Posts tagged ‘food’

April 26, 2013

Friday Recipe: Side Pork From accordingtocarey.com

side pork raw original

I’m not sure that “sprinkle with salt & pepper; broil for 10-15 minutes” qualifies as a recipe but I really, really wanted to share this favorite food with you today.  I was shocked (shocked I tell you!) to discover how many people have never heard of this product after I put a picture of it up on my Instagram feed.

side pork raw

Everyone assumed it was bacon because, well, it does look an awful lot like thick cut bacon.  But it’s not bacon. Close but no cigar.

There were some other great guesses:

  • duck belly (which sounds wonderful!)
  • pancetta
  • Serrano ham (which was also in the fridge)
  • fat back
  • raccoon (that is a story for another day)

We had this about once per week growing up and there was never enough because everyone loved it.  Hot, meaty, salty, a little crunchy…

side pork cooked final

… It’s called Side Pork!

Yes, it looks just like bacon but there are some distinct differences.  I will share:

First of all, Side Pork is not cured.  It is raw as raw can be which is why you need to generously salt it before cooking.  No curing means no nitrates, yippeee!

Secondly, Side Pork is from a little further up the side of the pig than bacon.  Bacon is closer to the belly where all the fat is.  Side Pork does have fat on it but certainly less than bacon, especially after it renders down.  Side Pork is much meatier than bacon which makes it a perfect, protein-packed breakfast food.  I have been known to eat it for dinner as well.

side pork rinds

Lastly, Side Pork has a sort of…rind.  I’m not 100% sure, but I believe it’s the skin of the piggie, the part that you would normally use to make crack’lins or chicharron.  For me, this is what Side Pork is all about because after it cooks in the oven, it gets all curly and crispy and toasted.  Some parts of the rind also get sorta chewy. It will be the last part you eat and you will chew on it for a while.  I’m not gonna lie, it can be tough and rubbery. Kind of like pork-flavored chewing gum.  But I grew up gnawing on those skinny rinds so it doesn’t seem weird to me, I suppose just like Spam is normal to some people. You will either love it or hate it.  If you hate it, just don’t eat it or you can cut it off before cooking.

Side Pork can be hard to find.  Once I asked one of the youngsters at the meat counter of my local supermarket if they had any Side Pork and he pointed me to the “fat back” next to the bacon.  I didn’t know whether to correct him or pat him on the head & pinch his cheeks.  Kids today!

If you have a reliable, experienced butcher he can order Side Pork for you and may even have some in stock.  My Uncle P. (you also know him as Uncle Farmer’s Market) has a butcher that orders it for him.  A couple weeks ago he paid $2.99/lb for it.  I’m a little embarrassed to tell you that I don’t know how that price compares to bacon but I just don’t buy bacon that often so… maybe you can tell me.

If given the choice, I prefer it cut thinner rather than thicker.  Certainly no thicker than thick-cut bacon.  I like it on the thinner side because I feel that the fat renders out a little better.  But don’t get me wrong… I’ll eat it thick, thin or anywhere in between.

Once you find some Side Pork, cooking it is pretty simple.  Generously salt both sides with salt and a little pepper.  Place it on a baking sheet lined with foil or broiler pan and broil for 10-15 minutes (depending on the thickness).  It needs to get well browned so that the fat melts out and the rind curls up and gets dark in some spots.  Flip it over and let the other side get a little toasty as well, about 2 minutes.  Place the cooked Side Pork on paper towel to drain off any extra fat and serve hot.

I hope you can find some Side Pork and give it a try!

March 1, 2013

Friday Recipe: Thai Chicken Coconut Soup from Epicurious

thai coconut soup

from Epicurious.com

It all started with a birthday celebration and Voxer.

6 girlfriends and I went to a local Italian restaurant for Spaghetti Night and to celebrate some recent birthdays.  This group of gals could not be a more mixed bag: some married, some single; some with kids, some with no kids; ages ranging from early 30′s to 60′s.  Some have known each other since birth, some are new to the group.  But we are all friends.  We care about each other.  We do life together.

We had a great time celebrating and eating heartily (no one in this group is bashful about eating) then we hopped in our cars, drove away to our 7 different homes and went to bed.

And then the next day something strange and beautiful happened.

Bright and early the next day, I heard my phone buzzing, messages coming in on Voxer (an app that is like walkie-talkie meets voicemail).  But I was at work and I didn’t have time to stop.  It seemed every 10 or 15 minutes my phone was alerting me to a new message!  Later in the morning I had a few moments and I listened to the thread of messages from all 6 of my friends and it went something like this (paraphrasing for the sake of time):

(Friend 1) Thank you everyone for coming out last night, I loved spending an evening with all of you, eating and being loud.

(Friend 2) Yes, thank you everyone, it was amazing to spend time with you all.  Let’s do it again on St. Patrick’s Day!

