Well I’m determined to learn how to make great bread, this is something I have never been good at but have a great appreciation for. We always had bread around our house growing up, sandwiches were a daily thing, buns with dinner was a must. There never was this gluten free kick that everyone seems to be on now. Bread was a central part of everyday meals. Bread has been the central part of peoples diets for generations but is very under appreciated now a days.
Now I’ve always been able to do basic loaves fairly well. You know, buy dry active yeast mix with water and sugar, add flour and mix to develop gluten. While these breads can be great the one that has always caught my eye has been sourdough, something about the crust and the depth of flavour draws me to it. Its not something that especially easy to do, but with some care you can learn to make these breads at home. All you need is a starter.
There are two ways to get your bread to rise, use bakers yeast, or use a natural starter. These starters take work and care for them to work but the results are far better in my opinion. I’ve been working on bread both ways for the past couple of months and usually do a loaf at home with my daughter every weekend.
These are some of the loaves we’ve managed to do some much better than others
Still a work in progress for sure, but good bread goes hand in hand with charcuterie and preserves and if I want to continue on with them I figure bread is just the next step. A big resource for me has been the Tartine bread book. Chad Robertson does a wonderful job with the bread he’s making and I wish I was closer to San Fran to go and try it out. The good news is Prairie Mill bakery here in Edmonton does a fantastic job as well. Owen has been a great supplier to our restaurant and his bread is unmatched in the city in my opinion. I am we his bread as a benchmark for my own as I work to get better at this. I finally have a natural starter going and a whole compliment of various flours to work with now and will be doing a lot more bread over the next few month.
I dont know why i keep ignoring this blog, i always say im too busy but there should always be a way to make time.
Anyways its been a fairly steady few months at the restaurant, we finally got ourselves a patio. Now if we can get the weather to cooperate we could be in for a great summer.
We’ve recently started to bring in some whole animals at the store which is exciting for me. I love the idea of uaing everything on an animal and it really gives us a chance to be creative. I have a nose to tail dinner coming up that i will definitely take some some photos of and share with everyone.
Our summer menu is getting pushed back to mid July, we decided it was time for a good refresh on the menu and it will take us a bit of time to get it together as the layout is changing as well as the content. As a chef im excited about this cause i always think change is good, and i can put a little bit more of my influence on the menu than i had before. So keep an eye out for it soon, and ill have some previews in my tweets in the next few weeks.
Well thats it for now sorry for ignoring everyone, ill try and get back to some more regular updates.
This is a little behind work is keeping me busy.
I recently went to the Chris Cosentino luncheon hosted at NAIT. While not a NAIT graduate myself, this school in my opinion is one of the best in the country at developing young talent. The fact that they can bring in a chef of Chris’ talents is awesome. He is definetly an inspiring chef, i follow him on twitter and read his book and i admire his creativity. Hopefully the students got lots of time with him and had a chance to pick his brain.
Dungeness crab, fregola, chilies and fennel
Acorn squash, stracciatella, and sage
Spring Lamb, anchovies, and mint
Bay leaf panna cotta, balsamic and black pepper
Signed hat from Chef Chris
So I’ve been making burgers in the alley for a while, which caught on really we’ll but I think it’s time to change it up a bit. While burgers are great, I need to change it up a bit and make it my own thing, so i’m gonna do some kick ass street food for the summer months. Basically like having a food truck, but stuck in an alley. I started today with some pork belly sandwiches.
braised pork belly with miso mayo, daikon slaw, and sriracha. I’ll have lots more to come.