"oregonian" news and stories

It looks like the populist fever that's been sweeping through American politics this season has hit the food world -- in Portland, Oregon, of all places.Food lovers have been flocking to Portland for years; the place is a culinary mecca and practically synonymous with the whole ethos of sustainability ("organic," "locally grown") that's swept through American cooking over the past decade. To criticize someone for being a "foodie" in Portland is like talking smack about steaks in Texas.

But one local writer lambasted foodie-culture in a piece that introduced last week's "Non-Foodies Food Guide" in the Orgeonian, the city's major daily paper. "I am not a foodie," writes Lee Williams. "To me, food is what you eat, not what you pray to. Call them gourmands, connoisseurs, picky eaters, or just plain old snobs. Foodies blog, write and chat about pet restaurants, trends and chefs. They leave little room on their plates or in their hearts for fast food, family dining and the untrendy. And they can be pretty mean to some places we love."

• Contemplating Easter dinner without traditional ham: The Oregonian's FOODday does it with a roasted leg of pork (aka "fresh ham").

• A versatile dough says hello and shows off its abilities as the base for orange cardamom rolls, bread and pizza.

• How do you solve a problem like too much stale bread? Panade ... a casserole made almost of those bread crumbs.

• And if you're fretting about what to make for dinner this week, FOODday offers recipes for chili-corn bread pie, ham tetrazzini and one-pot Moroccan chicken and couscous.

• Have you ever found yourself in the grocery store, staring at all the bottles of olive oil, trying to determine which will give you the most flavor for your buck? The FoodDay staff sampled their way through 15 different varieties, in the hopes of finding the best of the lot.
• The Slow Food Movement is descending from its lofty perch to lobby in support of farm workers.
• For those of you lucky enough to live in the Rogue Valley, make sure to head to the Rogue Creamery this Saturday for the 5th annual Oregon Cheese Festival.
• Corn chowder made with Green Giant's 'Mexicorn,' shredded chicken and cumin is a quick, satisfying dinner.
• Confused by wine availability? Click here to learn more about wine's three-tiered distribution system.
• Tis the season for corned beef! Check your local grocery store for great deals and consider baking your beef instead of boiling it.
• Ivy Manning's three-cheese pizza with kale is a meatless meal that won't leave anyone hungry.

• FoodDay editors collaborated to come up with their favorite recipes from throughout 2008. They divided them into four classes: The best new twists, lightning fast, fresh and vibrant and the hall of famer (Sharon's Flaky Buttermilk Biscuits).
  
• While it wasn't a favorite of the editors, Chicken Paprikash was the readers' favorite FoodDay recipe from the past year.
• How to make moist turkey burgers while still keeping them healthful and delicious.
• Transform a salad into a full meal with the addition of sauteed chanterelle mushrooms and poached eggs.
• More staff favorite recipes (Lima Beans with Bacon sounds like a winner to me!).
• Fair trade wines are beginning to show up on the market in larger numbers, much to the delight of consumers.
• If real champagne is beyond your budget this New Year, there's a huge field of more affordable bubblies to consider.
• Need a way to use up leftover ham from Christmas dinner? Here's a recipe for Ham Tetrazzini and it's far better than the stuff you remember from you school cafeteria.

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• The FoodDay tests a variety of cooking chocolates, to determine whether the high priced ones are really the best.
• Take acorn squash beyond the traditional roasted with butter and maple syrup treatment. Try this Acorn Squash, Sage and Portobello Mushroom Penne.
  
• A trip to Bob's Red Mill Whole Grain Store in Milwaukie reveals far more than just grains. Try some of these whole grain recipes: Quinoa With Saffron, Spinach and Apples, Rosemary and Cheddar Multi-grain Crackers and Red Wine Braised Cranberry Beans With Smoked Pork.
  
• The holidays are a good time to hoist a pint. Check out this guide to seasonal brew fests.
• With lots of nutrients, it's time to give turnips a chance.
• An easy preparation for mussels lets their natural flavors shine.
• Tips for keeping your cookies in good shape for gifting and shipping.
• An assortment of tasty Trader Joe wines for under $10 a bottle (oh how I wish the Philadelphia liquor stores were allowed to sell beer and wine).
• Mexico meets Italy with this enchilada dish.