Recipes

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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  

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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.

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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.

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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…

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Home Grown Chef: Herb Burgers

I was raised by a man for whom a perfectly grilled burger was, and still is, almost next to holiness. He follows a strict 80-percent-meat-to-20-percent-fat rule. To serve him a low-fat burger is practically a cardinal sin. 

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Al-Amir Garlic Shrimp

Al-Amir Lebanese Restaurant Portland | alamirportland.comChef Moe Achour   Al-Amir Simple Garlic Makes: 1 cup | Cook time: 10 minutes 1 pound fresh garlic, peeled 1 teaspoon salt 3 tablespoons lemon juice 1 cup olive oil Combine garlic, salt, and lemon juice in a blender and purée. With blender running, slowly add olive oil so it emulsifies. Should have the consistency of mayonnaise. Serve with salmon or other fish, shrimp, chicken, or use as a salad dressing or sandwich spread. For salad dressing, you can add a little oregano.  

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Home Grown Chef: Oysters

written by Carrie Cook Minns I was coerced into slurping down my first oyster during my teenage years. My friend and I huddled on the far end of her deck, avoiding the adult revelers at her family’s barbeque. The adults weren’t going to let us escape that easily, and taunted, “Oh, come on. You can’t grow up in the Northwest and not have slurped down an oyster.” There was even chanting, “Do it! Do it!” And so I did. Not an instant convert, I never contemplated eating another oyster until my sister married an oyster lover. For his first Thanksgiving with our family, my brother-in-law brought a corn and oyster soufflé. Their family vacations (even their honeymoon) always seemed to take place near bodies of water with fresh oysters. This past summer, they returned from vacation with stories of the hundreds of oysters they had harvested and how my 9-year-old…

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Raspberry Fromage Blanc Tart Recipe

Silver Grille Silverton | silvergrille.com Chef Jeff Nizlek The Raspberry Fromage Blanc Tart is a rich, creamy dessert that is not overly sweet by any means. Instead, the tart’s flavors are a perfect combination of the zingy raspberries and the cool Fromage Blanc. It’s a perfectly satisfying summer treat everyone can enjoy. Happy eating!   Raspberry Fromage Blanc Tart Makes: 8-10 servings | Cook time: 45 minutes, plus 2 hours chill time Ingredients: Purchased pastry dough 1 cup Fromage Blanc, softened ¼ cup granulated sugar 2 eggs ½ cup heavy cream ½ teaspoon finely grated orange rind ¼ teaspoon vanilla 1½ cups raspberries 1 tablespoon powdered sugar photo by Carrie Minns   Press pastry into 9-inch tart pan with removable bottom. Freeze for 15 minutes, or refrigerate for 30 minutes, or until firm. Line pie shell with foil; fill with pie weights or dried beans. Bake the tart in the bottom third…