I have no idea what "arte y pico" is, but.....

Apparently, I've GOT it! Because the other day, my buddy Norm at Eat or Die awarded me with this:

Moi?

From what I can tell (after clicking on the link to the entirely Spanish speaking blog), it means I have in some way demonstrated something artful.

I am both baffled and totally honored. As "artistic" is an adjective never used when describing me.

Seems like this is the type of thing that is meant to be passed on to 5 people. Well, here's the deal: Pretty much all 5 of my choices have received this award. I'm sure of it, because they are all kick fucking ass blogs. Also- I got shit to do. I'm going on vacation early tomorrow- wine tasting beetches!- so I need to pack.

So I am hereby bestowing this arte y pico to "my sista in Brittany-ness", Brittany at Musings of a barefoot foodie, for this particular post.

Artful Blogging at it's finest people. Plus she spells our name CORRECTLY, which is reason enough for an award of some kind.

Anyway, thanks again Norm- I will taste some of the Northwest's finest potent potables for you this weekend. You have truly given me a big head.

Tiny, yet faithful and awesome group of readers: I'll be back next week, with tales of Eastern Washington wine country and also a Pie Lady Pie.
Hint:


Cheers!

Cobbler n' Clams (diary of a day of glutteny)

This will be a long post where you will begin to wonder if I am in training to be an olympic swimmer.


Yesterday, I ventured Northward to Ye Olde Towne of Everett to visit my sister Brooke (and author of the revamped blog brookielizabeth, formerly The Diet Cronichles. She realized that blogging about dieting is totally f'ing boring). I am always happy to visit Everett and all of it's charm- but on this day, I had an alterior motive.
THIS:

D'aaaaaaaaaw!!!!!

That tiny little creature is Brooke and CK's latest addition to the militia of cats they are forming. Baby Grendel is just 4 weeks old. Brooke and CK rescued her a little more than a week ago, because a teensy tiny kitten found clinging to life in the woods and at risk of being euthanized if a home is not found ASAP is more than Brooke's heart can take. They have 3 cats at home already, but COME ON:

Tiny cat-creature is roughly the size of a gerbal

After cooing over this little bundle of grey fluff for about 2 hours, we went out to brunch at The Vintage where the constant parade of delicious food began. Brooke took this opportunity to disclose her disdain for drinking hot beverages from clear mugs. Isn't that wierd? I really don't care if my coffee is served in a clear or ceramic mug. But she keeps looking down at her tea and pursing her lips. Omelettes and my bloody mary however, were well executed. My vegetable and cheese omlelette was not overly cheesy, full of decent vegetables, and cooked in a clean pan. While I may not care what vessel you choose to serve my hot beverage in, I do care if my eggs are greasy and redolent of old sausage. I care bigtime.

Cleary displeased

Next stop: Farmer's market for the clams and blackberries needed for the sweet ass lunch we were devising. The Everett market is located on the marina. Beautiful view, THRONGS of people. I took a picture of the view from the market, but any actual pictures of produce would have been blockaded by the backsides of the locals. Not good for foodporn.

The Everett Farmer's Market. Not pictured: The farmers or the market

After the market, and a long ass drive all over Mukelteo getting lost on our way to this cool grocery store for wine and pancetta and stuff (which was totally worth the time it took to find the place) we were hungry again. We got home and ripped into a little wheel of camembert and yukon gold potato bread. Brooke opened up a jar of gooseberry preserves and we procceded to gorge ourselves. I would have photographed the pure, simplistic beauty of this snack, but we were too busy mmmm-ing and chomping. Second occurance of gluttenous behavior.

More cooing over tiny cat, and I am then commissioned to make a blackberry cobbler. Recipe was basically pulled out of my ass and god damn if it wasn't some deliciousness. But more on that later. While the cobbler baked, we steamed up those clams.

sigh.
We sauteed some pancetta and small onions from the garden, added garlic, diced freah tomato, chile flakes, white wine, and the clams. Once they opened, we hit it with some butter, fresh parsley (also from Brooke's garden- amazingly flavorful), lemon juice and a little cream. They were enjoyed outside on a picnic table, with cold beer and what potato bread we didn't wolf down with the camembert. Perfect Lunch...perhaps ate too much.



