Food Links

My mother’s cheesy chicken. Simple roast chicken I pull from the oven. Steak, mashed potatoes, corn on the cob, and chocolate cake. My friend Claire’s enchilada casserole. Grandma L’s zucchini bread.When I read Jacques Pépin’s Food Memories, these are a few that come to my mind. And I find myself wondering, what are your food memories? The ones you’d have to ask a family member to share with you? And would you if you had the chance?

I actually have gotten a few recipe cards from family with some of these “food memories” recipes on them. It’s a fascinating cross section of what my extended family cherishes.

My fascination with food and enjoyment of others’ company means that reading this description of a cookbook club had me absolutely dreaming.… Continue reading →

Thanksgiving Suggestions and Other Links.

Just a quick post today; I’m dealing with household chaos. But I wanted to recommend icing your turkey breast down if you’re going to roast a whole turkey this year.

If you haven’t already made pumpkin pie for the holiday, consider this deep dish deliciousness with a hint of rum! I used to make it or a variant on it every year.

You got my dream holiday beers, but did you go over to Kitchenista Diaries to see the things I recommend? There’s a lot move variety there, and more things that are easy to get.

Do you want to go to a castle to write your NaNoWriMo novel next year? Well, maybe you should go enter to win! My friend Deb told me about this, and I am charmed as hell.… Continue reading →

[127] Damsel’s Heirloom Sour Cream Apple Pie

I’m just saying, blame Toni.

So, how did the PIE turn out? And how did I make it?

My entry. It collapsed a little.

It turned out delicious! I won’t deny, I was pretty dubious about an apple pie with sour cream in it, but when I poked Toni for advice on apple pies, she mentioned her go-to recipe has cream in it and that baked in dairy often gives an “a la mode” flavor without the melty ice cream.

Well. I wouldn’t NORMALLY be in favor of skipping ice cream, but I knew the judges weren’t going to go for me demanding they not try my pie without ice cream. So why not?

I made the pie by doubling and tweaking the crust for Alton Brown’s pecan pie, and then using it for this particular sour cream pie in The Pie Town Cookbook straight.… Continue reading →

Why Pie Crust Cookies?

I suppose before I answer “why,” I should make sure it’s clear “what.”

Pie crust cookies, in case it’s not obvious from the photo below, are cut out cookies made from the remains of pie crusts. They don’t have to be cut out cookies, to be honest, but by the time I am making pie crust cookies, my counter is already a disaster, my rolling pin already needs to be washed, and my extensive cookie cutter collection is calling my name. Basically, at that point, the effort to make cut-out cookies is minimal. So, I do.

You’ll notice that the cookies aren’t frosted, but have an extremely generous sprinkling of sugar. This is because frosting & decorating would be a huge pain in the ass for maybe 10 cookies, add substantially to the clean up and not add much to the flavor.… Continue reading →

PIE.

Earlier this week, I got an email from Matt over at River North Beer asking if I bake as well as cook. Ha! Of COURSE I do both. 19 April 2014 Note: River North Beer is now Lakeshore Beverage Company.

Turns out that one of RNB’s clients, Virtue Cider was hosting an apple pie bake-off in conjunction with Sheffield’s. Oh, and there’s cider too. Yeah.

Well. I have just the thing. I mean, I’m crap at pies, but I like baking them. I also like having random blog fodder. You know I’m posting this to tell you I’ll be posting more about it.

So. My plan of attack. I’m going to get a pie recipe from that cookbook and try it out. I’m going to use a tweaked pie crust recipe from Alton Brown.… Continue reading →