DigitalCookbook_StatehoodMedia_Nov2017

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SIDES // Homegrown Chef Carrie Minns // MAKES 12 PIECES // 30 minutes CRANBERRY CROSTINI WITH SAUTÉED MUSHROOMS AND SHALLOTS 2 tablespoons olive oil 1 tablespoon butter ½ cup peeled and minced shallots 5 cups sliced mushrooms (cremini, shiitake, button or your favorites) ½ teaspoon salt Freshly ground black pepper to taste ¼ cup dried cranberries (preferably unsweetened) 1 tablespoon minced parsley Softened goat cheese, or brie 1 baguette, sliced in thin rounds Olive oil Optional parsley leaves for garnish Preheat oven to 350 degrees. In a medium saucepan, melt and heat butter and olive oil. Add shallots and caramelize over low heat for 8 to 10 minutes. Take care not to burn. While shallots are cooking, brush bread slices with olive oil. Place on a cookie sheet and pop in preheated oven to toast for about 10 minutes. Turn up the stovetop heat to medium. Add mushrooms, salt and pepper to the shallots. Sauté mushrooms until tender and lightly browned, about 5 minutes. Turn heat off. Stir in cranberries and parsley. Spread goat cheese or brie on each toasted bread slice. Top with a scoop of cranberry-mushroom mixture. Finish with a sprig of parsley for garnish. 40 RECIPES & COCKTAILS FROM THE PNW // STATEHOOD MEDIA
Cranberry Crostini are a perfect holiday appetizer. Carrie Minns
Page 4: MASTHEAD/ A STATEHOOD MEDIA PUBLICA
Page 7 and 8: CONTENTS 04 // MAIN DISHES 24 // SI
Page 9 and 10: Carrie Minns
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Page 13 and 14: Seasons & Regions Seafood Grill (Po
Page 15 and 16: Chef Paul Bachand (Newberg, OR) //
Page 17 and 18: MAIN DISHES // Cover the top of the
Page 19 and 20: A generous layer of roasted garlic
Page 21 and 22: Homegrown Chef Thor Erickson // SER
Page 25 and 26: Sweet onions, Gruyère and fresh ba
Page 27 and 28: Jam On Hawthorne (Portland, OR) //
Page 29 and 30: Carrie Minns
Page 31 and 32: SIDES // Homegrown Chef Carrie Minn
Page 33 and 34: SIDES // FOR FERMENTED CORN Cut cor
Page 35 and 36: Potatoes and cheese are a classic c
Page 37 and 38: SIDES // from Six Seasons by Joshua
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Page 53 and 54: Homegrown Chef Thor Erickson // MAK
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Page 67 and 68: Ben Caruso, bartender (medford, OR)
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DigitalCookbook_StatehoodMedia_Nov2017

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