Well, what an honor this is.  I was interviewed by the lovely folks at Inspired Taste, and the interview is now online.  Click below read more!

open-faced apple pie

Posted in Essays | 5 Comments

I’ve been remiss about posting and all I can do is blame it on the weather.  Summer is finally here and we’re spending most of our weekends away from home.  (Moslty because home… San Francisco… is still rather chilly.)  We kicked off the season by celebrating Fourth of July on Lake Tahoe; we rented a house with two other couples and their kids and had a blast pulling the kids in an innertube behind the boat and lounging around in the sun.  I have lots of photos, but I just haven’t gotten around to posting them.

Because after 4th of July, we went right back to Tahoe for more boating on the lake, and then I went to visit my grandmother in St. Louis for a few days.  Somehow we managed to squeeze in a few days in Cabo somewhere in there, too.

So of course I’ve felt a little guilty about “blog neglect” and I’ve been meaning to cook something really fabulous and spend some time photographing it and writing up a really fascinating post about it.  I’ve been trolling around on other blogs for inspiration and falling asleep with cooking magazines tucked under my chin, searching for the perfect recipe.

Then tonight I came home from work and Moe had brought home lobster tail for dinner.  Along with bell peppers in a rainbow of colors and two big, fat artichokes.  Everything looked so good and fresh that I couldn’t help but ask myself, who needs a recipe?  Fresh, seasonal food needs nothing at all except a little olive oil and salt.

So that’s what we did.  We cracked those lobster tails, par-boiled the artichokes, skewered the bell peppers, drizzled everything olive oil, and threw it all on the grill.  And then I photographed the feast with my iPhone. No food styling, no lights or filters.  Just a fabulous, fuss-free, no-recipe dinner.

And then we cracked open a bottle of chardonnay, and we ate.

Posted in Entertaining, Essays | Tagged , , | 12 Comments

cherry petite pies

We ended up with a large bag of cherries after we hit the farm stands on our way back from Yosemite a few weeks ago which frankly weren’t so great after about the third day.  The weather turned warm here in San Francisco all of a sudden and the cherries got a little  soft and squishy sitting out on the countertop… I’m one of those people who loves cherries but only when they’re super firm and sweet.  What to do with not-so-great fresh cherries?  Bake a pie!  But instead of one large pie, I went for these petite pies.  They have a higher proportion of crust to fruit (and who doesn’t love a little more crust?) and they pack well for a picnic or hike.  Cherry season won’t last long, but you can substitute sliced plums or apricots (and the corresponding dried fruit) later in the summer.  Enjoy!

Cherry petite pies

1 ½ tablespoon corn starch
2 cups fresh cherries, rinsed, stemmed and pitted*
2/3 cup dried cherries
1 tablespoon cherry liqueur
½ cup granulated sugar
1 tsp vanilla extract
½ teaspoon grated lemon zest
1/8 teaspoon salt
1 14-oz package frozen all-butter puff pastry
Flour, for dusting
1 large egg white
1 ½ teaspoon raw (turbinado) sugar

Line a large rimmed baking sheet with parchment paper.  Stir cornstarch into 1 ½ tablespoons cold water in a small bowl and stir with a fork until cornstarch is fully absorbed.  Combine fresh cherries, dried cherries, liqueur, sugar and vanilla in a medium heavy-bottomed saucepan and cook over medium heat, stirring occasionally, until the cherries release their juices.  (You can gently mash the cherries with the back of a wooden spoon as they cook to encourage this process.)  Stir in cornstarch mixture and bring to a boil, stirring constantly.  Remove from heat, stir in lemon zest, and let cool to room temperature, stirring occasionally.

Roll out pastry on a lightly floured surface to an 18×15 inch rectangle.  Using a sharp knife, cut dough into nine 6×5 inch rectangles.  Whisk egg white with 1 tbsp cold water in a small bowl to make an egg wash.  Set egg wash aside.

