Wednesday, April 6, 2016

My new Hero, Bob from Bob's Red Mill


My new hero.  Bob from Bob's Red Mill.  I adore the man.  

     Recently I was on a teaching tour in Portland area.  My wonderful host, the Wilson Family called and arranged for me to spend the morning with Bob, from Bob's Red Mill.  Wow,  what a treat.  

      First off I was amazed that Bob,  who at over 80 years old completely runs the company, would have time for me.  He actually blocked off hours for me and I was  in heaven.  He gave me a personal tour of the entire building which is by the way massive.   From the mills to the labs, I enjoyed every minute.

     I learned so much stuff.  Did you know that when a load of grains come into the dock that before it is unloaded a sample is taken up stairs to the Lab and test are run to make sure it is up to the standard of Bob.   For example if it is gluten free it is checked for gluten and even if a trace is found it is rejected.   He has no problem sending back complete truckloads of grains that do not match his standards.  I love that.  

     I had no idea that Bob's is the largest grain packaging plant in the world.  He bags more grains than any one else.  For that reason he can demand the quality of the products he brings in.  

     I love the mills.  It was amazing how many he had and how much they work.  They are grinding 24 hours a day.   The mill never stops and employees over 400 employees.   

     Speaking of Employees,  Bob's love him.  I asked them.  And they all love working for him.  His turnover is low.  That tells you a lot about a company.  His main turnover is when they retire and his hiring is for expansion, not replacement.   As we went through the plant I was amazed that he knew every single employee by name,  from the lab techs, to the janitors.  I asked him about that.  He laughed and said, "I should, I hired them all personally."    Amazing.  

      He took the time to show me every part of his factory/mill/plant.  It was amazing.  I enjoyed every second and learned so much from him.  His love of grains was inspiring.  In fact I was so happy to be with someone that loved grains as much as I do.  At one point over lunch he said "Chef Brad, where have you been all my life".   I was thinking the same thing.  

     His story is great and inspiring.  I am in my fifties and wonder sometimes if I am going to be able to get it all done.  Bob was so inspiring to me.  In his eighties he does more then men half his age.   He inspired me to never stop,  no matter what keep moving forward and he speaks from experience.  His mill was burned to the ground and he picked up and started over only to become what he is today.  

      And what is Bob today.  Bob is a man that at 88 years old still has a vision and works each day to get it done.  He loves what he does and inspires thousands by his example and dream.  He is all about quality and blessing the lives of everyone he comes in contact with.    I loved that fact that he was willing to take a few hours out of his day and bless my day and inspire me to keep moving forward to capture my dreams.   Thank you Bob for  one of the best days ever.  Thank you for providing America with grains.  

Chef Brad~America's Grain Guy



The tour guide was great, but I loved the caption over her head.

My dear friend Eric Wilson.  We enjoyed the tour of Bob's Red Mill.   We are standing in front of a really old mill.  

Bob loves to read.  He gave me this book and I love it. 





I love this.  My entire last twenty years has been built on this theme.  No grain No gain.  

The Wondermix Does it All, Do You Want One


The most frequent question I get when I am out teaching is and traveling is "What mixer do you recommend?"  Or "What do you think of the Kkkkitttcchen AAiiidd?"  I can hardly say the word and even typing it is hard.   

I am adamant that you really have to have a good mixer in the kitchen to enjoy optimal health and life.  Having a good mixer is as essential as having toilet paper.  You might think you can get along without it, but why?  A good mixer like toilet paper sure makes the job easier.   

I use my mixer almost daily, from the blender to mixing doughs, cookies, cakes, whipped cream, and so many other foods that enrich and bless my life and the life of my family.  The great thing is that having a good mixer actually saves time and money.  

In my opinion,  the Kkkkitttcchen AAiiidd is a good machine for maybe a few things, but the Wondermix does it all.  The Kkkkitttcchen AAiiidd dreams about doing all the things the Wondermix will do.  

I love a good mixer and in my humble, but opinionated knowledge, the Wondermix is by far the best mixer on the market today.  It's German technology and long proven record of durability is without questions a good reason to own one.  

And the price is great.  It comes with a blender that has a life time warranty on it.  

I have always enjoyed baking and with my Wondermix I can do small to large in moments.  I can do 5 large loaves of bread from start to finish in just over one hour.  And the bread is perfect every time.  

