Happy Memorial Day

Brown Sugar and Pecan Cake

Memorial Day

Looking outside this morning, I was not inspired to go shopping for a day of grilling. Rather, I felt compelled to stay inside, huddled up with tea and some warm soup. (It really isn’t cold so much, as very, very damp, but I still feel like I should be inside). And, since we grilled outside last weekend, a Memorial Day menu won’t be the inaugural grill day. Factoring in the weather, and the desire for soup, some world class chili seems appropriate. (Of course, for me, chili requires moist cornbread and assorted toppings). For dessert, a Brown Sugar Pecan Cake- moist yellow cake, studded with chunks of crunchy pecans, topped with a sweet and crackly brown sugar glaze. I feel confident in my chili recipe, as my team at school did place 2nd in the Chili Cook-off. (Not bad for three kids from the NW. In case you were wondering, the winner was from Oklahoma and made tear inducing bowl of jalapeño chili). Our chili was a wonderful medley of spices- paprika (both smoked and hot), cayenne, cumin, chipotle, crushed powdered ancho chiles, dried oregano, minced garlic, cloves, and bay. The meat of choice was ground chuck, and we did add in (non-traditional) tomatoes and beans. Rather than just kidney beans though, a mix of kidney and pinto beans was used. I think that the real reason we did well was not just because of our smoky, spiced chili, but because of the corn spoonbread I made to got along side, and the variety of colorful toppings: chopped tomato, sour cream, minced green onions and grated cheddar cheese. It made the meal complete.
If you’d like to try the Brown Sugar Pecan Cake as a sweet and sticky ending to your menu, put it in the over while you start the chili. That way, the chili has the chance to develop its deep flavors while the cake bakes and cools. When the cake comes out of the oven, you can bake the spoonbread, which should be served warm for best texture. The food is so good that you won’t miss grilling (especially not in the rain).

However, if you are in a grilling mood, try our upcoming grilling class to get fired up. Roll up yours sleeves and get grilling with Nancy Forrest. This hands- on class will feature exciting Southwest flavors and bright colors. Try Southwestern Grilled Chicken with a Mango Salsa, or Grilled Hanger steak with cilantro marinade and chipotle lime aioli. “A Hands on Grilling with Dad- A Father’s Day Special” will be Sunday, June 15th at 2:00 PM.

Happy grilling!

-Josie

Brown Sugar Pecan Cake

First Grilling of The Year

There’s nothing like a little sunshine and a rise in temperature to make it feel like it’s really summer (almost!). And what’s more summery than grilling on the deck? Inspired by the delicious looking bratwurst at New Seasons, I finally fired up the grill. To accompany the Hefeweizen brats, there was stone ground mustard and slivered onions. To stick with the theme, I whipped up a German-style potato salad, with sautéed potatoes and onions, diced center- cut bacon, and a warm sweet -and- sour cider vinaigrette. A light salad of sliced cucumbers with minced parsley and olive oil, and the table was set. Now that I’ve unearthed the grill, I’m already planning more summer menus. (Like Father’s day for example, which is just two weeks away….)

But, if a traditional father’s day menu for you is centered around burgers on the grill and basic potato salad, consider mixing it up a bit this year. Join Barb Randall for a delicious and interesting Father’s Day Feast. Nothing ordinary will be served here: we’ll be learning how to prepare Roasted Trout with Lemon Sage Mayonnaise, Grilled Fingerling Potato Salad, and a Cherry Tomato and Fava Bean Salad. For dessert: a luscious Summer Bread Pudding with Oregon Strawberries. An added bonus: Everything in the class can be found within 100 miles of In Good Taste. The class will be held Sunday, June 1, at 2:00 pm.

-Josie

Just one little bite....

At school last fall, during the Northern European unit, we spent two weeks working with offal. That’s a lot of time to focus on parts of the animal that most (Americans) wouldn't even look twice at, much less seek out to eat. However, I had a French teacher, who grew up eating just about any and every kind of offal. Now, to be quite honest, I don't love offal. I have a very open mind when it comes to food, and I’ve sampled and eaten (and liked) a lot of bizarre things (I adore fresh anchovies/sardines and any type of octopus/squid, fermented shrimp paste, etc), but offal is still a reach for me sometimes. So while we were spending a couple of days on the preparation and selection and cooking of sweetbreads, I had to extend my open mind to the possibility.

