Location

  • Portland, OR

Posts by Katherine Deumling

I have recently started teaching cooking classes from my home. I help folks stock their pantry/kitchen well so that it’s easy and fun to cook on a busy weeknight. All that wonderful produce we have at our finger tips year-round in Portland can then be the inspiration for delicious, healthy dinners. Classes are small and hands on fun. I love to cook and think and talk about food--where it comes from, who has access to what foods, how food reflects ours lives, our upbringing, etc. I’m involved with Slow Food on a local and national level.


We invite people with noteworthy ideas about food to blog on Culinate.

Katherine Deumling is a native of Portland, Oregon, who grew up in Germany and has lived in Italy and Mexico; her culinary leanings have been shaped by these places and cultures. She runs the small cooking school Cook With What You Have and is passionate about helping people cook more often and have more fun in the kitchen. Katherine is a board member of Slow Food USA and the former chair of Slow Food Portland.

Take Slow Food USA’s $5 challenge

Mark your calendar

By
August 22, 2011

How hard is it to cook a meal from scratch with whole ingredients that costs no more than $5 per person?

If you know how to cook and have access to fresh vegetables, grains, beans, and other whole, unprocessed foods, then it isn’t hard. If you don’t have that kind of access, are on a very limited budget with little time, and don’t know how to cook, then it’s a major challenge.

Slow Food USA is launching a new campaign to bring attention to these issues with a national Day of Action in September.

Continue reading Take Slow Food USA’s $5 challenge »

Katherine Deumling is a native of Portland, Oregon, who grew up in Germany and has lived in Italy and Mexico; her culinary leanings have been shaped by these places and cultures. She runs the small cooking school Cook With What You Have and is passionate about helping people cook more often and have more fun in the kitchen. Katherine is a board member of Slow Food USA and the former chair of Slow Food Portland.

Farm food

Invest in a farmer with a CSA share

By
March 31, 2011

There is something magical or satisfying or comforting — and sometimes all three — about picking something you grew and eating it for dinner.

I don’t know if farmers, big and small, feel that way after years, maybe decades of doing it. (Maybe some wish someone else grew their food.) But last night we harvested our first batch of purple sprouting broccoli, a variety that does well here in the wet and mild Pacific Northwest. My four-year-old used a “grown-up” knife to cut a dozen stems off the bushy plant. We took them inside, rinsed them, and sautéed them with a little olive oil, garlic, and salt. Then we ate them for dinner 10 minutes later.

Continue reading Farm food »

Katherine Deumling is a native of Portland, Oregon, who grew up in Germany and has lived in Italy and Mexico; her culinary leanings have been shaped by these places and cultures. She runs the small cooking school Cook With What You Have and is passionate about helping people cook more often and have more fun in the kitchen. Katherine is a board member of Slow Food USA and the former chair of Slow Food Portland.

Words to live by

A bumper sticker for the kitchen — and beyond

By
February 16, 2011

A dear friend and neighbor picked up a bumper sticker at a spice store the other day and gave it to me: “Love people. Cook them tasty food.” I clipped it to the standing file folder on the counter in my kitchen “office.”

Last week, I taught a cooking class at a retirement center. My 16 students (15 of them women) ranged in age from 70 to 90. I had been advised to teach and demo dishes that were simple, quick, and easy to prepare in the residents’ small kitchens. But I didn’t really know what to expect.

Continue reading Words to live by »

Katherine Deumling is a native of Portland, Oregon, who grew up in Germany and has lived in Italy and Mexico; her culinary leanings have been shaped by these places and cultures. She runs the small cooking school Cook With What You Have and is passionate about helping people cook more often and have more fun in the kitchen. Katherine is a board member of Slow Food USA and the former chair of Slow Food Portland.

Homemade veggie bouillon

A just plain clever idea

By
January 20, 2011

We’re nearing Super Bowl mania, so I figure I can use a sporty metaphor for this culinary, well, game changer. I first learned about homemade veggie bouillon just about a year ago, but it feels like it has been my dear friend in the kitchen for much, much longer than that. It wormed its way into my bag of tricks — at first slowly, and then persistently — so that now I can’t imagine cooking without it.

The creative Heidi Swanson of 101 Cookbooks wrote about this wonderful, frugal, easy, tasty, and just plain clever idea from Pam Corbin’s The River Cottage Preserves Handbook.

Continue reading Homemade veggie bouillon »

Katherine Deumling is a native of Portland, Oregon, who grew up in Germany and has lived in Italy and Mexico; her culinary leanings have been shaped by these places and cultures. She runs the small cooking school Cook With What You Have and is passionate about helping people cook more often and have more fun in the kitchen. Katherine is a board member of Slow Food USA and the former chair of Slow Food Portland.

Behold the foods of winter

Beauty in the eater’s eye

By
December 24, 2010

I have sometimes been accused of hyperbole and a tendency towards superlatives and excessive enthusiasm. But I don’t think I can tone it down when it comes to food and the sheer beauty of the things that grow and nourish us.

It’s gray and cold these days, yet I am surrounded by edible beauty of every kind. Out my back door, I can see eight-inch garlic sprouts bending from the heavy rain, surrounded by dark soil and a few weeds. They’re beautiful, those pale green stalks, and I look forward to the wet April day when I pull one of them out of the still-muddy and cool soil and chop it, sauté it in butter, and mix it with scrambled eggs.

Continue reading Behold the foods of winter »

Katherine Deumling is a native of Portland, Oregon, who grew up in Germany and has lived in Italy and Mexico; her culinary leanings have been shaped by these places and cultures. She runs the small cooking school Cook With What You Have and is passionate about helping people cook more often and have more fun in the kitchen. Katherine is a board member of Slow Food USA and the former chair of Slow Food Portland.

Parsley poaching

An herb that’s too good to be passed by

By
November 18, 2010

I am a posy poacher, like my mother. A former colleague taught me that term, and I’m glad to have found such a pleasant-sounding way to describe my slightly dubious habit.

I try to stick to branches from street trees (especially this time of year, when there’s little else) and prolific shrubs or flowers that are leaning into the public domain, are badly in need of pruning, or are invasive or neglected . . . You see I have many reasons why my swiping of branches and flowers to brighten my house is actually a useful and needed job.

Continue reading Parsley poaching »

Katherine Deumling is a native of Portland, Oregon, who grew up in Germany and has lived in Italy and Mexico; her culinary leanings have been shaped by these places and cultures. She runs the small cooking school Cook With What You Have and is passionate about helping people cook more often and have more fun in the kitchen. Katherine is a board member of Slow Food USA and the former chair of Slow Food Portland.

An ode to seed breeders and farmers

And admiring their work

By
October 28, 2010

The piles and piles of peppers cascading off the farm stands at the markets are seductive. Every year I’m surprised and delighted by how long the peppers stick around. And I cling to those summery peppers, tomatoes, and eggplants as long as those tenacious veggies cling to their vines. There will be plenty of time for butternut squash and parsnips and cabbage — all of which I love, but none of which have a poignant effect on me. But peppers do!

So I jumped on the chance to participate in a pepper-variety tasting, a project of the Northern Organic Vegetable Improvement Collaborative (NOVIC) — a mouthful of a name and a group intent on keeping our mouths and bodies happy and well-fed and organic agriculture thriving.

Continue reading An ode to seed breeders and farmers »

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