Too Many Cooks

Dining out, Mason Jar style

After eight years of living in Portland and abroad, Douglas LaBar returned to Cheney, his hometown at the end of the summer of in 2012, opening The Mason Jar two months later. He shared some of his recipes with us.

Mason Jar Hearty Granola

From The Mason Jar, Cheney

4 cups rolled oats

2 teaspoon cinnamon

2 teaspoon salt

6 tablespoons plus 1 teaspoon vegetable oil

½ cup dark honey

½ cup firmly packed light brown sugar

2 teaspoons vanilla extract

1/3 cup whole almonds

1/3 cup whole hazelnuts

1/3 cup golden raisins

1/3 cup dried cranberries

Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Toss oats, cinnamon and salt. Whisk together oil, honey, brown sugar and vanilla until completely combined. Pour honey mixture over oats and use hands to combine, making clumps. Pour mixture onto pan, spreading out evenly. Bake for 10 minutes, remove from oven, flip with spatula and sprinkle almonds and return to oven. Bake for another 5 minutes, remove from oven, flip with spatula and sprinkle with hazelnuts and return to oven. Bake for another 10 minutes, remove from oven, and let cool completely. Sprinkle raisins and cranberries on top and transfer to airtight container.

Note: The Mason Jar uses locally made Wild & Sweet Rich Honey.

Yield: 1 pound


From The Mason Jar, Cheney

½ cup chevre

10 slices baguette

1 large roasted bell pepper, sliced into ½-inch thick strips

Fresh Basil (15 to 20 leaves)

Balsamic reduction (See below)

Toast baguette. Spread chevre on toasted baguette. Place slices of bell pepper on each toast. Roll basil leaves and julienne them, then sprinkle over baguette. Drizzle with balsamic reduction.

Note: The Mason Jar uses Heron Pond Farms Garlic and Sea Salt Chevre.

Balsamic Reduction

From The Mason Jar, Cheney

1 cup balsamic vinegar

Place balsamic vinegar in small saucepan over medium heat. Bring to a boil, then let simmer until liquid is reduced by at least half.

Tomato Bisque

From The Mason Jar, Cheney

3 pounds ripe tomatoes

¼ cup chopped onion

½ teaspoon celery seed

1 bay leaf

4 whole cloves

6 ounces tomato paste

¼ cup butter

¼ cup flour

3 cups milk

1 ½ teaspoon salt

Freshly ground black pepper

Fresh basil, for garnish

Croutons, for garnish

Core, peel and chop tomatoes, then place in saucepan. Add onion, celery seed, bay leaf and cloves. Simmer uncovered for 15 minutes until tomatoes very soft, stirring occasionally. Blend in tomato paste.

In another other saucepan make a rouxrue: melt butter, add flour, and stir with wire whisk until blended.

In a third saucepan bring milk to boil, then add it all at once to roux rue mixture. Stir briskly until sauce is thickened and smooth; season with salt and pepper.

Combine rouxrue/milk mixture with tomato mixture; stir until smooth. Season to taste. Garnish and serve.

Note: Tomato mixture can be made and frozen.

You must be logged in to post comments. Please log in here or click the comment box below for options.

comments powered by Disqus
« Back to Too Many Cooks

Cooking inspirations, favorite recipes, restaurant finds and other musings from the local food world and beyond.





Contact the Spokesman

Main switchboard:
(509) 459-5000
(800) 338-8801
(509) 459-5400
(800) 789-0029
Customer service:
(800) 338-8801