tag:blogger.com,1999:blog-79394544927006339042024-03-13T17:21:17.424-04:00My CeliaA search. A story. A gluten-free adventure.Charles Lucehttp://www.blogger.com/profile/15813024989607723971noreply@blogger.comBlogger155125tag:blogger.com,1999:blog-7939454492700633904.post-4474988995539748722013-10-20T14:03:00.000-04:002019-04-13T12:56:51.703-04:00Foragers' Favorite<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHaYbfcJKtQ2jtvpAhbrgn8Ga9Fs5FCfyQQLiZZN0nolVS_5DceZTYqKHsZzgb8JrEF23XLQ-OgZz4s_33YDQ_Wo8JUkVIc3dk5pEHz-qxl-F4NNJQQWAEAEx8ww5wfh8rKd-VbKQcrck/s1600/B-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHaYbfcJKtQ2jtvpAhbrgn8Ga9Fs5FCfyQQLiZZN0nolVS_5DceZTYqKHsZzgb8JrEF23XLQ-OgZz4s_33YDQ_Wo8JUkVIc3dk5pEHz-qxl-F4NNJQQWAEAEx8ww5wfh8rKd-VbKQcrck/s400/B-1.jpg" width="327" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breakfast perfection</td></tr>
</tbody></table>
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Autumn has come to New Jersey, making me realize
that frost, and the end of growing season, is imminent. Now is the time
to pluck the last tomatoes and corn, harvest apples, haul squashes into
the root cellar, dig pungent horseradish roots, and gather sweet,
abundant fall red raspberries. And of course it's also the season to
forage mushrooms. Porcini are up. So are Hen-of-the-Woods, Sweet Tooth,
Gypsy, Agaricus, Grayling, and many other delectable edibles.<br />
<br />
The mushrooming club to which I belong, The New York Mycological
Society, meets for a fall fling in a few weeks. We rent a house in the
Catskill Mountains and fan out into the damp forests. Evenings are
filled with culinary wonder - and learning. There are <i>so many species</i> out there!<br />
<br />
And then comes morning. Every Catskill weekend for the past 5 years (And
every July Chanterelle weekend too), I've prepared buckwheat pancakes
for the group.<br />
<br />
Buckwheat pancakes from my mother's family's recipe (see the index card
from her collection, below) were a cold-weather staple of my childhood.
The batter was always fermented in the same stone bowl. When I'd come
home from school and see it on the kitchen counter, I knew the next
several days would begin with delicious hot breakfasts. She'd serve
those buckwheat cakes with molassas and maple syrup, bacon on the side,
and she'd save leftover batter to use as a starter. Eventually the
output became sourdough buckwheat. It was my first taste of sourdough;
the experience destined to become a passion. </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9fwTWMgBo5SPGfmtF5xRsm4UiXDPrXApqZ1lJFgknUUGGIweJhRFguGj6ANqUsnBrm4tzML_vTswVW5LKEqn-DUyHweFqThWRsVWaf9Fl05dEWDSO92DwGyXNV7CrQwXRDK52y2-__w/s1600/cards1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="357" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9fwTWMgBo5SPGfmtF5xRsm4UiXDPrXApqZ1lJFgknUUGGIweJhRFguGj6ANqUsnBrm4tzML_vTswVW5LKEqn-DUyHweFqThWRsVWaf9Fl05dEWDSO92DwGyXNV7CrQwXRDK52y2-__w/s400/cards1.jpg" width="400" /></a></div>
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">
Fast
forward to 2002 and my diagnosis of Celiac Disease. Mom's buckwheat
pancakes, I feared, were one more food I'd never eat again. But then I
discovered that 100% buckwheat flour could make a batter that held
together nicely. It did not need gluten. What <i>I </i>needed was to
replace the taste of wheat with a parallel mouth experience. Enter
unbolted buckwheat - flour that's ground to random amounts of fine-ness,
then not sieved to be consistent. It's chewy and crunchy, but at the
same time, smooth. Because the grains of buckwheat are broken in
different amounts, unbolted buckwheat flour develops a long range of
flavors as it ferments.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Mom's
buckwheat pancakes - which are now gluten-free and also happen to be
egg-free and dairy-free - are totally easy to make. Time does the work:
you mix a batter with a bit of yeast and sugar and let it ferment
overnight. In the morning, add brown sugar, oil and baking soda and fry
away. (Recipe below)</span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcK9IIJqsZHPjhO5rvoRdh6VA-sIjtAPVqjvd-vQYHCx8t3bf5FPSnP92_JJeFbgFRN7WvRIdPseXgAv0epJum3qp6BdJZLbCUG5MgLaiNUKNZuiImfpV29rHXKRnm9ry1W6ayzA6TxZ0/s1600/Bb-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcK9IIJqsZHPjhO5rvoRdh6VA-sIjtAPVqjvd-vQYHCx8t3bf5FPSnP92_JJeFbgFRN7WvRIdPseXgAv0epJum3qp6BdJZLbCUG5MgLaiNUKNZuiImfpV29rHXKRnm9ry1W6ayzA6TxZ0/s400/Bb-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caramelized berries and melting butter ... YES!</td></tr>
</tbody></table>
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">The hard part is finding unbolted buckwheat flour. Shortly after
discovering that I could make gluten-free buckwheat pancakes I learned
that my unbolted flour source, an historic water-powered mill in
Youngstown, Ohio, ground wheat and rye flours in the same room as
buckwheat. When I Elissa-tested my batter it ran off the charts. I
searched far and wide for substitutes and found none. Eventually I
decided to grind the grain myself. Lucky for me it made a superior bread
mix - Bold Buckwheat Premium - as well as terrific pancakes.<br />
<br />
I've packaged freshly-ground, organic, unbolted buckwheat flour in
half-pound re-sealable bags and sell these for $2.25. You can find them
in the <a href="http://www.lucegfbread.com/accessories" style="color: #336699; font-weight: normal; text-decoration: underline;" target="_self">Accessories</a> section of my website, or just click <a href="http://www.lucegfbread.com/coarse-buckwheat-flour" style="color: #336699; font-weight: normal; text-decoration: underline;" target="_self">HERE</a>.<br />
<br />
The first time I made these cakes for my New York friends I was a bit
intimidated. Buckwheat cakes are rustic food, and these were <i>New Yorkers</i>
- foodies to boot. They not only loved the cakes, they demanded I make
them for every weekend getaway. That's why I call them Foragers
Favorite.<br />
<br />
A note: Foragers Favorite Buckwheat Pancakes are superior when made with
walnut oil, but any kind of oil, including melted butter, will work. I
like to up the taste ante by tossing a few chopped walnuts in the
griddle and then pouring the batter over them. The walnuts caramelize
and soak up cooking oil and get wonderfully crunchy and tasty. And then
there's those seasonal red raspberries. They're a perfect add-in for
richly flavorful buckwheat.</span></span><br />
<br />
<div style="color: black; line-height: 150%; text-align: center;">
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Forager's Favorite Buckwheat Pancakes</span></span></div>
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">yield: 10 - 12 cakes each @ 1 1/2 Oz. (40 grams)<br />
<br />
Ingredients<br />
<br />
1 1/4 cup <a href="http://www.lucegfbread.com/coarse-buckwheat-flour" style="color: #336699; font-weight: normal; text-decoration: underline;" target="_self">coarse buckwheat flour</a><br />
1 1/2 cup lukewarm (body temperature) water<br />
1/2 tsp granulated sugar<br />
3/4 tsp instant yeast<br />
1/4 tsp salt<br />
2 tsp dark brown sugar<br />
1 tsp oil (walnut oil works best) or melted butter<br />
1/4 tsp baking soda<br />
oil, bacon fat or butter for griddle<br />
<br />
You will also need:<br />
<br />
A large stoneware, glass or stainless steel bowl<br />
Stirring spoon<br />
Measuring cups and spoons<br />
Griddle or skillet<br />
spatula<br />
<br />
Method:</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />The
night before you are going to make the pancakes, measure the water and
place in a large bowl. Add sugar and yeast and stir well to dissolve
both. Add and dissolve the salt. Add the buckwheat flour and stir until
batter is smooth.<br />
<br />
Let batter stand at room temperature overnight. Batter will swell -
sometimes to the point of overflowing the bowl - then fall back.<br />
<br />
In the morning, heat a griddle to medium, or just below the smoke point
of whichever oil you are using. To the batter, add brown sugar, oil and
soda and stir until well incorporated and batter is smooth. (It may be
necessary to add water if the night was dry and the batter has lost some
moisture).<br />
<br />
Use a 1/4 cup measure to pour batter into cakes on a greased skillet. Add nuts or fruits <i>ad lib</i>.
Fry until edges start to dry and the center bubbles, then flip and cook
the other side. Serve warm, preferably with maple syrup and molasses.<br />
<br />
Farmhouse style: My mother and father both swore that their parents
claimed the best way to eat buckwheat pancakes was with beef brisket
gravy. Mom never made them like this this for us, but supposedly this is
the most authentic serving mode.</span></span>
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
Have a great week, and happy (GF) dining!<br />
Charles Luce</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"> </span></span>Charles Lucehttp://www.blogger.com/profile/15813024989607723971noreply@blogger.com0tag:blogger.com,1999:blog-7939454492700633904.post-88724051330497840762013-09-22T18:35:00.000-04:002013-09-22T18:35:21.004-04:00What Polly Wants:<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhasIaIGWahqa8p6MkLELTv85YraTRTMN8PMogHd-MXS9F6o0HmuR_bP1G_7-imhqIvhYK6ZntYEB7D75xZMygH65fEpPxIKhvW6aXh3DCZVBjW3S7-sE6GTpPSYzw0RR2JVAIwFz4LfF0/s1600/Cracker.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhasIaIGWahqa8p6MkLELTv85YraTRTMN8PMogHd-MXS9F6o0HmuR_bP1G_7-imhqIvhYK6ZntYEB7D75xZMygH65fEpPxIKhvW6aXh3DCZVBjW3S7-sE6GTpPSYzw0RR2JVAIwFz4LfF0/s400/Cracker.jpg" width="363" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;">OMG Crackers with Chernuska seeds</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<i><span style="color: #666666;"><br /></span></i></div>
<span style="color: #999999;"><i><span style="font-family: "Trebuchet MS",sans-serif;">This past July I had the opportunity of attending <a href="http://kneadingconference.com/">The Kneading Conference</a> in Skowhegen, Maine. There I was privileged to attend many workshops, the best two of which were led by Naomi Duguid. Duguid is a flatbread-maker extraordinaire. Her work has inspired many meals in my house, including simple sip-the-soup-and-crunch-the-cracker affairs. </span></i></span><br />
<br />
<span style="color: #999999;"><i><span style="font-family: "Trebuchet MS",sans-serif;">The workshops: Artisinal Crackers and Using The Tandoor, produced foods I could not eat (The Kneading Conference was a wheat-eater affair) but I learned a tremendous amount - including that my OMG Flatbread mix could be used to make breads that "work" in a Tandoor.</span></i></span><br />
<br />
<span style="color: #999999;"><i><span style="font-family: "Trebuchet MS",sans-serif;">The column and recipe below were published in my e-newsletter before I ever went to Maine, but as summer ends and I look back over its significant events I can't resist reprinting it here. </span></i></span><br />
<br />
<div style="text-align: center;">
<span style="font-size: large;">••••</span></div>
<br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Creating crackers was never part of my summer program. After coming up
with a flatbread that could be made on stove top or outdoor grill, I
figured the test kitchen was closed until mid-August, when I'd put
finishing touches on a Back-To-School bread. But if the forces of the
universe conspire, you've gotta follow.<br />
<br />
</span></span><span style="font-size: 14px;"><span style="font-family: trebuchet ms,lucida grande,lucida sans unicode,lucida sans,tahoma,sans-serif;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">In early June I was lounging on the couch reading Diane Morgan's excellent cookbook, <a href="http://www.amazon.com/Roots-Definitive-Compendium-more-Recipes/dp/0811878376" style="color: #336699; font-weight: normal; text-decoration: underline;" target="_self"><i>Roots</i></a>,
and discovered that if I wanted to make a classic Peruvian hot sauce
for South American style potatoes (I did), I needed to use saltine
crackers. Of course this got me thinking: Was there a gluten-free
equivalent? I'd never tasted one.<br />
<br />
A few days later, while picnicking with friends Sara and Claude, Sara
began rhapsodizing about crackers. She doesn't suffer from celiac
disease, so no grain is off-limits, but she'd just tasted a flatbread
made from my <a href="http://www.lucegfbread.com/mixes/omg-flatbread">OMG Flatbread</a> mix and was certain it could make a great
cracker.<br />
<br />
And then I recalled how my wife Leslie preferred the baking
experiments I rejected as too thin and crunchy. Yes, the universe was
telling me something.<br />
<br />
Digging into cookbooks I soon came up with a half-dozen good-sounding
cracker recipes. Eliminating all but the easiest reduced the field to
one: Jeffrey Alford and Naomi Duguid's rye cracker recipe, in their
massive and wonderful volume, <a href="http://home%20baking%20the%20artful%20mix%20of%20flour%20and%20tradition%20around%20the%20world/" style="color: #336699; font-weight: normal; text-decoration: underline;" target="_self"><i>Home Baking</i></a>.
I didn't want to make my crackers with rye, of course, but I was sure
the basic formula would work with <a href="http://www.lucegfbread.com/mixes/omg-flatbread">OMG Flatbread</a> flour, and it did.<br />
<br />
<img align="left" alt="cut crackers ready to bake" height="225" src="http://gallery.mailchimp.com/7123c0777163d2d32c2553e03/images/crackers1.jpg" style="border: 0px none; display: inline; height: 225px; line-height: 100%; margin: 10px; outline: medium none; text-decoration: none; width: 300px;" width="300" />You couldn't find an easier recipe than this. One needs only butter,
sugar, salt, rice flour for dusting and some OMG Flatbread mix. You can
complicate things if you wish with spices like Charnushka (to me this
is an ingredient well worth finding), but the hardest part of making
these crackers is tolerating oven heat on a summer day.<br />
<br />
A thought on this: I suspect crackers can be made in a
toaster oven or even a BBQ with a pizza stone and a lid. I never got around to trying, but if one of you does,
kindly let me know how it works.</span></span><br />
</span></span><br />
<br />
<br />
<div style="color: black; font-family: Arial; font-size: 14px; line-height: 150%; text-align: center;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: 14px;"><span style="font-size: 18px;">OMG Crackers</span></span></span></div>
<div style="color: black; font-family: Arial; font-size: 14px; line-height: 150%; text-align: center;">
</div>
<span style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: 14px;"><span style="font-size: small;">Yield: about 30, 2-inch-square crackers<br />
<br />
Ingredients:</span><br /><span style="font-size: small;">
1/2 cup <a href="http://www.shop.lucegfbread.com/OMG-Flatbread-mix-1114.htm" style="color: #336699; font-weight: normal; text-decoration: underline;" target="_self">OMG Flatbread flour mix</a> </span></span><br />
1/8 tsp granulated sugar<br />
1 TBLS unsalted butter<br />
1/4 cup warm water - 100 - 115F<br />
About 2 TBLS white rice dusting flour<br />
Coarse salt to sprinkle on cracker surface<br />
(optional) Charnushka - available at <a href="http://www.savoryspiceshop.com/spices/charnush.html" style="color: #336699; font-weight: normal; text-decoration: underline;" target="_self">Savory Spice Shop</a><br />
<br />
You will also need:<br />
Medium bowl<br />
Whisk, stirring spoon or fork<br />
Large work surface or cutting board<br />
Pizza stone or cookie sheet<br />
Rolling pin or empty cylindrical bottle<br />
Sharp knife or pizza wheel cutter<br />
Water spritzer (you can dip your fingers in a bowl and flick the water if you don't have a spritzer)<br />
Cooling rack<br />
<br />
Procedure:<br />
Optional first step: Using an immersion blender or small food processor, process flour mix for 1 minute, or until very fine.<br />
<br />
• Using a medium bowl, add flour and sugar and whisk to blend. Cut
butter into lima-bean-sized chunks. Toss into flour/sugar blend and rub
in with fingertips until mixture has the texture of coarse sand. Add
water and stir to mix. Let stand about 5 minutes, then beat dough
vigorously until it is smooth - 50 or more strokes. (A power mixer may
be used.)</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">• Thoroughly dust a work surface or large cutting board (It must be at
least 12" X 16"). Turn dough out onto dusted surface and sprinkle dough
with dusting flour. Pat and shape dough into a rectangle that is about
6" X 8", turning and dusting frequently. Dust a rolling pin or
cylindrical bottle and roll dough very thin. (see photo).<img align="left" alt="cut crackers with fork for scale" height="225" src="http://gallery.mailchimp.com/7123c0777163d2d32c2553e03/images/crackers2.jpg" style="border: 0; display: inline; height: 225px; line-height: 100%; margin: 10px; outline: none; text-decoration: none; width: 300px;" width="300" />
Using a pizza cutter or sharp knife, cut dough into rectangles or
squares. Prick surface with tines of a fork. Cover with plastic wrap or a
dry towel and put in a warm-ish place to rise.</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">• Heat oven to 425 F. If you have a pizza stone, use it. A heavy cookie
sheet works well too. If your cutting board is plastic you'll need to
transfer the crackers to a flat, heat-proof surface, such as a peel or a
flat cookie sheet and then tip or slide crackers onto hot stone/cookie
sheet. If the cutting board is wood, gently brush away excess flour and
then tip the crackers onto the hot stone/cookie sheet in the oven.
Spritz them lightly with water and sprinkle with salt and/or charnushka.<br />
<br />
• Bake 10 minutes or until slightly browned (see photo at top of this
page). It's a good idea to turn the pizza stone or cookie sheet 180
degrees halfway through, but be very careful moving a hot stone. Remove
crackers to a rack to cook. They should be cool enough to eat in 10
minutes. Sit down in front of the tube, boot up an old episode of Dr.
Who, and try not to eat every last one! </span>Charles Lucehttp://www.blogger.com/profile/15813024989607723971noreply@blogger.com0tag:blogger.com,1999:blog-7939454492700633904.post-71166851910402903982013-07-04T20:08:00.002-04:002013-07-04T20:08:45.379-04:00Goodbye to Pizza Town<span style="font-size: small;"><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl9w9EYk8Mv8Al2ll4imVD4zAt8CVtnBmK_lK_0pj27mpq740dRLzNqPgZ0yxls3I_Mo5VA6kpJydw_as4dtO_xxErgIycmV7iT317YPv8L1cAanWrm57_QMyBYsNuniYzqvE636daU_w/s507/pizza-71.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl9w9EYk8Mv8Al2ll4imVD4zAt8CVtnBmK_lK_0pj27mpq740dRLzNqPgZ0yxls3I_Mo5VA6kpJydw_as4dtO_xxErgIycmV7iT317YPv8L1cAanWrm57_QMyBYsNuniYzqvE636daU_w/s400/pizza-71.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pizza from the BBQ grill. Gluten-free of course!</td></tr>
</tbody></table>
</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> During the 1980’s and ’90’s, Hoboken New Jersey was a great place to live - especially if you loved pizza. One did not have to go far to find a slice; in fact it seemed there was a pizza joint on every block. You could get thin crust or flexible crust, topped with anything your heart desired. In the back street neighborhoods there were delis selling thick Sicilian-style slices, the dough sweet as honey, rich with olive oil and rosemary, topped with a minimal smear of tomato sauce.<br /><br /> I was totally addicted to this simple, delicious and nutritious food, and could have dined on it nightly - and might have, were it not for the fact that my wife Leslie had celiac disease and needed to avoid such things. Nonetheless we’d decamp once a week to a corner pie stand, where she’d eat antipasto and I’d stuff myself with pepperoni decorated, gooey cheese slices - perfect at a buck fifty each.<br /><br /> Such paradise was not to last - paradise never does. One tragic Friday the ATF swept into our favorite joint, chasing everybody out and padlocking the door. We never knew the reasons but the place never reopened. That was about the time Hoboken’s demographics were taking a precipitous shift: young people with lots of money swarmed the place, sending real estate prices skyward and driving restauranteurs towards classier - and boozier - fare. Being a “foodie” I appreciated entrées like squid ink risotto, but peasant food has a deeper allure. Pizza joint after pizza joint seccumbed to yuppie pressure and Hoboken, tragically, went choc-a-bloc with bars disguised as gourmet dining spots.<br /><br /> And then came 9/11. Many of those young Hobokenites worked in New York City’s finance industry, and not a few of them perished. A pall settled over town; when it gradually lifted, the populace seemed more cavalier, more solipsistic. Hoboken emerged from the tragedy less a community, more a city in search of its soul. Which most distinctly did not include working-class foods.<br /><br /> Shortly thereafter I joined Leslie as a verified Ceilac. Pizza - along with many other excellent foods - dropped from my menu. Tempted as I was I never cheated with a slice; I’d just been too sick pre-diagnosis. Occasionally we’d walk slowly past one of the remaining joints, inhaling deeply. We called it “drive-by dining,” a verisimilitude of the real thing, stimulating but unsatisfying.<br /><br /> We moved away from Hoboken in 2005 and haven’t looked back. I have, however, continued to miss pizza - deeply, profoundly. It’s true there are quite a few good gluten-free varieties now, and plenty of recipes too, but finding great pizza that’s also safe, and doesn’t include an offensive surcharge, is no easy matter.<br /><br /> When I began working on a gluten-free flatbread mix for my new business, <a href="http://www.lucegfbread.com/">Luce's Gluten-Free Artisan Bread,</a> pizza was on my mind. Whatever I was to come up with had to be adaptable so as to produce this delicacy. It also had to be dead-easy - the kind of product a child could make. And it had to be reasonably priced.<br /><br /> Viola <a href="http://www.shop.lucegfbread.com/OMG-Flatbread-mix-1114.htm">OMG Flatbread Mix</a>. Its origins are a bit more Middle-Eastern than Italian, but it <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtiX73CGrKXQ2Jf0Vh9_59dCn9fktt3Xe6dwdTgj4lnjH9tTxAuLGpm1n99OuLdxcujjxUrww2VvVnM1WWja6OavyTxJTp8prn0yP4BU0rxg-rL80jIJcjy9Su8CKInmTlID_KDEBi-I8/s200/pizza15.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtiX73CGrKXQ2Jf0Vh9_59dCn9fktt3Xe6dwdTgj4lnjH9tTxAuLGpm1n99OuLdxcujjxUrww2VvVnM1WWja6OavyTxJTp8prn0yP4BU0rxg-rL80jIJcjy9Su8CKInmTlID_KDEBi-I8/s400/pizza15.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Greek" Pizza from OMG Flatbread mix</td></tr>
</tbody></table>
does make incredible (and incredibly easy) pizza. Add 3/4 cup water to 1 cup flour, mix, spread thin on a big sheet of parchment, bake for 1 or 2 minutes on a very hot pizza stone, then withdraw from the oven, spread toppings, and send the pizza back to the hot place for a finishing 5 to 10 minute bake.<br /><br /> Just as I got OMG Flatbread on the market this past June, a heat wave settled on the Eastern US. I lost interest in kitchen baking, and I’m sure most of my customers did too. That’s when I began looking longingly at backyard BBQ grills.<br /><br /> I say “Longingly” because I have neither a back yard nor a BBQ grill (nor a front yard for that matter). Still, I have options. The lake that Leslie and I frequent in the summer - Deer Lake - is lined with picnic tables and BBQ grills. It’s also surrounded by a magnificent hardwood forest, from which visitors are encouraged to collect dead wood for their fires. The grills are primitive - using them is cooking at an absolutely fundamental level - but there had to be a way to adapt them for baking.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmb8Ksrp120ZaBAC9-GObuhA5VCdujcCls32w70ZvjUfNLHn6jOG0ILnrMoqUG9fDD0JoYiNZufKWW0cpQRerJXU2V33JQTCCmm4_NjGj2A_sL7ObEfkT1jvk7zawow_YP86JYZW68go/s483/pizza-63.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmb8Ksrp120ZaBAC9-GObuhA5VCdujcCls32w70ZvjUfNLHn6jOG0ILnrMoqUG9fDD0JoYiNZufKWW0cpQRerJXU2V33JQTCCmm4_NjGj2A_sL7ObEfkT1jvk7zawow_YP86JYZW68go/s400/pizza-63.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hardwood fire in a minimal grill. Deer Lake, NJ.</td></tr>
</tbody></table>
<br /><br /> Before I did I needed to cope with the fact that OMG Flatbread Mix, when formed into standard dough, was too slack. Any flatbread big enough to merit the name “Pizza” would fall through the grill slats. Just making the dough drier wasn’t such a great solution - too dry and the breads cracked like a Nevada salt flat, and the difference between too wet and too dry was extremely tight. So I began trying additives.<br /><br /> It turns out the best is a natural food product: Cassava flour. Not Cassava starch, but flour. Used throughout South America and large portions of Africa, Cassava flour is usually used by itself. It makes a bland bread to be sure, but it adds resilience to dough, allowing stretch while resisting sag. With a bit of trial-and-error I learned that adding 20 grams of it to one cup of OMG Flatbread Mix, then shorting the water down to 5/8 cup, produced a very nice pizza dough indeed.</span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHIKXrnLjNmf_fFetT1pvvmfUPAO4YCFXrbd7Owri5g2s6XHVXEhp8NbWrS24UQKDpsN8VxC7lGwbHYB8JKvg-jnRjdD2NSC1m0-1zB8coPKSAG8mcz8AdXigQQMK2uxiRjytDZyQUARQ/s600/pizza-64.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHIKXrnLjNmf_fFetT1pvvmfUPAO4YCFXrbd7Owri5g2s6XHVXEhp8NbWrS24UQKDpsN8VxC7lGwbHYB8JKvg-jnRjdD2NSC1m0-1zB8coPKSAG8mcz8AdXigQQMK2uxiRjytDZyQUARQ/s400/pizza-64.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fire-scorching toppings for the day's pizza</td></tr>
</tbody></table>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br /> All gluten-free doughs are sticky, thanks to the xanthan gum we use as a substitute for gluten, so the trick with grill-top pizza becomes transferring from work table to hot grill. You can’t just pick the dough up and toss it, or shape it and then stick a peel underneath. At home I form the pizza on parchment, but that’s an arrangement that doesn’t work atop a live fire. <br /><br /> At my Deer Lake picnic table work station, I elected to use a multi-faceted strategy, first spreading out a large sheet of aluminum foil, then smearing this with olive oil, then dusting with a blend of coarse buckwheat meal and white rice flour. I shaped the pizza atop this, then covered it with a second sheet of foil. Next I turned my attention to building a fire. The half hour it would take me to obtain a hot bed of coals would allow the pie to rise.</span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHUs9IVLgUU3_Fb8emzU8SxapWJS5FxyNxp80sIjotEskwLpktPqWf1Fuh79LNyrRCq6XtAuMA1DHINhFrZtCUqaiJRagyvn8luOe8cZ2cXrFKW_5DBO5ArU0ndGrNw6g87IcVKm0nzKs/s560/pizza-66.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHUs9IVLgUU3_Fb8emzU8SxapWJS5FxyNxp80sIjotEskwLpktPqWf1Fuh79LNyrRCq6XtAuMA1DHINhFrZtCUqaiJRagyvn8luOe8cZ2cXrFKW_5DBO5ArU0ndGrNw6g87IcVKm0nzKs/s400/pizza-66.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pie on peel.</td></tr>
</tbody></table>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br /> The Deer Lake forest yielded both oak and hickory. Once I had twigs flaming I piled on some wrist-thick branches and let the fire rip. The one adjustment the picnic grills have is height. I kept the metal grills right against the flames, and then the hot coals. I wanted that heat to sear my pizza.<br /><br /> Turning back to the foil-encased pie, I peeled away the top sheet to see the dough had risen slightly. I’d not expected more - not from such stiff dough - so I dusted a pizza peel with more buckwheat flour and a tablespoon of dried rosemary and flipped the pie onto the peel. Next came the tricky part: separating the remaining sheet of aluminum foil. Fortunately it came away easily and the pie showed every tendency to skid on its peel.</span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnb_yOH4F_dFEnS46soWLS4M5Ni7-mh3cUyN6Lnl1dzvnEAFL6nsQ3nqI2QBdDDnIAC9nBmlr4ef7j7Exv0IQFzXsEwTiVQPY248Nmv92zYDqDG21VXYdJh_MNqYGTRhLnI7SLttMoB1U/s600/pizza-67.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnb_yOH4F_dFEnS46soWLS4M5Ni7-mh3cUyN6Lnl1dzvnEAFL6nsQ3nqI2QBdDDnIAC9nBmlr4ef7j7Exv0IQFzXsEwTiVQPY248Nmv92zYDqDG21VXYdJh_MNqYGTRhLnI7SLttMoB1U/s400/pizza-67.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Can you almost smell this?</td></tr>
</tbody></table>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br /> The fire was now perfect. I raised the grill 4 or 5 inches, slid the pie onto the ferociously hot steel and baked it a minute. Smoke rose - I turned the pie 90 degrees and let it go another minute, then grabbed a bowl of sauce, a cutting board with mozzarella cheese, and the toppings, and flipped the pie. <br /><br /> By now the grill’s heat had been mostly absorbed by pizza, so I was able to smear on sauce, arrange cheese and sprinkle spices without fear that I’d burn the bottom. Then came the part I’d been sweating: using those big sheets of foil to wrap the grill, trapping heat as well as hickory-oak smoke and melting the cheese. In 10 seconds I realized the foil sheets weren’t big enough. I looked at our picnic basket in desperation. There was a stack of newspaper, my fire-starter stack. I unfolded a wad and used it atop the foil, plugging the smoke gaps (and praying the rig wouldn’t catch fire.)</span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3GZJjYC7_58kvKqVNhqLUYuJf9LN8qSwFlGRs3SGtmT49hXXRHLHg7MXAM14tmkGduxJ5CwZetJAf3F4fFrHXf_uNpPKwCsWLinw1FfzDZO47qgkeQJPrVPmqcosYJXvLpfNZXifZYHI/s523/pizza-69.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3GZJjYC7_58kvKqVNhqLUYuJf9LN8qSwFlGRs3SGtmT49hXXRHLHg7MXAM14tmkGduxJ5CwZetJAf3F4fFrHXf_uNpPKwCsWLinw1FfzDZO47qgkeQJPrVPmqcosYJXvLpfNZXifZYHI/s400/pizza-69.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Very</i> rudimentary oven</td></tr>
</tbody></table>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br /> It worked. After 5 minutes the cheese was melted, the bottom was nicely browned and crisp as a saltine. I peeled away my makeshift oven and Leslie and I sat down to a feast.</span></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">What I'd not accounted for in my planning was the way melting mozzarella absorbs flavors. It's the fat - one perfect reason never to use a skim milk cheese. The pie was divinely smoky, with a crisp crust and tender crumb. The perfect BBQ pizza.</span></span><br />
<br />
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">. . . . </span></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"></span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9crdZr6dVtkyh1Q2aAy1cO8cMghlx8nEiCxK_qHRUImh1fxrL-tk2keRB5FE5Ayr1aUn4Qn0ROiL2TWLipnY3kv9ixbE-9wguzFaVOmPblVdDoWMSPUEav4F89nKAw5YuEZhwBZPU78I/s542/pizza-70.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9crdZr6dVtkyh1Q2aAy1cO8cMghlx8nEiCxK_qHRUImh1fxrL-tk2keRB5FE5Ayr1aUn4Qn0ROiL2TWLipnY3kv9ixbE-9wguzFaVOmPblVdDoWMSPUEav4F89nKAw5YuEZhwBZPU78I/s400/pizza-70.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And the next day, I made two!</td></tr>
</tbody></table>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br /> Who, we asked ourselves driving away from the lake, Even needs Hoboken? Not us. Not any more.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><i>OMG Flatbread mix, parchment sheets, coarse buckwheat meal, fine white rice flour, and Cassava flour may all be purchased at Luce's on-line store. Click <a href="http://www.shop.lucegfbread.com/">HERE</a>.</i></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br /></span></span>
Charles Lucehttp://www.blogger.com/profile/15813024989607723971noreply@blogger.com0tag:blogger.com,1999:blog-7939454492700633904.post-54014339475906339842013-04-13T20:50:00.000-04:002013-04-13T20:50:29.363-04:00Sour to be Sweet<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicOSG2EEYtJ7IvlSyu1NDhU9GYVSqY8aTwDdZ7HA9hyphenhyphenVjqQzJctv2UOTXsXi-6aWr5ldsa68jcq3z_6SDOlS4whJmdUea8iiVfsHy7Kq23YTL87IIzbmgp9NhlqhVkoNt5_2lkjHBzB_I/s1600/rolls-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicOSG2EEYtJ7IvlSyu1NDhU9GYVSqY8aTwDdZ7HA9hyphenhyphenVjqQzJctv2UOTXsXi-6aWr5ldsa68jcq3z_6SDOlS4whJmdUea8iiVfsHy7Kq23YTL87IIzbmgp9NhlqhVkoNt5_2lkjHBzB_I/s400/rolls-1.JPG" width="282" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blood orange peels</td></tr>
</tbody></table>
One of the things I love most about being in business for myself is going around the country and meeting new customers. Last month, Leslie and I went to San Diego California for the Celiac Awareness Tour event. We sold out of product, met lots of wonderful folks, made new friends, and spent a few extra days touring around. It was on a "Touring day" that this story begins:<br /><br />
In a San Diego farmer's market I tasted the best raisins I'd ever put in my mouth. They'd been sun-dried by <a data-cke-saved-href="http://sdweeklymarkets.com/rl-farm-atkins-nursery" href="http://sdweeklymarkets.com/rl-farm-atkins-nursery" target="_self">R & L Farms</a>, and if you can get your hands on some, by all means do. I wish right now that I had more - but alas they were all consumed before I ever got on the plane to come home.<br />
<br />
A short time later my wife and I stopped at a farm stand on the way to <a data-cke-saved-href="http://www.sdzsafaripark.org/" href="http://www.sdzsafaripark.org/" target="_self">Safari Park</a>. A farm stand is a magic kingdom and I can't pass by. There I bought the smallest, yet tastiest, blood oranges, some of which did make it all the way back to New Jersey.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a data-cke-saved-href="http://www.shop.lucegfbread.com/" href="http://www.shop.lucegfbread.com/" style="margin-left: auto; margin-right: auto;"><img align="left" alt="Ingredients for Easter rolls" data-cke-saved-src="https://d2q0qd5iz04n9u.cloudfront.net/_ssl/proxy.php/http/gallery.mailchimp.com/7123c0777163d2d32c2553e03/images/rolls_2.JPG" height="197" src="https://d2q0qd5iz04n9u.cloudfront.net/_ssl/proxy.php/http/gallery.mailchimp.com/7123c0777163d2d32c2553e03/images/rolls_2.JPG" style="height: 296px; width: 600px;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll additives. No chemicals here!</td></tr>
</tbody></table>
The morning after we were home I flipped
open the paper and came to <a data-cke-saved-href="http://www.nytimes.com/2013/03/27/dining/dressing-up-bread-for-easter.html?ref=dining&_r=0" href="http://www.nytimes.com/2013/03/27/dining/dressing-up-bread-for-easter.html?ref=dining&_r=0" target="_self">this article about Easter bread</a>.
