djyee100

Take a look at Alice Waters' recipe for Sweet Corn Soup. It sounds closer to what you're looking for. Here: http://oursoupbowl.blogspot.com/2010/01/sweet-corn-soup.html You can play with this to turn it into a chowder. Since this soup is fresh corn and not much else, use very fresh corn that still has some natural sugars that haven't turned to starch--that usually means fresh corn from the farmers market. I also suggest only a medium-size onion (or smaller) so the soup doesn't turn onion-y. The short cooking times for the corn will preserve the natural flavor of fresh corn. The method in this recipe is as important as good ingredients. have fun with your corn chowder quest...

You're welcome! One suggestion about driving Big Sur--there are a limited number of gas stations along the way. Start off with a full tank if you can, and check your gas level as you come to a station. If you google "gas stations in big sur california" you'll get advice and a list of station locations. The Big Sur Bakery has a gas station right next to it. have fun on your trip. Just thinking of Big Sur makes me want to jump in my car & drive down there. I'll have to find an excuse to go there soon.

Hightop, this is an old EGullet thread about frais des bois sources in California: http://forums.egullet.org/topic/65716-fraises-des-bois/

I suggest you check out various farmers' markets in towns as you travel. That's your best lead for finding good produce in quantity to make jam. This is an old Chowhound msg board with sources in southern California for fraises du bois: http://chowhound.chow.com/topics/793152 I have seen fraises du bois for sale at some SF Bay Area farmers markets (SF Ferry Bldg? Berkeley?--I can't recall.) They're quite expensive. Both the SF Ferry Bldg and Berkeley markets are what I call "boutique" markets, with beautiful, unusual, high-quality, expensive produce. If you're passing through SF, I suggest you also go to the Alemany farmers market, where the locals like to shop. More about Alemany: http://sfgsa.org/index.aspx?page=1058 These are some U-pick farms accessible from the SF Bay Area: http://blogs.kqed.org/bayareabites/2012/06/07/pick-your-own-family-friendly-u-pick-orchards-and-farms/ You haven't mentioned when you will be traveling, or how "coastal" your itinerary is. From what you've said here, you'll be traveling from the San Diego region to Santa Monica to Fresno--which is Central Valley--then to the Monterey region and SF. That's a big diversion from the coast to the Central Valley for some peaches. If you drive directly from Fresno to Monterey you will cut directly through the prime agricultural area of Watsonville/Salinas, but you will miss the stupendous Big Sur coastline on Highway One, roughly Monterey to Cambria. You'll miss a visit to the Hearst Castle at San Simeon, too. Just sayin'. good luck with your visit! if you have a chance, let us know how it goes. ETA: If you do decide to follow Highway One north from Santa Monica to SF, you will probably have to go inland 10 or more miles to find farms that sell fruits like apricots, cherries, or peaches. The weather by the ocean is cool and foggy, not warm enough for those fruits.

From what I know of the artisanal cheese producers in Sonoma and Marin, they sell what they produce, and do well financially. However, I'm sure their profit margin--due to their hands-on, time-intensive methods--do not compare to a large-scale mass producer of cheese. I went googling when I was thinking about your question, and unearthed this review of a study about artisanal cheese producers. http://web.mit.edu/newsoffice/2012/the-subculture-of-cheese-1212.html?tmpl=component It sounds like the cheesemakers' work and way of life take priority over economic goals, though none of them would turn down a chance to make more money. Depending on what that offer was. Which brings up the next question: how much demand is there for fine cheese in the U.S.? The demand is growing, but normal American meals do not include a cheese course. JTravel points out, and I agree, that fine cheese in the U.S. is a luxury, dependent on discretionary income. Correct me if I'm wrong, but most Americans can think of something to do with their discretionary income besides buy great cheese. The non-foodies I know want to upgrade their home entertainment systems. I'm guessing that people outside the cities who want great cheese must mail-order it. Even if there were more outlets for fine cheese, would it sell? Then, of course, there's the issue of supply--the relatively small supply of artisanal cheeses reflects the cheesemaker's choice of the right way to make cheese, and why. BTW, I was so fascinated by the book review about artisanal cheesemakers, I've requested the book through my public library.

