Roasted pheasant stuffed with wild rice served with pomegranate and persimmon sauce makes a flavorful winter dish.
Shortly after Jeff DeSantis poured everyone a shell of Emily’s Ember, our servers presented the first course, Tempura of Shrimp and Oregon Dungeness Crab Beignets with Remoulade Sauce. Bringing Japanese and Creole elements together made a perfect first course. The crunch of the tempura batter was beautifully offset by the soft crab beignets and both paired well with the remoulade sauce. Without directly asking the chef, I have a hunch that a touch of Emily’s Ember was in the tempura batter and the semi-spicy remoulade.
With the first sip and bite, we knew we were in for a special treat.
The foods of Spain are equally as rich in history and flavor as those of the Greeks and Romans and are tinged with abundant Moorish touches. Gwyneth’s Clams was inspired by a dish the four foodies enjoyed at Casa Pintos in Cambados. They were enthralled with the freshness, simplicity and the inclusion of fresh bay laurel and a copious amount of Albariño wine.
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.”
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 one of my favorite food markets, I spied two glass custard dishes in the produce cooler with strange shaped “things”. My mind was saying, “Could these be truffles in the supermarket?” I leaned over to take a whiff and was nearly swept off my feet by their earthy, intoxicating perfume.
These sorts of capers happen in cities like Baltimore. Charm City, home of The Ravens, The Orioles, John Waters, and the late Edgar Allan Poe. It's where the “beehive” and “Natty Boh” beer linger on in perpetuity. It is a quirky city full of quirky people. My kind of people.
Of the friends we made while living there, Steve and Mary were the most prone to frequent quirkiness. Steve St. Angelo, AKA Shop Boy, and wife, Mary Mashburn AKA Belle Pica, live in Bolton Hill, a grand neighborhood of town homes dating from as early as 1830.