Culinary Marriages

There are some pairings in the food world that are meant to be. The individual players are good on their own, but when joined together- they are a match made in heaven. When you think about one, you can’t help but picture the other. Peanut butter and jelly. Bagels and cream cheese. Basil and tomatoes. Bread and butter. Pears and blue cheese. Melon and prosciutto. Many of these parings are seasonal; the items share a growing season or geographical relationship (like basil and tomatoes).
Summer is a good time to see this relationship in action, because many of these items find their way onto summer menus. Berries are everywhere in Oregon in the summertime (which is delightful!). Of all of the perfect culinary marriages, Berries and Cream are partners for life. One of the best ways to eat berries (other than right off the bush) is topped with fresh whipped cream. The old English dish called a Fool was simple fruit in whipped cream. It often consists of some sort of berry puree folded into the whipped cream. I use more than one type of berry, and make a more rustic type of fool, with the berries whole or sliced for more texture.

If you like making dessert as much as I do, join us for one of our upcoming dessert classes. Wednesday, July 23, Robert Parks, Chef instructor at OCI, will teach you all you need to know to make stunning summer desserts. You'll get to try Fresh Fruit Tarts, Oregon Berry Short Cake, Frozen Raspberry Soufflé, Tuile Cups, and Gelato. on Thursday July 31, Chef Parks will be back to teach a hands on class- The Art of the Plated Dessert. You'll get to make a cake, and eat it too. :-)

-Josie


Oregon Berry Fool

A month of treats

July is National Ice Cream month- and National Blueberry month. Those are two of my favorite foods, so I’ll take any excuse to indulge. (Especially if I can indulge in them together). There’s nothing like fresh berry ice cream, or ice cream topped with berries as a quick dessert on a hot day. Ice cream is super easy to make, especially because the ice cream machines do all the work. Essentially, you just have to stir the ingredients together, pour into the ice cream machine, and press “go”. The 1.5 quart Ice Cream Maker by Cuisinart is the best kitchen accessory for summer (but of course you can use it year round). It even comes with an extra freezer bowl, so you can make more than one flavor at a time. The blueberry compote is equally easy to make, and very versatile. Use it on pound cake, or layer it with greek yogurt and toasted almonds as a quick treat.

-Josie

Blueberry Ice Cream

Blueberry Compote

The Dog Days of Summer

As a chef, I’m not afraid of the “heat of the kitchen.” In fact, I think it’s fun to stand on the line, no matter how hot it is. (Although there have been some days, especially in August in Napa, that the humidity and rising temperatures were close to changing my mind on that).
Once June ended, the sun finally arrived. Summer, and high temperatures, seem to be here to stay. While that means more picnics, longer walks outside, enjoying the summer weather, it also means that cooking sounds less and less appealing. The idea of standing in front of a stove in preparation for a dinner party pales in comparison to say, ordering out, or not having a dinner at all. (Ice cream for dinner anyone?)
But there is another option. You can still be a fantastic host, throw a party to remember, and eat really well. And you don’t even have to give up a day of play in the sun for hours of work in the kitchen. Entertaining expert Ken Hoyt knows how to stay cool, and eat well too. He suggests preparing a menu early in the day, before the sun heats up the kitchen. You can cook in the morning, chill the beautiful food, and spend the day outside. When it’s time to party, set up a buffet, lay out the food, and watch your guests revel in the delicious bounty set before them. You don’t even have to break a sweat.
His class will be held Friday, August 15th, at 6:30 PM. Mark it on your calendars, call your friends, and schedule a dinner party for the following Friday. Don’t wait to entertain; once you’re armed with the information and recipes from Ken, you can pull off a show stopping dinner in no time.
-Josie

