baltimoregon 22 Sep 2010, 01:32 PM

Chinese recipes for Mid-Autumn Festival Today!

Check out my article on Homestyle Hangzhou Cuisine. I made a delicious version of Longjing Xiaren with sustainable Oregon pink (Bay) shrimp!

baltimoregon 2 Mar 2010, 03:26 PM

Consider These Oysters Stews

I especially recommendthis Mexican one I created. Just don’t use Oregon Oyster Farms bivalves!

baltimoregon 11 Jan 2010, 08:11 PM

Cippino-Style Roasted Dungeness Crab

Have some cooked fresh (but still in-shell) Dungeness crab on hand? This Bon Appetit recipe is a good way to serve it.

baltimoregon 16 Dec 2009, 07:35 AM

Chestnuts!

Check out my piece here

baltimoregon 18 Nov 2009, 06:49 AM

Ivy Manning on KBOO Food Show today!

She'll talk up The Adaptable Feast at 11am PST/2pm EST: kboo.fm/foodshow.

baltimoregon 11 Nov 2009, 09:51 AM

Quinces!

Check out my NPR Kitchen Window debut on taking the quince plunge.

baltimoregon 29 Jun 2009, 01:13 PM

Bing Cherry Brown Betty

One of the fabulous recipes from Cory Schreiber’s new Rustic Fruit Desserts book.

baltimoregon 19 Jun 2009, 12:24 AM

Food, Inc. and Linda Ziedrich on Jams

on my latest KBOO Food Show Be patient with this amateur while she learns the ropes of radio!

baltimoregon 14 Jun 2009, 08:40 PM

Chicken Bog

Did anyone else try this recipe

baltimoregon 10 Jun 2009, 11:46 PM

First cherries of season:)

I rejoiced at the first sight of cherries today at the Corvallis Farmers Market. Thank you Denison Farms

baltimoregon 6 Jun 2009, 11:21 AM

Feeding a head cold?

I’ve lost my appetite for the first time in months! Anyone else have this wretched cold going around? What foods would soothe it?

baltimoregon 20 May 2009, 05:13 PM

Check out my radio interview with Ivy Manning!

I had the pleasure of interviewing Ivy on my KBOO Food Show today. Click on the audio section. Ivy starts 14 minutes into the show.

baltimoregon 29 Mar 2009, 11:39 PM

Should have made my own harissa:(

Did anyone else try this couscous with black-eyed peas and greens? It underwhelmed, maybe because I substituted cayenne for harissa? Also, any tips on properly steaming couscous?

baltimoregon 18 Mar 2009, 12:28 AM

Bryant Terry Radio Interview tomorrow

I’ll be interviewing Bryant Terry, eco-chef author of the hot new Vegan Soul Kitchen, at 11 a.m. PST/2 p.m. EST Wednesday. Live-stream on the KBOO site or listen on 90.7 FM inn Portland. Hear archived KBOO Food Shows here.

baltimoregon 10 Mar 2009, 12:14 PM

Slow Food and policy

Thanks for mentioning my article, Kim! Do you other Culinate readers think Slow Food should be entering this terrain? Some critics seem to think they should stay focused on the pleasures of the table, to not dilute the message.

baltimoregon 26 Feb 2009, 10:36 PM

Dinner 911

Have you ever had a friend call in a panic asking what the heck they should make for dinner? It was such a rush. We came up with this sweet and savory salad

baltimoregon 25 Feb 2009, 09:42 PM

Buffalo Chili

Thanks for the recipe Carrie. Chipotle makes it hot! And I loved the lean buffalo meat. I’m also loving this old Silver Palate chili recipe

baltimoregon 23 Feb 2009, 01:36 AM

Pintos worked

http://baltimoregon.wordpress.com/2009/02/23/the-pleasure-of-parmesany-polenta-topped-with-a-toothsome-ragout/

Just tried not to overcook them. And I’ll be sure to stock up on dried borlottis the next time I see them. Where do you get them in Portland/Eugene. I bet Matt-Cyn Farms has them at the Corvallis Farmers Market when in season.

baltimoregon 22 Feb 2009, 05:44 PM

Are Pintos a Good Substitute for Borlotti (Cranberry) Beans?

I’m happily making the Borlotti Beans with Creamy Polenta recipe tonight: http://www.culinate.com/books/collections/all_books/heirloom_beans/borlotti_beans_in_tomato_sauce_with_creamy_polenta

But my food co-op didn’t have the cranberry beans. So I’m substituting pintos, which are similarly speckled, at least, when raw. Do you guys agree that’s a good substitute?

baltimoregon 16 Feb 2009, 12:11 AM

Braised Rabbit was tasty but think I still prefer slow-roasted chicken:)

Any rabbit fans out there? The “Mustardy Braised Rabbit” I made was delicious but rather rich. Just think I prefer a slow-roasted chicken, especially since it’s cheaper per pound. Is rabbit meat at all more nutritious or sustainable? Why eat rabbit over chicken?