Bison Osso Bucco
Chef Tony Meyers of Serratto Restaurant & Bar in Portland shares his recipe for osso bucco made with bison.
Recipes
Home Grown Chef: Buffaloaf (or American Bison Paté)
Home Grown Chef Thor Erickson shares his recipe for buffaloaf.
How To Make Mulled Wine
You don’t have to spend the holidays in Germany to experience the tradition of drinking glühwein, or mulled wine.
Home Grown Chef: Pears
One of my favorite things to eat is a ripe Bartlett pear—so ripe that I can barely hold it. So ripe that when I bite into it, I barely feel the skin yield to my teeth and the juice runs down my chin. So ripe that the flavor resembles a sweet perfume.
Painted Lady Blueberry Dahlia Cocktail Recipe
Recipe by Baked Alaska Astoria | bakedak.com Chef Christopher Holen The Painted Lady Blueberry Dahlia is refreshing, citrusy and bright. It is simple and quick to make; a perfect summer cocktail. Painted Lady Blueberry Dahlia 1 quart Oregon blueberries 1 teaspoon sugar 1 whole lime 2 ounces Painted Lady gin 2 ounces Cointreau Muddle together a dozen fresh, plump blueberries and one lime cut in half. Fill glass with ice, then add 2 ounces Painted Lady gin and 2 ounces of Cointreau. Shake and serve with a skewer of blueberries and lime peel. Enjoy! Did you find this recipe irresistible? We think you’ll love this one, too! Butterleaf Salad with Blackberry-Raspberry Vinaigrette
Simple Blueberry Steak Sauce
Frankie’s Restaurant’s Blueberry Steak Sauce Albany | frankiesoregon.tumblr.com Chef Cody Utzman This blueberry steak sauce is a fresh taste to make steak a little more sophisticated. It is tangy and sweet; perfect for the final touch of a summer dinner. 2 cups fresh Oregon blueberries, plus ½ cup more, set aside 2 tablespoons agave nectar 2 tablespoons fig vinegar 1 teaspoon minced fresh thyme 1 teaspoon minced orange zest 1 teaspoon minced garlic ½ teaspoon cracked pepper Pinch of salt to taste Bring all ingredients, less ½ cup blueberries, to a slow simmer over medium heat for about 7-10 minutes. Blueberries should burst and create a thick sauce. At end of cooking time, pour in reserved ½ cup of berries and remove from heat. Serve with Roasted Carlton Farms Pork Belly or Nicky Farms Buffalo Flank Steak. photo by Terry Manier Did you find this recipe irresistible? We think you’ll like this one, too!…
Home Grown Chef: Blueberry Pickles
I COULD SAY MY earliest memory of blueberries was picking them on a sultry August day beside a cool stream at my grandparents’ farm, and that I put more in my mouth than in the bucket, and there almost weren’t enough for grandma’s pie that night. In fact, my earliest memories of blueberries were the TV commercials about the stains they caused on dentures.
Traditional Spaghetti Aglio e Olio Recipe
Spaghetti aglio e olio (spaghetti with garlic and oil in Italian) is a traditional Italian pasta dish from Napoli. The simplicity of the dish is enhanced by the quality of ingredients you use such as extra virgin olive oil and Parmigiano-Reggiano cheese.
Garlic Confit Mousse with Elephant Garlic and Tomato Tart
C St. Bistro Jacksonville | cstbistro.comChef Paul Backing Garlic Confit Mousse withElephant Garlic and Tomato Tart Makes: 6 individual tarts | Cook time: 2 hours For Confit and Mousse: ½ pound peeled garlic Duck fat, olive oil, or other oil to cover 1 tablespoon gelatin ¼ cup water 3 cups heavy cream ⅛ cup water Salt and pepper, to taste 2 teaspoons chopped thyme Preheat oven to 350°F. In a pie tin or similar, add peeled garlic and enough duck fat or oil to completely cover the cloves. Roast until caramelized, about 1 to 1½ hours. Remove garlic from oil and cool. Bloom gelatin in ¼ cup cold water for 5 minutes. Whip heavy cream until stiff peaks form. Heat ⅛ cup water and stir into gelatin until gelatin dissolves. Add to heavy cream. In blender or food processor, purée roasted garlic then fold into heavy cream. Season with salt…