Terrific Teff with Anjali Wynkoop!
Thursday, February 2, 2012 5:00-7:00 p.m.

We are so excited to welcome Chef Anjali Wynkoop of the Le Cordon Bleu College to Bob’s Red Mill Cooking School.  Anjali has agreed to demonstrate several ways to enjoy our featured grain of the month, Teff.  An ancient African grain most often associated with Ethiopian flat bread, Teff is a tasty and nutritious grain that can easily be incorporated into your favorite dishes. Some of Anjali’s recipes will include: Teff and Veggie Sliders on Teff buns, Teff and Sausage Spanikopita, and to end on a sweet note, Teff and Cardamom Brittle.

Supplies to bring:  enjoy the sampling!             
Class Fee:  $40.00

Delicious International Soups with Laura B. Russell!
Thursday, February 9, 2012 5:00-7:00 p.m. 

Take a trip around the world with cookbook author and columnist Laura Russell as she incorporates whole grains and beans into hearty, satisfying soups and accompaniments. We’ll start in Africa with a Moroccan Lentil and Chickpea Soup followed by a layover in India for Creamy Curried Millet and Vegetable Soup. Two stops in South America bring us an addictive tapioca-based Brazilian Cheese Bread and Peruvian Quinoa Chowder. Back home in the U.S., we’ll dig into wedges of Cornbread and a chunky Wild Rice Soup with Smoked Sausage. Please join us in welcoming Laura Russell to our cooking school while enjoying some of her wonderful dishes!

Note: This is a repeat class from October 2011.  This class will fill fast so don’t delay in registering!

Supplies to bring:  enjoy the sampling!             
Class Fee:  $40.00

Best-Ever Gluten-Free Holiday Desserts– But For Everyone with Kyra Bussanich!
Thursday, February 23, 2012 5:00-7:00 p.m

Here’s how you can WOW your holiday guests and family, even those with gluten-free or dairy-free diets with a nationally-acclaimed Pastry Chef Kyra Bussanich from Lake Oswego’s Crave Bake Shop will show you how to create tender, flaky Sweet Potato Biscuits with Maple Butter, a lighter-than-air dairy-free Pumpkin Chiffon Cake, and outrageous Truffle Fudge Brownies. You can also raise a toast with Champagne Cupcakes or give thanks in style with stop-in-their-tracks Pumpkin Cheesecake. Each dessert is gluten-free, but they’re so delicious, your friends and family will NEVER know–they’ll just want more! Kyra recently won Cupcake Wars on the Food Network with her gluten free creations- don’t miss this chance to learn from one of the best. Note: This is a repeat class from November 2011.  This class will fill fast so don’t delay in registering!

Supplies to Bring: enjoy the sampling!
Class fee $40.00

New to Gluten Free with Lori Sobelson!
Thursday, January 12, 2012 • 5:00-6:30 p.m.
Class Fee: $20.00

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 flours? 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.

Creative Cornmeal with Amelia Hard!
Thursday, January 19, 2012 • 5:00-7:00 p.m.
Class Fee: $40.00

Learn how to make Dosas, an Indian snack food made from lentil and rice flour, with Leena Ezekiel.

Chef Amelia Hard will demonstrate some of her favorite ways to use cornmeal, a delicious and versatile grain popular in many cultures. We’ll begin with two versions of polenta crostini: Yellow Polenta Crostini with Peperonata (a sweet red pepper and onion topping) and Blue Corn Polenta Crostini with Garlicky White Bean Purée. Then we’ll move on to three hearty, richly flavored winter dishes from around the world: from Italy, Soft Polenta with Braised Savoy Cabbage; from Mexico, Black Bean and Collard Stew with Masa Dumplings; and from the American South, authentic Southern Skillet Cornbread made with white cornmeal and served with Simmered Black-Eyed Peas. For dessert, we’ll sample a variation on Navajo Blue Corn Cake, a wonderfully moist cake flavored with tender wheat berries and lots of raisins, served with a blueberry sauce.

