A Night with Family at Geer Street Garden and April Events...

Well don't you just love them!?
Of course you do! That is what family is for!

Given all manner of circumstances: differences and trials, joys and triumphs, family is there for one another.

So this past week as all were participating in their respective observances, most folks have had a chance to spend some quality time of some sort with their families. My family was no exception. After some preliminary research on salads, closing times, and variety, we headed to Geer Street Garden. I suggested them based on positive reviews I have read about them, advertising, and word of mouth.

We were looking for something straightforward, affordable, no-nonsense, and hopefully local. Here I must digress. Several chain restaurants were mentioned, and while they have their place, I have learned too much to spend money on chain food haphazardly. If that is the only option, fine. But if one can eat good quality local food conveniently and inexpensively, then certainly one should if able. 

So on this occasion to Geer Street Garden we went... and I was amazed at how well they handled the crowds. Well-received newer restaurants often have a tremendous wait. We were given a 15-20 minute time frame and they delivered before the time was up. Our gussied-up feet thanked you!

We were not disappointed. I started with a Sangria. I have not had a really good Sangria since visiting a tiny, ( and I mean TINY!) Peruvian restaurant in New York. One could stretch and touch both walls if for some reason the urge came on, but the Sangria was absolutely unbelievable!

So, not having had a great Sangria experience since, I was not really expecting much. It was just an aperitif idea really; a nice drink to have before the appetizer arrived. There was a tremendous amount of ice in the glass, maybe a bit too much. Since I was coming to eat, it was no biggie. But the flavor was bold with very spicy notes that gave a pleasant surprise. If a flavor came to mind, it was almost like a mulling spice, but more subtle. Nice.

Buffalo wings came next. We asked for extra napkins and extra dressing. GF alert! ***Both the ranch and the bleu cheese were gluten-free*** Any gluten-free dressings is a plus. However, I do believe I may have licked some fingertips on that one. The main entrees came so soon, there were a few wings left. This is a good thing. Nothing better than delicious leftovers! So as for the main dishes themselves:

 Fish Taco

I was very impressed that the tacos were white corn. Mexican and Latino style-food has a tendency to be fairly well received. Pico de gallo, crema, salsa verde, and slaw accompanied this. The slaw is not "coleslaw" in the Southen sense, but mainly for texture. Great idea for a fish taco and more nourishing than plain 'ole lettuce. The seasoning on the flounder was a mild ground chili style. If more heat is desired, it can be added, (jalapeno pictured, yes?). Also... kudos on the crema! Not sour cream. Crema is a different experience entirely. Yes.

 Next is the dearly departed Reuben sandwich. I say this because it was gone before anyone knew it! The portions are just right at Geer Street Garden...not too much, and not undercutting the menu. The serving estimates are about right for the average diner.This was more about creamy melting than a careless pileup of supertart sauerkraut. Sauerkraut can be overdone on a Reuben. It is great, but not if it completely overshadows the actual sandwich. Better to find more creative ways of using surplus than overload a few people.

Ahh... and now the capacious Cobb Salad. On arrival; I was a bit nonplussed at the salad  There was so much green! I love green, but yes I was hungry. Meat, cheese, avocado and all were definitely in there. The dressing was mixed well throughout also. I was expecting a hard-working, traditional, bleu collar salad and got one. Very nice.

We took a few pics after the meal. There were smiles all around...








There are a ton of local happenings in the area this month!
Here are just two to keep in mind...

April 15th will be the Carolina Pork Experiment at Motorco in Durham from 12-3pm!
This will be a great chance for locals of all shapes and sizes to pull out their favorite pork recipes, both sweet and savory. Or you know, just eat! Check out their website or the Durham Foodie site for more info. Spreading the delicious word here....:)

April 28th will be the Triangle Food Bloggers Bake Sale... more info to come, but save the date and time Saturday  from 10 am till 12 noon! We're hatching up some tasty treats to help combat child hunger!  It will also be great to get together with my favorite Triangle Foodie folks. See ya there!



Happy Eating!
from Deelish!

Spring Rain

As all are aware, the seasons have molted early this year.
Having shed winter coats and exchanged barren trees for the ground's ripe produce, there is a new charge in the air. Please enjoy a little poem while I cook up the next adventure....

Spring Rain

Every droplet glistens

On every tensile and verdant blade of grass

The light winks back in toto

from every single bud.

The tender breeze blows

a swirling and fresh breath of cool

to chase the warm and humid air

from the sudden spring rain.

One sits and ponders

the beauty of it all,

after such dark and hissing clouds.

The steaming storm has passed,

and in its wake

Earth yawns, expands, and smiles...

as the sun, in its everlasting strength,

paints in the finest spun gold & stripes its deep and rich colors

wherever it thinks best...

Proud, glorious, and pure... after the spring rain.

Hadassah P.

Brown Rice Grits with Delectable Variations....

Hello Folks!

Having a chance to regroup for a moment has given me opportunity to do some more creative research in the kitchen. I may be late on the scene, but I recently discovered brown rice grits and I will never regret trying it!
What a neat way to eat a Southern favorite!

