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Pie Lesson

Meredith

Posted on November 24, 2011

Objective: I can apply a variety of pastry techniques to bake a delicious apple pie. My friend Terry made an apple pie today. I was the pie-coach. She did a great job!  It turned out beautifully! We documented in case anyone doubted her abilities (ahem).  It was great to return to the lovely kitchen where Tlacuache and I assisted in baking our own wedding cakes last spring. We will see how it tastes tomorrow, but we did get to sample the pastry with a little scrap made into an empanada with cinnamon, sugar and butter, and it was rich and flaky.   It tasted sweet and tangy, and the crust was buttery and flaky, a classic! Happy Thanksgiving everyone, now get to work and bake this pie. Here…

Categories: recipes, vegetarian

Tagged: apple pie, baking, butter, food, pastry crust, recipe

7 Comments

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Spoilers and spoils

Meredith

Posted on November 21, 2011

Some people cannot stand to know how a story ends until they experience it for themselves. I am that way with movies, books, and dinner parties. This is the learning-by-doing side of me that fuels this blog and the cooking that goes with it. (Yes there is pedagogy in all my projects, it seems, but we wont let that ruin all the fun.) Along the way, it is useful to engage the other more refined side of me– the planning backwards “school marm” control-driven side. The side that is currently starting an argument with my other side about cleaning out the refrigerator this morning and doing a complete kitchen inventory before shopping for our Thanksgiving meal– instead of just walking every aisle of the…

Categories: restaurants, travel

Tagged: botanical gardens, carriage house bistro, eggs benedict, food, san antonio, thanksgiving

2 Comments

welsh rarebit

Meredith

Posted on November 12, 2011

If you like macaroni and cheese, or pizza, or a BLT, you might just love this bit of comfort food I have been savoring since I was a kid. This meal is as good as, if not better than, “breakfast for dinner,” a pot of queso dip, or an oozy grilled cheese. And I love breakfast for dinner… Apparently a bit of a fad dish for housewives in the 1960s, my grandmother made this dish, and so did my mother, and so do I. It is delicious, easy, and you eat it with a knife and a fork. They made it without beer, and with yellow sharp cheddar cheese. I make it with beer, and Cabot white cheddar. But it all harkens back to…

Categories: recipes, vegetarian

Tagged: beer, betty crocker, cheddar, cheese sauce, comfort food, recipes, roux, toast, Welsh rarebit

0 Comments

oh, the burden

Meredith

Posted on November 5, 2011

“The orchards were loaded with fruit, and the forest trees showered nuts upon the ground. In every field were groups of persimmon trees, their branches bending under a burden of luscious fruit, which the frost had coated with sheeny purple outside, and made sweeter than fine wine within. Over all bent softly brilliant skies, and the bland, bracing air was charged with the electricity of life and happiness.” – John McElroy, The Red Acorn: A Romance of the War, 1883. There really is something magical about a fruit this luscious and sweet ripening in the cold season.  Persimmons are a food many of you may have seen at high-end markets in places like California, or in recipes on fancy gourmet blogs.  These are not the persimmons McElroy speaks of…

Categories: recipes, Uncategorized, vegetarian, Where food comes from

Tagged: american, fuyu, holiday dessert, persimmon, pudding, recipe

3 Comments

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dapple lumplings

Meredith

Posted on November 4, 2011

Here is a terrific recipe, something as good as pie, or cobbler, but a little less heavy and more whimsical.  I have seen some recipes for this that are cooked in a sugary sauce like how a chicken dumpling is cooked in a kind of gravy.  But these are just baked like a biscuit, and they are so hearty and delightful– you could eat one for breakfast, or dessert. They are flaky, but more like a biscuit than pie crust.  They are not syrupy sweet, and have a nice spiced juicy center from a whole half an apple inside each one.  I even made a batch with some pears, and that was good too. Although the recipe has a total of 7 tablespoons of sugar, (about 9 grams per dumpling)…

Categories: recipes, Uncategorized, vegetarian

Tagged: apple, apple dumplings, baked dumplings, cooks country, dessert, low sugar, pear, recipes

3 Comments

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when it is dark, we can pretend

Meredith

Posted on November 1, 2011

Yet another picaresque Halloween here in King William, except for my nuissance cough.  I am trying not to cough on the trick-or-treators.  I did manage to cook some delicious fall food earlier in the weekend, but then got too sick to deal with blogging.  This evening I took some meds and managed to carve a couple pumpkins, and even cook up the pumpkin seeds.  Although it is about 77 degrees tonight, there are enough leaves on the ground to crunch so that when it’s dark we can pretend it is Autumn.  Our Fall will come, just probably not until the end of November, and it will be brief.     I like my seeds a little well-done, with soy sauce and worcestershire.  But I will leave to you cook those without…

Categories: recipes, Uncategorized, vegetarian

Tagged: apples, butternut, curry pumpkin soup, honey mustard dressing, pears

0 Comments

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