Mile High Chiffon Pie

My very good friend, Laurie Mealy, shared her grandmother’s recipe with me. I made it today. Mine is lumpy (no, that isn’t corn!) but it tastes great! It wasn’t particularly hard to make and will be a lot easier the next time. Here’s a link to the recipe:

Laurie’s Grandmother’s Mile High Chiffon Pie

MileHighChiffonPie.jpg

And here’s the recipe as a JPG. Below it you will find the original recipe. Laurie’s grandmother obviously knew what she was doing. My recipe has more instruction so that the next time I make it, I’ll have a better chance of it not being lumpy :-).

Lauries Grandmothers MileHighChiffonPie.jpg

Lauries Grandmothers MileHighChiffonPie.jpeg

What do you do on a food tour?

If you go on a good food tour, you do more than just eat. You learn about the local culture. In this case, we learned about how people shop for food at the markets in Barcelona. As I said in my last post, Pauline, our guide from Devour Tours, was wonderful and and I learned a lot!

We took the Boqueria Market tour. It is an old market that has been renovated over the years. I had to google it to help me remember dates, but the roots of the market go back to 1200. There are many markets in the city, and people tend to shop their local market where they get to know the stall owners, and meet and visit with their friends. I do so wish there was something like this at home… the grocery store is just not the same.

We started at the front with coffee…

IMG_5244

IMG_5239

We moved through the market, and outside it a bit, and then back in, eating and talking.

IMG_5251

IMG_5252

IMG_5241

I learned a lot about jamon, very thinly sliced ham. We got to try some of the expensive ham, from pigs that live in the forest and eat acorns… I’d eat a bit of the every day if I could afford it. You really can taste the difference!

IMG_5285

IMG_5288

There is a lot of seafood here…

IMG_5280

IMG_5284

I like fish better when it isn’t looking at me :-).

I’ll share more from the rest of the day in a few hours. We are about to head out to Park Guell now!

 

 

Day 3…

We have been on the go all day long. First we went on a food tour with Devour Tours and it was fantastic! Many thanks to Pauline, who was our very own guide.

Food Tour-01

Food Tour-02

And there is so much more that we did today but it is 11:00PM and everyone is going to bed. INcluding me! I’ll be sharing more from today, tomorrow. Until then, sweet dreams!

The pecan pie story…

I decided to try a new pie crust this year, using Steve’s Gluten Free Cake Flour and a pastry recipe from Patisserie GF. I made two batches and refrigerated them overnight thinking I’d get the pies in the oven pretty quickly the next morning.

Here’s what I learned: pastry is different from a pie crust. I realized pretty quickly that that was not going to work (my first ‘wrong’). I turned to my no-fail pie crust by Annalise G Roberts that I’ve written about before (click here). Here’s a link to the pie crust recipe but be aware that it is written for the Authentic Foods Classical Blend GF flour. I can’t say how it will work with other GF flours. It didn’t take long to make the two crusts, but it threw me off my stride.

Then I made the 1st pie filling. I used a recipe from United States of Pie by Adrienne Kane, an excellent resource. Her recipe is similar to many except that she recommends toasting the pecans before adding them to the mix.

I had everything measured out, got the first pie in the oven, and then realized that I had not added the dark Karo syrup (2nd ‘wrong). Words escaped my lips but I decided what the hey (hay?) and pulled the pie out of the oven. I added the Karo syrup and tried stirring it in. Not a good plan, so I dumped the filling into a bowl and stirred it up, returned it to the pan and put it in the oven.

At this point, I was beginning to have real doubts about my mental faculties. However, in my defense, Steve was bustling around the kitchen. He was being helpful but I realized later that I am used to concentrating more when baking. Not his fault, it’s on me that I was easily distracted.

I made the 2nd pie, put it in the bottom oven, set a timer for it and waited. It was when the buzzer went off for pie #1 that I realized that somewhere in there I had (3rd wrong) turned off the top oven!!!!! Geez, Louise. No wonder it looked like it wasn’t cooking. I turned up the heat because, why not?

Both pies got done at the same time, they look about the same, and they both tasted great. I was stunned.

Here’s what I learned:

  • If you have a no-fail crust recipe, use it.
  • Pecan pie is very forgiving.
  • 3 wrongs sometimes to make a right.
  • As Buzz Lightyear says: Never give up. Never give in!

Cranberry sauce that can’t be beat…

It’s fast and easy and delicious!

  1. Wash 1 bag of cranberries.
  2. Put them in a microwave-safe bowl with 1 cup sugar. (Use 3/4 cup sugar if you like tart cranberry sauce.)
  3. Cover the bowl with plastic wrap, then peel back a little to let steam escape.
  4. Microwave on regular 4 minutes. Stir. The bowl will be hot so use pot holders.
  5. Microwave another 4 minutes.
  6. Stir in 1/4 cup brandy OR Grand Marnier OR whatever sounds good to you.
  7. Cool. Eat, or chill in the refrigerator. Then eat.

This and that from Boise…

I walked in the mornings in the area around my hotel and I was surprised to find this mailbox:

IMG_8145

It stood in front of a Bigelow plant. I asked someone walking out and yes, they do package tea there. I’ll bet it smells really good inside that building.

There were several trees sporting these lovely seed pods. FYI: I used my iPhone with the Camera+ app to take all of these photos. I am impressed with the quality especially when I remember that little tiny lens on the iPhone.

IMG_8176

I don’t usually take photos of what’s for lunch, but this was special. Nancy, who works at The Quilt Crossing, is also the person who makes lunch for the classes. This is a bowl that starts with warm brown rice and then you can add: chopped cabbage (green and red), green onion, roasted peanuts, 2 kinds of grilled chicken, crushed ramen noodles (not gluten free so I passed on those), and 2 options for dressing. It was fantastic!

IMG_8144

I forget just how much I like a meal in a bowl. Steve, if you see this, it’s a good choice for dinner :-).

The Idaho State Fair…

Before I left Boise, I got to spend an evening at the Idaho State Fair with Patty, Marsha, and JoAnn. They go to the fair every year and know what exhibits to visit and where to find the best fair food.

IMG_8170

Let me just say that the corn on the cobb was mighty fine but my favorite fair food was the Tortato made from Famous Idaho Potatoes.

IMG_8169

Imagine a deep fried spiral-cut russet potato. That’s a Tortato. Just looking at the picture makes me want another one. Why are these not available everywhere? On the other hand, maybe it’s good that they are not to be found in Sherman, TX.

We visited the flower show. Isn’t this an amazing flower!

IMG_8167

This sunflower seemed to glow. Both of these flowers had ribbons.

IMG_8165

We saw all kinds of needlework on display and I got so busy looking that I forgot to take pictures. We visited the Guinea pigs and rabbits and then we hunted down dessert: caramel apples for Patty and Marsha, a candy apple for me, and an apple dumpling for JoAnn. Too busy eating to take a picture.

IMG_8175

We did not ride any rides but they sure were pretty against the clear blue sky.

I can’t remember what this guy was selling, but his Minions were pretty cute.

IMG_8164