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County Faretasty fresh Chicago Tribune (MCT) Nostalgia and our national sweet tooth are nudging some bakers into the kitchen to give pies a try. Old-fashioned pies especially. Paula Haney under- stands this. When the Indi- ana native opened her Hoosier Mama Pie Shop in Chicago, she made sure that six pies she considers iconic — apple, banana cream, chocolate cream, pecan, cherry and lemon meringue — would be available. MCT photo Lyn Deardorff removes the skin as she cans tomatoes at her home in Glenwood Park, Ga. after I give them a jar of something." That's a fear held by many new to canning and one ATLANTA (MCT) — "I don't want to kill anyone expressed by Karen Geney, who set aside her concerns after taking canning classes at the Cook's Warehouse. Geney recalls her mother canning vegetables, but the Glenwood Park, Ga., resident never learned food preservation techniques herself until she adopted an 8- by-8-foot plot in her neighborhood's community gar- den. "The delight you feel when things start growing quickly turns to horror when you realize what a short shelf life they have," she said. It's that time of year when our gardens yield sum- mer's bounty that can be enjoyed through winter if properly preserved. Many of us have childhood memo- ries of our mothers and grandmothers investing days into putting up the garden's spoils for the winter. I recall braving the darkness of my grandmother's cellar each Sunday to retrieve jars of vegetable dump soup and pickled peaches. Yet, few of us learned the art of preservation at our "I wanted to make sure we preserved some of these traditional pies," says Haney. "I felt that that whole part of our cooking heritage was being lost." Yet our appetite for pie "Those are the biggies that people have emotional feelings about. They taste good, and that's the reason they've survived," says Haney. "But those six pies also tend to be the things that their mothers and grandmothers and great- grandmothers made. Those are ones people love. MCT photo Nostalgia and our national sweet tooth are nudg- ing some bakers into the kitchen to give pies a try. Old-fashioned pies especially. magical thing. "When people come up with a good pie crust, it's 'How did I turn these three ingredients into something so good?' ... It's just a mat- ter of getting a feel for it and knowing what to look for." apple (Vermont's state pie) or Key lime (Florida's). Or, this old-fashioned banana cream pie. ——— BANANA CREAM PIE mother's hips. Lyn Deardorff, 40-year canner and can- ning instructor, notes a recent rise in the demand for canning classes. When she began teaching three summers ago, there were few classes in the area. But with the greater avail- ability of local and organic produce and a desire to con- trol the sugar, preservatives and other additives in our food, she's seen a resurgence in canning. "Just like with knitting, people are rediscovering the value of what we lost," Deardorff said. Still, many first-timers are intimidated by the process. In addition to her fear of food-borne illness, Geney's hesitation stemmed from unpleasant recollec- tions of her mom canning in a "kitchen full of steam and hot water," she said. "I remember it taking all day and half the night." Taking classes helped allay Geney's fears. Her teacher, David DiCorpo, culinary instructor at the Cook's Warehouse, emphasized how easy and fun can- ning could be. DiCorpo insists there are few canning failures. If the jar doesn't seal, put it in the refrigerator and enjoy it over the next week. "The worst that can happen is that your jam doesn't set," he said. "Take off the label. Your raspberry jam is now raspberry syrup. No one will know it was for toast. Tell them it's for ice cream." If you're still hesitant, you might find safety in numbers. Invite a few friends over for a canning party. If you provide the kitchen and a few friends, Dear- follow the steps, chances are good it will work," she said. She says he compared the process to baking. "If you dorff will come to your home and lead a hands-on party-style class complete with supplies for about $50 per person. DiCorpo advocates what he calls canning summits. He advises setting aside time every other week