Oregon

Share in the harvest

/ ariellec1983 / Leave a comment

This week, TPK was joined by Portland Fruit Tree Project. Their volunteer instructor Carol Wong lead our class in making persimmons chutney. Persimmon Trees or Diosporos (which translates as ‘food of the gods’) is one of the last fruits on the tree, bright orange persimmons will brighten your plate in late fall and early winter. Thank you Carol and Portland  Fruit Tree Project for sharing in the harvest with us!

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Photo taken by:  Dana Green-Burgerson

Also, we loved persimmons so much – and literally had a ton of these amazing pieces of fruit that we decided to have a persimmons feast. In addition to the persimmons chutney we also made persimmons cake, persimmons pudding, persimmons cookies and persimmons bread.

Here are the recipes!

Barbara’s Persimmon Chutney

Ingredients Continue reading →

The beautiful bounty of Oregon

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Milk poached smoked steelhead salmon with Ayer Farms blackberries, Cully Farm Zucchini ribbons and hazelnut vinaigrette

Brought to you by a few of our homegrown Oregonians

– Risa, Maxwell and Ynfinity

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Milk Poached Smoked Salmon

Serves 4

Ingredients:

  • 4 smoked salmon fillets
  • 3 cups whole milk
  • 3 cloves garlic
  • 1 bay leaf
  • 1 sprig thyme
  • 1 teaspoon black peppercorns
  • 2 teaspoon kosher salt

Directions:

  1. Toss all ingredients accept for the fish into a medium size pot. Bring to a low simmer, allowing the milk a little time to absorb the flavors of the ingredients added. It’s king of like making tea, allowing time for the leaves to steep. Give it about 5 – 8 minutes, making sure that you continue stirring.
  2. Add fish at this point. Make sure your poaching liquid is between 160 – 180 degrees. Cook fish in liquid for 8 minutes.
  3. Transfer fish to tray and set aside until you’re ready to plate.

Hazelnut vinaigrette

INGREDIENTS

  • 1/3 cup hazelnuts
  • 1/4 cup extra-virgin olive oil
  • 1 shallot, finely chopped
  • 1 tablespoon plus 1 teaspoon sherry vinegar
  • 2 teaspoons fresh lemon juice
  • Coarse salt
  • 1/4 cup hazelnut oil or light vegetable oil, such as canola
  • Freshly ground pepper

DIRECTIONS

  • Preheat oven to 375 degrees. Spread hazelnuts in a single layer on a rimmed baking sheet. Toast in oven until skins split and flesh turns deep golden brown, 10 to 12 minutes. While still hot, rub hazelnuts in a clean kitchen towel to remove skins (some will remain). Coarsely chop.
  • Heat the hazelnuts, olive oil, and shallot in a small skillet over medium heat, stirring, until shallot softens, about 2 minutes. Let cool slightly.

Stir together vinegar, lemon juice, and 3/4 teaspoon salt in a medium bowl. Whisking constantly, pour in hazelnut oil and then hazelnut mixture in a slow, steady stream; whisk until emulsified. Season with salt and pepper.