The Oregon Farm Table Cookbook: 101 Homegrown Recipes from the Pacific Wonderland

by Karista Bennett

Overview

Inspired by Oregon’s local bounty, from notable food artisans like Bob’s Red Mill to esteemed restaurants like Local Ocean Seafood.

Rugged coastline, lush valleys, rustic mountains, and wide-open plains—no matter where you turn, Oregon is a local-food treasure box. With history and culture aplenty, the state is also known for its trove of small farms, ranches, orchards, breweries, and artisans that supply a bountiful culinary selection. In The Oregon Farm Table Cookbook, Karista Bennett invites readers to share in this community of abundance.

With charming farm profiles and family memories created around food, this book will have readers far and wide dreaming of the Beaver State. Flavorful recipes make the most of Oregon’s famous ingredients, whether it's Oregon Cherry and Goat Cheese Flatbread, Grilled Cheese and Dungeness Crab Salad Sandwiches, Beer Braised Pork Roast, or Hazelnut Butterscotch Chip Cookies. Bennett’s gorgeous color photography bring the flavors of these recipes to life, making this the perfect way to bring Oregon home to your kitchen, no matter where you live.

Product Details

ISBN-13:	9781682685006
Publisher:	Countryman Press, The
Publication date:	09/01/2020
Pages:	224
Sales rank:	663,544
Product dimensions:	8.10(w) x 10.00(h) x 0.70(d)

About the Author

Karista Bennett is the author of The Oregon Farm Table Cookbook. She is a recipe developer, former culinary instructor, and photographer whose recipes have been featured in Home by Design, Hobby Farms, and more. She lives in Oregon’s Willamette Valley.

Table of Contents

Introduction 11

Cooking Terms 13

Breakfast and Brunch

Lavender Cream Biscuits 15

Sweet Delilah Flower Farm 16

Marionberry Streusel Muffins 17

Rose Petal Jelly 18

Witte Flower Farm 19

Apple Butter Baked French Toast 20

Pear and Cardamom Cobbler 22

Chai-Spiced Pumpkin Coffee Cake 24

Fiddlehead Farm 26

Broccoli and Cheese Pie 27

Apricot Jam and Goat Cheese Tarts 28

Savory Beer Bread with Garlic, Cheddar, and Fresh Herbs 28

Spinach, Pesto, and Ricotta Frittata 29

Pitchfork and Crow Farm 30

Apple, Bacon, and Cheddar Bread Pudding 31

Bermudez Family Farm 32

Jammy Eggs on Toast Muffins 33

Apple Gingerbread Baked Oatmeal 35

Smoked Salmon Hash with Fried Eggs 36

Appetizers

Oregon Cherry, Sautéed Onion, and Goat Cheese Flatbread 39

Bites Restaurant 41

Oregon Shrimp Cakes with Apricot Ginger Sauce 42

Sweet Pea and Feta Fritters with Chive Oil and Sour Cream 45

Ground Lamb Sliders with Cucumbers and Spiced Yogurt 46

Grilled Cheese and Dungeness Crab Salad Sandwiches 47

Youngberg Hill 48

Albacore Tuna Ceviche with Chimichurri Sauce 49

Summer Melon Salsa 50

Dressed Chelsea Gem Oysters with Pomegranate, Ginger, and Pickled Serrano 51

Chef Maylin Chavez 53

Olympia Oyster Bar House-Pickled Serrano Peppers 54

Roasted Apricots with Goat Cheese, Bacon, and Honey 54

Unger Farms 55

Roasted Summer Berries on Ricotta Crostini 58

Smokey Blue Cheese Baked Potato Chips 59

Rustic Leek Tart with Lemon-Thyme Ricotta 60

Soups and Stews

Creamy Mushroom Soup 63

The Mushroomery 64

Asparagus Leek Soup with Mushroom Gremolata 65

Spiced Winter Squash Soup 66

Slow-Cooked Rosemary and Porcini Beef Stew with Farro 68

Chorizo and White Bean Stew 70

Nehalem River Ranch 71

Chicken and Rosemary Lemon Dumplings 72

Roasted Garlic and Dungeness Crab Soup 74

Local Ocean Seafood 75

Northwest-Style Smoked Salmon Chowder 77

Newport Fishermen's Wives 80

Pacific Northwest-Style Fishermen's Stew 81

Cowgirl Chili with Winter Squash 82

Martson Farm 84

Corn and Roasted Poblano Chowder 85

Summer Harvest Gazpacho 86

Cowhorn Vineyard & Garden 87

Black Bean Soup with Griddle Cakes 88

Salads, Sides, and Vegetables

Shaved Brussels Sprouts Salad with Winter Squash, Dried Cherries, and Bacon with Maple Vinaigrette 91

