The rain has been non-stop now for five days. A forceful expression of Mother Nature at her best-powerful, cleansing, and restorative, rain. It reminds me of 6 years ago to the month, when I moved up to this hidden little tree house amongst the woods and the vines.
One can't help but be swept into nature's patterns-closing in and "hunkering down," with the days short and dark, the waking hour is later and the nights come quickly. No matter, it all feels natural.
I've been blessed to have the last few months to myself, which I've tended to some long awaited personal desires: hiking, (rain or shine), yoga, meditation, but most of all-cooking! I decided to tackle baking bread, something I always wanted to do, but in the speed and stress of work it seemed a far off fantasy. Now, my starter is 3 months old and it generously lends its pleasant sour taste to all of my "levainous" whims--boules, loaves, and even focaccia.
Today was a fabulous day spent in the recesses of my reclusive paradise. I awoke with the hope of stepping out for errands. Alas, the rain would not subside, so I had a back up plan.
I began the morning later than usual, as it was so dark it seemed too early to rise! I enjoyed two cups of Genmai Cha, a japanese roasted brown rice and green tea in my big chair in front of the crackling woodstove, while planning the day's kitchen work.
I started with mixing up my sourdough bread. Using my starter, I set the new batch aside to rise, next to the woodstove.
Next came the banana walnut bread. Dave, my winemaker friend, had given me two unassuming bags during the holidays...one was full of plump, huge walnut halves, and the other, fresh, juicy prune plums. I used the walnuts in the bread, along with 6 bananas oozing with ripeness.
Then, I whipped up some celery root and white truffle soup. )for another night's first course or a lunch with the fresh crusty bread!)
Truthfully, my soup and bread project were interrupted as the power went out. I stepped out to drive up to the winery to see what was going on. I drove over a fallen branch that became cozy in my Jeep frame. I couldn't get it out, no matter what I did. In the pouring rain, I ran back to the house, put on my wet gear and Hunters, and set off to hike up the road with the hope of running into someone who might help me wedge the branch from my frame and see what was amiss with my power. The walk was just what I needed! The wet air, cool and refreshing, energized me, and I trotted up the steep hill. Just about three quarters of the way, Dave came driving down the hill and all went well...Jeep is now intact and the power back on...
But back to the menu...
Daniel was due at 5:00 for a very special dinner.
When he arrived, with one of Mike's wild pheasants, both in a tasty brine and with fresh made stock in tow, I had the fresh baked breads displayed on the counter.
We proceeded to our normal foreplay--a dance in the kitchen, creating a wondrous work of art to be began and destroyed in the same night, with no one ever to see, and only a tasty memory left...the ultimate expression of installation art!
So, I had taken Dave's prunes and stewed them in Brandy, thyme, cloves and bay. They rested on the back burner in my tiny copper saucepan. Later, we would add them to the pheasant stock (my favorite stock in all the world, by the way), and make a luxurious pan sauce of pheasant, brandy and prune.
The pheasant was removed from the brine and dusted in seasoned flour.
I put on some Anson Mills white polenta on low heat.
We fried some really smokey, peppery bacon made by our friend Herb. It was awesome. We snacked on it, along with a small crottin of fresh chevre and the fresh baked bread, with some 2006 Stony Hill Gewurztraminer. We cut some bacon into small bits to garnish our plates.
Yesterday we foraged a regal Lion's Mane mushroom that we had been patiently waiting to mature for the last three weeks. It was all part of the plan for tonight's menu...
We pan seared the pheasant. Once the skin was a crisp golden brown, we transferred it to a pie pan to finish low and slow in the oven. In the same saute pan, we fried big slabs of the mushroom with ample garlic and thyme.
We began the dinner with some fresh lobster bisque I made yesterday. It was incredible, if I may say so...
Then, we sat to the luxurious plate of natures bounty--perfectly fitting for a night by the fire with the rain hitting the tin roof...
Crispy, moist, pan seared pheasant, with creamy white polenta, Lion's Mane mushroon and prunes stewed in Brandy and veal & pheasant stock...along with a stellar bottle of wine--a 2005 Quintessa...from right down the road.
