Dishing Up Oregon BLAD

8/6/2019 Dishing Up Oregon BLAD

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ashley gartland Photography by John Valls

145 Recipes celebRating faRm-to-table flavoRs

Dishing Up oregon



Publicity• Special events at major tourist centers• Author tour• National review mailing• Cooperative marketing and publicity in conjunction

with state tourism, restaurant, and agriculturalagencies

Dishing Up OregonFull-color; photographs throughout; 288 pages; 7 ‹/• x 9¼

Paper: $19.95 US / $23.95 CANISBN: 978-1-60342-566-7; No. 62566

eBook available

8-copy counter display: $159.60 US / $191.60 CANISBN: 978-1-61212-035-5; No. 622035

Ashley Gartland is a freelance food writer whosearticles appear regularly in the Oregonian, Sunse

MIX, Southern Oregon Magazine, Edible Portland,

and Northwest Palate. She has served as theexecutive director of the Portland Culinary Alliancefor the past three years. She and her husband live

in Hillsboro, Oregon.

The Author

O c t o b e r

2 0 1 1

celebrate oregon’s offerings Dishing Up Oregon eatures 145 native recipes— including contributions rom local che s,innkeepers, armers, and other ood produc-ers — that celebrate the rich diversity o thestate’s cuisine, along with the people whogrow and create the ood. The recipes high-light much-loved local ingredients like mari-onberries, hazelnuts, albacore tuna, pears,

and grass- ed lamb; the accompaning artisanprofles o er a snapshot o the producerswho make the state’s rich ood scene pos-sible, day a ter day.

Publicity Contact:

Alee Marsh (413) 346-2116 or [email protected]



Foreword by Che Vitaly Paley

Introduction

Chapter 1 From Field and Forest to Table

Chapter 2 Savory Celebrations o Seasonal Fruits

Chapter 3 Outstanding Artisanal Cheese and Dairy Products

Chapter 4 A World Beyond Clam Chowder

Chapter 5 Hearty Fare rom Grass-Fed Lamb to Wild Game

Chapter 6 Cooking with Oregon’s Bottled Bounty

Chapter 7 Sweet Treats rom Fruit to Nuts

Recipes by Category

Recipe Contributors and Suppliers

Index



W l c l s l is i s s , C A r B d rd s rv s t is z l t-cr st d s t g sts i ’s ig tly r-c rs di rs. C tr sti g g r is s ric br w b tt r d sw t, t gy b ls ic vi g r dr ss t s l d k t is tré v rit wit C B c t ri

4 s e r v i n g s

1. P siti r ck i t c t r t v . Pr t t v350°F d li b ki g s t wit il.

2. P ls t z l ts i t b wl d r c ss r tt d

wit st l bl d tt c t til ly gr d. S r d tgr d z l ts l rg l t .

3. Lig tly s s t s l ll t wit s lt d r. R llt t t ll t i t gr d z l ts t r cr stTr s r t ll t t t r r d b ki g s t d tc

y l s i t cr st. B k t s l til t s is li k d j st c k d t r g d t z l t cr st is g ld

br w , b t 10 i t s.

4. W il t s l c ks, lt t b tt r i s ll s c

v r di t. C ti c ki g t b tt r, swirli g t cc si lly, til it b c s g ld br w d s

tty r , b t 5 i t s. R v t s c r tt.

5. R v t s l r t v d tr s r it t s rvl t . Drizzl t br w b tt r d b ls ic vi g r v r t

t t ll t d s rv i di t ly.

note: C r M t i Vi y rds k s l c l g d b ls icvi g r, c ll d A ici B ls ic Vi g r, t t I lik t s r t is d

Fi d t vi g r t ir w bsit r t rv y rs lik C rk, F st r D bbs, d P st w rks.

cup roasted hazelnuts, skinned1 (1-pound) wild salmon fllet

salt and reshly ground blackpepper

2 tablespoons unsalted butter

1 tablespoon aged balsamic vinegar

Recipe from Chef Aaron Bedard of The Stephanie Inn Dining Room

Hazelnut-Crusted Salmonwith Brown Butter and Balsamic Vinegar

2 d i s h i n g u p o r e g o n



You CAn heAR The heART J i r Gr v

F r bl ti g t t y r c Pi rr

K lisc ’s d-b ilt cr ry. J st b y d t

cr ry’s brig t bl r t d r, is rd g tsst d gr ti g visit rs d c i g l l

b tw ilki gs. K lisc d is s ll st ris

rly t ilk t g ts t 7 am; t y ilk t g i

t 4 pm t k wit t d d r J i r

Gr v ’s ig -q lity rtis c s .

