Friday, February 12, 2016

Orange Blossom Canelés + Selva Floral

Caneles by Eva Kosmas Flores

It's funny how much Portland can feel like a small town sometimes. There's over 600,000 people that live here, but you can find yourself running into people you know so easily. I was on instagram a couple months ago and got a message from one of the floral design accounts I follow, Selva Floral Design. Well it turned out that it's run by Sarah Blasi, and I know her mother because she used to work with my sister at the elementary school she taught at, and was doing floral work on the side, and so her mom and her actually did my wedding flowers back before Selva was founded. I had no idea the account I was following was Sarah, out of all the florist accounts on instagram, it just happened to be someone local that I knew. The internet can feel like a really small space, sometimes, in the best way possible. We caught up a bit and now Sarah and her mother are joining me and my mother for a Scratch Session floral design & edible flower workshop mother's day weekend. We still have about 5 spaces left, and you can join us here.

Monday, February 8, 2016

New Mexico Photography + Styling + Textile Workshop

First We Eat Photography Workshops by Eva Kosmas Flores | Adventures in Cooking

I haven't yet had a moment to post about our Croatia and our British Virgin Islands workshops, and those will be coming soon, I promise! But in the meantime I've included some of my favorite images from our past two workshops here, and am so excited to announce that we've opened registration for our much-anticipated southwest workshop. We only have 5 spaces remaining and would love to have you join us on this adventure in northern New Mexico's high desert! This workshop takes place June 3rd -7th and will be full of delicious southwestern foods made from scratch by CareyBeryl, Megan, and myself, and it will be set against the gorgeous vibrant landscape of Taos, New Mexico with dusky bright orange hills around us. Carey and I will be teaching food photography, styling, and talking about the business side of social media and the like, and Maggie Pate from Nåde Studio will be joining us for some really beautiful hands-on textile lessons, including learning to weave on a small loom that we'll each get to take home, and making our own indigo dye from scratch and then dying tea towels that we'll use in styling and also get to take home. We'll be staying in a very historic adobe home, which has original walls dating back to 1790, and has traditional adobe fireplaces in every bedroom. We'll also be going on an afternoon photography excursion to the Taos Pueblo to soak in the beautiful landscape. You can see images of the home we'll be staying in, read more about the workshop, and register at the link below. This and the Croatia workshop we have yet to open ticket sales for are the only ones we haven't sold out of for this year, so I recommend getting in while you can and signing up for our email list to be notified when registration opens for future workshops (we send out an email to those on the list a few days before we open registration to the public). I can't tell you how excited I am for this workshop, southwestern cuisine is one of my favorites to make and there's just something about the desert scenery that is so calming, beautiful, and inspiring. I hope to see you there, and if you have any questions at al don't hesitate to reach out!


Wednesday, February 3, 2016

Honey, Rosemary, Walnut, & Bijou Grilled Cheese

Honey, Rosemary, Walnut, & Bijou Grilled Cheese by Eva Kosmas Flores | Adventures in Cooking

Before I dive in, I want to thank everyone for being so nice about my last post. I'm a bit behind on replying to all of the comments, but in the meantime I wanted to say how deeply appreciated all your kind words are. I've fallen a bit behind on everything, as of late. I was gone hosting a workshop in the British Virgin Islands the last 10 days of January, (which I'll be recapping here on the blog at some point but if you need your workshop fix now you can hear all about it in my most recent podcast episode). It was sunny and warm and if I weren't me I would hate myself for even talking about such a hot place in the dreary dead of winter. So, I will abstain from elaborating on it until the weather north of the equator has sufficiently warmed and thawed out the winter grumpiness I (and likely others) tend to feel when sequestered from direct sunlight for months on end. I will say, though, that the tropics aren't entirely wonderful; one unpleasant thing I picked up while there was a suspicious rash on my hand. It looked like a slight bruise between my thumb and forefinger on my left hand, kind of a purplish darkening of the skin, but then spread between my other fingers on my left hand and that's when I panicked and went to the doctor on Monday. They didn't know what it was, either, so gave me some steroid and anti-fungal cream. I did burn the living hell out of my hands chopping scotch bonnet peppers while I was on the island, so it might be some scarring from that, but in the meantime I'm just staring at my hand in abject terror every so often with increasing paranoia about it spreading further up my arm and somehow murdering me. At least the fear is keeping me diligent about applying the creams to my hand, which is more than I can say about new year's resolution to maintain a daily multi-vitamin regimen.

