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Using goose in a stew with barley, carrots, chanterelles and celery root makes a hearty winter dish.

Hearty stew showcases goose

Using goose meat in a stew of beef broth and wine tones down its gaminess and chanterelles, celery root and carrots add a touch of winter flavor

December 1, 2015 | 0 Comments More
Tom Yum soup with salmon and shrimp.

Thai seafood soup with Northwestern twist brings taste of tropics in winter

On a rain and blustery night last week, I decided to take a dish from my childhood memories in Bangkok, Tom Yum Kung, a pungent soup with shrimp and mushrooms swimming in lime-flavored broth, and give it a Pacific Northwest flair by adding salmon to it.

November 10, 2015 | 0 Comments More
Migas

Enjoy a lazy Sunday and treat yourself to Migas

There are about as many versions of Migas as you can imagine. It’s basically scrambled eggs kicked up an infinite level, with chorizo (Mexican sausage), tomatoes, jalapeños, cheese, tortilla strips and salsa verde or salsa roja. My spouse first introduced me to Migas when we lived in Forth Worth, Texas. It’s one of those dishes that has come to remind me of what Sundays are for, relaxing and enjoying the moment and yourself.

October 7, 2015 | 0 Comments More
Chicken and Tortilla Soup with Roasted Chiles and Salsa Verde

Chase off the chills with Chicken, Tortilla and Roasted Chiles Soup

One of the things I miss most about Texas is Tex-Mex food and also our summertime sojourns to Colorado and trips through New Mexico that would expose me to the piquant flavors of the desert Southwest. It was there that I had tortilla soup for the first time, as well as roasted chiles. Until we […]

September 28, 2015 | 2 Comments More
Vegan Tex-Mex Deconstructed Enchiladas

Go vegan with tasty and hearty Tex-Mex deconstructed enchiladas

Whether you’re a vegan by choice or simply looking to mix up your meals with something that’s lighter, healthy, tasty and a departure from your daily routine, it’s sometimes daunting to break out of your culinary box. This low-carb and easy recipe is ideal for someone who is diabetic.

September 28, 2015 | 0 Comments More
Watermelon and Heirloom Tomato Salad

Watermelon and Heirloom Tomato Salad: best of both worlds

You wouldn’t normally think of combining watermelons and another summertime favorite: heirloom tomatoes. But they actually go well together. The sweetness from the watermelon brings out the sweetness in the tomatoes and the tomatoes also provide a contrasting tart note.

September 2, 2015 | 0 Comments More
Albacore Tuna Poke can be served raw, or you can sear the tuna.

Tuna adventure ends with delicious Albacore Poke

Ever since I became and avid fisherman not long after moving to Oregon, I’ve dreamed of fishing for albacore tuna. But the hefty cost, time commitment and other things conspired to keep it an unrealized dream for nearly 10 years. Finally, the past week during my two-week staycation, my spouse and my mother gave me […]

September 2, 2015 | 3 Comments More
Garlic whips are a perfect companion for scrambled eggs. They can also be used in stir-fry and pasta dishes that you would normally use asparagus for.

Garlic whips adds texture and flavor to scrambled eggs

Garlic and asparagus are two of my favorite foods. To me, garlic whips combine the best of both: a wonderful mild garlic flavor with the green herbaceous flavor and crunchy texture of asparagus. When the weather turns nice in the spring, start looking for garlic whips to make an appearance at farmers markets and local […]

April 24, 2015 | 1 Comment More
Ancipate spring with a light and colorful side dish of blanched rainbow chard stems and rainbow carrots, boiled and then tossed with sauteed garlic, oilve oila nd champaigne vinegraitte.

Rainbow chard adds burst of color to spring table

Swiss chard always has been a mystery to me, taking the line behind collard greens and kale, both of which I’m much more familiar with. But walking by the produce aisle at Roth’s Vista store the other day, I was stopped dead in my tracks by these beautiful specimens in the organic section, beaming like […]

April 12, 2015 | 0 Comments More
Celebrate spring with dandelion greens pesto, lasagna

Celebrate spring with dandelion greens pesto, lasagna

For most of us, dandelions are obnoxious weeds. They’re something to be pulled, yanked and banished from well-manicured lawns. But consider this: Their leaves are edible and according to the University of Maryland Medical Center, they’re full of vitamins A, B, C and D as well as minerals such as iron, potassium and zinc. You can use them in most in recipes that call for spinach.

