UPDATED! Due to high demand, Carol Fenster’s class “One Dough Does It All” will be offered on both Tuesday, September 11th and Wednesday, September 12th. Call 503-654-3215 x 208 to register.

Now that our hottest months are behind us, the Bob’s Red Mill Cooking School is in full swing again. Check out these great classes for September. Call 503-654-3215 x 208 to register.

“One Dough Does It All” Gluten Free Bread Baking with Carol Fenster!
Tuesday, September 11, 2012 and
Wednesday, September 12
5:00-7:00 p.m.
Class fee $60.00

Time is precious, so maximize your kitchen time with easy, versatile bread doughs that have many uses. One dough can be made into sandwich bread, Focaccia (Italian flatbread) or dinner rolls… just by making some minor tweaks. Another simple dough makes fabulous pizza for easy suppers or flavorful breadsticks for dipping into herbed oil or Italian marinara sauce. Cookbook author Carol Fenster will take you through the  steps of [1] how to make the basic dough using her versatile, time-saving gluten-free flour blend; [2] how to refrigerate the dough for a few days to improve flavor and texture (the secret of many artisanal bakers); and [3] tips for shaping the soft, sticky dough for best results.  Her recipes include: Basic Sandwich Bread, Italian Focaccia, Easy Dinner Rolls, Pizza, and Breadsticks.

Healthy Baking with Robin Asbell!
Thursday, September 20, 2012
5:00-7:00 p.m.
Class fee $50.00

Master plant-based baking, and learn about the benefits of using whole grains, natural sweeteners and real food in your desserts, with Robin Asbell. The author of Big Vegan, and the new Sweet and Easy Vegan Treats brings her vegan baking expertise to share.  Her recipes include: Coconut Banana Granola, Hazelnut Olive Oil Cupcakes with Hazelnut Frosting, Coconut Almond Chocolate Chip Cookies, Fresh Pineapple Upside Down Cake, Cinnamon Crunch Stuffed Bundt Cake, Raspberry Tart with Cashew Cream. Treats everyone will enjoy!

Wheat Wonderful Wheat with Amelia Hard!
Thursday, September 27, 2012
5:00-7:00 p.m.
Class fee $50.00

Popular Chef Amelia Hard has come up with another class focused on a single grain: wheat. The most important staple grain for a majority of the world’s population, wheat products are the basis of a marvelous array of delicious, healthful dishes. We’ll begin by sampling a delightful Wheat Berry Waldorf Salad with a lively citrus vinaigrette. Then a hearty Italian Spelt and Bean Soup, perfect for fall and winter, served with a super-easy Quick Whole Wheat and Molasses Bread. Next Amelia will show you how to make a fabulous homemade whole wheat pasta, Herbed Whole Wheat Spaetzle. Then a zesty middle-Eastern dish, Whole Wheat Pearl Couscous with Olives and Quick-Preserved Lemon. The very special dessert will be Ravani, a Greek cake soaked in a luscious orange syrup. An additional recipe will be Toasted Bulgur Salad.

Tis’ the season of summer for Polenta Marionberry Cake. Here at the Whole Grain Store they are going fast! Great for picnics, parties or tonight’s dessert! Add a side of ice cream, coconut or whipped cream, yum. They will only be available through June, so hurry in or make one at home with the recipe below. My only advice for this recipe is to, mix the glaze while the cake is in the oven and pour over the cake when it is still hot. This helps the glaze spread more evenly and soak into the cake. Not only does the lemon glaze add a delicately tangy zing to this cake, it also holds in the moisture. Hope to see you soon and Happy Baking!

Marionberry Lemon Polenta Cake & Cupcakes

INGREDIENTS:

• 2 cups Unbleached White Flour
• 6 Tbsp Corn Grits/Polenta
• 1/2 tsp Salt
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 cup Sugar
• 1/2 cup Oil
• 1-1/3 cup Buttermilk
• 2 Eggs
• Zest of 1 Lemon
• 1-1/2 cups Marionberries

Glaze:                   

• 3-4 Tbsp Lemon Juice
• 2 cups Powdered Sugar

DIRECTIONS:

1. Whisk wet ingredients and sugar together in medium metal bowl.
2. Add dry ingredients.
3. Fold in lemon zest.
4. Scoop into oiled cake pan and drop marionberries on top. If making cupcakes, line muffin pan with paper liners.
5. Bake at 350 for 40-45 minutes for cake, 15-20 minutes for cupcakes or until toothpick inserted into the center comes out clean.
6. Whisk together lemon juice and powdered sugar for the glaze.
7. When cake has cooled completely, pour glaze over cake.

