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Stumptown Savoury feature traditional recipes interspersed with improvisational and artisanal cooking techniques and descriptions.
Now that I have chickens, I’ve been thinking how good Eggs Benedict would taste with hollandaise made using really fresh eggs. Eggs Benedict requires Canadian bacon, of course, which means I needed to refer to Charcuterie by Michael Ruhlman &a (read full article)
If you have extra rosemary in the garden–if you have rosemary there’s always extra–or you want to make jelly but don’t have pectin, this simple jelly will work well for you. I used young, mild rosemary so if you’re usin (read full article)
It’s June already. Time to start putting up the harvest, beginning with herbal jellies. You’ll need some basic equipment to make jellies that you’ll be able to use for other preservation projects. If you don’t already have a (read full article)
I wanted a nice Spring afternoon snack today, and when I spotted some lovely blueberries, I knew that a simple blueberry scone with lemon curd would go really well with a cup of coffee and a healthy dose of lazing about. Fortunately, I had lemon c (read full article)
Opening day of the Portland Farmers Market was a beautiful, warm Spring day. When I came across the Cherry Country booth I thought about how nice it would be to have venison or some other game, then remembered that I have a dinner class coming up (read full article)
I want to make meatloaf, and for me a meatloaf has a bacon wrapping and a ketchup glaze. I could buy the bacon and ketchup, I suppose, but really, where’s the fun in that? Chipotle Ketchup 1 onion, chopped 1½ tablespoons oil from garlic confi (read full article)
Sitting under all that cheese is a simple marinara sauce. By itself it’s an excellent sauce for pasta, polenta, and that Italian-American standby Chicken Parmigiana (or it’s vegetarian/vegan version, Eggplant Parmigiana). It makes a grea (read full article)
Whether you’re serving a nice pâté or are putting together a charcuterie platter, want some crunch in your sandwich or just need a quick burst of flavor, a sweet pickle chip is just right! Michael Ruhlman published a recipe for a delightfull (read full article)
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