Join the Altadena Farmers' Market, Los Angeles Bread Bakers and the Institute of Domestic Technology as they continue to invigorate the Southern California handmade bread movement.
• Wednesday, February 26th, 4-6pm: Bread-Making Demonstrations
• Wednesday, March 5th, 3-6pm: Community DIY Bread Bake
• Altadena Farmers’ Market: 600 W. Palm St, Altadena, 91101 (Adjacent to the Altadena Community Garden)
Through the grassroots efforts of a new crop of home bakers and a handful of new entrepreneurs, bread baking is beginning to flourish in Southern California. It's not uncommon to eavesdrop on young urbanites discussing the care and feeding of their “Mother” (wild-yeast-sourdough-starter) or the latest Tartine Bread Book recipe.
Important players in the field are:
::: The Los Angeles Bread Bakers: a Meetup.com open collective of amateurs, professionals, novices and bread-curious folks interested in reviving the art of handmade bread, oven-building and the exploration of heritage hand-milled grains.
::: Grist & Toll: an urban flour mill. The first stone-ground flour mill to open in Los Angeles in over 80 years. Flour miller Nan Kohler has contracted with a who’s who of Southern California small farmers to grow heritage grains to her specifications. Kohler, in turn, mills the grains into flour fresher than anything available commercially.
::: Institute of Domestic Technology: A modern Home Ec university offering classes in popular foodcrafting techniques. Jam-making, pickling, home coffee roasting, cheese-making and bread-making are just some of the well-known, hands-on coursed offered. The Institute’s popular 2-day Bread Camp workshop introduces the art of wild-yeast starters and incorporating whole grains into modern recipes.
Another aspect of this new bread-baking movement is the resurrection of the "community bread oven" where, in the past, a village would gather to communally bake its loaves in one large oven. Michael O’Malley, a sculpture professor at Pomona College, has created M.O.M.O. (Michael O’Malley’s Mobile Oven) as a social-practice art project. He will bring M.O.M.O. to the Altadena Farmers’ Market on March 5th and encourage shoppers to bring their own unbaked loaf to be baked in the wood fired oven.
February 26th, 4-6pm: Bread Making Demonstrations:
No-Knead Bread recipe from the cookbook 'Pure Vegan' - Joseph Shuldiner, Institute of Domestic Technology
Rye Bread - Erik Knutzen, Root Simple & LA Bread Bakers Collective
Wild Yeast Triple IV Wheat - Karen Hirsch, LA Bread Bakers Collective
March 5th, 3-6pm: Community DIY Bread Bake:
Free Public Bread Bake with M.O.M.O. (Michael O’Malley’s Mobile Oven)
(Family Vartan Market, Pasadena, CA)
We thought is was time to share some love with the businesses that stock the ingredients, packaging and tools we use to keep the Institute classes supplied with the best of the best.
We created a Google Map with a curated list and some personal commentary. The kind you are used to hearing from us.
The Institute of Domestic Technology Supply Manifest Map
Please patronize these small businesses and tell 'em "The Institute sent me!"
Blood Orange Margarita
With Valentine's Day near this blood-red version of the classic Margarita features agave nectar as the sweetener (from the same agave plant used to make tequila, natch) and substitutes blood orange juice for the Triple Sec. This is Cupid-Approved™ and sure to up your mixology game. Blood Oranges have become more readily available and should be available in most farmers' markets or even at supermarkets.
Blood Orange Agave Margarita
Makes 3 drinks
1 tablespoon agave nectar
1 1/3 cup blood orange juice
Juice of one lime
2/3 cup good quality tequila
blood orange slices for garnish
Combine agave nectar with 1 tablespoon water and stir until dissolved. Fill a blender with crushed ice then add agave mixture, orange and lime juices and tequila. Blend on high until smooth and slushy. Serve in frosted glasses with a fresh blood orange slice on the rim as garnish.
Serves 4 to 6
I wanted to call this recipe “Zuppa di Ceci con Pomodori,” but the copy editor insisted that it be in English. But doesn’t it sound better in Italian? For optimum flavor, start with dried beans to make this hearty dish. However, the beans do require overnight soaking before being cooked, so in a pinch you can use canned garbanzos. Orzo is a small, rice-shaped pasta that lends itself well to this soup, but feel free to substitute any pasta you happen to have on hand.
1 1/4 cups dried garbanzo beans, or two 15-ounce cans, drained
6 cups vegetable stock, preferably homemade (recipe follows)
1 cup orzo
One 28-ounce can crushed or diced tomatoes
1 tablespoon extra-virgin olive oil, plus more for drizzling
4 garlic cloves, minced
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon salt
1/2 teaspoon freshly ground pepper
If using dried garbanzo beans, put them in a large bowl and add water to cover by at least 2 inches. Let soak for at least 8 hours and up to overnight.
Drain and rinse the beans, put them in a large soup pot or stockpot, and add fresh water to cover by 2 inches. Bring to a boil over high heat, then lower the heat, cover, and simmer, stirring occasionally, for about 2 hours, until tender. Drain and set aside.
In the same pot, bring the stock to a boil over high heat. Lower the heat to medium-high, add the orzo, and cook until al dente, about 10 minutes. Stir in the garbanzos and tomatoes and bring the soup back to a simmer.
Meanwhile, in a small skillet, heat the olive oil over medium heat. Add the garlic, rosemary, and thyme and sauté until fragrant, about 30 seconds. Stir the seasonings into the beans, along with the salt and pepper.
Transfer 2 cups of the soup to a blender or food processor and blend until smooth. Return the purée to the pot. Taste and adjust the seasoning. Serve the soup in warmed bowls with a drizzle of olive oil on top.
Makes 4 Quarts
2 tablespoons olive oil
3 onions, sliced
2 carrots, sliced
2 celery stalks, sliced
2 parsnips, sliced
6 cloves garlic, sliced
2 bay leaves
1 teaspoon whole black peppercorns
6 sprigs parsley
2 teaspoons fresh rosemary
2 teaspoons fresh thyme
4 quarts water
In a large pot heat, the olive oil over medium heat. Add the onions, carrots, celery, parsnips, and garlic and sauté until the onions are translucent and the rest of the vegetables have softened, about 10 minutes.
Stir in the bay leaves, peppercorns, parsley, rosemary, thyme and water. Lower the heat and simmer for 2 hours. Strain, discarding the solids. Cool before storing in the refrigerator for up to 3 days or in the freezer for up to 1 month.
I like to save vegetable trimmings such as potato peelings, mushroom stems, carrot tops, leek trimmings or chard ribs and add a few handfuls of them to the pot when you add the water. Also consider freezing your trimmings until you are ready to make a batch of broth. Just add them in thawed or frozen.