Kitchen Chemistry: Stuffed Pork Chops

Between work and projects and chores and wedding planning, Adam and I have had quite a bit on our plates lately. Metaphorically, at least. All too often our dinners have come to us in styrofoam packaging! I decided it was about time I put some real food on the table, so I surprised Adam (and myself, honestly) by creating a pork chop recipe that was not only yes-I'll-take-thirds delicious, but also quick and affordable. Take that, take-out. 

Food for Thought

It's the weekend, and time to curl up with a good book- mine! As a first time participant in NaNoWriMo, I'm learning a lot about my writing process. I'm never at a loss for words... except when I have to type them out, in tiny black font on an intimidatingly blank page. I have the strangest notion that if I were able to dictate to someone, I might already have my novel and its sequel done. As it is, I'm lagging behind, but finally starting to develop a strategy. Incentivizing! Yesterday's reward was a walk to the farmer's market. It's literally about dangling a carrot in front of my nose...

This afternoon's goal is 1,000 words, and the prize is a pumpkin spice latte (a grande for a grand seems appropriate). Happy Friday!

Summer-Fall Shift

In only a week I'll be visiting my family in Seattle. My mother informs me (with a grumble) that I should pack my raincoat. I'm actually looking forward to true Autumn weather!

I've discovered pluots this week, and it occurs to me that they're the perfect symbol for the Bay Area September, a Summer-Fall hybrid. Super ripe, deeply sweet, exactly the color of dappled red leaves. 

Thank you for your wonderful comments on my dining room! I'll be taking advantage of the lovely filtered sunlight this weekend so I can give you more images of my home next week...

Until then,

xoxo Elizabeth

(Amateur) Kitchen Chemistry: Peach Crumble

Because the internet failed me yesterday, I've got two posts in queue today! This one's about dessert, but I'll be posting a real treat this afternoon... Happy Friday!

Adam's not the only one who plays mad scientist in our kitchen/laboratory. I've been conducting research of my own and making important advancements in the field of baking.

I'll have you know I suffered goggle lines for the sake of this corny picture!

When I bake with strawberries or apples I use the bruised, overripe, mealy, or otherwise homely fruit that doesn't make the cut for raw snacking. However, an icky peach makes an ickier pie (and don't even get me started on canned peaches). One of the perks of living in California is the abundance of gorgeous organic peaches. After last week's trip to the farmer's market I found myself with more ripe fruit than I could eat- so I decided to stage a peach crumble experiment.

The texture of a fresh peach is just as lovely as the flavor, so it's a terrible waste to reduce it to jam in the oven. My solution was to halve each peach, placing one half in the center of the dish and filling the gaps with slices of the remainder. I then poured in a mixture of sugar, flour, and a few drops of lemonade- just enough to coat all of the fruit and pool a bit at the bottom. The resulting filling was just like a bite out of a sun-baked peach. Success!

I used pyrex lab glass for my observation, but standard ramekins will work nicely.

Half of any good fruit crumble is the crumble, so I tested several formulas. The Classic Crumble featured an oatmeal cookie topping similar to the one that I used on my Strawberry Rhubarb Pie- substituting even more cinnamon for the ginger and lemon. The Honey & Ginger variation had a light and spicy topping consisting of flour, honey, sugar, baking powder, and plenty of crystalized and powdered ginger.  The Oatmeal & Maple crisp was my Eureka! moment. The topping is merely a packet of Quaker instant maple & brown sugar oatmeal!

Of course, my favorite part of any baking trial is the taste test (it was all very scientific, I assure you). My findings? The Honey & Ginger was innovative and the Classic Crumble yielded an impressive amount of "yum" per bite... but the Oatmeal & Maple crisp is a Nobel Prize contender.

Elizabeth's Sunnier Outlook Pie

Adam's Mom recently gifted us with several stalks of home-grown rhubarb. I was skeptical. My earlier impressions of rhubarb were, well... sour. And just look at the stuff! You know that rude phrase "beaten with the ugly stick?" Rhubarb could very well BE that stick. It's rough, tough, offensively red, and basically looks like celery gone to the dark side. Pretty much the last thing I'd grab to throw in a pie.

But, I did, and here's how I did it.

The filling is about as simple as can be: strawberries and rhubarb (at a 1:1 ratio and roughly chopped so they won't just liquify), 1/2 a cup of sugar, a few tablespoons of flour, a pinch of salt, and the juice of a particularly rotund lemon.

The topping is like a spicy oatmeal cookie: a stick of melted butter, a cup of flour, 1/2 cup of Stone Buhr 4 Grain Cereal Mates (as an aside: I did NOT buy this cereal. I don't even know how it got in my cupboard. I only eat cereal that gives me sugar-related heart palpitations.), 3 tablespoons of sugar, 3 tablespoons of brown sugar, a drizzle of molasses, a generous pinch each of nutmeg and ground ginger, an obscene amount of cinnamon, a sprinkling of diced crystalized ginger, and the zest of the above-mentioned lemon.

Baked for 45 minutes at 375º, until the pie dish could barely contain all the goodness within.

Garnished with lemon slices and festive lemon zest confetti.

Served on vibrant red glass plates.

My not-so-humble opinion? It's brilliant. I've never eaten a pie so delicious. It has none of the nasty bite that I'd associated with rhubarb. It's tart, to be sure, but the addition of the lemon creates a multi-tonal sour flavor that seems to sparkle across the palate. It tastes uncannily like strawberry lemonade! As for the crumble topping... it's light but satisfyingly crunchy (thanks to that weird healthy cereal), and the array of spices play well with the sweet-tart fruits.

A wholesome, happy pie.

Adam gives the pie 8 stars, and I (very modestly) say 9- because this pie will change your mind about rhubarb.