Interesting, I thought, somewhat jolted by the realization that Easter
and Passover were upon me. I put the paper aside. I had 'way too much
inventory to re-build after the success of the <a data-cke-saved-href="http://celiacawarenesstour.com/" href="http://celiacawarenesstour.com/" target="_self">Southern California C.A.T.</a> to think too deeply about holidays, religious or otherwise.<br /><br />And then it was Palm Sunday. My in-laws wanted to go out for dinner. I wanted to
make some dinner rolls. The deadline was tight - I'd slept in. And
with that, everything came together and I knew what to make. Scrounging
around in the 'fridge I came up with raisins, a blood orange, some
rather old dried apples, a small chunk of extra-sharp cheddar cheese, a
few walnuts and a partial package of <a data-cke-saved-href="http://www.lucegfbread.com/Classic.html" href="http://www.lucegfbread.com/Classic.html" target="_self">Classic Sourdough bread mix</a>.
(I'd kept this latter chilled for biscuits. See recipe in an earlier blog post)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a data-cke-saved-href="http://www.lucegfbread.com/outofbag.html" href="http://www.lucegfbread.com/outofbag.html" style="margin-left: auto; margin-right: auto;"><img align="left" alt="Easter fruit-and-cheese rolls" data-cke-saved-src="https://d2q0qd5iz04n9u.cloudfront.net/_ssl/proxy.php/http/gallery.mailchimp.com/7123c0777163d2d32c2553e03/images/rolls_7.JPG" height="450" src="https://d2q0qd5iz04n9u.cloudfront.net/_ssl/proxy.php/http/gallery.mailchimp.com/7123c0777163d2d32c2553e03/images/rolls_7.JPG" style="height: 450px; width: 600px;" width="600" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used a variety of "dustings".</td></tr>
</tbody></table>
In
a few minutes I'd chopped the walnuts, apple chunks and orange peel,
carefully diced the cheddar and measured the flour. Knowing the results
needed to be done by 1:00 (it was already 10:00) I opted to make
small-ish rolls. I formed them with a 1 1/4" trigger scoop and baked
them with the <a data-cke-saved-href="http://www.lucegfbread.com/outofbag.html" href="http://www.lucegfbread.com/outofbag.html" target="_self">"turkey roaster" technique</a>.<br /><br />And did the in-laws love them!<br /><br /><a data-cke-saved-href="http://www.shop.lucegfbread.com/" href="http://www.shop.lucegfbread.com/"><img align="none" alt="Easter rolls with tooth marks" data-cke-saved-src="https://d2q0qd5iz04n9u.cloudfront.net/_ssl/proxy.php/http/gallery.mailchimp.com/7123c0777163d2d32c2553e03/images/rolls_6.JPG" height="865" src="https://d2q0qd5iz04n9u.cloudfront.net/_ssl/proxy.php/http/gallery.mailchimp.com/7123c0777163d2d32c2553e03/images/rolls_6.JPG" style="height: 865px; width: 600px;" width="600" /></a><br /><br />Yes,
that's a bite mark! Indeed, they (the rolls) were such a fun combination of sweet,
sour, crunchy and fatty mouth sensations I could barely keep my <i>own</i>
hands off them.<br /><br />I'd like to suggest some of these for <em>your</em>
next meal. They're fast, easy and rather good. Feel free to substitute
different dried fruits, cheeses and nuts. Just be careful not to overdo
the cheese. It likes to expand and then drool in the oven, and too much
will make your rolls into hole-filled messes. That warning aside, rolls
like these give you lots of leeway. They're a fun and seasonal twist to <a data-cke-saved-href="http://www.shop.lucegfbread.com/Classic-Sourdough-bread-mix-1111.htm" href="http://www.shop.lucegfbread.com/Classic-Sourdough-bread-mix-1111.htm" target="_self">gluten-free sourdough</a>.<br /><br /><span style="font-size: 18px;"><span style="font-family: trebuchet ms,helvetica,sans-serif;">The Recipe<br /><br /><span style="font-size: 14px;">Yield: </span></span></span>about 10 small dinner rolls.<br /><br /><strong>Ingredients</strong>:<br />1 package <a data-cke-saved-href="http://www.shop.lucegfbread.com/Classic-Sourdough-bread-mix-1111.htm" href="http://www.shop.lucegfbread.com/Classic-Sourdough-bread-mix-1111.htm" style="color: #336699; font-weight: normal; text-decoration: underline;" target="_self">Luce's Gluten-Free Artisan Bread Classic Sourdough bread mix</a><br />3 TBLS raisins<br />1 1/2 TBLS coarsely chopped walnuts<br />1 1/2 TBLS chopped, dried tart apple (I used Lodi)<br />3 tsp chopped fresh blood orange peel<br />1 cup warm water (100 - 110 F)<br />1 1/2 TBLS extra-sharp cheddar cheese, chopped into 1/4" cubes<br />Gluten-free flour, chia seeds, sesame seeds or similar for topping.<br /><br /><strong>Equipment:</strong><br />Medium bowl<br />Stirring spoon<br /><a data-cke-saved-href="http://www.shop.lucegfbread.com/Just-Support-Sheets-8111.htm" href="http://www.shop.lucegfbread.com/Just-Support-Sheets-8111.htm" style="color: #336699; font-weight: normal; text-decoration: underline;" target="_self">Luce's Gluten-Free Artisan Bread support sheet</a> or piece of aluminum foil, about 8" X 12", lightly oiled<br />Roaster top or similar oven-proof cover (see "<a data-cke-saved-href="http://www.lucegfbread.com/outofbag.html" href="http://www.lucegfbread.com/outofbag.html" style="color: #336699; font-weight: normal; text-decoration: underline;" target="_self">Rolls and Buns</a>" website page)<br />1 1/4" to 1 1/2" trigger scoop<br />Cookie sheet<br />
<br />
<strong>Procedure:</strong><br />1) Chop walnuts, apple and cheese. Peel
orange and chop. Measure flour into bowl. Add raisins, orange peel,
walnuts and apple. Stir well. Add water and stir until all flour is wet.
Set aside.<br /><br />2) After about 5 minutes, return and stir dough
vigorously about 50 strokes. Gently fold in cheese. Lay the support
sheet or aluminum foil on the cookie sheet. Dip the trigger scoop into
water. Scoop up a hemisphere of dough, push the dough firmly into the
scoop with the back of a wet spoon, and drop the hemisphere onto the
support sheet/aluminum foil. Continue scooping and placing hemispheres,
allowing at least 1" on all sides of each, until all dough is used.<br /><br />3)
Using the back of a wet metal spoon, gently smooth each roll. Sprinkle
with gluten-free flour, chia seeds, sesame seeds, other seeds or
nothing. Cover cookie sheet with roaster top and place on middle rack in
the oven. Turn oven to 400 F.<br /><br />4) When oven is fully heated set
timer to 40 minutes. Rolls will be done and moist at 40 minutes, done
and slightly dryer at 50 minutes. They should be a dark buckskin color.
Remove to a cooling rack and allow to cool at least 20 minutes before
eating.Charles Lucehttp://www.blogger.com/profile/15813024989607723971noreply@blogger.com0tag:blogger.com,1999:blog-7939454492700633904.post-78361601670308166782013-03-15T21:13:00.000-04:002013-03-15T21:13:35.698-04:00Time Out<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_iXq8_qgL2S_6Z7yKkRaanKkrU7Exp8JkpglwmJQ0dRHKqlQyRGVNj1T5CY8Iai8obVMIMh6WMjqM3PipR4KZ7ScQo6Ioffe8GnN6cVrZYYvWHaxAVNXSqRkD9GrDz2UAGsSzinT2fps/s1600/Torrey-2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_iXq8_qgL2S_6Z7yKkRaanKkrU7Exp8JkpglwmJQ0dRHKqlQyRGVNj1T5CY8Iai8obVMIMh6WMjqM3PipR4KZ7ScQo6Ioffe8GnN6cVrZYYvWHaxAVNXSqRkD9GrDz2UAGsSzinT2fps/s400/Torrey-2.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Leslie in the fog at Torrey Pines State Reserve, California</td></tr>
</tbody></table>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Finally, after weeks of relentless work, my wife Leslie and I are on vacation!</span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">This is a shor<span style="font-size: small;">t one - two days before a <span style="font-size: small;">g</span>luten-<span style="font-size: small;">f</span>ree expo at which <span style="font-size: small;">I'm a vendor - </span>and two days after. We "did" the <a href="http://www.sandiegozoo.org/">San Diego Zoo </a>and the <a href="http://www.sandiego.org/articles/shopping/san-diego-farmers-markets.aspx">Thursday Farmer's Market</a> yesterday and <a href="http://www.torreypine.org/">Torrey Pines State </a><span style="font-size: small;"><a href="http://www.torreypine.org/">Reserve</a> </span>today. Both are wonderful places, but I found the latter a bit more visually interesting:</span></span></span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifQoeRN0OHZ6-vjG_7W0UBLei85KqVmYfuR0dz-0TrsWxKW4sClo1EM8L9sqfba4fCRmHEVbV6EE9DJSgekA9qvfRo9f_OFl7Cxf5QyNbgrYAtFmC-PI83_cJZyG8oXiHXQexCOegPXLE/s1600/Torrey-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifQoeRN0OHZ6-vjG_7W0UBLei85KqVmYfuR0dz-0TrsWxKW4sClo1EM8L9sqfba4fCRmHEVbV6EE9DJSgekA9qvfRo9f_OFl7Cxf5QyNbgrYAtFmC-PI83_cJZyG8oXiHXQexCOegPXLE/s400/Torrey-1.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDhrcaVwgtyn9E8PcQZzQ3CBxSQIAmGfznByYAcEfCPxFbItTRQpv7Rd5gO0V9vysCKBMVeAu9SoB1Rem4r8xxz12o-NdN5o4LtM1oWS4VlVaDoT8aRrP23Eed6Jv3PXu_NF5t-1BK_lg/s1600/Torrey-3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDhrcaVwgtyn9E8PcQZzQ3CBxSQIAmGfznByYAcEfCPxFbItTRQpv7Rd5gO0V9vysCKBMVeAu9SoB1Rem4r8xxz12o-NdN5o4LtM1oWS4VlVaDoT8aRrP23Eed6Jv3PXu_NF5t-1BK_lg/s400/Torrey-3.JPG" width="400" /></a></div>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="font-size: small;"> </span> </span> </span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Torrey Pines the species are one of the most enda<span style="font-size: small;">ngere<span style="font-size: small;">d in the <i><span style="font-size: small;">P</span>inus</i> ge</span></span>nus, and I particularly enjoyed speculating about their tiny ecological niche, <span style="font-size: small;">of which <span style="font-size: small;">there <span style="font-size: small;">are only two - one of them on the Pacific coast not far from our hotel. <span style="font-size: small;">Their survival is often d<span style="font-size: small;">e</span>scribed as both miraculous and tenuous, and I <span style="font-size: small;">had to wonder what sorts of mycological help they might be getting. There should be mycho<span style="font-size: small;">zorrheal partners. <span style="font-size: small;">However<span style="font-size: small;">, none of the State Park literature mentioned any. </span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><br /></span></span></span></span></span></span></span></span></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">It's fun to march around on a foggy coast, relaxing and taking photographs, thinking about fungi and wondering what kind of crowd the <a href="http://celiacawarenesstour.com/events/?event_id=155">Celiac Awareness Tour</a> will have tomorrow. The day was gorgeous so I even stopped thinking about my constant obsession: food. However<span style="font-size: small;">, </span>that obsession has returned, for it is <span style="font-size: small;">now dinner time<span style="font-size: small;">.</span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1KPrJ3ZwfvxqA85HA9cJaV2QKWsXTiiI4sDGvDzA5uigHoqduUl3eVCwGo00kWM6fp3LMcHfX5G-A3IVoU-YyA_rD5asdXCbH5cjvw7LKGpqeZD0mkYvQz0sBvAxEA1Eb7I4iutxR4I/s1600/blackchoc-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1KPrJ3ZwfvxqA85HA9cJaV2QKWsXTiiI4sDGvDzA5uigHoqduUl3eVCwGo00kWM6fp3LMcHfX5G-A3IVoU-YyA_rD5asdXCbH5cjvw7LKGpqeZD0mkYvQz0sBvAxEA1Eb7I4iutxR4I/s320/blackchoc-1.jpg" width="320" /></a></div>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">On the topic of food, here is the latest recipe from my members-only newsletter<span style="font-size: small;">:</span> </span></span></span></span></span></span></span></span></span></span><span><br /></span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span>This trea<span style="font-size: small;">t is</span> black chocolate-quinoa cake, a dessert I've been making about once a
month for at least five years. The original version is on the back of
Bob's Red Mill quinoa flour packages. You can see it <a data-cke-saved-href="http://www.bobsredmill.com/recipes.php?recipe=780" href="http://www.bobsredmill.com/recipes.php?recipe=780" target="_self">HERE</a>.<br /><br />If
you follow Bob's recipe - it's still on the flour package - you'll
make great-tasting cupcakes. But to turn out truly luscious cakes you'll
need some substitutions - primarily black cocoa, which is available
from <a data-cke-saved-href="http://www.kingarthurflour.com/shop/items/black-cocoa-12-oz#1833#" href="http://www.kingarthurflour.com/shop/items/black-cocoa-12-oz#1833#" target="_self">King Arthur Flour</a> - and you'll want to frost the end product, ideally with the chocolate-mocha recipe found in Joy of Cooking. </span><br /><br /><span>Last
week my wife Leslie and I were invited to a friend's house for dinner. I
always bring dessert when we're invited out, but our friend Rebecca
can't eat dairy, so I decided to modify this recipe, making it
dairy-free. The changes were few, and the results, excellent.<br /><br />The
version described below is the dairy-free one. It's an upside-down
cake, topped with chopped pecans that have been laced with honey and
molasses. Obviously, those with nut allergies can't eat this, but the
topping can be removed without changes to baking time or preparation. I
think the frosted version remains superior, so if dairy isn't a problem,
skip the upside-down technique and whip up some frosting instead.
(Frosting recipe follows cake recipe). Or you can be totally decadent
and use both nuts AND frosting. In that case I'd suggest slicing the
cake in half and re-arranging the layers so that the nuts are in the
middle. Which is what I'm doing from now on. Thank you Rebecca!<br /><br /><span>Black Chocolate Layer Cake</span><br /><br />Makes one 8" circular cake, 6 - 12 servings<br /><br /><strong>Ingredients:</strong><br /><br />1/4 cup virgin coconut oil<br />1/2 cup water<br />1/4 cup King Arthur Flour Black cocoa<br />1 1/4 cup quinoa flour<br />1 cup granulated sugar<br />1/2 tsp baking powder<br />1/2 tsp baking soda<br />1/2 tsp salt<br />3 eggs, separated<br />1/2 tsp vanilla extract<br />1/4 cup silken tofu<br /><br /><strong>For the topping:</strong><br /><br />1/2 cup finely chopped pecans<br />2 TBLS virgin coconut oil, melted<br />2 TBLS honey<br />1 TBLS molasses<br /><br /><strong>For the frosting:</strong><br /><br />1 2/3 cup 10X confectioner's sugar<br />3/4 stick butter, barely softened (about 60 F)<br />2 TBLS red cocoa<br />3 TBLS decaf espresso, cooled to room temperature<br />3/4 tsp vanilla extract<br />1/8 tsp salt</span><br /><br /><strong>Procedure</strong>:<br /><br />Place
the water and the 1/4 cup coconut oil in a small saucepan over medium
heat until the coconut oil melts. Remove from heat, whisk in cocoa until
mixture is very smooth, then set aside to cool.<br />Preheat oven to 375
F. Line the bottom of an 8" diameter circular cake pan with baker's
parchment. Grease sides of pan. Sprinkle pecans evenly over parchment.
Drizzle honey and molasses over pecans. Scatter dabs of coconut oil over
this.<br />In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Stir until well blended.<br />Separate
eggs, discarding one yolk. In a medium bowl, whip whites until stiff
but not dry. In a separate, small bowl, stir yolks with vanilla and
silken tofu until well blended.<br />Add water/cocoa mixture to flour.
Stir until well incorporated. Add yolk/tofu mixture and stir until well
incorporated. Fold in egg whites. Pour batter into pan. Bake for 40 - 50
minutes, turning pan 180 degrees once after 20 minutes, until an
inserted toothpick comes out clean. Remove and cool on a rack at least
15 minutes. Place a plate on top of cake, invert cake, then remove pan.
Peel away parchment. Allow to cool thoroughly before frosting.<br /><br /><strong>Frosting</strong>:<br /><br />In
a medium bowl, mix sugar and cocoa. In a separate medium bowl, cream
butter until fluffy, using a mixer set to medium-high speed, about 3
minutes. With the mixer running, slowly add sugar-cocoa mix. Beat until
soft. Add espresso and whip until smooth. Add vanilla and salt and whip
about 1 minute. Let stand 5 minutes then whip well. Spread over cake.</span></span>Charles Lucehttp://www.blogger.com/profile/15813024989607723971noreply@blogger.com0tag:blogger.com,1999:blog-7939454492700633904.post-52312889721521755412013-03-06T22:18:00.000-05:002013-03-06T22:18:31.990-05:00Quick is Good<span style="font-size: 14px;"><span style="font-family: trebuchet ms,lucida grande,lucida sans unicode,lucida sans,tahoma,sans-serif;">Hello Gentle Reader.</span></span><br />
<br />
<span style="font-size: 14px;"><span style="font-family: trebuchet ms,lucida grande,lucida sans unicode,lucida sans,tahoma,sans-serif;">After weeks without blogging, I realize I've come to an impasse - and a solution. The former is a direct result of the rapid and thrilling growth of my business, <a href="http://www.lucegfbread.com/">Luce's Gluten-Free Artisan Bread</a>. Working 6 - 7 days a week, I rarely have time to sit at the computer and write. However, as part of my communication with customers, I do send out weekly e-newsletters. Thus my solution: A slightly altered version of the e-newsletter, delayed a week or two and then posted here.</span></span><br />
<span style="font-size: 14px;"><span style="font-family: trebuchet ms,lucida grande,lucida sans unicode,lucida sans,tahoma,sans-serif;"><br /></span></span>
<span style="font-size: 14px;"><span style="font-family: trebuchet ms,lucida grande,lucida sans unicode,lucida sans,tahoma,sans-serif;">(Interested in first-read-rights? Sign up for my newsletter by clicking <a href="http://www.lucegfbread.com/">HERE</a> and scrolling to the bottom of the home page. BTW the newsletter will have special offers that won't be repeated here.)</span></span><br />
<span style="font-size: 14px;"><span style="font-family: trebuchet ms,lucida grande,lucida sans unicode,lucida sans,tahoma,sans-serif;"> </span></span><br />
<span style="font-size: 14px;"><span style="font-family: trebuchet ms,lucida grande,lucida sans unicode,lucida sans,tahoma,sans-serif;"> Enjoy the post!</span></span><br />
<span style="font-size: 14px;"><span style="font-family: trebuchet ms,lucida grande,lucida sans unicode,lucida sans,tahoma,sans-serif;"><br /></span></span>
<span style="font-size: large;"> Biscuit Love - Love Biscuits</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG3W43frZy1KdlNmM7FDTRyg-dIhSQQXZ7x3MjSzK623dyipncbSEc4iMvCo3sMwYtp80qUdHGszxqq1tvwwNM8jzT1xGL7ieVsemx59gF3vMsq2h8aXuJpcEEDZboyNzLjwLOEPZ_XZA/s1600/biscuits1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG3W43frZy1KdlNmM7FDTRyg-dIhSQQXZ7x3MjSzK623dyipncbSEc4iMvCo3sMwYtp80qUdHGszxqq1tvwwNM8jzT1xGL7ieVsemx59gF3vMsq2h8aXuJpcEEDZboyNzLjwLOEPZ_XZA/s400/biscuits1.jpg" width="332" /></a></div>
<span style="font-size: 14px;"><span style="font-family: trebuchet ms,lucida grande,lucida sans unicode,lucida sans,tahoma,sans-serif;"><br /></span></span>
<span style="font-size: 14px;"><span style="font-family: trebuchet ms,lucida grande,lucida sans unicode,lucida sans,tahoma,sans-serif;">I’ve always loved biscuits. One of the challenges of Celiac Disease is having to walk away from big trays of them whenever Leslie and I visit the Ohio restaurant chain, Bob Evans. Luckily, I’ve learned to make them from one of my flour blends - <a href="http://www.lucegfbread.com/Classic.html">Classic Sourdough</a>.<br /><br />Biscuits can be made in an almost endless variety of ways: coarse-crumb or flaky, sweet, savory, laced with corn meal, shortened with butter or coconut or bacon fat or lard. I like them sweet for strawberry shortcake; full of mushrooms and corn flour for hors d'ouvres; sour and puffy for sandwiches.<br /><br />In addition to being
very tasty, biscuits have the advantage of being quick and easy to make.
If we have drop-in guests or I forget to bake bread for a day, no
problem. Dessert can be ready in under an hour as long as the guests
like shortcake. And biscuits are as good as bread for many a meal.<br /><br />There's
one more thing: They can be made in small quantities. That's great if
your household, like mine, consists of just two people with small
appetites.<br /><br />The recipe below will yield about nine, 1-1/4"
diameter sweet biscuits, perfect for dessert for four (with one left
over for the cook to eat while waiting for the strawberries to thaw) and
easily doubled. Of course you can make them larger. <a data-cke-saved-href="http://www.kingarthurflour.com/shop/items/hexagon-biscuit-cutter#4130#" href="http://www.kingarthurflour.com/shop/items/hexagon-biscuit-cutter#4130#" target="_self">King Arthur Flour makes a honeycomb biscuit cutter</a>
that will help, if larger and easier is your goal. I've provided notes
for making them savory, in case dessert is not on your agenda. Before
you start, I'd suggest <a data-cke-saved-href="http://www.shop.lucegfbread.com/Just-Baking-Flour-Classic-Sourdough-8113.htm" href="http://www.shop.lucegfbread.com/Just-Baking-Flour-Classic-Sourdough-8113.htm" target="_self">purchasing my Classic Sourdough bread mix in the Just Flour configuration</a> and an order of <a data-cke-saved-href="http://www.shop.lucegfbread.com/Just-Support-Sheets-8111.htm" href="http://www.shop.lucegfbread.com/Just-Support-Sheets-8111.htm" target="_self">Just Support Sheets</a>. Also note that you will need some extra ingredients.</span></span><br />
<br /><span style="font-size: 14px;"><span style="font-family: trebuchet ms,lucida grande,lucida sans unicode,lucida sans,tahoma,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFe6CYpyTYy5J0L4CXON80dDK5DNwNSMFmPu9fyFYIVyyliXqyMPQdg5PMhgyunPUYV8eUNObuA_bk4tz7SfpKgingzGeSDaS8XI6F5hpTZMEMU6mKbTDnjRpWpvG1AgLVcMuSu9Jsplk/s1600/biscuits12-1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFe6CYpyTYy5J0L4CXON80dDK5DNwNSMFmPu9fyFYIVyyliXqyMPQdg5PMhgyunPUYV8eUNObuA_bk4tz7SfpKgingzGeSDaS8XI6F5hpTZMEMU6mKbTDnjRpWpvG1AgLVcMuSu9Jsplk/s400/biscuits12-1.jpg" width="300" /></a><br />Enjoy!<br /><br />Sweet Biscuits<br />Yield: 9 small biscuits<br /><br /><strong>Ingredients</strong>:<br />1/2 cup (75 grams/ 2.6 Oz.) <a data-cke-saved-href="http://www.shop.lucegfbread.com/Just-Baking-Flour-Classic-Sourdough-8113.htm" href="http://www.shop.lucegfbread.com/Just-Baking-Flour-Classic-Sourdough-8113.htm" target="_self">Luce's Gluten-Free Artisan Bread Classic Sourdough</a> flour mix<br />1 TBLS (12 grams/0.4 Oz.) Cornstarch<br />1/2 tsp sugar<br />1/2 tsp baking powder<br />1/8 tsp baking soda<br />2 TBLS (25 grams/0.9 Oz.) unsalted butter, very cold<br />1/3 cup + 1 tsp (75 grams/2.6 Oz.) buttermilk<br />White rice flour, sorghum flour or corn meal for dusting<br /><br /><strong>Other equipment:</strong><br />Medium
bowl. Stirring spoon. Shortening "cutter" or wire whisk. Cookie sheet
(disposable is fine). 1 1/4" cylindrical cookie cutter.<br /><br /><strong>Procedure</strong>:<br />Preheat the oven to 425 F. Place a cookie sheet on the middle rack.</span></span><br /><span style="font-size: 14px;"><span style="font-family: trebuchet ms,lucida grande,lucida sans unicode,lucida sans,tahoma,sans-serif;">Dust a countertop or (better) chilled work surface with the dusting flour.</span></span><br /><span style="font-size: 14px;"><span style="font-family: trebuchet ms,lucida grande,lucida sans unicode,lucida sans,tahoma,sans-serif;">In
the medium bowl, mix flour, cornstarch, sugar, baking powder and baking
soda. Stir to blend well. Chop the butter into little chunks - each
about the size of a Lima bean - and scatter these in the flour. Using
the whisk or cutter, cut the shortening into the flour until the mix is
very coarse, like fine gravel.<br />Add buttermilk to the flour and stir until the dough <em>just</em>
comes together. Turn out onto dusted work surface. Sprinkle dusting
flour on dough and pat dough into a layer about 1" thick. Dip the cookie
cutter into rice flour and use it to cut cylinders of dough, arranging
these on a sheet of parchment (support sheet) with at least 1" of space
around each cylinder. Gently pat leftover dough together and cut
additional cylinders. The last piece of dough may be formed into a
simple ball.<br />Bake for 15 minutes or until biscuits are flecked with golden brown.<br />Cool on a rack, but serve while slightly warm.<br /><br /><strong>Options:</strong><br />Eliminate sugar to create a savory biscuit.<br />Eliminate soda and sugar to create a sourdough biscuit.<br />Double sugar for sweeter biscuits.<br />Substitute cornstarch with cornmeal for a crunchier, heartier treat.<br />Use coconut oil, bacon drippings or lard instead of butter.<br />Drip some truffle oil onto the butter before cutting it in.<br />Use Vegan shortening instead of butter.<br />Chill the flour before beginning and handle dough like puff pastry dough to produce flakier biscuits. </span></span><br />
<img align="left" data-cke-saved-src="https://d2q0qd5iz04n9u.cloudfront.net/_ssl/proxy.php/http/gallery.mailchimp.com/7123c0777163d2d32c2553e03/images/pigsears.jpg" height="583" src="https://d2q0qd5iz04n9u.cloudfront.net/_ssl/proxy.php/http/gallery.mailchimp.com/7123c0777163d2d32c2553e03/images/pigsears.jpg" style="height: 583px; width: 600px;" width="600" /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size: 14px;"><span style="font-family: trebuchet ms,lucida grande,lucida sans unicode,lucida sans,tahoma,sans-serif;"> </span></span><br />
<br />
<br />
<span style="font-size: 14px;"><span style="font-family: trebuchet ms,lucida grande,lucida sans unicode,lucida sans,tahoma,sans-serif;">"Pig Ears" - sourdough biscuits with braunschweiger and mustard.</span></span><br /><br /><img align="none" data-cke-saved-src="https://d2q0qd5iz04n9u.cloudfront.net/_ssl/proxy.php/http/gallery.mailchimp.com/7123c0777163d2d32c2553e03/images/Haitian.jpg" height="349" src="https://d2q0qd5iz04n9u.cloudfront.net/_ssl/proxy.php/http/gallery.mailchimp.com/7123c0777163d2d32c2553e03/images/Haitian.jpg" style="height: 349px; width: 600px;" width="600" /><br /><span style="font-size: 14px;"><span style="font-family: trebuchet ms,lucida grande,lucida sans unicode,lucida sans,tahoma,sans-serif;">Haitian - sweet biscuits with home-made </span></span><em><span style="font-size: 14px;"><span style="font-family: trebuchet ms,lucida grande,lucida sans unicode,lucida sans,tahoma,sans-serif;">Confiture de Chadéque</span></span></em><br /><br /><br /><img align="none" data-cke-saved-src="https://d2q0qd5iz04n9u.cloudfront.net/_ssl/proxy.php/http/gallery.mailchimp.com/7123c0777163d2d32c2553e03/images/withhoney.jpg" height="800" src="https://d2q0qd5iz04n9u.cloudfront.net/_ssl/proxy.php/http/gallery.mailchimp.com/7123c0777163d2d32c2553e03/images/withhoney.jpg" style="height: 800px; width: 600px;" width="600" /><br /><span style="font-size: 14px;"><span style="font-family: trebuchet ms,lucida grande,lucida sans unicode,lucida sans,tahoma,sans-serif;">Midwestern - with honey</span></span><br />
<br />Charles Lucehttp://www.blogger.com/profile/15813024989607723971noreply@blogger.com0tag:blogger.com,1999:blog-7939454492700633904.post-52672774447768254092013-01-20T10:38:00.001-05:002013-01-20T10:40:52.783-05:00Pictures<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><i>A note: I've decided to try the new blogging platform Storylane. The story that follows can also be found there. Click <a href="http://www.storylane.com/charlesluce">HERE</a> to reach it.</i></span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWeXIDAbcw3kDlhOvckfiFMkDji2qvtvBgbAicsQAwy0r8ZOOS6r8gF0LBkl_j_1Y_Ae9nSnTsHPWlZXgIEjLZo8fdAz4VPEaZwC8Xivb50NWforPGsegj4Ih22DmpMBpRr813npQqCsI/s1600/famportrait63.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWeXIDAbcw3kDlhOvckfiFMkDji2qvtvBgbAicsQAwy0r8ZOOS6r8gF0LBkl_j_1Y_Ae9nSnTsHPWlZXgIEjLZo8fdAz4VPEaZwC8Xivb50NWforPGsegj4Ih22DmpMBpRr813npQqCsI/s400/famportrait63.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My family, 1963</td></tr>
</tbody></table>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /><br /> This is a story about beginnings, which is why it is set in the past.<br /><br /> The summer of 2002 was not unfolding well: my country was at war, its leaders beating the drums to start a second one by telling bigger and bigger lies; from my home in New Jersey, the wounds of 9/11 still felt raw - there was candle wax piled deep on a pier in Hoboken, where memorial flames had burned for months - and the skyline across the river held a gaping hole; I’d learned my father was suffering from Alzheimer’s disease; my hobby - caring for an heirloom vegetable farm -had expanded into a gigantic obligation; I’d lost the muse for my creative love of decades, photography.<br /><br /> Every morning, however, I reached out in what seemed a positive gesture: sitting at the laptop to write. The younger me had wanted to be a writer. When a camera had been thrust into my teenaged hands I put words aside. But now the earlier infatuation was back. <br /><br /> My project was a novel. I’d been writing and re-drafting it for more than two years. I had no idea how good it was - or even if it was good at all - but its first chapter had got me accepted to a Big Deal writer’s conference, and I hoped to give enough polish to the work so that my workshop leader - a Very Big Name - would thrust me onto the literary stage.<br /><br /> There was quite a bit to be got through before that moment, however - pages and pages of words. To say nothing of the rows and rows of tomato plants, Asian melons, Indian beans, fingerling potatoes and flowering sunchokes needing weeding, fertilizing and insecticide-ing. Or my father’s maddening obsessions. Or the deepening strain in my mother’s voice.<br /><br /> Sometime in June I got a call. Dad’s doctor had convinced him to get a hernia repaired (or perhaps it was the other way around). Mom had decided to compress their medical needs, and scheduled herself for pain-reduction spinal nerve blocks. Could I come to Ohio and care for them? Just one week. Her procedure was scheduled for Monday, Dad’s for Thursday. Fine I agreed, though my inner self seethed with resentment. They wouldn’t need to interrupt my life if they’d agree to bring help into the house. They surely could afford it. But Dad was too paranoid, and Mom too proud.<br /><br /> It was on that trip to Ohio I confessed to my wife that things had gone wonky in my guts. I’d been suffering with diarrhea since late May. Recently, every time I ate, my abdomen was wrenched with pain. Plus I was losing weight. Yes I was going to see my doctor - just as soon as this Summer Of Obligations was over. <br /><br /> In my parents’ home, everything that could go wrong was going wrong. Dad was hallucinating crowds of visitors in the living room and Mom’s skeletal pain was so severe she could no longer stand at the stove and prepare an entire meal. The thing they should be doing - trying to find a facility to move too - was The Great Ignored. <br /><br /> Mom’s procedure went smoothly, although she was incapacitated for two days afterward. My wife and I performed kitchen duties, kept Dad within sight, and helped Mom in and out of the loo. It was thunderstorm season in Ohio and the lightning was ferocious. Between storms, Dad’s nocturnal wandering, and Mom’s occasional calls for help, Leslie and I slept little. My stomach worsened.<br /><br /> Then it was Dad’s turn. Whoever thought that surgery on a 90-year-old man in deep dementia was a good idea? We got Dad in and out of the hospital OK - no overnight stay being required - but he couldn’t understand the post-operative pain, and was determined to get up and walk around even though potent analgesics made his gait a wobbling shamble. Worse - though we didn’t know it at the time - his surgeon had insisted he drink eight glasses of water daily. Constipation is a real concern following abdominal surgery, and all that water would help prevent it. Or at least that’s what the surgeon said.<br /><br /> My job was to assure that every one of Dad’s movements ended in a safe return to bed. Since he mostly slept during the day, that meant getting up in the night to shepherd him in and out of the bathroom. I also had to keep him from going down the stairs to the basement or out to the garden.<br /><br /> It was an exhausting occupation. I resented and objected to it, but kept a nice face because I knew Mom was not yet recovered. Besides, her procedure had not been successful. She was in pain, and an open display of anger wouldn’t do anything for her. To ameliorate my feelings I cleaned house. This served two functions: to organize possessions for the inevitable - even Mom could see they’d have to move soon - and to find objects from my childhood.</span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4qIyqgJTGlMn7DsRk10qqI3Naqcn4qOSnydA4Gwq5hjL2VWuvQ_iCvfVLDnt9JSKQYHeaXIaR6BejqBXbgoReWrb0XOJXs-pe1G5777RjbbztNjY0RFjdtLpVHQGFUMvdk2gLj00cbw/s1600/me6thgrade.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4qIyqgJTGlMn7DsRk10qqI3Naqcn4qOSnydA4Gwq5hjL2VWuvQ_iCvfVLDnt9JSKQYHeaXIaR6BejqBXbgoReWrb0XOJXs-pe1G5777RjbbztNjY0RFjdtLpVHQGFUMvdk2gLj00cbw/s400/me6thgrade.jpg" width="296" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Me, 6th grade.<i><br /></i></span></td></tr>
</tbody></table>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /><br /> Chief among those mementos were photographs. There were dozens of albums, some dating to the 1920’s. I found photos of Dad as a young farmer. There was Mom, shooting archery. There was I, draped in a gigantic bib, face smeared with chocolate.<br /><br /> It was remarkable how many pictures of me included food. Not just me eating, but me whirling an egg beater, rolling pie dough, cutting cookies. I didn’t remember doing those things, but I did recall being a teenager and baking pizza, sometimes for the whole neighborhood.<br /><br /> More remarkable than the pictures was how they made me feel: damned good. Despite the fact that in present time everything I ate seemed to hurt, and life was a continual round of toilet visits and me curling into a pained ball on the bedroom floor, I loved food. Or at least I loved making food. More than anything, the little voice inside me whispered. More than photography. More than writing.</span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZoZVP3Gyx7VJeG5vl82CBgwGxJxuDvSwn2nYTFnY01aJZ_ujhuthWEjM7u44rmnq-aN2tLLzA5OPJjP-OdSrvy1PLahlD88AClm3QvOKna65AsERbZrDpxqjyOTLbj2upmpwGqE9WnIc/s1600/archer.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZoZVP3Gyx7VJeG5vl82CBgwGxJxuDvSwn2nYTFnY01aJZ_ujhuthWEjM7u44rmnq-aN2tLLzA5OPJjP-OdSrvy1PLahlD88AClm3QvOKna65AsERbZrDpxqjyOTLbj2upmpwGqE9WnIc/s400/archer.jpg" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My mother - sometime in the 1930's</td></tr>
