things we love

A great Traditional Cherry Pie!

off the vine — Fri, 25 Feb 2011 18:53:53 +0000

Traditional Cherry Pie Recipe from Crust by Chef Stephanie Jayne (Makes one pie)

A great cherry pie is a good thing. Here is a ‘can’t miss’ recipe
from a true dessert goddess—Stephanie Jayne. Want to order in? This pie and many other treats are available for home delivery from Crust in LA — 310-310-8972 or crustbystephaniejayne.com. To order, e-mail: info@crustbystephaniejayne.com.

Ingredients

For crust

2 c. all-purpose flour

3 tbsp. sugar

1½ tbsp. kosher salt

1 c. vegetable shortening

2 c. unsalted butter, cut into small cubes

1 c. ice cold water

1. In a medium-size bowl, mix flour, sugar, and salt.

2. Add vegetable shortening and butter to flour mixture, working with your hands until the fats are the size of walnut halves.

3. Add just enough cold water to bring the mixture together.

4. Split dough in half. Roll out each half into a 12-inch circle between two sheets of wax paper. Refrigerate for 2 hours.

For the filling

2¼ lbs. fresh cherries, pitted

½ c. dark cherry juice

Juice of ½ lemon

1½ c. sugar

1 tsp. vanilla

¼ c. cornstarch

¼ c. cold water

1. Combine cherry juice, lemon juice, sugar, and vanilla in a pot over medium heat until sugar dissolves.

2. Add in cherries and turn heat to high. Be careful not to overstir; it will break up the cherries.

3. Mix cornstarch and water to make a slurry, then add to cherries and bring to a boil. When the mixture thickens, take off heat and set aside to cool.

To assemble the pie

1 egg (optional)

2 tbsp. heavy cream (optional)

1. Line pie pan with one dough circle.

2. Fill shell with cherry filling.

3. Brush outer edge with a beaten egg or water.

4. Either top pie with second dough circle or arrange a lattice by cutting the dough into strips and overlapping.

5. Refrigerate for at least 30 minutes. Preheat oven to 425°.

6. Brush top of pie with egg or cream. Bake for 45 minutes or until crust is golden brown and cherries bubble.

Mangalitsa Pig Lard - magic in the kitchen!

off the vine — Thu, 02 Dec 2010 17:26:10 +0000

Many of the cooking traditions of the past are being rediscovered by a new generation. Chefs at the famous French Laundry and the Herb Farm have been on board for years. What is the product you ask… Artisan made lard. Want magic in your next pie, biscuit or cookie recipe? Do you love perfectly cooked scrambled eggs and omelets, then you have the ingredient. We have tried several products from up and down the left coast and have discovered what may be the best. Available at The Chef Shop in Seattle is Mangalitsa Pig Lard. Just amazing! These piggies were bred for this very purpose and the flavor is fantastic. The flaky pie crusts of your dreams is at hand. Shipped frozen at $45 for 3.75 to 4.0 pound buckets which will last and last. A true ‘off the vine’ pick that will make you a star in the kitchen.

Artisan Chocolates from Michael Recchiuti

off the vine — Sat, 20 Jun 2009 15:38:30 +0000

Michael Recchiuti has been making handcrafted chocolates in San Francisco since 1997. Simple and elegant in presentation, these chocolate are just the right size and have amazing depth of flavor.At least 27 different flavor profiles all with creative twists. Try the Star Anise and Pink Peppercorn; or the Bergamot Tea made with dark chocolate ganache infused with Ceylon tea and Bergamot oil. We also love the classic Fleur de Sel made with burnt caramel. To order call (800) 500-3396 or go online.

One Ferry Building, Shop #30
San Francisco, CA
Store Hours: Mon-Fri 10am-7pm, Sat 8am-6pm, Sun 10am-5pm
Phone: 415-834-9494

Eat Local - Dine Out at Home

off the vine — Wed, 27 May 2009 18:57:49 +0000

If you live in Seattle you have to check this place out. Eat Local is offering up an amazing array of fresh frozen heat and serve foods made without compromise. All locally sourced directly from the farm when possible and made from organic ingredients using traditional cooking methods.

Great handmade Pasta, Free Range Chicken and Duck, Grass fed Beef, Lamb, Natural Pork and Buffalo, Crisp Bread Pizzas and much, more. Queen Anne location, home delivery by Spud… Entree’s are sized and priced for 1, 2, or 4 persons… AND… Stumptown Lattes or Americanos made with Golden Glen creamery milk are only $1 each!

Eat Local
open 7 days - 8 AM to 8 PM
2400 Queen Anne Avenue N
Seattle, WA
(206) 328-3663
online

Top Pot Doughnuts – A Gem in the Emerald City

off the vine — Sun, 05 Apr 2009 00:51:57 +0000

By: Laura Sabo On a recent drive to Seattle, I was pondering the old standbys of eating establishments that I’ve grown to love and where I’d find myself once I arrived in the Emerald City. While eating at these tried-but-true places are highlights I look forward to, I also seek out “new to me” restaurants, specialty food markets, bakeries and bars adding an element of adventure, and sometimes risk, to the journey.

One block from my hotel, I happened upon Top Pot Doughnuts where I could see the vast array of goods through the window. It was nighttime so I held out until morning. While I like doughnuts as much as the next gal, I told myself to only give in on one of the days. The next morning, in we walked. As I was sinking my teeth into a Frisbee-sized chocolate cake doughnut, I had one of those devil/angel shoulder moments where they argued back and forth about the virtues of doughnuts and whether I should order a second. The angel won, but on the second day’s visit, although I was going to watch my son devour two ginormous cake doughnuts and eat more healthful elsewhere, the devil in me took over and this time I tried the Bavarian crème doughnut accompanied by an Ovaltine latte. Doughnuts and coffee drinks on both occasions were TDF (to die for), even if it does mean a few more laps around the track.

Intrigued by the name Top Pot, I asked at the counter and they told me this story. Two of the co-founders bought a neon sign from a Chinese restaurant named Topspot. After leaving the sign idle for several years, they decided to refurbish the sign but on the way to get it restored, the “S” fell off leaving the words Top Pot.

Guess I’ll happily be adding this to my list of old standbys in Seattle. No risk this time.

5 Seattle locations - online