our first meatless monday a big success!

The Mediterranean Focaccia was a hit:

We opened the morning meatless and with little fanfare...monday mornings in early spring are usually a little quiet as everyone jumps back into the week, so it is the perfect time to introduce something new. We put a sign up on the deli case and announced it on the menu board, and that was about it. The case was stocked with an attractive array of meat-free treats and looked very inviting, it would have been difficult for anyone to not find something that appealed to them. I admit i was a little concerned about how people would react, given that some of our regular clientele can be very idiosyncratic and resistant to change. They come in day after day, ordering basically the same thing each time they visit, for some these habits have been in place for many years. These relationships are very important to us, so we do not enter into big changes lightly, if we didn't really believe with all our hearts we are doing something good for everyone, we surely wouldn't do it. So it was with that spirit we presented the facts and to my glee, we received very few negative responses... my favorite came from an old friend who comes in often with his family; "Carri, first you close in Sundays, and now no meat on mondays...what are you trying to do to me?" It was a good natured ribbing and I'm guessing he'll be back next week.
Making the shift to no meat was fairly painless, we don't have an extremely meat-centric menu but there are a few customer favorites that that we make everyday, replacing those was our biggest challenge. Biscuits and gravy are a breakfast staple so Mel made a savory mushroom herb gravy instead. It was rich with sauteed mushrooms and looked meaty and delicious. The ever popular ham and cheddar savories were replaced by a variety of vegggie and cheese danishes, some with spinach and mozzarella, some with tomatoes and brie. The hot seller of the day was the mediterranean focaccia, which stood in for our standard made with roasted vegetables and smoked turkey. We made it by lightly roasting thin slices of eggplant, red peppers and tomatoes and layering them with pesto, fresh spinach and melted mozzarella cheese. Up next week: Egg Salad baguette sandwiches made with local eggs (thanks Peg and Samantha!) and roasted red and sweet potatoes with melted cheddar cheese with homemade salsa on the side. We'll see you here!

Burn, Baby Burn!

The fire has been pretty sweet lately...after spending most of the winter skimping by on wet alder and a bit of birch we finally got a good wood groove goin'! My husband found a batch of white birch from the valley which showed up about the same time as the spruce being sold by my kids school as a fundraiser, along with some nice alder poles from our woodsmith, Sandy Stuart, we are back on track...and then some! We are now firing only once a day, starting around 3 pm and hitting the 750 degree mark around 6 pm when we close it up. by the next morning, it's hot enough for bagels and breads and whatever Abbey or Sharon throw it's way...by afternoon it's still hot enough for cookies, cakes or whatever else is on the baking list...that is, until it's time to start the process all over again!

A Midweek Cater

This week Homer Council on the Arts is hosting their statewide meeting. We were honored to be asked to feed them on their first night. We began with and an antipasti collection including: oven roasted crimini mushrooms marinated in rice vinegar, soy sauce and honey, oven roasted artichoke hearts with lemon and olive oil, smoked oysters on a bed of pickled red cabbage and a savory white bean puree.

Also a simple Caprese Bruschetta, it doesn't get any better this far north than fresh basil, tomato and mozzarella...all on toasted ciabatta.

a fresh green salad dressed with a slightly sweet and tangy balsamic vinaigrette.

As a main course we served a very rich Eggplant Rolantini...the thinly sliced egglplant is dredged in flour and a seasoned egg mixture and then roasted on sheetpans. They are then rolled up with mushrooms, leeks, spinach and mozzarella and laced with housemade marinara.


And for those meat lovers, a pork tenderloin, braised in red wine and dried cherries...oh yeah!
That was so fun, how 'bout breakfast? See you at 8 am!

Meatless Mondays...a movement for the future with roots in the past

Yoko Ono does it (and tweets about it), Dovetail Restaurant in NYC does it, even Oxford University in England does it. The 2009 documentary 'Food inc.' listed it as on of the 10 things you can do to change our food system. Meatless Mondays isn't a new idea, originating during WWI as a conservation measure (they also practiced 'wheatless wednesday') and reintroduced during WWII by Herbert Hoover. Actually, according to Frederick Kaufman in his entertaining and informative book "A Short History of the American Stomach' our nation has been fasting regularly since the very beginning for both religious and conservation purposes. As late as the mid 1800's it was a practice sanctioned by the government in the form of communal fasting days. Given all that, just going without meat one day a week seems hardly a sacrifice!

