Time, a component of the process.

 I'm making a small pan of cornbread this morning. Mostly, because it sounds good right now.

The process started me thinking.  Using time as an ingredient.  This is something I had to consider as a mechanic. Things take Time to happen, so time is a component of the process. Cooking is no different.

We like our corn bread kicked up a bit.  Oh, the Jiffy mix is our go-to.... but making it POP is not so hard.

Replace the milk with buttermilk.  Instant flavor boost.  Now, into the milk and egg mixture, toss a pinch of red-pepper flakes and a few grinds of black pepper.

Stir this mix up well, and set it aside for at least 20 minutes. Long enough for the oven to heat up and the cast iron pan to warm.

What's happening here is this.... the pepper flakes and ground black pepper are 'blooming' in the buttermilk mix. Flavors are being extracted from the dried spices, and released into the liquid component of the corn bread.

When the Jiffy mix is finally blended in, the flavors will spread evenly throughout the final product.

Boom... time is a component of the process.

Building a beef stew.....

Stew, or Beef Stew as I'll aim the thoughts today, is a catch-all pot of fridge Velcro.

Each of us may have a specific image and taste in our mind when we think beef stew, but it's a safe bet we will all have a different answer.

Now, I've built a passable emergency beef stew out of canned goods with 30 minutes notice.  The peoples ate, and were happy. In the end, that's what matters... isn't it?

That said, it can be an angelic dish of properly melded flavors that kindles a warmth in the soul.  Reaching that point takes one of the most important ingredients in cooking; Time. Time and maybe some thought as well.

In my small world, I love to 'build' a good beef stew, and here are some of the guidelines I follow.

*  The beef in beef stew can be anything really, but there is a best cut with a best way to be handled.  I prefer chuck, as in chuck roast, but there is a process.  First, this is planned long before the stew is actually built (Yes, built, layer upon layer of flavor and texture).

A family dinner sometime before stew day will be roast beef with veggies.  The roast will be slow cooked in a Dutch oven, and potatoes and carrots will either be roasted with it or on the side.  There must be enough roast left over to more than make the stew.  Also save any roast veggies, potatoes, and any leftover gravy.  They will all serve in the stew.

The magic here in handling the beef is this.  The leftover chuck roast must be refrigerated overnight, at least one night, before stew day. There is something about this process of moist slow cooking, bringing it cold, and then re-cooking as chunks simmering in the stew that makes the beef incredibly tender and flavorful.  It WILL shred itself, given time.  That's your call.

*  Cook everything.  By that, I mean all the ingredients are cooked before they hit the stew pot, and then are cooked again together.  The bit of extra work it takes to brown and sauté the veggies will bring a host of extra flavor to the party.  This can be done in a fry pan with some butter, or by roasting in a very hot oven till things get brown, and maybe even slightly blackened around the edges.

What should be sautéed or roasted like this?  Any hardy vegetables you will be using.  Not the herbs or spices, as they are a bit delicate for this treatment.  I'm talking about onions, potatoes, parsnips, turnips, carrots, celery... all of which my beef stew will have in it.  These veggies, course chopped, will flavor-splode when cooked to a golden sear.  This can't be done in a stew pot!

* Cutting the beef and veggies properly.  Whether you like a fine dice or a rustic rough chop, the key is getting all it chopped alike.  The cut will effect the cook time, final texture, and joy in eating the stew.  Some folks like a challenging lump of beef staring at them from the spoon, while others want to spread their stew on buttered bread and eat it like a slice of pizza.  You choose which when you apply knife to board.

*   Now, texture matters.  Beef and veggies roasted the day before will eventually crumble after hours of simmering in the stew pot.  This is a good thing, even a grand thing.  They are tender and have released all their flavor into the pot.  On the other hand, some of us like to bite into something in each spoonful.  Something not turned totally soft.  Something with it's own identity.  To do this, reserve some of the beef and roast veggies.  Put them into the pot for the last 30-45 minutes of simmering.  They'll cook through, but retain their individual flavor and texture.

There is a reason to using the roast veggies left over from the meal, and also vegetables and potatoes done specifically fresh for the stew.  The different handling and cook times will have the ingredients behaving differently.  While the left over 'twice cooked' potatoes and carrots will break up far sooner into the stew, the fresher ones will retain some body of their own.

* If you are putting peas in the mix, use frozen peas, and add them in no more than 20 minutes before serving.  Trust me on that.