Eating Healthy The Indian Way with Leena Ezekiel!
Thursday, January 26, 2012 • 5:00-7:00 p.m.
Class Fee: $40.00

Cooking with whole grains is natural to the Indian way of life. Come learn some authentic Indian breads and cereals with Leena Ezekiel, as part of her continuing series of classes on cuisine from her homeland. Some of her recipes include: Amaranth Flour and Potato Flat Bread, Dosas (a lentil and rice fl our crepe), Sambar (lentil and vegetable soup flavored with Indian spices and tamarind) Besan Mithai,
(garbanzo bean fl our dessert), Coconut Chutney and more!

Happy Thanksgiving!

In honor of tomorrow, we’re sharing this great recipe for Pumpkin Chocolate Chip Muffins. Thanksgiving is one of our favorite holidays here at Bob’s Red Mill. Who doesn’t love a holiday based around family and community and filled with delicious food? We hope you have a wonderful holiday tomorrow and we’ll catch back up with you on Friday!

It definitely smells of pumpkin in the Bob’s Red Mill Bakery this time of year. We have Pumpkin Chocolate Chip Quinoa Muffins, Pumpkin Orange Currant Bread and Pumpkin Cranberry Scones selling out daily in the pastry case. Not to mention our vegan pastry case has a delicious Pumpkin Raisin Walnut Bread and the wheat free case holds a Pumpkin Chocolate Chip Muffin that has been a definite hit.

There have been many requests for an item free of starch or bean flours, so here it is! Below you will find the recipe for the Wheat Free Pumpkin Chocolate Chip Muffin. The mixture of brown rice flour and hazelnut meal makes for a satisfying flavor and appealing texture. Almond meal could be substituted in place of hazelnut meal for a different flavor, as well as, raisins or nuts for chocolate chips. As far as making this recipe vegan, we would recommend using a flaxseed mixture to replace the eggs and substituting rice milk for the whole milk. Thanks for reading and Happy Holiday Baking! Enjoy!

Gluten Free Pumpkin Chocolate Chip Muffins

• 3 cups Brown Rice Flour
• 1 cup Hazelnut Meal
• 1 Tbsp + 1 tsp Baking powder
• 2 tsp Pumpkin Spice*
• ½ tsp Salt
• 2 Eggs
• 1/2 cup Oil
• 1 Tbsp Vanilla Extract**
• 1-½ cups Pumpkin Puree**
• 1 cup Sugar
• 1-1/3 cup Whole Milk
• 1 cup Chocolate chips

Mix dry ingredients in a medium sized bowl and set aside. Combine egg, oil, vanilla, pumpkin and sugar with a whisk. Mix in dry ingredients with a spatula, alternately with the milk. Fold in chocolate chips. Using a flat muffin scoop, portion out into 12 lined and greased muffin cups. These portions will be heaping, so divide accordingly. Bake double paned with a sheet pan underneath at 375°F for 25 minutes. Muffins will brown, but will stay soft when done.

Yields: 12 muffins

*Make your own pumpkin pie spice.
**Make sure to check the ingredients as some brands of  vanilla and pumpkin puree have been known to contain hidden sources of gluten. Neilsen Massey’s Madagascar Bourbon Pure Vanilla is certified gluten free. If you’re unsure about pumpkin puree, you can make your own with Alton Brown’s help.

Best-Ever Gluten-Free Holiday Desserts– But For Everyone with Kyra Bussanich!
Thursday, November 10, 2011 5:00-7:00 p.m

Here’s how you can WOW your holiday guests and family, even those with gluten-free or dairy-free diets with a nationally-acclaimed Pastry Chef Kyra Bussanich from Lake Oswego’s Crave Bake Shop will show you how to create tender, flaky Sweet Potato Biscuits with Maple Butter, a lighter-than-air dairy-free Pumpkin Chiffon Cake, and outrageous Truffle Fudge Brownies. You can also raise a toast with Champagne Cupcakes or give thanks in style with stop-in-their-tracks Pumpkin Cheesecake. Each dessert is gluten-free, but they’re so delicious, your friends and family will NEVER know–they’ll just want more!

