Not Without Salt

April 17, 2009 – 2:11 pm

“Where would we be without Salt?” – James Beard

Welcome to Not Without Salt. I happily share my passion for all things salted; sweet and savory, in hope that you too will find pleasure, joy and sustenance in good food. Your kitchen is a place to be creative and productive. Meals are meant to be savored and enjoyed. Good food is simple, fresh, seasonal and delicious. Not Without Salt is a tool for helping you eat well and enjoy the process of cooking and baking real, good food.

Thank you for visting. It is my joy to teach, share and cook with you.

By Ashley Rodriguez | Posted in Miscellaneous | Comments (13)

Guide to espresso drinks, cont’d.

November 9, 2009 – 4:44 pm

4091370500_471b755b84_b

Boy do I need coffee today. It’s grey outside, I stayed up far too late and woke up far too early. On top of that I am going to dinner tonight in a room filled with people I don’t know. Eek. I’m going by myself. Double eek. You see I am much more comfortable talking to people through a computer screen. Put me in a room full of strangers and I clam up like a little girl on her first day of school. So nervous and intimidated wanting to crawl under a desk and wait for mommy to come pick her up.

4090600869_e8da3938d2_b(2)

Well, I’ve already talked to my mom on the phone today and she assured me I will survive the dinner. She also said, as a good mother would, “It’s good for you.” So basically, “suck it up you introverted baby.” And I will, and I’ll have a great time eating fantastic food and meeting new people -but the coffee will help perk me up a bit.

Today we will go over the Americano, Latte and Cappuccino.

1. Americano – When I lived in Italy I learned the origins of the Americano. When American soldiers where stationed in Italy they had a hard time drinking the Italians coffee. They thought it too strong. Wimps. So they would ask thebaristas to put hot water in their espresso to water it down. Reluctantly the Italians did as they were asked and the watered down Americano was born. Now I am trying hard not to sound biased – I’m failing miserably – because there comes a time when an Americano is so satisfying. It has the taste of an espresso without the jaw-tightening, teeth-clenching harshness of a single shot.
An Americano is a single shot of espresso with 6-8 ounces of water added. The resulting beverage is stronger than drip cofffee but very watered down. You can however, order a double Americano to up the ratio a bit.

4090598749_35b20eff29_b
2. Caffe Latte – One of the most popular espresso drinks. In Italy Lattes are mostly prepared at home. Using the Moka – Italian stove-top espresso maker – they make a shot then pour into heated milk. In cafes a Latte is typically 1/3 espresso and 2/3 steamed milk with a cap of foamed milk about 5 mm thick. If you like it real fancy sometimes they will be topped with a dusting of cocoa, cinnamon or nutmeg. I prefer mine with a teaspoon of Turbinado sugar but I’ll be honest – I don’t drink a lot of Lattes – I’m more of a Macchiato girl myself. Or Espresso Con Panna – we’ll get there.

4091377222_4f171d37d6_b

3. Cappuccino – My first encounter with a Cappuccino was in New York when I was in the 7th grade. I fell immediately in love with that city. The lights, the theater, the food and the Cappuccino. After every meal my mother would order one and occasionally I would get to order my very own. The demitasse cup was capped with a white velvet hat ringed with a mahogany brim where the espresso met the foam. Resting next to the cup were two cubes of golden brown unrefined sugar. *Plop* *Plop* I would drop both in cutting the bitterness of the espresso with an massive amount of sugar. Sipping and smiling I would enjoy every taste feeling so fancy and adult-like. My mother still drinks her Cappuccino almost every day.

The Cappuccino gets its name from the Capuchin friars. Their deep brown robes are topped with a white cap covering their head. And although they don’t look exactly like the delightful beverage I love the story and even more I love the old wooden bench that sits under the grape vines in the middle of their garden at the monastary. We were practically neighbors while I lived in Italy.

A good Cappuccino is dependent upon the foam. Let’s even get so technical as to talk about the microfoam shall we? Microfoam is creating by introducing teeny tiny air bubbles into the milk producing a velvety texture with a sweet taste. That microfoam milk is poured over the espresso creating a thick cap about 2 cm deep. The ratio of espresso to frothed milk is equal.