YIELD: 1 9-inch cake or 1 dozen cupcakes

I know many of you aren’t anywhere near Portland, Oregon, but if you should find yourself in our neck of the woods this summer (or anytime really), we’d love to give you a tour of our mill. We’re technically in Milwaukie, Oregon, which is a darling little town about 15 minutes south of Portland. (Click here for directions.)

Our mill is open for public tours Monday through Friday starting at 10 am. Tours typically last about 90 minutes and consist of a video, hands-on grain display, old mill equipment (including our first set of mill stones) and a window tour that shows you how our products are milled and packaged. You almost always get to see Bob and sometimes he will even play you a piano ditty on one of his two mill pianos (yes, we have TWO pianos in our mill). It is a great tour for kids and adults alike, and our amazing tour guide, Christie, will leave you all jazzed up about whole grains. She probably knows more fun facts about our company than even Bob himself!

We recently opened our cute little The Mill Store (seen above) that sells great memorabilia and other Bob’s Red Mill must-haves in case you need a souvenir to take home with you. If you have time, after the tour, we recommend a visit to our Whole Grain Store for lunch. The store serves breakfast and lunch until 3 pm and carries our full line of products (many available in bulk), as well as other special regional items.

Got a group of 10 or more? Call Christie at 971-212-1180 to let her know your group is coming and/or schedule a special tour.

Just can’t make it to a tour, but would like to see a little behind-the-scenes? Check out this video of our manufacturing facility and see what all the fuss is about!

We hope to see you soon!

Global Flatbreads with Ivy Manning!
Thursday, June 7, 2012 5:00-7:00 p.m.  
 Class fee $40.00

Flatbreads are a staple all over the world, and their shape means they are a quick, delicious way to feed your family. Join cookbook author Ivy Manning for a tour of the globe through flatbread in this fun class.  Her recipes include: Ethiopian Teff Flatbreads with Spiced Red Lentil Stew, Indian Yogurt Naan Breads with Citrus Curry Butter, Mexican Corn Tortillas with Smoky Black Bean Dip, and Caramelized Onion-Rosemary Focaccia.

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Chef Dan Brophy is a Certified Executive Chef and Master Gardener and one of our favorite instructors at Bob's Red Mill. Photo courtesy of Michelle Abendschan.

Healthy, Delicious, Vegetarian Picnic with Chef Dan Brophy!
Thursday, June 14, 2012 5:00-7:00 p.m.
Class fee $40.00

Can’t picture a picnic without fried chicken? Chef Dan Brophy will take you through the steps of putting together a menu and whipping up some garden fresh recipes including Whole Grain Bread Sticks with Three Dips (White Bean Dip, Edamane Hummus, Roasted Garlic Yogurt Cheese). Love quinoa? Have you tried Quinoa Tabbouleh? Fresh mouthwatering Strawberry Basil Salad and Garbanzo Salad with Feta and Olives. Spiced Nuts and a Whole Grain Fig Bar round out the menu. Fun that your family and friends will love you for.

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Amazing Amaranth with Anjali Wynkoop!
Thursday, June 21, 2012 5:00-7:00 p.m.
Class fee $40.00

Come enjoy and appreciate this food plant native to North America, known around the world for it’s nutrient-rich grain and greens. Together with Chef Anjali, taste your way through these amaranth dishes.  Her recipes include; Amaranth Canapés with Fresh and Spicy Amaranth Greens, Cheese Stuffed Amaranth Bread, Chicken in Amaranth Mole, Puffed Amaranth and Pumpkin Seed Squares. Also learn tips on how to use amaranth in gluten free cooking.

