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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)
That glistening, dark river of sauce on the ice cream is made with balsamic vinegar. Not just any balsamic, of course, but a Dark Chocolate Balsamic Vinegar from Benessere, an oil and vinegar store in downtown Portland. Coffee and chocolate are an e (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)
A mustard recipe was requested, I’m teaching a class on making Burgers this weekend, and I just happen to have some Guinness and two kinds of mustard seeds sitting around. Let’s make some mustard. It’ll only take two or three days. (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)
Usually I avoid a complicated combination of multiple recipes in one post, but everything except the rub I put on the sirloin was made from scratch in class last Sunday so it certainly can be done in one post. Besides, the people attending the class (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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