One of the great things about making stuffed peppers is the ability to recycle leftovers and/or unused items in your refrigerator or pantry and present them at the table with a fresh new look. The possibilities for stuffing are almost limitless, from vegan and vegetarian all the way to serious carnivore. How about kid-friendly mac and cheese or teach your kids to make their own thick sloppy joe mixture as a stuffing? They will enjoy playing with these colorful and edible packages.
Enter your email address below to receive updates each time we publish new content.
Porcini and Pinot Noir Pot Roast
Some would say that pot roast is ordinary fare suitable only for family dining. Nonsense I say – with good presentation, a beautifully plattered pot roast dressed up with it’s accompanying vegetables and sauce should delight even the most discriminating diner. After all, this baby sits on a lofty pot roast plateau by virtue of including porcini mushrooms and a Willamette Valley Pino Noir in the sauce.
Pulled Pork Asian Barbecue Sandwiches with Asian Slaw
You don’t have to fire up the grill for great barbecue baby back pork ribs or pulled pork barbecue. It will take longer, but you can just sear the meat in a pan and then plop it in the crock pot (a.k.a slow cooker), add the barbecue sauce and let it slow cook for most of the day. You’ll be surprised at the results. And while we’re on the subject, I just can’t understand why anybody would by barbecue sauce. It’s just so easy to make and it’s so much fun to improvise.
Pork Fat Rules! Here’s an easy way to render pork fat, complete with video
There are occasions when you’re cooking that nothing can surpass rendered pork fat. You’ll be amazed at how much more flavorful your hash browns are, or any potato for that matter, when cooked in pork fat. Or how robust your sauteed green beans will be. Or delectable your collard greens. Or how flaky your pie crust will be. Or how rich your quail or pheasant will taste when seared in pork fat. Instead of buying commercially available lard bricks at the store, I prefer to render pork fat myself. You’ll be surprised how easy it is to do, and how long it can keep in the refrigerator in a mason jar.
Poached Whole Chicken with Spring Vegetables - A One-Pot Meal
Poached chicken looks rather naked compared to a beautifully browned roasted hen. Add some spring baby vegetables to the pot and Henrietta Hen arrives at the table adorned with beautiful, edible bling.
Peachy Whiskey BBQ Braised Chicken
When visiting the Queener Fruit Farm I was inspired by the sight of their huge, luscious peaches hanging on the trees waiting for Tommie to test its readiness to be harvested, I went beyond devouring them hand to mouth to incorporating these luscious beauties in a chicken dish. I remembered seeing a recipe on The Pioneer Woman Cooks using whiskey, barbecue sauce and peach preserves. Now the whole inspiration was complete.
The first time Charles brought home eggs purchased from some of his real-estate buddies, Karen Owen, who kept a few hens on their acreage seemed like it was almost a year ago. Since then, we’ve fallen in love with the eggs she provides us. With bright red yolks, like the sun. Tasty, buttery, creamy. Yes. Store-bought eggs will no longer do. Our love of these eggs led us to go visit Karen to meet the chickens, in a “Portlandia” moment.
Good things come in small packages: Belgian cherry beer-marinated roasted quail
You don’t have to be a hunter in Oregon to enjoy game birds like quail. It’s easily available and a marinade of Belgian cherry ale gives it a wonderful flavor.
Duck Braised with Oranges and Peaches in Riesling — Cunard à l’Orange et Pêches
I’ve had a soft spot for duck. Peking duck, duck noodle soup, duck confit. Ooo la la. It’s no wonder I ended up in a state where one of the universities has a duck for a mascot.
One of my favorite ways to serve duck is to sear it in pork fat (aka lard) and then braise it in red wine. For a change of pace and since I had duck à l’orange on my mind on this occasion, I decided to use Riesling instead and add orange slices as well as preserved peaches, since peaches aren’t in season yet. This dish may be inspired by duck à l’orange, but unlike that dish, this one is easy to prepare and equally rewarding to your taste buds.
Duck Legs Braised in Pinot Noir with Roasted Pears and Cipollini Onions
“Tonight: Pinot Noir Braised Duck Legs with Roasted Pears and Onions” I wrote in my status quote on Facebook. Friends as far away as Texas declared they could be here by dinner time. Jane Owen, oboist with the Fort Worth Symphony and frequent spokesperson for the duck in Peter and the Wolf, sounded ready to make the trek if only her orchestra schedule would allow. Gail Cook, arts aficionado and book reviewer, was nursing an injured foot and requested special pampering in the form of room service. Would that I could! Alas, in the next few hours 23 commentators had joined the trail.
