Berries!!!

June and July mean Berries here in the PacNW. And by berries I mean: close-your-eyes-and-imagine-what-a-berry-should-taste-like-and-they-do berries.

On Saturday afternoon I realized we had berries that would get furry before we could eat them all. So I made Crisp. This recipe is adapted from Cook's Illustrated.

Topping:

In the bowl of a food processor:

12 T Flour - I haven't worked out the cup equivalent.

1/2 c each: dark brown sugar and granulated sugar

1/2 t salt

1/2 t each: ground cinnamon and ground nutmeg

Whizz together and then add:

10 t cold butter - diced

Give 6-10 pulses til mixture looks like sand then add:

1 cup toasted chopped Pecans and Hazelnuts (Filberts rule the NW!)

Pulse a few more times til incorporated. Do not over-process. Put in the Fridge to chill while you're doing the berries.

Berries:

2 pints each:

Strawberries, Blueberries and Raspberries

3/4 c sugar

Zest of one lemon

Juice of 1/2 lemon

1 T finely chopped candied ginger

2 T Triple Sec

4 t quick tapioca

I had a ripe pear sitting on the counter staring at me; that

got peeled and chunked up and thrown in. So then I added a bit of Belle de Brillet - an outrageous pear liqueur from France - for good measure.

Fold together gently and let sit for 15 minutes.

Preheat oven to 375 degrees.

Assembly:

Spray one large (or 2 medium) casserole dish with pan spray. Give berries another good fold and pour into baking dish(es). Do not come too far up the dish or you will end up with smoky berry burntness on the bottom of your oven. Sprinkle chilled crisp topping over the top - do not smooth - in fact, with a spoon or spatula, nestle a little bit of the topping into the berries.

Bake for 35-40 minutes. Let cool! DO NOT EAT IMMEDIATELY!

Serve with Vanilla Ice Cream.

It's great for breakfast.

Honey, Can you make Asian Ribs?

You betcha'! (loosely translates to: I think so...)

On the 5th of July, which is usually officially the start of Summer here in the Pacific Northwest, I had a hankering for some Babybacks. Michael requested an Asian flavor profile. After consulting Cooks Illustrated and my spice inventory I came up with this rub:

1 T Curry Powder

1 t ground Ginger

2 t Chinese Five Spice

1 t Garlic Powder

2 T Dark Brown Sugar

1 T Kosher Salt

fresh ground Pepper

After brining the ribs, in a sugar/salt solution for one hour in the fridge (cut each rack in half to get them in the ziplok) I rinsed and dried them thoroughly. I sprinkled the rub generously over the ribs, front and back, wrapped 'em up and refrigerated them for an additional hour.

At this point, I started the coals. I used a combo of charcoal and hardwood briquettes, so I chose not to use soaked wood chips for any additional smoke. I dumped the coals to one side of the grill and set up a roasting rack (coated with pan spray) - upside down - on the opposite side of the grill. I placed a 1/2 rack in each slot. Place the lid back on the grill with the vents over the ribs.

I'm fairly sure my fire was too hot when I started, so the ribs didn't cook exactly "low & slow". I didn't close the lid tightly to accommodate for this mis-step, leaving an opening over the hot coals. They did cook beautifully, although they were finished with the grill process in a little over 2 hours. When the meat is shrinking away from the end of the bones, they're done.

****At this point, I wrapped up the ribs in foil, placed them inside a paper grocery bag, folded it closed and set the ribs inside the microwave - DO NOT TURN IT ON! - to rest for an hour. This is actually a critical step!!!****

While the Ribs were resting, I whipped up a little Asian BBQ Sauce:

3/4 Rice Wine Vinegar

1/2 c Sugar

2 T Soy Sauce

2 T Asian Sweet Chili Sauce

2 T Hoisin Sauce

Bring to a boil and let simmer for 7-10 minutes into a saucie/glazee/sticky deliciousness.

Serve alongside the ribs. Honestly, I don't think they needed the sauce. But if you're into "gilding the lily", as I am, it's worth the effort.

Bonus Application:

I used the same rub on a few Rib Eyes last night. Sliced 'em thin-ish, on the diagonal, put 'em on skewers, drizzled 'em with a little Sesame Oil and slapped 'em on the gas grill. Drizzle with the same BBQ Sauce. Garnish with Cilantro and limes. Mercy.

Sunday Morning Focaccia

A number of weeks ago I was approached to participate in the service at my church - Sunset Presbyterian, to bake a cake, onstage, before the message. Pastor Ron's sermon was on the critical ingredients of a successful marriage. I was immediately nervous, but thought I could do it if they let me be a bit nutty (I know, a strectch for me.) After deciding a bread recipe was a better fit for the message (and for me), I agreed.

I've worked on this recipe for years and I can do it my sleep, and now in front of a few hundred people.