We finished (the meal) with herbal tea and fresh made oatmeal cookies (also from yesterday!).
Off to slumberland we go...
A typical night for two funky gourmets.
One can't help but be swept into nature's patterns-closing in and "hunkering down," with the days short and dark, the waking hour is later and the nights come quickly. No matter, it all feels natural.
I've been blessed to have the last few months to myself, which I've tended to some long awaited personal desires: hiking, (rain or shine), yoga, meditation, but most of all-cooking! I decided to tackle baking bread, something I always wanted to do, but in the speed and stress of work it seemed a far off fantasy. Now, my starter is 3 months old and it generously lends its pleasant sour taste to all of my "levainous" whims--boules, loaves, and even focaccia.
Today was a fabulous day spent in the recesses of my reclusive paradise. I awoke with the hope of stepping out for errands. Alas, the rain would not subside, so I had a back up plan.
I began the morning later than usual, as it was so dark it seemed too early to rise! I enjoyed two cups of Genmai Cha, a japanese roasted brown rice and green tea in my big chair in front of the crackling woodstove, while planning the day's kitchen work.
I started with mixing up my sourdough bread. Using my starter, I set the new batch aside to rise, next to the woodstove.
Next came the banana walnut bread. Dave, my winemaker friend, had given me two unassuming bags during the holidays...one was full of plump, huge walnut halves, and the other, fresh, juicy prune plums. I used the walnuts in the bread, along with 6 bananas oozing with ripeness.
Then, I whipped up some celery root and white truffle soup. )for another night's first course or a lunch with the fresh crusty bread!)
Truthfully, my soup and bread project were interrupted as the power went out. I stepped out to drive up to the winery to see what was going on. I drove over a fallen branch that became cozy in my Jeep frame. I couldn't get it out, no matter what I did. In the pouring rain, I ran back to the house, put on my wet gear and Hunters, and set off to hike up the road with the hope of running into someone who might help me wedge the branch from my frame and see what was amiss with my power. The walk was just what I needed! The wet air, cool and refreshing, energized me, and I trotted up the steep hill. Just about three quarters of the way, Dave came driving down the hill and all went well...Jeep is now intact and the power back on...
But back to the menu...
Daniel was due at 5:00 for a very special dinner.
When he arrived, with one of Mike's wild pheasants, both in a tasty brine and with fresh made stock in tow, I had the fresh baked breads displayed on the counter.
We proceeded to our normal foreplay--a dance in the kitchen, creating a wondrous work of art to be began and destroyed in the same night, with no one ever to see, and only a tasty memory left...the ultimate expression of installation art!
So, I had taken Dave's prunes and stewed them in Brandy, thyme, cloves and bay. They rested on the back burner in my tiny copper saucepan. Later, we would add them to the pheasant stock (my favorite stock in all the world, by the way), and make a luxurious pan sauce of pheasant, brandy and prune.
The pheasant was removed from the brine and dusted in seasoned flour.
I put on some Anson Mills white polenta on low heat.
We fried some really smokey, peppery bacon made by our friend Herb. It was awesome. We snacked on it, along with a small crottin of fresh chevre and the fresh baked bread, with some 2006 Stony Hill Gewurztraminer. We cut some bacon into small bits to garnish our plates.
Yesterday we foraged a regal Lion's Mane mushroom that we had been patiently waiting to mature for the last three weeks. It was all part of the plan for tonight's menu...
We pan seared the pheasant. Once the skin was a crisp golden brown, we transferred it to a pie pan to finish low and slow in the oven. In the same saute pan, we fried big slabs of the mushroom with ample garlic and thyme.
We began the dinner with some fresh lobster bisque I made yesterday. It was incredible, if I may say so...
Then, we sat to the luxurious plate of natures bounty--perfectly fitting for a night by the fire with the rain hitting the tin roof...
Crispy, moist, pan seared pheasant, with creamy white polenta, Lion's Mane mushroon and prunes stewed in Brandy and veal & pheasant stock...along with a stellar bottle of wine--a 2005 Quintessa...from right down the road.
We finished (the meal) with herbal tea and fresh made oatmeal cookies (also from yesterday!).
Off to slumberland we go...
A typical night for two funky gourmets.