I have consumed many bowls of grits during my lifetime so far. Yet, I have to admit this is the first I have enjoyed quite this much. Perhaps it is the texture. Someone once coined the phrase 'mouth-feel' when it comes to food texture, and it is pretty important. Brown rice grits are a bit smoother and slightly more fine than traditional grits, and they cream up more easily. Not to leave out those who prefer a "gritty grit", they still vary in texture depending on how long they cook just like the regular stuff!

What I love of course is the ability to try different things even with this. A bowl of grits is a blank canvas no matter how you spoon it out. The first time I tried it, I'd just simmered a big batch of chicken stock and had extra mirepoix on hand. So there was the richness and volume of the stock with which to thin out the grits as needed, the flavor of the mirepoix, and a few spices for good measure. As for serious creaminess with a different flavor, I actually made it with almond-coconut milk. That was a combination I am looking forward to again. 

Additionally, I'm using up the last of some more hardy winter veggies and made my favorite butternut squash soup. The next time I made the grits, I combined the two. It was the best of both worlds folks, or something like comfort food heaven in a bowl. This combo is probably not a flavor for everyone. But my "taster panel" was in hardy agreement! On this variation, I would say to really whip the soup in a blender when making it so that it has a nice and slightly frothy texture to it. Brown rice grits are a bit lighter, so heaviness may not carry over as well. Also, if you are not a fan of nutmeg go easy on it here. I use almond butter in my squash soup for richness and texture usually, and it gave a nice body to the combo, along with some greek yogurt. This is a good place for a dash of cayenne, and a good dose of fresh thyme or oregano. But pretty much everyone has there own way to make butternut squash soup, so I won't impose. Curries, saffron, thai spices, roasted red peppers or even a balanced tapenade could work....the possibilities are endless. After all, this is rice masquerading behind the cape! Suffice it to say that if the bowl of grits on the table has become a bit 'piqued', boring, or anemic, try something new and see!

Brown Rice Grits
Yields at least 8-10 servings...(depending on how much you eat!)

3:1 Ratio of liquid to grits

If mirepoix is not already cooked, sweat 50% onion, 25% carrot and 25% celery for a few minutes in a shallow saute pan, until tender. (6 oz onion, 3 oz each carrots and celery, diced small - 1/4 inch)

3 cups or 24 oz almond-coconut milk
Bring the milk  to a boil in at least a 3 quart pot
Add 1cup of brown rice grits, 2oz butter, and 1 teaspoon salt, reduce to simmer.

Let simmer the minimum 7 minutes, adding mirepoix halfway through.
Use 1/4 cup or 2oz traditional veggie, chicken, or other stock as needed to thin out the grits.
They thicken pretty quickly, but take time to cook.
Add 1/4-1/2 teaspoon cayenne, a dash of nutmeg (optional), and 1 teaspoon oregano.
Continue to simmer until desired texture is reached. 10-12 minutes total for most folks, up to 15 minutes or so for a creamier texture. So basically the longer this cooks; the more flavorful it becomes with the addition of the stock every so often.

Butternut Squash Variation...

Nothing too technical about this, I made the grits with milk the same as before, however added 8 oz (1cup) cold butternut squash soup, 2 oz thick greek yogurt, 1/8 teaspoon nutmeg, cinnamon, and paprika. Here I wanted a bit more savory to balance out the sweet reminders of nutmeg and cinnamon. So, 1/2-3/4 teaspoon cayenne and 1 1/2 teaspoon salt were added to this.

Enjoy! from Deelish!

Gluten Free Sweet Potato Pie with Cookie and Coconut Crust- inspired by Nancie McDermott

I had the pleasure of a lovely conversation with my friend Nancie McDermott, and attained a signed copy of her book Southern Pies before the year ended. The conversation was inspirational, motivating, and full of warmth, just like the author. Having some time to bake and relax for a bit was equally rejuvenating. The pie was delicious, rich, and soothing to this Southern girl's sense of well-being.

Trying a gluten-free or other alternative diet, however necessary or for whatever duration, is not for the trepidacious. I love long grocery trips and idling through the farmer's market in search of, and to be delighted by, fresh produce and surprising items. But some products will try the nerve of the hardiest gourmand adventurer with slipshod ingredients, space-aged preservation techniques, (a loaf of bread with a shelf-life of a year?!), and just plain old nastiness.

Nevertheless, there are times when only homestyle will do, and giving up pie should not be an election! If making your own crumb crust seems too daunting, by all means use some of the gluten-free crusts now available. I've tried a dough crust from Whole Foods market as well as made my own, and both turned out well. Also, this recipe is lighter on sugar, using agave nectar instead. Spices are increased as well. What I loved about the cookie crust were the pecans. It works fine without the nuts, and 1 TB (1/2 fl oz) finely chopped/ground almonds or walnuts can also be used with shortbread cookies if desired instead of pecans.

Now for the pie....are you ready?...

Gluten-Free Sweet Potato Pie with Crumb and Coconut Crust

For the crust:

Preheat the oven to 375 degrees

Crush 9-12 gluten free pecan sandies or shortbread cookies, in a large mixing bowl.

