Livin' in the Blurbs: Adding to Your Skillez

One of the highlights of my year is the annual spring tour of Ayers Creek Farm in Gaston with Anthony and Carol Boutard. Not only is it one of the few times of the year that they open their amazing organic farm to the public, it's one of the rare moments that you can actually chat with them for longer than it takes to ring up your purchases at their popular stand at the Hillsdale Farmers' Market.

His lofty eminence.

As usual, there will be a short tour of the farm narrated by the always-informative Anthony, to be followed by some snacky bits. Plus I hear they've arranged to have a celebrity greeter, the not-so-secret power behind the throne known as Tito. (If we're very lucky he might demonstrate his vole-fetching skills!)

Details: Ayers Creek Farm Ramble, Sun., June 24, 3-5:30 pm. 15219 SW Spring Hill Rd. near Gaston. This is a real farm, so bring your wellies in case of mud, or at the least wear sturdy shoes for walking.

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Summer is an ideal time to pick up some new skills, whether its at the grill, learning to preserve summer's bounty or picking up pointers on a new cuisine. Whether you're an experienced hand in the kitchen or someone who's more familiar with a take-out menu than a chef's knife, there's a plethora of excellent classes available this summer. Here are some of my faves and a sampling of what they're offering; most are small classes of no more than a dozen students at a time and are very reasonably priced.

• Sophie Rahman of Masala NW: Learn the basics of Indian cooking, including how to prepare lentils (vegetarian and gluten-free), flatbreads and classic biryani, as well as dishes from Goa, Chowpatty street food and how to grill tandoori-style.
• Melinda Casady and Susana Holloway of Portland's Culinary Workshop: These gals are making waves on the Portland scene for their fun-yet-informative approach. Both were professional instructors at culinary schools, and bring their extensive knowledge and love of teaching to their classes on a dizzying array of classes on grilling, smoking, preserving, butchery, vegetarian and vegan cooking, knife skills, sushi…you name it, they teach it!
• Katherine Deumling of Cook With What You Have: Katherine teaches how to cook simple, nutritious family meals, how to stock your pantry to avoid endless trips to the store and how to make the most of seasonal produce. Upcoming classes, which she offers in her home kitchen, include how to use fresh herbs in your dishes and kitchen fundamentals.

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Summer's a time when kids are off from school and parents are desperately looking for quality classes for their young'uns. If you've got a budding Scorsese or Coppola in your house, then the Hollywood Theatre has a camp for you. Project Youth Doc for teens still has a few scholarships available, and if I could still pass for 19 I'd be all over this: Kids will work with industry pros and world-class gear to make a film from start to finish.  Check it out!

Details: Project Youth Doc, a filmmaking class for teens. Two sessions: June 18-July 13 and July 2-27. Scholarships available. Classes at the Hollywood Theatre, 4122 NE Sandy Blvd.  503-493-112.

Livin' in the Blurbs: Cold Beer, Warm Food, Travel Envy

When I say the word "brewer," what comes to mind? A bearded guy in big rubber boots? Well, it turns out that many brewers, especially here in Oregon, are women. Oregon women also own pubs, write about beer and teach classes about beer. Their stories are collected and engagingly told in a new movie called "The Love of Beer," a documentary about women in the craft brewing industry. There are screenings coming up around the state, and I'd encourage you to attend at least one of them:

• Coalition Brewing: Sun., Oct. 9; 8 pm, screening is free but donations are encouraged. 2724 SE Ankeny St.
• Lucky Labrador Beer Hall: Sun., Oct. 16; 6 pm; $5, tickets available at the door or online. 1945 NW Quimby St.
• The Guild: Thurs., Oct. 20; 7 pm; $5 at the door. 1101 E Burnside St.
• GoodLife Brewing: Oct. 21 and 22; 6 pm and 8 pm both days; $5 adv., $6 door and online. 70 SW Century Drive 100-464, Bend.

