Friday, July 22, 2016

Peach & Blueberry Dutch Baby With Homemade Peach Jam + A Falk Copper Giveaway

Peach & Blueberry Dutch Baby with Homemade Peach Jame + A Copper Giveaway

The past couple weeks have been a continuous cycle of cooking, eating, plastering, eating, gardening,  emailing, and eating some more. My appetite has had a steep rise lately; I eat a meal and then an hour or two later I'm hungry again. And again. And again and again. I'm chalking my appetite up to all the calories I'm burning out in the garden and with plastering the walls myself, but it's gotten a liiiiiiil'  bit annoying getting hungry every couple hours and then having to stop in the middle of whatever I'm doing to go eat. I'm more of a one-track person where I don't like to start something unless I can finish it, so having to pause a lot of projects on a regular basis has been a bit frustrating. BUT, my hunger has given me the motivation to cook a *lot* of different delicious things, a couple of which I'm sharing with you today!

Wednesday, July 13, 2016

Secret Supper | Thicket

Secret Supper Thicket by Eva Kosmas Flores | Adventures in Cooking

Secret Supper Thicket by Eva Kosmas Flores | Adventures in Cooking

Secret Supper Thicket by Eva Kosmas Flores | Adventures in Cooking

A few weeks ago I hosted my fourth Secret Supper here in the pacific northwest. It was a celebration of spring, and staying true to this supper's 'Thicket' theme, we held it in a grove of birch trees next to a field at the beautiful Hood River Guest House. Co-hosting along with me were Danielle, Christiann, and Mona and Jaret of Tournant, along with our amazing volunteers Lena, Maki, Aaron, Valentina, Jennifer, Holly, Alex, Emma, and Alanna.

We wanted to do a low-seated table at this gathering for a spring picnic feel, so we made our own tables out of reclaimed doors and used Will Leather Good's Oaxacan woven rugs and pillows for seating. Mica de Marquez handmade and glazed each place setting to match the bright and lush feel of the supper, you can find the plates and bowls for sale on her site. The menu was inspired by a middle-eastern spring, complete with lots of fresh pacific northwest ingredients like peas, little gem lettuces, fennel, and asparagus. We sourced local pasture-raised lamb from Sudan farms, and Mona and Jaret prepared it two ways for the supper. One was roasted whole on an iron cross above a wood fire, and the other was braised in delicious schwarma spices on hot coals. As every course cooked near the flames, enticing scents wafted over to the table as our guests watched the preparation of the next course as they savored the current one. Every plate gave a taste of the freshness and richness of spring, and the lush green canopy made the perfect setting for our seasonal feast.

We've opened ticket sales for our next Secret Supper, Ebb & Flow, which will take place on September 10th. which will bring forth a bounty from the sea. You can read more and register via the link below, and can sign up for our newsletter to be notified when registration opens for future events. UPDATE: September sold out in a record 10 minutes! Thanks all for your support!


I wanted to say a huge thank you to all of our generous sponsors who contributed to this supper, their kindness and passion for what they do makes collaborations like these possible.

Hood River Guest House - @hoodriverguesthouse - Venue 
Mica de Marquez Ceramics - @mimi_likey - Handmade ceramic place settings
Will Leather Goods - @willleathergoods - Hand woven rugs + pillows
Selva Floral - @selvafloral - Floral design
Tournant PDX - @tournantpdx - Menu crafting + cooking
Amy Rochelle Press - @amyrochellepress - Custom printed linen menus
Commonweath - @commonwealthpdx - Furniture rentals + accessories
COR Cellars - @corcellars - Alba Gewurztraminer/Pinot Gris wine
Syncline - @synclinewinery - Mourvedre wine
Analemma - @analemmawines - Atavus Gewürztraminer wine
Sudan Farms - Local farm-fresh lamb
Rubinette Produce - @rubinetteproduce - Local farm-fees produce
House Spirits - @aviationgin - Aviation Gin
Vermont Creamery - @vermontcreamery - Goat's Cheese + Cultured Butter
Red House - @redhousevt - Waxed canvas flower satchel
Dona Chai - @dona_chai - Chai concentrate take-home gift
The Bitter Housewife - @thebitterhousewife - Aromatic bitters take-home gift
Domestique - Aprons for the Secret Supper team members

Sunday, July 10, 2016

Make-Ahead Roasted Stone Fruit & Bungalow Tea Punch

Bungalow Tea Punch by Eva Kosmas Flores

The past week has been pretty packed with work on the house; Jeremy and I refinished the hardwood floors of the second story last weekend and I've been plastering the bedroom for the past few days. It's a long process, but the results have been really encouraging so far so I'm plugging along to get it all done before the end of the month. I did have a nice break in the remodeling schedule, though, when Zoe from the local Steven Smith Tea Maker came by and we got to hang out and experiment with the tea-flavored vodkas I'd been infusing. The process to infuse them was really simple, I just used a ratio of 2 tablespoons dried loose leaf tea (about 3 tea bags) to 12 ounces of vodka, sealed them together in an airtight container, and let them sit on the kitchen counter for a week, shaking it once every day or two. In true food nerd form, I made three separate infusions with three different teas to experiment with the blending options later on.

