Twin Peaks, Cherry Pie & Coffee

Twin Peaks - cherry pie and coffee

Today we have a guest post from my husband, David – a fan of Twin Peaks, cherry pie, and coffee…

Hello, dear readers of Cadry’s Kitchen! It’s David, aka “Mr. Cadry” here, bringing you this update from a place where the birds sing a pretty song, and there’s always music in the air. The cherry pie is damn fine, and the coffee is served black as midnight on a moonless night. That’s right – I am writing to you from the mythical town of Twin Peaks, a magical place that we will all get to visit once again in 2016.

If you haven’t heard (or have been wrapped in plastic for the last week), famed cinematic auteur David Lynch announced that he is bringing back his cult favorite TV series, which originally ran from 1990-1991, for a 9 episode run on Showtime in 2016. For those of you who (like me) have been devotees of this strange and wonderful show for the last 25 years, this is the greatest news since that gum you like came back into style!

Cherry Pie & Coffee - Twin Peaks

“How’s Annie?” We’re finally going to find out, in 2016!

So, here’s the thing: I love coffee. Like, really love it. I drink a cup or two in the morning before work, and then another cup or two in the afternoon as a post-lunch pick-me-up. As much as I love the flavor of coffee, I also love the ritual behind it – grinding the beans, starting the water brewing, smelling the aroma as the coffee trickles through the filter into the pot… It’s damn fine, all of it.

But I wasn’t always like this. I am 42 years old, and did not enjoy coffee at all until about 5 years ago. Through a series of circumstances too long and boring to go into, Cadry ended up the recipient of an absurd amount of $5 gift cards to a coffee shop. I started using them since they were free, and thus discovered the joys of the soy misto – coffee with steamed soy milk – and gradually, this set out on my spiritual journey into being a coffee lover.

I bring this up now because earlier this summer, the entirety of Twin Peaks (except, of course, for the new episodes we are soon to get!) was released in a gorgeous new Blu Ray boxed set. Being a video guy by trade, I love to see older series like this get cleaned up and restored so that they look far superior to how they looked when they were first broadcast, and this set has not disappointed on any level. The episodes, which always pushed the envelope for cinematography and visual style, look and sound impossibly good, and it has been a joy to slowly work my way through the series again.

Twin Peaks - cherry pie & coffee

“Damn good coffee! And hot!”

However, as I started working my way through the episodes – I realized that I have never before watched this show as a coffee drinker. The series fetishizes coffee to a ridiculous degree, and there is almost always someone onscreen enjoying a cup, and exclaiming how good it tastes. I have found that I am now entirely incapable of watching Twin Peaks without getting a cup of hot coffee and sipping it along with the characters, even if I am watching late at night. (And, really, this is a show that is best watched late at night!)

Another food that is featured in nearly every episode is pie. A major hangout spot for the denizens of Twin Peaks is the Double R Diner, in which characters discuss murders, conspiracy theories, and malevolent woodland spirits while gobbling down delicious-looking pies of all varieties. The most prominent pie served in Twin Peaks is that old Pacific Northwest favorite, cherry pie. So when the return of the show was officially announced last week, I knew I had to make a cherry pie to celebrate the good news!

Cherry pie and coffee - Twin Peaks

“This must be where pies go when they die.”

I am a pie-maker from way back, and my recipe book of choice is always Vegan Pie in the Sky, by Isa Chandra Moskowitz and Terry Hope Romero. For this particular pie, I chose to make the “She’s My Cherry Pie” recipe with the “Olive Oil Double Crust” as the base. Both the crust and the pie filling are very simple to make, although I made two changes to the filling: One is that I used sweet cherries rather than tart cherries (which the recipe recommends), as I find the sweet cherries make for a slightly milder, more umami flavor to the pie; and secondly, I added a capful of almond extract to the filling, which gives the pie a bit of an Amaretto taste.

The pie turned out so good that it was gone in two days – necessitating the creation of a second, identical pie earlier this evening! I am just about to brew another pot of coffee and carve up a slice of this second pie, and fire up the Blu Ray player for another visit to my favorite quirky little town. After all, as Special Agent Dale Cooper himself once said, “Every day, once a day, give yourself a present. Don’t plan it, don’t wait for it, just let it happen.”

