Dishing Up® Oregon 145 Recipes That Celebrate Farm-to-Table Flavors

by Gartland, Ashley; Valls, John

• ISBN13: 9781603425667
• ISBN10: 1603425667
• Format: Paperback
• Copyright: 2011-10-05
• Publisher: Storey Publishing, LLC

Summary

Oregon, a mecca for food enthusiasts, has been called '¬Sa standout state for wine, beer, food, and design'¬ by Food and Wine magazine. Dishing Up Oregon, a collection of 150 recipes, many contributed by chefs, innkeepers, farmers, and other food producers from around the state, celebrates the rich diversity of Oregon'¬"s cuisine, along with the people who grow and create the food. From farm-fresh vegetables to orchard fruits and berries, milk and cheese, seafood, wild game, wine and beer, coffee and baked goods, Oregon'¬"s food scene is enjoyed by over 24 million visitors annually, as well as the year-round population, which cares strongly about the quality and origins of its food. Drawing from many of the state'¬"s most popular food sources and destinations, author Ashley Gartland has included recipes for dishes for every meal and every course, including Chanterelle Rillettes, Asparagus Vichyssoise, Grilled Oregonzola Figs, Cuvee'¬"s Coveted Crab Juniper, Flank Steak with Sorrel Salsa Verde, Duck Confit and Butternut Squash Risotto, Blackberry Bread Pudding, and Rustic Pear Galette. In addition to the tantalizing recipes, Dishing Up Oregon provides a visual tour of Oregon'¬"s food and drink scene, with beautiful photography of farms, inns, vineyards, and more. Profiles of the people behind these enterprises, along with suggested itineraries for food lovers traveling the state, make this book an engaging read and a useful travel tool as well as a must-have kitchen companion.

Author Biography

Ashley Gartland is a freelance food writer whose work has appeared in MIX, Saveur and Tasting Table. Oregon's culinary scene stole her heart in 2006 and prompted a move to Portland, where she now lives with her husband and daughter. Read more about Ashley at www.ashleygartland.com.

Table of Contents

Acknowledgements
Foreword by Vitaly Paley
Introduction

Chapter 1: Seasonal Vegetables from Field and Forest
Chapter 2: Savory Celebrations of Seasonal Fruits
Chapter 3: Outstanding Artisan Cheese and Dairy Products
Chapter 4: A World beyond Clam Chowder
Chapter 5: Hearty Fare from Grass-Fed Lamb to Wild Game
Chapter 6: Cooking with Oregon's Bottled Bounty
Chapter 7: Sweet Treats from Fruit to Nuts

Recipe Contributors and Suppliers
Recipes by Category
Index