T-5: The Countdown Continues

There are only five days left before Thanksgiving. For the smoothest meal possible, at this point, turkeys need to have a thawing plan, shopping needs to be done, and the menu should be finalized. I’m excited, and looking forward to our holiday meal and spending time with friends and family.
The focus here this weekend is on baking. We’ll start talking Turkey on Monday.
On Saturday, we kick off our teens cooking series with a class on holiday baking around the world. Louisa Neumann will share recipes for delicious baked goods like Mexican Christmas Spice Cake, crunchy Italian Chocolate Biscotti dipped in white chocolate, sweet and tangy American Cranberry Walnut Pie, a classic German Holiday Stollen, and flavorful Latin Pumpkin Bread Pudding with ginger.
On Sunday, Ken Hoyt will be here to whip up batches of his homemade goodies, perfect for sharing and gift giving. Ken’s known for his generous gifts of holiday treats, like dense and decadent Flourless Chocolate Brownies, buttery Toffee, and Toasted Almond Caramel Corn.
Any of the desserts from our weekend classes would be welcome additions to a holiday table. Remember: “They'll come for dinner, but they stay for dessert.”

Happy Eating!

Ten Reasons to Head to the Kitchen

In 1982, the Silver Palate Cookbook revolutionized the way people thought about cooking. It introduced and reflected America's budding interest in quality cooking. It acquainted cooks with "gourmet" ingredients that were just beginning to appear in markets. Now, Shelia Lukins has done it again. Her newest book, Ten, identifies 32 of the foods people love and crave—passionately and unconditionally. Ten enthusiastically offers the very best recipes for ingredients like steak, burgers, chocolate, pasta, ice cream, shrimp and tomatoes from the height of summer.

In an upcoming class at In Good Taste, Sheila demonstrates how to take advantage of these favorite foods in new and tantalizing ways. During class, she will share her favorite cooking and entertaining tips, and will invite questions from the guests. “Portland is a burgeoning food scene and national chefs have clearly taken notice. We are thrilled that Sheila included Portland (and us!) in her book tour”, said Barbara Dawson, owner of In Good Taste.
Sheila will prepare recipes from her book, including a Pomegranate Coupe de Champagne with Prosecco, Spiced Goat Cheese Spread on Ficelle Toasts, Roasted Carrot Ginger Soup, Thai Grilled Pork Chops with Spicy Veggie Salad, Wheatberry Vegetable Salad, and Ambrosia. This full meal will be complemented by local wines pairings.

The class will be held December 2 at 6:30 PM at the Pearl District location of In Good Taste. Sheila will sign copies of her book prior to the start of the class.

Sheila Lukins is one of America's best-known and best-loved food writers. She was cofounder of The Silver Palate take-out shop, which inspired a series of cookbooks and food products that changed the way we eat. She is the food editor of Parade magazine and lives in New York City.

Hope to see you there!

-Josie

Cookies!

Ken Hoyt's cookie class this Sunday is filling up fast- and with good reason. The holidays are just around the corner, and there's nothing more touching than recieving a carefully wrapped basket of homemade goodies. I love baking cookies with friends, it's a delicious way to spend the afternoon and create something special for friends. Plus, it fills the house with warm and delicious aromas. No matter what kind of cookies fit your mood, Ken has a recipe for it! There will be a buffet of brownies, toffee, sugar cookies and more. I'm just hoping for leftovers....

Sign up while you can!

Happy Eating!

-Josie

December in Paris

December is the most magical and mesmerizing time to visit France. There are Christmas markets throughout the country. The shopping is divine. Storefronts are decked in lights and delicate ribbons for the holidays. There's ice skating in front of Paris' Hotel de Ville. The ski season is beginning to gain steam in the Pyrenees and Alps.

This year, savor the tastes of Paris in Portland in an upcoming cooking class at In Good Taste. Pascal Chureau, executive chef of Lucier and Fenouil, teaches a- hands on class. Students will prepare a series of dishes using seasonal and organic ingredients. Wine pairings are included in the meal.

Enjoy the flavors of France in elegant dishes that take advantage of the bountiful produce and vineyards of the Willamette Valley, the fresh offerings of the coast and the fruit harvests of the Hood River. Experience an assimilation of traditional and contemporary culinary styles, while maintaining exceptional techniques and attention to detail. Modernized versions of French bistro classics demonstrate Pascal’s heritage and culinary education.

The menu features Mussels with Merguez Sausage, Espelette Peppers and Roasted Garlic, Pan Roasted Wild Salmon with a Chanterelle Ragout and Black Olive Jus, a crisp Potato Galette, and an Endive & Watercress Salad. For dessert, an updated and grown-up version of the classic French treat: Absinthe Crème Brulee.

Chef Pascal Chureau lends world-class experience and an innovative culinary vision to Lucier's modern European menu. Born in Tours, France, a small city in the Loire region, he enrolled in Ecole Hoteliere de Bordeaux at age 16, pursuing an intensive program focused on French, Italian and Mediterranean cuisine. Pascal worked as a sous chef at Paris restaurants La Maison du Dannemark, Le Grenadin and Café St. Honoré - then moved to San Francisco, serving as executive chef at several fine dining establishments, including Remillard's Restaurant. He later operated a private culinary school and catering company. In 1999, Pascal arrived in Portland and is co-proprietor and executive chef of Fenouil in Portland's Pearl District, and co-proprietor and executive chef of Lucier.

Fenouil is an urban brasserie in the Pearl District that combines the best of classic French cuisine with the inventive use of flavors and ingredients from nearby European countries. Fenouil is located in the Pearl District at 900 NW 11th Ave. For more information, (503)-525-2225.
At Lucier, Chef Chureau and his kitchen brigade balance the pristine execution of classical French technique with unexpected textures, flavors and ingredients to deliver a distinct take on Modern European cuisine. Lucier is located at 1910 SW River Drive. For more information about Lucier, call (503) 222-7300‎.

I've eaten at both of Pascal's restaurants, and I've taken his classes. His food is indescribably good; I still think about that mussel dish.....

Happy Eating!

-Josie

National Homemade Bread Day

In case it didn't make it onto your calendar, yesterday was National Homemade Bread Day. I love bread (as far as I know, there isn't a kind I don't like). I rarely make yeast bread anymore; I find that I'm just a bit too scattered to focus on it. However, I do make quick breads several times a week; for dinner, breakfast and snacks. To go with our hearty winter stew on Saturday, I made a spicy cornbread with jalepenos. Last week, I used the last of our pumpkins to make a moist and tasty pumpkin bread; you can use a similar batter to make pumpkin muffins with ginger that are one of the best muffins I've ever had. (Perfect for a snack with a mug of hot tea).

I'm not the only one who thinks bread is just about the best thing ever. I think James Beard said it best: “Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” And that says it all.

Happy Eating-

Josie

In Season in November

With all the focus on thanksgiving, it’s easy to forget that November has more to savor and enjoy than just turkey and pumpkins. Often overlooked vegetables like parsnips and Brussels sprouts are coming into the peak of their seasons. Of course, there are potatoes, squash, and fresh goat’s milk and cheese. I used to go to a restaurant in San Francisco that served a light and fluffy three cheese soufflé on their weekend brunch menu. It was absolutely delicious. It was also enormous and quite rich. I would split it with my friend Anna, and when it was divided that way and combined with one of the soups and some bread, made the perfect Sunday lunch. We figured out how to recreate it- almost. For this variation, I changed the cheese to take advantage of the seasonality of the fresh goat cheese. You can add up to an ounce more of grated Parmesan, or substitute some fontina or teleme, or another creamy cheese for some of the goat cheese if you’d like.

This would make a perfect lunch or brunch dish; just add a sliced baguette and a winter vegetable salad. A Sauvignon Blanc is a nice complement.

