Top | Newsletter 2012

Culinate Newsletter October 3

(mailing, James Berry)

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 h1. Dear readers,
 
 It's hard for me to pass up a recipe for a good-sounding dollop — that is, a dip or spread that packs a lot of flavor into a spoonful. Why am I such a fan? First, they're usually a breeze to make, especially if you own a food processor. And second, they make good snacks. Pair a little dish of something flavorful and robust with a few vegetable spears — carrots, peppers, jicama; or maybe a slice of rustic bread spread with a bit of goat cheese and a smear of something good.

 A well-made dollop dresses up just about anything else — lentils, vegetables, fish. If they were clothes, these foods would be the accessories — the scarves and boots that look great with everything from jeans to LBDs.

 Recently, I've spent time perusing two new cookbooks by Culinate friends and fellow Portlanders: Roots, by Diane Morgan, and The Oregonian Cookbook, edited by Katherine Miller. Both books are absolute winners, filled with amazing-sounding recipes. But while I was intrigued by such things as Candied Lotus Root and Garlic Almond Soup (who wouldn't be?), the recipes I tested and tasted first were the ones we're now featuring on Culinate: Carrot Top Pesto and Roasted Red Pepper-Cashew Spread. 

 Each of these items won me over with their color, flavor, and — let's be real — the quickness and ease with which they come together. They'll both be joining Clifford Wright's spicy Turkish yogurt sauce among my favorite … dollops. 

 Kim Carlson
 Editorial Director

 
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story1text: "Joan Menefee discovers that not everyone feels flattered when asked to share a recipe."
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story2text: "Katherine Miller, the Oregonian's food section editor, reflects on her recent cookbook-compiling project."

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recipe1text: "Nigel Slater has a way of making the simplest things taste sublime."
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recipe2text: "In her new book, 'Roots,' Diane Morgan includes this fantastic recipe for using the part of the plant we don't usually eat."




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