blogfromafar

Susan Douglass’ Key Lime Pie

At least once a year or so we host a private party for all our once and future travelers who have come with us on our Travel in Italy trips. We love to get together, exchange stories, experiences, even recipes. Pictured above are three generations of our travelers: Gowri Sharma (Olive Picker ’07), Betsy Cook (Olive Picker ’06) and Marsha Vawter (Inside Tuscany ’07).

Susan Douglass (Inside Tuscany ’07) provided us with several of her favorites. #1 Request:

Key Lime Pie:

3 egg yolks 3 ounces cream cheese (softened) 1 (14-ounce) can sweetened condensed milk 4 ounces key lime juice 1 (8 or 9 inch) graham cracker crust Whipped cream & lime zest or lime cartwheels for garnish

Combine egg yolks, cream cheese, condensed milk and key lime juice in blender or food processor and process until smooth. Pour into crust. Bake at 325 degrees for 15 minutes. Remove from oven; let cool at room temperature about 10 minutes, then refrigerate until chilled. Garnish with whipped cream, lime zest or cartwheels before serving.

Note: Susan uses fresh key limes – it takes about 15 of them. She tells us: “Do not use regular limes, it totally changes the flavor. I also make my own graham cracker crust.” For more of Susan’s recipes, just email us at sales@flavorsfromafar.com

Two Formats: Inside Tuscany Wine/Food, or Olive Picking

Travel in Italy, shown right with our happy group lounging outside Casa Luisa. We love sharing our favorite insider spots in Tuscany with you. Whether day-tripping to food and wine destinations, or living inside local traditions gets your travel compass resonating, we’ve got two different one-week itineraries with a perspective on this different culture to inform your world view while there, and may change it upon your return. (Warning: this travel may be addictive!)

All of our groups consist of six travelers, plus Nancy and Gary. You can bring your own group of six, or come solo and see Italy with fresh eyes.

Our Inside Tuscany Wine/Food Trip Includes:

• A villa stay near Siena
• Day trips to Florence, Montepulciano, Deruta, San Gmignano, Siena
• Wine tasting in Chianti
• Cooking Class in Siena
• Ceramics shopping and lunch with Luca Pimpinelli’s family in Deruta
• Olive oil and wine tasting with Betty and Cesare Nadalini
• Visit to a Cinta Senese Pig farm
• Dates are April 5-12, April 12-19, September 20-27, and Sept. 27 – Oct. 4
• $2400 includes lodging, ground transportation, tastings and classes, breakfast and happy hour munchies

Our Olive Picking trip includes:

• Lodging at a villa east of Florence, near Pian de Sco
• Cooking class at the villa
• Three days of Picking Olives
• Visit to a frantoio where olive oil is made (and tasting of that first press!)
• Three day trips to Florence, local markets, Chianti wine region
• Wine tasting in Chianti
• Dates are November 1-8
• $1200 includes lodging, ground transportation, and breakfast.

Hazy, Crazy, Tomatoes

Finally made it to the Dallas Farmer’s Market to Shed 1 where local producers sell their wares. Picked up a 1/2 peck of Lemley’s Tomatoes, as I’d promised myself for months. Took them home where they sat for a few days, challenging me to follow through with my good intentions.

Late one night with only ambient items in the refrigerator, I just did it. Made up some fresh tomato sauce with what was on hand and it turned out pretty fine. Here’s how it goes:

• Boil water to use for removing tomato skins.
• Chop ambient veggies (even throw in a hatch chile or two), and saute in olive oil.
• Put tomatoes in rolling, boiling water until the skin cracks.
• Use gloves if you don’t want to ruin a manicure, and remove skins from tomatoes.
• Using your hands, remove pulp and seeds, chop tomatoes, simmer with veggies.
• Brown a pound (finally, a measurement!) of ground beef and throw in. Add a tablespoon of sugar. Close eyes. Taste.
• Mix and warm everything, put in a crock pot.
• Smell while you dream, and make lasagna in the morning.

For more tomato ideas, here’s a wonderful NYT article for a whole week’s worth!

We’ll try this at home!

What is Mostarda? Pictured upper right, it’s jewels of sweet and savory fruit, plump and luscioius summertime in a jar. Perfect beside a savory meat, or complementing a cheese tray, these little orbs are a treat for the eye and the palate alike.