*  Liquids.... yes, you need that.  The veggies and meat will give up some, but we need enough to make a simmering pot come to life.  Here's the thing; We could use water, but why give up the opportunity?  Make it a point to have every single thing you add to the pot bringing it's own spirit to the game.  Instead of water, use beef stock, chicken stock, Lager beer, or a mixture of these.  If you enjoy a glass of wine while cooking, don't forget a tip of the bottle for the pot!

* Speaking of flavor, we need to remember that our foods contain flavors we love, but they need help to deliver on that promise.  

Flavors are soluble, and that helps them reach our tongue. But, and it's a big But, not all flavors dissolve by the same cooking method.  Some need heat, while some need water.  Some flavors demand acid before they will come to the party, and others demand alcohol.  Many flavors will only dissolve in fat, which has it's own flavor to carefully choose (Butter!).The most important ingredient that helps flavor along is the simplest one of all; Time.  A stew that's simmered for two hours does not taste the same as one that's cooked for six.

*  Spices, herbs, and such.  Most of these want added at the end of the process.  They will remain brighter, sharper, and less muddled if we mix them in for the final hour or two.  An exception is garlic.  If you are using larger chunks of fresh garlic (as you should!) then they can simmer all day.  Small bits of crushed garlic, or (may the angels weep) powdered garlic should go in the end.

* To paste or not to paste?   Talking about tomato paste here.  If you like a deep brown stew that's a little sharper to the tongue, a little can of tomato paste can do that trick.   I like to add a few tablespoons of it at a time, and stir well between additions.  It doesn't always want the entire can, and the flavor can be a bit overpowering.  Add a bit, stir, simmer, taste, and maybe add a bit more.

Of course, it's doesn't need any tomato paste at all if you chose not to.  No worries, this is the cooks canvas to play on!

*  Barley, wheat berries, or beans..... if you want, go right to it.  Any of those can stretch the dish and bring their own soul into the pot.   I like pearled barley, but herself does not.  It's a matter of taste and choice.  In using any of these, allow for sufficient cook time, as in hours.

I think you will find the base ingredients, simmered long and slow with whatever liquids you chose will reward you with enough flavor that the spice cabinet can take a back seat.   Save that final hour for adjusting flavor.  In fact, I seldom taste my stew until that point, and I always invite anyone at home to join me in the tasting and adjusting.  It's a family thing.

*Thickening.  No, we don't need a roux or cornstarch or even Masa (which I use in Chili).  The thickener is already in the stew, in the form of the potatoes.  As the spuds cook, the starch granules in them will hydrate and begin breaking up.  This thickens the stew while bringing even more flavor to the game.

So, stirring is not optional in a great stew.  Think five minutes out of every thirty, spent gently stirring the pot.   It used to be called 'adding the love', and that's not far off.

Now, what if you are doing a down and dirty fast stew for a house full of hungry teenagers and other assorted ruffians?  You don't HAVE six hours of simmering and stirring to make it happen.

Here is a cooks trick to use in that situation.  Pull a few cups of your simmering stew and place them in a blender.  Add a splash of cold milk, and hold the lid on the blender with a thick towel.  Give the machine enough pulses that everything is well chopped and blended.  Pour it all back into the stew pot, and stir it in.  Abracadabra... thick stew!

Stew is really an expression of the cook's will, if not their soul.  It rewards thought, patience, planning, and all the loving.  It all comes out in the bowl at the end.

Cranberry bacon sticky buns!

"Honey.... make me something sweet, please?"

"Okay, Abracadabra. You are something sweet."

What's this? Only..... Cranberry Bacon sticky buns, with lots of butter, brown sugar, and cinnamon.

Whole wheat, so they are healthy too.

How to create such a special treat? Oh... that's not hard at all. Let's see if I can help out with that.

As typical of my 'recipes', no amounts given. I seldom measure ingredients, so anything I put in writing will just be wrong.

First, we make a bread dough. I used whole wheat flour because it's what I had on hand, but AP would be even better. It's a basic yeast dough, only we are looking for it to be a little looser than regular bread dough. Think 'Sticks to the mixing bowl' and you will be fine.

In addition to the regular dough recipe, add a few tablespoons of sugar and an egg. I use Demerara raw sugar by choice, as it seems to keep itself together through the process. Also melt a half stick of butter and add to the dough as it's mixed. All of these additions will mess with the flour/water ratio, so keep some extra flour on hand to add as needed.

