tag:blogger.com,1999:blog-28183471992294440202024-03-05T17:13:06.939-08:00Food For Thought Book Club @ Garfield Book CompanyFood For Thought Book Club meets at 6:30pm on the last Wednesday of every month at Garfield Book Company in Tacoma, WA. We discuss books, share recipes, and watch cooking demonstrations. We encourage anyone to share their cooking and food stories, recipes or tips with us here!
If you would like more information about the Food For Thought bookclub please email Brianne at sorensbk@plu.edu. FoodforThoughthttp://www.blogger.com/profile/17143137859550456347noreply@blogger.comBlogger158125tag:blogger.com,1999:blog-2818347199229444020.post-25644887353361741382014-01-28T14:58:00.002-08:002014-01-28T14:58:30.041-08:00Culinary Adventure! Doritos: A Love Story (and Science Experiment)On Wednesday, February 5th, Pacific Lutheran University is hosting Doritos: A Love Story (and Science Experiment) as part of their Culinary Adventure Series. Admission is Free (including free Doritos!) The event runs from 6 to 7 PM in Leeras Auditorium.
Here's a link to the Facebook page:
https://www.facebook.com/events/1383809251881983/
As well as to the PLU Calendar (event details):
http:/FoodforThoughthttp://www.blogger.com/profile/17143137859550456347noreply@blogger.com0tag:blogger.com,1999:blog-2818347199229444020.post-68874395264390298792013-07-14T12:19:00.001-07:002013-07-14T12:19:16.752-07:00July's Meeting Hi Food For Thoughters,
I just wanted to remind everyone (and let those of you who were not at our last meeting know) that this month's meeting will take place on Thursday, August 1st rather than Wednesday, July 31st. I hope everyone will still be able to make it.
We'll be discussing Lucy Knisley's Relish: My Life in the Kitchen. It's a graphic novel, so it's a bit of a novelty for our FoodforThoughthttp://www.blogger.com/profile/17143137859550456347noreply@blogger.com0tag:blogger.com,1999:blog-2818347199229444020.post-51523635019666300642013-06-20T11:40:00.000-07:002013-06-20T11:42:58.774-07:00Salt: A World HistoryHi Food-for-thoughters,
This Wednesday will be a salt-fest. I'm sure most of you are familiar with Doug's love for cured meats (i.e., bacon), and we thought this was the perfect opportunity for him to speak more in depth about this particular passion, including the difference between sodium nitrate and sodium nitrite, for example.
I hope you are all enjoying the book. It is a lot of informationFoodforThoughthttp://www.blogger.com/profile/17143137859550456347noreply@blogger.com0tag:blogger.com,1999:blog-2818347199229444020.post-48836909989924310252013-05-27T09:40:00.002-07:002013-05-27T09:40:35.241-07:00Animal, Vegetable, Miracle Demo Hi Food For Thoughters,
I can't wait to see you this Wednesday! I hope your May has been fantastic!
This month's demo will be a surprise. Since Animal, Vegetable, Miracle is all about eating locally, Doug is going to make a dish based on whatever he can find at a local food market.
Enjoy your Monday, and I'll see you Wednesday!
Brianne
FoodforThoughthttp://www.blogger.com/profile/17143137859550456347noreply@blogger.com1tag:blogger.com,1999:blog-2818347199229444020.post-81376137760678021662013-04-29T13:49:00.003-07:002013-04-29T13:49:51.856-07:00Kathleen Flinn at University Place LibraryKathleen Flinn, author of The Sharper Your Knife, the Less you Cry and Kitchen Counter Cooking School, will be at the University Place Library on Thursday, May 16th at 7 PM. Since we were not able to get her when we read Kitchen Counter Cooking School, this is a great opportunity to see her again.
The address for the University Place Library is 3609 Market Place W., Suite 100,University Place, FoodforThoughthttp://www.blogger.com/profile/17143137859550456347noreply@blogger.com0tag:blogger.com,1999:blog-2818347199229444020.post-63093007773105137652013-04-29T13:43:00.002-07:002013-04-29T13:43:57.514-07:00Books!Good Afternoon!
