Cooking Up A Story

• Pear and Currant Chutney

  « From the episode: Eau De Vie Pear Brandy: A Personal Quest
  
  Allow this chutney to ripen in the refrigerator for up to four weeks; it improves with age.

  Ingredients:

• 1 1/2 cups dried pineapple, chopped
• 1 1/2 cups dried apricots, chopped
• 2 cups dried pears, chopped
• 2 cups dried apples, chopped
• 2 cups dark raisins or dried cranberries
• 1 cup golden raisins
• 1 cup Clear Creek Pear Brandy
• 3 cups all purpose flour
• 2 tsp. baking powder
• 2 tsp. ground cinnamon
• 1 tsp. salt
• 1/2 tsp. ground nutmeg
• 1/2 tsp. allspice
• 1/2 tsp. ground cloves
• 2 cups walnuts
• 1 1/2 cups hazelnuts
• 2 cups pecans
• 4 large eggs, beaten frothy
• 1 3/4 cups brown sugar, firmly packed
• 1 1/4 cups applesauce
• 3/4 cup melted butter, cooled
• 1/2 cup molasses

Instructions:

• Put currants and brandy into a medium saucepan and simmer over medium heat until currants are plump and have absorbed most of the liquor, about 7 minutes
• Add pears, celery, sugar, lemon juice, ginger, and cayenne and stir well.
• Return to a simmer, reduce heat to medium-low, and simmer until pears are very soft and translucent and juices are thick and syrupy, about 1 hour.
• Put chutney into a clean jar with a tight lid; set aside to let cool.
• Cover and refrigerate until ready to serve. Serve at room temperature

Makes 2 1/2—3 cups

Recipe courtesy of Steve McCarthy, Clear Creek Distillery

Instructions:

Serves 6 side salads, 4 substantial salads

Recipe courtesy of Steve McCarthy, Clear Creek Distillery

• Mom’s Potato Salad

  « From the episode: Raised On Grass: Pastured Fed Animals

  Ingredients:

• 3 pounds baking potatoes (6-8)
• 1 pound bacon
• 6 eggs, hard-boiled
• 1 quart mayonnaise (use as needed)
• 4-5 Tablespoons sweet pickle relish
• 3-4 stalks celery, chopped
• Salt and Pepper to taste

Instructions:

• Cut potatoes into chunks and boil until a fork goes through them easily. Drain and set aside to cool.
• Fry bacon until crisp (not burnt!) and drain on paper towels. After cooling, chop into small pieces.
• Coarsely chop hard-boiled egg.
• Add together all the ingredients in a large bowl. Cover and place in the refrigerator. Though you may begin eating as soon as all is blended, it is best the next day, after all flavors have melded together.

Serves 4-6 people.

Recipe courtesy of Mom, aka Louise.

Instructions:

Serves probably 8-9 with 2 chickens and 4-6 using only one chicken especially if the chickens are large

Recipe courtesy of Marilyn Jondle, Abundant Life Farm

• Blueberry Muffins

  « From the episode: Commercial Composting: Why One Restaurant Recycles

  Ingredients:

• 8 cups whole wheat extra fine pastry flour
• 2 cups unbleached white flour
• 2 teaspoons baking soda
• 2 Tablespoons baking powder
• 1 teaspoon salt
• 3 cups sugar
• 4 cups buttermilk
• 2 cups melted butter
• 4 cups whole blueberries

Instructions:

• Combine all dry ingredients & mix together
• Add remaining ingredients and combine with quick deep strokes. Do not over mix.
• Pour into lightly greased muffin tins.
• Bake at 325°F for 18-20 minutes.

Makes 4 dozen.

Recipe courtesy of Kathy Hagberg, owner of the Bijou, Café

Instructions:

This recipe makes enough for a large group of people. If there are any leftover, you can always freeze them.

Recipe courtesy of Kathy Hagberg, owner of the Bijou, Café

• Green Grape Pie

  « From the episode: The Grape Grower
  In this case, “green” means unripe. The original recipe was for mustang grapes, Vitis candicans, a wild grape species native to Texas, but there is no reason this wouldn’t work with other grapes. The resulting pie is something on the order of a gooseberry pie. The grapes don’t have to be seedless, because they are picked before the seeds have had a chance to harden and are still soft and relatively small. The grapes can be picked when they are nearly full size, but still green. Once they begin to show any kind of ripening, the seeds have started to harden and will be noticeable in the pie.

  Ingredients:

• 1 cup (250 g) of grapes
• 1 cup (202 g) of sugar
• enough water to dissolve sugar
• Cook these ingredients together until thickened, then add
• 1 Tablespoon (15 g) of butter.

Instructions:

• Simmer all ingredients until the grape skins are tender. Pour the mixture into a pie shell and bake at 350℉ (175℃), until crust is light brown.

Serves 6-8 people

Recipe courtesy of Lon Rombough, The Grape Grower: A Guide to Organic Viticulture

Instructions:

Serves 6-8 people

Recipe courtesy of Lon Rombough, The Grape Grower: A Guide to Organic Viticulture

• Barley Eggs

  « From the episode: Community Egg Co-op
  This is a good recipe for leftover cooked barley. It’s simple, filling, and tasty. I’m not going to try and measure everything out here. Just use enough barley for each person, a handful of cheese and 1 or 2 eggs per person.

  Ingredients:

• Cooked barley tossed with salt, pepper, and butter

• Swiss cheese, grated, mixed with a little grated parmesan
 Eggs

Instructions:

• Preheat oven to 350 degrees. Mix the barley with most of the cheese (and salt and pepper if you like) and arrange the mixture in a glass baking dish just large enough to hold everything. Top with remaining cheese.

• Make an indentation in the mixture for each egg. Crack each egg into an indentation. Season lightly with salt and pepper.

• Cover tightly and bake at 350 degrees. for 25-30 minutes. Check eggs for doneness at about 20 minutes. When the tops of the whites are set, it’s ready. Serve hot, with coffee or tea and nice crispy bacon.

Notes
 from the Cook:

• To cook barley: Use pearl barley, at a ratio of 1 part barley to 3 parts water. Cook it as you would cook rice. It works fine in a rice cooker but you could do it on the stove top as well. When it’s done and still hot, toss it with salt, pepper, and butter, and maybe a handful of chopped parsley. This makes a nice accompaniment to cooked greens and probably a lot of other things. Try using it in place of brown rice. It keeps well in the fridge and the chickens adore the leftovers.

