The Oregonian in 60 seconds: Sauerkraut, u-bake pies and Forelle pears

by Marisa McClellan, Posted Oct 21st 2008 @ 8:04PM

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.

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Filed Under: In Sixty Seconds
Tags: fermentation, in 60 seconds, In60Seconds, sauerkraut, the oregonian, TheOregonian

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Reader comments (Page 1 of 1)

10-22-2008 @9:47AM N said... Very nice! Sauerkraut is an excellent condiment. With somewhat similar fermentation concept, you could make a spicy-garlicy twist: Korean Kimchee!
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