Blue Heron Local Cuisine

Cooking, Eating, and Drinking on the North Shore (and beyond)

Pork and Apple Pies May 22, 2009

Filed under: Recipe — blueheronlocal @ 3:44 pm
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Yes please! No Egrets won my eternal devotion for making pork and apple pies, also known also as pork pasties, but if I put that on the blog title, lord knows who would have shown up. This is not a summer dish, but it is very very yummy.

(see more below)

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First Ever Musical Blog Post December 8, 2008

Filed under: food culture,Terroir — blueheronlocal @ 5:41 pm
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We’re back from our decidedly nonlocal Thanksgiving. Culinary highlights include salad with pork (hello, southern cooking!), cornbread stuffing with sausage, the Continental Divide (tuna tostada and a mango/jalapeno quesadilla), inedible burritos on the highway, and scrapple.

 

I started this post days ago. That would be before my computer experienced wholesale failure. Well, I’ve been a bit demoralized since then, and it’s only 15 degrees outside, so I’d like to include my two favorite ridiculous food songs to cheer myself (and you??) up.

 

The first one was obviously composed under the influence. However, love Townes Van Zandt, love his ridiculous, drunken moments. And I do love Townes Van Zandt. You should be able to listen to Squash, here. It’s everything your inner-eight-year-old boy could desire.

 

My other favorite food song speaks to your inner fifties housewife. I’m pretty sure I don’t have an inner fifties housewife, but this song cracks me up anyway. Here it is: the one and only Lime Jello, Marshmallow, Cottage Cheese Surprise! (You should hear my eleven-year-old niece’s interpretation. It’s classic.)

 

Enjoy and don’t hesitate to send me your favorite ridiculous food songs in revenge.

-goldlentil

 

Tradition! July 30, 2008

Filed under: food culture,Recipe — blueheronlocal @ 11:12 am
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Try not to break into “Fiddler on the Roof” at this title; however, I’ve spent a lot of time with my family recently, which has me thinking about food traditions. I grew up within the culinary limitations of a southern college town (pork and beer, y’all). My mother learned to cook in New England and Texas as a newlywed, although she grew up in a German Jewish family in northern California. I like to think of her cooking as as home-style regional fusion with a strong German influence.

 

We ate stews, Polish pork chops, pumpernickel bread, and Spanish rice. My mother took me to the farmers’ market on Saturday mornings. She made her own bread and pie crust, but claimed she could never make biscuits. I grew up thinking that cake mixes were an abomination, store-bought pie crusts were for the weak, and jar tomato sauce was not mentioned in polite company.

 

(thanks, pickyourown.org!)

(thanks, pickyourown.org!)

All was not blackberry-picking in the mountains for my native food culture, however. For each homemade jar of jam, there was Uncle Ben’s Rice and Campbell’s soup. As I grew up and learned how to eat and cook for myself, I discovered basmati rice, cilantro, and green peppers. I continued going to farmers markets on Saturday mornings and try to make my own pie crust, with varied success.

 

For me, growing up was a process of choosing food cultures to keep and to reject. (If I never eat aspic again, it will be too soon.) Here are a few simple recipes from my mother (below the line).

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