4091366414_628c003acf_b

I really don’t know how I got on the subject of coffee – weren’t we talking about apples. Oopsy. We’ll get back there – or we won’t – who knows really. But first there are many more drinks to discuss. The fun ones are coming soon and by fun I mean – chocolate, cream, homemade vanilla syrup, caramel, liquor and lemon peel. Exciting right?! I sure think so.

4090603037_8bc1327411_b

By Ashley Rodriguez | Posted in NaBloPoMo, NaBloWriMo, To Drink | Comments (6)

A Seattleites Guide to coffee

November 8, 2009 – 11:51 pm

I fit the Seattle stereo-type through and through. I love coffee. In the morning, afternoon, evening and well into the night I enjoy this jitter inducing, sleep-preventing, delicious drug.

I love coffee’s smoky complexity. It fascinates me that one roasters bean tastes of citrus and berries while another’s interpretation brings out hints of chocolate and tobacco. Coffee enthusiasts are a passionate bunch and I am always learning from and being entertained by their continuous debates.

4088358121_8739a58d62_b

A good cup of coffee is the first thing I want in the morning. The thought of slowly sipping on a hot cup of the black gold is often what encourages me to actually get out of bed. And in the evening when the two little punkens are tightly tucked into bed and the house is in its rare silent state, we will often fire up one of our five brewing systems to create the perfect cup to end a good day.

Yes that’s right. Five brewing systems. Pretty sure I have now just “outed” myself as a coffee nerd. I blame my husband who is much nerdier then I. It wasn’t long ago that he wouldn’t touch the stuff. That all changed when he traveled to Guatemala to photograph the production process – from bean to cup – on the family farm of a good friend. Since that point he’s been collecting geeky coffee paraphernalia like this drip Kettle by Hario.

I love it. I think his fastidiousness is hot.

4088359759_1cdb57903d_b

Our five brewing methods:

1. Chemex

2. French Press (Storyville knows its way around a french press)

3. Hario Dripper

4. Italian Stove-top – the way the nuns made it for me when I lived in Italy

5. Ms. Silvia – the Espresso Machine

Each morning we ask each other “do you want coffee?” If the other responds “no” then we know something is terribly wrong. If Gabe is brewing he will often go with the Hario Dripper (similar to the Melitta – which is very portable). If I am in charge of the coffee making then I turn to Ms. Silvia who produces silky foam and a luscious shot with a nice thick crema.

So since I am the one writing this post from here on out I will be focusing on espresso. By the end of these posts you will be one step closer to being the typical Seattle coffee snob.

4088362159_509581ed38_b

In this multi-post lesson we will learn the classic Espresso Drinks – as some large coffee companies, who shall remain nameless – may have tainted our understanding of true espresso beverages.

Tonight we will study two drinks because if we do much more of that I won’t sleep at all.

1. Classic Espresso – is made by forcing hot water though finely ground coffee beans – often dark-roast. Single shots are 1 – 1.5 ounces. Double shots are 2 – 2.5 ounces. All espresso should take 20-25 seconds to brew. A well pulled shot will should produce a fine layer of foam known as crema.

Besides single and double there are a couple of different types of shots.

1a. Ristretto – or “short” shot. This is a smaller shot (double – 1 – 1.5 ounces) that gives you a higher ratio of flavorful coffee oils to caffeine. You end up with a richer, bolder shot with more body. Ristrettos are often preferred by coffee lovers – some of my favorite coffee shops in town only pull Ristrettos.

There are a few ways of pulling a Ristretto – the most common way is to simply stop the extraction early so that less water passes through the coffee.

2a. Lungo – is the Italian term for “long”. This shot allows for nearly twice as much water to pass through taking up to a minute to pull. This is not the same as an Americano (espresso and hot water). A Lungo is not as strong as a regular shot but is more bitter as some of the coffee components that are typically undissolved are extracted in this extended shot.

4089122266_d1835cef70_b

2. Caffe Macchiato - Literally means “espresso marked with milk”. This drink simply is a shot of espresso dotted with a touch of milk or velvety foam. Everyone’s definition of how much milk should be involved is a bit different. The general ratio is 80:20.

