For best results get fish dry first. Sprinkle with salt and pepper and let sit for about 5 minutes. Add flour to a shallow dredging dish and lightly coat both sides. Add 1 Tbl of Lemon Olive Oil in a frying pan large enough to lay both fillets flat and heat over medium heat until oil glistens, add 1 Tbl of butter and melt.
Add sole to frying pan and cook until golden brown on first side (Approx 3 min). Flip fish gently and fry until second side is golden and fish flakes apart with a fork. Remove sole from pan and set onto a warming plate.
Add 1 Tbl of butter to pan and add minced shallots. Cook over medium heat until soft, about a minute. Add 1/4 dry white wine and scrape up any browned bits. Add chicken broth and bring to a simmer until liquid is reduced to about a 1/3 cup (larger dia. pans will evaporate faster than small dia. deeper pans).
Stir in lemon juice, capers and simmer again until sauce is reduced to about a 1/2 cup. Remove from heat and whisk in 1 Tbl of butter at a time until sauce is thickened. If you have fresh parsley you can mix in a couple of tablespoons of minced fresh parsley as well.
Serve immediately over a rice (saffron rice if you have it) with a side salad.
I reformulated our taco seasoning using a blend of Pasilla Negra, Ancho and Chipotle Chiles this summer and it works so well in warming bowl of ground beef chili. I doubled this batch and had plenty of leftovers for the week. This recipe comes out on the mild to medium spice level.
Preheat oven to 275 degrees.
1. Toss beef with 2 tablespoons water, 1 teaspoon Kosher salt, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.
2. Chop onion and set aside. Process tomatoes and their juice until a smooth tomato puree, about 30 seconds in a food processor. Set tomato puree aside in a separate bowl.
3. Heat oil in a large oven safe pot over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add beef and cook, stirring with wooden spoon to break meat up into small pieces, until beef is browned and fond begins to form on pot bottom, 12 to 14 minutes. Add taco seasoning and cook until fragrant, about 1 minute.
4. Add remaining 2 cups water, beans and their liquid, cornmeal and tomato puree. Bring to boil, scraping bottom of pot to loosen any browned bits. Cover, transfer to oven, and cook until meat is tender and chili is slightly thickened, 2 hours, stirring occasionally to prevent sticking.
5. Remove chili from oven and let stand, uncovered, for 10 minutes. Add vinegar, season with salt to taste and stir before serving. Serve with lime wedges and chopped red onion.
For the Roasted Butternut Squash
1 medium butternut squash peeled, and cut in to 3"-4" "sticks" no more than 1" thick
2 tablespoons of intense Arbequina EVOO
2 tablespoons of Cinnamon Pear Balsamic
1 teaspoon sea salt
freshly ground pepper
Toasted Pumpkin Seed & Sage Pesto
1/4 cup tightly packed fresh sage leaves
1/3 cup + 1/4 cup shelled, toasted pumpkin seeds
1/3 cup Mushroom and Sage Infused Olive Oil
1/3 cup + 1/3 cup ricotta salata or feta. Grated Pecorino can be used as a substitute
sea salt and pepper to taste
To Roast Squash
Preheat the broiler or oven to 500 F. and adjust the rack to the the highest position in the oven. Combine the oil and vinegar in a bowl large enough to hold the butternut squash. Whisk to combine the oil and vinegar thoroughly. Toss the butternut squash with the mixture and arrange the squash in a single layer on a shallow, lined baking sheet. Liberally season the squash with salt and pepper.
Roast the squash for 10 minutes per side, flipping half way through, until the edges turn golden brown.
To Make Pesto
In the bowl of a food processor or jar of a blender, add the sage leaves, 1/3 cup of toasted pumpkin seeds, olive oil, and cheese. Process until the paste is fine in consistency. Season with salt and pepper to taste.
Arrange the butternut squash on a decorative platter. (I built tall stacks with the butternut squash sticks). Drizzle the pesto all over the butternut squash, followed by the reserved toasted pumpkin seeds, and the reserved cheese. Serve warm.
We had a wonderful time hosting the local Strong Women exercise group. These ladies take their health seriously and it was a joy to host their annual gathering at Arome. Check out our recipes below. I made a Cranberry-Pear White Balsamic Shrub, we did a massaged kale salad demo and I made some cocoa date and nut balls to share, they brought appetizers, some drinks and it was a party.
Cranberry Pear White Balsamic Shrub
1 cup Cranberry Pear White Balsamic Vinegar
1 orange thinly sliced
½ cup frozen whole cranberries
1 – 2 Liter bottle of seltzer water
Directions. In a one liter mason jar or container add the orange slices. Pour the cranberry-pear balsamic over the and refrigerate for 1-4 hours. Strain and keep refrigerated and tightly covered for up to two months. To serve, add 1-2 tablespoons of shrub to 8 oz. of chilled sparkling water and frozen cranberries. You can also make one big batch in a large pitcher for a party.
