Greetings!
I love May because we celebrate our mothers ~ and the farmer's market picks up steam ~ and we can finally grill outside comfortably. (The only downside is that my mother lives in South Africa, and my mother-in-law is in PA so we won't actually be with our mothers this year).
To get you ready for the grilling season, we have a few classes lined up to help you become a grilling pro. Check out our calendar for the classes or click here. To supplement the classes, we have some great new grilling books in so stop by and have a look at them when you're in the neighbourhood. And, for those of you that love barbecued ribs, we have the Steve Raichlen Rib Racks back in stock.
One other thought: if you're reading this newsletter prior to the arrival of your out-of-town guests, consider bringing them to a cooking class at In Good Taste to let them savour what Oregon's bounty has to offer. And, the best part is that you don't have to do the dishes!
Whatever your plans are for the month, may they be delicious and fun!
Barbara |
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Cinco de Mayo |
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Win a seat in a Cooking Class! 
Customers are always coming up with great ideas for recipes and product uses. If you have a fantastic recipe, or handy information about products that you bought at In Good Taste, share them with us by sending the recipe or information to Josie at jross@igtoregon.com. For each submission, you'll be entered to win a seat in an upcoming gourmet cooking class at In Good Taste. The first ten entries will automatically win a Food Network apron and SIGNED cookbook by the new Food Network star, Robin Miller. Your recipes, tips or other information may be chosen to appear on our blog. So head to the kitchen and start cooking! We look forward to hearing from you. |
Halen Môn smoked sea salt
Halen Môn is 100% natural Welsh Sea Salt, harvested from the fresh Atlantic Waters that surround the Isle of Anglesey - or Ynys Môn (pronounced unn-iss mon) as it is known in Welsh.
The smoked salt is crunchy, smoky and light, like large opaque snowflakes. It is smoked over Welsh oak chippings, which gives it a flavor profile that is complex without being overpowering.
It is perfect on poultry and fish, and as Josie found, over sautéed Yukon gold potatoes. She made these heavenly spuds to accompany some roasted chicken the other night, using the smoky salt.
Oaked Yukon Golds
4 Tablespoons butter
2 lbs Yukon gold potatoes, scrubbed and diced into ½ inch cubes
Halen Môn Sea Salt smoked over Welsh Oak
Melt the butter in a large sauté pan. Add the diced potatoes and cook over medium high heat, turning occasionally with a spatula. Cook until the potatoes are easily pierced with a fork and lightly golden brown, about 15 minutes. Remove from heat, sprinkle with sea salt and serve. |
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In Good Taste Cooking School - Finalist for International Award
In Good Taste Cooking School was chosen as one of three finalists for the prestigious International Association of Culinary Professionals (IACP) Avocational Cooking School award. Amazingly, two Oregon cooking schools were nominated as finalists: Cook's Pots and Tabletops in Eugene was also in the running.
The Avocational Cooking School Award is given to an IACP cooking school member that offers culinary education for food enthusiasts to increase their knowledge about food, refine their cooking skills, and learn new techniques.
"The IACP Awards of Excellence are presented each year to honor members whose achievements and unending pursuit of excellence embody the highest standard of the association. Candidates should have experience and thorough knowledge of the industry, should maintain high standards of ethical and moral behavior, and should show a continuing dedication to the culinary arts as a lifetime career."
In Good Taste is honored by the recognition and thankful to all of the wonderful chefs that have taught classes for us. (We're also so proud of our team that we could burst!) |
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What's New?
Minus 8 Vinegar
This delicious product is made from the juice of frozen grapes, hand picked at -8 degrees Celsius or colder. It is a unique, ultra premium North American vinegar. Similar in concept and production to the luscious ice wines from Ontario, the vinegar is the ultimate indulgence. Chef Cheryl Russell says, "totally decadent- a sin that you can't live without." If that doesn't tempt you, I don't know what will! The vinegar is less syrupy than aged balsamic, but has more body than red wine vinegar. The color is a delicate caramel with a hint of rose, and the aroma is more sweet than acidic. Although it would be complement any recipe, its qualities would be showcased best when drizzled over something like grilled pineapple or ripe peaches.