Log Lady - cherry pie & coffee

There was no food-related reason why I should dress up like the Log Lady, but what the hell…

Disclaimer: Amazon affiliate links

My favorite ways to use sauerkraut

My favorite ways to use sauerkrautA month of foods that make me feel like coming home - Cadry's KitchenThis month I’m writing about foods that feel like home.

I mentioned in my post on roasted chickpeas that my current food obsessions are sauerkraut & pickled jalapeño slices. There are so many foods that are improved with a big dollop of briny sauerkraut or spicy jalapeños, and I’m often carting jars of them to the table to have with dinner.

Today I’ll be featuring my favorite things to do with sauerkraut. (Outside of the best use – topping a monster seitan reuben. And okay, I’ve also been known to happily eat sauerkraut straight from the jar.)

My favorite sauerkraut is the garlic kraut from Gold Mine. Their kraut is organic and handmade in small batches.  It’s kept in the refrigerated section of the grocery store, meaning that it has all of its crunch and pops with flavor. And since I’m a garlic fiend, the addition of garlic makes it that much better.

I’ve written about Gold Mine several times on my blog, just because it’s my favorite, and then last winter they sent me a message out of the blue. They’d noticed my past posts about them and asked if they could send me a little something. I was imagining a small jar of their garlic kraut, and I was very excited indeed about the possibility since it’s not available locally and requires a trek to find it.

Then this showed up in the mail!!!

Box of goodnessIt was like the best Christmas present ever, but it wasn’t Christmas. I just kept unrolling and unrolling. I could hardly believe my eyes. And they sent something for Jezebel!

Jezebel guards her paper(You really wouldn’t believe how much she loved this paper. Every time I eyed it to take it out to the recycling bin, she flopped down on it, claiming it.)

As luck would have it, David isn’t into sauerkraut. So it was mine, all mine!

Gold Mine productsThat’s two huge jars of garlic kraut, one original sauerkraut, one kimchi (vegan, of course), kelp noodles, barley miso, nama shoyu, brown rice vinegar, tamari, and ume vinegar.

Kelp noodles with peanut sauceI’m still working through the ume vinegar, nama shoyu, and miso, but I polished off everything else, including the kelp noodles (above in a peanut sauce) and sauerkraut. Then they actually sent me 6 more small jars of sauerkraut and vegan kimchi back in July. I’m the happiest sauerkraut lover ever.

So anyway, here are some of the ways I’ve been using it:

Kale salad with sauerkraut Kale salad with sauerkraut The way that I eat sauerkraut the most is as a side to a big salad. It fills out the plate, adding another contrasting flavor that mixes especially well with a kale salad, avocado, and coconut bacon.

Field Roast seitan sausage with sauerkrautOf course, when many people think of sauerkraut, they imagine it topping a grilled veggie dog or sausage. This summer I enjoyed apple sage Field Roast sausages hot off the grill with a slice of pickle and slathering of mustard. The kraut adds a cool, tart compliment to a salty, savory sausage.

Sauerkraut on pizzaSauerkraut makes a terrific pizza topping, especially since I prefer my pie cheeseless. It gives zing to each slice. Some people throw sauerkraut on the pizza before cooking, but I prefer to add it cold by the spoonful after the pie is cooked. It adds a cool crunchy element on top of a hot, steamy pizza. Sauerkraut goes well with lots of pizza toppings like onions, garlic, tomatoes, red bell pepper, mushrooms, potatoes, or seitan sausage.

Finally, I’ve also had it in soup and even as an ingredient in mac & cheese.

One more thing: I had such a blast this past weekend being a guest on Sexy Vegan Radidio, a podcast with Brian Patton.  The episode is live now, and you can listen to it here.  On the podcast, I follow the always-inspiring Gena Hamshaw.  My interview starts at around 33 minutes into the episode.  We discuss highlights from last week’s Vegan MoFo and much more!  Brian is hilarious and has such a genuine warmth about him.  You’ll definitely want to check it out!

(I’ve heard from people who have had a hard time finding the episode from the link above.  Look for Gena’s cookbook cover and the little play arrow, and then press play.  Sometimes it will take a few seconds to load up.  You’ll see the rotating bars underneath showing you that it’s working.  Hope that helps!)

Thank you to Gold Mine for the bounty of vegan goodness & to Brian Patton for having me on his show!