Culinary 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://www.plu.edu/diningandculinary/general-info/calendar.php

It seems like it will be a fun and informative event. I encourage you to go!

Brianne

July'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 club. I hope it spurs some great conversation.

I hope to see you all there!

Brianne

Salt: A World History

Hi 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 information to take in, but it's also quite fascinating (in my opinion). We have spoken about the influence of food products before, but I honestly haven't ever thought about how something as readily available and relatively inexpensive as salt could play such an important role in our world history.

I'm looking forward to seeing you all next Wednesday. I can't believe another month has flown by!

Brianne

Animal, 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

Kathleen Flinn at University Place Library

Kathleen 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, WA 98466.

I am planning on driving out there. So if anyone wants to meet up, please let me know. 

 

Books!

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://www.goodreads.com/book/show/15786110-relish

2.) Salt:  A World History by Mark Kurlansky (July)
http://www.goodreads.com/book/show/2715.Salt

3.) Why Some Like it Hot: Food, Genes, and Cultural Diversity by Gary Paul Nabhan (August)
http://www.goodreads.com/book/show/138332.Why_Some_Like_It_Hot

4.) Rosemary & Bitter Oranges by Patrizia Chen (September)
http://www.goodreads.com/book/show/1985043.Rosemary_and_Bitter_Oranges

5.) The Tummy Trilogy by Calvin Trillin (October)
http://www.goodreads.com/book/show/95965.The_Tummy_Trilogy

6.) Season to Taste by Molly Binbaum (November)
http://www.goodreads.com/book/show/13055542-season-to-taste


 Have a great afternoon!

- Brianne

Palak Paneer

Palak Paneer

Butter                                        4 oz (1 stick)
Whole Milk                               1 gallon
Lime Juice                                 approx. 1/4 cup
Salt                                           as needed
Spinach                                     2 bunches
Cinnamon                                  1/2 stick
Coriander seeds                        1/2 tsp.
Cloves                                       4 ea.
Peppercorns                              1/2 tsp.
Fenugreek seeds                        1 tsp.
Cumin seeds                              1 tsp.
Tumeric                                     1 tsp.
Chili powder                             2 tsp.
Cardamom, ground                   1 tsp.
Bay leaf, dry                             1 ea.
Onion, diced                             1 ea.
Tomato, diced                           1 ea.
Garlic, chopped                        3 cloves
Ginger, chopped                       1 Tbsp.
Serrano chilies, chopped           1 ea.
Cream                                      2 Tbsp.

1. Make ghee by melting the butter and then browning the milk solids over medium heat. When the butter is golden and the solids are caramel colored, remove the butter from the heat. Skim off the floating solids and then ladle out the ghee, taking care not to include the butter solids on the bottom of the pan.

2. Make the paneer by gently bringing the milk to a simmer. Then, add the lime juice until fine curds form. Salt this mixture , and then strain it through a cheese cloth, saving the curds. Cover the curds with more cheese cloth and a weight, and let rest in the refrigerator overnight.

3. To make the spice mixture, toast the cinnamon, coriander, cloves, peppercorns, fenugreek, and cumin seeds and let cool. Then, combine these spices with the turmeric, chili powder, cardamom, and bay leaf, and grind to a fine powder.

4. Use the ghee to saute the onions until well browned, then add the tomatoes and cook for 5 more minutes.

5. Add the ginger, garlic, and chilies, and cook for an additional 5 minutes.

6. Add the spinach and cream to the pan and bring to a simmer.

7. Add the paneer and return it to a simmer for 3 to 5 minutes. Season and serve with rice.

The Hundred-Foot Journey

Good 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 will be reading Animal, Vegetable, Miracle by Barbara Kingsolver. 

I hope to see everyone tomorrow evening! 

Brianne

The 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 be making and talking about different types of bread salads, based on Nonna's Ribollata recipe. The copies of next month's book, the Hundred-Foot Journey by Richard Morais should be here by then for you all to peruse and/or purchase (remember that you receive 20% off your purchase of the book club book.) I am hoping to have a list of books for you to vote on by Wednesday, but I want to make sure that I'm finding interesting books. If I can't get a completed list by Wednesday, I'll choose a book for May and then have you vote at our next meeting.

I can't wait to see everyone on Wednesday!

Brianne

Happy 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 major milestone (how many book clubs do you know of that have lasted as long as ours?), we will be having what I'm sure will be a delicious cake along with our regularly scheduled demo. The demo itself is pretty special, as Doug was able to secure some lamb shanks. He will be braising them in the French fashion to fit with the Apprentice.

As a reminder, next month's book will be The Kitchen Daughter by Jael McHenry. After the death of both of her parents, Ginny Selvaggio turns to her family's recipes for solace. Cooking these recipes raises the ghosts of her dead relatives, and her family's secrets begin to unravel. I haven't read it yet, but it seems like an interesting premise. We will have copies available for purchase on Wednesday.


I hope many of you will be able to make this Wednesday's meeting. Doug and I really appreciate the time that you have spent with us over the past three years. This club means a lot to both of us, and while it may sound cliche', it's nonetheless true that we could not do this without you.

Here's to another fantastic year!

Brianne

Food for Thought Will Not Be Meeting in December

Due 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!

~ Brianne

Apron Anxiety

I 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 visiting Theo chocolates, and then next door to Brouwers to enjoy some good food and beer. We'll discuss the details tomorrow, but the tour is at 4pm, and will last about an hour.

