Learning Valuable Lessons & Pie

Learning Valueable Lessons & Pie

Reflecting back across 2017, I have learned many valuable lessons. These reflections brought thoughts of making a pie.  Fear not, following my retelling of last year, I will give pie hints.

Pies can be savory or sweet, substantial or light. Bitter fruits, like gooseberries, are made enjoyable and random leftovers become a meal unto themselves tucked away in a pastry shell.

Like bruised apples, cleaned, chopped and prepaed for filling, our days of 2017 rolled by, monumental, mundane, mesmerizing. My husband had two surgeries, our daughter passed away unexpectedly, and we lost our main source of income, due to a loss of contract.  These things were the bruises and bug spotted apple parts of our lives this year.

The sweet parts were the true friends and tireless family that ran straight into our messy life and started holding us up.  They listened and prayed, provided us with gardens to glean from and company to can and preserve with.  There were two family graduations and an engagement. Part time jobs were started and slowly and steadily bills were being paid, needs met.  The purpose of my life has been refined and solidified.

The true substance, the nutrition gained by pie, which is our lives in this metaphor of mine, is the Divine, the Lord God Himself.  I now know what I know to be true.  He is enough; His grace is sufficient. He is truly my Shepherd. There were no enormous miracles that appeared and erased all the pain and struggle but tiny bits of grace which arrived just in time, moments of great creativity which moved obstacles or solved problems. There was joy.

I intend to recount the frugile lessons learned this year and those I'm still learning and experimenting with.  I'll share the tips and thoughts I had in helping my future daughter in law plan her wedding. Expect a post or two on how to create a nearly all hand made Christmas and the other blogs that inspired me. For now though, onto the pie hints:

1.  I prefer a mixture of half shortening, half butter for the pastry.  Frugile budgets: save this for special occasions. Shortening and lard are the most economical. Nutrition focused: coconut shortening and butter is best. Save tallow or beef fat shortening for savory pies. Tallow can taste of beef.

2.  Once mixed, wrap dough in plastic wrap and leave in refrigerator.  I'm a huge fan of small tasks. So this is marvelous for me.  I can make dough and clean up my mess while I make breakfast in morning. Then I wrap dough, place in refrigerator and make the pie during supper prep or the next morning.  Dough must set on the counter for about 15-30 minutes before it can be rolled out. For me this means, as I walk though the front door to open garage door, to put my vehicle away, I pass the refrigerator take out dough and set it on the counter, then head to the garage.  By the time I've put the vehicle, my coat, and belongings away and am settled into making supper,  it is time to roll the dough.

3.  If a pie needs a double crust and I'm not up to the effort of rolling the second crust, I make the bottom crust exceptionally large and create a rustic tart.  I place the extra wide crust in the pie plate, add the filling, and then fold and flap the pastry over the top.  I'll include a photo later. Then I bake as usual.

4.  Savory pies benefit from a wash of milk and a sprinkling of salt, and sweet pies, I brush top crust with milk and sprinkle with sugar.

5.  I freeze whole unbaked pies, ceramic pie plate and all, wrapped in two layers of plastic wrap and a unscented trash bag.  In the AM, I unwrap and set in the oven to thaw and bake in the evening when I return home.  The pie must thaw completely or the plate might shatter.

6.  Extra pie crust, cut away from the top or bottom crust, sprinkled with cinnamon and sugar and baked at 450 degrees until golden is truly awesome served with apple sauce for dipping.

Where Have I been?

Dear Reader,

I have been relocating, remodeling and establishing our retail store.

It has been an adventure. I am beginning to establish a routine again. I'll keep you updated. I have so many things to catch up on.
I read "The life Changing Magic of Tidying UP" and have been embarking on that adventure with a close friend of mine. Can't wait to show you how that is going.

 The t's really do stand up when you fold them Marie's way. There are over 32 t's in that dresser drawer.

 

\These last two photos were before and after of my tights, tanks, slips and under garments. I did this is January 2017 and as of today March 25th, these are still this tidy. I love this book. 