I do all that in a Kitchenaid mixer with a dough hook, just working it till it all comes together in an even ball of dough that sticks to everything it touches.

For the first rise, I leave it all right in the mixer bowl. Brushed with some melted butter to keep it from drying, it sits next to the stove in a warm spot.

While the dough is on it's first rise in the warm spot, render bacon of choice. If it's packaged, figure at least half a pound. In our case, I sliced applewood slab bacon into strips and fried a large pan full. This gave me a few slices to munch as I worked.

Fry the bacon crispy, and move it to paper towels to wick away extra grease. I certainly hope you have a container of bacon fat going to keep the left over rendered goodness... right?

When the bacon is cooled, cut in chunks and drop in a food processor. Pulse the processor till the chunks are broken up.

Now, to the processor add about a cup of dried cranberries. A little more, a little less.... to your taste. We LOVE the tart flavor of cranberries!

Once more, pulse till the berries are chopped up and all is mixed will in a crumbly texture. Now, add about a cup of brown sugar, and a tablespoon of cinnamon. Pulse away till it's well mixed. Set aside in a bowl till the bread dough has doubled in it's first rise.

When the dough has risen, lay out a half-sheet pan and spray with cooking oil. Dump the dough on the sheet pan, and work it out till the pan is covered. Dump out the cranberry-bacon filling onto the dough, and spread evenly across the surface. Try to leave about half an inch of uncovered dough around the edges.

In the microwave, melt a half stick of butter in a cup. Gently pour the melted butter all over the spread filling mix. Yes, this butter could have been added to the processor just fine... but I forgot. Doh!

Now, starting at one edge and working with wet hands, lift the edge of the dough and begin rolling it up. Continue till you have a soft fluffy 'pillow' of rolled dough and filling.

Using a chefs knife or a dough scraper, slice the roll into four even rounds. Place these rounds cut side down into a buttered casserole dish. Give the dough rolls a brush with melted butter , and set in a warm place for the final rise.

When is the second rise done? When you can make a light depression with your finger and it doesn't spring back, that's a good sign the dough is ready. I like to see it fill out the casserole dish if possible.

While the dough is on it's second rise, preheat the oven to 350 degrees. We are going with a somewhat lower temp than normal bread because of the sugar in the recipe. Go too hot, and it will burn.

Just before putting the rolls in the oven, brush them again with a mix of melted butter and raw sugar. Keep stirring the sugar crystals in, and try to get an even spread of them on the rolls. Now, dust on more cinnamon over the butter.

Bake at 350 for 30-35 minutes, and start checking. We are looking for GBD (Golden brown and delicious), with an internal temp of 190 degrees.

At 190, pull the rolls and set the casserole dish on a rack to cool. Once again, brush the rolls with melted butter. This is luxury... not health food. Butter, Sugar, Cranberries, and Bacon... no stinting here!

Let the rolls cool till just warm, and serve. You will find them lightly sweet, tart, and smoky all at the same time.

Go right ahead and play with the filling mix any way you choose. Pecans and walnuts are classic. Raisins go without saying, but what about chopped dried mango, or pineapple? How about mixing some rum with the final butter brushing? Go where the spirit leads you!

Cafe Dumond Coffee, with Chicory....

 

I think we've talked about coffee here at the Dragon's lair.  It's an important part of our day, and we do try to elevate every cup.  That means we are grinding our own beans and oftentimes even mixing them to taste.

But, sometimes you just want something different, ya know?

Today's pot #2 (Monday) is made with Café DuMond Coffee and Chicory.

Chicory has a long and storied history, and has been consumed by people since recipes have been recorded.   In this genre, like many of today's delicacies and acquired tastes, it began as something poor people settled for.

Hundreds of years ago, some major European nations wished to curb the drinking of imported coffee.  They limited the importation, which naturally blew the prices off the map.  Rich people?  No worries.  Poor people?  Yup, taking it right in the neck as usual.

Also as usual, we'un poor folk figured out a way around the rich folks snooby ways, and took to grinding and roasting chicory roots for our brekkie drinks.  Nobody could say no, as the chicory grows in the woods everywhere.  

Eventually, it became an acquired flavor in those fer-away places, and came over on the boats with our families back in the 1800-1900's. I recall my own parents, both of poor European immigrant stock in upstate New York, speaking of Chicory coffee of their youth.