All right. Class dismissed. Now I am going to go lie in bed. Awake. All night long. With the shakes. But in the name of coffee education – it is well worth it.

4088364675_44f37a3e10_b

Here is more information from some real experts.

Espresso – Artazza

Macchiato - Artazza

Pulling the perfect shot – How Stuff Works

The milk frothing guide from Coffee Geek

All you ever wanted to know about frothing milk from Whole Latte Love

4088363905_433f204984_b

By Ashley Rodriguez | Posted in NaBloPoMo, NaBloWriMo, To Drink | Comments (14)

Tired, but i’m here

November 8, 2009 – 12:12 am

4071440574_3092aa8952_b

Oh man. Eek. I’m cutting it close tonight. 11:12pm my computer is telling me.

So let me just start with a little disclaimer – this post won’t be an award winner, it won’t be prolific – in fact I have no idea what I am going to say. This here is the nitty gritty of NaBloPoMo (or NaMoWriMo – the difference I have yet to figure out).

I had great expecations for the day – recipes flagged, grocery lists written, camera batteries charged and while I did manage to get started on my edible Christmas presents by making 5 jars of Quince Brandy (I will share the recipe soon) that was about all I was able to check off my list.

Instead of finishing the to-do list I had the great pleasure of filling in at Delancey (famed pizza restaurant owned by Molly (Orangette and her husband, Brandon) tonight. Due to some sick staff members I was called in to help feed the pizza-loving Seattleites their perfectly blistered and charred pies.

At 2 o’clock Brandon called to see if I wanted to create some sort of dessert to serve tonight. Doors open at 5. Three hours. No problem.

My head began to spin with possibilities and of course my first thought was apples – as we have been using them so much around here lately.

Apples. So many possibilities but my mind always goes back to the classic flavor pairings – caramel, almonds and butter – lots of butter.

Puff Pastry, roasted apples marinated in Calvados and caramel, almond frangipane and Creme Fraiche. And there it was – tonight’s dessert special.

2 1/2 hours remaining until dinner service I quickly cut up my butter then threw it into the freezer to chill while I measured out the flour. Caramel on the stove, almonds toasting. Measure the sugar, add the butter, fold, roll, stir, blend, mix, chop. Breathe.

For a brief moment I felt that all too familiar rush that used to be a nightly occurrence when I worked in the restaurant. I still seek that rare rush. It’s that feeling of – can I do it? You’re pushing myself to the limits to see what you can accomplish. It’s a thrill and then when it’s all over and you’ve succeeded you are flooded with intense pride – and exhaustion.

Tonight, after the dessert was all prepped and ready for Kari to work her plating magic when the orders arrived, I took my position next to Brandon and the intensely hot wood-burning oven. For the next five hours I pressed, stretched, placed, topped and repeat.

The dough warm from the active yeast working its magic to produce perfect bubbles stretched from the weight of itself as I gingerly worked it over my knuckles.

The smell of the housemade fennel pork sausage wafting off of the pizzas was enough to make me so envious of the diners until I too was able to devour my own.

I walked into Delancey wearing a black t-shirt, as I walked out the color was questionable as a coat of flour covered every inch of me – even my face which gave Brandon a good laugh.

So now I’m home. Full, tired, happy. It feels so good to return to a restaurant kitchen. It feels familiar – as a home should. In that place I am confident and sure.

8 minutes remain until the clock strikes 12. And I can’t help but think that this post is exactly the reason why I pushed myself into posting everyday for a month. Had I not have set this goal for myself I would probably be sitting in bed with my computer watching some tv show having forgotten the premise of the show by the morning. Don’t get me wrong, as soon as I hit the publish button I’m crawling into bed with my computer.

But the point is that I did it. I posted. It wasn’t a great post and I didn’t even include a recipe. But in order to truly excel at something you have to push yourself to be in daily practice even when the exhaustion and they layer of flour coating your hands makes it hard to type.

I apologize for not having more to offer you in the way of photos and recipes but I guess this post was for me. To remind me that it’s okay not to know what to say but that just the act of doing it is an accomplishment.

Tomorrow is a new day and a new post. Also, for those of you following the Food: A-Z project we are now on to “B”. This time we will only have one week to upload your “B” photos – so get them in soon.

