Recipes

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Peach, Goat Cheese, Honey, Arugula Salad

Recipe by 900 Wall Bend | 900wall.com Chef Clifford Eslinger This peach, goat cheese, honey, arugula salad is simple and fresh; perfect for summer. The flavors complement each other perfectly–the sweet honey, the strong, creamy goat cheese and the bright, floral peaches. Enjoy it for any occasion! Peach, Goat Cheese, Honey, Arugula Salad Recipe Makes 4 servings | Approx. time: 10 minutes 4 ripe peaches cut in half, pits removed 8 very thin slices of prosciutto 2 cups baby arugula leaves 8 ounces fresh goat cheese 1 cup Marcona almonds 8 ounces honeycomb Extra virgin olive oil Salt and pepper Sear the peaches cut-side-down in a cast iron pan over medium-high heat with a small amount of oil until the peaches are darkly browned. Remove from pan and cut each half peach into 4 pieces. Toss the arugula in a bowl with some extra virgin olive oil and the salt and…

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Amuse Restaurant

Ashland | amuserestaurant.com Chef Erik Brown Grilled Bruschetta with Peaches and Morbier Makes 4 servings | Approx. time: 10 minutes 4 one-inch thick slices of country style bread 12 ounces sliced Morbier cheese 2 ripe peaches, thinly sliced Basil chiffonade Extra virgin olive oil Brush bread slices lightly with olive oil and grill over wood or charcoal until fairly dark on both sides. Arrange cheese evenly among the toasted bread and put in a 350˚F oven until cheese has melted. Arrange peaches on top of the cheese and garnish with basil and olive oil. Cut in half and serve.

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Home Grown Chef: Summer Peach Sangria

As a youngster, I would not eat peaches unless they were canned yellow cling slices in light syrup without skins. If I were going to eat something fresh and peach-like, I preferred the nectarine. The thought of biting into fuzzy skin was akin to licking the fur of my Siamese cat.

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Home Grown Chef: Tomato Canapes

I’ll admit that when someone says, “Let’s get together. My house. Friday,” part of the draw is the wine. It’s true. Almost as equally alluring are the appetizers. I am fortunate to be surrounded by friends who know how to fill a counter with all kinds of scrumptious tidbits. One friend always treats us to bowls of soup—spicy vegetarian, curried pumpkin—and plates of salad with roasted veggies with quinoa, chickpea and feta. Another friend does vegetables, fruit, dips, cheeses and spreads that we layer to create our own tasty bites.

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Home Grown Chef: Honey Soy-Glazed Chicken

photo by Carrie Minns I AM IN LOVE WITH MY GAS BARBEQUE. I rely on it for large family gatherings as well as quick weeknight meals. Unfortunately, the incessant rain in the winter and spring months makes outdoor grilling less thrilling. So, what’s an Oregonian to do? Quite frankly, stay inside and make friends with her oven. While this honey soy-glazed chicken can be cooked on your grill, it tastes equally delicious baked in the oven. As a bonus, the sweet aroma from the roasting chicken that fills your home will draw family and friends into your kitchen and away from digital screens of all kinds. This dish is optimal with bone-in, skin-on chicken pieces. You can, however, make it with boneless, skinless breasts. If you do, reduce the cooking time by at least half. I’ve marinated this dish for as little as a couple of hours to more than…

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Pork Recipes

Koho Bistro Eugene | kohobistro.net Chef Jeff Strom Braised Berkshire Pork Coppa with House Made Spiced Apple Butter Makes 8 servings | total cook time: 5 hours 1 large pork coppa (Ask your butcher for the large loin from a fresh pork neck, used mainly for the Italian cured specialty meat of the same name, roughly 3-4 pounds. Ask the butcher to truss the coppa for you as well. This keeps it in a nice cylindrical shape through brine and cooking process.) 1/2 gallon water 1/2 cup pink peppercorns 1/4 cup whole mace (or whole nutmeg) 1/2 cup fennel seed, toasted 6 cinnamon sticks, toasted 1/2 cup juniper berries, toasted and crushed 1 tablespoon vanilla paste (or vanilla extract) 1/4 cup dried lemon thyme 1/2 cup fresh ginger, peeled and crushed Zest strips from 2 oranges 1 cup kosher salt 2 cups dark brown sugar 1/2 teaspoon pink curing salt 1/2 gallon…

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Homegrown Chef: Cranberry Crostini with Sautéed Mushrooms and Shallots

PERHAPS NO FRUIT HAS COME TO SYMBOLIZE A PARTICULAR TIME OF THE YEAR more than cranberries. Cranberries are virtually synonymous with the holidays. November and December wouldn’t be the same without my mom’s cranberry apple gelatin salad, or my aunt’s cranberry bread, or my mother-in-law’s cranberry orange sauce, as well as the canned version tipped onto a plate.

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Deep Autumn Green Salad: A Respite from the Starch

Okay, folks, I’m hoping you’ve been following my pre-holiday workout plan that I laid out in last month’s post. If so, you have built-up your poultry roasting muscles. The big day isn’t far away and I trust you will be up to the task of confidently roasting that Big Bird now.