Blackberry Farm

Tom and I were talking about winning a mega lottery the other day, you know the type where you can't even comprehend the amount of money involved? We asked each other what we'd do with it, how much we'd give to family, etc and we both seemed relatively reserved with how we would spend it. I hadn't really given it serious thought before, but over the past couple of days I thought about what I would REALLY want to do and how I'd really want to live my life (if money weren't an issue). I always came back to Blackberry Farm.

I found out about this place while I was in graduate school in Knoxville, though I've never actually been. It's located in Walland, TN where I spent a large portion of my time sampling streams for sediment and e.coli and teaching elementary students about Africa. And, although I didn't realize it at the time, I was only minutes away from one of the most luxurious places in the country (and I'm not talking about Gatlinburg).

The reason I love this place is not just because it's 4,200 acres of pure Appalachian splendor, but because they do everything that I want to do; they are totally connected to the land.

The whole concept of "farm-to-table" is right there, in your face, everyday. In their gourmet restaurant, they serve their own vegetables and herbs, and fruit from their orchard. They also raise sheep and pigs for meat and cheese. They've even expanded into selling the cheeses, smoked meats, and preserved fruit. I think my obsession culminated with the recent publication of their cookbook: Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life.  

What would you do if you won the lottery?



Update: Blackberry farm also has Truffles. Not just at the restaurant, on the grounds too. Could this place be any more perfect??   via: Garden and Gun Magazine

The Smoker

Every year for Christmas Tom and I give each other small gifts, usually just stocking stuffers, books, etc (except this year Tom got me this granite mortar & pestle. Swoon. Made the best guacamole ever)

We also chip in and do one big gift. Last year we finally joined the 21st century by switching to a flat screen T.V. (granted, that was made easier by upgrading the free T.V. I won at the company Christmas party). This year we decided to finally get something we've been drooling over for a while: a smoker (Tom longer than I have because he's actually used one before, and I hadn't given much thought to smoked meat until I moved to the south). Smokers come in several shapes and sizes (and everyone who owns a smoker has a reason why their style or their sauce is the best). They can be found on trailers, in back yards, at tailgates etc, and just about all of them are modified to a specific cooking style. They go way beyond your standard grill. The main types of smokers that I've seen are, the bullet style (Webber Smokey Mountain or Big Green Egg), the barrel style, and then the custom, homemade smokers (for the ultra-BBQ master).

 

Bullet Style

 Barrel smoker with offset firebox

 

This is just to give you an idea of the custom smokers

BBQ is a religion down here.

We ended up going with a barrel smoker, one that looks very similar to the center picture. Tom took care of setting it up and seasoning it (I'm not sure what goes into that, but I think it involves fire and magic). We tired it out for the first time this weekend on a pork shoulder and we were VERY impressed. We still need to tweak timing and temperature but I think we might have a new weekend pastime. BBQ anyone?

Keeping the meat moist with a mixture of apple cider vinegar and apple cider

Speaking of BBQ, we were able to nail down a pretty awesome sauce for the pulled pork. We loved it, it's tangy, sweet, and a bit spicy, so good you can eat it by the spoonful (but don't let anyone see you). We had a bit of leftover Maker's Mark from our holiday party and I think that really set it over the top. I used a combination of a recipe from All Recipes and one from Epicurious and my own spices (specifically cayenne). The result: Bliss. Here's the recipe

Maker's Mark BBQ Sauce
1/2 onion, minced
4 cloves garlic, minced
3/4 cup Maker's Mark
1/2 teaspoon ground black pepper
1/2 tablespoon salt
2 cups ketchup
1/4 cup tomato paste
1/3 cup cider vinegar
2 teaspoons of smoked paprika
1/4 cup Worcestershire sauce
1/2 cup packed brown sugar
1/4 cup backstrap molasses
2 or 3 dashes of cayenne
1/3 teaspoon hot pepper sauce, or to taste 

In a large heavy pot over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes (the smell is POTENT but just go with it), or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, paprika, Worcestershire sauce, brown sugar, molasses, cayenne, and hot pepper sauce. 
Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer.

Christmas time.

He's got the spirit, do you?

I still don't believe that Christmas is only two days away. I'm usually on top of everything (gifts, cards, food) by mid-December. This isn't because I'm a planner (I'm famous for my procrastination), it's because I love all things Christmas. The music, the clothing, the decorations, and the overall spirit of giving (all while trying to avoid the mall...crazies). If you're looking for last minute gifts (especially if you're on the cheap, like us, "it's a Tiny Tim Christmas!"), and you're not interested in fighting for that last snuggie for two. I have a couple of suggestions that I tried to pass as gifts (warning, when I told a co-worker of said gifts, her response was "how cheap of you!" proceed with caution).

