Tag Archives: Oregon cookbook

The Summeriest Salad

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A jumble of colorful summer peppers and stone fruit star in this lively tasting salad.
A jumble of colorful summer peppers and stone fruit star in this lively tasting salad.

Besides ones from my own home state of California, the wines that I find myself probably sipping most come from our neighbor to the north — Oregon.

Especially because Pinot Noir happens to be one of my favorite varietals, and grows exceedingly well there.

So, I couldn’t have been more overjoyed to see a new cookbook that highlights not only Oregon’s more than 50-year-old wine industry, but its rich food traditions found at its storied wineries.

“Oregon Wine & Food” (Figure 1), of which I received a review copy, is by my friend and colleague Danielle Centoni, who wrote it with fellow food writer Kerry Newberry.

The book spotlights 40 of Oregon’s top wineries, with two signature recipes from each one that each come with a wine pairing.

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Aebleskiver with Lemon Curd, Plus A Food Gal Giveaway

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Danish doughnuts to dunk into thick, tangy lemon curd.

Danish doughnuts to dunk into thick, tangy lemon curd.

 

Keep Portland weird?

I say: “Keep Portland delish, too!”

This Pacific Northwest city is famous for embracing and celebrating the quirky, the off-beat, and the unconventional in everything.

Of course, the most fun way get to know any city is through its food. Whether you’re planning your first trip to Portland or wanting a keepsake that pays tribute to the city’s vast culinary treasures, “Portland Cooks: Recipes From the City’s Best Restaurants & Bars” (Figure 1), of which I received a review copy, is sure to rev the appetite.

The book is by James Beard Award-winning food writer Danielle Centoni, a former colleague of mine who was once the food editor of the Oakland Tribune, and now lives in Portland.

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Forty restaurants, bakeries and bars are spotlighted, with each showcasing their distinctiveness in two recipes apiece. Indulge in everything from Ataula’s “Salt Cod Croquetas” to DOC Yakuza’s ” Okonomiyaki with Wild Mushrooms” to Olympia Provisions’ “Pan-Roasted Halibut with Shrimp, Clam, and Andouille Stew” to Salt & Straw Wiz Bang Bar’s “Goat Cheese Ice Cream with Marionberry-Habanero Ribbons.”

“Aebleskiver with Lemon Curd” from Broder restaurant sounded so good that I had to dig out my aebleskiver pan just to make them. The restaurant is famous for its Scandinavian-inspired breakfasts and lunches. And these puffy, doughnut-hole-shaped pancakes are super popular.

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