tag:blogger.com,1999:blog-30353882020447922462012-01-07T12:40:26.256-08:00In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.comBlogger1721100tag:blogger.com,1999:blog-3035388202044792246.post-2323667526075386512012-01-07T12:30:00.000-08:002012-01-07T12:30:58.547-08:00

Top Ten Pantry Items Start the year off right with new items for the pantry... Jeremy Niehuss has provide his list of must-have pantry items for you. Kosher Salt – Salt is the most important ingredient in the kitchen. Kosher salt has become an industry standard for seasoning in a professional kitchen. The grains are large, making it easier to season and control the amount of salt used

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-66224616204474157062011-12-24T13:10:00.000-08:002011-12-26T11:55:53.433-08:00

Just in time for the Holidays here's a gift from In Good Taste to you.  We put together 10 great cooking tips to help you in the kitchen over the holidays.  Saute Technique - To help keep food from sticking always heat the pan first and then add the oil.  Heating the pan first allows the pores to open and fill with oil.  This prevents the food from getting stuck in the pores of the pan.

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com1tag:blogger.com,1999:blog-3035388202044792246.post-49641406103343149232011-12-17T16:36:00.000-08:002011-12-17T17:02:17.161-08:00

Blanching is a food preparation process where food, usually a vegetable or fruit, is plunged into a large quantity of boiling water, removed after a brief, timed interval and finally plunged into ice water to halt the cooking process. One key to proper blanching is to quickly regain a boil after the food is added. A large quantity of water will help with this. The longer green vegetables are

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-52020204848016789742011-12-11T13:42:00.001-08:002011-12-11T14:32:39.687-08:00

Traditions of Christmas, family friends, fun and of course food, are all elements of an exciting and festive Holiday Season. Baking our favorite “goodies” is absolutely essential.  Each one of us has their own special favorite which stimulates memories of an especially wonderful person or event.  Of course, our families have their favorites and “musts” for the season.  Sometimes it seems as

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-90049375391192777232011-12-03T13:20:00.001-08:002011-12-03T14:33:00.832-08:00

One of my favorite things to eat is a dry aged rib eye, simply pan seared with salt and pepper.  The nutty and intense meaty flavor is the essence of a great steak.  The chemical reactions that happen during dry aging take an ordinary piece of meat to extraordinary.  So, why is dry aging so special and what does it do to meats?  Basically, dry aging does 2 things.  First it concentrates the

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-60909477029557200162011-11-26T12:31:00.001-08:002011-11-26T13:53:14.764-08:00

Over the past few weeks I have been blogging about seasoning with salt.  This is a very important topic for me because I feel that seasoning is an important technique that can help a cook make their food taste better.  But, at the same time learning to season is probably one of the most difficult culinary techniques to master.  In today's blog I wanted to share one of my favorite seasoning

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-30768397047380730612011-11-17T11:10:00.001-08:002011-11-20T10:51:32.848-08:00

Photo by Daryl Ann Yeany To brine or not to brine? That is the question.  And as a chef it is a question that I am frequently asked!  So, in this week's blog I am going to discuss the world of brining, including how it works, benefits, drawbacks and techniques.  I will also share some great tips and guidelines to help you decide whether to brine or not to brine.  To answer this question it is

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-72266782211436933302011-11-12T10:48:00.001-08:002011-11-12T13:01:30.266-08:00

This week we will be the final blog on seasoning and using salt.  When I teach classes at In Good Taste I always tell students that properly seasoning their food is the number one way to make it taste better.  No other technique can have such a dramatic affect on the flavor of food.  So I want to share some tips and techniques for seasoning food.  Salt Selection - While there are many types

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-26239425839877851222011-11-05T18:03:00.000-07:002011-12-24T11:49:01.425-08:00

Growing up I remember the shaker of Morton's salt that always sat on our kitchen counter.  And that was the only type of salt that my mother used.  Go to the grocery store today and you are most likely to find a whole section dedicated to different varieties of salt.  From fleur de sel to sea salt to table salt, selecting salt can be a daunting challenge.  So, the question becomes, what salt to