Working with one pastry rectangle at a time, place on a work surface and brush edges with egg wash using a small pastry brush.  Scoop three tablespoons cooled cherry filling onto one side.  Fold dough over the filling so the short ends meet.  Press edges together with fingertips then crimp and seal with the tines of a fork.  Using a paring knife, cut a few slits into the top of the pie to create vents, then transfer to prepared baking sheet. Repeat with remaining pastry rectangles and filling.  Brush each pie with remaining egg wash and sprinkle with turbinado sugar.

Chill assembled pies for 30 minutes. While they are chilling, preheat oven to 375F  and bake pastries until tops are flaky and golden brown, 30-40 minutes.  Let cool for 10 minutes on baking sheets before transferring to wire racks to cool.

Note: I don’t generally push kitchen gadgets, but a cherry pitter is an especially helpful tool for this recipe and any recipe calling for fresh cherries.  You can pick one up for less than $10.

Posted in Baking & Cake Decorating | Tagged , , , | 25 Comments

On a recent Friday, I ditched work early and picked up my guy so we could get a head start on a long-awaited Yosemite weekend.  We managed to escape the Bay Area Traffic Nightmare that is called Friday night rush hour, and crossed the Central Valley in an eastward beeline just as the sun was starting to sink in the rearview mirror.  We drove through the low, green crop fields of Tracy and Manteca, just as the farm stands were shuttering up for the evening.

At dusk, we reached the Yosemite Westgate Lodge and settled into our simple little room.  The lodge is nothing fancy – the room looked out onto the pool, which was in the middle of the parking lot, which was directly adjacent to the highway — but it really was all much lovelier than it sounds.  The setting alone just seems to slow you down… the majestic evergreens and the expansive blue sky that stretches out behind them.  We dropped our bags, freshened up and strolled over to the Buck Meadows Diner, where we had burgers, fries, and beer, which was the best meal we could have dreamed of after the long drive.

In the morning, we were wakened by the sounds of eager travelers packing their cars and  slamming their trunks.  We knew we ought to get moving, too, to stay ahead of the rush at Yosemite’s west entrance.  Soon we had packed up our own car and were descending into the park, surrounded by towering trees, lush green grass, and… water. More water than we’d ever seen in our lives.

It’s true – people who have lived and work in the park for 25 years are saying they’ve never seen as much water as is pouring into the park this summer. With the heavy snows that hit the sierras earlier this year, and the sudden appearance of warmer weather, there is an indescribable amount of water gushing into the valley from every direction.  There are waterfalls where there have never been waterfalls before. It’s truly breathtaking.

We started with the short and easy walk to Bridal Veil Falls, which wasn’t quite as short or easy as it once was, since the hiking path itself is flowing like a shallow river.  We had to hitch up our pants and practically wade up to the lookout point.  Then we hit Yosemite falls and, later, Vernal Falls, both of which soaked us thoroughly with dramatic spray.   The park was crowded (as you can see from that long line of cars lining the park road in the photo above) but we didn’t mind.

As we walked across the valley floor at one point in the afternoon, we came across a deer munching on some grass.  I wanted to get a little closer to get a photo of his newly-formed antlers, and he did indeed allow me to come quite close.  Until, that is, he decided he needed to use the restroom and needed a little privacy.  He politely stepped behind a bush and relieved himself.  I realize it was terribly rude of me, but I couldn’t help but snap a picture of that, too.

We splurged on upgraded digs on Saturday night… a room at the historic Ahwahnee Hotel in the heart of the valley.  I hadn’t been there since I was just a girl and the place hasn’t changed much, so it was a little bit like stepping back in time.  It was lovely.  We dined in the dining room and our room had a view of half dome, which was fantastic, all washed in the orange light of sundown.  The following photo was taken from the window of our guest room.

