Roasted pheasant stuffed with wild rice served with pomegranate and persimmon sauce makes a flavorful winter dish.
I have been pondering writing an article on “cooking with intention” for The Taste of Oregon for some time now. For those of us who enjoy cooking passionately, is it always entered into and experienced with a feeling of joy and excitement? Where is our mind? Nothing can spoil a pleasurable experience more than chatter between our ears, nagging us: “You didn’t start early enough, you don’t have all the ingredients, you’re out of your league, no one will like this, pickled pork is so passé,” etc., etc., etc. Fortunately, I learned some methods for silencing that chatter. After a brief “negotiation” with my mind’s voice I hear it whimpering, “OK, you win, I’ll shut up.”
Parmesan-crusted Halibut is a simple preparation worthy of standing alone with perhaps a spritz of lemon or a tartar sauce. It can also be dressed up in grand style with a heady Sauce Marseillaise which is tomato-based along with copious amounts of garlic, black olives, capers and anchovies. Nothing shy in this sauce! Steaming clams in this sauce and adding to the presentation is probably gilding the lily but sometimes it’s fun to put on the dog.
Some years ago The Commonwealth of Virginia launched a tourism slogan declaring “Virginia Is for Lovers.” With tongue in cheek and not to be outdone, Maryland promoted “Maryland Is for Crabs.” Since almost all the hazelnuts in the USA are grown in Oregon, one could infer that “Oregon Is for Nuts.” As a matter of fact, the noble hazelnut was declared the state nut in 1989.