"More people will come if they think we have punch and pie!"
~ Eric Theodore Cartman
Twenty-one years ago, four crudely animated foul-mouthed boys began their seemingly endless journey through grade school in the quaint, cozy mountain town of South Park. Through alien abductions, soul-singing chefs, cannabis-drenched towels, and commentary covering all possible levels of political incorrectness, one thing has been perpetually certain: Eric Cartman loves pie. Loves all desserts, actually.
Growing up, my siblings and I would ask my Mom, "Can we have dessert?" Her reply would often be, "Yes, you can have a piece of fruit." As if channeling Cartman, we would all bellow in unison, "But Mom, fruit is not a dessert."
Honestly, in this form, it really is.
Whenever I bake a pie, especially a blackberry pie, I recall the mother of my best childhood friend (Mrs. C). A master pie maker. She taught me how to make a pie from scratch.
We picked wild blackberries from her daughter's back yard. The berries were so plump, we filled the huge plastic bucket within 15 minutes. Of all the priceless baking tips Mrs. C gave, I'm most thankful for her method of thickening a pie filling with tapioca flour (a.k.a. tapioca starch) instead of cornstarch or all-purpose flour. Tapioca flour makes the filling bright and clear, whereas cornstarch or A.P. flour can give the filling a cloudy look and chalky taste.
This recipe is adapted from Julia Frey's blog Vikalinka. Besides some general streamlining, my changes include adding a bit of cinnamon to the filling, upping the amount of blackberries, and subbing tapioca flour in place of A.P. flour. I love her idea of topping the pie with honeyed creme fraiche (a favorite that really complements the blackberries well).
One note, if you're lucky enough to have wild blackberries in your backyard, use them (and I'm envious). If not, store bought will do just fine. If you're short on time, you can also use your favorite store-bought pie crust. Just don't forget the honeyed creme fraiche. More people will come if they think you have honeyed creme fraiche.
Adapted from: Vikalinka
Number of servings; 8
Today we're going to get saucy. [Ed. note: OH YEAH.] Not that kind of saucy. Simmer down, BF.
What is coulis? A coulis is a sauce made from puréed and strained vegetables or fruits. I personally prefer a very smooth sauce, so I strain it after blending. You don't need to do this. Notice the top photo with scallops, I strained that sauce. The bottom photo with halibut I did not. Notice the difference in texture. It's delicious either way.
Around this time of year many of my friends have an abundance of bell peppers in their gardens. So much so, they're giving them away as fast as they can.
This Moveable-Feast-original yellow bell pepper coulis is one of my favorite dishes to make because it's easy to prepare, healthy (fat free) and very versatile. I can make a big batch at the beginning of the week (it keeps well in the fridge for days) and use it for three or four different meals, throughout. The sauce works well as a base for chicken, shrimp, scallops, halibut, any fish, pork, black bean cakes, mushroom meatballs, crispy tofu, anything. You can even serve it as soup.
Made the halibut meal (below) for the BF and he loved it. Made the scallop meal (above) as a special dinner for a friend celebrating her recent Life Coach certification, and her mother. Whether the meal was for two (former) or four (latter), the process was simple.
The zucchini roses might seem a bit labor intensive, but honestly they're not, and they add a distinctive flair to the dish. Enjoy this one while the bell peppers are still in season!
Number of servings: 4
Yellow Bell Pepper Coulis
Yellow Bell Pepper Coulis
NOTE: I have cooked a batch of Trader Joe's frozen scallops (defrosted), and fresh scallops from my favorite excellent local fish monger, and everyone liked Trader Joe's the best.
"Life is short. Take the trip. Buy the shoes. Eat the cake."
Today is mamala's birthday, and as with my BF-mom's birthday, we gather here today to celebrate their collective sweet tooth.
Mamala passionately loved root beer floats and "black cows" (made with Coke instead of root beer), quintessential summer treats. Are they as nostalgic for you as they are for me? If so, what was your first memory of them? (Feel free to comment below!)
Even though I was lucky enough to grow up with an A&W in my hometown (it's still there), growing up we didn't frequent it too often. Mamala made her own floats at home, and oh how I loved watching her make them. One scoop of vanilla ice cream in a frosted glass. Root beer poured just so. The carbonation would foam up instantly, but never overflowed. She had the touch. I also remember she used a long, slender soda spoon to give it a slight stir.
I made it home for almost all of her birthdays, but one year it wasn't possible and the BF and I Fed Exed these root beer float cupcakes (frosting in a separate container, ice cream not included) to my sister and mom. They were delighted, and a little surprised, to discover what was in the box.
My first attempt at this was as a full-sized bundt cake, as was originally written in one of my favorite cookbooks, Baked: New Frontiers in Baking, by Matt Lewis and Renato Polafito. When I spied the cupcake version on the Smitten Kitchen blog, knew I had to make it for mamala. I added the root beer fudge frosting.
