Wine Country Manila Clams
Take a tour of Oregon’s famed wine country in the Willamette Valley to get your hands on the perfect Pinot for your next meal.
Live Oregon
Pear Salad with Pinot Noir Glaze and Warm Walnut Vinaigrette
Serves 4 Ingredients: Pears 2 Bartlett or Anjou pears 1 bottle Oregon Pinot noir ¼ cup of sugar 1 star anise ½ teaspoon black peppercorns ½ teaspoon kosher salt Vinaigrette 1 medium shallot, finely chopped 3 cloves of garlic, finely chopped 1¼ cups olive oil 1 cup toasted walnut pieces ½ cup white wine 1 tablespoon white wine vinegar 1 teaspoon Dijon mustard String Potatoes or Frites 1 russet potato, peeled 1 quart canola oil For assembly 3 cups of mixed greens 1 cup of crumbled Oregonzola bleu cheese Directions: Peel the pears. Combine the remaining ingredients in a pot and bring to a simmer. Let simmer for five minutes. Add the pears, and cook them over medium-low heat for about twenty minutes, or until fork tender. Remove from the liquid to a bowl of ice water for one minute to stop cooking. Reserve liquid. Continue reducing…
Coq au Pinot Noir
Serves 4-6 Ingredients: 1 bottle plus one cup Oregon Pinot noir 1 onion cut in ½ inch dice 2 carrots cut in ½ inch dice 2 celery ribs cut in ½ inch dice 4 whole cloves 1 tablespoon whole black peppercorns 1 bouquet garni* 1 whole chicken cut into pieces (or a combination of parts, bone in and skin on) Kosher salt and freshly ground pepper 2 tablespoons olive oil 6 tablespoons unsalted butter, divided 1 tablespoon flour ¼ pound smoked bacon, cut into lardons, or ½ by 1 inch oblong strips ½ pound white mushrooms 20 pearl onions, blanched in boiling water and peeled * Bouquet garni is a few sprigs of flat leaf parsley, a few sprigs of fresh thyme and a couple of bay leaves tied together with kitchen twine. Directions: A Day Ahead Combine the bottle of Pinot noir, the diced onion, diced carrots, celery, cloves, peppercorns,…
A Tale of Two Gardens
One Willamette Valley flower garden. One vegetable garden in the Valley. Though the appeal and missions of these settings are completely different, they share the beauty and the best practices of hobby and professional horticulturists.
Silverton: Oregon’s Garden City
Silverton rolls out of the Cascades to the west and over valley soils that support sheep farms, tree nurseries, a handful of vineyards and other agriculture. Fifteen miles west lies the state capitol, Salem, and forty-five miles north is Portland. Silverton takes after neither. Depending on where you look, Silverton is a sliver of artistic Ashland, a dash of Dundee wine country and dose of Eugene oddity.
The History of Oregon Beer
While today’s aficionados drink in the benefits of the Oregon craft beer trend, each sip of this finely brewed culture in Oregon has been more than 150 years in the making.
Sustainable Design in Two Oregon Homes
Sustainable design and low-impact living in two small Oregon homes. Two of the most important considerations are building small and using the right ‘Finish-ing’ elements.
Crabbing the Oregon Coast
“My father’s a great fisherman, and he always says that in crabbing, there’s the quick and the dead,” says Rock, 38. “There’s only so much crab out there, and they’ll all be caught up. It’s just a matter of who’s going to do it.”
Stuffed Salmon with Bay Shrimp and Crab
Serves 4 Ingredients: Stuffed Salmon 1 cup beurre blanc sauce (recipe below) 4 5-ounce salmon fillets 6 ounces bay shrimp 6 ounces Dungeness crab meat 6 ounce brie cheese, cut into ½ inch cubes 3 tablespoon mayonnaise 1 tablespoon chopped fresh dill Pinch of salt and pepper Beurre Blanc Sauce (makes 1 cup) 6 ounces white wine 3 ounces white wine vinegar 3 whole black peppercorns 1 shallot, quartered 1 cup heavy cream 6 ounces cold, unsalted butter, cut into pieces 3 ounces cold, salted butter,cut into pieces Directions: Preheat oven to 400°F. Prepare the beurre blanc sauce and set aside. Split the salmon fillets lengthwise to form a pocket for the stuffing. Combine the shrimp, crab, brie, dill, salt and pepper. Gently blend in the mayonnaise to bind the mixture. Divide the stuffing mixture between the four pocketed fillets. When full, let the flaps cover the stuffing so…