• Cooked barley is very clumpy and glutinous. It seems to me it would be a good ingredient in croquettes or veggie-burgers, as it would bind together whatever else was in the mixture. To make the barley less glumpy*, try this trick: Before cooking, rinse the grain with water. Drain, and saute in a little oil until the kernels are dry. Then cook as usual. This technique works wonders for brown rice and I’ll bet it would work with barley too, though I’ve yet to try it.
*“Glumpy” = “clumpy” + “glutinous.”

Serves 1-99 people

Recipe courtesy of Holly McGuire, Eastside Egg Cooperative

Instructions for Making the Dough:

Rolling out the Crust:

Filling Ingredients:

Serves 6-8 people

Recipe courtesy of Holly McGuire, Eastside Egg Cooperative

• Ancient Heritage Dairy Pasta Surprise!

  « From the episode: Sheep Cheese: Ancient Heritage Dairy
  This will be very basic, because we try to keep it simple, like most people try to. We start with a 18 oz pkg of pasta, about 1/3 # cheese, 1/2 # meat, 2T tomato sauce, 1 cup chopped nuts, greens just for color contrast and go from there, it’s different every time and that is what is fun. We use what we have and enjoy it and the time spent together. The thing about good ingredients is that you can’t fail. We really eat very simply and I rarely use recipes.

  Ingredients:

• 18 oz package of pasta noodles
• 1/3 pound of cheese: Scio Heritage, Hannah Bridge Heritage or Rosa, you don’t need to use much, to be used as seasoning.
• 1/2 pound of chicken or lamb
• 2 tablespoons of tomato sauce
• 1 cup chopped nuts: hazelnuts, or almonds, or pine nuts
• add fresh seasonal greens: a little for color contrast
The key is using seasonal ingredients, and your imagination! We usually toss in what we have in hand, have fun doing it, and it will always be great!

Directions:

• Grill chicken or lamb meat
• Roast the nuts
• cut up cheese and melt slowly in pan, add a little tomato sauce and pour on pasta
• add chopped greens, season to taste
• Serve with a salad and a light dressing.

Serves 2-4 people

Recipe courtesy of Kathy Obringer, Ancient Heritage Dairy

• Hallelujah Jalapeno Pork with Salsa

  « From the episode: Monastery Mustard

  Ingredients for Pork:

• 6-8 boneless pork chops or small pork roast
• Marinate:
  2 tablespoons brown sugar

  1 tablespoon lime zest

  1 tablespoon minced garlic

  2 tablespoons Hallelujah Jalapeno Monastery Mustard

Ingredients for Salsa:

• 1 - 20oz. can pineapple tidbits

• 3 medium cucumbers / peeled and chopped

• 3 tablespoons fresh mint / minced

• 1 tablespoon brown sugar

• 1 tablespoon Hallelujah Jalapeno Monastery Mustard

• 3 teaspoons grated ginger root

• 1 tablespoon lime juice

Directions for the Pork:

• Mix together all ingredients and spread evenly on all parts of chops or roast.
• Cover and refrigerate 1-5 hours.
• After marinating 1-5 hours, remove meat from marinate and grill chops or bake roast as you usually would. Serve with the salsa and rice.

Directions for the Salsa:

• Mix together all ingredients for the salsa.
• Cover and refrigerate overnight.

Serves 6-8 people

Recipe courtesy of Sister Terry Hall, Monastery Mustard

Directions:

Serves 6-8 people

Recipe courtesy of Sister Terry Hall, Monastery Mustard

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• Farm Pizza

  « From the episode: A New Family Farmer
  For a hardy farm lunch we like to make pizza out of what is currently coming out of the field. The recipe changes throughout the season but see below for some ideas. For the pizza dough we recommend making your own, Joy of Cooking has a good easy recipe. Be sure to bake the dough for 5-10 minutes before putting on the toppings, this will help to keep it from getting soggy with all the veggies.

  Ingredients:

• Spring Season:
  Arugula,
  sweet onions
  Parmesan cheese
  olive oil
• Summer Season:
  Fresh tomato sauce
  ricotta
  Basil pesto
  summer squash
  fresh tomato slices
  Cilantro
  corn
  sweet onion
• Fall Season:
  Winter squash
  rosemary
  Parmesan cheese
  Beets
  kale
  roasted garlic and Fontina

Serves 4-6 people (depending on size of pizza you make!)

Pizza suggestions of Jill Paine of Gaining Ground Farm

Directions:

Serves 4 people

Recipe courtesy of Jill Paine of Gaining Ground Farm

Filling Ingredients:

Directions:

Serves: 4-6 people

Recipe courtesy Linda Dalal Sawaya, author of Alice’s Kitchen (this recipe found on page 143)

Directions:

Serves: 4 people

Recipe courtesy Linda Dalal Sawaya, author of Alice’s Kitchen (this recipe found on page 64)

• Blueberry Muffins

  « From the episode: Freezing Fruit For All Seasons

  Ingredients:

• 2 eggs
• ½ cup of milk
• ¼ cup of canola oil
• 2 cups of flour
• ½ cup of sugar
• ¼ teaspoon of salt
• 1 Tablespoon of baking powder
• 1 ½ cups of blueberries, fresh or frozen

Directions:

Makes 12 muffins

Recipe courtesy of Rebecca

Directions:

Serves 8

Recipe courtesy of Mom

• Small Batch Fresh Strawberry Jam

  « From the episode: Preserving Food And Friendship
  This quickly prepared jam calls for smaller amounts of fruit and sugar. Cooking it in a wide pan speeds up the gelling process, so no pectin is needed. The jam has a soft set, a bright color and a full fruit flavor. It is just right for spooning onto toast or muffins, but may not be stiff enough for a peanut butter sandwich.

  Ingredients:

• 3 cups fresh strawberries, sliced (about 1½ pint baskets or 4 cups whole berries or 1 pound)
• 1 cup sugar
• 2 tablespoons fresh lemon juice
• Option: Add a tablespoon or two of diced candied ginger

Directions:

Makes 1-1/2 cups

Recipe by Marjorie Braker, PRESERVE

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• Honey Sweetened Apple Pie with Lemon Juice

  « From the episode: Call Of The Honeybees

  Ingredients

• 9 “ Pie Plate
• Enough Apple (slices) To Fill 9 “ Plate
• ¼ cup of Lemon Juice
• ½ - ¾ cup of honey
• 1 tbsp minute tapioca
• Ice Cream (Optional)
• vegetable oil

Ingredients: Crust

• 1 ½ lbs of shortening
• 1 tsp salt
• 2 tbsp sugar
• 6 cups flour

Instructions

Fill 9” plate with sliced apples. Add lemon juice and pour over honey. Sprinkle with tapioca. If it is too sour, add ice cream when serving, next time you can add more honey.

