Picnic in the Park

So today was the Zilker Kite Festival, and we decided that since we were all actually off, we'd go.  Mom even picked up a kite from Costco so that, if we were feeling adventurous, we could partake in the kite flying instead of just watching.  We were hoping to spend a lovely day stretched out on a blanket looking at something like this:

Of course, it wasn't to be, because by the time we headed out, we spent 45 MINUTES sitting in traffic just to get over the bridge, and it became clear that there was nowhere to park within a reasonable walking distance.  We had duffel bags laden with food, PIMM'S, and wine, as well as blankets, and, of course, a kite.  Not to mention a Bean with a metal plate in her ankle, so we sat in another 15 minutes of traffic and decided to head back to the park - you guessed it - 2 minutes from Mom's house.

Except, along the way, we decided that there was a park we used to go to as kids (and which, apparently, later became where all of the stoners went - I was too straightlaced in high school to be able to confirm or deny this), and so we did a sharp left and ended up at Mary Moore Searight Metropolitan Park.

While I wouldn't say that this park is in a trashy part of town (Austin has been infiltrated by WAY too many hipsters for those places to exist anymore), but it's definitely in a lower income area, and is more functional (giant cement picnic tables, basketball hoops, etc.) than beautiful.  Still, we found parking right away, and so it was decided we would stay.

Except...when we parked there were definitely some people doing "hoodrat things with their friends" and we decided to go.

But then, luckily, we saw that THIS was happening:

This grown man, and this small child (along with about 20 other people) were LARPing!

and then there was really no way we were leaving, was there?  When we googled it later on, we found out that this is actually an organized activity and they call Mary Moore Searight Metropolitan Park...wait for it...The Shire of Slaughter Creek!  Needless to say, that is what we call it now as well.

As the day wore on, there were so many quotable moments, but one of my favourites has to have been this exchange between my sister and my mom:

Mom:  So are those girls (referring to a couple of girls strolling around the park, arm in arm, dressed in corsets, long braids, and floor sweeping skirts) with them? 

The Bean:  Yes, Mom,  those Medieval wenches are the spoils that the winning LARPer gets to fornicate with. 

Mom:  Oh, okay.

We waited and waited, but these guys never showed up to kick some Cacedonian ass...

Anyway, I think someone told me that this is supposed to be a food blog, so we'll move on to the delicious sandwiches we ate:  curried egg salad with arugula on cranberry pistachio bread.

This cranberry pistachio bread is so good that I often eat it without anything on it.

The Bean made a vegan version with tofu, which came out just like this tofu no-egg salad we used to get back in the day at Whole Foods, when it was just a tiny shop here in Austin.  I won't call this a recipe, since I feel like the perfect egg salad is so subjective:  If you like a crunch, but don't like onions, add celery instead.  If you like a super creamy egg salad, add more mayo.  Same goes with the curry powder and pepper.  I find that I like just enough mayo to hold the salad together, a good amount of curry powder, and an obscene amount of freshly cracked black pepper.  And while I don't normally like onions in my food, this is a sandwich where I think a bit of finely diced sweet yellow or spicy white onion does taste nice.

Curried Egg Salad

Ingredients

• Diced hardboiled egg whites OR Firm tofu (crumbled) if you're going vegan
• Hardboiled egg yolks
• Mayo (I know this is ridiculous, considering it's an egg sandwich, but I don't like mayo, so I use Earth Balance vegan mayo)
• Yellow curry powder (the kind you use is up to you)
• Diced onion
• Diced celery
• Fresh parsley (chopped)
• Freshly cracked black pepper
• Salt
• Tumeric (only if making the vegan version)

Preparation

1. In a bowl, mix the hardboiled egg yolks, mayo, and of the spices together until creamy.  If making a vegan version, mix the mayo and all spices, including tumeric, together until creamy.
2. Fold in the diced egg whites or crumbled tofu until thoroughly coated.
3. Fold in the diced onion and celery until thoroughly coated.
4. Taste, and add a bit more salt, pepper, or curry powder if needed.
5. Slap that sucker on some bread, crackers, or, for a low-carb treat, some baby romaine/iceberg lettuce for a delicious lettuce wrap.