Spaghetti in Cream Sauce with Shrimp and Bacon Meatballs
I love shrimp! I love bacon! Shrimp loves bacon and bacon loves shrimp. We’re such a lovey-dovey group
Grinding them both up into some savory meatballs for pasta in a creamy sauce seems like a perfectly natural thing to do.
As a twosome, shrimp and bacon go back a long way. Back in the cocktail buffet days they appeared on tables as devils on horseback, a variation of angels on horseback. Often oysters or chicken livers stood in for the shrimp.
Green Garlic Shrimp Enchiladas
The green in this dish comes from the tomatillos and chiles, not from green garlic which are garlic plants harvested before the cloves form and mature. Garlicky it is and green as a shamrock with hints of pink from the shrimp peeking through the piquant emerald sauce.
Gulf shrimp are plentiful and it’s only natural that many would be dressed up in the bright, chile laden flavors of Mexican cooking. This dish can be searingly hot or mild depending on the type and amount of the small chiles.
Cumin-roasted Halibut with Cilantro Sauce and Warm Corn Salad
Cumin and cilantro - two of my favorite ingredients that bring big flavor to food. I’ve enjoyed a love affair with cumin since I strolled into Pendery’s spice store in downtown Fort Worth Texas. As I opened the door I walked into a warm, heady aroma of roasting cumin. My love for cumin was sealed with a sniff.
Cilantro, on the other hand, doesn’t envelope you with a strong fragrance that can fill a room. In order to enjoy a whiff, you must bruise a leaf and lean in for the scent.
Pasta Shells with Tuna, Capers, Lemon, Olives and Tomatoes - A No-cook Sauce
In the world of canned tuna, there’s much more than Starkist or Bumble Bee. Water packed tuna was all the rage a few decades ago for those eating on the lean side but oil packed, especially olive oil packed is the best choice for ultimate flavor – even if you just eat it out of the can with a fork. A multitude of tuna salads can reach ethereal heights if made with high quality tuna and our home canned fish will provide the back bone for this chunky, no-cook pasta sauce.
Spaghetti in Cream Sauce with Shrimp and Bacon Meatballs
I love shrimp! I love bacon! Shrimp loves bacon and bacon loves shrimp. We’re such a lovey-dovey group
Grinding them both up into some savory meatballs for pasta in a creamy sauce seems like a perfectly natural thing to do.
As a twosome, shrimp and bacon go back a long way. Back in the cocktail buffet days they appeared on tables as devils on horseback, a variation of angels on horseback. Often oysters or chicken livers stood in for the shrimp.
Warm Caprese Pasta Salad with Sopressata
Insalata Caprese, a simple salad in the style of Capri, is so simple that you must use the very best ingredients in season or it will by ordinary at best. The required ingredients are fresh tomatoes, fresh mozzarella, basil and good olive oil.
It is traditionally served as an antipasto. Additional ingredients are often added and could include garlic, balsamic vinegar and in this rendition, sopressata, an Italian style dry salami. Let’s go one step further and push it right into the primo course by including some freshly cooked bow tie pasta.
Sautéed Carrots, Sugar Snap Peas with Wilted Watercress
Two of my favorite vegetables to eat raw are carrots and sugar snap peas. When I’m in search of a simple side dish that’s nutritious and healthy to boot, I will lightly sauté thinly sliced carrots in some butter or olive oil, toss in some sugar snap peas, and then turn off the heat and add water cress and stir in the hot pan until the water cress wilts. When water cress wilts, it retains its slighly bitter bite, but the cooking brings out a sweetness that you don’t notice when it’s raw. Then I’ll drizzle a little champagne vinegar, toss and serve.
Roasted Parsnips, Carrots and Delicata Squash Tossed with Sautéed Mustard Greens
For those of you making a mad dash to the grocery store because you’ve procrastinated until now to deal with your Thanksgiving dinner, this is probably too late for you, but if you’re tired of yams and mashed potatoes, there’s nothing that says fall to me more than some under-appreciated root vegetables like parsnips and beets. Add some delicata squash, a wonderfully sweet squash that beats out acorn squash, with it’s edible skin, the old carrot stand-by and toss in olive oil and garlic seasoning and pop in the oven and before you know it, you’ll have a wonderful melange of flavors that screams fall is here and enjoy the bounty.
