light of god to shine down when I pulled it out of the oven (and that’s not patting myself on the back, but acknowledging how good the instructions are in this book). Oh yeah, and it tasted pretty damn good too.

First slice of pie, crust crumbleThe missing piece

Essentially I love that this book treats pie with the respect it deserves. Yes, pie takes some practice. Yes, it takes a bit of time and attention. Pie has an incredibly rich history that I’m drawn to, a heritage full of generations modifying the basic recipe to fit what was available, what made sense at the time.

Pie is a dish that satisfies the soul, and is there any better time for soul-satisfying food than the end of November with loved ones gathered around a table to eat and share and be happy? I think not.

Have pie, be happy.

Perfect slice

Apple Pie
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