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    Photo: Alan Weiner/Courtesy Page Street Publishing Co.

Savor The Season With New Pacific Northwest Cookbooks


Cook up delicious holiday dishes from these recent cookbooks with Northwest roots (and find inspiration for last-minute gifts). 

SAVORY

“Easy Soups From Scratch with Quick Breads to Match” by Ivy Manning | Spicy Ethiopian Red Lentil Soup and Savory Teff Pancakes

Portland’s Ivy Manning shows us how to warm up in chilly, rainy weather — soups from scratch with breads to match, on the table in one hour tops. A pairing that caught our eye: lentil soup with teff pancakes.

Spicy Ethiopian Red Lentil Soup — made with a complex berbere spice blend — is accompanied by Savory Teff Pancakes, a spongy bread called injera in Ethiopia and Eritrea.
 

Spicy Ethiopian Red Lentil Soup — made with a complex berbere spice blend — is accompanied by Savory Teff Pancakes, a spongy bread called injera in Ethiopia and Eritrea.  

Dina Avila

 

“Hello! My Name is Tasty, Global Diner Favorites from Portland’s Tasty Restaurants” by John Gorham and Liz Crain | Tasty Kimchi

Portland’s “Tasty” epicurean team has crammed a new cookbook with global diner favorites — like this recipe for kimchi — for any time of day.

Fermenting superversatile kimchi is way easier than you think. Case in point, the recipe for this Korean mainstay in the new cookbook “Hello! My Name Is Tasty” by John Gorham and Liz Crain.

Fermenting superversatile kimchi is way easier than you think. Case in point, the recipe for this Korean mainstay in the new cookbook “Hello! My Name Is Tasty” by John Gorham and Liz Crain.

Laurie Isola/OPB

 

“Pok Pok: The Drinking Food Of Thailand” by Andy Ricker with JJ Goode | Kai Saam Yang (Chicken Three Ways) 

Ready for some flavor-crazed snacking and sipping? Check out the chickenless Kai Saam Yang (Chicken Three Ways) from the Pok Pok restaurant team’s latest cookbook, which explores a subset of Thai cooking called “drinking food,” largely unknown in the United States.

Kai Saam Yang (Chicken Three Ways) does not contain chicken, or meat of any kind – it's just a few raw ingredients piled on a plate. The versions Portlander Andy Ricker came across in northern Thailand did not contain shrimp, either, but he added it for interest.

Kai Saam Yang (Chicken Three Ways) does not contain chicken, or meat of any kind – it’s just a few raw ingredients piled on a plate. The versions Portlander Andy Ricker came across in northern Thailand did not contain shrimp, either, but he added it for interest.

Copyright by Austin Bush

 

“Portland Cooks” by Danielle Centoni | Chicken, Shrimp, and Andouille Sausage Gumbo (Anh Luu)

From “Portland Cooks, Recipes from the City’s Best Restaurants & Bars” by Danielle Centoni, Tapalaya chef/owner Anh Luu tells the story of her family’s journey from Vietnam to New Orleans to Oregon through her recipe for Vietnamese-Creole gumbo

Asian and Cajun/Creole ingredients — lemongrass, Creole seasoning, fish sauce — brighten and enliven  Chicken, Shrimp and Andouille Sausage Gumbo fromTapalaya chef/owner Anh Luu. The recipe is featured in the cookbook “Portland Cooks.”

Asian and Cajun/Creole ingredients — lemongrass, Creole seasoning, fish sauce — brighten and enliven  Chicken, Shrimp and Andouille Sausage Gumbo fromTapalaya chef/owner Anh Luu. The recipe is featured in the cookbook “Portland Cooks.”

Leela Cyd/Courtesy Figure 1 Publishing Inc.

 

“Preservation Pantry, Modern Canning from Root to Top & Stem to Core” by Sarah Marshall | Onion Peel Powder and Cheese and Onion Biscuits

Transforming onion skins into powder reduces food waste and imparts depth of flavor to these toothsome cheese biscuits from Portlander Sarah Marshall’s new canning and preserving cookbook.

