This Week’s Bakery Bulletin
Thursday, March 12, 2009
We’re having a BIG SALE this week!!!!!
Before we went on vacation, we came up with a great new flavor… Spent Grain! We sold this 100% whole grain pan loaf for the first time right before we left, and we’ve had such a great response to it that we want EVERYONE to try it out!! It’s moist and delicious, is packed with whole grains, and it’s a great keeper. We’re thinking of baking it every other week, rotating it with the signature levain. But we don’t want to leave you levain-lovers in the lurch! So we’re having a big blowout sale on the spent grain bread this week to encourage you to try this new flavor! Instead of our usual price of $5.75, we’re selling them for $4.25! Stock up if you want, but we hope you’ll give it a try!
Are you wondering what we mean by “spent grain?” We call it that because this pain loaf is loaded with grains used for brewing beer at the Midnight Sun Brewery. These mixed grains still have plenty of flavor left in them even after the brewers are done with them. They add both a malty sweetness and lots of texture to our organic 100% whole wheat flour, and the flavor of the grains added will vary subtly, depending on the type of beer brewed. This week, the grains are from their Meltdown Double IPA (India Pale Ale). Whether you have resolved to eat more whole grains in 2009, you like the idea of reducing, reusing and recycling, or you just want a hearty and flavorful bread for breakfast toast and sandwiches, our spent grain bread will be sure to please!
So, anyway… thanks for signing up for our weekly Rise & Shine Bakery Bulletin. 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. The recipe is for one of my favorite meals on toast… white beans and greens and cabbage. I know, it might not sound that enticing… but trust me, it’s amazing!! All those humble ingredients come together into something much greater than the sum of their parts! Savory, sweet, complex and soothing… Give it a try!
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 18
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
spent grain pan loaf (100% whole wheat sourdough)
golden maize pan loaf (100% whole wheat sourdough)
toasted seed hearth loaf (100% whole wheat sourdough)
kalamata olive hearth loaf (60% whole grain rye sourdough)
fruited almond hearth loaf (60% whole wheat sourdough)
recipe of the week
Kale (or Collards) and Cabbage with White Beans on Garlic Toast
This is one of my favorite recipes, believe it or not. The ingredients are so unassuming and humble, but when you cook them all together, they become wonderfully good. The onions are sweet, the garlic and greens are savory, the parsley is fresh and vibrant, and the cabbage is tender. You don’t have to put this on toast, but I love it that way. If you add lots more bean broth, this is a good soup, as well. It’s a meal on its own.
It makes a big batch, but I’m betting you won’t have any trouble finishing it off as leftovers. It tastes even better the second day, after the flavors have had time to meld. This recipe is a variation of one in Deborah Madison’s Local Flavors: Cooking and Eating from America’s Farmers’ Markets.
2 cups white beans, soaked for 4 hours or overnight
1 onion, peeled and quartered
4 garlic cloves, peeled but left whole
2 bay leaves
sea salt or kosher salt
2 large onions, finely diced
2 bunches dino or Tuscan kale or collard greens, leaves stripped from the stems and sliced into ½” slices
1 small cabbage, either Savoy or green cabbage, quartered, cored, and sliced thinly
4 plump garlic cloves, minced
1 cup of chopped parsley
1-2 tablespoons olive oil
sea salt or kosher salt and freshly-ground pepper
thick slices of hearty whole-wheat bread (1 or 2 per person)
extra-virgin olive oil
1. Drain the soaked beans, then put them in a pot and cover with cold water by at least an inch. Add the quartered onion, garlic, and bay leaves and make sure the water covers the onions. Bring to a boil, then lower the heat and simmer, partially covered, until the beans are tender. This could take 45 minutes to 1 ½ hours, depending on the size of the beans and how old they are. When the beans are tender enough to easily squish between your tongue and the roof of your mouth, turn the heat off. If you have time, let the beans sit in their liquid with the aromatics until cool. Remove the quartered onions and whole garlic and discard. Add salt to the beans to taste.
2. While the beans are cooking, chop all the vegetables and bring a large pot of salted water to a boil. Add the kale or collards and boil them until tender. The boiling time could be as short as 3 minutes in the summer, or as long as 10 or 12 minutes in the fall, depending on how big and old the greens are—just keep tasting them. Drain the greens.
3. Warm the olive oil in a heavy, wide skillet or pot (non-stick works especially well). Add the onion and cook over medium heat with 1 teaspoon salt until the onion is soft and golden brown, about 12 minutes. Add the kale or collards, cabbage, garlic, parsley, and 2 more teaspoons salt. Cook over low heat with the pan covered until the vegetables are soft and the volume greatly reduced, about 15-20 minutes.
4. When the beans are done, add them, along with a cup or two or their cooking liquid, to the pot. Simmer until the greens are completely tender. Taste for salt and season with pepper. (You may have to add quite a bit of salt—kale and collards need a lot of salt, as do beans.) Save the rest of the bean broth for vegetable stock in soups and stews—just freeze it until you need it.
5. Toast the bread slices. Rub the toasts with a peeled clove of garlic. Spoon the beans and greens over the toast and serve, drizzled with a little olive oil, if desired.