This Week’s Bakery Bulletin

Wednesday, April 29, 2009

Issue #20

Hello!!



PLEASE NOTE: From now on, if you have usually picked up your bread at Tap Root Café, you’ll pick up your bread at OVER THE RAINBOW TOYS (12201 Industry Way, D5), right next to the Huffman Post Office.

We’re taking the first week of May off, but we’ll be baking again for May 13th. You can place your order now, if you like!

Thanks very much 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, and a couple of variations of a recipe for a very easy, very yummy pasta dish that will go especially nicely with the Alaskan Cheese & Roasted Garlic Bread. If you warm this bread up in the oven or the toaster, it’s like a cross between a toasted cheese sandwich and garlic bread!

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).

In case you can’t make the website work, you can always email me at: .(JavaScript must be enabled to view this email address), or call me at 677-3712.

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, May 13
1.  Side Street Espresso, 412 G Street, downtown: 8-11am
2.  Over the Rainbow Toys, 12201 Industry Way, D5, next to the Huffman Post Office: 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.

Alison’s blog
If you’d like more savory and healthful recipes, you can find lots more of them on my blog about cooking and eating local food: Alison’s Lunch. You can even sign up for my blog posts (about local food, cooking, and recipes) to be delivered to your email! .(JavaScript must be enabled to view this email address) if you have trouble signing up, and I can help you.

GLACIER VALLEY FARM COMMUNITY SUPPORTED AGRICULTURE (CSA)
It’s the only year-round program featuring local Alaskan produce! 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 my delicious, healthy recipes tailored to the week’s vegetables. [$35/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 website for more information!

featured bread this week

spent grain pan loaf (100% whole grain sourdough)
golden maize pan loaf (100% whole grain sourdough)
raisin & pecan pan loaf (100% whole wheat sourdough)
fresh rosemary hearth loaf (60% whole wheat sourdough)
Alaskan cheese & roasted garlic hearth loaf (60% whole wheat sourdough)

recipe of the week

Penne With Creamy Vodka Sauce, Two Ways

The dish is so easy to make, and so lightly spiced and lovely, I really think you’re going to love it. You can’t taste the vodka—it just adds flavor complexity to the dish, but you could leave it out if you don’t have any hanging around in your cupboard.

I like a lot of sauce on my pasta (to make my pasta nice and soupy, to eat with a spoon, and to sop up with hot, crusty bread), so this recipe isn’t exactly authentically Italian… If you like a light coating of sauce to your pasta, double the pasta.

I’m giving you two versions of this recipe—one relying on heavy cream to add body and richness to the sauce, and one using raw almonds that you grind in your blender into a smooth cream. I love both versions, but I am more likely to have raw almonds hanging around the house than heavy cream. Since this dish is one of those that can otherwise be prepared just using pantry staples (I just leave out the parsley if I don’t have any), the last thing I want to be doing is running to the grocery store to buy a carton of cream. Since nuts are probably a healthier option than cream, that’s another reason to try the almond version. Try both ways and see what you think!

Version 1: with Cream

The first version of this recipe is based on one from Patricia Wells’ Trattoria. You could use any shape pasta you like, but the penne is a nice choice. I’ve used macaroni, too, in a pinch.

2 tablespoons olive oil
8 garlic cloves, minced
½ teaspoon red pepper flakes
sea salt or kosher salt
two 28-ounce cans whole tomatoes in juice, or two 28-ounce cans crushed tomatoes
¼ cup vodka
1 pound penne pasta, or other similar shape (I like to use whole wheat, especially DeCecco or Ronzoni)
1 cup heavy cream
¼ cup fresh flat-leaf parsley, chopped coarsely

1. Put the oil in a large pan over medium-low heat and while the oil is still cool, add the garlic and red pepper flakes. Stir as the pan heats up, cooking gently for 2-3 minutes until the garlic is golden and fragrant, but not browned.
2. If using whole tomatoes, chop them finely and add them, and their juice, to the garlic. If using crushed, add them directly from the can. Add ½ teaspoon salt, stir to blend, and bring to a boil. Simmer about 15 minutes, until the sauce begins to thicken. Taste for salt.
3. Meanwhile, bring a large pot of water to a boil. Salt the water and add the penne, stirring to prevent the pasta from sticking. Cook until tender but with a little firmness to the bite. Drain thoroughly.
4. Add the drained pasta to the pan of tomato sauce and toss to coat. Add the vodka, toss again, then add the cream and toss. Cover, reduce the heat to low, and let rest for 1 or 2 minutes to let the pasta absorb some of the sauce. Add the parsley and toss again. Transfer to warmed shallow bowls and serve immediately. Cheese is not necessary with this dish, nor is it traditionally served with this pasta (according to Patricia Wells).

Version 2: with Almond Cream

The second version of this recipe is based on one from Veganomicon, adapted to match Patricia Wells’ recipe on the previous page. Don’t let its vegan roots keep you from trying it! I cooked it up on the recommendation of my friend Colleen, and she was right—it’s fantastic! You don’t taste the almonds, but they impart a creaminess and richness to the tomato sauce that I really love. It reminds me of adding a really smooth ricotta to the sauce. And I don’t have to go grocery shopping to make it!

When I used the full amount of almonds called for in the recipe (an entire cup), I found it very rich—probably more than I would use next time I make it. I’ll try it again using half that amount of nuts at first, to see if that’s creamy enough. I’d suggest starting with the smaller amount, then blendering up more almond cream as you like.

2 tablespoons olive oil
8 garlic cloves, minced
½ teaspoon red pepper flakes
sea salt or kosher salt
two 28-ounce cans whole tomatoes in juice, or two-28 ounce cans crushed tomatoes
¼ cup vodka
1 pound penne pasta, or other similar shape (I like to use whole wheat, especially DeCecco or Ronzoni)
½ - 1 cup raw almonds
¼ cup fresh flat-leaf parsley, chopped coarsely

1. Put the oil in a large pan over medium-low heat and while the oil is still cool, add the garlic and red pepper flakes. Stir as the pan heats up, cooking gently for 2-3 minutes until the garlic is golden and fragrant, but not browned.
2. If using whole tomatoes, chop them finely and add them, and their juice, to the garlic. If using crushed, add them directly from the can. Add ½ teaspoon salt, stir to blend, and bring to a boil. Simmer about 15-20 minutes, until the sauce begins to thicken.
3. Meanwhile, bring a large pot of water to a boil. Salt the water and add the penne, stirring to prevent the pasta from sticking. Cook until tender but with a little firmness to the bite. Make sure to save plenty of extra pasta cooking water when you drain the pasta, for the almond cream.
4. While the pasta is cooking, put the almonds into a blender jar and pulse into bits. Then, while the blender is running, slowly pour in plenty of hot pasta cooking water (at least equal to the amount of almonds, maybe more) to let the blender liquefy the mixture into a very smooth cream. Add the almond cream and the vodka to the tomato mixture after it’s cooked for 15-20 minutes. Taste for salt.
5. Drain the pasta thoroughly. Add the drained pasta to the pan of tomato sauce and toss to coat. Transfer to warmed shallow bowls, garnish with parsley, and serve immediately. Cheese is not necessary with this dish; it’s rich enough without it.

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