Garlic-tossed Sweet Potato and Beet Fries— Fall’s Sweet Treat
It’s fall. Chilly nights. Rainy days. Movie night at home requires a throw blanket, a warm fireplace a chick flick or buddy flick to warm the heart, and a switch from a glass of white wine or amber beer to a glass of hearty red wine or a stout beer. What to do for finger food? Forget the popcorn or bag of chips. Savor the sweet flavors of fall with sweet potato and beet fries, kicked up a notch by tossing with garlic seasoning.
Tortilla Española - A Chip off the Old Block
In Spain, tortillas are the Iberian equivalent of Italian frittatas which use beaten eggs to bind all the ingredients together. Spanish tortillas utilize sliced potatoes and onions as the main ingredients and are sometimes further embellished with small bits of Serrano ham and/or piquillo peppers. In our house, frittatas are a catch all for rendering leftovers into something new for dinner.
Savory Oregon country-style pâté
I’ve always had a fascination with pâté. There are so many variations, from dense to creamy, but they all have that rich flavor in common. You can also make pâté from a variety of foods, including ground pork, chicken livers, vegetarian ingredients like mushrooms and lentils, and then there’s foie gras. Now before you start [...]
There was a time when I didn’t need a reason to drive to Portland for a casual visit or just to enjoy a day in our area’s most accessible metropolis. Gas was cheap - well, at least it was under $2 a gallon, and I could leisurely drive the 40 or so miles and cruise around town for less than $10. Now I usually wait until I have at least three reasons to make the trip, except for one recent Saturday. I desperately wanted some fresh salmon roe to play with…fuel costs be damned!
Goldie Lox and Four Friends - our little Goldie shuns her three bears and dresses up with four strong flavored condiments: Soft Scrambled Eggs with Lox, Red Onion, Capers, Chives and Cream Cheese
My Last Date with Oeufs en Meurette ♥ An Affair to Remember
Scandal in the valley! Indiscriminate crushes with vineyards here and yon! Wonton knowledge of a Seattle dish known to hang out near Pikes Place Market. Can Her Humpty Dumptyness be made whole again?
“How do you like your eggs in the morning? Boiled or fried I’m satisfied as long as I get my kiss.” From a vintage Dean Martin recording.
Among all of their guises, I believe that poached eggs are the most seductive. Some chefs deep fry poached eggs to add texture to their soft exterior. Many more simply dress them up as stars on a menu than can be served from breakfast, through brunch all the way to a late night, post-theater dinner.
Open-face Buffalo Stew Sandwich — It’s Boffo!
The weather in the Mid-Willamette Valley has turned cool and wet again. It’s the perfect weather to light a fire in the fireplace, turn on some relaxing music and cozy up to a serving of hot stew and a glass of pinot noir.
Pork Hocks Slow-braised in Sweet Dark Soy Sauce and Star Anise
I’m convinced that there are spices that can make you high. I can be roaming the streets of Portland, Vancouver, B.C., Hong Kong, Singapore, Thailand, and my hair will start to vibrate and stand on end when I get that first whiff of star anise in the air. My heartbeat quickens. My sweat glands go into overdrive. I start blinking uncontrollably, as my mind disconnects from my body and my feet start searching for the source of the heavenly aroma. Pungent, sweet, savory. Like licorice but more intoxicating. It’s a key ingredient in one of my favorite Thai dishes of ethnic Chinese origins, a stew of hard-boiled eggs, sweet dark soy sauce and pork hocks, that is flavored with star anise and cinnamon.
A Hearty Asian-Style Vegetable Stew — For Those Days When You Just Can’t Eat Another Bite of Meat
It doesn’t happen frequently, but every now and then I just can’t bear to eat another meal of chicken, beef, pork or seafood. On those occasions when Mom’s in charge of the meal and asks what we want for dinner, I’ll say Kang Chup Chay, or our family’s version of a hearty Asian-style vegetable stew.
Soups for the cold, flu, or what ails you
The flu. Cold. Sniffles. Crud. Whatever you call it, the evil that is aching muscles, stuffy sinus, scratchy throat, pounding headache, malaise, and coughing that seems to be going around is taking its toll. Every culture seems to have a common cure for this ailment. When Americans feel this way, we usually think of chicken [...]