Monday, July 4, 2016

Barcelona Workshop + 2017 Workshops

Barcelona Photography Workshop by Eva Kosmas Flores | Adventures in Cooking

Barcelona Photography Workshop by Eva Kosmas Flores | Adventures in Cooking

Barcelona Photography Workshop by Eva Kosmas Flores | Adventures in Cooking

Our workshop in Barcelona was a deep immersion in the food and culture of Sitges and the wine region of Penedés of Spain; we ate traditional Iberico ham, sausages, arroz con costillas, miel y mato, and many more delicious dishes. Linda Lomelino made cakes, Patricia Garcia of Sabores y Momentos made Spanish omelettes, we had a calçotada, and we kept a steady flow of local Spanish wines going from the vineyards we visited during the workshop. We tasted cava (a sparkling white Spanish wine) at Cordorniu, a winery that has stood in the Barcelona province for over 500 years, and got to wander in their deep musty cellars. We also tried a delicious blend of different wines from Villadellops, an organic winery specializing in red wines, and they let us run amok in their cellars, blending and bottling our own wines from different grape varieties grown on the vineyard. Patry and Luisa Moron also took us to a local farmer's market where we got to see and taste the vibrant produce and delicious cured meats of the area. I still dream about the food and wine we had at this workshop, and the amazing group of people that we shared it with. Elise, Inge, Jessica, Corey, Alison, Inge, and Juliet, thank you guys so much for joining us. And a huge thanks to Carey, Linda, Maggie, PatryLuisa, and Erica for making the workshop possible.

And speaking of workshops, Carey and I just opened registration for several of next year's workshops, and we'd love to have you join us! In January 2017 we'll be in Costa Rica, where in addition to photography and styling, we'll be touring a chocolate and a coffee farm and eating a lot of both. In March 2017 we'll be in Vermont, where we'll visit a local sap house and see the maple sugaring process from start to finish, and we'll also be enjoying and learning about wintery cocktails from Jake and Lauren of Red and Brown. In May, we'll hold our first workshop in the southern US, venturing into the mountains of Appalachia. We'll be visiting flower and berry farms, doing natural dying, and making our own plaster shooting surfaces. You can read more about each of the workshops below, we'd love to have you join us!!

Thursday, June 30, 2016

Grilled Peach Spiked Iced Tea

Grilled Peach Spiked Iced Tea by Eva Kosmas Flores | Adventures in Cooking

The sun has slowly but surely intensified its rays as we've gone deeper into summer, and while the garden is certainly enjoying it, my over-heated house and uncomfortable body is not. Temperatures like these are what makes me want to chop off all my hair, having it this long feels like walking around with a blanket on your head in the summertime. I think the feeling where your hair gets so sweaty that it starts sticking to the back of your neck is on par with a splinter under your fingernail for me. So, sooooo intensly uncomfortable. Since I can't yet bring myself to break the bank installing central air conditioning in our old house, I've been finding other ways to stay cool. I've started sticking cucumber peels on my forehead, dampening the sheets a little before bed and then pointing a fan at them, and the good ol' fashioned cold compress on top of the head. But by and far the most pleasant and enjoyable way to stay cool has been unwinding out on the deck with an ice cold cocktail.

Wednesday, June 22, 2016

Golden Syrup Peach + Raspberry Pie With White Chocolate Mascarpone

Golden Syrup Peach Pie by Eva Kosmas Flores | Adventures in Cooking

After hosting another Secret Supper pop-up dinner this past weekend, my body was a little downtrodden and so I spent Monday trying to recuperate, which meant only computer work and no physical stuff. Then on Tuesday I felt much better, so I decided to spend 4 hours out in the sunny garden pulling out weed after weed after weed. I filled up my entire yard waste bin with weeds in one afternoon, and this morning when I woke up I couldn't get myself out of bed because I had apparently jumped the gun on physical activity and completely blew out my back. After shuffling around the kitchen this morning, though, I'm able to at least stand up straight again so I'm hoping that with a little heating pad-action my back muscles will relax a bit and I can get back into the swing of things with more speed and effectiveness (turns out trying to do anything while moving your back as little as possible ends up making any activity much more time consuming).