</tbody></table>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /><br /> I set aside some of the photos for residency in my house when the time came. Meanwhile, Dad and Mom were on the path to recovery, or so it seemed. My sister and her daughter arrived to take over, and Leslie and I left for New Jersey.<br /><br /> We’d got halfway across Pennsylvania when my cell rang. It was my niece, Brianna: “Pop-pop’s gone crazy!” she howled. “He just turned his plate upside down and is throwing food!”<br /><br /> I could hear clatter in the background. My heart skipped a beat. Leslie interrupted on speaker: “You know what to do?” she prompted.<br /><br /> “Call 911?”<br /> <br /> “That’s right. You’re a very smart girl. Do that, and stay out of the way.”<br /><br /> We clicked the call off. A long moment passed. “I can’t go back,” I finally said. <br /><br /> “Of course not,” Leslie said. “It’s fine. They can handle it. We have to get home.”<br /><br /> Indeed we did and indeed they could.<br /><br /> As it turned out, Dad was suffering from <a href="http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001431/">hyponatremia</a> - a dangerous lowering of sodium in the blood. He’d gotten that way from over-hydration (recall those eight glasses of water per day?) 24 hours on IV electrolytes fixed him. <br /><br /> Madness, I discovered, is but one symptom of hyponatremia. Wobbly gait, irregular heartbeat, poor respiration, paleness and sweating are others. Untreated - or mistaken for dehydration and treated with more water - hyponatremia is fatal.<br /><br /> <a href="http://www.nytimes.com/2005/10/20/sports/othersports/20marathon.html?pagewanted=all&_r=0">Hyponatremia is now recognized as a leading cause of fatalities in marathons</a>. In fact, no marathon fatality has ever been caused by dehydration. Actually, most of the “dangers” assigned to dehydration are now recognized as mythic, and the “benefits” of “good hydration” - bowel regularity, mental clarity, joint smoothness - are now understood to be non-existent.<br /><br /> It’s too bad that Dad’s doctor hadn’t kept up on hydration research. Some of the facts were circulating in the medical community even then. It was equally too bad that fixing his hyponatremia didn’t cure his Alzheimer’s. But then, nothing does. <br /><br /> It was also too bad I wasn’t listening to the facts swirling around me. Leslie had been diagnosed with celiac disease when she was 12, and thought that a lot of what I was suffering sounded familiar. But I was sure it was cancer. My one prayer had become: let me publish this novel before I die.<br /><br /> Fast Forward to October. It’s a cold morning and I’m sitting in the produce stand beside that heirloom vegetable farm, shivering in a down jacket. I’ve lost 15 pounds since June, and despite several diagnostic procedures, have no idea what’s wrong with me, other than it is not cancer.<br /><br /> The summer that began poorly unfolded worse. A good friend of Leslie’s died. She and I got stuck on opposite sides of the Hudson River during the August blackout. And that Big Wheel writer’s conference was a Big Scam. The superstars spent their time sniffing other superstars and gave us underlings short shrift. My workshop was worthless. Plus I’d been so sick I’d had to skip a third of my classes.<br /><br /> Luckily I had something to hold onto. On a return trip to Ohio I’d collected some of those family photographs. They were scattered on my desk, and they made me smile. I’d been The Boy Who Baked, and was proud of it. I’d always loved to cook, here was proof. At least if I died soon, as I was certain I would, I had fed my wife well.<br /><br /> I picked up a book a colleague had loaned me. “Irritable Bowel Syndrome” was the title. I’d been trying to follow the authors’ dietary recommendations. Not that they were doing any good - quite the opposite. And then my eye fell on a chapter heading. One I’d seen a dozen times but ignored. Two words I’d heard hundreds of times but also ignored. Celiac Disease. I flipped to the page.<br /><br /> There were my symptoms, each and every one. Holy Crap! Maybe I wasn’t going to die after all. If a blood test confirmed it, I had C.D. No problem, not for a man who loves to cook. What, I wondered, could I cook and eat right now?<br /><br /> Everyone I’ve ever met who has Celiac Disease remembers their first gluten-free meal. For me, it was a thick burger grilled over charcoal, a half-dozen slices of German Green and Cherokee Red tomatoes, a dollop of cottage cheese with fresh basil. Salt and mustard and pepper and no bread. And Oh My God nothing happened. No pain. No rush to the throne. Nothing.<br /><br /> As I washed the dishes and tidied the kitchen I sensed that major changes lay ahead. I would close the produce stand in two weeks, I would contact my doctor and ask for the necessary blood test, I’d start a gluten-free diet. Maybe I’d recover the strength to re-draft the novel.<br /><br /> There was no way of knowing what really lay ahead: my parents’ removal to assisted living, a bewildering array of negative writing experiences, my learning that gluten-free breads were terrible, my sense that I could do better, the years of research, my abandonment of a teaching career, the opening of my gluten-free dry blend business. I could see, however, that a talisman guided me. Sitting on my desk, the beacon from the past. Pictures. Of me. Making food. It was a destiny I hadn’t known I had. But was ecstatic to embrace.</span></span>Charles Lucehttp://www.blogger.com/profile/15813024989607723971noreply@blogger.com0tag:blogger.com,1999:blog-7939454492700633904.post-58212986388629927592013-01-01T16:03:00.000-05:002013-01-01T16:03:47.689-05:00Smoked<br />
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I have found a silver lining in colds: staying home to cook. </span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>This past week I’ve been laid low with a respiratory infection. While I’ve no compunction about going to <a href="http://www.lucegfbread.com/">the shop</a> to mail already-packaged bread mixes, I draw the line at making fresh blend. No one wants my viruses. Therefore, three days out of the past four I’ve never left my house, electing instead to have fun with Christmas presents: an immersion blender and a stovetop smoker.</span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUBUnM6v8PG5w-utvmOyjLc1ztPwmZEX_rXOqj9rsaA4FUgvvDVPDsi6Tk2SumMBSrFjsCBI9qQaUy2yvW4-WG2SqE6BNxsEpLspGjHNK_qyYTpNoxmTlVgC0NHcB9rVjGXgwA2gyKf4/s1600/Leslieandtree.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUBUnM6v8PG5w-utvmOyjLc1ztPwmZEX_rXOqj9rsaA4FUgvvDVPDsi6Tk2SumMBSrFjsCBI9qQaUy2yvW4-WG2SqE6BNxsEpLspGjHNK_qyYTpNoxmTlVgC0NHcB9rVjGXgwA2gyKf4/s400/Leslieandtree.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Leslie and the Christmas Tree</td></tr>
</tbody></table>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Both items were given me by my lovely wife, Leslie. The first is the longed-for tool of choice for making mayonnaise, and the second ...... well if truth be told I’d asked for it ‘cause I wanted to make pork ribs and fatback. </span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>But after Leslie was nice enough to find and buy the smoker, I realized I’d better expand my repertoire. She’s a vegetarian, and if I wanted to create something tasty for us both (sharing, after all, is half the pleasure of cooking) I’d better think beyond pig fat.</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>A bit of background: I’m crazy for smoked foods. When a BBQ crowd sets up in the picnic area of our lake club and those ribs start simmering upwind, my saliva factory goes off the charts. There’s few treats I enjoy more than smoked salmon, and a layer of oak-fire char on sweet corn is just incomparable. Ergo, I’ve lusted for and worked at smoking foods for years.</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>A great summertime way of smoking meat is to use a paper shopping bag. Build a small fire on a flat stone, smother the embers with damp hickory and oak shavings, lay a gridwork of green branches atop this, put the meat on the green branches then tent the smoking pyre with a shopping bag. If done carefully, the bag escapes conflagration and the internal temperature is just high enough to keep the meat cooking safely and slowly.</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>This is a good technique when one has the whole afternoon ahead. I do it when the woods have chanterelles or the lake is a good temperature for doing laps. Make the smoke tent, grab the collecting basket or bathing suit, go off to mushroom land and come back in a couple of hours. If the ribs aren’t done they can be finished on a charcoal fire. If they are done, so much the better. (One hitch: bears. Don’t try this in bear country.)</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Bag smoking a rack of ribs in a modern apartment (read: one that has properly functioning smoke detectors and attentive neighbors) is a bad idea. Enter my lust for a stovetop smoker, which I’d read about in my friend Eugenia Bone’s book <a href="http://www.amazon.com/Well-Preserved-Recipes-Techniques-Putting-Seasonal/dp/0307405249"><i>Well Preserved</i></a> but which I’d never seen in any food gadget store. </span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Leslie managed to track one down in the <a href="http://www.chefscatalog.com/catalog/search.aspx?scommand=search&search=smoker%2bstove%2btop">Chef’s Catalog</a>, and it, as well as an ample supply of Alder, Cherry, Hickory and Oak chips, appeared under the Christmas tree. </span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ZlQrdW9AWTjlKclYGlwiJe_lEYxk7YZmegGwluO7RUpp-s3MI820aF5s8CqV1amdJRXlbpGwGctJuOrKBj1E7GfS5-llO9w7rMrfw0thrwtz620WEsWEf8gPJAE85oTCGpM2dOPnFGk/s1600/burntgarlic.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ZlQrdW9AWTjlKclYGlwiJe_lEYxk7YZmegGwluO7RUpp-s3MI820aF5s8CqV1amdJRXlbpGwGctJuOrKBj1E7GfS5-llO9w7rMrfw0thrwtz620WEsWEf8gPJAE85oTCGpM2dOPnFGk/s400/burntgarlic.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Burnt remnants on the drip pan. Cool-looking<br />but a misery to clean.</td></tr>
</tbody></table>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>On a whim, the first thing I decided to smoke was butternut squash. Squash aren’t big hits with someone in this house (I happen to love them), so I’m always trying to either disguise one or find myself staring at stale remnants growing mold in the ‘fridge. We were having guests for dinner and I needed a seasonal vegetable course. <i>Well</i>, I thought, <i>why not</i>? If it didn’t work I’d make a bigger salad and pretend that’d been the plan all along.</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>To hedge my bet I used a familiar disguise: painting squash sections with maple syrup and wrapping them in bacon. As a little extra I tucked dried cherries under the bacon wraps. The smoker puffed fragrant clouds of Alder and I twitched with fear the smoke detector would start wailing, but it never triggered. I let the squash smoke an hour (The smoker instructions say its internal temperature is about 375 F), then peeled back the lid to discover one messy cleanup (maple syrup and bacon fat carbonized on the drip tray) and a load of amazing squash. I’ve never tasted a better vegetable, and was thrilled to watch my guests’ faces as they dug in. Even more impressive was Leslie’s - she ate seconds!</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Since then, I’ve smoked potatoes (yum!), onions (so-so) and apples (super-yum! Leave the skin on.) And then I came down with a cold and found myself with extra time on my hands. It was then I decided to make baked beans.</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsVQoRFnbMKixPTFojZ8Y810W23Gmy8DlQ7Npk2_kYaCqr-ivzCWk7NFXWIzh1oy1NCZHORd0H0G_R4FuoD5OJt68_S8pTFckMqxc6LFX26Rop3-U8Qp8V-2x0FQQvE9Y06TcbLRGpUgI/s1600/foiltrencher.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsVQoRFnbMKixPTFojZ8Y810W23Gmy8DlQ7Npk2_kYaCqr-ivzCWk7NFXWIzh1oy1NCZHORd0H0G_R4FuoD5OJt68_S8pTFckMqxc6LFX26Rop3-U8Qp8V-2x0FQQvE9Y06TcbLRGpUgI/s400/foiltrencher.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beans in their foil trencher.</td></tr>
</tbody></table>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>There was no baked beans recipe in the smoker instruction manual. But then there was no winter squash recipe either. I felt pretty confident about winging it, even after I realized the basic structures of the smoker (drip pan, food rack, siding lid) would have to be altered in order to make this casserole-style dish. Luckily I keep a stash of heavy duty aluminum foil in the house. I used some to fashion a trencher that fit the device’s drip pan, making a container for the beans and the liquid they’d stew in. Finally, to expand the range of flavors just a bit, I lay four garlic cloves in the wood chips. </span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Baked beans are cooked in a low oven for a long time, and the smoker produced temperatures I’d normally not use. I set the apparatus on a stove flame, per instructions, but after an hour pulled it off and put it into a 300 F oven. I reasoned the wood chips were consumed by that point and the beans were as yet not done. Two or more hours in the oven wouldn’t hurt.</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Indeed I could have baked them longer. The flavors were wonderful - kind of like Boston by way of North Carolina - but the legumes were just a bit crunchy.</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiRAwWv043jZnNmgreevqMvuYHgSmpUsDD7diVKquQM7PE3d1IWqn_6fDcm9_sy7zG_YTJh-XRYwUYjCujYf2jLWrb1dHHuhqD6fxs0jiCmEnXYbvvXqZs8_NsOvyqVmIZDhq_nBjvIFM/s1600/beansdone.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiRAwWv043jZnNmgreevqMvuYHgSmpUsDD7diVKquQM7PE3d1IWqn_6fDcm9_sy7zG_YTJh-XRYwUYjCujYf2jLWrb1dHHuhqD6fxs0jiCmEnXYbvvXqZs8_NsOvyqVmIZDhq_nBjvIFM/s400/beansdone.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for the table!</td></tr>
</tbody></table>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>If you love BBQ, smoked foods, unusual twists for root vegetables, or have an abiding lust for meat, I say <a href="http://www.chefscatalog.com/product/95299-stovetop-smoker.aspx">click on the link for this smoker</a> and buy one today. I plan to keep experimenting with mine, trying out new foods (Venison liver! Bone marrow! Tamales!) and foraged hardwoods (Willow! Birch! Blackberry! Grape!). Someday I’m sure I’ll manage to trigger the building’s smoke detector, and end up with a stern warning from our super. But until then (well, even <i>after</i> then), let the smoke clouds fly.</span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 12px; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS'; font-size: 12px; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS'; font-size: 12px; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS'; font-size: 12px; min-height: 14px;">
<span style="letter-spacing: 0.0px;"> </span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 12px; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
Charles Lucehttp://www.blogger.com/profile/15813024989607723971noreply@blogger.com0tag:blogger.com,1999:blog-7939454492700633904.post-4508737372699177532012-11-03T09:04:00.000-04:002012-11-03T09:04:54.935-04:00Hurricane Pie<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9gFZ6NX3xssX3-GRSBPTNINzOKS6oUtAOq0Yxwbj5KCtdZOVb0ifBOmj8SepHvGJechsO0IzWZH9M6Jy64-5fODL4MyasDW9g70BFtLJ3FIcxpNkw8g7i_OvrWu1vCbgzO4VffF5exPk/s1600/pie1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9gFZ6NX3xssX3-GRSBPTNINzOKS6oUtAOq0Yxwbj5KCtdZOVb0ifBOmj8SepHvGJechsO0IzWZH9M6Jy64-5fODL4MyasDW9g70BFtLJ3FIcxpNkw8g7i_OvrWu1vCbgzO4VffF5exPk/s400/pie1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for pie</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I am a lucky man.</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>For the first time since my post-graduate-school years in Rhode Island, I go off to work every morning with a bouncing step. I am the bread-mix man - what joy to be making something that gets so many people happy!</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Of course, my work - and to some degree my joy - has been interrupted by Hurricane Sandy. As frequent readers know, my home and business are in New Jersey - the storm’s epicenter. But in this arena too I am lucky. Within a block of my home, trees are down, power is out and buildings are damaged, but we’ve fared very well. We lost power for four hours and that was all.</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Even a media decision that Leslie and I stuck with despite the derision of friends - to eschew cable in favor of limited (but free!) digital channels - has proved lucky. TV cables are down along with power lines, and we are thus one of the few families here with constant news and entertainment access.</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I cannot say I escaped unscathed. I’ve not been able to get to my shop yet, so I have no idea if the roof is intact. Fortunately, my flour blends are spoilage-resistant. Doubly fortunate, I stocked up my house with packaged mixes, so I can ship from here.</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Right now we’re suffering through a gasoline supply crises, but that won’t last forever. So, this is not a complaint - just a comment: I’ve got a mild case of cabin fever.</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzrgVu3EcgnqIrx7EK32xpCn_ndIHFR8fPD82kQGXNiEUExfw5Wx9Nhi-XhimwB2IHq6urmlLwpm3apnVpQQnMR_8qzLJnX0sS1BHEXg6qJ7xE4-2wbKNag2C12QC1BOrUOW2-pP2f3b4/s1600/pie10.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzrgVu3EcgnqIrx7EK32xpCn_ndIHFR8fPD82kQGXNiEUExfw5Wx9Nhi-XhimwB2IHq6urmlLwpm3apnVpQQnMR_8qzLJnX0sS1BHEXg6qJ7xE4-2wbKNag2C12QC1BOrUOW2-pP2f3b4/s400/pie10.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baking - the route to mental health</td></tr>
</tbody></table>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I do know the way to attenuate cabin fever, however: bake!</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I’ve been plotting a complicated sweet treat for the past three weeks: a pie with a twist. But first a backstory:</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I love apple pies, as you my gentle readers know, but <i>only</i> pies made with the <i>right </i>apples: Northern Spy, Gold Rush or Lodi. In July, I purchased and dehydrated a nice stack of Lodi and was looking forward to doing the same with large quantities of Northern Spy once they came in. Last week I headed to my favorite country store, <a href="http://www.racefarmllc.com/">Race Farm Market</a>, with a duel mission: to see if they’d like to carry my bread mixes and to pick up some Northern Spy. </span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Owner Devin Race was enthusiastic about my mixes (YEA!) and Race’s now carries them, but alas she had no Northern Spy. “We’re sold out,” she told me. “People have figured out how good a pie apple they are.”</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Well, damn! I’d more than done my part in that. Now I wish I’d kept my fingers off the keyboard. (Gold Rush come in during November, so there’s hope.)</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Fortunately I have all those Lodi dehydrates. Lodi are intense and tart, so I began to wonder, what happens when they’re ground up and incorporated into a crust, making a kind of inverted apple pie? </span></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0px;"><br /></span></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0px;">I decided to find out.</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>But first I had to consider the filling. Did there even have to be a filling?</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7CoapptNMsnMr3jOCl9PxJEMJnO9vHE5pvtHKc9H9zD4a7eT_w4v_-dVZV3dNmAPuoBzbv9YfYI8pXx1hg3l3T1MoMHiUdtmaRIBywOAYFT9-dCIIcY-FgmEvUUSjhfwOr14U5BvONVg/s1600/pie9.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7CoapptNMsnMr3jOCl9PxJEMJnO9vHE5pvtHKc9H9zD4a7eT_w4v_-dVZV3dNmAPuoBzbv9YfYI8pXx1hg3l3T1MoMHiUdtmaRIBywOAYFT9-dCIIcY-FgmEvUUSjhfwOr14U5BvONVg/s400/pie9.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pies with foil "skirts" to prevent over-browning of the crust</td></tr>
</tbody></table>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I mulled it over. A pie is great because of its inherent contrasts: tart vs sweet; rich vs fruity; crunchy vs mushy. My biggest critique of my own pies is the way the filling usually wets (and therefore defeats) the crunchy crust. However, just plain crunchy crust - regardless of the flavors which might be in that crust - didn’t sound appealing. Yes, there <i>did</i> have to be a filling. A very rich, very sweet, very creamy one. Something to complement and contrast with the tart Lodi in the crust. How about ...... Cinnamon custard....!!!</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I had no idea if there even was such a thing as cinnamon custard but I was certain Google would tell me. </span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Indeed it turned out that there are thousands of variations of cinnamon custard. Thanks to the <a href="http://www.marthastewart.com/313434/cinnamon-custard-pie">Martha Stewart version</a> I was able to make a spicy but not overwhelming treat. And thanks to a quirk of life-under-Sandy, (my local groceries are all out of dairy products) I used ingredients I normally wouldn’t: condensed, sweetened milk and a big dollop of leftover creme fraiche, both of which added interesting flavors and obviated any need for more sugar.</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>And now a warning: I’ve had lots of time on my hands the past few days to play around with my favorite <i>idea fixé</i>: flaky pastry. The technique described and illustrated below is a low-impact (that is, not overly laborious) version of classic puff pastry and produces a wonderfully flaky pie crust. If you already have a crust recipe you’re satisfied with, stick with it. Just pull out 25% - 33% of the flour (by weight) and replace with dried apples and walnuts using the preparation instructions below.</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>In this recipe I use both weight and volume measures. The former are more accurate, but once small volumes of fine powders, or messy things, like condensed milk, get in the act, my kitchen scale is insufficiently precise - and I don’t like risking its electronic innards over spilled milk. </span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Finally, if you are uninterested in the recipe please skip to the end and read the last paragraph. It’s an update on post-Sandy and my plans for the future of this blog.</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS'; text-align: center;">
<span style="letter-spacing: 0.0px;"><span style="font-size: large;">Hurricane Pie</span></span></div>
<div style="font-family: 'Trebuchet MS'; text-align: center;">
<span style="letter-spacing: 0.0px;">Yield: Two small (4” diameter) pies</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px; text-align: center;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">Ingredients for the crust:</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">64 grams <a href="http://www.eatingglutenfree.com/recipes_flour/">Bette Hagman Featherlite flour</a></span></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0px;">7 grams dehydrated apples, preferable Lodi, Gold Rush or Northern Spy</span></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">10 grams shelled, chopped walnuts</span></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">1 tsp sugar</span></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">1/8 tsp Xanthan gum</span></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">Pinch salt</span></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">1/2 stick (55 grams) unsweetened butter</span></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">7 grams rice vinegar</span></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">20 grams water</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">Ingredients for the filling:</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">1/8 cup heavy cream</span></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">1/8 cup condensed, sweetened milk</span></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">3/4 cup whole milk</span></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">1/2 cinnamon stick</span></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">1/2 vanilla pod</span></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">1/4 tsp ground cinnamon, divided</span></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">1 TBLS Creme fraiche (or condensed, sweetened milk)</span></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">1 large egg</span></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">2 large egg yolks</span></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">Pinch salt</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">Procedure:</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">Make the crust: </span></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">Chop walnuts and apple slices into chunks about 1/4” in diameter. Place into a spice grinder (a coffee grinder works well) and grind until the consistency of coarse salt. You may have to stop and scrape the sides occasionally. In a medium bowl, toss the ground apples and walnuts with the Featherlite, xanthan gum, sugar and salt. Stir well. Place bowl into refrigerator to chill.</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCo6HfrSNceIGuxi43RUVL_yBDSrUxa5OyPh8sVZObZ70fOznRFoEsufpl5EIeBGuqCvegZkaIMx6qxfzj60S7WjaceVdlBd7ozKLyklSVs20nCUXmztP6kEHVavAwleEAWS1o0BZ9UGQ/s1600/pie3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCo6HfrSNceIGuxi43RUVL_yBDSrUxa5OyPh8sVZObZ70fOznRFoEsufpl5EIeBGuqCvegZkaIMx6qxfzj60S7WjaceVdlBd7ozKLyklSVs20nCUXmztP6kEHVavAwleEAWS1o0BZ9UGQ/s400/pie3.jpg" width="400" /></a></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">Once flour blend is cold, mix vinegar and water and place into freezer. Remove flour blend from refrigerator. Cut butter into thin slices and toss into the flour blend. Using your fingertips, press each butter slice into a very thin layer. </span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">Lay several sheets of plastic wrap on the countertop, forming an “X”. Turn out the flour+butter onto this, scraping any chunks that adhere to the bowl. Form into a loose mound with a cavity on top. Pour the ice water into the cavity, then toss the sides of the mound onto the ice water, covering it. Pat down the mound, then turn up one side of the plastic wrap to cover the flour. Pat and press the plastic wrap, flattening and shaping the flour into a rough rectangle about 1/2 inch thick.</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNF5Qw8MvR_EBgf55j-cqfMoSlS3ppGJ93reXgKce95M4MunREqGVBtMD_SZEyE6pmAmtKHTd9z_SdPVSwD_AztjdfkqPKvD0JChnZCujW2eLmVBJyB4YOTtR6yBQMOWybP-1dumqpy2I/s1600/pie4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNF5Qw8MvR_EBgf55j-cqfMoSlS3ppGJ93reXgKce95M4MunREqGVBtMD_SZEyE6pmAmtKHTd9z_SdPVSwD_AztjdfkqPKvD0JChnZCujW2eLmVBJyB4YOTtR6yBQMOWybP-1dumqpy2I/s400/pie4.jpg" width="400" /></a></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">Peel back the plastic, scraping off any layers that adhere. Fold up the dough in thirds, letter-style. It will be rough and difficult to handle. Recover with plastic and pat/thump/press into another rectangle that is a 90-degree-different orientation from the first. Uncover and fold this rectangle, which should work a little bit easier. Repeat the folding, patting, and refolding until the liquid is well incorporated - this will take 5 to 7 cycles. Wrap dough in plastic and refrigerate at least 1 hour.</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTub58PZcuyYeaegbnh_Bh7zdlKEv76i-86QuNw79GsJwuwIRF6oxgdCE4j_hCRMB1QB0EumgBcdylvjd-CnynD0vn6XPUCAj-oHHI2qeitzv1a64bpAnlFsWjIS4HR2kTNuPHhALCnvg/s1600/pie5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTub58PZcuyYeaegbnh_Bh7zdlKEv76i-86QuNw79GsJwuwIRF6oxgdCE4j_hCRMB1QB0EumgBcdylvjd-CnynD0vn6XPUCAj-oHHI2qeitzv1a64bpAnlFsWjIS4HR2kTNuPHhALCnvg/s400/pie5.jpg" width="400" /></a></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">When dough is thoroughly chilled, remove from refrigerator. Preheat an oven to 425 F. Roll dough into a slab that is 1/8” to 1/4” thick. This will be easier on a well-floured wooden surface. You may have to fill in cracks with chunks of dough and you may need to slip a spatula or bench knife under the dough from time to time to keep it from sticking to the wood. Try to form a long oval that can be cut into two circles. Pick up each circle (a pizza peel or <a href="http://www.kingarthurflour.com/shop/items/giant-spatula#4459#">“giant spatula”</a> works well here) and place onto 4” pyrex bowls/pans. Press dough into pans and crimp edges. Blind bake 12 minutes. Remove from oven, cover crimped edges with tin foil, and blind bake another 5 - 10 minutes, until crust within pie bowls is lightly browned. Remove from heat and allow to cool thoroughly. Keep the aluminum foil “skirts” in place.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAaEnN6Ox2zVhyCIF43nJFWZXkwGReDJtMuFX5y98Djs0THbCY2-8WJ6SS4MNcAZQDjdZyv8hn2VnP12iyJxjDpItd2E-ieDulrVgeJZF-gWp2nz0lI1x85QcYW9jBeJ8YhLeVQZ-7S1g/s1600/pie6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAaEnN6Ox2zVhyCIF43nJFWZXkwGReDJtMuFX5y98Djs0THbCY2-8WJ6SS4MNcAZQDjdZyv8hn2VnP12iyJxjDpItd2E-ieDulrVgeJZF-gWp2nz0lI1x85QcYW9jBeJ8YhLeVQZ-7S1g/s400/pie6.jpg" width="400" /></a></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">Make the filling: </span></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">Scrape the outer layer from the vanilla pod and set pod aside. Place cream, condensed milk, milk, creme fraiche (if using), cinnamon stick, 1/8 tsp of the ground cinnamon and vanilla pod scrapings into a small saucepan. Place over medium heat and bring to a gentle boil. Cover pan and simmer for 15 minutes. Remove from heat and allow to cool completely.</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">Heat oven to 325 F. </span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-1B38pCAw1xmgusPa8R1TQ2gaeLpRTF5RLLec0Z31GTZEi62ninY9gR8nkim-Te8_w64O3ftBp19MH3_kWBL_OIO-0vOD9mxcc11V2-nvXkDkxRP6UvrqItZUGzGUfoObb8j2TQdqsSc/s1600/pie7.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-1B38pCAw1xmgusPa8R1TQ2gaeLpRTF5RLLec0Z31GTZEi62ninY9gR8nkim-Te8_w64O3ftBp19MH3_kWBL_OIO-0vOD9mxcc11V2-nvXkDkxRP6UvrqItZUGzGUfoObb8j2TQdqsSc/s400/pie7.jpg" width="400" /></a></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">Remove cinnamon stick. Mixture may be strained (optional). Place mixture into a small bowl. Add 1/8 tsp ground cinnamon, egg yolks, and egg. Whisk until completely blended. Ladle mixture into pie shells, being careful not to let liquid reach the skirts. Liquid should reach only 1/2 way up the shell.</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">Place pies into oven and bake 20 minutes. Check and continue baking if necessary. Pies are done if the liquid jiggles slightly. Remove from heat. Custard will continue to set while pies cool. </span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;">Serve while still warm. :-) </span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>And now the Sandy update: For the time being I am stuck in Weehawken, primarily because I refuse to join a mile-long line for gasoline. This is not just a convenience decision: the mood here is turning ugly. If I wanted bad vibrations I’d not have retired from the community college. Fortunately I can take a train to the town where my shop is, and walk the rest of the way to work. I’ll probably do this within the next day or two if power is back and the gas lines haven’t abated.</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Regarding this blog: long posts like the one you’ve just slogged through are becoming increasingly difficult to justify. Luce’s Gluten-Free Artisan Bread is at present a one-man operation, and every time-bite used for blogging is time removed from the biz. I don’t want to drop this blog but I don’t want to wait weeks between posts either. Therefore I’m going to make the entries shorter and more diverse. Recipes will be rare. </span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I hope you continue to read me. I seriously doubt that anyone depends on my recipes for total life entertainment, but if you do, <a href="mailto:gfcharlesluce@gmail.com">send me an email</a> and I’ll figure out a way to get new ones to you.</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS';">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Stay safe, stay dry, <a href="http://www.shop.lucegfbread.com/">buy Luce’s.</a> That’s all I can say today.</span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span></div>
<div style="font-family: 'Trebuchet MS'; min-height: 14px;">
<span style="letter-spacing: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span></div>
Charles Lucehttp://www.blogger.com/profile/15813024989607723971noreply@blogger.com1tag:blogger.com,1999:blog-7939454492700633904.post-85128415407786785512012-10-01T12:02:00.000-04:002012-10-01T12:07:33.432-04:00Happy Days<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYOKXxDnRb4ZAu789bEx08W8be4dvYlGuFEqgnQrC6KMp_MUgAilO3fXLftoM1AXqUz8PFDQf9OledPanJq7yYKD5jFvlj8ZUUC7ROgWO649wiH0z21BzxsFCxzwpp23NbbFjUcOKKX7s/s1600/Inspection.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYOKXxDnRb4ZAu789bEx08W8be4dvYlGuFEqgnQrC6KMp_MUgAilO3fXLftoM1AXqUz8PFDQf9OledPanJq7yYKD5jFvlj8ZUUC7ROgWO649wiH0z21BzxsFCxzwpp23NbbFjUcOKKX7s/s400/Inspection.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Finally the day has arrived! With blessings from the State of New Jersey, I began producing dry flour blend last week. It now is just a matter of days until I have enough inventory to start selling and shipping.</span></span><br />
<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<br />
<div style="min-height: 16px;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="letter-spacing: 0.0px;"></span><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkiAQTf7dlRkR697VDVFOwJS0kcQ-jSbqsPzTISbcn6jcFo6N_O95tYEgka7OXV7nEwYegCcRVT309oAOEzhVjWxUcWF4YED4-T8CkB_iiTqT4hr4d5PFmMVjHMKdmEveBOZBesXtOnXw/s1600/figs-10.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkiAQTf7dlRkR697VDVFOwJS0kcQ-jSbqsPzTISbcn6jcFo6N_O95tYEgka7OXV7nEwYegCcRVT309oAOEzhVjWxUcWF4YED4-T8CkB_iiTqT4hr4d5PFmMVjHMKdmEveBOZBesXtOnXw/s400/figs-10.jpg" width="300" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif; letter-spacing: 0px; text-align: center;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Standing at my stainless steel prep table and bopping to old Gretchen Wilson tunes, I’m happier than I’ve been at work for years. Everything about the moment reminds me of the time immediately after graduate school, when I worked 12 hours a day in the darkroom. Now, as then, I’m on a trajectory of converting discoveries into tangibles. The difference being that </span><span style="font-family: 'Trebuchet MS', sans-serif; letter-spacing: 0px; text-align: center; text-decoration: underline;">everyone</span><span style="font-family: 'Trebuchet MS', sans-serif; letter-spacing: 0px; text-align: center;"> can consume today’s tangibles. They’re not just designed for art collectors. </span><br />
<div style="min-height: 16px;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="letter-spacing: 0.0px;"></span><br /></span></div>
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-tab-span" style="white-space: pre;"> </span>It is immensely gratifying to embrace the work that’s taken a lifetime to discover. While it would be tempting to regret the years doing other things, it would also be a mistake. Everything counts: the botany my mother taught me, my father’s political analyses, the science I studied in high school and thought I’d pursue as a career until math beat me up, the ways I messed up as an undergraduate, the art I made, the art career at which I did not succeed, the years of teaching, the celiac disease that laid me low.</span></span><br />
<div style="min-height: 16px;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="letter-spacing: 0.0px;"></span><br /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Sometimes my body wishes I’d reached this work sooner. Lifting an 88-pound sack of flour or crawling hands-and-knees on a concrete floor to vacuum up debris truly </span><span style="letter-spacing: 0.0px; text-decoration: underline;">is</span><span style="letter-spacing: 0.0px;"> better work for 20-somethings. But I’m proud to still be able to do it, even if it hurts the next day. I guess it’s safe to say that a life of adventure sports also counts. Being able to climb 5.9, skate pre-bronze, and tele-ski double diamonds, while not stupendous accomplishments, have left me with the strength and agility to bounce back from most insults.</span></span><br />
<div style="min-height: 16px;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="letter-spacing: 0.0px;"></span><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJt3umamxdwHvpBtVtNGpakSquPKRH1VZhWp0SAwdfBxli5BD8eE7D38ZqfuE5ItMUZm2fvihmHq6biPodiAiaYbnB9PKLpWAr31rVli8MbQb7IRY_Rekp5gtMyHqQ0w8JGU670PJvrA/s1600/figs-13.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJt3umamxdwHvpBtVtNGpakSquPKRH1VZhWp0SAwdfBxli5BD8eE7D38ZqfuE5ItMUZm2fvihmHq6biPodiAiaYbnB9PKLpWAr31rVli8MbQb7IRY_Rekp5gtMyHqQ0w8JGU670PJvrA/s400/figs-13.jpg" width="300" /></a></div>
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-tab-span" style="white-space: pre;"> </span>But the purpose of today’s posting is not to brag; it’s to celebrate and acknowledge. A point has been reached in a cycle, and the next spin of the wheel is bound to be interesting. </span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;"> I must say I did not get here alone. I truly am standing on the backs of others, from my government - which created the roads I travel on, the sewers and water supply I need, and the tax structures and food regulations which keep me and my consumers safe - to the consultants, partners and friends who’ve supported and advised and helped so much. My wife Leslie Bryan deserves special praise. It was her suggestion that I “Do something with that baking talent after you retire” that got me on this track. Her constant encouragement in the kitchen and at the dining table keeps me going. My friend Paul Sadowski also deserves praise. Paul suggested I make a bake-at-home product, which prompted me to develop the bread-in-a-bag technology I use today.</span></span><br />
