This Week’s Bakery Bulletin
Thursday, March 19, 2009
Every week I’ll let you know about the bread flavors we’ll be baking, and remind you to order. Below, you’ll find a list of breads available for order this week. We’re doing the ALASKAN BARLEY bread this week… a different twist on barley than the Spent Grain bread we did last week. If you bought Spent Grain last week, let me know what you think—and how it compares to the Alaskan barley! We might put the Alaskan barley into a less-frequent rotation if most people prefer the Spent Grain… so please, let me know what you think about both flavors! I love to hear from you!
We’ll be taking off the first week of April (no Fooling!)—so stock up this week if you need to put some loaves in the freezer. We’ll bake again for April 8th.
You’ll also find a recipe at the end of the newsletter! The recipe is for one of my favorite things to do with Brussels sprouts… Maybe sprouts aren’t your favorite thing, but I’m betting if you try them this way, your opinion will change! I like to eat a big pile of Brussels sprouts with toast dunked in olive oil for lunch… More on that below, with the recipe!
THE BAKERY WEBSITE
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, March 25
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. At other times, please call me at home/the bakery: 677-3712.
featured bread this week
signature levain pan loaf (100% whole wheat sourdough)
alaskan barley pan loaf (100% whole grain sourdough)
raisin & pecan pan loaf (100% whole wheat sourdough)
toasted walnut hearth loaf (100% whole wheat sourdough)
Alaskan onion rye hearth loaf (65% whole grain rye sourdough)
recipe of the week
Brussels Sprouts with Toasted Hazelnuts
I love to eat a big pile of these sprouts with a piece of whole-grain toast for lunch. And I love to dunk the toast first in yummy extra-virgin olive oil and then dukka, which is this tasty blend of sesame seeds, toasted almonds, and herbs and spices that you can find at Summit Spice & Tea Co (1120 E Huffman Road, #4). While you’re there, you can pick up your fancy olive oil, and the roasted hazelnut oil that is optional (but incredibly delicious) in this recipe!
This recipe is based on one in Mollie Katzen’s fantastic new book, Vegetable Dishes I Can’t Live Without.
1 tablespoon olive oil
1 cup minced onion
4 cups (1 pound) Brussels sprouts, halved or quartered lengthwise (or left whole, if small).
½ teaspoon sea salt or kosher salt (or to taste)
roasted hazelnut oil (optional)
freshly ground black pepper
½ cup (or more) hazelnuts
1. Bring a large pot of water to a boil.
2. Preheat the oven to 350 degrees. Toast the hazelnuts on a baking sheet until fragrant and light-brown all the way through—about 10 to 15 minutes (but keep checking). When they come out of the oven, rub them in a dishtowel briskly to get rid of some of the flaky skins, but don’t worry about getting all the skins off. Chop the nuts coarsely.
3. In the meantime, heat the olive oil in a large, deep skillet over medium heat. Add the onions and cook for 5 or 10 minutes, until light golden brown.
4. When the water in the pot boils, salt the water well and toss the Brussels sprouts into the water. Simmer for 3 minutes or so, until they turn bright green and are beginning to become tender.
5. Drain the sprouts in a colander in the sink, and then spread them out on the counter on top of a dishtowel, to cool and let the extra water evaporate.
6. Add the sprouts to the onions, sprinkling in the salt. Stir to combine, and sauté over medium-high heat for a few minutes, until the sprouts are completely tender and some of the outsides of the sprouts are caramelized.
7. Serve hot or warm, garnished with the toasted hazelnuts and a drizzle of the hazelnut oil. You can substitute a little extra-virgin olive oil for the hazelnut oil, if you like.