April 12, 2015 | 0 Comments More
Crab and Corn Chowder

Crab and Corn Chowder

Corn is at its best in the hot summer months and, lucky for us, it freezes well so we can pair it when fresh Dungeness crab is at its best – in the cooler months.

Chowders are those rich, thick, stick-to-your-ribs soups usually made with fish, clams or corn with potatoes and onions swimming in milk, cream or both. Building this potage on a foundation of bacon seems like the perfectly natural thing to do so we will.

December 14, 2014 | 2 Comments More
An easy and tasy smoked salmon chowder

An easy and tasy smoked salmon chowder

This wonderful and rich smoked salmon chowder will take you less than 30 minutes to make and is a great dish for a cool wet night.

November 27, 2014 | 2 Comments More
Turn leftover black beans and rice into breakfast treat

Turn leftover black beans and rice into breakfast treat

Let’s face it. We all face those miserly moments when faced with leftovers brought to the kitchen from the dinner table when we scrape and package leftover side dishes and main dishes into tupperware containers and place them into the fridge, vowing to finish them another day or find another use for them. But most […]

November 27, 2014 | 1 Comment More
Kiwi-marinated Grilled Pork Tenderloin with a Kiwi and Fig Sauce

Kiwi-marinated Grilled Pork Tenderloin with a Kiwi and Fig Sauce

And this little figgy piggy screamed “kiwi, kiwi, kiwi” all the way home!
This semi-exotic fruit lends a clean, tart flavor to savory dishes.

October 20, 2014 | 4 Comments More
Crispy Trout with Kiwi and Mango Salsa

Crispy Trout with Kiwi and Mango Salsa

There’s something familiar about deep frying fish, but there’s also an exotic side. The familiar trout takes a walk on the wild side and gets a faraway flavor being deep fried and then topped with kiwi and mango salsa.

October 20, 2014 | 2 Comments More
Garlic-tossed Sweet Potato and Beet Fries— Fall’s Sweet Treat

Garlic-tossed Sweet Potato and Beet Fries— Fall’s Sweet Treat

It’s fall. Chilly nights. Rainy days. Movie night at home requires a throw blanket, a warm fireplace a chick flick or buddy flick to warm the heart, and a switch from a glass of white wine or amber beer to a glass of hearty red wine or a stout beer. What to do for finger food? Forget the popcorn or bag of chips. Savor the sweet flavors of fall with sweet potato and beet fries, kicked up a notch by tossing with garlic seasoning.

October 20, 2014 | 1 Comment More
Roasted Parsnips, Carrots and Delicata Squash Tossed with Sautéed Mustard Greens

Roasted Parsnips, Carrots and Delicata Squash Tossed with Sautéed Mustard Greens

For those of you making a mad dash to the grocery store because you’ve procrastinated until now to deal with your Thanksgiving dinner, this is probably too late for you, but if you’re tired of yams and mashed potatoes, there’s nothing that says fall to me more than some under-appreciated root vegetables like parsnips and beets. Add some delicata squash, a wonderfully sweet squash that beats out acorn squash, with it’s edible skin, the old carrot stand-by and toss in olive oil and garlic seasoning and pop in the oven and before you know it, you’ll have a wonderful melange of flavors that screams fall is here and enjoy the bounty.

October 20, 2014 | 8 Comments More
A meal of memories: Albacore Enchiladas with Cream and Mexican Cheese Sauce

A meal of memories: Albacore Enchiladas with Cream and Mexican Cheese Sauce

Call it a mid-life crisis. Call it sentimental. Call it what you will.