Happy Eating!
-Josie




Goat Cheese Soufflé

The Thanksgiving Countdown Continues

It’s exactly two weeks before the big day. Thanksgiving will be here before you know it. Which means that the planning should begin now. Over the last few years, we’ve had our share of Thanksgiving hits and misses. Here’s a summary of the basic lessons learned.

First, plan your menu. It’s not a good idea to be trying to find the ultimate mashed potato recipe on the morning of the event. Get your recipes together, make shopping lists, prep lists, and guest lists. Finalize the number of guests that will attend, keeping in mind that it’s always nice to make room for more. You never know who will show up at the last minute- make them feel welcome!

Make a seating chart, if you’re going to have one. Delegate tasks to others well in advance, so they aren’t surprised with late requests.

Next week, you can start shopping- doing it in two or three trips will be easier than trying to fill five carts at the same time everyone else is. It’s also a good idea to do a final inventory after you’ve finished shopping. On the Tuesday before Thanksgiving, do a detailed inventory. Get your lists together and check things off- do you have the cream? Enough eggs? Tablecloth? Wine? Corkscrew? Better to know ahead of time!

Remember, planning eliminates panic (or minimizes it), and have fun! After all, the point of Thanksgiving is to celebrate and give thanks for family and friends.

To help those who want some advice on perfecting Thanksgiving, we’ve lined up a few more classes that will answer last minute questions.

Worried about the sauces and condiments? Join Brian Kerr at our Lake Oswego store on Sunday, November 16 for a Hands on Sauces symposium. Brian’s interactive classes are a great way to learn new techniques and tips.

Is this your first year hosting Thanksgiving? Wondering how to pick a wine for the holiday meal? Join Lisa Shara Hall for an in depth look at wine on Wednesday, November 18. Lisa has years of experience pairing food and wine and can help you find the perfect bottle for your special event.

More concerned about dessert than dinner? If so, don’t miss our holiday baking classes! Two of them are well in time to give you inspiration for the ultimate Thanksgiving dessert: there’s one for the kids on November 22, and one for the adults on November 23.


Whatever you’re worried about, our holiday classes can help! For more information and to register for the classes, please visit www.ingoodtastestore.com, or call (503) 248-2015.

A Taste of Brazil

Ah Brazil- warm breezes, blue waters, and bright sunshine….. when compared with November in Portland, it sounds ideal. Take this opportunity for a mid month get -away before the hectic holidays. “A Taste of Brazil”, an upcoming class at In Good Taste will give your taste buds just the vacation they (and you) need before Thanksgiving. Chef Shelley McDaniel prepares a meal that highlights the tropical flavors and historic influences of Brazil.
Brazil’s cuisine is complex and unique, with influences from Africa, Portugal, and the indigenous people who were living there when it was discovered by the Europeans. The food combines traditional recipes with modern influences.
The arrival of the Portuguese in the 1500s brought their European style of cooking and traditions. The indigenous population commonly prepared sweet potatoes, cassava meal, corn porridge, hearts of palm, fish, and smoked meat. However, the West Africans would bring the greatest influence to the Brazilian food culture. With the arrival of slaves from West Africa, new spices were introduced and the cuisine broadened. When slavery ended in the nineteenth century, Brazil‘s food developed further with the addition of influences from immigrants that arrived from Asia, Western and Eastern Europe, and the Middle East. In every region of Brazil, there is a unique and tasteful meal that reflects the heritage of the country and its people.
The dishes featured in the class includes Pao de Queijo-light, airy, rolls made from manioc flour and flavored with Parmesan cheese, Salada de Xuxu-, a refreshing and crisp salad of shredded Chayote squash and fresh oranges, Moqueca de Peixe- a traditional Bahian fish stew combining elements from all the culinary influences of Brazil, and Pudim de Laranja-Brazilian style orange flan with caramel.
The class will be held Thursday, November 20 at 6:30 PM at the Lake Oswego location of In Good Taste. For more information, and to register for the class, please visit http://www.ingoodtastestore.com/, or call (503) 248-2015.

Happy eating!

Brownie Points

A recent article in the Chicago Tribune on brownies prompted a serious discussion among my friends (we’re definitely foodies). The purpose of the article was to explain how to make the ultimate brownie to suit any mood. Do you prefer cakey? Or Fudgy? Dense and thick, or light and fluffy? Do you prefer them with walnuts, or macadamia nuts, or nut-free? Frosted or unfrosted? That discussion, in turn, prompted me to do my own research.
There are really only two types of brownies, and then there are a million of variations from there. Fudgy brownies are much denser, with a higher proportion of chocolate to flour, and are rarely frosted. They can contain nuts or chocolate chunks.
Cakey brownies are just that- more like a rich chocolate cake, and often have frosting. These brownies are somewhat less likely to contain nuts.
So with the difference between the two established, how do you create the desired effect? It’s all in the recipe. Cake brownies often include cocoa powder, where as fudgy brownies are usually based on melted chocolate. Linda Carucci, the author of “Cooking School Secrets for Real World Cooks” explains that there are two types of cocoa powder, natural, and Dutch Processed. Natural cocoa is lighter in color, while Dutch processed cocoa has been chemically treated to reduce harshness and acidity, and has a milder taste.
The melted chocolate used as the base to fudgy brownies is part of the reason that the brownies are moist, sticky and unctuous. (That, plus the higher ratio of butter to flour).
No matter which kind of brownies you prefer, be careful not to over bake them. The top should look just set, and the sides should not have pulled away from the pan. A toothpick inserted into the center will come out with light crumbs. Brownies freeze well, and will last a few days if stored properly, well wrapped. But when you think about all the ways you can serve brownies- as a snack, as the base for more elaborate dessert, as a gift, in place of birthday cake, as the beginnings of a trifle, with ice cream….. they may not last as long as you thought they would.

Happy eating!
-Josie

Cookies!

I think that it’s pretty clear by now that I like all things sweet and sugary. I have a particular fondness for cookies, especially at Christmas. There’s nothing like lifting the lid on a cookie jar and seeing a myriad of little treats, from simple sugar cookies to buttery spritz. While cookies are lovely all year round, they are particularly suited to the holidays. You can decorate them, package them up and give them as gifts, and they are mail-able. (Unlike most desserts- a chocolate soufflé or something ephemeral like that).
This year, In Good Taste is all about cookies. We have several holiday classes focused on the treats alone. On Sunday, November 23 at 2:00 at the Pearl District location, Ken Hoyt will teach “Cookies!”. His class will include a basic cookie dough that can be turned into a roll, bar, or drop cookie with just a few additions. It also freezes well.
He’ll also be preparing Gluten Free Brownies, Super Deluxe Chocolate Bark, and White Chocolate & Toasted Almond Caramel Corn. These cookies are elegantly addictive- and will soon become the most requested of your secret recipes.
On Saturday, November 22, we’re kicking off our Teen Cooking Series with a Teen Holiday Cookie Class. Not only will the teens get to make and eat cookies in class, but they’ll also have several dozen cookies to take home. The class is designed for pre-teens aged 10-14, and will include cookies such as Decorated Sugar Cookies, Ginger Bread Cookies, Chocolate Candy Cane Bark, Oatmeal Chocolate Chip Cookies and Chocolate Dipped Lace Cookies. It will start at 10:00 AM at the Lake Oswego Location.
For more information at to register, please visit http://www.ingoodtastestore.com/, or call (503) 248-2015.

