Victor Panichkul is a journalist and writer by training; a cook, wine lover and photographer by passion; and a lover of the outdoors since moving to Oregon more than 6 years ago. He is a native of Bangkok, Thailand.
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Duck Braised with Oranges and Peaches in Riesling — Cunard à l’Orange et Pêches
I’ve had a soft spot for duck. Peking duck, duck noodle soup, duck confit. Ooo la la. It’s no wonder I ended up in a state where one of the universities has a duck for a mascot.
One of my favorite ways to serve duck is to sear it in pork fat (aka lard) and then braise it in red wine. For a change of pace and since I had duck à l’orange on my mind on this occasion, I decided to use Riesling instead and add orange slices as well as preserved peaches, since peaches aren’t in season yet. This dish may be inspired by duck à l’orange, but unlike that dish, this one is easy to prepare and equally rewarding to your taste buds.
Duck Legs Braised in Pinot Noir with Roasted Pears and Cipollini Onions
“Tonight: Pinot Noir Braised Duck Legs with Roasted Pears and Onions” I wrote in my status quote on Facebook. Friends as far away as Texas declared they could be here by dinner time. Jane Owen, oboist with the Fort Worth Symphony and frequent spokesperson for the duck in Peter and the Wolf, sounded ready to make the trek if only her orchestra schedule would allow. Gail Cook, arts aficionado and book reviewer, was nursing an injured foot and requested special pampering in the form of room service. Would that I could! Alas, in the next few hours 23 commentators had joined the trail.
Upon deciding to write an article about Crater Lake and the food we enjoyed there, I knew I wanted to locate some huckleberries, even though the season had just passed. I called D Loos, the produce manager at the Roth’s Vista Market here in Salem, to see if he could help. I told him I needed only a quart. D returned my call promptly and said I could have my huckleberries tomorrow afternoon. Great news! We’re having huckleberry pie this weekend.
When I was notified that my prize had arrived, I ecstatically went to fetch them. (Note to self: Always ask the price when placing a special order. My pie filling was going to cost me $13.99 a pound. Ouch!)
Sautéed Carrots, Sugar Snap Peas with Wilted Watercress
Two of my favorite vegetables to eat raw are carrots and sugar snap peas. When I’m in search of a simple side dish that’s nutritious and healthy to boot, I will lightly sauté thinly sliced carrots in some butter or olive oil, toss in some sugar snap peas, and then turn off the heat and add water cress and stir in the hot pan until the water cress wilts. When water cress wilts, it retains its slighly bitter bite, but the cooking brings out a sweetness that you don’t notice when it’s raw. Then I’ll drizzle a little champagne vinegar, toss and serve.
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.
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.
There was a time when I didn’t need a reason to drive to Portland for a casual visit or just to enjoy a day in our area’s most accessible metropolis. Gas was cheap – well, at least it was under $2 a gallon, and I could leisurely drive the 40 or so miles and cruise around town for less than $10. Now I usually wait until I have at least three reasons to make the trip, except for one recent Saturday. I desperately wanted some fresh salmon roe to play with…fuel costs be damned!
Salmon Tartare – As Fresh As It Gets and Another Reason to Pop Open Some Chilled Bubbly
While I was assembling my list of supporting ingredients, I had a liberating epiphany. Kick your fear in its hiney and then while staring at your beautiful raw salmon, see what flavors you imagine mingling among your chopped fish. Something Asian – wasabi and toasted sesame oil. Something with a kick – finely minced jalapeños. Something fresh – scallions. Something familiar – olive oil. Something with a citrus bite – lime zest. Something unusual – alder wood smoked salt. Voila! Salmon Tartare according to Charles.
Parmesan Crisps with Goat Cheese, Fig and Prosciutto Spread — Perfect Pairing for Bubbly
Easy to make, and served on top of Parmesan crisps or just plain crackers, this spread has a wonderful flavor combination of sweet green figs, creamy goat cheese and salty prosciutto. It’s the perfect appetizer to serve whenever you’re thinking of popping a bottle of sparkling white or rosé. You’ll be amazed at how great [...]
My Last Date with Oeufs en Meurette ♥ An Affair to Remember
Scandal in the valley! Indiscriminate crushes with vineyards here and yon! Wonton knowledge of a Seattle dish known to hang out near Pikes Place Market. Can Her Humpty Dumptyness be made whole again?
“How do you like your eggs in the morning? Boiled or fried I’m satisfied as long as I get my kiss.” From a vintage Dean Martin recording.