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Now that the cooler weather has returned, it's time to get back to some cozy cooking. And to me nothing says cozy like the aromas and flavors of Indian food. My friend Sophie Rahman will be offering a plethora of classes at her home cooking school, Masala NW, adding vegetarian, vegan and gluten-free options to the lineup of biryanis, curries, breads and samosas.

And if you want a hands-on experience, check out the fall schedule from my pals at Portland's Culinary Workshop for everything from knife skills to bread baking to butchering a whole pig. Not to mention mastering the tricks and techniques of the foods of Asia, Greece, El Salvador and Brazil.

For those who want to learn to cook more economically using what you already have in your pantry or to learn how to set up your pantry so you don't have to make those last-minute runs to the store, Katherine Deumling of Cook With What You Have has a class with your name on it.

All of these folks offer outstanding, value-filled, worthwhile learning experiences for a great price, so check them out for yourself or a gift certificate for a friend!

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If you're an armchair tourist or if you want to know what a food-obsessed traveler would do with nearly a month in Italy, you'll want to follow contributor Jim Dixon as he travels from Venice to Tuscany, then on to Umbria and the Adriatic Coast, ending up in Sicily. He's set up a new Facebook page called Italia Redux that is guaranteed to document every bite, bump and meeting with old friends. I can guarantee it'll not only have drooling all over your keyboard but rushing to check out the cost of round trip tickets.

Summer Greens from the Subcontinent

Ssssssshhhhhhhhh…quiet, now. We don't want to frighten it. It took its sweet time getting here, but it looks like it may, it just might maybe possibly be here. But don't get too giddy and start shouting. Smile, nod, even pull out your sandals and capris, that's OK. Just don't make a ruckus and scare summer away…we want it to stick around!

So assuming it is here, I wanted to share what looks like my go-to side dish for summer barbecues, care of my friend Sophie Rahman of Masala NW. I ran into her while she was doing a demo at the Buckman Farmers' Market the other day, and when I saw how easy this stir-fried vegetable dish was I had to have the recipe.

Sophie's been teaching Indian cooking classes out of her home for a couple of years now, helping people learn to incorporate the intoxicating spices and ingredients of that coountry in their everyday cooking. Her focus is on market-fresh produce, and for her demo she'd picked up a bag of gorgeous braising greens and spring onions from a couple of vendors. These were combined with bright yellow dal she'd made ahead, then mixed in at the end of cooking.

So simple, so delicious. And would even make a meal in itself, especially with the carrot raisin salad tossed with sautéed black mustard seeds she made at the same demo!

Sophie's Poriyal

1/2 c. dry yellow split peas or moong dal
1 tsp. urad dal or white split gram beans
1/4 tsp. turmeric powder
1 c. onion, finely chopped
2 Tbsp. canola oil
2 bunches fresh spinach or other greens, washed and chopped (4-6 c.)
1 whole dried chile pepper
1 tsp. fresh ginger, minced
1 tsp. black mustard seeds
2 Tbsp. ground fresh coconut
1 tsp. salt or to taste

In a medium saucepan, bring about 2 c. of water to a boil. Add yellow split peas or moong dal and turmeric powder and cook over medium heat, uncovered, for about 20 minutes, until lentils are semi-soft (should be al dente…do not overcook). When split peas are just tender, drain and set aside.

In a deep-sided skillet over medium heat, heat oil with whole red chili pepper. When oil is hot but not smoking, stir in mustard seeds and urad dal. Cover and fry until mustard seeds pop and urad dal is golden brown, about 30 seconds. Add minced ginger, fry briefly and then add the chopped onion and stir for 1 minute. Add the chopped greens and stir well, coating the spinach with the spices. Add 1/2 c. water and salt. Cover and cook over medium heat until spinach is tender, about 7-10 minutes. Stir occasionally.

Add drained lentils to greens mixture and blend thoroughly. Sprinkle with coconut, stir briefly and serve.

