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2011-01-04 13:23:15 UTC
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Stumptown Savoury: new traditional home cooking
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Ragù di Peperoni e Pomodori (Roasted Pepper and Tomato Ragu)January 4, 2011 · View Comments

I really enjoy good food, but I don’t necessarily want to spend all day every day slaving over a hot stove. Having a Ragù di Peperoni e Pomodori sitting in the refrigerator means I can have the flavor of hours of cooking in just a few minutes. Read more…

Categories: dairy-free, gluten-free, mother recipe, pantry, sauce, vegan, vegetarian
Tagged: dairy-free, gluten-free, mother recipe, pantry, sauce, vegan, vegetarian

Cultivator SoupDecember 31, 2010 · View Comments

Back in the 80?s I was Pastry Chef at The Winchester Inn in Ashland, Oregon. Among my duties was soupmaking, and over the years I worked there I must have made more than a thousand pots of soup, including several hundred batches of a deceptively simple soup called Cultivator. I may not have remembered the precise recipe, but I’ve certainly remembered the main ingredients and the spirit of the soup. Read more…

Categories: dairy-free, gluten-free, soup, stock, technique, vegan, vegetarian
Tagged: dairy-free, gluten-free, soup, stock, technique, vegan, vegetarian

Forest Mushroom SoupDecember 28, 2010 · View Comments

Recently I attended a Holiday Meal event at an upscale restaurant that started with a Forest Mushroom Soup. Or so they claimed. It was a tan-colored insipid broth with a few bits vaguely recognizable as “mushroom” floating in it. I put away my business cards so no one would ask me for an opinion. Here’s what I expected when I read “Forest Mushroom Soup” on the menu. Read more…

Categories: mushroom, soup, vegan, vegetarian
Tagged: mushroom, soup, vegan, vegetarian

Christmas Hot ChocolateDecember 25, 2010 · View Comments

Christmas morning, fresh snow on the ground. Is there a better time for hot chocolate? I think not. Here’s what I made this Christmas morning while admiring the fresh snow.
Hot Chocolate
½ cup half-and-half
1½ cups whole milk, ½ cup reserved
2 teaspoons unsweetened cocoa powder
½ teaspoon Mexican vanilla extract
¼ teaspoon ground cinnamon
2 oz shaved chocolate
1 teaspoon Chambord
Mix the half-and-half with 1 cup whole milk in a small saucepan and set over gentle heat. Meanwhile, whisk the cocoa powder into the reserved ½ cup cold whole milk, then add the vanilla and cinnamon. When the heated milk is drinking hot, whisk in the reserved mixture. Add the shaved chocolate and “correct” with the Chambord. If there are many small ones around, add more Chambord to the adult portions.
Fröhliche Weihnachten. Buon Natale. Joyeux Noël. ????. Feliz Navidad. ?????????????????????. ????????. Merry Christmas!

Categories: chocolate
Tagged: chocolate

Pain au LevainDecember 24, 2010 · View Comments

Bread and Wine is a wonderful novel by Ignazio Silone, and sometimes I think it would make a good name for my blog. Or maybe it should be Bread and Soup and Wine because I consume a fair amount of each. Anyway, here’s another excellent bread from Peter Reinhart’s Artisan Breads Every Day, ever so slightly modified. Read more…

Categories: baking, bread
Tagged: baking, bread

Pumpkin, Bacon, Leek, and White Bean SoupDecember 21, 2010 · View Comments

Some things are just too easy.
I’ve been re-reading Fergus Henderson’s books (The Whole Beast: Nose to Tail Eating and Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook). If you haven’t read his work, it’s humorous and full of wonderful kitchen wisdom. I particularly enjoy his style of recipe writing.
Anyway, he published a recipe for Pumpkin and Bacon soup, and as you may recall from last time I have a large quantity of savory pumpkin purée needing to be used. Unfortunately, his recipe calls for raw pumpkin, but pumpkin and bacon seemed too good an idea to pass up, so I made up my own soup. Read more…

Categories: soup
Tagged: soup

Pumpkin-Parmesan SauceDecember 17, 2010 · View Comments

The first time I saw Pumpkin Parmesan Sauce I thought it sounded awful. I couldn’t imagine the combination. So I tasted it. Wow, instant addiction! Just a few days ago, the neighbors gave us an extra pumpkin. Read more…

Categories: entrée, sauce, soffritto, technique
Tagged: entrée, sauce, soffritto, technique

Panettone and a GiveawayDecember 15, 2010 · View Comments

Panettone is a well-known Christmas treat from Milan, although it is available and eaten year-round. The commercial panettone I’ve had comes in a large tin, and although tasty, is a bit dry. The homemade version from Peter Reinhart’s Artisan Breads Every Day is anything but dry, and very tasty indeed. It’s also a lot of work. Read more…

Categories: baking, bread
Tagged: baking, bread

Eleven Grain Sandwich BreadDecember 11, 2010 · View Comments

Bread, for me, truly is the staff of life. Meals feel incomplete without some sort of bread, and a good bread makes a complete meal by itself. I love baguettes and focacce, boules and rolls. All those are wonderful right up to the moment I crave a good PB&J, and that’s when I need sandwich bread. Read more…

Categories: baking, bread
Tagged: baking, bread

Growing MushroomsDecember 9, 2010 · View Comments

Earlier this week I attended a mushroom-growing workshop in Knoxville, led by Bob Hess, owner of Everything Mushrooms. I’ve thought about growing mushrooms, but it always seemed to require significant investment in science lab equipment. Mushroom spawn plugs looked to be easier, but because of what I’d read I thought it might be difficult as well. When the opportunity to attend a workshop came up I jumped at it.
It turns out to be really quite easy. You need two tools: a drill and a hammer. You’ll need plug spawn, of course, and a log. The log seems to be the most important component other than the plug spawn. It must be hardwood, preferably white oak, and freshly cut (which means aged a month or two until the sap stops running); no old logs off the ground. The log should be 4-6 inches in diameter, and 2 feet long or so (or as long as you want bearing in mind you have to be able to move the thing). Read more…

Categories: gardening, mushroom, permaculture
Tagged: gardening, mushroom, permaculture

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About Me
My name is Gareth Mark, and I live in Portland, Oregon Hampton, Tennessee. I've been a line cook a few times and worked several years as a pastry chef.
I've been cooking for more than fifty years, and in that time I've learned three truths. The first is that all fires on the cooktop should be put out with a lid. The fireman who explained that to a nine-year-old budding chef was really quite understanding.
The second is that proper technique is absolutely fundamental. Good technique makes everything possible and will help overcome the inevitable mistakes.
The third is that knowing mother recipes and ratios will give you virtually limitless freedom to create.

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