Among all of their guises, I believe that poached eggs are the most seductive. Some chefs deep fry poached eggs to add texture to their soft exterior. Many more simply dress them up as stars on a menu than can be served from breakfast, through brunch all the way to a late night, post-theater dinner.
BLT in CCCXLIX AD – The Romans were familiar with the bread, bacon and lettuce part of this famous quartet — even with the toasting of bread — but they would have to wait centuries before the Spaniards would deliver the tomatoes.
Open-face Buffalo Stew Sandwich — It’s Boffo!
The weather in the Mid-Willamette Valley has turned cool and wet again. It’s the perfect weather to light a fire in the fireplace, turn on some relaxing music and cozy up to a serving of hot stew and a glass of pinot noir.
Pork Hocks Slow-braised in Sweet Dark Soy Sauce and Star Anise
I’m convinced that there are spices that can make you high. I can be roaming the streets of Portland, Vancouver, B.C., Hong Kong, Singapore, Thailand, and my hair will start to vibrate and stand on end when I get that first whiff of star anise in the air. My heartbeat quickens. My sweat glands go into overdrive. I start blinking uncontrollably, as my mind disconnects from my body and my feet start searching for the source of the heavenly aroma. Pungent, sweet, savory. Like licorice but more intoxicating. It’s a key ingredient in one of my favorite Thai dishes of ethnic Chinese origins, a stew of hard-boiled eggs, sweet dark soy sauce and pork hocks, that is flavored with star anise and cinnamon.
A Hearty Asian-Style Vegetable Stew — For Those Days When You Just Can’t Eat Another Bite of Meat
It doesn’t happen frequently, but every now and then I just can’t bear to eat another meal of chicken, beef, pork or seafood. On those occasions when Mom’s in charge of the meal and asks what we want for dinner, I’ll say Kang Chup Chay, or our family’s version of a hearty Asian-style vegetable stew.
A caprese salad is so utterly simply that if you don’t use the best quality ingredients and tomatoes in their absolute prime, it will be ordinary at best. NOW, late summer is the ideal time when tomatoes are in their splendor.
Only three main ingredients are required – Tomatoes, fresh basil and fresh mozzarella. Although usually served as an anti pasta, this salad makes a stellar light entrée if served with some fine salami and a baguette.
Cold Olive Oil Poached Chicken, Potato and Watercress Salad with Buttermilk-Tarragon Dressing
When confronted with a challenge of creating a “cold entree” from a group of food bloggers from around the world who use the #letslunch hashtag on Twitter, I immediately conjured up and image of an ivory colored poached chicken breast. Once the star is born, everything else fell into place.
Miner’s Lettuce Salad with Pomegranate Dressing — Foraging in the Spring for Wild Greens
Mom and I took the dogs for a walk in a park not far from our home during one of the pauses in the rain, and I discovered to my surprise that several of the towering Douglas Firs in a grove at the edge of the park had green shawls of miner’s lettuce around the bases of their trunks. Miner’s lettuce grows wild in the woodlands of Oregon but its season is a brief one and it withers and dies back as soon as the rains stop and the weather warms. Native Americans ate this wild green. Early settlers of the Pacific Northwest also ate it. Folklore has it that California Gold Rush miners ate it to prevent scurvy, and thus its nickname. It’s also known as winter purslane, spring beauty or Indian lettuce.
Nowadays, you don’t have to go foraging for mussels at the beach. Farm-raised mussels are so common that fresh mussels are available at most grocery stores year-round. One of my favorite ways to prepare them is in a Thai style with peppers, basil and a sweet and salty sauce. You can make it a starter or part of a meal by pairing it with another stir fry.
The Thai Bite is a celebration of food and culture
A little rain didn’t dampen the enthusiasm of hundreds of people who came to satisfy their appetite for Thai food and culinary adventure Sunday at Wat Buddha Oregon, the Thai Buddhist Temple nestled in the woods in Turner. For a donation into the collection boxes that lined the food tables, visitors got to sample such [...]
Tacos have become such a part of mainstream American cuisine that on the West Coast other ethnic groups have begun topping the ubiquitous corn tortilla with their cultural culinary specialties. Forget the fish taco, ground beef taco, or shredded beef taco. Their time has come and gone. In Los Angeles and Seattle you can find Vietnamese and Korean food-truck chefs who are creating the latest taco sensations: Korean barbecue and Kimchi tacos, Bulgogi tacos, Vietnamese lemongrass chicken tacos. I mean, when you see a dozen kinds of tacos available in the neighborhood supermarket, and Taco Bells show up in China, what would you expect, right? The taco is ripe for a cultural hijacking. And so this native Thai decided that the time was ripe for….ta da…a Thai taco.