Instructions For Making Crust: Mix the above crust ingredients well, then add 1 cup of cold water. May need to refrigerate before rolling.

Makes 4-5 doable crusts, and can be frozen

Recipe courtesy of Lynn Royce

• Egg Enchiladas

  « From the episode: Organic Dairyman- Part 2: The Farmer

  Ingredients

• 12 eggs hard boiled, then grated
• grated cheddar cheese (equal volume as the grated eggs)
• 1 onion, grated (more if desired)
• minced olives
• 1 20 oz can Enchilada Sauce
• 10 large tortilla shells
• vegetable oil

Instructions

Grate boiled eggs, equal amount of cheddar cheese, and onion in a large mixing bowl. Add in minced olives. Mix together with wooden spoon until all ingredients are blended.

Prepare one tortilla at a time. Put a few drops of oil in one large skillet with the stove on medium. Warm both sides of the tortilla shell and then place in another skillet that has a few ounces of the enchilada sauce also on medium. Cover both sides of the tortilla and then move to a baking pan. Take several tablespoons of the egg, cheese, onion, and olive mixture and place in the middle of the tortilla. Roll up the shell and place in the baking pan. Repeat process until all mixture is used up, add in more sauce into the skillet as needed to coat shells. Place each filled shell tightly against each other. Pour any remaining sauce over the enchiladas and place into a 350 degree oven. Bake for 20 to 30 minutes until the cheese is nicely melted. Eat!!!!!

Serves 4-6 people.

Recipe courtesy of Jon Bansen, Double J Jerseys

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• Gourmet Mac & Cheese

  « From the episode: Organic Dairyman- Part 1: A Family Tradition

  Ingredients:

• 2-cups elbow macaroni, cooked al denté in boiling, salted water
• 2 tablespoons olive oil
• 1-cup sliced wild mushrooms, such as Shiitake, Porcini or Chanterelle
• ½ cup chopped sun-dried tomatoes
• 1-cup thin sliced prosciutto ham
• 2-cups Four Cheese Sauce (see below)
• ½ cup bread crumbs
• 1 pound cooked crab (optional)
• Garnish: fresh chives

Ingredients: Four Cheese Sauce

Instructions:

In a small skillet over medium-high heat, lightly sauté mushrooms, sun-dried tomatoes and prosciutto in a small amount of olive oil. Place pasta in an ovenproof casserole dish or individual ramekins, add sautéed items and ingredients for cheese sauce. Blend together. Sprinkle breadcrumbs over top and bake 10-12 minutes in a 350° F oven or until cheese bubbles.

Remove from oven and sprinkle crab over the top. Garnish with fresh chives and serve hot.

Serves 4-6 people.

Recipe courtesy Jack Campbell.

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Ingredients: Meatballs

Ingredients: Dumplings

Ingredients: Rice and Raisins

Instructions: Broth

Instructions: Start by making the beef broth in the morning. In a large pot, brown the beef soup bones and then add 12-16 cups water. Add in the onions, ½ of the chopped carrots, all of the celery (or you may prefer celery root), parsley, and any other vegetable if desired. Salt to taste. Bring to a boil and then simmer for several more hours. Put the broth through a strainer and to this broth add in a few more shakes of parsley flakes or fresh chopped parsley. A half hour before serving the soup add the remainder of the chopped carrots to the hot broth.

Instructions: Meatballs

Combine ingredients for the meatballs, and mix together. Make into balls and drop into pot of boiling water for about five to ten minutes. The meatballs can then be added to the broth or served in a separate bowl.

Instructions: Dumplings

Melt the butter in saucepan, stir in the flour; add boiling water and salt. Stir vigorously till it clumps in the middle of the pan. Let cool and then add three eggs, one at a time, and mix thoroughly. Bring a pot of water to a low boil. The water must be on a low boil or the dumplings will fall apart. Drop dumpling batter into water about two tablespoons at a time. Cooking will take about 5 minutes depending on water temperature. Take one out and cut it in half to check for doneness. Feed to any kid or spouse lingering in the kitchen.

Instructions: Rice and Raisins

Make enough rice for the number of people you are serving. True Danes put raisins in the rice but some may only want plain rice. Raisins should be added to the rice with about five minutes of cook time left.

In our house everyone dishes their own broth that already contains the meatballs and then adds rice and dumpling to their own tastes. If you have leftovers, it will keep in the fridge for 2 days. Otherwise, you can freeze it.

Makes 10-12 portions.

Recipe courtesy of Jon Bansen, of Double J Jerseys

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• Vanilla Bean Panna Cotta with Rhubarb, Lemoncello Compote

  « From the episode: Biodynamic Vineyard

  Ingredients: Panna Cotta

• 1/2 gallon heavy cream
• 1 cup sugar
• 1 vanilla bean
• 7 sheets gelatin

Ingredients: Compote

Instructions: Panna Cotta

Scrape the vanilla bean into the cream, and toss the bean in as well. Add the sugar and scald the milk (do not boil, almost boil). Add the gelatin sheets 1 at a time and whisk in until fully incorporated then add another until all is added. Pour into 8 oz. ramekin moulds and let chill for 1-2 hours.

Instructions: Compote

Slice the rhubarb into 1/2 inch pieces, Combine all ingredients for compote (see above) into a pot. Cook on medium heat until it becomes a puréed consistency. Taste for sugar (some people like more sweetness).

Scrape the ramekin with a pairing knife and turn out the panna cotta, garnish with as much rhubarb as you wish. Enjoy with a chilled glass of Cooper Mountain 2005 Vin Glace Pinot Blanc. This is an amazing pairing. Just try for yourself.

Makes 10-12 portions.

Recipe courtesy Christopher Tukre, Chef, & Cooper Mountain Vineyard

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Instructions

First, get a pot of water big enough to hold the asparagus and bring it to a boil. Salt the water generously. Have an ice bath ready to shock the asparagus. Boil asparagus for 2 minutes and plunge immediately into ice bath. Remove when chilled completely.

Using a heavy saucepan reduce the heavy cream but be careful because if you heat cream too quickly it will spill over pot and all over your stovetop. If you place a silver spoon in the cream, it will hold (that’s a chefy trick, but make sure you take out the spoon when finished). Reduce the cream by 1/2 then toss in the goat cheese and vinegar and a pinch of salt and pepper. Remove from heat and use a hand blender to emulsify. Adjust seasonings to whatever you feel you need. Keep at room temperature.

