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Posts Tagged ‘Evergreen Brickworks Slowfood Picnic 2011’

Roasted Garlic and Dehydrated Onion Savory Bread

Posted in Baking, Doughs and Pasta, tagged on October 4, 2011 | 2 Comments »

This is a dense bread that eats like a meal.  It would make an awful toast for jam but it’s lovely with fall and winter meals like soups, stews and chilli.  This is the recipe that we served our pickled garlic on for the Slowfood Picnic and fundraiser in 2011. Make sure to slice it [...]

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Lessons Learned from Brickworks Picnic 2011 – and Alum-azing

Posted in We`ve Hosted or Participated In, tagged on October 3, 2011 | 11 Comments »

We are thrilled to have completed our second Evergreen Slowfood Picnic.  This year was another jam-packed event and we’re excited at how well everything went this year. This years dish focused on savory – in short it was: Pickled garlic (in wine vinegar) Savory loaf (with roasted garlic, dehydrated green onion and umeboshi vinegar) Redehydrated leek [...]

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Brickworks Picnic 2011 – The Final Prep

Posted in We`ve Hosted or Participated In, tagged on October 1, 2011 | 1 Comment »

Today is going to be as hectic as the cold and blustery wind outside.  I can feel that there`s only 28 hours left before the event and it feels different from 2 hours ago when I knew there was 30.  Time found the accelerator. There`s lots of work for each of us left.  Dana`s got [...]

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Brickworks Picnic 2011: 2 Days and Counting

Posted in We`ve Hosted or Participated In, tagged on September 30, 2011 | 1 Comment »

I suppose the cool thing to do would be to state how calm I am about this coming weekend.  To act like I’ve been here before (which I actually have).  But the truth is it’s our second year cooking at the picnic, I’ve been done most of the preparation work for weeks and I am [...]

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Update on the Brickworks Picnic

Posted in Special Series, We`ve Hosted or Participated In, tagged on September 24, 2011 | 2 Comments »

This years picnic preparations are much different from last years experience.  We’ve pickled more than 30 pounds of garlic this year and have a bunch of dehydration behind us – all that’s left is deciding how to assemble everything together and determine if we are going to add anything else (cheese and/or a cracker were both debated [...]

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Pickled Garlic Lessons from 2011 – Preserving for 1,000 Update 3

Posted in Special Series, We`ve Hosted or Participated In, tagged on September 13, 2011 | 7 Comments »

If you haven’t heard of pickled garlic, you are missing out on something truly awesome. Many people don’t know the golden rule of Garlic (I learned it a few years back reading Anthony Bourdain) – the smaller it is chopped, the more bitter it becomes.  The larger, the sweeter.  Pickled garlic takes entire bulbs (with [...]

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Preserving for 1,000 – Update 2 – Dehydrated Salt and Vinegar Leek “Chips”

Posted in Dehydrating, tagged on September 12, 2011 | Leave a Comment »

There are always exceptions to every rule and many in this community provide the exception to the following 2 rules but the following paradox is on my mind and I see it so often when speaking with people about dehydrating food: Many Chefs/ Cooks don’t see drying food as cooking; many don’t get involved in [...]

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Preserving for 1,000 – Year 2 Begins

Posted in Updates, tagged on September 10, 2011 | 4 Comments »

I’ve been on the road since 10:00AM and am staring down 15% of my body weight in garlic that’s waiting to be peeled.  It’s an intimidating site. Welcome to the start of year 2 of “Preserving for 1,000″ (last years series starts at the bottom of this page and reads upwards for 10 pages and about [...]

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