Fact: No one wants this.

Chocolate & Peppermint Bark Cookies adapted from Cookin' canuck who adapted it from Bon Appetit magizine

2 cups all-purpose flour
1/4 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 tsp pure vanilla extract
1 large egg yolk
6 oz. bittersweet chocolate, chopped
3 finely chopped peppermint candy canes (about 3 ounces)
2 oz. high-quality white chocolate

3 candy canes = about 1/2 cup

Preheat oven to 350 degrees F. Line the bottom of a 13x9x2-inch baking pan with parchment, letting it hang over the sides of the pan.

In a medium bowl, whisk together flour and salt and set aside. In the bowl of a mixer, beat butter until creamy, about 2 minutes. Gradually beat in sugar. Continue to beat until the mixture is light and creamy, about 3 minutes. Scrape the sides of the bowl as needed. Beat in vanilla extract and egg yolk. Turn the mixer to low speed and gradually beat in the flour mixture, until just combined. Do not overmix.

Scatter the dough over the bottom of the prepared pan and gently press it, with slightly moistened fingers (this is important, dough sticks to dry hands), to form a flat layer. Prick all over with a fork.

Bake the cookie layer until golden brown and slightly puffed, and edges are beginning to pull away from the sides of the pan, 25-30 minutes. Place on a cookie rack and immediately sprinkle chopped bittersweet or semisweet (or a combination of the two) over the cookie layer. Let the chocolate sit for about 3 minutes. Using an offset spatula (I don't have one of these, I found that the back of a large spoon works quite well), spread the chocolate into an even layer over the surface of the cookies. Immediately sprinkle crushed candy canes, over the chocolate layer.

Place chopped white chocolate in a medium metal bowl (I used a glass bowl, worked just as well) set over a simmering pot of water. Stir constantly until the chocolate is melted and smooth. Using a fork, drizzle the white chocolate over the peppermint candies. Chill for approximately 30 minutes.

Gripping the overhanging parchment paper, lift the cookies out of the pan and place on a work surface. Using a large, sharp knife, cut the cookies into irregular pieces. This can be stored in an airtight container in a refrigerator for one week.

Highly addictive, don't say I didn't warn you.

Italian-Herb Party Mix
Adapted from Noble Pig, who adapted from Cuisine at Home

For the party mix-
2 cups each: Chex Corn, Chex Rice and Chex Wheat cereal squares
2 cups mini pretzels*
1 cup peanuts

For the Butter-Spice Mixture-
4 Tablespoons unsalted butter
1/4 cup olive oil
2 Tablespoons balsamic vinegar
1 Tablespoon Worcestershire sauce
1 teaspoon each dried oregano, thyme, parsley
1/2 teaspoon each: red pepper flakes, salt, garlic powder and onion powder

For the Cheese-Herb Mixture-
1/2 cup grated Parmesan
1/2 cup chopped fresh basil
1-1/2 teaspoons chopped fresh rosemary

Preheat oven to 250^o F.  Mix cereal, pretzels and nuts for the party mix in a large bowl; set aside.

Melt butter in a saucepan over medium-low heat.  Add oil, vinegar, Worcestershire, Italian seasoning, pepper flakes, garlic salt, garlic powder and onion powder; stir to combine.

Off heat pour butter-spice mixture over party mix and keep tossing until it is fully coated.

Transfer party mix to a baking sheet.  Bake mix 1-1-1/4 hours (I did mine for 1 hour only), stirring every 15 minutes.

Combine Parmesan, basil and rosemary in a bowl, sprinkle over party mix and toss together while mix is still warm.  Cool mix on a baking sheet and store in an airtight container up to 1 week.

*For the pretzels you can use any shape, just make sure they are small, I went with the sticks.
**The recipe suggested using slivered almonds, I used peanuts because I love peanuts in party mixes, but any nuts will do.

Tie a little bow around this, and you have yourself a nice (albeit cheap) gift that everyone will enjoy. 

Happy holidays everyone!