Kitchen Days in the Mediterranean

Sundays are my kitchen day. Weekdays are usually too busy to spend any significant time recipe testing or perusing cookbooks. Trips to the Farmer’s Market (happily) take up most Saturdays, and lately, my Saturday afternoons are full of berry hunting. But Sundays…. I love nothing more than reading cookbooks, nibbling on the previous day’s purchases and deciding what to cook for dinner.
Last Sunday, I picked up “Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings “, a new book by Joyce Goldstein. I was instantly transported to the Mediterranean by the delicious sounding recipes, vivid photos, and approachable style. Even better, ideas for dinner started popping into my head. Ideas like Tuna Nicoise Salad with Anchovy Garlic Vinaigrette, or Couscous Salad with Preserved Lemon, or Turkish Chicken Salad with Creamy Tahini-Walnut Dressing or Tarragon Cream dressing… all flavorful, interesting dishes that wouldn’t require me to spend the remainder of the day by the stove (which meant more time reading and exploring the Mediterranean from the patio).
Luckily, Joyce is coming to In Good Taste to teach two classes. On August 5th at 6:30 PM and August 6th at 6:30 PM, she will be sharing secrets and recipes from her book and preparing two different, but equally delightful, menus. If reading the above hasn’t made your mouth water, imagine Roasted Eggplant Salad with Charmoula Dressing, or Paella Salad with Shrimp. Spend the evening in the Mediterranean, and enjoy a meal with Joyce Goldstein. It’s the perfect summer escape.
-Josie

Zucchini is here to stay

It’s zucchini season! A friend told me recently, “You can always pick out people who don’t have any friends. They’re the ones at the store buying zucchini.” (I wonder if that applies to buying them at the farmer’s market too….)
On Sunday, the farmer’s market stands were overflowing; zucchini and summer squash in every color and variety and size. I’ve never been overwhelmed by zucchini, because it’s so versatile. It can go in so many recipes, from simple sautés, to salads to pasta and more. Our recipe archive has five tasty recipes to choose from: Zucchini with Pancetta and Tomatoes, Roasted Squash Galette, Zucchini Gratin, Ratatouille, and simple Grilled Summer Squash.
Lately, I’ve been sautéing zucchini with a little bit of butter and garlic, and tossing with pasta, cream and lemon zest. That's about as simple as it gets- you can sauté the vegetables while the pasta cooks, then just toss the pasta with the cream and stir in the zucchini and lemon zest. Top it all generously with coarse ground pepper and grated Parmesan. You can embellish it with what you have available- leftover cooked chicken and fresh herbs would be great additions.

If you’re looking for more ideas to use up the summer’s bounty, Chef Dan Brophy shares the joys and secrets of the Oregon farmer's markets. You'll prepare menu items using the freshest ingredients from the market. At least one of the courses will be impulsively planned by the chef during a shopping trip to the market earlier in the day. And this month, zucchini just might be on the menu.
The Farmer’s Market III class will be held Wednesday, August 20 at 6:00 PM. And, to highlight the September’s farmer’s market, the Farmer’s Market IV class will be held Wednesday, September 10 at 6:00 PM.
-Josie

Picnic Paninis

After playing the garden this morning, I was ready for a quick lunch that would require very little effort. Preferably one I could eat on the deck. Going through a garden “inventory” yielded a bunch of fresh herbs, some small tomatoes, and some endive.

Since there was fresh mozzarella in the refrigerator ( a staple I’m never without), olive oil in the cupboard and good bread on the counter, I was set to make my favorite version of a grilled cheese; it’s like a caprese salad in sandwich form. The best part is that I had an excuse to fire up my new kitchen toy- a non-stick panini press from Le Creuset. It’s really easy to clean, versatile, and doesn’t require me to stand on the deck at the grill just for a simple lunch.

You can vary the ingredients to whatever you have on hand. As my friend would say, “paninis are a wonderful way to express your inner sandwich artist”. I layer bread with pieces of tomato (roasted peppers work well too), various sliced cheeses, ribbons of basil or other herbs, a sprinkle of fleur de sel and a drizzle of olive oil. That’s about all it takes (and it’s very portable and picnic- worthy). A nice salad of endive with olive oil and lemon juice made a great accompaniment. I just needed some iced tea and I had a perfect picnic to enjoy on the deck!
-Josie

Bastille Day

In honor of Bastille day, we celebrated a day early in grand style with a traditional French pastry class. What a delicious way to toast a holiday- flaky, buttery pastry crusts, filled with a wide variety of fillings- it was hard to choose a favorite.
If you’re looking for more ways to celebrate France’s National holiday, join us August 12th and 13th for two classes with Susan Hermann Loomis. Susan, who has lived in France for more than ten years, operates On Rue Tatin, a cultural and culinary cooking program, from her 15th century home in Louviers, France, where she lives with her family. August 12th features a medley of classic dishes from the French countryside. On August 13th, Hangar Steak with Horseradish and Walnuts and Potatoes with Foie Gras will star in a delightful menu from Paris. Her classes present the perfect opportunity for a summer getaway, without having to step foot on a plane.
You won’t want to miss this chance to savor a classic French cooking experience.
-Josie