(Friend 3) I want to second that, I had so much fun with you all.  Send pictures!

(Friend 4) Amen, all my favorite girls in one place!  Will have to do a Shamrock Day just to have an excuse to get together again!

(Friend 5) Thank you all for such a wonderful night, I had such a good time laughing with you. Thank you for reminding me how beautiful life is.

Here’s what I forgot to tell you about this group of gals: every single one of us is going through something.  Big things, little things. Life things.  And although we spent a good amount of time laughing and celebrating the night before, we also shared the challenges and heartaches we were dealing with that week.  That day.

So the Voxer conversation took a turn later in the morning that went like this:

(Friend 3) Friend 5, I went to bed with you on my mind and woke up with you on my mind.  I’m praying for you today!

(Friend 4)  Amen, I’m praying for all of you!

(Friend 6) Can someone pray for me, I’ve been sick for a month and now I’ve thrown my back out!

So we spent the next few hours sending each other words of encouragement and prayer.

Then out of the blue, the subject of soup came up:

(Friend 4) I know what will make you feel better Friend 6, my Thai Coconut Soup that you love so much.

(Friend 1) Umm… I really like your Thai Coconut Soup too!

(Friend 3) Yeah, I’ve been feeling under the weather…. I need some healing soup….

(Me) I don’t think I’ve ever had this soup….

(Friend 5) I like soup too!!

So Friend Number 4 did something completely and totally selfless: she volunteered to make a vat of Thai Coconut Soup for all of us to share.  She packaged it up individually and all we had to do was show up at her house and pick it up.

And we did.Every single girl drove over to her house to receive her gift of soup.  And while we ate her Thai Coconut Soup later that day we knew we were loved, that we were not alone in this mean world.

I know I’ve shared this with you before, but I’m going to share it again today and I’ll go on sharing it every time I feel like I should. Jesus made a big deal out of feeding people.  There is a connection between nourishing someone’s body and nourishing someone’s soul.  It’s such a small act, but conveys so much.

I hope you all have a support group as amazing as mine.  I hope you have people in your life who will make soup for you when they find out you are sick.  If not, you just let me know.

Here is the link to the recipe on Epicurious for Thai Chicken Coconut Soup.  This is not the exact recipe that Friend 4 used but I think it’s pretty close.

Maybe you can make a little extra and share it with someone this weekend.

November 30, 2012

Friday Recipe: Warm Apple Pie Cocktail from Sunset Magazine

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Baby, it’s cold outside!  When I say cold what I mean is this: I live in Northern California and it is below 65 degrees. I realize that for some of you temperatures in the 60′s is bathing suit weather but this California girl can’t hack it.  The forecast for this weekend is cold rain and a frigid 43 degree overnight low. It makes my teeth chatter just thinking about it!

Here is what I plan to do to combat the wintery chills: warm beverages.  Hot chocolate, hot apple cider, special coffee drinks, hot water with lemon & honey and any other toasty beverage I can curl my fingers around.

Enter this recipe from Sunset Magazine, Warm Apple Pie Cocktail.   Doesn’t’ that sound like comfort in a cup? And it is so simple: warm unfiltered apple juice with cinnamon, cloves, and allspice then add a splash of spiced rum and top it all off with a dollop of sweetened whipped cream.

Of course if you don’t mind leaving out the rum, you could make this drink with your favorite little ones.  Let them toss in the spices and spoon in the whipped cream.  Maybe even sprinkle a dash of cinnamon or nutmeg on top.  Ohhhhhhh, such goodness!

Yep, this weekend I’m going to throw some logs on the fire, do some online Christmas shopping and enjoy this yummy drink.  And you? What will you be doing to stay warm and cozy?

November 2, 2012

Friday Recipe: Lambert’s Throwed Rolls from Tammy’s Recipes

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Can you believe November is already here?! Oh.My.Goodness.

November 1st hit and immediately I began to think about Thanksgiving, I can’t help it.  Partly it’s because I want to be prepared.  But the other “partly” is because I’m dreaming about the new dishes and the old favorites that will be present at our Thanksgiving table.  It’s very exciting!  However…

…many, many years ago I made the mistake of making homemade rolls for Christmas.  It was a mistake because from that time since I have been charged with providing the rolls for every Thanksgiving and Christmas.  Sometimes I make traditional rolls from the Betty Crocker cookbook.  Sometimes I make my mom’s classic Angel Biscuits.  But this year I’m thinking about changing things up and making  ”Lambert’s Throwed Rolls.”

I had seen these rolls popping up all over Pinterest but I didn’t think much about it until my friend Amy (and fellow food nut) mentioned them in an Instagram post.  And now I can stop thinking about them!

Amy says “A family favorite when we visit Springfield, MO.  I found the recipe for their rolls and holy cow…they are goooood.  I even threw them at my kids to get the full effect.”