Nowadays, the bitterness and deep roasted coffee-chicory flavor is considered somewhat of a gourmet consumable.  Modern versions typically mix the two around 70% coffee to 30% chicory, which suits us just fine.  It's almost a chocolate type of softer flavor, with great notes of the roast.

Today, coffee with chicory seems to be centered around New Orleans, although we still see it popping up almost everyplace us folk tend to live. Through the Appalachia's, sprinkled on the plains, and out on the edges.

Artillery Brewing, a few words

 

In todays saturated world of Craft Breweries, finding a new one that truly understands their craft is promising.

Such a beast is Artillery Brewing in West Chester, Pennsylvania.

Now, I don't want to spoil this for you.  I'm not going to give directions, show the tap menu, or even expound on the rich brews turned out by knowledgeable craftspeople.

Do a little research, engage the GPS, and revel in discovery for yourself.  I'll promise this... I have faith anyone devoted to the brewers art will be deeply pleased at finding this gem.

A hint:   They understand there's more to beer than IPA's.

We.... Will..... Be..... Back.

Sweet Legacy Gourmet Lititz, PA

We make frequent visits to play Pokemon-Go in Lititz, and one of my favorite places to stop there is Sweet Legacy Gourmet. They are celebrating 5 years in Lititz this year. Owned by a husband and wife team (Matt & Amy), they are third generation candy makers in Lancaster County, PA on Amy's side. 

Walking into the store, one's sense of smell is teased by warm butter, vanilla, sugar, and and other delectable smells. I wish I could bottle this place's fragrance as a perfume. 

They make all their confections in house (except gummies) and have the back open so you can watch them make giant logs of fudge. These they cut up and put in their display case. We have had their brittle, a variety of fudge, the butter caramels, the house made marshmallows and their homemade cookies. My waistline and I wish we could tell you something I have eaten there is not delicious... but.... no. Everything is outstanding. My personal weakness is the marshmallow, with the caramel, dipped in dark chocolate, with sea salt on top. 

The family went crazy for the Caramel Macchiato Fudge and I always try to grab himself one of their dark chocolate dipped shortbread cookies. The smallest of the household's dragons really enjoys their caramel and chocolate dipped apples. 

The butter caramels start on a lightly floral vanilla note and meld into a sweet, buttery rich flavor in your mouth. They are worth every penny of the 1$ they cost and I always throw a few into my purchases at the register, but you can buy them by the box for $22.00. 

In the bakery area they do offer some flour free options as well, and they ship too.

If you are hunting sweet treats, stocking and belly stuffers, or hostess gifts, I do not think you could go wrong with bringing some Sweet Legacy by. I know I wouldn't mind. Seriously, the marshmallows..... *drool*. Himself saw today they have maple bacon brittle and said that his feelings wouldn't be hurt to see that find its way under the tree.

While they are not an inexpensive treat option, the quality of ingredients, richness of flavor, and local ownership make them a place I am happy to patronize often.  They really show you why a specialty candy shop is worth every penny. They are always friendly and willing to make suggestions, if you don't know what to try. 

A pretty good bread pan....

 

Here, a couple loaves fresh from the oven moments ago.  The recipe is a simple enriched white bread.  AP flour, warm water, one egg, a teaspoon of dry yeast, and a pinch of salt.  Combine, knead, give it time to grow happy.

That's the easy part, and I'll probably spend some time writing down why it took me so long to get the easy part right.

Today, lets look at the 'pan' I used to bake this bread. 

Not a classic loaf pan, but one designed with French loaf in mind.   I bought two of these, one for French bread and another for Baguettes.  Surprise surprise... they are the same pan.

Designed to let moisture out while keeping a long skinny loaf in shape, at $20 this thing made all the difference in my French style loaves.

Using a water pan in the oven for steam along with a basic white bread recipe, I get crustier and chewier loaves now. I attribute that to the pan.

Yeah.... this one is a keeper.

Tea.... a different way.

We have on hand at least three ways to brew coffee.  Today, let's look at the Percolator.

This thing works by heating water in a small chamber-like space, and squirting the boiling water up a tube to where it rains back down  through a basket full of coffee grounds.   It continues doing this until the whole pot is up to temperature, where upon a thermocouple trips and it switches over to just keeping the coffee hot.

Hey!  Them pipples in the 1800's were pretty schmart, ya know?

