Boudin and Creole Mustard - February 15

In February, celebrate Mardi Gras with boudin! Boudin is a pork sausage, a specialty of the cajun country. It's smooth and special and rare. You cannot find true boudin outside of Louisiana, so we're makin' it ourselves. We'll also whip up a creole mustard to serve with it.

This workshop is limited to eight participants so we all have room to grind and stuff. Boudin and other small NOLA-style snacks will accompany our little adventure.

February 15, 2009 from 4 to 6 p.m. This workshop is now full!

15 Minutes of Fame

Our kitchen was featured in the Oregonian's Home and Garden section today. A pretty nice read, if I do say so.

Slow Cooking: Two Patient Foodies Remodel their Kitchen, Oregonian, January 15, 2009

Bacon and Pancetta - Sunday January 19

Our adventures in the kitchen begin as they should – with BACON! Join us Sunday, January 19 from 4 to 6 p.m. to make homemade bacon and pancetta. If you've never tried your own homemade bacon, you're in for a treat. We order fresh pork bellies from Carlton Farms in the Willamette Valley, rub 'em with salt, spices and love and let them cure. We then smoke the bacon in about five days, and you will have your very own custom-blended bacon. The pancetta you will take home and let cure for 14 days in your fridge. We'll show you how to roll it and store it.

Email me if you'd like to sign up.

Welcome to Tanya's Pantry!

Welcome. Tanya's Pantry is a concept in cooperative community cooking. We gather to create natural, wholesome, locally-based recipes for the pantry. Share the costs, share the work and share the fun!