Oregon: Organic Food Rules State by Ruth Paget
On the West Coast of the United States, Oregon is a beacon for organic food production. Many of the delicious recipes in Dishing Up Oregon: 145 Recipes that Celebrate Farm-to-Table Flavors by Ashley Gartland, can easily be made throughout the U.S. now that the organic food movement has spread throughout the country.
The following recipes are examples of how flavorful, simple ingredients can make a superlative whole:
-chanterelle rillettes – buttery wild mushroom spread that goes well on mashed Idaho potatoes says the girl who grew up in the Midwestern U.S.
-shaved radish “carpaccio”
-Northwest black truffle butter – this is another item that should go on Idaho mashed potatoes or a steak
-shaved zucchini and basil salad with guajillo chile vinaigrette
-apple-celery root salad
-parsnip-almond soup
-sunchoke and fennel gratin
-raw beet salad with Asian pears and goat cheese
-heirloom carrot bisque
-polenta cakes with goat cheese, cured salmon, and poached eggs
-pan-seared duck breasts on wild rice pancakes
-espresso stout-braised pork shoulder
-flat-iron steaks with apple brandy sauce -molasses ginger stout cake with ginger glaze
-tomatillo-green apple sorbet
The dishes in Dishing Up Oregon: 145 Recipes that Celebrate Farm-to-Table Flavors by Ashley Gartland can be showstoppers at potlucks and hearty meals for family; I recommend it highly.
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