I hope you are enjoying this sunshine (or at least able to see it out a window like I can.)
Here are the results of your votes. Thank you to all of you for your input, and for making it so all of the blame isn't placed on me if we read a bad book ;). Click on the links for synopses of the books.
1.) Relish: My Life in the Kitchen by Lucy Knisley (June)
http://FoodforThoughthttp://www.blogger.com/profile/17143137859550456347noreply@blogger.com0tag:blogger.com,1999:blog-2818347199229444020.post-88976560744605616902013-04-25T12:30:00.000-07:002013-04-25T12:30:42.122-07:00Palak PaneerPalak Paneer
Butter 4 oz (1 stick)
Whole Milk  FoodforThoughthttp://www.blogger.com/profile/17143137859550456347noreply@blogger.com0tag:blogger.com,1999:blog-2818347199229444020.post-88725698151300684832013-04-23T09:34:00.000-07:002013-04-23T09:34:55.568-07:00The Hundred-Foot JourneyGood Morning!
I hope everyone is enjoying this beautiful weather. We will be meeting tomorrow at 6:30PM, so I hope all of you can make it.
Doug will be making Palak Paneer. It's a vegetarian dish consisting of Paneer (a mild, soft cheese) and a pureed spinach curry sauce. I think this will go rather perfectly with our book, The Hundred-Foot Journey.
Next month we FoodforThoughthttp://www.blogger.com/profile/17143137859550456347noreply@blogger.com0tag:blogger.com,1999:blog-2818347199229444020.post-91107003748248478552013-03-25T07:53:00.000-07:002013-03-25T07:53:07.628-07:00The Kitchen Daughter I am so sorry about the lateness of this post! Did anyone else feel like this month slipped away from them? I have to make this quick, as I will be spending the next 3 days moving my section (textbooks) around, but before I do, I'll fill you in on what we'll be doing on Wednesday.
This month's book is the Kitchen Daughter by Jael McHenry. Doug has of course based his demo on the book, and will FoodforThoughthttp://www.blogger.com/profile/17143137859550456347noreply@blogger.com1tag:blogger.com,1999:blog-2818347199229444020.post-6203340112740704382013-02-24T13:25:00.000-08:002013-02-24T13:25:38.872-08:00Happy Birthday to Us!
Hello Food for Thoughters,
This month's meeting marks our 3rd Birthday. I feel blessed to be part of such an amazing, inquisitive, and adventurous group of people. In the past three years we have read dozens of books, eaten foods that many of us had never eaten before, and had some serious, philosophical questions about what food means to us and to society as a whole.
To celebrate this FoodforThoughthttp://www.blogger.com/profile/17143137859550456347noreply@blogger.com1tag:blogger.com,1999:blog-2818347199229444020.post-19960516635030971742012-12-04T15:42:00.001-08:002012-12-04T15:42:24.311-08:00Food for Thought Will Not Be Meeting in DecemberDue to the date of our meeting (December 26th), and Doug's inability to do a demo this month, we will be postponing the American Way of Eating until January.
I hope you all have a wonderful holiday season, and I will see you in 2013!
~ BrianneFoodforThoughthttp://www.blogger.com/profile/17143137859550456347noreply@blogger.com0tag:blogger.com,1999:blog-2818347199229444020.post-74165502990126981402012-11-27T11:03:00.003-08:002012-11-27T11:03:46.966-08:00Apron AnxietyI can't believe how quickly November has sped by! I hope you were able to spend your Thanksgiving with your families and friends.
We'll be discussing Apron Anxiety and learning how to make chocolate turtles this Wednesday at 6:30. Doug and I thought this might be an easy holiday treat, and for those of you who make your gifts, and great gift idea.
Our field trip is this Saturday! We'll be FoodforThoughthttp://www.blogger.com/profile/17143137859550456347noreply@blogger.com0tag:blogger.com,1999:blog-2818347199229444020.post-38455773997776613002012-10-31T09:10:00.000-07:002012-10-31T09:10:05.731-07:00Basic Pie CrustThis is in our thanksgiving recipe post from last year, but I thought I would repost it since we talked about pie last week.
