Let us introduce you to the best condiment you never heard of ― gremolata. Traditionally, gremolata is a mixture of chopped parsley, lemon zest, garlic and sometimes anchovies.
Usually tossed over poultry, fish or beef, this tasty garnish can also elevate your veggie game. And if you throw in a few hazelnuts, the state nut of Oregon, you raise the roof even higher. We tried it with both green beans and roasted cauliflower and could not have been happier. The gremolata adds texture, brightness and a little crunch. Consider shaving some parmesan on top if you really want to guild the lily.
The John Day Fossil Beds National Monument in central Oregon spans 44 million years and contains a wealth of well-preserved fossils.
- 1 cup flat or curly parsley
- 1 clove garlic
- 20 toasted hazelnuts
- Zest from one lemon
- 2 tablespoons olive oil (flavored olive oil works well here)
- 1 tablespoon lemon juice
- Salt to taste
- Pepper to taste
In the bowl of a food processor, add parsley, garlic, hazelnuts and lemon zest. Pulse until just combined, stopping to scrape down the sides of the bowl to incorporate all ingredients. Add olive oil and lemon juice. Pulse until finely minced. Add salt and pepper to taste.
Oregon designated the hazelnut as its state nut in 1989. The Beaver State produces 99 percent of the US crop so this little filbert is an important part of economy. And did you know, some think the word
filbert is derived from the term “full beard” which refers to the husk covering some varieties?
Hazelnuts have a rich, delicious flavor that marries well with apples. Along with dried cranberries and blue cheese, this appetizer was a fall flavor explosion that made us very happy. Try making this on Thanksgiving day to ward off the hunger pangs before dinner.
Crater Lake is the nation’s deepest lake at 1,945 feet. The intense blue of the water is due to its purity. Because it is strictly fed by rain and snow, many experts think it is the cleanest large body of water in the world.
Hazelnut, Apple and Blue Cheese on Crostini
- Olive oil
- Baguette, sliced
- 1/3 cup onion, diced finely
- 1 cup apple, chopped
- 1/4 cup dried cranberries, chopped
- 2/3 cup blue cheese, crumbled
- 1/3 cup hazelnuts, chopped
- 1 teaspoon maple syrup
- 1 teaspoon horseradish
Brush olive oil on sliced baguette. Broil in oven until bread is lightly toasted. In a small saucepan, heat olive oil. Add diced onion. Heat until onion is translucent. Remove from heat and set aside. In a small mixing bowl, add apple, cranberries, blue cheese, hazelnuts, maple syrup, and horseradish. Add onion. Mix to combine. Top baguette slices with about 1 heaping tablespoon of mixture. Broil in oven for 2-4 minutes or until blue cheese melts. Serve immediately.
At first blush, fish sauce wings do not sound particularly appetizing. After all, this pungent Southeast Asian sauce made from anchovies and fermented in wooden barrels is intensely flavored and
something of an acquired taste. But diners in Portland, Oregon, have been clamoring for fish sauce wings ever since Andy Ricker maxed out his credit cards in 2007 to open Pok Pok restaurant. Insanely popular there, Ricker opened outposts in NYC and LA in the intervening years.
These wings are a bit sweet, a bit salty, a bit crunchy and a bit spicy, and have been described by Ricker as “umami bombs.” We bet that you too will become strangely addicted before you can finish the batch and lick your fingers.
What goes great with chicken wings? Beer! Head on over to the Hood River Hops Fest, September 26, 2015, which showcases fresh hops beers from 36 Northwest breweries.
Fish Sauce Wings
- 8 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/8 cup warm water
- 2 lbs. chicken wings, separated
- 1/2 cup fish sauce
- 1/2 cup confectioner’s sugar
- 1 cup rice flour
- 1/4 cup tempura batter
- Vegetable oil
- 1-2 teaspoons Sriracha sauce (optional)
For marinade: Combine garlic, salt and warm water in a small bowl. Let set for a few minutes. Combine fish sauce and sugar in a deep dish or marinade tray. Using a mesh sieve, take garlic mixture and mash garlic through the sieve into the marinade tray until all the liquid is gone. Scrape out any leftover garlic that did not go through the sieve and reserve in a small dish for later. Add chicken to the marinade. Marinate for 6-8 hours or overnight, turning chicken occasionally.
For frying chicken: Heat oil to 325 degrees. Fry garlic until golden brown, remove with a slotted spot and reserve. Combine rice flour and tempura batter. Remove chicken from marinade and reserve the marinade. Coat chicken in flour mixture. Fry in batches for 10-12 minutes or until golden brown. While chicken is frying, take leftover marinade and add to a wok along with ¼ cup water and Sriracha sauce if desired. Boil mixture for 1-2 minutes. Keep warm. As chicken finishes, remove pieces with tongs and place in sauce, tossing each piece completely. Remove chicken and sprinkle with half of the fried garlic. Fry remaining batch of chicken, tossing in sauce and then adding garlic. Serve immediately.
As the official state fruit of Oregon, pears are one of the oldest cultivated fruits. Pears were probably brought to this part of the country by early colonists. They thrive in the Northwest due to ideal growing conditions which include volcanic soil, warm days and cool nights. Pears are the state’s number one tree fruit crop and Oregon
is ranked second in the U.S. for fresh pear production, according to USA Pears. At only 100 calories each, the pear is a good source of vitamin C and provides almost a quarter of the daily value for fiber.
Continue reading Picka Pecka Pears – Oregon