Thanks for letting me write through my flour-covered, tired self. I will see you back here tomorrow – oh shoot. I guess technically I’ll see you back here today since it is now 12:07 am.

By Ashley Rodriguez | Posted in Food: A-Z, NaBloPoMo, NaBloWriMo, Word | Comments (21)

More mushrooms for me

November 6, 2009 – 9:13 pm

4081555409_30c6e0c0fb_b
I interrupt the regularly schedule apple post to bring you an excursion in the woods. A heavy on photos light on words sort of a post that marks the – wait – what day is this? 6th post of 31. *gulp*

On Wednesday I went mushroom hunting. I really don’t know how I became so fortunate to once again have the chance to go foraging but I happily accepted the offer, packed my knife, camera, a few snacks to share and away I went.

4082319322_1d16a148cd_b

4081559911_15071d61b5_b

.
4081556213_d3a1c9a428_b
You may remember my last jaunt in the woods – I was giddy, gleeful and knew nothing of mushroom hunting. This trip was not much different except that it was now my second time. I knew, for the most part, what I was getting myself into.

4081557681_90a8d8c268_b
I knew that the company would be delightfully warm and the excitement of the days agenda and our mutual love of all things edible would instantly bond us and guide our conversations.

I knew how to identify the King Bolete (a.k.a. Porcini). How the bulbous stems are reminiscent of Santa’s belly having seen its fair share of Christmas cookies. I remembered not to be alarmed when greeted by dozens of white crawling worms with black heads the size pin tips who were making a feast on MY Porcini. I knew that if we saw the brilliantly red colored Amanita Muscaria that resembles Toad from Mario Bros. – Porcini were likely nearby.

4082322300_19276e781b_b

4082323664_c62c969804_b

4082325480_2f6f1ec7c1_b
I knew that the Chanterelles are a striking yellow-orange similar to the fallen leaves that lay on the forest floor surrounding them. And that when I came home and sauteed them with onions, leeks, fennel and celeriac – I knew the house would smell of the same earthy fragrance that intoxicated me in the woods.

I am years away from becoming an expert – and likely I will never get there – for am I beyond happy to simply get outside in search of a delicious treasure in the midst of great people with a common passion who sure know how to pack a picnic.

4082324820_95317edd17_b

By Ashley Rodriguez | Posted in NaBloPoMo, NaBloWriMo, Word | Comments (7)

Winter White Salad

November 5, 2009 – 8:52 pm

4071463172_f7a4df2652_b

I know I may be jumping the gun a bit by posting a “Winter” recipe as it seems Summer has just recently said its final goodbye. But as the wind currently wisps outside my windows and the rain pelts down on the fragile jewel-toned foliage I just know the trees that were barely clinging to their few remaining leaves will be skinny skeleton limbs in the morning.

Also, I just couldn’t wait to tell you about it.

Winter is not often highly regarded for its salads. All that is about to change.

4070703977_f2a18571b8_b

Julienned fennel, celeriac and apple are lightly coated in a tangy homemade Creme Fraiche dressing. Piled high on plate, one invisions the hopeful thought of white snow in the months ahead, as their fork lunges into the crisp salad. This welcomed change of taste is a far cry from the usual roasted, braised and baked dishes that accompany the chilled Winter.

I must give credit for this ingenious dish to Mataio, chef and owner of Ciao Thyme Catering. You may recognize this company from such weddings as Molly and Brandon’s. It is also known as my former place of employment before we made the move to Seattle.
4071470298_e14138e873_b

I say former but on occasion they let me back in to teach and play in their gorgeous kitchen filled with the colors of Tuscany – it is always a joy to return. The food that emerges from that place is beyond fantastic. It is inventive, mostly local and filled with more passion that I’ve ever seen presented on a plate.

4071469006_52420c97f5_b
Jessica and Mataio, owners of Ciao Thyme catering are currently spending the month of November traveling in Italy – I am more than a bit envious. The driving force behind this trip is to seek new tastes, new dishes and a renewed purpose and love for the food they create. The lessons learned from this trip will fuel the creativity needed to inspire the menus that are never repeated. I will be the first one lined up at the door of Ciao Thyme upon their arrival home, waiting for the Italian inspired dishes to emerge.