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Nutrition for Health and Vitality with Alison Ozgur, R.D!
Thursday, June 28, 2012 5:00–7:00 p.m.
Class fee $40.00

Do you want to feel great, have increased energy, and achieve optimal health?  Nutritional choices play a huge role in the cause of many diseases. Join Alison Ozgur, registered dietitian and author as she shares important nutrition tips for weight control, disease prevention, and optimal health. This class will consist of a lecture and cooking demonstration combo. Alison’s recipes will include:  Whole Grain Energy Bars, Breakfast Power Yogurt, Acorn Squash with Pesto Quinoa, Chopped Vegetable Quinoa Salad, Lentil Loaf, and Vegetarian Chili.

One of the items on special this month on our website and at the Bob’s Red Mill Whole Grain Store is Organic Coconut Flour. The bakery whipped up these Cheese Crisps to celebrate this special flour. They are delicious bite-size cheddar, coconut flour crackers, specked with brown flaxseeds for an extra crunch. If you can’t get by our store to pick some up, here’s the recipe so you can make them at home. Not sure what to do with coconut flour? Check out our great collection of recipes featuring this unique, gluten free ingredient.

Cheese Crisps

Ingredients:

• ½ cup Bob’s Red Mill Coconut Flour
• ½ cup Bob’s Red Mill Brown Rice Flour
• ¼ tsp Salt
• ¼ cup Butter (melted)
• 1 Egg
• 2 Tbsp Water
• 3 cups Sharp Cheddar Cheese, shredded
• 2 Tbsp Bob’s Red Mill Flaxseeds

Directions:

Heat convection oven to 250°F (275°F for conventional oven).

In a food processor blend all ingredients except flaxseeds together.

Once dough comes together, mix in flaxseeds and turn out onto floured surface.

Roll to desired thickness and cut into bite size pieces. We suggest 1/16-inch thickness.

Distribute pieces onto a parchment covered cookie sheet.

Bake for 20 minutes turning in at 10 minutes (25 minutes for conventional oven, turning at 12 minutes). Crackers will be brown and hard when done.

Yield: 50 bite size crackers

L-M-N-O PIZZA with David Kobos!
Thursday, May 10, 2012
5:00-7:00 p.m.
Class fee $40.00

A perfect crust is the backbone of every pizza.  David Kobos, owner of Kobos Coffee will take you through the steps of making great crusts and producing artisan quality pizzas at a fraction of the cost of those in the fancy pizza shops.  You’ll learn how to make spectacular sauces and where to purchase the freshest and best ingredients for your pizzas.  David’s recipes will include: Chicago Style, Vegetarian, and Traditional Sicilian Style pizzas with variations to please the palate.

A Spring Study in Beans with Cory Schrieber!
Thursday, May 24, 2012
5:00-7:00 p.m.
Class fee $40.00

Chef Cory Schreiber approaches Bob’s Red Mill bean based products and creates new recipes for a late spring menu. From a rustic bean soup with fresh peas, to a classic Spanish chickpea skillet bread with fresh fava bean puree with mint, to black bean cakes finishing with a rendition of a Rustic Fruit Dessert shortcake recipes using soy flour. His recipes include: Cannellini Bean Soup with garlic toast, fresh peas and Parmesan, Garbanzo Bean Flatbread with Fava Bean Puree, Black Bean Cakes with salsa verde and sour cream with roasted asparagus, and Soy Flour Biscuits with Raw Rhubarb Citrus Compote.

Dr Jean Layton

Gluten Free Baking with Dr. Jean Layton!
Thursday, May 31, 2012
5:00-7:00 p.m.   
Class fee $45.00

Have you been frustrated that your gluten-free goodies have been less than stellar? Using a simple way of measuring for perfect results every time join Dr. Jean Layton co-author of Gluten-Free Baking for Dummies for  tantalizing and tempting baked treats.  Her recipes include: Crunchy Hazelnut Biscotti- twice baked cookies that are perfect with a cup of tea, Maple Walnut Tea Scones- using no sugar, just pure maple syrup for sweetening, Sweet Potato Biscuits that use sweet potato puree for tenderness and flavor, allowing the biscuits to be lower in fat and higher in antioxidants, Cranberry Orange Muffins, this vegan muffin is the perfect quick breakfast treat, Lemon Poppyseed Cupcakes with a sweet lemon glaze, and Perfect Pancakes. Bring your gluten free baking questions, Dr. Jean loves to share her 6 years of experience with gluten-free thriving.

Chef Amelia Hard teaches at our cooking school frequently- join her in April for Remarkable Rice. Photo courtesy of Michelle Abendschan.

