This Week’s Bakery Bulletin
Wednesday, April 01, 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. You’ll also find recipes at the end of the newsletter—this week’s specials are especially for Easter time! You’re going to laugh when you read my unconventional (but by now, traditional) Easter recipes. Seriously—it’s what I make for dinner on Easter!
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, April 8
1. Side Street Espresso, 412 G Street, downtown: 8-11am
2. Tap Root Café, 1330 Huffman Road, across from Carrs: 3-6pm
NEW SOUTH-SIDE LOCATION, Starting in May
Tap Root Café will be changing locations soon—possibly moving downtown! We are very grateful to Tap Root for allowing us to deliver our bread there for these last two years—but we needed to find a new pickup location! Over the Rainbow Toys (12201 Industry Way, D5), right next to the Huffman Post Office, has graciously agreed to be our new pickup spot for bread (and Glacier Valley CSA produce boxes—more information below). May 13th will be the first date for the new pickup location at Over the Rainbow Toys, so I’ll keep you posted as we get closer to the transition.
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.
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
Alaskan potato pan loaf (100% whole wheat sourdough)
spent grain pan loaf (100% whole grain sourdough)
fresh rosemary hearth loaf (60% whole wheat sourdough)
Alaskan cheese & roasted garlic hearth loaf (60% whole wheat sourdough)
fruited almond holiday loaf (60% whole wheat sourdough)
recipe of the week
open-faced egg salad sandwiches
This is what I serve for Easter dinner, along with grilled asparagus and a green salad with hazelnut dressing and toasted hazelnuts. I can hear you laughing! It’s unconventional, but by now, traditional! Honestly, egg salad sandwiches are really what I serve for dinner on Easter! They are so good when you make egg salad with homemade mayonnaise (especially when you use extra-virgin olive oil). And of course I love to use up those colored hard-boiled eggs that our daughter Meredith has just mined out of snowdrifts, from under trees, and behind car tires. I think you’ll love this meal, whether you make it for Easter, or any time in the spring with great bundles of asparagus! It’s easy, too!
Of course, you can use mayonnaise from the store, and your egg salad will still be delicious. But if you want to make truly luscious egg salad, I recommend making your own mayonnaise; the olive oil really does make a difference! You can make it the day before and you’ll be all ready to mix it up with your Easter eggs. Isn’t it funny: egg salad is eggs mixed with an egg dressing!
2 teaspoons Dijon mustard
½ teaspoon sea salt or kosher salt (adjust to taste)
pinch of white pepper
1 cup mild extra-virgin olive oil, or a mixture of extra-virgin and regular olive oil
2 tablespoons fresh lemon juice or white wine vinegar
Combine the mustard, egg, salt and pepper in the bowl of a blender or food processor. With the motor running, add the olive oil in a slow, thin, steady stream. Process until the mixture starts to thicken. Stop when all the oil has been added and scrape down the sides. Then add the lemon juice a little at a time, combining well. Taste for salt and white pepper, and add more lemon juice if you like. Transfer the mayonnaise to a jar, cover tightly, and refrigerate for up to 5 days.
Perfectly Cooked Hard-Boiled Eggs
This method keeps the eggs from overcooking, and ensures a creamy yolk without that green ring around the outside of the yolk.
1 dozen eggs (or fewer)
In a heavy pot, cover raw eggs with cold water. Bring slowly to a boil over medium heat, and when the water starts to boil, let the eggs simmer gently for one minute. Turn the heat off, put the cover on the pot, and let it sit for 6 minutes. Then carefully pour the water off and run cold water over the eggs, draining and replacing the cold water until the water stays cold. I usually drain the water once, refill it partway with cold water, and then fill the pot with ice cubes.
The Egg Salad Sandwiches
Is it silly to include a recipe for such easy (and delicious) sandwiches? Maybe, but this is how I make them. I like to use up the hard boiled Easter eggs that cracked in the dyeing process, so the egg whites are crazed purple and bright pink. Makes it more festive, don’t you think?
12-18 perfectly cooked hard-boiled eggs (see previous recipe)
mayonnaise (see previous recipe, or use store-bought)
flat-leaved parsley, chopped fine
slices of whole-grain bread
Peel the eggs. If you’re interested in cutting down the saturated fat a little cut 4-6 of the eggs in half and discard the yolks. Chop all the eggs up into a bowl. Add mayonnaise to moisten nicely, including a couple of large dollops of mustard to your taste (I like quite a bit, but use your own judgment). Add freshly ground pepper, and if the mayonnaise and mustard didn’t add enough salt for you, add salt.
Toast the bread well and top each slice with lovely thick mounds of creamy egg salad. Dust with paprika and more pepper, then sprinkle lavishly with parsley. Eat with your hands or with a knife and fork.
This is so easy it’s almost embarrassing to call it a recipe, but since it’s so good, and you might not have discovered it yet, I’m including it here.
a pound or two of fresh asparagus (buy more than you think you could possibly eat)
extra-virgin olive oil
sea salt or kosher salt
1. Heat your grill to very hot.
2. Snap the ends off the bottoms of the asparagus, as close to the bottom of the stalk as they will still snap nicely. Toss them with olive oil and a sprinkling of salt.
3. Turn the grill heat down to medium. Grill the asparagus until they are nice and tender and have grill marks all around; about 9 minutes, turning them every 3 minutes or so.
4. Eat them right away or else eat them later at room temperature. Try not to eat them all right as they come off the grill, because you are likely to burn your tongue, and the rest of your family will be annoyed.
Tip: To keep your asparagus fresh when you get it home from the grocery store, cut about a half-inch off the bottom of the stalks, wrap a wet paper towel around the bottoms of the stalks, and stand them upright in an open plastic bag wrapped around their bottoms. Fasten the bag around the bottom of the stems with a rubber band.
green salad with hazelnut dressing and toasted hazelnuts
This is a very mild salad—intentionally so, because otherwise you can’t taste the hazelnut oil. You can get roasted hazelnut oil at Summit Spice & Tea Co. If you don’t feel like making a special trip, you can use toasted walnut oil and use toasted walnuts, instead. You can get Loriva toasted walnut oil at most grocery stores. (Don’t use refined nut oils—they won’t add any particular flavor to your dressing.)
Hazelnut Oil Vinaigrette
2 tablespoons sherry vinegar
2 shallots, finely diced (or substitute half a yellow onion)
sea salt or kosher salt and freshly-ground pepper
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons roasted hazelnut oil
2 tablespoons extra virgin olive oil
Combine the vinegar, shallots, and ¼ teaspoon salt in a bowl and let stand for 15 minutes. Stir in the mustard and honey, then add the oil in a thin stream while whisking. Whisk well until the dressing is thick and smooth. Taste and adjust the amount of vinegar, honey and salt.
bowlful of nice salad greens
½ cup hazelnuts
1. Preheat the oven to 350 degrees. Roast the hazelnuts until golden-brown and fragrant, about 15 minutes. After the nuts are toasted, you can rub off some of the loose skins in a kitchen towel if you want, but they won’t come completely clean—that’s OK. Chop the hazelnuts coarsely.
2. Toss the greens with dressing to your taste, and top the salad with toasted, chopped hazelnuts.