Perfect Summer Pairings

The last of the amazing farmer’s market beefsteak tomatoes were the star of dinner last night. It’s amazing how different fresh garden tomatoes are from store-bought tomatoes; these were juicy and firm at the same time, and tasted and smelled just like a tomato should. Because they were so good alone, they needed almost nothing. The perfect pairing of summer flavors is the classic caprese salad.
Slice tomatoes, layer them with wads of fragrant basil from the garden, add chunks of fresh mozzarella, sprinkle with fleur de sel, and drizzle with olive oil. That's it.
I like the Olivar de la Luna olive oil; it’s made from high quality Spanish olives, and has a fruity flavor of green grass, apples and almonds. With the smooth texture and long finish, it is the perfect oil for drizzling or dipping. You’ll definitely want a loaf of artisan bread to soak up all of those wonderful flavors. Isn’t summer great?

-Josie

The danger of the farmer’s market……

...is that I can never say “no.”
A recent trip to the farmer’s market was proved to be an (failed) exercise in restraint- there was so much that I wanted, no needed, that it was hard not to buy more than I could use. Under the bright blue skies and warm sunshine, everything looked amazing; there were giant piles of bulbous onions, heaps of fresh greens, mounds of new potatoes, berries of every type in every direction, shiny red cherries, tangy yellow cherries, carrots, herbs, flowers….
I finally settled on a pound of beautiful, bright cherries that proved to be as juicy and sweet as they looked. But then I saw the strawberries- delicate little Hood berries that I couldn’t resist. So we picked up a flat of those as well. And some blueberries. And new potatoes. And on the way out of the market, we passed the biggest, brightest, Beefsteak tomatoes I’ve ever seen. Those went into our (overstuffed) bag too. When I finally did arrive home, laden with wonderful, colorful farm delights, I was almost overwhelmed. Our groceries filled the refrigerator and counter, crowding out anything that was there already. (Somehow, I knew this would happen). It seems to be a tradition for me; I can’t resist the temptation of fresh, local, and organic produce. And the only thing I can do about it is to head to the kitchen and start cooking. The best part about summer’s bounty is that it needs very few additions. The cherries were gone in just a few days- they're the perfect snack on a warm day. In a classic ending for our family supper, the strawberries became shortcake; sweet cream scones, warmed and halved, topped with sliced berries and vanilla whipped cream. In just a few days, we had worked our way through almost everything from the market, and our fingers were happily stained pink to prove it.

For more ideas about cooking with farmer’s market bounty, join us at In Good Taste this month. At 6:30 PM on July 18, Ken Hoyt will be teaching “Summertime Revels.” His menu is packed with flavor and creative ideas. Or, sign up for our third farmer’s market class, Hands on Oregon Farmers Market III, will be held at 6:00 PM on August 20th. The Farmer's Market Class series has been a lot of fun and a great way to explore the bounty of Portland's produce.
Hope to see you there!
-Josie

4th of July

Even though it isn’t accompanied by presents and a cake, the 4th of July was always my favorite holiday when I was growing up. I loved the fireworks and energy, and I felt grown-up staying up so late. Now, I look forward to the 4th of July just as much, but for different reasons; I like to be outside, enjoying the weather and my friends, and I like the food that comes with summer barbecues.

This year, we’re going to be “fancy.” To start, there will be grilled Bacon Wrapped Shrimp, made with bacon that I cured and smoked myself. Then, a simple, colorful, crunchy salad with crisp romaine lettuce, creamy blue cheese dressing, sliced tomatoes, and red onions. For our main course, local beef and Tillamook cheese will form the classic cheeseburger, but a topping of caramelized Walla Walla onions will steal the show. Finally, hand-made Chocolate Ice Cream Sandwiches for dessert. (That’s what I’m really looking forward to!).

Enjoy, and have a happy 4th of July!
-Josie

Chocolate Ice Cream Sandwiches