Roasted Garlic Mashed Potatoes

Sorry to be all about empty promises and let downs, but remember that post where I said that I'd be cooking Thanksgiving? Well, now it's looking like we're going to Tom's parents for the holiday (which is good, because I don't actually have any of the necessary Thanksgiving equipment, like a roasting pan, turkey baster, and a bottle of bourbon). I did get a chance to make one dish, for Tom's holiday party at work. I never actually tasted it, but I heard it went over pretty well.

This recipe comes from Rick Rogers, who is well known in the culinary world as a teacher, writer, and critic. He's written over 35 cookbooks, many of which are about holiday meals. I decided on his mashed potato casserole mainly because it was considered a "make ahead" dish. I knew Tom had to take it into work the next day and it would taste best out of the oven there. I included roasted garlic in the recipe to add some depth of flavor to the dish. I only added one head for fear of it being too garlicky (that's actually not possible for me, but I was cooking for others), but I think next time I would add two or three.  I apologize profusely for the photos. It was nighttime and my kitchen has some pretty terrible lighting.

Roasted Garlic Mashed Potatoes adapted from Rick Rogers Mashed Potato Casserole

Makes 8 to 12 servings
The casserole can be prepared up to 1 day ahead.

1 (or up to 3) head(s) of garlic
Olive oil for drizzling
5 pounds baking potatoes (such as russet, Idaho, Burbank, or Eastern)
Salt
8 ounces cream cheese, cut into chunks, at room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 cup sour cream, at room temperature
1/2 cup milk, heated
1/2 teaspoon freshly ground pepper
Chopped chives or parsley, for garnish (optional)

1. Preheat oven to 375°. Peel off the outer layers of the garlic, leaving the skins of the individual bulbs intact. Slice off the top 1/2" of the pointed end, exposing the individual garlic cloves. Place garlic on aluminum foil and drizzle 1-2 teaspoons of olive oil over the bulb and let it sink in between the cloves. Cover the clove with the aluminum foil and bake on a baking sheet from 45-60 minutes, or until the cloves are browned and soft throughout. Remove from oven and set aside.
2. Fill a large pot (at least 5 quarts) halfway with cold water. Peel the potatoes and cut into 1"chunks and drop them into the pot. Add more cold water to cover the potatoes by 1 to 2 inches.
3. Stir in enough salt until the water tastes mildly salty. Cover tightly and bring to a full boil over high heat, allowing at least 20 minutes. Reduce the heat to medium-low and set the lid askew. Cook at a moderate boil until the potatoes are tender when pierced with the tip of a small, sharp knife, 15 to 20 minutes. Do not overcook the potatoes.
4. Drain the potatoes well and return to the warm pot. Stir over low heat to release more steam, about 2 minutes. Remove the individual garlic cloves from their skins (I found it works best to just squeeze them out), and add them to the pot. Also add the cream cheese and butter. Using a hand-held electric mixer, mash the potatoes until the cream cheese and butter melt. Beat in the sour cream and milk. Season with 1 teaspoon salt and the pepper. Transfer to a buttered 9 X 13-inch baking dish. Cool completely. (The potatoes can be prepared up 4 hours ahead, covered loosely with plastic wrap, and stored at cool room temperature, or cool, cover tightly with plastic wrap, and refrigerate for up to 1 day.)
5. Preheat the oven to 375° F. Bake until the potatoes are heated through 30 to 40 minutes. Serve hot, sprinkled with the chives, if using.

enjoy!

Last Farmer's Market of the season

Shoppers on Cathedral Square

This past weekend, Tom and I rode our bikes over to Cream and Sugar and met up with Mobilians on Bikes for our Saturday morning ride to the farmer's market. This was the last market of the season until it returns in the spring, sometime in April.

Cathedral Basilica of the Immaculate Conception

Mobile's Market on the Square is a diverse, centrally located farmers market for growers and shoppers in the tri-state area. The market features some of the best, seasonal produce, meats, handmade soaps and candles, cheese, pasta, seafood, etc.

Pecan Season!

While the market has been steadily gaining popularity (at least over the past two years since moving here), it's still only open for a few months out of the year: April-July and October-November.  With such a long growing season, plus the recent boost in popularity, I'm hoping for a transition to a year-round market soon. Fingers crossed! We had a great time last week, picked up some eggs, met some new friends, and met a bulldog named "Gumbo"! We're excited for the spring market to start already!

Gumbo

Just because the market is over, doesn't mean that you should stop buying local produce. Ang Jordan over at Gulf Coast Local Food has posted several links and resources to help you find produce in the area. In fact, a few weeks earlier, she posted information about picking your own Satsumas over at Sunnyland Satsumas. It runs from November 19-December 19 and it's $1/lb. Tom and I can't wait to get over there and pick our own!