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com1tag:blogger.com,1999:blog-3035388202044792246.post-11034501593227204792011-10-29T17:17:00.000-07:002011-11-09T14:25:01.939-08:00

Hi Good Thymes readers! This is Jessica, In Good Taste’s Customer Service Manager. I’m taking over the blog this week to promote an author that I think is truly fabulous! If you’ve ever been to our Pearl District cooking school, you know that we have a wonderful collection of cookbooks. I admit, some afternoons when I’m between customers and phone calls, I’ll sneak over to the book cases

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com1tag:blogger.com,1999:blog-3035388202044792246.post-34102586822382852022011-10-29T17:10:00.000-07:002011-10-29T20:50:21.639-07:00

Whenever I interview a perspective cook for my kitchen I always ask one question in particular.  "What is the most important ingredient in the kitchen"?  And when I ask this question I'm looking for one answer - SALT.  Few candidates get the answer right, which is surprising considering this one single ingredient is responsible for making food taste good.  And, when I teach classes here at In

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-15190018636678876062011-10-23T13:30:00.000-07:002011-10-23T13:30:53.493-07:00

There is nothing better than a perfectly baked pastry crust.  With a flaky, tender and crispy texture and a buttery flavor, the pastry crust is the essential base for tarts, pies and quiches.  While the ingredients are usually the same; butter, salt, sugar, flour and water; it's the technique that makes a great crust.  While there are many different types of pastry crust to choose from, we

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-72063127592688387752011-10-15T16:35:00.000-07:002011-10-16T18:57:12.469-07:00

Adam and I just wrapped up our third Culinary Boot Camp here at In Good Taste. And while all of the food was amazing it was the bacon that stood out. As a class we cured, dried and smoked our own bacon. On the first day we cured a Tails & Trotters pork belly. After 3 days of curing we rinsed the pork belly and dried it overnight to form the pellicle. The pellicle is formed by air drying cured

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-91283269182403693492011-10-01T17:09:00.000-07:002011-10-01T20:39:47.489-07:00

So, its official, fall has begun and summer is winding down.  And, since today is the first day of October, it is only fitting that fall produce is now starting to show up at the markets.  This morning I ventured to both The Beaverton Market and The PSU Market.  What I noticed at both markets today is an abundance of beautiful produce.  Chilies, peppers, corn, squashes, tomatoes and other

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-58261692933145816442011-09-24T16:44:00.000-07:002011-09-25T07:05:50.073-07:00

After last week’s tour of the Beaverton Farmers’ Market I decided to head back down to the PSU Market.  Today was a beautiful warm day, perfect weather for browsing the market.  Sadly though, the long warm days of summer are giving way to autumn.  Even as the weather is changing the markets are still teeming with an abundance of produce.  Here are some highlights of my tour: Tomatoes –

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-60815289000045427702011-09-17T13:12:00.000-07:002011-09-17T16:32:51.786-07:00

Today, I journeyed out to my favorite market, The Beaverton Farmer’s Market.  While the Saturday market at PSU is the most popular, it is also crowded and a tourist destination, making it tough for the serious shopper to negotiate.  I have discovered that the Beaverton Market is geared more towards locals who just want to buy the best produce and avoid the crowds of people.  The selection and

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-16905188333020848472011-09-10T15:11:00.000-07:002011-09-10T15:22:15.152-07:00

It’s hard to believe that summer is almost over.  And while we are seeing some of the sunniest and warmest days of the season, the signs of fall are starting to show.  The unseasonably cool and damp summer has dramatically impacted local produce.  While vegetables have fared much better than fruits the lack of sun is apparent in much of the market's offerings.  With that said there is still

