Recipes

2011-Autumn-Oregon-Recipe-Tangy-Chicken-Thighs-honey-into-pan-eat-food-chef-cook

Tangy Chicken Thighs in Apple Cider Reduction

Is there anything in a fruit bowl more accommodating than the apple? Fresh berries wait for no one. Peaches and plums turn soft and mealy in a few days. The greenest bananas will be covered with brown spots within a week while the apple waits patiently. Even when apples pass their optimal ripeness and you put them in the crisper for just a few more days, they can be used in a tart or made into apple sauce.

2010-Autumn-Oregon-Food-Recipe-Wild-Mushroom-Risotto-with-Oregon-White-Truffle-Oil-eat-cook-chef

Wild Mushroom Risotto with Oregon White Truffle Oil

Serves 10 as a starter or 4 for a main course Ingredients: ½ ounce dried porcini 1 quart water 1 teaspoon sugar 1 teaspoon salt 1 tablespoon soy sauce ¼ pound unsalted butter 1 cup long grain rice ½ ounce dried onion Grated Parmesan cheese 2 ounces Joel Palmer House Oregon White Truffle Oil   Directions: In uncovered saucepan, bring water, dried mushrooms, sugar, salt and soy sauce to boil then add rice and reduce heat to simmer. Strain out the liquid and reserve. Chop the mushrooms finely. In a medium sauté pan, melt the butter and add the dried onion and rice. Stir for one minute then add the reserved mushroom liquid. Cook uncovered and stir gently until water is absorbed and evaporated, about fifteen to twenty minutes. Portion rice, drizzle lightly with Parmesan cheese and truffle oil and serve.

2011-Winter-Central-Oregon-Gourmet-Bounty-Tumalo-Farms-blue-cheese

Toad in the Hole with Raclette Mornay Sauce

2 servings Roaring River from Ancient Heritage Dairy in Scio would be a great local substitution for Raclette. Wine Pairing Beaux Freres “Les Cousins” Pinot noir, 2009, $36.00: Light Pinot noir fruit with nuanced earthiness artfully complements the delicate buttery – mushroomy qualities of the Raclette.   Ingredients: 2 tablespoons butter 2 tablespoons flour 1 cup milk Pinch of nutmeg, salt, and pepper ½ cup grated Raclette 2 farm fresh eggs 2 slices thick bread   Directions: Melt butter, whisk in flour. Cook until flour is lightly golden. Add 1/4 cup milk to mixture and whisk until smooth. Continue in quarter cup increments until all the milk is added and there are no lumps. Add nutmeg, salt, pepper and Raclette. Keep mixture on a low simmer while whisking constantly to melt cheese. Adjust seasoning. Preheat oven broiler. Cut out centers of bread (circular cookie cutter works well) and butter both sides. Heat large (oven-proof) sauté pan on medium high heat, grill bread until golden brown on one…

2011-Winter-Central-Oregon-Gourmet-Bounty-Tumalo-Farms-blue-cheese

Smokey Blue, Sweet Potato and Bacon Strata

4-6 servings We serve this with mixed greens tossed with champagne vinaigrette. Wine Pairing Owen Roe Rosa Mystica Cabernet Franc, 2008, $38.00 A broad, generous (and suprisingly not heavy) wine with full fruit and savory herb notes challenge and complement the assertive elements in the Strata.   Ingredients: 14 ounces crusty bread (we use 1/2 baguetteand 1/2 wheat levain), crust removed and cut into medium size cubes 1 quart half and half 1 bay leaf 3-4 peppercorns Sprig of thyme Small pinch of chili flakes Heavy grating of nutmeg3 cloves Large pinch of salt 6 eggs 1 heaping tablespoon Dijon mustard 1 small yellow onion, chopped and sauteed 10 ounces Rogue Creamery Smokey Blue, crumbled 1 large sweet potato, peeled and cut into 1/4 inch cubes, cooked in salted water until tender and well drained 10 pieces of bacon, cooked and chopped   Directions: Infuse half and half with bay, thyme, chili, nutmeg, clove, salt, whisk eggs with mustard–temper and strain….

2011-Winter-Central-Oregon-Gourmet-Bounty-Tumalo-Farms-blue-cheese

Roasted Chicken Penne with Arugula Pesto and Tumalo Farms Classico

4 servings Wine Pairing Adelsheim Auxerrois, 2009, $26.00 An unusual and truly interesting white wine with minerality to lift the roast chicken, citrus tones to highlight the pesto and bracing acidity to balance the cheese.   Ingredients: 4 Draper Valley 10 ounce skin-on chicken breasts 20 ounces cooked penne pasta 3 ounces extra virgin olive oil 1 pound Tumalo Farms Classico GoatCheese (shredded) 1 pound organic baby arugula 4 ounces toasted pine nuts 4 fresh garlic cloves 1 finely chopped shallot 4 ounces heavy cream 3 ounces white wine Pinch of kosher salt Pinch fresh ground pepper   Directions: Begin by rinsing the chicken breasts and allow to dry. French the little wing bones. It looks elegant but is not necessary. To french the bone, simply cut around the base of the wing bone, scrape the skin and flesh up the bone and, using a cleaver, chop off the top of the bone along with the skin and flesh. Toss…