Without further ado,
Doug's Pie Crust.
10.5 oz all purpose flour
5.5 oz cake flour
2 tsp salt
8 oz unsalted butter, cold, cut into 12-18 pieces.
Water as needed (approx ΒΌ cup)
1 Mix together both flours and the salt.
2 Rub the butter into theFoodforThoughthttp://www.blogger.com/profile/17143137859550456347noreply@blogger.com0tag:blogger.com,1999:blog-2818347199229444020.post-8594073330321631692012-10-31T09:00:00.000-07:002012-10-31T09:00:50.822-07:00Anthony's Deep Dish Cranberry PieThis is Doug's cousin Anthony's recipe for cranberry pie.
2 bags of fresh cranberries
Prepare a 9-inch deep-dish piecrust and extend the edges 1/2 inch above top of pan.
Spread 1/2 cup of cranberries on bottom of piecrust.
In a medium saucepan combine:
1 1/2 cups sugar
3 tablespoons flour
1 tablespoon cornstarch
Stir together, then add juice and pulp of two oranges and 1 cup water, FoodforThoughthttp://www.blogger.com/profile/17143137859550456347noreply@blogger.com0tag:blogger.com,1999:blog-2818347199229444020.post-69940738305511786872012-10-31T08:52:00.000-07:002012-10-31T08:52:23.066-07:00Habanera Cranberry ChutneyThis is Doug's Martha Stewart-worthy Habanera Cranberry Chutney. At last week's meeting, we had it with ginger thins and goat cheese. Absolutely delicious!
Habanera Cranberry Chutney
Fresh Cranberries 18 oz (1 1/2 bags)
Habanera, minced 1 ea.
SugarFoodforThoughthttp://www.blogger.com/profile/17143137859550456347noreply@blogger.com0tag:blogger.com,1999:blog-2818347199229444020.post-47224926525108759542012-10-03T11:39:00.000-07:002012-10-03T11:39:48.245-07:00Mozzarella and Prosciutto RouladeMozzarella and Prosciutto Roulade
Water 1 1/4 cups
Citric Acid FoodforThoughthttp://www.blogger.com/profile/17143137859550456347noreply@blogger.com0tag:blogger.com,1999:blog-2818347199229444020.post-40452505964084477722012-10-01T16:33:00.001-07:002012-10-01T16:33:35.482-07:00Can I get a drumroll please?... I know you have all been anxiously awaiting the results of our book-vote (this is life-or-death, people). So, without further ado, here are our books for the next several months:
November: Apron Anxiety by Alyssa Shelasky
December: The American Way of Eating by Tracie McMillan
January: The Apprentice by Jacques Pepin
February: The Kitchen Daughter by Jael McHenry
FoodforThoughthttp://www.blogger.com/profile/17143137859550456347noreply@blogger.com0tag:blogger.com,1999:blog-2818347199229444020.post-18785130388435755992012-09-21T13:46:00.000-07:002012-09-21T13:46:56.450-07:00The Cheese Room- We are back to our regularly scheduled meetingsI can't believe how quickly time is passing. I guess it's true that time flies when you're having fun (or in my case, when you are extremely busy.) I'm having a hard time believing that we're already nearing the end of September.
I hope all of you have been enjoying the Cheese Room. Doug's demo will of course be cheese-related, and I think he's super excited about it. In the spirit of FoodforThoughthttp://www.blogger.com/profile/17143137859550456347noreply@blogger.com0tag:blogger.com,1999:blog-2818347199229444020.post-31158940701884340672012-09-02T11:16:00.000-07:002012-09-02T11:16:38.075-07:00The Chef's Apprentice DemoHi Everyone,
I apologize again for the change in the meeting, but please join us this coming Wednesday, September 5th, at 6:30PM. Our August book was the Chef's Apprentice by Elle Newmark.
Doug will be making gnocchi with a sage brown butter sauce, and will be showing us how to correctly sharpen our knives.
I hope everyone will be able to make it!
