Recipes

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Appetizer Recipes

Try these sidedishes from Oregon chefs Leather Storrs and Heidi Tunnell. 

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Mâche Salad with Hazelnut Vinaigrette

Noble Rot Portland Chef Leather Storrs Mâche Salad with Hazelnut Vinaigrette Makes 8 servings Mâche is an underappreciated early spring green. Its dark green, glossy round leaves grow in clusters. Mâche has a tender, velvety texture and a clean, chlorophyll-like flavor that is vaguely nutty. The real take-away is the dressing. My formula for vinaigrette is infinitely mutable and should discourage you from buying commercial dressing. Make too much, shake it in a jar and keep it in the fridge. Total time: 20 minutes Indgredients 1 ping pong ball-sized shallot, minced 1 tablespoon Dijon mustard 1 tablespoon orange juice 2 tablespoons sherry vinegar 4 tablespoons olive oil 4 tablespoons hazelnut oil 8 cups mâche Directions Put all wet ingredients in a screw-top jar and shake it into submission. Season lightly with salt and pepper, and adjust acid and oil ratios to your palate. Toss the mâche gently with a little…

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Sauce Maltaise (Blood Orange Hollandaise) Recipe

Noble Rot Portland Chef Leather Storrs Sauce Maltaise (Blood Orange Hollandaise) Makes 8 servings This is a classic hollandaise sauce flavored with blood oranges and served on fat asparagus. Hollandaise is a bit of a bugaboo and intimidating for a good reason. It is a delicate emulsion (that is to say a suspension of oil in water) of butter, reduced vinegar and citrus, that is stabilized with egg yolks. Hollandaise likes to “break.” With very little coaxing, the emulsion separates and you’ve got yellow grease with gobs of egg yolk in it. Total time: 45 minutes Indgredients 3 egg yolks 4 blood oranges 1/2 cup rice vinegar 1 teaspoon sugar 1/2 pound butter 2 tablespoons of Dijon mustard 1/2 teaspoon Bob’s Red Mill xanthan gum Directions Zest 4 blood oranges. Boil two pots of water. Pour hot water from one pot into your blender to warm it up. In hot…

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Black Pepper Beef on Hazelnut and Blue Cheese Cracker

Heidi Tunnell Catering Cresswell | heiditunnellcatering.com Chef Heidi Tunnell Black Pepper Beef on Hazelnut and Blue Cheese Cracker Makes 100 crackers These little crackers are great just for snacking on or for use with a cheese platter. Crackers are a chef’s best friend and something I recommend to home cooks to make and keep on hand in their freezer. You never know when that unexpected guest is going to stop by and it makes for a unique appetizer. Total time: 90 minutes Ingredients 1 stick (4 ounces) butter, softened 1/2 pound Rogue blue cheese 1 1/3 cup all-purpose flour 1 teaspoon kosher salt 1 1/4 tablespoons freshly ground black pepper 1/2 cup finely chopped hazelnuts Directions Cream butter and cheese together. Add flour, salt and pepper, scraping down the sides as needed to fully incorporate. Add your finely chopped nuts at the end. (Make sure these are finely chopped or…

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Ten No-Cook Impromptu Appetizer Ideas for the Holidays

Your halls are decked. You have a good start on your shopping. It’s the “drop by” guests that have you worried. During the holidays, when friends are more likely to stop by spur of the moment, is also when we are most strapped for time. So, what do you serve these impromptu guests when your prep time is limited?

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Olive Oil recipes

Try these recipes with some delicious Oregon olive oil.

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Red Ridge Farm Bruschetta

This simple bruschetta has become an anticipated dish at the Oregon Olive Mill’s Olio Nuovo Festival.

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Vin Glacé Cake

King Estate pastry chef Tobi Sovak’s moist, golden vin glacé cake uses the winery’s vin glacé wine.