Rustic Apple Tart -- By Popular Demand

Hey, for those of you who want more Feed Me/Drink Me, check us out over on Facebook. I frequently share photos and answer questions -- and it's been great to have lots of you join my group of friends! And what are you missing? This morning, I posted a pic of a rustic apple tart from dinner last week. Mmmm. My favorite!

And readers demand the recipe. I can do even better than that -- I can point you to the step-by-step directions along with the Alice Water's recipe over at the fabulous Smitten Kitchen. (I will add that you should make this in a springform pan with a parchment liner -- or on a baking sheet. The butter and sugar caramelizes in the oven and glues the tart down, making it tough to get out of a closed sided pan or dish.) Now, I'm off to make those sugar puffs.

Weekend Miscellaney: Crown Hill, Chicken Stock, and Cranberries

**Who knew you could rent the Gothic Chapel at Crown Hill Cemetery for parties? I didn't. But kudos to a dear friend who skipped the traditional wedding rehearsal dinner on Friday night and threw a Halloween costume bash as a welcome party for the out-of-town wedding guests. The Gothic Chapel is beautiful on its own, but on Halloween? It's a perfect setting for mayhem. Plus that part of the cemetery with its monuments and mausoleums is very "Buffy-the-Vampire-Slayer." A perfectly wonderful, scary idea.

**On Friday, I made enough stock to get me through the next couple of months. Ruhlman and others have recently done lengthy posts about how much better house made stock is that the vaguely chicken-flavored water that comes in cans or boxes, but I wasn't sold until I started using it for every day cooking, but what a difference an actual chicken makes. (Plus, by my calculation, one batch yields me about $12 worth of the store-bought stuff. Not bad when a chicken pays for itself.)

**Made and processed a dozen jars of various treats yesterday including my favorite cranberry, sour cherry, grapefruit chutney. There is nothing like the smell of fresh cardamom when it comes right out of the spice grinder. Plus, since I learned to supreme grapefruit instead of peeling the old-school way, this dish is much easier. Sweet, spicy, and tangy. Just the way a good cranberry sauce should be! Plus my workhorse of an old LC stockpot continues to see me through.

Short Notice: New Day Meadery Needs Help!

Tia and Brett of New Day Meadery in Elwood need your help this weekend. It's plum season and they need volunteers to help pit fruit. What fun! And made even cooler by getting to hang with Brett and Tia -- two of my favorite people in local food.

Volunteer for plum pitting: Saturday, September 20, starting Noon and Sunday, September 21, starting at 10 AM. Email tia at newdaymeadery dot com if you can come!

Producers Week at Goose, The Market

It's Producers Week at Goose, the Market where Chris and Mollie have scheduled several local growers and food producers to come in and talk to customers about their product. I'm so sorry I misssed Erin from Country Mouse City Mouse who was there on Saturday! Look for Mark Miles from Momma's Old Fashioned Applesauce this Thursday, 4-7 p.m.

And speaking of local foods, don't forget we're only one week away from Going Local week. The challenge? To eat something local with every meal -- or at least as many meals as you can. With the bounty of summer harvest upon us, it shouldn't be hard. More ideas and more information at the Going Local blog.

Clean Out the Refrigerator Friday

A long, slow, lazy summer for some reason has meant a week of 6:00 a.m. wake ups, manic lists, and working until 1:00 a.m. every night. (One of the joys of working for yourself is you can get up whenever the heck you want. Why does the universe hate me?) It started the same nutty way today but after a week of only five hours of sleep a night, I crashed *hard*. Ah, well. Tomorrow is another day, another punch list. (Here it is 10 p.m. and I'm just getting through today's list.) Blog post -- check.

