#43 and #43.5 - Salsa Picante and Southwest Salsa

By Ryon - I wasn't sure whether I should blog about these separately and count them as two distinct recipes. I finally decided that would be cheating since this is really one recipe, the Southwest salsa having just a couple extra ingredients.

This is real salsa. Forget about whatever you buy in the store. That stuff is crap. What you end up with at the end of this recipe is salsa how it is meant to be. Simple and fresh. How fresh depends on whether or not you are able to shop at your local farm stand or farmer's market, and what time of year you are making this, of course.

I did make the salsa picante back over the 4th of July weekend when Bryon and Lindsay were visiting. We had it with a plethora of other BFG dishes at our 4th of July party and they have been sitting in my pile of catch-up blogs ever since (it was a busy summer). I thought it would be a great time to write this blog since I just recently served the Southwest salsa, as well!


The salsa picante really just requires a bunch of chopping... and access to a food processor for fine chopping the peppers and carrots. I recommend testing your peppers for heat before adding them to the salsa and adjust according to your tolerance. I've been burned (pun intended) before by assuming all jalapenos are created equal, only to find that my salsa is either too spicy or not spicy at all.

The Southwest salsa is a big leap forward from the salsa picante. Got your notebook out? Ready?... Ready?... Add corn and black beans. Ok, take a break. I know that was a lot to take in.

If you are making the Southwest salsa during the summer season, please use fresh sweet corn. It makes all the difference in the world as far as flavor. Canned corn just can't touch it. Unfortunately, good corn was very hard to come by this summer in Charlottesville and I used canned corn for this recipe. Sinner.


Rating: SECCDI

#42 Chicken Stock (soup)

By Caitlin- I love fall...the way that they air becomes crisp and fresh. People begin warming their houses with wood fires, the smell of which mixes with the earthy aroma of leaves as I walk down the street. On the Cape, this was always my favorite time of year. The tourists are gone, the beaches are quiet but still warm. The ocean, sand and beach grasses fade from the vibrancy of the summer to a muted palette of oranges, rusty reds, and golden yellows. It is chilly enough to wear a comfy sweater, but the sun is still strong enough to warm your cheeks. Break out the warm cider, oktoberfests, wool socks, and angora blankets, fall is upon us.

The first weekend it was chilly enough to feel like fall, warming up to a nice bowl of soup was just what I wanted. I am such a sucker for being comfortable and warm. So even though 60 degrees may seem warm to many of you readers, I got out my sweatpants, wool sweater, and made up a batch of homemade chicken soup. This recipe is gluten free, which is a new point of emphasis in our household. Quite a complication, I might add, is that beer is generally not gluten free, well the good beers anyway.

So this gluten free chicken broth...may....be....the....simplest recipe in the cookbook. Throw a bunch of chicken and veggies in a pot. Cook it for a couple of hours. Strain the broth, put the veggies back in the pot with some of the broth. Serve with rice. The end.

Rating: SECCDI

#41 Blanchard's Corn Chowder

By Caitlin- Though not an original Barefoot Gourmet recipe, this dish certainly fits the style of Barry's cooking: light with fresh and simple ingredients. It is certainly not a thick chowdah that you end up with (a little homage to my Massachusetts roots). This recipe would have been ideal to do for the end of the summer, or when you can get your hands on some farm fresh sweet corn. Perhaps due to the strange year of weather C'ville was affronted with (5 feet of snow, 2 microbursts, 2 months without rain), our corn crop here wasn't particularly enticing. We had to settle for canned corn in the recipe, which leant itself to being a little less sweet and flavorful than we had expected, but delicious nonetheless.

Like the ingredients, the recipe itself is fairly simple. After cooking up the onions, celery, and onions in butter for a bit, I added three cans of corn. I like how this mixture actually became the base of the chowder, giving it a little more substance. I took about a quarter of the original mix (four cups) and blended it up before putting it back into the pot. I added some chicken broth from a box. Had I been clever I would have recalled the condensed broth (that equals approx. 18 gallons) in the fridge that had arrived in our stockings at Clarke Christmas. Had I been really clever I would have scheduled my cooking a little better... I actually made the chicken broth recipe the day after I made the chowder. It recently got chilly for Virginia (no, I am serious it has been in the 60s this weekend) so chowders and soups have been very attractive.

At the very end I added in some red pepper bits and finally some fresh dill, which really gives the dish a great color. Though the Barefoot Gourmet suggests that you eat the chowder hot, I think it is equally yummy cold. The recipe makes a lot, so Ryon and I have been enjoying this chowder, and the fall weather, all weekend.
Rating: SECCDI

#40 Lemon Sponge Souffle

By Caitlin - In an attempt to equally contribute to our blog, I decided that I would take on all of the desserts. Though I have had some success with pies and such (my family may recall a turkey shaped piece of dough baked onto the top of an apple pie for Thanksgiving a few years back, I get points for creativity right?) the Barefoot Gourmet's list of desserts may be a little much for me. The first hint was from Barry himself, who talked me out of preparing Chocolate Ice Box cake the morning of our dinner party last weekend. His reasoning was that he typically makes that recipe the night before, but I could tell from the increased pitch in his voice that he was letting me down easy. "Perhaps you should try the lemon sponge souffle instead." So here we are...