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-32216274220614397262008-11-21T11:57:00.000-08:002008-11-21T12:24:34.510-08:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com1tag:blogger.com,1999:blog-3035388202044792246.post-42252264798445947002008-11-20T15:14:00.000-08:002008-11-20T15:36:33.928-08:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-59135223611558489622008-11-19T15:41:00.000-08:002008-11-19T15:51:54.241-08:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-52366686571545104532008-11-19T12:36:00.000-08:002008-11-19T12:54:11.515-08:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-20567099888642555732008-11-18T15:37:00.000-08:002008-11-18T16:24:47.599-08:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-3322527494629947002008-11-18T12:11:00.002-08:002008-11-18T12:39:46.398-08:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-49297407964924012152008-11-13T14:59:00.000-08:002008-11-13T15:00:07.623-08:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com1tag:blogger.com,1999:blog-3035388202044792246.post-19022374752188943492008-11-12T13:02:00.000-08:002008-11-12T13:26:50.465-08:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-32367063685548560122008-11-11T15:58:00.001-08:002008-11-11T16:01:12.308-08:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-58708434493265504852008-11-11T12:58:00.000-08:002008-11-11T13:05:52.718-08:00

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,

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-9248764608477882632008-11-07T14:58:00.001-08:002008-11-07T15:08:19.708-08:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-57029192666386318882008-11-07T12:45:00.000-08:002008-11-07T13:45:49.850-08:00

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,

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-86627054508057892632008-11-05T12:35:00.000-08:002008-11-05T12:41:28.427-08:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com4tag:blogger.com,1999:blog-3035388202044792246.post-90543640695272942172008-11-04T15:40:00.000-08:002008-11-04T16:10:21.364-08:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-81268063683412779552008-11-03T11:41:00.000-08:002008-11-04T16:13:30.021-08:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-67233721164542060152008-10-31T12:42:00.000-07:002008-10-31T13:09:19.648-07:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-27224221854563193472008-10-30T15:23:00.000-07:002008-10-30T15:37:49.916-07:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com1tag:blogger.com,1999:blog-3035388202044792246.post-19055489527529516812008-10-30T14:08:00.000-07:002008-10-30T14:31:14.689-07:00

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,

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-32918526858254490032008-10-28T11:36:00.001-07:002008-10-28T11:47:56.698-07:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-55229161472300473992008-10-24T13:24:00.000-07:002008-10-24T13:26:59.290-07:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-66705674577470269202008-10-23T12:21:00.000-07:002008-10-23T14:58:26.432-07:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-82539561271952068492008-10-22T15:11:00.000-07:002008-10-22T15:49:42.495-07:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-34562010357966685842008-10-22T13:50:00.000-07:002008-10-22T13:55:06.044-07:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-58462015104865063162008-10-21T14:39:00.000-07:002008-10-21T15:00:19.418-07:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-84274708006890767622008-10-17T13:24:00.000-07:002008-10-17T14:02:10.470-07:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-75423034223439606012008-10-16T15:25:00.000-07:002008-10-16T15:34:26.992-07:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-32569276241548473452008-10-15T13:24:00.000-07:002008-10-15T13:32:48.364-07:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com2tag:blogger.com,1999:blog-3035388202044792246.post-63413897281288800792008-10-08T15:25:00.001-07:002008-10-08T15:39:22.886-07:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-65108592012242934202008-10-07T15:27:00.000-07:002008-10-07T15:45:44.395-07:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-87049198138512503852008-10-06T16:15:00.000-07:002008-10-06T16:38:08.906-07:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-61346447591665869442008-10-02T13:08:00.000-07:002008-10-02T13:21:53.653-07:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-34571343521738830032008-09-30T17:22:00.000-07:002008-09-30T17:24:55.223-07:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-46122542536194556892008-09-30T14:18:00.000-07:002008-09-30T14:27:37.672-07:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-35244881405783895372008-09-25T15:23:00.000-07:002008-09-25T15:32:42.940-07:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-21425716437611313682008-09-23T14:05:00.000-07:002008-09-23T14:22:59.527-07:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-46344536215519946512008-09-19T12:40:00.000-07:002008-09-19T13:12:49.047-07:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-51319968683659527852008-09-18T12:59:00.000-07:002008-09-18T13:09:48.567-07:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-89655422694816536362008-09-17T17:22:00.001-07:002008-09-17T17:29:50.330-07:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-85961077321554534642008-09-16T14:25:00.001-07:002008-09-16T14:32:54.410-07:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-66730934724647315322008-09-13T16:16:00.000-07:002008-09-13T16:23:34.363-07:00

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 "

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-89415623159572942462008-09-11T15:37:00.000-07:002008-09-11T15:40:25.312-07:00