Welcome to a whole bunch of you who've subscribed to the RSS feed and daily email in the past few days. Once these dog days settle in, we'll be back to all sorts of delicious doings. In fact, next week looks pretty promising. In the meantime, here's a little of what everyone else is talking about:

*Indiana is Mint Country: Indiana is third biggest mint producing state in the country. That's mint the herb. (cue Johnny Carson voice) I did *not* know that. (end Johnny Carson voice) Plus, a recipe for mint chocolate chip ice cream. [Hungry Hoosier]

*Sour Cherry Goodness: They're starting to pop up everywhere, mmmm, sour cherries! I see sour cherry jam in my future. [Going Local]

Zing Go the Beers of My Heart: Dig-B has pictures of ZING or at least the banner ZING has announcing it's opening soon. Renovations to the former Peyton's Place building by the Madame Walker are an improvement. We hear they're going for a Distillery kind of feel. [DIG-B]

Enough Already: Michael Bauer finally snaps. Enough with the surcharges to bills in San Francisco. And we thought an extra penny of sales tax was bad. [Between Meals]

Cous Cous with Preserved Lemon

Ahh, while the rest of you were recovering from your Zoobooliation hangovers, I spent the day trekking around Northern Indiana and enjoying this beautiful weather! When I got home, it was time for my latest default LBH (lazy, but hungy) dinner -- cous cous. Sure, I cheat and use the Trader Joe's kind, but it's still so easy -- literally as easy as boiling water -- and takes less than 5 minutes. Plus, I can add dried fruits and nuts to make it a little more healthy and balanced. Try chopped dried apricots and pistachios or raisins and cashews. Last night, out of dried fruit altogether, I broke out my lastest batch of preserved lemon. Scoop out the pulpy insides, then chop half the preserved rind finely and add to the cous cous along with a handful of sliced almonds. (I even sprinkled a 1/2 teaspoon of sugar on to cut the sourness and bring up the wonderful lemon essence.) A perfect late night dinner. And lots of lemon left -- next up chicken with preserved lemons and green olives.

Getting a Squeeze at Glendale

Is it possible?! Our real smoothie store in the central city? Welcome to 2004! Seriously, it's nice to already see some of the new stores opening in the shiny new Glendale mall. Look for Squeeze on the Keystone side (within full view of LA Fitness) and order a variety of fruit or yogurt smoothies (with add-in supplements like energy boosts, calcium, fiber, or whey protein). Sizes are generous (The Rookie was more than enough of a calorie hit.) And don't forget to try some of the newer-to-Indiana ingredients and flavors like acai berries and matcha.

CIA Online Courses

Suffering from scurvy due to cabin fever? Get up to date on your citrus flavors, dishes, and technique with the latest online training course from CIA Professional Chef -- the Sunkist Citrus Celebre. Yes, it's cheesy brand placement, but it's a cool course with video, flavor profiles, and recipes. Plus, bonus, it's from the Culinary Institute of America and it's free. Check out their entire list of e-courses or jump directly to the newest citrus class.

Three Latest and Best

Bouillabaisse at The Oceanaire: Stopped in last week for Devour Downtown and enjoyed a terrific menu at this downtown seafood staple. The three-course prix fixe menu offers several options but I chose the smoked salmon (perfectly cured on dense pumpernickel with a drizzle of aioli), the bouillabaisse (spicy, rich, and crammed with mussels, fish, and crab legs), and dessert (I had the cookies and milk!) The desserts are scaled down in size, thank goodness, since each person has one. The bouillabaisse was good, but that smoked salmon will get me back.

Comfort Food at Asian Spice: I'm not really a food snob. OK, I am, but I still like good Chinese and Thai as comfort food. Kirts, master of the good ethnic eatery, took me to Asian Spice, a tiny eatery on Emerson (in Beech Grove, maybe) with a walk up counter and a menu that made me want to try everything. We settled for fresh, spicy Tom Yum, egg flower soup, chicken in peanut sauce, and drunken noodles. All great - we need a place this good downtown. Or next door to me!

Fresh Mango from Saraga: Stopped into Saraga yesterday for some coconut milk and Thai basil and couldn't resist the fruit counter at the back of the produce section. Juicy pre-cut pineapple, papaya, and cantaloupe are just the ticket for winter. (And a bargain when regular grocery stores charge three time the price for pre-cut fruit.) My favorite? The tart but sweet mango slices -- perfect for everything from morning cereal to a bowl with coconut milk.

