General Blogging

Spring 2017

 

“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”

– J.R.R. Tolkien

 

After 21 long years of cooking in a kitchen the size of a small walk-in closet, I am now standing on the precipice of a major house and kitchen remodel. I hope to finally have the kitchen I’ve longed for sinLeannece I was in my twenties. Yet, as I look back, I’ve cooked a lot of amazing food in that tiny kitchen, and some pretty small kitchens before that. More importantly, I’ve shared that food and good cheer with a lot of amazing friends and family. As awkward as it was preparing daily meals and grand feasts in close quarters, it was certainly worth the effort. Nothing brings folks together like food. I will love to have a beautiful new kitchen, but my small kitchen has taught me that it’s the people your good food brings together that’s truly important.

Our kitchen at BSC isn’t very large, but over the past 13½ years an incredible amount of culinary delights have been produced there! This spring quarter will be no exception. We’re offering classes that represent at least 10 different countries, we have 12 hands-on classes for children and adults, 2 classes with local treasure Xinh Dwelley, 3 classes with downtown Olympia food establishments, and one very special tour. All of this, and I’m just scratching the surface here!

The BSC tour this spring is called the South Sound Artisan Food and Wine Tour with Christine Ciancetta, and it focuses on our local produce, animal products, wine and spirits. We’ve never done anything like it and I can hardly wait!

Springtime can be a busy time. One of my new year’s resolutions was to try and have guests over for dinner more often. I know that many of you are like me and feel that cooking good food is a gift we can give to others. What a lovely pursuit!

Hope to see you soon, upstairs in the BSC kitchen!

BSC Spring 2017 Brochure
http://www.bayviewschoolofcooking.com/
Now available online for viewing,
download or pick it up around town!

Categories: General Blogging, Kitchen with a View | Leave a comment

Turning Scandinavian

LeanneWe Americans come from all over the world and while I’ve always known that my ancestry is largely from Britain and Ireland, I feel that I’m now becoming slightly Scandinavian. To wit, my husband is of Norwegian and Swedish descent and hence, my children as well, and after searching through genealogy sites I find that I am distantly related to King Haakon that once ruled Norway and Sweden. I take that last qualification with a grain of salt, by the way! Additionally, after a recent visit to Stockholm, I found that sparkling city to be so charming that I feel I could happily live there.  To top it off, if I’m making lefse this Christmas season, doesn’t that make me slightly Scandinavian?

As Scottish and Irish as my mom was, every Christmas she would make King Haakon (yes, that King Hakkon) cookies, which are essentially biscotti. They can be flavored with cardamom, almonds or anise seed, although my mom always chose the latter. To celebrate my newfound heritage, I’m making these tasty treats this holiday season. To remind me of Stockholm, I’m dipping my cookies in white chocolate and tiny white sprinkles, as I imagine the city to be covered in lovely snow by now. Of course, as I bake I’ll also be reminded of my mom who has been gone a year now. She always loved this time of year.

 

King Haakon Cookies

½ cup melted
butter
2 eggs
¾ cup sugar

2 cups flour
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cardamom *

In a large bowl combine butter, eggs, sugar, flour baking powder, salt and flavoring. Form dough into 3 long rolls on a greased cookie sheet and flatten slightly. Sprinkle with colored sprinkles or cinnamon sugar.

Bake at 325°F for 30 to 40 minutes. Cool slightly and slice diagonally ½-inch thick. Place on the cookie sheet and toast in oven for 1 hour at 200°F or until lightly browned. Makes 3 dozen

* or substitute 1½ teaspoons anise seed or 2 teaspoons almond extract (if using almond extract: ¼ cup chopped almonds, toasted in microwave for 3 minutes or until browned)

Categories: General Blogging, Kitchen with a View, Recipes | Leave a comment

Winter’s Arrived!

The New Brochure for All to See!

bsc-winter2016-17-cover2

Check out the new brochure and see great classes!

http://www.bayviewschoolofcooking.com/ …. warning….classes are filling very quickly!

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BSC Fall 2016 Brochure now available!