 "Pork and Sons"
by Stephane Reynaud
"It's 'food porn' at its best" says Pam Henderson, our retail manager. Author Stephan Reynaud is the grandson of a village butcher on the Ardeche plateau in France. He is the owner of Villa 9 Trois in Montreuil, near Paris. His highly regarded restaurant specializes in pork. 150 tasty and tempting recipes range from simple and common, like Studded Pork Tenderloin, to more complex, interesting recipes like Jugged Wild Boar with Spelt and Saffron Risotto. There are detailed explanations covering preparation and selection of all pork products, including those that are unusual, such as trotters and pig's ears. In addition to providing a list of retailers in the US and France, Reynaud suggests reasonable alternatives for those hard to find ingredients.
Onion Goggles
Say goodbye to tearing, stinging, irritated eyes when chopping, mincing, dicing or slicing onions and their relatives. Designed to eliminate a cook's exposure to the irritating vapors when handling onions, these goggles wear like glasses.The comfortable foam seal blocks out irritating onion vapors and the slightly tinted, fog-free lenses provide maximum clarity. Unisex design fits most face shapes but do not fit over glasses. Available in white, black and pink, they come with a protective storage case. Ryan wears them to ride his bicycle! |
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"Chef on Fire" Book Review  This month, Judith reviews chef Joseph Carey's latest cookbook.
As you may know, Chef Carey has recently moved to the Portland area, bringing with him his knowledge, talent and skills. We are delighted to have him here and look forward to all he has to teach us.
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Visit this food lover's paradise for the best selection of Pacific Northwest wines, local and imported specialty foods, fabulous cookware, great cookbooks, and a cooking experience to remember. |
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Sincerely,
Barbara Dawson
In Good Taste Cooking School
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Recipe: Lavender Shortbread
Take a few moments to prepare a simple and delicious shortbread cookie, studded with aromatic lavender, for your mother or grandmother. Rather than spending hours making an elaborate brunch this Mother's Day, have an elegant afternoon tea. Set out a pot of fragrant tea, accompanied by milk, sugar and an assortment of little cookies, like these shortbread. The cookies are just sweet enough without being cloying, and the unusual addition of lavender is a nice twist. If you are craving chocolate, try the Chocolate Dipped variation, a suggestion from one of our chefs, Ryan (see variation at end of recipe).
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Featured Chefs 
Cory Schreiber
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Ask the Chef
Q: I have All Clad products and recently used my 10 inch fry pan for the first time. I only used medium to low heat and now I have a rainbow like color of blue and purple on the pan. Why did this happen and can I get this off??? I am now worried the pan is permanently stained.
A: To answer this question, we turned to Jennifer Wells who knows everything there is to know about All Clad cookware. Here's her answer: "This rainbow effect is actually quite common in stainless steel cookware. Use Barkeeper's Friend to clean your pans. It's super easy and I recommend using this product each time you clean a pot or pan. Simply wet the pan, sprinkle in a little of the Barkeeper's Friend, add a squirt of dishwashing detergent and presto! Barkeeper's Friend is non-abrasive and it breaks down all the cooking oil in the pan leaving it sparkling clean. I have found that if I don't use Barkeeper's, I sometimes get an oily residue buildup on the pan, which forms a brown ring at the edge of the pan. This oil is sneaky and usually passes the "thumb test" (you know, where you rub your thumb along the pan to verify it's clean?).
The rainbow effect is not a problem and will not affect the performance of the cookware. All-Clad is guaranteed for life against warping and any manufacturing issues, and - rest assured - this is definitely not an issue.
If anyone needs to turn up the heat to sear meat, you can absolutely use a higher setting; just gently preheat the pan first by turning the heat to medium. If you need to get the pan hotter, go ahead and turn up the heat after preheating. Always preheat pans before adding oil or butter: it keeps the pan from sticking.
- Jennifer Wells |
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