The Meatless Monday Movement began again in 2003 as a nonprofit initiative of 'The Monday Campaigns, inc.' in association with the Johns Hopkins School of Public Health's Center for a Livable Future. It was then endorsed by 20 schools of public health and spread to schools and organizations across the country.
The idea is to use the first day of the week to set healthy patterns and intentions for the week ahead. If you miss one Monday, there's always next week. See healthymonday.org for more on this theory.
Why Meatless? The John's Hopkins initiative was orginally introduced to reduce consumption of saturated fats in the american diet, but the benefits also have a global effect. The Observer wrote in 2008 about the United Nations sanctioning the consumtion of less meat citing these statistics: The meat industry generates nearly 1/5 of the man made greenhouse gas emissions that lead to climate change. Current large scale meat farming methods contribute half of the pollutants in our rivers and streams. Production of 1# of meat takes 2500 gallons of water (compared to 220 gallons for 1# of soybeans)
This movement is not without it's enemies, the Atlantic Monthly wrote in 2009 about the reaction of the meat industry to public schools declaring meatfree mondays. With their stronghold on goverment subsidies and powerful lobbists, they prove formiddable opponents to the winds of change.

So, for the health of our planet and the health of our people, we want to show our support and join in the movement.
Starting April 5th the bakery will be going meatless on mondays. It's biscuits and mushroom gravy and spinach & cheese danishes for everyone...trust us, this won't hurt a bit.
For more information go to meatlessmondays.com
As an added measure, I know lots of people have adopted a 'fish on friday' tradition. So if you had a vegetarian meal on monday and fish on friday, that would be two days a week of no meat consumtion, think of the difference it would make if we all made the commitment. Not to mention supporting those fisheries working hard to put quality 'sustainable' protein on our collective tables.

Spring Break...scenes from a busy bakery!

I returned from a week of fun with my family to find the bakery busy as can be for mid March in the middle of a recession. The fire was nice and hot, the oven and Sharon pumping out some beautiful baked goods: bread, sticky buns, cinnamon rolls, savory danishes...Mel and I could barely keep up (I think I frosted 5 cakes today, not to mention cupcakes by the dozen!) What with the Homer Winter King Salmon Tourny in full swing today and lovely weather getting everyone else out, it sort of felt like summer for a minute there...

This is killing me!

I am getting rid of the pictures from this post, cause...well, they grossed everyone out. But if you think you can take it, click on the link...go ahead, I dare ya!
Bread Head Bakery
I love it when something just is so amazing that you have that: "Why didn't I think of that?" moment. This is the best thing I've seen since, well, 'sliced bread'! So, Irene, do you think they take externs? I found this via my lil bro' William. thanks, buddy...you made my day!

View from the baking table...snowed in!

The blizzard of 2010 wreaked havoc on Homer last week, causing schools to close not once, but twice in a weeks time (it's been 8 years or so since they closed just once for snow!) and even the bakery had to close last Tuesday because everyone was drifted in and the wind was still blowing 40 mph! By Thursday, though the sun was peaking through and all of Homer rejoiced in a winter renewed. Even our moose friends. The deep snows drive them down to the lowlands, so they are everywhere around the bakery right now!

Feeling the love...