Crumbled, firm tofu and LOTS of parsley are the base of a good vegan, no-egg salad.

Don't by shy with the curry powder.  The flavour of most yellow curry powder is usually very mild.

For my sandwich, I added a bit of fresh arugula for a peppery crunch, and spooned the egg salad onto toasted cranberry pistachio bread from our grocery store's bakery.  I'm not a fan of egg salad on untoasted bread, because it's too much mush for me.  

I wrapped our sandwiches up in parchment paper, and tied them up with kitchen twine (which prompted a head shake and, "Douche" from the Bean, but LOOKED absolutely lovely).  Apparently I didn't take pictures of that, because - I am relatively certain - by the time we had everything together, it was much later than we had planned.  Just know that it really is nicer to unwrap a quaintly wrapped sandwich, and the parchment paper is durable enough to act as a plate, so MEH, Bean!

We washed this down with plenty of PIMM'S Cups, which makes just about anything you're eating outdoors a bit more classy.  To cut down on the fuss, I made a couple of bottlefuls at the house, so we just had to pour once we got to the park.  If you've never had a PIMM'S Cup before, I highly recommend it.  It's an easy spring drink that's different than the usual shandy, mojito, or sangria, and, let's face it, if your park doesn't allow alcohol, a heckuva lot less conspicuous than a tallboy.

PIMM'S Cup

Ingredients

• 1 Part PIMM'S No. 1
• 3 Parts Ginger Ale (or Lemonade - which, to Americans, is what you'd consider Sprite)
• Ice
• Cucumber to garnish

Preparation

1. Fill glass halfway with ice
2. Add one part PIMM'S No. 1
3. Add three parts ginger ale
4. Garnish with cucumber
5. Guzzle - pinkies up, of course!

I used a glass, swing top bottle (which I'd recommend stocking up on the next time you go to IKEA - they're great for infused oils, large batches of vanilla extract, infused vodkas, and inconspicuously carrying mixed drinks to the park) to make a large batch, and didn't bother with the cucumbers since we were swilling them out of plastic cocktail glasses.  You could just as easily drink one part out of the ginger ale bottle and pour the PIMM'S in, though that seems to spit in the face of everything a PIMM'S Cup represents.  

What do you eat - Tofurky or something?

Whenever anyone finds out that I am vegetarian (and especially around the holiday season) I know that within seconds I will hear something along the lines of, "Haha, what do you eat Tofurky or something?"  To be honest, I'm impressed that so many people know what Tofurky is, although I'm inclined to think that many of them just know vegetarians eat tofu, and it's only a hop, skip, and a jump from turkey to Tofu-rky.  


They think it's witty, I want to bang my head against a wall, and they are inevitably shocked that there really is such a thing as Tofurky.  Since it's January, you can imagine that I am just about done with that line, so I wanted to share some of the fantastic meat alternative products that I do eat on a day to day basis.  


For those of you just starting on the vegetarian journey (or for you frustrated, meat-eating parents trying to appeal to a suddenly vegetarian teenager), think of this as a gift:  As a lifelong vegetarian, I've eaten a LOT of crappy fake meat in the last quarter of a century.  And I mean a lot.  Fortunately for you, I'm about to provide a little cheat sheet as to the best stuff out there.  There are links to all of the products' websites, so you can check them out yourself.


You're welcome.  :)


Best Veggie Chicken Patty:  Boca Spicy Chik'n Patty 

• There's only one thing you need to know about these:  B hid from me for years when we were first together that he would ask the Bean to make him Chik'n patty sandwiches.  I mean, he actually would have cravings for them he liked the flavour and texture so much!
• Also, Boca is endorsed by Weight Watchers, so that makes it super easy for those of you counting points.  This is neither here nor there to me, but my mom lost a whole heap of weight on Weight Watchers, so I thought I'd point that out.

Best Veggie Crumble:  MorningStar Farms Grillers Recipe Crumbles

• I use this for everything:  Lasagna, meatballs, meatloaf, tacos, Hamburger Helper - you name it, if it calls for ground beef, this is what I use.  My sister prefers the Boca version, because I think it's closer to vegan (no egg whites, but it still has sugar).  