Winter White Salad
Serves 4 as a side salad

Celeriac, also know as celery root, is the unsung hero of this dish. The flavor is similar to that of celery but with more spice and none of the obnoxious strings. It crunches like a carrot and yields an aromatic fragrance that will leave you wondering why you’ve never taken note of it before. You’ll have to get beyond the warty and hard to peel exterior but once you do you will be rewarded with a unique flavor and a crisp crunch that we so long for in the cold Winter months ahead.

1 apple – I used a tart Pink Lady and loved the flavor it added.
1 Fennel bulb
about 1/4 of Celeriac, peeled
1 small Leek

Using a Mandolin with the matchstick blade carefully slice the apple, fennel and Celeriac. Each item should yield about 1 1/2 – 2 cups once cut. You can play with the quantity of each depending on your flavor preference. Keep all the sliced produce in a bowl of cold water with a touch of lemon juice to keep them from browning. When ready to dress the salad make sure you completely drain the matchsticks.
Thinly slice just the white part of the leek. Separate the rings.
Make the dressing.

Creme Fraiche Dressing

Making your own Creme Fraiche is an easy and rewarding experience. Here is my version which yields a thick tangy cream that you will often find a stash of in our fridge.
1 cup Heavy Cream (I microwaved it for 20 seconds to take off the chill and to speed up the process) add 1 tablespoon lemon juice to the cream. Stir. Let this mixture sit out for several hours until thick. At that point it can be refrigerated and kept covered for a couple of days.

1/4 cup Creme Fraiche
2 teaspoon Apple Cider Vinegar
Salt and Pepper to taste

Mix all the ingredients together.

Lightly coat the fennel, celeriac and apple with the dressing. Garnish with the leek rings and small parsley leaves. Serve immediately.

*As a side note I will be teaching a class in Bellingham, WA at Ciao Thyme. It is a Holiday Baking course covering some fundamental baking techniques like caramel, meringues and pie crust. I would LOVE to see some of you there – in fact I’d LOVE to see ALL of you! Check out their website for more details.

By Ashley Rodriguez | Posted in NaBloPoMo, NaBloWriMo, Soup and Salad, Vegetables | Comments (11)

Applejack Rabbit circa 1965

November 4, 2009 – 10:49 pm

4077347154_7e6d500f3e_b

It’s day four and I’m ready for a drink. How about you?

I guess I should have made this a bit more clear in yesterday’s post but we are talking about apples here – in all their splendor. We’ve turned apples into candy (or paste), we’re about to drink some, soon they’ll be in a fresh winter salad and I just ate a piece of raw apple cake with large bits of tart apples strewn about – I think you’ll like it.

Now let’s have that cocktail.

First things first – get yourself some apple brandy or Calvados.

4077351700_91de8b684b_b

Producers of Calvados will often use over 100 specific varieties of apples creating a blend of sweet, tart and bitter. The fruit is (often) hand picked, pressed, fermented then distilled. From there it ages for a minimum of two years in casks. Longer aged Calvados will result in a smoother drink. The finished product has an intensely floral aroma and one sip will warm your throat as a good scarf would.

4076595323_3ff6db69f5_b
So now that we have Calvados all figured out grab the remaining supplies – lemons and maple syrup.

This drink is the epitome of Fall refreshment. Perfectly balanced, crisp, refreshing and as comforting as a mug of Hot Cider but more fun.

I can’t think of more perfect way to celebrate the accomplishment of posting four days in a row – imagine the celebration at the end of the month!

4077348602_f1878efe18_b
I raise a glass to all of you as well. Your comments are the push I need when my brain tells me that it’s ready to shut off. I’m already learning so much and can feel myself growing through the continual daily practice of photographing, writing and cooking – oh and I am getting very good at eating as well. So thank you for your help in all of this.

Cheers!

Applejack Rabbit

This is a classic Gourmet cocktail from December 1965.
I haven’t tried many different producers of Calvados but I’m very happy with the bottle of Boulard my husband picked up. Gourmet also suggests Clear Creek, Germain-Robin, American Fruits, Westford Hill, and Laird’s.