Anywho, my (Himself) folks used a percolator... because back then It Was The Way.  We use a percolator now because we like the coffee that comes out if it. It tastes traditional.  Strong, flavorful, and no apologies.

Yet, there is still room to think, learn, and grow.

Today, after the morning coffee is only a memory, we have re-purposed the percolator.  This afternoon, we make tea!

Three bottles of spring water, and three heaping tablespoons of Earl Grey loose tea.  Plug it in, and let 'er go.  As the house fills with the fantastic aroma of real Earl Grey black tea, we can almost taste the richness we'll have in 10 minutes or so.  Just in time, a nice cuppa with a dab of raw honey.  Tea so strong and full of flavor, it's almost stunning.

We buy our bulk tea mostly from Amazon, but there are many local shops too.  Any loose leaf tea will lend itself to being percolated, but be aware it must be a strong tea to stand up to the process.  Delicate herbal's may be smothered by the percolator, and are better left to being steeped a serving at a time with a tea ball.

This being a chilly day at the end of November, a cup of this tea by the fire is pure food for the soul, but what about during the Summer?

For Summer iced tea, using a percolator is a no-brainer.  Loading the basket heavy with loose tea, the same leaves can make three or four pots of tea in a row.  Blend the first strong tea with the weaker brews after it if you wish.

Using the percolator for iced tea is a snap, compared with brewing big pots of tea and straining the leaves out. I've gone so far as to line the percolator basket with bagged tea, in the iced tea making game.  It worked, but few bagged teas can hold a candle to a good dark English Breakfast blend.

Blackworth Live Fire Grill Lititz, PA

Saturday, we Dragons ventured forth to Lititz, hoping to revisit some old lairs.   That we did, but found a new one as well! The Blackworth Live Fire Grill.

A few years ago the old Wilbur Chocolate Factory was refaced and the interior remodeled. There are apartments on the backside, with shops and a restaurant on the front side. The restaurant is the Blackworth Live Fire Grill. We went for a Saturday Lunch and they were fortunately not swamped.  Still I could see how this place could get very busy.

Okay, we got lucky.  We were wandering down the street like a couple yabbo's gawking at all the shiny things, when we almost literally stumbled on the steps of this place.  Braving our fortune and pushing our luck, we went inside.  They did not.... and I repeat.... did NOT throw us out at once.  That speaks to their warmth and questionable judgement.  Let's just say we were dressed 'casually', and Blackworth sure does look purty inside!

They are tastefully decorated in brick and neutrals with soft and comfortable club chairs at round tables, and lots of windows. We were greeted by a jovial fellow, who asked if we wanted the lounge or dining area. We chose the lounge and are glad we did. You get to sit slightly above street level and watch the cars and people go buy. 

The chairs really were comfortable.  We always opt-out of bar stool seating whenever possible, and this is why.  Standard bar stools are just not comfy for a relaxing meal.  The chairs in their 'lounge' however were well padded barrel looking affairs straight out of the 1970's (IMHO).   We liked them!

We started with drinks. I had their Smoky Pom Pom. A blend of Mezcal, pomegranate juice, ginger beer, prosecco, and orange slice and pomegranate seeds. It was a little tart, a little spicy, and not too sweet. Honestly, the perfect brunch drink! It came in at $15.00.

Himself had a Founder ($15.00). That was a blend of Bulliet Rye, amaro, sweet vermouth, walnut bitters, and a luxcardo cherry. It looked lovely and the cherry I stole was delicious! 

We started with the warm olives for an appetizer and I am not sure I will ever enjoy olives cold again. Warming them completely changes the flavor profile. It helped that these were damn good olives. They were warm and briny, and well herbed. I honestly thought Himself was going to lick the bowl. He is a big olive fan. 

The main course came, and for that we went with the day's special. It was not on the regular menu. It was a turkey sandwich with lettuce and tomato, cheddar, tart cranberry relish and an herbed aioli. The gratin potatoes and the cornbread with honey butter came as separate sides.

The turkey sandwich ($12.00) was good! A soft butter roll, piled high with fresh cut white meat turkey breast. It could have done without the tomato. They are bland and out of season and it added nothing to the sandwich except to make it slippery. The cranberry spread was delicious and really pulled the sandwich together, in my opinion. It came with a pickle on the side.   A few things here.  The sammich, on arrival, looked about a foot tall.  A leaning tower of Sammich if you will.  On the plate with it, a quarter of a Kosher dill.

