Roasted pheasant stuffed with wild rice served with pomegranate and persimmon sauce makes a flavorful winter dish.
Category: Cookbook Project
In addition to writing our designated chapters, Charles and I are getting a workout as recipe developers, reading and learning about different foods and trying to come up with a “take” that will provide an uniquely Oregon bit of flavor to the dish. Today, I was playing around with pheasant, which has a rich flavor somewhere between duck and chicken, though not as fatty as duck meat. My idea was to marinate the pheasant, which is about the size of a large Cornish game hen, in a combination of pomegranate, Port-style pinot noir and herbs, then roast it and use the marinade as the base for a sauce, with persimmons added for sweetness.
Yesterday we managed to cross our first significant piece of writing for the cookbook off the list. Charles and I completed writing the introduction to Savor the Taste of Oregon.
We figured that the publisher would want this first so they could draw information from it to generate marketing material for the book. Also, we delivered a DVD sampling of our food and landscape photographs to one of their editors.
OK, now that we have our cookbook deal signed I think we’ve got a solid strategy for getting things done and not killing each other in the process (in the kitchen or elsewhere).
Victor and Charles are very pleased to announce that we have partnered with Arnica Publishing, Inc., in Portland, Oregon to publish “Savor The Taste of Oregon.” This is so much more than a cookbook. Think travelogue/cookbook, with stunning photos of not only the food but of the gorgeous Oregon landscape. There will be visits to wineries, brewers and distillers; stops to visit with artisan cheese makers, wild game farmers and mushroom foragers. We will take you out into the Pacific Ocean to fish for salmon, to the lakes for trout, and to the bays to dig for clams and cockles.