First, We Eat
What: Regional Cookbook & Cooking Lit Book Group discussion on First We Eat
When: 4 pm Wed., Nov. 7
Where: Evolve Chocolate + Cafe (above Village Books)
Cost: Entry is free
Wednesday, October 31, 2018
The photographs for Eva Kosmos Flores’ Blueberry Dutch Baby recipe make the breakfast dish look so inviting, readers of First We Eat: Good Food for Simple Gatherings from My Pacific Northwest might be tempted to sniff the page for inspiration.
Of course, another way to bring the dish to life would be to whip it up yourself—something you’ll probably be much more interested in doing after thumbing through the pages of the taste-focused tome in advance of the next Regional Cookbook & Cooking Lit Book Group discussion taking place with Bellingham Farmers Market Director Caprice Teske and Village Books marketing director Mary Vermillion Wed., Nov. 7 at Evolve Chocolate + Cafe.
Although the primer for the aforementioned recipe is found in the “Spring” section of the seasonally focused cookbook, it’s a concoction that could be made year-round as long as the cook still has access to locally procured blueberries.
But if you weren’t prescient enough to freeze your favorite fruit, look to Flores’ “Autumn” recipes to inspire your palate. Caramel apple tarte tatin, cider and cinnamon babka, brown butter-honey pie, and chai and poppy challah are on the drool-worthy roster where sweet things are concerned, and entree items include pumpkin and date cassoulet, mushroom risotto, duck and squash curry, butternut tortellini, lamb and winter squash cottage pie, and much more.
Without being preachy about it, the Portland-based writer and photographer encourages people to eat seasonally whenever possible. She provides detailed information about the tools required to eat locally on a more regular basis, including a chapter dubbed “The Homemade Pantry” that focuses on staples that will not only help cooks experiment in the kitchen, but also guide them along the way.
Flores also finds inspiration in her Greek heritage, the bountiful produce of her own garden, the plentiful farmers markets to be found in the Pacific Northwest, friends and family, and far beyond. In First We Eat, she notes that dining seasonally isn’t just about the food. It’s also about creating community, respecting nature, feeling the change of the seasons within you, and enjoying how your body begins to crave what the earth is offering up to you.
“All in all,” Flores says, “this cookbook really is a complete collection of everything near and dear to my heart—from cooking simple, honest food with fresh ingredients, to experimenting freely in the kitchen, to sharing food with the people you care about most.”
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