Remarkable Rice with Chef Amelia Hard!
Thursday, April 5, 2012 • 5:00-7:00 p.m.
Class Fee $40.00

Popular Chef Amelia Hard is back with another class focused on a single grain: rice. We’ll begin by sampling rice-paper Salad Rolls fi lled with soy-sauce-baked tofu. Then you’ll learn step-by-step how to make a classic Italian risotto with Arborio rice – a delicious Risotto with Seasonal Greens. Other recipes will include leftover risotto – Mushroom Risotto Cakes, Vietnamese Rice-Noodle Salad, Turkish-inspired Rice Pilaf with Nuts and Cinnamon, and Coconut Brown Rice Pudding made with brown sweet rice.

Hands-on Pie Baking with Dan Allen!
Thursday, April 12, 2012 • 5:00-7:00 p.m.
Class Fee: $50.00

Dan Allen, owner of Cricket Café will help demystify your pie baking dilemmas. In this hands-on class Dan will focus on Sweet Apple Pie with a foolproof and whole wheat crust that envelopes a one-of-a-kind unique apple filling. He will provide you with baking tips to make even the beginner baker successful. His recipes with include: Hand Pie variations – a flaky hand pie perfect for packed lunches, picnics, or anytime and fi lling choices from savory to sweet, Brown-Butter Pear and Lemon Curd Tart, Butter Brickle Banana Cream with a Toasted Coconut Crust, Blueberry and Lemon Cloud Tartlets, and Missouri Mud Pie. Everyone will leave class with their own apple pie (using a whole wheat crust) to bake at home!

Supplies to Bring: Apron, wash cloth, 9 inch glass or ceramic pie plate, medium size mixing bowl, rubber spatula or wooden spoon, pastry cutter, bench knife and rolling pin.

New to Gluten Free with Lori Sobelson!
Thursday, April 19, 2012 • 5:00-6:30 p.m.
Class Fee: $25.00

Are you new to the gluten free lifestyle? Do you feel overwhelmed not knowing what is safe to eat, what products to buy, how to bake without using gluten fl ours? In this class Lori Sobelson, Director of Community Outreach with Bob’s Red Mill will walk you through the basic steps of converting to a gluten free lifestyle. We will discuss what it means to live a gluten free lifestyle, talk about brands you can trust, sample gluten free baked goods made from Bob’s Red Mill gluten free mixes as well as learn tips that will make your new menu planning easier. You’ll leave with a recipe packet and a better understanding of all that’s available to make your new lifestyle easy to adapt to and worth the change!
*This class is specifically designed for those who are new to gluten free. It is an informational class only; no cooking demonstration will be given.

 Spectacular Spring Salads with Laura B. Russell!
Thursday, April 26, 2012 • 5:00-7:00 p.m.
Class Fee $40.00

Join food writer and cookbook author Laura Russell as she incorporates grains, beans, and lentils into spectacular spring salads. Many are main-dish worthy, such as Quinoa Salad with Chicken and Grapes, Wild Rice Salad with Smoked Trout and Lemony Dill Vinaigrette, and Cannellini Bean Salad with Tuna and Watercress. The others, Lentils Vinaigrette with Toasted Almonds, Tropical Rice Salad with Mango, Avocado, and Cilantro, and Buckwheat Salad with Roasted Asparagus, can be served as side dishes or light main dishes. We’ll talk about cooking grains and beans, making homemade dressings, and ideas for varying the recipes as well. All of the salads in this class are gluten free.

In honor of National Chocolate Chip Cookie Week, here is a customer favorite at our Whole Grain Store. It’s a simple adaption from our Gluten Free Chocolate Chip Cookie Mix. Enjoy!

Over the past couple of months we have experimented with selling our Wheat Free cookies in six packs. Not only have we been selling out, but customers are asking for recipes! Lucky for you this cookie is simple, quick to make and keeps very well. Following, is our best selling Wheat Free Peanut Butter Chocolate Chip Cookie.

Here are a few tips when making this recipe. First, mix dough until just combined. The cookies tend to flatten out if over-mixed. Next, if your cookies are coming out too dark and doughy in the middle, place another pan underneath. Lastly, to make a regular Gluten Free Chocolate Chip Cookie, omit the peanut butter and water from this recipe. With this variation you may have to increase your baking time. Enjoy!