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,

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-25107357648290610992008-09-11T13:39:00.000-07:002008-09-11T13:41:45.870-07:00

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 Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-91178245421086557352008-09-09T14:35:00.000-07:002008-09-11T11:38:36.485-07:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-88842924588554256262008-09-09T14:06:00.000-07:002008-09-09T14:17:31.416-07:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-4940289595211292032008-09-04T14:03:00.000-07:002008-09-04T14:07:14.973-07:00

Paella is a saffron infused rice dish, studded with various seafood or meat. It’s the perfect entertaining food; the aromatic seasonings and fresh ingredients create a stunning visual presentation as well as a sumptuous feast. The ingredients are variable. Beyond the necessary saffron, rice, garlic, and sweet pepper, you can use any combination of seafood (think shrimp, clams and scallops),

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-81349468105255364942008-09-01T16:28:00.000-07:002008-09-02T13:11:54.927-07:00

It’s the last summer holiday; the kick- off for fall. Labor Day is synonymous with “back to school” for many, but for me, it means one more chance to dine al fresco while savoring summer flavors. Realistically, “summer” produce stars like corn, tomatoes and basil will be here for a few more weeks. It still feels like fall is creeping in though (especially with today’s weather!). If the rain and

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-57223188625413517392008-08-31T16:49:00.000-07:002008-08-31T16:57:28.343-07:00

I guess I've got tomatoes on the brain. (It is the season for it!). I'm not the only one, however. Yesterday, I had the pleasure of enjoying lots of tomatoes with other Tomato Fans at the Farmington Gardens tomato festival. There were samples of dozens of types of heirloom tomatoes, lectures on how to cook with tomatoes, and how to grow the best varieties there are. Red Ridge Farms did an olive

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-28562500331749941392008-08-28T12:38:00.000-07:002008-08-28T13:56:30.395-07:00

For thousands of people in Buñol, Spain, today marks the day that they will take part in the annual throwing festival, la Tomatina. While this celebration of the fruit is one of the more unusual, there are lots of other interesting ways to enjoy tomatoes. Here are some alternative tomato celebration ideas that are slightly more….grown up (than throwing food). They'll give you all the

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-80353657251900141682008-08-27T13:23:00.000-07:002008-08-27T14:06:50.809-07:00

It’s fig season! For a mere minute, the luscious fruit will be available in the Northwest. The naturally sweet fruit, with its chewy texture are a rare treat. Over the weekend, my close friends visited from just outside San Francisco. They were thoughtful enough to bring me what they knew to be one of my weaknesses- fresh figs. I was amazed that the figs survived the drive- the secret to

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-42657066265221781602008-08-26T15:53:00.000-07:002008-08-27T14:10:36.841-07:00

Sadly, summer is just about over. It's disappointing to think that I won’t have fresh tomatoes, fragrant basil, and juicy stone fruit in great abundance. The true summer tomatoes is impossible to resist- their flavor is so much deeper than out of season tomatoes. I’ve said it before- fresh tomatoes need nothing more than a drizzle of good olive oil and some fleur de sel and fresh ground pepper.

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-23294804648565441472008-08-21T12:18:00.000-07:002008-08-21T12:41:11.588-07:00

It seems like every day, there’s a new food-related reason to celebrate. Tonight, Lisa Shara Hall will be here to teach of one her amazing wine classes. Tomorrow night, a local chef shows that there’s nothing as satisfying as making your own cheese. Michele Knaus will be here to unlock the mystery behind cheese making. Making your own cheese is fun, interesting, and delicious. Michele will walk

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-9550909386993858082008-08-19T15:31:00.000-07:002008-08-19T15:48:00.470-07:00

What’s better than the farmers’ market? A farmer’s garden- even if I’m the “farmer.” It never ceases to entertain me when I find that I can make a whole meal (or snack) from what grows in my little yard. I returned from a walk this morning to find that the cherry tomatoes are ripe and ready, the patty pan squash have reached ample size, the zucchini are quite prolific (although that’s not

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-44421899601620584642008-08-15T15:05:00.000-07:002008-08-15T15:23:42.332-07:00

