Friday, November 21, 2008

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!

Thursday, November 20, 2008

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

Wednesday, November 19, 2008

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

Tuesday, November 18, 2008

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

Thursday, November 13, 2008

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.

Wednesday, November 12, 2008

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!

Tuesday, November 11, 2008

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.

Friday, November 7, 2008

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

Wednesday, November 5, 2008

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

Tuesday, November 4, 2008

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

Monday, November 3, 2008

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