during peak season. "Just call your neighbor and grab a bushel of some- thing to put up," he said. doesn't mean everyone took pie-baking lessons from granny. Perhaps that's why there are so many new pie-focused cookbooks with more on the way, including "Pieog- raphy: Where Pie Meets Biography," by Jo Pack- ham, with food notables offering pies that capture "the essence" of their lives. Most aim to erase any fears that pie-baking is dif- ficult or complicated. "Many folks shy away from pie, thinking it's much too finicky or per- snickety for them," Ashley English writes in her book, "A Year of Pies: A Season- al Tour of Home Baked Pies," (Lark Crafts, $19.95). "I can tell you with the utmost confi- dence that baking pie is considerably easier than baking many, many other things. "Creating a delicious pie emboldens you while it satiates you. It lifts you up and gives you hope," Eng- lish adds. "I know that sounds grandiose (it's only humble pie, after all, right?), but it's true. Craft- ing and baking a pie is an exercise in patience with a reward in contentment." "It's like making bread. You can't just follow a recipe and have it turn out. There's a little bit of skill there," says Haney, who has a pie cookbook in the works. "The recipe for the pie crust is going to be variable depending on the weather and humidity, so you kind of have to have a feel for it. Now once you do, then it's really pretty easy. You only have flour, butter and cold water. So I think it takes on this sort of So taste a lot of pie and pie crust, says Haney. "Pie should just fill up your mouth with flavor. You hit salty and sweet and bitter. ... It should be balanced. The texture shouldn't be gelatinous. It should be kind of silky. And the crust should be good on its own. You should be able to eat a piece of crust and have it taste good." Thinking of giving pie baking a try? Perhaps an 8049 Hwy 99E, Los Molinos, CA NO CARDS REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY BLACK CANYON ANGUS BEEF WE FEATURE Boneless Skinless Fresh, Fryer Breasts $199 lb. Nectarines Peaches or Sweet, White $149 T-Bone or Porterhouse Steaks Beef, "Your Family Supermarket" Prices good August 8/22 - 8/28, 2012 Meat Specials Pork, Shoulder Butt Roasts Bone-In Red, Green or Romaine $599 Fresh lb. Lettuce $169 Crossrib Roast Boneless, Beef Gamehens 22 oz. Patti Jean Prep: 30 minutes Cook: 15-20 minutes, plus time to bake crust Chill: 1 hour Makes: One 9-inch pie, 8 servings & The time is ripe for canning Pining for pies: Traditional, nostalgic By Judy Hevrdejs 1/2 teaspoon vanilla 1 1/2 cups chilled whip- ping cream 3 large, ripe bananas, peeled, sliced into 1/4-inch rounds baked, cooled 1 9-inch pie shell, Note: Adapted from "American Cooking," part of Time-Life's Foods of the World series (1968). Ingredients: 1/2 cup sugar 5 tablespoons flour 1/4 teaspoon salt 3 egg yolks 2 cups milk 2 tablespoons butter, in 1/2-inch pieces Directions: 1. Sift sugar, flour and salt into a large mixing bowl. With a large spoon, beat in yolks one at a time. Heat milk and butter in a small saucepan until butter melts and small bubbles form around pan's edge. Slowly pour it into the mixing bowl, a little at a time and stirring constant- ly with a whisk so the eggs don't curdle. Stir in vanil- la. Return mixture to saucepan. Heat almost to a boil; reduce heat to low. Simmer, stirring, until it thickens to a heavy cus- tard; cool to lukewarm. 2. Meanwhile, beat 1/2 cup cream until it forms firm peaks. Gently but thoroughly fold into cooled custard. Spread 1/4- inch custard on bottom of pie shell; arrange a layer of bananas on top. Continue layering custard and bananas, ending with a layer of bananas. Beat remaining cream until stiff. Spread atop pie in decora- tive swirls. Chill at least 1 hour before serving. Nutrition information: Per serving: 448 calo- ries, 28 g fat, 15 g saturat- ed fat, 144 mg cholesterol, 43 g carbohydrates, 8 g protein, 236 mg sodium, 2 g fiber. 384-1563 AT NO EXTRA CHARGE SPECIALLY CUT MEATS STAMPS ACCEPT FOOD WE We Accept EBT Mahi Mahi Fillets Wednesday, August 22, 2012 – Daily News 5A lb. $299 lb. Produce Specials Sweet Cantaloupe Large Size Tomatoes Oranges Large Slicing $299 ea. 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