2011-Winter-Central-Oregon-Gourmet-Bounty-Tumalo-Farms-blue-cheese

Roasted Squash and Potato Gnocchi with Goat Cheese

4 servings Top this gnocchi with your favorite local cheese (aged goat cheese works great). Sautéed mushrooms & truffle oil can be a nice addition, or top with olive oil-scented micro greens. Wine Pairing Willakenzie Pinot Meunier, 2007, $33.00. A perfect foil for the simple flavor profiles of the gnocchi with spinach and goat cheese. This elegant, medium-bodied Pinot Meunier with flavors of fresh red fruits, delivers.   Ingredients: 1 cup russet potatoes (roasted) 1 cup kabocha squash (roasted) 4 ounces of Oregon aged goat cheese 2 egg yolks 2 cups flour (may need more or less) 2 tablespoons fresh chopped sage 2 tablespoons fresh parsley 1 tablespoon fresh thyme ½ tablespoon rubbed sage Salt and pepper to taste   Directions: Rub squash and potatoes with olive oil and roast until tender. While hot, cut potatoes and squash lengthwise and scoop out middle, measure a cup of each and put through a china cap with plastic spatula. Place mixture onto a…

2011-Winter-Southern-Oregon-Recipe-Food-Ashland-Larks-Restaurant-Mushroom-and-Blue-Cheese-Strudel-eat-cook-chef

Mushroom and Blue Cheese Strudel

4 servings Once strudel has cooled, cut horizontally and serve with whatever side you prefer (sautéed white beans, blackeyed peas). Wine Pairing Del Rio Vineyards Syrah, 2008, $28.00 This strudel’s bold flavors call for a wine with an equally bold, smoky stroke of fruit with an edge of pepper.   Ingredients: 1 sweet onion ¼ stick butter 1 roasted red bell pepper 3 cloves garlic (chopped) 4 cups wild mushrooms (sliced) 2 cups spinach 4 ounces Crater Lake Bleu Cheese ¼ cup sherry wine Salt and pepper to taste 1 full sheet puff pastry   Directions: Caramelize onions in butter, set aside. Julienne roasted bell peppers, set aside. Sauté mushrooms and garlic untill soft. Deglaze with sherry. Add spinach and cook until liquid is evaporated. Set aside and cool. Mix onions, peppers, mushrooms, spinach, blue cheese, salt and pepper. Lay puff pastry on cutting board, put filling in middle of…

2010-Autumn-Oregon-Food-Recipe-Salmon-Cakes-with-Truffle-Mayonnaise-eat-cook-chef

Salmon Cakes with Truffle Mayonnaise

SALMON CAKES Ingredients: ½ cup fresh bread crumbs ½ cup Portobello duxelles (see below) ¼ teaspoon cayenne pepper ½ teaspoon dried dill 1 egg beaten lightly ½ cup mayonnaise 1 pound cooked salmon Truffle mayonnaise (see below) Portobello duxelles 3 tablespoons melted butter 2/3 cup chopped onion 2 cups finely chopped wild or white button mushrooms ¼ teaspoon salt ¼ teaspoon sugar ½ teaspoon soy sauce   Truffle mayonnaise 1 tablespoon Joel Palmer House White Truffle Oil 1 cup mayonnaise   Directions: For mayonnaise: Blend one tablespoon of Joel Palmer House White Truffle Oil with one cup mayonnaise. Set aside. For duxelles: Place butter in a medium sauté pan over medium heat. Saute the onion until just transparent, about three minutes. Add the mushrooms, salt, sugar, and soy sauce and stir. The mushrooms will begin to give off liquid. Continue to stir the mushrooms until all the liquid has evaporated and…

2010-Autumn-Oregon-Food-Recipe-Pheasant-Ham-and-Black-Truffle-Croquette-eat-cook-chef

Pheasant, Ham and Black Truffle Croquette

Makes 36 croquettes Ingredients: 8 tablespoons unsalted butter ½ cup onions chopped finely 2½ cups all-purpose flour 2 cups whole milk 2 cups pheasant stock ½ cup finely chopped, Serrano ham or Prosciutto 6 ounces pheasant meat, shredded Salt and pepper 1 pinch nutmeg 1 pound chopped frozen Oregon black truffles 2 cups breadcrumbs Olive oil for frying   Directions: Heat the butter in a medium sauté pan over medium heat. Add onions and cook until they are translucent, five minutes. Add 1 ½ cups flour and mix thoroughly. Cook for five minutes to make sure the flour is cooked through; it should start to take on a golden color. Pour the milk and stock into the flour mixture and cook, stirring continuously for about two minutes, until you have a thick béchamel. Add the ham and pheasant, and sprinkle in salt and nutmeg. Cook another two minutes. You should…

2010-Autumn-Oregon-Food-Recipe-Roasted-Butternut-Squash-Soup-with-Truffle-Oil-eat-cook-chef

Butternut Squash Soup

Serves 6 Ingredients: 1 medium butternut squash, halved and seeded 3 tablespoons unsalted butter 1 large onion, thinly sliced 5 cups chicken stock (or water) Salt and freshly ground black pepper ¼ cup crème fraîche 1 small white Oregon truffle Truffle oil The roasting of the squash intensifies its sweetness, which pairs perfectly with the pungent earthiness of the truffle.   Directions: Preheat oven to 425°F. Salt and pepper the inside of the squash halves. Brush a little olive oil on a baking sheet and place the squash cut-side down. Bake until tender, about forty-five minutes. When cool enough to handle, scoop the pulp out of the shell. You will have about four cups of pulp. Melt the butter in a large saucepan over low heat. Add the sliced onions and cook until soft, about ten minutes. Add the squash pulp and the stock. Bring the mixture to a boil,…