BSC-Fall2016

Check out the new brochure and see great classes!

http://www.bayviewschoolofcooking.com/ …. warning….classes fill quickly!

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Summer 2016 BSC Brochure now available!

BSCSummer2016BrochurePick it up at Bayview Thriftway or Ralphs Thriftway
or view online at: http://www.bayviewschoolofcooking.com/
or download your own pdf copy at http://www.bayviewschoolofcooking.com/BSC-Summer2016.pdf

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This Saturday – Somthin’ to Do!

PikeBrewingDinner

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Check out the details: http://www.bayviewschoolofcooking.com/April2016.html#16

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“It’s Still Winter” Food

LeanneI like February better than I like January, probably because it’s one month closer to spring. There’s no getting around it though – February is still very much winter, and today as I write this, a constant, cold drizzle falls, veiling almost everything with the same dull gray. I do like wintery food, however. It’s usually warm, hearty, comfortable stuff that seems as if it’s calling you home.

When I visited England a couple of years ago, it was in the early spring, with all the daffodils blooming and green everywhere you looked. It was still chilly nonetheless and the little pubs we visited were serving wintery fare. We had a brilliant (how quickly I fall into English descriptives!) steak and stout pie at York’s House of Trembling Madness, a wonderfully eccentric pub with absolutely delicious food. I’ve attempted to recreate it, with pretty good success. What I’ve come up with is fairly close to what we ate on our trip and it certainly fits the bill as winter comfort food. Have yourself a cozy evening by the fire and enjoy a scrumptious steak and stout pie!

Steak & Stout Pie
1 tablespoon unsalted butter
2 tablespoons olive oil
2 small red onions, peeled and finely sliced
3 sprigs of fresh rosemary, leaves picked and finely chopped
3 sprigs of fresh thyme, leaves picked
3 bay leaves
3 heaped tablespoons flour
2 pounds beef skirt steak, sliced into bite-sized pieces
1 pound Crimini mushrooms, cleaned and sliced
2 tablespoons tomato purée
Sea salt
Freshly ground black pepper
3 tablespoons balsamic vinegar
10 ounces good-quality stout or dark ale
2½ cups hot beef stock
3 ounces Dubliner Stout Cheese or good quality Cheddar, crumbled or sliced
1 large egg, beaten
1 package pie pastry (with lard as an ingredient)

Place a large casserole pan over medium heat, add olive oil and the butter, followed by the onions and fresh herbs. Cook for around 20 minutes, or until soft and turning golden, stirring occasionally.

Add flour and cook for 1 minute. Add beef to the pan along with the mushrooms, tomato purée and a good pinch of salt and pepper. Stir in the vinegar, beer, and hot stock and bring to the boil, then reduce the heat to low, cover with a lid and simmer for 1 hour 20 minutes, or until the sauce has thickened and the meat is tender. At the end, you may need to remove meat, onions and mushrooms with a slotted spoon and boil gravy, stirring often, until thickened. Return meat mixture to gravy.

Preheat oven to 375°F. Lay out one round of pastry into a large pie dish, smoothing down, turning in the edges neatly and pricking lightly all over with a fork. Brush with egg white. Bake for 20 minutes or until just starting to color.

Carefully ladle the stew into a pie dish then lay over the slices or crumbles of cheese.
Brush the outside rim with beaten egg and lay out other round of pastry on top, crimping and sealing the edges. Brush the top with a little more egg and place in the hot oven for 40 minutes, or until the pastry is beautifully golden. Serves 6 to 8

Categories: General Blogging, Kitchen with a View, Recipes | 2 Comments

The Spring 2016 Brochure is Here!!

BSC-Spring2016

 

 

 

 

 

 

 

 

 

 

Announcing: The Spring 2016 Brochure is now available online and for pickup!

Get your very own copy at Bayview or Ralph’s Thriftway or Storman’s Office

or view / print it online at www.BayviewSchoolOfCooking.com
Sign up for classes by calling (360) 754-1448 today! Hurry because seats fill quickly!