For the hazelnuts (in Oregon you can find hazelnuts (filberts) in many forms): If you can, buy whole with skins removed. Toast in a sauté pan on the grill until you see color and smell the nuttiness. Then crush the nuts. With a hot grill toss the asparagus in the olive oil and salt and pepper and grill for 5-7 minutes until slightly charred. Pool the sauce on a serving plate, add the asparagus in any arrangement, and sprinkle the hazelnuts overall.

Please make sure you have your Cooper Mountain 2005 Reserve Pinot Gris well chilled and ready to serve. The acid in the wine pairs perfectly with this dish. Everybody always says that it is very hard to pair asparagus with wine, but the blanching and grilling of the vegetable mellows the difficult marriage. The sauce plays a key role to this pairing also. The nuttiness (hazelnuts), the creaminess (heavy cream), and the subtle acid from the cheese and vinegar carry out all of the same nuances from this amazing unique Biodynamic wine. Please enjoy on an amazing Oregon spring afternoon.

Serves 6 people.

Recipe courtesy Christopher Tukre, Chef, & Cooper Mountain Vineyard

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• Pear Bread

  « From the episode: The Art of Food Photography

  Ingredients

  • ½ cup butter
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • ½ teaspoon baking soda
  • 1/8 teaspoon nutmeg
  • ¼ cup yogurt or buttermilk
  • 1 cup coarsely chopped, cored pears
  • 1 teaspoon vanilla

  Instructions

  Cream the butter

  Gradually beat in the sugar. Beat in the eggs, one at a time.

  Combine the dry ingredients and add to the egg mixture alternately with the yogurt.

  Stir in the pears and vanilla.

  Pour into buttered 9”x5”x3” loaf pan.

  Bake at 350 degrees for 1 hour.

  
  

  Serves 6-8 people.

  
  

  Recipe courtesy of Rebecca.

  
  

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• Canning Pears, raw pacr

  « From the episode: The Art of Food Photography

  Ingredients

  • 8-9 pounds Bartlett pears
  • 8-9 pint canning jars
  • ¾ cups sugar
  • Ascorbic Acid Solution* (see below)
  • water

  Instructions

  Fill a boiling water canner half-full of water and heat to just below a simmer. Wash and keep hot, 8-9 pint sized canning jars. (Figure about one pound of pears per pint jar) For quarts, see **Note below.

  Prepare a very light syrup by mixing 6½ cups water and ¾ cup sugar in a saucepan (enough for 9 pints of pears.) Bring to a simmer and keep hot until ready to use.

  Wash and peel pears. Cut lengthwise into halves and remove core. A melon baller or metal measuring spoon works well. Slice into smaller pieces if desired.

  To prevent discoloration, place cut pears in an ascorbic acid solution.

  Remove pears from solution and gently pack pears into clean, hot jars. Add cut-up pears to fill space as needed. Pour hot syrup over pears, allowing ½ inch headspace. Remove air bubbles. Clean jar rim with wet paper towel. Position lid on jar and screw on the metal ring.

  Place jars in canner and bring to a boil on high. Cover and reduce heat to a low boil. Process pints for 25 minutes (if elevation less than 1,000 feet.). Start timing after water comes to a boil.

  *Ascorbic Acid Solution: Mix 1 teaspoon of pure ascorbic acid powder to one gallon of water. (Substitute crushed vitamin C tablets if you have them. To each gallon of water you will need 3,000 milligrams, or six 500-gram tablets.

  
  

  Makes 8-9 pint jars.

  **NOTE: Can pears in 7 quart jars if desired. Use 10½ cups water to 1¼ cups sugar for the syrup. Process for 30 minutes in a boiling water canner.

  
  

  Recipe courtesy of Marge Braker, Preserve

  
  

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• Ed’s Tangy Eggless Caesar Salad

  « From the episode: The Art of Food Photography

  Ingredients

• 4 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 4 flat anchovies, finely minced
• 1/4 cup grated Parmesan cheese
• Coarsely ground black pepper

Instructions

Discard the outer layer of leaves from the head of romaine. Separate whole leaves, or slice across head diagonally into one inch sections.

Wash, drain, dry, and place into largest salad bowl, then refrigerate.

In a small mixing bowl, whisk together olive oil, lemon juice, garlic, and Dijon mustard.

Finely mince the anchovy fillets, and whisk together with liquid ingredients.

Drizzle mixture over chilled romaine, and toss well.

Sprinkle parmesan, and cracked black pepper over top to taste.

Serve 2-4 on large plates with slices of crusty olive bread, and glass of Pinot Grigio.

Recipe courtesy of Ed Gowans, Ed Gowans Food & Beverage Photography

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• 2 Fat Larrys Rib Rub

  « From the episode: Journey of a Barbecue Champion

  Ingredients

  • 2 Tablespoons raw sugar (Turbinado)
  • 2/3 cup dark brown sugar, packed
  • ¼ cup paprika
  • 2 Tablespoons garlic powder
  • 1 Tablespoon cayenne pepper
  • 1 Tablespoon black pepper
  • 1 Tablespoon white pepper
  • 2 teaspoon ground coriander
  • 1 teaspoon salt

  Instructions

  Mix together.Sprinkle over slab of ribs, both sides. Store any leftover Rib Rub in an airtight container until next use.

  Makes enough to season 6 slabs of ribs.

  
  

  Recipe courtesy of Larry Mayes, of 2 Fat Larrys Championship Barbecue Team

  
  

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• Barbecue Beans

  « From the episode: Journey of a Barbecue Champion

  Ingredients

  • #10 can pork and beans
  • 1 cup ketchup
  • 2 cups BBQ sauce
  • 2 Tablespoons chili powder
  • 2 cups chopped BBQ pork
  • 1 cup honey (optional)

  Instructions

  Mix together all ingredients in a large pot.

  Stir over medium heat until hot.

  
  

  Serves 20 people.

  
  

  Recipe courtesy of Larry Mayes of 2 Fat Larrys and Jack’s Bar-B-Q Rib Shack.

  
  

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• Wonder Peach Cobbler

  « From the episode: Journey of a Barbecue Champion

  Ingredients

  • 1 large can of peaches, drained
  • 5 slices of white bread
  • ¾ cup of butter
  • 1 cup of sugar
  • 2 Tablespoons of flour
  • ¼ teaspoon nutmeg
  • 1 egg, beaten

  Instructions

  Butter a 9×13 pan.

  Pour drained peaches into pan and spread out evenly.

  Cut crusts off bread and set aside.

