On the Side

American Pies

Mysterious flyers began going up on Courier walls last week proclaiming today, Friday the 23rd, as "National Pie Day." Apparently some people decided to make it a "Bring Your Favorite Pie to Work" day as well. Was I up to the challenge? Oh you betcha.

"Hopefest '09," as designated by The Daily Show, gave me motivation and courage to tackle the difficult, annoying task of baking an apple pie from scratch. And I'm talking no canned filling AND no pre-made crust, folks. After almost forgetting about the whole event Thursday night, baking commenced at 8 p.m. and was punctuated shortly thereafter by an emergency run to the grocery for heavy cream. The spouse generously peeled and sliced apples in the meantime. Another co-worker at the store proclaimed she was buying her pie. "I should've just gone to Brinkman's! Why do I always do this to myself?" I whined. No wonder people opt for store bought - it's much less hassle and cheaper. By my estimate, I spent at least $10 on this baked good.

Four hours later though came the marvelous creation up above. I figured if I was going to break that much sweat making the thing, I might as well include some pie art as well. See the pretty leaf cut-outs and such? I've got to admit that it was a damn fine looking pie. But was it edible?

As evidenced, plenty of other pies were brought in. Key limes and pecans and peaches and even a rare chicken pot pie that people tackled for breakfast. According to a handful of apple pie eaters, the pie lived up to its appearance. People liked it and so did I. In fact, it might just become a Hancock County Fair entry this summer.

Do any of you still bake things like this completely from scratch? What do you make?

Scout Cookies Safe

Fans of Tagalongs and Do-si-dos, feel free to breath a huge sigh of relief. Despite the recent peanut butter scare resulting in a recall of several products, Girl Scout Cookies are evidently still safe for consumption.

An e-mail being circulated by Amy Orwick, product sales manager for Girl Scouts of Western Ohio, states the following:

"The peanut butter used in the cookies ABC Bakers – Interbake Foods bakes for Girl Scouting does NOT come from Peanut Corporation of America (PCA).  PCA is the only peanut butter manufacturer linked by the FDA to the salmonella contamination.  The FDA's suggestion that consumers avoid all peanut butter products for the time being reflects the fact that many consumers do not know the source of the peanut butter in the products they consume.  However, ABC Bakers – Interbake Foods can assure the volunteers, parents, girls and customers of the Girl Scout Councils that work with us that the peanut butter in our cookies is not linked to the salmonella contamination.  The two peanut butter cookies made by ABC for Girl Scouting are Peanut Butter Patties and Peanut Butter Sandwiches.
 
The FDA has audited our supplier, Hampton Farms, in the past week.  The FDA has informed Hampton Farms that the audit revealed no issues.  The samples taken showed no contamination and the records supported Hampton Farms' reports that they have neither shipped to nor received peanut butter from PCA.

If consumers have concerns, they can freeze or refrigerate the ABC Girl Scout peanut butter cookies they purchase until the FDA has definitively identified the specific products to be avoided. That should be done soon, at which time consumers can enjoy the delicious Girl Scout peanut butter cookies that are so popular all across the country."

All good news amidst the frenzy of the 2009 ordering season.

Fins Finally Open

Rumor had it that Fins Seafood & Grill finally opened in the old Bob Evans on Western Avenue, and then our astute sports editor directed me to this fine menu hanging outside a Courier marketing guru's office.

For those who haven't made it there yet (I'm included in that group), the menu offers a great taste of what can be found there. Pictured to the right are merely the appetizers, a more-than-worthy way to discern what kind of meal and bill you'd be in for. I'm liking the variety - an old standby or two, one for the potato skin crowd, a beef tips plate for the 'my wife dragged me here and I don't even like seafood' type of guy.

Lobster is featured prominently in all categories, including as a cream sauce topper.

Grouper, filet mignon and fettuccine are some of the entrees.

Looks like we'll have to stop by the bank before we head there, though. Don't get me wrong, if the food is spectacular than I have no qualms about paying a spectacular price. I'm just warning you. Looks like the cheapest aps are $9 and entrees will cost you a minimum $15. The Crustacean Cornucopia, with Alaskan king crab, lobster claw and giant prawn steamed and served with clarified garlic butter is $32. Lobster ravioli is $18.

No word yet on what kind of desserts they're offering. Wonder if they have lobster ice cream?

I think I see my future, and it involves dinner at Fins soon.

Have any of you paid a visit yet?

Spoonfed

People have said that I'm a pot stirrer. Could that be the reason for my cooking utensil obsession? To the left are a few in my collection - wooden spoons of the highest, lowest and medium caliber. Spoons to stir pots of chili and yeasty dough with. Dark spoons and light spoons and spoons with curvy handles.

The one on the left I got last year at the Ann Arbor Street Art Fair. It was $25 and quite frankly I think I got ripped off. It's small and has no major discernable features other than its color. I think they were purposely overpriced because they were in Ann Arbor with people buying ugly paintings for thousands of dollars. The middle spoon I've had for years, the result of an impulse purchase (along with a pastry cutter that I've used twice) at a Pampered Chef party. And the right is my pride and joy, a hand-carved white oak wonder with a handle perfect for grasping and downright cool to look at. Bought at the Yankee Peddlar festival in Canal Fulton last summer for $15, it was quite a deal.

Now, every art fair and craft fest and boutique I go to (and I tend to end up at a lot), I'm on the hunt for a good wooden spoon.

Do you have any cooking supply fetishes like this? Do you swoon over a good pitcher or a colorful teapot or an artsy apron?

A Square to Spare

Have a look see at what I got for Christmas. A shiny new bag of chocolate. And my favorote kind - dark. Not to mention a pretty new camera that actually allows me to take decent photos that I can use for this blog.

The good news is not necessarily my bag 'o chocolate or camera, of course. It's the fact that food merchants are starting to cater more to specific preferences. Chocolate merchants, specifically, are doing this. One need not visit NYC or Paris to enjoy such top shelf manna.

Granted, Ghirardelli isn't necessarily the creme de la creme, but it still gets me salivating. And now I don't have to feel as guilty about eating lots of it, because I can eat it in tiny, individually packaged increments. Each dark chocolate square contains only about 55 calories. So you can get a fix every now and then without the hassle of having to re-wrap part of the bar for later, or without having to summon the willpower to not actually eat the whole bar. Next time I might have to try the mint squares.

This company isn't the only one with this great marketing sheme to keep us all hooked. Just about every women's magazine these days has ads or "gift ideas" along the same lines. Take Oprah, for instance. Girlfriend has gained weight again and is pledging to get back on track. But the February issue of her mag has chocolate listed twice in her "a few things we think are just great" list, including milk chocolate bites from Kohler Original Recipe Chocolates, with flavors like chai tea and passion fruit. Those are $25 for 10 pieces and can be ordered at www.kohlerchocolates.com. She also gives Kshocolat a plug, which sells Belgian chocolate pieces, in flavors like orange and cardamom, to melt in hot milk. Peruse www.kschocolat.com if you dare. And you should dare, because February means Valentine's Day, which will all knows is more about candy than love anyway.