Best Breakfast Line:  MorningStar Farms

• I haven't really seen many other brands make a serious effort at a vegetarian breakfast line, and these sausage links and patties (the regular, not maple) are so delicious, I haven't been persuaded to try anything else.  
• I think all vegetarian bacon is a bit of a joke, but their bacon strips are what I grew up on, so on the rare occasion that I'm in the mood for a BLT, this is what I use.

Best Deli Slices:  Tofurky Deli Slices (Especially the Peppered and Italian Deli)

 

• These deli slices are almost paper thin, and loaded with flavour.  I have been known to sit and eat half a package in one sitting without even realizing it.  Because I like my sandwich fixings thinly sliced (I can hear my dad saying, "And cut the tomatoes and cucumbers reeeeally thin!"), these really appeal to me.
• Also, I have an unhealthy obsession with coarse ground black pepper, so it's like these were made for me!
• LightLife's Smart Deli Roast Turkey Style deli slices are also pretty awesome, but it breaks my heart that they stopped making the salami slices I'm convinced they used to make.
• I fill that void with Yves Meatless Deli Salami Slices when I can find them...

Best Hot Dog:  TIE!  Veggie Patch Veggie Dogs and LightLife Smart Dogs Jumbo

 

• The Veggie Patch hot dogs were a surprise to me.  We always get the Jumbo Smart Dogs, but for some reason (probably because there was a sale and a coupon) I picked up a box of these one day.  They are the perfect size for those cheap, standard hot dog buns because they are slimmer than the Smart Dogs.  When I eat these, I feel like I'm getting a hot dog from a cart in New York.  
• Note that it is best to microwave, boil or steam these (since they are so thin, grilling them makes them a bit too tough, unless you keep a close eye on them).
• The Jumbo Smart Dogs are perfect for your summer BBQ.  Thick, juicy and big enough to fill out any bun or roll, these veggie dogs can withstand the heat from a grill, and are all the better because of it.  They're also substantial enough to hold their own against the relish, tomatoes, pickles and sport peppers that make up my favourite dog:  the Chicago Dog.

That's all for tonight!  Tomorrow I'll go over the best burgers, sausages, chicken nuggets and other meatless meal starters.

Simple Savory Summer Tomato Pies - Mmmmmm!

I feel a bit like the snake from Robin Hood (the animated version) after saying that, but these pies really were simple, savory, summery and scrumptious!  


I'd been turning over the idea of a savory tomato pie in my head for days, and since I actually had a Saturday off (!!!), the Bean (my little sister) and I headed to the farmer's market to pick up some goods.  Before we even left the house, I was salivating at the thought of juicy fruits, fresh veggies, and artisan dairy products.  When we pulled in, I asked the Bean if it was around the back (it's held in the parking lot of a high school football stadium), and she said, "No.  It's over there," and pointed to a tiny corner of the parking lot.  My heart immediately sank:  I'm used to the sprawling Hollywood Farmer's Market or Jan Power's Farmer's Market (not far from the Brisbane city centre) or the Borough Market in London.  Those markets, if you are familiar with them, are absolutely incredible, and if you are in the Los Angeles, Brisbane or London area, GO!


I honestly expected a lot more from hippy dippy Austin.  The pathetic farmer's market (NO heirloom tomatoes or really tomatoes of any kind in the middle of summer) with about 15 stalls made me inquire as to how one becomes a vendor.  Certainly there were a few stalls where I felt, "Seriously?  I/mum/the Bean do that, but better!"  Imagine my surprise when the staff at the information booth told me they were "full".  I kid you not.  Why 15-20 vendors is the limit escapes me, since the variety is not particularly spectacular, and space is certainly not at a premium.  And, for the record, Texas French Breads and Sweetish Hill bakery should not be vendors here.  Besides the fact that is takes all of the artisan out of the farmer's market, I read the rules, and once a business grosses over a certain amount, they are - supposedly - meant to be phased out to make room for the smaller guys.  I'm pretty sure both of these businesses are making more than the whole of the independent stalls combined at their storefronts.  


