Urban Foraged Autumn Apple Pie

There was a time in America when small towns were just that - small. These were rural places surrounded by farms which fed their communities, and where those that lived in town would have gardens on their properties and in their backyards. If someone wanted to make an apple pie, all you would have to do is walk outside to your field or garden, pick some apples, and make a pie.

Of course we all know how that all changed with industrialization, and how those small towns turned into small cities and then into even larger cities that become unrecognizable to anyone born and raised in the earlier, semi-rural environments. The farms became housing developments and shopping centers, and the backyard gardens went by the wayside.

I live in such a city.

But there are places around our city where remnants of that old way of life are still visible. We may be driving somewhere and pass an open field, and just by the placement of a group of trees, it's obvious that there used to be a farmhouse tucked amongst those trees. Sometimes we'll see traces of an old house foundation surrounded by a large field, or even houses completely caved in and nearly swallowed up by blackberry vines!

A few weeks ago James and I were driving in a part of town we hardly ever go to, and as we passed by a shopping center, my eyes lit up! There it was - an old green apple tree, long forgotten, growing right on the fence line between a parking lot and an old farmhouse.

I convinced James that we had to turn around and go check out that apple tree. And sure enough there were ripe apples just falling off the tree. James found a grocery bag in the car and there I was in high heels and a skirt, shuffling through layers of ivy growing all around the base of the tree, picking apples. James held the bag for me and also helped me pick the apples. 

I don't know why, but sour green apples from old trees make the best pies.

And the best pie crust is made with butter. My favorite pie crust recipe is this Pate Brisee from Martha Stewart.

For the filling, peel, then cut tart green apples into bite sized pieces and add a small amount of sugar - about 1/4 cup, and a lot of cinnamon! A sure fire way to know the right quantity of apples to use is to put the cut apple pieces into an empty pie pan until you've filled it a bit over the brim. Remove them from the pie pan and place in a bowl. Add the sugar and cinnamon and toss to combine. Roll out your chilled pie dough and place in the pie pan. Add the apples. Fancy up your top crust and bake for 40 minutes to an hour at 350 degrees.

Let cool and then, dig in and enjoy!

  

Roasted Pumpkin Soup

Hi friends! Is it getting chilly in your part of the world? The cold weather is beginning to sink in here in the Willamette Valley of Oregon. I shouldn't complain, though - up until now the days have been sunny and pleasant.

But now that the rain is back and the temperatures are no longer mild, it's time to get out the soup pot and make some homemade soup.  I enjoy sitting at the kitchen table, watching the birds flit in and out of my garden while I linger over a hot bowl of soup. There are sparrows, wrens, towhees, blue jays, finches, bushtits, flickers, downy woodpeckers, and starlings. But that is a story for another day. Soup is on the menu today.

And the taste of pumpkin soup, in my mind, must include pumpkin pie spice. As everyone knows, pumpkins and spice go together. Traditional pumpkin pie spice mixture is a blend of powdered cinnamon, cloves, ginger, nutmeg, and allspice. Considered a warming spice, pumpkin pie spice is often found not only in pumpkin pie, but also soups, stews, curries, vegetable dishes, breads, and even ice cream! 'Pumpkin everything', as the saying goes!

I pondered over several recipes both in my collection of cookbooks and on the internet, and found that I prefer a savory, rather than a sweet pumpkin soup, so there is no sugar in this recipe. I think that onions, and a pumpkin that I roasted myself, also contribute to that savory flavor I was looking for. Here is my version of this classic soup:

Roasted Pumpkin Soup

1/2 of a medium onion, diced

3 Tablespoons olive oil

2 pounds roasted pumpkin, mashed

4 cups chicken broth

1 Tablespoon butter

1 Tablespoon flour

2 teaspoons pumpkin pie spice

salt and pepper to taste

2-4 cups water

In a soup pot, heat olive oil and sauté the diced onions until tender, about 10 minutes. Add the roasted pumpkin and the chicken broth and bring to a boil. Combine the butter and flour, and stir it into the boiling soup. Add salt, pepper, and the pumpkin pie spice. Turn the heat down and simmer the soup for 30 minutes with a lid on half way to retain liquid, and add water as necessary, stirring occasionally. Adjust seasonings to your preference. Once your soup has your desired taste and consistency, remove from the heat and take off the lid. Let cool for about 30 minutes, stirring occasionally to release the steam. When cool, pureé in a blender or food processor, and return to the soup pot. Reheat the soup, and serve garnished with a pinch of pumpkin pie spice. Enjoy!