Having a Wondermix is a wonderful experience. It brings me joy.  Here are a few pictures of some of my Wondermix creations.   I am constantly posting new recipes and videos at www.chefbrad.com that I am sure you will love.  






Tuesday, March 8, 2016

March Third Sunday Dinner Report

"Deep Fried French Toast,  I am so glad I came."


While the rest of the world is in the deepest part of winter,  we are enjoying the best time of the year.  Winter in Arizona is like summer everywhere else.    Perfect weather for Third Sunday Dinner.  In the some what cooler months of the year I like to do cooking things.  Meaning getting out the dutch ovens and burners and doing some frying or cooking.  One of our traditions now after 8 years of doing this is Deep Fried French Toast.  It's amazing   Actually it is my Grandpa's recipe that I grew up eating at home.  I clearly remember the first time I had French toast in a cafe.  I was totally shocked and could not figure out what I had ordered.  This pale yellow eggy dish was not French toast.  They must have gotten my order wrong.   Nope,  come to find out my grandpa was doing it all wrong or he was doing it all right as far as I was concerned.   Nothing compared to deep fried French toast.  Golden brown, crispy around the edges,  a hit of nutmeg and cinnamon, topped with maple syrup or buttermilk syrup.  Heaven indeed.  

I actually don't make it often,  we don't eat a lot of fried foods, but when I do,  I enjoy each and every bit.  Some foods are like that,  not eaten a lot, but enjoyed so much when we take the time to make them.  

Growing up we fried our French toast in Crisco.  Wow,  Crisco is amazing in how fried foods turn out, but it is one of the worst foods for heart health.  I don't use it anymore and I have to say it is better with Crisco.  

I love cooking foods that bring up memories of past and bring to our minds those we have loved.  That is what happens when I make deep Fried French toast.   It brings up so many good memories and now I have even more memories to add to my collection of memories.  Over the past few years I have created many many more memories during Third Sunday Dinner.   It is wonderful to share those with friends.  I love to hear stories and comments like "Do you remember that French Toast you made?" or "That was the best stuff I have ever eaten,"  it is great to hear things like that knowing that we are creating memories that will last a life time.

I love hearing of others success in Third Sunday Dinners.  Good friends of mine we called to Ohio for a mission.  They had been coming to our dinners for a long time and actually started a tradition in Ohio that is still going on.  Food is powerful 

Please, if your having this type of experience take the time and email me.  I would love to share your success with others.  Send pictures if you can.  You can send them to chef@chefbrad.com.  I am certain others will love to hear your stories and success.   







Getting the tables and back yard in place.  I love these youth that come every month and help me get set up.  


Micah Porter.  What a great young man.  Missionary Prep at it's best. 

My camp propane burners and dutch ovens work perfect
for outdoor cooking.  Easy Clean up.  

There you go,  Deep Fried French Toast.  Food straight from Heaven

Happy Faces


Lots of food and we love having the Mormon Missionaries come to dinner. 

This family is one of our closest friends.
They actually were the first family we started inviting to dinner.
So grateful for their friendship.  Our children are so close and love the family.  We never know just
how much our lives will be touched when we reach out and get to know someone.  



The end of another wonderful Third Sunday Dinner 

And often the beginning of new and wonderful friendships.  

Chef Brad~America's Grain Guy




Wednesday, January 20, 2016

January Third Sunday Dinner Report


I missed December.  We did do dinner, but I was so buried that I didn't even take one picture.  We did a mashed potato bar.  It was really really fun.  Heaping roaster pans full of potatoes and wonderful toppings.  Everyone loved it.    December was crazy.  So many events and traveling and a son's wedding.  That was great, adding a new daughter to the family.  She is wonderful and we are thrilled to have her in our family.  

January is already here and I cannot believe how fast the months go. I love almost one month.  I was really sick and was forced to slow down.  I hate that, but when all is said and done one is left feeling blessed and happy for all we have and enjoy. 

I hope this year finds you creating opportunies to share your life and talents with others.  For me  I have found just how powerful food can be and really encourage you to open up your hearts and home and watch the miracles happen.  It has been eight years since I started Third Sunday Dinner and I have to say I would not trade all the wonderful things that have happened for anything.  Indeed it has often been hard, but the hard is alway worth it when we take the time to see what happens when we open up our hearts and homes to others.  