If you don't have time to make individual cupcakes, make it into a bundt, frost it and serve ice cream on the side. Either way, you won't be sorry.
Adapted from: Matt Lewis and Renato Polafito, Baked: New Frontiers in Baking and Smitten Kitchen (cupcakes)
Number of servings: 22 cupcakes or one (10-inch) bundt cake
PS: One year ago...
Marionberries have a short season. July to be precise. The plump, Oregon-borne morsels are the cabernet of blackberries, with a tart-yet-sweet flavor that's somewhere between raspberries and blackberries.
NPR states, "The marionberry, a cross between Chehalem and Olallie blackberries, was bred at Oregon State University as part of a berry-developing partnership with the U.S. Department of Agriculture that dates back to the early 1900s. It's named for Marion County in the Willamette Valley, where most of the field trials took place."
[Ed. note: To be clear, this has nothing to do with the late-D.C.-Mayor Marion S. Barry, who in 1990 was caught in an FBI sting smoking crack. Man, this blog suddenly got dark, didn't it? All apologies, we now return you to your regular programming.]
The original recipe calls for raspberries, but I chose marionberries as an homage to my home state. Feel free to use raspberries, blackberries or even boysenberries. I have been lucky enough to find fresh marionberries, but have used frozen too and it's delicious.
An incredibly moist, unassuming everyday cake that is perfect for breakfast, tea or a light dessert. Works well with ice cream or softly whipped cream, but it needs no accoutrement Well, maybe a cup of coffee!
Adapted from: Bon Appetit, March 2015 and Orangette
Number of servings: 8
"Chocolate doesn't ask silly questions, chocolate understands."
You don't see too many chocolate desserts in the summer. Usually it's all about summer fruit pies, tarts, crostatas, cobblers, crisps, ice cream, sorbets. Nothing against them, all delicious, but my soul still craves chocolate. So this is an attempt at the best of both worlds. Even the BF loves it and he's not exactly fond of mixing fruit with cake. [Ed. note: As The Offspring once eloquently opined, gotta keep 'em separated. (I'm just kidding, this is really good.)]
The best part of this dessert is that it's the best hack of the summer.
I make every single meal for my clients and family from scratch. Every day. But once in awhile, especially in the summer heat, it's nice to make things a little easier for the BF and me. Here you can be versatile, feel free to use your favorite boxed brownie mix (Duncan Hines Dark Chocolate Fudge Brownies "Extra Thick and Fudgy" was used here) or a time-tested from-scratch recipe. You can make homemade whipped cream or Cool Whip, I won't tell. Like another berry better than strawberries? Go for it.
For years, I had prepared this dessert with homemade brownies and fresh whipped cream. Then one night a friend came over for an impromptu dinner. I was short on time, knew the guest couldn't eat dairy, and hates coconut milk. So out came the boxed brownie mix (no butter) and Cool Whip (no cream), and it was awesome. She loved it.
It also held up better in the warm weather than homemade and did not wilt or weep in the fridge. The BF and I had leftovers for a few days and there wasn't a single crumb left.
Hope you enjoy this one over a very Happy Fourth of July! Not only is it our nation's birthday, but it's also our rescue lab Marlowe's fifth. [Ed. note: She doesn't look a day over four.]
And as a final note, it is also a year since I started this blog, the one-year blogaversary, and I want to sincerely thank you for reading. Feel free to reach out to me here, or on Instagram, Facebook, or Twitter (links above).
Flashback to blog #1: www.moveablefeast.me/blog/crispy-salmon-with-strawberry-salsa
Number of Servings: 4-6
Born on the Fourth of July. Happy Fifth Birthday Marlowe!
"I wonder what it would be like to live in a world where it was always June."
- L.M. Montgomery
Although well past high school and bright college days, still have that feeling in June that I'm playing hooky, and am compelled to commemorate the begining of September with "school shopping."
I was 11 years old when Alice Cooper's "Schools Out" was released. My older teenage brother played it loudly and incessently. [Ed. note: Is there any other way?] He also had an enormous Alice poster above his bed, the infamous one with Vince Furnier wrapped in a boa. Later. he would con my Momala into allowing him to go to a concert by taking my then eight-year-old sister, basically convincing her that Cooper was a folk singer. [Ed. note: GENIUS.] Never fails, June comes around and I can't get the "School's Out" lyrics out of my head.
My BF and I live across the street from a 4th-8th grade school, in the house he grew up in. [Ed. note: La Entrada, class of '83, represent.] Many of the neighborhood kids are graduating and will be in high school come September. Bittersweet, for me. Time is going by at warp speed and summer will be over before we know it.
These salmon kebabs, I make them every summer. It's beyond me that I never thought about threading meat or fish with two skewers instead of one (see picture). A game changer. The kebabs will not flip and spin every time you turn them. Bonus, most of you will probably already have all the necessary spices in your pantry.
