Coq au Vin or rooster in wine is surely one of the oldest recipes in existence. Roosters to eat can be hard to come by as they have a job to do on the farm. Even retired roosters are rare and I imagine that most of them ended their earthly days as the star of [...]
In Oregon, we’ve got the best of two worlds.
Wine lover? How ’bout some world-class pinot noir? Prefer white? No sweat. We’ve also got pinot gris that’ll knock your socks off.
And what if you’re into beer? Well, besides great wine, we have GREAT beer.
Turns out that Oregon has more breweries per capita than any other state [...]
Piccata is a term used to describe a method of cooking various cuts of meat or fish. Chicken and veal piccata are probably the most common dishes although fillets of fish are sometimes used, even calamari steaks. Basically cutlets of meat or poultry are pounded into a thin layer to tenderize them. They are then [...]
Oregon truffles have begun coming in and none too soon either. Some years they arrive in time to grace our Thanksgiving table. Some years we’re just glad to see them come in at all.
These precious babies were a real surprise for me upon arriving in Oregon in December of 2002. On my first visit to [...]
I have been making Chicken Marsala for ages. I probably first encountered at in the 1970s at The Grape, a Dallas restaurant. It was love at first bite. My first recipe to use as a guide came from The Cooking of Italy published by Time-Life Books in 1968. The recipe there was “Scaloppine al Marsala” [...]
