Image provided by: Clackamas Community College; Oregon City, OR
About The Clackamas print. (Oregon City, Oregon) 1989-2019 | View Entire Issue (May 22, 2013)
P R IN T : Arts & Culture 4 *«¡» Wednesday, May22,2013 Break bread I with the best Photos by Andrew Koczian The Clackamas Print BAT, HUNT, IOVB AnnaAxelson Co Editor in Chief W , i m ilts I re u li b r’ id "French? Considering the Italian ciabatta bread encompasses essen- tiaJh tire same ingredients, J can t sa\ it s the ingredient? While tech nique may differ from kitchen to kiteheii, that’s true of all cooking so I can't say it's the technique So what is the answei to m \ oh so simple question? After a healths amount of research scowering recipe alter recipe, opinion after opinion, J can confidently say with the utmost certainty, that 1 have absolute ly no clue other than to say that Blench bread, is French because it was initially made in France. French or not, I once dreaded yeast breads. Having the patience ol a flea, quick breaos got the job done and got it done nght, but Bjas, diere is more in this world ind 1 had room to grow I uckily 1 was welcomed into the “póofy ’ embrace o f cooking yeast breads and Itave learned die way s of cub nary patience Named ’Italian” for its flavors and "French” because, as they say, "don’t fix something that dui t broke here s a delight fid offering from / Pl , kitchen to yours •tedicm - r p n . c n b r e a d I tbsp sugar 2 1.4 cup4- wa>m watec 1 tsp table salt (or 2 tsp kosher salt) 1.1/4 tbsp dry active yeast Garlic powder Fresh ground pepper Oregano flakes Parsley flakes 1 3 cloves of garlic roughly chopped 6 1/4 cups flour Begin by dissolving the sugar in die warm water (hot tap water works). A few moments of stirring should do d ie trick Sprinkle the yeast over the suri ice ol the w jiu ■ I d let sit for five tri eight m inutes, ot until yeast lias ‘ poofed,’" creat ing a Lnci of foam Gently stir in the salt, garlic, garlic povvdei :r. oregano and parsley flakes a cup o f the flour and mix well. Commit to getting a little messy, forgo the spoon and add in the rest ot die flota a little bit at a time Knead with die fervor of a purring kitten unid y ou end up with i smooth ball of dough dial ffoesn t stick to your fingers and bounces back when given a gentle Pillsbury Doughboy poke Coal thé inside o f a howl with olive oil and drop in your ball o f dough, rolling it around to coat Cover wifli a dish towel and let rise in | warm, dark place for 90 minutes It’s at fois point that I always that episode of "1 Love in which Lucy and 1 foel, ■ ■ hake a . loaf Of bread, in tins epi sode they completely misjudge how much yeast thé recipe called fo r, end ing up in a scene w o rth y o t any 1950s set h thriller lias mental imagé alway s causes me to think kick and re-c valúate just how much yeast 1 put in. Aller passing die time as you so please (three whole episodes of ‘Lucy ’ will do the trick) the dougli should have doubled in size and you are ready to work with it Separate the dough into two pieces and form it roughly into "loaf’ shape. Place each loaf a few inches apart on a lightly greased or corn meal dusted cookie sheet. Once again cover with a dish frote! and .sel aside to rise lor anotlier tedious 45 minutes Preheat your oven to a toasty 425 degrees and with a sharp knife, hglrtly slash shallow diagonal fines across the fop o f each loaf Place an oven safe dish with water in the oven to {»event the bread from dry ing out Bake for thirty minutes or until golden brown After letting it rest for 20 min utes, it’s time to slice For me. a bread knife creates more mess titan it’s Worth só 1 rely on my trusted and preferable chefs knife to slice the heat kissed goodness that is a fresh, home baked loaf of bread Bon appétit from EPL: 7op: 7wo local hikers, Laura Robertson (front) and Sue Gibbs (back) prepare fo r a peaceful trail walking experience within the 26 acre Natural Preserve located in West L inn’s Camassia Natural Preserve. Bottom: This small clearing is an attractive place to stop and ju st absorb the beauty and solace o f Or egon ’s natural landscaping. Andrew koczian The Clackamas Print Camassia Natural Preserve, located on 5000 Walnut St., in West Linn, is 26 acres o f breath-taking views and the amazing wildlife that calls it home. The park offers a peaceful nat ural area with paths, trails and wildlife viewing opportunities. The preserve gets its name from the ‘common camas’ or Camassia quamash, which is a purple flow er that blooms in April and early May. The common camas was at one point considered a delicacy to the Pacific Northwest Native Americans. Although around this time o f the year the common camas looks like as if it is the only flower in the preserve. Camassia is home to over 300 plant species. Camassia provides a safe home to many animal species as well. Some o f the well-known bird species include the wood duck, California quail, woodpecker, western bluebird and the golden- crowned kinglet. The trails tend to be a little on the muddy side if it’s been wet, but fresh bark has been laid making the trails easier to conquer. One thing to look out for while in Camassia is the poison oak, which is mentioned on a sign at the trailhead. One o f the most memorable parts o f hiking through Camassia is the changing terrain as you make your way through the many trail options. From windy bark trails that trek through creeks to walking across hand laid planks over small pools o f water. The coolest feature is the huge basaltic bedrock .wall that you climb up in order to continue on the trail. The large rocky plateau at the top o f the wall was exposed 12,000-19,000 years ago during the ‘Bertz Floods.’ The flood swept down what is now the Columbia River Gorge and cut deep into the Willamette Valley. The floods washed put a lot o f the topsoil and vegetation from the area leaving the plateau we see today. The preserve is also home to many granite boulders known as glacial erratics. Although this preserve is meant to be enjoyed and is open to the public, die Nature Perseveration Department asks that hikers follow a few rules to keep from disturbing the habitat such as: stay on the trail and do not disturb the wildlife. Depending on whether or not it has been raining, I would rate this hike on a scale from 1 to 10, 10 being a hike with a drill sergeant; somewhere between 2 to 4. The rock wall does pose a challenge for some and if it has been raining the trails are a bit tricky to maneuver. All in all it’s a fantastic hike and a beautiful chunk o f preserved wild life that everyone should check out. GET CREDIT FOR WHAT YOU'VE LEARNED IN LIFE. COLLEGE CREDIT. The University for Grown-ups II I 1^1 MARYLHURST UNIVERSITY You. Unlimited. With our Prior Learning Assessment, you can get credit for what you’ve learned and decrease your tuition costs. Proof again that it pays to have a little life experience. Prior Learning Assessment Info Session I Thurs. June 6, 6:30 - 8 p.m. BP John Administration Building pla@marylhurst.edu or 503.699.6260 to learn more. www.marylhurst.edu/pla 17600 Pacific Highway [Hwy. 43] - 10 m iles south of Portland I 503.699.6268