I believe the artisanal cheese producers in the U.S. are small batch producers, and their cheeses are expensive for the average shopper. These cheeses show up at restaurants or high-end markets, particularly specialty cheese shops. If a supermarket tries to sell high-end cheeses--Whole Foods and Berkeley Bowl come to mind--the cheeses usually don't move fast enough. In particular, the soft cheeses suffer in their condition. Cheese purveyers of note in SF are Cowgirl Creamery, Cheese Plus, and Rainbow Grocery. In SF, I usually shop for cheese at Cowgirl Creamery, because the location is so convenient. I've never been to Cheese Plus, and I haven't shopped at Rainbow Grocery in ages. However, the Cheese School of SF buys some of its cheeses at Rainbow, and judging by that sample, their cheeses are good. In the East Bay, where I live now, I usually shop at Pasta Shop, again because of the convenient location. I do love the Cheese Board, and it's across the street from Chez Panisse, but that is one parking-challenged neighborhood. I have to feel purposeful to go there. People who want to explore artisanal cheesemakers in Sonoma and Marin Counties can download this trail map. Some of the cheesemakers allow visitors or host events occasionally. Here: http://cheesetrail.org/ ETA: Rotuts, I'm a big fan of Vermont camembert. We can get some of the artisanal Vermont cheeses here, and they are good!

Dave Hatfield, if you google "pictures of cowgirl creamery sf" a bunch of pix will come up of the store from different angles, including this one (hope the link works): http://www.google.com/imgres?imgurl=http://upload.wikimedia.org/wikipedia/commons/8/88/SF_Ferry_Building_Cowgirl_Creamery_01.jpg&imgrefurl=http://commons.wikimedia.org/wiki/File:SF_Ferry_Building_Cowgirl_Creamery_01.jpg&h=2848&w=4288&sz=5501&tbnid=xXiaQJ4F3ywfEM:&tbnh=86&tbnw=129&prev=/search%3Fq%3Dpictures%2Bof%2Bcowgirl%2Bcreamery%2Bsf%26tbm%3Disch%26tbo%3Du&zoom=1&q=pictures+of+cowgirl+creamery+sf&usg=__bKx6TKsNKV4IgXlhy-x8QkLH5PA=&docid=nQj5dT_lp_z9ZM&sa=X&ei=1mrDUZesEYiriQLZ9oHwBw&ved=0CCwQ9QEwAA&dur=428#imgdii=xXiaQJ4F3ywfEM%3A%3BbG5Wn_lRrX9v3M%3BxXiaQJ4F3ywfEM%3A The far refrigerator case against the wall contains fresh items like fromage blanc, ricotta, cottage cheese. FrogPrincesse, if I had known you were doing cheese in SF, I could have also made these suggestions--though it sounds like you were busy enough as it was! Maybe for your next visit to SF, for you and others... Besides Cowgirl Creamery in the SF Ferry Building, I recommend checking out Mission Cheese on Valencia St. It's a cheese bar: real good grilled cheese sandwich, other classic cheese dishes, flights of artisanal cheeses that you can pair with wines or beers. As a cheese-lover, I have to admit a fondness for a place where cheese is the star, not just a side dish. The Valencia St neighborhood is one of the most vibrant food scenes in SF right now, and accessible by BART 16th St Mission and 24th St Mission Stations. More about Mission Cheese: http://missioncheese.net/ Next door to Mission Cheese is Dandelion Chocolate. If you're at Mission Cheese, for heaven's sake, check out this place. Besides excellent chocolate goodies, they're doing something special with their single-source chocolate bars. Amazing how different those chocolates taste. You'll be hearing more about this place in the media, I believe. http://www.dandelionchocolate.com/about-us/ The academically inclined can do a class at the Cheese School of San Francisco. I ran across this place one night when I was food-surfing aimlessly on the web. I couldn't believe that a school for cheese existed (are you kidding me?), so of course I enrolled for a couple classes to check it out. My fave is a cheese and honey class that's given regularly. Robert MacKimmie, the beekeeper, has hives set up all over San Francisco. You can taste the terroir of honey from the different SF neighborhoods, like the eucalyptus in the honey from a hive near Stern Grove. Very fun tasting class. http://www.cheeseschoolsf.com/

Kasma Loha-unchit has a recipe for cooking this vegetable with eggs. (Assuming I'm thinking of the same vegetable--pak bpahng in Thai, ten choi in Chinese.) The eggs lessen some of the slimy quality and taste good with this veg. To make stir-fried "slippery" veg with eggs: Wash and drain the greens. Remove any tough, fibrous stems so that you have only tender leaves and stems; set aside. Beat some eggs in a bowl and season with fish sauce or soy sauce; set aside. (I season 4 large eggs with 1 tsp fish sauce.) Heat a wok or large skillet over high heat, add oil, and briefly saute some chopped garlic. Add the veg, and stir fry just until wilted. Season the veg with a little fish sauce or soy sauce. Pour the eggs into the pan, let set briefly, then turn over the mixture in the pan, letting it cook until the eggs are done. If desired, season with white pepper. Serve hot. This egg & veg combo makes an easy weekday dinner with rice.