"Locavore" was the buzz word of the food world last year- a locavore is someone who eats food grown or produced locally or within a 100-mile radius of their home. But I think being a locavore is more than just a diet- yes, you choose foods that are grown or produced nearby. Yet there's so much more involved: where you shop, how you shop, your connection to the food and the people that produce it

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-45233187406493916892008-08-14T11:41:00.000-07:002008-08-14T11:45:50.152-07:00

I borrowed the following from Pablo Neruda:unabated,the tomato invadesthe kitchen,it enters at lunchtime,takesits easeon countertops,among glasses,butter dishes,blue saltcellars.It sheds its own light,benign majesty.Tomatoes are definitely worthy of an ode, especially heirloom tomatoes. Up next in the “Oregon’s Bounty” class series- Totally Heirloom Tomato. It’s time to think seasonally, and buy

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-36556806423341770062008-08-13T17:03:00.000-07:002008-08-15T14:59:10.234-07:00

It was such a treat to have Joyce Goldstein teach at In Good Taste last week; she’s such a dynamic instructor. The recipes from her new book, “Mediterranean Fresh,” are just that- light and refreshing. Since it’s really heating up this week (we’re expecting temperatures in the 90s, which I think is exciting….), it’s time to get in the mood for quick and cool dishes, that won’t weigh you down.

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-77785192451555619752008-08-12T11:24:00.000-07:002008-08-15T15:00:21.751-07:00

Searing is a great way to cook a steak at home to build a crust and form the basis for a delicious sauce. With the basic technique down, you can give your steak flavors from around the world. Chef Maya Klein always “wows” me with her menus. In her upcoming steak class, I’m as impressed as always. She’ll be preparing a stunning array of steaks and sauces, like Blackened Top Sirloin Chimichurri

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-48128986659226728302008-08-07T13:51:00.000-07:002008-08-15T15:00:56.307-07:00

A favorite instructor from school was known for his creative assignments. I loved them because they were creative; it forced you to think in different ways and made the daily homework so much more interesting. Once those creative wheels were turning, new ideas started popping into my head. There was one assignment in particular that stood out: Write a story about a peach. Describe how it

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-77701946782250706012008-07-31T14:07:00.000-07:002008-12-11T15:21:37.889-08:00

There are some pairings in the food world that are meant to be. The individual players are good on their own, but when joined together- they are a match made in heaven. When you think about one, you can’t help but picture the other. Peanut butter and jelly. Bagels and cream cheese. Basil and tomatoes. Bread and butter. Pears and blue cheese. Melon and prosciutto. Many of these parings are

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-42152790385956708592008-07-31T13:55:00.000-07:002008-12-11T15:21:38.327-08:00

July is National Ice Cream month- and National Blueberry month. Those are two of my favorite foods, so I’ll take any excuse to indulge. (Especially if I can indulge in them together). There’s nothing like fresh berry ice cream, or ice cream topped with berries as a quick dessert on a hot day. Ice cream is super easy to make, especially because the ice cream machines do all the work. Essentially,

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-42518735815590468842008-07-31T13:36:00.000-07:002008-12-11T15:21:38.461-08:00

As a chef, I’m not afraid of the “heat of the kitchen.” In fact, I think it’s fun to stand on the line, no matter how hot it is. (Although there have been some days, especially in August in Napa, that the humidity and rising temperatures were close to changing my mind on that).Once June ended, the sun finally arrived. Summer, and high temperatures, seem to be here to stay. While that means more

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-55670301050261538112008-07-31T12:08:00.000-07:002008-07-31T12:11:48.610-07:00

Sundays are my kitchen day. Weekdays are usually too busy to spend any significant time recipe testing or perusing cookbooks. Trips to the Farmer’s Market (happily) take up most Saturdays, and lately, my Saturday afternoons are full of berry hunting. But Sundays…. I love nothing more than reading cookbooks, nibbling on the previous day’s purchases and deciding what to cook for dinner.Last Sunday,

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-26358014283786264782008-07-24T13:21:00.000-07:002008-07-24T13:24:50.514-07:00