Wednesday, January 20, 2016

Six Years of Adventures in Cooking + Persimmon Cake with Brown Butter Icing and Salted Creme Fraiche Caramel

Six Years of Adventures in Cooking + Persimmon Cake with Brown Butter Icing and Salted Creme Fraiche Caramel by Eva Kosmas Flores

I made this celebratory cake a couple months ago. It was supposed to be my first-ever 'blogiversary' post and, unlike the 6 years prior, I actually did  remember it this year, but it was just so crazy and hectic with all the holiday stuff around November 26th that I wasn't able to do it in time. But, things have subsided a little and now I'm able to share it with all of you, huzzah! I'm not totally sure why I haven't done a blogiversary post before. Maybe it's because I hate the way the word 'blogiversary' sounds, or maybe it's because I think its kind of self-celebratory and that kind of thing makes me feel slightly uncomfortable, or it also might be because in years prior I never remembered it until it had already come and gone. So maybe I do  know why I haven't done a blogiversary post up until this point. But, I am doing it now, because a lot has happened since I started this blog, and I think that to put things in perspective, I'd like to talk a little bit about how I got here.

Thursday, January 14, 2016

Citrus & Chocolate Brioche Buns + Scratch Sessions

Citrus + Chocolate Brioche by Eva Kosmas Flores | Adventures in Cooking

When a new year starts, sometimes you need to take a moment to pause. To sit and reflect on what you want to accomplish, where your heart is, and what matters most to you. A couple weeks ago I had a sit with a hot cup of tea in my hands and my squirmy little chihuahua on my lap, and I thought hard. And after wringing out my innermost thoughts like a wet sponge, I realized that I want to focus more on the root of cooking. I want to go back to what makes food really, really, good, and I want to teach that to other people and share that knowledge, passion, and self-sufficiency. So, I'm starting a series of cooking and homesteading workshops here in my Portland home called Scratch Sessions, where I'll be teaching a wide array of cooking, preserving, and gardening methods.

Sunday, January 10, 2016

Winter Workshop + Secret Supper 2016

Winter Workshop + Supper by Eva Kosmas Flores | Adventures in Cooking

Last month I held a winter workshop & supper here in the pacific northwest. We found a beautiful renovated barn in Washougal on an old-growth Christmas tree farm and decorated it with our little touches. We had a wonderful group of women join us from all over the country for the workshop, and started off with my photography session, then the lovely Stacey Clark taught the styling portion, and Christiann went over social media and the business side of the industry. The incredibly talented catering duo Mona and Jaret of Foster's Craft Cooking prepared our lunch; we enjoyed awonderful whole roasted cauliflower with an Oregon hazelnut romanesco, a treviso & parsley leaf salad with shaved celery, manchego, and a sherry vinaigrette, and a clam, chorizo, and white bean stew which was prepared in an epic paella pan over an open fire outside. We then mulled around taking photos and chatting before more folks arrived for the supper. Mona and Jaret outdid theselves once again, and I have the full menu below. It was absolutely incredible, and I can't thank the two of them enough for their hard work and passion. A huge thanks also goes out to Danielle, Zhanna, Colleen, Sarah, Renae, and Verena for helping bring the event together, and to all of our guests for joining us on for this wonderful wintery celebration, and to all of our sponsors listed below who donated their wares to make the gathering possible.

I've had many questions asking about the next Secret Supper in the Portland area, and I am so SO happy to announce that we have four suppers planned for 2016, one for each season, and each one with a unique theme.

The first supper of the year is Fire & Ice, and will take place on Saturday, February 27th. Every course from this 5-course supper will be prepared over an open fire filled with smoldering wood and glowing coals. We've found a magical location tucked away in the woods and would love for you to join us. You can register via the link below, we also have a season pass available for a short time which allows you to pre-book for all four suppers this year (the dates for each one are on the Secret Supper site). Hope to see you soon!


