Back from Fort Bragg
We're back from 5 days in Fort Bragg with family. I took along 7 breads and, because of menu compatibility and dining out, I only baked once while there. I made a couple loaves of Sourdough Italian Bread which went well with baked coho salmon and grilled veggies.
We did breakfast one day at the Fort Bragg Bakery. They make very good bread and pastries, as well as pizza. They do the pizza's in a gas fired oven built with bricks salvaged from the bakery that was on the same site a couple generations ago and eventually torn down.
On the drive home, Susan and I stopped for lunch at the Costeaux Bakery in Healdsburg. Along with our bill, the waiter left us a 2 lb sourdough epi to take with us. It was outstanding with a comfort food coming home dinner of scrambled eggs and tomatoes from our garden.
On a non-bread note I just have to share, I found myself taking all but a couple photos with my new iPhone 4. It's pretty amazing, especially the macro capability.
Begonia at the Fort Bragg Botanical Gardens
Fly on Begonia petal
So, we're back home, doing laundry and re-packing for my week at SFBI.
David
Comments
Welcome back David! Thanks for sharing the pictures with us. So SFBI huh? Are you going for a week class, if so what one? The artisan baking? I tried to get the week off but was unable do to being understaffed at our bakery. So I was looking towards the December class. Have fun there David and enjoy!
I'll be taking the Artisan I class. I hope to return for Artisan II and III before the end of the year.
David
And looking foward to you posts on SFBI classes!
I'll certainly post on the class.
David
Your Italians look wonderful David. My daughter has introduced us to broiled asparagus recently. A very small amount of olive oil and a sprinkle of sea salt crisped slightly under the broiler. Eat them like candy they are so good!
Looking forward to hearing about the SFBI trip.
Eric
Try this: Place spears in a single layer in a baking dish. (We use a Le Creuset 2 liter gratin dish.) Roll the spears in a little olive oil. Bake at 400ºF for 15-20 minutes, depending on thickness of the spears. Drizzle lightly with balsamic vinegar and toss to coat evenly. Bake another 5 minutes.
The same method works for thin carrots or larger carrots cut into spears.
Delicious!
David
Can hardly wait to hear all about the SFBI . We will all live vicariously through your experience ! c
from the family gathering!
Your Italian loaves look delicious along with the grilled spears. Grilling, roasting, broiled veggies are my favorite, the carmelized flavors come out dramatically.
Your off again to SFBI and with a new i-phone! Have a wonderful experience, David. Ditto, Caroline!
Sylvia
David, have a great time at SFBI. Make us jealous with many pictures!
Cheers,
Jw.
and so do the iPhone pics, David. And you found a very generous waiter I'd say, to leave you with such a beautiful epi.
Look forward to pictures and story of your SFBI class.
Larry
Ah, ha! I can tell that iPhone is going to SFBI next week. Excellent!
I had a great time playing with the iPhone 4 at the NYC Apple store last week, but I think I'm going with the iPad 3G - which unfortunately they were out of.
The breads look great as does the asparagus (fantastic grilled).
Artisan I, II and III - is there a bakery is your future?
I know you'll have a wonderful time.
Welcome back David and thank you for the lovely pictures! I'm glad you had a nice visit & good weather. I'll look forward to seeing your class comments & pictures from your SFBI class.
Cheers,
Toni
When there's a nasty heat wave, it's so nice to drive out to the cool coast and visit the Botanical Gardens and wear a sweater in the fog!
Getting out of 100 degree weather for a week was great. We came home to a cool (for August in Fresno) 95 degrees. Next week, it's back to the 60's in SF.
We've talked about doing this every year for years. I recommend it.
David
With Bakersfield headed back into the triples this weekend I'm really ready for cooler nights...how I envy you the 60's for a week!
Toni
isn't that like a Disney Bread Adventure? I know you are going to have a blast! Timing with the iPhone4, perfect. I know you will be taking us along in you back pocket, Thanks!
Have a great time!
PS : How nice of the waiter to give you that lovely Epi! 5 stars to Costeaux bakery!
Roasted beets, prepared the same way, are wonderful too! Although they do take a lot longer to cook.
I have to see how the cameras do in a floury environment. I'm somewhat concerned.
Costeaux is classy yet informal. I should have taken photos of their cakes, especially the Triple Chocolate Mouse Cake which had a 10 inch open rose made of dark chocolate on top. They make some delicious breads too. I had a panini on a seeded light whole wheat sourdough which I'll have to try to duplicate some day.
We roast beets frequently, but I've never made them like we do asparagus. We roast them covered with a little water, then peel them and marinate them. I assume you peel them raw then roast them open. Sounds good!
David
Just trim both ends and roast. Size dictates how long, umm..for a 2" beet, 350 for an hour. The beets just slip out of their skins and dress with some balsamic. At the same time roast onions of the same size, dynamite!
Betty
Looking forward to hearing about your adventures in class. The begonia is beautiful. Everytime I see a begonia it makes me smile and recall the old "Here Comes the Judge" skit Sammy Davis Jr. used to do on Laugh In: "Do the name Ruby Begonia ring a bell?" Maybe you had to be there.
Have fun in San Fran.
Howard
I was there...too funny!
Toni
I love the flower, and I love the fly. The photo of the fly on the petal is exquisite. The pale blue-grey over the vanilla mustardy yellow is beautiful.
Shiao-Ping
The camera on the iPhone 4 is pretty amazing.
David