Lucky Crow Farm 92

Roasted Winter Beet Salad with Candied Nuts and Blue Cheese 93

Layered Cornbread Salad with Spicy Avocado Ranch Dressing 94

Blackberry Burrata Salad 96

Mexican Com and Tomato Salad 97

Cória Estates 100

Oregon Shrimp Salad with Spicy Seafood Dressing 101

Carrot and Cilantro Salad with Ginger and Sun Butter Dressing 102

Braised Red Cabbage with Apples and Bacon 104

Orange Marmalade and Miso Roasted Carrots with Toasted Sesame Seeds 105

The Croft Farm 106

Lemon-Herb Roasted New Potatoes 107

Winter Vegetable Gratin 108

Whole Roasted Cauliflower with Creamy Cheese Sauce 109

Moon River Farm 110

Creamed Swiss Chard 111

Marion Polk Food Share Youth Farm 112

Roasted Green Bean Salad with Dried Cherries, Toasted Pine Nuts, and Goat Cheese 114

Chermoula-Marinated Grilled Vegetable and Pineapple Skewers 116

Baked Summer Squash Tian 117

Entrées

Fennel and Sausage Carbonara 119

Lemon Risotto with Crispy Mushrooms and Fresh Herbs 120

Chef Nathan Rafn 122

Spiced Ground Turkey and Apple-Stuffed Winter Squash 123

Willamette Valley Vineyards 126

Mushroom Bolognese 127

Winter Vegetable Cobbler with Chive Cream Biscuits 128

SakéOne 130

Miso Saké Glazed Black Cod (Sablefish) 131

Port Orford Sustainable Seafood 132

Panko-Crusted Steelhead Trout with Homemade Tartar Sauce 133

Abbey Creek Vineyard 135

One-Pan Fish Veronique (Pan-Cooked Fish with Grapes and Tarragon) 136

Grilled Halibut with Blueberry Ginger Salsa 138

Grilled Salmon Tacos with Pineapple Cilantro Slaw and Chipotle Lime Sauce 140

Salmon Florentine 142

One-Pan Spicy Maple Chicken Thighs 143

Red Bird Acres 144

Slow-Braised Balsamic and Herb Chicken 146

Beer-Braised Pork Roast with Garlic and Chive Mashed Potatoes 147

Rogue Ales 149

Roasted Pork Tenderloin with Spiced Dried Plum Sauce 150

Cody Wood, Farmer 154

Salisbury-Style Meatloaf with Beef Broth Gravy 155

Braised Lamb Shanks with Five Spice and Pinot Noir 156

Ground Beef and Sausage Pub Burger with Sautéed Onions and Special Sauce 158

Fisher Ridge Farm 160

Sunday Beef Pot Roast with Creamy Parmesan Polenta 161

Grilled Flank Steak with Sautéed Blueberries, Shallots, and Blue Cheese 162

Rogue Creamery and Dairy 164

Desserts

Cherry Pandowdy 167

Hood River Lavender Farms 168

Strawberries in Brandied Cream 169

Blueberry Lavender Crumble 170

Mixed Berry Gratin 172

Hoffman Farms Store 173

Bob's Red Mill Natural Foods 174

Peach Upside-Down Ginger Cake 175

Baked Raspberry Lemonade Doughnuts 176

Spiced Carrot Cake Cupcakes with Cream Cheese Frosting 178

Brown Butter and Jam Spoon Cookies 179

Sunflower Seed Butter and Chocolate Chip Cookies 181

Hazelnut and Butterscotch Chip Cookies 182

Double J Jerseys 183

Vintage Chocolate Spice Cake 184

Sweet Potato Coconut Tarts with Scotch-Laced Caramel Sauce 186

Wooden Shoe Tulip Farm 190

Cardamom-Spiced Hot Chocolate 191

Dressings, Condiments, Salsas, and Sauces

Easy Dinner Salad Vinaigrette 193

Kristin's Sweet and Spicy Blue Cheese Dressing 193

Easy Herb Vinaigrette 194

Lemon Vinaigrette 194

Oasis of Change 195

Basics Market 196

Avocado Dressing and Sauce 197

Quick Pickled Red Onions 197

Summer Spanish-Style Salsa Verde 198

Cucumber Jalapeño Salsa 198

Bear Branch Farms 199

Kirsch Family Farm, Inc. 200

Spiced Yogurt Sauce 201

Spiced Chocolate Sauce 201

Hazelnut Romesco Sauce 202

Quick Five Spice Nectarine Chutney 203

Acknowledgments 205

Photo Credits 206

People and Places 207

Index 213

Editorial Reviews

"Oregon's bounty radiates through the recipes, stories, and photographs that Karista Bennett has detailed and captured…This thoughtful cookbook is a love letter to all of Oregon and its culinary treasures."

Diane Morgan

"Having lived in Oregon, I was eager to get my hands on Karista Bennett’s cookbook. You’ll undoubtedly find her photography, writing, and recipes warmly welcoming you again and again to The Oregon Farm Table."

Maya Wilson

"With easy to make recipes from surf to turf, Karista Bennett has given us home cooking at its very best; fresh, honest, and delicious."

Kate McDermott