<div style="min-height: 16px;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="letter-spacing: 0.0px;"></span><br /></span></div>
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I know I’ll miss some deserving names, but I have to do this. </span></span><span style="font-family: 'Trebuchet MS', sans-serif; letter-spacing: 0px;">Public thanks extend to my business partner TJ Fontenette and his wife Vanette. Their insight and acumen were crucial to the launch of this project. Their children are my biggest fans, too. Jan Kahn of Godiva Chocolates contributed terrific early advice, as did retired baker Frank Kitchens. Although she does not know it, cookbook author and GF guru Annalise Roberts contributed hugely. So did the late Bette Hagman. Same goes for Dee of Dee’s One Smart Cookies; chef Rebecca Riley; bread-maker and sourdough advocate Sharon Kane; great friends Betsy and Gary Ford; in-laws Bob and Ann Bryan (a BIG special Thank You for your extreme generosity); chef Arlene Jacobs; author Eugenia Bone; logo designer Andrea Rinaldi; packaging designer Anna Ocón Beltrán; all my honest (and some dishonest!) taste-testers; friends who put up with early versions of “bread”; you my gentle readers; and the dozens of email responders, scientific article-writers, librarians, bakers, telephone-answerers and bookstore clerks who put up with the slightly crazed researcher who is me.</span><span style="font-family: 'Trebuchet MS', sans-serif; letter-spacing: 0px;"> </span><br />
<div style="min-height: 16px;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="letter-spacing: 0.0px;"></span><br /></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyOs9ccWoa3mCzhVmLMZe31j9QuGiv9eD-iWILT3VZtwFbvmGtdjBYdmgWW5HpzaX5jtIBpzExC6-u_zrs9BfoPs5X7JUta76WWGLKqJawsRj9DOih-zAVcIBIiIMt34YTlCJDx3cb74M/s1600/figs-8.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyOs9ccWoa3mCzhVmLMZe31j9QuGiv9eD-iWILT3VZtwFbvmGtdjBYdmgWW5HpzaX5jtIBpzExC6-u_zrs9BfoPs5X7JUta76WWGLKqJawsRj9DOih-zAVcIBIiIMt34YTlCJDx3cb74M/s400/figs-8.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dessert = Gut. </td></tr>
</tbody></table>
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Alas I’m not posting any recipes today. It’s not that I’m too busy to make dessert (that would be inexcusable!), it’s just that I want to get this News and Thank-You out. And, maybe, take a little breather from dessert: I had a friend over for dinner the other night and between us we polished off a dozen micro-pies. Translation: I need to spend an hour this afternoon in the pool, not with a rolling pin. Stay tuned, however - I want to make some deconstructed things. Apples are flooding the markets, and this also is the season for hot chocolate. I’m thinking upside-down apple pie (crust-filled apples in a bowl), and cookies made with cocoa instead of flour and “chunked” with pieces of puff-pastry. All in small sizes for families like mine.</span></span><br />
<div style="min-height: 16px;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="letter-spacing: 0.0px;"></span><br /></span></div>
<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-tab-span" style="white-space: pre;"> </span>See you next post - and don’t forget to <a href="http://www.lucegfbread.com/">check my website</a> and sign up for my newsletter.</span></span>Charles Lucehttp://www.blogger.com/profile/15813024989607723971noreply@blogger.com0tag:blogger.com,1999:blog-7939454492700633904.post-63685679458685766362012-09-20T22:15:00.003-04:002012-09-22T07:51:15.169-04:00Fever Diary<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMnUP7SOavkgnlHgUwQpIHHRZLVW7MQ2O_jacLRfy3I8cCS_vQFvaSD4rVO4EnQonAtHdDO7pcmrRtpcp1KSjobMePpiU1qs8r3de_fMBv23DDF7XZVAtYDp0aJGHNHMz1xxd9thzRxGU/s1600/IMG_0375.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMnUP7SOavkgnlHgUwQpIHHRZLVW7MQ2O_jacLRfy3I8cCS_vQFvaSD4rVO4EnQonAtHdDO7pcmrRtpcp1KSjobMePpiU1qs8r3de_fMBv23DDF7XZVAtYDp0aJGHNHMz1xxd9thzRxGU/s400/IMG_0375.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vacation!</td></tr>
</tbody></table>
<br />
<div style="font-family: Palatino;">
<span style="letter-spacing: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>This week Luce’s Gluten-Free Artisan Bread passed another milestone: an initial health department inspection. We have a few minor corrections to make, but we can complete them in 3-4 days. That means production can start next week (week of September 24).</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>If you haven’t <a href="http://www.lucegfbread.com/index.html">signed up for my e-mail letter</a>, now is the time. Members will get dibs on the first batch out of our kitchen.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>It’s been a long haul to get to this point, and I have to confess I’m feeling quite a mixture of emotions. I’m elated to have finally put this together and gotten it “legal”, excited at the prospect of sharing my bread mixes with the world, and more than a little intimidated by the amount of work ahead. </span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>With the thought that my future might be a very busy one, my wife and I took a vacation last week, visiting one of our favorite places: Chincoteaque Island, Virginia. Those of you who loved to read as children probably know the name. It’s the site of a kiddy-lit classic: <i>Misty of Chincoteaque. </i>Now a good reader I was not, but I know that this story revolves around the <a href="http://www.assateagueisland.com/ponyswim/ponyswim.htm">wild horses</a> that actually exist on the island. </span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSdbGplq4ESCGhzEd_0luCCfAgCno3qKg1fSF_RFc2xDfi2Bwti_2MykmCigL8BimIhRS23fLcYl-HlTthe_iSy8XmirKjQlWiMaSBEz5E7U-hvyLQrH3uX9d_I15V_LkTgwoVk3Y8wLM/s1600/IMG_0388.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSdbGplq4ESCGhzEd_0luCCfAgCno3qKg1fSF_RFc2xDfi2Bwti_2MykmCigL8BimIhRS23fLcYl-HlTthe_iSy8XmirKjQlWiMaSBEz5E7U-hvyLQrH3uX9d_I15V_LkTgwoVk3Y8wLM/s400/IMG_0388.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sunshine and vacation shoes</td></tr>
</tbody></table>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span> We’ve been vacationing on Chincoteaque island for about 20 years. We always go the first weekend after Labor Day and we usually stay three days, but since I’ve “retired” and since this retirement is soon to end, we elected to spend four weekdays on the island this time. It has a huge National Wildlife Refuge, glorious beaches, a beautiful long-needle-pine forest, interesting fungi and - thanks to all those wild ponies, a world-class mosquito population. </span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>This year the days were all sunny and not terribly hot. Surf was heavy, thanks to two tropical storms out in the Atlantic, but the water was relatively warm. </span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Food on the island can be a bit of a challenge, given our dietary restrictions, but we like to spread our net wide and drive all over the Southern DelMarVa peninsula in search of non-toxic treats. This time we tried the harbor town of Onancock Virginia - and lucked out. The restaurant we found - and went back to twice - was <a href="http://www.theinnandgardencafe.com/">The Inn and Garden Cafe</a>, where Chef Ted went out of his way to make gluten-free crabcakes. What a treat they were!</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB4LuwNtj75GhmX0aUt0fzvp4Vwz8n5Lhd-iJmqo5t-KtwFqjpZs4l3ADPr0UH0AIDiQFtJ8OtegrPLw6bfShTURvhXJZnm9ne-je__jE7dUwMzrsD9Xf-TRzzT9CzH9_bk_8GVn2PPsQ/s1600/LSBonbeach.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB4LuwNtj75GhmX0aUt0fzvp4Vwz8n5Lhd-iJmqo5t-KtwFqjpZs4l3ADPr0UH0AIDiQFtJ8OtegrPLw6bfShTURvhXJZnm9ne-je__jE7dUwMzrsD9Xf-TRzzT9CzH9_bk_8GVn2PPsQ/s400/LSBonbeach.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Leslie and the North Atlantic</td></tr>
</tbody></table>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>A week of lounging in the sun, swimming from time-to-time and eating crab was intensely refreshing, but all too soon it was time to head home. THAT however meant stopping at as many BBQ joints and produce stands as I could convince Leslie to tolerate. Think wood-smoked pig meat, late summer melons, fresh limas, okra, tomatoes, and of course local figs. These were smallish, quite dark and tough-skinned, but much more intensely flavorful than the California varieties I’ve been finding in my local groceries.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIV-O884niVzZSUBDAtfn6faAIa7jSr-xgirJAcwaSGrrlxjnavJlJSBaZBdINHlPbBVpk8pbMeWVT0J952h0OJ3P4JwH5UZlYbvs_W-2elnZ_ii2G7SLuBgF2P78QvUZNMnYimbAwCNY/s1600/sliced.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIV-O884niVzZSUBDAtfn6faAIa7jSr-xgirJAcwaSGrrlxjnavJlJSBaZBdINHlPbBVpk8pbMeWVT0J952h0OJ3P4JwH5UZlYbvs_W-2elnZ_ii2G7SLuBgF2P78QvUZNMnYimbAwCNY/s400/sliced.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Easy to love: Virginia figs</td></tr>
</tbody></table>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Our journey home was on a Friday. On the way I ate more than a few figs, and was so enraptured by their musky rich flavors I neglected to pay sufficient information to my passenger my wife. Had I been less self-absorbed I might have noticed her unusual restlessness (Leslie is a world-class car sleeper). But as it turned out I didn’t suspect a thing until we were home. “I don’t feel well,” she averred. At which point I noticed she was flushed. I put a hand on her forehead. It was hot. <i>Shit</i>. Leslie is one lady who never gets fevers. I was pretty certain I knew where this one came from.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>The first day we’d been on the island, Leslie had taken a walk we always take together: to a wild pony overlook. Rarely are ponies visible, but the view is terrific and the forest through which the trail winds, gorgeous. Unfortunately it is quite mosquito-riddled. This year it was beyond the pale. Mosquitoes usually don’t pursue me, but 20 feet into the woods they were around us in a dense swarm. “Forget this,” I told her, “say hi to the horses for me, I’m waiting in the car.”</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I thought she’d come with me. Mosquitoes <i>love</i> her. But, no, the walk was a tradition and she loves traditions. When she got back to the car she had a nimbus of bugs; so many they were uncountable. Even jumping in and slamming the door we ended up with dozens in the car. Despite the fact I thought she’d been foolish to go out in that mob, I felt sorry for her.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG8512XBYxbaZg2OLmL5d2pYw6ZQ8fhcuIiGwwBCz90wYHkxjUN4d2T8Qr3bH9XumDCYCmqlTK4ua8FDOfs71wmcTN4hwPWDUYh5rxJ7ZaaVnaviJN1o-Y7eXOPdS8e945Mb2mt6Oy30k/s1600/IMG_0363.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG8512XBYxbaZg2OLmL5d2pYw6ZQ8fhcuIiGwwBCz90wYHkxjUN4d2T8Qr3bH9XumDCYCmqlTK4ua8FDOfs71wmcTN4hwPWDUYh5rxJ7ZaaVnaviJN1o-Y7eXOPdS8e945Mb2mt6Oy30k/s400/IMG_0363.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mentally I returned here to balm my fear</td></tr>
</tbody></table>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>By Saturday morning I was feeling much sorrier. Her temp was up to 102, and she was alternatively chilled and sweltering, nauseous and head-achy. I spent the day feeding her acetaminophen. We called our doctor’s on-call service and were told her fever was “low-grade”. We tried to shrug it off.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Sunday was worse. We had a wedding to go to but I called and cancelled her seat. She insisted I go - she wanted photos of the wedding gown. I did go and had a great time. When I got home I stuck a thermometer in her mouth. 104.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Panicked, we struggled to face the situation rationally. That’s not so easy when one of the engaged brains is beginning to cook. 104 is the border for hallucinations, and Leslie allowed she was having some trouble processing time-related concepts. My pulse had begun to race, but we agreed to not head to an ER until we saw what acetaminophen did. Which was actually and thankfully quite a bit. Her fever dropped to 100 and she soon fell asleep.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>It was a wild night. Her fever “broke” early Monday, bathing her in perspiration and rousing her for showers and mop-downs twice before dawn. I had to pry her out of bed for a noon doctor’s appointment. Which, as I feared and suspected, indicated (but did not prove) <a href="http://www.cdc.gov/ncidod/dvbid/westnile/qa/symptoms.htm">West Nile Virus.</a></span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I’ll skip the rest of the medical story and say that in the intervening days she’s improved steadily: no more fever, no more nausea, gradually increasing appetite. We do not yet have an official diagnosis, but whatever-it-was, was too close for comfort. Fortunately she’s unscathed.</span><br />
<span style="letter-spacing: 0.0px;"><br /></span>
<i><span style="letter-spacing: 0px;">Postscript (written 9/22/12): </span>Leslie has almost completely recovered, though she still is quite tired.<span style="letter-spacing: 0px;"> Lab results say it was NOT West Nile. We're going back to the doctor next week for further investigation.)</span></i></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>As for me, I almost suffered the unspeakable calamity of losing those Virginia figs. By the time I remembered them on Monday afternoon they were at the outer orbit of ripe. Leslie was too sick to eat, and I couldn’t do that job myself (Anybody know what happens when you eat an entire quart of ripe figs? Bet you can guess...) so I elected to try a combination that’s been knocking around in my head since figs “came in” this autumn: cooking them with chanterelles.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjp2XshqW8pXubtKSMSyK24jMXRj245FBvU5-bOcMcF87yAQGOealerYtG0q1kGASH_Ix8pC1K910pzDVEXenqTQEm_gq_3G-AeD1D7XUrgJe4R-g3d-39PwOPY_WuYiN3kgGUC03Mibw/s1600/sunk.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjp2XshqW8pXubtKSMSyK24jMXRj245FBvU5-bOcMcF87yAQGOealerYtG0q1kGASH_Ix8pC1K910pzDVEXenqTQEm_gq_3G-AeD1D7XUrgJe4R-g3d-39PwOPY_WuYiN3kgGUC03Mibw/s400/sunk.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chanterelle vodka</td></tr>
</tbody></table>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Problem: I had no fresh chanterelles. Idea: I had a fifth of chanterelle vodka.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Do not go down to your liquor store and try to order this. You must make it: shred two or three very fresh, large chanterelles into a bottle of vodka and stash this in the refrigerator until the mushroom fragments sink to the bottom and the booze turns faint orange. Then freeze it or just keep it cold. </span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Chanterelle vodka is not something I’d consume directly since I do not drink, but I made a bottle in August for slight-of-hand flavor tricks. It was time to try one. If I did this right, the diner would find unique flavors in the caramelized figs but not realize they were mushrooms. Unless of course I’d told them the ingredients in advance.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>The figs were so pungent they overwhelmed any but a heavy dose of mushroom booze, but after fiddling with the ratio I ended up with a fun and rich dish. I’m not sure where it should be on a menu, but my instinct says appetizer. Whenever I ate some - which was often, since Leslie wouldn’t touch it - I paired it with chive-and-onion-laced Cotswald cheese, or Basque Issara cheese, or Vermont Clothbound Cheddar, and it was terrific. And, yes you can store leftovers in the fridge, though for some reason that kills the chanterelle flavor.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>One of the best things about this dish - besides the illogical yet wonderful flavors - is how quickly and easily it can be realized. Just one thing: if you’re going to forage your own chanterelles and/or figs, wear plenty of mosquito repellant. </span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75ZRm43s6EJbxWq73drd_zjpk4a7NFTaiW2nRQvLjTsBulj8u_3YDctY2OZcAaoZ3Gv-vBHsGA0D5Kwm9RqEuYsqQmFdBirXawVfbjM0ZyfX9b8vZl-SX-R34nWD_Zt6hnJIM4OsMeCA/s1600/seared.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75ZRm43s6EJbxWq73drd_zjpk4a7NFTaiW2nRQvLjTsBulj8u_3YDctY2OZcAaoZ3Gv-vBHsGA0D5Kwm9RqEuYsqQmFdBirXawVfbjM0ZyfX9b8vZl-SX-R34nWD_Zt6hnJIM4OsMeCA/s400/seared.jpg" width="400" /></a></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><br /></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><br /></span></div>
<div style="font-family: Palatino; text-align: center;">
<span style="letter-spacing: 0.0px;"><b>Caramelized figs with onions and chanterelle vodka</b></span></div>
<div style="font-family: Palatino; min-height: 16px; text-align: center;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">Ingredients:</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">10 small figs, or 5 larger ones, halved and stems removed</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">1 TBLS unsalted butter</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">1 TBLS extra-virgin olive oil</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">3 TBLS Vidalia onions, chopped fine</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">1/8 tsp salt</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">Pinch paprika </span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">7 TBLS chanterelle Vodka, divided (see text, above)</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">Procedure: </span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">In a heavy skillet, melt the butter over medium heat. Add the olive oil and allow to heat until butter sizzles. Add chopped onions and distribute evenly. Allow to sauté until onions just begin to brown, then reduce heat to low and place figs halves onto the hot oil, face down. Sprinkle salt and paprika over the simmering figs.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">Continue to braise the figs for 10 minutes. Add one tablespoon of the vodka. It will boil off vigorously. Turn heat off.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">When pan has cooled to below the vodka boiling point, add the remainder of the vodka and swirl pan so that liquid picks up the paprika and salt. Return pan to low heat. Simmer another 5 minutes or so until the alcohol is boiled away (or not, if you want a dish with kick). Stir just once and place into a serving dish. Serve warm with very sharp cheeses.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span></div>
Charles Lucehttp://www.blogger.com/profile/15813024989607723971noreply@blogger.com0tag:blogger.com,1999:blog-7939454492700633904.post-391875370259881722012-09-10T22:57:00.000-04:002012-09-10T22:59:51.974-04:00Dripping<br />
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0px;"></span><br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLXgNfX_mkSZST-MqZGsb4LiZ0lCsh34BJqXyI9CMCRoz1_qtWm0eD9DlICkM5RLmxBT4Co2m6zgW_Sa8GxJ1K67X3RsC16W6CVlHd6ehAne5DbUAMpFUZljPRe30cTsvXbkVkAUoW768/s1600/raspberries-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLXgNfX_mkSZST-MqZGsb4LiZ0lCsh34BJqXyI9CMCRoz1_qtWm0eD9DlICkM5RLmxBT4Co2m6zgW_Sa8GxJ1K67X3RsC16W6CVlHd6ehAne5DbUAMpFUZljPRe30cTsvXbkVkAUoW768/s400/raspberries-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nothing better....</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Last week was sweat equity time here in NJ as <a href="http://www.lucegfbread.com/">Luce’s Gluten-Free Artisan Bread</a> moved a step closer to production. Plumbing and Electrical work had left the factory floor covered in concrete dust, which can only be removed with effort: broom-sweeping, shop-vac, finally wet mop. The Eastern US sat in a plume of tropical air, with temperature and humidity both in the mid-80’s. Ergo, every day my clothes ended up wetter than a toddler on diuretics.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPafoHXVMC7Yf9OiGPt46DErsdn3Z07U-_pAk7ex5OTqiS3T7iUhzDkuVAtwobmqAOaqTL0P1QkNKdthdmjKrRRECCdVDguy7CUpoPI82z24OGqhlbJvSw8Aa3lm3ossCvaCitdTA_yNU/s1600/headstone.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPafoHXVMC7Yf9OiGPt46DErsdn3Z07U-_pAk7ex5OTqiS3T7iUhzDkuVAtwobmqAOaqTL0P1QkNKdthdmjKrRRECCdVDguy7CUpoPI82z24OGqhlbJvSw8Aa3lm3ossCvaCitdTA_yNU/s400/headstone.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I’m not complaining. Physical work makes me happy. This month it has also helped move me from a place of emptiness and loss towards optimism and fulfillment. Besides, getting drenched in the afternoon reminds me of that adventuresome climb in Vermont this past July, and of the fruit story I left unfinished - at least in this my blog.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Recall the thunderstorm and the mushroom hunt, the hypothermia, the bad-judgement buying frenzy, the quarts of dead-ripe raspberries in a hotel room.... So .... picking up where I left off .....</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>It’s hard to imagine a more complex delight than cultivated red raspberries. Picked at the peak of ripeness, they’re a perfect balance of tender and seedy and sweet and sour, with a dusky dry exterior and pops-in-your-mouth moist interior. They are immensely fragile, which means they’re often harvested firm but unripe - a situation that makes for delightful jams and tart fillings - but they are far tastier perfectly ripe. However: woe to the picker who harvests dead-ripe raspberries carelessly. Or the consumer who buys roughly-handled fruits.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Bruised raspberries are the most mold-susceptible fruit I know, especially if they’ve been refrigerated or otherwise chilled. A moldy raspberry in my cereal leaves a lingering evil flavor, hence I carefully root out and discard every one I find, in every purchase I make. </span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Several berries in my Vermont harvest were white-tinged by the time I stepped from the hotel shower. I was certain that mold spores had dispersed through the lot, so there was little I could do to save them. I tried to recall why I’d bought so many, but all I could mentally reconstruct was a vague desire to have a huge bowl of crunchy granola heaped with them. But who wants granola for dinner in a foodie town like Brattleboro Vermont? OK - I could cook them. But how, in a motel room? Maybe .... Microwave???</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSoRvfY7VZNDnarhMzvYW3S1niPA9nf0ekgO3RTnnJ62BXTLHnHWpofaDsyVjTbC6kyQBSQLfmrCnoelPMwD8OY626tOrlZkc-ALHtWPGJH9jL1gIjvfFZg1DobQfssbKATJAeoMIkz-I/s1600/raspberries-3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSoRvfY7VZNDnarhMzvYW3S1niPA9nf0ekgO3RTnnJ62BXTLHnHWpofaDsyVjTbC6kyQBSQLfmrCnoelPMwD8OY626tOrlZkc-ALHtWPGJH9jL1gIjvfFZg1DobQfssbKATJAeoMIkz-I/s400/raspberries-3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sugar is necessary when cooking berries</td></tr>
</tbody></table>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Microwave ovens and red raspberries are two thoughts I have difficulty connecting, if only because my first moments with these fruits predate even 1960’s “radar ranges”. </span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>My father planted raspberry vines in our rural Ohio back yard in the early 1950’s, shortly after he built our house. He must have felt about them much the way I feel about them, since they’re a crop that requires lots of labor - far more than he had to spare after coming home from a long day’s work in the steel mills. I suspect he imagined my brother and I would be eager helpers - little farmers-in-training. We weren’t. I loved eating them, but had no fondness for harvesting under the hot summer sun, or cutting back year-old stems, or training prickly new canes for the next season, or picking off the hundreds of Japanese beetles that raspberry foliage attracts.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>It was my mother who waved profit-motive at me, suggesting I go around the neighborhood peddling whatever I could pick. This became my first financial enterprise. I got 30 cents a quart.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>(Perspective: gasoline was 25 cents a gallon, a new house in our neighborhood ran about $8,000 and my father made $7,000 per year.)</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I ended up not having to do much market development. After knocking on many doors and being rejected by all comers, I came to the winner - a woman who would buy everything I had, every time I visited. I don’t recall how many seasons this went on - at least two or three - before I decided to pursue a “real” job and leave berry-picking behind. </span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglV3iJBkTSPMzEaAGCA5wImhQ985Y5Jhqf2jscT8PYGtjB0fh2iXTG-XiMRHTpRQTsQb5aepRDmnLtq4w8EGsrsx0sFurd8ofaq-VJLgC5T_xPuTrTxbgwJbE8QRYa9Or0hAdjv8jMD4I/s1600/raspberries-5.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglV3iJBkTSPMzEaAGCA5wImhQ985Y5Jhqf2jscT8PYGtjB0fh2iXTG-XiMRHTpRQTsQb5aepRDmnLtq4w8EGsrsx0sFurd8ofaq-VJLgC5T_xPuTrTxbgwJbE8QRYa9Or0hAdjv8jMD4I/s400/raspberries-5.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This was our 17th anniversary dessert</td></tr>
</tbody></table>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Often I’ve wondered what that woman <i>did</i> with all those berries. My mother did very little with the quart or two a week I saved for home use. Her raspberry cooking can be summarized with a single word: raw. Once in a while she made jam, but the treats I’ve come to love as an adult - pies and cobblers and cake-fillings and custards - were most definitely not part of Mom’s repertoire. </span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Some form of cooking was required to salvage my Vermont bounty, and I had but a single instrument - a microwave. Crossing my fingers, I poured all the berries into a paper bowl, shoved it into the ‘nuke, and, guessing, zapped for two minutes. What came out was a steaming, blood-colored, seed-studded syrup. I thought, “This doesn’t look so bad,” and added several packets of sugar (thanks for the coffee bar, Hampton Inn), stirred, and headed out with Leslie to our fave Brattleboro dining spot, the <a href="http://www.topofthehillgrill.com/">Top of the Hill Grill.</a></span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>It was amazing how much like raspberry jam that paste tasted, as I discovered when we returned. Packed in a zip-lock and transported all the way home to New Jersey it still tasted good - and it lasted several days in my refrigerator while I played around with uses. A spontaneous slathering on 10% milkfat yoghurt was hands-down the easiest and richest, but it worked in muffins and on a tart as well. </span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>The one treat I most looked forward to eluded me - but that was because I ran out of berry sauce before I got there. That treat - crepes - occupies my thoughts now as the Northeast’s fall raspberry season approaches.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUCyaVKHtXamZPmoraGHEzx6yK9eLhmukiRvpp64KaPXVIvdGp93A6J0kgpQeK1pKCEO_DnOTYfJzR6sTkyksPl0Y0rIZNR1vy7e3yL_QweR9rq9u80dVoxz9QGKy4uJR5AYilREml3c/s1600/raspberries-2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUCyaVKHtXamZPmoraGHEzx6yK9eLhmukiRvpp64KaPXVIvdGp93A6J0kgpQeK1pKCEO_DnOTYfJzR6sTkyksPl0Y0rIZNR1vy7e3yL_QweR9rq9u80dVoxz9QGKy4uJR5AYilREml3c/s400/raspberries-2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crepe ingredients. Top: Potato starch, buckwheat groats, almonds<br />
Middle: Xanthan gum<br />
Bottom: Medium egg, milk and cream<br />
Missing: sugar and salt</td></tr>
</tbody></table>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Red Raspberries are interesting fruits. Some varieties produce twice a year - July and September/October. In fact they can be the last soft fruit of the season, peaking in the days just before frost.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>With this in mind I’ve worked up on a crepe recipe, using buckwheat flour. Few grains have an assertive-enough taste to match up with a fruit like the raspberry, but buckwheat (not a grain, really, but an herb) does. It also makes flour that holds together with only a dab of xanthan gum.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I like to lighten my Gluten-Free crepe flours with starch (potato starch or modified tapioca starch, or a blend of the two, is best), then make the flavor more complex with nut flour. Almond complements buckwheat nicely. Also I grind my own buckwheat flour, using groats from Bob’s Red Mill and a burr grinder from King Arthur Flour. Generally I make a blend that’s 1/2 fine and 1/2 extra-coarse, so there’s interesting chew in the finished product. For the crepe recipe that follows, the amount of groats I used was so small and the number of almonds was only 4, so I decided to use my spice grinder (actually a cheap coffee grinder) instead.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Crepes are whipped up from ratioed ingredients: 1 part eggs, 1 part liquid, 1/2 part flour. Ratios are weight-based, but I’ve done a bit of conversion to help out those among you who’ve not yet sprung the 10 bucks for a kitchen scale. (I like to keep my desserts small, so I always use medium eggs.) A medium egg weighs 45 grams without the shell (about 1 and 1/2 Oz.). My crepe ratio therefore is: 1 medium egg : 45 grams (1 - 1/2 oz) milk : 22 grams (3/4 oz) flour. </span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIkGlnPlyn1ZVWh3AsSpkpX-VfAE6eRTMt-kA60SKlO-TVxFGIU3dJFmUQw5MDayhegB6gBb5cUCHTJbi4hVb9CrF2c_LJ35uMhMG0xnFKTb7TyV7sLb6lPisLVUWATSRHmK-oaWL0wC8/s1600/raspberries-4.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIkGlnPlyn1ZVWh3AsSpkpX-VfAE6eRTMt-kA60SKlO-TVxFGIU3dJFmUQw5MDayhegB6gBb5cUCHTJbi4hVb9CrF2c_LJ35uMhMG0xnFKTb7TyV7sLb6lPisLVUWATSRHmK-oaWL0wC8/s400/raspberries-4.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished crepes with ingredients </td></tr>
</tbody></table>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>(PS: Crepes taste best if you use heavy cream blended with whole milk.)</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>A full recipe follows. Oh - and that elusive créme fraîche? I find it at Trader Joe’s.</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><br /></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><br /></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><br /></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><br /></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><br /></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><br /></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><br /></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><br /></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><br /></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><br /></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><br /></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><br /></span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino; text-align: center;">
<span style="letter-spacing: 0.0px;"><b>Two-Bite Buckwheat Crepes with Raspberry-Créme Fraîche filling</b></span></div>
<div style="font-family: Palatino; min-height: 16px; text-align: center;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">Yield: two 8” crepes</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">Ingredients:</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">1/2 pint red raspberries</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">1 TBLS granulated sugar</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">2 tsp buckwheat groats (or about 12 grams buckwheat flour)</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">1 1/2 tsp potato starch</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">4 almonds, chopped coarse</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">Pinch (@ 1/16 tsp) Xanthan gum</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">1/2 tsp granulated sugar</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">Pinch salt</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">1 medium egg</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">2 TBLS Whole milk</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">2 TBLS heavy cream</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">4 TBLS créme fraîche or whipped cream</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">+/- 1 tsp unsalted butter, for griddle</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">Procedure:</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">Set aside 8 - 10 of the raspberries. Taste one. Smile.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">Place the remaining raspberries in a microwave-proof bowl. Sprinkle with the 1 TBLS granulated sugar. Microwave on high for 1 minute 15 seconds, or until berries are reduced and beginning to foam. Stir, and set aside to cool.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">Chop almonds coarsely. Put almonds and groats in a spice grinder and run until blend is smooth, stopping occasionally to scrape any flour that sticks to sides. Add potato starch, sugar, xanthan gum and salt, and pulse to blend. Pour into medium bowl.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">Add milk, cream and egg to flour. Whisk until very smooth.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">Heat a crepe pan or griddle to medium high. Melt a thin layer of butter in pan, then ladle 1/2 the batter into pan. Immediately swirl the pan to spread the batter thin and wide. Allow to cook until crepe has just turned dry all over, then flip and cook other side. Set aside on tin foil or a plate. Cook second crepe.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0px;">Smear each crepe with 2 TBLS of créme fraîche. Divide cooked berries between crepes. Roll crepes and dust with confectioner’s sugar (optional). Decorate with the reserved berries and serve immediately.</span></div>
Charles Lucehttp://www.blogger.com/profile/15813024989607723971noreply@blogger.com0tag:blogger.com,1999:blog-7939454492700633904.post-24376305026568931042012-08-28T11:01:00.000-04:002012-08-28T11:08:00.074-04:00Restart<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwYleqJopiTSfd8qWOpjL00y_cCCI5ESWy9aaU8eeQH1QeUKVXjhrTcTfQuvX7lV2PcrO3BLYlpsch3zWoyctRiVeHnOVNtJ0B6Q7mGEZEib9jYLV-_tIIYYHqL3G2T-vqJ6nCMbzTsJw/s1600/pizza%3F.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwYleqJopiTSfd8qWOpjL00y_cCCI5ESWy9aaU8eeQH1QeUKVXjhrTcTfQuvX7lV2PcrO3BLYlpsch3zWoyctRiVeHnOVNtJ0B6Q7mGEZEib9jYLV-_tIIYYHqL3G2T-vqJ6nCMbzTsJw/s400/pizza%3F.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Back to the world of food...</td></tr>
</tbody></table>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Last weekend was the strangest drive home from Ohio, ever. For the first time in decades, I had the peace of mind that I was not leaving any crises behind. With nothing to worry us, Leslie and I crossed Pennsylvania in a dream state. We stopped to collect mushrooms and gone-wild apples, and to shop at <a href="http://www.woolrich.com/woolrich/">Woolrich</a>. It was One Big Float, a journey on a cloud.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Then we reached New Jersey and it hit me: there was no one to call and say, “I’m home. I’m safe.” </span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Many of you have experienced a death in the family, so I won’t belabor you with my emotions. For you who are inexperienced, suffice it to say that when the tears have dried and the pain moves to some background place, the immediate blowback is profound exhaustion. Which is what hit me that night at the doorstep of Home, and what haunted me for the next week.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBzxrD3bAMncvfS9BbKNBKL0e-6qpTcQurNpMx51MdHEMDrSJPITO8CTx0tvRq9U344ff2Xb_FxOkF-0b55MAYDNVr73AmX7LFZdrB2xtQhQ6tgvOpFOSnVI0UQhHFoxQ9E4THuhYJWYo/s1600/brokenearth.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBzxrD3bAMncvfS9BbKNBKL0e-6qpTcQurNpMx51MdHEMDrSJPITO8CTx0tvRq9U344ff2Xb_FxOkF-0b55MAYDNVr73AmX7LFZdrB2xtQhQ6tgvOpFOSnVI0UQhHFoxQ9E4THuhYJWYo/s400/brokenearth.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Broken ground for Luce's Gluten-Free Artisan Bread<br />
