May 24
Are you ready for some Very Big Exciting News? (If not, there’s a recipe for a pretty awesome pasta dish with cauliflower, parsley, capers, and lemon below, so you can just head right on down to the bottom.)
Also, I did a really good job of picking an entirely white recipe to pair with what’s actually a pretty exciting announcement. Way to go, me. Read more
Apr 11
New recipe post coming tomorrow … think cinnamon, sugar, nutmeg, and donuts that aren’t really donuts. It’s a crazy mix-up world in my kitchen!
In the meantime, you should probably make a snack. If you have a million hard-boiled eggs hanging out in your fridge – as I currently do – this is a pretty good idea:
Hard-boiled egg, salt and pepper, and a healthy dollop of chili garlic sauce (from the Sriracha folks). In the last few days, I’ve eaten more of these than I care to admit.
I’ll just go ahead and file this in my new “baker’s snack” folder.
Mar 16
I’ve been spending quite a bit of time lately attending workshops and classes across the LA area, and despite the driving time I’ve been more than happy to spend my time meeting new colleagues and learning new skills. I spent this past Saturday with my hands deep in yeast, strawberries, mustard seeds, and fresh goat’s milk at the Institute of Domestic Technology‘s Foodcrafting 101 workshop, and it was certainly the best yet.
The workshop was hosted by the beautiful Zane Grey Estate in Altadena, a private residence that also functions as an urban micro-dairy and goat farm. Among those beautiful goats (seriously, they were beautiful) our group enjoyed farmstead meals, more goat milk than we could drink (so incredibly delicious, and very different than the store-bought stuff, which I’ve honestly never liked much), and five hours of in-depth instruction from the Institute’s talented instructors. An hour making bread, another hour jamming and canning, some great time mingling with goats and learning about the operation of the dairy, then two more hours making homemade mustard and fresh chevre (those last two after a delicious farm-style lunch, capped off with a warm chocolate chip cookie and fresh raw goat’s milk).
Here’s a little change of pace for you – a brief Bowen Appétit history lesson: In 1440, European bakers established the pastrymakers’ guild. Until that point, pastries and pies were under the control of the guild that pertained to the filling – for instance, a pigeon pie would fall under the poultry guild – but the creation of this guild allowed pâtissiers to produce both sweet and savory items and to control a much broader swath of commercial activity.
As any modern baker would tell you, the importance of this historical event cannot be underestimated.
My name is Bowen and I'm a cooking instructor/food writer/home cook in Seattle, WA. I'm dedicated to community-based food systems that nourish people and planet alike, and this site is an extension of my kitchen - seasonal, fresh food and cocktails made with heart (and sometimes an indecent amount of olive oil) to share with friends and loved ones.
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