Fennel Patties
Julie | June 21, 2010
Wild salmon is served with a thyme beurre blanc and some delicious little patties made from fennel fronds, of all things.
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Better Than a Restaurant?
Julie | June 20, 2010
A discussion of the state of food in Salem, simply baked Copper River salmon topped with sauteed mushrooms, and a luscious potato-turnip gratin.
Mess o’ Greens Revisited
admin | June 18, 2010
A nutty quinoa-rosemary tart crust encloses a colorful, piquant filling of turnip greens. I paired this elegant vegetarian pastry with tangy-sweet barbecue pork, made with homemade sauce and redeemed from a disappointing grilled recipe.
Clandestine
Julie | June 17, 2010
A quick summer pasta dish that can be served hot, cold or room temperature, tossed with peas, zucchini shreds, and a homemade pesto of fennel fronds and mint. A great way to use up those fronds.
Meet Betty
Julie | June 16, 2010
A homey, adaptable dessert made with trashy white bread, fresh fruit and panko breadcrumbs, in fun individual portions. This version uses Oregon strawberries, and garnishes of whipped cream and strawberry-balsamic syrup.
Mess o’ Greens
Julie | June 13, 2010
Don’t toss those greens! An introduction to the care and feeding of turnip greens, as well as a basic recipe for braising them with onion and bacon grease.
Cuban Pork and Beans
Julie | June 12, 2010
Cuban-influenced braised pork combines with black beans in this flavorful, but not spicy, chili. I served it over rice, with super-simple baked corn chips for crunch.
Moghrabieh with Levantine Roast Chicken
Julie | June 11, 2010
I took inspiration from moghrabieh, a pea-sized Lebanese semolina couscous, serving it with a roast chicken rubbed with Levantine spices and basted with lemon juice.
Banana Candy
Julie | June 10, 2010
A general guideline for drying banana slices in the convection oven. One of my son’s favorite snacks.
