Barbra Brady

Archive for the ‘Sonoma’ Category

Plum Pie with Pecan Paste

In Food and Wine, Sonoma on July 30, 2013 at 4:27 pm

Plum Pie

It’s like Christmas. Each summer I begin to count down the days until the local plums are at their plumpest, peakiest, I-am-ready-for-you ripeness. Sonoma’s plums have such an exquisite fragrance, it is heaven to simply take in their olfactory excellence. But I take it to the next step, because I happen to have a recipe that is not only the best plum tart you’ve ever had, it may just–may just–qualify as the best consort of fruit and pie ever concocted.

Plum Pie with Pecan Paste


3/4 c light-brown sugar

2 T butter

1 T jelly (recipe calls for apple cider jelly, I’ve never found that, maybe just apple jelly)

3 lbs. plums, halved & pitted


1 c. unsifted flour

2 T sugar

1/4 lb. chilled butter

pinch salt


1/2 c. shelled pecans

2 T butter

2 T light-brown sugar

In a heavy pot, combine plums, sugar, butter and jelly and cook over low heat until plums are soft but still hold their shape, about 10 minutes. Remove and set aside plums.

Make crust: Mix flour, sugar, butter, 2 T ice water, and salt in food processor. Form into ball, cover with plastic wrap and refrigerate for at least one hour.

Roll out dough, place into a 9-inch pie pan and bake at 300 degrees until crust is oatmeal colored, 20-30 minutes. Meanwhile, begin to cook plum juice over low heat until it is thick and syrupy. (This can take almost an hour).

Grind pecans, butter and sugar in food processor. Spread paste on bottom of pie shell and bake for another 20 minutes.

Let pie cool a bit, then arrange plums skin side up on pie shell. Brush plum syrup over plums.

Serves 6

Sonoma Meal in Hot Weather

In Sonoma, This Evening's Wine on July 1, 2013 at 6:26 pm

Salmon & Poached Egg Salad

Salmon & Poached Egg Salad

When it’s 100+ outside, it’s not only refreshing to eat a clean, clear salad, it can balance us when the heat throws us for a loop. On June 30, 2013 the above was the prescription for this Pitta. That and a crazy-fragrant Torrentes by Alamos.

There were a bit more of bits on the plate (no, neither the salmon nor the egg were …tomato red), mostly sourced from the backyard and Paul’s Produce in Sonoma.

I’m happy to share the various and sundry ingredients, but you better ask me soon. I rarely remember the exact ingredients of impromptu culinary creations. (Maybe more salmon will help me there?)

Beasts of Marin

In Sonoma on April 10, 2013 at 5:33 pm
is that a yak in Marin County?

Beasts of Marin County

Shaggy cattle in Marin County, near Marshall.