Check out Brooke's blog for more in depth information on those clams (her post should be up soon). And now, on to that cobbler. I mentioned in my last post that this year's blackberry crop has been stupendous. This cobbler really helped bring that fact to light. I did not have a recipe to work with, but this turned out quite good and I insist you make it if you consider yourself to be in any way a blackberry fan. Juicy filling, balanced sweetness, and a tender textured biscuit. Cornmeal= one of my favorite things to include in pastries. I jotted down the recipe as I went and am 99.9% sure of it's accuracy....

Blackberry Cobbler
Cornmeal Sweet Biscuit:
1 1/2 cup flour
1/2 cup cornmeal, yellow or white
1/4 cup sugar
2 tsp baking powder
1/4 tsp kosher salt
4 oz cold unsalted butter, cut into cubes
1- 1/3(ish) cup heavy cream

Filling:
5 heaping pints fresh blackberries (buy a half flat and eat the remaining pint as we did)
pinch salt
1/2 cup sugar
3 T cornstarch
2 T fresh lemon juice

amply cobbled with cornmeal sweet biscuit and ready to bake....

Butter a large pyrex pie dish and set aside. Pre heat the oven to 350 degrees. In a small bowl, whisk together the cornstarch, sugar, and salt. In a large bowl, toss the berries with the lemon juice. Add the dry ingredients and gently toss until absorbed with juice. Spoon filling into baking dish and set aside.

In a food processor, pulse the dry ingredients with the butter until mixture is crumbly and the butter is pea sized. Dump the mixture into a large bowl and add about 1 cup of cream. Stir with a wooden spoon until a loose dough forms. Add more cream as needed. drop silver dollar-sized pieces of dough onto the berries until surface is covered. There will be a few clumps of dough left- bake them off on the same sheet pan and eat them (quite good with the leftover camembert and gooseberry preserves from ealier- I told you we were pigs!).

Sprinkle the surface with sugar (turbonado if you have it). Bake in a 350 degree oven for (and here is where I'm iffy) about 45 minutes. We were eating clams and drinking beer, so I kind of lost track of time. It's done when there is no goo under the surface of the biscuit and the fruit is bubbly.

as you can see, this cobbler was "just okay"

After giant bowls of cobbler with huge scoops of ice cream, I developed that uncomforably full feeling. Where if someone even taps you on the tummy, you will barf everywhere. It was time to go home and pass out.

On my way home I decided to blow off the invitation to a friends "bacon tasting" where he would be roasting pork shoulder and serving several incarnations of homemade bacon. I had totally meant to stop by, but the idea of even being near more food made me dizzy. As I walked in my front door, I was greeted by my husband, wondering what we were doing for dinner.


Dinner.

And now, if you would all excuse me, I'm going to spend the next 4 days in a food coma.

Pie # 6 - Pacific Northwest Blackberry. Almost as good as my Mamo's.

Sick of looking at paused you tube videos when visiting my blog? Thinking- "hey Pie Lady- how about a fakking PIE?"

Yeah. I hear ya. It's time.

It's the height of blackberry season here and it's been a good'n this year. Last year's blackberries were kind of a bummer. I don't know why, but they were just sucky and flavorless. Which made for shitty blackberry pie. I was getting all down on myself, wondering why my Mamo's (my grandma) berry pies were so much better than mine.

I tried again this year and felt better about my skillz. Mamo's pie is still better than mine (could be the crack she puts in the pie filling?), but mine is a noble second place. It wasn't my recipe last year, but the crappo berries. This years beautiful pickings have resulted in beautiful pie. So, in short- use delicious berries or don't f'ing bother.


I hate to be a tooter of my own horn, but THAT looks goddamn DELICIOUS.
Just sayin.


