Sunday, June 19, 2011
Best of all, we got to play around with a new flavor: lavender. I'm excited to serve this one at Mountainside farms in July so I decided to get the concept started a little early. I added lavender syrup to the whipped cream today (I'll add more next time! It was almost undetectable!) and some ground up lavender buds to sugar. Here's the shot from our menu:
Flavor is comprised of taste and smell, and I love getting a full nose of flavor before I take a bite. In fact, this is one of the best parts of making fresh lemon curd in the morning at Orenco. The sharp lemon zest scent even carries across a parking space to where the Gyro people set up. Cooking anything you get hit with these full flavors, as strong as they can be. Think of the power of raw onions. The trick is taming down the noise of the food and presenting it in the best form for the eater. For lavender, I think we nailed it. Sweet and light, this crepe had a delicate punch like you get from smelling uncut, fresh lavender under the hot sun (from a few inches back!)
What ingredient flavors do you like to smell when you're cooking? Tell me in the comments!
Thursday, June 16, 2011
In her book, Hagman devotes a paragraph to describe each common gf flour. She also includes a chart that provides percent carbs, protein, fat, and fiber of these flours. The next hundred pages are her recipes, which I didn't particularly need since none of them were crepes or pancakes... Washington County library has 2 copies of her book, but I do plan on photocopying these essential pages and not hogging my copy on endless renewals. You can also find this information if you look up each flour individually. But, yuck. Get the book.
I didn't use any of Hagman's mixes undoctored (the true recipe emerges when you open your cupboards, always). But I did appreciate that she included 4 flour mix suggestions: All purpose gf, featherlight, light bean flour, and 4 bean flour. I didn't have any garfava bean flour on hand, so I played with what I had and combined it with Gluten-free Girl's recipe for crepes.
The key to the gf-problem for crepes is there, on her blog. She advises you to be creative (yay!) and keep a 70/30 ratio of flour. 7 parts whole grains to 3 parts starches. Yep, I was doing it the other way around because the inexpensive gf flours are the starches (potato starch, tapioca flour, white rice flour). Thin, fine crepes need a heavy protein content to be flexible and strong. Oh, and use a LOT of brown rice flour because it's tasty.
Choose 700 grams of any combination of the following flours:
Sweet Brown Rice
And then throw in 300 grams of any combination of the following:
White Rice Flour
Before you know it, you'll have perfect crepes without wheat flour.
Wednesday, June 1, 2011
But my heart and soul is still in the food.. That's what really counts here, right? Well, you can look forward to a menu that has all the tasty staples of last year, plus a new feature: the crepe of the week. This will give me, the chef, some flexibility to be creative. I heard some tasty suggestions last year, and many ideas of my own for new flavors. Some were: goat cheese, figs, honey, and nuts. I can tell you right now I'd love a crepe with ALL 4 of those ingredients. Maybe we'll try it someday? As for now, this is the working draft:
+crepe of the week
coco banane 6
rose strawberry 6
Orange Marmelade 5
sugar + fruit 5
strawberry citron 6
+crepe of the week
What do you think? Are there any flavors that you want to see on our menu?
Wednesday, February 16, 2011
Our new bike trailer will be ready on Monday!!!
Friday, December 3, 2010
Hello again! If you picked up my card at the Hillsboro Holiday market, then please click the apron to continue browsing my crafts for sale.
Holiday Market Schedule for Saturday, Dec 4th
2:00 Market Opens - Mayor's Parade, Visit with Santa begins
2-4:00 Visit with Santa continues, Gayle Ritt singing
4-6:00 Radio Disney takes over in the Plaza
5:30 Mayor's tree-lighting
6:00-7:00 Gayle Ritt singing
7:00 Market Closes
Friday, September 17, 2010
This is the best umbrella ever...
So the announcement is that there are just 2 more weeks to go with the Orenco Sunday market. Looks like at least this Sunday will be raining cats and dogs, but nothing Katelan and I can't handle. It'll feel like we came full circle because our first day in June was absolutely pouring. We'll still have the new peach crepes and all the usuals!
Friday, August 13, 2010
(Those pans were still pretty hot when we took the pic! yow!)
As of the beginning of August, Katelan snuck away to travel the world (you go, girl!) and been replaced by my lovely friend Lori for the time being. Lori knows the food cart drill from the Elephant Garlic festival a few years back, loves cycling as much as I do, and has a knack for looking into your eyes and suggesting a crêpe you'll love.
The new, seasonal Sacrebleu crêpe was a hit last Wednesday with sweetened sour cream and marionberry sauce as the perfect pairing for fresh blueberries.
Another new thing is our flag banner--isn't it great? I got the idea from a trend cropping up on Etsy.