Rediscovery

I am always a fan of dinners that come together very quickly. I tend to be fine and keep going, keep going, keep going and then suddenly I'm famished. Some of you, dear readers, know this all too well. This evening I was in the grocery store pondering the peaches and blueberries in my cart when suddenly I remembered a salad that was on last summer's regular rotation list.

• Lettuce or baby spinach
• Peach cut into small pieces
• Blueberries
• Pecans
• Hard cheese, cut into small cubes
• Brianna's Blush Wine Vinagrette

Strawberries also work nicely, but it is high season for peaches here in the Texas hill country, so the perfect time to enjoy the peachy version. Anyone have a favorite summer meal? Something fresh, refreshing, and super easy...

Wine of '09

Dough, my favorite Italian bistro in SA, has been very good to me this year. This place is not much to look at in its strip mall residence, but they make their own cheese, have out-of-this-world food, and a wine list that makes me very happy. Dough introduced me to my 'wine of '09' (i.e. this year's favorite wine varietal) Ripasso. This type of wine uses partially dried grapes (Amarone style) mixed with young, fresh grapes which means lower tannins. (That's what he said.) All that I know is that it is simply delicious and so easy to just keep sip, sip, sippin' away.

Tonight I went for happy hour and was flabbergasted to find zero, zilch, nada, no Ripassos on the wine list. How can Dough do this to me? Will the week be ruined?!? Never fear, the waitstaff had two recommendations and, more importantly, two samples. One was blah, but the other, divine. If you are in need of a lovely, smooth red this holiday season -- Allegrini Palazzo della Torre (2005 I think), Veneto. Yum. Yum. Lip smackin' good.

In my professional research mode, read Google, I just discovered that the Allegrini uses partially dried grapes as well! Evidently I like raisin wine! Who knew? Thanks Dough. Thanks 2009.

RPCV + Personal Chef

My college friend Julie just returned from Romania where she recently finished Peace Corps (thus she is the RPCV - Returned Peace Corps Volunteer). She has lived primarily overseas for the past 8 years, so she is having to adjust and acclimate to life back in the States. She spent most of this week at my house and cooked for me quite a bit of the time. Luscious! I have now learned I am not at all averse to having a personal chef and that I think Tex-Romanian food has a bright future in the fusion cuisine scene.

Julie made a traditional peasant dish called mamaliga. It is polenta served with sour cream and cheese. However, Julie makes it as a lasagna like dish, layering the polenta, cheese, and sour cream and then baking it all together. Since we are in San Antonio Julie used Pepper Jack cheese and diced avocado into the layers. Oh my goodness. A little spicey, a lot gooey, and so very tasty.

My favorite quote for the week with Julie was when she stated in all seriousness, "I had no idea the state of jam in the States." She was apalled at how sweet store-bought jams are here; culture shock takes many shapes. I didn't mind her dismay as it meant she made fresh plum jam for me. We bought 4 lbs. of the most delicious black plums I have had in years (Central Market - from California)! The whole time Julie was making the jam I kept quoting the movie Crossing Delancey, "Ripe plums are falling. . ." (Don't worry if you don't get this reference; it is fairly obscure. I mainly include it because it made me very happy and I think it will make my sister laugh too.:) I am so very excited about my stash of jam. Julie worked to find the coolest, dark closet in my casita for storing said stash. After testing all the closets, the jam now lives with my linens!

This morning I had a great start to my day with the following equation:
greek yogurt+homemade plum jam+ tiny candied ginger pieces+crumbled kashi granola bar= AMAZING! (That's right, I used all CAPS, that is how good this was!) Officially this could be considered a parfait, and, therefore, a dessert. Whatever. My dad believes cherry pie makes a suitable breakfast, so who am I to stand in the way of family tradition?

Here are a few of the other culinary treats of my week, thanks Julie! Clatita which is Romania's take on crepes. Julie used jam in some and nutella in others. Ciorba which is the name used for a variety of sour soups. The one Julie made included chicken broth, saurkraut, carrot, potato, onion, garlic, served with sour cream. I wasn't sure about a soup with vinegar, but it was delicious! Roasted/ Charred Eggplant mashed up with onion and garlic. We enjoyed this on black bread and also as a spread with our hamburgers. It was a delicious week!

Best of Texas State Fair 2009

Don't worry, you haven't missed the fair. It's in October. However, there is an annual nationwide contest between state fairs featuring the best "new foods" of the year. Understand that I use the term "food" loosely. Now, the Texas State Fair is the home of the original Corny Dog which premiered in 1942. So we do have a proud history of frying with the best of 'em. The picture is of last year's debut: Fried Coke. Take a dough ball filled with Coke syrup, fry it, top it with powdered sugar and say hello to Diabetes.

Two things before I proceed:
1. Please reference my earlier post In Stairwell #2 where you, dear reader, were enlightened with the fact that Texas has 6 of the 10 Fattest Cities in the U.S. as of 2008.

2. Now, please take any cholesterol or blood pressure medication.

The three new foods nominated to represent our fair State Fair. . .

Fried Peanut Butter Cup Macaroon – A peanut butter cup is wrapped inside a coconut macaroon fried and dusted with powdered sugar. Also available with a scoop of Blue Bell ice cream.

Texas Fried Pecan Pie – A mini-pecan pie is battered and deep fried to a golden brown. Served drizzled with rich caramel sauce, then topped with whipping cream and chopped candied pecans.

My personal favorite. . .

Deep Fried Butter – 100% pure butter is whipped till light and fluffy, then specially sweetened with a choice of several flavors. The tantalizing mixture is surrounded by a special dough and quick fried. Served on a stick.

What else can I say? On the shiny side, at least Texans should have lustrous hair from all that butter. . . We strive to make Paula Dean happy!