I’m working on the pudding recipes for the cookbook and tapioca is my favorite. If you adore oysters and other foods whose textures are indescribable (not in a good way in my opinion), you undoubtedly can be found at the little storefronts selling humongous-size tapioca floating in an even more suspicious-looking liquid. Tapioca pudding requires, thankfully, the small pearl tapioca. Save your instant tapioca for blueberry pies.
My preferred seclusion here on the farm is broken by a string of rotating visits by K, T, E, and J; a whirlwind of wedding planning, cooking, and the eternal going-through-stuff in the barn. The Coop has been made into a cozy apartment for the kids but my saying good-bye to the school is still being processed. For some reason I thought I could film and photograph within the center of this tornado. I also expected to find time to see my friend Angela. Each morning I’m the first one up and my confidence is high. Then, slowly at first, humanity stumbles or leaps, depending on the individual’s mood, into the kitchen and the chatter and feeding begins.
I only notice how much I think about food when there are a few more people around. When alone a few crackers and cheese with a sliced apple and a handful of nuts is a complete meal. When one or both of my son-in-laws are around I instantly snap into feeling responsible for preparing a larger, more diverse menu.
One time circa 1985, rather rudely in my sensitive opinion, my boyfriend at the time asked me if all I thought about was food. After a moment of consideration, my response was affirmative. Besides I was asking him what he would like for dinner while we were eating lunch. Busted.
- ⅓ cup small pearl tapioca (not instant or quick-cooking)
- 1 cup warm water
- 2 cups whole milk
- 1 egg yolk, lightly beaten
- ⅓ cup sugar
- ⅛ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 1 cup strawberry rhubarb jam
- Soak tapioca in water for 30 minutes in a medium-size saucepan. Do not drain.
- Add milk, egg yolk, sugar, and salt. Whisk together. Bring the mixture to a simmer over medium heat, whisking or stirring gently but constantly. Lower heat to very low.
- Continue stirring gently for 20 to 30 minutes until the tapioca is translucent and the pudding is thickened. The pudding will thicken more when it’s cooled. Stir in vanilla extract.
- Place the pudding into a medium-size glass mixing bowl. Cover and allow to cool to room temperature. Place in the refrigerator to chill.
I’m always shocked at how short the strawberry season is here. This year’s temperature see-saw didn’t help any. The jars of strawberry rhubarb jam tucked away in the fridge will keep the memory alive for a bit. The sweet-tart bite of the jam was incredible with the creaminess of the pudding and the vanilla pulled it all together.
Sheila
