BaltimOregon to Maine

Locavore Cooking with Southern Efficiency and Northern Charm

Posts Tagged ‘Poppy

Give a Boy (and a Poppy) Some Blueberry Pie

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My blueberry blackberry homemade butter crust creation.

My blueberry blackberry homemade butter crust creation.

Berry pickin' source in Albany.

Berry pickin' source in Albany.

I don’t often have  pie for breakfast. But I did today, in honor of Poppy on his birthday, because he made the habit of doing so, but of course only with fruit pies. It’s also not often I make a pie, with homemade butter crust. But it’s a habit that could grow on me.

When your partner turns 30, you bake him a pie. I won his heart six years ago with a key lime graham cracker crust one. This year’s blueberry with fresh foraged blackberries did the trick. I finally had a chance to test out my master food preserver blueberry pie filling recipe, after stopping on a whim to pick some at a mom-and-pop place in Albany. I’d rather not use lab-developed Clear-Jel modified corn starch, but I did for the first time because it imparts a pleasant consistency, so you won’t have a soggy, runny, mushy pie. I spiced up the utilitarian extension office recipe with grated nutmeg, lemon and lime zest and vanilla. This Portland kid’s prize-winning pie recipe inspired the lime. Blueberry needs such tang to heighten its flavors. I processed the jars of filling for 30 minutes so they melded together in a fruity goo.

What else have you made with your blueberries? I stumbled across this fabulous muffin recipe, which, with the ample maple syrup and melted butter, evokes the taste of fresh pancakes. Throw some crystallized ginger into the batter for kick. And with blackberries, consider milk with some sweetener and the muddled fruit.



Fresh muddled blackberry milk.

Foraged raw blackberries added to the inside just before backing gave the pie that extra umpf we were looking for. Topped with gelato from a downtown shop (why was this our first time there?) the result made for a pretty memorable dessert.

Fresh from the oven. Notice the egg wash is key for a glaze.

Fresh from the oven. Notice the egg wash is key for a glaze.

Written by baltimoregon

August 23, 2009 at 1:59 am

Oregon Radio Debut: The KBOO Food Show

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Portland chef Naomi Pomeroy, of Beast bistro, featured in Meatpaper's Spring 2009 "Pig" issue (Photo by Alicia J. Rose /Flickr Creative Commons)

 (Click here to hear the archived show.)

I love the power of the unadorned human voice. And so I increasingly find myself gravitating towards radio, perhaps our most enduring, flexible and irrepressible forms of media that continues to thrive in this digital age. I spent two nights blindly fumbling through Pro Tools to sloppily edit my first produced radio piece on the new Emergency Food Pantry on-campus here at Oregon State. It will debut tomorrow during my second time co-hosting the monthly KBOO Food Show! Join me:

Announcing the April 15 KBOO FOOD SHOW: Meat Matters (Tune in at 11 a.m. PST/2 p.m. EST on 90.7 FM in Portland, 100.7 FM in Corvallis, Hood River at 91.9 FM or live-stream  at
Maybe you already ate less meat for environmental, ethical or health reasons. Or has the recession made you forgo choice cuts of steak and lamb? Perhaps you’re a former vegetarian now at peace with consuming local, sustainably-raised meats (especially bacon)? Regardless, we know meat matters concern you, vegan and carnivore alike.
On Wednesday’s show we’ll hear from:
•     Sasha Wizansky, the co-founder/editor of Meatpaper, the visceral arts and ideas magazine that probes meat culture. Meatpaper is donating a free subscription to the third person to call (503) 231-8187 after the interview!
•    A “State Meat Working Group” formed to help more small farmers process their livestock, given Oregon’s shortage of USDA-inspected facilities.
•    The new Emergency Food Pantry at Oregon State University, the only known on-campus assistance site in Oregon where volunteers serve their fellow students.
•    Miriam Widman’s 89-year-old mother, on working for butchers and the black market for meat during World War II.
Poppy would be proud! Speaking of my beloved grandfather, it is he who inspired this obsessive love of interviewing folks and recording their stories. See my “Racing and Recording Against Time” essay here.



Written by baltimoregon

April 15, 2009 at 1:07 am

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