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By mlb, on December 13th, 2010%
Red Ridge Farms
5510 NE Breyman Orchards Road
Dayton, Oregon 97114
Last weekend it was cold, clear and sunny, which is a pretty good deal for Portland in December. We took advantage of the weather to head to one of my most favorite place in all of Oregon — Red Ridge Farms in Dayton, OR. It’s part plant nursery, part olive oil mill, part gift shop and part scenic destination/place for outdoor snacking. I drag jwa there at least twice a year and always take lots of pictures.
Here are some from last weekend.
A chilly seat in the sun.
Blue sky and pottery in the distance.
The last of the season’s lavender…
The olives are hanging out elsewhere, but they left their sign behind.
 . . . → Read More: A Couple of Hours in the Sun
By mlb, on July 17th, 2009%
Mostly pictures today! We went to the Dayton and Dundee area a couple of weeks ago and I took a lot of pictures. It was a beautiful day — sunny and not too warm. A great day for buying an olive plant and tasting some wine!
First stop, Red Ridge Farms, 5510 NE Breyman Orchards Rd, Dayton, OR. I love this place. I could wander around here all day.
Lavender plants.
More lavender.
Rosemary for sale!
Olive plants — they had three varieties that supposedly thrive in Oregon. A Greek one, a Spanish one and an Italian one. I believe we got the Greek variety.
More olive plants.
Fields of lavender.
Sokol Blosser winery. 5000 Sokol Blosser Lane, . . . → Read More: Pictures in Wine Country
By mlb, on October 30th, 2008%
Whew! Right in under the 10/31 deadline! Confessions of an Apron Queen is hosting this month’s Weekend Cookbook Challenge and the theme is Fall Vegetables. This is a great theme as far as I am concerned as I do love the Fall vegetables. This recipe is from the Williams Sonoma cookbook, Autumn. I believe I’ve drawn inspiration from it before for WCC.
This Coq au Vin does indeed have Fall vegetables — carrots, rutabaga, purple potatoes, and parsnips. It was also supposed to have a turnip but I was trying to hurry and get dinner ready (hungry!) and I didn’t feel like prepping that one. So sad. However, I think Mr. Turnip will show up in a soup shortly.
This recipe has many parts, many bowls, lots of steps (a lot of ins and outs) but only 1 pot. It’s a good Sunday night meal. Probably not a realistic . . . → Read More: WCC 33: Coq au Vin with Autumn Vegetables
By mlb, on March 30th, 2008%
Oh! Oh! I totally forgot the “secret” ingredient! Based on the Fine Cooking recipe, I added about a tablespoon of honey in the sauce with the lemon, chicken stock & wine. I’ve amended the recipe below!
This was sort of one of those meals where I looked around at what we had and then figured out what to do with it. Chicken breasts? Yes. Capers? Right there. Lemons? Uh-huh. Wine? Well, duh. Feta stuffed green olives that I love-love-love? Oh yeah. So, here we go.
This recipe is also a combination of many different recipes I found online. The fried capers bit is from Fine Cooking magazine and the rest is a little bit Everyday Italian (Little Big Head) and a little bit I love my smoked paprika and I love my Parmesan cheese.
Chicken Piccata with Olives and Fried Capers
2 skinless and boneless chicken breasts, pounded flat*
Kosher salt and . . . → Read More: Chicken Piccata with Olives and Fried Capers
By mlb, on March 12th, 2008%
Until last April, I had never really tried clams or mussels. That changed when we stayed at the Winchester Inn in Ashland and our free chef’s choice appetizer coupon got us a big, steaming bowl of mussels and clams. And lots of hot bread. jwa and I both made slight faces and then each kind of shrugged and dug in.
Things I learned that night:
1. wine and butter make anything tasty
2. crusty bread is your friend
3. I like clams!
4. I am okay with mussels, but probably wouldn’t order a big plate of them
After being exposed to these four new tenets, I have been threatening to make some sort of clam dish at home ever since. jwa only encouraged this by getting me seafood forks as a stocking stuffer last Christmas. So, here’s some clams. But, it’s mostly salmon. But, hey, we’ve had it twice so far . . . → Read More: Fun with Mollusks: Salmon with Littleneck Clams and Garlicky-Buttery-Herby Wine Broth
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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