Locally grown Lovelies

Britt's Blackberry Pie

2 1/2 # blackberries
3 Tb freshly sqwozen lemon juice
1 cup sugar (add a couple tablespoons if your berries are really tart)
2 1/4 oz cornstarch (about 7 Tb)
1/4 tsp salt
2 T unsalted butter, cut into cubes

Enough of your favorite pie dough for a double crust. Here is my all butter recipe if you want it.

I'm thinking recipe instructions with pictures would be a delight, don't you?

Toss berries with lemon juice, then gently, Gently! fold the dry ingredients into the berries.


Fill your pie shell and dot with butter. Mmmm Hmmm, But-tah!


Apply the top crust and fold the edges under.

Crimp the edge.


Slice in some steam vents, sprinkle with sugar, then bake: 375 for 45 minutes, turn down heat to 325 and bake 25 minutes more.


Slice and enjoy. Nom Nom Nom.


Don't forget a scoop of just-churned vanilla ice cream. I knew you wouldn't.

Music Meme!!

One one my favorite bloggers out there Emiline, who's blog sugar plum you should all be familiar with has taken my meme virginity. Yes, in almost a year of blogging, this is my first. And it's a really cool one because rather than answer mundane questions about my favorite snack and whether I'm a morning or night person, this one is about music. Many of you know that I both live in a very music-centric city and and am married to a musician. Needless to say, this is a topic I love dearly (possibly more than baking?). I was tickled to participate.
These are the rules:

List seven songs you are into right now. No matter what the genre, whether they have words, or even if they’re not any good, but they must be songs you’re really enjoying now, shaping your summer (or whatever season). Post these instructions in your blog along with your 7 songs. Then tag 7 other people to see what they’re listening to.

I have broken the rules only slightly. The first song is what I would consider my "summer song"- or the song I am really into right now. Natalie Portman's Shaved Head is a local (Seattle) band that I find to be loads of fun. They are not "big" yet- but they will be.

The last 6 I would consider to be my hands down all time favorite songs ever. Not only now, but until the end of time.

Enjoy.

Sophisticated side ponytail by Natalie Portman's Shaved Head


Deep Red Bells by Neko Case


Strangers by The Kinks


Dancing in the Moonlight by King Harvest


Not Dark Yet by Bob Dylan


Corrina by Taj Majal


This must be the Place (Naive Melody) by The Talking Heads...cuz this is me and Trevor's "song"..yes, we have a song.


And now, I am tagging:

Brooke at The diet chronicles- cuz she's my sister beetches.

Brittany at Musings of a Barefoot Foodie- she has a beautiful name.

Mallow at Pietown- a fellow Seattle blogger who's sure to rock all of our worlds with her sweet tunes

Jenn at The Leftover queen

Matt at Wrightfood- another Seattleite whom I've memed before, so It will be fun to make him think I'm stalking him.

Jonny at Jonny loser- Also a friend of mine, one of my sister's old high school friends (they went to homecoming together)

Claudia at cookeatFRET

SHF# 45- Berries

Three weeks in heaven- buttermilk panna cotta, local berries, crispy phyllo, strawberry-balsamic reduction

First of all, thanks to all of you for your get better comments and for bearing with me during my silent period. I am starting to feel better, though I still seem to be drowning in phlegm (yeah, sorry thats disgusting. But sometimes you just gotta share).

If I haven't completely grossed you out, shall we talk about this month's Sugar High Friday? Susan at Food Blogga is hosting with the seasonally apt theme of berries.
I beam with pride when we get our first flat of local strawberries. As I have previously boasted, the Pacific Northwest is berry country. My neighbor to the south (Portland, to be exact- which is probably the coolest city on this planet) Heather pointed out that it's the volcanic soil. All I know is that with my first taste of the season, I renew my pact I have made with myself to never move from this glorious land.

My berry can kick your berrie's ass

This year, nature has been cruel to us. Our already short local strawberry season was almost a month late. Strawberries like a nice cozy 70-75 degree climate, which is why June and July here is perfect for them. But this year's weather has been all fucked up, resulting in a three week long season for our beloved strawberries. It ended on Saturday. I am still grieving.

