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Stumptown Savoury feature traditional recipes interspersed with improvisational and artisanal cooking techniques and descriptions.
This is one of those multiple-step recipes that I really hate to post, but it’s just too good not to. Tomato Chutney 1 orange pepper (capsicum) roasted, peeled, seeded, and chopped 1 Walla Walla sweet onion (or other sweet onion) chopped and c (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)
Over the past year I’ve seen a lot of posts about macarons filled with spectacular and stylish photographs and gushy praise for the cookies. I assumed that any cookie with stores dedicated to it and books written about it must be at least as (read full article)
Spanikopita, sometimes called spinach pie, is a classic, easy dish. It can be made with fresh spinach or frozen, with feta or your preferred cheese, with or without eggs, and with butter or olive oil. It can be served warm, cold, or room temperatu (read full article)
When I first learned to make chocolate truffles thirty years ago I didn’t know I was learning the recipe originally conceived, or at least credited to, Fernand Point (1897-1955), one of the greatest French chefs. He trained or mentored such gi (read full article)
One of the more interesting Chinese cuisines is medicinal foods, foods that are designed specifically to aid in the correction of health problems while providing a nutritious and tasty meal. If you’d like an excellent introduction, I suggest He (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)
Turn that plate with polenta around and you’ll find pollo alla cacciatora, or chicken cacciatore. It’s really a simple dish to make. The essential ingredients include carrots, onions, and celery, to make a soffritto; tomatoes, either can (read full article)
Haricots vert sautéed in garlic. Sounds easy, and it is: easy to do well; even easier to do poorly. Some simple alterations will make this dish dairy-free, vegetarian, or vegan. First you have to decide whether or not to remove the tails. As you ca (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)
A good pâté is one my favorite things–humble ingredients transformed into a culinary delight. I particularly enjoy a nice mushroom pâté with fresh bread and sweet pickles for breakfast. Another thing I particularly like about pâté when c (read full article)
This is a wonderful winter salad that makes an excellent palate cleanser. It needs a little time for the flavors to meld, so you’ll want to be sure to put it together while you’re waiting for the rest of your meal to finish cooking. Sta (read full article)
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