Thanksgiving 301:Dessert

There are some “givens” at Thanksgiving. For example, the turkey and gravy, while variable in flavor, are pretty much guaranteed (provided you and your guests eat turkey). Pumpkin pie seems to be the ubiquitous and de rigeur dessert. But if you’re tired of plain old pumpkin pie, or would like to please the guests that never liked it to begin with, widen your dessert repertoire with a few new flavors. Tim Healea, the owner of little t American bakery and former baker at the Pearl Bakery, offers his suggestions and recipes for decadent desserts. On Wednesday, November 12, Tim will be teaching a class on Thanksgiving Desserts- beyond basic pumpkin pie. He’ll give you tips and tricks, share his expertise and his tried and true favorite recipes. The class will include a light supper before the real baking begins. Tim will make Bittersweet Chocolate Tart with Crème Chantilly, a Brioche Apple Charlotte, and a creamy Cheesecake with Poached Pears. Like my friend Alice always says; “They come for dinner, but they stay for dessert.”
Happy eating!
-Josie

A Milanese Autumn Dinner

There are those restaurants that are famous even among non-foodies; the restaurants that people talk about just because they are so amazing that it would be impossible not to. Genoa is one of them. Years ago, when I was just getting into the restaurant part of the food world, I heard about a restaurant that served 7 courses. At the time, this was mind-boggling to me. But the name stuck with me, and years later, when I did have the opportunity to go, I understood. The food was stunning. Genoa gained national recognition under Chef Cathy Whims. Cathy left Genoa and opened Nostrana Restaurant, named Restaurant of the Year by the Oregonian. She been serving classic Italian fare to Portland diners for years, and she is dedicated to marrying Italian culinary tradition with the fresh and local foods of the Northwest. In an upcoming cooking class at In Good Taste, you will enjoy a traditional Milanese dinner as Cathy teaches you how to make it.
Most people think of Veal Cutlets Milanese when they think of the food of Milan. Yes, there is that, but there is also Minestrone alla Milanese, Risotto alla Milanese (One of the symbols of Milan: a tasty risotto made with saffron), Pappardelle alla Boscaiola (Pasta with a rich, satisfying wild mushroom sauce), Polenta Pasticciata alla Milanese (a rich, elegant baked polenta dish with meat and mushrooms), and Vitello Tonnato .
The class, which will be held Wednesday, November 19 at 6:30 PM, will feature a menu of Milanese favorites. Begin with Antipasti misti, savor Tomini Elletria in Salsa Rosa(Joyce Goldstein's goat cheese in spicy tomato vinaigrette), the move on to Peperonata- braised sweet peppers, Risotto al Pilota- Rice Lombardy style with salami, Costolette d'Agnello all Milanese- Parmagiano coated fried lamb chops, and Budino al Caramelo-Butterscotch 'pudding' from Osteria Mozza.
Whether you’ve been to Nostrana a million times, or it’s firmly at the top of your to do list you won’t want to miss this class.

Happy Eating!-Josie

Thanksgiving 201: Choosing the Wine

Thanksgiving 101 involves basic menu planning and how to cook a turkey. Once you've figured out the food, it's time to tackle the next problem: what to drink with what you eat. An upcoming wine class at our Lake Oswego location will give you the answer. Thanksgiving is rapidly approaching. The menu has been planned, the guest list is set, a centerpiece chosen, and the shopping list made. But what about the wine? Thanksgiving wine pairing, while appearing to be no different than any other meal, is often a challenge. Not only is there a wide range of flavors and components to consider, but there’s also the issue of guest preferences to take into account. There are those guests that prefer red wine, and those that prefer white, regardless of what will be served. Then you have to consider seasonality, difficult ingredients, and all of the courses. One wine may not complement the entire meal, from salad to dessert.
If the mention of holiday meal wine pairing has just added one more worry to the list, take heart. Lisa Shara Hall, the resident wine expert at In Good Taste Cooking School, will teach a class at the Lake Oswego location on November 18 at 7:00 PM. The class, “Beginning Wine: Know Those Varietals”, will provide the answers to the questions that often arise when selecting a wine. What are the characteristics common to Cabernet Sauvignon? What about Merlot? What should Sauvignon Blanc taste like? How do they differ? What should you look for in each wine? How do you determine quality? Is there a way to measure it? How long should or could a wine age in bottle?
Discussion will include the major 6 classic varieties to determine what flavor profile they each fill, what is classic to each variety and the changes in flavor depending where each is grown.
This class is designed for those who love wine but have no formal training. After a few hours with Lisa, you will be able to understand wine better, and make more informed decisions about what to drink with what you eat.

The class will be held Tuesday, November 18 at 7:00 PM.

Lisa Shara Hall is the author of Wines of the Pacific Northwest (Mitchell Beazley 2001) and the co-author of The Food Lover's Companion to Portland (Chronicle Books 1996). She serves as Senior Editor for Wine Business Communications (Wine Business Monthly, Wine Business Insider and Winebusiness.com) and writes for numerous publications including the annual Hugh Johnson Pocket Guide to Wine, The Oxford Companion to Wine, The Hugh Johnson/Jancis Robinson World Atlas of Wine, and Decanter. Hall is a frequent lecturer and educator, as well as the first candidate in Oregon for the Master of Wine qualification.
For more information, please visit http://www.ingoodtastestore.com/ or call (503)248-2015.
Happy eating!

-Josie

The Countdown Begins: T-23

It seems like there's a lot of talk about Thanksgiving swirling around already. Perhaps that's good- makes for less last-minute family- wide panic. (Which I can admit to succumbing to on a few occasions- usually when the guest list doubles at the last minute, or an unannounced vegetarian friend arrives...). And it's good to know what the finishing touches will be; a nice tablecloth, a stunning centerpiece, place cards, and the right wine. But what about the finishing touches for the food? That's probably more important to me, and what I remember. The extra touches like room temperature whipped butter for the rolls, a real cranberry sauce with berries and spices, perfectly whipped cream for the pie, and most importantly, a well flavored, lump free gravy for the turkey. The condiments make the dish. So it seems appropriate that this month, we have two classes devoted to sauces alone.

The first, Sauce Sorcery with Hugh Carpenter this coming Friday, focuses on more exotic sauces like spicy chutneys or unusual pestos. The second, Hands on Perfect Sauces with Brian Kerr, is based more on classic sauces. His class will be held Sunday, November 16 in our Lake Oswego location.

Even if sauces aren't your concern for the Thanksigiving repast, but you'd still like some tips, Rick Rodgers- "Mr. Thanksgiving" himself, will be here on Wednesday November 5th for Thanksgiving 101. Time Healea, of little t bakery, will be here Wednesday November 12th to give you the tricks to the ultimate tart to end your meal.

No matter what you're going to make for Thanksgiving, you can find answers to your questions here. Check out our website for recipes and tips, or sign up for a class. There's still plenty of time to plan!

Happy Eating!
-Josie

A Sorcerer in the Kitchen

The entrée is exquisite, the side dishes are superb, dessert is divine, but something is still missing: the perfect sauce that will add that essential finishing touch to the plate. In an upcoming class at In Good Taste Cooking School, Chef Hugh Carpenter will demonstrate how to make six phenomenal sauces that will transform any simply cooked meat or seafood into a complex tasting and beautiful entrée for special dinner gatherings or holiday occasions. Even simple cooking techniques for fish, chicken, and pork, can be made glamorous with the right finishing touch.

Students will enjoy a full meal, the basic proteins accompanied by their respective sauces. The menu includes Avocado Ginger Sauce served with Dungeness Crab, Shrimp topped with Tangerine Garlic Sauce with Cilantro and Chiles, Halibut garnished with a fresh Basil-Mint Arugula Sauce, juicy Pork Tenderloin flavored with a Curried Coconut Sauce with Mango and Chili, Flatiron Steak bathed in Shiitake Mushroom Cream Sauce, and Chicken Smothered in Raspberry Red Wine Sauce. Each course will be paired with wine. The class will be held Friday, November 14th 6:30 pm at the Pearl District location.

Hugh Carpenter is one of the most popular and entertaining cooking teachers in America. In 32 years of teaching, more than 100,000 students have attended his classes in cooking schools across America and in his vacation cooking schools in California’s Napa Valley and San Miguel de Allende in Mexico. You don't want to miss this chance to experience his charming teaching style and vast knowledge.