I had a delightful dessert on the menu to showcase the lovelies this year. I am boycotting strawberry shortcake, due to the fact that I just need a break from it- and it's a somewhat tired (delicious, but tired) dessert. Instead, I turned to Claudia Fleming's buttermilk panna cotta. I have found many of Fleming's recipes to be hit or miss. Many of them are excellent ideas, but need some tweaking. Her buttermilk panna cotta, however, is stellar as is. All I did was replace the plain sugar with vanilla bean sugar. I firmly believe that the sight of vanilla beans makes people happy. And I am in the business of making people happy.

Next to the panna cotta and sliced, sugared berries are a a couple of triangles of crispy phyllo and a squiggle of strawberry balsamic reduction- which is equal parts strawberry puree, balsamic vinegar, and a little sugar reduced until it gets kind of jammy. This concoction is also amazing when brushed onto a roasted pork tenderloin. I would eat this dessert over shortcake (which I still love) any day. It almost feels..oh god.. "light" ..eek!

Buttermilk panna cotta
adapted from Claudia Fleming

1 1/4 cup heavy cream
4 oz sugar
1 1/2 tsp gelatin
1 3/4 cup buttermilk

Place the gelatin in a small bowl and sprinkle with 1 T cold water. Let soften for 5 minutes. Spray 6 large (or 10 very small- thats what I do) ramekins with pan release. Combine the sugar and cream in a saucepan over medium heat, stirring until sugar is dissolved and cream is hot. Add the softened gelatin and continue stirring until gelatin is completely dissolved- do not let mixture boil. Remove from heat and stir in buttermilk. Strain into a measuring pitcher and pour into prepared ramekins. Let chill until set- at least 3 hours. Invert onto a serving plate and top with sliced, sugared berries.

Has it really been over a month?

First in the archive of neglected recipes I've been meaning to blog- Fresh blueberry tart

Woah- sorry faithful readers (all 3 of you)! Between my last post bemoaning the shitty weather and now, summer actually decided to happen for us here. I guess sitting at home in front of the computer was pretty low on my priority list. My apologies. Lucky for you all, I am trapped indoors with a narsty cold.

Usually when I'm sick, I choose to lie on the couch and watch all the crappy girl movies that Trevor will never watch with me. Here's the problem though. Trevor is like, REALLY good about chick flicks- just as long as they're decent movies. He loves Working girl and Steel Magnolias as much as I do. So on sick days, I rent the "no chance in hell" movies. Today's titles were The Notebook and How to Lose a Guy in 10 Days. I don't know why I do this to myself. Those are two of the shittiest movies I have ever seen in my life. Well- The Notebook has Ryan Gosling going for it (especially towards the end with his hot little beard), but that aside, it was a crapfest. I would say live and learn, but I know I'll just repeat my errors next time I'm sick.

After some sufficient loafing time, It occurred to me that I haven't posted in ages and there are piles of recipes and pictures I've been meaning to share with you all. Here is one of my favorite uses for the blueberries that are in season and lovely right now- Fresh blueberry tart. It's on my menu right now with a dollop of barely sweetened greek yogurt (I whisk in a teaspoon or two of vanilla bean sugar) and lemon-lavender creme anglaise. It's a recipe that I vaguely remember jacking from Martha Stewart, but when I went to her book to confirm that, I couldn't find the recipe. So I dunno. Maybe it's hers, maybe it's not. Now it's yours.


**By the way- my little sister, who is totally not even fat, has started a blog of her own to chronicle her way through a diet her and her boyfriend are on. The recipes are actually really awesome and not "diet-y", but they do happen to be good for you. Unlike my recipes. I highly recommend clicking here to check it out.**

Fresh blueberry tart

1 10" pre-baked pate sucree tart shell, or 10 individual shells

2# fresh blueberries
6 oz water
2 T fresh lemon juice, strained
7 oz sugar
1/4 tsp salt
3 T cornstarch
1 tsp ground ginger

Greek yogurt- the new whipped cream. Vastly superior in every way.