Follow our progress as we make some of our own using Kyle Phillips’ suggestions from about.com. Or, try the Lazzaris Mostarda pictured above for immediate gratification. 400g for $13.99

The sun’s sleeping in a bit late, fall breezes are just behind the next cloud, and we’ve got our very own olives ripening on our trees in front of the store this year! (Beware: Pickers will be prosecuted by Mother Nature…Ever eaten an olive straight off the tree? Yeccch!)

In Need of Inspiration?

OK, so it won’t look exactly like this (at least at first!). But – we’ve got loads of magazines and books chock-full of recipes and foodie lore, and we thought we’d set up a library for research and sharing. Feeling dull and in a rut? Just come on down, pull a few off the shelf, and get some ideas. Take them home if you like, just bring them back!

Got some to share? If you’d like to share some of your recipe or food-related books with us, we’ll put them on the shelves and see where they go. Ever heard of Book Crossing? We’ll act as a drop-off point if you’d like to send yours ’round the town or ’round the world.

Stay tuned – more to come!

Hint: This Antique Rack from Vintage at Heart

You read about Lisa Johnson and her giving new life to retired wine barrels a couple of weeks ago.

Well, guess what else she’s got in her workshop? Antique riddlers from France. No….these aren’t old guys sitting in a cafe with a glass of absinthe telling knock-knock jokes. They’re an integral part of the champagne-making process.

First of all, Champagne is a region, not a grape. There are three grapes used in champagne: Chardonnay, Pinot Noir, and Pinot Meunier. Wines from the three grape varieties are produced separately , then they are blended together and placed in the champagne bottle, where sugar and yeast are added. Then a process called Reumage uses the riddling racks to get the sediment out of the bottle, The bottles are inserted into the racksat a 45 degree angle, then twisted and lifted over time, so that finally all of the sediment is in the neck of the bottle. The neck is then frozen, and the ice plug pops out with the sediment in it. A little sugar is added, along with cognac, maybe some still wine according to the winemaker’s secret recipe, and voila! Happy New Year!

Never seen the Riddler? Lisa’s lent us one that we’ve got on display. Come on down to check it out, and you might just want to take it home (a steal at $900!) Also available: Lazy Susans ($119.99), Bread Trays (#39..99), Appetizer Trays ($35.99).

Just in from the Fancy Food Show

What’s nuevo, you ask? Well, the temperature’s hot and so are these sunny finds from España!

Things you just won’t find everywhere else. Take a seat at our Sunny Spanish Table at Flavors From Afar!

The End of Summer

Since Spring, we have had frequent fliers nesting in the eave above our porch. Four families of dove, one after the other, oblivious to their post’s proximity to the outdoor grill or my husband’s ire.

It’s been life, four cycles of it, without death this spring. Yesterday, the last dawdler balanced on the edge of the nest, rocked back once, twice more, and finally flew the coop.

So now we’re empty nesters. Looking up at the silent structure that held so much life, now none, it reminds me that we’re all just passing through.

And Fall is on the way.

Light and Fresh, Featuring a Favorite Cheese

Bunko night (or Pokeno, as we do on Timber Edge Drive) should not be a stressful time for the hostess. Follow Kathy Johnson’s lead and she won’t “steer” you wrong! First off, she uses goat cheese, which as you already know if you read the headline article Wednesday’s Dallas Morning News, is yummy and healthy all at the same time!

Fig and Goat Cheese Tapenade
1 c chopped stemmed dried figs
1/3 c water
1/3 c kalamata olives
2T Extra Virgin Olive Oil
1 T balsamic vinegar
1T drained capers – chopped
1 1/2 t fresh thyme chopped
Two 5.5 oz soft goat cheese cut into 1/2″ thick rounds
1/2 c chopped toasted walnuts
1/4 c toasted walnut halves.

Cook figs and water in med/hi heat until no liqui and figs are soft, about 7 minutes Mix in olives, olive oil, vinegar, capers and thyme. Season with salt and pepper Arrange overlapping cheese rounds. Stir walnuts into tapenade – spoon over cheese – garnish with walnut and thyme sprigs