For more information, please visit http://www.ingoodtastestore.com/ or call (503)248-2015.

Happy eating!
-Josie

The Indian Pantry

Juli Sahni, cookbook author and Indian chef extraordinaire, will be here Wednesday, December 10th to teach a class on the seductions of Indian cooking. I can say "seductions," with Indian food, because more than almost any other cuisine, Indian food is intriguing, complex and mysterious. Every dish consists of many layers of flavor, a medley of spices and a range of textures. When I cook Indian food, I love how it fills my house with a spicy aroma that can make my eyes water. Learning to use spices properly, to create authentic curries and to maximize flavor using aromatics and infused oils takes some time, and a good teacher. Julie has had years of experience, including writing several cookbooks and owning two restaurants. Her class will have the atmosphere of a festive dinner party, complete with food, wine, and a shared table.

If you're tempted by all of this delicious sounding food, but can't wait until the 10th of December- have no fear. Leena Ezekiel, our "mistress of curries" will be here November 6th. Leena is a long-time teacher for In Good Taste, and is enormously popular. It's not hard to see why. Her infectious smile, wealth of knowledge and approachable teaching style are irresistible. Her November 6th class focuses on the different regional curries of India. The hands-on class features a menu of Daab Chingri (Large shrimp cooked with mustard in the water of a tender coconut), Madras Chicken Kari (Tender pieces of chicken thighs cooked in coconut milk and flavored with curry leaves), )Palak Daal), Yellow Mung Beans cooked with fresh spinach and flavored with mild spices and ghee, Idlis, (Steamed Rice and Lentil Batter Cakes) and creamy Raita (Cucumber and Yogurt Salad).

Join Leena for this adventure to India. It'll take you away from the cold November rain into the warm world of spices. And don't forget to save the date for Julie's class next month. It'll add a spark to your December!

Happy Eating!
-Josie

Happy Halloween

Halloween brings out the kid in everyone. Many of us will dress up in imaginative costumes, set out for bags of treats (or wish that we could), and attend at least one Halloween party. Others will deck out the hours with bats and cobwebs, and play scary music, or even host haunted houses themselves. Trick or treating was always fun, but it was the reward of seemingly endless chocolate afterwards that I really looked forward to. I am obviously too old for trick or treating now, but I still like having chocolate in unlimited quantities whenever possible. Mmmm…
If you’re going to throw a Halloween party this year, or would just like to feel like you’ve been trick or treating, make some grown up treats and dress up in creative costumes. I can’t make very many costume suggestions, but I can offer a variety of sweet recipes. Our website has quite a few to offer.
For a centerpiece dessert, try the Black Midnight Cake. You can surround it with Chocolate truffles and chocolate chip cookies. For more chocolate decadence, try the devilish Controne Chocolate Soufflé, creamy Dark Chocolate Pudding, or surprising Dark Chocolate Brownies with Hazelnut Salt.
For non-chocolate treats, whip up a batch of Ginger Cookies, an almond cake, a fall fruit betty, pumpkin creme brulee, or a luscious lemon cake. Because you’ll need something to balance this all out, make a simple soup or pasta ahead of time, so that you can focus on setting up for the fabulous finale. But keep it light- you want to have ample room for the sweet spread to come.

Happy Halloween!

-Josie

Vegetarian Revelry

I rarely prepare vegetarian meals. I have nothing against them, I just really like meat. I’ve often said life without pork is not worth living. All of my own sentiments aside, vegetarian food can be quite good, if you have good ingredients, techniques, and a little bit of know-how. Even if you’re not a vegetarian, it’s good to know how to make vegetarian food. For example, a couple of years ago, I hosted Thanksgiving for a group of friends. The (unplanned) arrival of the vegetarian girlfriend of one of my friends caused quite the awkward meal. Had I known she was coming, I might have been able to make at least one thing she could eat. As it was, nothing on the table was vegetarian. Really. There was the turkey, of course, gravy, and the andouille stuffing, then creamy mashed potatoes (made with chicken stock), and braised green beans with sautéed mushrooms and a light demi -glace. My “sous” chef made luscious bacon studded cornbread (served warm and topped with sage butter…. Wow). Even dessert, which we’d normally assume to be vegetarian friendly, was a sky-high pumpkin chiffon pie (made with gelatin). So. She pouted, and was angry, and I was embarrassed, and the whole even was uncomfortable.
The holidays especially can be difficult for vegetarians, filled with roasts and other traditional meat dishes. This year, you can dine guilt-free and enjoy this buffet of delicious vegetarian dishes inspired by the cuisines of the countries on the Mediterranean! This menu is designed to tempt both vegetarians and omnivores of all ages. You will take the best of local produce and add a few exotic touches to create dishes you will make over and over, not just for special occasions. In this hands-on class, Maya Klein will guide you through a multitude of techniques, including preparing vegetarian “meatballs”, making pizza dough, cooking pilaf, grilling tofu, roasting vegetables, and preparing a layer cake. Your vegetarian friends will thank you.
The class will be held on Sunday, November 2, at 2:00 PM.

Happy Eating (for everyone)!
-Josie

Forgotten Grains

Great articles in the NYT Dining section last week. There was a front page article on new cookbooks and the development of, including a reference to David Tanis’ new book, A Platter of Figs, and David’s simply stunning recipe for Steamed Fennel with Pepper Oil. (David, by the way, will be here today for a book signing and cooking demonstration- and I’m very excited to meet him. Also, I am very much looking forward to a taste of the demonstration of Double Roasted Duck Breasts with Aged Balsamic...)
The other interesting article was by Mark Bittman, on Kasha. Kasha, the slightly uninteresting, obscure Eastern grain made from toasted hulled buckwheat, is not particularly versatile. At least I haven’t fallen for it yet. Perhaps someday. Of course, not everyone agrees with Mark Bittman; the comments on his recipe ranged from adamant professions of love to traditional affection for the grain.
Regardless of my opinion of kasha, the article reminded me of another forgotten grain (one that I really do like) - farro. Faro has gained popularity in the last few years, finding its way onto trendy menus in San Francisco, Seattle and beyond. (For example, Elizabeth Faulkner’s restaurant Orson features a side dish of farro, grilled peach, crescenza, and scallion). Even though it has found its way onto popular menus, it still isn’t available in the average grocery store. I discovered it while I was in Italy several years ago. I was pleased to find it at In Good Taste. I took a bag of it home and started to experiment. I’ve found that it takes a while to cook, and like other grains and beans, benefits from soaking before cooking.
So, now that you know where to find it, what do you do with it? It can be used similarly to barley or even rice, as in this earthy version of risotto. This goes well with roast pork or veal.
Happy Eating!
-Josie

Farro Risotto with Sage

Beaker and Flask

Beaker and Flask, the long awaited restaurant featuring executive chef Beaker and Flask Benjamin Bettinger and cocktail creator Kevin Ludwig, Park Kitchen's former cocktail guru, will be featured in our upcoming Dinner and Cocktails class. Beaker & Flask will celebrate creative ingredients, forgotten cocktails and overlooked spirits, including classic Tiki drinks, vinegars and gastriques as mixers and Italian amaros. Benjamin will be preparing a spectacular menu that echoes the future menu of Beaker and Flask. It includes:

Beaker & Flask Seasonal Bar Food

Served upon arrival with Salt & Pepper (Gin, Peychaud's Bitters, Grapefruit, lime and salted rim)

Pork Terrine with Pickled Squash and Roasted Onion Jam

Harvest Cocktail (Pear Eau de Vie with Kevin’s surprise twist)

Grilled Rabbit Salad On a bed of Seasonal Greens

Viking Quest (Krogstad Aquavit, Campari and homemade Chinato)

Braised Beef Cheeks With homemade Gnocchi

Local Pear and Hazelnut Tart

Seasonal Cordial

The class will be held Monday, November 3rd at 6:30 pm.