Really Awesome Whole-grain Rice (Technique)

Really Awesome Whole-grain Rice

Technique

Ingredients:

whole, slow cooking rice (about 1/4 cup per person)

2-3 T butter

Liquid equal to 3 times the amount of rice (1 cup rice = 3 cups liquid)

Salt about 1 1/2 tsp per cup (reduce salt a bit if your are using a salty broth)

Equipment:

Pot w/ tight fitting lid

Wooden spoon or spatula

Directions: 

Melt butter in the pot with tight fitting lid. 

Sprinkle the rice over the melted butter and leave the rice to set and brown. Stir occasionally to encourage the rice to brown evenly. 

When the rice has achieved the color of brownness desired, add the liquid.  I add half of the total needed liquid now and smaller amounts later in the cooking process.

The first addition of liquid will cause steam, as seen in the foggy photo above.  The liquid will also bubble violently with first contact with the hot pot.  Place the lid on an turn the heat down to medium low. 

In about 30 minutes, the pot will need more liquid.  Add 1/2 of the remaining liquid, stir and replace the lid. Continue to simmer slowly. When all the liquid has been incorporated or the rice is the desired done-ness, replace the lid and turn off the heat.
Allow the rice to rest until it is time to serve. Whole grain rice is dense and therefore it will stay edible-ly warm for up to 1/2 an hour.

Extra notes:
1. Rinsing the rice is not necessary in the US. If it is rinsed it will have a harder time browning.
2.  Rice is browned in butter or sauted in butter so that it will cook as individual grains and not bunch up and be sticky.
3.  Broths make a tastier rice.  My favorite is mushroom or chicken broth. Many commercially prepared broths are high in salt and devoid of nutrients.  I'll post later how to make homemade broth in the crock pot.
4.  Onion, peppers, and garlic are nice additions.  Add these 1/2 way through the browning in butter phase. Added too early, these ingredients scorch and are not tasty.
5.  Make ahead tip, Complete all the steps up to the point where the pot simmers for 30 minutes on medium/low.  Once the first addition of liquid is added, turn off the burner or push the covered pot to the back of the stove. The rice will steep as it sets in the hot liquid. Later in the day, return the pot to a medium/low heat and add a small amount of liquid.  The rice will be ready to eat in about 10-15 minutes.

Making a Basic Wedding Cake

Making a Basic Wedding Cake

I had the pleasure of creating a wedding cake for the daughter of a very close friend.  I took plenty of pictures to demonstrate the building of this simple and elegant cake.  

These were my supplies.  

1. 10" Round Wilton cake boards, optional. (You can cut your own out of cardboard if you like.  However for special occasions where polish is important, I buy the boards.  The car board circles I cut tend to have irregular edges and do not look as professional when covered).  
2. Aluminum foil 
3. Paper cake doily
4. Cake pedestal
5. Cake topper 
6. Three layers, 8" round, white cake
7. Triple batch of white butter cream frosting
8. Paper towels, for smoothing icing,
9. Off-set spatula for spreading icing. 
10. Decorator's bag fitted with coupling
11. Small round decorator tip and star tip
12. Wax paper.

Tape 2 cake circles together.

Cover double cake circles smoothly with aluminum foil.

                

Gather your icing, offset spatula, and prepared cake boards.

Spread a small amount of icing in the center of the cake circle.

Put cake circle on the pedestal. 

Place a doily centered over the aluminum foil covered cake circle.  Press firmly.

Spread the doily with thin layer of frosting. 

These are the 3 layers of white cake, which I crumb iced.

 

Crumb icing is a thin layer of the decorator icing put over the cake to keep crumbs from appearing in the final smooth layer of icing on the cake.  

To crumb icing a cake, remove several large tablespoons of decorator icing to a separate bowl.  Add a tablespoon of water, stir vigorously.   Using the off-set spatula, coat each cake with a thin layer of this crumb icing.  This layer will contain crumbs.  No need to fret.  This is the point.  Once dried, this crumb icing layer will create a smooth professional finish. Allow cakes to set uncovered to dry which will take about an hour, perhaps two hours.  This step should not be rushed. 

