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Grapes, Rum and Crepes - The Oregonian in 60 Seconds

Posted Sep 21st 2009 12:00PM by Monika Bartyzel
Filed under: In Sixty Seconds

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.

Cheese, Condiments and Chops - The Oregonian in 60 Seconds

Posted Aug 17th 2009 12:00PM by Monika Bartyzel
Filed under: In Sixty Seconds

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.

Markets, Pickled Eggs and Meatballs - The Oregonian in 60 Seconds

Posted Jul 13th 2009 12:00PM by Monika Bartyzel
Filed under: In Sixty Seconds

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

The Wonderful Reds of Strawberries, Wines and Rhubarb - The Oregonian in 60 Seconds

Posted Jun 8th 2009 12:00PM by Monika Bartyzel
Filed under: In Sixty Seconds

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."

Potatoes, Pepito and Le Pigeon - The Oregonian in 60 Seconds

Posted May 4th 2009 12:00PM by Monika Bartyzel
Filed under: In Sixty Seconds

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.

Dumplings, Stumptown Coffee and Alfredo Sauce - The Oregonian in 60 Seconds

Posted Mar 3rd 2009 6:01PM by Marisa McClellan
Filed under: In Sixty Seconds

There's nothing like a good dumpling to warm you up in winter. Here are a few to try: Spinach and Ricotta Dumplings With Roasted Garlic Cream, Austrian Bacon and Chive Bread Dumplings and Chicken and Parsley Dumplings.
Portland's Stumptown coffee is heading east, to open a roasting facility in Brooklyn.
We are firmly in the midst of citrus season and lemons are the star attraction in many a grocery store display.
Make yourself a more virtuous steak sandwich by using lean beef and omitting the cheese.
Need help picking out a wine? Check out those tech sheets on the counter.
Wine classes, apple juice for memory and a contest from Green and Black's chocolate are all In the Mix this week.
Want a foreign experience without leaving home? Check out this recipe for Moroccan Spinach and Garbanzo Soup.
For a quick weeknight dinner, spice up a grocery store tub of Alfredo Sauce with extra veggies and a couple chicken sausages.

Grass-Fed Beef and Gluten-Free Cheese Puffs - The Oregonian in 60 Seconds

Posted Feb 17th 2009 8:31PM by Marisa McClellan
Filed under: Feast Your Eyes

Want to eat the healthiest beef but confused about your options. The FoodDay runs down the difference between all the different possibilities.
Need to check to see if the food item in your pantry is part of the peanut recall? You can search by brand name, UPC code or description here.
The Oro Blanco is a cross between a grapefruit and a pomelo and had a sweet, dense flesh.
Keep your wedding budget in check with these helpful tipple tips.
This week, there's lots of festivals, pork and sustainable agriculture In The Mix.
Gluten-free cheese puffs are made from tapioca flour and are baked up in mini muffin tins for a good crunch.
Transform leftover salmon with the addition peas, pasta and goat cheese.
The On Time/Under Budget column this week features two dishes made out of a single cut of pork.
Need to shake off the mid-winter blues? Give your a taste buds a wake-up call with these spicy corn cakes.

Coconut and Peanut Recalls - The Oregonian in 60 Seconds

Posted Feb 3rd 2009 7:00PM by Marisa McClellan
Filed under: In Sixty Seconds

Trick out your Valentine's Day desserts with a hint of coconut. Recommended recipes include Coconut Cheesecake, Lemon Coconut Tapioca Pudding, Coconut Chocolate Pudding and Coconut Poundcake.
A useful search tool that scours the peanut butter recall list, letting you check on the status of your pantry items.
Information on the various kinds of dried, flaked and shredded coconut meat you can get.
"Moldy" sandwich baggies, cooking classes galore and vitamin D are all in the mix this week.
Pete Peterson spotlights the Nagami Kumquat this week, and recommends it for its floral, tart flavor.
Annette Stadelman is trying to refresh the image of Australian wine brands, so that people think of more than just shiraz.
Potato boats are a fun take on the twice-baked potato and will have kids cleaning their plates.
Cook up some seasoned lamb meatballs for a quick Mediterranean dinner that will please everyone.
This week in the On Time/Under Budget column, you'll find Kielbasa With Smothered Cabbage and Mashed Potatoes.

