▶️ Birdseed isn’t just for the birds

In this Taste This! culinary adventure, Dave Jones visits with Birdseed Food Co owner Ashley Chase to get the scoop on her gluten-free granola. Birdseed granola is available locally at a variety of locations, including Newport Avenue Market in Bend, Oregon.

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.

▶️ On Tap food cart court open for business

In this Taste This! culinary adventure, Dave Jones visits On Tap food cart court to sample some of the food from Barrio and The Bleu Rooster and talk to the owners to find out how they are weathering the impact of COVID-19.

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.

▶️ It’s herb garden season

Adding flavor to your home-cooked meals couldn’t be easier if you have an herb garden. Dave Jones visits Landsystems Nursery for some tips to grow a variety of fragrant and flavorful herbs.

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.

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 Dave Trask

For this week’s Taste This culinary adventure, Donna Britt continues her series on ‘Cooking at Home.’ This week, she’s joined by Chef David Trask, instructor at Cascade Culinary Institute. They are showing us how to make a delicious pan roasted chicken dish and homemade risotto.

Thanks to Chef David for sharing his recipes and tips.

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.

RECIPES

Balsamic & Fig Chicken Thighs

Ingredients
• 4 Bone in Skin on Chicken Thighs (you can use any cut of chicken)
• 1 T. Vegetable Oil (olive, peanut, canola)
• 1 T. Chopped Shallot (onion or garlic will work as well)
• ¼ cup Fig Jam (orange marmalade, apricot preserves, cherry preserves – anything sweet/tart)
• ¼ cup Balsamic Vinegar
• ½ cup Chicken Stock
• 1 sprig each – thyme, sage & rosemary (any fresh herbs will work)
• Salt and Pepper to taste
Directions
1. Heat a skillet over medium high, add the vegetable oil. Season chicken thighs with salt and pepper and sear on both sides, I start skin side down. You are rendering out some of the fat from the skin and adding color, this helps develop flavor.
2. When chicken is golden brown add shallots to pan and lightly sauté. Add the sprigs of fresh herbs.
3. Deglaze with ¼ cup of the stock and baste the chicken with the combination of jam and balsamic vinegar.
4. Place the pan in a 375 degree preheated oven after 15 minutes remove the pan and baste the chicken again with the fig and balsamic. If the pan is starting to dry out add the remaining stock.
5. After another 10 minutes check the temperature of the chicken, you want it to reach 165 degrees. Baste the chicken once more and add the remaining to the pan drippings.
6. When the chicken has reached 165 degrees allow the chicken to rest 10 minutes before platting.

 

Fresh Herb Risotto

Ingredients
• 1 cup Arborio Rice
• 1 T. Chopped Shallots
• 4 T. Unsalted Butter
• 4 T. Combination of Chopped Herbs (parsley, chives, thyme, rosemary, anything you have)
• 2 cups warm Chicken Stock
• ¼ cup white wine
• Zest from ½ lemon
• 3 T. Shredded Parmesan Cheese
• Salt and Pepper to taste
Directions
1. Heat 1 Tablespoon of the butter over medium heat, add the shallots and rice. Sauté for about 2 or 3 minutes to coat the rice in butter.
2. Start adding the warm stock in amounts of ¼ cup at a time, stirring constantly.
3. As you add the stock the rice will start to cook and release starches.
4. After adding ½ of the stock taste and see where you are at. Continue to add stock until the rice is tender.
5. Finish with the wine, additional butter, cheese and herbs. Season with salt and pepper.

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.