I feel like I’m missing  part of the story.   Are you supposed to chuck them at people?  Because I don’t think my dad would appreciate me hurling bread at him, although Jake might find it funny.  Why are they called “Throwed Rolls?”  And who is Lambert? Is that a restaurant?  Or is Lambert the baker who first made them?  I just don’t know, maybe someone can enlighten me.

At any rate, Amy says they are tasty and that’s good enough for me so I think I’m going to give them a shot this year.  Via Pinterest I found a recipe for them over at Tammy’s Recipes.  If you aren’t afraid of yeast (I’m not) these should be pretty straight forward.  They look fluffy and buttery and I think they will go beautifully with turkey.  And stuffing.  And gravy.  And… well, you get the picture.

Let me know what you’re planning for  Thanksgiving!  Happy weekend, friends!!

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Copy cat recipe of Lambert’s Throwed Rolls:  http://tammysrecipes.com/just_like_lamberts_throwed_rolls

October 19, 2012

Friday Recipe & A Story About Oatmeal

Source: thekitchn.com via Sarah on Pinterest

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I gave a lady my oatmeal today.  That sounds like a weird thing to say, right?  You give people all kinds of things: phone numbers, money, advise, the silent treatment.  You don’t go around passing out oatmeal, at least I don’t.  But today I gave a lady my oatmeal.

It started out like any other weekday morning, I was on my way to work and pulled into Starbucks for my ritual Decaf Americano with cream.  I decided to also grab an oatmeal since my plan was to eat a light lunch due to the fact that  I ate nearly an entire pizza yesterday, which by the way, I do not recommend.  I figured a little oatmeal today would cancel out the sins of yesterda and would fill me up a better than a Carnation Instant Breakfast chocolate drink for breakfast, which I also do not recommend.

I paid for my items and out the door I sped, coffee in one hand, oatmeal in the other.  Then I saw her.

About 20 feet from the entrance to Starbucks was this gal.  She was wearing a thin t-shirt that was probably a size or two too small for her and a pair of faded, blue, cotton pants that had seen better days a long, long time ago.  And I think she was wearing flip flops on this chilly fall morning.  Her hair was long and full but clearly she had not brushed it in a while.  She had no purse or wallet.  She looked like she could be about my age.

And she was just standing there.  Just standing there looking out into the parking lot, but not at anything in particular.  Just staring blankly.  But that’s not what caught my attention in the seconds it took me to walk by her.

As I walked past her to cross the parking lot to my Ford Explorer, my fancy coffee mug full of designer coffee in one hand, my overpriced oatmeal in the other hand, dressed in warm clothes, hair brushed and makeup on, I saw it.

I saw the pain and misery on her face.  She briefly glanced over at me as I hurried by and I smiled at her because I didn’t know what else to do.  She just kept on staring out into the parking lot and I kept on walking towards my car.  But it was too late.

It’s amazing how many thoughts can cross your mind in 5 seconds:

“Why is she dressed like that, it’s cold outside?”

“I wonder if she does drugs?”

“I bet she’s panhandling, we shouldn’t encourage panhandlers, they’ll start making of habit of camping out at Starbucks.”

“Man, this oatmeal container is hot.”

“Why was her face so sad?”

“Were those tears in her eyes?”

“I bet she’s cold.”

“I’m going to be late for work.” 

“I bet she’s hungry.”

“What does she keep staring at?”

“Maybe she’s mentally ill?”

“I bet she’s hungry.”

“If I give her my oatmeal, what will I eat for breakfast?  I don’t have time to go in and by another one.”

“Maybe she doesn’t like oatmeal.”

“If I give her something will I be encouraging bad behavior?”

“She hasn’t asked one person for money and nobody else seems to see her.”

“This oatmeal container is really hot!”

“I’m going to be late for work.”

“I’m not going to be able to live with myself today if I don’t give her something.”

So halfway across the parking lot, I turned around and went back.

As I approached her I thought for sure she would look my way, but she just kept staring out into the unknown.  It wasn’t until I was about 2 feet from her that I saw the cuts and marks on her mouth.  I can’t say for sure, but it looked like she had been struck, several times.  Her lips were bloody and cracked and the gaunt look on her face was haunting.

She didn’t see me.  I was standing directly in front of her and she didn’t even see me, she simply stood there staring past me.  I, in my extreme awkwardness, tried to get her attention.

“Do you want my oatmeal? It’s hot.”

After a couple moments of silence, she slowly turned her gaze to me and blinked as if she had just awakened from a dream.  Or a nightmare.  But at least she acknowledged my presence.

“Do you want my oatmeal? It’s hot,” I repeated as I gently moved the oatmeal towards her hoping she would take it.  She slowly reached her hands out and took the tiny carton of oatmeal, blinking some more.