Now, that pickle was OUTSTANDING.  I loves me a good pickle!

That said, the sammich looked pretty lonely on the plate.   A great sandwich it was, except I 'smooshed' it a bit cutting it in two.  It might have been better served in plating by slicing it in the kitchen, and letting that cover some of the white space on the plate.

Yes, I know... I know..... 'Trendy' plating calls for isolated food to show off it's features.  But.... it looked lonely, you know?

It was worth every penny of the $12, but I would have happily paid $14 to see it come with chips as outstanding as the rest of the food was.  Like super crispy hand made chips.... MMMmmmm.

Their cornbread ($6.00) is served as individual little madeleines and it is sweet and dense. It is super moist and almost like corn pudding! It is served warm with a honeyed butter. There is a hint of spice on the back of the palate and was so delicious I likened it to a sexual experience. It was so, so GOOD!  

Their corn bread fingers WERE excellent, and as good as any corn bread I make at home.  I can swear I tasted red pepper bloomed in the wet ingredients just like I make.  That said, $2 per piece of cornbread... just a bit pricey perhaps.  I'd consider dropping the price of that appy a dollar, or adding value in some way.

Then there was the gratin potatoes ($12.00). On the menu it is described as "smoked gouda, truffle peelings, and thyme". In my pie-hole I can tell you it was described as "Holy cow this is AMAZE-balls! Stop trying to stab me with the fork and share!" It is rich and full of flavor and honestly could be a meal on it's own. 

The Gratin Potatoes.... oh man.  First of all, I can certainly see these on the 'sides' part of the menu, but the price ($12) should have clued me in.  They serve enough to make a side for three hungry people.  

The 'side' of Gratin Potatoes really belongs as an entrée, except the lunch menu doesn't show entree's.  Add a choice of diced ham or roast turkey, and I'd happily pay $15 for it as a main.

How did they taste?   To be honest, I wish I could make a gratin dish this good.   A humble potato and cheese dish elevated to eye rolling goodness.

There are a few things, I noticed about the restaurant that I feel I should point out.  While we were there for lunch and the staff was dressed low-key (read as jeans and button downs, or henleys, with man buns) this is definitely elevated casual dining.

The  menu is limited and a-la-carte, so going with multiple friends to share things and taste a couple different things would be a great idea! 

We decided we would share everything (olives, corn bread, gratin potatoes, and the sandwich), and were plenty satisfied. We did wind up bringing home some of the sandwich and potatoes as leftovers. 

This restaurant is not an inexpensive option. Drinks ran $15.00 each and the small dish of olives were $5.00. They do pride themselves on locally sourcing a lot of their food and beverage options and list those partnerships on the back of their menu, which is a nice touch.

Service was excellent and all in all it was a wonderful experience and I would 100% go back again. 

So how does Blackworth in Lititz fork up: 

5.0 Forks for flavor.
5.0 Forks for atmosphere
3.25  Forks for location. (Parking can be an issue, and if you weren't looking for it, you might struggle to find it! )
3.75 Forks for your value.
5.0 Forks for service. 

4.4  Total Forks Given

This one does not fork up badly at all! 

Savory Gourmet in Lititz..... They have moved and expanded!

 

Hoo boy , look who is back at it! Stumbling through adventures in fooding again. It is the two irascible dragons!

Like a lot of people COVID-19 slowed us down. We sat in our dragon's den with our hoarded books, cats, and Great British Baking Show and waited for things to pass. Himself made too much bread and I made too much bread pudding with bourbon sauce, in exchange. 

We got the dreaded jab and pokes as we saw fit and are now merging back into "normal" society.  Our break in food blogging was warranted, but we have missed sharing our food escapades with our reader(s). Yes, I am looking at you! That one lonely soul who actually enjoys our ramblings. We REALLY appreciate you. What else we really appreciate is some of the new (to us!) offerings Lititz has brought to the table. We will dig into Lititz with our next few blog posts! But first let's revisit an old friend in a new location! 

The Savory Gourmet, reviewed here before, has moved to a new larger location.  It was a real hike on our part to search out their new digs, but anything for a good cheese!

Okay, so seriously, Bill and Missy moved next door.  In fact, they swapped shops with their neighbor (who does something with fermented drinks I think) (It is Kombucha, something I have never tried and am frankly scared to!), and now have what looks like almost twice the space.