In a small bowl, whisk together the sugar, salt, cornstarch, and ginger.
Pick through the blueberries and remove any stems. measure out two cups, then set the rest aside in a large bowl. In a saucepan, bring the water and lemon juice to a boil. Add the 2 cups of berries and cook over medium heat, stirring occasionally, until berries begin to burst (takes a minute or two). Add the dry ingredients and cook, whisking constantly until sauce is thickened and translucent. Remove from heat and fold in the remaining fresh berries. Spoon filling into prebaked tart
shell(s) and chill.

Brittany (as in France) Butter Cookies

I have this ghetto cookie cookbook that materialized in my collection. I have no idea where is came from, and it certainly isn't one I would make a point in purchasing. It is simply titled "Cookies", and is one of a series of books from The Cook's Encyclopedia. I was dusting my bookshelf today (yes! DUSTING. I was shocked too.) when I stumbled upon it. I started flipping through the book and came to the decision that it was a piece of crap and it needed to be donated. Then I saw Brittany Butter Cookies.



My name is Brittany and I like butter. I am also ardent supporter of cookies. I put down my dust rag and took off the protective bandana wrapped around my face like a gas mask (yeah, it's been that long since I last dusted) and wondered into the kitchen to bake these.

side note- as I type this post, it is 50 degrees and pouring down rain. I need cookies to counteract the seasonal depression that is rapidly setting in. Any one thinking of moving to Seattle should keep that in mind.

This is a really simple recipe for what turned out to be a beautiful little cookie. Similar to shortbread, but much richer- and a great canvas for showing off a good quality European butter. Sadly, all I had was plugra, a butter that is made in the US (Wisconsin, I believe), but snootily parades around like Euro butter. The "Madonna" of butter, if you will. If you have a kick ass Normandy or Irish butter sitting around I suggest you put it to work and make these. They're especially good with a dollop of jam and a cup of tea.

And such a breathtakingly beautiful name.


Butter. Sweet, glorious butter.

Brittany Butter Cookies
adapted from The Cook's Encyclopedia of Cookies
makes about 18 cookies

3 egg yolks
1 1/2 Tb milk
1 cup + 2 Tb all purpose flour
1/3 cup sugar
4 oz butter*
healthy pinch of kosher salt (my addition)

*recipe did not state the temperature of the butter. I suggest cold from the refrigerator, but sightly softened (let stand at room temp, cut into cubes for 10 minutes or so)

Mix about 1/2 Tb of the egg yolks with the milk in a small bowl to make a glaze. Set aside.

Sift the flour and sugar into a bowl. Add the salt and mix together with a whisk. Add the egg yolks and butter (in the center of the bowl) and work the two together with your hand until it becomes creamy.
Gradually bring the flour into the middle of the bowl until it all forms a slightly sticky dough*


*This takes a while and I don't see why it couldn't be done in the food processor. But these are "folksy cookies"- enjoy the zenfulness of kneading.*

"OM"
Achieve baking nirvana. Get up in there and knead

Stop kneading when you have a lovely yellow blob like this.

Using floured hands, pat out the dough to about 1/4 inch thick** and cut out using a
2-1/2 inch cutter.

Transfer to parchment lined sheet pans and brush each cookie with the egg-milk glaze. Using a steak knife (or whatever), score to create a lattice pattern.

**They're really taking the whole rustic farm cookie thing a step too far with this. The cookies will turn out much better if you behave like upright man and use a rolling pin**

Bake at 350 degrees for 12-15 minutes (Mine took 17 minutes. but I despise under baked, anemic looking, shithole pastries).

with last year's strawberry freezer jam. The odds of my being able to make a batch this year diminish one blustery day after another.
Sniffle.

Cool on a wire rack, then enjoy on their own. Or if you are living in an area that summer forgot about, have some tea and jam as well.


Percy got into some butter and is now wondering why the fuck he has to eat kibble while humans lavishly smear everything with this delicacy.