However, grave disappointment aside (three full loops in under 20 minutes!) we did stumble upon some delectable goat's cheese that was locally made by Swede Farm.  It was just the right amount of tart where you can feel your glands pucker when you eat it, but it doesn't cause you to gag or tears to stream down your face.  I could have sat there and eaten the whole 8 ounces if I didn't know I would pay for it later.  While all of the flavours were lovely, the Texas Spicy was, by far, my favorite.  I'm a big fan, and even bigger consumer of fresh goat's cheese, and this one blew me away.  Soft and creamy with a kick that left you craving more.  Perfection.  If it didn't work out to $20 a pound, I would have bought much more.


After we got home, the Bean and I headed back out to our local grocery store (which is fairly hoity toity and does a lot more organic stuff than it's locations in other neighbourhoods) and picked up some heirloom tomatoes, fresh mozzarella and other ingredients to round out the basically nothing we got at the farmer's market.  Once we arrived home for the night, the Bean Ninja'd up a pina colada for me, margaritas for both of us, and mixed herself a Bloody Mary.  B made me a TVR (tequila, vodka, Redbull), but since vodka is still not my thing, the Bean ended up drinking that one.


We spent the evening concocting three different tomato pies (or tarts, whichever you'd like to call them):  Vegan for the Bean, topped with fresh mozzarella for B and mum, and topped with goat's cheese for me (no one else is willing to even give it a shot - their loss!).  I was surprised by just how well the Bean's vegan tart crust held together, and was actually quite glad for the variety, since I know there are plenty of different tastes and diets out there.  

After assembling our pies, things were looking quite promising!

The Bean's Vegan Tomato & Onion Pie

Tomato Pie with Fresh Mozzarella

Tomato & Spicy Goat's Cheese Pie

Next up was into the oven, and on to finishing our drinks!  The Bean decided to whip up a side salad made of - you guessed it - beans!  It was a deliciously creamy (but somehow vegan) combination of Great Northern beans, onions, parsley, grapeseed oil (you can use any kind, she actually only ended up using grapeseed because she thought it was a bottle of extra virgin olive oil!), white wine vinegar and Dijon mustard.  Honestly, her salad was sinfully delicious and a fantastic alternative to the traditional fatty potato salad that you have to worry about killing your picnic or BBQ guests if it's not properly chilled the whole time.  Play around with the ratios until you get the taste you want.  We prefer a strong vinegar/mustard taste, so are probably a bit heavier than you might be with those seasonings.

By the time that was done, the first of the pies was just about ready to come out of the oven.  The Bean's vegan pie was the first to go in, and therefore the first to come out.  While it looked delicious, we soon found out that the bottom wasn't fully cooked.  Just before the Bean was about to scoop out all the filling to bake the crust, we decided to brainstorm a bit before destroying the gorgeous pie:

1. Her pie had been cooked in a cheap aluminum pan that I reasoned hadn't held the heat as well as our ceramic ones.
2. While she advised me to poke fork holes in the bottom of mine, she'd forgotten to do so to hers.
3. Her pie, to avoid being burned through the thinner aluminum, had been baked on the top shelf, and probably just needed some time on the bottom.

The Bean's Vegan Tomato & Onion Pie Fresh Out of the Oven!

As the other pies came out (and hers went back in), I noticed that the tomatoes had released a lot of liquid.  However, the crust, even with liquid pooling around it, still seemed crisp so I poured the excess juice off.  In retrospect, I really wish I'd poured the liquid into a jar rather than down the sink, as I have a sneaky feeling it would have been an incredible salad dressing.  

Other pies hot out of the oven!

Tomato & Fresh, Bubbly Mozzarella!

An up-close shot of all the delicious layers of tomato-y goodness.
Plus, the Bean's white bean salad.

My goat's cheese and tomato pie - a lovely golden brown!

Another up-close shot of layer upon layer of the taste of summer!

Not a bad result for a spur of the moment dinner choice!  What do you think?  Is this something you'd make or does a pie of strictly tomatoes seem intimidating?  I made steak and Guinness pies for B as well, but that's a whole other post.  I think we're going to attack a range of jaffle style pies tomorrow, so I'll save pics of the steak and Guinness pies for that post!