Monthly Archives: January 2013

Alaska Silk Pie Company – A BSC Class

Alaska Silk Pie Company AKPieLogo
with Phyllis Buzzini, owner and creator of the Alaska Silk Pie Company

If you’ve ever visited Bayview Thriftway’s bakery case, you’ll have seen, and maybe tasted the magnificent creations from the Alaska Silk Pie Company. Phyllis started her company over 27 years ago and now she’s coming to BSC to show you how to make scrumptious desserts using her “silk” (that will be available in the deli section of the store). Sample her confections as she demonstrates the methods for filling cake layers and frosting with the silk, glazing desserts, baking it into cupcakes and muffins, filling chocolate candy hearts for Valentine’s Day and making a special Mud Pie for everyone to take home. Get ready for a very sweet evening!

Alaska Silk Pie Company – Sign up now – call (360) 754-1448!

Categories: .Bayview School of Cooking! | Leave a comment

The Cooking Oil Comparison Chart

From Eating Rules, “a one-page, printable PDF that you can take with you to the grocery story (or stick up on your fridge), that will help guide you through the labyrinth of oils.

You already know that Extra Virgin Olive Oil is good for you. But what do you choose when it’s time to branch out and try something new? There are a lot of cooking oils out there, and many have misleading health claims on the label. It can be a bit overwhelming when you walk down the oil aisle in the store.

Some oils are very healthful, others not so much — and for different reasons. How do you know what’s really important when choosing a cooking oil? And how do you keep track of them all?

Why, with The Cooking Oil Comparison Chart, of course!”

Categories: .Bayview School of Cooking! | Leave a comment

Dreaming of Poached Eggs

LeanneOne of the earliest food memories I can recall involves waiting for my older siblings to get home from ski lessons on Sunday evenings.  I must have been about five at the time and I remember watching The Patty Duke Show (if you’re old enough, you’ll recollect those “identical cousins”) after everyone arrived home.  We’d have a very simple supper in front of the television since we ate our big meal, usually a roast, after church, during the day.  My mom would give me a warm poached egg with buttered toast, which today seems like one of the best meals I can think of.  Wouldn’t you know it, I still have a thing for poached eggs? I absolutely love them—by themselves, in Eggs Benedict, on salads and on top of pasta.  Speaking of that, here’s a recipe, I think originally from Gourmet Magazine and slightly altered by me, that would make a smashing Sunday evening dinner.

Peppery Pasta Carbonara with Poached Egg

4 bacon slices, cut into 1-inch pieces
½ to ¾ pound spaghetti
1 tablespoon unsalted butter
⅔ cup grated Parmigiano-Reggiano plus additional for serving
¼ cup chopped parsley
2 large eggs

Cook bacon in a 10-inch nonstick skillet over medium heat until crisp. Transfer bacon with a slotted spoon to paper towels to drain.

Meanwhile, cook spaghetti in a 4-quart saucepan of salted boiling water until al dente. Reserve  ⅓ cup cooking water, then transfer spaghetti with tongs to a small bowl, shaking off excess water, and keep pan of water simmering.

Pour off all but 4 teaspoons bacon fat from skillet, then whisk butter into fat in skillet over medium heat. Add spaghetti, reserved cooking water, cheese and a ½ teaspoon pepper and cook, stirring, until sauce is thickened and almost completely absorbed, 2 to 3 minutes. Add bacon and 2 tablespoons parsley and toss. Season with salt and pepper.

Break egg into a cup and gently slide into water; repeat with second egg. Poach at a bare simmer  until the eggs have a firm white with a runny yolk, 2 to 3 minutes.

Serve pasta topped with eggs (transfer using a slotted spoon). Sprinkle with remaining  parsley and additional cheese. Serves 2

Categories: .Bayview School of Cooking!, Entrée, Pasta | Leave a comment

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