Other seasonal vegetables like sugar snap peas (2 c.), green beans (3 c. diced), or cabbage and carrot (3 c. shredded cabbage, 1/2 c. shredded carrots), can be substituted for the greens. Left-over Poriyal can be used to make a wrap sandwich for lunch.

Livin' in the Blurbs: Good Eatin'!

Farmers' market regulars in the Portland area know Gathering Together Farm as the double-wide stands overflowing with some of the most gorgeous, flavor-filled organic produce in the area. What most folks don't know is that John Eveland and Sally Brewer have a farm store as well as a full-service restaurant on their farm in Philomath outside of Corvallis. It goes without saying that the restaurant features a menu chock-full of the produce grown on the farm, with pizzas from their wood fired oven loaded with local cheeses and meats as well as a full list of hearty entrées and wines. Don't forget to peruse their list of upcoming wine dinners featuring local wineries; though a word to the wise is to make reservations early since these are in high demand and sell out quickly. It's a do-able evening excursion from Portland, and even better as a romantic dinner destination for an out-of-town overnighter.

Details: Gathering Together Farm restaurant. Lunch: Thurs. & Fri. 11 am-2 pm; Dinner: Thurs. & Fri. 5:30-9 pm; Saturday Breakfast: 9 am-2 pm.

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It's a sad truth that Portland doesn't have a great selection of truly authentic Indian restaurants. The good news is that there are several classes being offered that will not only teach you how to make these dishes at home but will share resources on where to find the spices that will make them regular go-to recipes on your dinner roster. My friend Sophie Rahman of Masala NW has just released her spring class list, and it looks fantastic:

• Creating Dals from a Variety of Lentils (a vegetarian, vegan and gluten-free class)
• Reminiscent of the Raj: The Mystery of Curry
• Breads of India: Naans and Rotis (vegetarian)
• Regional Cuisines of India from the North to the South

Details: Indian Cooking with Sophie Rahman of Masala NW. Check the website for the full list of upcoming class descriptions and schedules.

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It's a pairing as momentous as Antony and Cleopatra, Ike and Tina Turner, Branjelina or, for that matter, Mario Batali and Gwyneth Paltrow (though easier on the eyes, for sure). Farmers' market chef Kathryn LaSusa Yeomans and Portland mushroom mavens Roger Konka and Norma Cravens have teamed up over the last few seasons to present product tastings and recipes to customers of Springwater Farm. But now they're taking it to the next level with full-on dinners prepared with goodness from Springwater and other local purveyors. Judging from the smashing success of their recent multi-course Truffle Dinner, the upcoming four-course Forager's Feast, even with two dates available, should be a sell-out event, so get your tickets now.

Details: Forager's Feast. Sun., April 10th and Sat., April 16th at 7 pm; $40, reservations required. All gratuities will be donated to the Portland Farmers' Market SNAP Matching Program.

Livin' in the Blurbs: Bibles, Bombay and Bikes

With all the hoopla over locavores, 100-mile diets and plowing up lawns to make gardens, you'd think that eating local was a brand new idea. But since the mid-80s author Janie Hibler has made a career writing about the goodness that comes from the Northwest, starting with "Fair Game–A Hunter's Cookbook" and "Dungeness Crabs and Blackberry Cobblers." Her "The Berry Bible"has just been republished by Amazon, with its histories and recipes for every berry imaginable, from cloudberries and currants to cape gooseberries and salmonberries. You can meet Hibler, sample recipes from the book and pick up a signed copy this Saturday at the Beaverton Farmers' Market, so plan to stop by!

Details: Janie Hibler, author of The Berry Bible. Sat., July 31, 10-11:30 am. Beaverton Farmers' Market, On SW Hall Blvd. between 3rd and 5th Sts. in Beaverton.

