Recipes

Serves 4-6 Ingredients: 1 bottle plus one cup Oregon Pinot noir 1 onion cut in ½ inch dice 2 carrots cut in ½ inch dice 2 celery ribs cut in ½ inch dice 4 whole cloves 1 tablespoon whole black peppercorns 1 bouquet garni* 1 whole chicken cut into pieces (or a combination of parts, bone in and skin on) Kosher salt and freshly ground pepper 2 tablespoons olive oil 6 tablespoons unsalted butter, divided 1 tablespoon flour ¼ pound smoked bacon, cut into lardons, or ½ by 1 inch oblong strips ½ pound white mushrooms 20 pearl onions, blanched in boiling water and peeled * Bouquet garni is a few sprigs of flat leaf parsley, a few sprigs of fresh thyme and a couple of bay leaves tied together with kitchen twine.   Directions: A Day Ahead Combine the bottle of Pinot noir, the diced onion, diced carrots, celery, cloves, peppercorns,…

Serves 2 as a main course or 4 as an appetizer Ingredients: Crab Cake Mixture ½ pound cooked Dungeness crabmeat 2 ounces shelled, tailed, and de-veined prawn or shrimp meat 2 ounces fresh scallops 4 tablespoons heavy cream Juice of ½ a lemon ¼ cup chopped chives ¼ cup chopped fresh parsley Salt and freshly ground black pepper   Lemon Aioli (makes about ¾ cup) 2 egg yolks Juice of ½ a lemon 1 garlic clove, minced 1 teaspoon Dijon mustard ½ cup olive oil   Balsamic Syrup 1 cup balsamic vinegar Salt and freshly ground black pepper to taste Fresh chopped chives for garnish   Directions: Pick through cooked crabmeat and remove shells. Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Form 1/4-cup portions of crab mixture into small patties, about ½ -inch thick. Fry the cakes on both sides until golden…

At Nostrana in Portland, chef Cathy Whims adds hazelnuts to bring an Oregonian flair to her pesto sauce, rich with Parmesan cheese, basil and extra virgin olive oil. Whims, who was a finalist this year for the prestigious James Beard Award for the best chef in the Northwest, said the hazelnut adds a lightly toasted nut flavor to her rustic Italian cuisine. “I like cooking with hazelnuts because they are such great local treasure,” says Whims. “Also they are a highly prized nut from my favorite region of Italy—Piemonte. They find their way into many traditional Piemontese dishes here at Nostrana such as Brutti e Buoni cookies (‘ugly and good’ hazelnut meringues); gianduja gelato (chocolate hazelnut); and salsa verde, a green nut sauce.” This recipe is a wonderful room-temperature sauce for salmon, halibut, tuna, chicken breasts and, of course, fettuccine and potato gnocchi.   Ingredients: 2 cloves garlic, peeled 2…

Ingredients: 4 lemon quarters, cut in the middle of the flesh down to but not through the rind superfine sugar 1 cup vodka 1 ounce triple sec 1 ounce fresh lemon juice 1 ounce simple syrup 1 ounce marionberry puree   Directions: Simple syrup: In a saucepan, heat 2 cups sugar and 2 cups water. Cover and simmer for 2 minutes, until sugar dissolves. When the syrup is cool, pour it into a glass jar with a lid. Keeps in refrigerator up to to 6 months. Prepare four 9-ounce martini glasses: Rub the cut lemon around the rims, moistening a 1-inch-wide band. Sprinkle the sugar on a small plate and coat the rims. Chill the glasses until serving time. Marionberry puree: 1 cup whole marionberries, fresh or thawed frozen. Process berries in food processor until smooth. Strain through a fine mesh sieve to remove seeds. Yields 1/2 cup puree. Can…