Exploring the Pinot Noir Trail
What do Highways 219, 99, 18 and Polk County’s Bethel Road have in common? They’re part of the long and winding road that serves as the modern Oregon pinot noir trail through the north Willamette Valley.
Live Oregon
Collaboration, Community
The post-Prohibition pioneers of Oregon’s now burgeoning wine industry were armed with one audacious idea—wine grapes could grow in Oregon. It was the 1960s, and California was the dominant American winemaking region. Oregon’s soil was considered too wet, the climate too cold. Beginning in 1961, a small group of entrepreneurs started trekking north across the border with vine clippings in hand. They came from various backgrounds but had one shared passion. They were unwittingly at the forefront of the New World of wine.
Oregon Garlic, With a Twist
IT’S THE DEAD OF WINTER, but the soil at Whistling Duck Farm is alive with tiny shoots that resemble the first hints of spring flowers. There are bulbs hiding under this patch of Southern Oregon ground, but they aren’t the kind that yield crocuses or daffodils. The 600-foot-long rows will produce another harbinger of spring: garlic.
Container Life
Belgian Peter Lynn met his wife, a Portlander, when the two were living in the South of France. Because they love the outdoors, the couple decided to raise their sons in the Rose City. A former beekeeper and commercial strawberry grower, Lynn wanted to stay in the garden business, but without taking on the physical labor of a full-service garden center.
Monastic Brewing
Father Martin Grassel is checking the gravity on a batch of farmhouse ale. He pushes up the sleeve of his black robe and, with an expert spin, drops a hydrometer into the golden liquid.
Traditional Spaghetti Aglio e Olio Recipe
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.
Garlic Confit Mousse with Elephant Garlic and Tomato Tart
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…
Home Grown Chef: Herb Burgers
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 Garlic Shrimp
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.