Cheers!

-Josie

Although it’s not news to most that the seasons have changed, the weather today reminded me that fall is here to stay. Glancing outside at the bright sunlight and blue sky yesterday, it was easy to imagine that it was still warm outside. Not so much. But, even without warm temperatures, I love the fall. With all the beautiful leaves changing and the bounty of fall produce, how can I not look forward to fall?
The cool weather brings in the winter squash harvest. Look for varieties including pumpkins, big and small, gourds, butternut squash, delicata squash, sweet dumpling squash, turban squash, spaghetti squash, kabocha squash, Hubbard squash, and acorn squash. You can roast them, steam and then puree them, or slice and sauté them. Dress any cooked winter squash with butter and herbs, a cream sauce, cheese sauce, maple syrup and toasted nuts, marinara sauce or fruit compote. Save the seeds- they make delicious, crunchy toppings when toasted. I cut up four medium sized pumpkins last weekend, steamed them all, pureed them, all with the intention of making enough pie for my family and some friends. I ended up with enough pumpkin for pie for the neighborhood. While pureed pumpkin does freeze well (you can store it in freezer safe Ziplocs), my freezer is pretty well packed. It has been, therefore, a squash based weekend!
For breakfast, we’ve had Spicy Pumpkin-Ginger Muffins. Lunches have featured a creamy Butternut Squash Soup with toasted Pumpkin Seeds and Crème Fraiche. Dinner last night was Penne with Pumpkin and Parmesan- a simple and tasty variation on the now ubiquitous Butternut Squash Ravioli. There’s still a bit left in the refrigerator… looks like we’ll be having more pie after all.

Happy Eating!

-Josie

Penne with Pumpkin and Penne

Tip of the Day

Like everything else in life, cooking is continual learning process. You can never know it all. I learn something every time I turn around. One of the joys and benefits of working with chefs and foodies is that they always share some new tidbit of knowledge, about products, ingredients or recipes. Each conversation presents a new opportunity to learn something.
This week, I’ve learned about Jamaica, a hybiscus flower blossom. It makes a lovely, citrusy beverage sweetened with a little sugar. (It’s pronounced ha-my-icka).

Other good tips I’ve gathered this week:
· One teaspoon allspice equals about 1/2 teaspoon cinnamon and 1/8 teaspoon ground cloves.
· Baking powder has a useful shelf life of around one year. To test it for freshness, add a teaspoon of it to a cup of hot water. (If it does not fizz like Alka Seltzer, it's time to buy a new can).
· If you need to make whipped cream ahead of time, add a small amount of dissolved unflavored gelatin (about 1/4 teaspoon per cup of cream). This will help hold the whipped cream together.

Please share the things you’ve learned in and around the kitchen!
Happy eating!

-Josie

Hazelnuts are in season- the harvest is in full swing in Oregon. These tasty nuts are good with just about everything, from breads to salads to chicken. They make a great snack. But my favorite way to enjoy these NW nuts are in cookies. The delicate crunch and delicious flavor goes improves any cookie in my mind. I like to have these with afternoon tea. My friend makes a similar version of these cookies, using almonds and apricot jam. But because it is hazelnut season, I modified the recipe to use hazelnuts instead of almonds. You can use just about any nut that you like- walnuts would also work well. I chose blackberry jam as a nod to the NW, but raspberry might be nice too.

Happy Eating!
-Josie

Hazelnut "Well" Cookies

Savor the Festival of Lights

On Saturday, October 25, Leena Ezekiel will be teaching a class celebrating the foods of Diwali, the Indian festival of lights.
Diwali or Deepavali is a major Hindu festival. For Indians there is no bigger occasion than Diwali. It symbolizes the victory of good over evil. On this day the Hindu God - King Rama - returned home to His Kingdom of Ayodhya after defeating the Demon King Ravana.
It also marks the beginning of the Hindu New Year (a lunar calendar). People exchange gifts and sweets, many wear new clothes, clean and paint their homes and some families make large investments of gold and silver. It is considered an auspicious day to open new businesses and make investments.
Lakshmi Puja, the day of worship for the Goddess of Wealth, is also celebrated on Diwali and businessmen open new books of accounts on this day. Every home is brightly illuminated with small oil lamps. Doors and windows are left open and lights left burning all night, so that Goddess Lakshmi can enter your home and bring blessings for the coming year. Homemade sweets and desserts are prepared weeks ahead and are distributed to friends and neighbors. Children play with fireworks all night long and there is an atmosphere of festivity and celebration everywhere.
This year Diwali falls on October 28. In Good Taste and Leena Ezekial join together to highlight this most spectacular and joyous of Indian celebrations.
Leena will be preparing a traditional Indian holiday menu, featuring dishes such as Pooris, a Light and puffy deep-fried Indian festive breads, Karahai Gosht, spicy lamb with onions and green bell peppers, flavored with hints of Indian spices, Chana Daal, yellow lentils slow-simmered with whole spices, raisins and fresh coconut, Alloo Dam, whole small potatoes simmered in a hot spicy sauce, Pineapple Chutney, Besan Laddoos, a traditional Diwali sweet made with garbanzo bean flour and clarified butter, and Sooji Halwa, Semolina halwa made with ghee (clarified butter) and garnished with raisins and almonds.
If you love Indian food and customs, don’t miss this chance to peek into the depths of the culture. Each guest will be treated to traditional gifts. The room will be decorated with the traditional flowers and lights of this very festive holiday. Dress up in your finest Indian silks and come celebrate the festival of lights!

-Josie

Nothing like NY

No matter how much alike we are, there are real differences between people from the West Coast and East Coast. The accent, for one thing, is noticeable. But of course, I look at food before anything else. There are very different attitudes towards food between the two. East Coasters are crazy about delis. I can say this because I’ve witnessed it. My dear friend Sue is from the East Coast and introduced me to true New York deli food. While we were living in California, she would order legitimate NY deli food to be overnighted to her. Bags of New York style bagels, boxes of sliced meats and cheeses would arrive on the doorstep, packed in ice. It was like Christmas year around. I miss her (and I miss having all that yummy food around). While I do not fully understand the deli meat fetish, I do understand general food biases and obsessions. Such as my unwavering loyalty to Dungeness crabs (I’ve been eating and catching them myself my whole life). I love fresh Dungeness crab, and feel strongly that it is the only crab for crab cakes, (but it is just one of the requirements for perfect crab cakes- which is another post entirely).

Since she moved back to the East Coast, she has been able to satisfy her East Coast cravings without the assistance of FedEx.

If you too, are stranded on the West Coast, without access to great New York style bagels, find a solution at Michael Zusman's New York Style Bagel Class on Sunday, October 19. You'll learn how to make the quintessential East Coast bagel, including variations on the plain version like pumpernickel and poppy seed. After you've learned the secrets to spectacular bagels, you can feast on a bagel spread complete with lox, cream cheese, and all the other bagel fixings you desire. After that, you can start your own mini bagel factory in your kitchen, and feel like you're back home on the East Coast. The feast begins at 1:00 pm.
-Josie

Terriffic Tarragon

I recently rediscovered tarragon. It’s a quintessential ingredient in fines herbes, goes well with chicken and egg dishes, and it makes béarnaise sauce, béarnaise sauce. But for whatever reason, I’d stopped cooking with it. I hadn’t made a béarnaise in ages, and just about forgotten about fines herbes altogether. Then I saw some beautiful fresh tarragon at the market last weekend. Something prompted to buy it, which ended up being the beginning of my renewed love of the herb. I find myself using it more than ever before.
Tarragon is a perennial herb. It is somewhat related to sage and mugwort. The leaves are dark green, long and slender, with an aromatic, licorice/anise smell. The taste is a bit bittersweet and herbaceous.
It complements mushrooms, chicken, peas, spinach, greens, zucchini, corn, potatoes, eggs, and pasta. It makes an excellent addition to salads, in vinaigrette or just mixed with the greens. I’ve used the vinaigrette for grilled fish, as a marinade for chicken, and as a dressing for potato salad too- it’s amazingly versatile.