Homemade Onion Skin Powder is the secret ingredient that gives depth of flavor to these easy Cheese and Onion Biscuits from Portlander Sarah Marshall’s new cookbook, “Preservation Pantry, Modern Canning from Root to Top & Stem to Core.” 

Homemade Onion Skin Powder is the secret ingredient that gives depth of flavor to these easy Cheese and Onion Biscuits from Portlander Sarah Marshall’s new cookbook, “Preservation Pantry, Modern Canning from Root to Top & Stem to Core.” 

Caleb Plowman/Courtesy of Regan Arts

 

SWEET

“Modern French Pastry” by Cheryl Wakerhauser | Raspberry Almond Tea Cakes

Portland’s Pix Patisserie chef rethinks French pastry, showing home bakers step-by-step how to turn out desserts with a twist. Example: cute-as-buttons Raspberry Almond Tea Cakes.

These Raspberry Almond Tea Cakes from “Modern French Pastry” are “easy” (earning only one-half macaron out of three) and can be filled with frozen berries out of season.

These Raspberry Almond Tea Cakes from “Modern French Pastry” are “easy” (earning only one-half macaron out of three) and can be filled with frozen berries out of season.

Alan Weiner/Courtesy Page Street Publishing Co.

 

“My Rice Bowl, Korean Cooking Outside the Lines” by Rachel Yang and Jess Thomson | Upside-Down Fig Mochi Cake With Bleu Cheese Whip

This sweet-savory upside-down fig cake from “My Rice Bowl” reflects Revelry chef/owner Rachel Yang’s personal Korean-fusion cuisine.

Rachel Yang’s older son, Pike Chirchi, 7, takes a bite of Upside-Down Fig Mochi Cake with Bleu Cheese Whip from her cookbook “My Rice Bowl, Korean Cooking Outside the Lines.” The sweet-savory “dessertish” rice cake can be made with dried apricots instead of Mission figs.

Rachel Yang’s older son, Pike Chirchi, 7, takes a bite of Upside-Down Fig Mochi Cake with Bleu Cheese Whip from her cookbook “My Rice Bowl, Korean Cooking Outside the Lines.” The sweet-savory “dessertish” rice cake can be made with dried apricots instead of Mission figs.

Photo by Charity Burggraaf/Courtesy of Sasquatch Books

 

“The Myrtlewood Cookbook” by Andrew Barton | Russet/Rye Apple Pie

Andrew Barton’s “The Myrtlewood Cookbook” is all about seasonal home cooking with fresh Pacific Northwest ingredients, and his Russet/Rye Apple Pie arrives right on time.

Russet/Rye Apple Pie, a recipe from “The Myrtlewood Cookbook, Pacific Northwest Home Cooking” by Portlander Andrew Barton, is ripe for culinary adventure — you can even substitute Bosc pears.

Russet/Rye Apple Pie, a recipe from “The Myrtlewood Cookbook, Pacific Northwest Home Cooking” by Portlander Andrew Barton, is ripe for culinary adventure — you can even substitute Bosc pears.

Copyright Peter Schweitzer/Courtesy of Sasquatch Books

 

“Tasting Cider” by Erin James | Perry-Poached Pear Frangipane (Sean Kelly)

Pears have become a top invasive tree in the Willamette Valley but hard cider crafted from fruits picked in abandoned orchards makes for sweet sipping — and baking. Try this Perry-Poached Pear Frangipane using the rich, nutty beverage.

For the book "Tasting Cider," Eugene's WildCraft Cider Works founder/owner Sean Kelly crafted this Perry-Poached Pear Frangipane as an ode to the classic French dessert.

For the book “Tasting Cider,” Eugene’s WildCraft Cider Works founder/owner Sean Kelly crafted this Perry-Poached Pear Frangipane as an ode to the classic French dessert.

Copyright Trask Bedortha


Appetite whetted? Find more recipes and cookbooks on our Cooking page. 

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