Supplies to Bring: enjoy the sampling!                           Class fee $40.00

Holiday Baking… European Style with Dan Allen!
Thursday, November 17, 2011 5:00-7:00 p.m.

Join us in welcoming returning Chef Dan Allen, owner of Cricket Café as he inspires us to make the holidays a European flair.  His incredible menu will include: Thanksgiving Multigrain Dinner Rolls – rustic, crusty, airy rolls that are foolproof, served with homemade butter that you can make yourself, Christmas Italian Tiramisu Trifle – luxurious and decadent with almond flour and whole-wheat pastry flour… his favorite dessert with a unique twist for the holidays. Additional recipes will include: Cracked Wheat & Walnut Apple-Cider Loaf, Cranberry-Sour Cherry Corn Muffins, Cardamom Monkey Bread, and Brown-Butter Pear and Lemon Curd Tart. These recipes are sure to delight your friends and family this holiday season!

Supplies to Bring: enjoy the sampling!                         Class fee $40.00

Although this month of September is starting off with quite the hot forecast, we have some fall welcoming flavors for you to enjoy at Bob’s Red Mill. Our special recipe this month is a hearty whole grain quick bread, highlighting the delicious Bob’s Red Mill Apple, Cinnamon and Grains Hot Cereal. The cereal is made from a blend of stone ground hard red wheat, rye, triticale, oats, barley, brown rice, oat bran, flaxseed, natural dried apples and cinnamon. The abundance of whole grains in this cereal is baked with sweet apple sauce and honey to produce a satisfying texture.

This recipe bakes up nicely as a muffin or in a bread pan, and is especially delicious sliced with a pat of butter or jam. Enjoy this recipe at home or come on in to the Whole Grain Store and buy a loaf for $3.50. Happy Baking and see you soon!

Apple Spice Cereal Quick Bread with Cranberries

Ingredients:

• 2 cups Bob’s Red Mill Quick Oats
• 2 cups Bob’s Red Mill Unbleached White Flour
• ½ cup Brown Sugar
• 1 cup   Bob’s Red Mill Apple, Cinnamon & Grains Hot Cereal
• 2 Tbsp Baking Powder
• 1 tsp  Salt
• 2 Eggs
• ½ cup Safflower Oil
• ½ cup Honey
• 2 Tbsp Vanilla
• ¾ cup Apple Sauce
• 1-½ cups Milk
• 1 cup Dried Cranberries

Directions:

Preheat oven to 350°F. Grease muffin tins or bread pan.

Mix together dry ingredients in a medium bowl.

Add Eggs, Oil, Honey, Vanilla and Applesauce.

Mix well with spatula.

Add Milk and mix well.

Fold in Cranberries

Fill muffin tins or bread pans three-fourths full.

Bake for 30 minutes

YIELD: 12 muffins or 4 small loaves.

(If using regular bread pans, it will yield two, and take around 45-60 minutes).

CONTAINS: Wheat, Eggs, Milk

September  2011

It was as if I had been whisked away to Scotland! The bagpiper started playing, beginning the processional that led two competitors and I to our cooking stations. I was a stew pot of nerves, excitement, confidence, and giddiness! My time had arrived. Could I make the winning steel cut oat dish? Would my 15 practice sessions before the cook-off give me an edge? Would my extra effort of renting a butane burner which I used during my practice sessions before arriving on Bob’s turf, help me to stay calm if the burners went wacko or failed? Prior to the cook-off, while we were preparing our ingredients, a butane burner caught fire, but I remained calm.

During the cook-off in the middle of frying my black bean patties, my butane burner stopped – but I simply moved it to the next burner. I guess you can say, practice sometimes makes perfect; my Black Bean Porridge Patties were declared the Spurtle champion!