The new digs (Same steps!) allows them to spread out a bit, add some more significantly good treats, and accommodate the increased clientele. 

What hasn't change at all is the downright evil way they run their shop.   Listen to this.... this is how far they go.... They will let you taste all the cheese you want! 

Yeah, I know, right?  Who can stand up to that?  Those monsters!  If you show the slightest interest in the cheese they love, suddenly you are having samples thrust upon you with smiles and conspiratorial winks.  "If you like that, just try a bit of this!" (*insert sarcasm here* Oh yeah, they are such bullies!  I 100% saw them twisting your arm. HA! They are like honestly the nicest people alive, even if they are akin to my drug dealers of choice. Gimme all the cheeses, baby!)

Next we know, we are shaking hands and walking out with a bag full of astonishingly good cheese and rich little stars in our eyes as we contemplate the insanely satisfying snacking in our future.  

Today, the choices were difficult, but after many tastings and lots of expert advice from the Cheese Boss, we settled on several soft cheese's from France and Canada, an aged cheddar from Wisconsin, and a flavored goat cheese from North Carolina.  Two we bought already knowing what treasure they are, but the Brie and the semi-soft French goat cheese, for these we relied on Bill and Missy's guidance.

I'd be remiss in not pointing out that it's not a 'Cheese' shop, even though that's about as much as my addled foodie brain can deal with.

The Savory Gourmet has a wide ranging selection of things nobody else does.  Things that excite the pallet, and inflame the culinary soul. (The savory part is a wee bit of a fib too! They have some amazing sweet options as well: honeys, fruit jams, chocolates, nuts, and today I saw little cheesecake treats in the one refrigerator case)

Exotic meats from around the world are stored frozen in cooler after cooler lining the walls.  Oh, you wanted kangaroo?  No worries mate! Giraffe? Crocodile? Wild boar sausage?  Only the finest will do. Spice rubs, rare jams and jellies, amazing savory crackers, and more fill out the shelves.

The wizards who own the place can put you together whatever you need for a special meal, a romantic picnic, an impressive gift basket, or even what we do.... go home and Nom up all the goodness we can stand.

Tonight, we will be snacking our dinner with pears and warm Brie, apple splices with aged Cheddar, and a semi-sweet cranberry wine. Herself will also proudly wear the T-Shirt we purchased today with pride. 

One of the things I want to reiterate about my love of this shop, is that no matter your foodie level experience, if you go in and ask for guidance you will leave knowing a little more and have a smile on your face. Bill and Missy and the people that work for them, all take such pride and joy in the work they are doing and the knowledge they are sharing. You always feel like you are chatting with friends. People young and old walk in their doors and are all treated the same and given samples of their drug of choice....CHEESE...glorious cheese! 

Some images from today's visit:

The Pleasant Peasant, frittata edition...

 

I may sling the term 'Peasant Food' around gleefully, but it really does have a meaning.  Peasant Food is generally cheaper and more plentiful foodstuffs that are prepared into flavorful dishes.  This typically is done using old family recipes kept from time uncounted, family by family, region by region.  Recipes kept running that long develop into methods, techniques, and finally cuisines. There is a case to be made that every cuisine is mostly based on peasant food.

Peasant food, of course, is itself based on making the best with what you have on hand.

Let's look at the Frittata.  Originating in Italy, the frittata has a cousin in every nation around the world.  The dish itself is beyond simplicity once deciphered.   In it's most common version, it centers on using up leftovers and doing magic with fridge smidges (You know... those tiny amounts of leftover ingredients that are too good to toss, but are left in amounts too small to do much with.  A sausage, one slice of bacon, 1/4 of a pepper, two slices of cheese, etc).  

Whatever else, there are eggs, and the eggs are what ties everything else  together.

(Eggs are a quintessential peasant food ingredient, as all but the lowest could keep chickens.  Until the early part of the 1900's, most families rural and city had access to eggs still warm from the nest.  Even a modest flock of a dozen will keep a small family well supplied with eggs, and on rare occasions supply a Sunday roast as well.  Chickens eat scraps and turn them into delicious food.  Given the right chickens, they will even make more chickens!)

Beyond the ingredients, Frittata is a method.  Like Pizza, there is a formula.  Follow the formula, and you have the thing.  How good is the thing?  Well.... that's where the loving soul of the chef comes in.