Yield: about 8-10 cups

Cooking time: about 2 hours

From Garden To Table: Blueberry Pie

Summer fruit pie making season has arrived here in Oregon, and I have found myself daydreaming about blueberry pie.  Sweetened berries inside a buttery pastry crust...  Yum! 

When the blueberry bushes in our small backyard garden began to flower, I was already thinking about the various ways in which we could eat them - besides just picking them straight from the bush, which of course is a delight in itself.  But the amount of berries that are ripe and plump and ready to be picked is what determines what can be done with them. A few days ago I picked enough fruit to make a pie, thus turning my daydream into reality.

The berry yield I obtained was just over a quart - maybe 5 cups in all.  It was enough to make the 10 inch pie you see in the top photo, plus another, smaller 6 inch pie (not shown).  

I know that most pie crust recipes call for unsalted butter and white pastry flour, but I never have anything but salted butter and whole wheat pastry flour around my kitchen.  So when using salted butter I go easy on the amount of added salt, and just use the flour on hand.  Using this type of pastry flour produces a crust that is a bit thicker and heartier than one made with white flour, and I think it tastes every bit as good.

So, here's the recipe I came up with:

Whole Wheat Pie Crust

makes 1 double-crust or 2 single-crust pies

2-1/2 cups whole wheat pastry flour

1/2 teaspoon salt

1 teaspoon sugar

2 sticks salted butter

1/4 to 1/2 cup ice water (about 2 ice cubes in the water is sufficient)

Measure the flour into a large bowl and add the salt and sugar.  Mix together.  Cut the butter into small pieces, adding to the flour mixture.  Work the butter into the flour mixture with a pastry blender until it is pea size.  Add 4 T. of the ice water and use your hands to mix it together.  Mix thoroughly before adding any more water.  What you are looking for is the formation of a ball of dough that holds together well.  Once this is achieved, stop handling it and divide it in half.  Shape each half into a disk and place in plastic wrap.  Chill at least 1 hour, or overnight.  I prefer to prepare the dough the night before, then take it out of the refrigerator about 1 hour before 'pie time' in the morning.  (Coffee, anyone?)  

Sprinkle some flour on your work surface and rub some on your rolling pin. Shape, then roll 1 disk of dough into your desired circumference and place it into your pie plate.  The reason I like this recipe is that it makes a generous amount of crust.  Sometimes I like to make the 10 inch pie, then roll out the rest of the dough, place it on a baking sheet, sprinkle cinnamon and sugar over it and bake it for an extra treat.

Once you have your dough shaped and placed into the bottom of your pie plate, put it in the refrigerator to keep the butter from melting too much, and make the filling:

Blueberry Pie Filling

yield 1 pie

1/4 cup flour

1 egg

1 tablespoon milk

1 quart blueberries, washed and stems removed

2 T. lemon juice

1/4 to 1/2 cup sugar

Have berries ready in a large bowl.  Add the flour, lemon juice, and your desired amount of sugar and mix until the flour is distributed evenly.  

Let sit while you shape, then roll out your second disk of pastry into a top crust.

Preheat oven to 425 degrees.

Stir the berries one more time, then fill the prepared bottom pie shell.  Place the top pastry over it, trim the excess, and press and crimp the edges together. Prick the top crust with a fork.  At this point if you think you've overworked the dough or if it is too soft, you could place the whole pie into the refrigerator until the dough firms up a bit more. 

Mix the egg and milk together, and brush this mixture over the top crust - this step isn't necessary, but it does make the pie a nice color.  

Bake at 425 degrees for twenty minutes, then reduce heat to 350 degrees and bake for an additional 30 to 40 minutes.  Let cool completely before cutting.

Now, it's time to enjoy your freshly baked summer fruit pie.  And since it is summer, what better place to share it than a nice cool shady spot in your own back yard?

What is your favorite summer pie you enjoy baking?   

          

Asparagus Soup

    We can all agree that a doctor's waiting room is no place we really want to be at, but no matter why you're there, you might find yourself perusing the assorted magazines left lying about for your reading pleasure.  On one such occasion, I was looking through an issue of Family Circle magazine and came across a recipe for Asparagus Soup.  I found some scratch paper and wrote out the recipe while I was waiting.

This soup is a perfect lunch or dinner on one of those magical spring days with unsettled cool weather, alternating rain and sunshine.  Having a bouquet of spring flowers on your table just makes it all the better.

Here is the recipe as it appeared in the magazine, then afterwards, I will tell you what variations I use.