factory and distribution center</td></tr>
</tbody></table>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>But a man can only sleep so much, especially when that man is trying to launch a business. On the second day home I headed back into the test kitchen, and on the third day went to the building that will be my small factory and distribution center. There, my plumbers broke ground - quite literally - for equipment installation. By the end of the week I had a shiny new three-part sink, a mop sink and a handwashing sink, all installed and waiting for plumbing inspection. Whoopee!</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>My short-lived retirement is rapidly reaching an end - a fact I alternatively celebrate and dread. What exactly will happen the day I tell the world my artisan gluten-free bread mix is available, I cannot predict. The best-case scenario has me working hard without stressing. I don’t dwell on worst cases. </span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>One thing is certain: Once the business launches, I won’t be able to spend every single winter day skiing in the woods and every single summer day foraging mushrooms. But until the doors open, well, it rained A LOT while I was in Ohio, and the woods of New Jersey beckoned ..... </span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3bD5_q3EAhzcGRzeJ9FfsUiulHgbJoBKXqZwle9TEjlYuTfuqQ6ILrCJB082gavPsjG0o6NzYYSgl2s6KftJWSB3TUI0T3I4J4oMJgtWhNhuyaiPKKIaC3muttLZsnrav6fllzWJZUKI/s1600/trumpets.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3bD5_q3EAhzcGRzeJ9FfsUiulHgbJoBKXqZwle9TEjlYuTfuqQ6ILrCJB082gavPsjG0o6NzYYSgl2s6KftJWSB3TUI0T3I4J4oMJgtWhNhuyaiPKKIaC3muttLZsnrav6fllzWJZUKI/s400/trumpets.jpg" width="153" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A "troop" of black trumpets</td></tr>
</tbody></table>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>On <i>Day One Home From Ohio</i> I went to a favorite site. When I came out of the forest three hours later, I had one sore back, a dulled collection knife and a wondrous haul: two shopping bags filled with black trumpet mushrooms (<i>Cantherelles fallax</i>), a 6-quart fruit basket loaded with smooth chanterelles (<i>Cantherelles lateritius)</i> and an 8-quart fruit basket stuffed with corrugated milky mushrooms (<i>Lacteri corrugis)</i>. </span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>And then, since I was hungry after all that work, I stopped at my local Trader Joe’s. Where, to my delight, amazement, and expectation, a huge stack of fresh black figs was on display. <i>Expectation</i>? Yes. Late-summer mushrooms and black figs are go-togethers.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Now I realize that to most people figs and mushrooms are companions in the same sense as chihuahuas and oak shelving, but in fact these fruits and fungi DO actually belong. Both ripen at this time of year - August, or late summer in the Northern temperate zone. And, while I’ve not yet thought up a dish that combines them, they’re similar taste-treats: intensely flavorful, decadently rich, and aromatic beyond belief.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Figs, by the way, are not my favorite fruit - that honor falls upon white nectarines (not the rock-hard ones you find in grocery stores in February, but dead-ripe, sweet-fron-the-tree and grown in south Jersey). Still there is nothing like the aroma of figs, and fig trees too. When I was in my 20’s I spent the good part of a summer in Dubrovnik Yugoslavia, hanging out on that city’s famous pebble beaches and marble sidewalks. There was a huge sprawling fig tree shadowing the steps down to the town beach, casting wonderful perfume over the Danish girls I so ardently pursued. I don’t recall them so well, but the scent of figs has stayed with me forever.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRdY-AEan9uzcq7Ha1bYYak-u7P5OjRvkdrm57hA1AUq9zsOW3_nSdwBmVOeJOC2t95lIxqVNUUw6OOj_5YCS0zGTfB_tYlKjuTU7sr_Qz19vVnQFhZnBR0cOezGIZ9AWbuHiWzppQHBA/s1600/figs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRdY-AEan9uzcq7Ha1bYYak-u7P5OjRvkdrm57hA1AUq9zsOW3_nSdwBmVOeJOC2t95lIxqVNUUw6OOj_5YCS0zGTfB_tYlKjuTU7sr_Qz19vVnQFhZnBR0cOezGIZ9AWbuHiWzppQHBA/s400/figs.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Figs in melted butter, waiting for space in the oven</td></tr>
</tbody></table>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Driving home from Trader Joe’s I managed to restrain myself from eating more than 5 from the a single quart of figs I’d bought. A problem with figs is, they stale much faster than mushrooms, probably because they’re picked in Arizona and California then refrigerated before being shipped East. If you want moldy fruit, chill it. Mold loves cold, sugar and moisture. Anyway, my drive home was filled with dessert fantasies. By the time I arrived at the door I’d come up with a concept: caramelized figs over salty, sourdough-rosemary shortcake. With creme fraiche, which Trader Joe’s also had.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I’m not going to call what follows a recipe - it’s more of a rip-off and a tease - the former because the cake is adapted with little alteration from a <a href="http://www.nytimes.com/2012/07/25/dining/shortcakes-usually-smothered-in-whipped-cream.html?_r=1">Melissa Clark recipe in the NY Times,</a> and the latter because you can’t make the sourdough version until you can buy some of my bread flour. (Which you will be able to very soon, I hope). However you can adapt my adaptation (I’ve given notes), and (even better) if you are lucky enough to have access to black trumpet mushrooms, you can forgo dessert and make a black pizza topping by doing this: </span><span style="letter-spacing: 0px;">Clean 2 quarts of black trumpet mushrooms. Finely chop 1/2 a small shallot. Sauté the shallot about 1 minute in +/- 2 TBLS butter. Add trumpets. Sauté a minute or two then reduce heat to low. Continue to cook, turning every now and then, @ 10 minutes. Add a sprig of fresh thyme and a teaspoon of paprika. Add 1/2 cup heavy cream. Add 1 cup high-quality shredded parmesan. Salt and pepper to taste. Stir to blend, remove from heat, spread over pizza crust and bake. Oh, yes!</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><br /><!--1--></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><br /></span></div>
<div style="font-family: Palatino;">
And now for dessert!</div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIbIbRQnGaTds0ceRqtHiM3KDKhBS4TPuj_dclQyCyNLW5XRKkOh9JKEzoEWts27w7ClR3mITNjZW_OViZwbfleQ9JS2J-RbQjj_-KdbKkIO_PnlqPCktB03oUxkkjGh1CLsNs2WMc2aI/s1600/cakes2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIbIbRQnGaTds0ceRqtHiM3KDKhBS4TPuj_dclQyCyNLW5XRKkOh9JKEzoEWts27w7ClR3mITNjZW_OViZwbfleQ9JS2J-RbQjj_-KdbKkIO_PnlqPCktB03oUxkkjGh1CLsNs2WMc2aI/s400/cakes2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div style="font-family: Palatino; text-align: center;">
<span style="letter-spacing: 0.0px;"><span style="font-size: large;">Salty GF Rosemary Shortcake</span></span></div>
<div style="font-family: Palatino; text-align: center;">
<span style="letter-spacing: 0.0px;"><span style="font-size: large;">With balsamic caramelized figs</span></span></div>
<div style="font-family: Palatino; text-align: center;">
<span style="letter-spacing: 0.0px;">(adapted and halved from a <a href="http://www.nytimes.com/2012/07/25/dining/shortcakes-usually-smothered-in-whipped-cream.html?_r=1">recipe in the New York Times</a>)</span></div>
<div style="font-family: Palatino; min-height: 16px; text-align: center;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">Yield: 4 modest servings</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><br /></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">Ingredients:<span class="Apple-tab-span" style="white-space: pre;"> </span></span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">115 grams or about 1 cup GF flour blend (Or Luce’s Gluten-Free Artisan Bread “Classic Sourdough” flour, when it becomes available)</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">1/4 tsp xanthan gum (eliminate if using Luce’s Classic Sourdough flour)</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">28 grams or about 2 TBLS packed, dark brown sugar</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">8 grams cornstarch (about 1 TBLS)</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">6 grams baking powder (about 1 tsp)</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">10 grams salt (about 2 tsp) (5 grams/ 1 tsp if using Luce’s Classic Sourdough flour)</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">Two, 4” sprigs of fresh rosemary, leaves pulled from stems and stems discarded</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">3.5 TBLS unsalted butter, cubed cold</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">1/4 cup heavy cream</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">1 medium egg, beaten</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">White rice flour for dusting</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">12 fresh figs, either black or green, halved</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">About 1 TBLS good balsamic vinegar</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">1 TBLS unsalted butter</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">4 - 8 TBLS créme fraîche</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">Procedure:</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">Insert a pizza stone or cookie sheet into the oven and heat oven to 375. Set out a half sheet of parchment and dust with white rice flour. </span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">In a small bowl, mix cream and medium egg and blend well. In a separate large bowl, combine flour, xanthan gum, sugar, cornstarch, baking powder, salt and rosemary leaves, and blend well with a fork or hand mixer. Toss butter cubes into bowl and pinch into flat thin sheets. Distribute through the flour. Add egg and cream mixture and gently stir, trying to retain as many “sheets” of butter as possible. When you have a shaggy dough, turn it out onto the parchment. (Note: Luce’s Classic Sourdough flour will not bake into flaky cakes. If using Classic Sourdough flour, cut in the butter until it forms pea-sized lumps.)</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWq9mScIUuUcy5SeHDQ4yogzXf0RnfUxD3OYMpn58QDSVMyuQzsSzvaVJAEaCYq9sdL91O7xQ5hd2T3eYEwUgMfwRTCs9xyTMZMo9vNDjrZCxiR_NpfGednXhkFHhDcreW2q9-RbHOras/s1600/cakes.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWq9mScIUuUcy5SeHDQ4yogzXf0RnfUxD3OYMpn58QDSVMyuQzsSzvaVJAEaCYq9sdL91O7xQ5hd2T3eYEwUgMfwRTCs9xyTMZMo9vNDjrZCxiR_NpfGednXhkFHhDcreW2q9-RbHOras/s400/cakes.jpg" width="275" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoothed dough on parchment</td></tr>
</tbody></table>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">With floured hands or a floured bench scraper, divide dough into quarters. A rough-topped, rustic result is perfectly acceptable, or you can be neat and pat down the dough into roundish mounds. (If you do, you’ll need to sprinkle flour on the dough first). Using a peel or flat cookie sheet, slide parchment with shortcakes directly onto hot stone/sheet. Bake 20 - 30 minutes, until the cake is the color of dark Kraft paper.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;">Remove cakes from oven and place on a wire rack to cool. Turn oven off and brush figs on their cut side with balsamic vinegar. If your pizza stone is sealed - like an Emile Henry broiler stone - or if you are using a cookie sheet, drop a TBLS of butter directly onto the stone. Otherwise use a small piece of parchment paper and place the butter on it. Once the butter melts, lie the figs cut-side-down on the butter, return stone/cookie sheet to oven, and allow the figs to bake in the oven’s residual heat - at least 30 minutes. (Alternatively you can caramelize the figs in a skillet on the stove top.)</span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><br /></span></div>
<div style="font-family: Palatino;">
<span style="text-align: center;">Split cakes in half. Divide figs among the cakes, placing them inside the two halves sandwich-style. Drop a dollop of créme fraîche onto the figs, close the cakes and serve warm.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVzP6MWeR7bPvnamYS_D7_Mki3dF2RTwhqumzyVXza__IR9n0WOSNPLKvPilY80RjomaypQNrMblivZyevXgtGEhJIZv95g7pEFsdpkqbEb8JdwD4dPEu-gk1IUK9YW0lhB2Bzc1B2Chg/s1600/cakefinished.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVzP6MWeR7bPvnamYS_D7_Mki3dF2RTwhqumzyVXza__IR9n0WOSNPLKvPilY80RjomaypQNrMblivZyevXgtGEhJIZv95g7pEFsdpkqbEb8JdwD4dPEu-gk1IUK9YW0lhB2Bzc1B2Chg/s400/cakefinished.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some would call this "food porn"</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span> </span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span></div>
Charles Lucehttp://www.blogger.com/profile/15813024989607723971noreply@blogger.com0tag:blogger.com,1999:blog-7939454492700633904.post-65122453693316096302012-08-12T11:31:00.000-04:002012-08-12T11:31:52.442-04:00Lois Ruth Luce, 1920 - 2012<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZTFBa66biCWcNCpGY6a8zPo9qWulCpYsaYMt9rs3bZoElqsZjEj3UV7KXHfUc-FP6jGEvS8_L8PYOZY7aJgBoarEbc68HEVHxcPDQT9r65RYs6SqHrheRlXIFWX7T5pdXWqohj9Zcx48/s1600/IMG_0276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZTFBa66biCWcNCpGY6a8zPo9qWulCpYsaYMt9rs3bZoElqsZjEj3UV7KXHfUc-FP6jGEvS8_L8PYOZY7aJgBoarEbc68HEVHxcPDQT9r65RYs6SqHrheRlXIFWX7T5pdXWqohj9Zcx48/s400/IMG_0276.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>It was raining yesterday in Youngstown Ohio, big warm drops sluicing from the bellies of black, fat clouds. During a pause between downpours I stepped outside my mother’s assisted living facility for a bit of air, and I couldn’t help myself: my eyes wandered over the saturated yard, looking for mushrooms. Yes, there were some - a solitary pair of the <i>Coprinus</i> genus, side-by-side in a wood chip pile.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>They made me smile. Were Mom with me in her wheelchair, I’d have gone over, pulled one out and brought it back for her to examine. She’d have looked it over carefully while listening intently to the fungal facts: that <i>Coprinus</i> grow with astonishing speed, that they weirdly deliquesce (hence the common name, “Inky Cap”), that some have a nasty and hidden toxicity, sickening only those who consume them after drinking alcohol. It would not have surprised me if she’d called me after every rainstorm this fall, reporting how she’d found more of “those inky mushrooms” and wondering if they were the “good” ones (<i>C. Comatus)</i> or the “sickeners.”</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>There will, however, be no more phone calls from my first botany teacher and my eldest mycology student. Mom died in the morning on August 10, passing away peacefully in her bed after a short, steep decline. She was 91.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYCCumbCk1Z9ZlpDRQgtDPbSU2r46b9gHMyQ7O7rCPwxWQ1adHVXAnuDh52fq3VN3qQ0B4VLJYasnGe3hRDgOEF1R_O85O7IHTuXvCKlqnADssXabAjsvVB-yoR4NeSg3qF5GiGwIjCaY/s1600/IMG_0275.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYCCumbCk1Z9ZlpDRQgtDPbSU2r46b9gHMyQ7O7rCPwxWQ1adHVXAnuDh52fq3VN3qQ0B4VLJYasnGe3hRDgOEF1R_O85O7IHTuXvCKlqnADssXabAjsvVB-yoR4NeSg3qF5GiGwIjCaY/s320/IMG_0275.jpg" width="236" /></a></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>What a long and interesting - and very difficult - life she lived!</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Lois Ruth Luce was born in Struthers Ohio in 1920, the youngest of five children. I’ve no doubt there’d have been more siblings - given her father’s attitude towards his wife, and the morays of the time - had her mother not been too frail and too old to conceive. But as it turned out, Mom was the last, and hence the youngest.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Her eldest sister Mary was a primary caregiver, since Mom’s mother suffered from pernicious anemia. A teenager when Mom was born, Mary was soon to marry, and leave the home. The middle sister was Uretta, who looked, of all the girls, most like Mom. William - Bill - was her big brother, a lover of science and the natural world, smart as a whip and an incredibly hard worker. Orlo was the youngest boy. He was sort-of wild, with a penchant for fun and a desire to be popular. Which leads us to the poisonous family dynamic.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4JJPDIHXEsCsCtEhJluu-St4elEo34Rw75Da48_8mF95p5FrjOu_PxIAO5h_RQqntEewzyVOA19wCdq2vf3NIj7elvBEUEAq7OHLHXV0kLsAfjuWTTHgVSyGhLH2fR1G-fZQfKRSkRD8/s1600/IMG_0274.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4JJPDIHXEsCsCtEhJluu-St4elEo34Rw75Da48_8mF95p5FrjOu_PxIAO5h_RQqntEewzyVOA19wCdq2vf3NIj7elvBEUEAq7OHLHXV0kLsAfjuWTTHgVSyGhLH2fR1G-fZQfKRSkRD8/s320/IMG_0274.JPG" width="222" /></a></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Mom’s father Harry was a rod-wielding, self-proclaimed Christian fundamentalist of the old school. He believed that every human was innately evil, and every father had not only the duty to beat the evil out, but to run his family like a king and overseer, extracting pleasure from his women and labor from all. In neighborhood lore he assaulted Orlo so furiously he almost killed him; in Mom’s stories, he and her mother fought until my grandmother’s last day on earth. Grandpa was a racist, and an unforgiving believer in the poor deserving (and needing to remain in) their place. His hatred of Franklin Roosevelt and The New Deal go a long way towards explaining why my mother spent her life moving politically leftward.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>But enough negativity. (I do need to point out that Mom became a teenager just when the Great Depression struck. None of my peers went through the kinds of deprivation her family suffered from 1932 - 1941. The experience changed her, hugely. As did the loss of her mother when Mom was 15.)</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfZFd54-sqG_7D_VWGMs-zOstPd8dQQhNiVqLD1CUa4GAR8Zwsr8kYFvbqQhna2nr8VLXR1aqzLfl-yMGKcyfdRajuRORD_02qfQhOM5tHpiJjrqf0oLQUQ2d3AgqOtHG27i15y2iHZHQ/s1600/IMG_0269.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfZFd54-sqG_7D_VWGMs-zOstPd8dQQhNiVqLD1CUa4GAR8Zwsr8kYFvbqQhna2nr8VLXR1aqzLfl-yMGKcyfdRajuRORD_02qfQhOM5tHpiJjrqf0oLQUQ2d3AgqOtHG27i15y2iHZHQ/s320/IMG_0269.JPG" width="228" /></a></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Struthers was a steel town, a suburb of Youngstown. Steel towns have gritty reputations, but both Struthers and Youngstown are blessed with terrific parks - Yellow Creek in the former and Mill Creek in the latter. The happiest hours of Mom’s childhood were spent in parks; first in Yellow Creek with her beloved brother Bill, who called her “Mike” (I could never figure out why) and taught her everything he knew about the botanical world. Thanks to their loving relationship I know how to spot a sassafras tree when the leaves are off, and how to tell the difference between Solomon’s Seal and False Solomon’s Seal, and many other things about plants, because everything Bill taught Mike remained in her prodigious memory and came down to me. </span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>When she was old enough to ride a bicycle, Mom and her friends Katherine and Vanetta took to exploring Mill Creek. It’s a huge place, with four lakes and an intricate ecosystem. When I was a child, Mom and Dad would take us kids through it, and it seemed to go on forever. We’d search beneath tulip trees for dog-tooth violets in the spring, and marvel at the vivid crimson of American gum trees in the autumn. In the winter we skated on Lake Glacier or Lake Newport - but I’m getting ahead of my tale.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZMX-XyTqd3I81rl_UGwNV6O31zj0xSP_OI9OpEon6ShQw_0PZjIjDlG_sOIES5qNZK2v3cIbEpGSzMFwcR177kR9Y1A4lxXrLimnkYLG6sAGsP13hQ26nMMjBB-5CGlz4JQX9E0lpCTo/s1600/IMG_0270.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZMX-XyTqd3I81rl_UGwNV6O31zj0xSP_OI9OpEon6ShQw_0PZjIjDlG_sOIES5qNZK2v3cIbEpGSzMFwcR177kR9Y1A4lxXrLimnkYLG6sAGsP13hQ26nMMjBB-5CGlz4JQX9E0lpCTo/s320/IMG_0270.JPG" width="228" /></a></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Mom joined the Girl Scouts, I’m not sure what year. I have the badges she won for archery and badmitten, and old black-and-white snapshots of her with a great curved wooden bow and a target larger than this desk.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>When it came to athletic activities, though, her favorite was ice skating. She learned the basics of the sport on a pond in Yellow Creek, and although she was never formally trained, she spent many happy hours both there and at a now-defunct indoor rink. In fact, as I just learned just this week, an evening of ice skating was one of her first dates with my father.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>This was another of her great gifts to me. She had me in skates before I was in school. I didn’t learn the sport “right”, but I did learn fearlessness, and a feel for the ice, and a love of it - as well as how to tell if a pond was safe and when blades are in need of sharpening.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>She also taught me how to cook, as the photograph heading this blog attests. This was far more than a set of mechanical moves. She wasn’t a chef and we didn’t eat cuisine, but Mom loved food, especially fresh garden vegetables and fruits, and she understood both nutrition and efficiency. She could put all those concepts together to make tasty, healthful meals from pennies worth of ingredients.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYSQApEGAKzMcVcSD_xk8ZCWK_33JWCpXdADf88dzxMmHdGeLvm0rufZmNehcxAH2932u6HU7jTe4N2EmMExvAflALne7DQdmzAIjLfHnZZAihwhb4VxFMzcG5ER-Atn-6g-z4d8xMy7U/s1600/IMG_0271.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYSQApEGAKzMcVcSD_xk8ZCWK_33JWCpXdADf88dzxMmHdGeLvm0rufZmNehcxAH2932u6HU7jTe4N2EmMExvAflALne7DQdmzAIjLfHnZZAihwhb4VxFMzcG5ER-Atn-6g-z4d8xMy7U/s320/IMG_0271.JPG" width="240" /></a></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Mom and Dad married in 1944 on Pearl Harbor Day. Dad served with the army in WWII. I was born in 1946; my brother in 1949; my sister in 1952. We first lived in a Veterans Administration housing projects until Dad built a house at the edge of Youngstown’s suburb, Hubbard. </span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>It was not easy for Mom to be married to a leftist activist, which was what Dad was. He opposed or questioned so many of the values she’d learned: religion and capitalism and family structure and race relations. There were constant tensions, and I fear their marriage nearly fractured. But they resolved their difficulties and remained a married couple until the end.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I left home in 1964, and have been an irregular visitor since. Ditto my brother, Danny. My sister Ruth lived in the Youngstown area until just 5 years ago, so she spent more time with Mom than any of us. When she gave birth to her daughter Brianna 22 years ago, Mom had a granddaughter to dote upon and spoil, which she did with a vengeance.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdUSqOSvaEise3_jCRm2RZP4Sw2CUDFiC8FYQXgbPky9i_TaWQ4H_aKZPp1b92JggZFyz7buQLbgzvkHZc5Us3yx_XetGSQoy5t24Ux4gDGlDvcQgfjjDAxZZYlPQkRXPpQsS8QGYtB0/s1600/IMG_0266.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdUSqOSvaEise3_jCRm2RZP4Sw2CUDFiC8FYQXgbPky9i_TaWQ4H_aKZPp1b92JggZFyz7buQLbgzvkHZc5Us3yx_XetGSQoy5t24Ux4gDGlDvcQgfjjDAxZZYlPQkRXPpQsS8QGYtB0/s320/IMG_0266.JPG" width="221" /></a></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Perhaps the hardest week of my life was the one when my wife Leslie and I moved Mom and Dad from the family home and into an assisted living facility. Dad was in the throes of Alzheimer’s and Mom had become so physically crippled she could barely walk, so there was no choice. Besides, she’d recently been mugged in her own driveway - by a man who followed her home from church - so moving was an act of preservation.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>The toughest day for her was the one she sent my father to live in the memory care unit of their facility. She had so much difficulty forgiving herself for that. I hope - I pray - that she eventually did. Dad died in December, 2007. Mom has spent the last 4 1/2 years missing him terribly.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Over the past year I’ve tried to visit her frequently. It’s been challenging, with me trying to start a business and a 6 hour drive separating us. But as I’d pilot the car across PA, watching trees and bushes and grasses fly past, I’d think of their names and realize I’d be ignorant if not for her.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjslxyivff2iuYad7vhPJleqEGY3tpqFlhZwTPBkjusW8DbGQzx5IsVkXzQ0TFOghR-ExOzMAJO2122xxlJIElCIFW9tPmDwoBXD6cS1vGjyIT0Rh4rHG4MoSeky-ybSkiMcp0EJNUhYYk/s1600/IMG_0261.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjslxyivff2iuYad7vhPJleqEGY3tpqFlhZwTPBkjusW8DbGQzx5IsVkXzQ0TFOghR-ExOzMAJO2122xxlJIElCIFW9tPmDwoBXD6cS1vGjyIT0Rh4rHG4MoSeky-ybSkiMcp0EJNUhYYk/s320/IMG_0261.JPG" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVv6X-cjnGHoLxqz4PR7EJyigYa3lQdT5uaUh5_egRfzuOM65GI5VWXTOHlM-ZCNBWTfU3vHLASJdoiZpartyHWEUpmGzOmkjMxsRJPJ4HGxVIToBmZ085KcSUcveRunSB8DxKyFY9KMM/s1600/IMG_0262.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVv6X-cjnGHoLxqz4PR7EJyigYa3lQdT5uaUh5_egRfzuOM65GI5VWXTOHlM-ZCNBWTfU3vHLASJdoiZpartyHWEUpmGzOmkjMxsRJPJ4HGxVIToBmZ085KcSUcveRunSB8DxKyFY9KMM/s320/IMG_0262.JPG" width="291" /></a><span style="font-family: Palatino;">Many of you reading this have witnessed my love of teaching, eaten my meals, test-baked my bread or heard me me name a tree after glancing at its bark. That’s not me you’ve benefitted from, but Lois Ruth Luce.</span></div>
<div style="font-family: Palatino; text-align: left;">
<br /></div>
<div style="font-family: Palatino;">
</div>
<div style="font-family: Palatino; min-height: 16px;">
<br /><span style="letter-spacing: 0.0px;"></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>A story: When my siblings and I were young, Mom would read to us from the Golden Book of Poetry. Last year she decided she needed to find that book, and was deeply upset that the person to whom we’d given it when dividing the house couldn’t locate it. Although I couldn’t figure why she wanted it - she’d given up reading about three years ago - I promised to find it in time for Christmas. Of course it was available on E-bay, and I surprised her with a gift wrapped copy.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Soon I discovered her motives: All winter and spring she read those poems out loud. Not to the air, or to herself, but to her assisted living helpers. </span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><br /></span></div>
<div style="font-family: Palatino;">
<span class="Apple-tab-span" style="letter-spacing: 0px; text-align: left; white-space: pre;"> </span><span style="letter-spacing: 0px; text-align: left;">There were many poems she did not need to read, having memorized them long ago. </span><i style="letter-spacing: 0px; text-align: left;">The Owl and the Pussycat</i><span style="letter-spacing: 0px; text-align: left;"> was one of her favorites. I think some of her younger assistants - girls in their 20’s whose entire literary experience consisted of TV episodes - were bewildered and stunned by Mom’s grasp of that work’s arcane language.</span></div>
<div style="font-family: Palatino; min-height: 16px; text-align: left;">
<span style="letter-spacing: 0.0px;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJm_JSrba4ksITAfK8v7X1Tl3-yjfCQHvhBWQw6Kyjdm_a9934CVEjm0_s7xKpwoh6SZGNziL1TZ5-5vvUO9E7TOI3HBTEcTdfQZBOoPTLzUhE1zn2b2BEFi_CkPzopc-Pjg01hG6ui4U/s1600/IMG_0278.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJm_JSrba4ksITAfK8v7X1Tl3-yjfCQHvhBWQw6Kyjdm_a9934CVEjm0_s7xKpwoh6SZGNziL1TZ5-5vvUO9E7TOI3HBTEcTdfQZBOoPTLzUhE1zn2b2BEFi_CkPzopc-Pjg01hG6ui4U/s400/IMG_0278.JPG" width="400" /></a></div>
<div style="font-family: Palatino; text-align: left;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>One tough day she had to be sent to the ER with a skin infection. Her facility agreed to give me time to get to Ohio, and I was able to accompany her. Through the interminable waiting, she recited poetry from memory. <i>The Night Before Christmas</i> will never sound the same.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Thursday, her last day in this life, my wife Leslie read those poems to her, along with Genesis and the 23</span><span style="letter-spacing: 0px;"><sup>rd</sup></span><span style="letter-spacing: 0.0px;"> Psalm. I have no doubt she heard and understood every word.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"> </span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span></div>Charles Lucehttp://www.blogger.com/profile/15813024989607723971noreply@blogger.com3tag:blogger.com,1999:blog-7939454492700633904.post-10400140730441991982012-08-05T11:05:00.000-04:002012-08-05T11:05:29.447-04:00Storm Story<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNGKdI_6RmOyYRzGwasU2F-aIeXDf-aujmjCgojy5BuSVW4ci2oXF29yfVoE-TOOGH73lz0xHFeJiewNZFbbKy_GFQB7b9zjH67ws-FlEoN7-fwOzU8wjLAQUxX0uMiEyK-BQc5rlwjI/s1600/deluge.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNGKdI_6RmOyYRzGwasU2F-aIeXDf-aujmjCgojy5BuSVW4ci2oXF29yfVoE-TOOGH73lz0xHFeJiewNZFbbKy_GFQB7b9zjH67ws-FlEoN7-fwOzU8wjLAQUxX0uMiEyK-BQc5rlwjI/s400/deluge.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You and me and rain on the roof...</td></tr>
</tbody></table>
<br />
<div style="font-family: Palatino;">
<span style="letter-spacing: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>When my wife Leslie casts a worried eye on the sky, it's time for fear. She's not a weather-watcher, and for her to take note of the way the atmosphere feels means something special is going on.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>The afternoon I glanced her way and noted her rolling eyes we were one-and-a-half miles up a steep, rocky Vermont trail, looking for wild mushrooms with six friends. The weather forecast was for stable air with no chance of rain. I was hell-bent on reaching my secret lobster mushroom site. Our friends were enjoying themselves. But Leslie knew what I did not: in truth we were in deep yoghurt.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Moments later she said: "Listen." When I did, the sound was unmistakeable: rain in the canopy. </span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>"It's not supposed to do that," Claudine, one of our companions observed.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>But it <i>was </i>doing that.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>For just a moment a burst of concern crossed my consciousness. One of our party, Paul, had endured knee replacement surgery in November. He was already on his way back down the mountain alone, having pushed his personal envelope as far as he dared. Claude and Sara, the two strongest hikers in our party, were also on their way down. They, along with Paul and Paul's wife Christine, who had elected not to leave the parking lot because she was recovering from knee surgery also, needed to get back to New York City for evening obligations. That left Leslie and me, plus Claudine and Henri. We knew where Claudine and Henri were - with us - but that knowledge hardly mitigated the fact that Henri had gone through a lumbar laminectomy in March and Claudine too had had back and hip surgery in the past two years. The facts were chilling: we were a separated party, a party weakened by injuries, a party driven by obligations, with bad weather coming in. The potential was there for disaster.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span> </span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>But I refused to let myself feel menaced. Lobster mushrooms are one of my favorites and I knew they would be fruiting. We'd found a few in a predictable site on the climb up. Why let rain and injuries hold me back from collecting all there were to collect?</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkMIlZM2aNho7rKYztND6EhaNPn_AY4lL5JmdTvQvTmFFtpXyNOsYD76rrFVVrjEBsr96Q4KEgL2XFpQCVvOnhVy-wK2BqdCfby9WqqLKrk-Ol2ejlSafyXojTWDfDfart4Ueb1uGZc0o/s1600/quarry.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkMIlZM2aNho7rKYztND6EhaNPn_AY4lL5JmdTvQvTmFFtpXyNOsYD76rrFVVrjEBsr96Q4KEgL2XFpQCVvOnhVy-wK2BqdCfby9WqqLKrk-Ol2ejlSafyXojTWDfDfart4Ueb1uGZc0o/s400/quarry.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lobster mushroom. Yum.</td></tr>
</tbody></table>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Leslie shifted to a bland face, so I dismissed the sky. What she did next, though, should have worried me even more: held out both hands for Henri to grasp. As he leaned into them to negotiate a short descent past slick rocks and roots, I thought, "Oh, he's having trouble," but my brain refused to process it. "You OK?" I asked.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>"Oh, no problem," he answered, without a grimace or gritted teeth. He was not in pain. </span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I shrugged. He and I exchanged smiles. Yep, he was OK.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>The rain picked up.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>We headed downhill.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Ten minutes later the precipitation was steady and moderately hard. Leslie stopped to put on a Gore-tex parka and the rest of us joked that she'd been the only one smart enough to ignore the forecast. Nobody was worried yet. The temperature was in the high 70's - no hypothermia threat - and there'd been no thunder.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>The sky flickered. Thunder growled. "Great," I muttered.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Within seconds the rain became a downpour and for the first time I grasped our predicament. My focus, which had been the earth in search of fungi, shifted and I saw the trail from the perspective of Henri’s body: rain-slick roots, big mossy rocks and a slurry of mud. It was as hazardous as a sack full of cobras.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Leslie remained undaunted. Staying an arms-length downhill, she alternatively held Henri’s hands or placed herself where he could lean on her shoulders. We kept a slow and steady pace, stopping just once for Claudine to relieve Henri of his backpack.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Down we went one step at a time. The lightning and thunder were now constant and the heavy rain penetrated everything, drenching us to the bone. </span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Eventually we approached the place I needed to turn if I was to bushwhack into my lobster site. Interestingly the sky was brightening, and there were even occasional bursts of sunshine. With what seemed to be a sigh of relief, the rain let up. “Leslie,” I said, waving for her to stop. “Whaddaya think? Are you OK if I slide into the woods for a bit?”</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I knew she wouldn’t fib, even if doing so meant protecting Henri’s feelings. “Yes, go ahead,” she answered. “Just, can you come out at a place you can meet us where we have to cross the stream?”</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>“Sure,” I said, imagining the ugly pitch of rocks and water we had to get Henri across. The stream wasn’t deep but the crossing consisted of balanced rocks and large, tenuous steps. <i>A peach when you’re fresh is the pits when you’re tired,</i> I thought, and headed off-trail.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Almost as soon as I began thrashing through the underbrush, Nature took another fickle turn. A close bolt of lightning painted the sky electric blue, thunder clapped, and the clouds opened wide. The storm had seemed heavy earlier, but now it was serious. Rain lashed with fury, turning the air translucent. Lightning became almost constant, and for the first time I was afraid of being struck. I debated going back to the trail, but there was little I could help Leslie with on the pitch she was now traversing - a moderate, root-free one - and there was nothing she could do to make <i>me </i>safer. Alone and off-trail in a thunderstorm was my personal notion of a nightmare. There was no choice but to keep on. Besides, lobsters lay ahead.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQpNaeGE2kDu0wUnftbjufXha6hxXSy8S1jn_18W_UUjiACXsyZaSpgba_8mfxJkgfvcXpgxZVupguVFKWscW6qGHbgG9DAVD6LL84Jw0swEybsFWU25xPZaRx7PRnkR2N6A5S-uVykC0/s1600/raspberries.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQpNaeGE2kDu0wUnftbjufXha6hxXSy8S1jn_18W_UUjiACXsyZaSpgba_8mfxJkgfvcXpgxZVupguVFKWscW6qGHbgG9DAVD6LL84Jw0swEybsFWU25xPZaRx7PRnkR2N6A5S-uVykC0/s400/raspberries.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raspberries? Read on...</td></tr>
