APPLE PIE FOR AUTUMN

I grew up eating this delicious pie.  It is an old and well-used recipe from my Grandma Zollinger, who, with my grandpa, owned and operated an apple orchard for most of their marriage and all of my mother's childhood.  It is a very simple recipe, with the secret lying in the quality and type of apples.  Erik loves this dessert, and has been asking for it, so we shared some with friends last week.  It was as yummy as ever!  On a side note, does anyone else eat apple pie with cheddar cheese like I do? I was under the impression that it was an American classic combination, however, I'm beginning to think I am alone in this assumption!

If anyone would like this recipe, please let me know.  I would be happy to share it with you, I just feel a little weird putting such a "family recipe" up on the internet.

CAMPING

A couple of weeks ago Erik and I went camping at a place called Kirby Cove.  It is an incredible little campsite located on the Marin side of the Golden Gate Bridge.  Our site (one of four) was nestled in a grove of eucalyptus trees and overlooked a private beach, the Golden Gate, and a beautiful view of San Francisco.  We spent the day on the beach, watching enormous freighters go by and in the evening we watched the lights come on across the bay.  It was so special, and felt very magical.  We cooked up some steaks for dinner and sat by the fire till bedtime.  The next morning we got to see the high tide, and enjoyed the sunshine by reading in the hammock.  I love this world so much and feel so blessed to live in such a beautiful place.

RED NECTARINE JAM

Erik bought me a beautiful new jam cookbook a few weeks ago.  It is called The Blue Chair Jam Cookbook, and is filled with recipes from the small Oakland-based jam company, Blue Chair.  You can find these jams at Market Hall in Oakland and Berkeley and at other gourmet food shops.  The recipes are so inventive and artistic (think Blueberry Jam with Mint, Rhubarb-Rose Conserve with Cherries, and Strawberry-Blood Orange Marmalade with Rosemary).  I hope to make some more interesting ones later on, but nectarines were on sale at Berkeley Bowl, so I started with a simple red nectarine jam.  It was pretty easy to make, as far as preserving goes, though you need time because the nectarines must macerate in the fridge for 3-6 days.  If you would like this recipe go out and buy this lovely book and support an independent bookstore and a local food artist!

 

COQ AU VIN

When we were first married it seemed like all I made was Thai, now it seems like all I make is French!  Well, I do make more than French food (I make Safeway frozen pizzas too), but I have been particularly interested in this type of cuisine lately.  I tried coq au vin last week.  After studying quite a few recipes, I decided to use Ina Garten's version.  It was incredible.  The only recommendation I have is to be sure to brown the chicken very well before adding it to the stew.  I didn't brown mine quite enough and the chicken turned purple from the wine.  It tasted great, but looked, well, purple.  I left out the Cognac and it was totally fine.  Also used potatoes instead of mushrooms because Erik does not like mushrooms.

Good olive oil
4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.

Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

SKETCHES

I decided to make it a new goal to do at least one little sketch each day.  I would really like to start painting again (I haven't really done much of this since college, sadly), so I figured I would ease into it by just sketching and trying to figure out subjects or ideas I might be interested in working further.  Here are some from last week.  Hopefully I can eventually start posting paintings!

POUF DOORSTOP

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I knitted a little purple doorstop recently.  I think it turned out totally cute, and is certainly much better than the huge rock we had been using.  I just made a sphere and then filled it up with dried beans before closing the opening.  I want to make more!  They could work as toys and could be made in lots of colors and sizes.  Maybe someday I could even make huge ones like the insanely beautiful Flocks Poufs.

MORE BAKING

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Growing up, my mom's (grandmother's) zucchini bread was my favorite baked item.  It even beat chocolate-chip cookies most of the time!  Huh!?  This recipe is so delicious and very close to my heart.  When I smell it baking I think of home and happiness and Christmas-time.  I made a couple loaves this week because zucchini is in season.  Please enjoy the recipe below.

 
ZUCCHINI BREAD

Makes 2 loaves

3 cups flour
1 tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3 eggs, beaten
1 cup sugar
1 cup brown sugar, firmly packed
1 cup vegetable oil
1 tablespoon vanilla
2 cups grated zucchini

Sift flour, cinnamon, salt, baking soda, and baking powder. Set aside. In a large bowl, thoroughly beat eggs, sugar, brown sugar, vegetable oil, and vanilla. Stir in sifted ingredients. Blend in grated zucchini. Pour into two greased and lightly floured 8 1/2" X 4 1/2" loaf tins. Bake at 325' for 60-70 minutes.