Live Oregon

2010-Summer-1859-home-design-backyard-remodel-artisan-project-backyard

Creating an Outdoor Oasis

As the days lengthen and the temperatures warm, there’s nothing nicer than getting home and kicking back in your outdoor room. Whether you have $500, $5,000 or $30,000, you can create a summertime oasis in your backyard.

2010-Summer-Southern-Oregon-Home-Exterior-Design-Takilma-tree-house

Tree House Dwellers

At any age, the lure of a tree house is undeniable.Modern versions come in all styles and sizes, from the humble platform to the luxurious weekend retreat, complete with indoor plumbing and electricity.

13.05_HGCMayblog_strawberries_wb

The Oregon Strawberry

Most mornings in June, starting at about 5:30, Chris Christensen is out in the strawberry fields of her 250-acre farm in Albany, picking the perfectly ripe fruit. “I’d rather sit and pick than do anything else” says Christensen, a third-generation strawberry grower. “There’s that quiet moment when the crew gets down to do it, and the birds are going, and you’re in your own thoughts. I’m giddy.”   As she deftly plucks the berries from the plants, she’ll pop a few into her mouth, savoring the natural sugar and juice that combines in an intense flavor found only in an Oregon strawberry. From farm-stand shoppers to food scientists and high-profile chefs, people with discriminating taste buds agree that this state produces the most intensely sweet, red and juicy strawberries. Even the world’s strawberry cognoscenti, mostly food professionals, know this. Yet, the berries are still relatively obscure, in part because production…

Ceviche

The Oregon Strawberry Recipes from Chef Leif Eric Benson

Fresh Driver Scallops and Oregon Strawberry Ceviche (serves 4-6 as an appetizer) Basil ½ cup olive oil ½ cup fresh basil leaves ½ cup fresh spinach leaves Scallops 8 ounces fresh scallops, trimmed and diced (1 cup) 4 ounces Oregon strawberries, washed and diced (1/2 cup) 3 tablespoons basil oil (recipe above)    juice from one lime 1 tablespoon minced chives    salt, to season Oregon Strawberry Vinaigrette 3 egg yolks 2 tablespoons Dijon or stone-ground mustard 3 tablespoons water 2 tablespoons red wine vinegar    juice from ½ a lime 1/3 cup olive oil 2 cups fresh, ripe Oregon strawberries, washed    salt and pepper to taste For Scallops Combine ingredients and reserve. Serve chilled with Oregon strawberry vinaigrette, basil oil and, if desired, micro greens and crostini. For Basil Oil Purée in blender until smooth For Vinaigrette Place egg yolks, mustard, lime juice, water and vinegar in a…

2010-Spring-Oregon-Recipe-Willamette-Valley-Eyrie-Vineyards-Chocolate-Hazelnut-Torte-eat-food-chef-cook

Chocolate Hazelnut Torte with Pinot Gris

Serves 4-6 Ingredients: ½ pound butter ½ pound Callebaut semi-sweet chocolate, or other fine chocolate 2 eggs 6 tablespoons sugar ½ cup pinot gris  or good brandy ½ pound wheatmeal biscuits, coarsely crushed Slightly sweetened whipped cream, for garnish ½ cup coarsely chopped dry-roasted hazelnuts, for garnish Directions: A day ahead butter, the sides of an eight-inch springform pan, and line the bottom with buttered wax paper. Melt the butter and chocolate together in a double boiler. Beat the eggs and sugar together until foamy, and add the melted butter and chocolate. Add the brandy and crushed biscuits. Stir together gently, and pour into the paper-lined pan. Refrigerate overnight. Day of Unmold, peel off the paper, and slice into servings. Garnish each serving with a generous dollop of slightly sweetened whipped cream. Sprinkle with the chopped roasted hazelnuts or shaved chocolate, if desired.

2010-Spring-Oregon-Wine-Travel-Gaston-Big-Table-Farm-vineyard

Oregon Winemaking

At the northern edge of Oregon’s winemaking region, a Napa Valley couple staked a claim and began a new life of biodynamic farming and making wine with a big table at its center.

2010-Spring-Oregon-Recipe-Willamette-Valley-Dundee-The-Dundee-Bistro-Wine-Country-Manila-Clams-eat-food-chef-cook

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.

2010-Spring-Central-Oregon-Recipe-Bend-Blacksmith-Restaurant-Pear-Salad-eat-food-chef-cook

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…

silverton oregon, silver falls, willamette valley

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.

2010-Spring-Oregon-Recipe-from-Home-Grown-Chef-Lisa-Glickman-Coq-au-Pinot-Noir-food-eat-cook-chef

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,…