T-5: The Countdown Continues

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

Happy Eating!

Ten Reasons to Head to the Kitchen

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

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

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

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

Hope to see you there!

-Josie

Cookies!

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

Sign up while you can!

Happy Eating!

-Josie

December in Paris

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

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

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

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

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

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

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

Happy Eating!

-Josie

National Homemade Bread Day

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

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

Happy Eating-

Josie

In Season in November

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

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

Happy Eating!
-Josie




Goat Cheese Soufflé

The Thanksgiving Countdown Continues

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

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

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

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

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

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

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

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

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


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