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Chocolate for My Mom

Leanne

There’s been a lot written about chocolate. George Orwell, Ogden Nash, Katharine Hepburn, J.K. Rowling, Charles M. Schulz, Dave Barry and countless others have had their say about the subject. I love chocolate, but not as much as my mom loved chocolate.

Growing up during the Depression gave her a great regard for it as only great scarcity can do. It was always a given that she would want chocolate for her birthday cake. Beautiful chocolate truffles were always a go to whenever I couldn’t think of anything else to get her for a gift. Even during her last days, when nothing else sounded appetizing to her, she still wanted a cup of hot cocoa or a bite of Almond Roca. She also kept describing a delicious little cake that had been served during a tea party at her care facility. It was chocolate, covered in chocolate ganache, with a fruit filling inside. It brought to mind a Sacher Torte that I used to make quite a bit that my mom thought was very good. I made it again recently and it is good! I acquired this recipe more than 30 years ago, so I don’t remember where it originally came from, but here it is for you. My mom would highly approve.

Viennese Sacher Torte

2 ounces unsweetened chocolate
3 tablespoons vegetable oil
¼ teaspoon salt
½ cup hot strong coffee (instant espresso powder works well)
1 cup sugar
1 egg
¼ cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
1 cup flour
½ cup apricot preserves
2 tablespoons brandy
Chocolate Glaze (see recipe below)

In the top of a double boiler (or in the microwave), stir chocolate, oil, salt, and coffee over barely simmering water until blended.  Pour mixture into large bowl of an electric mixer and add sugar, egg, buttermilk, soda and vanilla; beat on medium speed until well blended.

Add flour and continue beating for 5 minutes, occasionally scraping sides down with a rubber spatula.  Pour into a greased and floured 8-inch cake pan.

Bake in a 350°F oven just until cake begins to pull from the sides of pan, about 30 minutes.  Set on a rack to cool, then remove from pan.

Cut cake in half horizontally to make 2 layers.  Combine apricot preserves and brandy; spread evenly over the bottom layer of cake. Set top layer in place and put cake on a rack.

Slowly pour Chocolate Glaze (see recipe below) onto the center of cake so it flows over the entire surface.  With a spatula, guide glaze down over the sides of the cake to coat smoothly.  Chill until the glaze is set, at least 30 minutes.

Using a wide spatula, loosen cake from rack and gently slide onto a serving plate. If cake is made ahead, cover without touching and chill up to 6 hours; return to room temperature to serve.  Serve with whipped cream if desired. Makes about 10 servings

 

Chocolate Glaze
In the top of a double boiler (or in microwave), over barely simmering water, melt 5 ounces semi-sweet chocolate and 3 tablespoons shortening until melted.

Categories: General Blogging, Kitchen with a View, Recipes | Leave a comment

Learn to Cook Thai!

Learn to Cook Thai!
Wednesday, January 20th, 6:00-8:30 pm
Instructor: Pranee Kruhasanit Halverson

This is a newly added class and it is filling quickly!

It’s never been so easy to prepare Thai dishes in your own kitchen with an abundance of Thai ingredients within easy reach. Pranee will teach you all the essentials and techniques of Thai cooking by preparing Yom Som Oh, Thai grapefruit salad with prawns and tamarind-palm sugar dressing topped with

crispy fried shallot, Tom Kha Gai, chicken in Thai ginger and coconut-lime broth with lemongrass and lime leaves, Phad Thai, stir-fried Thai rice noodles with prawns and tofu, bean sprouts and chives with Pranee’s delicious Phad Thai Sauce, and for dessert, Kao Neow Kaow,

pandan-sticky rice with coconut sauce, grated coconut and sesame seeds. After seeing all the steps and ingredients demystified, and understanding the balance of sweet, sour, salty and spicy, you will be able to prepare a Thai meal for family and friends with ease! Pranee Kruhasanit Halverson

Call (360)754-1448 for details and to sign up!

Visit the BSC Website for our other great culinary experiences!
Link: Bayview School of Cooking

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