</tbody></table>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Before I got to them the rain doubled in volume yet again, turning my glasses into sheets of water. I could hardly see the forest floor, let along the subtle shifts of leaf cover and color that give away lobster mushrooms’ hiding places.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Lobsters - <i><a href="http://botit.botany.wisc.edu/toms_fungi/aug2001.html">Hypomyces lactiflourum</a></i> - are in fact “converted” mushrooms: a conjoining of one, not-very-good-to-eat genus with an overgrowth of a second. The overgrowing fungus, generically known as a <i>hypomyce</i>, converts the host - usually a <i>Lactarius</i> or <i>Russula</i> - into a delicious if crunchy treat. The <i>hypomyce</i> infects the host while the host is still underground. Harvesting lobsters means digging out as much stem as you can . Finding a good harvest means dulling your collecting knife - but you can hardly care, what you’re digging is delicious. For reasons I do not understand, lobsters come up in the same exact place year after year. Plus, when they are in their prime they are a flourescent orange-red; as easy to spot on the dull forest floor as a naked man in the subway.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>But nothing is easy to see if your glasses are obscured with water. I stopped to check if there was anything in my pack I could use to squegee them and found one waterlogged tissue. Damn! I pressed on, crossing the low swell of land I knew harbored the quarry.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>There they were. Or, rather, there <i>it</i> was - a single mushroom. I dug it up. There would be more. There always were.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>But now the lightning was ferocious and the rain unbelievable. I could see almost nothing and was becoming genuinely afraid. Why had I abandoned Leslie, Claudine and Henri? What if something happened - a fall, a crashing tree? Did I really know to get to the right place on the trail? It was time to give up on lobsters and get into rescue mode.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>A brief off-trail descent brought me to the stream crossing, fortuitously just as Leslie, Claudine and Henri arrived. The water was rising rapidly and had turned opaque, thanks to an upstream mud bank. It would be a blind crossing - impossible for Henri on his own and damned tough for anyone. Thankful for sturdy boots I inched my way across. Every foothold was tenuous, but at least there <i>were </i>footholds, and no place was deeper than mid-shin. We crossed safely. There was one more narrow, slick patch ahead and then we’d be home free.</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>20 minutes later we marched (or should I say, <i>staggered?</i>) into the parking lot. Except for Leslie’s parka-covered head, neck and torso, we were each drenched to the knickers. As if to mock us the storm was over and the sun was out. And - glory be! - there were Paul, Christine and Gary the park ranger, waiting with umbrellas and fresh footgear and prepped to headed up to find us. (A #1 rule of rescue: the rescuing party must not put itself in preventable danger.) Claude and Sara, we learned, had gone off to buy us hot coffee. Gratefully we accepted the dry towels Paul was offering, and arrayed ourselves under the park pavilion roof. A dry seat? Priceless. </span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Hypothermia is never on my mind in July, so it didn’t occur to me as we sat and dripped that we were risking it. After an hour of inactivity, though, we were each thoroughly chilled, despite coffee, conversation, mockery (“You found <i>how many</i> lobsters?”) and bright warm sunshine. My thoughts were not as clear as I would have wished as Leslie and I got into the car and headed toward Brattleboro and a hotel. But the implications of this fuzziness did not strike me until I got out of the hotel’s hot shower and I re-inspected the box of berries I’d purchased at a roadside stand. What had I been thinking? What in God’s name was I to do with SO MANY red raspberries?</span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span></div>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>....to be continued....</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl3yNx57IscwWguAWw2sGJsaCDUptCyesmeUWzCcLeVljQTf1Lic501q_Azl2EdL3whZf8HLKOqL-JbmXrf88H0K58SacXspdHjraT2et9qqdjWKSLFJjXRjVRcrKX6yZqgs8-uliUL28/s1600/Permit001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl3yNx57IscwWguAWw2sGJsaCDUptCyesmeUWzCcLeVljQTf1Lic501q_Azl2EdL3whZf8HLKOqL-JbmXrf88H0K58SacXspdHjraT2et9qqdjWKSLFJjXRjVRcrKX6yZqgs8-uliUL28/s400/Permit001.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">FYI - if you read this far you've got the good news!</td></tr>
</tbody></table>
<div style="font-family: Palatino;">
<span style="letter-spacing: 0.0px;"><br /></span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0.0px;"></span></div>
<div style="font-family: Palatino; min-height: 16px;">
<span style="letter-spacing: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span></div>
Charles Lucehttp://www.blogger.com/profile/15813024989607723971noreply@blogger.com0tag:blogger.com,1999:blog-7939454492700633904.post-34750082115404864072012-07-26T13:51:00.001-04:002012-07-26T13:51:59.771-04:00Segue<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZBursGTLShdOWjx5ASNTwXK2yKFbaS7G5TziKO7eyFFb5Sfu22x9u-MtYPsA4wfhg7jpKtdBac9GJMBoHTFXhKYV4vCIYEQQsFlaB_IRGtB0sqQSknpAUvIj05DSdxUX4oPAT1eKIHM/s1600/Lodi-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZBursGTLShdOWjx5ASNTwXK2yKFbaS7G5TziKO7eyFFb5Sfu22x9u-MtYPsA4wfhg7jpKtdBac9GJMBoHTFXhKYV4vCIYEQQsFlaB_IRGtB0sqQSknpAUvIj05DSdxUX4oPAT1eKIHM/s400/Lodi-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lodi apples with pre-split fault lines</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>The summer of 2012 has become endless as I wait yet another week for building permits and my gluten-free facility bakes in the sun, unused. I’m sure that in a few weeks I’ll look back on July with envy, ‘cause once that permit is in my hands, I become the sole full-time employee as well as product developer, packaging expert, data flow manager and complaint department. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Waiting - always hard for me - I’m learning to temper by seizing small pleasures, such as the arrival of summer’s first apples.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>That would be the Lodi, an excellent cooking variety not usually mature until mid-August. Like so much else in the US Northeast this year, it’s ripe an entire month early.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Lodi apples bring not only great flavors but strong memories. Both my mother and father loved Lodis, though they discovered them late in life. When Dad was in his 80’s he could be found many a summer afternoon churning applesauce from these tart fruits, and Mom liked nothing better than feeding a bowl of his product to her beloved granddaughter, my niece. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBr5X2P1e_RHEUeAtzygySKz55kazBIbCIPgnoVqFwJRqb762fO6GLUTSr-Zjd31Rzha-RGRC_TIPw1gIXTA2u7R7YRk9_u7ew92H2uWlKHlHsNMw4KaD7EPwKEbZb8V1mztwPEfWZFCM/s1600/Lodi-3.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBr5X2P1e_RHEUeAtzygySKz55kazBIbCIPgnoVqFwJRqb762fO6GLUTSr-Zjd31Rzha-RGRC_TIPw1gIXTA2u7R7YRk9_u7ew92H2uWlKHlHsNMw4KaD7EPwKEbZb8V1mztwPEfWZFCM/s400/Lodi-3.jpg" width="317" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scraps from a coring-peeling session</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>They were true apple devotees, Mom and Dad. We always had a small orchard in the back yard, and what Dad didn’t or couldn’t cultivate he sought out, trying whatever varieties the farm stand of the moment had for sale. It was in this way he discovered the Lodi, which was not an apple he or my mother had grown up with. (That would have been the <a href="http://adamapples.blogspot.com/2010/07/yellow-transparent.html">Yellow Transparent</a>, a hard variety to find anymore.)</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Apple memories always make me segue to deeper family thoughts, especially this summer as I stand on the verge of becoming a capitalist. Capitalism was <i>Not Done</i> in my family. Dad was an agitator and a genuine socialist (I can just imagine him ridiculing the idiots who think Obama is one), and although Mom came from a religious family, she moved leftward after the de-industrialization of their home city, Youngstown Ohio. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Mom is still alive at 91. Her bit of anti-capitalism these days consists of worrying I’ll lose all my money entering business. I have to imagine what Dad would say - he died in 2007 - but I don’t doubt he’d be aggrieved, and not surprised. He knew that radical leftism never fit me. I went as far in other directions as I could: to University to study science, then to art school, finally settling on a career teaching photography - all of these being fundamentally apolitical acts.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I don’t intend to become political now. I’m happy voting democratic and willing to get into verbal dust-ups with republicans, but that’s as far as it’s going to go. My joining the capitalist class is a purely economic act. OK - it <i>is</i> personally liberating to discover an inner drive to succeed in the marketplace. And joy. I haven’t sold a single bag of flour blend, but the testimonies I’ve gathered, to say nothing of strangers' well-wishes, make me almost delirious with joy. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEindFI8He7-WYEsv1VhkqKkAgFC2Q3aY916LhzI3iWi_GXaykRyUqwXSDWzP5yjpVUJRfgoMD4wtYCKVbb-aIflpCayxkODuUYGiNGNEiJQtzmbLM1wTbWoxzDi8RCTDLj1KH4tnCBuaQI/s1600/Lodi-6.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEindFI8He7-WYEsv1VhkqKkAgFC2Q3aY916LhzI3iWi_GXaykRyUqwXSDWzP5yjpVUJRfgoMD4wtYCKVbb-aIflpCayxkODuUYGiNGNEiJQtzmbLM1wTbWoxzDi8RCTDLj1KH4tnCBuaQI/s400/Lodi-6.jpg" width="327" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">8 Lodi apples yields this bag of dried slices</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>But back to apples.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I know I’ve written about Lodi, Gold Rush and Northern Spy - the holy trinity of cooking apples - before. And while it is true that none of these are found world-wide, and also true that in the heat of the summer the concept of cooking anything is faintly repulsive, I want to extol their loveliness one more time. Lodi are crumbly and very tart - the perfect sauce and Brown Betty apple. Northern Spy are ugly and fast-browning, but will knock your socks off in a pie. And Gold Rush are gorgeous and lush, combining well with cream for perfect tarts. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>As it turns out all three keep well in the freezer. They’re easy to prepare: peel and slice and toss into thick plastic bags. I’ve got a nice stack already, hiding under ice cubes and sprained wrist packs.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>When I saw Lodis last week I did what I always do: bought more than I could use. This was a problem for two reasons: the freezer is full, and Lodi do not keep well in the refrigerator. In fact they are notorious splitters - after a few days at 40 degrees they literally explode. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I had Apple Crisp on the brain when I bought them, having just seen a tasty-looking recipe in the <a href="http://www.kingarthurflour.com/blog/2009/09/29/basic-is-beautiful-apple-crisp/">King Arthur Flour </a>catalog. As soon as I got home I adapted it for two small gluten-free appetites, but I still had more than a dozen apples left. My solution was to dehydrate them.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Shreds of dehydrated Lodi are fabulous scattered in a salad. They can be rehydrated in water, cider, cream or wine. Or they can rest in a refrigerator drawer, a safeguard against 2013, when who knows what summer will bring.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Which is a mental strategy I know would make my father smile. He was, in the beginning, a farmer, so he knew what it meant to anticipate lean years.</span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2mqkMG-q18LR8uvxCu_SNTqCa5G6D-Tl43cPY15E5SOpTee2t4MoiiwhW15CNUdMCrHgmoh50wlmUmp_CajMO8divslxzyVPB1328Xg-N8lanU_ORxF6qFhA2plo4goMCf53J2gqGtio/s1600/Lodi-4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2mqkMG-q18LR8uvxCu_SNTqCa5G6D-Tl43cPY15E5SOpTee2t4MoiiwhW15CNUdMCrHgmoh50wlmUmp_CajMO8divslxzyVPB1328Xg-N8lanU_ORxF6qFhA2plo4goMCf53J2gqGtio/s400/Lodi-4.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple crisp</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;"><br /></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; text-align: center;">
<span style="letter-spacing: 0.0px;"><b><span class="Apple-style-span" style="font-size: small;">Gluten-Free Apple Crisp</span></b></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; text-align: center;">
<span style="letter-spacing: 0.0px;"><b><span class="Apple-style-span" style="font-size: small;">Adapted from <a href="http://www.kingarthurflour.com/blog/2009/09/29/basic-is-beautiful-apple-crisp/">King Arthur Flour </a></span></b></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; text-align: center;">
<span style="letter-spacing: 0.0px;"><b><span class="Apple-style-span" style="font-size: small;"><br /></span></b></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Note: King Arthur’s recipe is perfect as is, provided you’re baking for a family of six, none of whom have celiac disease. My adaptations include a reduction in portion size, a substitution of GF pastry flour for all-purpose wheat flour, and substituting walnut chunks for instant rolled oats.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><b><span class="Apple-style-span" style="font-size: small;">Ingredients:</span></b></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"><b></b></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">filling:</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">366 grams sliced, peeled Lodi (or similar) apples</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">23 grams apple juice, water or rum</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">42 grams brown sugar</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">11 grams melted, unsalted butter</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">7 grams boiled cider (optional)</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">8.4 grams featherlite blend or similar gluten-free pastry blend</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">large pinch salt</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1/2 tsp cinnamon</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1/8 tsp nutmeg</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">pinch powdered ginger</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">pinch xanthan gum</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">topping:</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">35 grams featherlite blend or similar gluten-free pastry blend</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1/8 tsp salt</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1/2 tsp cinnamon</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1/4 tsp baking powder</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">46 grams cold butter cut into pats</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">40 grams chopped walnuts</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><b>Procedure:</b></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Preheat oven to 350 F. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Grease three, 4 1/2” diameter by 2” deep pyrex pans. Prepare apples. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Using </span></span><span class="Apple-style-span" style="font-size: small;">a medium bowl, a</span><span class="Apple-style-span" style="font-size: small;">dd dry ingredients for filling and mix well. Add melted butter, juice/water/rum, and boiled cider, if using. Stir to blend well. Add apples and toss until they are well-coated.</span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">In a separate medium bowl, add dry topping ingredients and mix well. Add butter and, using a pastry blender or two knives rubbed together, cut butter into dry ingredients until pea-sized lumps form. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Press apples into pans. Divide liquid equally among pans. Add topping and press into an even layer over apples. Bake @ 45 - 55 min or until ingredients bubble and turn walnut brown.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Yield: three, 4.5” diameter, 2” deep bowls.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;"><br /></span></div>Charles Lucehttp://www.blogger.com/profile/15813024989607723971noreply@blogger.com2tag:blogger.com,1999:blog-7939454492700633904.post-19197700775988262742012-07-15T20:53:00.000-04:002012-07-15T22:36:51.324-04:00For Paul Bowles<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHLiv27lPvS-Puv7BJgZ5Wtf0ytExCdegq1Ype7JFk1i8gD8SkkAFNHL285LY758r7GdMXX1UH8T84yh1hoHC7Xg670NhnrWWRyywKT_vYbEV2vXTmRVEgoNiYz9-OV9e8bwyDiKE7sNA/s1600/jamming-1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHLiv27lPvS-Puv7BJgZ5Wtf0ytExCdegq1Ype7JFk1i8gD8SkkAFNHL285LY758r7GdMXX1UH8T84yh1hoHC7Xg670NhnrWWRyywKT_vYbEV2vXTmRVEgoNiYz9-OV9e8bwyDiKE7sNA/s400/jamming-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Obsession</td></tr>
</tbody></table>
<br />
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Another Sunday passes, and I’m looking forward to a week of resolving problems with building inspectors and plumbers, obtaining my UPC and working out the final packaging details with my designer, thus taking a few more baby steps toward the business launch. It’s become one very long summer, but at least I’ve been able to enjoy it. With a dream about to come true, and many “slow days” that I can spend ice skating, mountain biking or swimming, these are memorable months. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>But they are still <i>s l o w</i> months. Which is why I can spend an entire blog describing a fascination with apricots. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>When apricots appear in my local supermarket I grab some even though I know they come from far away and were picked green. They are the one stone fruit that has to be consumed at the single ripe moment of perfection. Too green and their alum knocks you down. Too ripe and they’re squishy as a hot banana. I let them sit on my kitchen counter, eating two and three at a time as they reach that crest. Their perfume fills the house.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-WVaAyZp-Czehyphenhyphen1-lSZk8whXmXKGCmA7IGcLwOHiSDVvlTyiBristQ8Ebfqqyutna86lFepGaprSB3g1wYnmPCLTi5vCW2xDNAU-mJkbLk78EGA-UFyQsqy-rRcutyA9Zw51WOe69_mA/s1600/jamming-2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-WVaAyZp-Czehyphenhyphen1-lSZk8whXmXKGCmA7IGcLwOHiSDVvlTyiBristQ8Ebfqqyutna86lFepGaprSB3g1wYnmPCLTi5vCW2xDNAU-mJkbLk78EGA-UFyQsqy-rRcutyA9Zw51WOe69_mA/s400/jamming-2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apricot-Sumac jam on Greek yoghurt</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I think, however, that my fascination comes from literature. I recall scenes from the Middle East, described perhaps by <a href="http://en.wikipedia.org/wiki/Paul_Bowles">Paul Bowles</a> or <a href="http://en.wikipedia.org/wiki/Lawrence_Durrell">Lawrence Durrell</a>, of lunches served in shade-cooled courtyards with almonds, mint tea and sweet ripe apricots. That I can't remember the love affairs and political intrigues in these great works is a bit perverse, but, hey, in my world it's food that conquers all.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I've never traveled east of Turkey, but the last time I visited that country I did enjoy some wonderful apricots. They were a hybrid I'd never encountered at home; smooth-skinned and juicy and seemingly half-plum, but with a classic apricot pit. Their provenance I couldn't discern, since I speak no Turkish.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>(An aside on apricot pits: they were the prime ingredient of a quack "cancer cure" in the 1960's, <a href="http://www.quackwatch.org/01QuackeryRelatedTopics/Cancer/laetrile.html">laetrile</a>. They also contain traces of cyanide.)</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>It is in the arena of hybridization that apricots really shine. I'm not enough of a botanist to know why, but they cross-pollinate well with plums, resulting in plumcots and pluots. They've also been hybridized into luscious little black fuzzies and (I'm told) heavenly pure whites.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2KZgA4yNmOWR0mKFCM2wYisAgbVl3mNWl3nAlgXrwkMrmebMnSfBTxG-w23yVl25bN6oM9YQvtJjmyJ2Sceg7-rz2scdmmOvLV4OL_yksm16CNez48vQPEfNuy_qn94BirHuSyiLxWEw/s1600/jamming-3.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2KZgA4yNmOWR0mKFCM2wYisAgbVl3mNWl3nAlgXrwkMrmebMnSfBTxG-w23yVl25bN6oM9YQvtJjmyJ2Sceg7-rz2scdmmOvLV4OL_yksm16CNez48vQPEfNuy_qn94BirHuSyiLxWEw/s400/jamming-3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My efforts...</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>New Jersey, where I live, is not known as an apricot-producing state. However a former student grows them on her truck farm, and when I learned, three weeks ago, that her crop was due to come in, I began plotting ways to use them. "Use" because, except for the juiciest black fuzzies, I now prefer my apricots cooked. With space in my home freezer severely constrained, I didn't want to do what first came to mind: making and freezing a batch of oven-ready tarts. Jams are <i>terra incognito</i> to me, so I decided to make some.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>As it turns out, wild sumac was throwing out a first crop of red ripe berries the day I drove to <a href="http://www.racefarmllc.com/">Race Farms.</a> I stopped to slice a few "candelabras" and a thought hit: why not incorporate Middle Eastern spices into the jam? After all, just plain apricot jam can be had in a grocery store. I’d <i>never</i> seen apricot+sumac jam, or apricot+mahlep, or apricot+mastic.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Alas, Race Farms’ apricots were not very pretty. They'd been hit by hail when still green and had suffered unusual cold as well as a premature hot spell. As a result they were speckled with discolorations and warts, widely varied in size, and equally widely varied in taste. I bit into a large one and salivated from sweetness, but a tiny one made me pucker and drool. I bought a couple of quarts anyway, figuring the flavors would blend acceptably, and the "exotic" spices would conceal all sins.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Indeed, the addition of mahlep and mastic made for pretty interesting flavors. Sumac worked too, but I made a mistake in that department: tossing the berries in whole. They're tiny and tough, requiring careful work with tongue and tooth to avoid broken fillings or crowns.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG371G57JPulL-yNP03c9cxIQn5e66zOvqOCd47QNVcd1ifVot1AyCWabsLqjMh7ak4z6YQM4wNAwhx8JBOAkfoNvVJVsEpBKKpQ_XffDF80xL5Zyhrernav04Mcxmi3Inl8U2jMFdKqM/s1600/jamming-5.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG371G57JPulL-yNP03c9cxIQn5e66zOvqOCd47QNVcd1ifVot1AyCWabsLqjMh7ak4z6YQM4wNAwhx8JBOAkfoNvVJVsEpBKKpQ_XffDF80xL5Zyhrernav04Mcxmi3Inl8U2jMFdKqM/s400/jamming-5.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for toast</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>As I mentioned above, I'm a novice at jam making. You don't want my recipes - they're not mine anyway, but recipes from other sources that I've "decorated" with weird spices. Probably you don't have access to mahlep or mastic either, so those options are out. But sumac grows wild in many places, and I can share a thought about it. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>First of all, don't harvest sumac unless you are certain of your plant ID. There <b><i>is</i></b> a poison sumac and it's nasty stuff. There's also plenty of wild red berries which novices might think are sumac, but aren’t - and will give you the trots, or worse. Note also that red staghorn sumac - the good stuff - prefers the exact same environment favored by deer ticks, poison ivy and hungry snakes. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Sumac berries are small, hard-centered, fuzzy-surfaced and sticky. They're sour as lemons, which turns out to be a good thing for two reasons: most jam recipes are cloyingly sweet, and the truth about fruits is, the more sour they are the more flavors are released by cooking. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>If you scour the internet for sumac recipes you'll mostly turn up ways to make beverages, and formulas for za’atar. The former gives you kind of a pink lemonade; the latter, a spice blend. To add sumac to jam, it's best to make a little bag of cheesecloth, bruise the berries, put them in the cheesecloth sack, put the sack into the completed jam and stir things around, then remove the sack after about 5 minutes and taste the results (the jam, that is, not the sumac). You might need to adjust sugar.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I've decided that sumac could make an interesting basis for curd, which is my next project. But more on that when it happens - let's go back to jam for a moment.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">Again I'm a novice here but I do have taste buds and as I've said most jams are too sweet for me. Which is why, when my three test jams were done, my preference lay with apricot+sumac.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Finally, many jam recipes produce so huge a yield they're only suitable for families of 8. However, jams are built upon a weight ratio, which can vary from 1:1 (equal parts fruit and sugar) to 3 parts fruit to 2 parts sugar (3:2). Armed with an inexpensive kitchen scale, any home cook can make small quantities of jam by simply weighing the harvested fruit then calculating the amount of sugar. The big advantage of making small quantities is a single half-pint jar can store safely in the refrigerator for several weeks and you don't need the hassle of hot-bath canning.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>OK - I know there are excellent jam-makers out there just waiting to correct the mistakes I’ve made, so let's hear it. I'd like to get good at this preserves thing and you can help. In the meantime, I've got a ton of apricot jam to eat (which is great on GF sourdough toast, btw) and a sumac curd project in the wings.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span> </span></span></div>Charles Lucehttp://www.blogger.com/profile/15813024989607723971noreply@blogger.com0tag:blogger.com,1999:blog-7939454492700633904.post-56090940026299839612012-07-09T10:54:00.000-04:002012-07-09T10:54:21.697-04:00Perfectly Clean<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMkcThvQHMQRczJnbT8HaexibPmJSWGVrFB4IP9vlo6y9nZLDhsvjwrZVS_7WC5Wc4zc9QtLB3ZQu7rKpNgsLxdAkRYxCyAQQKQ14J-5JiUMZ2uvfmackCuqiMXuTV6RSI-XmJ6do3e4c/s1600/IMG_0631.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMkcThvQHMQRczJnbT8HaexibPmJSWGVrFB4IP9vlo6y9nZLDhsvjwrZVS_7WC5Wc4zc9QtLB3ZQu7rKpNgsLxdAkRYxCyAQQKQ14J-5JiUMZ2uvfmackCuqiMXuTV6RSI-XmJ6do3e4c/s400/IMG_0631.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boletes in leaf litter, Vermont</td></tr>
</tbody></table>
<br />
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Finally, a blog about mushrooms!</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Regular readers know that my warm-months passion is foraging wild, edible fungi. The 2012 season has so far been less than spectacular, so my posts on the topic have been non-existent. Moreover, with my days spent tracking down flour suppliers and begging at municipal building departments, there’s no time left for foraging. Last week, however, I got to an early-season chanterelle spot and came home with some goods. And there (home) I discovered something worth sharing: a better way to clean them.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>But first, two background items: 1) Putting together a shopping cart web page is very distracting; 2) The mushroom-foraging crowd I hang out with has one very strong opinion about the right way to clean chanterelles. In fact, when we gather in Vermont for our annual two-day chanterelle forage, a team of 4 is assigned the pre-dinner prep task, which consists of very thorough brushing, then splitting each mushroom and scraping out any internal wormholes (and worms), and re-brushing. With absolutely no washing whatsoever. The process takes hours.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>OK, back to my discovery.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv2vYywVGtmEFBd1c0kCqWBOxiqELyamO4oZ3x5Nak-buhJU9ldVDcEvLJOtc4wqM4emjbCj2FN2cxDDw1sDg7oKMk_S_Yepc_NqeCvJmMuPtR3epoIkuQhKIFr3bAtcqW6pzeIMRXvFk/s1600/redboletes.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv2vYywVGtmEFBd1c0kCqWBOxiqELyamO4oZ3x5Nak-buhJU9ldVDcEvLJOtc4wqM4emjbCj2FN2cxDDw1sDg7oKMk_S_Yepc_NqeCvJmMuPtR3epoIkuQhKIFr3bAtcqW6pzeIMRXvFk/s400/redboletes.jpg" width="317" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Boletus bicolor</i> - an edible (but hard to ID!!) variety</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>When I dumped the chanterelles on the kitchen counter I was disappointed by the incredible dirtiness of my collection. Most had been growing in a narrow stream bed, and a recent rain had splattered their undersides with sandy grit. They were small specimens too, and the thought of painstakingly brushing each one was boring beyond belief, especially since I’d had a digital insight on my drive home and now wanted to correct some errors on my shopping cart page.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Acting on a whim, I filled a bowl with water and tossed the mushrooms in. They floated like fishing bobbers - probably because this season has been so dry and they were desiccated - as their exquisite perfume filled the air. <i>Back in a minute</i> - I thought, heading over to my desk and laptop. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>An hour later, I closed the file I’d been editing to realize I’d totally forgotten my mushrooms. Exclaiming profanely, and imagining a bowl of orange mush, I darted to the sink. There they were, still bobbing and to all appearances, unchanged.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I poured the ‘shrooms into a colander and shook off the excess moisture. By all accounts I was now about to have a terrible time. <i>Don’t wash mushrooms, they absorb too much water </i>is the received knowledge. The reason? When over-wet mushrooms hit a hot pan, that water gets released, which means they’re being boiled, not fried. The lower heat of boiling isn’t what you want when cooking mushrooms. Mushrooms need the flavor boost that comes from caramelization in oil, a high-temperature reaction. Or so it is believed. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I’d anticipated that my overly-dry specimens wouldn’t mind a little extra hydration, which was why I’d cavalierly thrown them into water in the first place. After all, dehydrated mushrooms, the kind filling baggies in my cabinet, required a good soaking before they could be cooked. Those chanterelles had simply been naturally dehydrated. However, an hour’s worth of soaking was far more than I’d planned. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>But as I examined my bounty in the colander I realized something: Each and every one of those previously-grit-laden chanterelles was spotlessly clean.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I spread them out on a cutting board. Indeed they were flawless. All that dirt had simply dissolved.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix660Gugh9HyEOV8NaOJI5u-b1OZrSAOeOME3BxxV5P5kWESyRDubk6FWOh5ZiPY0d_fkuIhLQMGH5bWkw8kUM3IJ02LpmS1KBF6uRfbTYmJsvwDyU9BJ6_s9zbmL4KiW9LxMQgqXar3g/s1600/wetchants-5.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix660Gugh9HyEOV8NaOJI5u-b1OZrSAOeOME3BxxV5P5kWESyRDubk6FWOh5ZiPY0d_fkuIhLQMGH5bWkw8kUM3IJ02LpmS1KBF6uRfbTYmJsvwDyU9BJ6_s9zbmL4KiW9LxMQgqXar3g/s400/wetchants-5.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Unscrubbed, unbrushed; only soaked <i>y nada mas</i></td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I cut the largest mushroom lengthwise. It was as firm as cork, without a hint of mushiness. Had they lost aroma? Not a chance - I could smell them 20 feet away. I rubbed a finger over stems, caps, undersides. No grit. None. No sliminess, either.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>My favorite way of eating chanterelles is with scrambled eggs, so I grabbed a few eggs, added cream and milk and salt and pepper, and made dinner for my wife and I. Through the entire cooking process there was no extra water and the mushrooms behaved nicely, and smelled terrific.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Alas they were not the best mushrooms I’ve ever eaten. But it wasn’t because they were soggy - quite the opposite. Our dry weather had “leatherized” them. Which in an odd way confirmed one bit of received chanterelle knowledge: they’re less than spectacular when dehydrated.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>However I now submit this thought to foragers: Soak-wash your mushrooms. Forget about dry brushing. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>If you don’t trust my finding (and why should you, I’m hardly describing a scientific experiment), set aside some of your next haul for soaking and compare the results, all the way through cooking. That’s what I plan to do with whatever-I-next-find. And if my no-scrub, no-brush cleaning method works I’ll try to get the appointed scrubbers to adapt it in Vermont later this month. Of course doing so will put them out of a kitchen job. I guess I’ll just have to ask them to do something else. Maybe.... Sing?</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></div>Charles Lucehttp://www.blogger.com/profile/15813024989607723971noreply@blogger.com2tag:blogger.com,1999:blog-7939454492700633904.post-89265247773319925872012-07-01T14:05:00.000-04:002012-07-01T14:05:33.694-04:00Legacies<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTJ_PM7XhfyIMZE-Ez-MBYKrQUyzHdnA_GR4eU4uI1had0q-FoQCn0erCzBjhqkIhW5VzwbnO7FMt0awLGMtcevlruKpnd3MHW2xlbmLRRnyKAZ9Ap1cMo-QOW77xf9KNSKAjNoz5myew/s1600/DSC00089.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTJ_PM7XhfyIMZE-Ez-MBYKrQUyzHdnA_GR4eU4uI1had0q-FoQCn0erCzBjhqkIhW5VzwbnO7FMt0awLGMtcevlruKpnd3MHW2xlbmLRRnyKAZ9Ap1cMo-QOW77xf9KNSKAjNoz5myew/s400/DSC00089.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">New Italian bread. Legacy-worthy?</td></tr>