This is a recipe from Indian chef and cookbook author Ruta Kahate. SPICY INDIAN GREENS Adapted recipe from Ruta Kahate In a large pot, combine 2 lbs pared & chopped up mustard greens; 1/2 lb spinach; 2-inch piece of fresh gingerroot, peeled, then chopped or grated; 2-3 serrano chile peppers, trimmed and sliced; 4 cups water; approx 2 tsp salt. Boil down this mixture until only 1 cup of liquid is left at the bottom of the pot. Puree in a blender. Return mixture to the pot and place over moderate heat. Combine with 2 TB fine corn flour and 1 stick of unsalted butter (4 oz). Taste and adjust for salt. Serve with flatbreads. I first tasted this dish at a cooking class that Ruta gave on Indian breads. I was overwhelmed by the wonderfulness of this dish, and asked Ruta for the recipe. Then I almost keeled over when she told me how much butter is in it. Ruta told me sternly that if I wanted to replicate the taste, I had to add that much butter. Well, sometimes I do and sometimes I don't. The dish still tastes good with less butter.

ElainaA, don't give up on a Porsche-suitable menu. How about...Open face sandwiches of thinly sliced roast pork loin on rye bread with spicy German mustard, sides of sweet and sour red cabbage, potato salad with fresh dill, and cucumber salad. In the glass, an off-dry riesling or gewurztraminer. For dessert, Black Forest cake, or if you want to be punny, "German" chocolate cake, whose name derives from American chocolate maker named German, not the national origin. For the cucumber salad, I mean something like this: http://www.acouplecooks.com/2011/07/german-cucumber-salad-gurkensalat/ have fun!

I'll give two thumbs up for the Ice Cream Bar in SF, also. Definitely the place to go if you are in SF and interested in artisan sodas. The last time I was there I had a wild cherry phosphate with a scoop of creme fraiche ice cream. It was excellent. If you're in SF, you can also check out Drinkwell lacto-fermented sodas at the Saturday Farmers Market, SF Ferry Building. Pricey but very good, with unusual flavors. The last time I was there, the stand was located next to the Blue Bottle coffee cart on the right side of the building as you face the water. Near the Roli Roti truck. About Drinkwell: http://eatwell.com/2010/04/25/drinkwell-lacto-fermented-soft-drink-production-ready-to-increase/

Sorry, I have to disagree. I've tried to bake with unripe pears (inadvertently), and the bad news is, they don't soften enough during cooking. Not enough to be toothsome, anyway. Also, since they are not sweet, they don't taste that good. I've baked with Bosc and Anjou pears. Bartlett pears, when ripe, tend to be very soft. My test is to eat a ripe pear. If it's sweet, chewable, but still firm and sliceable (not mushy), it's good to go. For a pear cobbler, any ripe pear should be fine. Believe what the recipe says, and buy the best pears at the market.

This blog describes a side dish at the restaurant of "boiled eggs in oil marinade with bay leaves and allspice." No other details. http://nami-nami.blogspot.com/2006/08/my-paris-la-cave-de-los-molle.html A Google search uncovered this French recipe for marinated eggs in olive oil. Doesn't sound like the dish you describe (how could you miss anchovies?). I may try it out. I'm intrigued. http://www.eatingclubvancouver.com/2008/10/piedmont-marinated-eggs.html ETA: I would expect the restaurant dish had an acid in there somewhere (vinegar or lemon juice), and a good dose of salt.

The table grape harvest should have begun by now in California, so I expect that's what you're seeing. I didn't take a close look at the grapes the last time I went grocery shopping. I like Shalmanese's suggestion about frozen grapes--they could be a refreshing snack for your trip. One caveat, though--the early harvest may not be that sweet. Can you taste a few grapes at the market before you load up?

