Style Magazine - August 2021
The past 10 days I’ve been on a strict seafood diet. My family is traveling down the Oregon Coast, which means we’re determined to devour as much clam chowder and fish & chips as we can. Is it just me, or do road trips beckon you to eat more (a lot more) and worry less? Besides the lighthouses, stunning scenery, and cool coastal air, the seafood around these parts is reason enough to return. Luckily, going on an Oregon vacay isn’t necessary to snag an award-winning bowl of chowdah or fresh-caught crab with all the fixin’s. Our region has plenty of mouthwatering fish dishes—inspired from all cuisines and corners of the globe—that are sure to have you hooked. Turn to “Seafood Spectacular” on page 57 for over 31 of our favorites, including a stunning seafood platter for two, sticky-sweet honey walnut prawns, and an indulgent lobster risotto that’ll leave you oohing, aahing, and wondering why you didn’t discover it sooner. Something else I wish I discovered sooner? Backpacking. My husband and I went on our first foray earlier this summer, and—even though our meals were less than luxurious—the experience of wandering where the Wi-Fi was weak (actually, nonexistent), camping without another soul in sight, and witnessing the wonders of the night sky has me eager to explore more. If you, too, are interested in going off grid but clueless where to start, check out “Walk in the Woods” (page 42) for 13 backpacking must-haves and some beginner-friendly areas to explore, then turn to page 98 for 5 astronomical events happening this month like the “stellar” Perseids meteor shower from August 11-13. What else is tucked into these glossy print pages? A roundup of must-reads from accomplished area authors (“Book Club” on page 24); a guide to helping your kiddos return to the classroom (“Back-to-School Rules” on page 36); and 5 essential experiences in Edinburgh, Scotland (page 78), where I hear the seafood—particularly the cullen skink (smoked haddock soup)—is seriously scrumptious. Cheers! —Megan megan@stylemg.com @meggoeggowaffle
The past 10 days I’ve been on a strict seafood diet. My family is traveling down the Oregon Coast, which means we’re determined to devour as much clam chowder and fish & chips as we can. Is it just me, or do road trips beckon you to eat more (a lot more) and worry less?
Besides the lighthouses, stunning scenery, and cool coastal air, the seafood around these parts is reason enough to return.
Luckily, going on an Oregon vacay isn’t necessary to snag an award-winning bowl of chowdah or fresh-caught crab with all the fixin’s. Our region has plenty of mouthwatering fish dishes—inspired from all cuisines and corners of the globe—that are sure to have you hooked. Turn to “Seafood Spectacular” on page 57 for over 31 of our favorites, including a stunning seafood platter for two, sticky-sweet honey walnut prawns, and an indulgent lobster risotto that’ll leave you oohing, aahing, and wondering why you didn’t discover it sooner.
Something else I wish I discovered sooner? Backpacking. My husband and I went on our first foray earlier this summer, and—even though our meals were less than luxurious—the experience of wandering where the Wi-Fi was weak (actually, nonexistent), camping without another soul in sight, and witnessing the wonders of the night sky has me eager to explore more. If you, too, are interested in going off grid but clueless where to start, check out “Walk in the Woods” (page 42) for 13 backpacking must-haves and some beginner-friendly areas to explore, then turn to page 98 for 5 astronomical events happening this month like the “stellar” Perseids meteor shower from August 11-13.
What else is tucked into these glossy print pages? A roundup of must-reads from accomplished area authors (“Book Club” on page 24); a guide to helping your kiddos return to the classroom (“Back-to-School Rules” on page 36); and 5 essential experiences in Edinburgh, Scotland (page 78), where I hear the seafood—particularly the cullen skink (smoked haddock soup)—is seriously scrumptious. Cheers!
—Megan
megan@stylemg.com
@meggoeggowaffle
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
| eat & drink | Taste<br />
Captain Cooks<br />
TOP COOKING TIPS + FOOLPROOF RECIPES<br />
by MEGAN WISKUS<br />
Cooking, for many, is cathartic. No matter your comfort level<br />
in the kitchen, we have some tips and tricks to ensure every<br />
meal you make is mouthwatering.<br />
TASTE YOUR FOOD AS YOU GO.<br />
Ingredients vary in flavor depending<br />
on the season, ripeness, or (if not<br />
fresh) brand. Tasting your food as you<br />
go ensures you can adjust for all these<br />
variables every time.<br />
DON’T BE AFRAID OF HIGH HEAT.<br />
Seems obvious but so much flavor<br />
comes from searing and sautéing at<br />
those high temperatures. You may<br />
have been burned in the past by high<br />
heat, but with the right cookware<br />
for the task at hand, those high<br />
temperatures are the key to building<br />
flavor without overcooking your<br />
ingredients.<br />
LEARN THE “WHY”. We often get<br />
tripped up by thinking that if we’re<br />
missing an ingredient for a recipe,<br />
we can’t move forward, which is<br />
almost never the case! Learning<br />
why an ingredient is there and what<br />
it’s adding (sweet, salty, umami,<br />
leavening) can open you up to a world<br />
of substitutions (like when<br />
making chimichurri). When<br />
in doubt? Ask the Internet!<br />
—Megan Kessenich,<br />
Making (M)eggs, Auburn,<br />
makingmeggs.com,<br />
@makingmeggs<br />
Chimichurri<br />
1 cup fresh flat-leaf parsley (about 1 bunch)<br />
1 cup fresh cilantro (about 1 bunch)<br />
1/2 cup red onion, diced (sub: 1 shallot)<br />
3 tbsp. fresh oregano (sub: leave out)<br />
3-5 cloves of garlic, peeled<br />
2 tbsp. fresh lemon or lime juice (sub: orange juice<br />
with an extra splash of vinegar)<br />
2 tbsp. red wine vinegar (sub: champagne or apple<br />
cider vinegar)<br />
¼ tsp. salt (or more to taste)<br />
¼ tsp. freshly ground black pepper<br />
1 jalapeño, stems and seeds removed to reduce<br />
spice, as desired (sub: red pepper flake or a few<br />
dashes of your favorite hot sauce)<br />
1/2-3/4 cup high-quality olive oil<br />
Add all ingredients except the olive oil<br />
to a food processor; pulse a few times<br />
until chopped. Slowly stream in the olive<br />
oil, while pulsing the mixture a few more<br />
times until the olive oil is combined,<br />
stopping to scrape down the sides of the<br />
food processor if needed. Add olive oil<br />
until sauce reaches desired consistency.<br />
Serve immediately or refrigerate in a<br />
sealed container for up to 3 days.<br />
Wondering what to do with leftover<br />
chimichurri sauce? Get creative! Try<br />
stirring it into soups, pasta dishes,<br />
dolloped on top of a baked potato, or<br />
over your morning eggs to add a bright,<br />
fresh, and flavorful punch.<br />
Photos courtesy of their respective companies or organizations.<br />
86 stylemg.com | AUGUST <strong>2021</strong> | /stylemediagroup /stylemediagroup /stylemediagroup /stylemags
Change language