With the confidence of the Barefoot Gourmet himself I embarked on my first souffle...ever. First I got all of the ingredients out of the fridge. No, first I check in the freezer to make sure we have a back-up. Ice cream. Perfect. Then I read the recipe. Boom. The eggs need to be at room temperature.After waiting a few hours for the eggs to warm, I refuse help from Ryon and do an awesome job at separating the egg whites from the yolks. A little pour-pour action. I begin beating the egg whites until stiff, just as our esteemed guests are arriving. You know, I never would have realized that there were so many opportunities for the statement "that's what she said" while making a souffle, but in honoring our PG audience I will leave it to your imagination as you read the recipe.

I actually felt a little Top-Chef-ish as I created this fluffy (confirmed by Ryon), creamy mixture of butter, sugar, yolks, flour and lemon juice. I learned how to "fold" egg whites and grate lemon rind to perfection. I think my confidence in cooking is building. Watch out America!

At this point I placed a baking dish full of my creation in a larger dish with water, and both into the oven. I set the timer for 40 minutes and grabbed a beer to hang out with our friends. The buzzer goes off and I am expecting to see a lightly browned souffle...or an utter disaster. Instead, I see nothing. The souffle is not burned, it is not even browned. I check the oven every 10 minutes or so, but it looks like nothing is happening. Ryon walks by and turns up the oven...still no change. We sit down to eat the tenderloin and it was delicious. The wine was flowing, conversation enjoyable. As we are all remarking on the wonderful evening after dinner, boom. The souffle! I ran inside, about 2 hours after the dessert originally went into the oven, and pulled it out. Wouldn't you know that the thing was just barely browned on top. Actually it could have used a few more minutes. :o)

The ladies helped me serve it up with heavy cream. Everyone ooooed and ahhhed about the deliciousness of the souffle, and how remarkably timed it was. I have to say though, it did not turn out to be a particularly eye-catching dessert (hence no pictures), but it was very tasty, tart, and refreshing. Perhaps, with a little more luck I can get through the rest of the dessert recipes with little supervision. I can only hope.

Rating: RHC

#38 and #39 - Tenderloins on a Fire with Righetti Ranch Mop

By Ryon - Last weekend we had a number of our Charlottesville friends over for a dinner party to celebrate the end of a very hot and busy summer. And what better way to do that than to throw half of a cow on the BBQ?

This might be one of my dad's most famous dishes. Mostly because it is delicious, but also for the fact that it is a great way to feed a large number of people. Obtaining this piece of meat usually requires asking your butcher for a whole tenderloin, because this is not often something they put out in the meat section. Unless, of course, you are getting the meat from Ed the Butcher at Raquette Lake Supply. He's always pretty well stocked with this cut of meat, especially when expecting the Clarke/Gowan horde.

The Righetti Ranch Mop is the baste used for the meat in this recipe combo. The actual Righetti Ranch is located in Harmony, California (the area of the country that my dad came to as an exchange student in 1969). The ranch was also where he first encountered basting and barbecuing meat in this way. According to him, the baste was "mopped" onto the meat with a brush made of fresh sprigs of rosemary tied together. To this day, my dad often cooks the meat like this when he can get a hold of enough fresh rosemary. I actually had the opportunity to cook the meat with this rosemary brush because our neighbors have huge bushes of rosemary that spill out through their fence and onto the sidewalk, but I chickened out at the last minute and did not steal any. I used a regular BBQ mop instead.

Getting a proper fire going is crucial for the outcome of the meat if you are using a charcoal grill. Make it large, but not too hot. Keep the meat as far away from the flames as possible, as this has a long cooking time and you do not want to burn the outside of the meat. As stated in the recipe, an aluminum foil tent can help with getting the meat to cook evenly. I was intimidated going into this because I had never cooked a piece of meat this large before, but it actually required less attention than I had anticipated. Just be sure to turn the meat every 15 minutes or so and "liberally sploosh the baste onto the meat". And when I cut into the tenderloin after an hour and a half of worrying about it, it was cooked to perfection. The fatter end of the meat was a beautiful rare red, while the thinner end was cooked to a more medium temperature. And if you are looking for a more well done piece of meat, well, you are looking at the wrong recipe.

The smell of this baste has so many great memories attached to it because this is always a meal that we enjoy with great family and friends. This particular occasion was no different. We had a beautiful evening to eat outside and there was plenty of food, wine and great conversation to go around.

I apologize for not getting a better shot of the final product. I was too excited to eat it to take pictures!

