The Chilliwack Progress from Chilliwack, British Columbia, Canada • Page 9

THE CHILLIWACK PROGRESS DAILY, Weekend Edition, November 3, 2007 9 Daily Flavours A fresh look at daily bread Announce Jessica Murdy The Progress edding A jour, in the Chilliwack Progress 604-702-5555 ft M'f or fax: niFXlULLTOACKPKOaLSS 45860 Spadina -JAN' Chilliwack, B.CV2P6H9 i'v 3 1 PRESENTED BY CHILLIWACK 7 i November 18 ilaoiillu cVuf.itSoiiecit I I A loaf of bread is capable of more than becoming peanut butter and jelly sandwiches. Just ask Jody Crane. He has dedicated the last 15 years to baking, so he certainly knows his way around a mixing bowl. His career in the kitchen started when another dream ended. "I played with the Abbotsford Pilots for one year, then the Chiefs for one year," he says.

"But it came to the point where my skills just weren't good enough. My dad sat me down and asked me what I enjoy doing." It was the first big discussion about his future he remembers having, and he was at a "standstill." "But I did love baking," he says. "And I enjoyed the artisan breads, the science and the art behind it." He took a journeyman's baking course and went to work at Sardis Bakery. Two years ago, he joined the Cobbs Bakery team, with the knowledge he would manage Chilliwack's bakery. He's now the new owner of Cobbs Bread in Cottonwood Mall, after two years of working as the bakery manager.

"Today is actually my first day as owner," he says. "So, as of today, Cobbs is locally owned and operated." While he won't divulge the secrets behind Cobbs' Twisted Cheese Delight, Cinnamon Logs, Pani de Casa or even just a plain loaf of bread, he says the real trick with bread is to serve it right. "We have recipes that adapt products from our shelves," he says. And it's surprising what a little creative know-how will do. Consider some of these options: Pinwheel sandwiches for a little girl's birthday party.

Double deckers. Rocket shaped sandwiches. Mushroom covered pane. Impromptu personal pizzas. Pesto Rodini.

Even toasted Cape Seed bread drowning in banana, passionfruit and honey is a break from the ordinary. But the most creative has to be the Apricot Delight Log Holiday Turkey Stuffing, (see recipe below) It just takes a little extra time to make a meal special, he says. "When you go for convenience, you lose the quality," Crane says. In Australia, where Cobbs originated, it's more common for shoppers to visit several specialty shops for higher quality goods than to load up at one supermarket, he featuring Paulo Quick, Lisa Seyner, Teng Mackay and Cora Birkholz St. Thomas Anglican Church Jody Crane is the new bakery owner at Cobs Breads in Cottonwood Mall.

JENNA HAUCK PROGRESS November 30 i J'i I Gourmet dinner and musical entertainment at Minter Gardens THl DICKENS DINNER 15 THE ACADEMY'S ONLY FUNDRAISER fOR OPERATING EXPENSES AND COhmUNWt OUTREACH PROGRAMS. December 1 tsp dried sage 1 tsp dried rosemary 1 tsp thyme 1 egg 1 tbsp sweet sherry waterwhite wine, as needed 1 tbsp olive oil Method: Saute onion and celery in olive oil until clear and soft. Add dried herbs, prunes and sherry until warm, about one to two minutes. Take off heat. When mixture has cooked, combine parsley, chives, crumbled Apricot Delight log and egg.

Mix until combined, and add water or wine if needed. Season with cracked pepper and salt. Place in a turkey cavity for a holiday treat, or in chicken any time of the year. says. He'd like to see more Canadians taking the time to choose their foods carefully.

"We understand it's not convenient to do that," he says. "So we try to partner up with another business like Kin's Market or Meat Shops." Most of the ingredients for the stuffing recipe can be found in Kin's, with the exception of the sherry. Apricot Delight Log Holiday Turkey Stuffing Ingredients: 1 Apricot Delight Log (crumbled) 2 stalks celery (chopped finely) 1 small onion (chopped finely) 1 cup pitted prunes 1 tbsp fresh parsley 1 tbsp fresh chives Crjiffuva ck tJie.itiwaf Cjuui St. Thomas Anglican Church December 9 i Vwluwach Lcitivral Ubotu.1 St. Thomas Anglican Church For more information or tUkeittcall: 604-792-0790 the best of Cabbage Rolls Fresh produce Wholesome baking Rolls Ingredients: Deli meats cheeses Grocery items Coffee shop favourites Mix together all ingredients for rolls (except cabbage leaves).

Then roll two tablespoons of the roll mixture into parboiled cabbage leaf to make tight bundles. You could serve them with toothpick, if need be. While you are making the rolls, have the sauce simmering. Put the cabbage roils in a baking dish, pour sauce over cabbage rolls and bake for 1 12-2 hours. 3 pounds lean ground beef 2 small onions, chopped 34 cup rice, cooked in bouillon 2 eggs, well beaten Chopped chives Salt, pepper, garlic salt, celery salt 14 tsp cumin 12 tsp tarragon 34 tsp tobasco 4 tsp sov sauce Cabbage leaves, parbroilea Sauce Ingredients: 2 cans (14oz.) tomato sauce 12 cup ketchup 14 cup vinegar 14 cup prepared mustard 14 cup barbeque sauce 12 cup brown sugar 604.824.1 1 92 45796 Luckakuck Way.