Gluten Free Peanut Butter Chocolate Chip Cookies

• ½ cup Butter or non-hydrogenated Margarine (soft)
• ¾ cup non-hydrogenated Peanut Butter
• 6 Tbsp Applesauce
• 4 tsp Water
• 3 cups  Bob’s Red Mill Gluten Free Chocolate Chip Cookie Mix
• ½ cup Semi-Sweet Chocolate Chips (optional)

Preheat oven to 350°F. In a stand mixer, cream together butter and peanut butter. Scrape down sides and add applesauce and water. Mix on medium speed until combined. Add cookie mix and chocolate chips. Mix for no more than a minute, scraping down sides if necessary. Scoop in to 2 ounce balls (about 2 Tbsp of dough), flatten with hand and bake for 14 minutes. When cookies are done they will lose their shine and will be dark around the edges.

Today marks the 83rd birthday of our Founder and CEO, Bob Moore. Not only is 83 years a wonderful reason to celebrate, but I just found out that it marks his 40th year of stone milling. Now we have two reasons to celebrate. After all, if Bob never found his love of stone milling, Bob’s Red Mill wouldn’t exist. Bob and Charlee would probably be off traveling the world and pinching the cheeks of their great-grandchildren. Instead, Bob still pulls 8 hour days at the mill Monday through Friday making sure us “kids” are holding true to his dream. Sure, he still takes wonderful vacations and sometimes a long weekend, but for the most part he’s here every day doing his part to bring whole grains to the world.

We’re having a little party at our Whole Grain Store today and would love if you joined us to toast our founder. There will be Dixie-land music and freebies, cake and singing. Festivities run from noon to 2 pm, with speeches and cake cutting starting at 12:30 pm. We hope to see you there!

Whole Grain Store
5000 SE International Way
Milwaukie, OR 97222
503-607-6455

P.S. Ever wanted to know more about Bob and how he got his start? Well, then, we have good news for you! Bob will be releasing a biography next month. We’ll have more details as the book launch grows closer.

Learn to appreciate buckwheat properly with Dan Brophy

Appreciating Buckwheat with Chef Daniel Brophy!
Thursday, March 1 , 2012 5:00-7:00 p.m.!
Class fee $40.00

Buckwheat is a versatile grain for healthy meals that can be utilized from breakfast to dinner. The earthy, savory grain dresses up to pare with caviar or down for salads and stuffing. Chef Brophy will demonstrate the use of buckwheat as a flour in Blinis or as a grain in Buckwheat and Lentil Salad or as Kasha with Spicy Maple Pecans. Additional recipes include Buckwheat Coffee Cake and Buckwheat and Summer Squash salad with Garbanzo Beans. Join us as we enjoy this tasty and often misunderstood grain.

Artisan Baking with Whole Grains and Tim Healea!
Thursday, March 8, 2012 4:00-6:30 p.m.
Class fee $50.00

Award winning baker Tim Healea of SE Portland’s Little t American Baker will demonstrate how to incorporate whole grain flours into traditional artisan yeasted bread recipes, yielding loaves with superior nutritional content and unique flavors and aromas. Tim will make a versatile Whole Wheat Egg Bread that can be braided like Challah and is perfect for sandwiches and french toast. The same dough will be used to create sweet Cinnamon Raisin Morning Buns. Also on the menu are Barley Pretzel Rolls, made with a traditional process, and a 10-Grain Carrot Loaf that utilizes multigrain cereal and organic carrots. This is a hands-on class, so be sure to bring these supplies: A large mixing bowl, a half sheet pan or cookie sheet and a bench scraper/knife, an apron, a washcloth and a hand towel.    

Pasta 101 with Chef Ivy Manning!
Thursday, March 15, 2012
Class fee $40.00

5:00-7:00 p.m. Love fresh pasta, but don’t love shelling out lots of cash for tender, toothsome noodles? Join cookbook author and food writer Chef Ivy Manning for her back-by-demand Pasta 101 class and learn the ins-and-outs of hand crank and electric pasta makers, plus recipes for Semolina Pasta Dough, Tagliatelle with Creamy Porcini Sauce, Spaghetti with Classic Marinara Sauce, and Homemade Seeded Crackers! Some hands-on pasta making will be included, bring an apron!