Wary of the crowds, we decided (a bit reluctantly) to leave the park early on Sunday.  We were sad to say goodbye to that magical place, but the leisurely drive home allowed us to stop at some of those farm stands in Manteca and pick up some local produce and goodies, including some white balsamic vinegar, which I’ll be using to make salad dressing, and red cherries which I used to make cherry petite pies.  Check back for that recipe next week.

Where will your travels take you this summer?  Drop me a line and let me know!

Posted in Essays, Travel | 15 Comments

Peach custard pie

The weather is still wintry here in San Francisco… I ran to the Golden Gate Bridge along Crissy Field this morning and nearly blew away in an icy breeze!  So I’ve been pretending that it’s summertime in my kitchen, beckoning warmer temps by doing lots of grilling and pie baking.  On Sunday night, we grilled halibut with vegetables and and I baked this peach custard pie with peaches from our farmer’s market.  The recipe is adapted from the June issue of Martha Stewart Living, but my version uses less sugar (the peaches are plenty sweet, even this early in the season) and a touch of almond extract, which imparts a subtle, rich flavor to the custard.  I also mixed some of the peach juices into the custard, so every last bite is perfectly peachy.

We’re off to Yosemite this weekend, where it really will be warm and sunny (yay!).  We’ll explore the waterfalls, do a little hiking and treat ourselves to a nice dinner at the famous dining room at the Awahnee Hotel.  I haven’t been there since I was about nine years old, when I visited the park with my family, so I’m looking forward to it.  Photos to follow, I promise.

Crust:

1 1/3 cups all purpose flour
1 tablespoons sugar
1/2 teaspoon salt
1 stick unsalted butter, cut into small pieces
2-4 tablespoons ice water

Filling:

4 medium ripe but firm peaches
2 large eggs
2/3 cup sugar
½ stick unsalted butter
3 tablespoons all-purpose flour
½ teaspoon vanilla extract
¼ teaspoon almond extract

Make the crust:

Pulse flour, sugar, and salt in a food processor until combined.  Add butter and pulse until mixture resembles coarse meal, about 10 seconds.  Drizzle 2 tablespoons ice water evenly over mixture and pulse just until it barely holds together when pinched between two fingers.  If additional water is needed, add it cautiously, 1 teaspoon at a time.  (Mixture should not become too wet or sticky.)

Shape dough into a disk, cover in plastic wrap, and allow to rest in the refrigerator for at least one hour.  Allow to sit at room temperature at least 15 minutes before you are ready to proceed.

Preheat oven to 375F.  Roll dough to 1/8-inch thick circle on a lightly floured surface.  Fit dough into a 9-inch pie plate and trim crust to a 1-inch overhang using kitchen shears or a sharp knife.  Fold edges under, and press to seal using the tines of a fork.  Prick bottom of crust 6-8 times with a fork.  Freeze prepared crust for 15 minutes.

Line crust with parchment paper, leaving an overhang on all sides.  Fill completely with dried beans or rice.  Bake for 20 minutes.  Remove from oven and remove beans and parchment.  Bake crust until bottom is lightly golden, about 11 minutes more.  Let cool.

Make the filling:

Bring a large pot of water to a rolling boil.  Prepare an ice water bath and keep near stovetop.  Cut a small X into the bottom of each peach (opposite the stem end.) Carefully drop peaches into boiling water and boil for one minute.  Use a slotted spoon to transfer to ice water bath.  After 1 minute, remove peaches from ice water and pat dry.  Peel and pit peaches and slice into 16 wedges each.  Place in a colander suspended over a bowl to catch the juices.

Whisk together eggs, sugar, butter, flour, and salt.  Whisk in the peach juices.  Arrange the drained peach wedges in overlapping circular pattern in cooled pre-baked pie shell.  Pour filling over peaches.

Bake for 45 minutes.  (Tent crust with foil ring after 15 minutes to prevent over-browning.)  Transfer to a wire rack and allow to cool for at least one hour before serving.

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Posted in Baking & Cake Decorating, Home & Garden, Recipes | 15 Comments