First, the hardware.  Only one thing is mandatory.... a pan that can begin on the stove and then survive a while in the oven.  Preferably a low sided sauté pan with a metal handle.   Well seasoned cast iron fry pans perform beautifully in this role.  We are enjoying a set of non-stick pans bought on Amazon. They really do suit us quite well.

Now, the fixings.  Here, there is almost no limit to what the cook can choose.  Most of my frittatas are shaped by leftover ingredients from previous meals.   As long as they are used within the method, all bets are off.

The image attached is the frittata I made for herself's breakfast this morning, as requested.  Let us look at how it's done in this house....

Small Frittata, small sauté pan. Got it.  Add in a dollop of butter. Put it on a burner set to medium high.  (Butter makes everything better... Everything. We know this.  It's science!)

First ingredients:  1/4 of a small onion, chopped.  One handful sliced small mushrooms, maybe 8 or 10 slices.  One small handful of devil weed (Kale).  Season as desired, and sauté till the onions begin to brown and the devil weed wilts in defeat.  Stir occasionally over the 3 to 5 minutes this will take.

While those ingredients are cooking, break two fresh eggs into a bowl and add a splash of cream or half and half. Sure, one could use 'skim' milk, but this really isn't the place to save those 6.785 calories.  Beat the eggs to golden smooth.   (We usually do a few pepper grinds into the eggs before beating.  We'uns likes our black pepper hereabouts).

Give the pan ingredients a good last stir, and try to spread them evenly in the pan.  Pour over the egg mixture, and set the burner to low.  Go ahead and kick on the broiler in your oven as well, with the upper rack set about 6" under the broiler. Do Not touch that pan to stir it.   Never again.

Now is the time for cheese if desired (If cheese is not desired.... why in the heck would you even be reading this?   I Tell Ya... it's like SOME PEOPLES Kids....... GRRRrrrr).

Today, a few tablespoons of shredded jack cheese were sprinkled evenly over the eggs. 

Gently shake the pan, until it seems the eggs are cooked half way through.  Yes, the top is still liquid.  We want this.  Go ahead and slide the pan under the broiler, but DO NOT shut the oven door.

Your job at this point is to watch that pan.  What you are looking for is the cheese to begin bubbling, and just begin to turn brown on the high spots.   I promise you.... engage in anything else but watching that pan, even 'just for a second', and it's going to overcook and maybe even burn. At that moment when the cheese is bubbly and browning, the frittata is done and the race is ON!  It actually finishes cooking as you are sliding it from pan to plate, and carrying it to the table.

Frittatas can be eaten cold, and in fact make a wonderful grab and go lunch that way.  But their greatest flavor will always be about 60 seconds after that cheese stops bubbling.  It's downhill from there.  Not downhill fast at all, frittata will hold for days in the fridge and reheats slick as can be.  But..... the best..... the very best.... is within moments of being slid from pan to plate.  That's when you want to put this in front of the family.

Let's talk toppings and sides for a moment.

Sides can be anything, or course, from a full blown breakfast layout to even a salad.  Frittata is flexible, and makes as good a weekday dinner as it does an easy breakfast.  It's all in the ingredients.  The sides can determine the meal (Breakfast, lunch, dinner) while the frittata can be designed to accompany.

Toppings.... we like salsa and sour cream, but there is no limit.  I've seen folks laying on smoked salmon, caviar, and even chili.  You do you, you know?

There is nothing wrong with a planned frittata, as opposed to a spur of the moment use of fridge smidges.  A larger frittata laid on the dinner table will gather Ooohs and Aaahs far our of proportion to the difficulty of making it.

Try asparagus and bacon, with the asparagus laid in a starburst in the pan, bacon chunks sprinkled around them, and some shredded parmesan on top. Fancy!

Perhaps try browning big sliced mushrooms in a layer, with finely chopped onions and red pepper to accompany them.

Almost all leftover bits of meat are fair game in a frittata. A single sausage, not enough for anything else, is plenty for an entire pan. A couple chicken thighs, meat picked and chopped up, will do a family sized frittata with no worries.

Have to feed three people and only have 8 shrimp, one orange pepper, four eggs, and a handful of Asiago cheese?  Frittata and toast, coming up!

Have a family of picky eaters?   No worries.  Everyone picks their own ingredients, and the cook can whip out individual small frittatas in minutes.  Add a pot of easy rice and beans, and a salad... shezaam! Dinner!