Fermentation is one of the oldest methods of food preservation known to man. Homemade sauerkraut is a simple way to dip a toe into this age-old technique. Here are some recipes: Old-Fashioned Fresh Sauerkraut, Spareribs and Sauerkraut, Sauerkraut and Red Beet Borscht, Reuben Sandwiches and Riesling-braised Sauerkraut and Apples. - An update on Leslie Cole's personal batch of kraut.
- Next time you have a dinner party, instead of worrying about making dinner and dessert, just buy a U-Bake pie.
- Two Tarts, purveyors of tiny cookies at Portland-area farmers markets, have opened a retail store on 23rd Ave.
- Katherine Miller takes her extra rooster to the Northwest Winter Classic poultry show, in the hopes that she'll find him a new home.
- Leslie Cole attends the Wild About Game cook-off and tastes multiple dishes that include wild game.
- The diminutive Forelle pear is currently in season and has wonderful, cinnamon-y flavor that pairs well with cheese and sweets.
- Try making a Dijon Tuna Burger as a change of pace from your regular beef or turkey burgers.
- This week in the Market Basket, you'll find two vinegars and a balsamic spread.
- Kathleen Bauer reports from the Tigard Farmers Market.
The Oregonian in 60 seconds: Sauerkraut, u-bake pies and Forelle pears
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