Giving the Gift of Food!

I don't know about your family, but at the holidays, mine spends a lot of time sending each other food. At Christmas nothing says "Happy Holidays" like a case of grapefruit or a tin of those glazed apricots from Nieman Marcus. While there are lots of delicious options locally, if your family is spread across the United States, you'll need a specialist. Everyone has their favorites, but here are a few recommended standbys with links. A few tips:

*Order by phone or online but have names and addresses ready.

*Look for specials online. Often websites feature additional gifts/specials and bigger discounts.

*By the month clubs are great -- look for fruit, baked goods, meat, flowers, plants, and more.

*Don't forget to check your dates -- most catalogs and sites are pretty clear about the deadline cutoff for delivery.

Play your cards right and all your shopping is done pretty quickly!

Harry and David: These venerable purveyors of holiday fruits, nuts, cookies and cheese are responsible for at least one Tower of Treats at my house every year. Their packages are great snacking for families with lots of people to please. But for foodies, pick and choose some signature items such as the Pepper and Onion Relish (wonderful mixed with cream cheese for a party) and the Cheesecake Petit Fours (which look to only be available in a package.)

LL Bean: Sure, it's not food, but some years, when I'm feeling particularly Christmas-y, I'll send fresh evergreen wreaths to friends and family. Most years, LL Bean has the best wreath for the money (and sometimes free shipping). I like the 24-inch fresh Maine Balsam wreath which comes with a bow and is suitable for indoor or outdoor hanging. (Some years, they've come with a complimentary wreath hanger in the package.) $29.75. Check the website for deadlines and shipping.

Hale Groves: For most of my life, Christmases have featured cases of oranges and grapefruit from Hale. Even when I wasn't at home during the season, my mother shipped me a case of oranges. That's a lot of oranges but they made for great eating, cooking, and even juicing. A case of Florida naval oranges, grapefruit or tangerines will only set you back about $25 dollars. Great for people who live in snow!

Omaha Steaks: Ahhh, the blessed Omaha Steaks. As one recipient once told me, nothing says "Thanks" (or "I love you" or "Merry Christmas") like the gift of raw meat. While Omaha has a reputation for being pricey, they also run more web specials and give more free gifts than any company I know. Buy for someone else and get the bonus for yourself! The steaks are shipped in an elaborate container keeping them fresh until they arrive. My favorites? The filets. And the strip steaks. Oh, and the prime rib. Oh, just try them all. (And budget about $100 a person.)

Wolferman's: At first glance, Wolferman's seems to be just another gourmet mail order catalog company until...well, until you actually try their English muffins, scones, and crumpets. They're really good! I know it seems weird to send breakfast in the mail, but pair some of their premium jams and curds (and throw in a batch of those cinnamon rolls), and voila!, you just made Christmas morning breakfast! A real treat for big family get togethers.

Zingerman's: Want something for Hanukah? Zingerman's is your answer. This company with the quirky newsprint style catalog is perfect for shipping cured meats, specialty items (like their Italian figs), and easy noshes for the holidays. Their gingerbread is fantastic, and I'm tempted to order their Chanukah box myself for the rugulah alone. Updated: Most of their items are not certified Kosher. Check the descriptions as they note if they are.

The Best Cedar Plank Ever

My new favorite cooking toy? A Pacific Northwest cedar baking plank complete with a shallow well for fish or vegetables and bolts in the side to tighten as the board ages. These planks are the best kept secret in cooking giving anything you cook in the oven that amazing cedar grilled flavor. After you get done huffing the smell of the raw plank, put it in the oven to preheat (which makes the whole house smell amazing so your guests can get high on the same ambrosia.) Then rub a little olive oil in the well, add your fish (salmon is great for starters), and bake away. I haven't tried chicken on mine yet, but I think it will also be great. Also with pork. It cleans up with soap and water.