Chilled Cream of Corn and Crab Soup with Oregon White Truffle Oil
Vic and I had the pleasure of trekking through a cool, damp grove of young Douglas firs in Yamhill County with Jack a few years ago and returned home with a nice bounty of white truffles and even a couple of large black truffles. When I told Jack about anointing a chilled cream of corn soup with his oil, his face lit up with a broad smile of approval and suggested adding dried onion and mushroom powder to the ingredients.
Salmon and shrimp dumpling soup with chayote
Now that Chinese dumplings and wontons have become so mainstream America, it’s ripe for a regional hijacking as well. Chinese dumplings are traditionally stuffed with chicken and chives, pork and chives, or pork and shrimp. But since we’re in Oregon and salmon is so plentiful, here’s an Oregon-tinged dumpling stuffed with salmon and shrimp.
Warm Chanterelle Salad with Speck, Poached Eggs and Marsala Vinaigrette
If you’re looking for an earthy ingredient, look no further than mushrooms, especially wild, foraged ones fresh with the smell and taste of the forest floor.
Mushrooms are the meat of the vegetarian world. They offer a meaty umami flavor to many dishes. Umami is a Japanese word which translates to pleasant savory taste.
Warm Caprese Pasta Salad with Sopressata
Insalata Caprese, a simple salad in the style of Capri, is so simple that you must use the very best ingredients in season or it will by ordinary at best. The required ingredients are fresh tomatoes, fresh mozzarella, basil and good olive oil.
It is traditionally served as an antipasto. Additional ingredients are often added and could include garlic, balsamic vinegar and in this rendition, sopressata, an Italian style dry salami. Let’s go one step further and push it right into the primo course by including some freshly cooked bow tie pasta.
Tomato Aspic - A Quivering, Chilled, Jellied Tomato Salad
One of my treasured memories from Baltimore was enjoying meals at The Womens Industrial Exchange tea room on Charles Street. One of their time honored items was a tomato aspic served with a homemade mayonnaise. It was summer on a saucer.
Nowadays, you don’t have to go foraging for mussels at the beach. Farm-raised mussels are so common that fresh mussels are available at most grocery stores year-round. One of my favorite ways to prepare them is in a Thai style with peppers, basil and a sweet and salty sauce. You can make it a starter or part of a meal by pairing it with another stir fry.
The Thai Bite is a celebration of food and culture
A little rain didn’t dampen the enthusiasm of hundreds of people who came to satisfy their appetite for Thai food and culinary adventure Sunday at Wat Buddha Oregon, the Thai Buddhist Temple nestled in the woods in Turner. For a donation into the collection boxes that lined the food tables, visitors got to sample such [...]
Tacos have become such a part of mainstream American cuisine that on the West Coast other ethnic groups have begun topping the ubiquitous corn tortilla with their cultural culinary specialties. Forget the fish taco, ground beef taco, or shredded beef taco. Their time has come and gone. In Los Angeles and Seattle you can find Vietnamese and Korean food-truck chefs who are creating the latest taco sensations: Korean barbecue and Kimchi tacos, Bulgogi tacos, Vietnamese lemongrass chicken tacos. I mean, when you see a dozen kinds of tacos available in the neighborhood supermarket, and Taco Bells show up in China, what would you expect, right? The taco is ripe for a cultural hijacking. And so this native Thai decided that the time was ripe for….ta da…a Thai taco.
I have been caramelizing apples with sugar, cinnamon and chipotles for some time now to use as a condiment alongside Forever Roast Pork, a classic recipe from Tra Vigne Restaurant in St. Helena California.
Placing the sweet-hot-cinnamony apples center stage in a rustic tart seems like the perfectly natural thing to do, especially when sitting under a healthy scoop of vanilla ice cream. It’s a great combination - trust me.
Summer Is Cherry-berry-licious in Oregon - An Oregon Summer Berry Pudding
The utter simplicity and ease of making this is a welcome dessert in the heat of the summer because there is very little cooking required - just simmering the berries and sugar until they give up their juices. The vibrant colors alone make this a stunning showstopper. You could dress it up with a fancy mold, artfully garnish with whipped cream and maybe some roasted, chopped hazelnuts. Yum!