Happy Cooking!-Josie

Quick Tarragon Vinaigrette
In a small bowl, combine 3 tablespoons white wine vinegar with ½ teaspoon salt, ½ teaspoon coarsely ground pepper. Whisk in 1/ 2 cup olive oil. Stir in 1 tablespoon chopped tarragon leaves. It goes beautifully with butter lettuce and radishes, or with steamed new potatoes.

Discovering the Lobster Mushroom

For a mere minute this fall, lobster mushrooms are available and delicious. The Lobster Mushroom gets its name from the bright red color of the mushroom. This mushroom is a great addition to dish, not only because of its beautiful color, but also for its firm texture and delicate flavor.
Because the mushroom is so firm, it’s considered to be very “meaty”, even more so than a Portobello. Between September and November, they are harvested in the mountains in the Pacific Northwest.

I worked at restaurant once that served a lobster- mushroom salad. The description below the title was, “sautéed mushrooms, warm vinaigrette, wilted greens.” Eventually, the menu had to be changed because guests kept complaining when they were presented with the dish: apparently most people expected a salad of mushrooms and lobster, not a pile of sautéed lobster mushrooms in warm vinaigrette with grilled bread and wilted greens.

I’ve found that I really like flavor of Lobster Mushrooms with eggs, like in an omelet or a quiche. A simple sauté of lobster mushrooms, lightly glazed with Marsala, and served over grilled or toasted bread is an easy and elegant starter for any fall menu.

-Josie

Sautéed Lobster Mushrooms with Marsala

1/3 cup Extra Virgin Olive Oil
1.5 lbs lobster mushrooms cut into 1/3 inch slices mushrooms, halved if large or left whole if small
2 tablespoons unsalted butter
Sea salt
Freshly ground black pepper
1 oz minced garlic
½ cup Marsala
3 teaspoons minced fresh thyme
2 teaspoons chopped fresh Italian parsley

Place a large skillet over high heat. Heat the olive oil and when it’s hot, and then add the mushrooms in a single layer. When the mushrooms have begun to caramelize, stir the mushrooms quickly and add a pinch of salt. Continue to cook for about 5 minutes, tossing or stirring occasional, until well browned.
Add a bit of pepper and the garlic. Cook 2 more minutes, or until the garlic has browned and the mushrooms have softened. Transfer the mushrooms to a plate, and add the butter to the skillet. When the butter has melted, add the Marsala and bring to a simmer. When the liquid has reduced and thickened, return the mushrooms to the pan, toss with the glaze and the herbs, and season to taste with additional salt and pepper. Serve immediately, with toasted or grilled bread.

Two days, Three Classes, A Lot of Good Food

It seems like no matter what we end up doing this weekend, there will be good food that will fill every craving. At our Lake Oswego location on Saturday, Barb Randall will be teaching a Hands on Hearty Harvest Feast, using only local ingredients. In fact, some of the ingredients are from her own garden. In the Pearl location on Saturday, Michel Stroot journeys to Vietnam with classic dishes like Rice Paper Rolls with Crab and Salmon, Sweet –and- Sour Fish Soup, and Shrimp and Green Papaya Salad. Then on Sunday, Maya Klein will teach a Hands on Sushi class in the Pearl. You’ll enjoy Miso Soup, Rolled Sushi and Pressed Sushi. With all that’s going on here, there’s no reason not to eat well. two days, three classes, and a lot of cooking! With all the new ideas and recipes you’ll have after a weekend of culinary classes, the menu for the week ahead will look awfully good!

Happy Eating!

-Josie

Good Evening Vietnam

Even though I really don’t mind the rainy season, it takes some getting used to. I’m not quite through the adjustment period of shorter days, colder weather, and being wet.
If you’re having the same weather adjustment problem I am, look to sunnier climates for warmer flavors and fresh flavors. Michel Stroot, who served as executive chef of The Golden Door Resort and Spa for over 30 years, is bringing Vietnam, and the Golden Door Spa, to In Good Taste. The Belgian-born chef combines classic French techniques and European sensibilities with the freshest foods at the market. As a chef, Michel has helped to define a bold style of cooking that is at once light and luxurious. He’ll prepare a mouthwatering spread of classic dishes, including Sweet and Sour Fish Soup , Imperial Rice studded with shrimp, scallions and cilantro, Shrimp and Green Papaya Salad, Spring rolls filled with salmon, shrimp and crab, and Candied Crème Brulee. Michel has a wonderful teaching style and years of experience to share. Spend the evening with Michel Stroot and travel to warm, tropical climates, bright flavors, and delicious Vietnamese recipes.
The class will be held Saturday October 11 at 6:30 PM.
-Josie

Ways to Escape the Rain

It was raining when I woke up yesterday. (And when I went to bed). All I wanted to do was curl up inside. But, as a native Oregonian, I know I'll adjust (but boy, the first couple of weeks are hard!) One thing that always helps take the chill off is a warm and hearty meal. There's nothing like sitting down to a steaming bowl of beef stew, or a tasty pot roast on a cold, rainy day. I was lucky enough to enjoy Molly Steven's class on braising yesterday. Just in time for the coming of the fall season, her cozy menu included Osso Buco alla Milanese, Butternut Mashed Potatoes
Lemon-Roasted Green Beans with Marcona Almonds, and a Dark Chocolate Tart with Gingersnap Crust. Really, it was so good, we didn't notice the weather.

Inspired by Molly, I'm making a braised pork shoulder for dinner tonight. By the time it has cooked for 6 hours, it will be fork tender and falling off the bone. It is filling the house with delicious aromas as I write.

For more ideas to help you adjust to the change in weather, try some of our warming upcoming classes. Barb Randall will be teaching a Hands on Hearty Feast at our Lake Oswego location on October 11, featuring Oregon Black Cod Bundles, Warm Grilled Fennel, Broccoli Custard, and Baked Stuffed Hood River Pears. Or, come to our Hands on Tuscan Feast on October 13th, when you'll savor a tasty White bean soup, Stuffed Pork Roulade, White Truffle Potato Puree, and a Citrus Olive Cake.



I'm definitely ready for dinner now! Happy Eating!

-Josie

An End and A Beginning

I love summer. A large part of is due to the weather, but the whole truth is that the produce has almost as much to do with it. I get endless pleasure from going out to my garden and harvesting a bounty of fresh and delicious food. The basil and tomatoes are my favorites, but I also have a fondness for the peppers and zucchinis and beans…. (and everything else really). I’m almost sad to see it coming to an end. I try to follow the locavore philosophy and eat in season, no matter how difficult that is. It means no more tomatoes until the spring. The only basil I’ll have is from a greenhouse or my freezer. And the squash will be of the winter variety. Which brings me to my point. Winter squash is starting to creep into the market. With all end-of-summer lamentations aside, the fall harvest is delightful in its own right. Root vegetables of every variety, fall corn, lots of apples and pears, hazelnuts, fall greens, onions, Brussels spouts, broccoli and (and my absolute favorite)- mushrooms! I will say this for the wet and soggy Oregon fall- it is the ideal place for mushrooms. And that, in itself, almost makes up for all those days with wet commutes and matted hair. In addition to modifying our grocery lists and menus, it’s time to modify the cooking methods. While the summer is ideal for quick sautés and constant grilling, fall brings on the braising, slow cooking, and stewing. It may take longer overall to cook with these methods, but the “active” time is pretty minimal. You can start it, walk away for an hour (or more) and not worry about a dish in a slow cooker or stock pot. The more I think about it, the more I’m looking forward to the rich and hearty fall flavors. To get your fall food focus, try Pork Chops with Tapenade. Pork, rosemary and olives blend together in a flavorful dish that needs little more than a side of pasta tossed with olive oil.

