As I sometimes do, I’m posting about a trip taken months ago. In this case, Bend, Oregon and Crater Lake National Park from last October September…okay, wow — it was late August. The trip was certainly memorable and I took a lot of nice photos, so I’m not quite sure why I forgot to post about it. Glad I’m getting it up now, though!
We’ve been to Bend and Oregon’s high desert a couple of times previously, but it has been a few years since our last visit (and we’d never been to Crater Lake before). For the trip planning, deciding where to stay was half of the fun – as always.
Bend Vacation Rental
Took a chance on the one bedroom cottage (right next door to the property at the link above) and ended up being very pleasantly surprised. The bathroom was amazingly spacious, with tons of shelves for toiletries and the whole place was designed with an artistic, world traveler-esque flair. All of this, plus a full kitchen and location right next door to Boneyard Brewery and within an easy walk to downtown Bend.
Crater Lake Lodge
I . . . → Read More: Central Oregon Travel: Bend & Crater Lake National Park
I have a confession – I usually have to go ask a produce person if the item I’m holding in my hand is a turnip or a rutabaga. Up until about 10 years ago, I thought a parsnip was a turnip. In fact, before I even posted this, I double-checked to make sure that I used rutabagas when I made this dish. Yep. It’s all good. Whew!
Last year, the cookbook, Roots: The Definitive Compendium with more than 225 Recipes by Portland-based Diane Morgan came out and I was very excited to get a copy right away. This is one of those cookbooks where every other page will be folded down or have a post-it on it marking a recipe that you just NEED TO TRY. It’s seriously such a great fall and winter cookbook to look through and make stuff from – if you don’t already, you should really try to get yourself a copy! Need more convincing? Two words: carrot margarita.
In addition to a unique root vegetable cocktails, there’s also many, many recipes for the . . . → Read More: Cooking with Roots: Rutabaga Hash with Onions and Crisp Bacon
40 S. Heimrich Street
Dufur, Oregon 97021
In late October we found ourselves in Dufur, Oregon for the monthly Supper Club at the Historic Balch Hotel. This wasn’t unexpected or anything – I had planned it and we’d even been to a couple of these dinners before, but it had been a few years since we had gone back. I’m not sure why, as I am totally in love with this hotel and all of our Supper Club experiences have been very, very tasty. I think we just forgot about it. Or we were just lazy. Or maybe a bit of both?
We even got to stay in my favorite room (number 9 – it has brown walls). And the weather when we went was just perfect! A crisp chill in the air, blue skies, brightly colored leaves, and lots of sun. Dinner was cassoulet, which was delicious and even inspired me to attempt my own version of cassoulet at home a couple of weeks ago (it was quite good).
The full, three course dinner at this event was prepared by Jamie Snell of The Lamb’s Table catering in Portland.
I. Watercress, butterleaf . . . → Read More: Oregon Roadtrip: The Balch Hotel and Maryhill Museum of Art
Well, I hope everyone had a great Thanksgiving! Do you have an extra can of pumpkin puree? Want something delicious to do with it? Well, read on.
This is honestly one of the best things I have ever made in my slow cooker. Seriously. And of course, this is exactly the time of year that everyone has a can of pumpkin puree in their cabinet, pumpkin puree stored in the freezer, or can easily go get a can at the store. After making this, you may just start stocking up on some year-round. If you didn’t know there were no tomatoes in this chili, you probably wouldn’t be able to tell. Eight hours and the canned pumpkin and all of the other ingredients do something rather magical together. jwa doesn’t even like chili and he loves this chili.
I find the chorizo adds enough heat for me, but you may want more. If so, just serve with some hot sauce.
And like a lot of chili recipes, this one has a secret ingredient – smoked chocolate chips. In the recipe below, I just listed bittersweet chocolate chips, but if you are feeling extra ambitious or . . . → Read More: Slow Cooker Pumpkin Chicken Chorizo Chili
I have a new favorite baking product – and it is Spelt Flour. I’m not quite sure what it is about it, but everything I’ve baked with it just has a velvety, rich, full flavor that I am in love with. When using, I’ll typically replace one half of the white flour in a recipe with the spelt flour. I have been experimenting with it for awhile now in pie/tart crusts, scones, cookies and now…biscuits!
For this recipe, instead of using half spelt flour and half regular flour, I used light spelt flour mixed with just a little unbleached, white flour. Light spelt flour has most of the bran and germ removed, so the end result won’t be as heavy as using regular spelt flour. I wanted these biscuits to be on the fluffier side, so I decided to go this route.
The result was a flakey, flavorful biscuit! It may seem like there’s a lot going on here (there is — sage, orange zest, black pepper) but it works.
Make a batch now to freeze for Thanksgiving or just use them for weekday breakfasts with orange marmalade or . . . → Read More: Spelt Biscuits with Sage, Orange Zest, and Black Pepper