home grown chef

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Farm to Table, Food+Drink, Oregon Home Grown Chef, Recipes

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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Food+Drink, Oregon Home Grown Chef, Recipes

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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Food+Drink, Oregon Home Grown Chef, Recipes

Practice Makes Perfect: Roast Chicken

In my house, the first of October marks the start of pre-“holiday” season. This is also the time my brother calls to tell me he is already drawing up plans for where he plans to hang the 10,000 holiday lights he owns. My sister calls to discuss who’s going to be where for which holiday and I’m already thinking about the turkey that needs roasting in less than two months’ time.
How does one prepare for roasting the Thanksgiving table pièce de résistance? Most of us, myself included, roast a turkey once a year. You either get it right on the big day, or you serve it dry and burnt and hope things go better the following year when you can’t remember what you did or didn’t do the year before. What can be done to help flex those poultry roasting muscles before it’s game time?
Two words: Roast chicken.