1859 Sept | Oct 2012_opt

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Follow the Fork to Central Oregon’s best local food & drink! ♦ Culinary Adventures o Farm & Ranch Tour o Culinary Secrets Tour o Follow the Fork Walking Tour ♦ Catering Services ♦ Cooking Classes Bend, OR For more information about our creative culinary offerings, please visit www.welltraveledfork.com or call Chef Bette Fraser at 541.312.0097. the art of lingering } From is the reluctance to leave. Relax, savor the wine, enjoy the view. ‘Vine to Bottle’ Mt. Hood Winery is a full production facility. Featuring estate grown Pinot Noir, Pinot Gris and Riesling, along with Chardonnay, Gewürztraminer, Malbec, and Syrah, from local Gorge vineyards. Located in the beautiful Hood River Valley, 5 minutes south of downtown Hood River, off Hwy 35. Open daily // 11am-5pm 541-386-8333 // 2882 Van Horn Drive, Hood River Group bus tours welcome ADA accessible info@mthoodwinery.com // www.mthoodwinery.com
Oregon Living Home Grown Chef written and photographed by Carrie Minns ARIST ORIS of the sumptuous pear have little resemblance to how I enoy Oregons treasured state fruit today. In my younger days, I needed a can opener to access the pale, soft fruit. I speared the perfectly shaped pear halves with a fork and placed them on an iceberg lettuce leaf. I put a scoop of small-curd cottage cheese in the half dome center of the fruit and, when at my grandmothers house, topped it with a half a maraschino cherry to disguise it as an ice cream sundae. artlett, Comice, osc and Anou werent part of my vocabulary then. The ancient fruit, cultivated in China for at least ,000 years and brought to Oregon along the ewis and Clark trail, thrives in the rich volcanic soil found in ood River and Rogue River valleys. In autumn, my kitchen countertop is never without a brown bag filled with ripening Oregon pears. For this recipe, I used pears to create a dish that I could serve my family for dinner on a fall evening. I combined caramelied sweet onions with sliced pear, melded the flavors in a white wine bath, and topped it off with fresh thyme. I spooned the slightly sweet, slightly savory mixture over sauted chicken breasts that sat on a bed of rice to soak up every last drop of the succulent sauce. y family inhaled it. Chicken with ear, Sweet Onions and White Wine Serves -5 | Total prep and cooking time 0 minutes S 2 1 2 1 2 1 2 1 Start by laying your chicken breasts on a cutting board and, slice them in half horizontally to form two thin fillets per breast. Sprinkle both sides of the fillets with salt and pepper. Dredge both sides of each fillet in the flour, shaking off the excess. Heat 2 tablespoons of olive oil in a large skillet, preferably cast iron, over medium-high heat. Saut the chicken breasts for 8-1 minutes, turning once, until nicely browned and no longer pink in the middle. To avoid overcrowding your skillet and ensure even browning, you may need to do this in two batches. Move your chicken breasts to a platter and tent with foil. Wipe out your skillet. Heat butter and 2 tablespoons olive oil over medium heat. Reduce the heat to medium-low to low and add your onions, salt, pepper, and thyme leaves. Cook for about -8 minutes, stirring occasionally, and taking care not to brown too quickly. Add in your pears and saut another minutes. Carefully pour in your white wine, and let simmer about 5- minutes or until the alcohol has evaporated and liquid has reduced a bit. To serve, put a scoop of rice in a shallow bowl. Top it with a chicken breast. Spoon the pear and onion mixture on top. Enjoy. 106 1859 oregon's mAgAzine JULY SEPT AUGUST OCT 2012 2012
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1859 Sept | Oct 2012_opt

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