Spaghetti aglio e olio (spaghetti with garlic and oil in Italian) is a traditional Italian pasta dish from Napoli. The simplicity of the dish is enhanced by the quality of ingredients you use such as extra virgin olive oil and Parmigiano-Reggiano cheese.
C St. Bistro Jacksonville | cstbistro.comChef Paul Backing Garlic Confit Mousse withElephant Garlic and Tomato Tart Makes: 6 individual tarts | Cook time: 2 hours For Confit and Mousse: ½ pound peeled garlic Duck fat, olive oil, or other oil to cover 1 tablespoon gelatin ¼ cup water 3 cups heavy cream ⅛ cup water Salt and pepper, to taste 2 teaspoons chopped thyme Preheat oven to 350°F. In a pie tin or similar, add peeled garlic and enough duck fat or oil to completely cover the cloves. Roast until caramelized, about 1 to 1½ hours. Remove garlic from oil and cool. Bloom gelatin in ¼ cup cold water for 5 minutes. Whip heavy cream until stiff peaks form. Heat ⅛ cup water and stir into gelatin until gelatin dissolves. Add to heavy cream. In blender or food processor, purée roasted garlic then fold into heavy cream. Season with salt…
I was raised by a man for whom a perfectly grilled burger was, and still is, almost next to holiness. He follows a strict 80-percent-meat-to-20-percent-fat rule. To serve him a low-fat burger is practically a cardinal sin.
Al-Amir Lebanese Restaurant Portland | alamirportland.comChef Moe Achour Al-Amir Simple Garlic Makes: 1 cup | Cook time: 10 minutes 1 pound fresh garlic, peeled 1 teaspoon salt 3 tablespoons lemon juice 1 cup olive oil Combine garlic, salt, and lemon juice in a blender and purée. With blender running, slowly add olive oil so it emulsifies. Should have the consistency of mayonnaise. Serve with salmon or other fish, shrimp, chicken, or use as a salad dressing or sandwich spread. For salad dressing, you can add a little oregano.
There’s no doubt about it, Oregon takes its winemaking seriously. The state is recognized nationally as a leading pinot noir producer, and is becoming known for putting its own stamp on pinot gris and chardonnay as well. But with all these great single varietal wines on the shelves, the stunning red blends crafted in every Oregon wine region might just be the industry’s best kept secret. Combining artistry and chemistry with quality, value and complexity, Oregon’s red blends come together to produce a tapestry of flavors that will improve your dinner experience.
Oregonians, zealots for specialty beverages, want a comforting cup of brew that’s evocative of a walk through the woods, a romp in a citrus grove, or a stroll past fresh-cut herbs and flowers at the farmers’ market. But are these earthy, piney, floral notes from a pint of hoppy beer or a pot of tea? Sometimes, the answer is both.
Elements
Medford | elementsmedford.comChef Mike Hite
The position of manager at Umpqua Aquaculture doesn’t entitle Brandy Sullivan to special treatment. During harvest, she spends much of her time in front of a cold, wet stainless steel table shucking oysters.
“Your hands are really sore for the first couple weeks, but your muscles get used to it,” said Sullivan. Still, accidently stabbing yourself with the shucking knife is a constant occupational hazard.
written by Carrie Cook Minns I was coerced into slurping down my first oyster during my teenage years. My friend and I huddled on the far end of her deck, avoiding the adult revelers at her family’s barbeque. The adults weren’t going to let us escape that easily, and taunted, “Oh, come on. You can’t grow up in the Northwest and not have slurped down an oyster.” There was even chanting, “Do it! Do it!” And so I did. Not an instant convert, I never contemplated eating another oyster until my sister married an oyster lover. For his first Thanksgiving with our family, my brother-in-law brought a corn and oyster soufflé. Their family vacations (even their honeymoon) always seemed to take place near bodies of water with fresh oysters. This past summer, they returned from vacation with stories of the hundreds of oysters they had harvested and how my 9-year-old…