Set the first layer on the doily.  Then spread icing completely and evenly over the layer.

Set the next layer.  Spread icing completely and evenly over the second layer.

Set the final layer.  Spread icing completely and evenly over top and sides of cake.

Smoothing the icing.

Once the top and sides of the cake are iced as smoothly and evenly as possible, allow the cake to sit uncovered for about 30 minutes.  When the icing is dry to the most delicate touch, cover the cake with paper towel, as shown in the photo above. Then rub your hands gently over the paper towel, slowly lifting the paper towel every few strokes to see if you are creating a smooth surface. If the icing is too wet, it will stick to the paper towel.  If you are pressing too hard, the pattern on the paper towel with transfer to the cake. Some of this pattern will smooth out overnight.

Top of cake after paper towel smoothing.

Now use paper towel to smooth the sides. 

Sides of cake after paper towel smoothing. Pretty, hey?

Place decorator bag in cup, upside down, spoon in decorator icing.

Using small round tip and holding bag along edge of cake, squeeze bag slowly and steadily, to produce long strings.

Allow the strings to drape over the edge of the cake randomly to form a lacy pattern. (see below) Create the same lace pattern on the top as well. 

Attach the small star tip to decorator bag.

Pipe a shell around the bottom of the cake.  The shell is formed by slowly and steadily piping  away from you for the count of one and then pulling towards you for the count of two. Continue this away and back motion all the way around cake. 

Cut a wax paper piece to fit under topper, by drawing around the base and cutting it out. 

Place the wax paper in the center of the cake.

Pipe a shell just barely outside the wax paper cut out. Using the same away and towards movement used to create the shell along the bottom of the cake.

Place the topper in the center of the shell outline. 

I added star accents in blue, but this is not necessary. It highlights the uneveness of my shells:( 

 I

Wedding cake on the cake table. 

Hints and Timing:  

1. I bake one morning and mix the icing the next. 
2. I freeze the cakes for up to a week and refrigerate the icing for about 3 days at the max.
3. I use clear vanilla in the cake and in the icing. This keeps the batter and icing pristine white. 
4. More than three layers and it might slide. 
5. Keep the cake toppers light. This one was porcelain but hollow.
6. Bring the icing and cakes to room temperature before attempting to decorate. 
7. I crumb ice in the morning and assemble and decorate in the afternoon. I break down many projects into small steps because these are easier to manage, and I have 30 minutes here and 15 minutes there. 
8. Turn the prettiest side to the front and face the couple in that direction. 
9. Decorating mistakes are tasty.  Don't worry if it is not perfect. 

Going to the Library is Like Shopping for Free

Going to the Library is Like Shopping for Free

Without the Commitment

Gently Reader, you many have noticed I have a page dedicated to books.  So it wouldn't be a surprise to you that I love the library.  I love book stores, and I love to buy books on online auctions. 

(Cue the bubbles of fantasy and imagination:)

 In my dream home, there is a wood paneled library with floor to ceiling bookshelves on all four walls, except where the fireplace is, of course.  In this imaginary library, in my dream home, there are large chairs to curl up in, each with its own small side table for a reading lamp and a beverage. This library would be filled with the books I have enjoyed. I would not want to give important bookshelf real estate to an uninteresting book. But how do I know if I'll enjoy a book, you ask? Well, I've had to have read it.  The best way I've found to 'test drive' a book is to borrow it from the library. 

My real life, however, doesn't contain a library but only a few shelves scattered throughout my home where I stash books.  These are vital books; I refer to them often. The virtual bookshelf on my blog reflects the shelves in my home. These vital books have merited my hard earned money.  I spent the money because I felt they were a valuable resource and their contents would enrich my life and the lives of those I love. 

