Foraged Blackberry-Nectarine Crumble

Last week, Marie and I foraged for some blackberries in the giant bushes at the bottom entrance to Bernal Heights Park. We collected enough for a crumble-for-two and plenty of jam to save for later. I'd say it was quite an accomplishment. 

The nectarines were purchased from my local farmer's market. I couldn't resist mixing the tart-sweetness of the nectarines with the tartness of the berries. It was a winning combination, as you can see from our progress and annihilation of the entire thing in one sitting. We only meant to have a piece, really!

This was the final product, topped with oatmeal, butter, brown sugar, and all the good things in life

Going...

....Going in our bellies...

Yep, all gone! Sorry 'bout it. 

Blackberry-Nectarine Crumble

Ingredients

Filling:

1 cup blackberries, rinsed

1/2 nectarine, sliced in 1/3-inch pieces

dash of cinnamon

dash of nutmeg

juice from half a lemon

1/4 cup flour

2 tbsp sugar

Crumble:

1/4 cup butter

1/2 cup brown sugar

1/4 cup flour

1/2 cup oatmeal

butter, for topping

Directions

1. Preheat the oven to 350F. Set aside the fruit in a bowl. In a separate bowl, mix together all the other filling ingredients. Then pour over the fruit and mix until combined. Pour all into a small casserole dish, whatever size you have handy that you think would fit (vague, I know, but this recipe is meant to be personalized). 

2. Mix together all the ingredients for the crumble in a separate bowl, then pack the crumble down on top of the fruit. Place in the oven to cook for approximately 20 minutes, or until the top is brown (I like to place the dish on top of a baking pan for easy cleanup). 

3. Eat warm from the oven. You will not regret it. 

That Chicken Tortilla Sandwich

My roommate and I made a hyper-local sandwich, which is a pretty ridiculous thing to claim. It was totally unintentional, and I suppose that makes it even more of a parody of San Francisco foodie culture. It was one of the best sandwiches I've ever had in my life though, so no judgies. I'll embrace my own absurdity after I'm done digesting.

Ingredients for the dream sandwich: 

- Acme bread from Good Life in Bernal Heights

- Jalapeno Chutney from the Alemany Farmer's Market

- Tortilla made with fresh eggs from Marie's microfarm, Little B

- Chicken from Avedano's

- Foraged mushrooms

- Pea shoots from Berkeley Bowl

Yeah, I kind of wanted to hit us too. Then I ate the sandwich and shut up. 

It all started with a layer of jalapeno mustard, fresh Spanish tortilla, and some barbecued chicken

But then Maria went ahead and threw on some wilted pea greens and mushrooms

We had to press it down a bit to keep it all together on that wonderful, fresh, lightly toasted bread

And, of course, we had it with some sauvignon blanc

Completely glorious

Brownie-Batter Cookies

I guess I sort of made these by accident one day. After going to the potluck at Pie Ranch and trying some cookies just like these, I had to have some of my own. If you just undercook them, they have gooey brownie batter insides while remaining firm and chewy on the outside. Give them a dusting of powdered sugar and serve them with a glass of (soy) milk, and you're golden. You're basically like Midas, but with cookies.

This isn't my photo, it's from Saving Today. Pa-leez, mine went in my belly too fast for photos.

Anything Goes Brownie Mix Cookies

Sort of Adapted from cooks.com

Ingredients
1 package (18 oz) Ghirardelli dark chocolate chip brownie mix
1/4 cup flour
1/4 cup butter
3 tbsp water
2 eggs

Directions
(please, oh please, be precise about baking times, otherwise these will be hard as rock)
1. Preheat oven to 350F.
2. Mix all ingredients together except the eggs. In a separate bowl, whisk the eggs lightly and then add to the rest of the ingredients. Combine.
3. OPTIONAL: You can basically throw whatever you want in here. I've thrown in brown sugar, two melted marshmallows, a bit of bacon grease (SUE ME, DAMMIT), chopped walnuts, and M&Ms
4. Drop by the tablespoon (or as large as you want) onto a greased baking sheet or a baking sheet lined with parchment paper. Dust with powdered sugar.
5. Cook about 9 minutes, or until the center is just firming up. Take out of the oven and let cool. I dare you.

Notes:
- The batter will be runny like brownie batter, just trust that it will be A-okay.
- Cookies will be thin, but gooey. I'm sure there is a way to amend this, but then the cookies wouldn't be as easy to scarf down. That's a problem
- To store, make sure you put them in an airtight package. If you leave them out, they will harden.

