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Right under our noses

Meredith

Posted on August 21, 2011

I know you may think of pears as a fall fruit, something to sing about on the first day of Christmas, or make into a compote for your winter pancakes.  You also may think of pears as a northern thing, something from a cold place, like Washington state, or the Hudson Valley.  Surely they must be trucked in to South Texas. Well, I certainly thought so.  Until someone handed me a bag of pears from a ranch in Lytle, TX.   Perfectly ripe, home-grown, sweet, delicious Texas pears.  In the middle of our drought plagued August of 103 degree days and dead grass.  (Only the cactus look healthy around here.)  But no, we have JUICY pears ripening, right under our noses. Texas is a place of…

Categories: recipes, Uncategorized, vegetarian

Tagged: monterrey pears, pear almond tart, pears, poached pears, recipes, texas pears

5 Comments

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the anti-pesto pesto

Meredith

Posted on August 15, 2011

Today was the last day of summer vacation.  I just informed the dogs this afternoon, and they are taking it well, but they did look at me and let out a sad sigh.  And then continued sleeping in front of the AC.  It’s really past my new bedtime, since I do have a job (I almost forgot). Tlacuache picked all the tomatoes left on our heat-withered plants, calling them a bumper crop (?).  We roasted them with some salt and olive oil.  That is a really nice smell to fill your house.  Better than cookies.  I almost ate them all before they made it into the pasta. To go with all the sweet, salty, acidic red goodness, we had nutty peppery pesto, and ripe green olives.…

Categories: recipes, vegetarian

Tagged: olive oil, pasta, pecans, pesto, radish leaf, recipe, roasted tomatoes

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scrapings worth

Meredith

Posted on August 12, 2011

Tucked among the endless rows of late summer melon, onions, peppers, zucchini, I found these.  For a moment I thought they might start talking to me like the little flowers in Alice’s Adventures In Wonderland. If you find French Radishes, also called breakfast radishes– eat them.  And their greens are tasty too.  Traditionally eaten with salt and butter, these crunchy little roots are great sliced and sprinkled on a salty sopressa sandwich, or with any kind of salty cheese.  Not as spicy as the standard radish, they are mild and refreshing. Last week we partook of the German heritage at the Beethoven Maennerchor.  This place is a cultural preservation society, which throws biergarten parties every weekend, exactly two blocks from our house.  Presently they are working on raising money to restore the…

Categories: recipes, restaurants, vegetarian

Tagged: bechamel, beethoven maennerchor, biergarten, cabbage, french radishes, german food, gratin, nine pin bowling, savoy cabbage, schnitzel, vegan bechamel, warsteiner

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harmonious ginger peach whole grain muffins

Meredith

Posted on August 9, 2011

The hill country peaches have been so good this year.  I bought another basketfull at the farmers market, and though they were small, they were super ripe and tasty.  They had to be eaten pronto.  Seemed like the perfect opportunity to make a couple batches of the Ginger Peach muffins in Good to the Grain.  After reading the recipe a few times, I realized there was only a couple slices of peach on top of each muffin, and none on the inside.  Based on the amount of fresh ginger and crystalized ginger, I knew I needed more peach in mine.  So after some experimenting, I have figured out the best way to make this adjustment. I like ginger, but I like it more harmonized…

Categories: recipes, vegetarian

Tagged: ginger, ginger peach muffins, good to the grain, kim boyce, muffins, oats, peaches, whole grain

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the rustic south texas empanada, crypto-jews, chic whole grains

Meredith

Posted on August 8, 2011

I have never had some kind of life-changing epiphany about food or life while eating some special bite of something, some mind-blowing morsel that made me quit my job or move across country.  Perhaps this means they will never make a movie about this blog– thank goodness.  I think we have enough emotional eating happening on every commercial break, so I wont bore you with that here. I am trying to make this blog both useful (to those who want to cook– and some of you have been following and cooking what I post– which is awesome!), as well as a place I can explore what food means in terms of where flavors come from, how they meet up with other flavors, and how cooking is…

Categories: restaurants, travel, vegetarian, Where food comes from

Tagged: crypto-jews, el sol bakery, marines bakery, pumpkin empanadas, semitas, south texas, whole grain

6 Comments

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pitufiando con piloncillo

Meredith

Posted on August 4, 2011

I learned to say smurf in Spanish this week, and I think it will come in handy on the first day of class this year. When used as a verb, the word “Smurf” typically means “to make,” “to be,” “to laugh,” or “to do.” When a word is replaced in a statement, that same replacement is made in every repetition of it, even by other Smurfs: as an example, the statement “A dragon that breathes fire” becomes “A smurf that smurfs smurf”, no matter which Smurf says it. -wikipedia In the mean time, I am the kitchen pitufa. I made one of our favorite dishes from The Liberty Bar. It has a whole cone of piloncillo. This is a solid cone of dried sugar…

Categories: recipes, vegetarian

Tagged: appetizer, chile en adobo, goat cheese, jalapeno, lactose intolerance, liberty bar, morita, piloncillo, recipe, san antonio, vegetarian

2 Comments

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spying on the CIA

Meredith

Posted on August 3, 2011

The shortage of decent french bread in this town is what you might expect from South Texas,  land of SOFT white bread, the kind you cant help but squeeze into a ball for fun. Up until now, I basically didn’t bother with baguettes down here.  I was momentarily excited by the prospect of Bistro Bakery, where the ambience included people in the kitchen arguing in french.  But the baguette seemed a little pale, and too soft and without air bubbles inside. The menu seems more focused on various puff pastry things filled with ham and cheese.   I was a little surprised to find an almost empty round dessert case blocking the menu, filled with one tart tatin, and these frightening macarons that seem…

Categories: restaurants

Tagged: aguas frescas, baguette, Bistro Bakery, CIA bakery, european bakery, Macarons, san antonio, whole grain bread

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