A book makes the shelf only after I have given it a "test drive" from the local library. I screen the books through the borrowing process.  This 'library' concept keeps me from owning books I don't truly enjoy. Thus it is like shopping without the commitment. 

The library in my area has an online catalog with a fabulously detailed search engine.   (Internet Shopping, awesome!)  I have put in searches like homemaking, french cooking, knitting, or pet care. The list of books is overwhelming. I browse and reserve until I'm tired or bored. In a few days, I receive a message the books are available for me to pick up.  It is so much like presents in the mail. What fun.

Currently, I have checked out three books about french cooking. 

1.  In a French kitchen : tales and traditions of everyday home cooking in France

Loomis, Susan Herrmann.  

2.  Picnic in Provence : a memoir with recipes

Bard, Elizabeth (Journalist

3.  Bonjour kale : a memoir of Paris, love, and recipes

Beddard, Kristen,

I've finished In a French Kitchen.   I truly liked it.  I'm not sure it will make the shelf but. . . . there were a few techniques Susan wrote about I'd like to remember.  Humm. . . to buy or not to buy?

All three of these books are in what I would consider a new genre of books.  Perhaps, I'm out of touch but the memoir with recipes seems like a new genre to me.  I wouldn't have gone looking for this 'type' of book.  I was actually looking for traditional cookbooks with good technique and instruction. It was the library search engine that took me to this memoir with recipe and I am enthralled. 

So you see,  the library is so much like a shopping adventure.  I never know what I'll find. I might discover a gem or a dud.  What if I could "test drive" shoes like I can books, or appliances, or a new fruit variety.  Oh, better yet, make up or skin care products.  How many of those do I have shoved in the back of a drawer, only slightly used, because they were wrong for me in some way. 

Tomatoes to Tomato Paste - It Just Takes a Little More Time

Tomatoes to Tomato Paste

It Just Takes a Little More Time

In the post, "The Journey, Tomatoes to Tomato Paste", I made the statement that the process for the creation of tomato paste was the same with one exception - Time.  So once you've gotten the tomatoes to the crock pot and they look like this: 

Set the crock pot to low and leave the lid perpendicular over the top to allow to plenty of steam rising. It will take about 24-48 hours to evaporate enough of the liquid to create excellent tomato paste. If you're available to stir the mixture with a rubber spatula every few hours, the color of your paste will be more consistent. I was not.  So the pictures below show patches of caramelized paste. It did not burn so the caramelization didn't effect the taste.

In terms of volume, a full crockpot only netted 10 tablespoons of paste. However, this is excellent tomato paste. Being that this paste would only fill (1) 1 cup canning jar, I decided to freeze the paste in 2T blocks.  I did this by spreading wax paper on a cookie sheet and with a two tablespoon measure,  I scooped up the paste. 

Leveled my measuring spoon and the holding it over the desired position on the cookie sheet, I flipped it over quickly and gave it a hard rap against the sheet.

 This dislodged the paste in a fairly cube like shape. 

I took the tray to the freezer and left to set for about about 12 hours, which was overnight. In the morning, I fetched the tray with the frozen cubes from the freezer and grabbed a quart-sized freezer bag.  I labeled the bag (I no longer trust my memory; I label the bags faithfully).  The label read, "2T tomato paste 2016."

I stirred 2T of this paste into some beef broth left over from a roast I made.  It made a delicious sauce to pour over fried egg plant.   

Beef & "Yes, I Made These" Egg Noodles

Beef & "Yes, I Made These" Egg Noodles

Ingredients: 

Feeding 6-8 and some leftovers:

Roast:

1 - 2-3lb beef roast (I like arm or chuck)

2 T of oil

salt and pepper for seasoning

1 whole onion quarterd

bay leaf

sage leaf

Noodles: 

2 c. flour plus a small amount of dusting the counter

4 eggs 

2 tsp salt 

1/4 c. water

Equipment/Supplies:

rolling pin

open counter space

deep pot for cooking roast

tongs

knife or pizza wheel

bowl & sturdy spoon (or machine with dough hook)

tea towel (optional)

small jar or storage container

Timing: 

Night before: Stir up noodles and roll out to dry

AM of: Brown roast cook slowly until late afternoon.