One thought I want to share.  Everyone, no matter where we think they are in the journey needs to be lifted and loved and encouraged in some way.  When we open up our hearts and homes, we never understand the huge impact it can have.  Often times we don't see it and when we do it may come years later.   It is the small and simple things in life that make the most profound changes.  That simply is why I love Third Sunday Dinner.  It is simple in the concept, hard to do sometimes, but lives are changed and hearts are healed and in the process those who particpate are lifted.    

I hope your year is filled with opportunties to lift others.  I promise in the process your the one who is lifted the most.  

Chef Brad~America's Grain Guy





I think the bunnies were a hit.  One of the young women in the neighborhood
decided the children would love them and she was right.  This is my
Granddaughter.  She totally loved them.  
I love this family. And there are more but not in the picture.  The mother is amazing.  Just joined our church and we
have all loved watching her grow as she gains confidence and responds to the love given.  This family is a Third Sunday Dinner miracle.  
I love this picture.  I could and do hug every person.   The young man in the white shirt is a young upcoming baker.  He
loves sourdough and loves taking the time to bake them the long way.  We have some great times talking and sharing.

A few years ago a young man brought this family to dinner.  Talk about miracles.  

Happy friends. 


So happy, the man in the beard totally lifted a burden from me.  I will be traveling a lot this year
and was worried about Third Sunday Dinner.  He has open his home up to host them when I am gone.
It was literally an answer to my fervent prayers.  

This young lady is now a family friend. She said she would walk by and wonder what
was going on in my back yard.  The missionaries invited her to dinner.  The rest is history.

Nice fire to warm the evening.  Just the smell of a fire
warms the heart. 

Longest attending Third Sunday Dinner guest.  I saw Jacob at  church
over eight years ago.  New to the congregation.   I thought he looked lonely and
might not feel welcome. So I invited him to dinner.  He is really like my son.  We love him, his wife, his baby,
his wifes parents and siblings.  All of these people are a wonderful and important part of our lives now, and it all started with a simple invitation to dinner. 

The Twins.  Wow I Love these boys.  One is my neighbor next door.  I love that they come and
feel so welcome.   Without asking they stood there and served every single person beans and cheese.

Nothing like a selfie.  

Lots of great food.  I always get asked, "How do you know how much to cook?" I never know , I just listen to the
spirit and trust.  It always works out.  

Happy faces.  

More happy faces.

Perfect day for a party.

Monday, January 11, 2016

I am a Flour Snob, Flax Bread



Ok,  I am a flour snob,  Probably to the level of obnoxious.  I cannot eat anything if I am uncertain of the flour.  For example,  hamburger buns are one of the worst things out there.  I don’t eat fast food burgers for that reason alone.  They are filled with so many chemicals that they never go bad.  Think about it,  you can have a bag of them sitting on the counter for ages and they never go bad.  Can that be good for your bodies?  Absolutely not.  If it will keep that long, what are all those chemicals going to do to our bodies?  

I used to go to those cookie exchanges for the holiday season,  but I just cannot do it.  All the cookies were made with junk flour filled with chemicals.   I am sure they tasted great, but I feel it when I eat them.  And my wife knows right away.  I will come home and she will say, “What have you been eating, your itching?”

It hits me about 5 minutes after I eat anything made with poor quality flour.  I start to itch and I itch and itch.  So I am careful about the flour I use in cooking.  

Let explain one other clear fact about my philosophy in life.  White flour is toxic when you use the garbage stuff, but white flour does have it’s place in our life.  I love breads made with white flour and there are some things that just require white flour.  Usually I add grains and for most of my baking that does not use yeast I will use whole grains, but when baking yeasted products, I do love to use white flour.  Having said that, I will again refer to my being a flour snob.  I use only flours that are chemical free and  bromine free.  

My favorite flours to use are Honeyville’s Flours.  All of their flours fit into my snobbery.   They are perfectly clean and they work perfectly.  The great news out is that they are packaging more and more of their amazing flour for the retail consumer.  That would be you and me.  I adore each one of them and over the next few months I will be blogging about each one them with recipes and ideas for how to use them.  They are available on line and in the stores.  

So join me as I take you on a flour adventure the will change your life as much as it has changed mine.  Baking should be fun, exciting, healthy, and not filled with toxic chemicals.  Thank you Honeyville for providing yet another reason for me to love what you do.  