You can see the podcast for the 13 June sermon at www.Sunsetpres.org

Jilly's Focaccia

Mix together:
3/4 c warm water - 115 degrees
1 package yeast
Add:
1 T Honey
let rest/proof for 5 minutes 'til foamy.

In a Kitchenaid bowl:
1 c flour
1/2 c grated Parmesan
1 T dried Italian seasoning
1 t kosher salt
couple grinds of fresh pepper

To the yeast liquid add:
1/3 c each: canola oil and olive oil
1 whole egg
Whisk together and add it to the flour mixture. Turn Kitchenaid on low and blend for 5 minutes.
Turn off mixer and add 2 cups flour. Mix on low for 5 minutes with a dough hook. Scrape off dough hook and turn dough into a lightly olive oiled bowl. Cover and place in a warm spot 'til doubled in size - approx one hour.

Chop a small onion with some fresh sage & rosemary, add 1 T olive oil and a healthy pinch of coarse sea salt. Mix well.

Spray a baking sheet and sprinkle a 9" round area with a bit of cornmeal. Turn dough onto cornmeal and push out into the size of a small pizza about 1 inch thick.
Spread onion-herb mixture over dough, push into dough with finger tips a bit, cover and let proof in a warm place for 15-20 minutes.
Place dough in pre-heated 375 oven for approx 20-25 minutes until golden brown.

Let cool a bit.

Try not to eat immediately.

It's not great the next day but will make a lovely panini and makes killer croutons and strata.

Jilly's Grilled Pizza

Here's what you should know about me and my cooking...I rarely operate from an established recipe. Most of my cooking comes from an amalgamation of other people's recipes that evolves and resides in my head; I don't write stuff down. So when people ask me for a recipe, I panic. You're asking me to write down the stuff that's flying around in my head...a scary process, to be sure!
After many requests, here is the Grilled Pizza recipe/process. My disclaimer: it takes alot of practice to get "right" and by right I mean not burnt or full of holes and thin. My first attempt just last week went in the bin! The shapes that you end up with are usually quite interesting!
Don't give up. It's so worth it.

Dough:
3/4 c warm water (110-115 degrees)
2 1/4 t yeast
1 T Honey
1/4 corn flour
1/4 olive oil
s&p
2+ c flour

Whisk the yeast in the water, add the honey and let it bloom 5 minutes.
Whisk in the corn flour and olive oil. Add it to the flour in the bowl of a food processor.
Add s&p and process into a somewhat sticky ball - but not too sticky.

Shape into a smooth ball and place into a lightly oiled bowl and cover to proof for 1 hour in a warm spot - til doubled in size.

*If using charcoal, start the briquets in 15 minutes. When they are grey and ready to dump, place them on one side of the grill - you will need a hot side and a cool side.

Ingredients:
*This pizza is not loaded; the crust should be visible and not be covered in ingredients. The ingredients: sauce, cheese, herbs and "tasty bits" are all sprinkled/dabbed on for little hits of flavor with every bite...don't put too much stuff on.
*Have all your ingredients ready to go and either warm or at room temperature - placed in little bowls, on a baking sheet and right next to the grill. This is called "mis en place".
*You will need a small bowl of olive oil (I use pesto oil) with a brush ready.
*Use 2 pair of tongs. Real tongs.
*A dish towel - this will get really dirty/oily as you are really using your hands alot for this.

*If using a gas grill: heat grill to high to get HOT. When you're ready to start, turn one side to low.

*Divide dough into 4-6 portions and place on a lightly oiled baking sheet.
When grill/coals are ready:
Spread out one portion into a thin, oddly shaped circle-ish thing on the back of a lightly oiled baking sheet. The dough will spring back on you. Let it rest a bit and continue to push it out. You want it pretty thin - not paper thin, be careful not to make holes.

Make sure your grill grate is clean and hot.
Peel dough off back of baking sheet and quickly but carefully place it on the grill over the hot coals/side.
Gently brush top with olive oil. Keep an eye on it. Rotate it around if you need to compensate for hot-spots.
This where it gets crazy:
Flip over when the bottom is golden brown with some char spots - a few of these are ideal!
Brush quickly with olive oil.
Sprinkle on the cheese.
Dab on the sauce.
Sprinkle on your "tasty bits".
***All the time being careful not to burn the bottom - rotate or pull to the cooler side of your grill if you need to.
Sprinkle on the fresh herbs and maybe drizzle a little bit more olive oil.
Remove from the grill and serve immediately. And by immediately - I mean NOW. That first bite is amazing. If you're serving more than two - this is a lengthy process.

Tasty Bits:
Caramelized Onions
Roasted Red Peppers
Pancetta
Proscuitto
Italian Sausage
Sauteed Mushrooms
Sauteed Greens
Sun dried Tomatoes
Chopped Artichoke Hearts
Roasted Garlic
Kalamata Olives
Boursin Cheese
Chevre
Fresh Mozzarella - sliced thin
Fresh Herbs

The possibilities are endless - make sure things are chopped small and warm or at room temp.