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The website Budget Travel recently named Portland as the world's best place to eat street food, but at just a few years old, food cart culture here can't hold a candle to the ancient art that is the street food of India. My friend Sophie Rahman, who sells classic Indian street cuisine at her Masala booth at the Hollywood Farmers' Market, is offering a class on Chowpatty, the street food of India that she describes as "India’s answer to the Pacific Northwest’s passion for healthy snack food eaten on the go." Made with Chat-patta spices to create such portable treats as aloo-chaat, bhel-poori and bhajia, they are commonly eaten during the day along with a cool glass of lassi or a cup of spicy chai. She adds that most of the dishes are vegetarian and are made using rice and lentils and rice and lentil flours. Having taken one of Sophie's classes, I can guarantee you'll learn a lot and eat very, very well.

Details: Chowpatty: Street Food of India with Sophie Rahman of Masala. Two dates available: Aug. 24 and Aug. 31, both from 6-9 pm. Classes limited to 6 students each. $50 per person. E-mail for registration information.

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Bikes are starting to rival beer as icons of Portland culture, and one summer event, the Second Annual Hopworks Biketobeerfest, brings them together in a mash-up of beer bellies and spandex. In addition to 15 Hopworks beers on tap, and with proceeds going to the Bicycle Transportation Alliance and Portland Sunday Parkways, it'll feature live music, a hand-built bicycle show, Goldsprints roller races, a bike toss and other bike-related insanity. Pedal your own bone-shaker on down to this all-bike, no cars event and raise a pint to two wheels!

Details: 2nd Annual Hopworks Biketobeerfest. Sat., Aug. 28, Noon-10 pm. Hopworks Urban Brewery, 2944 SE Powell Blvd. Phone 503-232-4677.

The Gift That Keeps On Giving

It must be what winning the lottery feels like. Or finding a hundred-dollar bill laying on the sidewalk. So when a small amount of unexpected cash fell into my lap recently, I decided to treat myself to what, to me, is a luxury.

Mango lassi sprinkled with ground cardamom.

No, not a spa day or a shopping trip at Nordstrom. I'd been pining to take a cooking class, and I knew that Sasha Kaplan of And She Cooks had invited her friend Sophie Rahman to teach a two-part class on Indian cooking. It's a cuisine I'd dabbled in but didn't know well, and its complexity and richness had always been a draw, so I signed up.

Sophie Rahman, instructor extraordinaire.

I arrived on Sasha's doorstep in the Hollywood district and was ushered into her kitchen, where Sophie was busy toasting pappadums in the broiler. I was handed a mango lassi sprinkled with fresh-ground garam masala as the evening's other students trickled in, then we gathered around the table as she took us on a tour of the regions and spices of India and its neighbor, Pakistan.

Spices for garam masala ready to grind.

From there it was on to the hands-on portion of the evening where we watched and helped to measure, toast and stir the spices that would be going into the meal of lentils with spinach and ginger and a classic aromatic yellow rice. Sophie bustled around the kitchen, offering a technique tip here, a hand with stirring there. As we sat around the table together with the food we'd made, she added stories from her childhood and more insight into the dishes we'd prepared.

The aromatic basmati rice, ready to cook.

The second class was focused on the history of Indian cooking and was more technique-oriented, with a discussion various spice combinations and how to sweat the onions properly so they would not only sweeten but thicken the main dish of Badaami Murgh, chicken smothered in aromatic herbs and almonds.

The Baadami Murgh (too bad you can't smell it!).

We also stir-fried a cauliflower dish called Gobhi Kari, which used fresh kari leaves and small split gram beans as well as scallions for flavor and color. Also shared were local sources where we could find the various ingredients along with a little bag of packaged spices to take home to try with probably the most valuable takeaway of all, the recipes for the spice mixes and dishes we'd prepared.

So adding it up, with two classes, two dinners and many good recipes, even though it felt like an indulgence in the beginning, this was going to pay off big-time for making some impressive dinners in the future. And I hear that there might be a class on samosas coming up soon. Hmmmm...

Details: And She Cooks Cooking Classes with Sasha Kaplan. E-mail or phone 503-288-8196 for information or to inquire about upcoming classes.