Late afternoon/early evening of: remove roast from pan to cool.

1 hour before assemble, cook, serve.

Make noodles:

In the bowl of the mixer or a standard bowl, add 

2 c. flour 

2 tsp salt.  Stir to combine

Make a well in the flour.  Add 1 whole egg to the well.

Over the small jar or storage container, separate the egg whites from the yolks.  Put the yolk in the flour well. 3 egg yolks in all. 

 The most painless and efficient way I've found to separate eggs is with my hands. I'm right handed so I crack the egg and pour it into my left hand. My hand is over the container that I'm storing the egg whites in.  I separate my fingers a bit and the white slides through and the yolk stays complete.  

Add the 1/4 c. water to the well. 

 Use the dough hook and mix on medium speed until a solid mass of dough has formed, leaving the sides of the bowl clean.  

If you are working by hand and spoon, start by stirring in the well, bumping at the flour walls and widening your stir until you are physically not strong enough to stir.  Then on a very lightly floured surface, turn the contents of the bowl out on the counter and knead with both hands until you've achieved a nice smooth dough ball. This might take 5 minutes. 

On a heavily floured surface, roll out the noodle dough.  The dough should be thin but not have holes. I roll two or three passes and then I fold back one side of the dough and push more flour under, ensuring the dough doesn't stick. The noodle dough will measure about 3 1/2 feet by 2 feet wide.  Yes, it takes quite a bit of clear space.

Turning back the edges of the dough, reflour the surface below the dough.  Then, using the pizza wheel or a knife, cut the noodles.I cut my noodles about 3/4" x 8" strips.  (These are your noodles, so cut them as short or long and wide or thin as your family enjoys.) Before I head off to bed, I cover my noodles with a clean tea towel. This is optional if you haven't any concerns of mice or dust getting onto the surface of the noodle. 

AM of the Meal.

Uncover noodle. Check for dryness.

Start roast. Heat the large deep pot for several minutes until a drop water will sizzle and dance.  While waiting for the pot to heat, remove the roast from its wrapping, dry the roast on paper towels if its damp and season both sides with salt and pepper. 

When the water droplet dances,add the 2 T of olive oil, swirl the pot to spread the oil, then place the seasoned meat into the hot oiled pot.  The meat will hiss and be quite loud.  Leave the meat to sear for 3 or 4 minutes.  Using the tongs, turn the meat over and repeat the searing process.  

While the meat is searing, cut the onion into fourths, and gather the bay and sage leaves. At the end of the 2nd sear, add the onion to the pot and enough water to nearly cover the meat.  Add the bay and sage leaves.  Simmer slowly until tender, which is about 2-3 hours.  It is possible to allow it to cook on the stove top all day about 6 hours with a tight fitting lid, which is what I do. Before leaving for the day I ensure the flame is quite low and the broth is barely bubbling. (If you are nervous about this transfer your meat to a crock pot after the 2nd sear and follow all the same directions except reduce the water added by half)

Shred the meat. To to this, remove the used veggies and seasoning leaf to a bowl and pull out the bone. I use these as pet treats.

Putting the meat out on a cutting board I use two forks and pulling in opposite directions shred the meat into bite sized pieces.  Then I return the meat to the broth.  Heat the broth to boiling. Do not skip the boiling broth.  The noodles will break down and become a gluey thickener in the broth if it is not boiling.

Using a stiff spatula, mine is metal, or your hands remove the noodles from the counter and place them gently, in small batches into the broth and stir after each addition of noodles. 

I then scrap up all the left over flour and stir into vigorously into the boiling noodles and broth. This thickens the overall dish.  

The noodles will be tender in about 15-25 minutes.  It is a good idea to taste one not only to check for done-ness but to check for seasoning.  It might be necessary to add more salt or pepper. 

Add a green veggie side dish or a salad; this is a complete and satisfying meal.