Homemade Holiday Gifts — Spicy Brown Mustard with Oatmeal Stout and...
Mustards and Worcestershire sauce are always on hand in our house but I couldn't resist the idea of making my own. This mustard is fiery and capable however it mellows as it ages. Both recipes...
View ArticleOregon Rose Petal Jelly
The temperate Willamette Valley climate in Oregon makes it a great place to live, especially for gardeners. Winters are relatively mild if you can stand the dreary rain and gray weather. The springs...
View ArticleThe Cooking of Joy ♥ Savoring the Flavors of Life
I have been pondering writing an article on "cooking with intention" for The Taste of Oregon for some time now. For those of us who enjoy cooking passionately, is it always entered into and experienced...
View ArticleToasting Sesame Seeds and Life
Larry insisted that the salad would not be complete without some toasted sesame seeds. We all agreed and I scooted over to the range for a lesson. Larry explained that toasting sesame seeds took about...
View ArticleInglehoffer’s Wasabi Horseradish Sauce Takes Seared Ahi to a Whole New Level
Beaver brand, made by Oregon-based and family-owned Beaverton Foods, is the largest producer of non-refrigerated horseradish and specialty mustards in the U.S. The company also makes a wide variety of...
View ArticleOregon White Truffle Oil Contest Winner: Tom Warnock
Tom Warnock was the lucky winner as selected by www.random.org. Congratulations Tom!
View ArticleHomemade Chocolate Hazelnut Spread or No No Nutella
I wonder how many Americans--Yanks, that is--discover Nutella for the first time while visiting Europe. That's where I enjoyed it first. Lovely stuff and like much lovely stuff, it can be addictive....
View ArticleDrunken Fig Preserves with Rosemary, Lemon and Port Wine
What do you do when life gives you figs? Frankly my dear, who knew that life even gives a fig? I would never feel surprised to open my front door to find an orphaned bag of, say, zucchini. Even other...
View ArticleBoiled Apple Cider Syrup – Reviving an Early American Tradition for Flavoring...
Boiling fresh pressed cider into a thick syrup, much like the sap from maple trees, was common in colonial New England. Hardly a pantry was without this sweet-tart ingredient used for sweetening and...
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