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.
Filet Mignon of Salmon with Marionberry Catsup – “Filet Mignon” conjures up visions of a lean and tender cut of prime beef either simply grilled or lavishly dressed up with extravagant accoutrement such as fois gras, mushrooms, truffles and rich sauces like Tournedos Rossini. However they appear, they are special. Some years back, American menus started offering “Surf and Turf” – entrées loaded with meat and seafood for hungry diners who wanted to strap on the old feedbag, or so to speak. I never cared for such hedonistic platters but I do love the idea of bringing surf to the table dressed up like turf. Besides, just try to find a suitable wine for both red meat and seafood.
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.
After coming home with a bounty of trout from Hebo Lake, we had a dilemma: What to do with the trout for dinner? Tired of fried trout, we decided to poach them in a broth of white wine, vegetables and herbs, and serve them with a dill sauce. It was a refreshing change and the sides of peas and carrots went wonderfully with the sauce.
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.
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.
Homemade Holiday Gifts — Spicy Brown Mustard with Oatmeal Stout and Home-brewed Worcestershire Sauce
Mustards and Worcestershire sauce are always on hand in our house but I couldn’t resist the idea of making my own. This mustard is fiery and capable however it mellows as it ages. Both recipes recommend storing in the refrigerator with a shelf life of 6 months for the mustard and up to 8 months for the Worcestershire sauce.
The Worcestershire alone is amazingly complex. Now – good as it is, will you ever want commercially made sauce again?