Cherrylicious cheesecake with graham cracker crust
One of the ways to enjoy the flavor of Oregon cherries is in a no-bake cherry cheesecake. Fluffy and airy, it’s almost like a chiffon.
The topping for this cheesecake uses cherry preserves and it makes for a dazzling presentation at dessert time.
We had gotten a whiff of the lore about Oregon white truffles more than 10 years ago, before my partner, Charles Price, and I moved to Oregon from Baltimore. But it wasn’t until a few years after we got here that we truly were infected with the truffle bug. At first, the idea of Oregon [...]
Pan-fried Razor Clams — A Trip to Sunset Beach Pays Off
Love of razor clams will make you go to great lengths if you’re an outdoor adventurer. It drove Mom and me to get up at 3:30 a.m. recently on one of my days off in order to pick up friends Tina and Allison Martin and head out on the three-hour drive from Salem to Sunset Beach, north of Seaside, Oregon, in time to get there for the minus low tide at 7:30 a.m. I can’t remember the last time I got up at 3:30 a.m. Nor can I remember the last time I drove 125 miles to catch dinner.
Taking the Roads Less Traveled, with Spectacular Results
Sometimes it pays off to explore the roads less traveled in Oregon. You never know what magnificent vistas await you. Today, we explored National Forest Service Road 2212, in the Willamette National Forest, and were rewarded with magnificent views of Mt. Jefferson and Detroit Lake.
Mahonia Vineyard making mark in Portland
I had the pleasure recently of visiting with John Miller, owner of Mahonia Vineyard, and Travis Henry, Mahonia’s vice president who handles sales and marketing, and getting a chance to learn more about their operation and their wines. This small producer in South Salem has been growing and making wonderful wines for more than 20 [...]
Unoaked Oregon chardonnays let delicate flavors shine
Sometime in the past couple of years, I’ve come to appreciate drinking chardonnays that aren’t drenched in oak, which can mask some of the more delicate flavor notes of chardonnay. Fermenting in oak can add a golden color and flavors of butterscotch or toast to the wine. But with shifting American palates, more and more [...]
Portland event Monday showcases Spanish wines
I usually limit the topic of my wine column to Oregon wines, but since this rare occasion to learn more about Spanish wines is happening in Portland, I’m giving myself some leeway. Wine from Spain is hosting Great Match Portland, a dynamic evening full of wine tasting and seminars that highlight Spanish wines and winemaking [...]
Pork Fat Rules! Here’s an easy way to render pork fat, complete with video
There are occasions when you’re cooking that nothing can surpass rendered pork fat. You’ll be amazed at how much more flavorful your hash browns are, or any potato for that matter, when cooked in pork fat. Or how robust your sauteed green beans will be. Or delectable your collard greens. Or how flaky your pie crust will be. Or how rich your quail or pheasant will taste when seared in pork fat. Instead of buying commercially available lard bricks at the store, I prefer to render pork fat myself. You’ll be surprised how easy it is to do, and how long it can keep in the refrigerator in a mason jar.
Video: Have an Adventure Cutting Your Christmas Tree in the Mountains
For $5 you can get a BLM Christmas tree cutting permit and have an adventure cutting your own tree in the Willamette National Forest.
Domaine Drouhin Oregon — Beautiful Pinot Noirs and Chardonnay
Parlez-vous français? No? Well, that’s OK. English is perfectly fine at Domaine Drouhin Oregon, the U.S. outpost of the famed Maison Joseph Drouhin of Beaune, France. According to Domaine Drouhin, the first seeds for what would become Domaine Drouhin Oregon were sown in 1961. Robert Drouhin, head of Burgundy’s legendary Maison Joseph Drouhin, was visiting [...]
Elk Cove Vineyards in Gaston has a beautiful setting and focuses on making excellent pinot noir and pinot gris. It’s La Bohème Pinot Noir has been served twice at the White House during President Clinton’s term.
Commonly known as Sisters, but properly named Three Sisters, these three volcanic peaks of the Cascade Range each exceeds 10,000 ft in elevation. They are the third, fourth and fifth highest peaks in Oregon and are located in the Three Sisters Wilderness, about 15 miles southwest of the town of Sisters, Oregon. The three peaks were originally named Faith, Hope and Charity by early settlers but the names didn’t stick.