I think that cooking is a way of conveying love and sharing a meal means sharing that love.
I was thinking of my cousin’s recent visit when I pulled the albacore out of the freezer and decided to make albacore enchiladas. I had purchased the fish in Newport, right off the boat, while my cousin and his wife were taking a tour of Yaquina Head Lighthouse.

September 22, 2014 | 4 Comments More
Sublime albacore recipes use 5 or fewer ingredients

Sublime albacore recipes use 5 or fewer ingredients

I never tasted fresh line-caught albacore until I arrived in Oregon. I didn’t know what the all the fuss was about until I tasted it myself. Call it skepticism. Call it one of Oregon’s lores. Seafood lovers I met after I moved here sang the same chorus: Once you taste freshly caught albacore, you’ll never go back to Charlie or the “chicken of the sea.” Here are two simple and delicious recipes that use five or fewer key ingredients. Try fresh albacore and you’ll be hooked.

September 9, 2014 | 0 Comments More
Peach jam kissed with a touch of cinnamon

Peach jam kissed with a touch of cinnamon

I’ve always been intimidated by making jams and preserves. But my neighbors Matt and Brenda Russell make it seam so easy that anyone could do it. Even me.

August 31, 2014 | 0 Comments More
Anytime’s the perfect time for sangria

Anytime’s the perfect time for sangria

I’ve been wondering why sangria isn’t a more popular summertime drink in our wine-drenched state. Sangria’s a great party satisfier, refreshing, fruity and it’s easy to make a large batch.

July 29, 2014 | 2 Comments More
Cockle cakes, chowder go together like Sonny, Cher

Cockle cakes, chowder go together like Sonny, Cher

Clam cakes and chowder go together like spaghetti and meatballs, fish and chips, cake and ice cream

July 20, 2014 | 0 Comments More
Dish brings back bittersweet memories of Dad

Dish brings back bittersweet memories of Dad

Father’s Day. It’s always held such an ambiguous place in my life. I’ve never celebrated Father’s Day for as long as I can remember.  To say that I’ve had somewhat distant relationships with the father figures in my life, my three stepfathers, is putting it mildly. I never knew my biological father. It’s not to […]

June 15, 2014 | 4 Comments More
Smoked steelhead bruschetta and Left Coast White Pinot Noir: A perfect welcome for spring

Smoked steelhead bruschetta and Left Coast White Pinot Noir: A perfect welcome for spring

Bruschetta using bread from The Bread Board made with smoked steelhead, miner’s lettuce and tomatoes and yellow bell pepper. Pair it with a great Oregon white pinot noir and say welcome to spring.

April 25, 2014 | 2 Comments More
The Bar at Heathman Restaurant & Bar. Courtesy of Heathman

The Heathman Restaurant & Bar celebrates spirited partnership

When we moved to Oregon about 10 years ago, one of the allures of Salem was that we were still within distance of hearing the siren calls of Portland. So we imagined ourselves spending occasional weekends in the Rose City whenever we tired of our provincial roost. One of those places we hung out at […]

April 20, 2014 | 0 Comments More
Beyond brews: McMenamins has history in wine, too

Beyond brews: McMenamins has history in wine, too

Edgefield and McMenamins are names most Oregonians associate with beer and pub-style food. But wine? Yes, they do make wine. In fact, pretty good wine. When you think of Oregon wine, pinot noir comes to mind. But there is a burgeoning syrah scene in the Northwest, and one of its most enthusiastic fans is McMenamins […]

April 20, 2014 | 0 Comments More
Easy lamb entrée for Easter reflects Oregon flavors

Easy lamb entrée for Easter reflects Oregon flavors

For Easter, lamb as well as ham are traditional entrees. So I set out to create a low-intimidation lamb recipe that can be easily tackled by most home cooks as well as include uniquely Oregon flavors.
For this recipe, I use lamb chops, which are easily found at grocery stores (even Winco carries them) and are easy to cook, and I combined them with an herb rub of sage, rosemary and juniper berries to complement the flavor of the lamb and then included a glaze using Marionberry jam and a crust of hazelnuts and bread crumbs to give it a signature Oregon flavor.

April 13, 2014 | 1 Comment More