Pantry Tips and Red Onions - The Oregonian in 60 Seconds

Posted Jan 27th 2009 8:07PM by Marisa McClellan
Filed under: In Sixty Seconds

Clean out your pantry and get it usefully restocked with these helpful tips (it makes me think I need to do some purging). Here are some of the evening meals a well-equipped pantry can provide: Sesame Noodles, Yellow Dal, Rice With Eggs and Cheese, Whole-Wheat Pasta With Lentils Greens and Carrots and Brown Rice With Mustard Greens Garlic and Ginger.
The FoodDay staff say that clear storage containers are best for pantries. Here are some of their favorites.
Apparently, people are skipping the coffee shop and making their morning latte at home, leading to increased sales for coffeemakers and espresso machines.
Redeem popcorn by making it on the stove and adding some modern flavors.
Everything you need to know about the versatile red onion.
The best, most affordable Oregon pinot noir isn't actually from Oregon at all!
Turn your sandwich into a tartine and dinner is served.
Check out this tasty-looking spinach and cheese lasagna that uses frozen ravioli in place of lasagna noodles. Genius!
FoodDay launches a column called On Time/Under Budget that allows people to get dinner on the table quickly while keeping the cost per serving under $2.50.
For dinner tonight, make Macaroni and Cheese with Tomatoes!

Oregon Chefs Fight Hunger - The Oregonian in 60 Seconds

Posted Jan 20th 2009 7:05PM by Marisa McClellan
Filed under: In Sixty Seconds

homemade granola from the Oregonian FoodDay

Oregon chefs are trying to fight hunger by teaching low income residents ways to stretch a buck into a tasty meal. Featured recipes include Baked Flaked Chicken, Tortilla Casserole With Simple Black Bean Salsa, Simple Black Bean Salsa and Oatmeal-Peanut Butter Cookies.
Save yourself some money by cutting up a whole chicken instead of buying it precut. Included is a helpful video.
Skip the boxed breakfast cereals and make a batch of granola instead.
Exploring wines from the heel of the boot of Italy.
Wild rice is a satisfying and nutty food to incorporate into your cooking. Try Chunky Wild Rice Soup With Smoked Sausage and Vegetables.
In The Mix is filled with beer tours for Valentine's Day, more grocery store shrinkage and a program designed to preserve the memories of World War II kitchens.
Use barley in your next batch of risotto instead of rice for a fiber-rich, creamy dish.
Sour Seville Oranges lend complexity and piquancy to marmalades and vinaigrettes.
Turn enchiladas into a weeknight dinner with the addition of store bought chili and sauce.

Virtual Meals and Hearty Meatballs - The Oregonian in 60 Seconds

Posted Jan 13th 2009 8:06PM by Marisa McClellan
Filed under: In Sixty Seconds

Want to cook without making a mess? Try whipping up a virtual meal with the help of these video games.
Make your meat budget go further with meatballs. Try Lamb Kofta with Tomato-Yogurt Curry, Veal Meatballs With Marinara-Gorgonzola Sauce, Toro Bravo Meatballs, Lamb Meatballs With Mint and White Bean Ragout or The Country Cat's Stuffed Lamb Meatballs.
More helpful tips from the FoodDay staff that they learned in 2008.
FoodDay is looking for your lunch tips, from the items you crave to the ways in which you transport it to and fro. They'll be featuring the best ideas, so get creative.
Most cucumbers available this time of year are tough and seedy, so it's the perfect time to check out English cucumbers (if you aren't already a fan!).
Want to learn how to squirrel away the fruits of your gardening, u-pick and foraging? Preserve (Portland's food preservation school) is offering a nine-class series on Householding.
Want to eat virtuously but have your food still taste good? Try multi-grain pastas.
Transform a box of roasted red pepper and tomato soup into a pleasing meal with the help of a rotisserie chicken.
Fit for Dinner helps readers stick to their New Year's resolutions by offering healthy and filling recipes. This week, try their Winter Vegetable Stew With Maple-Glazed Tofu.