Asparagus Soup

1 bunch asparagus, ends trimmed (reserve tips)

2 T. butter

1 medium onion, diced

3 cups chicken broth

1 medium potato, peeled and diced

1/4 t. salt

1/4 t. dried dill

1/8 t. white or black pepper

1/2 cup heavy cream (optional)

1) Cut tips from asparagus, set aside.  Cut remaining stalks into 1/2" pieces.  Melt butter in a 4 quart saucepan over medium heat.  Add onion and cook 3 minutes.  Add asparagus stalks and cook an additional 2 minutes.  Add broth, potatoes, salt, dill and pepper.  Bring to a boil.  

2) Reduce heat to medium and cook 10-12 minutes, uncovered, until potatoes are done.  Meanwhile steam or saute tips.

3) Remove soup from heat and let cool.  Puree until smooth.  Stir in heavy cream.  Serve warm or chilled, garnished with tips.

If you've never pureed soup in a blender before, it must be cooled first, otherwise you may have a big mess on your hands.  So be sure to cool the soup for about 15 minutes before putting it into the blender.  

Although the recipe calls for 3 cups of broth, I open a 1 quart container of broth and use the whole thing.  I've found that a lot of the liquid evaporates while cooking the vegetables, so extra is required.  If you don't have that much broth, you can use the water from the steamed tips, or just add plain water.  

And lastly, I substitute rice milk for the heavy cream, and vegetable oil instead of butter. 

Do you have a favorite recipe you like to make in the spring time?  Tell me about it!  Happy cooking, and enjoy!

Pear and Cranberry Crisp

    As I watch the leaves on the trees in my town turn from the lush green which provided much needed shade in summer, to the reds, yellows, oranges, pinks and browns of fall, my mind begins to shift from the fresh tastes of summer to the warm comforting foods of this autumn season. 

A few years back I subscribed to Martha Stewart's Everyday Food magazine, and while it is no longer in print, I've saved my copies and still turn to them when I need cooking inspiration.  I like the idea of being able to throw a recipe magazine into my pack on the way out the door; it's much lighter than a cookbook!  That's how I came across this recipe.

I'm fortunate to live in a region where pears are grown, and because of their abundance and variety, I was drawn to this particular recipe. It suggests using Bartlett or Anjou - I used Anjou, and as soon as I started cutting into them, I realized why this variety is suggested.  They are very similar to an apple in that they are a firm fruit; perfect for baking into a crisp on an autumn day.

Pear and Cranberry Crisp

3/4 cup old-fashioned rolled oats (not quick-cooking)

1/3 cup plus 2 tablespoons packed light-brown sugar

1/4 cup all-purpose flour (spooned and leveled)

1/4 cup blanched almonds, chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon fine salt

5 tablespoons unsalted butter, room temperature

3 pounds pears, such as Bartlett or Anjou (about 6), cored, peeled, and cut into half inch pieces

1/4 cup finely chopped crystallized ginger (optional)

1 cup dried cranberries

2 tablespoons cornstarch

1)  Preheat oven to 400 degrees.  In a medium bowl, combine oats, 1/3 cup brown sugar, flour, almonds, cinnamon, and salt.  With your hands or a pastry cutter, work in butter until large clumps form. 

2)  In a large bowl, gently toss together pears, 2 tablespoons brown sugar, ginger (if using), cranberries, and cornstarch.  Transfer to an 8-inch square baking dish and sprinkle with oat mixture.

3)  Bake until juices are bubbling and topping is browned and crisp, 20 minutes.  Let cool 10 minutes.  Serve warm or at room temperature.

If you are contemplating whether to use the crystallized ginger, I would suggest adding it.  The ginger and the cranberries are the perfect compliment to the sweetness of the pears and the brown sugar.  In fact, I would suggest cutting back on the brown sugar to just less than the 1/3 cup and skipping the extra 2 tablespoons that are mixed into the pears.  Those are just my personal preferences.

I'll close with a photo of the Anjou pears so you can see what this variety looks like when they are ripe.  Some pears turn yellow when ripe, but the Anjou maintains its pale green color and is firm when ripe.  Enjoy!

From Garden to Table: Greek Salad

    There is a planting box in my garden that is full of a variety of herbs, especially oregano.  Lots of oregano.  It has practically taken over the herb bed, and the bees love it - they flit in and out of my yard all day long, loving that oregano.  My first thought about how I would use this herb when I planted it was this Greek Salad.  The freshness of the herb gives this salad a bright summery taste!

This recipe is one I found here on the internet a very long time ago and I did not write down the source, but what I really liked about it is that, for the most part, it doesn't have any specific amounts of any of the ingredients.  It's unpretentious - just throw these things together and enjoy!

Greek Salad

3-4 tomatoes

onion

1 cucumber

feta cheese

olive oil

salt

kalamata olives

oregano

Cut the tomatoes, onion and cucumber in slices.  Mix them, add salt.  Add pieces of feta, oregano, olives, and at the end pour some olive oil.    That's it!   