It’s zucchini season! A friend told me recently, “You can always pick out people who don’t have any friends. They’re the ones at the store buying zucchini.” (I wonder if that applies to buying them at the farmer’s market too….)On Sunday, the farmer’s market stands were overflowing; zucchini and summer squash in every color and variety and size. I’ve never been overwhelmed by zucchini, because

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-9390239538631761942008-07-20T16:09:00.001-07:002008-12-11T15:21:38.817-08:00

After playing the garden this morning, I was ready for a quick lunch that would require very little effort. Preferably one I could eat on the deck. Going through a garden “inventory” yielded a bunch of fresh herbs, some small tomatoes, and some endive.Since there was fresh mozzarella in the refrigerator ( a staple I’m never without), olive oil in the cupboard and good bread on the counter, I was

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-77995258348029493802008-07-14T17:43:00.000-07:002008-07-14T17:45:54.638-07:00

In honor of Bastille day, we celebrated a day early in grand style with a traditional French pastry class. What a delicious way to toast a holiday- flaky, buttery pastry crusts, filled with a wide variety of fillings- it was hard to choose a favorite.If you’re looking for more ways to celebrate France’s National holiday, join us August 12th and 13th for two classes with Susan Hermann Loomis.

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-86465868409655698842008-07-10T16:28:00.000-07:002008-12-11T15:21:39.089-08:00

The last of the amazing farmer’s market beefsteak tomatoes were the star of dinner last night. It’s amazing how different fresh garden tomatoes are from store-bought tomatoes; these were juicy and firm at the same time, and tasted and smelled just like a tomato should. Because they were so good alone, they needed almost nothing. The perfect pairing of summer flavors is the classic caprese

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-81589737938834405972008-07-10T16:20:00.000-07:002008-12-11T15:21:39.336-08:00

...is that I can never say “no.”A recent trip to the farmer’s market was proved to be an (failed) exercise in restraint- there was so much that I wanted, no needed, that it was hard not to buy more than I could use. Under the bright blue skies and warm sunshine, everything looked amazing; there were giant piles of bulbous onions, heaps of fresh greens, mounds of new potatoes, berries of every

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-38879632969046985202008-07-04T12:30:00.000-07:002008-07-05T17:52:07.682-07:00

Even though it isn’t accompanied by presents and a cake, the 4th of July was always my favorite holiday when I was growing up. I loved the fireworks and energy, and I felt grown-up staying up so late. Now, I look forward to the 4th of July just as much, but for different reasons; I like to be outside, enjoying the weather and my friends, and I like the food that comes with summer barbecues.This

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-45422046035983877362008-06-20T08:10:00.000-07:002008-06-20T08:12:17.981-07:00

A new restaurant opened recently in New York. This restaurant has a two-item-only menu; margharita pizza and chocolate chip cookies. I find that surprising, intriguing and delightful all at once. So delightful in fact, that I decided the two items would be a perfect base for my outdoor summer solstice party. To raise the bar, offer more than one variety of pizza. This can easily be accomplished

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-81146768068714776492008-06-09T17:07:00.000-07:002008-06-12T15:40:13.403-07:00

Sunshine or not, everyone I know is still stepping out to grill as often as possible. (We're seasoned Oregonians, so weather doesn't stop us!) Grilling is such a simple and quick way to prepare an elegant and tasty meal. It makes sense to serve equally easy and flavorful side dishes.One of the most memorable meals I had in Italy was made by a friend of mine that worked at a restaurant in Sienna.

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com2tag:blogger.com,1999:blog-3035388202044792246.post-11885875524984144692008-05-26T15:57:00.000-07:002008-12-11T15:21:39.561-08:00

Brown Sugar and Pecan CakeMemorial DayLooking 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.

