Synopses & Reviews
Dishing Up Oregon
is a delectable collection of 145 recipes, many contributed by chefs, innkeepers, farmers, and other food producers from around the state, that celebrate the rich diversity of Oregon's cuisine.
From farm-fresh vegetables to orchard fruits and berries, milk and cheese, seafood, wild game, wine and beer, coffee, and baked goods, Oregon's food scene is one of the best in the world. Drawing from many of the state's most popular food sources and destinations, Ashley Gartland has included irresistible recipes for every meal and every course, including Chanterelle Rillettes, Asparagus Vichyssoise, Grilled Oregonzola Figs, Cuvee’s Coveted Crab Juniper, Flank Steak with Sorrel Salsa Verde, Duck Confit and Butternut Squash Risotto, Blackberry Bread Pudding, and Rustic Pear Galette.
Dishing Up Oregon is also a visual tour of Oregon's food and drink scene, with beautiful photography of farms, inns, vineyards, and more. Profiles of the people behind these enterprises, along with suggested itineraries for food lovers traveling the state, make this book an engaging read and a useful travel companion as well as a must-have cookbook.
"A bounty of deliciousness." Diane Morgan, author of Salmon and The Thanksgiving Table
Explore Oregon s varied and exciting food traditions. With delectable dishes that range from Hazelnut-Crusted Salmon with Balsamic Vinaigrette to Blackberry Bread Pudding and Flank Steak with Sorrel Salsa Verde to Rustic Pear Galette, Ashley Gartland covers the entire range of Oregonian cuisine. Profiles of local food producers are paired with stunning photography of Oregon s farms, inns, and vineyards, bringing the state s vibrant food and drink scene to life. Pass the locally sourced cranberry chutney
From the precious morels foraged in early spring to the rich pork from pigs that feast on local hazelnuts, Oregon's finest foods are now yours to enjoy in more than 140 satisfying recipes. Enrich sandwiches and pasta with locally produced cheeses, discover innovative ways to enjoy just-picked fruit in savory salads and side dishes, and find out how your favorite chefs prepare Dungeness crab, albacore tuna, and other native seafood. Oregon's bounty offers something delicious for every plate.
About the Author
Ashley Gartland is a food writer whose articles have appeared in the Oregonian, Sunset, MIX, Southern Oregon Magazine, Edible Portland, and Northwest Palate.
Table of Contents
Foreword by Vitaly Paley
Chapter 1: Seasonal Vegetables from Field and Forest
Chapter 2: Savory Celebrations of Seasonal Fruits
Chapter 3: Outstanding Artisan Cheese and Dairy Products
Chapter 4: A World beyond Clam Chowder
Chapter 5: Hearty Fare from Grass-Fed Lamb to Wild Game
Chapter 6: Cooking with Oregon's Bottled Bounty
Chapter 7: Sweet Treats from Fruit to Nuts
Recipe Contributors and Suppliers
Recipes by Category