A lesson in roasting nuts

Stay home, save lives, but don’t spend all day eating. It’s pretty easy to do when you’re home all day. In this week’s Taste This! Donna Britt takes a look a healthy, locally made and available for delivery snack.

A special thanks to our sponsor, Newport Avenue Market, for giving us the time and resources to bring you this delightful culinary feature each week. Life is short. Eat good food. And have fun doing it.

Local grocers keeping people safe and supporting local business

They are the front-line workers far away from the hospital. For this week’s Taste This culinary adventure, we’re focusing on locally-owned grocery stores, hearing what they are doing to keep employees safe, keep the groceries stocked and keep your families fed.

A special thanks to our sponsor, Newport Avenue Market, for giving us the time and resources to bring you this delightful culinary feature each week. Life is short. Eat good food. And have fun doing it.

Cooking at Home with Chef John Kelly

For this week’s taste this culinary adventure, Donna Britt continues her series on cooking restaurant quality meals at home. This week, she’s joined by Chef John Kelly from The Stihl Whiskey Bar, showing us how to prepare their signature seared scallop dish.

Thanks to Chef John for sharing his recipes and tips. See the recipes below. Keep up with The Stihl to find out when they re-open on social media.

A special thanks to our sponsor, Newport Avenue Market, for giving us the time and resources to bring you this delightful culinary feature each week. Life is short. Eat good food. And have fun doing it.

RECIPE

Seared Scallops with Bourbon Bacon Sauce & Pickled Celery Caramel

Courtesy of Chef John Kelly/The Stihl Whiskey Bar

Pickled Celery Caramel

4-5 celery stalks, sliced thinly
¼ cup rice wine vinegar
¼ cup sugar
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 bay leaf

Mix vinegar and sugar together in a small sauce pot and heat on low heat until combined. Add remaining ingredients.  Simmer on low for 20+ minutes, until sauce is thick and syrup-y.  Set aside to garnish scallop dish. Reserve leftover in fridge for several weeks.

Seared Scallops w/Bourbon Bacon Sauce

8 small to medium sized scallops, fresh or frozen (if frozen, thaw in fridge) KEEP SCALLOPS AS COLD AS POSSIBLE UNTIL READY TO USE
Canola oil
4 slices bacon, par-baked (partially cooked), chopped into pieces
2-3 cloves fresh garlic, minced
1/2 ounce bourbon
1 ounce orange juice
1½ cups heavy cream, room temperature
1/2 cup peas, fresh or frozen
Pickled Celery Caramel
Arugula, for garnish

Remove abductor muscle, if present, from scallops. Dry each scallop completely.

Heat heavy non-stick skillet on high heat until very hot. Add a few swirls of canola oil. Add scallops, leaving room between them (if necessary sear in two batches). Tilt pan back and forth, moving oil around until scallops are golden-brown on each side, turning ONLY ONCE.  Scallops will easily release from pan once seared properly.  Add bacon pieces and garlic to skillet.  Remove scallops and set aside while making sauce. Remove from heat and add bourbon to skillet.  Stir a few times, allowing alcohol to burn off.  Return to heat and add OJ to skillet, stirring once or twice. Add warmed cream to skillet, continuing to stir so sauce doesn’t stick and also to release tasty tidbits from bottom of skillet. Once sauce has thickened enough to coat the back of a spoon, stir in peas to warm through. Remove from heat and serve with Pickled Celery Caramel on top and arugula on the side.

Serves 4

 

Taste This! – Cooking at Home with Chef Amy from Sunny Yoga Kitchen

For this week’s Taste This! culinary adventure, Donna Britt is doing something a little different. This is the first in a short series on ‘Cooking at Home.’ Chef Amy Wright from Sunny Yoga Kitchen and Sunny’s Carrello shows us how to make a huge, healthy family dish.

We thank Chef Amy for sharing her recipe. Get more info about their takeout menu and hours online at sunnyyogakitchen.com.  

A special thanks to our sponsor, Newport Avenue Market, for giving us the time and resources to bring you this delightful culinary feature each week. Life is short. Eat good food. And have fun doing it.

RECIPE

Cauliflower Bolognese Sauce with Polenta
Courtesy of Chef Amy Wright/Sunny Yoga Kitchen & Sunny Carrello’s food cart

1 small head cauliflower, finely chopped by hand or in food processor
3 tablespoons olive oil
1 cup yellow onion, finely chopped
3 cloves garlic, minced
2 x 28-oz. cans diced tomatoes
1 cup dry lentils
3 tablespoons balsamic vinegar
1 teaspoon monk fruit sweetener or sugar
1 tablespoon dried oregano
1 tablespoon dried basil
Salt & pepper, to taste
1 teaspoon chili flakes
Serve with polenta prepared according to package directions
Heat a large, heavy pot. Add olive oil. Add onions to hot oil and saute over medium heat until
golden-brown, about 3-5 minutes. Add cauliflower, stir and cook until brown, about 10-12
minutes. Add the herbs, spices, lentils and tomatoes. Simmer, with lid on, for 30 minutes or
until lentils are tender. Remove lid and simmer for 10 minutes more until sauce is nice and
thick.*
Serve over polenta or substitute pasta or sautéed greens.
*Add stock, broth or water to thin sauce if desired. Add additional vegetables of your choice if
desired as well.
Makes approximately 3 ½ quarts of sauce

Taste This! – The Best Chocolate Chip Cookies from CHUNK Bend

An obsession with cookies is what led to the creation of CHUNK Bend, a local made-to-order cookie company. Donna Britt has the story behind chunk and their cookies and cookie bites in this week’s Taste This! segment.

Thanks to Newport Avenue Market for giving us the resources to take these weekly culinary adventures. Life is short. Eat good food. And have fun doing it.

 

Taste This! – Crab Season is Here

If you’re a seafood fan you’re in luck because here in Oregon it’s officially crabbing season. That means it’s time for some fresh crab and for this week’s taste this culinary adventure, Donna Britt is at Newport Avenue Market where she learns how to crack crab and pair it with wine.

A special thanks to our sponsor, Newport Avenue Market, for giving us the time and resources to bring you this delightful culinary feature each week. Life is short. Eat good food. And have fun doing it.

 

 

▶️ Arts and Culture: Playwright Cricket Daniel

Local playwright Cricket Daniel credits being a stay-at-home mom with helping her find her passion for writing. For this week’s Art and Culture artist profile, Donna Britt visits with Cricket at her home in Bend as one of her plays is about to be on a national tour!

Thanks to Strictly Organic Coffee Co. for giving us the resources to have these weekly Arts and Culture conversations.

Arts and Culture: Winter Performances at the Tower Theatre

The Tower Theatre has been a staple in the Bend arts scene for decades, bringing music, movies and stories to Downtown Bend since 1940. For this week’s Art and Culture conversation, brought to us by Donna Britt previews some stand out events. Coming to the Tower over the next couple of months, including a big birthday celebration.

Thanks to Strictly Organic Coffee Co. for giving us the resources to have these weekly Arts and Culture conversations.

  541.749.5151

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