Half fill a cocktail shaker with cracked ice and pour over it 2 ounces apple brandy, the juice of 1/2 lemon, and 1 tablespoon maple syrup. Shake the mixture vigorously and strain it into a chilled cocktail glass.

By Ashley Rodriguez | Posted in NaBloPoMo, NaBloWriMo, To Drink | Comments (17)

Apple Pate de Fruit

November 3, 2009 – 4:34 pm

4070681601_00cf5863f7_b

While serving dozens of cookie plates at the restaurant I would occasionally sneak in a taste for myself. After the Chocolate Chip Cookie, the little fruit jellies were my favorite item on the plate.

“This is the best fruit roll-up I’ve ever had” was my reaction after the first taste of a Pate de Fruit. Which was in fact the best compliment I could have given these little jewels.

Finding a fruit roll-up in my brown paper lunch bag as a child was a rarity. At my cousin’s house, however, my aunt kept the cupboards filled with such childhood favorites as Handi-Snacks – complete with the little red spatula to aid in the spreading of the neon orange “cheese”, Snack Packs, individually packaged chip bags (not surprisingly the Doritos were always the first to go) and of course Fruit-roll ups in every flavor, tongue changing color and pull-and-peel variety. I loved staying with my cousin as we were very close but it was the lunches my aunt packed us for school that kept me up at night, sleepless with excitement. When lunch time finally arrived I would save the best for the last – the fruit roll-up.

4071443192_767658b3c3_b

I’m older now and my palette has “matured” since those days but I still can’t resist some of the flavors that take me back to my overly processed childhood such as this recipe for Apple Pate de Fruits.

From start to finish this recipe is an endeavor not for those in a rush. Your effort is rewarded with a candy intensely “apple”. Somehow in the process these little jellies manage to encapsulate all the is good with apples – soft sweetness, airy floral flavor and tartness to perfect the balance – in one bite.

4070678693_eca7cc69b0_b
Carefully cut and dusted in granulated sugar these candies curb that afternoon sweet craving in one fragrant bite and make a very welcome addition to an afternoon or after dinner cookie plate – because cookies are an everyday occurrence in places other than my house right?! – please just say yes.

Without the crunchy coat of sugar these jellies are fast friends with a nice aged cheddar.

4070697975_a68cb7016a_b

4071458630_62a858071d_b

The apple shaped beauties you see here were created with the assistance of little cookie cutters and will make a delightful snack during another day of mushroom foraging tomorrow.
With candies like this to keep me company I guess being a grown-up isn’t as bad as I once imagined it would be.

Apple Pate de Fruit
adapted from Alice Waters, The Art of Simple Food

This recipe can be used for jelly, apple paste or pate de fruit – depending on how long you cook the mixture. Continually check the consistency using a plate that is thoroughly chilled in the freezer.

8 medium apples (about 3 pounds) washed, quartered and cored – I used 4 Honeycrisp and 4 Granny Smith
1 cup water
1/4 tsp salt
1 1/2 cups sugar
Juice of 1 lemon (about 1/4 cup + 1 tbl.)

Lightly coat an 8×8 baking dish with flavorless oil or pan spray. Line the bottom with parchment then lightly cover the parchment in oil.

In a large pot combine the apples and 1 cup water. Cover and cook over medium until the apples are soft. The amount of time this takes depends on what type of apples you use. The Granny Smiths were done around 20 minutes but I continued to cook for a total of 30-40 minutes until the Honeycrisps were soft and losing their skin.

Press the mixture through a fine sieve to end up with a smooth, peel-free puree.

Return the puree to the pot and add the salt, sugar and lemon juice. This mixture will now simmer for at least an hour. Stir often and watch for changes in thickness, scrape the bottom of the pan often as it can easily scorch with all that sugar. You may want to wear an oven mit while stirring as the mixture spatters and – speaking from experience – to say it’s hot is an understatement.

In the original recipe it said the mixture is done when it holds a mounded shape. After being on the burner for well over an hour mine still never mounded. So instead I transferred it to the prepared baking dish then placed it in an oven set at 150* for one hour. I let it set to cool for a few hours the bottom was still softer then I liked so I inverted it, placed it back in the pan and dried it in the oven again for an hour.