“Yes… um, yes.  Thank you,” she muttered softly, staring at the little round container.

“You’re welcome, ” was all me and my awkwardness managed to spit out before I turned around and walked back to my car.

Out of the corner of my eye I saw her walking quickly across the parking lot, in fact, she was darn near speed-walking, oatmeal between two tightly clinging hands.

I don’t know where she was headed and I have no idea what her story is.  I don’t even know if she really was hungry.  Although, call it women’s intuition or whispers from heaven, I believe she was.

And I’m not telling you this story to pat myself on the back or give 3 cheers for Carey because in actuality it was just a tiny container of mediocre oatmeal and if I really was invested in helping this lady I probably should have stopped and asked her if she was safe or if she needed a ride or a coat.  I didn’t give her my breakfast because I might get something in return. I did it because, like I said earlier, I would have been disappointed in myself all day if I hadn’t at least tried.

And what simpler thing to do than to feed someone who is hungry?  Jesus did it all the time.  The gospels are full of stories of Jesus and the Disciples feeding people.  It’s a simple act of kindness that meets someone right at the point of their need.  In fact it was Jesus that said this:

“...For I was hungry and you gave me food, I was thirsty and you gave me drink”… “Lord, when did we see you hungry and feed you, or thirsty and give you drink?… “‘Truly, I say to you, as you did it to one of the least of these my brothers, you did it to me.” Matthew 25:35-37

If there is anything I could pass on from my experience this morning, which obviously is burned into my brain at the moment, it would be this:  I bet I walk by hundreds if not thousands of people every day, every week who are hungry.  Hungry for food, hungry for love, hungry for hope.  And maybe if I can remember to keep my eyes open and actually see them I might be a little more effective at sharing some of my food and love.  And hope.

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All that to share an oatmeal recipe!  I really do have guilty feelings about not making my own dang oatmeal in the mornings, it’s just so convenient to pay Starbucks to do it for me.   Guilt, guilt, major guilt.  And shame.

For a long time now I’ve been wanting to try this recipe for steel cut oats because I’ve heard that 1) they are better than regular old rolled oats and 2) they are perfect for making a big batch ahead of time then feeding on them during the week.  I think if I can manage to make a small pot of oats on Sunday, then portion them out and keep them in the refrigerator, I would have the perfect grab-n-go breakfast every morning.  That’s the theory anyway, I’ll give it a go and report back.

Since it’s officially Fall I want to start out with the pumpkin version of this recipe, which you see above and you can find over at The Kitchn.   The pumpkin gets saute’d lightly in butter to take some of the raw taste out of it, but other than that, it’s a pretty straightforward oatmeal recipe and there is a slow-cooker-version as well.  I’ll also include the links at the bottom of this post.

So that’s it my friends.  I hope you make delicious food this weekend, and I hope you find an opportunity to share a little of it with someone in need.

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Pumpkin Steel Cut Oatmeal: http://www.thekitchn.com/recipe-baked-pu-159872

Overnight Steel Cut Oatmeal: http://www.thekitchn.com/how-to-cook-steelcut-oats-for-134185

September 14, 2012

Friday Recipe: Cilantro Chile Compound Butter

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Corn.  Butter.  Herbs. Spices.  Could a recipe be any more simple than that?  Ok, there is a touch more to the process but not much.

Last weekend I was preparing some plump, fresh corn on the cob (just boil the water & when you smell corn it’s ready) when I started craving… something spicy.  I do have a special place in my heart for chile spiked corn.  But as most of you know, I have an even bigger space in my heart for butter.  So I did what anyone would do, I combined the two.  Double the love!  Oh, and I had a tiny bit of cilantro leftover from salsa-making so I added that to the mix too.  Triple the love!

More specifically, I let 1 cube of butter come to room temperature inside my mini food processor.  I sprinkled in a scant pinch of smoked Serrano powder (this stuff is seriously hot but definitely addictive), a tiny pinch of salt (because the butter was already salted), a couple grinds from the pepper mill and about 1/4 cup of loosely packed cilantro leaves.  After a couple pulses on the food processor I had this:

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I slathered my herbed & spiced compound butter onto the hot corn and as my brother would say, “Boy howdy!”.  I didn’t even bother to tell everyone else what was on the corn.   I let them blindly chomp into the buttery goodness and then I basked in the chorus of “Mmmmms!”  and “Yuuuuummmms!”

I usually lean towards the Mexican side of flavors but the possibilities with compound butters are virtually endless.  Someday I might try these variations:

  • Fresh basil, a dash of balsamic vinegar, a sprinkle of grated Parmesan & garlic powder
  • Fresh parsley, saute’d onions & garlic and the zest of half a lemon
  • Fresh dill, a teensy sprinkle of Old Bay Seafood Seasoning and a little squirt of lemon juice
  • I have to stop… my mouth is watering!