K lisc c s d is dr b c i g

rtis c s k r i Fr c , r ri t ly.

A t r r tici g wit r st d c s k

br d, r t r d t or g i 1987

d b g t r i t C tr l or g d s rt.

W t b g s - , bby-sc l c s -

ki g r ti s si c gr w i t tir c g iz d b si ss wit rd b t 85 g t

d s l cti 10 di r t c s s.

F r s ll rtis c s k r, K lisc

k s i r ssiv r g c s s, r t

ld-ri d Pyr id t t tty, c ri -lik

R d d t ll- v r d t . S c v ri ty

is s l r s ll-sc l r d c r d ll t

Juniper Grove Farm

4 d i s h i n g u p o r e g o n4



r i r ssiv b c s K lisc s x d d is

li wit t d cr si g t q lity si gl

c s . “T t is v ry difc lt t sk b c s g tti g

g d t c s — w ll, i y c g t g d t

c s , t t’s d q t r c s k r ts ir t ,” s ys.

L c l rk t s rs d c s r is y

t r ’s c s s b t t gr vit t t w rd t

r ity g d T l T d t s r c -ri d

Bûc t t v b c J i r Gr v sig t r s.

K lisc j ys ti g t Bûc d ri g t

s r wit gl ss c ill d w it wi , d

r c ds c s rs s rv is c s s si il

r r cy d r ts.

“T i k t s c s s s s t i g t t

c st d t ir w . T r is littl t

ssi ss g A ric c s rs t t cs t g wit s t i g,” s ys. “J st t it b

its l . Y d ’t v t ir it wit g r s

q i c st r s y t t c r s

x tic l c . J st v s g d br d d g

c s d wi d r ci t t v rs t

i t c s .”



e glis s i s ir d t is brilli t gr st t t C M tt w B s tt s rv s wit g ccis P rtl d r st r t. At , I lik t s r d it r ds t st d br d t s rv s lig

tiz r. T d lic t s r d is r ct its w , b t y c ls ir it wit r s ric tts vi gs P c ri R c s .

M a k e s a b o u t ¾ c u p

1. Pr r ic w t r b t . Bri g di t s lt d wt b il d c k t s r 1 i t . Dr i t s

i di t ly tr s r t t t ic w t r b t t c l. o cc l, dr i t s.

2. Bl d t s d liv il i t b wl d r c sstt d wit st l bl d tt c t til w ll c bi d b t

still slig tly c rs .

3. Tr s r t st t s ll b wl. Mix i t c s dt rr g . S lt t t st d s rv i di t ly.

1 pound English peas, shucked(about 1 cup)

cup extra-virgin olive oil cup fnely grated Pecorino

Romano cheese2 teaspoons fnely chopped resh

tarragon leavessea salt

Recipe from Chef Matthew Busetto of Firehouse Restaurant

English Pea Pesto




L v d r d y giv crè brûlé dd d d t t J ’s G rd , w r t is d t d r cis b c v rit d ss rt wit Sist rs di rs. S l rg kitc bl wt rc t lt t

s g r t i g — br il r d s ’t d liv r cr st t t s tt rs t rig t w y. n t t t t c str q ir v r ig t c ill.

8 ( 5 - o u n c e ) s e r v i n g s

1. P siti r ck i t c t r t v d r t t t 325°F. Lig tly b tt r ig t 6- c r ki s.

2. h t t cr , ilk, y, d l v d r i vys c v r di t til t ixt r c s t si r. R v t s c r t t.