Wednesday, June 15, 2016

Matcha Green Tea Latte With Coconut + Honey

Matcha Green Tea Latte

After almost two weeks in New Mexico for my photography workshop, I was home a little over 24 hours before catching a plane to Lake Tahoe for a friend's wedding this past weekend. It was really fun to see some of my old friends from Los Angeles again, but after being gone for so long I am so so SO so happy to be home. The garden pretty much exploded while I was away; I have it on a drip watering system hooked up to a timer so I know it's getting watered even when I'm gone for a couple weeks at a time, and while I was gone it got over 100 degrees Fahrenheit here in Portland. I thought this would fry and kill all the weeds in the garden, but apparently they loved the heat because now I need to add several hours of extensive weeding to my to-do list. Aside from the weeds, though, everything is looking amazing. My poppies started blooming, my rose bushes and hydrangeas are packed with blossoms, and my cucumbers are giving me little cucumber babies! And I saw my first tiny tomato growing on one of my tomato bushes already. It's going to be a good growing season :)

Wednesday, June 1, 2016

Homemade Vanilla Pepita Granola + A Plantable Book

Homemade Vanilla Pepita Granola + A Plantable Book

I’ve spent the past few days running around the entire state of Oregon with Carey, my friend, fellow blogger, and awesome workshop partner. I’ve been taking her to my favorite places in a not-so-veiled attempt at luring her into moving away from snowy Vermont to the more temperate west coast. We’ve inspected the wildlife along the shores of Cannon Beach (which included gawking over these little guys…trust me, they look even weirder in real life), hiked the desert trails of Smith Rock, drank our way through wine country in Dundee, and wandered the streets of Portland; doing it all in less than 5 days. I knew that it would be pretty hectic running around so much, especially since we left for our workshop in New Mexico today, so we also had to include packing and menu-planning somewhere in there, too. So, to make sure we’d have the fuel we needed to get through the craziness, I tried my hand at making homemade granola so we’d have a quick go-to breakfast that we could eat on the run.

Tuesday, May 24, 2016

Strawberry Balsamic Creme Fraîche Cheesecake

Strawberry Balsamic Creme Fraîche Cheesecake by Eva Kosmas Flores | Adventures in Cooking

There's been a lot going on the past few weeks, and I have some pretty exciting stuff that I want to share with you guys (!) but am waiting on the final word before I say anything. In the meantime, I've been really busy with work and have been trying my best to get things looking semi-decent for when my friend and First We Eat partner Carey comes tomorrow. Everything is a bit topsy turvy because our second floor is being remodeled, and like any old house, there have been lots of interesting surprises as walls have been opened up and areas examined, the biggest surprise being that the entire original master bathroom wasn't plumbed up to code, so we had to have it re-piped which meant opening up walls on the main floor in several rooms to give the new pipes somewhere to go. Cooking and shooting with a lot of the furniture moved into the kitchen area has been a bit tricky, and I'm still not 100% sure where Carey is going to sleep when she visits because pretty much the entire main floor is packed with the furniture that used to be on the second floor. Regardless, though, I am SO excited to show her around Oregon for the first time and then hop on a plane to our New Mexico workshop, wheeeeee !

Thursday, May 19, 2016

Scratch Session | Edible Flowers + Spring Wreaths

Floral Scratch Session by Eva Kosmas Flores | Adventures in Cooking

Floral Scratch Session by Eva Kosmas Flores | Adventures in Cooking

Floral Scratch Session by Eva Kosmas Flores | Adventures in Cooking

A couple weeks ago I hosted another homesteading workshop at my house here in Portland, and this time we dove into floral design and working with edible flowers. The incredibly talented Sarah from Selva Floral Design hosted the floral design portion of the workshop and Christiann and I co-hosted the edible flower portion. Since it was mother's day weekend, Sarah's mom, Jo, and my mom, Jill, also joined us, which, along with the mother-daughter attendees that came, made for a really fun gathering of wonderful women. We started off by candying edible flowers (I have a blog post about how to do this here), and while they were drying we made wreaths with fresh spring flowers. Sarah brought florals that would dry well, too, so that we could re-use our wreaths year after year, and we use dried grape vine wreaths from Afloral as the base. After that we had a wide-ranging spread of edible flowers for lunch, including jasmine green tea-braised pork shoulder, feta with radish blossoms from my garden, blueberry soup topped with calendula, and roasted brussels sprouts with hazelnuts and lavender. It was really interesting to taste and see edible flowers applied in such a variety of dishes, since most folks usually just stick to using them in sweet applications. All the beautiful dishes, glassware, and flatware on the table were from the kind folks at anthropologie who let us use them for the workshop. After that, Christiann and I pull out the mini-caked we had baked the day previously and everyone got to decorate them with glaze and the edible flowers they candied which had now dried. It was such a fun afternoon and I felt so lucky to have such a warm, friendly, and funny group of women in my home for the day.

I'm opening registration for my next Scratch Session, where we'll get down and dirty with organic gardening! It takes place on Saturday July 16th here at my home in my big vegetable garden. You can read through all the details and register via the link below, would love to have you join!!