And you don’t have to limit your use of compound butter to corn.  Compound butters are great on steaks, french bread, sandwiches, chicken, popcorn… anywhere you would normally spread a little buttery-love.  If you have extra you can roll it up in waxed paper and save it for a later day.  It can store in the fridge for about 1 week or the freezer for a couple months.  About 5 minutes of effort for a BIG flavor payoff.  Make some today, you wont regret it!

I’m hoping to catch up on some art projects this weekend. I’m taking the Brave Girl Art School course from Melody Ross.  So far it is so much fun and I know it will just get better and better.  I  hope you are doing something fun this weekend, see you back here next week!

August 31, 2012

Friday Recipe: Almost Starbucks Blueberry Oat Bars

photo from http://www.grouprecipes.com/people/magandab at grouprecipes.com

I have a new addiction: the Blueberry Oat Bars at Starbucks.  I rarely purchase the pastries at Starbucks because, well, they are expensive and who needs all those extra calories but one day last week I was feeling “snacky” and I had never tried these bars before.  Big mistake. I am now obsessed with them.  I have cut myself off from buying and/or eating them, as of yesterday, because I really don’t want to have to buy new pants.  And by “new” I mean “bigger.”

But in case you’re wondering here’s why I love these bars so much:

  • They have an oat/crumb base and topping.  I’m a sucker for oat crumb topping.
  • They are made with this blueberry-jammy filling that is super yummy.  Not too much of it, just a thin layer to give you the taste of sweet blueberries.
  • They are sweet but not sweet enough to give me a sugar headache.  I could do with a smidge less sugar but for “fast food” I was impressed.

Since I have revoked permission to buy these bars I decided that I could be excused if I made them myself on occasion.  That wouldn’t be as bad, right?  The games I play in my own brain…

I told the Starbucks-lady (she’s the cutest little grandma named Mary who always remembers my drink) that I needed to learn how to make them for myself and she leaned across the register to and whispered, “Try allrecipes.com, honey.  They have everything!”  So that’s what  did.  Only I didn’t find what I was looking for at allrecipes.com, I found it instead at grouprecipes.com and it looks reeeeeeeally close to the original.

I have some ideas of my own so I might sit down with my Grandma Shirley to see if we can come up with our own improvised recipe, but in the meantime this one will be just fine.

The dough is super-simple, just combine the ingredients and press it into your pan.  Then for the blueberry mixture you pre-cook it by bringing it to a boil with some cornstarch, sugar and lemon.  After pouring your blueberry mixture over the raw crust, then topping with a little reserved crust, it bakes for roughly 20 minutes and after cooling you can cut it into bars and enjoy.

I hope you will try it and see if you love it as much as I do.  But be careful.  It’s addicting.  And I don’t think they have Blueberry Oat Bar Rehab…yet.

Again, you can find the recipe here, over at grouprecipes.com

Happy Labor Day weekend, everyone!!

August 24, 2012

Friday Recipe: Greek Mac and Cheese via Saveur

Source: saveur.com via Carey on Pinterest

 

I don’t know what it is but lately I am craving Fall dishes.  Stews, soups, & carb-laden meals, gimme.  I’m determined to enjoy this last bit of Summer to the fullest but I might dip my toe into Fall with this dish from Saveur.com.  It has some wonderful flavors: feta, nutmeg, spinach, dill and a cheese that is new to me, Graviera.  After a bit of research, I discovered that it is a fairly common cheese (iow: easy to find)  and very similar to Gruyere which is, ahem, one of my all time faves.  And it looks pretty easy, your basic stove-to-oven mac and cheese, just new ingredients.

You can find the whole recipe over at Saveur (click here).  I hope you give it a try too!

I have a full weekend planned; it’s my nephew’s first birthday and we have a river-tubing trip planned.  Last time I went tubing I came back with a scar on my back the size of a quarter and a compressed disc.  Pray for me!

August 20, 2012

Crumbs 8-20-12

paddleboarding 2012

Here are some crumbs from my last week:

And just in case you missed this last week:

pie pie pie

Blackberry-Blueberry Pie by According To Carey

August 17, 2012

Friday Recipe: Blackberry-Blueberry Pie from According To Carey

Sweet.  Tart. Floral. Berries are the perfect combination of those three tastes.  And when you pair them up with a crusty, salty, flaky crust you just might feel like you’re in heaven.  Think I’m exaggerating?  My friends, I wouldn’t steer you wrong.

I first saw a version of this recipe on  the site Rachel Cooks.  She made a beautiful, shiny blueberry pie that appeared to hold together remarkably well.  That is one thing about berry pies that has always bothered me; they tend to be runny and the filling dumps into the middle of the pie pan after the first slice is removed.  I have experimented with adding tapioca pearls to my berry cobblers with great success.   But those little pearls can be telling and can potentially cook unevenly and flour just makes it murky so I knew there must be a way to incorporate some other thickener to get the results I was looking for.