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-16984457158969968812008-05-18T16:24:00.000-07:002008-12-11T15:21:39.990-08:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-75194654976195843542008-05-16T17:04:00.000-07:002008-05-16T17:05:25.427-07:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-45943005085420026112008-05-12T17:01:00.000-07:002008-12-11T15:21:40.224-08:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-92189209718760853182008-05-09T17:19:00.000-07:002008-05-09T17:22:31.192-07:00

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

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-82178357812216442462008-04-17T16:08:00.000-07:002008-05-02T17:14:20.282-07:00

Bag o’ Goodies….Round 2 of the farmer’s market proved to be far more enjoyable than the first; the sun was out, the sky was blue, the flowers were in bloom- what a glorious day! We loaded up our reusable bag (wishing that we’d brought more than one!) Speaking of reusable bags: we recently started carrying a new (beautiful) version of our reusable canvas bags at the store. These simply designed

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-33785563262783407872008-04-11T14:15:00.000-07:002008-04-16T16:53:28.488-07:00

I have this goal to be a creative, 100% artisan when it comes to food. At one (recent) point in my life, I had a freezer full of homemade jam, a yard of fresh vegetables, a deck covered in herbs, and a refrigerator with homemade cheese and bacon. I even made my own bread.I’m really excited that the spring growing season is here. I have tomato seeds and basil plants in the greenhouse; it’s far too

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-45570860983213286832008-04-11T13:46:00.000-07:002008-04-11T13:48:32.286-07:00

Cooking, like most hobbies, has its own set of tools and gadgets. There are the basic necessities, without which one cannot do much at all. There are the convenience items that help speed up processes or simplify tasks. And then there are the novelty tools; the ones you don’t really need, but really, really want. There are also gadgets that are far overrated. They’re better for taking up space

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-9625467750355157912008-04-11T13:30:00.000-07:002008-05-02T17:16:29.492-07:00

The farmer’s market is open! I’m looking forward to Round 2 tomorrow, and the weather promises to be far better than last week’s perpetual drizzle.It was worth braving the cold though, to see the enthusiasm of the crowd, and to get a glimpse of what spring has to offer-There was green in every direction. To start, swiss chard, broccoli rabe, brightly colored rhubarb. Also, old and new leeks, and

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-64395289139446266112008-04-03T13:07:00.000-07:002008-12-11T15:21:41.151-08:00

Writing about cornstarch prompted a deeper investigation (and a trip to the store for a box of the stuff). There’s really a lot to cornstarch.Corn starch thickens to a satiny smoothness and glossy appearance. It is flavorless. Recipes thickened with corn starch have a brighter, more translucent appearance than those thickened with flour. Corn starch also blends more easily with cold liquids than

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-63892256778400133662008-04-03T13:03:00.000-07:002008-04-03T13:06:00.633-07:00

In the class, “660 Curries” with Raghavan Iyer, rice flour was used to bind the pigeon pea fritters. He explained that rice flour doesn’t require a slurry; it can be used as it is. This surprised me, and started me thinking about thickeners in general. I don’t work with rice flour very often, and know very little about it. I figured that I’m not alone in that. How does one decide to use

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-36082412601838119312008-04-02T12:53:00.000-07:002008-12-11T15:21:41.412-08:00

Marinated Chicken with Almonds and Peppers March certainly went out like a lion, weather wise (who knew it would snow in March?). And, March classes at In Good Taste ended on a roaring note as well. Celebrated Indian food guru Raghaven Iyer taught “660 Curries”. (That’s almost two curries for every day of the year!) It was a nourishing experience in every sense of the word.We started with

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-43206790161301047792008-03-29T16:15:00.000-07:002008-04-02T12:07:11.983-07:00

After waxing rhapsodic about hollandaise, I realized that I hadn’t shared the whole story. As I mentioned, initially, I struggled with hollandaise. It was the bane of my existence; I dreaded the moment someone would order something that required me to make it quickly, imagining that it would break the moment it hit the plate. If you have ever made a broken hollandaise, you know what I’m talking

In Good Taste BLOGhttp://www.blogger.com/profile/08979795060673721140noreply@blogger.com0tag:blogger.com,1999:blog-3035388202044792246.post-73775549557373247502008-03-29T12:06:00.000-07:002008-03-29T13:08:52.334-07:00

Even though the time change occurred weeks ago, I’m still feeling the effects. It’s hard enough to get up as it is, but losing an hour makes it worse. However, I have found something to propel me up these days; a delicious breakfast. There’s nothing like the temptation sweet pastries to lure me out of bed. I was inspired by Tim Healea’s Sunday Morning Cream Cheese Brioche. Tim taught a class on

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