For more ideas on fall flavors and cooking methods, join Molly Stevens Sunday October 5th for A Hands on Braising class. Molly has a wealth of knowledge and experience to share, as well as a delightful menu of slow cooked deliciousness. The menu includes Wild Mushroom Ragout on Crispy Polenta with Comte Cheese, Tuna Steaks Braised with Radicchio, Chickpeas & Rosemary, Flank Steak Involtini with Prosciutto & Pine Nut Filling, Braised Pork Chops & Creamy Cabbage, and Veal and Ricotta Polpettone Braised in Tomato Sauce over Hand-made Pasta. The class will begin at 2:00 PM.

-Josie

The Flavor Bible

I mentioned before that I was infatuated with the “Flavor Bible,” the new book by Karen Page and Andrew Dornenburg. I wasn’t kidding- it’s one of the best cookbooks I’ve ever encountered. On Thursday, we had the pleasure of hosting the authors for a private book signing event. I was impressed with the way they were able to explain the creation of the book and address the audience. Listening to them, I felt like they were reading my mind. In particular, a few of the points and themes of the book really hit home. The way they described the thought process of shopping for, cooking and eating food was a piece from my own mind. The use of diverse acids on a (hot) station, a change from the basics of salt and pepper, is another culinary trend that I’ve followed. I loved hearing him Andrew talk about using the book as a guide to “mystery basket” shopping. What to do with a variety of ingredients that don’t seem to be connected? Cleaning out the refrigerator in search of dinner? What do you do if you have only some Gouda, cauliflower, almonds and ricotta? Look it up! You can use the book to search by ingredient to find its flavor affinities. The book also includes a collection of quotes by accomplished chefs, cooking tips from experts around the world, and tried and true flavor combinations. There are even listings for what does not go together. The “avoids” sections may be more helpful than you’d think; it might save you from a dinner disaster! Because the book is not full of recipes, I find it to be more helpful. I can browse by what’s on hand, find combinations that seem appealing, and improvise from there.

Grand Opening

Saturday was the grand opening celebration for our new location in Lake Oswego. The day was altogether a wonderful experience: it was great to see many of our regular customers as well as many new faces. Chef Ivy Manning signed copies of her new book, authors Diane Morgan and Christina Melander signed copies of their books as well. The open house was catered by our wonderful staff. The most popular item on the buffet may have been the “I Can’t Believe its Peanut Butter dip”, featured in Diane Morgan’s Chips and Dips book.
Ken Hoyt, who teaches cooking classes focused on entertaining, provided samples of his delicious toffee. The toffee, rich with chocolate, crispy in texture and flecked with Oregon hazelnuts, proved irresistible to many. (The good news is that we now carry the toffee in our store, packaged in adorable, biodegradable and compostable boxes).
The open house was not the only Lake Oswego activity. Saturday evening, chef and cooking instructor Barb Randall taught the first class at the new venue. The menu featured all local ingredients, including a hearty Sudan Lamb Farms Stew and a moist 1-2-3-4 cake with blackberries.
Thanks to everyone that made it to our open house. We hope to see you at both of our locations in the future!
-Josie

Trebol

It’s always a privilege to have a guest chef teach at In Good Taste. I was lucky enough to have the opportunity to ask Kenny Hill, chef and owner of Trebol Restaurant, a few questions after the class. He was so fun and easy to talk to that it seemed more like a friendly conversation than an interview.

What do you cook at home?
Everything really, but I particularly like Sushi, Mexican, Italian, and the grill! I love to grill- I spend a lot of time honing recipes for the restaurant
What’s your favorite comfort food?
Maybe a hearty stew, or some great thai food-it’s best when it’s really hot and spicy
Where do you find daily inspiration?
I like to bounce ideas off of my wife. She’s not a chef, but she’s good to interact with in the kitchen because she’s honest, and can help me by giving feedback. She’s great as a taster! We learn from each other.
I also get ideas when I commute to work by bike; as I’m going through various neighborhoods, and seeing the seasonal changes, I get new perspectives.
What was your most recent kitchen purchase?
Some nice new Sauté pans – I like All Clad
What’s the #1 kitchen tip/lesson you could share with home cooks?
Work fast, neat ,and safe!
When did you know you wanted to be a chef?
I guess it started with childhood experiences in my grandmother’s Mexican kitchen. Then I went off to college to be a psychologist and it changed. While I was there, I read about a chef that i admired, went to interview him, and he offered me a job. After that, it all came together.
Favorite restaurant (other than your own)?
Nuestra cocina. I don’t have a favorite dish, there are so many to choose from- and everything is good
What would you eat as your “last meal”?
Lobster tacos with smoky corn salsa and heirloom tomato salad and stinky cheese- with chocolate pot de crème for dessert
What’s your least favorite food trend?
Epicurean style- pretty but not tasty – food that focuses more on appearance than taste
What great person would you like to have dinner with? (or cook for?)
Diana Kennedy- she has been an inspiration and I think she could give me great feedback

If I didn't have enough reasons to go Trebol already (great food, wonderful atmosphere, rave reviews), now I can add "charismatic and awesome chef" to the list. Trebol is definitely on my "to do" list.

-Josie

Summer’s End, New Beginnings

Summer may be over, but September offers more than one way to celebrate the abundant harvest, including a continued stream of delectable edibles from local sources. In the first class at the new location of In Good Taste Cooking School, instructor Barb Randall demonstrates that the end of summer doesn’t mean the end of local eating. The class, “Harvest Abundance,” will utilize only ingredients grown or produced within 100 miles of In Good Taste. In addition to preparing the seasonal menu, Barb will share recipes, tips for sustainable eating, and where to find the best meats and vegetables.
The menu kicks off with Celebration Oysters and a creamy Sweet Corn Soup. The entrée, a hearty Lamb Stew with Glazed Turnips and Pearl Onions, features lamb from nearby SuDan farms. There will also be Fried Green Tomatoes with Fresh Corn Salsa, Green and Yellow Pole Beans Provencal, and a 1-2-3-4 Cake with Blackberries.
Celebrate the beginning of fall, local eating, and the new location all together on Saturday, September 26th at 6:00 PM. For more information, and to register for the class, visit our website at http://www.ingoodtaste.com/ or call (503) 248-2015.

-Josie

Oktoberfest

Oktoberfest!
It’s Oktoberfest time! Oktoberfest is a two week festival held annually in Munich, Bavaria, Germany during late September and early October. It is one of the world's largest fairs, with some six million people attending every year. It inspires numerous similar events celebrating “Oktoberfest” and around the world, and Portland is no exception. While some Oktoberfest parties started last weekend, there are more to come. This weekend, and next weekend, offer up a variety of options for your own Oktoberfest party. No matter how you choose to celebrate, it’s sure to be a good time, full of good fun and delicious food.
You can create your own Oktoberfest spread if you choose not to go to a bar or restaurant. I think German beer is a must, and that should be accompanied by traditional German foods. Bratwurst with spicy mustard, sauerkraut and rye hard rolls are on the menu for our little get together. I’ll make up a warm German potato salad, with smoky bacon and cider vinegar to go with. And because I always think of dessert first, I’ll use Hood River apples in a traditional German apple cake. Robert Hammond , the chef at Honeyman Creek Farms will be at In Good Taste on Saturday, October 4th to share his Oktoberfest menu. The menu includes a Wild Mushroom Medley in Cream on Toast Points, Moravian Cabbage Salad, Sausage Stuffed Pork Loin Baked in Hard Cider, Gingersnap Gravy, Cranberry Chutney, Sweet Potato Dumplings, a Gratin of White Beans and Collard Greens and an Apple Stack Cake. The class starts at 6:00. Prost!
-Josie

