Monthly Archives: July 2011

PCW Cooking Tip Week 3 Chicken Liver Mousse

My whole chicken comes with a little bag in it. When you buy whole chickens in the restaurant world you usually buy WOGs, or WithOut Guts, when you buy whole chickens at the regular grocery store most of the time they come with a little papery bag inside that contains the liver, kidney, heart and neck. I’m 100% sure that the pieces in that bag did not come from that same chicken, but you’ve got ‘em so you might as well use them!

Today we are concentrating on the livers. Save them! Put them all into a little baggy and throw them into the freezer until you get enough to make a cup or a pint depending on how many people you are feeding or how much you like Chicken Liver Mousse.

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Grating Ginger PCW Tip Week 2

So did you dig last week’s tip? Well consider this part two! But before we get to that a quickie update on what’s new at PCW. Our fundraiser for the Sauvie Island Center went smashingly and we were happy to be helping out such a great cause by teaching people how to make good food. It was a win win for us. Check them out because they have a barn dance happening on the 30th of July complete with BBQ that sounds like the bees’ knees.
Our Teen Camp for next week is sold out! We promise that next year we’ll run it for two weeks and add advanced classes for those participating this year!

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PCW Tip Week 1 Peeling Ginger

My in-laws were in town this week. That may not be a surprise to some of you who follow us on Facebook and saw dinner being made for them. One of the many activities we did was head over to the coast and spent a few hours in Cannon Beach. There is a cute little wine bar called Lush on the south side of downtown. We sat on the plant filled patio in the sunshine (yes really there was sun) and drank wine and beer and had snacks.

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