Thanks for looking, and next week let's talk about art!

From Garden to Table: Blueberry Kuchen

This Kuchen, or Quick Coffee Cake, is a recipe from my well worn copy of the "Joy Of Cooking" cookbook, and one I've been baking for quite a while.  It's quick because it does not involve yeast, yet it is a light cake that can be sweetened to your taste.  I've always chosen fresh fruit for the topping, and now that I have a garden, it makes perfect sense to use what I've grown.

This recipe calls for a 9 x 9-inch pan, however I have a favorite rectangular baking pan that is approximately 7 1/2" x 11" x 1", of which you can see roughly half of in the photo below.  The frosting is not part of the recipe, just an idea of Jimmy's that I thought was brilliant, and it too is from "Joy of Cooking".

I think it's safe to say that after three years, the blueberry bushes in my garden are now established.  This summer is the best yield thus far, and it makes me joyful to see so many fat plump berries just waiting to be picked. It's fun brainstorming ideas for how to prepare and eat them, and of course they are delicious right off the bush. 

Here's the recipe for both the Kuchen and the Quick White Icing:

(I used my KitchenAid mixer for these.)

Kuchen

Preheat oven to 375 degrees.

Sift together:

  1 1/2 cups sifted all purpose flour

  1/4 teaspoon salt

  2 teaspoons double-acting baking powder

Cream until soft in a large bowl:

  1/4 cup butter

Add gradually and cream until light:

  1/4 to to 1/2 cup sugar (I use honey instead of sugar - about 1/4 cup)

Beat in:

  1 egg

  2/3 cup milk (I have substituted soy or rice milk, and either works fine)

Add the sifted ingredients to the butter mixture.

Add:

  Either 3/4 teaspoon grated lemon rind or 1/2 teaspoon vanilla extract

Stir the batter until smooth. Spread into a greased 9 x 9" pan. Cover with fresh fruits of your choice. Bake about 25 minutes. 

Quick White Icing

Yield: 1 cup which is more than enough for this lattice top - half this recipe will be just the right amount.

Cream together:

  2 cups sifted confectioners' sugar

  1/4 cup soft butter

Add and beat until smooth:

  1/4 teaspoon salt

  1 teaspoon vanilla

  3 to 4 tablespoons milk

If the icing is too thin, add more:

  Confectioner's sugar

If too thick, add:

  A little cream

What recipes do you enjoy making from the items in your garden?  

From Garden to Table: Nasturtiums

It's the beginning of summer here in the northern hemisphere, and today I am excited to share with you one of my first garden harvests of the season - nasturtium flowers.

Nasturtium flowers have a crunchy texture and at first taste sweet, followed by a peppery taste similar to a radish.  Both the petals and the leaves contain vitamin C and iron, and the leaves are also said to have antibiotic properties.

When I first planted these Empress of India seeds back in March, I noticed on the package that it said 'great in salads' and was immediately intrigued by the idea.  If you have nasturtiums growing in your garden, and you haven't tasted them, I would encourage you to give them a try!

Depression Cake

This cake is dairy free, and if you love chocolate, well, you may just love this recipe! I have been making this cake for more years than I care to admit.  The recipe was given to me by a friend who called it Depression Cake.  That reference, of course, being to the Depression Era here in the United States which lasted (roughly) from 1930 to about the mid-1940's, when things like milk, butter and eggs were costly.  Here's the cake in its 'bare bones' state, so you can see it's chocolatey goodness:

As for toppings I like simple, I like easy, and I like natural.  On this particular day I whipped some cream using my Kitchen Aid mixer and piped it on with a Wilton #22 star tip, added some sprinkles and we were ready to celebrate Takeo's birthday!

Here's the recipe:

Depression Cake

Preheat oven to 350 degrees.

Assemble and have ready:

• 3 cups flour
• 2 cups sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 6 tablespoons cocoa powder
• 3/4 cup oil
• 2 cups cold water
• 2 tablespoons vinegar
• 2 teaspoons vanilla extract

Mix dry ingredients.  Make 3 holes for oil, vinegar, and vanilla extract.  Pour cold water over all.  Beat well.  Spoon into cupcake paper-lined tins. Bake about 25 minutes; check starting at 15 minutes.  Makes 1 dozen cupcakes.

For a 9x13 cake, bake about 45 minutes, checking at about 30 minutes.

Substitutions: The only ingredient I have ever substituted is honey for the sugar, which is usually half the amount of honey as sugar.  When I do use sugar, I use turbinado.  I'm thinking those on a gluten free diet can substitute another kind of flour, but I have not tried this myself.