Chef Brad~America's Grain Guy 






French Flax Bread

2 cups hot water
1/3 cup sugar
1 tablespoon salt
1/2 cup soaked whole flax seed,  Soak overnight 
1 cup fresh ground spelt flour
3 cups Honeyville Artisan Flour
3 tablespoons yeast
Egg wash


Place water, sugar, salt, soaked flax, and fresh ground spelt in Wondermix bowl with yeast on top.  Turn on mixer and add Artisan white flour until dough cleans sides of the bowl. Mix for 6 minutes.  Remove from pan and form into loaves and place on a parchment paper to rise.  Let rise until double and wash with egg wash.  Bake in a 400 degree preheated oven on a pizza stone if you have one  for 25 to 30 minutes or until center of the bread reaches 210 degrees.   

Monday, November 23, 2015

November Third Sunday Dinner Repoirt 2015

    November Third Sunday Dinner is always my favorite one of the year.  So much work, yet so fun and satisfying.  This year it did take me by surprise.  Usually it falls on the Sunday right before Thanksgiving.  Wow, was I surprised when it was a week early.  Mentally I had it all arranged for the  22nd of the month.  I had it all planned out in my mind, the day by day preparation.  Wow did it take me by surprise when it was a week early this year.  
    What do you do?  Dig in and make it work.  That is just what I did.  I dug in and went to work.  Turkeys to be done, dressing, dessert, and so much fun.  
     This was a great one.  It was raining outside all morning, not just raining, pouring.  As I looked out the window at the pouring rain I just said a prayer in my heart that the clouds would part.  I knew I was on the Lord's errand and I needed clear sky's.  Calls to move to the church were appreciated, but declined,  the rain would clear.
     At 3:00 the clouds cleared,  I built fires in the fire pit and chiminea to warm the feeling in the air and I continued cooking.  It didn't rain until after dinner and everyone was gone.  It was an amazing evening.  The food was great and the group was amazing in every way.  What a great way to start the holiday season.  
     Below is a picture adventure of the evening.  I hope your food adventures bring you as much fun and enjoyment as mine do me and my family.  
Enjoy the adventure,  Chef Brad~America's Grain Guy 

For all your holiday recipes you can go to www.chefbradrevolution.com   There are video's and recipes for all your holiday needs.  




The turkeys are in to brine  

Brinned and ready to smoke.  I smoke them for 12 hours on the smoke setting.  

The turkeys are done.  Wow.  I love smoked turkeys.  









Pumpkin Bundt Cakes with a Cranberry Glaze.  Recipe below.  




Robert is amazing.  He came early and worked so hard to help me get it all together.




The two young Turkey Carvers. 


The spread.  Cheesy Grits,  Brown Butter Barley, Dressing, and Cream Corn.
That's a lot of mashed potatoes.


Kamut Fruit salad and dinner rolls

Happy Guests 

Surprised by two dear friends.  Look up and saw them standing there and could not have been happier.  Thank you for
honoring me by coming to dinner.  Love you guys.  

My wife and a long time family friend who was in town and decided to come to dinner.  Thank you, we were so happy
that you would come by with your family.  We love and miss your family.  

Nothing like a fire to warm up the air. 

Look at these two boys.  I love the missionaries.  So full of life.  





Pumpkin Bundt Cake
Bundt cakes never go out of fashion, no matter what your told.  They are always loved and this one is a great one for any time of the year.  Just change up the glaze.  

3 cups WonderFlour or fresh ground flour of your choice
2 cups sugar,  coconut or agave can be used
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons baking spice or pumpkin pie spice
4 eggs
1 tablespoon vanilla
1 cup oil or melted butter
1 fifteen ounce can solid packed pumpkin
Place all dry ingredients in a bowl and shift.  In  mixer place all wet ingredients and mix well.  Add wet ingredients and mix well.  Pour into sprayed bundt cake pan and bake in a 350 degree oven for about one hour or until a toothpick comes out clean.   Remove from oven, let cool slightly and remove from pan. Let cool completely and glaze.  

Glaze Recipe 
1/2 cup cranberry sauce
1/4 cup coconut oil
Dash vanilla
Powdered Sugar 

Place cranberries and oil in blender and blend well.  Add powdered sugar and blend.  Pour over cake.