Sweetbreads have to be soaked in milk and then peeled, (which makes me squirm just a bit), and then cooked either shortly, (or forever) to yield a palatable texture. In the demonstration recipe by our chef instructor, the sweetbreads were soaked for several days, rinsed, peeled, seasoned, dredged in flour, and pan fried in very hot oil. They came out crispy and delicate, and weren't bad after all. (Really, anything fried like that can be ok). The class watched the preparation, then we all lined up after the demo, and as per usual, we were all given a small sample of the fried sweetbreads with a little bit of a French aioli with some dill. 16/17 people ate their prescribed sample and commented in round table form, as was expected. Each student had a chance to offer their culinary opinion. It varied: "um.... ok. It’s an interesting texture."
"Not bad! Maybe could use some lemon juice to finish?"
"Wow! I love it. Can I have more?"
"Not so much. Still can't quite like the fact that I’m eating....."
Finally, the circle was about to close- the last student (to remain unnamed) was up. His plate was untouched; his face was knotted up in a cement like scowl. "No way man. Not going to try it. That’s gross."
The class gasped. The professor almost fainted. What!!??!?!??! From a culinary student? A (young) man who professed a passion for becoming a real chef? I think not! My French instructor: "mon dieu! You would disgrace this food by refusing to try it???? I think not. You must." The student refused adamantly, even going so far as to make a scene dramatic enough to draw the attention of the entire kitchen. People were putting down knives and coming out of the walk -in just to hear this bizarre interaction. In the end, the student failed the offal section. Not because he didn’t' like it, or didn't have skills in cooking, but because he wasn't willing to step out of his comfort zone and try something new. (Oddly enough, for my end of section practical, I was the lucky one who was given 15 lbs of veal cheeks and tongue and told to make something fabulous. Talk about a weird piece of meat to work with, and in such quantity!) The lesson to be learned- just because it doesn't sound good, doesn't mean it can't become good. Besides, some of the best things around came by accident.

If you’re not quite up to feasting on offal, or want to learn more about working with the less common meats, join John and Caprial for “John’s Charcuterie Class.” We’ll be making deliciously rich pancetta, an essential Italian ingredient made from pork belly. That should be tempting enough, but to ice the cake, John will show us how to prepare a rich pasta with pancetta and fromage blanc, as well as a Maple Bacon Bread Pudding. The class will be held Tuesday, May 27th, at 6:30 pm.

April Showers Bring May Flowers...

and our garden is finally fully in bloom! The backyard is a rainbow of flowers: purple and yellow tulips, bright pink camellias, blushing red rhododendrons, sweet alyssum, fragrant lilacs, peonies and more. The rosemary bush has sprouted delicate purple flowers, and even my overgrown kale is flowering. The most interesting part about the unusual flowers (like the kale and rosemary) is that the flowers themselves are edible! The periwinkle colored rosemary blossoms are tiny, with a gentle fragrance and the traditional rosemary flavor.
Not to be outdone by the other flowers in the garden, the kale has surged up (and is over five feet high!). It’s crowned with bright yellow flowers, similar in flavor and texture to young broccoli. My family thinks it’s strange, but I like to eat them. Not wanting the flowers to go to waste, I snipped them with some kitchen shears and tossed them into a flavorful, multi-colored salad, with a creamy blue cheese, roasted baby beets, and buttery mixed lettuces. Arugula and mesclun would overpower the flowers, but baby butter lettuce is a wonderful complement to the crunchy blossoms. I didn’t bother to mix up a serious dressing, instead drizzling the entire salad with some extra virgin olive oil and finishing it with a squeeze of lemon and some coarsely ground black pepper. A bit of fleur de sel for some added crunch and flavor, and the salad was ready to serve.
Round out this lovely spring meal with some good bread, a crisp white wine, and roast chicken with herbed new potatoes.

Connection to the community

The room was buzzing with energy and enthusiasm at the Farm to School presentation I recently attended at the Ecotrust building. I really felt a great connection to the community. The presentation focused not only on the farm-to-school bill, but also on other ways to incorporate the local agricultural community into our lives. A panel of speakers, including Chef Cory Schreiber, spoke about how to foster a symbiotic relationship with the farmers, artisans and resources around us. No matter how many times it’s said, it’s always good to be reminded of the big impact small (and easy) steps can have. Behavioral changes happen on a community level, but start with an individual idea. Buy your groceries at a local store or from local purveyors. Select flowers at the farmer’s markets. Over the last few years, there has been a remarkable series of changes in Portland; and I’m not the only one noticing the trend. A guest at the presentation from Ohio said, “Portland is a model to all of us- on a national scope.” I was so inspired to become a bigger part of the sustainable Portland food scene. I left feeling greatly encouraged for the future and committed to doing something. The little things do count when they are added up. We’re going to continue to recycle as much as possible, buy from local sources, participate in community agriculture, and appreciate new learning opportunities. Every chance to learn more, or do more is welcome.

If you missed the Ecotrust presentation, or would just like to learn more about local agriculture and products, join Cory Schreiber for his June 13th class at In Good Taste. “Wild About Oregon” will feature late spring wild foods, in creative and delicious applications. Cory will share his wealth of culinary knowledge and show you how to take advantage of all that Oregon has to offer. Although I am looking forward to learning more about Cory’s role in the Farm-to-School program, I have to confess that I’m looking even more forward to the menu itself: we’ll enjoy a Wild Nettle Flatbread with Juniper Grove Goat Cheese, a Warm Morel and Wild Leek salad, and Wild Chinook Salmon, perfectly cooked and served with grilled asparagus. For more information and to register, visit our website at www.ingoodtastestore.com. If you'd like to read the notes from the presentation, Deborah Kane's speech is available by clicking on http://www.ecotrust.org/farmtoschool/2008_05_Whats-for-Lunch.pdf

-Josie