the recommended altitude adjustments for a pie are basically to add more water to the crust, and use softer/wetter fillings that don't need as much time to cook. and good luck keeping the gluten from toughening and the crust from getting soggy.
this is frozen peaches and huckleberries. we'll see how I did at the texture in a few hours.
Happy spring! I just weeded a garden bed so it's time for cleavers lemonade.
Pick young cleavers (Galium aparine, aka that sticky shit) and juice them by any available means. I chop them and put them into the blender with enough water to make it go, then strain through cheesecloth. Mix with lemon juice, sugar, and sparkling water to taste.
In addition to the lurid color, this has a kind of mown grass promise of summer flavor to it.
2 days to go on my #UseItUp experiment. Working from home means I can bake bread - this is the last of that buy nothing bread flour + the last of the hemp seeds, topped with canned herring in mustard sauce that I bought on a whim, and parsley from the garden.
I've ordered my grocery deliveries for the weekend (produce box + regular) and forcing some creative cooking has been good, but I'm really looking forward to not having to think as much about what I'm gonna eat.
The pumpkin rolls are disappointing though, they're a little undercooked and the fennel was a bad choice.
At least I used up two things making them (a smidge of semolina flour, and the dregs of a jar of molasses).
Week 6 of my grocery #noBuy. Noodles with sesame oil, soy sauce, onion, garlic, dried shiitakes, canned sardines, overwintered kale, and foraged nettles from my neighbor. I feel like a genius tonight, the sardines really bring everything together.
I am excited about this breakfast cookie concept. They don't have more sugar than I'd typically put in oatmeal, and will hopefully be a better disguise for gritty whey powder.
I calculated the caffeine contribution from the matcha so that I should be able to have exactly one without overdosing, we'll see how that goes.
My attempt at jam-filled daifuku was not a success. Starchy & a mess; I threw powdered sugar on the oozing lumps and slammed them into the freezer. They're at least possible to put in your face now.
Happy solstice, all!
Salmon in a marinade/glaze made from soy sauce, summer solstice jam, ginger, garlic, and sesame oil. Wild rice with bits of dried red dates & smoked Suillus. Orange miso glazed beets, the only thing without a foraged ingredient. Onigiri with Hood Canal sea lettuce and Suillus furikake, filled with summer solstice-picked red leaf plum umeboshi. Garnishes came from my yard today - chickweed, bittercress, and chives.
4/6 pies complete. This is layered pumpkin-chestnut, layered pumpkin-chestnut-flowering quince (made from leftover filling bits), and apple-quince. The maple ginger banana cream is in the fridge.
Chocolate cream and the mise en place for Meyer lemon huckleberry meringue before I quit for the night.
I like to grow food, and harvest food from the wild.
Toots may contain un-CW'd meat & booze.
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