Diary of a Cook's Week
My assignment was to write about how I do or try to "eat local" - locally grown produce, locally raised meats, etc. I think often people talk about a special project when they want to talk about eating locally - a once per year 150 mile challenge, or a special locavore dinner party. I wanted to examine my day-to-day, real life cooking habits.
Read more...The Joys of a Winter CSA
When I walked into the Chiles Center at University of Portland last Saturday it was packed. I wasn't there for a basketball tournament or a rock show; I was there to hear Michael Pollan speak. In fact, maybe Michael Pollan is a rock star. Consider this: an academic journalist who writes about the food system drew over 4,000 people on a Saturday night. I'm feeling hopeful. It seems people care about fixing our broken food system.
Read more...100% Local Corn Levain
When we started talking early this spring about a rotating seasonal loaf, I asked myself, "Why not bring back the Yeasted Corn?" It is only the most requested, most beloved retired Grand Central loaf of all time. Well, maybe we don't want exactly the old Yeasted Corn, but an updated version - made with natural leavening, more water (to combat the "horse-food" dryness of the old loaf) and a new look. All in all, a total overhaul.
Read more...Locavore Baby
A few weekends ago, I snuck out to my neighborhood farmers market. Why was I sneaking? Well, I was taking advantage of my son's naptime - a golden opportunity for some "me time." Without Zach in tow, I could casually stroll the entire market, stop and talk to growers, take in some yummy samples and mull over what I wanted to bring home for a week of home-cooked meals.
When he was born a year and a half ago, a close friend said to me, "Zach is such a lucky boy to have a foodie chef for his Mom.
Yolanda's Torta
"And these are the turkeys I'm raising for a Grand Central Bakery special!" announced Mark Anderson, proud owner of Champoeg Farms, during a festive Plate & Pitchfork tour this past August.
Read more...Chanterelle Handpies
My friend Mia Yang gave me a bagful of delicious Chanterelles and sang the praises of turning them into handpies with GCB Puff Pastry. I asked her to tell me all about it for this Baker's Blog -please see below. Claire Randall, General Manager/Co-owner, Portland.
January Baking
The holidays are over, and with them the requisite baking projects - Bûche de noel, pumpkin and pecan pies, stollen, gingerbread. These are all excellent baked goods that I somehow can't get through November and December without making and/or eating - but seem out of place come January. And except for citrus, seasonal fruit is gone, too. This is the season to call upon your larder.
Read more...Fresh Dried Shell Beans
David and I have the best visits with my brother Sam and his family, when we just drop in on them. They live and farm in Underwood, Washington. Sam spreads a vibe of pleasant productivity and there is a pattern of work, chatter and eating that feels nourishing to be around. Last weekend when we dropped by Sam was busy shelling beans from his garden. His patio was covered with wire racks full of different kinds of fresh dried shell beans.
Read more...Good Eggs
I don't care which came first, I'm just glad we have eggs. I love eggs and while I have suffered through the dismal pallor of conventionally raised eggs, I feel blessed that I have a steady supply of "good eggs". I buy the same eggs from Mark and Catherine Anderson at Champoeg Farm that our lucky Grand Central customers enjoy on all of our breakfast sandwiches at the bakery.
My mother spoiled us on farm fresh eggs.
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