  Cut slices of crust less bread into fingers (3 per slice). Place fingers about ½ inch apart on top of peaches.

  Melt ¼ cup of butter in a small fry pan. Tear up the crusts into small pieces. Add these and the nutmeg to the melted butter. Sauté crusts until brown and a little crispy. Pour over peaches and bread fingers.

  Melt ½ cup of butter in saucepan. Remove from heat. Stir in 1 cup of sugar, 2 Tablespoons of flour, and the beaten egg. Pour the melted butter mixture over the top.

  Bake at 350 degrees until brown.

  Serves 6-8 people.

  
  

  Recipe courtesy of Recipe courtesy of Larry Mayes, 2 Fat Larrys and Jack’s Rib Shack.

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• Larry’s Slaw

  « From the episode: Journey of a Barbecue Champion

  Ingredients

  • 1¾ cups whole pecans
  • 5 Tablespoons butter
  • 1 cup sugar
  • 1 cabbage, shredded
  • ½ cup sweet pickle relish
  • ¼ cup onion, finely chopped
  • 1-2 Tablespoons sugar (to taste)
  • ½ cup salad dressing (I use Miracle Whip)
  • 1 carrot, shredded
  • 3 squirts yellow mustard (for color)

  Instructions

  Mix all together and chill.

  
  

  Serves 15 people.

  
  

  Recipe courtesy of Larry Mayes, of 2 Fat Larrys Championship Barbecue Team

  
  

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• Grilled Catfish

  « From the episode: Journey of a Barbecue Champion

  Ingredients

  • 1¾ cups whole pecans
  • 5 Tablespoons butter
  • 1 cup sugar
  • ½ cup light corn syrup
  • ½ cup molasses
  • 6-10 catfish filets
  • 1 quart buttermilk
  • ½ cup Head Country Championship Seasoning (or favorite rub or seasoning)
  • 1 pound thin bacon
  • toothpicks

  Instructions

  Wash the catfish filets and pat dry.

  Place filets into bowl of buttermilk, and let soak for 30 minutes to an hour.

  Remove and sprinkle seasoning on both sides.

  Wrap each buttermilk-soaked filet, one at a time, with one slice of bacon. Use toothpicks to hold in place.

  Barbecue 3-4 minutes, over a medium heat, on each side. Be sure and discard buttermilk after use.

  
  

  Serves 6-10 people.

  
  

  Recipe courtesy of Larry Mayes, of 2 Fat Larrys Championship Barbecue Team

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• Holiday Pecan Pie with Scotch

  « From the episode: Making Berry Delicious Pies

  Ingredients

  • 1¾ cups whole pecans
  • 5 Tablespoons butter
  • 1 cup sugar
  • ½ cup light corn syrup
  • ½ cup molasses
  • 4 large eggs
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 4 Tablespoons aged Scotch
  • Prepared Pie Shell

  Instructions

  Roast pecans on a cookie sheet at 325 F for about 10 minutes. Set aside.

  Combine butter, sugar, corn syrup, and molasses in saucepan over a low heat until the butter has melted and sugar has dissolved. Stir as needed. Set aside and allow to cool.

  When cooled, beat together eggs, salt, and vanilla. Pour into the butter/sugar mixture and stir.

  Add the scotch and blend together.

  
  

  Place pecans in the pie crust, evenly, and pour filling on top.

  
  

  Bake at 325 F for 50-60 minutes.

  
  

  Serves 6-8 people.

  
  

  Recipe courtesy of Mom

  
  

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• Zesty Marionberry Sauce

  « From the episode: Making Berry Delicious Pies

  Ingredients

  • 3 cups Marionberries
  • 1 cup water
  • 1/2 cup sugar
  • 1 Tablespoon cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon allspice
  • 1/2 teaspoon clovesli
  • 1 Tablespoon orange zest
  • 3 Tablespoons cornstarch

  Instructions

  Combine Marionberries, 1/2 cup of the water, sugar, cinnamon, ginger, allspice, cloves, and orange zest in saucepan. Simmer on medium heat.

  Dissolve the 3 Tablespoons of cornstarch into the remaining 1/2 cup of water, and stir into the Marionberry mixture, until well blended and mixture is no longer cloudy (4-5 minutes).

  Remove from heat and use warm or cool and store in the refrigerator. Can be used warm or cold, as an accompaniment to meat. Also, great as a topping for canapés.

  Another favorite, place 2 teaspoons Silver Falls Goat Cheese /or cream cheese of your choice on a cracker and top with a dab of Zesty Marionberry Sauce.

  
  

  Serves 2-4 people.

  
  

  Recipe courtesy Marlene Gunderson, Willamette Valley Fruit Company

  
  

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• Roasted Pumpkin Seeds

  « From the episode: Sunflower Seeds Forever

  Ingredients

  • 1 large pumpkin
  • 1 ¼ tsp. chili powder
  • ¼ tsp. cumin
  • ¼ tsp. salt
  • ¼ tsp. cayenne pepper
  • ¼ tsp. smoke flavored salt
  • garlic powder

  Instructions

  Clean out the insides of the pumpkin. Separate seeds from membrane, and rinse thoroughly. Pat them dry with some paper towels.

  Spread evenly on an ungreased cookie sheet.

  Bake in a 375 degree oven for approximately 12 minutes or until they are crisp and slightly brown. Season to taste.

  
  

  Mexican Seasoning: combine 1 ¼ tsp. chili powder, ¼ tsp. cumin, ¼ tsp. salt, and a ¼ tsp. cayenne pepper. Shake over roasted pumpkin seeds.

  
  

  Smoky Seasoning: combine ¼ tsp. smoke-flavored salt, dash of garlic powder, along with a dash of cayenne pepper. Shake over roasted pumpkin seeds.

  
  

  Serves 4-6 people

  
  

  Recipe courtesy of Larita, from Gramma’s Place

  
  

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• Cucumber Salad

  « From the episode: Brad Can Cook

  Ingredients

  • 1 cucumber
  • 1 Tablespoon olive oil
  • 3 Tablespoons chili oil (or to taste)
  • 1/3 cup rice vinegar
  • ½ teaspoon white pepper
  • dash of salt
  • citrus (1/2 of lemon OR whole lime OR ½ of orange)
  • 2 Tablespoons sesame seeds

  Instructions

  Cut cucumber into ¼ inch slices.

  Cut these in half. Place in deep bowl.

  Now it’s time to make the sauce. Mix together, into a smaller bowl, the olive oil, chili oil, rice vinegar, white pepper, salt, and citrus.

