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

Pesto Cauliflower & Potato Salad and Salad Samurai Giveaway

Backyard Buffalo Ranch Caesar Salad - Salad SamuraiIf I was exiled to a desert island and was only allowed to bring cookbooks from two or three authors, the books of Terry Hope Romero would definitely be on my list. You may be asking yourself – why are you being exiled and what sort of strange punishment would involve cookbook requirements? Let’s not quibble about the who-did-whats and why-on-earths… The point here is that when it comes to cookbook authors, Terry Hope Romero is well loved in my household.

To name a few, I’ve raved about Veganomicon, Vegan Eats World, and Viva Vegan (which is probably still my all-time favorite). So when I heard Terry was releasing a book devoted to salads, I could hardly wait to get my greedy fingers on it.

Salad Samurai - Terry Hope RomeroSalad Samurai includes 100 meal-worthy salads. These aren’t the kind of salads that leave you hungry an hour later. These are stick-to-your-ribs dinnertime salads that include dishes like Tempeh Reubenesque Salad, Coconut Samosa Potato Salad, and Asparagus Pad Thai Salad. Plus, there are all kinds of dressings and add-ons like Roasted Hemp Seed Parmesan and Coconut Bacony Bits.

This book came at just the right time. With a farmers market exploding with summer’s riches, I’m going to be very busy. I’ve only just begun with Salad Samurai, but here are a few of the things I’ve made so far:

Grilled Kale Salad - Salad SamuraiI made this Grilled Kale Salad with Spicy Lentils, which uses kale that has been marinated in coconut milk and lime juice. It’s topped with lentils, onions, and tomatoes for a warm take on kale salad. (This recipe is available on Chic Vegan.)

Lentil Pate Banh Mi Salad Rolls  - Salad SamuraiI never would have considered using a lentil pâté for rice paper rolls, but these Lentil Pâté Banh Mi Salad Rolls showed me the error of my ways. The black lentil and walnut pâté gives savory depth while cucumber, carrots, lettuce, cilantro, radish, and scallions balance it. I especially liked the added vinegary crunch of pickle. I made these for lunches for a couple of days, and they are surprisingly filling! David is not a fan of rice paper, and so I packed his lunch with the black lentil pâté and crackers for a snack, which he really enjoyed.

Backyard Buffalo Ranch Caesar Salad - Salad SamuraiMy very favorite thing I’ve made is this Backyard Buffalo Ranch Caesar Salad. It involves several steps – making Back at the Ranch Dressing, Red-Hot Saucy Tofu, and Classic Croutons – along with chopping lettuce, celery, carrots, and cabbage. However, the results are totally worth it. Every bite gives you something new to mmm over. The hot-out-of-the-oven croutons are tinged with the flavors of lemon and garlic while the tofu is tossed in Frank’s Red Hot Sauce.

I made the full recipe – enough for two meals for two – and found myself on Day 3 sad that it was gone. So after eating it for two meals in a row, I made it again! It is one craveable salad. (You can find the recipe over at The Sweet Life, where Sarah is also offering a copy of the book for a giveaway!)

Pesto Cauliflower & Potato SaladI had a chance to pull out the grill pan for this Pesto Cauliflower & Potato Salad. Grilled cauliflower along with fresh green peas and boiled potatoes are tossed in a basil pesto. This fresh salad would be wonderful for a summer potluck or even served warm for a main course-style salad. I like that the pine nuts are toasted and added on top, as opposed to blending in the pesto itself. Since pine nuts are on the pricey side, I like really being able to see them and taste them, as opposed to them just falling into the background of the dish.

The publisher of Salad Samurai, Da Capo Press, is letting me share the recipe for the Pesto Cauliflower & Potato Salad with you today, along with one of the photos from the book (shown below). The photos in Salad Samurai were taken by V.K. Rees, the same person who shot the photographs for Isa Does It. I love her style and the way her photos have an action-shot quality as you can see for yourself.

Pesto Cauliflower & Potato Salad - Salad Samurai

Pesto Cauliflower & Potato Salad

45 minutes

Serving Size: 3 to 4

This classic combination of pesto and potatoes is lightened up with irresistible grilled cauliflower. For a more substantial pesto entree, replace half or all of the cauliflower with pasta, preferably those tight little twists called gemelli.


  • 1/2 pound cauliflower
  • 1 Tablespoon olive oil
  • 1/2 pound waxy yellow or white potatoes, unpeeled
  • 1 cup fresh or frozen green peas
  • 1/4 cup chopped toasted walnuts or toasted pine nuts
  • Basil Pesto Dressing
  • 1 1/2 cups lightly packed fresh basil leaves
  • 1 Tablespoon white wine vinegar or white balsamic vinegar
  • 1 Tablespoon freshly squeezed lemon juice
  • 4 teaspoons olive oil
  • 3 cloves garlic, peeled
  • 1/2 teaspoon freshly grated lemon zest
  • 1/2 teaspoon salt
  • Salt and freshly ground black pepper to taste


  1. Remove the thick inner stem from the cauliflower, slice into thick 1-inch slabs. Preheat a cast-iron grill pan over high heat. Rub the cauliflower with olive oil and arrange the pieces in a single layer in the preheated pan. Grill the cauliflower until charred on the outside and crisp-tender inside, about 4 to 5 minutes, flipping halfway through. Transfer the cauliflower to a cutting board, chop into bite-size pieces, and place in a large mixing bowl.
  2. Peel and dice the potato into 1/2 inch pieces, transfer to a large saucepan, cover with 4 inches of cold water, and bring to a rolling boil over high heat. Reduce th heat to medium and cook the potatoes for 6 to 8 minutes, or until almost tender. Stir in the peas and cook another minute. Reserve 1/4 cup of cooking water, then drain the potatoes and peas and rinse with cold water. Add these vegetables to the cauliflower.
  3. For the Basil Pesto Dressing
  4. In a food processor, pulse together the pesto ingredients plus 2 Tablespoons of the potato cooking water until smooth. Spoon onto the vegetables, add the nuts, and combine thoroughly. Cover and chill for ten minutes to blend flavors. Serve the salad slightly chilled or at room temperature. Garnish each serving with a few nuts.


From Salad Samurai by Terry Hope Romero. Reprinted with permission from Da Capo Lifelong, © 2014

The folks at Da Capo Press are also offering one copy of Salad Samurai for a giveaway. The giveaway is open to residents of the United States and Canada. The winner will be chosen at random. Good luck!

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I received a complimentary copy of Salad Samurai from the publisher, but the thoughts and opinions are totally my own.  This post contains Amazon affiliate links.