Pan-fried Razor Clams — A Trip to Sunset Beach Pays Off
Love of razor clams will make you go to great lengths if you’re an outdoor adventurer. It drove Mom and me to get up at 3:30 a.m. recently on one of my days off in order to pick up friends Tina and Allison Martin and head out on the three-hour drive from Salem to Sunset Beach, north of Seaside, Oregon, in time to get there for the minus low tide at 7:30 a.m. I can’t remember the last time I got up at 3:30 a.m. Nor can I remember the last time I drove 125 miles to catch dinner.
Taking the Roads Less Traveled, with Spectacular Results
Sometimes it pays off to explore the roads less traveled in Oregon. You never know what magnificent vistas await you. Today, we explored National Forest Service Road 2212, in the Willamette National Forest, and were rewarded with magnificent views of Mt. Jefferson and Detroit Lake.
A Gluten-free Culinary Adventure on the Rogue River
Celiac disease and gluten allergies don’t have to limit you from enjoying the outdoors and camping. One outdoor adventure company, ROW, has created a special culinary Rogue River rafting trip that provides gluten-free meals during the three-day rafting adventure.
Corvallis science pub explores wine, viticulture
One of the perks of living in a wine-producing state with a famous wine-growing region like ours is that there are all sorts of free classes to help expand your knowledge of wine and viticulture. One of these events is planned for 6-8 p.m. Monday, Nov. 14 at the Old World Deli & Cafe in Corvallis. As part of a series of Science Pubs, the Corvallis event will explore what it takes to produce great wines despite the occasionally less-than-deal growing conditions that Oregon provides and what winemakers, both professionals and home hobbyists, must keep in mind as they turn juice into wine.
Parmesan Crisps with Goat Cheese, Fig and Prosciutto Spread — Perfect Pairing for Bubbly
Easy to make, and served on top of Parmesan crisps or just plain crackers, this spread has a wonderful flavor combination of sweet green figs, creamy goat cheese and salty prosciutto. It’s the perfect appetizer to serve whenever you’re thinking of popping a bottle of sparkling white or rosé. You’ll be amazed at how great [...]
Illahe 2008 Tempranillo Dessert Wine — Cure for a Sleepless Night
Forget the sleeping pills. For a sleepless night, draw a dark ruby ripple of sweet plum-flavored Illahe Tempranillo Dessert Wine past your lips. Let it bathe your tongue in nectar, dark as the night. And carry you away on moonlit wispy clouds to the stars. Before you know it, the glass will be empty and you’ll be snoring away.
Pork Fat Rules! Here’s an easy way to render pork fat, complete with video
There are occasions when you’re cooking that nothing can surpass rendered pork fat. You’ll be amazed at how much more flavorful your hash browns are, or any potato for that matter, when cooked in pork fat. Or how robust your sauteed green beans will be. Or delectable your collard greens. Or how flaky your pie crust will be. Or how rich your quail or pheasant will taste when seared in pork fat. Instead of buying commercially available lard bricks at the store, I prefer to render pork fat myself. You’ll be surprised how easy it is to do, and how long it can keep in the refrigerator in a mason jar.
Video: Have an Adventure Cutting Your Christmas Tree in the Mountains
For $5 you can get a BLM Christmas tree cutting permit and have an adventure cutting your own tree in the Willamette National Forest.
Domaine Drouhin Oregon — Beautiful Pinot Noirs and Chardonnay
Parlez-vous français? No? Well, that’s OK. English is perfectly fine at Domaine Drouhin Oregon, the U.S. outpost of the famed Maison Joseph Drouhin of Beaune, France. According to Domaine Drouhin, the first seeds for what would become Domaine Drouhin Oregon were sown in 1961. Robert Drouhin, head of Burgundy’s legendary Maison Joseph Drouhin, was visiting [...]
Elk Cove Vineyards in Gaston has a beautiful setting and focuses on making excellent pinot noir and pinot gris. It’s La Bohème Pinot Noir has been served twice at the White House during President Clinton’s term.
Commonly known as Sisters, but properly named Three Sisters, these three volcanic peaks of the Cascade Range each exceeds 10,000 ft in elevation. They are the third, fourth and fifth highest peaks in Oregon and are located in the Three Sisters Wilderness, about 15 miles southwest of the town of Sisters, Oregon. The three peaks were originally named Faith, Hope and Charity by early settlers but the names didn’t stick.
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