Restaurant recreations

One of my sources for new recipes is finding restaurant dishes I really like. Unfortunately, I can’t go out to my favorite restaurants every time I get a craving, so instead, I (try) to make up the recipes at home. After buying some truly delicious stone fruit the other day, I was in the mood for the polenta cake from my favorite Healdsburg bistro. Since I can’t get there, I set about trying to recreate it. The cake is lightly sweet, with a coarse, cornbread- like texture that carries fruit compote well. I researched substituting semolina flour for all purpose flour in baked goods. Semolina flour is made from hard durum wheat which has been ground into flour. It is high in gluten and is usually used for making pasta and breads; you can find it in either coarse or fine texture flour. According to King Arthur Flour, you can substitute semolina for AP flour on a 1:1 ratio. I tried it in a basic yellow cake recipe. It seemed to work, although the texture wasn’t quite as coarse as I expected. A bit more tweaking and I had a decent copy of the restaurant version. Replacing half of the AP flour with a combination of semolina flour and cornmeal seems to be the solution. This is not super sweet, so it is good with a fruit compote. Try making one by simmering peaches with amaretto, or plums with port.

-Josie

Semolina Cake

Family Mealtime Month

September is Family Mealtime Month. Sharing meals together is a great way to reconnect after a long day. Even if you don't have the time or energy to create something spectacular, just sitting at the table together means a lot. Dinner can become monotonous though, if you're always serving the same thing. If you're looking for creative dinner ideas, check out our recipe archive. We have a collection of recipes from our classes and chefs. They range from classic to exotic. Or, join one of our cooking classes and learn new recipes first hand. The upcoming class schedule is pretty exciting: You can learn about seafood preparation tomorrow night in Ivy Manning's Simply Seafood Class. The menu is sure to impress and includes Seared Sablefish in Tomato Basil Broth, Miso Broiled Halibut with Sea Vegetable Salad, and Cioppino with Garlic Toasts. For some vegetarian ideas, spend the day with Maya Klein, during her Vegetarian Soiree on Sunday, September 21. You won't be disappointed when you taste Chickpea Fritters with Red Pepper Sauce, B’stilla of caramelized onions and feta, Creamy Wild Herb and Cucumber Salad, Tomato Confit drizzled with Olive Vinaigrette, Timbales of Pinenut Pilaf, and a delicious Pistachio Nougat Ice Cream and Peaches with Dark Chocolate Sauce .

Happy cooking!
-Josie

New Beginnings

Although spring is usually associated with new beginnings, I associate September with growth and development. To me, it’s all about starting over. The kids are starting a new school year, to school, summer projects wind down and fall projects take over. The fall garden goes in, harvest starts, the pace picks up.
Big things are happening at In Good Taste too. We are excited to announce that our second location is opening next week in Lake Oswego. The new location will be the perfect venue for hands on cooking classes and team building events. There’s lots of parking too.
To kick off our new space, we’re hosting a :”grand opening” party. On Saturday, September 27th, we’ll have an open house in Lake Oswego. Come and meet our staff, view the new location and learn about our exciting fall line up of classes.

-Josie

A farm in the backyard

All week long, I look forward to Saturday morning. I love getting up and going spending the morning at the farmer's market. There is always a lot to see, taste and smell. There are bakery goodies to nibble on, flowers to buy and farmers to meet. I leave with stories, ideas, new friends and bundles of produce.

When I got home today, I wandered out into the garden, where I found my own little "farmer's market." I was delighted that the warm weather of late has resulted in a generous growth spurt of all my vegetables. I'm not sure what I'll do with all of them, but for now, I'm just excited to have actually grown things. Somehow, vegetables always taste better when they're from your own "farm".

Lemonade

On a hot summery day, there’s nothing like a cold glass of tangy lemonade. My friend’s 7 year old daughter agrees with me. On Sunday, when the weather was at its best, she decide to start a lemonade stand. “Mom, where’s the Kool-Aid?” she asked. Kool Aid is not lemonade, not even close. I showed her how to cut lemons in half and juice them, then combine the juice with sugar and water for real, old fashioned lemonade. She was amused. the easiest way to juice a lemon is by hand, simply squeezing the lemon over a sieve or screen (to catch seeds). But, recently, I tried the Trudeau Juice Catcher, which has a seed -catching device built in. It’s quite handy, comes in small, and large, and is available in lots of fun colors. Plus, you can juice any citrus fruit you like. A small cup underneath the juicer catches all the tart liquid without making a mess.
It’s a very handy thing to have, especially if you’re craving lemonade.
-Josie

More than a Name

While visiting Sauvie’s Island Organic Farms last weekend, I discovered Lemon Cucumbers. They look like yellow baseballs. I expected them to be tart, but the name refers to color only. Instead, the cute lemon cucumbers are sweet and delicate, without any bitterness. I learned that they’ll be available until the middle of autumn. Look for them at farmer’s markets.
Lemon cucumbers are great paired in salads, yogurt sauces, or simply sliced and enjoyed plain. Ken Hoyt, who’s teaching a Gifts from the Garden class tonight, suggests making a relish with the lemon cucumbers. Sounds good to me!
-Josie

Not the usual cheese and crackers...

I had the opportunity to have a lovely meal at Lovely Hula Hands last weekend. Every ingredient on the menu was incredibly fresh, locally grown and at the peak of summer flavor. It was really nice to have such a simple restaurant meal, where all of the ingredients are highlighted, rather than manipulated into completely different forms. I think the most interesting item I ate though, was the black sesame seed cracker. It was paper thin, crackly, and delicious. (Especially with some of the fresh mozzarella!). When I was in Italy, we made crackers that were somewhat similar. We called them “sheet music bread”, because they were so paper thin. I tried to recreate Lovely Hula Hands’ crackers yesterday, and was able to get pretty close. When you make this, you can vary the seeds as you like- black or white sesame seeds (or even flaxseeds) would all work. They’re really light and crispy, but are especially good with fresh cheeses like goat cheese or fresh mozzarella.
I get to travel back to Italy on Thursday, at our Tuscan Harvest Dinner. Alison and Amelia, wonderful and talented chefs that are long-time teachers at In Good Taste, are back again. This time, their menu takes a trip to Florence, with Summer Panzanella, Porcini minestrone, Chicken with Grapes and Marsala, and an Apple Torte. These dishes are perfect for savoring from the deck. Buon Appetito!

-Josie
Thin and Crispy Black Sesame Crackers

Cookbooks Worth Reading

Any time a new cookbook comes into the store, I’m immediately distracted from my work. The length of time that I’m distracted depends on the complexity of the book. Single subject books, therefore, usually take up just a few minutes to look through. Recently however, a single subject book not only caught my eye, it made me drop everything. Even though I’ve written about them to excess, I still obsess about tomatoes. A new cookbook, Tomatoes, by Manisha Harkins captures one of my favorite fruits (yes, tomatoes are a fruit) and brings it to life in new recipes, old classics and vivid photos. Just looking at the picture for the Rustic Chicken Panini with Sicilian Pesto made my mouth water. Another single subject cookbook that I completely underestimated is Tom Douglas’ I love Crabcakes. So do I actually, and (wrongly) assumed I had figured out what I needed to know. The tiny book is filled with great information, new ideas and creative variations. Even though for me, crab is never boring, it sometimes craves innovation. Last weekend, rather than making crab cakes again, I made a Lump crab with Lemon and Fresh Linguine. It was light, zesty and a welcome change. No matter what you’re cooking this week, open up a single-subject cookbook- you might be surprised.

-Josie