Wednesday, October 22, 2014

Waves of Grain.

Hillary and Jason Fargo started their bakery 8 years ago. 
Now located in Portland, Oregon on E Burnside, Waves of Grain was an institution at Cannon Beach and attracted locals and tourists alike. 
Since moving back to Portland I was lucky enough to join their team!

Their specialties and my favorites: 

savory Tillamook Cheese and Green Onion Biscuit recommended: enjoy warm with lots of butter
brunch Challah French Toast housemade challah!
any Biscuit with Sausage and Gravy
or are you craving eggs?
try the daily Scramble!
to go Scones flavors vary day by day - the Chocolate Ginger or the Marionberry are to die for
cookie Pecan Praline Cookie
dessert Pot du Creme silky Callebaut chocolate creme topped with whipped cream
tart Key Lime with an awesome molasses spice crust
seasonal Pumpkin Pie
bread Rosemary Focaccia makes any sandwich better

And the whole-wheat flour for the breads and the Streusel Muffins? 
Hampton wheat milled in the shop from Hillary's parents farm!

Waves of Grain Bakery
2250 E Burnside St. 
Portland, OR 97214


Sunday, October 19, 2014

Brown Butter Pecan Ice Cream.




Brown Butter Pecan Ice Cream

time 20 minutes ice cream preparation, 15 minutes pecan preparation, 20-30 minutes freezing
yields around 500ml

3 large egg yolks
40 plus 50g sugar
200g cream
40g butter
80ml milk
1/4 tsp. himalayan salt
90g pecans, chopped & toasted

In a heatproof bowl, whisk the yolks with the first amount of sugar.
Set aside.
Put the butter in a heavy saucepan and put the pan over medium heat.
The butter will meld and bubble and after a few minutes turn brown.
Continue to cook until it has a rich, nutty smell and the butter solids (little specks floating around in the liquid) have turned dark brown.
Add the cream and stir until blended.
Then add milk, sugar and salt.
Put the pan over medium-high heat, bring to a simmer.
Scoop out half a cup of the hot mixture and mix well with the egg yolks.
Add the yolk mix back into the cream and stir until thickened.
Remove from heat, strain and refrigerate.
While cooling, toast the pecans in the oven:
chop them roughly, then put them in the oven for around 8 minutes at 180 degrees Celsius.
Once cool, freeze in your ice cream machine according to the manufacturer's instructions.

Wednesday, October 15, 2014

Brooklyn, NY [preview on film].

October started with what seemed to be a nap on a plane.
And then I woke up in New York.
I saw my lovely H. after over a year and rejoiced.
Met wonderful A. 
Wandered for hours, slept little, ate well.
Too short.

Sunday, October 12, 2014

Pumpkin Pancakes.


Remember the mornings?
Probably a Sunday.
The sun glints through
gently covered in frost.
A warm smell
of spice, 
draws you from 
a comfy cave.


Pumpkin Pancakes

time 15 minutes preparation, 20 minutes baking
yields 18-20 small pancakes

250g pumpkin puree
2 Tbsp. melted butter
75g pure maple syrup
2 eggs
500g buttermilk
1tsp. pure vanilla
100g all-purpose flour
80g whole-wheat flour
65g corn meal
45g whole oats
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. cinnamon
1/4 tsp. salt
pinches of nutmeg, cloves & ginger

Slowly stir dry ingredients into wet until just combined.
Be careful not to over mix.
Pour onto preheated and buttered griddle or heavy saucepan.
Turn over pancake when bubbles start to appear on top. 
Top with warm maple syrup and toasted, chopped pecans.

Sunday, October 5, 2014

Cinnamon Roll Baked Donuts.




Cinnamon Roll Baked Doughnuts

time base & batter 30 minutes, baking time 15 minutes, frosting 20 minutes
yields around 18 baked doughnuts

cinnamon base:
85g butter (55g reserved for the batter)
2 tsp. cinnamon
5 Tbsp. dark brown sugar
1 tsp. milk
1 tsp. cornstarch
1 tsp. vanilla extract

150g all-purpose flour
45g whole-wheat flour
75g granulated sugar
35g brown sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. grated nutmeg
1 egg
125ml milk

2 Tbsp. cream cheese
28g powdered sugar
1/2 tsp. vanilla extract
3 Tbsp. finely chopped, toasted pecans

Preheat your oven to 175 degrees Celsius.
Melt the butter in a small saucepan, pour 4 tablespoons into a jug and set it aside.
To the saucepan containing the remaining butter, add the cinnamon, dark brown sugar, milk, cornstarch and vanilla extract.
Heat just until it bubbles then take it off the heat and pour around 3/4 teaspoon of the mixture into the bottom of each cavity of the doughnut pan.

Add the egg and milk to the jug containing the butter and whisk together.
Stir together the flour, granulated sugar, baking powder, salt and grated nutmeg in a medium bowl.
Pour in the contents of the jug and stir together until just combined, the mixture may look slightly lumpy, don’t over mix it.
Spoon or pipe the batter into the doughnut pan, filling each cavity about 2/3 full.

Bake the doughnuts for 12-14 minutes and turn out a wire rack.
 Once they’re cool, glaze with cream cheese frosting:
cream the frosting ingredients together in a bowl.
Pipe the frosting in zig-zags onto the cooled doughnuts.
Sprinkle on the chopped pecans.