Recipes

Curried Carrot Salad with Citrus Honey Vinaigrette

Oregon-Grown Carrot Recipes

Curried Carrot Salad with Citrus Honey Vinaigrette Stephanie Inn / CANNON BEACHAaron Bedard, executive chef Serves 4 Ingredients: For the Citrus Honey Vinaigrette • 1 orange, zested  • ¼ cup Public Coast Farm honey  • ¼ cup champagne wine vinegar  • 1 teaspoon Dijon mustard  • 1/2 cup avocado oil  • Salt, to taste For the Curried Carrot Salad • 10 ounces Kingfisher Farms Yaya carrots (or favorite Oregon carrots), peeled • 1 tablespoon olive oil • 1 tablespoon curry powder • 2 ounces seedless grapes • 2 tablespoons Public Coast Farm honey • 1/2 cup water • 1/2 cup sugar • 2 ounces walnuts • 4 ounces sheep’s milk feta cheese • 1/4 ounce Public Coast Farm micro carrot • Citrus honey vinaigrette (see recipe) • Salt and pepper, to taste Instructions: For the Citrus Honey Vinaigrette For the Curried Carrot Salad – Carrot Cake Ambar Estate / NEWBERGHeidi Whitney-Schile, winery chef Makes 2 cakes (6-inch pans) Ingredients: • 2 cups carrots, peeled and grated • 1 cup drained…

When a roadside attraction turns into oven convection, it produces the perfect rhubarb pie.

Humble Homemade Rhubarb Pie Recipe

written by Thor Erickson | photography by Tambi Lane It was along that winding stretch of road that follows the McKenzie River—Highway 126—that we came across the place, though “came across” isn’t quite right. It felt like we were meant to stop there all along—as if the universe knew we hadn’t packed enough snacks. It had already been a full day. A warm one—the kind of late-spring day where the heat settles in early and lingers whether you invited it or not. I’d gone with my friend April to Eugene to pick up an espaliered pear tree she’d been hunting for, destined for the yard of her newly purchased house. We took her pickup, windows down, warm air rushing in—the Oregon road-trip smells: green grass, hot metal and just a hint of poor decision-making. April likes to talk—a lot—especially about landscaping plans for her new digs. By the time we’d…

Juicy roasted lamb leg garnished with fresh rosemary and edible flowers, served on a black platter. Perfect for gourmet dining and special occasions.

3 Must-Try Lamb Recipes from Portland Chefs

Grilled Lamb Shoulder Chops with Rosemary Marinade Ox Restaurant / PORTLAND Greg Denton, chef/owner (2017 James Beard Award, Best Chef, Pacific Northwest) Recipe from Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant SERVES 4 Ingredients: Instructions: Lamb Empanadas with Citrus, Dates and Mint LaChona Empanadas y Vinos Argentinos / PORTLANDAmy Fuertes Mulé, owner and chef MAKES APPROXIMATELY 14 EMPANADAS Ingredients: Instructions: Fork-Tender Lamb Shanks Alan Hanson SERVES 4-6 Ingredients: Instructions: Chef’s note: If desired, when the meat is cool enough to handle, cut it off the bones and coarsely chop. Discard the fat and bones. Stir meat into the onion-broth mixture along with the Kalamata olives. Serve as directed above.

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.