UPDATE: My friend Leia just recommended that you roll these in granulated sugar before baking. You'll have to add a full cup of flour if you want to be able to do this, but it will add crunchiness to the outside of the cookie and the cookies will keep their shape better. Thanks, Leia!

(Extremely Non-Vegan) Inspiration of the Day: Mississippi Mud Pie

I think I need to clean some drool off of my keyboard. 

This baby is from Martha Stewart, as discovered in Matt Lewis' Baked Explorations. 

It looks so complicated, but so so worth the effort. I think if I ever attempt this, I might do a pre-packaged chocolate mousse version. That might balance out the density of the flourless cake better. Not that southern baking is about restraint or even balance. It's about piling on the sugar, flour, eggs, and butter. Still. 

Ugh, me want!

Speakeasy as Pie

Design by Marie Jaen

If you've spent any time with me in person in the last month or so, you have heard me go on and on about pie and/or cocktails and/or how to pair pie and cocktails. 

I am very happy to announce that I will be taking this talk from a mere idea to EVENT next month. Maria and I will be hosting our very own pie speakeasy! 

Why a speakeasy? Because it'll be a full-on invite-only party that starts out in the basement and moves into the backyard, where everyone can feel free to enjoy as much pie, cocktails, and music as they please.

I will, of course, be updating you as more details solidify. If you'd like to attend, shoot me an email at southxsanfrancisco@gmail.com and I can send you a flyer. You will need a physical flyer to get into the part-ay. And you don't want to miss this, I'm telling you.

This event will include the following amazingly spectacular highlights. Plus I'll be there, and I'm awesome. Well, usually. Sometimes. You know.

• A live DJ all night
• Performances by Maria "Songbird" Remos
• The release of Maria's mixtape, Speakeasy as Pie Vol. 2
• Unlimited pie once you get into the party (some of the ideas I have floating around my head are classic apple pie with apple butter cream topping, banana cream pie with dark chocolate ganache, gluten-free/vegan coconut cream pie, pear and apple pie, blackberry pie with streusel topping, pecan pie, and so on)
• Pie pops of several varieties so you can take home a goodie bag to your loved ones
• Cocktail pairings with each pie: expect something with Baileys, a fresh fruit cocktail, and lots of aperol
• Friends and family and loved ones all around in our lovely Bernal Heights home

So get excited for this because, yes, it is finally happening!

Songbird Apple Pie

Last week, my roommate and I (and our respective friends) stayed up until 2 AM decorating this pie for her Speakeasy as Pie Mix Tape cover and our Pie Speakeasy coming up in September. Maria is one of those endlessly creative people who keep me inspired even when I feel like I just want to give up. I had almost dropped this Speakeasy project (which I'll explain in a future post) for a few weeks because things got stressful, but her excitement is infectious.

This pie is for her and for her beautiful voice. I'm lucky enough to hear her sing almost every day.

Maria hard at work

Cutting out the leaves

I used a mixture of Gravensteins and Golden Delicious to get a smooth pie with chunks of crunchy, cinnamon sugar-covered apples

Close up on the songbird

Close up of the handmade leaves

The final product

Things have slowed down a bit over here. I do apologize.

I've been traveling the last two weeks and will continue this weekend when I take off to Yosemite. Here is a little snapshot of what I've been doing.

Taking in the sights in Eugene, OR

Crushing on hipster boys who raise pigs

Vintage shopping inside of trucks in Portland on Alberta St.

Relaxing and smelling flowers in Portland, OR

Taste-testing Oregon microbrews

Eating fresh fruit in parks just because I can

And smiling. I've been doing lots of smiling.

Meanwhile, my baking has had to be put on the backburner while I figure out the following:

• Do I apply to grad school in English lit?
• If so, I have to do the following:
• Call my professors and have them update my letters of recommendation; fly to L.A. to see one of them for a brand new letter
• Write my statement of intent, which apparently requires six months of work. This is news to me.
• Edit a paper for submission. 
• Possibly re-take my general GRE.
• Take the GRE subject test
• Everything else.
• Do I take classes toward a business degree?
• This means staying at my current job for a really long time.
• Do I continue tutoring?
• Do I move home in October to save for school and Paris?
• Planning the pie speakeasy, which should be my big comeback event.

In between all this, I am running, doing yoga, and staring at pictures of pie for inspiration. I should let you know, however, that I have gone back to the dark side and returned to veganism. That does not mean my pies and sweets will be vegan. It just means I have to stop eating them (though taste-testing is okay). I'm lactose intolerant, and it's time I listened to my body and did what was right for it.

Happy baking, everyone! I'll be back in the swing of things in no time.