The Homer music scene has always been an eclectic, varied offering. Here at the Bakes we've been big supporters over the years hosting the likes of Michelle Shocked and Dar Williams and feeding many more like John Prine and, my favorite, Ladysmith Black Mambazo. (Their recording "Graceland" with Paul Simon is one great kitchen CD) The hug I got from Bruce Cockburn on my back porch as he was waiting for his cab is also a huge highlight. (I've been a fan of his since my early days ski bumming in the Tetons...all I can say is "Goosebumps!") Now that I really think about it, though, my biggest musical moment came when Ritchie Havens moved into our B&B rooms for 3 days. (once, a bunch of years ago, I went through a huge ordeal to get one of his CD's for my husband's birthday) Normally, performers who stay with us are in and out overnight. We're happy if we get to greet them at the door when they check in and hopefully serve them a latte and sticky bun in the morning before they jet off to the next show. Well, Ritchie was able to dig in and enjoy the scene. He spent his mornings sitting at the counter, just a knee wall away from where I was cooking. On his 2nd morning in town, I had a quiet chuckle as he was being chatted up by my neighbor and local rogue, Billy Sullivan. But then, as I caught on to the conversation, I realized that Ritchie was relating his Woodstock experience to Billy. How he had to keep playing because the band that was scheduled to follow him was late (I believe it was the Who) He improvised this song that became an anti-war cry for an entire era. There I was...chopping mushrooms for soup, afraid of walking away from my station & missing anything he had to say. I could've burned a million pans of whatever, I was gonna stand there until he stopped talking. The next morning he sat in his spot and the line went out the door with people wanting a signed anything from him- talk about feeling the love.
Tomorrow, Thursday, March 4th (7 pm Down East Saloon), another old friend is coming to visit:

The Peter Rowan Trio has graced the Homer stage before. My favorite memory if his first visit: We were in the space the bakery occupied in the Old Inlet Trading Post and he was staying in the rooms above. 'Sister' Kate was fairly new to the bakery and Homer but was a huge fan of Peter Rowan. She hung around all day hoping to meet him. It wasn't until after she left he made his way down the slanted stairs next to the bakery. We were able to exchange a warm greeting and as he was leaving Sharon stuck a flower in the lapel of his mustard yellow jacket, "This is for Kate, she's a really big fan"

Coming this spring: Erin McKeown!

February is over...

Whew. That's all I have to say...oh and: "Happy birthday, John!" You make 53 look pretty darn good.

Inspriration does come from everywhere!

These paintings by Jeanne Young capture bakery life at it's most realistic...



interestingly enough, we had NO idea!

a little cocktail from my valentine

I just have to share my valentine gift from my husband, who just so happens to know what I like.
Behold, the Valentine Martini:
2 parts gin (in this case a small batch called 'Dry Fly' from Washington)
1 part kalamata olive juice
pour over ice in shaker and shake until outside of shaker feels ice cold
strain into a VERY COLD martini glass (these are from our good friend Barb Scalzi at North Wind Home Collection)
garnish with as many olives as will fit on the cocktail skewer...then sit across from your favorite valentine and enjoy.
make sure your close enough to play footsie, that's the best.

Ski Dinner wrap up

Appetizer trio:
Ginger Beet Soup with seared scallop, Pickled Salmon on cucumber with wasabe, roasted vegetable spring roll with sweet chili

The Homer High School Nordic Ski Team holds a fancy dinner fundraiser every season. In the past few years it has been headed up by my friend and mentor Sean Maryott and Diana Carbonell. It's always been a very well put together event with a reputation for really fine food. Last year I was honored when they asked me to help out, but the jig was up by the end of the night. As we were packing up and basking in the glow of a job well done, Diana, with a playful twinkle in her pale blue eyes, taps me on the shoulder and says "Tag, You're it!" I knew it, I was being chosen. To say I was flattered is an understatement. I was also scared to death! I know they were really ready to pass this one along, Sean's daughter Gillian had graduated the year before and my kids were just coming up in the program, so picking a new crew made sense...and when I thought about it, I realized it was just the challenge we were looking for. I say we because right after being given the job, I shared it with my colleague, Ryan Lee. Ryan and I had been talking about pulling together a dinner almost ever since he came to work at the bakery. He is the kind of creative and capable cook who can make you believe anything is possible. (I really like that in a person) While his 10 gauge earrings and mulitiple tattoos may take some folks time to get used to, the minute he starts cooking for you with deft hands and kind demeanor, even the most critical warm up and relax. (I really like that in a person, too) When the time came, the committee contacted me this past fall to say they wanted to do a valentine dinner this time. We went to work on the menu right away...though it took a while to finally come together, we came up with a set of flavorful, seasonal dishes that could be produced within the constraints of our budget and the space. We also recruited Melinda Zox-Rubino who has been helping us at the Bakery this winter (she runs Silver Fox Lodge in her copious spare time!), and the ever efficient Brianna Bryngelson, painter extraordinaire, to help with the cooking and plating. Held at our friends Pauli and Harmon Hall's beautiful post and beam 'barn' (they are also owners of the Quiet Place Lodge in Hailibut Cove...such a lovely spot!) it has a wonderful kitchen and an amazing view, one of my favorite venues ever. The food came together beautifully...it was so much fun, we look forward to doing it again next year...right guys?
The Salad:
Spinach with blood orange, candied almonds and warm balsalmic vinaigrette and sesame rice cracker

