Hood River Lavender Farms. Rogue Creamery. Cowhorn Winery.
You may not be familiar with all of these Oregon purveyors — although Rogue’s divine blue cheese pops up on a great deal of Bay Region cheese boards. But Oregon cookbook creator Karista Bennett enjoys them.
In her modern cookbook, “The Oregon Farm Table Cookbook: 101 Homegrown Recipes from the Pacific Wonderland” (Countryman, $24.95), the classically-skilled chef and food stuff author introduces readers to these and other stand-out purveyors who make the Beaver State a gastronomic treasure. And she provides 101 tantalizing recipes inspired by their valuable products.
You are going to find out about chef Maylin Chavez of the Olympia Oyster Bar pop-up in Portland, who would make craveable Dressed Chelsea Oysters with Pomegranate, Ginger and Pickled Serrano. And Jennifer Macone of Lebanon’s The Mushroomery farm, where Bennett sources the oyster and lion’s mane mushrooms to produce her Creamy Mushroom Soup.
Among the profiles and portraits of makers, cows and flowers, you’ll come across a wide variety of straight-ahead recipes for anything from lavender-studded breakfast biscuits to summer time-centric gazpacho.
Farmers current market blueberries star in a cookout entree, Grilled Flank Steak with Sauteed Bluberries, Shallots and Blue Cheese, shared below.Bennett sautés the clean blueberries with shallots and garlic then sprinkles the savory combination around grilled flank steak and garnishes the dish with blue cheese from Central Point’s Rogue Creamery and Dairy. Here’s just a taste.
Grilled Flank Steak with Sauteed Bluberries, Shallots and Blue Cheese
2½ to 3 kilos flank steak, pounded out to ½- to 1-inch thick with a meat mallet
1 tablespoon further virgin olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon floor black pepper
2 tablespoons ghee (or 1 tablespoon butter or excess virgin olive oil)
¼ cup finely diced shallots (1 modest to medium shallot)
2 cups fresh new blueberries
1 clove garlic, minced
¼ cup thinly sliced inexperienced onions
Salt and pepper, to taste
4 ounces crumbled Rogue Creamery blue cheese
¼ cup refreshing cilantro
Heat the grill to 425 levels.
Brush the flank steak with the olive oil. In a small bowl, mix collectively the garlic powder, onion powder, smoked paprika, salt and pepper. Then sprinkle the combination on each sides of the flank steak.
The moment the grill is very hot, place the flank steak on the grill and cook for 5 to 7 minutes on every facet, for medium unusual.
At the time the steak is done, transfer it to a platter and permit it rest. When the steak is resting, warmth the ghee (or butter or olive oil) in a sauté pan in excess of medium heat. When the ghee is very hot and melted, add the diced shallots and let them prepare dinner for about 1 minute.
Stir in the blueberries and garlic and sauté for 1 to 2 minutes for a longer period. Consider the pan off the warmth and increase the environmentally friendly onions. Year to taste with the salt and pepper.
Transfer the steak to a chopping board and slice the flank steak thinly in opposition to the grain to make certain a much more tender bite. Position the steak on a serving platter, then pour the blueberry mixture about the steak and garnish with crumbled blue cheese and cilantro. Serve right away.
— Karista Bennett, “The Oregon Farm Table Cookbook: 101 Homegrown Recipes from the Pacific Wonderland” (Countryman, $24.95)