The FoodDay's Favorite Things - The Oregonian in 60 Seconds

Posted Jan 6th 2009 6:57PM by Marisa McClellan
Filed under: In Sixty Seconds

Much like Oprah's favorite things, the FoodDay staff has made a list of the 100 foodie things they love.
The list of cupboard favorites includes Maldon Sea Salt, the grated ginger in a jar from Trader Joe's and micro-canned albacore tuna.
Need advice on what kitchen gadgets and utensils are worth the money? Check out this list, which includes If You Care baking cups, Staub roasting pans and simple glass spice jars.
Need something to read, watch or click? How about King Corn, the Portland hamburger blog and the iconic Joy of Cooking?
Favorites from local farmers include sweet red peppers from Gathering Together Farm, Freddy Guys Hazelnuts and Pink Pearl apples.
When they're not cooking up a storm, the FoodDay folks enjoy getting out for the apple pancake at the Original Pancake House, chipped beef on toast at Industrial Cafe and Carmen's tortilla chips (made in Eugene, OR).
They're raising their glasses to the recent proliferation of delicious roses, Campari with a little grapefruit juice and seltzer, Oregon pinot blanc and the Caldera IPA in a can.
Included on the list of random favorites are berry picking (one of my favorites as well), rosemary focaccia and the annual Holy Trinity Greek festival.
They like to visit the Food Works' Sauvie Island farm, the Bread & Ink Cafe and the Blackbird Wineshop.
Resolve to be a better wine drinker in 2009.

Best of 2008 and Sparkling Wines for NYE - The Oregonian in 60 Seconds

Posted Dec 30th 2008 4:01PM by Marisa McClellan
Filed under: In Sixty Seconds

roast chicken thighs with tomatoes and onions

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.

Christmas Breakfast and Polenta Pizza - The Oregonian in 60 Seconds

Posted Dec 23rd 2008 7:01PM by Marisa McClellan
Filed under: In Sixty Seconds

Shake up your holiday breakfast routine with one of these Mexican-inspired egg dishes.
Portland continues to be in the midst of a major winter storm and Leslie Cole thinks it's the perfect time to channel your inner pioneer by making butter.
Brush up on your egg skills prior to Christmas morning, so that you'll be able to turn out breakfast like a champ.
Bake up spiced quick breads in cans for a quirky and charming touch.
Winemakers lend a hand to one another as well as to an assortment of charities.
For the gluten-free folks, a party shouldn't mean a potential minefield of snacks. Bring your own to ensure snacking safety.
Honeybells are a more elegant (and more expensive) variety of the mineola.
"Fast" food that won't make you regret dinner an hour later.
Use instant dried polenta in place of standard pizza dough for a chewy crust.
Roasting beef or a turkey on Christmas? Here are roasting charts that will guide you through the process.

Chocolate Desserts and your Holiday Table - The Oregonian in 60 Seconds

Posted Dec 16th 2008 4:59PM by Marisa McClellan
Filed under: In Sixty Seconds

While there are some vocal naysayers in the crowd, just about everyone out there enjoys a bite of chocolate now and then. Think about ending Christmas dinner with a chocolate dessert instead of the typical pies and tarts.
Planning a slightly more modest holiday meal this year? You don't have to skimp on flavor when you're keeping the bottom line in mind.
You can still serve beef on Christmas, just opt for the less expensive cuts and braise it into tender submission.
Make a quick dinner with pan-seared sea scallops.
Give the gift of a wine club membership that's a cut above the pack.
The yellow sweet potato has more vitamins than winter squash and a brilliantly-hued interior.
Give the gift of a cheese club membership and make Christmas (or Hanukkah) last all year round.
Szechuan peppercorns add a citrusy hint along with their heat.
Cincinnati chili breaks all the familiar chili rules and still manages to be tasty, popular stuff.

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Grapes, Rum and Crepes - The Oregonian in 60 Seconds

Cheese, Condiments and Chops - The Oregonian in 60 Seconds

Markets, Pickled Eggs and Meatballs - The Oregonian in 60 Seconds

The Wonderful Reds of Strawberries, Wines and Rhubarb - The Oregonian in 60 Seconds

Potatoes, Pepito and Le Pigeon - The Oregonian in 60 Seconds

Dumplings, Stumptown Coffee and Alfredo Sauce - The Oregonian in 60 Seconds

Grass-Fed Beef and Gluten-Free Cheese Puffs - The Oregonian in 60 Seconds

Coconut and Peanut Recalls - The Oregonian in 60 Seconds

Pantry Tips and Red Onions - The Oregonian in 60 Seconds

Oregon Chefs Fight Hunger - The Oregonian in 60 Seconds

Virtual Meals and Hearty Meatballs - The Oregonian in 60 Seconds

The FoodDay's Favorite Things - The Oregonian in 60 Seconds

Best of 2008 and Sparkling Wines for NYE - The Oregonian in 60 Seconds

Christmas Breakfast and Polenta Pizza - The Oregonian in 60 Seconds

Chocolate Desserts and your Holiday Table - The Oregonian in 60 Seconds

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