I am looking forward to seeing everyone tomorrow!

~Brianne

Basic Pie Crust

This 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 ¼ cup)

1 Mix together both flours and the salt.

2 Rub the butter into the flour until the largest pieces are the size of nickels, but most pieces are the size of dimes.

3 Gradually toss the water (in small increments) into the flour/ butter mix until it becomes a shaggy mess. [warning: you may need more or less than the recommended amount of water]

4 Pour the contents of the bowl onto a work surface, and knead just until a single dough ball forms.

5 Cut the dough into a large segment (approx 2/3 of dough ball), and a small section (approx. 1/3 of dough ball).

6 Shape both dough balls into disks, wrap in plastic wrap, and refrigerate for 2-6 hours before working.

Anthony's Deep Dish Cranberry Pie

This 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, should be a paste consistency. Heat mixture over medium heat, stir until sugar dissolves, then add 1 bag of fresh cranberries. Heat and stir constantly until berries pop. Caution: Tony said the berries really pop and might splatter the hot sugar mixture. When berries are popped, remove from heat and add 1 teaspoon almond extract. Pour into prepared pie pan directly over berries.

Crumb crust:

Cream together:

1/2 cup (1 stick margarine)
1/2 cup flour
1/4 teaspoon nutmeg
1/2 cup light brown sugar

When thoroughly mixed, add:

1 cup chopped walnuts
1 cup oats

Sprinkle over top of hot cranberry mixture. Add foil over top of pie.

Bake at 425 degrees for 15-20 minutes, then decrease temperature to 325 degrees and bake another 30 minutes. Remove foil the last few minutes to allow crumb crust to brown, if necessary.

Habanera Cranberry Chutney

This 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.

Sugar                                 1 cup

Water                                1 cup

Orange juice                      All of two whole oranges

Orange zest                      1 tsp

Cinnamon                        1/2 tsp

Salt                                  1 pinch

Ginger thins                    3 pkgs

Goat cheese                     8 oz.


1. Combine all ingredients in a medium-sized pot and simmer over medium-low heat.

2. When all of the cranberries have popped, remove from the heat and cool completely.

3. Serve over ginger thins with a touch of goat cheese.

Mozzarella and Prosciutto Roulade

Mozzarella and Prosciutto Roulade

Water                                    1 1/4 cups
Citric Acid                            1 1/2 tsp
Junket rennet                         2 tablets
Whole milk                           1 gallon
Salt                                        1 1/2 tsp
Prosciutto                              1/2 oz (or 8 thin slices)
Olive oil                                as needed
Cracked black pepper            as needed

1. Combine the citric acid with one cup of water and stir until dissolved.

2. Combine the rennet with the 1/4 cup water and stir until dissolved.

3. In a non-reactive pot, combine the citric acid mixture and milk and warm over medium heat to 90 degrees F.

4. Turn off the heat and gently but thoroughly stir in the rennet. Then, let it sit, covered for 5 minutes.

5. Cut the curds into cubes with a knife, and cook it again over medium heat until it reaches 105 degrees F.

6. Remove it from the heat and let it sit for an additional five minutes.

7. Using a slotted spoon, move the curds into a strainer (leaving the whey behind)

8. In a separate pot, bring 2 quarts of water to a gentle simmer.

9. Submerge the strainer into the water and cook the curds until they reach 135 degrees F.

10. Remove the cheese from the water and salt it.

11. As the cheese cools, knead it until it develops a slightly stretchy quality.

12. On a cutting board or sheet pan, press the cheese out into a rectangualr shape with the tips of your fingers.

13. Put the prosciutto on top of the cheese in a single layer to cover it completely.

14. Roll the cheese like a jelly roll and refrigerate, covered until firm.

15. Just prior to serving, slice the mozzarella roll, drizzling with olive oil and garnishing with cracked pepper if desired.

Can 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

March: The Hundred Foot Journey by Richard Morais

 

 

 

Mark your calendars so that you come to our next meeting on October 24th, not the 31st. We will be reading Twain's Feast by Andrew Beahrs, and from what I can tell, some of the "food" is rather Halloweenish (e.g., Raccoon and Possum).

 

I hope to see you all there!

 

 

Brianne

 

 

 

 

 

 

The Cheese Room- We are back to our regularly scheduled meetings

I 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 cheese-love, he will be showing us how to make mozzarella. As a person who considers cheese to be a food-group of it's own, I'm really looking forward to this demo.

Next month we will be reading Twain's Feast by Andrew Beahrs. I'm hoping the books will be here by Wednesday. They are coming from Oregon, so they should get here quickly. Unfortunately, I was thinking I had more time than I actually did to get them ordered, due to pushing our last meeting back a week, so I didn't order them as early as I normally do. Time really got away from me.

Anyway, I hope many of you will be able to make it to our meeting. I'm hoping that now that our big Fall Rush is done here at the store, that I'll be able to spend more time updating the blog, and planning some interesting things for us to do (perhaps a field trip is in our future?)

Have a wonderful weekend, and I will see you on Wednesday!

Brianne

The Chef's Apprentice Demo

Hi 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!

Brianne

Date Change for our August Meeting- We are now meeting Wednesday, Sept 5th

Doug 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 Chef's Apprentice by Elle Newmark. September's pick is the Cheese Room by Patricia Michelson.


I will be meeting with Doug soon to decide on what he will demo, and will let you know as soon as I do.

I hope everyone is having a lovely August.

~ Brianne