After reading the full recipe I saw that she adapted it from a blueberry pie recipe by Baked Bree.   Again, she shows a glossy pie that held together quite well.

So after reading both recipes I concluded that the trick was indeed cornstarch.  A surprisingly large amount of it: 6 tablespoons.  I was a little hesitant to put that much cornstarch into my pie but then I realized, this filling is pre-cooked.  And you pour it into a pre-cooked pie shell.  Pre-cooking the filling allows the cornstarch to get even distributed and come fully up to temperature, allowing it to dissolve and thicken.  I was a tad wary that it might make my pie cloudy but if you look at their photos, it doesn’t appear to have effected their results so what-the-hay, I would give it a try!
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(Don’t be confused by the sight of 2 pies below.  We had 2 family get-togethers that day so I went ahead and doubled the recipe so each gathering would have it’s own pie.)

First things first, I had to get some berries.  The other 2 recipes call for all blueberries but I crave plump, juicy blackberries (or better yet boysenberries) this time of year, so instead I opted for a combo of fresh blackberries and frozen wild blueberries.   Off I went to a local farm stand to find some fresh blackberries.  5 miles down the road I found 7 full pints of the biggest blackberries I have ever seen.  I bought them all, even though I really only needed 4.  And yes, we ate them all.

Next in the order of things was to bake some pie crusts.  I shared that story with you earlier this week but you can click over here in case you missed it!

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About that time I realized I had not eaten lunch!  There was a brief intermission so I could whip up a fresh blackberry vanilla protein shake.  And eat a handful of berries.

While my pie crusts were cooling I worked on the filling which was as simple as throwing everything into a pot, stirring well till it boiled, stirring a few minutes more, then setting it aside to cool.

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I let the filling cool just for  bit then tossed in a few more whole berries for good measure, then poured it into my pie shells.  Into the fridge they went for a good 3-4 hours and then we devoured.  The filling stayed together beautifully and the flavor was intensely “berry”.  The tartness of the blackberries rounded out the sweet perfume of the blueberries… ohhhhh, it was heaven.

The full recipe is below,  with my own changes.  I hope you can give it a try because it really was one of the easiest pies I’ve made and truly delicious.

Blackberry-Blueberry Pie

(adapted from Baked Bree)

Ingredients:

  • 1 precooked, cooled pie shell
  • 2 pints of fresh blackberries, plus 1/2 pint (optional); rinsed
  • 2 cups frozen wild blueberries (I use Wynan’s brand)
  • 6 Tablespoons cornstarch
  • 1 teaspoon salt
  • 1 to 1 1/4 cup sugar (depending on the sweetness of your blackberries)
  • 1/2 cup water
  • 2 Tablespoons lemon juice (1 lemon)
  • 2 Tablespoons of unsalted butter

In a large saucepan, combine 2 pints of blackberries (reserving the 1/2 pint for later), blueberries, and cornstarch, stirring gently so as not to damage the blackberries.  After the cornstarch is evenly distributed, add the salt, sugar, water and lemon juice and turn the heat up to medium high.  Stirring occasionally, allow the mixture to come up to a soft boil.  Continue to stir for 2-4 more minutes, letting the mixture get thick and coat the spoon.  Remove from heat and add the butter, gently stirring to combine.

Allow the mixture to cool slightly then add the 1/2 pint reserved blackberries then pour mixture into your cooled pie shell.  Cover loosely with plastic wrap (just to make sure nothing falls into it) and set in refrigerator to cool for at least 3-4 hours before serving.

PS:  You might have a little extra filling so might I recommend cooling it then using it to top a serving of full fat Greek yogurt?  Trust me, it’s yummy.

Epilogue:

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If you must transport your pie before it has rested in the refrigerator for 3 hours, be sure to place it in a cardboard box or you will end up with blackberry pie filling all over your car.  You have been warned.

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Somewhat Simple

Thirty Handmade Days
August 15, 2012

Grandma-Pat’s Oil Pie Crust

 

Until I was in my 20′s I did not know that most pie crusts were made out of shortening or butter.  There was only one recipe for pie crust in my mother’s recipe box and it was for this recipe right here that I’m going to share with you today.  The recipe is my Great-Grandmother Pat’s recipe and she did not use shortening or butter in her pie crust; she used vegetable oil.  I have no idea why.  Maybe it was a Great Depression thing.  Maybe it was a Polish thing. Maybe it was a preference thing.  I just don’t know.  What I do know is that every time I make this crust I can hear my grandma’s voice, see her knobby fingers and smell her house.