(my son charles saw the picture of this and said it looked too messy, I agreed, but I do think he's been reading the Alinea cookbook too much!)
Unfortunately, it was too busy at entree time to get a shot of the main course...my bad. I was too proccuppied over saucing the first plates, so we had to scramble for enough sauce for the last plates, the one glitch in the night for me.
It was a play on 'surf and turf':
Pan roasted Cod with honey mustard crust, with a skirt steak skewer over a wild mushroom risotto all dressed with a miso-herb buerre blanc....again, sorry no photo!
I did manage to capture dessert, though:
Baby Boca Negra with creme angalise (thanks Ruhlman) and pomegranate jelly

Raspberry Pomegranate Jellies

I've been wanting to make Jellies for quite some time, but for whatever reason, never quite got around to it. But now, as valentines day approaches, I finally got that 'round to it' (thanks, GC)...and decided this is the year. We are doing a special dinner for the high school ski team on saturday, i thought this would be the perfect thing to add to the dessert course. As is par for me when doing something I've never tried, it took a few attempts before I got it right. First off, I had to find a formula. In looking through my cookbook library, jellies were way underrepresented. So, I go to my computer...a google search brings up a recipe by fellow Alaskan, Kirsten Dixon...who's work I admire and who also happened to be staying upstairs in our B&B! She and her husband are the new owners of Tutka Bay Lodge and they were down for some midwinter chores. I knew then that I had found my recipe. At home that evening I pulled some berries out of the freezer and followed Kirstens directions. I took the pan off the heat with 5 minutes of cooking time to spare, not being completely sure how thick the mixture should really get. I left them to set overnight and the next morning, they were almost right. I could cut and sugar them, but they were still a little on the soft side. The next batch I decided to use the pomegranate juice you can buy at the store in bottles. I really wanted that jewel red color. Knowing there wouldn't be much naturally occurring pectin in the juice, I upped the amount called for and cooked the mixture until it came close to being as thick as the last batch. The only problem was it took almost an hour of stirring on the stove and in the end, they were even softer than the first ones. So, that means I need more pectin...maybe adding some cranberries, I happened to have a bag of fresh in fridge, so I mixed it with the rest of the jarred juice and went at it again. This time, it thickened up nicely and the next day I was able to cut and sugar them with ease...the only thing was the cranberry completely overwhelmed the pomegranate (of course). So, I turned to my old friend, the raspberry...just the right complement. It turned out to be a perfect pairing.

moments of bakery nirvana...

February brings fabulous light when the sun does shine and because it's so low in the sky this far north, it does so quite brightly on my baking table. As the fire crackles to life in the oven behind me and mouthwatering smells fill the air from Mels soup pots all lined up like soldiers on the stove, the front of the house hums away... the tables full of people chattering and laughing. It's a good mix of familiar faces and out of towners (you can so tell) everyone enjoying this one little moment where the sun is shining in and the food and coversation satisfying. Three legged mule, their old timey bluegrass, playing away on the ipod keeps the tempo of the room perfectly. I love moments like this, live for them, actually. Working as hard as we do, it's difficult to remember to stop and take a moment to appreciate the fact that we get to spend our days in such a lively and creative environment. When I look around the room and reflect back on the nearly 17 years of bakery life lived, I feel very happy to be right here right now.

Some days you just want to eat everything...

Talk about suggestive selling...Irene's cupcakes literally flew out of the case!

These were filled with raspberry truffle. Others were filled with carmel:

personally, I like my carmel on a spoon...which is an very good dessert,

but then there's always a raspberry and cream parfait...ooooh, wait, what are those?

mmm...it's cheese bread for Ryan's amazing french onion soup:

Hungry yet?