I wanted firm jellies – if you are using this as apple paste you won’t have to dry it for as long. Also you can quickly test the consistency by keeping a plate in the freezer then place a small amount of the jelly on the plate to set. Once cool check the consistency.

After all the cooking and drying I let it sit on the counter overnight. In the morning I removed the jellies from the pan and was easily able to slice them with a sharp knife.

You can cut them and roll them in granulated sugar or get crazy with cookie cutters. These little sweets served with an aged cheddar are out of this world.

4071455572_fbe55b3809_b

4071456674_a6cd9b3cb9_b

By Ashley Rodriguez | Posted in Candy, NaBloPoMo, NaBloWriMo | Comments (29)

Pumpkin Pie

November 2, 2009 – 10:17 pm

I love that I’ve posted two entries that have both deviated from my NaBloWriMo plan – and it’s only the second day. Typical. But I assure you over the next few days you will get your fair share of apples.

4070598927_5d11be3959_b

This past Saturday I found myself alone in the house. After the initial shock of the unfamiliar sound of silence and reveling in the peaceful moment I turned on the oven, cranked up the tunes and set myself for the task at hand – create a winning pumpkin pie. You see, somehow I got myself into a pie contest for the Queen Anne Farmers Market. I blame twitter – re-tweet with caution for it could get you signed up for pie contests.

Really though the contest was fun and I need very little, if any, excuse to bake a pumpkin pie.

4071359100_33fa8d4c08_b

Let me quickly point out that my pie was not the winner – making it therefore, a loser. However, I am still going to share the recipe because I rather enjoy it – particularly for breakfast. Pumpkins are a vegetable thereby making it a healthy dish. (Don’t you just love my logic?)

I knew I was taking a chance with this pie. With creativity being a category for the judging I thought briefly about toppings and chocolate or just about anything else that would win me points. I just couldn’t do it. To me there is not much that beats classic pumpkin pie – especially Grandma’s pie.

So it was her classic recipe I turned to as it is always the favorite item on our Thanksgiving table. Of course I tweaked a few things to make the recipe reflect my style. The crust was Grandma’s recipe using olive oil instead of canola oil. This substitution gave the foundation a hearty, savory flavor. The pumpkin puree – from a can because that’s how Grandma would do it – was infused with bay, vanilla bean and the traditional spices. My pie was subtly sweet with the addition of a dark Muscovado sugar.

4071360826_d19e376ed4_b

The top of the pie was covered in Fall leaves made from an all butter crust and brushed with various egg or cream washes so they would each be a different shade. I served the pie with a Maple whipped cream.

It’s a winner – well not technically – you be the judge.

The Losing Pumpkin Pie

Crust

2 cups Flour

1/2 tsp salt

1/2 cup olive oil

1/4 cup cream

In a medium bowl combine the flour and salt. Stir in olive oil and cream. And *poof* pie dough is done. The dough will be wet. Press into pie pan and bake for 30-40 minutes at 360* until completely baked but the color will remain light. Pour in pumpkin pie filling (below) then continue baking until custard is slightly loose in the center. 350* approximately 35-45 minutes.

Pumpkin Pie Filling

2 cups pumpkin puree

3 eggs

1/2 cup cream

1/2 cup Muscovado sugar (you can easily substitute dark brown or even light brown sugar)

1/2 tsp salt

1 dried bay leaf

1 vanilla bean

3/4 tsp cinnamon

1/4 tsp ginger

1/4 tsp fresh nutmeg

Combine the puree, cream, sugar and spices in a medium sauce pot then place on low heat. Scrape the seeds from the vanilla bean into the puree and throw the pod in there as well. Cook the filling for about 10-15 minutes. Turn off the heat then let it sit for an hour or two – this isn’t vitally necessary but allows the flavors to meld. You could also do this the day ahead.
Re-warm the filling then stir in the eggs taking care not to cook the eggs. I like to put warm filling into a warm crust because it cuts down on the baking time.
Bake as directed above then let cool completely.