BrianneFoodforThoughthttp://www.blogger.com/profile/17143137859550456347noreply@blogger.com0tag:blogger.com,1999:blog-2818347199229444020.post-63398462356835408432012-08-21T14:25:00.003-07:002012-08-21T14:25:55.422-07:00Date Change for our August Meeting- We are now meeting Wednesday, Sept 5thDoug and I are both required to attend a reception for the new university president on August 29th, so we will have to change our meeting time.
We are now meeting the week after, on Wednesday, September 5th at 6:30 PM in the Fireside. I apologize for the short notice, but hope you will still be able to make it. Same time, same place, just a different date.
As a reminder, we are reading the FoodforThoughthttp://www.blogger.com/profile/17143137859550456347noreply@blogger.com0tag:blogger.com,1999:blog-2818347199229444020.post-86390336097989959352012-08-09T11:50:00.001-07:002012-08-09T11:50:30.208-07:00Braised Pork CheeksBraised Pork Cheeks
Recipe by Doug Hinners
Ingredients:
Salt as needed
Pepper as needed
Vegetable oil as needed
6 ea. Pig Cheeks
1 ea. Carrot, med dice
1 ea. Large Yellow onion, med dice
2-3 cloves Garlic, sliced
1 ea Bay Leaf
1 cup Red Wine
3 cups Pork Broth or Water
Directions:
1.) Preheat the oven to 320 degrees F.
2.) Rub the cheeks with a liberal FoodforThoughthttp://www.blogger.com/profile/17143137859550456347noreply@blogger.com0tag:blogger.com,1999:blog-2818347199229444020.post-26218797685578379192012-08-09T11:44:00.002-07:002012-08-09T11:50:42.441-07:00Garlic and Herb CouscousGarlic and Herb Couscous
Recipe by Doug Hinners
Ingredients:
1/2 Tbsp Olive Oil
1/4 Cup Onion, chopped
2 Tbsp Garlic, chopped
Salt to taste
Black Pepper to taste
1 1/2 cups Water or Stock
1 cup Couscous
2 Tbsp Fresh Parsley, chopped
1 Tbsp Fresh Chives, sliced
Directions:
1.) In a small pot, sweat the onions and garlic in the olive oil until translucent (2-3 minutes).
2.FoodforThoughthttp://www.blogger.com/profile/17143137859550456347noreply@blogger.com0tag:blogger.com,1999:blog-2818347199229444020.post-58712666379373811012012-08-09T11:31:00.000-07:002012-08-09T11:33:34.422-07:00Summer UpdatesI hope everyone is enjoying their summers. I can't believe it's already August. Since I haven't seen most of you since our June meeting, I thought I'd give a short update.
Our last meeting was very casual and fun. Doug wasn't able to make it, but he sent over delicious pig cheeks and couscous. The pig cheeks were incredibly tender. I'll put the recipe in a separate post.
If you weren't able to FoodforThoughthttp://www.blogger.com/profile/17143137859550456347noreply@blogger.com0tag:blogger.com,1999:blog-2818347199229444020.post-59015525109122394772012-06-21T17:00:00.000-07:002012-06-21T17:00:16.325-07:00Hello Everyone,
I hope you have all enjoyed the book. I found it to have a lot of useful tips, and much like In Defense of Food, made me think about what is going into my body. Knowledge is power, right?
I met with Doug this afternoon to talk about next Wednesday's meeting. We will be having trout drudged in rye flour, and then sauteed. This will go on top of potatoes O'Brien (FoodforThoughthttp://www.blogger.com/profile/17143137859550456347noreply@blogger.com0tag:blogger.com,1999:blog-2818347199229444020.post-78941891573383171852012-06-04T10:49:00.000-07:002012-06-04T10:49:37.420-07:00Kitchen ConfidentialHello Everyone,
Below is this month's demo to go with our reading of Anthony Bourdain's Kitchen Confidential. This is also a reminder that our meeting has been moved up a week (this coming Wednesday rather than August 31st).
Let me just begin by saying how excited I am to take on some of the responsibility for running the club. I am extremely excited to work more closely with you all. As you FoodforThoughthttp://www.blogger.com/profile/17143137859550456347noreply@blogger.com0