</tbody></table>
<br />
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>So here it is July 1 and no bread business yet. I’m getting closer, but nothing is showing. At least not in the facility I’ve rented - which sits waiting in the summer sun for the township building department to cough up a permit for my three-part sink. Once they do, things should move. And show. And if you like photos of plumbers at work, I’ll have some.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>In the meantime you’ll hopefully content yourself with a look at my updated website: <a href="http://www.lucegfbread.com/">HERE</a>. As you can see I'm trying to keep things simple - bread mixes and nothing but, and just two, at least for the time being. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>There’s one thing troubling me. It should be the same thing troubling anyone starting a gluten-free business: What if the whole gluten-free diet craze collapses before my business gets off the ground.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKP3fzEPlv5PxlZnNcV-I_FCoCScE5RO3FSk916gecZ5kcckWauanREjuKi3AO18yHMJHXyXqFg6jlGN_OuQYCo5mGDQlWekzu1DP8TitZes_CWGFxTqJ7QdKDQJ1SDP0PZqriVIJYnSQ/s1600/rolls-5.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKP3fzEPlv5PxlZnNcV-I_FCoCScE5RO3FSk916gecZ5kcckWauanREjuKi3AO18yHMJHXyXqFg6jlGN_OuQYCo5mGDQlWekzu1DP8TitZes_CWGFxTqJ7QdKDQJ1SDP0PZqriVIJYnSQ/s400/rolls-5.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A morning's work.</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>It’s a reasonable fear. That the GF diet has “craze” or “fad” elements is, I think, beyond dispute. Recently I saw a study that indicated only 10% of shoppers buying GF goods had celiac disease or gluten insensitivity. When 90% of buyers are purchasing foods that have no proven benefit, it’s a fad. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>To misquote Andy Warhol, fads have a life span of only 15 minutes. With consumers spending about $6 billion in gluten-free goods in fiscal 2011, my guess is that we’re well past minute 7.5. Which means, the fad is on its way out.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>You can see this already in the fringes. The hair shirt crowd has decided that giving up gluten isn’t enough, and are demanding their followers give up all grains. (They call this the Paleo diet. Mastodon for dinner, anyone?) And sugar - “usual suspect” #1 whenever a pleasure-giving substance needs beaten up - is re-appearing in TV shows and web blasts as Evil Incarnate, shoving gluten aside. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>So why, given this trajectory, go into a gluten-free business at all? My answer: legacy. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>The ultimate contribution we in GF foods will make is not health but the introduction of new and wonderful flavors to the world’s palate. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf7-4ltePmgoCu_Gy1hRVdjCSEUvRT8n7dSeMMrYAWt3T3dXBUCoJ5HRCh6q6o5Hr-dbRoyxxUiZQJ8luaJUFtyS1_PnrhgkkteFFrgtJLHVYjpFJbSS6N38iS29omp4rW81KPUbrOxgs/s1600/piebabies.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf7-4ltePmgoCu_Gy1hRVdjCSEUvRT8n7dSeMMrYAWt3T3dXBUCoJ5HRCh6q6o5Hr-dbRoyxxUiZQJ8luaJUFtyS1_PnrhgkkteFFrgtJLHVYjpFJbSS6N38iS29omp4rW81KPUbrOxgs/s400/piebabies.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">micro-pies with rice-flour-almond crust</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I know this is hard to believe. GF has the (well-earned) reputation for producing foods that only a desperate soul would consume. Anyone who received a celiac disease diagnosis 5 or more years ago is familiar with the genre. Crackers that punished the teeth. Door-stop bread. Cakes that dissolved into powder. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>These products linger, but they’re now the minority. We who must eat gluten-free have as many tasty, healthy and easy-to-find dining options as those with normal digestive systems. Some baking and cooking professionals have even risen to that old art-school slogan, “Good Enough Never Is” and decided that “As good-tasting as wheat” is not what’s needed; gluten-free must be more.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Beyond the tired old ways of making things with wheat flour, gluten-free is inspiring new options, new tastes. Consider: before the GF craze, who outside of Ethiopia had ever heard of teff, let alone tasted it? Has any wheat-flour baker tweaked spicy flavors from pie crust, without adding spices? We who are gluten-free can smilingly say, “We have!” </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Wheat-based bakers primarily rely on three grains. Gluten-free bakers use at least eight (millet, sorghum, corn, buckwheat, rice, teff, amaranth, quinoa), and that’s not counting the varieties within each family (ie: dark teff, ivory teff, red teff). Plus we augment our flours with many starches. In both categories we’ve introduced flavors previously unknown in our cultures. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4fK1Jg5HFL_NgROyi-CPZRrPFBrFCW7t8Z8ItX_-p4CCwbqYGDtRyHigXgmTBAuS3UOu0_guWhDnpVzx18smar5a1r72VV776MbfbmMhSkm1AS97W1XihX0jN2jfEaCngr0C3l-kNT0/s1600/rolls-3.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4fK1Jg5HFL_NgROyi-CPZRrPFBrFCW7t8Z8ItX_-p4CCwbqYGDtRyHigXgmTBAuS3UOu0_guWhDnpVzx18smar5a1r72VV776MbfbmMhSkm1AS97W1XihX0jN2jfEaCngr0C3l-kNT0/s400/rolls-3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not wheat but sourdough nonetheless. Whole grain and good!</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Our legacy is with breads that are astonishingly good and taste nothing like wheat breads, in cakes and cookies and pies that delight the tastebuds with lush and interesting new flavors, in crackers with luscious chew and flatbreads that combine crunch and moist in unexpected yet wonderful ways.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Which is why I’m opening my gluten-free business. I think my breads will fill the bill. Egotistic? Perhaps. But I won’t claim to be the only one inventing legacy foods. Next time you’re the supermarket, pick up a bag of Bob’s Red Mill quinoa flour and try the chocolate cupcake recipe on the back. If those aren’t gluten-free cakes worth legacy status, I don’t know what is.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>And for those of you with a love of experiment and a family willing to lap up your trial recipes, here’s two ideas I’m sure can be molded into legacies. I’ve put them aside in favor of breads, but I know that someone - maybe YOU, gentle reader - can do wonders with them.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbeOEoujEsUuehjdScr1OdehCGF-CequLZt3evQ2xsDlunW9x-E6t8F7M6ITmv19dhLeDkv2kJ_aVM0rjOaTgD5B0OPCVPZ0-2v0CI2t3fZA-FfVpFK4gwiihZcUSNpowpdCEVin6dACM/s1600/berriesbuckwheat.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbeOEoujEsUuehjdScr1OdehCGF-CequLZt3evQ2xsDlunW9x-E6t8F7M6ITmv19dhLeDkv2kJ_aVM0rjOaTgD5B0OPCVPZ0-2v0CI2t3fZA-FfVpFK4gwiihZcUSNpowpdCEVin6dACM/s320/berriesbuckwheat.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh red raspberries and buckwheat kernels, ready for the kitchen.</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1)<span class="Apple-tab-span" style="white-space: pre;"> </span>Buckwheat and raspberries</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">2)<span class="Apple-tab-span" style="white-space: pre;"> </span>Ivory teff and seafood.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>And there, I’m out of ideas for another round of writing. When next I sit at this keyboard I hope to have business progress to report. In my world the installation of a three-part sink is the most yearned-for of events. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span style="letter-spacing: 0.0px;"></span></div>Charles Lucehttp://www.blogger.com/profile/15813024989607723971noreply@blogger.com2tag:blogger.com,1999:blog-7939454492700633904.post-21958738223414729802012-06-18T21:15:00.000-04:002012-06-18T21:15:13.401-04:00Follow-Up<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
When you make dough for a photo shoot, you have to do SOMETHING with it, right?<br />
<br />
Right!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR1exn6cr_yaZnPkkuYwmNhl9PxIPuRIsYj49KV7eI_UZE0oxkx3-RmUEJMKMcryju0rMV_OsRVh-gw-j562g6hGATJHszCjYVoLPOabhsSTMYdAmr3EpkMhq2znc-Pfo-YAWNXFcPdSw/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR1exn6cr_yaZnPkkuYwmNhl9PxIPuRIsYj49KV7eI_UZE0oxkx3-RmUEJMKMcryju0rMV_OsRVh-gw-j562g6hGATJHszCjYVoLPOabhsSTMYdAmr3EpkMhq2znc-Pfo-YAWNXFcPdSw/s400/photo.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Found this afternoon in New Jersey<br /><br /></td></tr>
</tbody></table>
<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4bj2-iurSXESBgN484Z1EAvZN60ze__e9KM3cndaDIJCVzibypeMlozv4qjw9X4G1qgEJ6FJCu6D73xW48ezH8IG3krTZcF_y4HyzaHT4hFOHdBB-Asy9xp1KmOoGrXMjR8nw9f9BmLQ/s1600/quiche1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4bj2-iurSXESBgN484Z1EAvZN60ze__e9KM3cndaDIJCVzibypeMlozv4qjw9X4G1qgEJ6FJCu6D73xW48ezH8IG3krTZcF_y4HyzaHT4hFOHdBB-Asy9xp1KmOoGrXMjR8nw9f9BmLQ/s400/quiche1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shells are blind-baked, chanterelles are braised with shallots, <br />a custard blend is in place and so are the parmesan shavings.<br /><br /><br /></td></tr>
</tbody></table>
<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgurOgutg00Ned0yVcHeKxgaPxbjdbxFt6QNaygjYSQ9o3-DCFFFH-hNaJNk44PdetJWAs2JA8AJ-tK-n6pe9EnNfYTchqVwDf63ID9zx9tnxBV-TD2fTe7qdnRMNDWHr1RBxMSfIxdHAQ/s1600/quiche2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgurOgutg00Ned0yVcHeKxgaPxbjdbxFt6QNaygjYSQ9o3-DCFFFH-hNaJNk44PdetJWAs2JA8AJ-tK-n6pe9EnNfYTchqVwDf63ID9zx9tnxBV-TD2fTe7qdnRMNDWHr1RBxMSfIxdHAQ/s400/quiche2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">35 minutes at 325 F</td></tr>
</tbody></table>
<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQHxt5laZrqFMywZ503WB5XjW9cAwp2eJnlVcQkiuHwFE5EnxGyaiKwC5TZznZNsrDMumjKxhlqbzIheRyID6VjNmfhxOUGr9Ezqu_GeiZ5CV4CRPx6fEiC6PPc60D0kD5X5LfxypnLsM/s1600/quiche3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQHxt5laZrqFMywZ503WB5XjW9cAwp2eJnlVcQkiuHwFE5EnxGyaiKwC5TZznZNsrDMumjKxhlqbzIheRyID6VjNmfhxOUGr9Ezqu_GeiZ5CV4CRPx6fEiC6PPc60D0kD5X5LfxypnLsM/s400/quiche3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">On my plate</td></tr>
</tbody></table>
<div>
<br /><div>
<br /><br /><div>
<br /><br /></div>
</div>
</div>Charles Lucehttp://www.blogger.com/profile/15813024989607723971noreply@blogger.com0tag:blogger.com,1999:blog-7939454492700633904.post-78905889188132064502012-06-17T12:41:00.000-04:002012-06-17T12:41:09.954-04:00Progress and Pie<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXu4w7TxxeKSxYYvhI5unzHi-ty3SgtJUitcADWqiouUxDt6qlcKieYx3xgEEWY43Bh8E3ww_T3xLb-A-63yLKYGkf0FFHt3NvL26VcL0-VCxeMjlFIxSyXyi2mX1Sk-YQ__MAFoIiHw/s1600/crust-7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXu4w7TxxeKSxYYvhI5unzHi-ty3SgtJUitcADWqiouUxDt6qlcKieYx3xgEEWY43Bh8E3ww_T3xLb-A-63yLKYGkf0FFHt3NvL26VcL0-VCxeMjlFIxSyXyi2mX1Sk-YQ__MAFoIiHw/s400/crust-7.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Today's puzzle - what the $#@!! is going on here??? (see below)</td></tr>
</tbody></table>
<br />
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>At the present moment, writing about my business is rather like reporting the function of a healthy immune system. Things are humming along, with all the organs in the background doing their jobs. A comforting picture, but boring.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>The town of Berkeley Heights New Jersey has my building permit application. My plumber is waiting in the wings, as are my equipment and raw materials suppliers. My packaging designer is on her third draft, my business partner is reviewing the packaging copy, and I’m waiting for several vendors to call me with estimates. </span></span><span class="Apple-style-span" style="font-size: small;">I <i>have</i> finished one thing: a short promotional video, embedded here: <iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/qxxV5VTzNx0" width="560"></iframe></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>So, clever music and a pretty actress (that’s my wife, Leslie) aside, there’s not much of interest going on with my business, gentle readers. So I’m going to write about pie.</span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhENlVrqqBOqGNcDDPS-vZtTXkJ7OIeYVtBrHZWok9ahZ6kbNzOzan6F6cEbVrgIB_L6gqWxgOSIrZDHj7Lyoswww0wYoerXp9BOssJv3NIkq-E1CKPi_tekLsb2191bI9GSLcVHUtv4g/s1600/crust-1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhENlVrqqBOqGNcDDPS-vZtTXkJ7OIeYVtBrHZWok9ahZ6kbNzOzan6F6cEbVrgIB_L6gqWxgOSIrZDHj7Lyoswww0wYoerXp9BOssJv3NIkq-E1CKPi_tekLsb2191bI9GSLcVHUtv4g/s400/crust-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pic crust tools and ingredients chilling in the 'fridge</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;"><br /></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>For the past year or so I’ve been chiding Gary Lincoff, author of <i>The National Audubon Society Field Guide to North American Mushrooms,</i> whenever he posts a pie photograph on his <a href="https://www.facebook.com/gary.lincoff">Facebook page</a>. “You need to make a gluten-free version!” I nag. At which I can just about hear a big chunk of his followers saying, “Yuk!”</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>It’s easy to wince at the concept of gluten-free pie crusts if you’ve never tasted a good one. However, since half the effort of making a wheat flour crust consists of preventing gluten from over-developing, removing gluten from the formula doesn't create much loss.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3wmRHBGeahgSEaJ6mEuH61Np4w6kkpZ1SW-VZvWk47NtgX3wNnscG443sfyzIBHqinEBigUMRNGGaddwC4qffduX3A_XjtD7fCbkgv-PEd2Sh9hflyGJXssGwSNx1R-OW88lipXsZJA/s1600/crust-6.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3wmRHBGeahgSEaJ6mEuH61Np4w6kkpZ1SW-VZvWk47NtgX3wNnscG443sfyzIBHqinEBigUMRNGGaddwC4qffduX3A_XjtD7fCbkgv-PEd2Sh9hflyGJXssGwSNx1R-OW88lipXsZJA/s400/crust-6.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A scant eighth teaspoon of Xanthan gum - crucial ingredient for GF crust</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I’ve been rolling pie crusts since I was 4 or 5. Which is not to say I’m any kind of baking expert; I’m not. I do love pie, however, and am quick to judge crust quality. (Point of historical fact: my mother’s relatives, the Mallery family, used to have reunions every August. There was silent but intense competition among the women as to who made the best pie. Which was emphatically not about the filling, but the crust.) So when I say I’ve got a good gluten-free crust formula, please take me seriously.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibRWG1h72q9GUN49pCfS5qB5eLl86PsVhG0EUTY6C-sCESN8cFqSw4Wg6RmKPSbvekgZIFQrSdrugNf6Zc3ZT_RDxZYRlPUM0xoKANVBi1ksiVpw0uqHZBKYu7XLWjGwfkRO66m8vKnXY/s1600/crust-2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibRWG1h72q9GUN49pCfS5qB5eLl86PsVhG0EUTY6C-sCESN8cFqSw4Wg6RmKPSbvekgZIFQrSdrugNf6Zc3ZT_RDxZYRlPUM0xoKANVBi1ksiVpw0uqHZBKYu7XLWjGwfkRO66m8vKnXY/s400/crust-2.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Half a stick of butter (4 tablespoons)</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Although <a href="http://www.blogger.com/blogger.g?blogID=7939454492700633904#editor/target=post;postID=691921747938077159">I’ve blogged about pies before</a>, it’s time to write a very specific recipe if for no other reason that Mr. Lincoff has come out with a new book, <i><a href="http://www.amazon.com/The-Joy-Foraging-Illustrated-Harvesting/dp/1592537758/ref=la_B001IU2NOC_1_3?ie=UTF8&qid=1339949785&sr=1-3">The Joy of Foraging</a></i>. He’s so good at finding wild edibles there’s sure to be Facebook posts all summer regarding pies made with found fruits. I’m thinking that people like me (ie - celiac sufferers) deserve to enjoy what nature offers in final, sugar-drenched, baked form too. So here goes.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><b>Flour</b></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>A great deal of what happens in the ideal pie crust has to do with how the ingredients are handled. Therefore, the type of flour is not totally critical. That said, I believe two things are important about flour: it needs to be <i>Easy</i>, and it needs to taste <i>Good</i>.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Unfortunately there is no single gluten-free grain flour that will make great piecrust. All GF flours are blends - grain flour + starch flour + dough enhancers/gluten substitutes. You can buy pre-mixed flours, and that’s great, but in my house there’s so many flours I can make special blends for different types of pies (more on that, below). The one thing all my blends have in common? They’re based on a simple formula: Bette Hagman’s Featherlite blend.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>The late Ms. Hagman came up with this mixture decades ago. In my opinion it can’t be beat for sweets, although I sometimes modify it. The recipe: 1 cup white rice flour, 1 cup corn starch, 1 cup tapioca starch, 1 tablespoon potato flour. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>There’s an easy way to blend these dry ingredients: put them into a big ziplock bag, leave a good amount of air, zip the bag closed and shake it like mad. Depending on the size of your bag (and your willingness to clean up should the seal fail) you can make rather large quantities this way.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Once you’ve got the flour you can focus on handling, the first step to which is, chill everything.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih9M7OGIENQrHFu9sb22K56bldgDNXn24H9qpBbcauFBZ8OFyWxQoged2fMI09WUgocwQhUV4tYxyoZ42HV4FMQ8qcfkOQetC5L3L4m_d_LKZYPC_suvRO_NNUFGZCDOJlXC5hY8AT5kI/s1600/crust-8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih9M7OGIENQrHFu9sb22K56bldgDNXn24H9qpBbcauFBZ8OFyWxQoged2fMI09WUgocwQhUV4tYxyoZ42HV4FMQ8qcfkOQetC5L3L4m_d_LKZYPC_suvRO_NNUFGZCDOJlXC5hY8AT5kI/s400/crust-8.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thin slices of cold butter</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>A pie crust should be nicely flaky. To accomplish that, unsalted butter is the best shortening. Butter contains water, which, under the right circumstances, changes quickly to steam and lifts surrounding dough. As this is going on the butter melts, coating the flour grains. In combination with the naturally occurring sugars in the grains, the fat-soaked flour turns crispy. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>That’s a lot to happen all at once - or at least in fast sequence - so to make all the pieces play together it’s critical to prep them. Which is where temperature comes in. You’ll want the butter to be flat sheets, thin enough to melt fast but thick enough to perform lift. And, you’ll want the butter to be solid until the instant the crust hits the oven. That’s what keeps the most water in the butter and makes the tastiest flakes. Therefore, you want the butter to be cold throughout the crust-making process.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I keep butter, flour, dough enhancers, a wooden work surface, a bench knife and a thick ceramic mixing bowl in the refrigerator, waiting for fresh fruit. Once a harvest comes in I figure out how much pie Leslie and I can eat, and get working. (BTW - that photo at the top of the page? When I make crust on a hot day I chill the rolling board further with whatever is in the top of my freezer.)</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><b>Preparation</b></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCk3y3Ap39n679sdedHMQvmgznwJhafmFAGKckLjj3WJvTJgfzbtMA4sAnPQGHo7FqMDDXncDTNkTCYeWy4YFqvc-HOo1NSQRcDHJ3JYiGmpuSeOKH2-moR-4TQl6-dVc7qYlMnpl8msU/s1600/crust-3.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCk3y3Ap39n679sdedHMQvmgznwJhafmFAGKckLjj3WJvTJgfzbtMA4sAnPQGHo7FqMDDXncDTNkTCYeWy4YFqvc-HOo1NSQRcDHJ3JYiGmpuSeOKH2-moR-4TQl6-dVc7qYlMnpl8msU/s400/crust-3.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to be chopped and ground</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Making pie crust is yet another example of the superiority of weighing, rather than dry measuring, ingredients. Keep in mind that digital kitchen scales are now quite cheap. I see them in pharmacies for $10.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>The basic weight ratio of pie crust ingredients is: 3 parts flour, 2 parts shortening, 1 part ice water. Experience tells me I can make a quarter-sheet of mini-pies - enough to last about a week in my household - with a crust recipe founded on 1/2 stick of butter. If I reach into the ’fridge and find 1/3 stick or 2/3 or 5/8 stick, it hardly matters. I just weigh the butter; all else follows. If you’re bad at math like me, divide the butter weight in half. That gives you the ice water weight. Multiply the ice water weight by three. That gives you the flour weight.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>You can make a decent pie crust using the ingredients above, if you use good technique. However I do some modifications that work wonders. For a half butter stick quantity, I add two teaspoons of rice vinegar to the water (weighing both together), and substitute 1/4 the flour with almond meal, which I make by coarse chopping almonds, then running them through my spice grinder until they threaten to become almond butter. (Admittedly it is easier to buy almond flour, which is available at many grocery stores.) The flour should also get a scant 1/8 tsp xanthan gum, a pinch of salt, and two teaspoons of sugar. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKF9OO0igo6JvJto0LGz-Qs3XwKG-cJsUJy_Dq3yjkqjh8LBIP3SFOBSRAbo3G2toaTqsNJe7Zz7HNsZRYR8yC67ESyyrB_AlQIEzZic0d4lu9wjfAN9HVvly774VuKWo1ymMshvTSc1I/s1600/crust-10.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKF9OO0igo6JvJto0LGz-Qs3XwKG-cJsUJy_Dq3yjkqjh8LBIP3SFOBSRAbo3G2toaTqsNJe7Zz7HNsZRYR8yC67ESyyrB_AlQIEzZic0d4lu9wjfAN9HVvly774VuKWo1ymMshvTSc1I/s400/crust-10.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butter shavings in cold flour</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>If I’m making a pumpkin, squash, sweet potato, pecan or “Derby” pie, I use teff flour in my featherlite blend instead of rice flour. Dark teff is earthier and rye-like; ivory teff is spicier and can have notes of fish (try it for a seafood quiche).</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><b>Technique</b></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>This is the crucial part, and the only kitchen task I try to accomplish at speed. Keeping the ingredients cold is important, and a bit challenging, especially in the summer.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Put the chilled rolling board on your work counter. Drape a couple of layers of plastic wrap - big, generous pieces at least 18” long - over the board. Set the cold bowl and a bench knife on the board. Stick the water + vinegar in the freezer. Unwrap the butter. Measure flour, sugar, xanthan gum and salt into the bowl, and stir to mix.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj63thYKuho2ciBrlhSNOnIpfUfRQDDKSGEJjfDQVMfFOjIodvroAvgptJkx12yHsRRlUAJoDfrJbrg_m1F8mq1Hlj7ESoV_gPJBJY5Orh3tKz9onOZUW6RY9i0H6eJr3jejrk91ump2g/s1600/crust-11.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj63thYKuho2ciBrlhSNOnIpfUfRQDDKSGEJjfDQVMfFOjIodvroAvgptJkx12yHsRRlUAJoDfrJbrg_m1F8mq1Hlj7ESoV_gPJBJY5Orh3tKz9onOZUW6RY9i0H6eJr3jejrk91ump2g/s400/crust-11.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The well awaits</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Using the cold bench knife, slice the butter across its end into pieces @ 1/16” thick, tossing into the flour as you cut. From time to time stir the flour with your fingertips so that the butter chunks get coated and stay cold. When you have all the butter cut, toss the flour/butter lightly to distribute chunks evenly.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Using just your fingertips, press each piece of butter through the flour and against the side of the bowl to squeeze it into a big flat flake. Toss from time to time. When all or most of the butter is pressed, overturn the bowl onto the plastic sheets. Gather the blend into a mound and form a well in the center. Retrieve the ice water, punch through the thin skin of ice on top, and pour it into the well. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjefnE9egxqSb4nSuddNqjVpJZ_nep3XiJYAUZEBSsoj6szmKc5eMYMYUYvokt8hXLU-A7R7tNdh6IDyi0zdP56-3N50b9KqriWO61JTOOitMgzj078Np3q65jzCZEuCVZjnnpcISgMx5w/s1600/crust-13.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjefnE9egxqSb4nSuddNqjVpJZ_nep3XiJYAUZEBSsoj6szmKc5eMYMYUYvokt8hXLU-A7R7tNdh6IDyi0zdP56-3N50b9KqriWO61JTOOitMgzj078Np3q65jzCZEuCVZjnnpcISgMx5w/s400/crust-13.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First fold. Note flakes of butter and oozing water</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Toss the flour that forms the “hillsides” down onto the well until the wet dough/water is covered. Pick up one end of the plastic wrap, then fold it onto the other end, enclosing the dough. Press and pound until the mix is 1/2” to 3/4” thick. Unwrap the top layer of plastic, scraping any dough that sticks back onto the dough mass, and use the bench knife to fold the dough into thirds, like a business letter.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>At this moment you are probably wondering what kind of madman I am, calling what’s on your work surface “dough”. It’s a dry-on-the-outside, sticky-in-the-middle, water-oozing, semi-rectangular mass. But bear with me.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqMcPbym3g-iylDwme7nOLPriTtZl6JgTEVGRsIJUzZnNI3dlkyouAa9JetK2N-C8fmH4yvXBS9TwR0zEUXR6XCSrWV-qpPG2RJgS-Ha-ePD6d-uSrEhe28OUCZ6zSDHHVHx4mpUSqzmk/s1600/crust-14.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqMcPbym3g-iylDwme7nOLPriTtZl6JgTEVGRsIJUzZnNI3dlkyouAa9JetK2N-C8fmH4yvXBS9TwR0zEUXR6XCSrWV-qpPG2RJgS-Ha-ePD6d-uSrEhe28OUCZ6zSDHHVHx4mpUSqzmk/s400/crust-14.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Third fold. Slowly, the mess becomes dough.</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Close up the plastic again and press/pound the dough flat, trying to work the “package” so that when you fold it the next time the folds will be at 90 degrees to the last set. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Repeat these cover-pound-uncover-fold-re-cover actions 4 to 6 times, until the dough begins to look like dough. Then wrap it up in the plastic and stick it back in the ‘fridge, where it needs to rest 6 or more hours before being rolled.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>And that’s really all there is to it - with but one additional thought: When you roll the dough you’ll get better results if your rolling board is chilled and coated with a rubbed-in tablespoon or two of superfine brown rice flour.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk_eMg6-uTB7qXfJ-8yWMZiLDeyTxuTtEMwHTUwQpLxvueyJ26GNsVR4v2zj_0Occ9zWdhJJJmDBLVoKDVrnEeJMmq1fupkEbAZRFnzfLbYhMJPFFezNqVG_1-29rIaGZnrajIY1DWiNM/s1600/crust-16.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk_eMg6-uTB7qXfJ-8yWMZiLDeyTxuTtEMwHTUwQpLxvueyJ26GNsVR4v2zj_0Occ9zWdhJJJmDBLVoKDVrnEeJMmq1fupkEbAZRFnzfLbYhMJPFFezNqVG_1-29rIaGZnrajIY1DWiNM/s400/crust-16.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for refrigeration. Several hours of rest will allow all the water<br />
to be absorbed and the dough will be ready to roll.</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I’m not going to suggest pie fillings. That’s best left to folks like Gary, who seem to have more ideas for wild edibles than I ever will. But I will tell you my absolute favorite: wild huckleberries. I wish I had some right now!</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-tab-span" style="white-space: pre;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-tab-span" style="white-space: pre;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-tab-span" style="white-space: pre;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-tab-span" style="white-space: pre;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-tab-span" style="white-space: pre;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></div>Charles Lucehttp://www.blogger.com/profile/15813024989607723971noreply@blogger.com0tag:blogger.com,1999:blog-7939454492700633904.post-52766779189353972802012-06-02T17:16:00.000-04:002012-06-02T17:16:00.078-04:00Getting There<br />
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Finally, I’ve arrived!</span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0aLKrhAHV1lh8qDSouZ62z4JvB1DMi3Mrt2C5FUVe-IdfMxrKfHvKjyXVg3O1YbHwuvIpGwnhuziKw2S_PsQTz6n5LFiz2uR_rWDJIGFrNveR1slehyFu9eexXMD3Ht0a24NYYdWuyuU/s1600/87.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0aLKrhAHV1lh8qDSouZ62z4JvB1DMi3Mrt2C5FUVe-IdfMxrKfHvKjyXVg3O1YbHwuvIpGwnhuziKw2S_PsQTz6n5LFiz2uR_rWDJIGFrNveR1slehyFu9eexXMD3Ht0a24NYYdWuyuU/s400/87.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Future Home of Luce's Gluten-Free Artisan Bread</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I know this photo isn’t much to look at, but it depicts the actual, real home of Luce’s Gluten-Free Artisan Bread. Once the plumbing goes in and equipment installed, this site will be recognizable as a clean, safe environment for producing what I do best: ready-to-mix and virtually instant artisan bread dry blends. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>This is a very exciting time for me. If there’s one thing I’ve learned from retirement, it’s that I need a lot of physical activity. The amount of desk-sitting I’ve done over the past year - calling bakeries, writing contracts and emails, finding and communicating with suppliers - and waiting, waiting, waiting for people to get back to me - has not set well. I’m ready to get my hands dusted with flour. Work up a sweat. Mix and package and sell my remarkable blends.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>As work on my facility progresses I’ll post more photos, as well as a narrative of the “action,” which in this case means coping with bureaucracy. Lots of it. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>(A note to my friends in New Jersey: this isn’t a retail sales operation, so you can’t drop by and pick up a package of Bread-In-A-Bag. Sorry!)</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>And something for all of you, gentle readers: first notice that my virtual store is open will go to people who’ve signed up for my newsletter. This is an easy thing to do - just click <a href="http://www.lucegfbread.com/">HERE</a>, wait for the page to open, scroll to the bottom and enter your email in the noted place. My newsletter is quarterly, ad-free, and contains recipes and special offers as well as opportunities to purchase my newest products, which I hope to roll out regularly.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>OK - so much for self-promotion. Let’s talk about food! </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbM9HN2D6Nh68mWIpJP3CUOxJUa7HBvLz89X4Cr9R-lafQbrzKcfaWploR9AFBH7dp5_Bvi-hKYPW2iwfx9WSsd0GbjM4mTDsX661vB0GgOnjqmR0aYSMc7a4Mq3CeFJOflJDgVraP8E0/s1600/Black+trumpets+and+bolete.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbM9HN2D6Nh68mWIpJP3CUOxJUa7HBvLz89X4Cr9R-lafQbrzKcfaWploR9AFBH7dp5_Bvi-hKYPW2iwfx9WSsd0GbjM4mTDsX661vB0GgOnjqmR0aYSMc7a4Mq3CeFJOflJDgVraP8E0/s400/Black+trumpets+and+bolete.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Black trumpet mushrooms - arriving in NJ in July</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I’m writing this at lunchtime with hunger stalking my insides, a sensation that’s enhanced by the aroma of cooking mushrooms. A saucepan of chicken mushrooms (<i>Laetiporus sulphureus</i>) in milk is simmering on the stove. Later, I’ll strain off the orange colored, mushroom flavored broth to make a wild mushroom custard, which I’ll serve with braised bone marrow. The mushrooms themselves will have to be tossed into the garbage - this batch is too tough to chew. I knew when I found them they were stale. Chicken mushrooms that are beyond fresh have the texture of cardboard, but their rich, excellent flavor is undamaged. I’m simply transporting it into a fat vehicle (whole milk) for later use. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh82TLup48dkSoqd_tRx8fsjkc9ryzCE9ZQnqfQP7UPjUNkDE6joH4MBcDxqCXsXzws3QwUR6Xjuut4BzOnLMASwWJv0vItq1wmFFDoy-iWP9F_r9ng3fvhbOpcM7cuaMIhZsUaLipv3ac/s1600/coarsegrated.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh82TLup48dkSoqd_tRx8fsjkc9ryzCE9ZQnqfQP7UPjUNkDE6joH4MBcDxqCXsXzws3QwUR6Xjuut4BzOnLMASwWJv0vItq1wmFFDoy-iWP9F_r9ng3fvhbOpcM7cuaMIhZsUaLipv3ac/s400/coarsegrated.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shredded bread </td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>But my intent wasn’t to write about mushroom custard. Instead I want to share my recipe for veggie-burgers. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>As most of us with celiac disease have discovered, restaurant or store-bought vegetarian “hamburgers” are unsafe. Luckily, making one’s own is not hard. Cooked beans, a bit of onion, an egg, GF oatmeal if you can tolerate it, GF bread crumbs if you can’t, and whatever seasoning floats your boat, is all it takes. You can be sloppy, measuring ingredients by eye or intuition, and still end up with good tasting results. The “burgers” cook up splendidly in a skillet or electric griddle like the <a href="http://www.georgeforemancooking.com/products/multi-plate-grills.aspx">George Foreman Grill</a>, but shine as well when seared over charcoal.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>My recipe includes bread crumbs sautéd in a blend of butter and black trumpet mushrooms (<i>Craterellus fallax</i>). If you can’t find black trumpets or don’t like them, a substitution is listed.</span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibNOD2iGjKlOUW3mq2NCHjK5zLLacNw671gje3xU1cwVtFo6-MF864gA3_s0yi2UUn69u_lQcwXrdSH3k7pYJ4OvRfqqldSl33w3EJT0uoKnwMclPaMy1DJclXz17iPDPdEVOtqzV_Rfc/s1600/vegiburger2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibNOD2iGjKlOUW3mq2NCHjK5zLLacNw671gje3xU1cwVtFo6-MF864gA3_s0yi2UUn69u_lQcwXrdSH3k7pYJ4OvRfqqldSl33w3EJT0uoKnwMclPaMy1DJclXz17iPDPdEVOtqzV_Rfc/s400/vegiburger2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients for Veggie-burgers</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: normal normal normal 12px/normal Palatino; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;">Black Trumpet Veggie-Burgers</span></span></div>