  Sprinkle the sesame seeds over the cucumber pieces and toss together.

  Pour sauce over cucumbers and sesames, and blend.

  
  

  Serves 4 people

  
  

  Recipe courtesy of Brad, from Brad Can Cook

  
  

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• Fried Tilapia Fish

  « From the episode: Brad Can Cook

  Ingredients

  • 4-6 Tilapia filets
  • 2 eggs, beaten
  • Breading:
    • 1 cup flour
    • ½ cup cornmeal
    • 3 Tablespoons onion powder
    • 2 Tablespoons garlic powder
    • 1 Tablespoon dried parsley
    • 1 Tablespoon Italian seasonings
    • 2 teaspoons salt
    • 3 teaspoons black pepper

  Instructions

  Wash each of the filets, set aside.

  Mix together the breading ingredients, place in medium shallow dish.

  Heat oil in fry pan on medium heat.

  Beat eggs in bowl.

  Dip each filet (both sides), one at a time, in egg wash. Carry over to breading dish, and dip each side in flour mixture. Make sure the breading covers the fish completely. Check to make sure the oil is hot enough for frying (remember wooden spoon trick).

  Fry Tilapia for 3-5 minutes on each side, depending on thickness. I like to use 2 spatulas when I flip them over. Less chance of them falling apart.

  
  

  Serves 4 people

  
  

  Recipe courtesy of Brad, from Brad Can Cook

  
  

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• Baked Roma Tomato Pasta

  « From the episode: Tons of Tasty Tomatoes

  Ingredients

  • 1 lb. fresh egg or spinach fettuccine (or mixture of both)
  • 12 roma tomatoes, halved lengthwise
  • 6-10 garlic cloves, pressed or minced
  • ½ cup chopped fresh basil
  • ½ cup chopped fresh Italian parsley
  • ½ cup olive oil
  • 1 tablespoon margarine or butter
  • salt and pepper to taste

  Instructions

  Spray or coat lightly a 9×13 baking dish with olive oil, and arrange the halved tomatoes in it, cut side up.

  On top of the tomatoes, distribute evenly the garlic and half of the herbs (1/4 cup of each).

  Sprinkle with salt and a generous grind of black pepper and top each tomato with a small dot of margarine or butter.

  Bake for 60 minutes, uncovered, in a 400 degree oven. A few minutes before it’s done, cook the fresh pasta.

  Pour the sauce over the pasta and add the remaining herbs and olive oil. Toss well, and top with fresh parmesan cheese.

  
  

  Serves 4 people

  
  

  Recipe courtesy of Jill Charvat, Portland Farmer’s Market

  
  

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• Tomatoes Vinaigrette

  « From the episode: Tons of Tasty Tomatoes

  Ingredients

  • 8-9 medium tomatoes, quartered
  • 2 cloves garlic (minced or pressed)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tsp oregano
  • 1/2 tsp dry mustard
  • 1/3 cup wine vinegar
  • 1 cup olive oil

  Instructions

  Combine garlic, salt, pepper, oregano, dry mustard, wine vinegar and olive oil.

  Marinate tomatoes in the mixture.

  Cover and refrigerate 2-3 hours, basting occasionally.

  I like to add thinly sliced onions and yummy fresh green or red peppers.

  
  

  Serves 4-6 people

  
  

  Recipe courtesy of Mary Misseldine

  
  

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• Old Fashioned Green Beans and Bacon

  « From the episode: Green Green Beans

  Ingredients

  • 3 14.5 ounce cans of green beans
  • 4-5 slices bacon
  • 3 medium sized potatoes, pared, cut into ½” pieces
  • 1/3 cup bean liquid (add water, if necessary)
  • dash salt
  • one-quarter large onion, sliced

  Instructions

  Drain beans, reserve liquid, fry bacon until crisp.

  Add potatoes, green beans, and remaining ingredients to bacon and fat.

  Cook covered about 25-30 minutes or until potatoes are tender.

  
  

  Yield: 6 to 8 servings.

  
  

  Recipe compliments of Sue Root, Truitt Brothers

  
  

  ---

  Green Beans A La Poulet

  Ingredients

  • 3 —14.5 ounce cans of green beans
  • ¼ cup chicken broth
  • ½ cup finely chopped onion
  • 1 tablespoon granulated garlic
  • 2 Tablespoons of margarine
  • 1 Tablespoon flour
  • ½ teaspoon salt
  • dash white pepper
  • ½ cup cream
  • 2 egg yolks, fork beaten
  • ¼ cup finely snipped parsleyli>
  • 4 teaspoons lemon juice

  Instructions

  Cook onion until soft in hot margarine in a heavy saucepan.

  Blend in the flour, salt and pepper.

  Heat until bubbly.

  Stir in the cream and add the ¼ cup of chicken broth. Bring to boiling.

  Cook and stir 4 to 5 minutes. Remove from heat.

  Vigorously stir about 2 Tablespoons hot mixture into egg yolks.

  Immediately blend into mixture in saucepan. Mix in parsley.

  Cook over low heat 5 to 10 minutes.

  Remove from heat. Stir in lemon juice.

  Pour over heated, drained beans and toss lightly.

  Yields 6-8 servings

  Recipe compliments of Sue Root, Truitt Brothers

  
  

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• Quick Apricot Salad

  « From the episode: Cheese By Hand

  Ingredients

  • large bowl of mixed greens
  • 2 apricots (ripe)
  • 1 Tablespoon of chopped mint
  • 3 oz. chèvre
  • 1/8 cup of pan roasted pine nuts (use 1 teaspoon of olive oil)
  • olive oil and vinaigrette dressing, mixed well

  Instructions

  Pan roast pine nuts in 1 teaspoon of olive oil, for several minutes. Remove from heat to cool.

  Remove pit from apricot and slice into small pieces.

  Toss together mixed greens, chopped mint, and dressing.

  Sprinkle roasted pine nuts, apricots, and chèvre over all.

  
  

  Serves 2-4 people.

  
  

  Recipe courtesy of Sasha Davies, Cheese By Hand

  
  

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• Oven Roasted Tomatoes & Herbs & Spanish Eggplant Salad & Caponata Pasta

  « From the episode: Food Network: Community Supported Agriculture

  Ingredients

  • 1 cup chopped parsley
  • 1/4 – 1/2 cup of oregano, thyme, chives or basil chopped
  • lotsa chopped garlic
  • olive oil
  • tomatoes cut in half (see note below)

  Instructions

  Mix chopped herbs and garlic with enough olive oil to create a pesto like consistency.

