Dishing Up® Oregon: 145 Recipes That Celebrate Farm-to-Table Flavors
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Explore Oregon’s varied and exciting food traditions. With delectable dishes that range from Hazelnut-Crusted Salmon with Balsamic Vinaigrette to Blackberry Bread Pudding and Flank Steak with Sorrel Salsa Verde to Rustic Pear Galette, Ashley Gartland covers the entire range of Oregonian cuisine. Profiles of local food producers are paired with stunning photography of Oregon’s farms, inns, and vineyards, bringing the state’s vibrant food and drink scene to life. Pass the locally sourced cranberry chutney!
black pepper 4 SERVINGS 1. Cook the bacon in a large skillet over medium-low heat until crisp. Add the radicchio and shallots and cook until the radicchio wilts, about 2 minutes. Add 2 tablespoons of the vinegar, the sugar, and the currants and continue cooking over medium-low heat, stirring occasionally, until the radicchio is tender and slightly jammy, about 20 minutes. 2. Meanwhile, bring the broth to a boil in a medium saucepan. Reduce the heat to low and cover to keep warm. 3. Melt the
MICHELLE VERNIER OF WILDWOOD RESTAURANT Yogurt-Peach Coffee Cake Yogurt stands in for sour cream in this light, spongy coffee cake. The original recipe called for fresh cranberries, but I prefer peaches in this gently spiced cake. If you prefer the flavor of cranberries, simply substitute 1 cup frozen cranberries for the peaches. STREUSEL TOPPING 4 tablespoons (½ stick) unsalted butter, chilled and cut into ½-inch cubes ⅔ cup all-purpose flour ¼ cup granulated sugar ¼ cup packed
weeks before grinding the dried peppers into a coarse powder. The couple sells the spice at their Portland Farmers Market booth from mid-March through October and through the farm’s online store year-round. ½ cup extra-virgin olive oil 3 medium yellow onions, thinly sliced 3 garlic cloves, minced 4 yellow bell peppers, seeds and stems removed and cut into ¼-inch slices 2 red bell peppers, seeds and stems removed and cut into ¼-inch slices 4 large tomatoes, peeled (see Note 146), seeded,
Mix in the flour mixture, scraping down the sides of the bowl with a rubber spatula as needed. 5. Fold in the carrots, parsnips, pecans, and ¾ cup of the raisins with a rubber spatula until just combined. Fill the prepared muffin tins about two-thirds full with batter. Bake the cupcakes until they are golden brown and a tester stick inserted into the middle comes out clean, about 20 minutes. 6. Remove the cupcakes from the oven and let cool for 10 minutes in the muffin tins. Transfer the
Jen’s Garden, 192 Jensen, Kir, 224 Jepson, Ali, 235 Jesser, Constance, 110 Jicama Slaw, 148 Joel Palmer House, The, 204 Jones, Damon, 117 Jones, Earl and Hilda, 152–53, 211 Joyer, Deanna, 240, 242–43 Joyer, John, 242–43 Juniper Grove Farm, 122–23 K kale Italian Sandwiches with Kale “Butter,” 51, 51 Rustic Sausage and Kale Pasta, 62 Kesey, Chuck and Sue, 132 Ketterman, Scott, 74, 76, 179 Kimmel, Stephanie Pearl, 40–41, 90, 138 Kistner, Linda, 210 Knaus, Michele, 70 Kolisch,