So, let me back up to the beginning of my experience with Bob’s Red Mill Spar for the Spurtle Ultimate Oatmeal Throwdown. I’ve enjoyed Bob’s Red Mill products for 30 years. My children grew up on Bob’s oatmeal and pancake mix, so much so, that my son’s first sentence was, “More….pancakes….please”! So when I heard about the contest, it was a given, and I had to compete.

When I began thinking about my recipe, first I played with titles and thought that ‘Black Bean Porridge Patties’ smoothly rolled off the tongue. After selecting the name, my strategy was to concoct a savory porridge in patty-form!  The patties turned out crisp on the outside and deliciously moist on the inside. I was hooked! I knew the porridge patties were a winner!

When I received a call from Julie at Bob’s Red Mill, announcing that I was a finalist, I spilled forth with way too much enthusiasm and excitement!  She patiently lent a listening ear, as did the judges at the Throwdown, as I bubbled with pride and passion talking about my black bean porridge patties.

I’m still in awe of it all! To become a finalist was exhilarating, and to travel to Portland, Oregon for the cook-off seemed as if I was going home. There was something so familiar in it all!

Many of Bob’s Red Mill’s staff had their hands in the porridge pot, making the cook-off a success.  They were all so kind, helpful, detailed and informative.  When it comes to my first trip to Scotland to compete in the Golden Spurtle World Porridge Making Championship, I sure won’t feel like I’m going home. Yet, I’m confident that the Bob’s Red Mill team will continue to be detailed, kind, and patient with my “spillovers.”

To wrap this blog post up, there is only one thing I’ve done to prepare for my trip to the Golden Spurtle World Porridge Making Championships in Scotland: I purposely didn’t unpack my prized myrtle spurtle from the suitcase!

Delicious International Soups with Laura B. Russell!
Thursday, October 20, 2011 5:00-7:00 p.m. 
Take a trip around the world with cookbook author and columnist Laura Russell as she incorporates whole grains and beans into hearty, satisfying soups and accompaniments. We’ll start in Africa with a Moroccan Lentil and Chickpea Soup followed by a layover in India for Creamy Curried Millet and Vegetable Soup. Two stops in South America bring us an addictive tapioca-based Brazilian Cheese Bread and Peruvian Quinoa Chowder. Back home in the U.S., we’ll dig into wedges of Cornbread and a chunky Wild Rice Soup with Smoked Sausage. Please join us in welcoming Laura Russell to our cooking school while enjoying some of her wonderful dishes!

Note: In addition to this menu being gluten-free, both breads are vegetarian, one soup is vegan, and one soup has a vegan option.

Supplies to bring:  enjoy the sampling!              Class Fee:  $40.00

Cozy Italian Dishes with Ivy Manning!
Thursday, October 27, 2011 5:00 -7:00 p.m.
As the cold winds begin to blow, we all begin to crave wholesome comfort foods to warm our bellies.  Join cookbook author and Oregonian columnist Chef Ivy Manning for an evening full of the perfect Italian-inspired recipes that you’ll use all season long. We’ll start with a warm Insalata di Farro & Roasted Peppers, hearty Winter Squash & Pearl Barley Soup, tuck into a delicious vegetarian entree of Creamy Mascarpone Polenta with Wild Mushroom Sauce, and finish the meal with Torta Maria, a decadently rich chocolate-almond cake that can ward off even the deepest winter chill.

Supplies to bring:  enjoy the sampling!              Class Fee:  $40.00

My apologizes for the delay in announcing our Spar for the Spurtle winner. It’s taken me a few days to organize my thoughts enough to share with you. The event was a resounding success and just about the most fun I’ve ever had at work (with the actual Golden Spurtle winning out). Here’s the deal- it’s hard to recap the whole thing and give you those little details that really made the day. At the end of this post, head over and check out all of our photos. The images convey much more than I can fit into a simple blog post. Props to our very own Julie Garner for the beautiful photography!

On Friday I awoke with the familiar butterflies that signal a day much anticipated. I didn’t have to compete, but was I ever excited about the shindig and also a wee bit nervous about all of the details (would the bagpiper show up on time? would the burners work? would the judges find the store ok?).