Garnish with Fall leaves using your favorite pie crust recipe (you could use the same crust recipe as directed above but I find that it doesn’t roll out very easily even when rolling between two piece of parchment. I used my Perfect Pie crust – all butter)

I used a variety of washes to get the differing colors on the leaves. 1. one egg and one yolk whisked together 2. one white and 1 tbl. water 3. Heavy Cream

Some of the leaves were sprinkled with white sugar, some turbinado and the rest, Vanilla sugar – and of course a little sprinkle of salt over all of them.

Serve with Maple whipped cream – simply add 1-2 tbl to 2 cups whipped cream.

By Ashley Rodriguez | Posted in Dessert, NaBloWriMo | Comments (20)

Thank you, sara

November 1, 2009 – 8:50 pm

Yesterday I received this in the mail.

4066291498_374261427c_b

And this is how it made me feel.

4065542227_bf9c6ef1f0_b In fact that dopey grin will most likely cover my face for at least a week after this unexpected gift from a dear friend – whom I’ve never met. Inside this box was a tightly wrapped loaf of apple bread.

4066293146_954bf1181e_b Yeah, that’s right. I’ve never met her. Don’t be frightened – it’s not daily practice that I receive and consume baked goods from strangers. You see in my mind Sara is anything but a stranger. First of all check out her gorgeous site (SproutedKitchen.com) and tell me you wouldn’t eat anything that comes out of that delicious kitchen. We have our blogs and Twitter to thank for making us fast friends – kind of nerdy but it makes me happy.

The loaf was delicious by the way – nutty grains created a creamy and hearty interior that was made light and tart by the addition of apples, perfectly spiced and not overly sweet (the recipe is on Sprouted Kitchen). Of course I off set the healthy aspect of the loaf by warming a slice in the oven then nearly drowning it in cultured butter.

Sara included a quote on the bottom of her hand-written note. “It is always the simple things that change our lives. And these things never happen when you are looking for them to happen.” Don Miller

This simple gesture of a home baked gift has indeed made an impression on my life. First of all it has made me even more eager to meet Sara so I can thank her in person and secondly it has spurred in me the great desire to return the favor so that someone else could feel this joy.

I know it’s just a loaf (a very tasty one at that) but it represents so much more. Sara took the time to think about me and how this gift would make me feel, she took care when baking it, wrapped it tightly, placed a sweet note next to it’s side and sturdied into a box to make the overnight journey to reach my front door on an sunny Saturday afternoon. A selfless act of kindness with no expectation of gift in return – the definition of love.

An act of love catches one off guard and they are forever changed.

Thank you Sara for your loving kindness.

By Ashley Rodriguez | Posted in Miscellaneous | Comments (16)

NaBloWriMo – yes. I’m crazy.

October 31, 2009 – 11:28 pm

So I think I’m going to do it.

NaBloWriMo that is.

I know you are probably as shocked as I am.

“She’s going to write a new post everyday for a month? She barely manages to squeak out one a week.”

First of all – don’t be so rude. Secondly, I’m crazy. Crazy and wanting a challenge – because apparantly raising two young boys, getting settled into a new home, laundry and working on other “side” projects aren’t enough.

The reality is I want to push myself to write more, eat more, cook more, photograph more and to create more of a community within Not Without Salt.

I do feel bad for those of you who have subscribed to my RSS feed because you will most likely get sick of me. But I assure you this high amount of posts are sure to last for only one month.

I’m so excited to see how it will cause me to grow and (hopefully) improve. To become better at something it seems as if it has to become daily practice to the point where it becomes as natural as breathing. I know that one month won’t get me to that point, a lifetime is often not long enough, but to inch slightly toward that goal is more than enough for me.

Learning takes work and one must stretch themselves to grow – and for me this will be a stretch.

My initial thoughts are to organize the month by breaking it down by weeks. Each week I will work exclusively with one ingredient and show many different applications for that ingredient – sweet, savory, cocktail, candy.

I do however reserve the right to change my mind and post on whatever the heck I feel like. I’m not great with structure and I tend to change my mind frequently.

So who’s with me?

I hope you’ll follow along and encourage me along the way. Your comments mean the world to me!

Is anyone else crazy enough to participate in NaBloWriMo with me?

Check out the official website.

By Ashley Rodriguez | Posted in Miscellaneous | Comments (26)