About Breadmaking

“[Breadbaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells…there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel. that will leave you emptier of bad thoughts than this homely ceremony of making bread.”

M. F. K. Fisher, The Art of Eating


Royal Oak Farmers Market

The farmers I have come to know over the last 25 years at the Royal Oak Farmers Market are some of the hardest working people I know.  The market is the gem of Royal Oak, a rare community centric event that defines the city for the thousands of customers who struggle to find parking every week.  Hopefully this will be rectified as most of the people I speak with go elsewhere because of the parking issue.  The city allows their employees to take up over 25% of the parking spaces available, yet they struggle to figure out how to increase revenue.  It does not take a business degree to figure out the problem that is obvious to anyone who spends the 20 to 30 minutes it takes to find a space.


Pardon the time lapse.  We have been pretty busy scurrying around, workng on real estate, writing and taking care of family.  The fall is passing and the market has had a good run for the season. The dry season took a toll on volume, but harvest ran a month longer because of a mild October.  I have been taking pictures of the market and have placed them in a photo album on my website.  (http://georges-table.com/_wsn/page5.html)

Our latest restoration project has been completed and we are making test recipes for the cookbook in the fabulous marble countered kitchen.  (http://georges-table.com/_wsn/page3.html).  Sara and I have been entertaining in between showing the house.  The menus are relatively simple and quick.  Most of the energy goes into prepping the fresh organic produce from the Farmer’s Market in Royal Oak.   Here is the menu last Friday:

Alu Tikki
Tamarind, Date and Mint Chutney

Fresh Tuscan Focaccia
With onion, black olives and tomato

Panzanella Salad with arugula and heirloom tomato
Buttercup Cashew Soup
Fresh Chanterelle, Shallot Au Gratin
Michigan Biryani
With cherries and smoked pecans
Venezuelan Corn Tart
Salsa Verde
Red Pepper Sauce
 Avocado Cream
Toasted Pepita Garnish

Chocolate Cream Pie with Hot Fudge Sauce and Michigan Raspberry Sauce

Ginger Tamari Tofu

A simple and easy to prepare recipe.


8 ounces tofu cut into thick juliennes

¼ cup tamari

1 ½ cups water

1 one inch piece of kombu, crumbled

¼ cup ginger, peeled and cut into matchsticks

½ cup scallions, julienne

½ cup carrots, julienne

6 drops toasted sesame oil


Simmer tofu, tamari, kombu and water for 20 minutes.  Add scallions and ginger, simmer for 1 minute.  Serve immediately.


An Easy Pasta Salad

I started making a variation of this recipe about 20 years ago at Inn Season Cafe.  It may be served cold or hot, works well for picnics, or as one of a few dishes in an antipasti spread.  

Ligurian Pasta Salad

Step #1

1 clove garlic

1 cup sun-dried tomatoes-blanched

1/4 cup extra-virgin olive oil

5 calamata olives

1/2 cup pitted California olives

Step #2

2 sweet red peppers-roasted, peeled and diced

Step #3

2 (8 ounce) packages Udon noodles, cooked al dente

Step #4

1 bunch fresh basil stemmed and chopped 1/2 bunch parsley chopped fine

optional: 1/2 cup fresh grated parmesan cheese

salt to taste

Prepare #1 in food processor with a steel blade. Prepare #2 “ Roast peppers over a gas flame or under a broiler.  Place in an air tight container for 10 minutes.  Peel under slowly running water or with a bowl of water.  Prepare #3“ Cook the Udon noodles until al dente with salted lightly oiled water.  Strain and cool with cold water.  Mix all the ingredients and add #4. 



Healthy Risotto

Three Grain Risotto


1 teaspoon extra virgin olive oil

2 cloves garlic, minced (or 2 teaspoons roasted garlic)

1 leek, sliced thin crosswise

2 cups sliced mushrooms

1 teaspoon nutmeg

1 cinnamon stick

1 bay leaf

6 twists fresh ground black pepper

1/2 cup dry white wine, preferable organic (or 1 tablespoon Dijon mustard)

1 teaspoon tamari

2 cups soy milk 

2 tablespoons blanched almond flour

Heat oil at medium heat in sauce pan, add garlic add leaks right after.  Add mushrooms, nutmeg, cinnamon stick and bay leaf.  After 30 seconds, add the white wine, tamari and pepper.  Reduce the wine (if using Dijon, cook until leeks are tender).  Add the soy milk and almond flour, simmer for 5 minutes.  Set aside ½ of this mixture.  


1/2 cup wild rice, rinsed in strainer.

1 bay leaf

1 teaspoon extra virgin olive oil 1 ¼ cups water

1 tablespoon lemon juice

Boil water, add rice, bring to boil, transfer to baking dish, cover with foil and bake for 50 minutes at 375 degrees.1 cup organic millet1 cup organic quinoaRinse grains in wire strainer together2 cups water1 teaspoon olive oil2 teaspoon sea salt

Bring water to a boil in sauce pan with the stock (1/2 of total), transfer into baking dish, add the quinoa and millet, cover with foil, bake 15 minutes.  Remove from oven, toss with cooked wild rice and serve with a spoonful of stock on it. 


What to do with quinoa?

Quinoa Corn and Cracked Wheat Cakes

1 cup quinoa flour

1 cup medium grind corn meal

1/8 teaspoon sea salt

2 cups soy milk

2 tablespoons evaporated cane juice 

½ cup cracked wheat, soaked for 15 minutes with 2 cups hot water

1 ½  tablespoons baking powder

In a mixing bowl, whisk all ingredients together, except baking powder.  Cover and let sit for 45 minutes (batter may be made the night before), add baking powder and make silver dollar size pancakes.

Cranberry Compote 

1 ½ cups evaporated cane juice

1 ½ cups fresh or frozen cranberries

1 cup three berry juice

¼ cup maple syrup

Simmer all ingredients in a saucepan until cranberries start to break down.  Refrigerate overnight and heat to serve.  

Date Cream

2/3 cup date syrup

1 block firm silken tofu

Pinch of sea salt

Process until smooth.  Refrigerate overnight before serving.