This Week’s Bakery Bulletin
Thursday, December 11, 2008
Hello, and welcome to our Rise & Shine Bakery website! Below, you’ll find a list of breads available for order this week, and and since we’re making onion rye, a couple of recipe ideas for Reuben sandwiches! One with meat, and a vegetarian version with garlic-roasted mushrooms!
Ordering through the website will be easy and fun! The first time you order bread, you’ll click on the “register now” link, pick a username and password, and enter your information (name, email, and phone numbers).
the bread ordering deadline
You’ll need to order your bread by MIDNIGHT on Sunday, so we have time to plan our bake, feed our sourdough, and pre-ferment the dough! When you order the bread, you can choose to “pay when you pick up your bread,” or you can pay via PayPal. By all means, use PayPal if you prefer—but I’m even happier to get your checks or cash when you come pick up your bread.
bread pickup locations
Pick-up locations for Wednesday, December 17
1. Side Street Espresso, 412 G Street, downtown: 8-11am
2. Tap Root Café, 1330 Huffman Road, across from Carrs: 3-6pm
If you need to call me during a pick-up time, you can reach me on my cell phone at 748.3712.
unrelated to bread, but all about local food and VEGETABLES:
the new Alaskan CSA produce boxes (A year-round, Community-Supported Agriculture program featuring local Alaskan produce!)
My farmer friend Arthur and I have just started a new business: Glacier Valley Farm CSA. Would you like to pick up a box of beautiful and economical local vegetables when you need produce? Subscribers to our CSA program aren’t limited to our short farmers’ market season to get Alaskan produce; we’re loading boxes year-round! During the winter, local produce includes cabbages, carrots, potatoes, onions, beets, and turnips. To add variety to these nourishing and savory staples, we add all sorts of vegetables and fruits from certified organic farms Outside. Each box also contains a newsletter loaded with delicious, healthy recipes tailored to the week’s vegetables. [$30/box]
You can sign up for a box once a week, twice a month, or more sporadically—you choose the dates! You pre-pay for your box, then pick it up at one of several locations in Anchorage, Eagle River, or the Valley. Please visit our new Glacier Valley Farm CSA website for more information, or call Arthur at 907.354.5833.
featured bread this week
signature levain pan loaf (100% whole wheat)
Alaskan potato pan loaf (100% whole wheat sourdough)
toasted walnut hearth loaf (100% whole wheat sourdough)
Alaskan onion rye hearth loaf (65% whole grain rye sourdough)
dark chocolate & cherry hearth loaf (60% whole wheat sourdough)
recipe of the week
Reuben Sandwiches Two Ways: with Pastrami or Roasted Mushrooms
This summer, lots of our bread customers at the farmers’ market told us they really enjoyed making savory sandwiches with our onion rye. We decided we’d better work on some new variations, too. I figured a Reuben would be a sure thing for the onion rye, so when a mushroom farmer showed up from Kenai with a truckload of oyster mushrooms for Arthur and I to sample, I roasted them up to try in a sandwich. We tried both variations—the usual pastrami version, and the mushroom version, and they were both really great! The mushrooms, roasted in the garlic oil, are so rich and meaty that I didn’t miss the pastrami—but try them both and see what you think!!
Alaskan onion rye bread slices
Pastrami OR Roasted Mushrooms (recipe below)
Swiss cheese (optional)
Sauerkraut (homemade, or from the refrigerator section of the grocery store)
Homemade Russian dressing (see recipe, below)
1. Warm the mushrooms or pastrami if they aren’t already room temperature. (I just put them in the microwave to warm them a little.)
2. Toast the bread. Spoon dressing onto the toast, covering all surfaces well.
3. Pile on sauerkraut, cheese, if desired, then roasted mushrooms or pastrami. Put the top of the sandwich on, and serve more sauce at the table!
4. Have a big napkin handy, and devour!
1 pound oyster, button, or other mushrooms
2 tablespoons garlic oil (either of the two versions, below)
¼ teaspoon sea salt or kosher salt
1. Preheat the oven to 450 degrees and coat a heavy rimmed baking sheet with cooking spray.
2. Slice the mushrooms into ½-inch slices, cutting off the ends of any particularly large stems.
3. Toss the mushroom slices with the oil and salt and spread out in a single layer on the baking sheet. If they don’t fit in a single layer, use an additional baking sheet, because they will steam instead of roast if they aren’t directly on the sheet.
4. Roast for 10 minutes, remove from the oven and flip them all around with a spatula. If they are brown and crispy in places, and completely tender, they are done, but if not, continue roasting until browned and perfect.
Olive Oil Infused With Roasted Garlic
several heads of garlic, cloves peeled
olive oil (you don’t need extra-virgin olive oil for this—the garlic imparts so much flavor that you can use regular olive oil)
1. Put all the whole peeled garlic cloves in a heavy pot. Cover the garlic cloves completely with olive oil.
2. Bring to a simmer over medium heat. Give the garlic a stir, and then turn the heat down to the absolute lowest possible heat, cover the pot, and simmer just at a bare bubble. Stir the garlic occasionally and continue to cook until the garlic cloves are completely soft and tender, and you can easily squish them against the side of the pot with a wooden spoon. This will probably take an hour or more, but check after 45 minutes.
3. Uncover the pot and let cool. Strain the garlic from the oil. This garlic can be used in any recipe that calls for roasted garlic (for example, in the Southwest Caesar Salad, or in the Hummus in the cookbook or on the website). If you make a soup or a stew that needs a little extra pizzaz, just scoop out a few cloves, mash them with a fork, and add them to your dish to really pump up the flavor. You can freeze the garlic indefinitely (I keep it in pint-sized canning jars in the freezer), and just take it out when you need it.
Easy Garlic Oil
3-4 cloves of garlic, peeled
½ cup extra-virgin olive oil
1. Mash or mince the garlic cloves and cover with the olive oil. Let steep for 30 minutes if you have time.
2. Strain out the garlic and store the oil in the refrigerator.
Homemade Russian Dressing
This dressing recipe was inspired by a similar one in the new Moosewood cookbook, Moosewood Restaurant New Classics
½ cup tomato, diced
1/3 cup prepared mayonnaise, or Vegenaise (egg-free mayonnaise)
3 scallions, chopped
1 tablespoon prepared horseradish
2 teaspoons cider vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon tomato paste
Combine all the dressing ingredients in a blender and puree until smooth and creamy.