We try to eat salmon as often as possible, and these kebabs are exceptionally flavorful and easy to make. Clients love them, and they're fast to prepare from start to finish (great for weeknight dinners). If you use your oven broiler, like me, we're talking five minutes.
Adapted from: Bon Appetit, June 2013
Number of servings; 4
Well, we got no class
And we got no principals
We ain't got no intelligence
We can't even think of a word that rhymes
~ Alice Cooper
Okay. So, I can be a tad stubborn in my dessert likes and dislikes. The BF can attest.
[Ed. note: Want to answer this honestly, but I've been falling asleep before her and value my own life.]
My existence has revolved around the dictum: if it is not chocolate, it is not dessert. Would think to myself, "What's the point?" It was never a problem to pass up fruit pies, tarts, parfaits, jams, jellies, or other such confections.
Then several years ago this tart changed my mind. Discovered it from Donna Hay's Seasons and it became a real show stopper for clients. Tart, tangy, colorful, not too sweet, and light. It's also one of the easiest desserts I have ever made.
It's not chocolate, but it works as a terrific distinctive summer dessert to end the meal with.
Adapted from: Donna Hay, Seasons
Number of servings: 4-6
Tart and Topping
Tart and Topping
Over the years (I started making this about ten years ago), many clients have grown to love this lentil salad. One of them orders it practically every single week. No wonder.
So easy to make, it's an extremely versatile side dish, and by itself as a main course it's straight-up vegan. The BF loves it, but he needs another protein, so I like to add soft-boiled or poached eggs, and/or chicken sausage (pictured above). Easy to pack for on-the-go sojourns, the dish can be served cold, warm, or at room temperature, and it even tastes better the next day.
I cook fresh lentils all the time, but have to say a terrific hack and time saver is to use Trader Joe's steamed lentils, which are found in their fresh produce section. They're delicious and have a firm texture, which is key to this salad.
This one is a perfect summer dish, and unlike most of these blog recipes, isn't an adaptation–it's wholly original. Feel free to make subsitutions, i.e., substitute parsnip for carrot, dill for parsley, and if you don't like fennel, use only celery. Make it your own.
Number of servings: 4
NOTE: If using Trader Joe's steamed lentils, take out of box, make three slits in the plastic. Place on plate and microwave for approx 45 seconds.
"You say tomato, I say tomahto."
September is one of those in-between cooking months. Summer is over, but it’s still hot out and the Farmers Market bins are overflowing with juicy, ripe tomatoes in myriad of colors. Autumn root vegetables have made an appearance, and I can't wait to leap into fall, but I promised my BF I would not start decorating or making anything pumpkin-related until Oct 1. [Ed. Note: It would be "All Halloween All The Time" in this house, if she could get away with it.]
This tart is a perfect end of summer meal—lunch, brunch, dinner or an even better appetizer. It's also a great way to use up all your ripe garden tomatoes in a quick and non-fussy fashion. And on muggy odd-weather weeks like we've experienced recently in the bay area (triple-digit heat followed by monsoon rain and lightning), lets be real, I don't want to bake when it's a bajillion degrees.
I have made this tart every September for the last decade with various crusts, i.e., one sheet of defrosted puff pastry, homemade rye, buckwheat, or polenta tart crust, as well as whole wheat pizza dough. This time I made it with Vicolo cornmeal pizza crust (see picture below). This is not a sponsored post, but these ready-made crusts are a godsend: freshly made, organic, all natural, no preservatives, and there are even gluten-free options. They come pre-packaged in the refrigerated section of your grocery store (Safeway, Trader Joes, Whole Foods, etc.), and if you like the taste and texture of cornmeal, you won't be disappointed.
If you can't find Vicolo in your grocery store, you can substitute with one sheet of defrosted puff pastry, rolled out to a 9x13 rectangle and placed on a baking sheet. Follow the baking instructions on the box and let it cool completely, then follow the rest of my instructions for the filling and assembly.
Number of Servings: Approx 2-3 (per one 8-inch tart).
Note: Ingredient list below is for one 8-inch tart, and Vicolo crusts come in packages of two. So if you want to make both you will need to double the filling amounts below.
More people will come if they think we have punch and crostata!
-Eric Cartman (who knows his pie substitutions)
If you're planning a La Resistance soiree, or even a Resist La Resistance soiree (hopefully the South Park fans will get this), you'll only need about two hours to throw this treat together, including resting and baking time. And Cartman is right, more people will show up.
Personally I prefer making crostatas because I like the fruit-to-crust ratio better than pies (read: I'm only in it for the crust).
And even if you have resistance fatigue, at least you can take advantage of the peak pluot and plum season with this crostata.
Adapted from: Honestly Yum
Number of servings: 6
I'm Jacquie, personal chef & recipe developer in the bay area. Living life with my wildly funny boyfriend and dog Marlowe. Lover of books, bourbon, chocolate and movies.