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.

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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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Taste the Holiday Spirit!

ball on limb pinkbg

Only at Bayview Thriftway – Taste the Holiday Spirit!
Saturday, December 12th, 11:00 am to 3:00 pm

  • Food & Beverage Sampling
  • Mini Culinary Seminars
  • Festive & Easy Holiday Recipes
  • Food, Wine & Kitchen Gift Ideas
  • Caroling with Olympia HS Chamber Choir
  • PLUS…purchase a BSC Christmas gift certificate for that special cook in your life

FREE!

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BSC Winter 2015-16 Brochure now available!

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Pick yours up at Ralph’s or Bayview Thriftway
or see it online at www.BayviewSchoolOfCooking.com!

It’s free!!

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The Harvest Dinner

LeanneIt’s easy to see why the word bounty is often used in conjunction with the word harvest. After all, the definition of bounty is “abundance, plenty—something occurring in generous amounts” and with the fall harvest, this is what we have after a cooperative summer.

Growing up, my mom would make a meal around this time of the year that I dubbed the “harvest dinner.” The primary components were usually green beans with bacon, large juicy tomatoes cut in half and baked with parmesan, acorn squash cooked with butter and brown sugar, and always, a big meatloaf. Not surprisingly, when the leaves start to fall, my cravings go to meatloaf. While this isn’t my mom’s recipe for meatloaf, it’s been my favorite for at least the last 15 years or so. I started making it when my kids were little because it sneaks a lot of veggies inside and they never really noticed. It’s also lower in fat and a bit healthier than the traditional beef version. Give it a try when you feel that nostalgic pull of autumn.

Glazed Turkey Loaf

1 cup chopped onion
¾ cup chopped carrot
½ cup chopped green onions
½ cup chopped celery
½ cup chopped red bell pepper
2 garlic cloves, pressed
2 teaspoons vegetable oil
2½ pounds ground turkey
1 cup dry bread crumbs
⅓ cup ketchup
1 teaspoon salt
1 teaspoon pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground cumin
¼ teaspoon ground coriander
4 egg whites (or 2 whole eggs), lightly beaten
Cooking Spray
½ cup ketchup
3 tablespoons brown sugar

Place first 6 ingredients in food processor and pulse a few times until finely minced. Heat oil in a large nonstick skillet over medium heat. Add ingredients from food processor and sauté 5 minutes or until tender. Remove from heat and let cool. Combine turkey and the next 8 ingredients in a large bowl; add vegetables when they have cooled and stir well (mixture will be wet).

Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Bake at 350°F for 30 minutes. Combine ½ cup ketchup and brown sugar; brush over turkey loaf. Bake an additional 30 minutes or until done; let stand for 10 minutes before slicing. Serves 10

Leanne’s Note: This recipe can be easily halved; reduce cooking time to 20 minutes and 25 minutes

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The BSC Fall 2015 Brochure

Now Available!

BSCfall2015cover

View and download it at the BSC Website: Bayview School of Cooking

Or pick up your copy at:
Ralph’s Thriftway – 1908 4th Avenue East, Olympia, WA 98506
Bayview Thriftway – 516 4th Ave W, Olympia, WA 98502
Storman’s Corporate office – 1932 4th Ave E, Olympia, WA 98506

or in various locations around town!

Categories: General Blogging | 2 Comments

Sweet Sweet Corn

LeanneIf you live in the Pacific Northwest, you probably haven’t given a lot of thought to creamed corn. It’s a common enough dish in the Midwest and the South, and even New England where it is thought to have originated, but here it’s mostly just a can in the vegetable aisle. Growing up, my mom never made it despite the fact that we grew corn. I do have a memory of my grandmother, who lived in the Okanogan area in British Columbia, making me creamed corn from the considerable number of cobs growing in her sunny back yard. Other than that, I’ve used canned cream corn in a couple of recipes over the years, finding the glutinous mixture not particularly appealing.

It’s time for all of that to change. We have access to some spectacularly sweet corn, whether it’s from California or later in the season, from a local farm. Every year, I find two new recipes to demonstrate at the Pacific Northwest Mushroom Festival (July 25th and 26th). I look for something that highlights mushrooms of course, but sometimes that leads to new discoveries, such as this wonderful recipe. It’s originally from Food and Wine Magazine but as usual, I’ve messed with it so much that I think it might be a little bit mine! Leaving some of the corn kernels whole and adding the shitakes adds textural interest that could be lacking in other versions, and the addition of lemon zest and juice brightens everything up. The whole process is a bit messy but totally worth it!

Creamless Creamed Corn with Mushrooms and Lemon

¼ pound shiitake mushrooms (stems removed), sliced
10 ears corn, shucked
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 medium shallots, minced
1 garlic clove, minced
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper

Set a box grater in a large bowl. On the coarse side, grate 5 ears of the corn all the way to the cob. Using a serrated knife, cut the kernels from the remaining ears of corn. Using the dull side of the knife, scrape the juices from the cobs into the bowl.

In a saucepan, heat the oil and butter. Add the shallots, garlic and shiitake and cook over low heat, stirring occasionally, until very soft, about 10 minutes. Increase the heat to high and when the oil sizzles, add the corn and its juices. Cook, stirring, until the corn is thick and shiny, 3 minutes. Add the lemon zest and juice, season with salt and pepper and serve. Serves 6-8

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What is Molecular Gastronomy?

At Molecular Recipes (www.molecularrecipes.com) much is shared about this sci-fi way of cooking. And believe me when I tell you that it is lots of chemistry and technique and it looks a lot like practice is necessary…but the out-of -this-world effects are amazing! Even traditional chefs and cooks who prefer raw eggs not made from mangos must find themselves wondering, “how is this magic done?”

According to their website, “the term Molecular Gastronomy was born in 1992 when an English teacher of cookery, Elizabeth Cawdry Thomas, proposed a workshop in which professional cooks could learn about the physics and chemistry of cooking. This first workshop of what ended up being a series of events that until 2004 was called “Workshop on Molecular and Physical Gastronomy”… Even though the term Molecular Gastronomy is used equally to refer to scientists and cooks, its more appropriate use is to refer to the science of cooking. What the cooks do is molecular cooking or modern cooking.”

Many molecular recipes do require high tech equipment and a minor in chemistry, but many more of these recipes do not require special equipment or “chemicals” and are very doable in the standard kitchen. Making it a fun time for most and an especially clever way to interest your kids in cooking and science! Take a look at (www.molecularrecipes.com/molecular-gastronomy) for some beginning details and links to recipes and a community of Molecular Gatronomists and start creating scientifically!

So far we haven’t included a Molecular Gastronomy class in our Bayview School of Cooking repertoire but who knows what the future holds?

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Tsillan Cellars Wine Tasting

tsillanlogo2Tsillan Cellars Since opening their doors in 2004, Tsillan Cellars Winery has produced numerous gold medal-winning wines and now produces an average of 6500 to 7000 cases of wine each year, making it the largest producer of wine in the Chelan Valley. Their gorgeous 135 acre estate is modeled after Italian country villas and has become a destination attraction in its own right. Meet us on the mezzanine level of Bayview Thriftway to taste five of their award-winning wines, each paired with perfectly matched food bites. Their wine will be attractively priced for this event! A representative from Tsillan Cellars will be in attendance too! www.tsillancellars.com.

Friday, June 26th, ongoing pour between 5:00-7:30 pm
$10 per person
No need to pre-register
(BSC page link)

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