Our three contenders kicked off the day with a personal tour with Bob, something few people get to experience and no one ever forgets. I can tell you about our mill history until I’m blue in the face, but it doesn’t compare to hearing the words from Bob himself.  I think they all left a little star struck. I hope it didn’t affect their kitchen skills too much!

The Spar for the Spurtle competition kicked off at 2 pm at our Whole Grain Store and Visitors Center on Friday, August 26th with a beautiful bagpipe procession lead by Maire O’Brien. Matthew Cox, our former World Porridge Champion, and Bob welcomed the relatively small crowd of friends and family that had gathered to watch the festivities.

Celebrity judges Rachel MacRitchie, Leather Storrs and Kim Sunée waited with eager appetites to try these dishes for themselves while our three contenders got every last detail settled before Matthew started the clock. Each contestant had 30 minutes to create their dish from start to finish, making timing the key ingredient to success.

Rachel MacRitchie, Leather Storrs and Kim Sunée

Naturally, the burners that worked fine an hour before the competition were finicky and not holding even temperatures, so we had a few minutes of head scratching and tapping on the burners to get them started again. It’s so hard with this kind of thing. On the one hand, we don’t want any of our contestants to have an unfair advantage. On the other hand, this kind of thing did happen at the real Golden Spurtle and no one was going around handing out extra minutes there.  BUT, since we are stateside, we made up our own rules and got all the burners started prior to starting the clock. That didn’t keep them from hiccuping during the competition, but at some point, you’ve done all you can do.

My memory is a little blurry, but I believe Jim Schafer was done first with his Nutty Coconut Oatmeal and had the advantage (or disadvantage depending on your perspective) to serve first. What I really liked about Jim’s dish beyond the obvious (read: peanut butter and oatmeal) was that he really took to heart each ingredient. He made his own butter folks. You can’t say that about someone very often. He also made his own almond milk and put a lot of thought into which kind of peanuts and peanut butter he used in his recipe. Additionally, he broke plating tradition and served each judge a unique bowl to demonstrate the versatility of his dish. I was impressed.

Nutty Coconut Oatmeal

Rachel was next up with her Gingerbread Oatmeal with fresh custard. I think Rachel deserves a little bonus point for the sheer simplicity of her dish. It was very traditional porridge with gingerbread spices, molasses and fresh custard. Where Jim went elaborate with ingredients, Rachel went simple. To top it off, she had baked tiny gingerbread heart cookies to place on her dish. Double points for cuteness!

Gingerbread Oatmeal

Merry served her Black Bean Porridge Patties last. Of all the recipes that were entered in our competition, this is one that really intrigued me. I love the concept of a breakfast food being used in a new (and savory!) way. Her patties were just so perfect and her pico de gallo looked simple and tasty.

Black Bean Porridge Patties

After the judges had tasted all three dishes, they left and kept us waiting for what felt like forever. They came back and handed Bob the result. He happily announced that Merry Graham was our Spar for the Spurtle winner and would be joining our team in Scotland this October to compete in the Golden Spurtle World Porridge Making Championship. Merry was very excited and simply beaming.

(L to R) Maire O'Brien, Rachel MacRitchie, Leather Storrs, Bob Moore, Merry Graham, Matthew Cox, Kim Sunée

The judges told us they had a very hard time choosing, but ultimately chose her dish for its  taste, creativity, and overall presentation. I was so glad it wasn’t up to me. I think we’d still be there tasting and discussing!

What happens next? Matthew and Merry will train over the phone and work together to get her ready for the Golden Spurtle on October 9th. Merry will be working to get her recipe down to a single burner and learning the ins and outs of making a perfect pot of porridge—all under 30 minutes. We’ll keep you posted on her progress and update you when the competition gets closer.

In the meantime, check out the photos and videos. I’ll be working to get Merry’s recipe along with all of the other amazing recipes that were submitted up here and on our website and will keep you up to date when new recipes are added.