I have introduced you to my Great-Grandma Pat before:

She’s the lovely bride and that handsome gentleman sitting next to her is my Great-Grandpa Pat.  Her full name was Antonia Cecilia Smith (Smigkelski) but she went by Annette because she hated being called “Antonia.”  I think it was too “ethnic” to her.  I love it.  She was always “Grandma Pat” to me and I loved visiting her house in Gridley, CA where she always had 2 things waiting for me to nibble on: egg custards in the fridge and spice cookies on the counter.  I’m still trying to figure out the spice cookie recipe, I think my Grandma Shirley is holding out on me.

One recipe I do have tucked safely away in my stash is the recipe for her pie crust.  So let’s get to it:

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The ingredient list is simple (makes one 9in. crust):

  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/4 cup milk (I’ve always used whole milk)

The directions couldn’t be any easier either:

  • Dump everything in a bowl
  • Mix until forms into a solid ball of dough
  • Starting from the middle working out, roll out into at least 9″ pie crust, place in pie plate and using a fork poke holes all over the inside to keep it from puffing up while baking.
  • Bake at 450 degrees, 10-12 minutes, until edges are golden brown

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Now, let me give you a couple of tips:

  • My Grandma Shirley (Annette’s daughter) informed me this weekend that she never uses this recipe because it always crumbles on her.  True, it is not as silky or soft as a traditional pie crust.  The vegetable oil does a good job of providing the fat to make it flaky but it does not make this crust “smooth”.  It may crack or crumble while you are working with it and that’s ok.  Take a deep breath, everything is going to work out, I promise.  This weekend I made 2 crusts and it seemed to me that the first one came together with the least amount of breakage so it may be that working quickly will help you get the pie into the pan all in one piece.
  • This crust may stick a little to the counter or cutting board, as most crusts do.  The best way to transfer it to the pan, I found, is to use a spatula or bench scraper to peel it up and gently fold it into 4ths like the picture above.  Plop it in your pie plate and carefully unfold it.  Voila!  Of course, I could have sprinkled a little flour before I started rolling out the dough, but I forgot.  And it all worked out anyway.  See?  Cooking isn’t scary.  It all works out somehow.
  • Even if it cracks (and it probably will crack at least a bit), this dough is very forgiving and meant to be very rustic.  Just take a chunk of excess dough &  ”repair” the crack.  Squish and press it back into the shape you need it to be, most of it is going to be covered with filling anyway.
  • Although very similar to a traditional shortening pie crust, this pie has a tiny bit more heft to it so I try to roll it out as thin as possible, just keeping the edges a smidge thicker.  If you roll the crust out “thick” it will taste “thick”.  And that may be what you prefer, just be forewarned.

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I have to stop here and point out the brilliance of my new cutting board from…. wait for it… Walmart!

It’s from the Paula Deen line, no less, but I saw it months ago and debated whether or not to get it.  When I went back to pick up some extra pie plates this weekend I decided it must come home with me.  I gotta tell you, I love this new cutting board!  It’s a darker, acacia wood which I appreciate much more than the lighter colored boards.  But the selling point was that engraved onto one side of the board are measurements for 6,8,9 & 10 in. rounds as well as a 14 in. straight edge. It took out all the guesswork when I rolled out my pie dough.  I knew I had rolled far enough when I got the 9 in. border line.  Infomercial complete.

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My pie crusts were beautiful and tasty and easy and… well, awesome.  Don’t judge my crimping skills, I never was able to master the “pie crimp” and this dough doesn’t lend easily to it anyway. People know it’s a homemade pie when they see edges that ugly and somehow they love you a little more for it.

Yes, I feed people to get them love me.  There was a lot of love going around this weekend.

PS: Stay tuned for Friday when I share the recipe for the yummy filling!

August 13, 2012

Things To Come

I was a busy little chicken this weekend but that did not stop me from working on TWO, count ‘em, TWO recipes that I am very excited to share with you because… and I am not ashamed to say it… they both turned out  AWESOME!

This photo is just a teaser of what is yet to come, later this week.  Can you guess?  Isn’t it obvious? Doesn’t it make you drool?

You’re gonna love it.

July 6, 2012

Friday Recpe: Penne with Brown Butter/Arugula/Pine Nuts by Giada DeLaurentis


I’m having a difficult time knowing how to share this recipe.  I came upon it in an unusual way.

A close friend of mine passed away this week.  Her name was Peggy and I loved her dearly.  She struggled with serious health problems for many years and finally went home to heaven on Monday.  Today we will gather to celebrate her love of life and family.

So… as these things go, all week gracious and loving people have been bringing meals to the mourning family and strangely enough that is how I became acquainted with this recipe.

On Tuesday, our mutual friend (and my Hallwood neighbor) Randy brought the family a feast of homemade/grilled tri tip and ribs, lots of french bread and a lovely pasta dish.  I’ve had a lot of pasta dishes, we all have.  This big bowl of penne, although it looked very appetizing, didn’t look much different from most other big bowls of penne I have seen.  I was mistaken.