So far, I've roasted corn, peppers, and onions all with great results. (Oh, and even fruit would work -- apples, peaches, or even mangos would be so good with the smokey wood flavor.) Plus, there's a great recipe on the package for halibut in a sour cream sauce. Yum! (I'm pretty sure they're available at Frasier's Gourmet Foods.)

Three Latest and Best

Whoa, doggie, have I been in the bunker! Haven't left the house except to run or bike ride for the past few days and am glued to my desk chair for a little while more. (Which, of course, does nothing to improve the shape of my behind!) Good thing I foraged at the grocery store last week or I'd have been starved out. In the meantime, it was tough, but I managed to cobble together an odd -- but strangely satisfying -- Three Latest and Best:

14 West, Art, and the Fabulous Susan Brewer: I escaped from the office briefly on Friday night to enjoy the yearly Stutz Artists Open House. The trick to enjoying this nuttily crowded event is to go early and stay ahead of the big crowds. Plus, when you go early, most of the artists have food! We saw lots of great art, met many terrific artists, and enjoyed a lot of Charles Shaw. But the standout in not only the art scene but also the food was Susan Brewer. You may know her as one of the best bartenders in town at Ruth's Chris downtown. But we know her for her day job -- artist extraordinaire. 14 West executive chef Brandon Hamilton personally served his smoked salmon canapes and spring rolls with acai berry sauce to the crowd enjoying the beautiful abstract paintings in Susan's studio. And there were more than a few Ruth's regulars hanging around just to make Susan feel right at home!

My New Favorite Food: Yes, I'm an advertising target. If it's the latest, newest thing, I'll usually try it at least once. But my new favorite treat? Edy's ice cream Dibbs. They're ice cream nuggets! Covered in chocolate! In a tub! Both in vanilla and chocolate. Why didn't anyone think of this before.

Sambusas, Goat, and Strawberry-Watermelon Smoothies: Due for a little catch up with Mr. Kirts, we ventured last week onto West Washington street, one of the most interesting areas in town. While we mainly think of it for Mexican food, this time we were in search of Somali and East African and we found some cafe gems. You'll see more in next week's Nuvo, but the goat (Halal killed from a farm in Greenwood) was unbelievably fresh and well cooked, the fried meat pies were incredible, and we discovered that watermelon really does a fruit drink justice, especially when mixed with strawberry and banana. Look for specifics including names and locations in his article.

Apples, Pears and Chefs for Dinner

Bet You Didn't Know About Apples: When you're dealing with apples, there are two kinds: those that "hold their shape" and those that don't. In other words, some apples cook down more easily into pulp and other remain chunky even cooked through. Depending on what you're making, your consistency will be all about the combination of these kinds of apples. Chutneys, sauces, salads, and pies all need different varieties. Here's a list to get you started. For jams and butters, these apples soften when cooked: McIntosh, Cortland, Empire, Russet, Honeycrisp. For conserves and chutneys, these apples hold their shape: Golden Delicious, Jonagold, Ginger Gold, Crispin, Idared, Spy, and Sparten. Have an apple but don't know where it falls? Combine it with others and give it a whirl.

Simple is always best: Speaking of apples, leads me to pears. At a dinner party (hosted by the venerable purveyor of dry aged beef), one guest provided the most delectable tidbit -- roasted pears mixed with blue cheese. What a sublime combination. It formed a middle course with greens after our noble steaks and was a perfect counterpoint to the rustic, European simplicity of the meal -- excellent cheese, a simple salad, a wonderful spicy roasted corn soup, and one of the best slices of pumpkin cheese cake ever. Bravo!

On chefs as guests: Bill Buford pointed it out perfectly when he noted in his book, Heat, when he said he was terrified at the idea of inviting chef Mario Batali to a dinner party. A friend knew Mario and suggested it saying chefs never get invited to dinner parties. And it's true, at least so says Karl Benko of Peterson's, who with his lovely wife, Carrie sat next to me at one this week. It was truly delightful just to chat -- even though we talked all about food and people we knew in common. While it may lead to more dinner parties on Sunday nights, I think we should all try to invite more culinary professionals to dinner!