Recipes

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Celery Root Puree with Anjou Pear

When summer fades and the markets fill with fall fruits and roots, make this savory-sweet purée of pears and celery root, a perfect accompaniment to roast pork tenderloin or to pork of any kind.

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Simple Summer Meal of Garlic Shrimp and Cool Cucumber Salad

Ah, summer, the season that should be a time of rest and relaxation. The reality: most of us spend our summer trying to cram in sightseeing “vacations,” concerts in the park, a few days at the beach, hiking in the mountains, a weekend in the Gorge and so on. And if you have kids, then even more of your relaxation time is devoured driving them around. This frenetic pace not only leaves us dizzy, but depleted of energy for making dinner. And guess what, your in-laws called and they are coming for dinner tonight. What are you going to make?

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8 Ways to Make Grilled Chicken This Summer

During the warm summer months, most people answer the question, “What’s for dinner tonight?” with “Let’s throw some chicken on the grill.” Boneless, skinless breasts are purchased, pounded flat, seasoned with salt and pepper, brushed with olive oil, and grilled over direct medium heat for 10-12 minutes. Now what?
Take your boring grilled chicken breasts in one of these easy and delicious directions for a quick summer meal.

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Behind the Scenes of the July/August Cover Shoot

Contributing photographer Amanda Conde and 1859’s design team, Aimee Jameson and Guy Olson, took to the backroads of Central Oregon to photograph Homegrown Chef Carrie Cook Minns for the July/August cover. Hilarity ensued.

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Blackberry Ice Cream

Infuse your homemade ice cream with Oregon blackberries for a localvore kick to dessert.

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The Best Crisp Recipe Ever

Our delicious crisp recipe has a 40 minute prep time and stays fresh in the freezer for up to a month…

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A new use for blackberries from Teardrop Lounge: Sake Sangria

Teardrop Lounge
1015 NW Everett Street, Portland
teardroplounge.com
Daniel Shoemaker, owner

Sake Sangria 8 quart batch | Serves 4 4 cups Momokawa Diamond sake 1 cup Oregon Pinot gris 1/3 cup cane sugar 4 ounces brandy 1 1/2 ounces lemon juice 1 1/2 ounces orange juice 1 ounce lime juice 1 pint Oregon blackberries 3 peaches, sliced Spice bag: Lay one Indonesian cinnamon stick, one crushed nutmeg berry, one star anise, four cloves, two green cardamom pods on a cheesecloth. Gather all ends, tied with kitchen string. Place all ingredients in a medium non-reactive container with a lid. Refrigerate for twenty-four hours. Serve.