Recipes

A bowl of creamy clam chowder garnished with herbs, accompanied by fresh bread and a pot of clams, showcasing a comforting seafood dish from Oregon.

Oregon Coast Clam Chowder Recipe

written by Thor Erickson | photography by Tambi Lane “RUN FASTER!” our 8-year-old son, Jahn, yelled. “It’s not working!” “You can do it!” my wife, Cathy, cheered as the waves crashed behind us. I ran down the beach as fast as I could. Rain was coming in sideways. The wind gusted so hard it lifted sand into the air, stinging my face and filling my mouth with salt. It was spring break on the Oregon Coast, and we were trying—against all better judg-ment—to fly a kite. After a few more attempts, our cheerfully colored kite took a beating, pelted from the gray sky by wind, rain and sand. It never stood a chance. Eventually, we let it go, laughing as it collapsed onto the beach like a bright idea humbled by weather. We had planned this trip for weeks. We’d recently purchased a vintage Volkswagen EuroVan and were excited to…

Prime rib roast seasoned with herbs and spices, cooking in a skillet.

Beef, Three Ways

Chuck Roast with Elotes Painted Hills Natural Beef / FOSSIL Gabrielle Homer SERVES 8 Ingredients: FOR THE CHUCK ROAST FOR THE CORN Instructions: FOR THE CHUCK ROAST FOR THE CORN TO SERVE Wagyu Meatballs with Dijon Cream Sauce and Herbs Bistro Alder, Dossier Hotel / PORTLAND Chef Benjamin Waterman MAKES 9 MEATBALLS Ingredients: Instructions: Cold-Sear Rib Eye Steak or Strip Loin Chef Leif Benson, Oregon’s Culinary Ambassador SERVES 1 EACH Ingredients: Instructions:

Delicious roast meat crusted with hazelnuts, fresh herbs, and spices, displayed on a rustic wooden board, perfect for Oregon cuisine and food culture photography.

Cozy Filbert Recipes: Savory & Sweet Hazelnut Dishes

Roast Hazelnut Loaf Farmacopia Farms / SCIO Shonda Warner SERVES 4-6 Ingredients: Instructions: Hazelnut Baked Brie with Bacon, Dried Cranberries and Maple Syrup Chef Leif Benson, Oregon’s Culinary Ambassador SERVES 4 Ingredients: Instructions: Farmer Filbert’s Hazelnut Schmear Farmacopia Farms / SCIO Shonda Warner SERVES 8 Ingredients: Instructions:

Owner Rachel Clark of Goose Hollow Inn, known for the “best Reuben on the planet” serves her namesake Reuben with a delicious twist.

A Rye Sense of Baking

Rachel’s Reuben Goose Hollow Inn / PORTLAND Rachel ClarkSERVES 1 Ingredients: 2 slices of dark rye bread 3 ounces (to taste) of Russian or Thousand Island dressing 2 slices of thick Swiss Cheese 4 ounces of sauerkraut (squeeze off the liquid to avoid soggy bread) ¼ cup sliced mushrooms (can be more; they will cook down) Several slices of red onion 2 slices of tomato ⅛ teaspoon of granulated garlic Instructions: Preheat the oven to 450 degrees. Place bread slices open face on a cookie sheet. Generously spread the dressing on both slices of bread. On the first slice, spread sauerkraut on one slice over the dressing. Place Swiss cheese slices over the sauerkraut. On the second slice of bread, spread out the mushrooms, then top the mushrooms with the red onion. Sprinkle the mushroom and onion slice with garlic. Bake both sides of bread until the cheese is fully…

Tacos with fresh rockfish, plentiful year-round, offer a winter getaway for the palate.

A Rockfish by Any Other Name

written by Thor Ericksonphotography by Tambi Lane Order rockfish at a restaurant in New York, and you’ll likely get a striped bass. Place the same order in California, and you could end up with a vermilion rockfish. Here in Oregon, rockfish can be anything from quillback, pygmy, shortbelly, longspine, yellow-eye, to widow, canary, chilipepper, thornyhead and the old standby—red snapper. Oregon sport and commercial fishermen regularly catch more than twenty-five species of rockfish. Many of these rockfish have similar characteristics and are difficult to tell apart. According to the Food and Drug Administration, a single fish species can go by multiple names from the time it’s caught until the time it ends up on your plate, and many kinds of fish can legally be sold under a single name. The good news is that all these species of Oregon rockfish taste relatively the same. The flesh is versatile and can…

Home Grown Chef, pasta

An easy homemade upgrade to your Marinara

1859’s Home Grown Chef Thor Erickson shares the secret to a gourmet alternative to marinara that you can easily do while in quarantine. Try Thor’s simple pasta all’Amatriciana!   Find more recipes from Thor that use local Oregon products here.    

Chanterelle Mushroom Compound Butte

Chanterelle Mushroom Compound Butter

Home Grown Chef Thor Erickson | photography by Charlotte Dupont Thud, thud, thud! The knock on the door reverberated as I took my first sip of morning coffee. It was around 7:30 a.m. on a damp October Sunday. At the door was my friend and colleague Julian Darwin. “Good morning, Chef!” he exclaimed with urgency. “Get your things, we’re going into the forest.” “What? Why?” I asked. “For chanterelles, of course!” he announced, his British accent elevating it to a proclamation. I put my coffee in a thermos, put on my boots and coat, and we were off. Julian, more than just a chef, has been a mentor to me in many ways. He introduced me to the world of teaching. Before that, our culinary paths crossed, and we’d worked together. European trained, he is an old-school chef with the same work ethic and ideology I learned during my early…

Cream of Chanterelle Mushroom Soup

The Magic of Mushrooms — Cream of Chanterelle Mushroom Soup & Chanterelle Mushroom, Brie + Hazelnut Toast

Cream of Chanterelle Mushroom Soup Nicoletta’s Table / LAKE OSWEGO Yields 8 cups  2 pounds fresh chanterelle mushrooms  2 tablespoons shallots, finely minced 1⁄4 cup onion, finely chopped 1⁄4 cup celery, finely chopped 2 tablespoons sweet butter 2 tablespoons extra-virgin olive oil 1 tablespoon fresh thyme, finely chopped 1⁄4 cup dry sherry  4½ cups chicken stock (or vegetable stock)  2 cups heavy cream  2 teaspoons Kosher salt 1⁄2 teaspoon ground black pepper Clean the mushrooms of any excess debris and pine needles by gently brushing the mushrooms using a vegetable brush or a clean soft cloth. Gently tear the mushrooms into 1⁄2-inch wide lengths. In a heavy-bottomed, 6- to 8-quart pot, melt the butter and add in the olive oil over medium heat. Add the mushrooms, shallots, onions, celery and thyme and stir occasionally until everything is wilted and soft, without allowing the vegetables to color. Turn up the heat…

Herb foccacia

Homegrown Chef: Fresh Herbs

Fresh herbs are easy to grow here in Oregon. Most of the hardy varieties and some tender varieties will survive the cold winters. Growing herbs yourself makes it easy to pick what you need, and the freshness is unmatched.
Fresh herb blends are especially key to getting the herbal flavor you want without overshadowing other ingredients in a dish.