"The oregonian" news and stories

by Monika Bartyzel, Posted Sep 21st 2009 @ 12:00PM

Grapes on the vine. Photo: roblisameehan, Flickr.

• Baking a grape tranforms its taste and texture in a variety of recipes.
• The USDA has announced a new "Know Your Farmer, Know Your Food" initiative, connecting consumers with local and regional food networks.
• Considering kids' lunch the night before can save them from the oft-banned PB&J.
• Rum isn't just good for cocktails -- it gives chicken a whole new island twist with Rum Chica Rum skewers.
• The color purple: picking and cooking purple produce, such as luscious basil and bell peppers.
• With ready-made crepes, dinner can come together in half an hour, with a recipe for Chicken Dijon Crepes.

Filed under: In Sixty Seconds

by Monika Bartyzel, Posted Aug 17th 2009 @ 12:00PM

Grilled cheese. Photo: adactio, Flickr

• Move over, pizza! Grilled cheese sandwiches are sent to the outdoor grill.
• Rather than spending a fortune on premade custom spreads, take a few hours and make condiments that will last a month.
• Since they're all over the farmer's market, skip ho-hum green beans in favor of haricots verts.
  
• Those super-huge summer zucchinis make great relish.
• Wine picks: The Westrey "Willamette Valley" 2008 Pinot Gris is a notable find, and as is the 2007 Chinon Domaine Jean-Maurice Raffault.
  
• In this week's On Our Desk, the Oregonian likes the "Adaptable Feast" for vegetarians and meat-eaters alike, and loves the secrets of "Mother's Best."
• Recipes: Pork Chops with Blueberry-Ginger Relish and Stuffed Baby Eggplant with Bulgur, Feta, and Pine Nuts.
  

Filed under: In Sixty Seconds

by Monika Bartyzel, Posted Jul 13th 2009 @ 12:00PM

Farmers' market. Photo: NatalieMaynor, Flickr

• Just what sort of a price difference will there be at the farmers' market versus a grocery store?
• Chilean Carménère is a red vino ripe for matching with grilled foods.
• We taste-test different yogurt styles.
• Pickled eggs can offer a new realm of flavor, whether beet-tinged, golden, or hot and spicy.
• Pietopia contest asks: "What flavor of pie describes your life, and why?"
• The Oregonian investigates whether grilling the Argentine way will result in the perfect steak.
• Indian simmer sauce can give meatballs a totally new kick.
• Stone fruit pits can proffer tasty almond-like flavor to dishes, but be cautious to avoid cyanide issues!
• Recipes: Strawberry-Rhubarb Jam With Ginger and Cardamom, Fresh Fruit Custard Tart, Garlicky Grilled Chicken and Cabbage With White Barbecue Sauce, Pasta Neapolitan
  

Filed under: In Sixty Seconds

by Monika Bartyzel, Posted Jun 8th 2009 @ 12:00PM

• Strawberries are ripe for more than just whipped cream: They work well with lots of dairy like mascarpone, fresh ricotta and sour cream.
• Baco Noir "Southern Oregon" is one of the state's best reds, and Nebbiolo d'Alba "Briccola" is an steal for an Italian red at $22.95.
• Lucini Gran Riserva Balsamico wins a taste test to determine a good and proper balsamic vinegar.
  
• Cutting through the confusion, the Oregonian explains the terminology behind the different varieties of cream that clutter grocery shelves.
• A recipe for Smoked Salmon Hash, which was once a breakfast favorite at Portland's Heathman Restaurant.
  
• Instead of throwing your rhubarb in a pie, stir it into a chutney.
• Fresh market fungi are perfect for crepes.
  
• Small Bites nibbles on everything from Danny Meyer's new cocktail book "Mix Shake Stir" to the phenomenon of "pine mouth."

Filed under: In Sixty Seconds

by Monika Bartyzel, Posted May 4th 2009 @ 12:00PM

• Re-thinking greens and ending the reign of bad salads.
• Battling back against tight wallets and the ramen stronghold, OSU opens a student-run food bank.
• Cinco de Mayo recipes such as Goat Cheese and Poblano Pepita Pesto Quesadillas.
• A look at Chef Gabriel Rucker and Le Pigeon plus his recipes for Cured Bay Scallop Salad and Pan-Seared Pork Chops.
• A mango by any other name is not the same -- deets on the Tommy Atkins variety.
• Pure, clear wines: Pierre Sparr Pinot Blanc Reserve "Alsace" 2007 and Chianti Rufina 2007, Selvapiana.
• Holding back on the cream and cheese for a lighter Springtime Spaghetti Carbonara.
• Recipe: Pea and Mint Risotto
• Reader Cookbook Reviews: "Kneadlessly Simple," "Modern Spice" and great recipes with hard-to-find ingredients for "Bottega Favorita."
• Turning rosti potatoes into an eggy dinner salad.

Filed under: In Sixty Seconds