What I didn’t know til I began to eat it was that it was dressed in this lemony, briny, buttery dressing that takes a regular-ole penne dish to something far more delicate and refined.  It was laced with spicy arugula and dotted with cherry tomato halves which added a summer freshness that one craves this time of year.  Really, really good pasta.  Really.

You can get the recipe from Giada  DeLaurentis at foodnetwork.com and there is also a video here.    It would be great picnic food, or a side dish or even a main course if you wanted lighter fare.  Give it a try, I’m pretty sure you’ll love it.

I can’t help but be sad for the loss of my friend, who more or less became my second mother after the passing of my own mother 17 years ago.  It’s hard to believe that I won’t see Peggy’s face any more.  But I am rejoicing that she is with Jesus now and that someday I will see her again.

Until that day, my sweetest Peggy, we will travel on.

June 29, 2012

Friday Recipe: Mexican Popcorn from Shutterbean

Source: shutterbean.com via Jean on Pinterest

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Snacks!  I have a hard time resisting snacks.  I prefer snacks to actual meals.  Little bites of deliciousness…all…day…long.  Don’t judge me, I work out.

If you have been following accordingtocarey.com for a long time (like, over a year) then you might remember this post about my popcorn method.  But Tracy from Shutterbean.com puts a new spin on flavored popcorn by melting coconut oil and blending that with all kinds of lovely spices before coating the popped kernels.  Brill.

Paprika, oregano, cumin, lime… all favorites of mine.  And with all that flavor I can almost justify leaving the butter off the popcorn.  Maybe.

You can read the whole recipe here at shutterbean.com.  And while I’m talking about it, have you listened to the Joy The Baker Podcast with, uh… Joy The Baker and Tracy from Shutterbean.com?  It’s a “Seinfeld-esque” show, not really about anything in particular, just whatever is on their minds.   Listen to one and if you’re intrigued, go to the very first and catch up. There are so many inside jokes that started back in the earlier podcasts but get funnier and funnier over time.

I have an exciting weekend planned of reorganizing my storage unit.  I know, how is one to endure so much happiness? I’ll try but I hope you have something infinitely more fun planned, enjoy your weekend!!

June 22, 2012

Friday Recipe: Mediterranean Inspired Filling

pine nuts, parsley, mediterranean

I promised you something special this week due to my vanishing act last Friday.  Because I love ya, here we go:

You might remember a few weeks past when I posted this photo:

That is a gorgeous crepe that I ate in Port Townsend last month when I went to visit my Wonder Twin:

We don’t know how it happened, but we were separated at birth.

Wonder Twin, her daughters and I each ordered this Mediterranean Crepe for lunch at a seaside cafe’ in Port Townsend (sorry, I don’t remember the name right now).  I ate every last bit.  In fact, I was completely fascinated by it.  I took pictures of it.  I opened it up so I could inspect all the ingredients.  And then I came home and tried to copy it.  And you know what?  I did it!  I promise I will share the whole dang thing with you as soon as it’s perfected.  Soon, very soon.

But one of the by-products of all that testing was another recipe that popped into my little brain: a pork loin stuffed with a Mediterranean inspired filling.  Again, I’m still perfecting that recipe.  I haven’t nailed down the cooking temperature on the pork loin but I have to admit, it is delicious whether I overcook the pork or not.

How cruel is that, to tell you about delicious recipes and not give them to you.  Sorry.  I just want it to be perfect for you.

However, I CAN share the filling with you because it’s simple and works as wonderfully inside a whole wheat tortilla or pita bread as it does inside a butterflied pork loin.

Mediterranean filling

Here’s your cast of characters:

  • half a bunch of parsley (about 3/4 cup)
  • lightly toasted pine nuts (about 1/4 cup)
  • sun dried tomato (about 1/4 cup) AND some of the oil it’s packed in (about 2 Tablespoons)
  • 3-4 oz of crumbled feta cheese
  • capers (about 2 Tablespoons)
  • a dash of black pepper
  • a drizzle of olive oil (if needed)
Stuff all these ingredients into a small food processor and give it several pulses.  Don’t let it run because although you want it well combined, you still want to maintain a little texture.  We are not making baby food.
If it looks a little dry, you can either drizzle in some more oil from the jar of sun dried tomatoes OR a little olive oil.  Check for salt and pepper.  The mixture should be salty enough from the feta and capers but if you like it saltier, add a little more.
Next, toast up some pita halves OR whole wheat tortillas and shmear about 2 Tablespoons of mixture inside.
Eat.  And enjoy.  Because you will love it.

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I’ve made a batch of this filling and snacked on it for a couple days.  My mouth is watering  just thinking about it.  I wonder if we have any feta at home….

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