Vermont Creamery @vermontcreamery - Goat cheeses, cultured butter, creme fraiche
Sheldon Ceramics @sheldonceramics - Handmade ceramic platter
Amity Vineyards  @amityvineyards - 2013 WV Pinot Noir, 2014 WV Riesling, 2014 WV Pinot Blanc
Foster’s Craft Cooking @pdxoystersocial - Lunch & Dinner Catering
Treehouse Chocolate @treehousechocolate - Hot cocoa mix for each attendee
notPerfect Linen @notperfectlinen - Linen aprons for each attendee
Mountain Rose Herbs @mountainroseherbs - Vanilla English Breakfast + Chai Tea
Fran’s Chocolate @franschocolates - Salted caramel chocolates for each attendee
Heirloomed Collection @heirloomedcollection - Linen tea towels for each attendee
Heart Coffee @heartroasters - Delicious fresh-brewed coffee with each meal
Marley and Lockyer @marleyandlockyer - Ceramic star ornaments for each attendee
Hatchery Box @hatchery - Subscription box for each attendee
Krista’s Baking Co. @kristasbakingco - Cookie mixes for each attendee
Hot Cakes Molten Chocolate Cakery @getyourhotcakes - Molten fudge cakes for each attendee
Alma Chocolate @almachocolate - Melted hot chocolate for supper
Commonwealth Rentals @commonwealthpdx - Benches, flatware, salad dishes
Westward Whiskey @westwardwhiskey - Whiskey for cocktails
Felt + Fat @feltandfat - Handmade ceramics
Green State Sugaring - Maple syrup
Grand Central Bakery - Puff pastry

Wednesday, December 30, 2015

Roast Chestnuts With Butter, Rosemary, & Honey

Roast Chestnuts by Eva Kosmas Flores | Adventures in Cooking

A couple weeks ago I was lucky enough to have my friend Maggie come by for a visit. She's a stylist and seamstress, a bit of a jack of all trades, and she makes clothing and weavings in Tennessee. She was traveling through the west coast to set up shop at a few holiday markets, and lucky for me she decided to stop in Portland for a couple days. Since we both love food, and I was on a Christmas-themed activity spree that began with knitting wrapping for my gifts and ended with me making three different types of eggnog, we decided to make some roasted chestnuts together. Neither of us had made or eaten them before, so I read a lot about them online beforehand, researching the different preparation methods and tips for getting them to peel. What I didn't realize until we started making them, however, is that chestnuts actually have a thick skin underneath the shell that you *also* have to get off.

Saturday, December 26, 2015

Alabama + Kashi Sprouted Grains

Alabama by Eva Kosmas Flores | Adventures in Cooking

I hope you all had a wonderful holiday! Today I'm on the road back home to Oregon from our wintery stay in Montana. We had a beautiful and snowy Christmas in Missoula, and will be inching our way across the snow mounds of eastern Washington and then down to the rain clouds of home.  Before I make it back I wanted to share with you a project I was involved with a few months back.

Wednesday, December 23, 2015

How To Make The Best Eggnog + Eggnog Three Ways | An Adventures in Cooking Christmas

Eggnog Three Ways by Eva Kosmas Flores | Adventures in Cooking

As of right now I'm sitting in Jeremy's Grandma's living room, looking out the window at a very snowy Montana. This is my first Christmas away from home, and while I am definitely going to miss my parents, it's really great to be able to share it with Jeremy's family. And having a white Christmas for the first time ever is pretty exciting, too. It just feels so festive every time we step outside, we went on a hike in the woods the first day we were here and the view took my breath away. Just evergreen trees coated with snow as far as the eye could see. I felt like I was standing in the middle of an Ansel Adams photograph. The only thing that will make it feel more Christmas-y around here is a little bit of eggnog, which I plan to make on Christmas day. Last week, however, Christiann and I got together and made a little trio of eggnog flavors, a tequila citrus eggnog, a hazelnut maple eggnog, and a spiced blackberry eggnog.

Saturday, December 19, 2015

DIY Foraged Fir Tip Tea + A Gift Wrapping Guide

Foraged Fir Tip Tea DIY Gift by Eva Kosmas Flores | Adventures in Cooking

I've been working on this post for a long time, and am so excited to be able to share this wintery forest venture with you guys today! I wish I could have gotten it up sooner for those of you interested in DIY Christmas gifts, but hopefully this is helpful for some last-minute gift makers and for folks planning ahead for next year's holiday season. Back in the fall Jeremy and I went into the woods to our mushroom-foraging spot, but I wasn't looking for any fungi. Instead I went to steal some bright green douglas fir tips for tea-making. Yes, they along with spruce and hemlock, can make for a fine herbal tea. The flavor tastes pretty much how the tree smells, so as you can imagine it's incredibly bright and refreshing.