<div style="font: normal normal normal 12px/normal Palatino; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 16px; text-align: center;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Ingredients:</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">4 TBLS black trumpet butter (recipe below).</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 cup coarsely-chopped bread crumbs (GF or other).</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1/2 cup oatmeal (GF or other).</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">2/3 cup cooked white beans, drained. Liquid reserved.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">2 TBLS coarsely chopped red onion.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 egg </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Spices to taste: garlic flakes, paprika, salt, cumin, parsley, black pepper.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Black trumpet butter: </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Sauté 2 quarts of fresh, cleaned, chopped black trumpet (Cantherelles fallax) mushrooms in 1 stick of unsalted butter. When mushrooms are done (about 8 minutes), remove from heat and allow to cool. Soften another 3 sticks of butter to room temperature. Put mushrooms and their cooking fat, plus the three sticks of soft butter, in a food processor and process to a smooth, dark paste. Divide into small units, reserving 4 tablespoons and freezing the remainder. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Notes: </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">If you are unable to find or don’t like black trumpet mushrooms, substitute the bread crumbs and trumpet butter (step 1) as follows: Sauté 1/2 cup chopped mushrooms in butter, increase amount of oatmeal to 3/4 cup and increase beans to 1 cup.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">If you cannot tolerate GF oats, substitute with quinoa flakes.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Method: </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1) Melt the black trumpet butter in a skillet over medium flame. Gently sauté the bread crumbs until they are slightly crisp and saturated with the mushroom mixture. Remove from heat and allow to cool.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">2) Place the oatmeal, beans, onion and about 2 tablespoons of the bean liquid in a food processor. Pulse 4 - 5 times to blend. You do not want to make a purée, only a coarse chop. Add the egg, bread crumbs and spices and pulse a few more times. Scoop up mixture in your hand. If it holds together in a ball when shaped and squeezed if is wet enough. If not, add a tablespoon or two of bean water and pulse a few times.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">3) Allow the mixture to rest 10 minutes. Add a bit more liquid if necessary. Shape into patties, and fry in an oiled skillet, in a home griddle, or on an outdoor grill. Thorough cooking is essential - about 5 minutes per side, or twice as long as the average hamburger. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">4) Serve on a bun with condiments of your choice. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">(A bun recipe will be part of my summer newsetter. Sign up <a href="http://www.lucegfbread.com/">HERE</a>)</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Leftovers can be stored in the refrigerator for 2 days or frozen in a sturdy plastic bag.</span></span></div>Charles Lucehttp://www.blogger.com/profile/15813024989607723971noreply@blogger.com0tag:blogger.com,1999:blog-7939454492700633904.post-89285422163863011632012-05-19T23:19:00.000-04:002012-05-19T23:19:44.641-04:00Bark More Wag Less<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIKo4g0dAqFiz9oT8g5jUfJKxk4mQmiMYaaL-P0XKg0reOA1HxQvTrSdnBDoAe4m7b3wxgVtF6QW4lnLcez-n5kJp02AS5FR_n-Z7gnMRMEhi1JCo9hlnoQCsAzAQD3JeDk7UcMkXAU2U/s1600/tele3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIKo4g0dAqFiz9oT8g5jUfJKxk4mQmiMYaaL-P0XKg0reOA1HxQvTrSdnBDoAe4m7b3wxgVtF6QW4lnLcez-n5kJp02AS5FR_n-Z7gnMRMEhi1JCo9hlnoQCsAzAQD3JeDk7UcMkXAU2U/s400/tele3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Leslie cranking turns</td></tr>
</tbody></table>
<br />
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="font: 12.0px Helvetica; letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span><span style="letter-spacing: 0.0px;">I am a creature of habit. I drink the same coffee every morning, eat the same breakfast, perform the same ritual tasks. On the ice I warm up the same way. Looking for mushrooms I go to the same trails, same trees, in the same order. Traveling in familiar country, I stay in the same hotels, go to the same restaurants, shop in the same stores. There’s a part of me that believes this litany of rituals somehow prepares me for surprise and invention.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Wednesday May 16, the surprise arrived around 10:30 PM. Leslie and I were all tucked in at our hotel, The <a href="http://www.entradalodge.com/">Entrada Lodge</a> in Bend, Oregon (been staying here 15 years). We’d dined at <a href="http://www.cascadelakes.com/">Cascades Lake Brewery</a> (always our first stop - half price appetizers 4 - 6 PM weekdays and an appetizer is plenty for us). We perused the <a href="http://www.mybendfactorystores.com/">Bend Outlet Center,</a> capturing some amazing bargains (we always do this, too). Bought lunch supplies at <a href="http://www.fredmeyer.com/Pages/default.aspx">Fred Meyer.</a> Ice cream at Baskin Robbins. All well and good and normal as sunshine. And of course we were tired and jetlagged and therefore in the sack early. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Compared to Weehawken, Bend is as quiet as a classroom on Christmas day. I was lying perfectly still, listening to the vast nothingness, when I detected a faint, rhythmic, high-pitched wheezing. “Leslie’s sinuses,” I thought, recalling she’d just got over a whopper of a cold. It was a small intimacy, so personal it made me grin. She was asleep, I reasoned, asleep and wheezing. I listened to a few more soft whistles, and then she suddenly asked, “What <i>is</i> that sound?”</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>My senses jolted into high alert. What, indeed! It had become polytonal, louder, and more dangerous sounding, with a wicked undertone and an unmistakeable, raise-the-hair-on-the-back-of-your-neck animal distress quality. I got up and went to the door.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>As soon as I cracked it open a chorus of shrieks and yells and yips flooded in. It took but a second to recognize: “Coyotes!” I said. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>“Wow. Cool,” Leslie responded, as I backed away from the door and held it open, inviting in the full symphony. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>A coyote pack yelping is never a sound I expect in a motel. Other, more entertaining noises - yes. But the shrieks of wilderness? I realize Bend is not urban New Jersey, but in all our years coming here we’d never heard coyotes before. It made me feel that something momentous and grand was going to happen.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Going back to bed I lay awake a few more minutes. I’d been hoping to come up with a new bread formula, something that can be made in a microwave oven. Maybe the grand solution was about to materialize.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ4GYHpWnJ-raE3SUxZiUcb-bl2WztEBFqRhiY151Kdubhi25GRLwI_uPw0bLMmQl2TaYOW45irz9CYYsxGX7Ehli6WeYyAS1oVPwCLuY2GReJEectoKIOWcIwh5hzNYmdn1q7MDyiiN0/s1600/tele.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ4GYHpWnJ-raE3SUxZiUcb-bl2WztEBFqRhiY151Kdubhi25GRLwI_uPw0bLMmQl2TaYOW45irz9CYYsxGX7Ehli6WeYyAS1oVPwCLuY2GReJEectoKIOWcIwh5hzNYmdn1q7MDyiiN0/s400/tele.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soft snow telemark turn</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Alas it did not. But what did happen was pretty momentous for the two of us: the next day we not only both have a terrific, no-falls 4 hours of skiing, but Leslie skied so well she was on black diamond runs by day’s end.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>To understand the significance of this you have to realize several things. Leslie took up the sport late in life (40’s); she’d never skied before she met me (1992); the first skis she put on were telemark (toe only bindings); she hates the cold; she’s had plenty of bad experiences skiing with me, some of which were enumerated in my previous post; the last time we skied together she broke a finger.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>But Thursday, and the days that have followed, have been a sea change. Leslie is slipping and slithering down steeps and around trees, through mogul fields and off-piste, all without hesitation, fear, or whining. I have somehow lost my fear too - a fact that led me to ski a portion of this mountain I’ve never tried before, a terrifyingly steep (@ 50 degrees) headwall off the summit. My descents weren’t pretty - in fact I muffed one and took a long and scary slide. But the more I did them the more fun they were.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>We both think our skiing is so much better because of all the hours we’ve put in figure skating. This sport requires so much precision, such careful alignment of body to ice and gear, and so much practice, it’s the only factor that makes sense in our improvement tally. So here’s to our coaches, Ken and Victoria. Helmet’s off!</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMQVqJubvnm5BZ3msIDR3_Lj8BzIDOcvzdFaThxgXMyXirM6dL5-vZbCoZ7Hle3i29YW8P-hC8Dtrpk_69FdZBGdcThIOCTVZopCeBYFg76Tq6N5wz1F_uW5IcpVoPAVf_faWSdX4a1AQ/s1600/tele2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMQVqJubvnm5BZ3msIDR3_Lj8BzIDOcvzdFaThxgXMyXirM6dL5-vZbCoZ7Hle3i29YW8P-hC8Dtrpk_69FdZBGdcThIOCTVZopCeBYFg76Tq6N5wz1F_uW5IcpVoPAVf_faWSdX4a1AQ/s400/tele2.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>And here’s to you, Gentle Reader. No recipe at all this time (we’re dining in restaurants at the moment) but an activity prescription instead: go to your local rink, rent a pair of skates, and give it a whirl. If you like it, take some lessons. If you can get your significant other interested (the best scenario of all!) take some ice dancing lessons. Your body and your brain will thank you for it.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Maybe the coyotes will too.</span></span></div>Charles Lucehttp://www.blogger.com/profile/15813024989607723971noreply@blogger.com0tag:blogger.com,1999:blog-7939454492700633904.post-48866573998410363722012-05-15T11:53:00.000-04:002012-05-15T11:54:44.740-04:00Vacation!<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF3ltfaxuTM-9ayOSVlqR4e7eegAHsqEX9YxcscHxG6BzpDyS7qFnCrsm54y8U9YrM8GbmZEh2RAJN3z8zbL4IQim8FIDvn9PO_k-c_V8wTXxaOkdJ84WRxWw1zuEnwXA2zz9BxFEAJ7I/s1600/Stewart+Cirque+%232.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF3ltfaxuTM-9ayOSVlqR4e7eegAHsqEX9YxcscHxG6BzpDyS7qFnCrsm54y8U9YrM8GbmZEh2RAJN3z8zbL4IQim8FIDvn9PO_k-c_V8wTXxaOkdJ84WRxWw1zuEnwXA2zz9BxFEAJ7I/s400/Stewart+Cirque+%232.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spring skiing. Stewart Cirque, Toiyabe mountains, Nevada.</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="font: normal normal normal 12px/normal Helvetica; letter-spacing: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span><span style="letter-spacing: 0px;">I rarely look back on my days as a community college faculty with any fondness, but I’m realizing I learned a very important behavior during my tenure: How to deal with bureaucracy. Negotiations to sublease a workspace for Luce’s Gluten-Free Artisan Bread are proceeding smoothly - between the leaseholder and me, that is. The red tape, on the other hand .... Well, let’s just call it amusing. (Example: Luce’s was originally formed in Washington state. Our insurance agent there now tells us his company is not licensed to do business in New Jersey. In the meantime, we’d written the lease using the phrase “all risk”, which now it turns out is a Washington phrase and must be replaced with “all peril.”) It’s a good thing I know how to laugh.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>The offshoot is, things are taking longer to organize than I’d hoped. (Surprise!) In the face of this I’m doing what all strong men do coping with regulatory travails. Taking a vacation!</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5wn2Ab77O4h9SB-Q4RwZOgFTIiwn30kbLB-oFnlLySDgizG598UUVqVw4ZyTY4hxOmH_6Vx1Q5DPpuwWcU6tzctNTvhJYvffkjAAmv8eJzOuot1LqDLCHTL7gCnoSjXcmPEJDfK99LsA/s1600/IMG_0045.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5wn2Ab77O4h9SB-Q4RwZOgFTIiwn30kbLB-oFnlLySDgizG598UUVqVw4ZyTY4hxOmH_6Vx1Q5DPpuwWcU6tzctNTvhJYvffkjAAmv8eJzOuot1LqDLCHTL7gCnoSjXcmPEJDfK99LsA/s400/IMG_0045.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mount Bachelor, Oregon, in May. Lotsa snow!</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>This is actually my wife and my long-postponed ski trip to <a href="http://www.mtbachelor.com/winter/index.html">Mount Bachelor</a> in Bend, Oregon. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>To those of you sweating over the spring’s first hot spell and saying, “Huh?!” or mentally referring back to ski trips that were deep powder wallows, I say Don’t knock spring skiing if you haven’t tried it.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZr83uusa84XgXtKYVM9xws55YppvE3figtkYV83SGn4pvR67Lst9MNOIs5DWjFzTyQKlIxKWJ3i2ZGip8BpqUyc6hsp8x45-cBM3hvC8HEwAYzWpEF-jjyF1UCEceqeYH7aWapdySEc/s1600/Santa+Rosa+4.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZr83uusa84XgXtKYVM9xws55YppvE3figtkYV83SGn4pvR67Lst9MNOIs5DWjFzTyQKlIxKWJ3i2ZGip8BpqUyc6hsp8x45-cBM3hvC8HEwAYzWpEF-jjyF1UCEceqeYH7aWapdySEc/s400/Santa+Rosa+4.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coming at you. Soft corn on Granite Peak, Nevada.</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg90QvDCc9r_9uL2gtjZdk_ozz6hkaibHbOPjoK7FvYp7bwivNDZrzSJ2CaYtiMQ90COTqswhu4OPnwrjcJZmLvacLjrh7rRAQ_HfeF8OtE9u4CwAHm3zTv5_n93kgglJvEOOXIBk2jj_g/s1600/Humboldts+4.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg90QvDCc9r_9uL2gtjZdk_ozz6hkaibHbOPjoK7FvYp7bwivNDZrzSJ2CaYtiMQ90COTqswhu4OPnwrjcJZmLvacLjrh7rRAQ_HfeF8OtE9u4CwAHm3zTv5_n93kgglJvEOOXIBk2jj_g/s400/Humboldts+4.jpg" width="268" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Climbing on tele skis.<br />
East Humboldt Range, Nevada.</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>My love of sun-warmed corn snow goes back to the ’80’s, shortly after I took up Telemark skiing and realized, thanks to that sport’s boot-binding, which allows easy uphill travel, the whole mountainous world was my oyster. I began climbing up and skiing down New Jersey’s forested hills (scars on my forearm attest to the steepness of the learning curve) and outgrew these slopes just about the time Leslie and I decided to get married. My “Bachelor Party” was a 5 day ski-camping trip - on Mount Baker, Washington in July - led by the <a href="http://www.telemarknato.com/">North American Telemark Association.</a> Up there, on the slopes of a mountain almost touching the Canadian border, the sun rose at 4 AM and set at 10 PM, the days were 75 F and the snow - tons of it - was soft as kitten fur but fast as rink ice. I was hooked.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNJqpSk1RD9o-TbwZDSytoZCIcjSjP5Qx84ndtZnnOkHP6447Yq1bJ6IVQi65aEKstp8ARjbsxkZLV6hXT_fp5JME5hjkCpKDadCWx72YHFWat9apPFnZgVeeOlYONtsSm65cnUcL2Pp8/s1600/Humboldts+15.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNJqpSk1RD9o-TbwZDSytoZCIcjSjP5Qx84ndtZnnOkHP6447Yq1bJ6IVQi65aEKstp8ARjbsxkZLV6hXT_fp5JME5hjkCpKDadCWx72YHFWat9apPFnZgVeeOlYONtsSm65cnUcL2Pp8/s400/Humboldts+15.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Paul (right) and I and our goal. East Humboldt Range, Nevada</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>However, it wasn’t until I took an avalanche awareness course with a ski buddy Paul, who I met for the first time on that Baker trip, that I grasped the #1 reason to appreciate warm-weather skiing: it’s one helluva lot safer. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Snow is more stable in the spring. The freeze-thaw process sinters it - reducing unstable layers and gluing the whole mass together while adhering it to the underlying ground. This is not to say that spring snow avalanches are impossible - they do happen and they do kill people - but they are rare.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Paul and I wanted to ski the biggest mountains we could muster. However, since we both lived on the East coast, that meant travel to sites where we had no intimate knowledge of climate and weather. Thus we’d be rolling the dice every time we got on a steep snowpack. Combining this uncertainty with the arch discomfort of winter camping plus the drudgery of climbing through deep snow led us both to opt for spring.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqFIP9IKy9aEXCq-XD4zotBMggWopdlZvdOXxGQuLqDDfyLe10uVWVNI6BxeeASoaJQoV6nK17NBLEPP5cYB5Ceq-iVDW3Pbi78aQ9zBS-pcJr-LeCflOYHKNHryCxHOBWq3Z2_0zMkzA/s1600/Humboldts+7.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqFIP9IKy9aEXCq-XD4zotBMggWopdlZvdOXxGQuLqDDfyLe10uVWVNI6BxeeASoaJQoV6nK17NBLEPP5cYB5Ceq-iVDW3Pbi78aQ9zBS-pcJr-LeCflOYHKNHryCxHOBWq3Z2_0zMkzA/s400/Humboldts+7.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Memorial Day. East Humboldt Range, Nevada. Yes it was cold!</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Which is not to say that spring skiing is all Bermuda shorts and suntans. Mountains can be damned cold in May, particularly at night, and the sky can dish out all sorts of ugly weather. I’ve had my share of dodging thunderstorms, shivering despite a down parka and waking up to snow all over the tent. But all in all, when it comes to ski expeditions, spring is the only way to go.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>(For those of you wondering, “Hey, where’s the food in this post?”, have faith. There’s a recipe at the end.)</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_sdMoSwa28a6fzHsyZ8-NmfJjxDjAA1zFOUrHyAq9mCBnQWFNnSmXpqZ4MIwsIlFN5uoR9nPRBG0KFGjDA0eBcbGukSgp50P_TKA1gbltlirM2tUdDOVElwxI2UsRO9gEOYdagQEcetU/s1600/Santa+Rosa+3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_sdMoSwa28a6fzHsyZ8-NmfJjxDjAA1zFOUrHyAq9mCBnQWFNnSmXpqZ4MIwsIlFN5uoR9nPRBG0KFGjDA0eBcbGukSgp50P_TKA1gbltlirM2tUdDOVElwxI2UsRO9gEOYdagQEcetU/s400/Santa+Rosa+3.jpg" width="271" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Racing a thunderstorm. Granite Peak, Nevada.</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Fast forward to Leslie, who hates being cold but loves the slip and slide of her skis on the white stuff. Our trip won’t be an expedition. I’ve burned her too many times in the back country: a 6 mile trek into Oregon’s Wallowa Mountains in January to spend 4 days in a cold yurt; thrashing through a brush-choked slope in New Jersey; trying to coax her down a 45-degree terror-ledge on Hinckey Summit, Nevada. Etc. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Instead we’re aiming for the relative comforts of a chairlift and groomed runs. And food. That’s one thing about Bend, Oregon - lots of terrific food.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">But first, a picture show:</span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn5PUIBdLJz1RsoMWYL-y9c1AlElg-yN9Ry4Ncgq8A0yLi-sww4ne1rt4FQYT6L0hL_YsAT-WvflCNxhc1FBfCLgf3sZxJytNk94BBzS3im_3QLznJCB8n-2CFRHcCTpWLU-eaKUu88dM/s1600/5+-Hiking+toward+the+top.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="433" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn5PUIBdLJz1RsoMWYL-y9c1AlElg-yN9Ry4Ncgq8A0yLi-sww4ne1rt4FQYT6L0hL_YsAT-WvflCNxhc1FBfCLgf3sZxJytNk94BBzS3im_3QLznJCB8n-2CFRHcCTpWLU-eaKUu88dM/s640/5+-Hiking+toward+the+top.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The endless climb + the morning's tracks. Henry Mountains, Utah.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjYEuaPspSEF9a3r1CbV231xckVmJ26Ldauwhnd7ObQ6PyL15wTEycQ2XzNhdlE6heeuLXb6Hfpz8Io2ErJgSbvbFc4EA0yE-hHNkS_mnfet_r7xtTtk_0UhG8nmUBUGWyrpwIne6VF0/s1600/Humboldts+13.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjYEuaPspSEF9a3r1CbV231xckVmJ26Ldauwhnd7ObQ6PyL15wTEycQ2XzNhdlE6heeuLXb6Hfpz8Io2ErJgSbvbFc4EA0yE-hHNkS_mnfet_r7xtTtk_0UhG8nmUBUGWyrpwIne6VF0/s640/Humboldts+13.jpg" width="430" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me heading downhill. East Humboldt Range, Nevada.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWJ97EP8qp-gI8sX4giBa7kh76LGiwgTezi8xow0hwXHrS8o91JdhDhl_8W5IUMbDM4ZP7f0tCbW9y8MKOGWmBWvt7Q-HOx0taArgeqqfIbWYxGLXSpnL4HMwBXBgJqpNYSZNs_xDmZZ4/s1600/Humboldts+6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWJ97EP8qp-gI8sX4giBa7kh76LGiwgTezi8xow0hwXHrS8o91JdhDhl_8W5IUMbDM4ZP7f0tCbW9y8MKOGWmBWvt7Q-HOx0taArgeqqfIbWYxGLXSpnL4HMwBXBgJqpNYSZNs_xDmZZ4/s640/Humboldts+6.jpg" width="430" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yet another thunderstorm. East Humboldt Range, Nevada.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-VC8q1DWCjyIC3OEajCzy8PyKoAy1slvpjPbMBdeCHkNMpOMPbEOU45pMh5xC4LLRO1WP9HKQ8gpAKe-8L2abMLIkS1pmVqEIxtZVxqGSNlp89eOgD1Mb7HxT2vRYBs01xt3WEUk_VzE/s1600/IMG_0048.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-VC8q1DWCjyIC3OEajCzy8PyKoAy1slvpjPbMBdeCHkNMpOMPbEOU45pMh5xC4LLRO1WP9HKQ8gpAKe-8L2abMLIkS1pmVqEIxtZVxqGSNlp89eOgD1Mb7HxT2vRYBs01xt3WEUk_VzE/s400/IMG_0048.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Leslie on top of Mount Bachelor, Oregon.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6n7ZdETJsYCAjG8ovNcvLmvHb0a84KceftluEzOTDi-sRofpjZylm7LuGFQEKNZLNX3tIsgV-VepihiYwQZpgOW16dNwSNJ4MKN9GGEUR_WQGlmwpXmX2R6UP1RtlZZWK3uEQjG4Lh3k/s1600/Topiyabes+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6n7ZdETJsYCAjG8ovNcvLmvHb0a84KceftluEzOTDi-sRofpjZylm7LuGFQEKNZLNX3tIsgV-VepihiYwQZpgOW16dNwSNJ4MKN9GGEUR_WQGlmwpXmX2R6UP1RtlZZWK3uEQjG4Lh3k/s640/Topiyabes+1.jpg" width="430" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steep. Stewart Cirque, Toiyabe Range, Nevada.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3S6jOCSO19_cRX5vINzJ6Zdp_LBibuTM0K4owmawvaTB_I1Bd2j7hDejgR88Djq3rK9b4ugqIFz2StW4XSBOGFSPwZzrhwy0RupMp_8apWcrA6fmRV6rCCYFXG8XuaNjYYrQsd_7_eRc/s1600/Santa+Rosa+6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3S6jOCSO19_cRX5vINzJ6Zdp_LBibuTM0K4owmawvaTB_I1Bd2j7hDejgR88Djq3rK9b4ugqIFz2StW4XSBOGFSPwZzrhwy0RupMp_8apWcrA6fmRV6rCCYFXG8XuaNjYYrQsd_7_eRc/s640/Santa+Rosa+6.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lunch run. Hinckey Summit, Nevada.</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Now about that food.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>We have a ritual in Bend: eat at the brew pubs, eat Mexican, have ice cream every night, try one place new. The Mexican place we enjoy most is called <a href="http://www.bendnights.com/elcaporalwest/index.shtml">El Caporal.</a> It’s a chain, but that doesn’t stop their <i>camarones el diablo</i> from being excellent. And that doesn’t in any way impede them from having terrific hand-made corn tortillas. Which I <i>know</i> are hand-made because there is a woman sitting in the center of the restaurant slapping them out, hour after tedious hour.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I happen to think that Mexican corn tortillas, properly made, are one of the world’s best breads. The trick of course is making them properly - with the right corn, prepared the right way, by someone who knows what they are doing, with flawless cooking technique. The best tortillas I’ve ever had were not actually at El Caporal, but in a place outside El Paso, Texas called the<a href="http://www.littlediner.com/"> Little Diner.</a> Supposedly the chef there hand-grinds her corn daily. The results were such a perfect food they made me tear up in ecstasy. Wrapped around pig fat and spices, they are joy beyond joy.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>I’m going to be brazen and put my own tortillas somewhere between El Caporal’s and Little Diner’s. Mine are not nearly as well-shaped or consistent, but I’ve cadged a few tricks about corn and process that make them pretty damned tasty. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>First, the corn:</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Tortillas can be made with just about any corn. Last winter I did a test, grinding into flour as many varieties as I could find (including popcorn), making tortillas and tasting them with Leslie. We blinded the test against a pre-packaged masa, which is what most restaurants and home cooks use. Compared to the top of the taste mountain, this (commercial masa) ranked a poor 4th. Two varieties tied for first place: blue <i>posole</i> corn from <a href="http://www.purcellmountainfarms.com/">Purcell Mountain Farms,</a> and white <i>mote</i> (hominy) corn from the local supermarket. Given the proximity of this latter, it’s what I use.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>A note: I live in a very Hispanic neighborhood, so all the local stores carry <i>mote</i> corn. Ironically it is Peruvian, not Mexican - but it still tastes best. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>To prepare the corn is simple enough - you soak it, then grind in a food processor. However to do this right means advance planning, plus one ingredient that may be hard to come by: Mexican Calc. This is calcium carbonate - lime. It spikes up the flavor while at the same time making nutrients available. You can find it in the Mexican food section of some supermarkets. If you can’t locate it don’t sweat; your tortillas will still be excellent. But if you can obtain some, do; it is cheap and a little goes a long way.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Here’s how to make great tortillas:</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Place one cup of dried white <i>mote</i> or blue <i>posole</i> corn in a microwave-safe bowl. Add an equal weight of water (this won’t be a full cup but about 2/3 cup. Use a scale or rig a ruler as a balance beam). Nuke for 2 minutes, or just to boiling. Stir in 1/2 teaspoon salt and 1/4 teaspoon calc. Allow to cool. Cover and let stand for 8 to 16 hours.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Using a slotted spoon, remove corn to food processor. Pulse to grind coarsely, then add the soaking water and process continually until smooth - about 2 minutes. You may have to stop the processor and scrape down the interior surfaces from time to time.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Form the dough into a ball. This is the tricky part. It should just hold together enough to allow you to pat it into a pancake shape but not be so moist it sticks easily to plastic. I keep a reserve of commercial masa on hand in case I get the dough too wet, and if it is too dry I wet my hands while dividing the dough into smaller balls (see below). Return dough to bowl and cover. Allow to stand while you heat a dry skillet or sheet of plain metal to @ 500 F. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Divide the dough into golf-ball-sized balls. Flatten by slapping back and forth between your hands (true Mexican style) or use a tortilla press, flat plate, cutting board or other implement, pressing against your work counter. If you do it this way you’ll want to put the balls of dough between two layers of plastic bag. Get the tortillas about as thick as a banana peel, then slap onto the hot surface and cook @ 1 minute per side, turning only once. Hold in aluminum foil and serve warm.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span style="letter-spacing: 0px;"></span></div>Charles Lucehttp://www.blogger.com/profile/15813024989607723971noreply@blogger.com0tag:blogger.com,1999:blog-7939454492700633904.post-17482482788190130012012-05-01T17:42:00.000-04:002012-05-01T17:42:09.319-04:00While You're Waiting...<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDhesrPWZkgVolofNI_jUA-nIPFAgkBDOAw_b4DLpcPjtPJE7c1XHegMKFp1ou_FlSEzUmNvFzzSLriFr73Ek9On7BNjQ_pn7ygV735bWrr8QD3vMXnxZwLav28Zp78eFpeBge5oQdFSk/s1600/dailybread-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDhesrPWZkgVolofNI_jUA-nIPFAgkBDOAw_b4DLpcPjtPJE7c1XHegMKFp1ou_FlSEzUmNvFzzSLriFr73Ek9On7BNjQ_pn7ygV735bWrr8QD3vMXnxZwLav28Zp78eFpeBge5oQdFSk/s400/dailybread-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Daily bread with tube steak, mustard and relish. </td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">For millions of families the world over, each day begins with a simple ritual: making bread.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"> Although not a part of my family's life, nor even a skill usually practiced by men, bread-making is a rite I've come to embrace. I'm not certain where I learned to do it, but by the time I was living on a commune in Oregon (1970) I'd acquired enough skills to be the official bread man. Later, during a long summer in Sitia, Crete (1975), I'd watch the matriarchs or their strong young sons tote groaning boards of fresh-shaped dough to the communal bakery every morning and wish I spoke enough Greek to offer my help.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">During the years I lived in Hoboken, New Jersey (1978 - 2006), I shelved my desire to bake, largely because an excellent stone-fired bakery was just three blocks away. And then in the 1990's, <a href="http://www.panerabread.com/">Panera</a> arrived in NJ, and with it, terrific sourdough. Why, I'd wonder every time I bit into a Panera roll, would anyone want to do this themselves?</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">And then, in 2002, came active celiac disease and my bread world fell apart.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSNPcLgzlM2ZAScWOmV6Y0jfxHpif-vlQxSBVsff4BqIK4QS4S92FToYW28NerDlybGM1HA86Nf3pw47bZmDQMouzSzrZbndAWr1RbH2G-PdcAHB6RH-_XboR-1feY1zFj27yihD166Q4/s1600/dailybread-7.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSNPcLgzlM2ZAScWOmV6Y0jfxHpif-vlQxSBVsff4BqIK4QS4S92FToYW28NerDlybGM1HA86Nf3pw47bZmDQMouzSzrZbndAWr1RbH2G-PdcAHB6RH-_XboR-1feY1zFj27yihD166Q4/s400/dailybread-7.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Setting an eggplant afire. See below...</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">My saga from then is old news to readers of this blog. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">What's new is how I've lately joined the international bread club. I begin each day at the oven, baking a simple and delicious loaf.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">I never thought I'd be here. In the early months of making GF breads, the shear volume of ingredients and tools wore me down. By the time I'd dragged out and measured all those flours, and tapped and scooped and weighed and mixed, I'd think, "What the ##@!", and shove everything deep into a drawer, determined to use rice crackers for my grains instead of complicated, finicky and not-very-good bread. But then I'd walk past a Panera or Marie's in Hoboken, and I'd Jones for bread, and rush back to the kitchen to try one more time.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Fast forward: I've finally got all the kinks out, and come up with bread mixes (and techniques) that are not only ridiculously easy but challenge even such great bakeshops as Marie's. I batch-prep large quantities of flour and parcel it out in baggies, thus saving the daily agony of extensive mixing and clean-up. One baggie of flour + 1 cup of warm water, a few minutes of stirring and shaping with a spatula (freeform is the only way to go with bread, in my opinion), and I pop that puppy into the oven. Baked and cooled in 2 hours. I've got fresh bread for lunch.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMCxapkrUYw5F6sAuWmHW4MTq3iAJKFoyPkysuqzK621MgkMcjL7iCCEh7LO60UXi6tZifAxjB2GW3Lq6xL6z1pLzv2hhAam1jT4U-3LOHfJvWdwxfSVeP2gBRinxJNCPEMhK1_xJbSj4/s1600/dailybread-8.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMCxapkrUYw5F6sAuWmHW4MTq3iAJKFoyPkysuqzK621MgkMcjL7iCCEh7LO60UXi6tZifAxjB2GW3Lq6xL6z1pLzv2hhAam1jT4U-3LOHfJvWdwxfSVeP2gBRinxJNCPEMhK1_xJbSj4/s400/dailybread-8.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After a few minutes in the flames.</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">If the stars stay aligned, the cash holds out, and the county building inspector, zoning board and health inspector agree, I'll be selling these mixes soon. Some of you already know this, and are waiting for production to begin. I'd like to post a photo of the space I'll be inhabiting, but the lease is not yet signed so I don't have access. But I'm tired of putting nothing on this blog, so I'm writing this and uploading one of my favorite summertime BBQ recipes: Smoky eggplant dip.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEAjge7mUtAK0TUDRD7mP5QBh8WYm8EIPDa9mYJ5Oc4-W3nhwk3nRCqYRzYQtIwMb1fLxJAreHvXGItGAURv4AwntiIz1q5MiWJvB8UDbvXiFoSNmw_eDqlmPCSeOyz0UCGVb_eEJHxZA/s1600/dailybread-10.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEAjge7mUtAK0TUDRD7mP5QBh8WYm8EIPDa9mYJ5Oc4-W3nhwk3nRCqYRzYQtIwMb1fLxJAreHvXGItGAURv4AwntiIz1q5MiWJvB8UDbvXiFoSNmw_eDqlmPCSeOyz0UCGVb_eEJHxZA/s400/dailybread-10.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Totally scorched. What wonders lie within!</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">This is not something you need bread to enjoy, though it is far better with a few rounds of pita. It works well with corn chips, shreds of leftover chicken, a side dish for anything Mediterranean or an unexpectedly good condiment for burgers. And if you think you already have a great eggplant recipe, well, you should try this anyway. Or at least look at the photos. It's not daily bread, but it is great food that you don't have to wait for.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;">Smoky Eggplant Dip</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 medium eggplant </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">4 cloves garlic</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1/4 cup extra-virgin olive oil</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 TBLSP fresh-squeezed lemon juice</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 tsp ground cumin</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1/2 tsp salt, or to taste</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">An armload of dry hickory, apple or oak branches </span></span><span class="Apple-style-span" style="font-size: small;">(or/and) Mesquite-spiked charcoal - about 3 dry quarts - NOT e-z lite</span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Tinfoil, paper bag, BBQ tools</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDrS2aJfBItj3dNeH28gfNTJFGANxelyQXlV7lVdpX5Ted6qem-8dR82WDZSsd_fOUQQLFhHMgGQAnfOpAGzZtAiZ5dh7KyoB0DbT4Mb10H3prxFMkpJ14WTWqKy5hGvQIPeRz6pjM-pI/s1600/dailybread-11.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDrS2aJfBItj3dNeH28gfNTJFGANxelyQXlV7lVdpX5Ted6qem-8dR82WDZSsd_fOUQQLFhHMgGQAnfOpAGzZtAiZ5dh7KyoB0DbT4Mb10H3prxFMkpJ14WTWqKy5hGvQIPeRz6pjM-pI/s400/dailybread-11.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Under the charcoal lies the cooked yet perfect flesh</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Using a charcoal grill or fireplace, build a small wood fire. DO NOT use lighter fluid. If you are using charcoal add the briquettes to the flames. When the charcoal catches or the wood fire begins to burn down, drop the eggplant directly onto the hot coals. Toss sticks onto the fire so that some flame and smoke are generated. It's good to cover or partially cover the eggplant with hot coals. Turn the eggplant or move the hot coals so that all external aspects of the vegetable (or is it a fruit???) are fully charred. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">When the eggplant is black all over and quite deflated-looking, remove from the heat and place on aluminum foil. Allow to cool slightly, wrap in the foil to prevent drips and place in the paper bag. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCuDTkVi4yIqFsH8lg262p_EJyQ5R2Crsy2AvIXD0aZ7Yi6wQaj-Ed_e7zODB7FnxRir75QU1gp8ZfC9CXr_b1ZykHySiKeNT_WRp3Yz3L7ic_Cn0mGClOQ54gQttGr0pb1bAlcUXlNPU/s1600/dailybread-12.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCuDTkVi4yIqFsH8lg262p_EJyQ5R2Crsy2AvIXD0aZ7Yi6wQaj-Ed_e7zODB7FnxRir75QU1gp8ZfC9CXr_b1ZykHySiKeNT_WRp3Yz3L7ic_Cn0mGClOQ54gQttGr0pb1bAlcUXlNPU/s400/dailybread-12.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Naked. Ready for the blender.</td></tr>
</tbody></table>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">When cool enough to handle remove from the bag. Peel away and discard all the burned skin. You may need to scrape some of the juicy pulp from skin shreds. If it is brown or golden it is good - if it is black it should be thrown away. </span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Skewer the garlic and roast over hot coals until it is blackened and soft. Press or pound to reduce to a pulp.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Put eggplant shreds and garlic pulp into a food processor with the olive oil. Process to a paste. Add lemon juice and cumin and blend until very smooth. Salt to taste. Serve immediately.</span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div>
<div style="font: 12.0px Palatino; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Leftovers are even tastier! This dip is best if heated to just above room temperature. A microwave works fine for this purpose. </span></span></div>Charles Lucehttp://www.blogger.com/profile/15813024989607723971noreply@blogger.com0