  Spread the herb-oil mixture on the bottom of a jelly roll pan or baking dish.

  Set tomatoes cut side down on top of the herb mixture on pan.

  Roast at 375 for around 30 min, or until tomato skins are crispy.

  Let pan cool for a few minutes, then pick off the tomato skins.

  Pour sauce over pasta, spread on bruchetta, puree as a base for tomato soup or freeze for later use.

  Notes on tomato types: Romas are the best to use for this recipe since they are meaty and have thick skins that are easier to remove after baking, but it will work with other kinds of tomatoes too.

  
  

  Serves 4-6 people as a side dish.

  
  

  Recipe courtesy of Laura Masterson, 47th Avenue Farm

  
  

  ---

  Spanish Eggplant Salad

  Ingredients

  4 medium to large eggplant (about 1 1/2 lbs)

  • olive oil
  • 1 small red onion, chopped
  • 2-3 cloves garlic, finely chopped
  • 2 Tablespoons fresh chopped mint
  • 1/2 teaspoon crushed dried red chili pepper
  • 1 teaspoon sugar
  • 1 teaspoon ground cumin
  • 3-4 Tablespoons red wine vinegar

  Instructions

  Thickly slice regular eggplant or cut Japanese eggplant in half lengthwise. Spread on an oiled baking sheet and brush with some olive oil.

  Bake in a preheated oven at 400 until soft, about 20 minutes. Let eggplant cool, then cut into cubes.

  Place in salad bowl.

  Whisk some olive oil with the chopped ingredients.

  Add vinegar to taste and pour over the eggplant. Toss to coat evenly. Let stand for at least 30 minutes before serving.

  You can make a day ahead and marinate in the fridge overnight.

  
  

  Serves 4-6 people as a side dish.

  
  

  Recipe courtesy of Laura Masterson, 47th Avenue Farm

  
  

  ---

  Caponata Pasta

  Ingredients

  6 Japanese or 2 large eggplants

  • 6 to 8 roma tomatoes (we use the red and yellow varieties)
  • 2 young walla walla onions
  • 1/2 cup chopped basil leaves
  • 1/4 cup olives (kalamatas)
  • 1/4 cup capers
  • 1 tbsp chilis
  • 2 tbsp garlic
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 Tablespoon butter
  • 1 lb. cooked pasta (we use fresh bucatini but you can use any tube pasta)

  Instructions to make the Caponata:

  Chop eggplant into cubes. Place on sheet tray and drizzle with tbsp olive oil and salt.

  Slice romas and onions in half lengthwise.

  Place onions and romas (onions cut face down, romas cut face up) on sheet tray and drizzle with olive oil and salt also.

  Put into oven at 375-400 degrees and roast til color develops (30 to 45 minutes).

  Remove from oven and slide into bowl still warm. Add the rest of the ingredients along with salt and pepper to taste. Stir to mix but try to not break up tomatoes too much.

  Let sit while pasta is cooking and when the pasta is done add to the caponata with a tbsp of butter.

  Toss and serve with pecorino cheese.

  
  

  Serves 2-4 people

  
  

  Recipe courtesy of Wesley Berger, Gino’s Restaurant

  
  

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• Peach Cobbler

  « From the episode: Dutch Oven Gathering: Dog Gone Good!

  Ingredients

  • 3 large cans peaches (29 ounce size)
  • 2 yellow cake mixes
  • 1 cup brown sugar
  • 2 tablespoons cinnamon

  Instructions

  Spray inside of 14″ Dutch oven with cooking spray.

  Drain juice from peaches into a large bowl. Place drained peaches in the Dutch oven.

  Sprinkle brown sugar and cinnamon over peaches.

  Mix peach juice and cake mixes (do not make the cake batter according to the directions on the box). Pour batter over peaches.

  Bake for 50 minutes with 14 briquettes on the bottom and 18 on the top. Serve warm with ice cream.

  
  

  Yield: 20-25 servings

  
  

  Recipe compliments of:
  

  Don Hartley, Mt. St. Helen’s Chapter of International Dutch Oven Society

  
  

  ---

  Columbia River Mud Pie

  Mud Ingredients

  1 Chocolate cake mix, with eggs and oil (add according to box instructions)

  • 1/2 cup dry baking cocoa
  • 2 cups brown sugar
  • 3 cups hot water
  • 2 teaspoons vanilla

  Topping Ingredients

  • 1 small package chocolate chips
  • Nuts
  • Whipped cream

  Instructions

  Mix cake mix according to the directions on the box.

  Mix “Mud” ingredients together in a separate bowl.

  Spray inside of a 12″ Dutch oven with vegetable spray and pour in the cake batter.

  Pour “Mud” over the batter. Do not stir.

  Cook about 55 minutes using 12 briquettes on the top and 8 on the bottom.

  Remove lid, sprinkle the chocolate chips and nuts on top.

  Replace lid, put bottom coals on the lid and continue to bake for another 10 minutes.

  Remove coals and let stand for at least 20 minutes. Serve with whipped cream.

  
  

  Recipe compliments of: Don Hartley, Mt. St. Helen’s Chapter of International Dutch Oven Society

  
  

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• Chocolate Espresso Pot de Crème

  « From the episode: Cake Decorating: Fun With Fondant

  Ingredients

  • 2 cups Heavy Cream
  • 1/3 cup Sugar
  • 6 each egg yolks
  • 1 vanilla bean, seeded & scraped
  • 12 ounces bittersweet chocolate, melted
  • ½ cup coffee
  • 2 teaspoons espresso powder (add to hot coffee)
  • 1 teaspoon cinnamon

  Instructions

  Combine cream, sugar, vanilla bean seeds and cinnamon. Slowly bring up to a boil.

  Meanwhile, whisk together egg yolks in a separate bowl.

  When cream mixture has reached a boil, remove from heat and slowly whisk into egg yolks.

  Return mixture to pot and cook over medium-low heat until thickened, whisking constantly. Be careful not to overcook the mixture or the eggs will curdle. You can also cook the mixture over a double boiler, it will take slightly longer but you will have more control over the temperature.

  Strain mixture into clean bowl and then stir in chocolate and coffee. Immediately pour into serving cups and refrigerate.