3. W isk t gg y lks, ggs, d gr l t d s g r t g t r i di b wl til w ll c bi d. Sl wly w isk t t

cr ixt r i t t gg ixt r . P r t c st rd t r g - s str i r i t t r di b wl. Disc rd t

l v d r.

4. Bri g di s c w t r t b il. Pl c tr ki s i l rg r sti g d ll t wit

t w t r t c l w y t sid s t r ki s.Divid t c st rd g t r ki s d b k tilt c st rds r s t b t still tr bl slig tly i t c t r,

b t 35 i t s. R v t r ki s r t d r rig r t c v r d til c l. o c c l, c v r t

c st rds wit l stic wr d r rig r t t l st 8 rs v r ig t.

5. Divid t br w s g r g t r ki s, s ri kli g it

lig tly v r t t t c st rds. usi g kitc t rc ,t t br w s g r til lt d d d b r, b t

2 i t s. R rig r t t c st rds til t s g r rd sb t 15 i t s, b r s rvi g.

unsalted butter1 cups heavy cream1 cups whole milk

cup honey2 teaspoons dried culinary

lavender8 egg yolks2 eggs cup granulated sugar cup packed dark brown sugar

Recipe from Jen McCrystal of Jen’s Garden

Lavender Honey Crème Brûlée




To order please see your sales representative or call (800) 722 7202

Featured Food producers, cheFs, and growers In DISHING UP OREGON : 900 Wall • Abacela

Vineyard & Winery • Alloro Wine Bar & Restaurant • Alma Chocolate • Ayers Creek Farm • Beaker & Flask • Belly Black Walnut Inn • Boedecker Cellars • The Brookside Inn on Abbey Road • Cattail Creek • Champoeg Farm • Clarklewis

Restaurant • Clear Creek Distillery • Clearwater Cranberries • Clyde Common • Cooper Mountain Vineyards • TheCountry Cat Dinner House & Bar • Cowhorn Vineyard & Garden • Cuvée Restaurant • Deschutes Brewery • din din • EVOO Cannon Beach Cooking School • Farm to Fork • Firehouse Restaurant • Foster & Dobbs Authentic Foods • FreddyGuys Hazelnuts • Full Sail Brewing Company • Gathering Together Farm • Genoa • Gilt Club • Grand Central Bakery • Grüner • Hank Sawtelle • Hood River County Fruit Loop • House Spirits • In Good Taste Cooking School • JacksonvilleMercantile • Jen’s Garden • The Joel Palmer House • Juniper Grove Farm • Keuken • King Estate Winery • Kristen D.Murray • Larks Home Kitchen Cuisine • Laurelhurst Market • Lauro Kitchen • Le Pigeon • Lincoln Restaurant • LittleBird • little t american baker • Local Ocean Sea oods • Louisa Neumann • Marché • Meat Cheese Bread • Meriwether’sRestaurant • Metrovino • Mud Puddle Farm • Ned Ludd • Newmans at 988 • Newman’s Fish Company • Nostrana

Olympic Provisions • Oregon Albacore Commission • Oregon Dungeness Crab Commission • Oregon Olive Mill at

Red Ridge Farms • Oregon Raspberry & Blackberry Commission • The Painted Lady Restaurant • Paley’s Place Bistroand Bar • Park Kitchen • Pazzo Ristorante • Plate & Pitch ork • Portland Farmers Market • Queener Fruit Farm

Random Order Co eehouse & Bakery • The Robert Reynolds Che s Studio • Rogue Creamery • Sakura Ridge Farmand Lodge • Salt, Fire and Time • Screen Door • Simpatica Dining Hall • Springfeld Creamery • Steamboat Inn • TheStephanie Inn & Dining Room • The Sugar Cube • Sweet Briar Farms • Sweet Li e Patisserie • Sybaris • Tabla Medi-terranean Bistro • Tails & Trotters • Thistle • Trébol • Two Tarts Bakery • Viridian Farms • Wildwood Restaurant • Wooldridge Creek Vineyard and Winery • Xocolatl de David

Photos © John Valls; Illustration © David Cain

Dishing Up Oregon BLAD

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