An easy fruit dessert. Peel and thinly slice the oranges, then drizzle with honey that's been warmed and infused with herbs. Alice Waters uses lavender. Judy Rodgers (Zuni Cafe) makes her version with rosemary. I've tried the rosemary one with local wildflower honey, and though the taste was unusual, I liked it. So did my guests. This is a chance for you to play with different kinds of honey & complementary herbs in the kitchen. Alice Waters' recipe: http://willothewhisk.wordpress.com/2012/01/10/sliced-mandarin-oranges-with-lavender-honey/ Judy Rodgers' recipe: http://gourmandistan.com/2011/12/28/a-small-citrusy-step-away-from-the-treacle/ I haven't tried this one, but it's an intriguing idea: Mandarin Orange Dust. If you dislike the bitterness of pith (I do), you can zest the oranges, peel & cut away the pith, then dry the zest and fruit slices. http://www.thekitchn.com/make-this-mandarin-orange-dust-143717 ETA: For bakers...a neighbor once shared a cake with coffee frosting garnished with mandarin orange segments. That combination of sweet coffee with oranges tasted memorably good. My long-ago neighbor's cake was garnished with canned mandarin segments. I believe that one could duplicate these flavors with fresh mandarin supremes cooked in a simple sugar syrup.

For the one that is fearful and nervous, Little. However, that name would be appropriate.

In general, you should avoid any sudden changes in temperature with claypots. They are slow to heat and slow to cool compared to metal pans. If you take a pot out of the fridge and put it into a hot oven, it may crack--that's the extreme example. Paula Wolfert's intro to Mediterranean Clay Pot Cooking discusses how to cook with claypots in depth, including La Chamba pots. I looked up the book on Amazon just now, and the intro ("A Clay Pot Primer") was available to read online as the book's preview.

A whole wheat devil's food cake from King Arthur Flour recipes. I haven't tried this one, but the KA recipes are usually good. I did try the whole wheat brownies, and they weren't half bad. (As you can tell, I'm not much of an enthusiast for whole wheat flour in sweets.) Whole wheat devil's food cake: http://www.kingarthurflour.com/recipes/whole-wheat-devils-food-cake-recipe Whole wheat brownies: http://www.kingarthurflour.com/recipes/tasting-is-believing-whole-grain-brownies-recipe The higher protein content of whole wheat flour absorbs liquid, and that's why there are complaints of dryness in the resulting baked goods...or so I surmise. I like prasantrin's suggestion about almond flour. Actually, nut flours are used in Eastern European and Scandanavian baking, with yummy results. Much tastier than whole wheat flour, IMO.

I suggest you try to find meat csa's in your area. They would be part of the network of local vendors that sell what you are looking for. Here's one Philadelphia meat csa. I suggest you contact them for heritage meat sources. http://www.localharvest.org/philadelphia-cowshare-M41449 An older article about CSA's. Some also sell meat. Again, they would probably know of heritage meat sources, if they aren't selling heritage meat themselves. http://www.phillymag.com/articles/eat-local-best-csa-programs032210/ good luck! ETA: The Local Harvest website also lists sources of heritage meat in your state. http://www.localharvest.org/search.jsp?ty=0&nm=heritage&st=40

The point is, baking occurred, regular baking, prior to the development of the in-house stove with oven in 1860. (You seemed to be saying something different in Post #20.) Baking occurred in other kinds of ovens or oven substitutes. Obviously the kind of baking people were able to do--or could afford--depended on their living circumstances. There were explosive demographic and urbanization changes in the Thirteen Colonies and the U.S. from 1620 to 1860, so of course that has to be taken into account. This discussion has rambled over three centuries, and perhaps that's why there may seem to be some differences among the various posts. More interesting material about early colonial ovens-- A type of beehive oven in the Jamestown settlement, dated 1650-1690. It is unknown whether this was a freestanding outdoor oven or used as a hearth inset. http://www.plymoutharch.com/howland-house-bake-oven/ A photo of a clome oven at Plimoth Plantation, dated 1627. Now this is fascinating to me. http://blogs.plimoth.org/pilgrimseasonings/?p=127 Mention that Champlain and his men built a bread oven while exploring Cape Cod (1605-1606). I tell you, people want their fresh bread! http://www.boston.com/news/local/articles/2011/02/20/plymouth_archeologists_work_sparks_a_fervor_for_outdoor_ovens/?camp=misc:on:share:article ETA: Corrected first link.