  
  

  Yield: 5-6oz. Cups

  
  

  Recipe compliments of Robin Hassett

  
  

  ---

  Harvest Spice Cheesecake

  Ingredients

  • 1 lb 10oz Cream Cheese, softened to room temperature
  • 1 1/8 cup Brown Sugar
  • ½ teaspoon Vanilla
  • 4 each eggs
  • 1 each egg yolk
  • 1/8 cup Cream
  • 1 tablespoon Flour
  • ½ teaspoon Cinnamon
  • Pinch of both Ground Cloves and Nutmeg
  • 2 cups crushed Graham Crackers
  • 1/8 to ¼ cup Melted Butter
  • 1 10” Springform Pan

  Instructions

  Mix together butter and graham cracker crumbs until slightly holds it shape when compacted. Press into bottom of springform pan and bake at 350 degrees for 10 minutes. Set aside.

  In a stand mixer combine sugar and cream cheese. Mix on medium speed until light and fluffy stopping to scrape sides of bowl with rubber spatula a few times.

  Add flour and spices to mixture and combine.

  Add eggs, yolk, cream and vanilla last. Mix just until combined, finish stirring with rubber spatula.

  Pour mixture onto to crust and bake at 325 degrees for 20 minutes. Turn oven down to 275 degrees and continue baking for about 45 minutes or until cheesecake is firm and has a nice jiggle.

  
  

  Yield: 1- 10” cheesecake

  
  

  Recipe compliments of Robin Hassett

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• Nasi Goreng (fried rice)

  « From the episode: Type 1 Diabetes—Calvin’s War

  Ingredients

  • 3 cups cooked rice (preferably day-old)
  • 2-3 T. sweet soy sauce (kecap manis) or soy sauce
  • 2 T. olive or cooking oil
  • 1 large clove of garlic, minced
  • water, as needed to keep rice from clumping
  pm
  • ¼ onion, sliced or chopped (your preference)
  • ¾ cup of assorted vegetables (my favorite: broccoli)
  • ¼ - ½ lb. of cooked meat or seafood (my favorites: shrimp, chicken, and hot dog pieces)
  • a wok

  Instructions

  Plug in the wok, and set to high.

  Add oil to wok.

  Put the garlic in with olive oil or cooking oil and let it simmer.

  Put in raw veggies for a few minutes before adding choice of meat.

  Turn heat down to medium. (Put in the items that will take the longest to cook first, then add other items so that they will all become fully cooked at the same time)

  Sauté all items together until about 90% cooked.

  Then add the rice, sweet soy sauce or soy sauce.

  Stir with a wooden spoon for about five to seven minutes.

  
  

  Yield: Makes enough for three to four people. Enjoy!

  
  

  Recipe compliments of Calvin

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• BBQ Bacon Wrapped Shrimp

  « From the episode: Going Whole Hog

  Ingredients

  • 16-20 count peeled & deveined tiger shrimp
  • fajita dry spice
  • 1 lb. hickory smoked bacon
  • toothpicks or 3-6 bamboo skewers

  Instructions

  Cook on medium hot grill.

  Lightly season the shrimp with the fajita dry spice.

  Wrap seasoned shrimp with hickory smoked bacon.

  Hold bacon in place with toothpick or bamboo skewer.

  Place on medium hot grill.

  Turn 2-3 times, 3-4 minutes each side, until done. Shrimp will be pink and bacon will begin to crisp up. Keep an eye on it.

  *Optional: Goes well with a dipping sauce. I sometimes use orange-coconut, sweet & sour, or my favorite BBQ sauce.

  
  

  Yield: 3 to 6 servings.

  
  

  Recipe compliments of Mike ‘Sarge’ Davis, Whole Hog Cafè

  
  

  ---

  Por-Qué BBQ Beans

  Ingredients

  • 4- 1 lb 12 oz cans of baked beans
  • 4 slices bacon, diced
  • 1/4 cup chopped onion
  • 1 T BBQ rub
  • 3/4 cup BBQ sauce
  • 1/4 cup brown sugar (packed)
  • 2 tablespoons chili powder

  Instructions

  Preheat oven to 275 F

  Place baked beans in baking dish.

  Fry diced bacon until done.

  Add chopped onion. Cook over medium heat until onion is soft.

  Pour off excess grease.

  Stir in rub, brown sugar (until liquefied). Add BBQ sauce.

  On low heat cook mixture an additional 10 minutes, stirring constantly.

  Add to beans and mix in.

  Bake at 275 degrees for 1 1/2 hours.

  *Optional: Add 2 T diced red pepper to onion mixture as it simmers.

  
  

  Recipe compliments of Mike ‘Sarge’ Davis

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• Pat’s Stuffed Chicken Breast

  « From the episode: Artisan Cheese on the Farm

  Ingredients

  • 4 boneless chicken breasts
  • salt and pepper
  • flour for dusting
  • olive oil
  • smoked or plain chèvre
  • 1 lb. mushrooms
  • 6-8 cloves of garlic chopped or whole
  • 1 large onion sliced
  • 2 large sweet red peppers sliced
  • olive oil for tossing
  • salt and pepper

  Instructions

  Preheat oven to 350F

  Coat oven proof skillet/pan with olive oil

  Rinse and pat dry chicken breast. Lay breast flat on cutting board and slice horizontally the length of breast but not completely through, making a pouch for the cheese.

  Divide chèvre into 4 portions. Place chèvre into pouch made in the chicken breast. Press evenly into all areas of the pouch.

  Sprinkle chicken breast with salt and pepper.

  Dust with flour.

  Slice or quarter mushrooms, place in oven proof skillet

  Place stuffed chicken breasts on the mushrooms.

  Toss peppers, onion and garlic with olive oil, salt and pepper to taste. Spoon over chicken breast.

  Bake until juices run clear when a knife is inserted into the thickest part of the breast, about 30 minutes. Serve with rice or couscous.

  
  

  Makes 4 generous servings.

  
  

  Recipe compliments of Pat Morford, Rivers Edge Chèvre

  
  

  World Famous Jamon and Cheese Sandwich

  Ingredients

  • Fresh whole grain bread
  • 6 thin slices jamon serrano
  • 4 thin slices comte or appenzeller cheese
  • Parmesan butter*

  Instructions

  Liberally coat the outward facing slices of bread with the Parmesan butter. Put down 1 layer of cheese followed by the jamon serrano followed by another layer of cheese.

  Place the sandwich in a medium hot pannini press or skillet. When the bread is a deep, golden brown with a lattice-like finish the sandwich is done.

  *Parmesan butter is butter made from the cream not used in Parmesan cheese making. The distinct flavour comes from what the cows are feeding on, thus the unique flavour of parmesan cheese. If one were to try and duplicate by adding Parmesan cheese to the butter you would end up with quite a grainy mess.

  
  

  Yield: 6 to 8 servings.

  
  

  Recipe courtesy of David Schiffelbein, Curds & Whey

  
  

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