Satsumas

Mushroom Casserole

"Cold" is a relative term here in the deep south. When the high temperature drops below 75°, jackets, hats, and scarves slowly emerge out of winter storage and onto the streets. I'm not one to judge though,  I'll bust out a scarf at any given opportunity. That, and I'm pretty sure I've adjusted to the weather here...to the point that my fingers start to turn blue at 55°-60° (I still act like I'm "cold-weather tough" though). Anyway, the temperatures have started to drop, and Thanksgiving is upon us, which can only mean one thing: casserole season.

Mushrooms in a dimly lit kitchen + high ISO, delicious!

Few things are more comforting than a well made casserole. I'm pretty particular about my casseroles, I'm not big on taking too many short cuts, I prefer it to be as "from scratch" as possible (granted, that's easier because I don't have kids), and Heidi's recipes over at 101cookbooks usually come through. My main complaint about her recipes is that she (unfortunately) frequently uses ingredients that are hard to come by in Mobile. She has so many recipes that I would LOVE to try, I've just had a difficult time finding all of the ingredients, but I adapt where I can. However, this is one recipe that simple, delicious and easily customizable. You can add nuts (especially roasted pine nuts, which I want to try next time), greens, or even chicken. It takes a bit of time, so you will need to set a good two hours aside (unless you have brown rice already cooked), but it's definitely worth it.

so good!

Mushroom Casserole adapted from 101cookbooks

1/2 pound (8 ounces) brown mushrooms (I used baby Portabellas), cleaned and chopped
1 large onion, well chopped
3 cloves garlic, chopped
3 cups cooked brown rice
2 large eggs
1 cup Ricotta cheese (the original recipe calls for cottage cheese, which I was out of, so I used Ricotta. I think I liked the Ricotta better, it was creamier)
1/2 cup sour cream
1/2 teaspoon fine grain sea salt
1/2 teaspoon freshly ground pepper
1/3 cup freshly grated Parmesan cheese
a bit of fresh tarragon, chopped

Preheat oven to 350°F. Grease a medium-large baking dish (smaller than 9x13) with a bit of olive oil and set aside.

In a large skillet over medium-high heat saute the mushrooms in a spoonful of coconut oil (better than olive oil for medium-high heat cooking) sprinkled with a couple pinches of salt. Stir occasionally until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.

In a medium bowl whisk together the eggs, Ricotta cheese, sour cream, salt and pepper.

Combine the rice mixture and cheese mixture in a large bowl, stir until well combined and then turn out into the prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the chopped tarragon and the remaining Parmesan.

Serves about 8.

More to come...

So, it's been well over a month since I've posted. Blame the wedding, blame the honeymoon, and blame the fact that our computer was completely full of pictures/music/etc that we couldn't store anything else on it (and you know I like to document my progress...even if the photos are blurry or have terrible lighting). And, we had a VERY difficult time finding a hard drive that was compatible with Mac OS-X. Enough with the excuses though, I have been wanting to blog again for some time, I just haven't taken the time to actually do it. In fact, I recently made some blueberry scones and some cinnamon raisin bread that I thought about posting, but it just never happened. However, a conversation that Tom and I had last night provided fodder for my new project:

Tom: Looks like it's just going to be us for Thanksgiving

Me: That's cool, maybe we can just have a relaxing few days at the camp

Tom:  I still want to make a turkey though

Me: Ok....it's just the two of us, so maybe we can just get a small turkey breast? (Starting to get nervous at this point because I'm slightly intimidated at the thought of cooking a turkey...but it's just a breast so we're fine, right?)

Tom (pouting face develops): But...leftover turkey sandwiches are the best!

Me: Oh, we'll still have plenty of leftovers, don't worry

Tom (still pouting): but the dark meat is my favorite!

Me (freaking out...but...on the inside): fiiiine, we can get a turkey

Tom: Yeah, we'll only need a small bird, an 8 or 9 pounder. And, let's make it a full Thanksgiving! We need stuffing, some potatoes, squash casserole and maybe a dessert?

So, there you have it. I'm jumping on the food blogging bandwagon (albeit a bit late) for Thanksgiving recipe posts. Most will be experimental, and you may even witness complete disasters, but hey at least I get a Thanksgiving trial-run of sorts; I'm only cooking for us. Besides, now that we're married, Tom's still obligated to love me, even if I set the bird on fire.