It is my understanding that early American homes had an oven built into the wall next to the fireplace. Like this: http://www.delawareonline.com/article/20130116/LIFE0501/301160002/Baking-bread-by-fireplace-stove-heats-home Also like this (including outdoor beehive ovens): http://www.foodtimeline.org/foodcolonial.html#colonialovens So plenty of baking went on. Good baking, too. Most women were good bakers, since they learned from their mothers and grandmothers every day of their lives by observation and taste. As girls they learned the general volume of measurements that were required for an item, and they judged if batters and doughs were ready by appearance, texture, and taste, adjusting as they went along. Great cooks I know still do that--recipes are only guidelines, after all. Cookbooks and other printed sources are some evidence of 18th and 19th century baking practices. However, I suspect these books were primarily oriented towards urban women who had access to commercial baker's ovens--and who could read. Until the early 20th century, the U.S. was more rural than urban. What did rural women on ranches and farms do? I doubt if they or their families were willing to forego bread and other baked goods. Also, farm housewives (who even now tend to be fantastic cooks) were responsible for feeding the crews who worked the land. Those hardworking crews wanted their breads, pies, and cakes. I'm amused by accounts of how "difficult" it was for girls and women of other times to cook on hearth stoves and woodstoves. Difficult for them, or for us? Today's girls drive cars, operate and program computers, and master reading, writing, and mathematical knowledge at a level unknown two centuries ago. How difficult is that? We take it for granted, of course.

I tasted this recipe at cooking demo, though I've never cooked it. It was very good. Farro, Butternut Squash, and Chestnuts: http://books.google.com/books?id=uaJXsT3y6qUC&pg=PA80&lpg=PA80&dq=joyce+goldstein+chestnuts+squash+farro+italian+slow+and+savory&source=bl&ots=tKobRSpiVt&sig=VW20hv1DMRXqAVdphtrw2iILlbI&hl=en&sa=X&ei=eFJyUbCYNsiWiAK7j4CIDg&ved=0CDgQ6AEwAQ#v=onepage&q=joyce%20goldstein%20chestnuts%20squash%20farro%20italian%20slow%20and%20savory&f=false A variation on the same recipe, printable, & you'll have to scale it up: http://www.cookstr.com/recipes/farro-with-butternut-squash-and-chestnuts I haven't tried this recipe, but it sounds good. I stumbled over it on the web when I was trying to find the other recipe from JG . Lamb Stew with Chestnuts: http://books.google.com/books?id=voEqBfaHmjEC&pg=PA147&lpg=PA147&dq=joyce+goldstein+chestnuts&source=bl&ots=wvRw94i0UG&sig=7k_8ZUZGGxf2UdDhbFncFv4Pi0Y&hl=en&sa=X&ei=BFFyUdeqBYbmiwKcv4GAAQ&ved=0CFAQ6AEwBQ#v=onepage&q=joyce%20goldstein%20chestnuts&f=false If you're ambitious, you can make a batch of marrons glaces and eat them while you watch Greta Garbo in Camille.

Oh, excuse me. Any of the dishes can be tossed into a blender and liquified to make a drink. Am I legal now?

Are you willing to cook with pineau to get rid of the bottle? I found myself with a bottle of pineau to use up, and tried these dishes. They were both delicious, especially the chicken recipe. Chicken thighs with pineau: http://delamaidefoodblog.blogspot.com/2012/01/chicken-thighs-with-pineau-des.html Mussel Stew with pineau: http://fishandfowl.wordpress.com/2012/03/31/mussels-baked-with-cream-saffron-and-pineau-de-charentes/ Also here: http://books.google.com/books?id=X-GcbWY-2vsC&pg=PT158&lpg=PT158&dq=alice+waters+pineau&source=bl&ots=W03LQ3eb2S&sig=p8ujkoNpsInp-eQOg0c1VtOswZg&hl=en&sa=X&ei=vLVxUd6RMcvvigLA3YDQAw&ved=0CEUQ6AEwBA

Shirley Corriher has some helpful cake formulas in her book Cookwise, if you can get your hands on a copy. I used the "lean" cake formula when I corrected a poundcake recipe from another cookbook. Corriher's high-ratio cake formula is available online. Your cake may be a high-ratio cake, "poundcake" labels aside. http://www.finecooking.com/articles/ratios-for-great-cakes.aspx