It’s hard to believe, but this coming Friday is the day our Spar for the Spurtle finalists will throw down to see who will represent Bob’s Red Mill in the 2011 Golden Spurtle World Porridge Making Championships.

If you’re around, come on out and join the fun. Here are the stats:

• Where: Bob’s Red Mill Whole Grain Store
• 5000 SE International Way, Milwaukie, OR 97222
• When: Friday August 26th, 2011 at 2:00 pm, though we recommend showing up a bit early to get a good spot to watch.
• What to expect: we’ll have bagpipers making it merry and our finalists will recreate their dishes for our three celebrity judges. The finalists will have to follow the same rules as those in the Golden Spurtle. They’ll have 30 minutes and two butane burners to create their dishes. Our judges will pick the grand prize winner before 3 pm.

Our finalists:

Merry Graham with Black Bean Porridge Patties

Jim Schafer with Nutty Coconut Oatmeal

Rachel Kimbrow with Gingerbread Oatmeal (note: sometimes the sound on this video doesn’t work properly- we’re not sure why, but if it doesn’t work, try refreshing your screen.)

Our celebrity judges:

Leather Storrs – Chef, Noble Rot (and winner on Food Network’s Extreme Chefs)

Kim Sunee – Food & Wine Editor, Organic Gardening (plus former judge on Iron Chef America & author of Trail of Crumbs)

Rachel MacRitchie — Scottish native, wife of the honorary British Consul in Oregon & member (and honorary president) of Daughters of the British Empire in Oregon

Come on out and join the fun! RSVP for kicks on our Facebook event.

Most often Bulgur is used to make various savory salads and entrées, such as the ever so popular Tabouli. Compelled by the August product list I thought, “what would Light Bulgur taste like baked into something?” So round one of experimenting with bulgur in a cookie, didn’t turn out so well. I par cooked the bulgur, thinking it would finish cooking during the baking of the cookie. Well I was wrong. My boss took a bite and said with a smile, “tastes like gravel.”

We all laughed and I moved on to round two of experimenting. Since the sun is sort of shining, what better to accompany those juicy Oregon berries than a lemon pound cake? Round two of baking with bulgur turned out a bit less crunchy and a lot more delicious. One cup of cooked and cooled bulgur was added to a simple lemon pound cake recipe and scooped into adorable little bundt pans. These Lemon Bulgur Pound Cakes are finished with a lemon glaze and are yours for $0.75 each or $3.95 for a 6-pack.

You will also find Bob’s Red Mill Light Bulgur 20% off through August. Not only does bulgur have a sufficient amount of protein, but fiber too. The addition of bulgur to this recipe adds a delightful new texture and added nutrition for you and your loved ones. Whether you’re making your famous summer Tabouli salad, or being creative and adding some bulgur to your favorite recipe, have fun! Enjoy this recipe with some local berries and dollop of whip cream!

Lemon Bulgur Pound Cakes

• ½ cup Butter
• 1 cup Sugar
• 2 Eggs
• 1 Lemon Zest and Juice
• ¼ tsp  Salt
• 1 ½ cups Whole Wheat Pastry Flour
• 1 tsp Baking Powder
• ½ cup Milk
• 1 cup Light Bulgur* (cooked according to package directions and cooled)

DIRECTIONS

1. Preheat oven to 350°F degrees. Grease cupcake tins.
2. Mix together Sugar and Butter
3. Add Eggs (well beaten), Lemon Juice and Zest. Mix well.
4. Add salt, flour, and baking powder. Mix well.
5. Mix in Milk.
6. Fold in cooked Bulgur
7. Pour batter into greased cupcake tin and bake for 15 minutes.

GLAZE: ¾ cup powdered sugar with 2 Tablespoons lemon juice

Or

SIMPLE SYRUP: Juice of 1 lemon with 1 Tablespoon sugar

YIELD: 12 cupcakes

*The only difference between light bulgur and regular bulgur is the type of wheat used. Light bulgur is made from soft white wheat, while regular bulgur is made from hard red wheat.