Rating: RHC

#37 - Leg of Lamb

By Ryon - We were fortunate enough to have my very good friend Bryon and his wife Lindsay visit us over the 4th of July weekend. They made the drive down from Albany, NY and stayed with us for a few of the hottest days we've had in Charlottesville in recent memory. We did not let the heat stop us from enjoying the finer things that the Shenandoah Valley has to offer, however. On top of Fridays After Five, golfing, breweries, wineries, tubing on the James River, and lighting off a fireworks arsenal that you could use to invade a small country, we were able to squeeze in some time to sit back and enjoy a few home cooked meals and many a libation. This is the first of many meals from the cookbook that we tackled over the long weekend.

When planning the menu for the weekend, one thing was a given: I had to include leg of lamb. Without hesitation, when asked what his favorite meal is that my dad cooks, Bryon will answer "leg of lamb" every time. I'm not inclined to argue with him. With this in mind, I paid a visit to The Organic Butcher. They just so happened to have some beautiful pieces of deboned leg, which I made sure to snatch up so that I could feed my friend's lust for lamb.

I had originally planned to cook this on the first night that Bryon and Lindsay were in Charlottesville, but the beer truck at Fridays After Five (a free concert/social gathering put on by the city every Friday evening during the summer months) had other ideas. We settled for an evening catered by Five Guys instead. I did manage to stay lucid enough to make this on Saturday night.

The recipe in the cookbook actually is for roast lag of lamb, but there was no way I was roasting a lamb on a 100 degree summer day. The grill handled this one. Everything else in the recipe remained the same. After liberally spreading salt, pepper,

garlic, and fresh chopped rosemary on both sides of the lamb, I rolled it and tied with cooking string. I got my fire going well in advance to make sure it was not burning too hot when I put the meat on. It took about 30-40 min to cook and I'm kicking myself for not taking pictures of the final product. You'll just have to believe me when I say that it looked even better than the uncooked version. And the taste... well... let's just say I got a lot of meat and was expecting left-overs... and that did not happen.

I served this up with the Midsummers Night Beans (see #5) and a garden salad with the Maple Syrup Dressing (see #35). Add to that some drinks and great company and what we had was nothing short of an amazing evening.

Rating: RHC

#36 - Bread

By Caitlin - Pan. Pain. Bröd. Xлеб. No matter how you say it, bread has not only been a staple in a just about every culture throughout history, but this magical doughy-crispy-crunchy-chewy delight also happens to be a perfect accompaniment to a variety of cheeses, meats, and spreads. I am a simple person, you say? Well you are in luck, bread also is conveniently delicious on its own. Barry's bread is one of the first recipes that I remember eating after meeting him and Sarah (aka Mrs. Barefoot Gourmet, aka Ryon's mom). We ate oysters cooked over an open fire and Vermont cheddar cheese atop the most delectable white baguette that simultaneously was soft and delicate in the middle and crisp and flaky outside. It is amazing how his fresh homemade bread can transform any appetizer into something truly spectacular. This recipe also doubles as a pizza dough, which traditionally has been used to hold our toppings at the Clarke Christmas eve dinners.

I have to admit, I was a little nervous about how this was going to work. It very likely could have been our first blog fail. As simple as it seems, there are several places where things can go horribly wrong (I know from experience; this was not my initial foray into the depths of this recipe). I provide this warning so that if you are to attempt bread and things go awry, do not fret! Run to your nearest grocer (or, as I did, have a spare baguette from the store) and try again later. The BFG mentions in the recipe that the dough is "alive" and that every loaf is different. What he fails to point out is that these aspects combine to create a very mercurial product. Two out of three times I have been able to create delicious home-made bread. We shall leave it at that for today.

As I have pointed out in my previous posts, I have learned that it is very important to read the recipe in its entirety while accounting for enough time to make said recipe. Bread is an all day adventure. I began around mid-day and had a finished product around supper time. So the recipe... mixing up lots of flour, water, yeast and salt. I always have some difficulty deciding on the appropriate utensil to mix ingredients with, which typically results in a large spoon, wisk, spatula, mixer, and fork needing to be cleaned at the commencement of my day's adventure in cooking. That is all to preface the fact that the BFG provided me with the utensil to use! A stainless steel cutting fork! No questions and significantly less cleanup. To be honest, this recipe likely has some of the most detailed directions in the book (even telling you when to wash your hands), so it really is a mystery how I messed this one up so badly that time we are not talking about.

Next, kneading the dough. This may be my favorite part. I love feeling the dough begin to have some spring to it; it reminds me of bubblicious bubble gum. After coating the bowl with oil, grab the ball of dough like a bowling ball (see pictures) and flip it. I had to watch the BFG himself to understand what the heck this meant. Basically you want to make sure that both top and bottom are covered in oil so that they do not stick to the bowl.

Next, wait a loooong while for the dough to rise. Ryon confirms that the actual amount of time differs on your location, temperature and, well, the climate in general, but the BFG says around 90 minutes. After pushing it down, flipping it, you let it rise for another 45-ish minutes. Shape some loaves (we chose to do 2) and then stick them in a 400 degree oven for 25-30 minutes. Now clean up that huge mess of flour all over your floor :o)

The loaves were a little more flat than we had imagined, but they tasted like bread, and that is the important part.


Rating: SECCDI 2/3 times