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.
If you’ve got vegetarian guests coming for dinner this Thanksgiving, or just want to try something different, here’s a mushroom tart that works wonderfully as an entrée.
The most time-consuming part is caramelizing the onions, which must be done slowly at medium heat not to burn them. So I’ve cut corners and used Pillsbury crescent dough, which makes a wonderfully buttery and light crust. You can also just make your own pie crust instead.
We had gotten a whiff of the lore about Oregon white truffles more than 10 years ago, before my partner, Charles Price, and I moved to Oregon from Baltimore. But it wasn’t until a few years after we got here that we truly were infected with the truffle bug. At first, the idea of Oregon […]
Saturdays are usually a busy day around the house. Shopping, chores, many times I have to work. So Sundays tend to be a little bit more laid back. After spending the day at work, I casually mentioned at the dinner table on Saturday night that I was going to make brunch for us on Sunday. No sooner had I said it than Charles and Mom started asking what I was going to make. Something special, I replied — soft-scrambled eggs with wild mushrooms.
In a scene in the movie Julie & Julia , the actress playing Julia Child, Meryl Streep, describes to her visiting sister how white wine and vinegar are reduced and massive quantities of butter are whipped into submission. In French beurre blanc, translated literally, means “white butter.” The sauce is butter whipped to a frothy, tangy, heavenly sensation. That’s the best way I can describe it. And when I opened a small Ziploc bag containing dried black trumpet mushrooms and inhaled the intensly earthy, almost truffle-like aroma, I knew they were destined for beurre blanc.
“Two poached eggs served on garlic croutons with pearl onions, bacon and champignons in a red wine and foie gras sauce served with pommes frîtes,” read the menu at Café Campagne in Seattle. This was the first of multiple seductions to lure me to the Pacific Northwest. As seductions go, it was tasty and I wanted more.
How generic can you get with a recipe? How about “Pasta with House Sauce”? In truth, how often, especially when time is an issue, do we turn to pasta to help us put a meal on our table? It can be the “go-to” for stretching quantities when unexpected diners are coming. It can help turn boring leftovers into something new and fresh, as well as serving as a dependable base for knockout sauces. And…….it’s nutritious, satisfying and inexpensive.
When I came across a recipe for Sole Piccata with Grapes and Capers in Bon Appétit, I knew I had to try it. It was one of those “Holy capers Batman, this dish goes super kapow!” recipes. The grapes added a bold dimension without overpowering the lemon and capers but stood next to them equal in flavor. This is a weeknight dish that you can have on the table in a reasonably short time and can be dressed up for company if you don’t mind cooking at the last minute.
Of all the abundant natural resources we enjoy in the Pacific Northwest, wild mushrooms occupy a lofty status due to their rarity. Even if you don’t live in an area where you can forage for wild fungi, locating dried shouldn’t be that difficult. Gourmet stores and many supermarkets stock dried mushrooms. If your community still doesn’t offer a source, consider the Internet. Oregon Mushrooms, a provider of local mushrooms and truffles, offers mail order service from Keno. Unfortunately, the farther you are from the source, the deeper you have to dig into your pocketbook.
Fishing is one of those activities that I’ve come to relish for several reasons. It gets me out in the mountains, streams, rivers and lakes, to the ocean, on the beach to surf fish, or on the many jetties that dot the coast to catch rockfish. It reminds me that nature is constant and, at […]
Chicken Marsala is one of my main “go to” dishes when I’m too lazy to look for something new. Over the years I have added onions or shallots and mushrooms. Recently I found a recipe on epicurious.com for Chicken Marsala with Sage. Adding the sage to my evolving recipe was a hit, and using oyster mushrooms instead of white or crimini was perfect. The family proclaimed it the best Marsala I have made to date.