Massaged Kale Salad
1/3 cup Lemon Olive Oil
1/3 cup Pomegranate Balsamic Vinegar
1/3 tsp. Dijon Mustard
Sea salt to taste
Freshly ground pepper to taste
Shaved Red Onion
Pomegrante Seeds or Dried Cranberries
Roasted Butternut Squash
Cocoa Date and Nut Balls
1 cup Medjool dates, pits removed and chopped
2 eggs, beaten
½ cup raw honey
½ cup cocoa powder
¼ cup butter or ghee
1 Tbl Vermont Maple Balsamic
1 tsp. vanilla extract
2 cups chopped toasted nuts, walnuts almonds and hazelnuts work well
1 cup coconut flakes
Serious foodies wanted for a store management position at Arome (www.aromehoodriver.com), the Hood River spice, tea, olive oil and vinegar shop. We are looking for a self-starter who understands retail. A passion for and experience with cooking and teas is a huge plus.
Arome, LLC is purveyor of fine spices, teas, olive oils and vinegar, located in downtown Hood River. We provide bulk and pre-packaged product options and have a small café space to brew and serve tea.
• Merchandising store and creating appealing window displays
• Providing excellent customer service
• Scheduling employee hours
• Restocking and ordering merchandise
• Answering phones
• Keeping store organized and displays looking neat
• Must be able to work independently and stay on task
How to Apply:
Please respond to this requisition by responding to our Facebook job posting or by stopping into the store. You can get a general sense of our inventory at www.aromehoodriver.com or by stopping in to see our products at 105 Oak Street in Hood River.
The first annual and First Friday pie contest was a hit and there's no time like the present to mark your calendars for round two on October 4th, 2019! Hosting community events like this is one of the reasons I love my job and the people of the gorge made a strong showing last night. Pie is near and dear to my heart and I've been making pies before my age hit double digits with recipes my parents and grandparent's handed down. I actually ditched the wedding cake for my wedding and went straight for family made pies that my parent's, sister and brother were nice enough to make for me.
Last night we had 14 pies to judge, which is a tough job, but someone had to do it, so we recruited the Major, Paul Blackburn, City Councilor, Kate McBride and Hood River Chamber Board President Janet Davis. The pies entered ranged from a gluten-free, sugar-free, dairy-free sweet potato pie to a crack pie (basically butter and sugar, yum!) and your more traditional apple, pear, peach, pecan and berry pies.
A big thank you to all who participated!
2018 Top 5 Pie Ranking
1 - Oak Street Hotel with a Bluberry, Raspberry and Blackberry Pie
2 - Windermere with a Apple Crumb Pie
3 - Tammy's Floral with a Triple Berry Pie
4 - Gorge Group RE with a Peach Pie
5 - Sportsman's Barbershop with a Plum Crisp
I wanted to share our quick pickling recipes with everyone who wasn't able to make it to our class this summer. Quick pickles are a great way to preserve an abundance of veggies and add a healthy flavor pop to your salads, tacos and just about anything really. The garam masala pickled onions are my absolute favorite on a salad of mixed greens with goat cheese.
Basic Cucumber & Carrot Pickles
1/2 English cucumber or 2 pickling cucumbers
1 large carrot, peeled and sliced
1 Tbl Kosher Salt
1 ½ cups boiling water
½ cup Champagne Wine Vinegar
1 cup sugar
1 bay leaf
3 whole allspice berries
Directions. Combine salt, water, champagne wine vinegar, sugar, bay leaf and allspice berries in a pot. Mix cucumbers into solution and refrigerate for at least 2 hours before serving.
2 medium sized zucchini
1 Tbl Ma’s Pickling Spice
1 Tbl Kosher Salt
1 ¼ cups boiling water
½ cup Organic Red Wine Vinegar
¼ cup sugar
Directions. Combine salt, water, vinegar, sugar and pickling spice in a pot. Mix cucumbers into solution and refrigerate for at least 2 hours before serving.
Garam Masala Onions
1 small red onion, thinly sliced wedges
1 cup Sherry Reserva 25-year Age Vinegar
2 tsp. Garam Masala Spice Blend
2 Tbl Kosher Salt
¼ cup sugar
½ cup water
Directions. Combine sherry vinegar, garam masala, salt, and water into a pot and bring to a boil. Immediately pour heated brine over onions in a mason jar and refrigerate for at least 2 hours before serving.
I feel so lucky to live in a place where everything from local herbs to hot peppers are being produced and directly marketed. The Dalles Farmer's Market, which I attend as a vendor bi-weekly, has a lot to offer and has fostered several business connections since I started attending last summer. Just recently I was able to purchase my lavender for the year from Hoffman Hills Lavender Farm. Direct sourcing has a multitude of benefits and local direct sourcing is even better. This fragrant lavender will can be used in anything from tea to cream sauces and is an essential ingredient in our Herbes de Provence and Lavender Sugar. And our local thyme, greek oregano and basil from Jean Marie's Garden is so fun and flavorful to use in our blends and can also be purchased individually.
To make this dinner start your dressing first by whisking all ingredients together in a small bowl. If you want the curry to infuse into the oil you can heat up the oil prior to mixing. Once the dressing is mixed steam the chard for 3-5 minutes and grill your brats. Let brats rest for at least 5 minutes prior to slicing. If you like a sweeter curry dressing try using a 1/3 cup of Gravenstein Apple Balsamic. This dressing would also work great on a Kale salad with fresh grapes, apples and pepitas.
It was on my family farm in the heart of Oregon's Willamette Valley where I developed a love for cooking and the value of good food. Home grown, fresh, vibrant, good food. As an adult I spent my early years as a civil engineer, but came back to my creative side through encouragement from my husband, family and friends and opened Arome in the spring of 2017. The road goes on forever and the party never ends.
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