Category Archives: Featured

Steel-Cut Oatmeal with Cardamom Yogurt

 
Our posts contain Amazon.com links. Click one, and we may receive a small commission at no additional cost to you on your next purchase there. Read our disclosure policy for details.

Soon after I graduated from pastry school, I got a job at the wonderful 11th Avenue Inn on Capitol Hill in Seattle. It was a dream job, especially coming from being a bottom-of-the-totem-pole pastry cook at a large restaurant. I can’t tell you how much it meant to me to be able to see the faces of the people I cooked for every morning, to talk to them and see they were enjoying my food. Not only that, but I got to plan the menus, do the shopping and order equipment. You know, like an actual, real-live chef.

My favorite of that second sort of task was the opportunity to come up with new dishes, which leads us to today’s recipe. (You’ll notice that it’s still on their list of sample breakfasts, although I have to say that I never put papaya on it, mostly because I have yet to meet a papaya I’ve got on with well.) This oatmeal was my star contribution to the breakfast lineup, the only one that really stuck, the only one that it was imperative to leave the recipe behind when I had to leave long before I ever wanted to.

Steel-Cut Oatmeal with Mango, Toasted Coconut Flakes and Cardamom Yogurt

At the Inn, there were several discussions about what to call the oatmeal. I have to admit, it was a hard sell every morning I made it. When you say “oatmeal”, most people think of the instant kind that you hide under lots of milk, brown sugar and raisins (if you fall on the pro-raisin side of things). Even qualifying it with “steel-cut” didn’t do much good. This was a few years ago, and steel-cut oatmeal wasn’t on the average American’s radar yet. It needed a good name to recommend it to the uninitiated.

Continue reading

Miracle Fruit 101

 
Our posts contain Amazon.com links. Click one, and we may receive a small commission at no additional cost to you on your next purchase there. Read our disclosure policy for details.

A week and a half ago, Baker Bee and I threw our first flavor tripping party. It wasn’t our first experience with miracle fruit, but most of our guests were flavor tripping virgins. This was awesome, because in this case your first time is probably going to be the best, and if there’s anything more fun than flavor tripping yourself, it’s watching someone else’s eyes go big as they bite into a lemon wedge…and then seeing them immediately reach for another.

Miracle fruit is a little red berry from Africa, originally eaten by the local populace to make their food taste better, but now also a staple in the diets of urban foodies and inquisitive geeks elsewhere in the world. The berry itself doesn’t taste like much–or so I’ve heard, as I’ve never had a fresh one–but the results are, well, miraculous, thanks to a chemical in the berry called–get this–“miraculin”. When scientists start calling things miracles, you know you’re dealing with something truly special.

What the miraculin does is bind with your taste buds in such a way that sour foods taste sweet. Oh, they still taste sour, too, and you’ll feel your mouth ache from the acid after about a half hour of dashing back and forth to the fridge and pantry to find everything sour you own. But the sourer the food or drink is, the sweeter it becomes. Not only that, but the sweetness lets other flavors speak up that you’ve never noticed in the foods before. It’s pretty amazing, trippy, even–hence the they popularity of the term “flavor trip” for a miracle fruit tasting. Continue reading

Sourdough from scratch

 
Our posts contain Amazon.com links. Click one, and we may receive a small commission at no additional cost to you on your next purchase there. Read our disclosure policy for details.

I figured that I would finally come out of my hive and talk about the sourdough bread I spent a week working on while I was snowed in before Christmas. As you may have inferred from other posts here, I’m basically cooking my way through The Bread Baker’s Apprentice, which I think has to be about the best book around if you want to learn how to bake professional quality artisan bread at home. I apologize if my photos aren’t as good as Tiger’s usual ones — these were taken before we started using better lighting.

Because I’m cooking from a book, I don’t think I can reproduce the recipe in this blog without a copyright violation, so you’ll have to bear with me until I can come up with a few of my own recipes before you’ll see many ingredient lists. With that said, I love this cook book, and think it’s a necessity for any home baker’s bookshelf.

The Barm (also known as a starter)

One of the best starters that Tiger remembers from pastry school is started with organic grapes (which are covered in wild yeast). When we couldn’t find the particular recipe, we turned to the internet and found a good set of instructions. I got myself a pound of grapes from Whole Foods (they have to be organic and unwashed/treated — the non-organic ones don’t have enough wild yeast still living on them). Continue reading