Add 1/4 cup (2 fl oz) frozen or freshly grated (not shredded) coconut and 2TB (or 1fl oz) of softened butter or coconut oil and mix well.

If the grain of the coconut is not fine enough, try pulsing it in a blender or food processor first. This crust works well if the grating is fine, like graham cracker crumbles. Also, the additional working brings out the natural moisture of the coconut.

Pat crust into the bottom of a 9 inch pie pan first.
If using fewer cookies, the crust covers the bottom only. If using more cookies, it will come up the sides. I used few cookies and the filling surprisingly stood alone well with a chewy, crusty base.

Prebake the crust in the bottom of your greased pie pan on 375 degrees for 10-12 minutes or until a light golden brown. Remove from the oven and set aside for the filling, allowing it to cool slightly.

Filling:

Two large cooked sweet potatoes (at least 20-24 oz of sweet potatoes, mashed)

3 eggs beaten lightly but thoroughly blended

1TB cocnut oil or butter, softened
3/4 cup agave nectar (can use honey also)

1 tsp cloves

2 tsp cinnamon (Saigon cinnamon if available)

1/2 teaspoon ginger

1-2 TB almond milk (add one Tablespoon at a time and stir well, optional for creaminess)

For filling directions:
Combine all filling ingredients well in a large stainless steel or non-reactive mixing bowl. The gluten-free filling will be very thick and smooth with the eggs mixed well in the bowl.

 The sweet potatoes will be a shade browner with the spices and not much added milk, (if any), in this recipe. The cooking time will be slightly longer and milk would change the consistency during prolonged cooking without sugar.

Just to be on the safe side, rub an additional tablespoon of coconut oil or butter around the sides and edges of the pan, especially if not using a side crust, to keep the filling/crust from sticking to the pan when cutting.

Using a large rubber spatula, empty the bowl onto the pre-baked crust. The pan itself should have cooled down to just barely warm or room temperature.

Smooth out the top of the pie; make sure the pie filling sits evenly for uniform baking.

Bake at 375 degrees for 45-50 minutes, and check for doneness after 40 minutes.

If the pie is done, it will be nice and firm with a smooth top and a skewer or fork inserted in the middle will come out cleanly without residue. The pie will have come away from the edges slightly and 'stand alone' in a compact circle. This makes it easy to slice and plate, because the pie will not stick to the sides. 

The coconut and nuts in the cookie crust are a great way to skip gluten and add flavor!

Big thanks to Nancie McDermott and her recipes for sweet potato pie, crumb and dough crusts, for being the inspiration to get the ball rolling!

If you have not done so already; check out her book Southern Pies and I am sure you will not be disappointed. So much of Nancie’s ebullient personality comes across to the pie-loving audience! As a food historian, this classy lady does the legwork for the reader and brings so many time-honored recipes, histories, and traditions home to roost in a beautiful, and easy-to-understand format. I think my favorite quote comes from the rhubarb pie recipe in reference to the sugar… if you read her book, you will know what I mean…

Happy Baking!

from Deelish!

Years First Walk

This semester is off to a great start. Everyone is pondering new beginnings.
Therefore, I would like to share a bit of poetry from last year. Every year, (and many days in between), I like to go for a hike or walk and clear my head, arrange goals, and just sit quietly and watch nature. This post is a reflection I hope will be enjoyable.

Many happy years to come for each and every one!

Years First Walk

I went for a walk in a wood

One cloudy winter's day

Not cold, not icy, but

Bracing - in that refreshing way

There was no real path

Laid down by careful hands

Just crispy leaves, damply trodden...

Strewn flakes of gold carelssly scattered

Over chocolate fondant

Enveloping and nurturing the dewy, spongy land

This journey began auspiciously:

A falcon stopped me - on my feet

I stood - not breathing

Listening to my heart beat

"What beauty!" I whispered to no one

Awed at its majesty

"Splayed elegance in flight,"  I murmured

Thinking of what it reminded me

I sighed, a bit listless

As I gazed at the barren wood

For I knew once before

Where the blazing colors stood

Nonetheless, onward I trekked

and thanked God for the air

Cleansed by swaying pines

and towering oaks stationed wherever where.

Crossing a 'Meandering Stream'

By a sturdy plank of bridge....

      Looking down,

       I saw the sound,

        As its tranquil liquid spilled

        Staying there,

         Looking where,

         the streamed flowed softly by

          A melody

           Came back to me

            A story

             Met my eye

              Grounds shift

               Roots rift

                Giants topple

                 and there they lay

                All because

                 the stream I saw

                 Gently chose a different way

There I stood,  alone , in that wood

and greeted the light of day

For I'd been asleep

and was unaware...

Until the waters began to say:

'You belong'

Here with me...

'You belong'

It said silently...

Breathing deeply

I understood

Why I was to walk

That barren wood

Up I went

Step by step

Gaining strength

Though I should be weak

Further on

I felt my song

Rising with me

Growing....

The stream I met -

Its tender power

Was there inside me

Flowing....

There was a seat

As I reached the peak

and there I sat

Knowing....

All doubts are past

I have (at last!)

Met the person I am to be

And may I say,

On that bracing day,

I left that wood

Glowing...

Hadassah R Patterson